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December 10, 2017

JAMIE OLIVER reveals his true secrets to cooking a great turkey.

Choosing a turkey for Christmas is a fine art – no one wants to end up with something that’s too big to fit into the oven, or one that’s too small to feed the 12 people coming over for Christmas dinner!

Thankfully there’s still plenty of time to get it right, so we’ve put together this handy guide to making sure you get the right turkey for your table.

BUYING THE BIRD

Whether you’re ordering your turkey online, heading to the butcher’s or opting for a supermarket bird, there are a number of things to take into account when you’re splashing the cash on your Christmas centrepiece.

First and foremost, it’s important to understand where your turkey has come from, and familiarise yourself with the welfare terminology. Daniel Nowland, Jamie’s in-house expert on all things food and farming related, has put together a great go-to guide that clearly spells out the differences between turkey farming categories. As a rule of thumb, organic and free-range birds are the best.

If you’re considering taking the stress out of the Christmas food shop and doing it all online, Paul Kelly’s multi award-winning Bronze traditional turkeys come highly recommended by Jamie’s food team. These gorgeous free-range birds are ridiculously flavoursome, succulent and moist, and they can be delivered to your door in time for Christmas. Good butchers will be able to point you in the right direction to make sure you buy the right sized bird for your dinner. But if you’re going solo and heading to the supermarket, use this rough guide and you’ll have plenty for the main event, along with a little extra for leftovers.

3kg serves 6 to 7
4kg serves 8 to 10
5kg serves 10 to 12
6kg serves 12 to 14
7kg serves 14 to 16
8kg serves 16 to 18
9kg serves 18 to 20
xmasturkey1

When you’re picking your turkey, keep an eye out for those with a dry appearance, as they’re usually better than those with a wet sheen to the flesh. A dry bird will have been hung and dry-plucked, which tends to result in better quality meat and superb flavour. Bear in mind that a good turkey may not look perfect: one that’s free of blemishes probably hasn’t had an active life and will lack flavour.

If you’ve left it late and there are no fresh turkeys available, or you’re going away and you won’t have time to shop for one, a good free-range frozen turkey is nothing to be afraid of! Remember to carefully check the packet instructions for thawing times, though, as it’s really important to follow these properly.

PREPARING YOUR TURKEY

Take your turkey out of the fridge 30 minutes before you intend to put it in the oven. This way, your oven will have plenty of time to preheat, and you’ll get less shrinkage.

Remember, there’s no need to wash a turkey – any bacteria will be killed during cooking.

Before you pop it in the oven, check for giblets (the gizzard, heart, liver or other small organs). They’re usually supplied in an oven-safe plastic bag and are sometimes in the cavity of the bird, so remember to remove them before cooking. They might look a bit weird, but don’t throw them away – they’ll add great flavour to your gravy!

xmasturkey3

COOKING YOUR TURKEY

Make a note of the weight of your turkey and the suggested cooking time if you buy your bird online or from a butcher. Supermarket turkeys should be clearly labelled to make this easy.

Calculate your cooking time using the weight as a guide, and don’t forget: your turkey will need to come out of the oven before carving to rest and get lovely and flavoursome. Turkeys between 4-6kg should be rested for 1½ hours, and ones from 6-10kg can rest for two hours.

Heat your oven to 350°F

4-5kg – cook 2¼ to 2½ hours
5-6kg – cook 2½ to 3 hours
6-7kg – cook 3 hours to 3½ hours
7-8kg – cook 3½ to 4 hours
8-9kg – cook 4 to 4¼ hours
9-10kg – cook 4¼ to 4½ hours
Roast the turkey for the required time, or until the juices run clear from the thickest part of the thigh if you pierce it with a knife or a skewer.

Using a thermometer, check the internal temperature of the turkey. A supermarket high-welfare bird should be cooker to at least 70ºC. If you have a dry-plucked, dry-aged, excellent quality bird, you can cook it to 65ºC.

Then leave to rest, carve, and enjoy the best Christmas turkey ever! For a real show-stopping bird, try out Jamie’s best ever roast turkey recipe.


 

 

December 03, 2017


CROISSANT BREAD PUDDING

Photo-Liz Andrew

INGREDIENTS

Makes 6 servings

2 tablespoons unsalted butter, at room temperature

10 croissants, preferably stale

7 eggs

2 cups half-and-half

1 cup milk

½ cup brown sugar

½ cup sugar

1 teaspoon ground cinnamon

Pinch of salt

2 teaspoons pure vanilla extract

1 tablespoon bourbon

CHOCOLATE SAUCE

1 cup dark chocolate chips

⅓ cup heavy cream

 

DIRECTIONS


1. Preheat the oven to 350°F. Grease a large casserole dish with the soft butter.

2. Make the bread pudding: Slice the croissants and arrange the pieces in the prepared casserole dish.

3. In a large bowl, whisk the eggs with the half-and-half, milk, brown sugar, sugar, cinnamon, salt, vanilla extract and bourbon to combine.

