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HORIATIKI / GREEK SALAD Ingredients: Four tomatoes, sliced in segments (must be hard, salad tomatoes One sliced onion

on 1/2 sliced cucumber Some olive oil Sliced fta cheese (a white, salty cheese made with goats milk) Salt, pepper and oregano seasoning Mix the ingredients together and spread the oil over them. Sprinkle some salt, pepper and oregano. SOM TAM- PAPAYA SALAD

This is a traditional recipe for central Thailand. Peel the papaya and rinse under running water. Remove the seeds and shred the flesh with a grater. Set aside. Place the garlic cloves and chillies in a mortar and mash with a pestle until crushed into pieces. Add the papaya and the remaining ingredients and gently combine all with the pestle and a spoon. Serve cold.

1 4 6 2 1.2 cups 2 tablespoons 1/2 teaspoon

medium dark green papaya garlic cloves green Thai chillies (phrik khi nu) tomatoes, cut into wedges green beans, chopped into 1/2 in (2.5 cm) pieces Anchovy sauce Salt

1/4 cup (2 fl oz / 60 lime juice or tamarind juice ml)

SAUSAGE SALAD IN BANANA FLOWER

Smoke Sausage (cocktail) Banana flower sliced Thai red Onions Crushed Peanuts

100 grams 1 scoop (Hand full) 1 Table spoon 2 tablespoons

boiled egg sliced for topping garnish Chilli Paste - The type cooked in oil 2 Tablespoons Lemon Juice 2 Tablespoons Fish Sauce 2 Tablespoons White Sugar 2 Tablespoons Green Chilli - lightly crushed to full 5 chilli flavour Soup stock - Chicken 2 Tablespoons Coconut Cream 2 Tablespoons 1). Slice bannana flower like Onion ring size and cover with lemon juice to stop discolouring like on would with an apple. 2). Put sausages like hotdos in boiling water and heat. Remove and dry. 3). Mix all ingredents on a boil and then take a outer petal of the flower and use as a basket and fill with salad and garnish with egg. Serve

B OCCONCINI AND ROASTED TOMATO SALAD

: 8 Roma tomatoes, cut in half, lengthways 2 cups rocket or baby spinach leaves 12 bocconcini cherries, cut in half, (See Notes) 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1/2 cup sliced basil leaves 30 g parmesan cheese, shaved cracked black pepper, to taste

Method: 1. Heat the griller and roast the tomatoes, cut side down, until the skins become blistered and charred. Set aside until cool enough to handle, then peel. 2. Place the rocket leaves on serving plates and arrange the roasted tomatoes on top. Tuck the bocconcini cherries in between the tomatoes. 3. Drizzle the salad first with the olive oil, then the vinegar. Scatter with the basil and parmesan, dust with the pepper and serve at once. THAI BEEF SALAD Ingredients: 500 g rump steak, trimmed of all visible fat 200 g rocket or mixed lettuce leaves, washed and drained 2 Lebanese cucumbers, thinly sliced 1 punnet cherry tomatoes 2 tablespoons mint leaves, finely sliced

Thai-style dressing: 2 cloves garlic, crushed 1/4 cup coriander leaves 1 small red chilli, seeds removed and chopped, (use 2 chillies if you like it spicy) 2 tablespoons lime or lemon juice 1 tablespoon fish sauce 1 tablespoon palm or brown sugar 6 spring onions, sliced Method: 1. Season the meat well with the pepper and seal in a non-stick pan over a high heat until well

browned on both sides but rare inside. (Depending on the pan used, you may need to brush the pan surface lightly with oil to prevent the meat from sticking). Transfer the meat to a plate and allow it to rest for 4 to 5 minutes to let the meat fibres relax and help keep the juices in the meat. 2. Slice the meat thinly across the grain and place in a bowl. Add the rocket (or mixed lettuce leaves), cucumber, cherry tomatoes and mint. 3. To make the dressing, place the garlic, coriander, chillies, lime juice, fish sauce and spring onions in a food processor and process until well blended, about 1 minute. 4. Toss the beef and salad vegetables with the dressing and serve at once PARMESAN CRUMBED ASPARAGUS ON BOCCONCINI SALAD Ingredients: 250 g fresh asparagus spears 1/2 cup flour 1 egg, lightly beaten 1/2 cup shredded Parmesan cheese 1/2 cup breadcrumbs 4 roma tomatoes, quartered 100 g bocconcini cheese (milk cherries), halved (see Notes) 1 cup fresh basil leaves 2 tablespoons balsamic vinegar pepper, to taste Method: 1. Coat asparagus in flour, dip in egg and coat in combined breadcrumbs and Parmesan cheese, press lightly. 2. Place asparagus on a lined oven tray and bake at 200C for 8 to 10 minutes or until parmesan cheese is golden and crisp. 3. Combine tomatoes, bocconcini cheese and basil and drizzle with vinegar. Arrange salad onto serving plates, top with crumbed asparagus and season to taste. CAULIFLOWER AND PECAN SALAD Ingredients: 1/2 small cauliflower, trimmed and cut into small florets 125 g snow peas, or sugar peas, topped and tailed 1 small red onion, peeled and finely sliced 1/2 red capsicum, diced into small pieces 3 shallots, trimmed and finely chopped 3 tablespoons parsley, chopped 1 1/2 tablespoons sweet chilli sauce 1/2 cup pecan nuts, roughly chopped 1/2 cup greek style yoghurt 2 teaspoons lime juice

