Beef stroganoff

Ingredients (serves 4)


    * 1/2 cup plain flour
    * 500g beef fillet steaks, cut into 2cm-thick strips
    * 2 tablespoons olive oil
    * 2 large brown onions, halved, sliced
    * 4 garlic cloves, crushed
    * 3 cups beef stock
    * 2 tablespoons tomato paste
    * 1 teaspoon paprika
    * 1 teaspoon Dijon mustard
    * 200g button mushrooms, halved
    * 1/4 cup sour cream
    * 1/4 cup flat-leaf parsley, roughly chopped
    * 25g butter
    * 1 lemon, cut into wedges


Method

   1.

      Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 8 to 10 minutes or until tender. Drain. Allow to cool. Cut in half.
   2.

      Meanwhile, place flour in a snap-lock bag. Season with salt and pepper. Add beef strips. Seal bag and shake to coat. Remove beef. Place in a bowl.
   3.

      Heat 1 tablespoon oil in a large, deep frying pan over medium-high heat. Cook onion and garlic for 4 to 5 minutes or until soft. Transfer to a plate.
   4.

      Add remaining oil and beef to pan. Cook for 5 minutes or until browned. Return onion and garlic to pan. Add stock. Bring to the boil. Add tomato paste, paprika and mustard. Reduce heat to medium. Simmer, uncovered, stirring, for 10 minutes. Add mushroom and simmer for a further 10 minutes. Stir in sour cream and parsley. Cook for 1 minute or until heated through.
   5.

   Serve stroganoff with crispy potatoes , lemon and saffron flavoured rice

SEARED SALMON CUTLETS WITH A LOBSTER AND PASSION FRUIT HOLLANDAISE SAUCE

8-9 oz piece of salmon fillet divided into 2-3 thick “cutlets”, skinned
Flour to dust
3-4 turned new potatoes gently poached in salted water per portion
Hollandaise sauce
Reduced passion fruit puree (300 ml reduced down to 100 ml) –always by ⅔
Passion fruit seeds reserved
40 – 50 gm cooked lobster portioned and diced
Chive stick
Beurre blanc sauce
Served on blanched spinach

Method:
•    Season the salmon.
•    Lightly flour the skinned side only, pan frying gently in a little olive oil over a medium heat for 5-6 minutes until a light golden brown.  Add a knob of butter before turning the fish in the pan
•    Baste the salmon with the butter, adding a squeeze of lemon juice and remove the pan from the stove
•    The residual heat in the pan will continue the cooking process.
•    Meanwhile mix together 2½- 3 tablespoons of the reduced passion fruit puree to 300 ml of hollandaise sauce
•    Warm the lobster meat very gently in a little stock or microwave, before draining and folding into the passion hollandaise, adding 1 teaspoon of seeds per portion
•    Serve the turned new potatoes on the warmed, buttered spinach drizzled with a little beurre blanc sauce and topped with a single chive stick.
•    Finish as shown in the photograph, offering the lobster and sauce apart.
BEURRE BLANC
Makes about 600ml (1 pint)
200ml dry white wine
2 tablespoons white wine vinegar
4 shallots, finely chopped
100ml double cream
400g cold unsalted butter, cubed
Salt and pepper

Method:
•    Put the wine, vinegar and shallots in a thick based saucepan.  Bring to the boil and reduce by half.
•    Add the cream and boil for 1 minute.  Lower the heat and gradually whisk in the cubes of cold butter
•    For a smooth finish, pass the sauce through a fine sieve to remove the shallots.
•    Season with salt and pepper

Lobster Thermidor

Ingredients

3 lobsters, 2lbs each
3 cups dry white wine
1 onion
1 carrot
1 celery stalk
Parsley sprigs
1/4 tsp thyme
6 peppercorns
1tb tarragon
1/2 lb mushrooms
1 tsp lemon juice
6 tb butter
6 tb flour
1 tb cream
1 cup whipping cream
1 tb mustard
2 egg yolks
1/3 cup cognac or brandy
1/2 cup grated cheese
1/4 tsp salt


Lobster Thermidor Recipe (serve 6)

Step 1: Simmer white wine, vegetables, seasonings and water in a kettle for 15 minutes.