4. Pour the egg custard evenly over the croissants. Press any exposed parts of the croissants down into the custard to cover. Let sit for 15 minutes so the croissants can absorb the custard.

5. Bake until the custard is set and the surface is golden brown, 20 to 25 minutes.

6. While the bread pudding bakes, make the chocolate sauce: Place the chocolate chips in a medium-size heat-safe bowl. In a small pot over medium heat, bring the cream to a simmer. Pour the hot cream over the chocolate and stir until smooth, fully melted and combined.

7. Serve the finished bread pudding warm, garnished with chocolate sauce.

 

Slow-Cooker Cranberry Hot Toddy

Quick, what comes to mind when you hear “hot toddy”? For us, it’s a steaming cocktail that warms us better than a cashmere sweater. This slow-cooker cranberry hot toddy is extra festive, thanks to cranberries and tangerines instead of lemon juice. We swap in rum and brandy for traditional bourbon and garnish everything with cinnamon sticks and fresh cranberries. It’s practically begging to be served at your holiday party.

 

INGREDIENTS

12 to 14 servings
2½ quarts cranberry juice cocktail

⅓ cup honey

3 tangerines, thinly sliced, plus more for serving

¼ cup whole cloves

2 cinnamon sticks, plus more for serving

1-inch piece fresh ginger, peeled

1¼ cups amber rum

1 cup brandy

 

DIRECTIONS

Fresh cranberries, for serving

1. In a large slow cooker, combine the cranberry juice, honey, tangerine slices, cloves, cinnamon sticks and ginger.

2. Cover the slow cooker and set it on high. Cook for 4 hours. Stir in the rum and the brandy.

3. To serve, strain the drink into mugs. Garnish with tangerine slices, cranberries and a cinnamon stick. Serve warm.

 

 

November 25, 2017

Sweet potato with marshmallow


Ingredients


50 g pecans
½ teaspoon cinnamon
1 whole nutmeg , for grating
6 sweet potatoes
2 tablespoons marmalade
50 g unsalted butter
200 g plain marshmallows

 

Method


Preheat the oven to 200ºC/400ºF/gas 6.
Toast the pecans in a frying pan until golden, then add the cinnamon and a good grating of nutmeg. Cook for another 30 seconds, then transfer to a chopping board.
Bake or steam the sweet potatoes (doing this in the microwave will be quickest) until cooked through. Transfer to the board with the nuts and scoop out the flesh, discarding the skins.
In a bowl, combine the sweet potato, marmalade and butter, mashing it all together, then season. Spoon into an ovenproof dish and top with the marshmallows (you can halve the amount and it'll still be delicious, if you prefer).
Bake for 25 minutes, or until the marshmallows are golden and puffed up. Cool slightly before serving.

(Recipe courtesy JAMIE OLIVER)

 

GORDON RAMSAY's FISH AND


 

 

November 18, 2017

"Easy, creamy chicken and dumplings made from refrigerator biscuits, slow-cooked to comfort food perfection."

Ingredients
1/4 cup water, or as needed

1 teaspoon poultry seasoning salt and ground black pepper to taste

4 skinless, boneless chicken breast halve

1 (10.75 ounce) can low-sodium chicken broth

divided 1 large onion, finely diced 3 carrots, chopped 4 stalks celery, choppe

2 tablespoons butter

1 (10.75 ounce) can reduced-fat condensed cream of celery soup (such as Campbell's®

1 (10.75 ounce) can reduced-fat condensed cream of chicken soup (such as Campbell's® Healthy Request

1/2 teaspoon dried rosemary 1 (10 ounce) package refrigerated biscuit dough, torn into pieces

Directions

Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to bowl and turn to coat.
Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour celery soup and chicken soup over vegetables and sprinkle rosemary on top.
Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to chicken mixture. Cook on High for 1 1/2 hours.

 

 

November 18, 2017

Corn Bread & Chili

 

INGREDIENTS
FOR THE CHILLI CON CARNE

4 onions
4 x 400 grams cans of chopped tomatoes
8 tablespoons tomato ketchup
8 tablespoons tomato puree
250 millilitres water
2 tablespoons cocoa powder
2 x 400 grams cans of kidney beans (drained)
2 cloves garlic
4 tablespoons olive oil
2 teaspoons dried chillies (or to taste)
2 teaspoons ground coriander
2 teaspoons ground cumin
5 cardamom pods (bruised)
2 red peppers
1½ kilograms minced beef


FOR THE CORNBREAD

1½ teaspoons salt
650 grams cornmeal
4 tablespoons plain flour
6 teaspoons baking powder
2 teaspoons ground cinnamon
750 millilitres buttermilk
4 large eggs
2 teaspoons honey
4 tablespoons vegetable oil
150 grams coarsely grated cheddar cheese


