Mushroom Infused Roast Lamb (Main Course)

Mushroom Infused Roast Lamb (10 Servings) Ingredients: 1 leg of lamb (Boneless) 1 cup of red wine 1/2 tea spoon of rosemary 1/2 tea spoon of oregano 2 tea spoons of garlic paste/chopped 1/2 tea spoon of smoked/regular paprika 1/3rd tea spoon of curry powder/ground 1/2 tea spoon of dijon/french mustard 2 tea spoons of water 1 tea spoon of olive oil 1 tea spoon of black pepper 1 carrot 1 cup of celery 10 servings of mashed potatoes 10 servings of assorted vegetables Gravy: Ingredients: 3 tea spoons of corn starch, mixed with 1 cup of cold water. 250 ml. of cold water. 2 cups of portebella mushroom (chopped & sauteed with some butter) Method (Gravy) When the lamb is cooked, take all of the cooked carrots and celery along with the dripping in a sauce pot and continue cooking with the water for 30 min. on a medium heat. Now, strain the dripping and transfer to a different sauce pot and when it's boiling, add the corn starch slurry and whick it at the same time vigorously to avoid any lumps ai the bottom of th pot. Season with salt-pepper.Add the sauteed Mushroon in it. Method: In a bowl, mix all of the ingredients to marinate the lamb. Then, rub the dressing on the lamb and pour the rest of the dressing on it. The meat should be marinated for at least 6 hours. Then, in a roasting tray put the carrots & celery. Now, put the marinated lamb on top of it. Wrap up the lamb with tin foil. Start cooking in a convection oven for 20 min @ 325 Degrees F. Now, un wrap the lamb and continue cooking at the same temperature for 30 more min. It should be done by then. To make sure use the thermomiter and the internal temperature should be 145 Degrees F. Now, you know it's done to medium doneness! So, cook it longer if you wish want it well done. Serve with your choice of vegetables and rice, vegetables and some home made sauce which you just made! Lots of flavour. A great dish for special guests!

Parsley Gaspacho (Soup/Beverage)

Parsley Gaspacho: Ingredients: (10 SERVINGS) 5 Bundles of parsley (Wash it throughly to avoid the soil!) 1/2 cup of green peppers 1/4th cup of red peppers 1/5th cup of cooking onions 1/2 tea spoon of (fresh) garlic paste 1 tea spoon of brown sugar 1/2 tea spoon of olive oil 1 tea spoon of Worcestershire sauce salt-pepper 4 cups of cold water Method: In a blender, blend everything and season with the salt-pepper at the end. Put it in the fridge for 30 min. Serve chilled. It's a very refreshing & healthy summer soup/beverage!

Colslaw Dressing:

Colslaw Dressing (Creamy): Ingredients: (For 500 ml. of dressing) 300 gm. of Mayonaise 100 gm. of sour cream 50 gm. of parmasan cheese (Shredded) 25 ml. of white vinegar 25 ml. of Italian dressing salt-pepper Method: In a big bowl whisk everything till everything is blended. Mix with your shredded cabbage and serve chilled!

Cherry Tomato Bell Pepper Salad

Potato-Broccolli Cutlet

Potato Broccoli Cutlet           10 Portions:

Ingredients:
1 kg of potatoes, boiled, peeled, mashed
2 cups of broccoli, par-boiled, chopped
1/2 cup of onions
1 tea spoon of garlic
1/4 cup of celery, chopped
2 tea spoons of Parmesan cheese, grated
2 tea spoons of butter
2 tea spoons of olive oil
1/4th cup of red pepper, brunoise (Very small dice/cubed)
1 egg
1/2 tea spoon of baking powder
*Salt-pepper

Method:
First, saute the onion, garlic, celery and r-pepper with the oil and butter for 2-3 min. Now, add the potatoes and the broccoli, mix it gently. Add the p-cheese, egg, b-powder and season with salt-pepper. Now, using your 2 hands make 20 balls out of it and give it a nice cutlet-like shape. Bake it on a greased tray @ 325 Degree F for 15-20 min. Serve hot with a side condiments of your preference. Very easy to make and it's a very affordable menu item which has lots of flavour!

Fresh N Go Salad

Fresh N Go Salad            10 Portions:

Ingredients:

1 Romaine, 1 Iceberg (Cubed), 2 cups of spring mix

2 cups of cherry tomatoes or, plum tomatoes

1 cup of pecan (coated with honey)

1 cup of blue berries

1 cup of Mandarin (Can)

2 cup of strawberries, sliced

1/2 cup of red onions, thin sliced

1 cup of house dressing (See recipe below)

Method:

House dressing:

(In a bowl, mix 1 cup of olive oil, 1 tea spoon of oregano flakes, 2 tea spoons of balsamic vinegar, 1 tea spoon of honey)

First, in a big bowl mix those 3 kinds of salad. Split them in 10 serving salad plate/bowl. Put some c-tomatoes, pecan, blue berries, Mandarin, strawberry and r-onion. Sprinkle some house dressings on top and serve chilled! Very re-freshening and healthy summer salad!

Turkey Pesto-Fiesta

Turkey Pesto-Fiesta                      10 Portions:

Ingredients:
1 kg turkey breast, cubed
5 cups of pasta (Cooked), elbow or, baby shell or, any other kind
1/2 cup of celery, chopped
1 cup of onions, chopped
1/2 cup of carrots, chopped
1/2 cup of leeks, chopped
1/2 cup of red pepper, chopped
1 tea spoon of garlic, chopped
1 cup of corn, off the cob
1/2 cup of olive oil
1/2 cup of white wine
1 cup of pesto sauce
2 cups of heavy cream, 35 %
2 cups of marble cheese, shredded
1/2 tea spoon of nutmeg, ground
* salt-pepper

1 cup of parsley leaves, chopped (Garnish)

Method:
First, saute the vegetables with the oil for 3-4 min, on a low-medium heat. Now, add the wine and the meat and continue cooking for the next 5 min or so, till you see that the meat is cooked and tender. Add the nutmeg, pesto and the pasta and season with salt-pepper. Put it on a greased baking tray/pan and add all the shredded cheese on the top and bake it @ 325 Degrees F for 7-10 min till you see a nice golden colour is appearing on the top. Garnish it with parsley leaves. Serve hot! Great dish, easy to make and simple!