Sweet Potato & Garlic Soup

Ingredients 

 1 kg sweet potatoes (about 5), peeled, cut into 2-inch chunks

2 onions, chopped

1 head garlic, separated into cloves, peeled

2 Tbsp. olive oil

1500ml 6 cups chicken stock

1/4 cup Philadelphia Light Cream Cheese Product

2 Tbsp. chopped fresh chives

Heat oven to 200c.

Toss potatoes, onions and garlic with oil. Spread onto foil-covered baking sheet. Bake 1 hour or until vegetables are tender;

spoon into large saucepan, stir in stock.

Bring to boil on medium-high heat.

Remove from heat; cool slightly.

Blend – then add cream cheese

Lentil Daal

Original Article

Spicy Lentil Dahl

1 T. sesame oil or, alternatively, olive oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
1 T. finely chopped fresh ginger
4 cups water or vegetable broth
1 cup dried red lentils, rinsed and picked over
1 t. cumin
1 t. coriander
1 t. tumeric
¼ t. cardamom
¼ t. cinnamon
¼ t. cayenne pepper
1 t. salt, or to taste
2 T. tomato paste

Duration 45 Minutes

1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.

2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.

3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed. Serve hot with Dairy-free Cheesy Flatbread and garnish with a dollop of dairy-free soy yogurt if desired.
Ashley Skabar, About.com Guide

Sloppy Joe

Sloppy Joe

Ingredients

2 Tablespoons Butter

1.133g / 2-1/2 pounds Ground Beef

1/2 whole Large Onion, Diced

1 whole Large Green Bell Pepper, Diced

5 cloves Garlic, Minced

1-1/2 cup Ketchup

1 cup Water

2 Tablespoons Brown Sugar

2 teaspoons Chili Powder (more To Taste)

1 teaspoon Dry Mustard

1/2 teaspoon Red Pepper Flakes (more To Taste)

Worcestershire Sauce, To Taste

2 Tablespoons Tomato Paste (optional)

Tabasco Sauce (optional; To Taste)

Salt To Taste

Freshly Ground Black Pepper, To Taste

Kaiser Rolls

Butter

Preparation Instructions

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Sausage & Chorizo Goulash

Sausage and chorizo goulash

Prep Time 30 Minutes

Cook Time 1 Hours

1 tbsp vegetable oil

knob of butter

450g/ sausages, chopped

150g/ spicy chorizo sausage, chopped

1 onions, finely sliced

1 garlic clove, chopped.

1 tbsp plain flour

½  tbsp smoked paprika

1 red chillies, finely chopped

1 red pepper, finely sliced

150ml/ beef stock

100ml/ soured cream

1 tbsp choped fresh parsley

Preheat the oven to 150C/300F/Gas 2.

Heat the oil and butter in a large ovenproof frying pan and fry the beef sausages and chorizo for 5-7 minutes, or until browned all over.

Remove the sausages from the pan using a slotted spoon and set aside. Fry the onions and garlic in the same pan for 3-4 minutes, or until softened. Stir in the flour and cook for a further 2-3 minutes.

Add the paprika, chillies and pepper and stir until well combined. Pour in the beef stock, return the beef sausage and chorizo to the pan and cook in the oven for 30-35 minutes.

Remove the frying pan from the oven and skim off any fat that’s risen to the surface with a slotted spoon. Stir in the soured cream and parsley until well combined.

Roasted Cauliflower

Roasted Cauliflower

INGREDIENTS

3  red bell peppers

1  medium-to-large head cauliflower

  Olive oil

  Salt and pepper

½  cup Marcona almonds

1  small garlic clove, peeled

1  tablespoon sherry vinegar

PREPARATION

Fill a large pot 2/3 of the way with water, and set to boil; turn on the broiler, and put the rack about 4 inches from the heat source.

Put the peppers on a foil-lined baking sheet, and broil, turning as each side browns, until they have darkened and collapsed, 15 to 20 minutes.

Wrap the peppers in the same foil that lined the pan; when they are cool enough to handle, remove the skins, seeds and stems (this is easiest under running water). Set aside.

Heat the oven to 450. Remove the leaves from the cauliflower.

When the water boils, salt it generously.

Submerge the head of cauliflower in the water, reduce the heat to a simmer and cook until you can easily insert a knife into the center, 15 minutes or more. Don’t overcook.

Using two spoons or a shallow strainer, transfer the cauliflower to a rimmed baking sheet, and pat dry with paper towels.

Drizzle all over with olive oil, sprinkle with salt and roast until it’s nicely browned all over, 40 to 50 minutes.

Meanwhile, combine the roasted red peppers, almonds, garlic, vinegar and a sprinkle of salt and pepper in a food processor. Turn the machine on and stream in 1/4 cup olive oil; purée into a thick paste. Taste, and adjust the seasoning.