TO SERVE

4 ripe avocados
4 spring onions
juice of 2 limes
4 tablespoons chopped fresh coriander
500 millilitres sour cream
paprika to dust over
350 grams grated cheddar cheese

 

METHOD


Peel and finely chop the onions; you might want to use the processor here, and if so, add the peeled garlic or mince it by hand. Heat the oil in a very large pan - it has to take everything later - and fry the onion and garlic until they begin to soften. Add the chilli, coriander, cumin and crushed cardamom pods and stir well.
Deseed and finely dice the red peppers, and tip into the spicy onion. Break up the minced beef into the pan and, using a fork, keep turning it to separate it as the meat browns. It's hard to brown quite so much meat, so just do the best you can.
Add the chopped tomatoes, kidney beans, ketchup, puree and water, stirring to make a rich red sauce. When the chilli starts to boil, sprinkle over the cocoa and stir it in. Simmer partially covered for 1½ hours. At this point you can cool and freeze the chilli, or just keep it in the fridge - or a cool place - overnight.
Preheat the oven to gas mark 7/220°C/425ºF. Tip the chilli into a large, wide dish or keep in the pan that is ovenproof.
Combine the salt, cornmeal, flour, baking powder and cinnamon in a bowl.
Whisk together the buttermilk, eggs, honey and oil in a jug, and then stir into the dry ingredients, mixing to make a vivid yellow batter.
Pour the cornmeal topping over the chilli con carne, or blob it over to cover the top as evenly as possible. Don't worry if some of the chilli seeps through as this won't matter one tiny bit.
Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chilli underneath is bubbling. How long this precisely takes depends on how cold or hot the chilli was when it went into the oven. Since it's such a huge vat, you may find it simpler to reheat it on the stove in its pan, before it gets its topping, to start with.
Let the chilli stand for about 5 minutes once out of the oven before cutting the top into squares or slices to serve with a helping of chilli underneath.
And alongside this chilli, as with the vegetarian chilli overleaf, you should dollop out an un-chillied guacamole, some cool sour cream and a mounded pile of strong grated Cheddar. So, mash the ripe avocados with the finely chopped spring onions and add the lime juice and some salt to taste. Stir in most of the chopped coriander and turn into two bowls, sprinkling each with the remaining coriander.
Divide the sour cream into another two bowls, and dust with a little paprika and, into yet another pair of bowls, grate the Cheddar so that people can take clumps and add the tangy cheese to their plates of guacamole and sour-cream splodged chilli.

 

 

November 04, 2017

Jamie Oliver's Sausage Wheel

 


 

October 28, 2017

Halloween Eyeball Pasta

 

INGREDIENTS:


Note: There are no amounts in this recipe as it can be prepared in any amount.
Spinach Pasta any shape
Your favorite pasta sauce (from a jar or homemade)
EYEBALLS
String Cheese (approx 1/2 per person)
Black olives (or dark skinned veggies like zucchini)
Straws (assorted sizes)


DIRECTIONS:


Slice string cheese about 1/4″ thick. Cut the olives in half lengthwise.
Using the straws cut circles out of the cheese discs, using the same straw, cut pieces out of the olives. Place the olive pieces in the cheese pieces to make eyeballs.
Cook pasta according to directions. Top with a serving of pasta sauce and add eyeballs on top.

 

 

 

October 21, 2017

Squash Quiche

Pie Crust

1 1/4 cups (310 ml) unbleached all-purpose flour

1/4 teaspoon (1 ml) salt

1/3 cup (75 ml) cold butter, cubed

1/4 cup (60 ml) ice water


Filling

5 cups (1.25 litres) butternut squash, peeled, seeded, and cubed (1 small squash)

2 tablespoons (30 ml) olive oil

1 onion, chopped

8 eggs

2 green onions, chopped

1 cup (250 ml) 2% cottage cheese

Salt and pepper

 

PREPARATION

Crust

With the rack in the middle position, preheat the oven to 200 °C (400 °F).
In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Remove the dough from the food processor and form into a disc with your hands.
On a floured work surface, roll out the dough and line a 25-cm (10-inch) quiche dish. Refrigerate for 30 minutes.


Filling

In a large ovenproof skillet, brown the squash in the oil for about 5 minutes. Add the onion and stir to combine well. Season with salt and pepper. Bake for about 15 minutes or until the squash is tender. Spoon into the crust.
In a bowl, combine the eggs and green onions with a whisk. Stir in the cottage cheese. Season with salt and pepper. Pour into the crust.
Bake for 40 minutes or until the quiche is golden brown. Serve with a green salad

 

Crustless Meat Pie

 

