ROAST CHICKEN WITH POTATOE
6 chicken drumsticks, placed n a bowl, covered with milk and
refrigerated overnight
2 cups dried breadcrumbs mixed with
Salt and freshly ground black pepper
1 kg (2 lb) potatoes, peeled and cubed
3 carrots, scraped and cubed
Salt and freshly
ground black pepper to taste
Olive oil
Butter
Preheat the oven to 180 C (350 F) and place the potatoes and carrots in
a Pyrex, season to taste and drizzle with olive oil.
Remove the drumsticks from the milk and roll in seasoned
breadcrumbs. Place over the potatoes dot
with butter and bake for 30 minutes until crisp and golden.
MINCED MEAT ROLL
Ingredients:
1 kg (2 lb) minced meat
4 thick slices of bread soaked in milk and squeezed dry
3 eggs
Salt and freshly ground pepper to taste
1 cup grated cheese
½ cup chopped ham
2 tbsp olive oil
750 ml (1 ½ cups) white wine
750 ml (3 cups) thick tomato juice
1 tbs or more sugar according to the acidity of the tomato
juice
1 tbsp mustard with
honey
Preheat oven to 180 C (350 F).
Place all the ingredients for the roll in a bowl and mix
well together. Place on a cling film and
shape into a roll and refrigerate for one hour.
Then sauté it on all sides in olive oil, pour the wine over and when it
evaporates stir in the tomato juice. Cover with baking parchment and bake in
the oven for 30 minutes.
SPINACH AND LEEK STEW
1 kg (2 lb) spinach, leaves only, trimmed and chopped
4 leeks, halved lengthwise, thoroughly washed and chopped
1 onion, peeled and finely chopped
2 garlic cloves, peeled and minced
3 tbsp olive oil
Salt and freshly ground black pepper to taste
250 ml (1 cup) dry white wine
500 ml (2 cups) thick tomato juice
2 cups Kalamata olives
2 cups rice
1 litre (4 cups) tasty chicken or vegetable stock
A few saffron filaments
1 tbsp butter
2 tbsp grated Parmesan or more
Freshly ground black pepper
First, prepare the vegetable stew. Sauté the onion and leeks in olive oil until
the onion becomes translucid. Pour in
the white wine and the tomato juice and garlic, season to taste and simmer
gently until the vegetables are tender. 10
minutes before the cooking time is over stir in the spinach.
Meanwhile, prepare the rice.
Bring the stock to the boil add the saffron and rice and simmer gently,
until the rice has absorbed all the stock then stir in the butter.
Serve the rice and the vegetable stew sprinkled with
Parmesan and freshly ground black pepper.
1 large onion, peeled and finely chopped
200 g ( lean bacon rashers, finely chopped
1 cup grated cheese
Freshly ground black pepper
A little salt if necessary
Preheat oven to 180 C (350 F) and butter a Pyrex dish. Beat the eggs in a large bowl and add the flour, courgettes, onion, bacon and cheese and season with black pepper but be sparing with the salt. Pour into the prepared dish and bake for 30 minutes until completely cooked.
PASTA WITH MEAT SAUCE
1 1/2 kg (3 lb) veal
1 packet of thick macaroni
Sauce:
Olive oil
4 large onions, peeled and grated
3 cloves garlic, peeled and minced
3 carrots, peeled and grated
3 large tomatoes, halved, deseeded, grated, skins discarded
1 tsp sugar or more according to the acidity of the tomatoes
1 tbsp tomato paste
1 tbsp thinly grated ginger
1 celery stalk, threaded and finely chopped
1 cinnamon stick
1 bay leaf
250 ml (1 cup) dry white wine
Grated cheese
Salt and freshly ground black pepper to taste
Cut the meat into bite-sized pieces and cook it in olive oil on all sides. Then add the onion and garlic and cook until the onion becomes translucent. Pour in the wine, and when the alcohol evaporates stir in grated ginger and carrot and simmer for a few minutes. Then add the cinnamon stick and bay leaf and salt and pepper to taste and simmer for 2 minutes more.
Meanwhile, boil the macaroni in salted water until cooked, sprinkle with 1 tbsp olive oil and swirl the saucepan.
Serve the macaroni in a large dish, covered with the meat sauce and sprinkled with the grated cheese of your choice.
SIRLOIN HOT POT
2 tbsp olive oil
120 g (4 oz) sliced mushrooms
5 cloves garlic, peeled and minced
1 tbsp grated ginger
1 lt (4 cups) of beef broth
3 tbsp soy sauce
Freshly ground pepper to taste and a very little salt if necessary
360 g (12 oz) steak very thinly sliced
1 cucumber, peeled and thinly sliced
3 spring onions, trimmed and thinly sliced
1/8 tsp Cayenne pepper
Saute the mushrooms and garlic in olive oil, add the ginger and cook for 2 minutes more and set aside.
Meanwhile, cook the steak in olive oil until slightly coloured. Then combine the mushroom and steak mixtures and pour the broth, soy sauce, and ground black pepper over, cover the saucepan and simmer gently until the meat and mushrooms are cooked. Ten minutes before the cooking is done add the cucumbers and the spring onions. Taste and add the Cayenne pepper and a little salt if necessary.
Serve with basmati rice and lime wedges.
No comments:
Post a Comment