Recipes Archives - Page 10 of 16

Posted on April 6, 2017April 21, 2017 by Joe Deguara

Roast Turkey

Prep Time : 30 Minutes

Cook Time : 2 Hours

Ingredients :

1 free- range turkey weighing approx. 4kg

salt and freshly ground black pepper

175 g unsalted or lightly salted butter

For the bread sauce :

450 ml full-cream milk

1 small onion

4 cloves

75-100g fresh white breadcrumbs

freshly grated nutmeg, to taste

40g butter or 2 tbsp double cream

cayenne pepper, for sprinkling

Directions :

Preheat the oven to 180C/350F Gas 4.

Check that you have not left the plastic bag of giblets lurking inside the bird. Put the turkey in a large, deep roasting tin. Season generously all over with salt and pepper and massage the seasoning into the skin.

Melt the butter in a large saucepan. Fold the muslin in four and lower it into the melted butter, pushing it in so that it soaks up virtually all the butter.

Lift out the butter-soaked muslin and lay it over the turkey, making sure that it completely covers the breast and upper thighs.

Pour about 300 ml (1/2 pint) of water into the roasting tin and slide it into the oven. Cook for approximately 3 hours 20 minutes, basting the bird approximately every 30 minutes with the pan juice.

Test that the turkey is properly cooked in just the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear the the turkey is done. If they are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear.

Once it`s done, transfer the turkey to a large serving dish, discard the muslin and leave in a warm place to rest for at least half an hour. Cover with foil to stop the meat going cold.

While the turkey is cooking, make the bread sauce.

Pour the milk into a heavy-based saucepan. Stick the four cloves into the onion, add to the milk and bring very, very slowly up to the boil, so that the milk has plenty of time to absorb the flavours of the onion and the cloves.

Remove the onion and cloves and stir enough breadcrumbs into the milk to give a thick sauce. Season to taste with nutmeg and salt. Stir in the butter or cream, adjust the seasoning, then spoon into a warm serving bowl, sprinkle with a little cayenne pepper and place on the table. If making in advance, leave to cool, then cover with cling film and store in the fridge for up to three days. Reheat thoroughly before serving. Sprinkle with the cayenne pepper just before serving.

Posted on April 6, 2017April 21, 2017 by Joe Deguara

Sausage and Apple Stuffed Pork Roast

Prep Time : 45 Minutes

Cook Time : 1 Hour

Ingredients :

1 (approx 3 pounds) boneless pork loin

1/2 pound mild Italian sausage

1 yellow onion, chopped

2 stalks celery, chopped

1 tart apple, peeled and diced

salt and freshly ground pepper

2 cloves garlic, minced

2 pieces white bread

2 teaspoons chopped fresh sage

2 teasponns chopped fresh rosemary

1 teaspoon chopped fresh thyme

2 tablespoons butter

1 tablespoon vegetable oil

1/2 cup white wine

Directions :

Preheat the oven to 375 degrees F

In a large pan over medium heat, saute the sausage until no longer pink. Remove the sausage ( leave in the fat), and set aside. Add to the pan, the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 mins. add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.

In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.

Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes(be careful not to burn). Mix the breadcrumbs into the sausage mixture.

Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down towards the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2 inch from the bottom of the roast(parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large,thin piece of meat. Place the rolled out piece of meat between 2 sheet of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.

Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.

Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan(to keep the juices from burning), and bake for 45 mins to 1 hour, or until the internal temperature hits 145 degrees F, on an probe thermometer.

Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.

Posted on April 6, 2017April 21, 2017 by Joe Deguara

Baked Pork Chops

Pork chops in breadcrumbs cooked in condensed chicken soup

Prep Time : 30 Minutes

Cook Time : 1 Hour 30 Minutes

Ingredients :

6 pork chops

1 teaspoon garlic powder

1 teaspoon seasoning salt

2 eggs, beaten

1/4 cup all-purpose flour

2 cups breadcrumbs

4 tablespoons olive oil

1 can condensed cream of mushroom soup

1/2 cup milk

1/3 cup white wine

Directions :

Preheat oven to 350 degrees F (175 degrees C)
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
Place the beaten eggs in a small bowl.
Dredge the pork chops lightly in flour , dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium -high heat. Fry the pork chops 5 mins per side, or until the breading appears well browned.
Transfer the chops to a dish, and cover with foil.
Bake in the preheated oven for 1 hour.
While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Posted on April 2, 2017April 21, 2017 by Joe Deguara

Mushroom Melt Stuffed Chicken

Another great way to serve chicken ! This recipe is very easy to make , and makes your kitchen smell absolutely delicious.