2 teaspoons lime rind, grated Method: 1. Steam or microwave the cauliflower and snow peas (or sugar snap peas) until just tender. Set aside to cool. 2. Add the red onion, capsicum, shallots, parsley, sweet chilli sauce, and pecan nuts (keeping just a few). 3. Combine the yoghurt, lime juice and lime rind. 4. Spoon the yoghurt mixture on top of the salad and sprinkle with the leftover pecan nuts

TABOULI Ingredients: 1/2 cup couscous 1/2 cup water, boiled 2 large tomatoes, chopped 6 spring onions, sliced finely 1 cup parsley, chopped 1/2 cup coriander, chopped 3 tablespoons mint, chopped 1/4 cup lemon, juice 1/4 teaspoon black pepper, freshly ground 1 tablespoon olive oil Method: 1. Place couscous in a saucepan and add boiling water. 2. Cover immediately and allow couscous to swell for two minutes. 3.Drain couscous and place in a large bowl. Stir in the remaining ingredients. 4. Cover and allow to stand for one hour to allow the flavours to develop

Pork Recipes PORK BARBECUE PHILIPPINE STYLE Serves: 6

Ingredients:

1 pound tender pork loin, cubed 1/4 cup soy sauce 5 cloves garlic, minced 2 tablespoons vinegar 2 tablespoons brown sugar 1/4 cup tomato ketchup

Cooking Method:

In a bowl, mix soy sauce, garlic, vinegar, brown sugar and ketchup. Add pork cubes and marinate at least overnight. Heat grill until hot. With bamboo skewers, thread pork cubes and place on grill, turning each side until browned and well done. ADOBONG BABOY

This dish consists of chunks of pork cooked in soy sauce, vinegar, bay leaf, lots of garlic and whole peppercorns... Ingredients:

1 kilo pork picnic or side bacon belly (cut into bite-sized cubes) 1 cup white vinegar 1 head garlic (finely chopped) portioned into two 3 pcs. laurel (bay leaves) 1/2 cup soysauce 1 cup water 1 teaspoon peppercorn

3 tablespoons oil Procedure:

1. 2. 3. 4. 5. 6. 7.

In a deep skillet, brown pork in oil. Add vinegar, soysauce, first portion of garlic, laurel, peppercorn and water. Bring to a boil, lower the fire and cook uncovered for 10 minutes. When it gets too dry just add 1/2 cup of water. Cover and let simmer until pork becomes tender. In another pan, cook remaining garlic until golden-brown. Add pork and pour the rest of the adobo sauce.

8. Serve hot.

RED COOKED PORK AND VEGETABLES 2 pounds boneless pork shoulder (Boston butt), cut into 1 1/2-inch cubes 2 tablespoons vegetable oil 2 teaspoons minced ginger root 2/3 cup Kikkoman stir-fry sauce 2 tablespoons dry sherry 1 teaspoon fennel seed, crushed 3 carrots, cut into 1-inch lengths 1/2 pound fresh mushrooms, quartered 1 bunch green onions, cut into 1-inch lengths, separate whites from tops 2 teaspoons cornstarch Hot cooked rice Heat oil in Dutch oven or large saucepan. Add pork and ginger; brown pork on all sides. Drain off fat. Add stir-fry sauce, sherry, fennel and 3/4 cup water to pan; bring to boil. Reduce heat and simmer, covered, 45 minutes stirring occasionally. Add carrots; simmer, covered, 30 minutes. Add mushrooms and white parts of green onions. Simmer, covered, 10 minutes, or until pork and vegetables are tender. Stir in green onion tops; cover and cook 3 minutes longer. Meanwhile, blend cornstarch and 2 tablespoons water. Stir into meat mixture; cook, stirring, 1 minutes, or until sauce boils and thickens slightly. Serve over rice. Serves 6.

