Webster's: Fabulous!; See Recipe Below

Learn how to do Webster's: Fabulous!; See Recipe Below for your friends and family. this revenue from Webster's: Fabulous!; See Recipe Below it is delicious

Make Webster's: Fabulous!; See Recipe Below

Do you know how many different sauces there are in the worlds culinary repertoire that can and are made to "add too", "enhance" or plain ole "cover up" what typically are delicious dishes on their own? This dish take incorporates all those delicious natural flavors and presents them at their best where a "sauce" isn't needed or even wanted!

Veal Tenderloin with Sunchoke Purée, Peas and Carrots

Prep Time: 25 minutes Cook Time: 25 minutes

Ingredients

Serves 2

1 lb. sunchokes

1/4 lemon

Sea salt & white pepper

1 cup chicken stock, divided

1 cup (4 oz.) shucked peas (3/4 lb. in the pods)

10 pieces (3 oz.) Thumbelina carrots, peeled and halved

1 small veal tenderloin, trimmed & tied (2” diameter/9 oz.), room temperature

1 tsp. Alaya spice (rosemary and ground pepper spice combination)

1 tbs. high-heat oil (grapeseed/safflower)

1 medium garlic clove, lightly crushed

1 sprig thyme or rosemary

Directions

Prepare a medium bowl of cold water with lemon. Peel and quarter sunchokes, putting them directly in the water so they don’t turn brown (oxidize). Choose the sunchokes with the smoothest surface. This will make peeling much easier!

Bring a large pot of salted water to a boil. Cook sunchokes for 12-15 minutes until completely tender, drain water, and crush with a vegetable masher. Blend with 1/2 cup hot chicken stock until completely smooth; season to taste with salt & pepper and hold warm.

Bring a medium pot of salted water to a boil and prepare an ice bath. Blanch peas for 30-45 seconds, until tender, remove with a large slotted spoon and ice down.

Return water to a boil and add carrots for 6-7 minutes until tender but firm; chill in the ice bath. Reserve a few carrot tops/leaves for garnish.

Preheat the oven to 350˚F (turn on the fan if you have that ability). Heat an oven-proof sauté pan on medium high heat until smoking hot. Season room temperature veal generously with sea salt and the Alaya spice. Add grapeseed oil to the pan and sear meat on all sides until a deep golden color. Add aromatics (herbs/garlic), deglaze with 1/2 cup of chicken stock, and move to the oven for 5 minutes.

Remove string from veal and rest on the cutting board for 2-3 minutes before slicing. Reheat the sunchoke purée; add peas and carrots to the veal pan over medium heat until hot and serve over purée. Finish with the veal medallions and spoon the leftover pan juices over the top.

Share this recipe from Webster's: Fabulous!; See Recipe Below with your friends and groups

Plum Drizzle Cake

Learn how to do Plum Drizzle Cake for your friends and family. this revenue from Plum Drizzle Cake it is delicious

Make Plum Drizzle Cake

Plum Drizzle Cake

Wow, this is now my new favourite cake!  It is very easy to make and just so scrummy – it won’t last long.  I made it with plums from my garden, luckily there are a lot more plums to pick.

 

Serves 8

Prep time:  15 minutes

Cooking time: 60 minutes

 

Ingredients

250g self raising flour

175g soft butter, plus extra for greasing

175g golden caster sugar

2 eggs

2 tsp vanilla extract

175g plums, stoned & diced (weight after stoned)

140g caster sugar

1 lemon, juice only

 

Method

1. Preheat the oven to 180°C/160°C Fan/Gas mark 4 and grease a 900g loaf tin.
2. Place the flour, butter, sugar, eggs and vanilla extract into a large bowl and beat with a hand mixer for 5 minutes until pale and creamy – this mixture is very thick.
3. Spoon a third of the cake mixture into the tin, and scatter with 50g of the plums.  Now spoon over another third of the mixture and spread out, scatter over another 50g of the plums.  Then spoon the remaining cake mix into the tin and gently spread out with the back of a spoon.
4. Bake in the oven for 1 hour, until a skewer inserted comes out clean.
5. In the meantime, place the remaining 75g of plums in a small bowl with 140g caster sugar and the juice of 1 lemon and mix through.  Poke the cake all over with a skewer and spoon over the fruit.  Leave in the tin until the cake is cool and the drizzle topping is crisp, enjoy!

