      | Spicy Fisherman's Pie.
Serves 6. PREP TIME 30 Min COOK TIME 15 Min READY IN 45 Min Ingredients. 225 g butter 30 ml prepared Dijon-style mustard 15 ml fresh lemon juice 8 g chopped garlic 4 g chopped fresh parsley 910 g medium raw Prawns, shelled, deveined, with tails attached Method. Preheat oven to 450 degrees F (230 degrees C). In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the Prawns. Bake in preheated oven for 12 to 15 minutes or until the prawns are pink and opaque. Vegan Chilli. "So bold, even a meat eater wont care that it's meatless!" Serves 8. PREP TIME 20 Min COOK TIME 4 Hrs READY IN 4 Hrs 20 Min Ingredients. 336 g vegetarian burger crumbles 3 (15.25 ounce) cans kidney beans 1 large red onion, chopped 4 stalks celery, diced 2 red bell peppers, chopped 4 bay leaves 15 g hot chili powder 45 ml molasses 1 cube vegetable bouillon 3 g chopped fresh cilantro 5 ml hot pepper sauce salt and pepper to taste 235 ml water 25 g all-purpose flour 235 ml hot water Method. In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours. Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour. Pab's Pasta with Pesto Chicken. "A spicy chicken and pesto pasta dish that's easy to adjust to any heat level. I created it after eating a similar dish at a Santa Monica restaurant, and it's one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it's delicious with creamy goat cheese stirred in at the end." Serves 8. PREP TIME 15 Min COOK TIME 25 Min READY IN 40 Min Ingredients. 448 g uncooked farfalle (bow tie) pasta 45 ml olive oil 15 g hot chile paste 455 g skinless, boneless chicken breast halves - cut into 1 inch pieces 85 g prepared basil pesto 50 g grated Parmesan cheese 25 g chopped cilantro Method. Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear. Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through. Herbed Lamb Chop's. "Get those lamb chops ready for grilling with a tangy tarragon marinade!" Serves 4. PREP TIME 20 Min COOK TIME 10 Min READY IN 2 Hrs 30 Min Ingredients. 120 ml olive oil 120 ml red wine vinegar 60 ml white wine 30 ml lemon juice 2 cloves garlic, peeled and minced 40 g minced onion 2 g dried tarragon 1 g chopped fresh parsley 2 g black pepper 380 g lamb chops Method. In a large, nonreactive container, blend the olive oil, red wine vinegar, white wine, lemon juice, garlic, and onion. Season with tarragon, parsley, and pepper. Place lamb chops in the mixture. Cover, and marinate in the refrigerator about 2 hours. Preheat an outdoor grill for high heat, and lightly oil grate. Grill lamb chops on the prepared grill 5 minutes per side. Can be served on a bed of rice for a lighter taste and texture. Bacon Wrapped Chicken, With Spinach & Ricotta filling. "These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!" Serves 4. PREP TIME 30 Min COOK TIME 50 Min READY IN 1 Hr 25 Min Original recipe yield 4 stuffed chicken breasts Ingredients. 30 ml extra-virgin olive oil 6 g minced garlic 1 (10 ounce) bag washed fresh spinach 4 skinless, boneless chicken breast halves 213 g ricotta cheese 65 g grated Parmesan cheese 3 g garlic salt 1 g onion powder 3 g Italian seasoning salt and pepper to taste 8 slices thick sliced bacon Method. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish. Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool. Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch. Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan. Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving. Perfect Batter For John Langs Uncle. Ingredients: 1 cup all-purpose Flour 1 tsp Baking Powder 1/2 cup Cornstarch 1 cup Luke Warm Water Or Spring Water. 2 tsp Salt 1 tsp Sugar 1 tsp Oil ie: olive/walnut/corn but not sesame oil. Directions: Mix all of the ingredients together and blend until there are no lumps and of a Single Cream of Consistancy. Preheat the oil in your deep fat fryer to the proper temperature for the food you are cooking. Dry the fish with a paper towel and dip into fllour, shake off and dip in the batter. Place in the hot oil one piece at a time. Try to keep the pieces from colliding until the batter has had a chance to set (which it does almost instantly). Cook until the batter has turned a golden brown, remove to a paper towel to drain and serve at once. Serving size: Enough for about 2 llb of fish. NB: If your want a really crispy & crunchy Batter that is very light as well, then add spring water instead of the luke warm water. Pab's Crispy & Crunchy Onion Rings Here is my way for a fail safe recipe for making great onion rings at home that wont go soft and squidgy. Pab's Crunchy Onion Rings 1 Onion 1/4 cup Self-rising flour 1 tsp Salt 1/2 tsp Pepper Cold beer Wooden skewer Heat oil in deep fryer or other vessel to 350°. Peel onion and slice crossways so it will form rings once separated. The slices should be about 1/2" thick. Carefully separate into rings. Place 1/4 coup of flour into a plastic or brown paper bag. Add 1 teaspoon salt and 1/2 teaspoon pepper. Add the separated onion rings and shake well to coat each ring. Set aside. Use the Perfect Batter Recipe above from here on in. Add cold beer - usually 4-6 ounces. You want the batter to be thin but not watery. Slightly thicker than soup is good. The beer must be cold so that the batter is cold - warm batter will not yield the desired results. Remove onion rings from flour one at a time and dip into batter. With a wooden skewer remove the onion ring from batter and slowly drop into deep fryer. Do not crowd the fryer. I only had six rings max in mine while I was cooking them. As the onion rings start to brown you will want to use the wooden skewer to flip it over so the other side may cook. When rings are golden brown remove them from the oil with the wooden skewer and place on metal rack (inside a baking pan) so that any excess oil may drip away. Add salt to taste and enjoy! Great to dip in Tomato Sauce Remember when you use cold beer Dont use Luke warm water or Spring Water in the recipe for Perfect Batter. | ||||||
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