ALL STAR PORK MEAT BALLS 1 pound ground pork 1 tablespoon onion flakes 3/4 cup crushed corn flakes 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 egg 1/4 cup ketchup 3 tablespoons brown sugar 1 teaspoon dry mustard

Heat oven to 375 degrees F. In a large bowl, combine ground pork, onion flakes, corn flakes, salt, pepper and egg. In a small bowl stir together ketchup, brown sugar and dry mustard. Spoon 2 tablespoons of the ketchup mixture into the pork and mix well. Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin. Coat the top of each meatball with the remaining ketchup mixture. Bake for 30 minutes at 375 degrees F., until nicely browned and glazed. Serves 6

ITALIAN PORK PITA POCKETS 8 thin boneless pork chops, about 2 ounces each 2 bell peppers, each cut into 8 lengthwise strips 2 portabello mushrooms, cut into 8 slices 1 large red onion, cut into 8 wedges, separated 2 tablespoons balsamic vinegar 1 tablespoon olive oil 1/2 teaspoon Italian seasoning 2 teaspoons crushed red pepper flakes 1 teaspoon fennel seed 8 pita pocket bread halves 4 slices (1 ounce each) low-fat, part skim mozzarella cheese, cut in half Heat oven to broil. Coat a large baking pan with cooking spray. Arrange pork chops and vegetables in a single layer on baking pan. In a small bowl, combine vinegar, oil, Italian seasoning, red pepper flakes and fennel seed. Brush mixture on both sides of pork. Broil 5 to 6 inches from heat for about 6 to 10 minutes, or until pork is browned and vegetables are crisp-tender. Remove from oven; divide pork and vegetables among pita pocket breads. Add 1 slice of cheese to each sandwich. Makes 8 sandwiches (4 servings).

AMERICAS FAVORITE PORK CHOPS 4 pork chops, about 3/4-inch thick 3/4 cup Italian dressing 1 teaspoon Worcestershire sauce Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight). Remove chops from bag, dicarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8-15 minutes total cooking time (depending on thickness of chops). Serves 4.

BALSAMIC PORK CHOPS 8 boneless pork chops, about -inch thick 12 ounces (1 cups) balsamic vinaigrette dressing Place chops in large, resealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours. Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard remaining marinade. Grill chops directly over heat for about 8 to 10 minutes, turning once. Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to three days. Nutrition facts per one chop. Use leftovers with Stovetop Calzone (in Leftover category), Grilled Pork Panini (in Sandwich category), or Tuscan Pork and Bean Salad (in Salad category).

BARBECUED PORK STEAKS 4 pork blade steaks, 1 to 1 1/4-inches thick 1/2 cup bottled barbecue sauce 1/3 cup honey 1 tablespoon Worchestershire sauce 1 teaspoon garlic salt 1/2 teaspoon prepared mustard Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side. Meanwhile, stir together remaining ingredients in a small bowl. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce.

BARBECUE PORK SKILLET 4 pork chops, 3/4-inch thick 1 teaspoon vegetable oil 1/4 cup Italian dressing 1/4 cup barbeque sauce Heat oil in large nonstick skillet; brown chops on one side over mediumhigh heat. Turn chops and add remaining ingredients to pan, stirring to blend. Cover and simmer for 5-8 minutes, until chops are tender. Serves 4.

BARBECUED PORK AND POTATO CASSEROLE 1 (40-oz.) package frozen scalloped potatoes* 5 small green onions, thinly sliced and divided 1 (20-oz.) container barbecued shredded pork 1/2 teaspoon dried crushed red pepper 1 cup (4-oz.) shredded sharp Cheddar cheese Thaw frozen potatoes in refrigerator overnight. Stir together scalloped potatoes and half of the green onions. Stir together pork and red pepper in a separate bowl. Spread pork mixture into a lightly greased 9-inch square pan; top with potato mixture. Bake at 375 degrees F. for 55 to 60 minutes or until potatoes are golden brown. Sprinkle with cheese and remaining green onions. Let stand 15 minutes. Serves 6. *4 (11.5- oz.) package of scalloped potatoes may be substituted.

SALADS TZAZIKI
Ingredients: 500 grams (1/2 quart) of Greek yoghurt (or natural full, dairy yoghurt) Three garlic cloves 1/2 cup of olive oil 1/2 sliced cucumber Put the yoghurt in a bowl. Put the garlic through a garlic press and using the edge of a knife, spread the garlic coming our of the press on the yoghurt. Take the cucumber and peal the skin. Slice it thinly, either with a knife or using a salad slicer. Mix the ingredients with a mixer (or a fork) and slowly add the oil. The oil will be absorbed, and when it is done, the tzazki is ready. Serve with a spoon and a few olives spread on the top. Tzaziki is eaten with plenty of french bread. MELITZANOSALATA / EGGPLANT SALAD

