A recipe is only one piece of the puzzle.
Bounty
of the Sea
8-10
whole whiting fish with heads on
3
celery sticks, chopped
2
red peppers, chopped
2
medium sweet onions, chopped
1
cup fresh basil, chopped
1
cup fresh sage, chopped
1/2
fresh parsley, chopped
1
bunch green onions
1
fresh lemon for garnish
Cut
open the whiting along the stomach leaving the head on and clean
under running water.
Heat
oil in skillet and begin with onion and celery till celery is a
little soft.
Add
peppers, green onions, fresh basil and sage and cook for 5-7 minutes.
Preheat
oven to 375°, lay the fish onto a baking
pan lined with parchment.
Put
as much stuffing as possible into each fish and bake for
approximately 25-30 minutes.
Gently
remove the fish off the parchment to plates, drizzle with fresh lemon
juice and garnish with fresh parsley.
Cajun
Rubbed Chicken
4-6
chicken breasts
2
Asian white pears, cored and chopped
2
large red bell peppers, chopped
2
medium sweet onions, chopped
10
oz bag Matchstix carrots
227
g sliced mini bella mushrooms
1
bunch fresh thyme, chopped
The
Rub:
1
tbsp ground black pepper
1
tsp dried thyme
1
tsp onion powder
1
tsp garlic powder
1
tsp cayenne pepper
1/2
tsp salt
Mix
all ingredients of the rub in a bowl.
Place
chicken breasts into the mixture, pressing down to get even coverage.
Heat
oil in skillet and begin to brown the breasts.
If
you prefer you can preheat the oven to 375° and bake the breasts
till done
turning
once to get an even browning.
Heat
oil in pan and begin with onions cooking till they are translucent,
add peppers and mushrooms and carrot sticks.
Cook
till carrots begin to soften then add Asian pear and fresh thyme.
Plate
the chicken breast over the vegetable mix.
(Serves
4 - 6)
Parsnip,
Pear & Mushroom Soup
3
tbsp butter
2
cups onion, diced
1
cup celery, diced
1
tsp garlic, chopped
10
cups chicken stock
3
lbs parsnips peeled & diced
3
pears peeled, cored & quartered
1
lb mushrooms, chopped
1
bay leaf
4
sprigs thyme
1/2
cup heavy cream
salt
and pepper to taste
blue
cheese crumbled or parmesan for garnish
Cider
Cream:
1/2
cup apple cider
2/3
cup sour cream
Melt
butter in large saucepan, add onions and celery, season with salt and
pepper.
Cook
until soft.
Add
garlic, stock, parsnip, pear, mushrooms, bay leaf and thyme.
Bring
to a boil and then reduce heat and simmer for 1 hour.
Remove
from heat, allow to cool.
Remove
bay leaf and thyme sprigs.
Stir
in heavy cream.
For
cider cream, boil the apple cider to reduce by half then allow to
cool.
In
a bowl pour sour cream then gradually whisk in reduced apple cider.
Garnish
with cider cream & chopped Italian parsley.
Veal
con Pomedoro
veal
shank or 4 good sized chops
1
red onion, chopped
4
medium carrots, chopped and peeled
3
celery sticks, chopped
3
Belgian endive, chopped
8-10
bellini mushrooms, diced
1
cup fresh parsley, chopped
1
cup fresh sage, chopped
1
cup fresh rosemary chopped
small
can of tomato paste
3
cups diced, fire roasted tomatoes
1
cup white wine
1
tbsp paprika
Brown
the veal very well and set aside.
(If
using veal chops these will need to be chopped into medium sized
chunks before combining with vegetables and sauce.)
Heat
2 tbsp of oil in saucepan and begin with chopped onions, once onions
are translucent
add
carrots, celery and mushrooms.
Cook
for 8-10 minutes till carrots begin to soften.
Add
endive and stir in fresh parsley, sage and rosemary.
As
fragrance builds add tomato paste, roasted tomatoes and white wine.
Bring
to a boil then add paprika, and mix well.
Add
the meat and allow to simmer till meat is tender and sauce has
thickened, 20-30 minutes.
(Serves
4)
Fire
& Ice Chili
1
tbsp vegetable oil
2
lbs ground beef
2
large onions, minced
salt
& pepper
1/4
cup chili powder
1
tbsp ground cumin
1
tsp cinnamon
1
tsp ground coriander
1/4
tsp ground cloves
6
cups water
1
15 oz can tomato puree
1
15 oz can diced tomatoes
1
cup dark chocolate ice cream
cooked
spaghetti
Heat
oil and add ground beef, cook meat till browned.
Add
onions, season with salt and pepper and cook till soft.
Add
chili powder, cumin, coriander, cinnamon and cloves.
Cook
stirring till fragrant.
