Light Italian Ovo Chicken 10 Portions:
Ingredients:
10 servings of mashed potatoes or, rice
10 servings of assorted (Steamed or, sauteed) vegetables
{Preferably red pepper, carrots, sweet potato & brocoli}
1.5 kg of chicken breast, medium cubed
1/2 cup of onions, small cubed
1 cup of garlic cloves
1/3rd cup of olive oil
1/2 cup of light Italian dressing
1 tea spoon of honey or, brown sugar
5 teas spoon of ketchup
5 tea spoon of oregano flakes
1 tea spoon of rosemary
1/2 tea spoon of red chili flakes
1/2 tea spoon of smoked paprika
1/2 cup of white wine
1/3rd cup of Parmesan cheese, grated
1/3rd cup of feta cheese, crumbled
salt
Method:
In a bowl, take all of the ingredients except the last 3 items ( ) Mix it well with a wire whisk. Marinate the chicken with the mixture. Keep it in the fridge for 1 hour. Now, season the marinated chicken with some salt. Now, take a greased baking tray and put those chicken on it. Sprinkle some parmesan cheese and the feta cheese on top. Bake it @ 325 Degrees for 30 min. or, till they are cooked and the internal temperature reaches to 165 Degrees F or, higher. Serve hot with your choice of some starch and vegetables. Nice colour, flavour and taste!
Thursday, 31 January 2013
Chipotle Lobster Spriga
Chipotle Lobster Spriga 10 Portions:
Ingredients:
10 servings of mashed potatoes
10 live lobsters
50 gm of garlic, minced
25 gm of onions, minced
3-4 lemon/lime leaves, chopped
100 ml of olive oil
1/3rd cup of lemon/lime juice, fresh
2 tea spoons of parmesan cheese, grated
1/3rd cup of green onions, chopped
1/2 cup of butter
1 tea spoon of worcestershire sauce
1/2 cup of white wine
1 tea spoon of ginger roots, minced
1/2 tea spoon of chipotle pepper, paste
salt
1 cup of parsley leaves, fresh, chopped
Method:
First, in a pot saute the garlic & onions with the o-oil for about 2 min on a low-medium heat. Add the wine and cook it for 2 more min. Add the g-onions, ginger, w-sauce, butter, l/leaves, chipotle pepper-paste & mix it gently. Cook it for 1 more min. Season with salt. Now, take a big stock pot of water (2-3 lt.) boil it vigorously add 2 tea spoon of salt in the water. And plunge the (Live) Lobser in it {1 -2 at a time} and cook it for 2-3 min. Now, using a tongue take off the lobsers and cut them lengthwise in halves, from centre to the end of the head, then you can cut them in halves from centre to the end of the tail. Now, take a big greased baking tray, and lay down all the cut lobsters, meat side facing up and pour all of the mixture on top. Bake them in the oven for 5 min or, if you use the broiler (Salamander for example) then not more than 45 seconds. Take them off. Sprinkle some parsley leaves.Serve hot with the mashed potatoes.
Ingredients:
10 servings of mashed potatoes
10 live lobsters
50 gm of garlic, minced
25 gm of onions, minced
3-4 lemon/lime leaves, chopped
100 ml of olive oil
1/3rd cup of lemon/lime juice, fresh
2 tea spoons of parmesan cheese, grated
1/3rd cup of green onions, chopped
1/2 cup of butter
1 tea spoon of worcestershire sauce
1/2 cup of white wine
1 tea spoon of ginger roots, minced
1/2 tea spoon of chipotle pepper, paste
salt
1 cup of parsley leaves, fresh, chopped
Method:
First, in a pot saute the garlic & onions with the o-oil for about 2 min on a low-medium heat. Add the wine and cook it for 2 more min. Add the g-onions, ginger, w-sauce, butter, l/leaves, chipotle pepper-paste & mix it gently. Cook it for 1 more min. Season with salt. Now, take a big stock pot of water (2-3 lt.) boil it vigorously add 2 tea spoon of salt in the water. And plunge the (Live) Lobser in it {1 -2 at a time} and cook it for 2-3 min. Now, using a tongue take off the lobsers and cut them lengthwise in halves, from centre to the end of the head, then you can cut them in halves from centre to the end of the tail. Now, take a big greased baking tray, and lay down all the cut lobsters, meat side facing up and pour all of the mixture on top. Bake them in the oven for 5 min or, if you use the broiler (Salamander for example) then not more than 45 seconds. Take them off. Sprinkle some parsley leaves.Serve hot with the mashed potatoes.
