KEEMA MATAR

Ingredients:
2 cups - Mince meat
3/4 cup - Green peas
1 big - Onion, chopped finely
1'' piece - Ginger, chopped finely
1 tbsp - Garlic, crushed
2 medium - Tomatoes, chopped
2 small - Cinnamon sticks
2 pods - Cardamom seeds, crushed
3 - Cloves
1 - Bay leaf
1/2 tsp - Coriander powder
1/2 tsp - Turmeric powder
1/2 tsp - Cumin powder
1/2 tsp - Red chili powder
Salt
Coriander leaves to garnish

Method:

•  Mix coriander, turmeric, red chili and cumin powder with little water, salt and set aside. 
• Heat oil in a pan and fry onions until golden brown. Add garlic, ginger, tomatoes, cardamom, cinnamom, cloves, bay leaf and fry for 3 - 4 minutes. Add the powder paste and continue frying for a minute.
• Add minced meat, peas and fry for about 15 minutes, until meat turns brown. Add 1.25 cups boiling water to the meat. Cover and cook on low heat until meat is cooked and the gravy is thick.

ROASTED SHRIMP & ASPARAGUS w/ TARRAGON BUTTER

Serves 2 + 1 tablespoons olive oil + Jumbo Shrimps + 1 bunch asparagus, trimmed and halved lengthways + 40g butter, melted + 1 tablespoon tarragon leaves, chopped  Directions: Preheat oven to 390º F. Add the shrimp and asparagus to the tray and drizzle with oil. Roast for 15  minutes. Combine the butter and tarragon and spoon over the shrimp to serve.

Fried Chicken

Serves 4 

Ingredients:

• 1/2 cup coarse salt, plus more for serving - for brine
• 1/4 cup sugar - for brine
• 1 (3 1/2 pound) organic chicken, cut into 8 pieces
• 3 teaspoons paprika
• 2 teaspoons cayenne pepper
• 1 teaspoon freshly ground black pepper
• 3 cups all-purpose flour
• Canola oil, for frying

Directions:

1. For brine - boil 16 cups water, add salt and sugar; stir until dissolved. Transfer brine to a large container; let cool completely.
2. Season chicken with paprika, cayenne pepper, and black pepper. Add chicken to brine; cover and transfer to refrigerator for 24 hours.
3. Place flour in a shallow dish. Drain chicken and rinse under cold running water; dredge in flour, shaking off any excess. Add chicken to hot oil and cook until golden brown and crisp and chicken reaches 165 degrees on an instant-read thermometer, about 13 minutes.

BBQed Prawns w/ Garlic Butter

Serves 6

* 24 raw shrimps, peeled
* lime wedges, to serve
Garlic butter =
* 40g butter
* 2 tbs olive oil
* 2 cloves garlic, crushed
* salt
* 3 tsp parsley, finely shopped

Directions:
* For garlic butter - Place ingredients in small saucepan over low heat. Cook till butter is melted (1 - 2 mins).
* Thread 4 shrimp onto a skewer and brush with garlic butter. Grill 3 mins each side.
(if using bamboo skewers - soak in h2o for 10 mins)

Pizza Dough

Ingredients

• 3/4 cup warm water (105°F to 115°F)
• 1 envelope active dry yeast

• 2 cups (or more) all purpose flour
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 3 tablespoons olive oil

Preparation

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.) 

(epicurious)

Grilled Lemon-Parsley Veal Chops

yield: Makes 6 servings

Marinate the veal six hours before grilling.

Veal
* 1/2 cup olive oil
* 6 tablespoons fresh lemon juice
* 1/3 cup chopped fresh Italian parsley
* 3 garlic cloves, crushed
* 1 tablespoon minced fresh rosemary
* 6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick

Topping
* 3 tablespoons chopped fresh Italian parsley
* 1 tablespoon grated lemon peel
* 1 1/2 teaspoons minced fresh rosemary
* 1 teaspoon minced garlic

For veal:
Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.

For topping:
Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.

Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.
(epicurios)

Crispy Sage Potatoes w/ Fried Eggs

Serves: 2

2 tbs olive oil
400g potatoes, peeled & chopped
1/2 tsp dried chilli flakes
8 sage leaves
salt and black pepper
2 eggs
Worcestershire sauce, to serve

Heat the oil in a large non-stick frying pan. Add the potatoes, chilli, salt and pepper and cook for 4-5 mins.
Add the sage and cook for further 4-5 mins or until potatoes are tender and golden.
Move the potato to the side and crack the eggs into the middle. Cook for 3-4 mins or until eggs are just set.
Drizzle with Worcestershire to serve.
(donna hay magazine)

SLOW-COOKED CHILI

Servings: 10
 
Ingredients:
2 pounds ground beef
3 cans kidney beans, rinsed and drained
2 cans diced tomatoes, undrained
1 can tomato sauce
1.5 medium onions, chopped   
2 green pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin powder
2 teaspoons salt
1 teaspoon pepper
Shredded Cheddar cheese

Directions:
In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

LEMON + ROSEMARY PORK w/ ROASTED POTATOES

Ingredients:
500g (1lb) baby/new potatoes, quartered
2 garlic cloves, crushed
1 red chilli, deseeded and chopped
1 tbs olive oil
2 x 450g (15 3/4oz) pork fillets, trimmed and halved
1 tsp chopped rosemary
2 tbs olive oil, extra
2 tbs lemon juice
1 tsp grated lemon rind
salt and pepper
300g (10 1/2oz) green beans, blanched

Directions:

• Preheat oven to 390F. Place the potatoes, garlic, chilli and oil in a bowl and toss to combine. Place the potatoes on a baking tray and roast for 20 mins or until golden. Set aside.

• Flatten pork out to a thickness of 1/3 inch with a rolling pin/meat tenderiser. Place the pork and next 5 ingredients in a bowl, toss and set aside for 2-3 mins.

• Heat a non stick frying pan over high heat. Add pork and cook for 2 mins each side.

Serve with potatoes and beans.

GINGER PORK NOODLES

Serves : 4
Ingredients:
1 tbs grated ginger
2 garlic cloves crushed
2 tbs sweet chilli sauce
2 tbs soy sauce
1 tbs schezuan sauce
450g pork fillet, trimmed and sliced
400g udon noodles
1 tbs vegetable oil
1 red bell pepper
2 scallions/ green onions

Directions:
* Place the first 5 ingredients in a non-metallic bowl and mix ro combine. Add the pork and toss to coat. Set aside.
* Boil the noodles, strain and set aside.
* Heat oil in a large frying pan over high heat. Add the pork with the marinade and stir fry for 3 mins or until browned. Add bell pepper and stir fry for 2 mins. Add scallions and noodles for 2 mins.

Chicken and Mushroom Macaroni

Serves : 4
Ingredients:
400g (14 oz) macaroni
1 tbs olive oil
1 brown onion, chopped
1 garlic clove, crushed
100g (3.5oz) swiss brown mushrooms, halved
2 chicken thighs, chopped
3/4 cup single cream
1/2 cup chicken stock
salt & pepper
70g (2.5oz) arugula leaves (baby rocket)
1/2 cup shaved parmesan cheese

Directions:
* Cook the pasta until al dente.
* Heat a medium non-stick frying pan over high heat. Add the oil, garlic and onion and cook until onion is softened. Stir in the mushrooms and chicken and cook until chicken is golden. Add the cream, stock, salt and pepper and cook until slightly thickened.
* Add the chicken mixture to the pasta and toss to combine. To serve, stir through the arugula and top with parmesan.
(donna hay magazine)

Char-Grilled Vegetable Penne

Servings: 4 people

Ingredients:

400g (14 oz) penne
1tbsp olive oil
1 garlic clove, crushed
100g (3.5 oz) semi-dried tomatoes
100g (3.5 oz) marinated artichoke hearts, halved
100g (3.5 oz) char-grilled red peppers (capsicum), sliced
100g (3.5 oz) char-grilled eggplant, sliced
1/2cup Kalamata olives
1/2cup chicken stock
1cup basil leaves
shaved parmesan to serve

Directions:

Cook the pasta in a large pot of boiling salted water until al dente.

Heat a medium non-stick frying pan over high heat. Add the oil and garlic and cook for 1 minute. Add the tomatoes, artichokes, peppers, eggplant, olives and stock and cook for 2-3 minutes or until slightly thickened and the vegetables are warmed through. Add to the pasta with the basil and toss to combine. TO serve, toss with the parmesan. 

(donna hay magazine)

Provençal Rack Of Lamb

yield: Makes 2 servings
Ingredients:

• 2 garlic cloves
• 2 teaspoons chopped thyme
• 1 teaspoon chopped rosemary
• 3 tablespoons olive oil, divided
• 2 medium tomatoes, halved
• 1 (1-pound) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
• 2 medium shallots, thinly sliced (1/3 cup)
• 2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
• 2 tablespoons water

Directions:

• Preheat oven to 400°F with rack in middle.

• Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.

• Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.

• Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.

• Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.

• Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.

Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes. 

epicurious

Cheddar Bruschetta

Chicken Fried Rice

Seared Mahi-Mahi with Green Gazpacho Sauce

yield: Makes 4 servings

Ingredients:

• 1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
• 3/4 cup coarsely chopped green onions
• 1/2 cup coarsely chopped fresh cilantro
• 5 1/2 tablespoons olive oil, divided
• 1 1/2 tablespoons (or more) white balsamic vinegar
• 2 1/2 teaspoons chopped seeded serrano chiles
• 4 7-to 8-ounce mahi-mahi fillets
• 1 1/2 teaspoons ground cumin
• 6 ounces small red and yellow cherry, pear, or grape tomatoes, halved

Directions:

• Combine cucumber, onions, cilantro, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chiles in processor. Using on/off turns, blend mixture until finely chopped. Transfer to bowl. Season with more vinegar, if desired, and salt and black pepper.

• Sprinkle fish fillets on both sides with salt, pepper, and cumin. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish and cook 5 minutes. Turn over, cover, and cook until fish is just opaque in center, 4 to 5 minutes.

• Divide gazpacho sauce among 4 plates. Top each with 1 fish fillet. Scatter tomatoes atop and around fish and serve. 

(epicurious)

Grilled Halibut with Chimichurri

GRILLED HERB POTATOES

Quick Simple Lasagna

Sesame Chicken

Crusted Pork Chops

 

Chocolate Chip Cookies

SPAGHETTIi & MEATBALLS

Meatball Ingredients:
* 1 lb ground beef
* 1/2 cup parmesan cheese
* 1/2 cup italian style bread crumbs
*  1 egg
* 1 clove of garlic
* pinch of salt and pepper

Sauce Ingredients:
* 1 can kitchen ready tomatoes
* 1 clove garlic
* 1/2 jar pasta sauce
* 1 tbs olive oil
* pinch of basil/ oregano
* pinch of paprika / chili


Directions:
* Mix all meatball ingredients in a large bowl, if dry add a splash of cold water. Keep aside.
* For the sauce - Heat oil in a large sauce pan and saute garlic. Add tomatoes, pasta suace, herbs and let simmer for half an hour.
* Meanwhile make the meatballs - clump the meat mixture into ping-pong sized balls and add them to the sauce as you make them. Make sure all the meatballs are covered in sauce. Cover with a lid and let it simmer for 1 and a 1/2 hour.
* Stir about every 15 mins.
(courtesy - Ally)

CINNAMON CRUMBLE APPLE PIE

Yield: Makes 8 servings

Crust:

• 1 1/3 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
• 3 tablespoons (or more) ice water
• 1/2 teaspoon apple cider vinegar

Filling

• 3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
• 2/3 cup sugar
• 2 tablespoons all purpose flour
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted

Topping

• 1 cup all purpose flour
• 1/2 cup sugar
• 1/4 cup (packed) golden brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

• Vanilla ice cream

Directions:
For Crust:

• Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
• Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

For filling:

• Mix all ingredients in large bowl to coat apples.

For topping:

• Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
• Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream. 

(epicurios)

Classic Mashed Potatoes

Yield: Serves 8

Directions:

• 4 large russet potatoes (about 2 pounds total)
• 1 teaspoon salt
• 3/4 cups milk
• 6 tablespoons unsalted butter
• Freshly ground pepper

Directions:

• Peel the potatoes and rinse under cold water. Cut each into quarters and place in a 3-to 4-quart saucepan. Cover with cold water, partially cover the pot, and bring the water to a boil. Uncover, add the 1 teaspoon of salt, and reduce the heat so the water boils gently. Cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. 
• Meanwhile, in a small saucepan, heat the milk and butter together until the butter has melted and the mixture is hot but not boiling.
• Drain the potatoes and return them to the warm pan over low heat for 1 minute to evaporate any excess water. Use a potato masher, ricer, or food mill to mash the potatoes. Stir the milk and butter mixture into the potatoes, a little at a time, until the potatoes are as soft and moist as you like. Add salt and pepper to taste. Serve immediately, or keep warm in the top of a double boiler, or cover and rewarm in a microwave oven.

(epicurious)

HERB-BUTTER TURKEY

Ingredients:
* 1 cup (2 sticks) butter, room temperature, divided
* 2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs
* 2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs
* 2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs
* 2 teaspoons minced fresh sage plus 5 fresh sage sprigs
* 1 14- to 16-pound turkey
* 4 cups low-salt chicken broth, divided
* 1/4 cup all purpose flour

Directions:

* Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.

* Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.

* Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).

* Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.

STUFFED SHRIMP