Ingrdients

2 lb (900 g) boneless beef blade roast, trimmed and diced

2 tbsp (30 ml) olive oil

1 bottle (341 ml) pale beer

4 slices bacon, chopped

2 onions, chopped

2 carrots, diced

1 large potato, peeled and diced

1/2 lb (225 g) white mushrooms, diced

2 cups (500 ml) beef broth

3 cups (150 g) crustless day-old bread, cut into pieces

3 tbsp (40 g) butter, melted

Salt and pepper

Directions

In a large non-stick skillet over high heat, brown the meat on all sides in the oil, about 15 minutes. Season with salt and pepper. Deglaze with the beer. Let simmer for 5 minutes.
Meanwhile, in another large skillet, brown the bacon. Add the onions, carrots, potato and mushrooms. Cook until the vegetables begin to brown. Add oil, if needed. Deglaze with 1 cup (250 ml) of the broth.
Add the vegetable mixture and the remaining broth (1 cup / 250 ml) to the beef. Cook over medium heat for 30 minutes or until the meat is tender. With a wooden spoon, lightly crush the potatoes and combine to thicken the sauce. Adjust the seasoning. Transfer to a 9-inch (23 cm) glass or ceramic pie plate. Freeze at this stage, if desired.
With the rack in the middle position, preheat the oven to 400°F (200°C).
In a food processor, chop the bread pieces. Add the melted butter and pulse to combine. Cover the meat with the bread crumbs and press lightly. Place the meat pie on a baking sheet.


Bake for 35 minutes or until the bread crumbs are golden brown.

 

 

October 14, 2017

Crockpot Spicy Chicken Tortilla Soup

Ingredients

1 sweet onion, diced
2 jalapeños, seeded and chopped
2 cloves garlic, minced or grated
1 pound boneless, skinless chicken breast
2 teaspoons cumin
1 teaspoon kosher salt and pepper
3 cups homemade or store-bought red enchilada sauce
3-4 cups low-sodium chicken broth
1-2 cup cooked white or brown rice
juice of 1 lime
1/2 cup fresh cilantro, chopped, plus more for serving
tortilla chips, diced mango, sliced avocado, limes, shredded cheddar, and yogurt, for serving

 

 

DELICIOUS AND EASY TOMATO SOUP WITH PARMESAN DUMPLINGS

(from our friends @ ZOOMER - click to learn more)

Instructions

In the bottom your crockpot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, salt, and pepper. Pour over the enchilada sauce and 3 cups broth.

Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Stir in the rice, lime juice, and cilantro. Taste and add salt if needed.

Ladle the soup into bowls and top with tortilla chips, mango, avocado, cheese, and yogurt. Garnish with cilantro and limes. Enjoy!

 

ooking for the perfect quick and easy tomato soup recipe? Here it is, a delicious tomato soup that can be made in under 30 minutes, but, don't let the speed fool you. This quick bowl of comfort not only offers up depth of flavor, but also is elegantly topped with Parmesan dumplings to make it a perfect entertaining first course.
Ingredients
Tomato Soup
2 tbsp butter
1 large white onion, chopped
1 tbsp shallots, chopped
1 large garlic clove, minced
2 small carrots, peeled and chopped
2 small celery stalks, chopped
1 small red bell pepper, chopped
3 sun-dried tomatoes, not oil-packed, coarsely chopped
2 tbsp tomato paste
1 tbsp fresh lime juice
½ tsp sugar
½ tsp kosher salt
¼ tsp freshly ground black pepper
Dash cayenne pepper
3 cups chicken broth
1 (28oz) can diced tomatoes, undrained
Parmesan Dumplings
1/3 cup flour
2 tbsp freshly grated Parmesan cheese
2 tsp chopped fresh basil
¼ tsp baking powder
¼ tsp kosher salt
1 egg, lightly beaten
2 tsp vegetable oil
Thinly sliced fresh basil, for garnish
Directions
1) For the soup, in a large saucepan, heat butter over medium heat. Add onion, shallot and garlic, cooking 4-5 minutes until tender. Add carrots, celery, red pepper, sun-dried tomatoes, tomato paste, lime juice, sugar, salt, pepper and cayenne. Cook, stirring occasionally, 4-5 minutes to soften vegetables. Add chicken broth and diced tomatoes. Bring to a boil and then reduce heat to low and simmer 20 minutes. Remove from heat and either puree directly in soup pot using a handheld blender or place half of the tomato soup mixture in a countertop blender. Cover and blend until smooth. Transfer to a large bowl and repeat with remaining tomato soup. Return all of the soup to the saucepan. Reheat when ready to serve.
2) For the Parmesan dumplings, combine flour, Parmesan, basil, baking powder and salt in a medium bowl. In a small bowl, lightly whisk together the egg and vegetable oil. Stir egg mixture into flour mixture with a wooden spoon until combined. Bring a medium pot of water to a boil. Using ½ tsp measuring spoon, drop slightly rounded dough into boiling water. Cook 4 minutes and remove with a slotted spoon. Rinse with cold water and drain well. Serve with soup. Garnish soup with sliced basil

 

 

