Seared scallops and creamy mash


Ingredients: (Seared scallops and creamy mash)

 

400 g Maris Piper potatoes, peeled

sea salt

freshly ground black pepper

60 g piece of thick smoked bacon

6 scallops, shelled and trimmed

2 knobs of unsalted butter

75 ml semi-skimmed milk

olive oil

a few sprigs of fresh sage

½ a lemon

Instructions: (Seared scallops and creamy mash)

 

 

Quarter the potatoes, halving any smaller ones, then place in a large pan and cover with cold salted water. Place over a high heat and bring to the boil, then cook for 15 to 20 minutes, or until tender.
Meanwhile, using a sharp knife, roughly chop the bacon into chunky lardons, roughly ½cm thick. Score the scallops in a criss-cross fashion about 1cm deep on one side, season with a pinch of salt, then set aside.Drain and allow the potatoes to steam dry, then return to the empty pan with the milk, a knob of butter and a pinch of salt and pepper. Mash until smooth, then cover until needed.Heat a splash of olive oil in a large non-stick frying pan over a medium heat, then add the bacon and fry for around 2 minutes, or until golden. Move the bacon to one side of the pan, then pick the sage leaves into the space. Cook for 1 minute, or until crisp, then move to the side of the pan along with the bacon. Add the remaining butter and the scallops, cut-side down, to the empty space. Cook for around 2 minutes, or until golden, turning halfway.Remove from the heat, add a squeeze of lemon juice and toss to coat, allowing the scallops to cook in the hot pan for a further 30 seconds. Divide the creamy mash between plates, then spoon over the scallops, bacon, sage and any lovely juices from the pan, then tuck in.

Cooked oysters with burnt butter

Cooked oysters with burnt butter

Ingredients: (Cooked oysters with burnt butter)

 

8 rock oysters, scrubbed clean

Optional:

800 g rock salt, (if cooking indoors)

For the burnt butter

40 g unsalted butter

Tabasco sauce

½ a lemon

Instructions: (Cooked oysters with burnt butter)

 

 

If cooking indoors, preheat the oven to full whack. Place the rock salt into an ovenproof frying pan, then pop in the oven to preheat for around 20 minutes, before carefully placing the oysters on top and returning to the oven for 10 minutes.

 

Meanwhile, melt the butter in a frying pan over a medium heat, then cook for 2 to 3 minutes, or until it turns a deep golden colour and starts to sizzle. Add a few drops of Tabasco to taste, then remove from the heat and add a squeeze of lemon juice, swirling the pan until combined. Put the pan to one side.

Insert an oyster knife or a blunt knife into the oyster, then carefully lever it open – beware of the hot steam! Discard the oyster tops, then place the bottom shells with the oyster on a platter, drizzle over the burnt butter and serve straightaway.

CHICKEN TINGA TOSTADAS

Ingredients: (CHICKEN TINGA TOSTADAS)

2 Tbsp. vegetable oil
1 medium onion, finely chopped
1 package (10 oz.) mushrooms, thinly sliced
4 cups shredded and cooked boneless, skinless chicken breasts or thighs (about 1 lb.)
1 can (15 oz.) tomato sauce
1 Tbsp. chipolata peppers in adobo sauce
1 Tbsp Chicken flavor Bouillon
8 corn tortillas
additional vegetable oil for frying tortillas

Directions: (CHICKEN TINGA TOSTADAS)

Heat oil in a large skillet over medium-high heat and cook onion with mushrooms until onion is tender, about 6 minutes, stirring occasionally. Stir in remaining ingredients. Reduce heat and simmer covered until heated through, about 10 minutes, stirring occasionally.
Meanwhile, heat additional oil in a large deep skillet and fry tortillas, one at a time, about 1 minute or until golden and crisp. Drain on paper towels.
Arrange fried tortillas on a serving platter and top with chicken mixture. Garnish with crumbled cheese and sour cream.

Duck Breast with Balsamic Pears

Ingredients:(Duck Breast with Balsamic Pears)

1 (15-ounce) fresh or frozen (thawed) boneless duck-breast half with skin
Salt
Pepper
1/2 cup(s) long-grain white rice
1 tablespoon(s) chopped fresh parsley leaves
1 teaspoon(s) snipped fresh chives
1/4 cup(s) balsamic vinegar
2 tablespoon(s) water
1 teaspoon(s) sugar
1/2 teaspoon(s) freshly grated orange peel
1 Bosc or D’Anjou pear, cored and cut into 8 wedges
1 large shallot, finely chopped
1 bag(s) (9-ounce) microwave-in-bag baby spinach
1/4 cup(s) slivered almonds, toasted

Directions:(Duck Breast with Balsamic Pears)