Prep Time : 1 Hour

Cook Time : 45 Minutes

Ingredients :

1/2 cup butter
1 large onion, finely chopped
1/2 pound button mushrooms chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup italian seasoned bread crumbs
12 skinless boneless chicken breast halves
12 slices black forest ham
2 cups shredded havarti pepper cheese
24 slices bacon

Directions :

Preheat oven to 375 degrees F (190 degreese C)
Heat butter in a skillet over meduim heat , cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 mins. Remove skillet from heat and stir in bread crumbs. Set aside
Place each chicken breast half between two sheets of heavy plastic(resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet ta an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffings onto the chicken breast, and top with about 2 1/2 tablespoons of the havarti pepper cheese. Roll the chicken breast around the stuffings, wrap 2 slices of bacon firmly around eachb roll, and secure with toothpicks. Place the rolls into a 9x13inch baking dish
Bake in the preheated oven until the chicken is no longer pink and the stuffings is melted and hot, about 35mins. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven`s broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.

Posted on April 2, 2017April 21, 2017 by Joe Deguara

Lemony Chicken Piccata

This Recipes Is Ideal For Valentine Romantic Dinner . Serve this with with rice and potatoes.

Prep Time : 25 Minutes

Cook Time : 30 Minutes

Ingredients :

2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 tablespoons white wine or reduced-sodium chicken broth
1 garlic clove, minced
1/3 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1-1/2 teaspoons capers
1-1/2 teaspoons butter
2 thin lemon slices

Directions :

Flatten chicken to 1/2-in. thickness. In a large plastic resealable bag, combine the flour, salt and pepper; add the chicken, one piece at a time. Seal bag and toss to coat.
In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm
Add wine and garlic to the pan; cook and stir for 30 seconds. Add the broth, lemon juice and capers. Bring to a boil; cook for 1-2 minutes or until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through.

Posted on March 27, 2017April 21, 2017 by Joe Deguara

Lamb Loin & Fillet ‘En Crepinette’

Prep Time : 40 Minutes

Cook Time : 50 Minutes

Ingredients :

1 whole Lamb Rack, Butchered Ready

120g Lamb Sweetbreads

100g Puff Pastry

2 Local Asparagus

150g Parsnips

100g Crepinette

1 Red Pepper

1 Yellow Pepper

6 Slices of white bread without crust

25g Toasted Almonds

2 Leeks

2 Tomatoes

400ml Good Quality Sherry

Directions :

For the parsnip mash: Peel the parsnips, and in a pan sweat the finely cut leeks and parsnips, without colour. Fill the pan with chicken stock until you immerse the parsnips, and cook all the way trough. When ready blend in a liquidizer.

For the Lamb: Ask your butcher to clean a whole rack of lamb and clean any excess fat from the loin. Tie the loin with a butcher string, and seal both the loin and fillet quickly, until it has a nice golden brown colour. Cook the loin for 15 mins on 185c and the fillet for 6 mins. Take out of the oven and rest for 10 mins.

For the Puff Pastry: Roll out the puff pastry and dock with a fork from both sides. Cook whole with some weight on top of the puff to rise evenly. Cook for 24 mins on 165c. When golden brown take out of the oven and cut into slices of 8cm in lenght and 1.5cm in width.

For the sweetbread: Leave the sweetbread in cold water for 6 hours beforehand and change the water frequently Poach the sweetbread from cold water until it almost boils, and leave under cold running water to cool off. Remove the membrane on top of the sweetbread carefully without puncturing the meat, and dry out on a kitchen towel. Warm a pot with butter and seal the sweetbreads with the butter frothing for a nice golden colour. Do this quickly or it will over cook.

Peel the asparagus and boil quickly in salted water.

Cut the peppers, leeks and tomatoes into a fine brunoises, and sweat nicely without giving colour. Mix the ingredients with fresh breadcrumbs and cover the fillet with it.