Ingredients: Four medium size eggplants/aubergines Three garlic cloves 1/2 cup of olive oil Put the eggplants in the microwave or normal oven, and cook until it feels very soft(about 10 minutes in the microwave/40 minutes in a normal oven). Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl. If the eggplants are well done, the inside should come out very easily. Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is done. Put in a fridge to cool down and serve with sprinkled parsley. Eggplant salad (also called poor man's caviar) is eaten with French bread. HORIATIKI / GREEK SALAD Ingredients: Four tomatoes, sliced in segments (must be hard, salad tomatoes One sliced onion 1/2 sliced cucumber Some olive oil Sliced fta cheese (a white, salty cheese made with goats milk) Salt, pepper and oregano seasoning Mix the ingredients together and spread the oil over them. Sprinkle some salt, pepper and oregano.

SOM TAM- PAPAYA SALAD

This is a traditional recipe for central Thailand. Peel the papaya and rinse under running water. Remove the seeds and shred the flesh with a grater. Set aside. Place the garlic cloves and chillies in a mortar and mash with a pestle until crushed into pieces. Add the papaya and the remaining ingredients and gently combine all with the pestle and a spoon. Serve cold.

1 4 6 2 1.2 cups

2 tablespoons 1/2 teaspoon 1/4 cup (2 fl oz / 60 lime juice or tamarind juice ml)

medium dark green papaya garlic cloves green Thai chillies (phrik khi nu) tomatoes, cut into wedges green beans, chopped into 1/2 in (2.5 cm) pieces Anchovy sauce Salt

SAUSAGE SALAD IN BANANA FLOWER

Smoke Sausage (cocktail) Banana flower sliced Thai red Onions Crushed Peanuts

100 grams 1 scoop (Hand full) 1 Table spoon 2 tablespoons

boiled egg sliced for topping garnish Chilli Paste - The type cooked in oil 2 Tablespoons Lemon Juice 2 Tablespoons Fish Sauce 2 Tablespoons White Sugar 2 Tablespoons Green Chilli - lightly crushed to full 5 chilli flavour Soup stock - Chicken 2 Tablespoons Coconut Cream 2 Tablespoons 1). Slice bannana flower like Onion ring size and cover with lemon juice to stop discolouring like on would with an apple. 2). Put sausages like hotdos in boiling water and heat. Remove and dry. 3). Mix all ingredents on a boil and then take a outer petal of the flower and use as a basket and fill with salad and garnish with egg. Serve

B OCCONCINI AND ROASTED TOMATO SALAD : 8 Roma tomatoes, cut in half, lengthways 2 cups rocket or baby spinach leaves 12 bocconcini cherries, cut in half, (See Notes) 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1/2 cup sliced basil leaves 30 g parmesan cheese, shaved cracked black pepper, to taste

Method: 1. Heat the griller and roast the tomatoes, cut side down, until the skins become blistered and charred. Set aside until cool enough to handle, then peel. 2. Place the rocket leaves on serving plates and arrange the roasted tomatoes on top. Tuck the bocconcini cherries in between the tomatoes. 3. Drizzle the salad first with the olive oil, then the vinegar. Scatter with the basil and parmesan, dust with the pepper and serve at once. THAI BEEF SALAD

Ingredients: 500 g rump steak, trimmed of all visible fat 200 g rocket or mixed lettuce leaves, washed and drained 2 Lebanese cucumbers, thinly sliced 1 punnet cherry tomatoes 2 tablespoons mint leaves, finely sliced

Thai-style dressing: 2 cloves garlic, crushed 1/4 cup coriander leaves 1 small red chilli, seeds removed and chopped, (use 2 chillies if you like it spicy) 2 tablespoons lime or lemon juice 1 tablespoon fish sauce 1 tablespoon palm or brown sugar 6 spring onions, sliced Method: 1. Season the meat well with the pepper and seal in a non-stick pan over a high heat until well browned on both sides but rare inside. (Depending on the pan used, you may need to brush the pan surface lightly with oil to prevent the meat from sticking). Transfer the meat to a plate and allow it to rest for 4 to 5 minutes to let the meat fibres relax and help keep the juices in the meat. 2. Slice the meat thinly across the grain and place in a bowl. Add the rocket (or mixed lettuce leaves), cucumber, cherry tomatoes and mint. 3. To make the dressing, place the garlic, coriander, chillies, lime juice, fish sauce and spring onions in a food processor and process until well blended, about 1 minute. 4. Toss the beef and salad vegetables with the dressing and serve at once PARMESAN CRUMBED ASPARAGUS ON BOCCONCINI SALAD Ingredients: 250 g fresh asparagus spears 1/2 cup flour 1 egg, lightly beaten 1/2 cup shredded Parmesan cheese 1/2 cup breadcrumbs 4 roma tomatoes, quartered 100 g bocconcini cheese (milk cherries), halved (see Notes) 1 cup fresh basil leaves 2 tablespoons balsamic vinegar pepper, to taste