  1. Pat duck breast dry with paper towels. With knife, cut four 1/4-inch-deep diagonal slashes in skin and fat. On waxed paper, evenly sprinkle duck breast with 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper to season both sides.
  2. In 10-inch nonstick skillet, cook duck, skin side down, on medium 16 to 18 minutes or until skin is browned and crispy. As duck cooks, spoon off excess fat in skillet. Turn duck over; cook 10 minutes for medium-rare or until desired doneness.
  3. While duck cooks, in 2-quart saucepan, prepare rice as label directs; when done, stir in parsley, chives, and 1/4 teaspoon salt. In cup, mix vinegar, water, sugar, and peel.
  4. Transfer duck to cutting board; cover with foil to keep warm. Discard all but 2 teaspoons fat from skillet. Stir in pear and cook 5 minutes or until it begins to brown; transfer to plate. Add shallot to skillet and cook 1 minute. Stir in vinegar mixture; cook 2 to 4 minutes, until sauce begins to thicken
  5. Meanwhile, prepare bagged spinach in microwave as label directs.
  6. To serve, divide spinach and rice between 2 dinner plates; sprinkle rice with almonds. Thinly slice duck breast, and serve with pears and balsamic sauce.

Malaysian Tofu Satay

 

 

Ingredients: (Malaysian Tofu Satay)

1 teaspoon lemon zest (or ground lemongrass powder)
1 1/2 tablespoons fresh ginger, minced
1 fresh red chili peppers, minced or 1 teaspoon sriracha hot sauce
2 cups chopped shallots
2 tablespoons vegetable oil
3/4 cup dark brown sugar
1 teaspoon fresh lemon juice, in 1/4 cup water
1/2 cup water
1 1/2 teaspoons kosher salt
3 1/2 teaspoons coriander seeds, ground

Satay
1 tablespoon creamy peanut butter
1 tablespoon soy sauce
1 teaspoon sriracha hot sauce or 1 teaspoon red pepper flakes, to taste
1 tablespoon brown sugar
2 teaspoons freshly squeezed lime juice
2 teaspoons rice wine vinegar or 2 teaspoons white wine vinegar
2 teaspoons ginger
1 garlic clove, minced
1/4 cup water
2 lbs tofu, cut into strips and threaded onto metal skewers

Directions: (Malaysian Tofu Satay)

  1. Preheat grill to high heat.
    Put the first four marinade ingredients in a food processor and grind.
    Heat a nonstick pan, pour in the oil, then add ground mixture. Cook until fragrant (about 5 minutes).
    Combine the remaining marinade ingredients in a pot on the stove; add the cooked mixture.
    Bring to a boil and let simmer 5 minutes.
    Let cool, then pour over tofu and marinate for at least an hour and as long as overnight.
    Mix all satay ingredients together, except the water and tofu.
    Slowly add the water until the sauce reaches desired consistency.
    Grill tofu strips for 2 minutes on each side, or until cooked through.
    Put the skewers on a plate and pour some sauce over them. Serve with a bowl of extra sauce.

Beef Tehari

Ingredients:(Beef Tehari)

Beef 1 kg (2 lbs)
Onion paste – 1/2 cup
Garlic paste – 2 tsp
Red chili powder – 1 tbsp
Turmeric paste – 1 tbsp
Ginger paste – 2 tsp
Cumin powder – 1 tbsp
Coriander powder – 1 tbsp
Salt – 3 tsp
Onions – 2 medium, thinly sliced
Cinnamon – 2 1/2 inch sticks
Cloves – 8
Cardamom – 4 pods
Bay leaf – 1 medium
Green chili – 6-8
Oil – 1/2 cup (or less)
Rice – 2 1/2 cup (preferably aromatics like Basmati or Kalojira)

Directions:(Beef Tehari)

Cut beef into small pieces
Simmer beef with the next 7 ingredients (pastes and powders) and 2 tsp of salt along with a cup of water until tender. This will be about 45 minutes to an hour. Stir occasionally to ensure that the spices do not stick to the bottom. You may add additional water if needed.
In a large pan (large enough for all the rice and meet), fry the thinly sliced onions until almost golden brown.
Add in the cinnamon, clove, cardamom and bay lead and fry an additional 4-5 minutes.
Add in the previously cooked beef and fry over medium heat until the oil floats to the top. Stir continuously.
Add in the rice and fry an additional 5 minutes. Stir continuously.
Add in 5cups of water, 1 tsp of salt and the green chili and bring to boil over high heat.
As soon as it starts boiling, turn the heat to low. Give it a thorough stir to ensure no rice is sticking to the bottom. Cover and cook for 25 minutes.
Enjoy with a Bangladeshi salad.