When the cauliflower is browned, transfer it to a serving platter. Cut it into slices or wedges, and serve the romesco on the side for dipping.

Rice & Peas

Original Article

Rice and peas

50ml/2fl oz vegetable oil
1 onion, finely chopped
300ml/10½fl oz long grain rice
400ml/14½fl oz water
400ml/14½fl oz coconut milk
400g/14¼oz tin kidney beans, rinsed and drained
3 tbsp fresh thyme
salt and freshly ground black pepper
fresh coriander, to garnish

Yield Serves 4
Prep Time 30 Minutes
Cook Time 30 Minutes

Heat the oil in a frying pan and fry the onion until translucent.
Add the rice, stir well and add the water and coconut milk. Bring to the boil.
Add the kidney beans and thyme, simmer, and cover, for about 20 minutes until the rice is cooked. Season with the salt and freshly ground black pepper.
Serve garnished with the coriander.
Simon Rimmer

Picadillo

Picadillo

INGREDIENTS

2  tablespoons extra-virgin olive oil

2  medium-size yellow onions, peeled and chopped

2  ounces dried chorizo, diced

4  cloves garlic, peeled and minced

1 ½  pounds ground beef

  Kosher salt and freshly ground black pepper

one 28-ounce can chopped tomatoes

2  tablespoons vinegar

1  tablespoon ground cinnamon

2  teaspoons ground cumin

2  bay leaves

  Pinch of ground cloves

  Pinch of nutmeg

⅔  cup raisins

PREPARATION

Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.

Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.

Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.

Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

Slow Cooker Picadillo

ingredients

2 lb (907 g) lean ground beef

2 onions, chopped

2 cloves garlic, minced

1 can (5-1/2 oz/156 ml) tomato paste

1 cup (250 mL) water

2 tbsp (30 mL) Worcestershire sauce

2 tbsp (30 mL) red wine vinegar

1 tbsp (15 mL) finely chopped jalapeño peppers, (fresh or pickled)

2 tsp (10 mL) dried oregano

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

1/2 cup (125 mL) sliced pimento stuffed green olives

1 sweet green pepper, chopped

Preparation

In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, for 5 minutes or until no longer pink. Drain off fat. Transfer to slow-cooker.

Add onions, garlic, tomato paste, water, Worcestershire sauce, vinegar, jalapeno pepper, oregano, salt and pepper to slow-cooker. Cover and cook on Low for 6 to 8 hours or until thickened.

Increase heat to High. Add olives and green pepper; cook, covered, for 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks.)

Peruvian Pork

Peruvian Pork

INGREDIENTS

2 tablespoons olive oil

3 to 4 pounds trimmed boneless pork shoulder, cut into 2-inch pieces

2 large white onions, chopped

4 large apples, peeled, cored and roughly chopped

3 snipped and seeded ancho or other mild dried chilies

3 bay leaves

 Pinch of ground cloves

¼ cup fresh lime juice

4 cups chicken stock

 Steamed rice for serving

¼ cup chopped cilantro

PREPARATION

Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chilies, bay leaves and cloves until the onions are tender, about 10 minutes.

Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you’re using a slow cooker, turn it to high and walk away for 4 or 6 hours.)

Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.

Oaty Raisin Cookie

Makes 12 cookies

Duration plus 30 minutes of cooling time

Original Article

Oaty raisin cookies

50g low-fat margarine or butter
50g caster sugar
1tbsp set honey OR dessert spoon of runny honey
1 egg
1 tsp cinnamon powder
50g wholemeal flour
1tsp baking powder
80g porridge oats
50g raisins

Yield Makes 12 cookies

Duration plus 30 minutes of cooling time

Heat oven to 180 C / 160 C (fan assisted) / gas 4.Grease a large baking sheet
In a large bowl, mix the margarine/butter and sugar together until soft, then beat in the honey (using an electric whisk makes it quick and easy!)
Add the egg and cinnamon powder and mix well
In another bowl, combine the flour, baking powder, oats and raisins and mix together before adding to the butter mixture.
Drop heaped dessertspoonfuls of the cookie dough onto the baking sheet and bake for 10-12 minutes or until lightly golden
Remove them from the oven, they should be golden but will still seem a tiny bit soft to the touch. Leave them on the tray for a minute (this lets them settle slightly) before transferring them to a cooling tray to completely cool. Store in an air tight container or (if you're anything like me) dive straight in!
Recipe by Hope
Hope

Nacho Cheese Sauce

Nacho Cheese Sauce

Ingredients

8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper Jack—see note), grated on large holes of a box grater

1 tablespoon corn starch

1 (12-ounce) can evaporated milk

2 teaspoons Franks Red Hot or other hot sauce

Procedures

1

Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan. Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.