Method: 1. Coat asparagus in flour, dip in egg and coat in combined breadcrumbs and Parmesan cheese, press lightly. 2. Place asparagus on a lined oven tray and bake at 200C for 8 to 10 minutes or until parmesan cheese is golden and crisp. 3. Combine tomatoes, bocconcini cheese and basil and drizzle with vinegar. Arrange salad onto serving plates, top with crumbed asparagus and season to taste. CAULIFLOWER AND PECAN SALAD Ingredients: 1/2 small cauliflower, trimmed and cut into small florets 125 g snow peas, or sugar peas, topped and tailed 1 small red onion, peeled and finely sliced 1/2 red capsicum, diced into small pieces 3 shallots, trimmed and finely chopped 3 tablespoons parsley, chopped 1 1/2 tablespoons sweet chilli sauce 1/2 cup pecan nuts, roughly chopped 1/2 cup greek style yoghurt 2 teaspoons lime juice 2 teaspoons lime rind, grated Method: 1. Steam or microwave the cauliflower and snow peas (or sugar snap peas) until just tender. Set aside to cool. 2. Add the red onion, capsicum, shallots, parsley, sweet chilli sauce, and pecan nuts (keeping just a few). 3. Combine the yoghurt, lime juice and lime rind. 4. Spoon the yoghurt mixture on top of the salad and sprinkle with the leftover pecan nuts

TABOULI Ingredients: 1/2 cup couscous 1/2 cup water, boiled 2 large tomatoes, chopped 6 spring onions, sliced finely 1 cup parsley, chopped 1/2 cup coriander, chopped 3 tablespoons mint, chopped 1/4 cup lemon, juice

1/4 teaspoon black pepper, freshly ground 1 tablespoon olive oil Method: 1. Place couscous in a saucepan and add boiling water. 2. Cover immediately and allow couscous to swell for two minutes. 3.Drain couscous and place in a large bowl. Stir in the remaining ingredients. 4. Cover and allow to stand for one hour to allow the flavours to develop

AVOCADOS AND ICE CREAM

Ingredients: 1 medium sized ripe avocado vanilla ice cream (or flavor of your choice, except chocolate)

Preparation:

Scoop out the avocado meat by tablespoons and arrange around or mix with the ice cream scoops in a dessert dish or bowl. If preferred, top with syrup and garnish with cherries.

Corn and Milk Candy Serves: 8 - 10

Ingredients:

8 ounces cream style corn (prefers Delmonte with no salt) 2 ounces water 1 cup dry milk powder 1/2 cup dry coconut 1/2 cup sugar 2 ounces unsalted butter 2 ounces cold water 1/4 cup corn starch 1 cup sweet rice flour (mochiko) Few unsalted pistachios, shelled In a heavy bottom pan, dry roast rice flour until light brown. Set aside. Mix corn, 2 ounces water, butter, dry milk powder, dry coconut and sugar in a pan. Cook on medium/high heat, stirring constantly. Slowly add mixture of corn starch and cold water, stirring to avoid lumps. Cook for 4-5 minutes. Remove from heat. Add roasted rice flour a little at a time. Mix well with spatula or hand. Make tiny balls and press each ball with spatula or hand. Place on a serving tray and decorate each piece with two or three pieces of cut pistachio. Put wax paper between the layers as it is a sticky candy. Will be chewy and soft.

Cooking Method:

(Makes: 2 Servings) Ingredients: filter coffee for two 4 TBS whiskey 2 TSP sugar

2 Irish coffee glasses or large wine glasses 125ml cream, slightly whipped so that it can still pour grated chocolate, hot chocolate or Milo Preparation: Whip the cream earlier and have it ready in the fridge. Make filter coffee for two. Add 2 TBS of whiskey and 1 TSP of sugar each into the glasses. Pour in the coffee and stir to dissolve the sugar and distribute the whiskey. Slowly pour the cream over the back of a dessert spoon into the glasses making sure the cream doesn't mix into the coffee. Sprinkle over the chocolate of your choice and serve immediately!