October 07, 2017

SLOW COOKER BEEF, BEER & BARLEY STEW




INGREDIENTS


2 pounds lean stew beef, cut into 1 inch cubes
⅓ cup all purpose flour
2 tablespoons oil
1 medium onion, coarsely chopped
2 celery stalks, trimmed and chopped
5 medium carrots, peeled and sliced
5 medium red-skinned potatoes, scrubbed and cut into 1 inch cubes
1 (11-12 ounce) bottle of dark stout beer
1½ teaspoons kosher salt
1½ teaspoons coarse ground black pepper
1 teaspoon dried thyme
1½ cups low sodium chicken broth
½ cup quick barley


INSTRUCTIONS

Toss the beef with the flour to coat.
Heat the oil in a large skillet. Brown the floured beef and transfer the browned meat to the slow cooker.
To the slow cooker add all the other ingredients EXCEPT the barley, stir quickly, and then cover.
Cook 3-4 hours on high or 6-8 hours on low, stirring in the barley during the last 30 minutes of cooking.

 

 

September 30, 2017

Sweet Potato, Squash and Kale Buddha Bowl


INGREDIENTS


2-3 tbsp olive oil
1 sweet potato sliced
1 acorn squash
1 head of kale
3 Portobello mushrooms sliced
4 beets sliced
1 small red onion sliced
Optional toppings
sesame seeds
pumpkin seeds
Coconut chips
Roasted Chili Lime Chickpeas
1 can chickpeas drained, rinsed and dried
2 tbsp olive oil
1 tbsp lime juice
1 tbsp chili powder
3/4 tsp garlic salt
tsp ½pepper
Tahini Dressing
cup ¼tahini
2 tbsp water
1 tsp lemon juice
cup ½chopped cilantro or parsley
1 clove smallgarlic
tsp ¼ to ½salt
tsp ½pepper

INSTRUCTIONS

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Preheat oven to 400. Toss chickpeas with olive oil and seasonings, then spread out on a parchment-lined baking sheet. Bake for 30 min, removing from oven and tossing every 10 min.
Meanwhile, prepare other veggies, tossing in olive oil and placing on separate baking sheets. I paired the sweet potatoes on the same sheet as the squash and cooked for 20 min, and the beets with the mushrooms for 15 min. Finally, I roasted the kale and red onion last because they take the least amount of time to cook (about 7-8 min).
While veggies are roasting, make the dressing in a food processor, Magic Bullet or blender (I LOVE my Vitamix!)
Once everything has finished cooking, toss all together in a large bowl. Drizzle with dressing and serve immediately.

 

 

September 23, 2017

Fish Tikka Curry

Ingredients


1 lemon
3 tablespoons tikka curry paste
400 g frozen white fish fillets , from sustainable sources
1 onion
2 cloves of garlic
5 cm piece of ginger
1 fresh red chilli
½ a bunch of fresh coriander , (15g)
olive oil
300 g potatoes
2 ripe tomatoes
300 g frozen cauliflower florets
50 g red split lentils
1 mug basmati rice , (320g)
10 cloves
4 tablespoons fat-free natural yoghurt

 

Method


Cut the lemon in half, cut one half into wedges for serving later, then squeeze the juice of the other half on to a large plate and add 1 tablespoon of tikka paste.
Mix together, then massage all over the frozen fish and leave aside in a single layer to marinate and defrost.
Peel and slice the onion, garlic and ginger with the chilli and coriander stalks, then place it all in a large casserole pan on a medium heat with a lug of oil and the remaining tikka paste.
Peel the potatoes, cut them into 2cm chunks, then stir them into the pan and cook everything for 15 minutes, or until softened, stirring occasionally. This will build up great flavour.
Quarter the tomatoes, add to the pan with the cauliflower, lentils and 600ml of boiling water, and bring back to the boil. Simmer for 45 minutes, or until the lentils are cooked through and the sauce is lovely and thick, adding splashes of water, if needed, then season to perfection.
Around 15 minutes before the curry is ready, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of sea salt and the cloves. Cook on a medium heat, with the lid on, for 12 minutes, or until all the liquid has been absorbed.
Dry-fry the fish in a large non-stick pan for 3 to 5 minutes per side (depending on the thickness), or until charred, gnarly and cooked through – don’t be tempted to move it around, just let it colour and crisp up nicely.
Stir half the yoghurt through the curry and dollop the remaining yoghurt on top. Fluff up the rice, flake the fish on top, then sprinkle with coriander leaves and serve alongside the curry, with lemon wedges for squeezing over.

 

 

 

 

September 16, 2017

Jamie Oliver Lamb Shoulder

Ingredients
500 g dried chickpeas
2 preserved lemons , (20g each)
1 kg ripe plum tomatoes
1 x 2 kg lamb shoulder , bone in
2 heaped teaspoons ras el hanout

Method
Pour the dried chickpeas into a 30cm x 40cm roasting tray. Quarter the preserved lemons and trim away the seedy core, then finely chop the rind and add to the tray with a good splash of liquor from their jar. Roughly chop the tomatoes, adding them to the tray as you go.

Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the ras el hanout and a pinch of sea salt and black pepper. Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven. Turn the temperature to 170ºC/325ºF/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable – after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil.

To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks.

 

 

September 09, 2017



Harissa Chicken Tray-bake | Jamie Oliver

This cracking dish is packed full of flavour and only uses 5 ingredients and is one of the many amazing recipes featured in Jamie’s 5 Ingredients Quick and Easy Food book

 

Skinny carbonara

Smoky Bacon/peas, almonds and basil

Ingredients


200 g freshly podded or frozen peas
1 tablespoon flaked almonds
1 small clove of garlic
½ a bunch of fresh basil , (15g)
15 g Parmesan cheese
1 lemon
150 g wholewheat spaghetti
1 rasher of higher-welfare smoked streaky bacon
olive oil
1 large free-range egg
100 g fat-free natural yoghurt

Method


Put a pan of boiling salted water on the heat for your pasta, dunk a sieve containing the peas into the water for just 30 seconds, then put aside, leaving the pan on the heat.
Very lightly toast the almonds in a dry non-stick frying pan on a medium heat, then blitz until fine in a food processor.
With the processor still running, peel and drop in the garlic, a pinch of sea salt, the basil leaves, the finely grated Parmesan and the lemon juice.
Blitz until it comes together, then pulse in the peas, to try and keep a bit of texture.
Cook the pasta in the boiling salted water according to the packet instructions.
Meanwhile, very finely slice the bacon and fry slowly in the frying pan with 1 teaspoon of oil on a medium-low heat until golden and crispy, then use a slotted spoon to transfer to kitchen paper, so the flavoursome fat stays in the pan. Scoop in three-quarters of your pea mixture to heat through.
Whisk the egg and yoghurt together well. When the pasta’s done, reserving a mugful of cooking water, drain the pasta and toss straight into the pea pan, mixing well, then take the pan off the heat (this is very important, otherwise the egg will scramble when you add it, and we don’t want that).
Pour in the egg mixture and toss until evenly coated, silky and creamy, loosening with cooking water if needed.
Taste and season to perfection, and serve topped with the remaining pea mixture and the crispy bacon. It might be skinny, but it’s beautifully light and delicious. Enjoy!

 

Chickpea Quinoa Burgers in Pita Pockets

Sauce


1/2 cup tahini
1 clove garlic
1/4 tsp salt
1 tsp parsley, chopped
2 tsp lemon juice
1/4 cup warm water


burgers


2-15 oz cans chickpeas
1 1/2 cups cooked quinoa
1/2 small red onion, minced
1 clove garlic, minced
1 Tbsp cilantro, chopped
1 Tbsp parsley, chopped
1 Tbsp thyme, chopped
1 tsp salt
black pepper, to taste
2 eggs, beaten
1 Tbsp olive oil
garnish
1 tomato, sliced
1 avocado, sliced
bean sprouts
4 pieces of pita bread, sliced in half

 

For the sauce: In the bowl of a food processor add tahini, garlic, salt, chopped parsley and lemon juice. Pulse until smooth then, with the motor running, add water to preferred consistency. Scrape into serving bowl and set aside.
In a large bowl, mash together the chickpeas and quinoa until combined. Stir in the onion, garlic, chopped herbs, salt and pepper. Taste for seasoning before adding egg. Stir in beaten egg and form into 8 thin patties.
Heat oil in large skillet over medium heat and, when hot, add burgers. Cook until golden brown—about 6 minutes on each side.
To serve, top each burger with tahini sauce, sliced tomato, sliced avocado and sprouts. Slide dressed burgers into pita pockets and enjoy!

 

 

August 26, 2017

 

Jack Daniel's Chicken Quesadillas

Marinade

1 cup (250 ml) Jack Daniel's whiskey

1 tablespoon (15 ml) chili powder

1 tablespoon (15 ml) Worcestershire sauce
Quesadillas

4 skinless and boneless chicken breast halves

12 large tortillas

1 red bell pepper, roasted, peeled and cut into thin strips

3 cups (750 ml) grated havarti cheese

Sour cream, to taste

Salt and pepper


Sauce

1/2 cup (125 ml) ketchup

2 tablespoons (30 ml) apple jelly

 

Marinade

In a glass dish or large sealable plastic bag, combine all the ingredients. Add the chicken and coat with the marinade. Cover the dish or close the bag. Refrigerate for 8 hours or overnight. Remove the chicken from the marinade and refrigerate in an airtight container. Keep the marinade for the sauce.
Sauce

In a saucepan, bring the reserved marinade, ketchup, and apple jelly to a boil. Reduce gently for about 10 minutes or until the sauce is syrupy. Adjust the seasoning. Let cool and refrigerate in an airtight container.
Quesadillas

Preheat the grill, setting the burners on high. Oil the grate.
Grill the chicken for about 5 minutes per side or until cooked through. Season with salt and pepper. Let stand for 10 minutes. Slice thinly.
Place half of the tortillas on a work surface. Spread half the cheese on the tortillas. Top with the chicken and pepper strips. Sprinkle with the remaining cheese. Cover with the remaining tortillas. Press lightly.
Grill for about 2 minutes per side. Cut into wedges and serve with the sauce and sour cream.