Stir
water, tomato puree and diced tomatoes into the beef and bring to a
boil.
Simmer
on low-to-medium heat for 1 hour.
Stir
in ice cream and cook till heat rises again, about 5 minutes.
Season
with salt and pepper.
Serve
over cooked spaghetti, garnish with cheese and chopped green onions.
Stuffed
Pasta Shells
12 large pasta shells
1 lb mild Italian sausage
1 lb hot Italian sausage
6-8 bellini mushrooms, finely chopped
1 medium sweet onion, finely chopped
2 large tomatoes, chopped
2 red bell peppers, chopped
1/2 granny smith apple, peeled, cored and
finely chopped
1/2 cup fresh oregano, chopped
1/2 cup fresh sage, chopped
1 tbsp balsamic vinegar
1/2 cup red wine
2 tsp Italian dry seasoning
275 g ricotta cheese
275 g shredded parmigiano reggiano
cheese
olive oil, just a drizzle
Pull sausage meat out of its casing, heat
oil and begin to cook breaking up the meat along the way.
Cook till pink colour has disappeared,
then set aside.
Begin with half of the chopped onion,
cook till translucent and season a little, add mushrooms and cook
till mushrooms are soft.
Add back the meat and mix well, add
ricotta cheese, mix well and simmer for 5 minutes
then set aside and keep warm.
Boil water, add salt and cook shells till
they reach an al dente stage, do not overcook.
Drain and run cold water over them.
Drizzle a little olive oil over them so
they don't stick and set aside.
In a skillet heat oil, cook rest of onion
till translucent, add bell peppers,
granny smith apple and tomatoes.
Cook till apple softens then add fresh
oregano, sage, balsamic vinegar and wine, bring to a boil then add
Italian seasoning, and set aside.
Fill pasta shells with sausage mixture,
garnish well with tomato mix over the top and dust with shredded
parmigiano reggiano.
(Serves 4-6)
Pina
Colada Chicken
4-6 chicken breasts
450 g shiitake mushrooms, chopped
2 medium sweet onions, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 bunch green onions, chopped
1/2 cup chopped pineapple
1/2 cup sriracha sauce
1/2 cup Mott's Pina Colada
rice
Season chicken breasts, heat oil in pan
then half cook the chicken, set aside.
Begin with the onions, cook till they are
translucent, add mushrooms and peppers, cook for approximately 5
minutes.
Add pineapple and green onion, cook
another 4-5 minutes.
Pour in the pina colada mix stirring
well, then add the sriracha sauce, again stir well.
Bring back the chicken, cover and simmer
on medium heat
12-15 minutes till chicken is fully
cooked.
Serve over rice.
(Serves
4 – 6)
Sweet
Korean Ribs
2
lbs ribs (beef or pork)
1
1/2 cups kalbi sauce by Sampio
Marinate
ribs overnight in the fridge if possible or at least 2 hours covered.
Cook
ribs separately then set aside.
1
bag bean sprouts
1
bag yu choy, chopped coarsely (bok choy will also be fine)
1
onion, chopped
450
g mushrooms
2
1/2 Kikkoman sweet soy glaze
Start
with onions first in skillet with 1 1/2 tbsp oil, when onions are
softened add mushrooms and cook for 5 minutes.
Add
bean sprouts and yu choy, cook for 5 minutes.
Add
2 1/2 tbsp of Kikkoman sweet soy glaze.
Cut
ribs to smaller bites, add to vegetable mixture and allow ribs to
heat fully and serve.
(Serves
4 – 6)
Raspberry,
Pear & Apple Tart
Tart
shell (you can use either one large shell which will serve 6 to 8, or 18 small individual shells)
4
pears, use bartlett pears for their sweetness
2
red delicious apples peeled, cored and chopped
170
g raspberries
275
g mascarpone cheese
2
cups water
2
cups white wine
2
tbsp sugar
2
tsp Madagascar vanilla
194
g La Sauvagine cheese, chopped
Drizzle:
1/2
cup maple syrup
2
tbsp caramel sauce
2
tsp balsamic vinegar
I
like to prebake the tart shells to half done,
then
let cool before adding the filling and finishing to brown.
Peel,
core and chop the pears, add to medium pot.
Add
the apples, water, wine, sugar and Madagascar vanilla.
Bring
to a boil then reduce heat and simmer for about 10 minutes till apple
softens a little.
Now
add the raspberries, stir gently and remove from heat.
Fold
in marscapone cheese gently, let stand.
Blend
maple syrup, caramel sauce and balsamic vinegar over medium heat for
2 to 3 minutes.
Taking
half of the mix add to fruit by gently folding it through.
Fill
chosen tart shells and add the chopped pieces of La Sauvagine cheese.
Bake
till tart shell is golden brown.
Drizzle
with syrup and caramel mixture before serving.