Step 2: Bring to a boil and add the live lobsters. Cover and boil for 20 minutes. Remove the lobsters when done.

Step 3: Heat slowly the mushrooms with 1 tablespoon of butter, lemon juice and salt in a covered saucepan for 10 minutes.

Step 4: Add the mushrooms juice in the kettle and boil until the sauce has reduced to 2 cups. Bring to the simmer.

Step 5: Cook the flour and the butter slowly in another saucepan for 2 minutes. Add to the sauce, stir it well. Boil during 1 minute while stirring. When done, add cream to the top.

Step 6: Split the lobsters in two lengthwise. Remove the black thing around the eyes and the intestine. Take the coral and the liver, crushed them in a mixing bowl, and blend the mustard, 1/2 cup of whipping cream, egg yolks. Add the sauce while beating.

Step 7: Heat the sauce again, bring it to the boil while stirring. Then boil slowly for 2 minutes. Add whipping cream with a tablespoon. Taste and correct seasoning. Add a spoonful of cream on the top. Set aside.

Step 8: Take the meat from the lobster and cut it into cubes. Put butter in a skillet over moderate heat. After 1 minute, stir in the lobster meat, stir slowly, for 5 minutes. Pour in the cognac and boil until the liquid has reduced by half. Shake the skillet from time to time.

Step 9: Add the mushrooms and 2/3 of the sauce in the skillet.

Step 10: Arrange in a roasting pan the meat, sauce and mushroom in the shells. Sprinkle with cheese. Put the roasting pan in the oven at 425° F / 220° C for 15 minutes until sauce is browned.

Mexican Chicken Fajitas with Guacamole and Salsa

For 2 people:
2 chicken breasts ( increase number of breasts with number of people) fillets cut in juillens.
Red peppers       - 1 nos julliens
Yellow pepper     – 1 nos julliens
Medium red Onion  – 1 nos finely sliced long
Small tomato      – 1 nos finely chopped
6 cloves of garlic (3 cloves for every breast)- finely chopped
Cinnamon
Nutmeg
paprika powder
cajun paste
Cheddar cheese and Mozarella cheese grated



Preparation:Take big pinch of cinnamon, a generous dash of paprika (sweet chilli powder) and some cajun paste and rub it over the chicken breasts with olive oil and marinate it. Keep aside.

In a non stick pan or skillet add a generous swirl of olive oil and throw in the finely sliced onions, sauté till brown. if you want it less dry you can increase the quantity of onion. Next, after it is brown throw in the finely sliced garlic, chilli flakes add a small teaspoon on cinnamon powder and a small portion of crushed nutmeg for extra flavor. Add a dash of pepper, and sauté well. Remove the subtly marinated chicken breast and add it to the skillet and cook for about 4 minutes on a high fire, till the chicken begins to leave oily residue in the pan and has turned a nice golden brown.

After this add one small tomato, if it is a little dry and add a pinch of salt one pinch of salt at this point and put it on a slow fire and let tomato get infused with chicken. After this add the red and yellow peppers and sauté this on a high fire again but cook for only 1-2 minutes as you want the peppers to remain crunchy. Once you being to smell the aromas of the seasoning and the peppers, take it off the fire and cover with the lid. The steams will beautiful finish off the rest of the cooking.

Tortillas can be made at home or purchased from your local super market. To make at home you just need to mix corn flour and atta in equal proportion and roll out thin like rotis, or chapattis (flat bread) with a rolling pin.

To Serve:  Heat the tortilla on a hot pan and then layer the chicken the middle then, sprinkle with put chedder cheese and mozzarella combination, add a nice generous dash of sour cream on the side. Fold in the left one side of the bottom and then wrap the left flap of the tortilla so that you can just hold it in your hand and eat it. Serve it with Salsa and Guacamole on the side.

salsa
3 tablespoons finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chile peppers, Serrano or Jalapeno, finely chopped
2 to 3 tablespoons minced cilantro
1 1/2 to 2 tablespoons lime juice
salt and pepper
Preparation: Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool. Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.