Share this recipe from Plum Drizzle Cake with your friends and groups

BBQ Belly Pork with Noodles

Learn how to do BBQ Belly Pork with Noodles for your friends and family. this revenue from BBQ Belly Pork with Noodles it is delicious

Make BBQ Belly Pork with Noodles

BBQ Belly Pork with Noodles

Try this mouth-watering crispy pork belly & noodle recipe for an easy way to enjoy pork that tastes delicious!   Make sure to use Lee Kum Kee Soy Sauce to make this dish taste sensational!

 Serves 4

Prep time:  15 minutes

Cooking time:  1 hour 10 minutes

 

Ingredients

For the belly pork:

8 belly pork slices

2tbsp olive oil

1onion, peeled and sliced into wedges

Freshly ground pepper

 

For the belly pork BBQ sauce:

75ml dry white wine

75ml Lee Kum Kee dark soy sauce*

2 garlic cloves, crushed

1tbsp light brown sugar

1 heaped tsp ground ginger

1 heaped tbsp tomato puree

For the sauce:

1tbsp sesame oil

1 large red pepper, deseeded & sliced

3 spring onions, sliced

1 red chilli, deseeded & sliced

150g bean sprouts

300g medium egg noodles

Handful of coriander leaves, chopped

 

For the sauce

2tbsp Lee Kum Kee Double Deluxe soy sauce*

2tbsp oyster sauce

1tbsp ricevinegar

 

 

Preparation method

 

1. For the belly pork, preheat the oven to 200°C/Fan 180°C/Gas mark 6.
2. Rub the belly pork in oil and season with pepper.  Place the onions in a roasting tin and place the belly pork on top.  Bake in the oven for 30 minutes.
3. Meanwhile, mix all the BBQ sauce ingredients in a bowl.
4. After the belly pork has cooked for 30 minutes pour away any oil and pour over the sauce.  Now cook for a further 30 minutes, basting the pork frequently.  Remove from the oven, cover with foil and set aside, reserving the sauce and onions from the roasting tin.
5. Heat a large frying pan or wok and add the sesame oil to the pan and stir-fry the pepper, spring onions and chilli for 2-3 minutes. Add the beansprouts and half the chopped coriander for the last 30 seconds. Remove the vegetables and set aside.
6. For the sauce, add the reserved BBQ sauce, soy sauce, oyster sauce and rice vinegar to the wok and allow to reduce to a syrupy glaze.
7. Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately add to the wok toss through the sauce and then add the vegetables to warm through. Divide equally among serving bowls.
8. Slice the pork belly and serve with the noodles with a sprinkling of coriander. Enjoy!
    

• Lee Kum Kee products are available from all the major supermarkets and will provide the best flavours to your recipes. #soysenses
  
  
  
   

Share this recipe from BBQ Belly Pork with Noodles with your friends and groups

Spicy, But Oh So Nice!

Learn how to do Spicy, But Oh So Nice! for your friends and family. this revenue from Spicy, But Oh So Nice! it is delicious

Make Spicy, But Oh So Nice!

There's no messing up with these spicy, sambal-laced grilled chicken skewers. They've always been there for me, and they'll always be there for you. Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) But this Asian take, with a spicy, sticky glaze, makes for a very convincing comeback.

Sambal Laced Chicken Skewers

Ingredients

Serves 4

1/2 cup (packed) light brown sugar

1/2 cup unseasoned rice vinegar

1/3 cup hot chili paste (such as sambal oelek)

1/4 cup fish sauce (such as nam pla or nuoc nam)

1/4 cup Sriracha

2 teaspoon finely grated peeled ginger

1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces

Special Equipment

8 bamboo skewers soaked in water at least 1 hour

Directions

Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Remove chicken and thread 4 or 5 pieces onto each skewer.

Transfer leftover marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes.

Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.

Serve with  fragrant rice, a crisp chilled green salad and a tart Pino Grigio.

Share this recipe from Spicy, But Oh So Nice! with your friends and groups

Building a Better Sausage Roll One Bite at a Time

Learn how to do Building a Better Sausage Roll One Bite at a Time for your friends and family. this revenue from Building a Better Sausage Roll One Bite at a Time it is delicious

Make Building a Better Sausage Roll One Bite at a Time

I used to work for a caterer back in the 80’s, and sausage rolls were one of our signature appetizers. I loved them, the guests loved them, and so it never occurred to me that there was another, vastly superior, way to make them.

We used to bake the rolls first, and then cut them into bite-sized pieces, but years later I tried doing the reverse, and was stunned by how much better they were. The biggest challenge with sausage rolls, is avoiding undercooked dough, which is significantly easier when you bake the bite-size pieces, instead of the larger logs.