Reduce the sherry until a glaze consistency

Assembling the plate: Put some mash in the bottom of the plate horizontally and thin. Cut loin in a thick slice and place it on the left hand side. Fill the tart with almonds, sweetbreads and cress, place in the middle. Trim the edges of the fillet and top with peppers and place on the right of the plate. Place the asparagus and other vegetables accordingly and dress with the sherry glaze.

Posted on March 27, 2017April 21, 2017 by Joe Deguara

Fried Rabbit Liver

You might never have tasted rabbit liver or you may already be in love with it, either way I hope you enjoy this delicious and simple Rabbit Liver Recipe

Prep Time : 5 Minutes

Cook Time : 7 Minutes

Ingredients :

2 Rabbit Livers

1 Teaspoon Garlic Powder

Pinch Of Cayenne pepper

Teaspoon of freshly squeezed lime juice

1/2 Teaspoon White Pepper

Olive oil 1 spoon

Directions :

Step 1 Mix the garlic powder and the cayenne pepper with the squeezed lime and white pepper in a small bowl with olive oil.

Step 2 Cut the liver into strips and poor the mix onto the liver.

Step 3 Fry

Step 4 Enjoy

Posted on March 27, 2017April 21, 2017 by Joe Deguara

Pork Kidneys

Prep Time : 10 Minutes

Cook Time : 10 Minutes

Ingredients :

1/2 cup young bamboo shoots, thinly sliced and cut into squares

1 large green bell pepper, cut into cubes

1/2 cup dried wild mushrooms, soaked until soft then drained well

1 Tbsp chili sauce

Salt, soy sauce, ground pepper, sugar (to taste)

1 cup pre-boiled pork kidney, thinly sliced and cut decoratively

Directions :

Marinate pork kidney in lemon, salt, and garlic powder. Set aside for 10 minutes.

In a wok, heat small amount of olive oil. Stir-fry bamboo shoots and pork kidney. Add chili sauce. Sprinkle a little of everything: salt, soy sauce, ground pepper, and sugar. Add mushrooms. Let simmer while stirring occasionally, until both the bamboo shoots and pork kidney are tender.

Stir in green bell pepper and remove from heat to retain its appetizing green color.

Posted on March 27, 2017April 21, 2017 by Joe Deguara

Roast Pork

Prep Time : 15 Minutes

Cook Time : 1 Hour, 50 Minutes

Ingredients :

1.3 kg Pork

freshly ground salt and black pepper

2 tbsp Dijon mustard

2 tbsp clear honey

500 ml chicken stock, (home-made or shop-bought)

2 tbsp balsamic vinegar

400 g tinned butter beans, drained and rinsed

a good knob of butter

2 tbsp coarse grain mustard, (optional)

2 or 3 tbsp chopped mixed fresh herbs, such as parsley, dill, oregano and basil (optional)

Directions :

Heat the oven to 180°C/gas 4.

Season the pork well with sea salt and freshly ground pepper. Spread the Dijon mustard, then the honey evenly over the pork.

Place pork in a roasting tray and roast in the oven until tender, around 1 hour 45 minutes.

Meanwhile, place the stock and vinegar in a saucepan, bring to the boil and continue boiling until reduced by a half.

Add the butter beans and cook for about 5 minutes.

Season with sea salt and freshly ground pepper.

Stir in a knob of butter and set aside.

Once the pork is cooked spread the top with the coarse-grain mustard, if using, and press on the chopped fresh herbs.

Let the joint stand for 10 minutes to firm up before carving into neat slices.

Meanwhile, gently reheat the beans and serve with the sliced pork.

Posted on March 27, 2017April 21, 2017 by Joe Deguara

Pork Heart Stir Fry

Healthy pork hearts are delicious; this recipe is nice and simple whilst being extremely tasty

Prep Time : 10 Minutes

Cook Time : 7 Minutes

Ingredients:

1 pork heart

1 red pepper

2 onions

salt and pepper

Directions :

Slice the onions

Cut red pepper into small strips

Put oil into a wok or a frying pan.

Fry the onions in medium high heat until brown.

Cut the pork hearth into 1 cm thick slices

When the onions become soft, add the pork heart slices and stir fry.

Add the red pepper and continue to stir fry.

Adjust salt and pepper.

When the red pepper squares look crisp the dish is ready.