Canadian style seafood stew
Canadian style seafood stew 10 portions:
Ingredients:
25 ml of olive oil
25 gm of butter
1 lt of tomato juice
500 ml of vegetable or, chicken or, veal stock
1 cup of bacon, chopped
1/2 cup of onions, chopped
1/4th cup of garlic, minced
1 cup of white wine
4-5 bay leaves
2 cups of potatoes, peeled, washed, small cubed
1/4th cup of green pepper, small cubed
1/4th cup of red pepper, small cubed
1/4th cup of celery, chopped
1/2 cup of tomatoes, small cubed
5 cups of clams, fresh or, canned
3 cups of scallops, medium cubed
1 cup of mussels, shell off
salt-pepper
1/2 cup of basil leaves, chopped
1/4th cup of coriander/cilantro leaves, chopped
1/4 cup of lemon/lime juice, fresh
Method:
First, in a pot saute the following ingredients (Bacon onion, garlic, celery, r-pepper, g-pepper) with the oil and butter for 2-3 min. Add the potatoes and mix it and continue cooking for 2 more min. then add the tomatoes and bay leaves, cook for 2 more min. Add the w-wine and mix it gently. Then, add the stock & the t-juice and let it simmer for about 30 min. on a medium heat. Then, add the 3 kinds of sea food in it ( ). Let it simmer for 2-3 more min. Then, add the lemon/lime juice, coriander/cilantro leaves and the basil leaves. Mix it and season with salt and pepper. Serve hot. Healthy choice (except the bacon) and lots of flavour in it!
Ingredients:
25 ml of olive oil
25 gm of butter
1 lt of tomato juice
500 ml of vegetable or, chicken or, veal stock
1 cup of bacon, chopped
1/2 cup of onions, chopped
1/4th cup of garlic, minced
1 cup of white wine
4-5 bay leaves
2 cups of potatoes, peeled, washed, small cubed
1/4th cup of green pepper, small cubed
1/4th cup of red pepper, small cubed
1/4th cup of celery, chopped
1/2 cup of tomatoes, small cubed
5 cups of clams, fresh or, canned
3 cups of scallops, medium cubed
1 cup of mussels, shell off
salt-pepper
1/2 cup of basil leaves, chopped
1/4th cup of coriander/cilantro leaves, chopped
1/4 cup of lemon/lime juice, fresh
Method:
First, in a pot saute the following ingredients (Bacon onion, garlic, celery, r-pepper, g-pepper) with the oil and butter for 2-3 min. Add the potatoes and mix it and continue cooking for 2 more min. then add the tomatoes and bay leaves, cook for 2 more min. Add the w-wine and mix it gently. Then, add the stock & the t-juice and let it simmer for about 30 min. on a medium heat. Then, add the 3 kinds of sea food in it ( ). Let it simmer for 2-3 more min. Then, add the lemon/lime juice, coriander/cilantro leaves and the basil leaves. Mix it and season with salt and pepper. Serve hot. Healthy choice (except the bacon) and lots of flavour in it!
Tuesday, 29 January 2013
Italian Style Bow Tie Pasta Salad
Italian Style Bow Tie Pasta Salad 10 Portions:
Ingredients:
1 kg of bow tie pasta, cooked, rinsed
1 cup of feta cheese, small cubes
1 cup of light Italian dressing
2 tea spoon of olive oil
1/4th cup of sun-dried tomatoes, fine slices
1 tea spoon of brown sugar
1/2 tea spoon of garlic powder or, minced
1/4th cup of green onions, chopped
1/4th cup of red pepper, small cubes
1/2 cup of cherry tomatoes, cut in halves
salt-pepper
Method:
In a bowl take all the ingredients (except the f-cheese) and mix it gently with a serving spoon and season with salt-pepper. Top with the f-cheese right before serving. Serve chilled. Super yummy and easy to entertain your guests!