 

 

August 19, 2017

Slow Cooker Honey Garlic Chicken

 

Ingredients

2 lbs skinless, boneless chicken thighs or breasts

1/3 cup soy sauce

1/3 cup honey

3 tablespoons hoisin sauce

2 tablespoons balsamic glaze

1 teaspoon Thai sweet red chili sauce

1 teaspoon sesame oil

3 cloves garlic, minced

1 medium onion, diced

2 1/12 tablespoons corn starch + 3 tablespoons cold water

Green onions, sliced for garnish (optional)

Sesame seeds, for garnish, optional


Instructions

Spray slow cooker with non-stick cooking spray. Add chicken to bottom of crockpot.
In a medium bowl, combine soy sauce, honey, hoisin sauce, balsamic glaze, Thai sweet red chili sauce, sesame oil, garlic and onion. Pour sauce over chicken, cover with lid and cook on low for 3 to 4 hours or high for 1 1/2 to 2 hours.
To thicken sauce, whisk together corn starch and water in a small bowl and stir into slow cooker. Turn heat to high and allow sauce to cook and thicken for 15 - 20 minutes.
Serve hot with sauce over cooked rice or noodles. Sprinkle with green onions, if desired

 

 

July 29, 2017

Cherry Crumble


Serves 6


Filling


1 pound tart cherries, frozen
2 tablespoons sugar
2 tablespoons flour
2 tablespoons finely chopped crystallized ginger, optional
1/4 teaspoon cinnamon
Pinch of salt


Crumble


6 tablespoons unsalted butter
1 cup flour
2/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg, beaten well

Position a rack in the center of the oven, and preheat the oven to 375°F.

Spread the frozen cherries in an ungreased 9x9-inch baking dish, deep pie pan, or similar-sized dish. Toss the cherries with the sugar, flour, ginger, cinnamon, and salt.

Cut the butter into several pieces and melt over low heat in a small saucepan. Raise the heat slightly after it has melted, and cook, swirling frequently, until the butter has turned nutty brown. Remove from the heat.

In a medium bowl, combine the flour, sugar, baking powder, and salt. Add the beaten egg and use your hands to combine the dry ingredients and egg. As you work the egg into the flour, it will form small moist crumbs. Sprinkle these over the cherries, then drizzle the browned butter over the topping.

Bake for 30 to 35 minutes, or until the top is browned and the cherries are bubbling. Cool for at least 30 minutes before serving. Serve warm or at room temperature with vanilla ice cream or unsweetened whipped cream.

 

FRIED RICE


3 tablespoons butter, divided
2 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic, minced
salt and pepper
4 cups cooked and chilled rice (I prefer short-grain white rice)
3 green onions, thinly sliced
3-4 tablespoons soy sauce, or more to taste
2 teaspoons oyster sauce (optional)
1/2 teaspoons toasted sesame oil
DIRECTIONS:

Heat 1/2 tablespoon of butter in a large saute pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.
Serve immediately, or refrigerate in a sealed container for up to 3 days.

 

 

 

July 22, 2017

Slow Cooker Thai Chicken


The key to brightening up a slow-cooked dish is to add fresh elements right at the end. In this recipe, peas, cilantro and lime wedges do the trick.

INGREDIENTS

¾ c. light coconut milk
2 tbsp. natural creamy reduced-fat peanut butter
1 tbsp. red curry paste
1 tsp. grated ginger
1½ lb. boneless chicken thighs
2 red bell peppers
1 large onion
1 lb. rice noodles
1 c. frozen peas
¼ c. fresh cilantro leaves
Lime wedges, for serving

 

DIRECTIONS

In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste and ginger; mix in the chicken, peppers and onion.
Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.
Twenty minutes before serving, cook the noodles according to package directions. Stir the peas into the chicken mixture, and cook, covered, until heated through, about 3 minutes. Spoon the chicken, vegetables and sauce over the noodles and sprinkle with the cilantro; serve with the lime wedges, if desired.

 

Slow Cooker Asian Pork Tacos with Red Cabbage Slaw

These pork tacos are made with an Asian spin, using ingredients like soy sauce and orange zest.