This method does take more work, but not that much more, and the crispier results more than make it worthwhile. Above and beyond the cut then bake method, the other way to make a better sausage roll, is to make your own sausage filling, as we’ve done here.

If time is tight, go ahead and just take some prepared sausage out of the casings,  and use that, but by making your own, not only do you get to season it anyway you want,  but you also know exactly what you’re eating,  which is not necessarily the case with store-bought sausage. Either way, whether for an indoor party, or outdoor picnic, I really hope you give these a try soon. Enjoy!

Ingredients for 16 Sausage Rolls:

1 pound ground pork

2 tablespoons finely minced onion

1 clove crushed garlic

1 1/4 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground coriander

1/8 teaspoon cayenne

1/8 teaspoon freshly grated nutmeg

1/4 teaspoon dried thyme

1 tablespoon minced fresh sage

1 tablespoon dry bread crumbs

1 sheet prepared puff pastry (I used Pepperidge Farm’s brand, which is probably the one you’ll find in the market)

1 large egg beaten with a teaspoon of water

sesame seeds to garnish

Share this recipe from Building a Better Sausage Roll One Bite at a Time with your friends and groups

Going Native......Key West Native that is!

Learn how to do Going Native......Key West Native that is! for your friends and family. this revenue from Going Native......Key West Native that is! it is delicious

Make Going Native......Key West Native that is!

With just a few items and a little time, you can create this "stack" of goodness! The slightly spicy remoulade layered with crab, mango, avocado and peppers, makes for a delicious juxta-position of savory and sweet, salty and pickley!

Crab Avocado Mango Stack

Ingredients

Makes 2 Stacks

2 ripe Haas avocados, sliced

2 mangoes, chopped
2 tablespoons chopped red onions
1/4 jalapeno pepper, minced
1/2 red bell pepper, chopped
10 ounces jumbo lump crab meat
1/4 cup mayonnaise
1 tablespoon capers
1 teaspoon spicy and sweet mustard
1/2 teaspoon Worcestershire sauce
1/2 lemon, juiced
1/2 teaspoon Cajun seasoning
1 teaspoon minced garlic
1 teaspoon Tabasco sauce

Directions

Mix last 8 ingredients (mayo through Tabasco), & refrigerate.
Use a dual open ended cylindrical mold to form the stacks. (If you don't have a mold, use an empty clean soup or veggie can with both ends removed.) Place the mold onto the serving plate.

(use half of the ingredients in each mold).
Gently push down the avocado slices into the bottom of the mold.

Layer the mango, jalapeno, red bell pepper, & red onion on top of the avocado layer, gently pushing down after each layer.

Gently toss the crab with the refrigerated mayo mix (remoulade), and add to the layers precious laid down. Very Gently, press down.

Carefully slide the mold off of the stack and chill until ready to serve.

Serve cold.

Share this recipe from Going Native......Key West Native that is! with your friends and groups

The Best Chicken Tagine

Learn how to do The Best Chicken Tagine for your friends and family. this revenue from The Best Chicken Tagine it is delicious

Make The Best Chicken Tagine

The Best Chicken Tagine

This simple chicken tagine is great made a day before and left so the flavours can infuse – a one-pot wonder!

Serves 4

Prep time:  20 minutes (plus marinating & soaking time)

Cooking time:  40 minutes

 

Ingredients

8-10 chicken thighs, skinned, boned & cut into bite-sized pieces

2tsp paprika

1tsp ground ginger

1tsp ground cumin

1tsp ground turmeric

½ tsp ground cinnamon

50g raisins

100g dried apricots, sliced

500ml chicken stock, hot

1tbsp olive oil

2 large onions, finely sliced

6 garlic cloves, peeled & finely chopped

Pinch of saffron, soaked in a splash of hot water

2 x 400g tins of chopped tomatoes

1tbsp tomato puree

1tbsp honey

 

To serve

50g flaked almonds, toasted

Handful of fresh coriander, finely chopped

250g couscous

Small handful of fresh mint, chopped

1 lemon, zest & juice

  