Guacamole

4- ripe Avocado
1- medium tomato, diced

1/4 cup- Onion, peeled and diced
1 Jalapeno-Finely chopped
1/2 cup- chopped Cilantro
1 tablespoons lime juice
Salt and pepper to taste

Mash 2 of the avocado with the back of a fork or other mashing utensil. Add all the ingredients and fold gently and serve immediately.

Greek Moussaka

Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection.

It is perhaps the most widely recognized of all Greek dishes.


While it can be time consuming to prepare, I think you will find that once complete it is a very worthwhile endeavor.
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours, 45 minutes
Ingredients:

    * 3-4 eggplants, about 4 lbs. total
    * 1 lb. potatoes
    * 1 1/2 lbs. ground beef (or lamb)
    * 2 large onions, finely diced
    * 2 cloves garlic, minced
    * 1/2 cup red wine
    * 1/4 cup chopped fresh parsley
    * 1 tsp. ground cinnamon
    * 1/4 tsp. ground allspice
    * 1 cup tomato puree (or crushed tomatoes)
    * 2 tbsp. tomato paste
    * 1 tsp. sugar
    * Salt and pepper to taste
    * 2 cups plain breadcrumbs
    * 8 egg whites, lightly beaten (reserve yolks for bechamel)
    * 1 cup grated Kefalotyri or Parmesan cheese
    *

    * Bechamel Sauce:
    * 1 cup salted butter (2 sticks)
    * 1 cup flour
    * 4 cups milk, warmed
    * Pinch of ground nutmeg

Preparation:
Prep the Vegetables:

Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.

Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.

Preheat the oven to 400 degrees.

Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.

Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.
Make the Meat Filling:

In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.
Make the Béchamel Sauce:

Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir in  pinch of nutmeg. Return to heat and stir until sauce thickens.
Assemble the Moussaka:

Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.

Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.

Penne all'arrabbiata.

PENNE ARRABBIATA SAUCE WITH TOMATOES, HOT CHILIES AND GARLIC

Preparation - Easy
Prep: 10, Cook: 30
Serves 4

This pasta along with all'Amatriciana and their variations are favorites in Roman trattorias. All'Amatriciana , with little pieces of cured pork in the sauce, comes from the Abruzzese town of Amatrice. So do many of the hosts of the old Roman trattorias, osterias, and tavole calde, where Romans take their meals, and so all'Amatriciana has become a Roman style of pasta. Penne all'arrabbiata, without the cured pork, simply means "enraged pasta," referring to the heat of the peppers.

Control the heat of the dish by using more or less hot red pepper.
 Image: Suat Eman / FreeDigitalPhotos.net
INGREDIENTS:

    * 1/4 cup extra-virgin olive oil
    * 3 large garlic cloves, minced
    * 1 28 oz can Italian tomatoes with their juice, chopped or 1 1/2 lb fresh tomatoes.
    * 1 or 2 dried hot red chilies, broken into pieces, or 1 t hot red pepper flakes to taste
    * Salt to taste
    * 1 lb penne
    * 2 TBSP chopped parsley for garnish
    * 6 quarts water
    * a large sprinkle of grated parmesan

HEAT the oil in a heavy saucepan over medium-high heat and sauté the garlic, stirring constantly, until it is just beginning to turn golden - about 6 minutes.

ADD the tomatoes and chilies, reduce the heat to medium-low, and continue cooking until the tomatoes are soft and the sauce is dense but not pureed - about 20 minutes with canned tomatoes.

REMOVE from the heat and taste for seasoning, adding more salt if necessary.

COOK the pasta.

DRAIN thoroughly, turn into a warm serving bowl, and pour the sauce over it, mix well, or finish in pan by draining pasta, adding to cooked ingredients, stirring well.
Top it with a large sprinkle of parmesan cheese

SERVE immediately