THAI CHIKEN BROTH

Ingredients (Serves 4-6) 2 citronella (lemon grass) stalks 600 ml/1 pint chicken stock 2 onions, thinly sliced 1 garlic clove, finely chopped 2.5 cm/1 inch piece of fresh root ginger, peeled and grated 400 ml/14 fl oz coconut milk Juice of Vz lemon

2 tablespoons chopped fresh coriander 2 tablespoons nuoc-mam (fish sauce) Salt and freshly ground black pepper Fresh coriander sprigs, to garnish Method 1. Wash and dry the citronella stalks, then cut them into small pieces; set aside. 2. In a saucepan, heat the chicken stock gently until almost boiling, then add the onions, garlic, ginger and citronella. Bring to the boil, then reduce the heat, cover and simmer for about 20 minutes. 3. Remove the pan from the heat, push the flavoured broth through a sieve (or blend in a blender or food processor until smooth) and pour the mixture back into the rinsed-out pan. Stir in the coconut milk, bring gently to the boil and simmer for a further 5 minutes. Stir in the lemon juice and chopped coriander, add the nuoc-mam, then taste and adjust the seasoning. Ladle into soup bowls, garnish with coriander sprigs and serve immediately

Chicken rolls with olives and red wine

Ingredients (Serves 6) Preparation: 25 minutes, plus rising/Cooking: 15-20 minutes 200 g/7 oz strong plain white flour 150 g/5 oz strong wholemeal flour 1 sachet (7 g) of fast-action dried yeast 1 teaspoon salt 250 ml/8 fl oz red wine 1 tablespoon olive oil

150 g/5 oz skinless boneless chicken breast, finely chopped 100 q/3V2 oz pitted black olives, finely chopped Method 1. Lightly flour a baking sheet and set aside. Put the two flours, yeast, salt and red wine into the bowl of your electric mixer or food processor, fitted with a dough hook or dough blade. 2. Knead for 5 minutes on a slow speed, then add the olive oil, chicken and olives. Increase the speed slightly and knead for a further 5 minutes. (Alternatively, put the flours, yeast, salt and red wine in a bowl and knead together by hand to form a dough. Turn out onto a lightly floured surface and knead gently for 5 minutes, then knead in the olive oil, chicken and olives. Knead the dough for a further 5 minutes). 3. Place the dough in a shallow oiled dish, cover with a cloth and leave to rest at room temperature for 45 minutes. The dough will slowly rise during this time. 4. Divide the dough into egual portions, then shape the dough into round or long rolls of the same size. Place them on the prepared baking sheet and cover with a cloth. Leave to rest at room temperature for a further 45 minutes. 5. Brush the rolls with a little water, then place in a preheated oven, 200C (400F), Gas Mark 6, for about 15-20 minutes or until cooked, risen and lightly browned. Transfer the rolls to a wire rack to cool and serve warm or cold.

LEMON AND PARSLEY CHICKEN

Ingredients:

1 tablespoon olive oil 4 chicken breast fillets, halved lengthwise Cracked black pepper 1 1/2 tablespoons olive oil, plus extra oil for sauce 2 tablespoons capers 1 teaspoon chili flakes 1 tablespoon finely grated lemon rind 2 cloves garlic, sliced 2 tablespoons lemon juice 1/2 cup chopped parsley

Directions: Heat the oil in a frying pan over medium heat. Sprinkle the chicken with the pepper and add to the pan. Cook for 5 minutes each side or until browned. Add the extra oil, capers, chili, lemon rind and garlic, cook for 1 minute, then add the lemon juice and parsley. Serve with a rocket (arugula) salad. Serves 4.

GREEN OLIVE BAKED CHICKEN

Ingredients:

1/2 cup pitted green olives 1/4 cup flat-leaf parsley 2 tablespoons lemon juice Cracked black pepper 4 chicken breast fillets

Directions: Preheat the oven to 390 degrees F. Place the olives, parsley, lemon juice and pepper into a small food processor and process until roughly chopped. Line a baking dish with baking paper. Place the chicken in the dish and spread over the green olive paste. Bake for 20 minutes or until cooked through. Serve hot or cold with lemon wedges and a simple tomato and basil salad. Serves 4.

GRILLED CHICKEN AND VEGETABLE STACKS

Ingredients:

4 chicken breast fillets, halved lengthwise 2 red capsicums (bell peppers), quartered 1 eggplant, sliced lengthwise 2 small zucchinis, sliced lengthwise 3 tablespoons olive oil 2 tablespoons lemon juice Sea salt and cracked black pepper 3 ounces rocket leaves (arugula) 1 tablespoon store-bought pesto 1/2 cup whole-egg mayonnaise

Directions: Preheat a char-grill (broiler) or barbecue over high heat. Place the chicken, capsicums, eggplant, zucchinis, oil, lemon juice, salt and pepper in a bowl and toss to coat. Cook the chicken for 3-4 minutes on the grill or barbecue before

adding the capsicums, eggplant and zucchinis and cooking until the chicken is golden and cooked through and the vegetables tender. To serve, place the chicken, vegetables and rocket in a stack on plates and serve topped with the combined pesto and mayonnaise. Serves 4. PARMESEN CRUSTED CHICKEN