Ingredients:
1 kg of bow tie pasta, cooked, rinsed
1 cup of feta cheese, small cubes
1 cup of light Italian dressing
2 tea spoon of olive oil
1/4th cup of sun-dried tomatoes, fine slices
1 tea spoon of brown sugar
1/2 tea spoon of garlic powder or, minced
1/4th cup of green onions, chopped
1/4th cup of red pepper, small cubes
1/2 cup of cherry tomatoes, cut in halves
salt-pepper
Method:
In a bowl take all the ingredients (except the f-cheese) and mix it gently with a serving spoon and season with salt-pepper. Top with the f-cheese right before serving. Serve chilled. Super yummy and easy to entertain your guests!
Mango Shrimp Salad
Mango Shrimp Salad 10 Portions:
Ingredients:
500 gm of shrimp, size (26-30), Peeled, de-veined, tail off, cooked
1 cup of (Fresh) basil leaves
2 cups of mango, cubes
2 tea spoons of olive oil
2 tea spoon of butter
1/2 cup of cherry tomatoes
2 tea spoons of (fresh) mint leaves, chopped
1 tea spoon of garlic, mashed
salt-pepper
Method:
First, in a pan saute the shrimp with the oil and the butter for 2 min, on a low-medium heat and then, in a bowl take all other ingredients and gently toss it with the shrimp, using a rubber spatula. Season with salt-pepper. Serve chilled. It's very re-freshing and tasty.
Ingredients:
500 gm of shrimp, size (26-30), Peeled, de-veined, tail off, cooked
1 cup of (Fresh) basil leaves
2 cups of mango, cubes
2 tea spoons of olive oil
2 tea spoon of butter
1/2 cup of cherry tomatoes
2 tea spoons of (fresh) mint leaves, chopped
1 tea spoon of garlic, mashed
salt-pepper
Method:
First, in a pan saute the shrimp with the oil and the butter for 2 min, on a low-medium heat and then, in a bowl take all other ingredients and gently toss it with the shrimp, using a rubber spatula. Season with salt-pepper. Serve chilled. It's very re-freshing and tasty.
Sunday, 27 January 2013
Yo Yo Chicken Balls
Yo Yo Chicken Balls 10Portions:
Ingredients:
10 servings of egg noodles or, garlic bread
1.5 kg of chicken, lean, ground
50 gm of Parmesan cheese, grated
1/2 cup of coriander/cilantro leaves, chopped
1 tea spoon of cumin, ground
1/4th tea spoon of nutmeg, ground
1/2 tea spoon of cardamom, ground or, powder
2 tea spoons of ketchup
1 tea spoon of BBQ sauce
1/4th cup of fennel shoot, minced
1/4th cup of celery, minced
2 tea spoons of garlic, minced
2 tea spoon of onions, chopped
salt-pepper
1 Lt of tomato sauce (See recipe below)
Method:
In a bowl, take all of the ingredients for the chicken ball. Mix it well either by using a dough mixer or, hands. Then, using an ice cream scoop, make some chicken balls. Freeze them for at least 2 hours. Now, on a greased baking tray, bake them in the oven for 10-12 min @ 325 Degrees F. To make sure if they are cooked, cut 1 of the ball in halves and see if there is any red /pink colour inside, or, just cook it till you know it's cooked 100 % Serve hot, topped with the tomato sauce and the garlic bread or, noodles. Nice taste and satisfying!
Ingredients:
10 servings of egg noodles or, garlic bread
1.5 kg of chicken, lean, ground
50 gm of Parmesan cheese, grated
1/2 cup of coriander/cilantro leaves, chopped
1 tea spoon of cumin, ground
1/4th tea spoon of nutmeg, ground
1/2 tea spoon of cardamom, ground or, powder
2 tea spoons of ketchup
1 tea spoon of BBQ sauce
1/4th cup of fennel shoot, minced
1/4th cup of celery, minced
2 tea spoons of garlic, minced
2 tea spoon of onions, chopped
salt-pepper
1 Lt of tomato sauce (See recipe below)
Tomato sauce Recipe: (The following {Sauce} ingredients not included in the chicken ball recipe!)