INGREDIENTS

1 large navel orange
¼ c. balsamic vinegar
¼ c. packed dark brown sugar
2 tbsp. low-sodium soy sauce
2 clove garlic
1 tbsp. grated fresh ginger
¼ tsp. crushed red pepper flakes
1 pork shoulder
2 tbsp. olive oil
Kosher salt and pepper
½ small head red cabbage
1 medium carrot
8 small flour tortillas


DIRECTIONS

Using a vegetable peeler, remove 4 strips of zest from the orange (reserve the orange). In a 5- to 6-quart slow cooker, whisk together the vinegar, sugar, soy sauce, garlic, ginger, red pepper, and orange zest.
Add the pork and toss to coat. Cook, covered, until the pork is tender and shreds easily, 7 to 8 hours on low or 4 to 5 hours on high.
Thirty minutes before serving, make the slaw. Squeeze the juice from the orange into a large bowl (you should have about 1/2 cup). Whisk in the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Core and thinly slice the cabbage. Cut the carrot into matchsticks. Add the vegetables to the vinaigrette and toss to combine.
Warm the tortillas according to package directions. Using two forks, shred the pork into large pieces; gently toss in the cooking liquid. Fill the tortillas with the pork mixture and top with the slaw.

 

 

July 15, 2017

Watermelon & Feta Salad

Ingredients


700 g watermelon
1 small red onion
180 g feta cheese
1 bunch of fresh mint
extra virgin olive oil

 

Method


Scoop out and chop the watermelon flesh into chunks, discarding the peel.
Peel and finely slice the onion, crumble the feta, then pick the mint leaves, tearing any larger ones.
Place it all into a bowl and combine. Drizzle over a little oil and season with black pepper.

 

July 08, 2017

Brined Shrimp with Charred Corn Salad

photo Caitlin Bensel

Ingredients

1 tablespoon kosher salt
1 qt. water
1 pound large raw shrimp, peeled and deveined
3 cups fresh yellow corn kernels (from about 4 ears)
1 cup thinly sliced baby red bell pepper rings
1 cup vertically sliced red onion
2 tablespoons chopped fresh chives
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon chili powder

How to Make It

Combine salt and 1 quart water in a medium bowl, stirring until the salt dissolves. Add shrimp to brine; cover bowl with plastic wrap. Place in refrigerator for 30 minutes.
Heat a large cast-iron skillet over medium-high. Add corn, bell pepper, and onion; cook 5 minutes or until vegetables are lightly charred and tender. Place corn mixture in a large bowl. Stir in chives, vinegar, and oil.
Wipe skillet clean; return to medium-high. Remove shrimp from brine; pat dry between paper towels. Sprinkle shrimp with chili powder. Add shrimp to pan; cook 1 minute on each side or until done. Serve shrimp with salad.

 

BISCUITS WITH SAUSAGE GRAVY

YIELD:
12 servings
PREP:
15 minutes
COOK:
40 minutes
TOTAL:
55 minutes
Fluffy buttermilk biscuits are smothered in creamy sausage gravy.

INGREDIENTS:

For the Biscuits:

1 cup all-purpose flour
1 cup cake flour
1 teaspoon granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, chilled, cut into small pieces
¾ cup buttermilk
For the Sausage Gravy:

1 pound breakfast sausage
⅓ cup all-purpose flour
4 cups whole milk
2 teaspoons black pepper
½ teaspoon seasoned salt


DIRECTIONS:

Make the Biscuits: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat (do not grease your baking sheet).
Place the flours, sugar, baking powder, baking soda and salt in a large bowl or the workbowl of a food processor fitted with the metal blade. Whisk together or process with six pulses.
If making by hand, use a pastry blender or your fingertips to quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, distribute the butter evenly over the dry ingredients. Cover and process with twelve pulses.
If making by hand, stir in the buttermilk with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball. If using a food processor, remove the cover and pour the buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eight pulses.
Transfer the dough to a lightly floured surface and quickly form into a rough ball. Be careful not to overmix. Pat the dough into a ¾-inch-thick circle. Cut out the dough rounds with a 2-inch biscuit cutter. Push together the remaining pieces of dough, again pat into a ¾-inch-thick circle, and cut out several more dough rounds. Discard the remaining scraps. Place the biscuits on the prepared baking sheet.
Bake until the biscuit tops are light brown, 10 to 12 minutes. Remove baking sheet to a wire cooling rack while the sausage gravy is prepared.
Make the Sausage Gravy: Cook the sausage in a large skillet over medium-high heat until no longer pink, crumbling it into bite-size pieces as it cooks.
Reduce the heat to medium and sprinkle half of the flour over the sausage, stirring to dissolve it. Add the rest of the flour and again stir for about 1 minute, until all of the flour has been dissolved.
Slowly pour in the milk, stirring constantly as it is added. Cook the gravy, stirring frequently, until it begins to thicken (10 to 15 minutes). Season the gravy with the black pepper and seasoned salt and continue to cook until it is very thick. Spoon the gravy over the buttermilk biscuits to serve. Leftover gravy can be stored in an airtight container in the refrigerator. If it is too thick when reheated, simply add a splash or two of milk to thin it out a bit.

 

 

 








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