Ingredients:

4 chicken breast fillets 2 egg whites, lightly beaten 2 cups finely grated Parmesan cheese Cracked black pepper

Directions: Preheat the oven to 390 degrees F. Line a baking tray with baking paper. Dip the chicken breasts into the egg whites, then toss in the combined Parmesan and pepper to coat. Place in the baking tray and cook for 15 minutes or until the chicken is golden and cooked through. Serve with a simple rocket and tomato salad. Serves 4. Note: You must use good quality Parmesan for a crunchy crust. SIMMERED TOMATO AND BASIL CHICKEN

Ingredients:

1 tablespoon olive oil 1 onion, sliced 2 cloves garlic, sliced 4 chicken breast fillets 15 fluid ounces tomato puree 2 fluid ounces white wine 1 teaspoon sugar 1/2 cup roughly chopped basil leaves 1/2 cup black olives Shaved Parmesan cheese to serve

Directions: Heat the oil in a frying pan over high heat. Add the onion

and garlic and cook for 2 minutes or until soft. Add the chicken and cook for 2 minutes each side or until well browned. Add the tomato puree, wine and sugar and simmer over medium heat for 8 minutes or until the chicken is cooked through. Stir through the basil and olives. To serve, place the chicken on plates and top with the pan sauce. Serve with steamed greens and the shaved Parmesan. Serves 4.

Introduction Whew! Finally, I finished this recipe book which consists of 100 recipes ranging from Appetizers down to desserts. It was really tough gathering these recipes since there were no available cookbooks that Im allowed to cut off, so my final resource was the Internet. And because of that I was able to find an interesting array of foods, including Japanese, Greek and American , so you could say that this is a trilingual cookbook, personally this project made me realize that it is hard to be a cook in search for the ultimately satisfying dish, oh yeah , and it made me real hungry just by looking at the photos. Just by browsing through the internet, I realized that cooking is just like art in which you can express your thoughts and wants in to the dish that you want to concoct, which results into different varieties of food. So just sit back, relax, and be ready to browse some of the worlds interesting and tempting dishes. Oh, by the way be sure not to lick the pages , remember its just paper!
GRILLED FISH WITH FENNEL

Ingredients: 4 fish fillets, (select variety according to best buy on the day) 2 cloves garlic, crushed 1/2 cup fennel, finely chopped 1 tablespoon olive oil 1 tablespoon lemon juice

Method: 1. Combine the garlic and fennel in a small bowl. 2. Cut three narrow slits in each fish fillet and fill with the mixture. 3. Combine the oil and lemon juice in a small bowl. 4. Brush one side of each fillet with this mixture. 5. Place under a preheated griller with the oil/lemon sides facing up. 6. Cook for about three minutes. 7. Turn and brush the other side of the fillets with the oil/lemon mixture and return to the griller until cooked. Fish is cooked when it is opaque in the thickest part but fish is still moist and juicy - do NOT overcook. THAI STYLE FISH AND SQUASH CURRY Ingredients: red onion, sliced into thin wedges 1/2 red capsicum, thinly sliced 1 clove garlic, crushed 2 teaspoons red curry paste 1 tablespoon brown sugar 1 tablespoon fish sauce 500 g firm fish fillets, cut into pieces 100 m coconut milk, can 500 g golden squash, trimmed and quartered 100 ml water 1 cup basil leaves, shredded 1 cup coriander leaves 1 lime, juiced 2 teaspoons lime, grated rind Method: 1. Heat oil in wok or large frying pan. 2. Add onion, capsicum and garlic and cook for 1-2 minutes 3. Add red curry paste and sugar and cook for 1 minute, until fragrant. 4. Add fish sauce and cook through for 1 minute. 5. Add fish, squash, coconut milk and cup water and cook for about 5 minutes, stirring occasionally. 6. Remove from heat, add the herbs lime juice and rind and stir through gently.

TUNA WITH TOMATOES AND CHICK PEAS Ingredients: 12 sun-dried tomatoes 3/4 cup boiling water 1/2 tablespoon olive oil 1 onion, chopped 1 clove garlic, crushed 2 teaspoons chillies, chopped (use less if you prefer a less spicy dish) 1 X 425g can tomatoes 1 X 420g can chick peas, drained 1 cup frozen peas 1 400g can tuna in springwater 2 teaspoons dried salad herbs