Spinach Artichoke Hand Pies

Ingredients:(Spinach Artichoke Hand Pies)

1 batch uncooked double pie crust
2 tbs flour
2 tbs butter
½ cup milk
¼ tsp ground nutmeg
½ cup shredded cheddar cheese
¼ cup shredded Parmesan cheese
½ cup frozen artichoke hearts thawed and chopped
½ cup frozen chopped spinach thawed and drained
2-3 additional tbs of grated Parmesan cheese for sprinkling

Directions:(Spinach Artichoke Hand Pies)

Preheat oven to 350.
To start your filling, in a medium sauce pan over medium/high heat. Melt butter and whisk in flour until a thick paste forms. Whisk in milk, nutmeg and shredded cheese. Once cheese has melted remove from heat and mix in spinach and artichokes.
Roll pie crust dough out on a lightly floured surface until it’s about ¼-1/8 of an inch thick. Using a 4 inch round cutter or bowl cut circles out of your dough. I cut about 20 circles out of mine.
In the center of each circle place about 2-3 tbs of your filling . Fold sides over and crimp sides together with a floured fork.
Place on a non stick baking sheet about 1 inch apart.
Bake for 15 minutes remove from oven and sprinkle grated Parmesan cheese over the tops return to oven and continue to bake for another 10-15 minutes or until golden brown.
Serve hot.

Turkey Mince Stir Fry with Basil

Ingredients:(Turkey Mince Stir Fry with Basil)

55g/2oz fresh holy Basilleaves, or ordinary Basil(weight after removing stems)
vegetable Oil for shallow-frying, plus 4 tbsp for stir frying
5 Garlic Cloves, peeled and finely chopped
75g/3oz Shallots or Onions, peeled and finely slIced
2 fresh hot green cayenne chillies, or to taste, slIced
2 fresh hot red cayenne chillies, or to taste, slIced
2.5cm/1in cube fresh rootGinger, finely grated
450g/1lb turkey mince (from boned, skinned breast and/or legs)
5 tsp Fish sauce or 1 tsp Salt, to taste
1½ tsp palm Sugar or dark brown Sugar

Directions:(Turkey Mince Stir Fry with Basil)

Wash the basil leaves and pat them dry. Set aside 15g/½oz of the whole leaves. Chop the rest very coarsely and set aside.
Heat 1cm/½in depth of oil in a medium frying pan over a medium-high heat. Place a plate lined with kitchen paper near the hob. Have ready a splatter screen or an upturned sieve to cover the pan to prevent the oil from splattering.
When the oil is hot, add the whole basil leaves. Cover immediately with the screen or sieve. Remove the cover as soon as the intense sizzling has died down (a matter of seconds) and stir the leaves once or twice. They will turn crisp very quickly.
Remove with a slotted spoon and spread out on the kitchen paper to drain. Once the oil has cooled sufficiently, strain it and reserve for future use.
Heat four tablespoons of oil in a large frying pan or wok over a medium heat. Add the garlic and shallots and fry, stirring, for about two minutes or until the shallots are lightly golden. Do not allow them to burn.
Add the chillies and ginger and give a few vigorous stirs.
Add the chopped basil and stir.
Add the minced turkey, turn up the heat a bit and fry for about 3-4 minutes, stirring to break up the lumps as you do so. The turkey will lose its pink colour once it’s cooked.
Stir in the fish sauce (or salt), to taste, and the palm sugar (or dark brown sugar) and stir thoroughly to combine. If there is liquid remaining in the bottom of the wok, continue cooking until it boils off, but don’t overcook the turkey.
Transfer to a serving dish, top with the crisp-fried basil leaves and serve.

Curry Chawal

Ingredients:(Curry Chawal)

2 tbs. cooking Oil
1 medium onion finely chopped
1 clove Garlic finely chopped
1 tbs. of fresh finely chopped cilantro stems (optional)
2 tsp. Curry powder
2 tsp. Curry paste
2 tbs. fine grated Coconut orCream of Coconut
2 tbs. chick pea flour
4 cups Water
1 tsp. Salt
8 pieces of Chicken or 1 lb. large Shrimps.
2 Potatoes cut into bite size pieces (optional)

Directions:(Curry Chawal)

Sauté onion in oil in a 4 to 6 quart pan or Dutch oven till transparent.
Add all ingredients in rapid succession and cook on reduced heat stirring continuously to prevent sticking on bottom and scalding.
Add salt and 2 cups of water still stirring and increase heat so that water comes to a boil and makes a thick sauce. Add remaining water and stir into smooth consistency.
Now reduce heat and add shrimp or chicken and potatoes.
If using shrimp allow curry to cook for about l5 minutes and then add shrimp and cook for 10 minutes more. Serve over white rice with kachumber.

Red Rice and Sausage

Ingredients: (Red Rice and Sausage)

2 teaspoons vegetable oil
2 lbs hot smoked sausage, cut into 2 inch lengths
1 large onion, finely chopped
1 large green pepper, finely chopped
3 stalks celery, finely diced
4 cups water
1 (15 ounce) can tomato sauce
3 teaspoons salt
1 teaspoon black pepper
2 cups parboiled rice
I sliced my sausage into 1/4 inch slices and used 1 pound of sausage

 

Directions: (Red Rice and Sausage)

Heat the oil in a heavy pan over medium heat. Add the sausage pieces and cook until brown, about 5 minutes. Add the onions, green peppers, and celery. Cook for 3 minutes. Add the water, tomato sauce, salt and pepper. Heat to boiling. Stir in the rice. Reduce heat to simmer. Cook covered, until rice is tender, about 30 minutes. Remove from heat and keep covered until time to serve.