In a pot, take 2 tea spoons of olive oil. Warm it up. Add 1 tea spoon of garlic & 1/2 tea spoon of chili flakes and cook it for 2 min. on a medium heat. Add 1 Lt of tomato puree or, canned tomato sauce, 2 tea spoons of basil leaves, 1 tea spoon of rosemary, 1 tea spoon of oregano, 1 tea spoon of smoked paprika, 2 tea spoons of sugar (To kill the acidity of the tomato), 100 ml of water or, stock and 2-3 bay leaves. Continue cooking for 7-10 min. Then, add 2 tea spoons of Parmesan cheese (Grated). Season with salt-pepper. Your sauce is ready to go. Keep it hot. This sauce could be made hours/days ahead and warm it up as you need it!Method:
In a bowl, take all of the ingredients for the chicken ball. Mix it well either by using a dough mixer or, hands. Then, using an ice cream scoop, make some chicken balls. Freeze them for at least 2 hours. Now, on a greased baking tray, bake them in the oven for 10-12 min @ 325 Degrees F. To make sure if they are cooked, cut 1 of the ball in halves and see if there is any red /pink colour inside, or, just cook it till you know it's cooked 100 % Serve hot, topped with the tomato sauce and the garlic bread or, noodles. Nice taste and satisfying!
Virgin Cream Soup
Virgin Cream Soup 10 Portions:
Ingredients:
50 ml of olive oil
2 tea spoons of butter
1 Lt of heavy cream
1 Lt of chicken or, veal or, beef stock
500 ml of milk
50 gm of Parmesan cheese, grated
1 cup of leeks, cubes
1 cup of celery, cubes
1 cup of onion, cubes
10 cloves of garlic, smashed
5 cloves
1/2 cup of white wine
1/2 cup of parsley leaves, washed
1/2 cup of green onions, washed
3 cups of spinach, washed
3-4 bay leaves
5 tea spoons of corn starch, mixed with 1 cup of cold water (Slurry)
salt-pepper
Method:
First, in a pot saute the onions, garlic, leeks & celery with the oil for 2-3 min. on a low-medium heat. Add the wine, cook it for 2 more min. Add the cloves, milk, cream, bay leaves and the stock. Now, simmer it for about 7-10 min. on a medium heat. Make sure you check it in-between and stir it gently for 2-3 times. In the mean time, in a food processor, blend the 3 green ingredients with 1 cup of water. Add this to the soup which is cooking. Continue cooking for 2-3 more min. Strain it using a china cap or, chinois. Bring it to boil, using the same pot (If it's not burned at the bottom). Add the Parmesan cheese and butter then stir it. Use the corn starch to make it thick. Make sure you whisk it vigorously while you pouring the corn starch slurry into the soup slowly! Season it with salt-pepper. Serve hot. Gorgeous colour, texture and taste!
Ingredients:
50 ml of olive oil
2 tea spoons of butter
1 Lt of heavy cream
1 Lt of chicken or, veal or, beef stock
500 ml of milk
50 gm of Parmesan cheese, grated
1 cup of leeks, cubes
1 cup of celery, cubes
1 cup of onion, cubes
10 cloves of garlic, smashed
5 cloves
1/2 cup of white wine
1/2 cup of parsley leaves, washed
1/2 cup of green onions, washed
3 cups of spinach, washed
3-4 bay leaves
5 tea spoons of corn starch, mixed with 1 cup of cold water (Slurry)
salt-pepper
Method:
First, in a pot saute the onions, garlic, leeks & celery with the oil for 2-3 min. on a low-medium heat. Add the wine, cook it for 2 more min. Add the cloves, milk, cream, bay leaves and the stock. Now, simmer it for about 7-10 min. on a medium heat. Make sure you check it in-between and stir it gently for 2-3 times. In the mean time, in a food processor, blend the 3 green ingredients with 1 cup of water. Add this to the soup which is cooking. Continue cooking for 2-3 more min. Strain it using a china cap or, chinois. Bring it to boil, using the same pot (If it's not burned at the bottom). Add the Parmesan cheese and butter then stir it. Use the corn starch to make it thick. Make sure you whisk it vigorously while you pouring the corn starch slurry into the soup slowly! Season it with salt-pepper. Serve hot. Gorgeous colour, texture and taste!
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