Method: 1. Place the dried tomatoes in a heatproof bowl. Pour the boiling water over and cover with a plate or lid and set aside. 2. Heat the oil in a large saucepan and stir-fry the onion, garlic and chilies over a low to medium heat for 3 to 4 minutes. 3. Add the tomatoes, chick peas, tuna, frozen peas and dried herbs. Bring the mixture to the boil, then reduce the heat and simmer for about 3 minutes. MEDITERRANEAN STYLE TUNA Ingredients: 1 teaspoon olive oil 1/2 red capsicum, finely sliced into 5cm long strips 2 cloves garlic, crushed 2 tablespoons pine nuts, dry roasted in pan 250 g tomatoes, peeled and chopped 1 teaspoon sugar 375 g brussels sprouts, washed well and sliced in halves or quarters cracked black pepper, to taste

2 tablespoons fresh basil, chopped or (1 teaspoon dried basil) 600 g firm fish, (for example tuna, salmon, mackerel, flathead or tailor) chopped into large chunks 300 g pasta, cooked and drained

Method: 1.Heat the oil in a frying pan or wok and stir-fry the capsicum, shallots, garlic and pine nuts for 2-3 minutes. 2. Add the fish, tomatoes, sugar, the sprouts and basil and cook, covered, for 5-7 minutes. 3. Season with the pepper. MANGO MARINATED FISH FILLETS Ingredients: 4 medium fish fillets, (flathead or snapper are good choices) 2 tablespoons mango chutney 1 tablespoon lime juice 1 teaspoon grated fresh ginger 1 clove garlic, crushed 1/2 teaspoon cumin 1/2 teaspoon chopped fresh coriander chilli powder, to taste

Sauce: 1/2 cup reduced fat yoghurt 1 small mango, sliced 2 teaspoons fresh chopped coriander Method: 1. Combine all ingredients as a marinade and spread over fish. Leave for at least 20 minutes. 2. Grill or barbeque the fish fillets until cooked through, basting with remaining marinade. Sauce: Place yoghurt, 1/2 mango and coriander in a food processor and process until smooth. Serve each fish fillet with a few slices of mango and a dollop of sauce THAI FISH CAKES medium flathead fillets, (see Notes)

1 egg, beaten 1 teaspoon chopped chillies 2 tablespoons chopped coriander 2 tablespoons shredded coconut 1/2 teaspoon five-spice powder 1 kaffir lime leaf, sliced thinly 1 teaspoon fish sauce 2 spring onions, chopped 1/4 cup sesame seeds, (optional) 1 tablespoon canola oil

Method: 1. Process the fish, egg, chilli and coriander in a food processor until smooth. Transfer the mixture to a bowl and combine with the coconut, seasoning and spring onions. If you have time, refrigerate the fish mixture for 15 minutes before forming into cakes and you will find the mixture firmer and easier to handle. 2. Form the mixture into small cakes and, if using, roll them in the sesame seeds. 3. Heat 2 teaspoons of the oil in a non-stick frypan over a medium heat and cook half the fish cakes until golden brown, 2 to 3 minutes on each side. Add the remaining oil to the pan and cook the rest of the fish cakes. 4. Arrange the salad on serving plates and top with the fish cakes. Notes: If fresh fish is not available you can substitute a medium-sized can of tuna, well drained. Serve with a crisp green garden salad and some steamed rice. PLUM FISH FILLETS Ingredients: 500 g white fish fillets, (try flathead or snapper) canola or olive oil spray 4 medium ripe plums, (or use equivalent quality of canned plums) 2 tablespoons redcurrant jam 2 tablespoons teriyaki sauce

Method: 1. Marinate white fish fillets in teriyaki sauce for 15 minutes. 2. Spray non-stick frypan with oil spray and pan-fry fish until just cooked. 3. Remove and keep warm. 4. Slice plums thickly, spray non-stick frypan with oil spray and fry for 2 to 3 minutes.

5. Stir in the redcurrant jelly and heat for 1 to 2 minutes. 6. Serve warmed with redcurrant jelly spooned over the fish.

SAUCY PRAWNS WITH ASIAN GREENS AND NOODLES Ingredients: 375 g flat rice noodles 1 teaspoon peanut oil 1/2 teaspoon sesame oil 1 kg green prawns, peeled and deveined 1 onion, halved and thinly sliced along segments 80 g snow peas, halved 1 bunch (500g) baby bok choy, (or other Asian green) sliced 3 cups bean sprouts 2 cloves garlic, crushed 1 teaspoon ginger, chopped 1 tablespoon cornflour 1/4 cup oyster sauce 3/4 cup vegetable stock Method: 1. Add noodles to pan of boiling water; drain immediately. 2. Heat oil and sesame oil in wok or pan. 3. Add green prawns and cook until they change colour to pink. 4. Remove prawns from pan. 5. Add onion, garlic and ginger to pan and cook until onion is soft. 6. Add snow peas, bok choy and sprouts, cook, stirring until bok choy is just wilted. 7. Add blended cornflour, sauce and stock, stir until mixture boils and thickens. 8. Return prawns to the pan and stir until heated through

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