Preparation method

1. Place all the spices in a large bowl, add the chicken and toss until the chicken is fully covered.  Cover the bowl with cling film and chill in the refrigerator for at least an hour, or overnight.
2. In another bowl, add the raisins, apricots and pour over 200ml of the hot stock.  Allow to soak for at least an hour, or overnight.
3. Heat the oil in a large frying pan over a high heat, add the chicken in 2 batches. Brown the chicken and remove with a slotted spoon onto kitchen paper and set aside.
4. In the remaining oil, fry the onions over a medium heat for 5 minutes until soft, stir through the garlic for the final minute.  Now add the saffron with the water, tomatoes, tomato puree, honey, fruit with liquid and the remaining 300ml of chicken stock.  Bring the pan to a simmer, cook for 10 minutes and season to taste.
5. Now add the browned chicken and stir through.  Cover partially and simmer for 20 minutes, stir occasionally until the chicken is cooked and the sauce has thickened.
6. Meanwhile, put the couscous in a large bowl and cover with 250ml boiling water. Cover with cling film and leave for 5 minutes.  Use a fork to fluff up the couscous, mix in the mint, lemon juice & zest.  Season to taste.
7. Serve the chicken tagine on top of a generous serving of couscous, top with a scattering of flaked almond and coriander.  Enjoy!

Share this recipe from The Best Chicken Tagine with your friends and groups

Delicious Little Gems of the Sea!

Learn how to do Delicious Little Gems of the Sea! for your friends and family. this revenue from Delicious Little Gems of the Sea! it is delicious

Make Delicious Little Gems of the Sea!

This dish is so simple and looks so impressive on a plate. Garnish these little gems of the sea with a little squeeze of lemon juice and zest to bring out some brightness and then topped each scallop with micro greens like arugula or cilantro to balance out the richness of the pesto. Serve with your favorite pasta or roasted veggies and it turns into a beautiful meal.  To properly sear scallops, you’ll need a heavy bottomed skillet like a cast iron skillet and some high heat before you place them in the pan. Also, make sure the scallops are completely pat dry. They’ll turn out perfectly cooked every time you follow these simple steps.  The micro greens you can find at any specialty store or many local grocery stores carry it. Just ask a store clerk and they can point you in the right direction.

Seared Scallops with Creamy Basil Pesto Sauce

This is such a beautiful meal to serve to dinner guests or even a date night in with your significant other. Either way it will be an elegant meal perfect for any occasion. Enjoy!

Prep Time: 5 min.  Cook Time: 15 min.  Total Time: 20 min.

Ingredients

1 pound Large Scallops, completely pat dry

Kosher Salt and Ground Black Pepper

2 tablespoons Olive Oil

1 whole Lemon, zested and juiced

1/2 cup Basil Pesto, homemade or store bought

1/4 cup Heavy Whipping Cream

Micro Greens, for garnish

Directions

In a medium sized cast iron skillet heat olive oil over medium high heat. {You want the pan very hot before you put the scallops in to properly sear the scallops.} Season the scallops with salt and pepper.

Place in the pan and sear 2 minutes on one side until golden brown and 1 minute on the other side. Remove to a plate and squeeze lemon juice over the top of the scallops and garnish with the lemon zest.

Meanwhile, in a medium sauce pan whisk together pesto and cream. Simmer until thickened, about 5 minutes.

Spoon pesto sauce over scallops and garnish with micro greens. Serve immediately.

** For an extra little something, you can also lightly dust the scallops with cumin powder when seasoning them and continue on with the recipe.

Share this recipe from Delicious Little Gems of the Sea! with your friends and groups

Let's Make Eating Vegetables FUN as well as Delicious!

Learn how to do Let's Make Eating Vegetables FUN as well as Delicious! for your friends and family. this revenue from Let's Make Eating Vegetables FUN as well as Delicious! it is delicious

Make Let's Make Eating Vegetables FUN as well as Delicious!

We all have struggled in picking a vegetable for dinner that wasn't the "same ole thing", and it can be tough. First off, using fresh anything is typically the best way to go, but even fresh corn, broccoli, green beans and beets can be kind of everyday. This next recipe isn't a new one by any means, but it may remind us to think out of the box and bring something to the table that is not only beautiful to look at but just as delicious to eat!

Asiago, Artichoke & Spinach Souffle

Ingredients

Serves 8

3 tablespoons fine, dry bread crumbs 

1 14-ounce can artichoke bottoms, drained

4 ounces (about 1¼ cups) chopped frozen spinach, thawed

1 cup finely shredded Asiago or Parmesan cheese

1/2 teaspoon freshly ground pepper

1 1/2 cups milk

2 tablespoons unsalted butter

2 tablespoons canola oil

1/4 cup white whole-wheat flour (see Tips) or all-purpose flour

4 large egg yolks, at room temperature (see Tips)

8 large egg whites, at room temperature (see Tips)

1/8 teaspoon salt

Directions

Position rack in lower third of oven; preheat to 375°F.

Coat eight 10-ounce ramekins or a 2½-quart souffle dish (or similar-size baking dish) with cooking spray. Sprinkle with enough breadcrumbs to generously coat the inside, tilting to evenly distribute; tap out excess. Place ramekins on a baking sheet.

Pat artichoke bottoms dry, chop and then pat dry again. 

Press thawed spinach in a fine sieve until very dry, then finely chop. Combine the chopped artichoke and spinach in a bowl with Asiago (or Parmesan) and pepper.

Heat milk in a small saucepan over medium heat until steaming. 

Melt butter and oil in a medium saucepan over medium-low heat. Whisk in flour and cook, whisking, for 2 minutes. Slowly whisk in the hot milk and cook over medium-low heat, whisking, until the mixture is the consistency of thick batter, 2 to 4 minutes. 

Transfer to a large bowl. Whisk in egg yolks, one at a time, until incorporated. Whisk in the artichoke-spinach mixture.

Clean and dry a large mixing bowl and beaters, making sure there are no traces of oil. (Any fat in your egg whites may prevent your souffle from rising properly.) Beat egg whites in the bowl with an electric mixer on medium speed until foamy. 

Add salt; gradually increase speed to high and beat until shiny and stiff, but not dry. Do not overbeat: stop when the egg whites hold their shape in the bowl and on the beater but don't look overly dry or lumpy.

Using a rubber spatula, stir one-third of the whites into the egg-yolk mixture to lighten it. Gently fold in the remaining egg whites just until evenly distributed. It's OK if a few white streaks remain. Spoon the batter into the prepared dish(es).

Bake until puffed and firm to the touch, 20 to 24 minutes for 10-ounce souffles, 38 to 42 minutes for a 2½-quart souffle. (Resist the temptation to take a peek until the last 5 minutes of baking—an open oven door will let in too much cool air and may interrupt the rising.) 

Once out of the oven, even a beautifully puffed souffle will slowly deflate, so go directly to the table to show off its beauty, then serve it at once.

Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Room-temperature egg whites will gain more volume when beaten and help your soufflé rise. To bring eggs to room temperature before separating the yolks from the whites, set the eggs out on the counter for 15 minutes or submerge (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes. For the fluffiest soufflé, the egg whites must be completely free of any traces of yolk. Separate the eggs one at a time before adding the white to the mixing bowl; if there are any specks of yolk in the white, throw away the white, clean the bowl with soap and water and start over.

Share this recipe from Let's Make Eating Vegetables FUN as well as Delicious! with your friends and groups

Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli

Learn how to do Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli for your friends and family. this revenue from Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli it is delicious

Make Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli

This is a simple and quick dish with great flavours!  The chorizo crumb gives the cod another dimension whilst the Parma ham and lemony vegetables compliment this dish perfectly.

 

Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli

Serves 4

Prep time:  15 minutes (plus chill time)

Cooking time:  20 minutes

 

Ingredients

 

For the cod

175g chorizo, skin removed, sliced

50g breadcrumbs

25g toasted flaked almonds

Zest of ½ lemon

½ - 1tbsp olive oil plus extra for greasing

4 boneless, skinless cod fillets

 

For the Aioli

6tbsp mayonnaise

1 garlic clove, crushed

½ lemon, juice only

 

For the vegetables

500g new potatoes, halved if large

225g green beans, trimmed

4 slices Parma Ham

1 garlic clove, crushed

Juice of 1 lemon

 

 

Preparation method

 

1. Heat a frying pan to a medium heat and add the chorizo.  Cook until it releases oil and begins to crisp.
2. Meanwhile, prepare the aioli by placing all the ingredients in a bowl, mix together and season to taste, place in the refrigerator to chill.
3. Now add the chorizo and its oil to a food processor with the breadcrumbs, almonds, zest and olive oil and blitz until you have a crumb.  Season to taste.
4. Preheat the oven to 200°C/180°C Fan/Gas mark 6.  Place the cod on a lightly greased baking tray.  Heap the crumbs onto each fillet and pat down so that they are well covered.  Allow to chill in the refrigerator for 20 minutes to firm up. Place in the oven and bake for 10-15 minutes, until the flesh has turned opaque and the crumb is golden.
5. Meanwhile, cook the new potatoes in boiling salted water for 10-15 minutes until tender.  Add the beans for the final 2 minutes.
6. Heat a frying pan and add the Parma ham, cook for 2 minutes until crisp.  Allow to drain on kitchen paper and set aside.
7. Drain the potatoes and place back in the pan with the garlic and lemon juice. Toss together and crumble in the Parma ham.
8. Remove the cod from the oven and divide between four plates with a serving of vegetables and a good dollop of lemon aioli.  Enjoy!

 

Share this recipe from Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli with your friends and groups