Milk Poached Pork

This Italian inspired pork shoulder is meltingly tender and a deliciously different alternative to a Sunday roasting joint. Serve with rice and green beans.

Ingredients

• 100g/3½oz unsalted butter
• 2 tbsp olive oil
• 1 small pork shoulder, bone and skin removed, with 1cm/½in fat left on
• 3 garlic cloves, sliced
• 1 lemon, zest and juice
• 10 sage leaves
• 1.4litres/2½ pints full-fat milk
• salt and freshly ground black pepper

Preparation method

1. Heat the butter and oil in a large heavy-based frying pan over a medium heat. Seal the pork on all sides, remove and set aside. Remove any excess oil from the pan.
2. Add the garlic, lemon, sage and milk and bring to the boil.
3. Season the pork with salt and freshly ground black pepper. Return the pork back to the pan with the fat-side facing downwards. Partially cover the pan with a lid or aluminium foil. Simmer over a low heat for three hours.
4. Turn the pork over and cook for a further hour, adding a little water if necessary.
5. To serve, remove the pork from the pan, cut into large chunks and drizzle with cooking liquid

Macaroni Cheese

Macaroni cheese

Macaroni cheese
People			1	4	5	2
250g/9oz macaroni	250	6	42	167	208	83
40g/1½oz butter	40	6	7	27	33	13
40g/1½ plain flour	40	6	7	27	33	13
600ml/1pint 1½fl oz milk	600	6	100	400	500	200

Original Article

Macaroni cheese

250g/9oz macaroni

40g/1½oz butter

40g/1½ plain flour

600ml/1pint 1½fl oz milk

250g/9oz grated cheddar

50g/2oz grated parmesan

Yield Serves 4

Prep Time 30 Minutes

Cook Time 30 Minutes

Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.

Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.

Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.

Meanwhile, preheat the grill to hot.

Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.

Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.

Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.

Gail Richards

Korean Fried Chicken

Korean Fried Chicken

INGREDIENTS

1 small yellow onion, coarsely grated

2 cloves garlic, minced

½ teaspoon salt, plus more for coating

¼ teaspoon black pepper, plus more for coating

8 to 10 boneless, skinless chicken thighs, quartered, or 24 wings

3 tablespoons Korean chili paste (gojuchang)

3 tablespoons ketchup

¼ cup sugar

2 tablespoons toasted sesame seeds, more for garnish

 Juice of 1/2 lemon

 Oil for deep frying

½ cup all-purpose flour

⅔ cup cornstarch

PREPARATION

In a medium-size bowl, combine grated onion, garlic, salt and pepper. 

Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.

In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.

Pour oil into a large heavy pot to a depth of 1 1/2 inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.

Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.

For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.

Spicy Chicken Wings

Hot Chicken Wings

Prep time:
20 min
Cook time:
15 min

Original Article

Return to the Good Food Channel homepage
Prep time:
20 min
Cook time:
15 min

Serves:

4
Difficulty:

Ingredients

2 tsp ground cayenne pepper, or chilli powder
2 tsp ground black pepper
2 tsp garlic powder
2 tsp ground coriander
2 tsp ground cumin
1 1/2 tsp dried red chilli flakes
1 1/2 tsp granulated sugar
60 g dried onion flakes
25 g dried mixed herbs
1 1/2 tsp grated nutmeg
50 g salt
200 g plain flour
1 tsp salt
1 tsp black pepper
1 litres vegetable oil, for deep frying
For the soured cream dressing
250 ml soured cream
50 ml lemon juice
3 spring onions, sliced
1/2 tsp coarse sea salt
50 g fresh coriander, finely chopped
For the hot sauce (optional)
125 g butter
57 ml bottle tabasco

Method

1. Combine all the Cajun seasoning ingredients, season well with salt, and Leave on one side.
2. Halve chicken wings at the joint and put in a bowl. Sprinkle over one tablespoon of the Cajun seasoning, rubbing it over the chicken with your fingers. Set aside for 10-15 minutes.
3. Put the flour, salt, black pepper and remaining Cajun seasoning into a large plastic bag – preferable one that seals with a zip. Add the wings, close the bag, and shake to coat the wings in the seasoning mixture. Remove from the bag and dust off any excess coating.
4. Heat the vegetable oil to in a deep fat fryer or large pan until hot but not smoking. Fry the chicken wings, a few at a time, for 5-6 minutes, until crisp and cooked through. Drain on kitchen paper and transfer to a serving plate.
5. For the soured cream dressing: mix all of the dressing ingredients in a small bowl until well combined.
6. Serve the chicken wings with the soured cream dressing, and accompany with celery sticks and blue cheese dressing if liked.
Hot Chicken Wings and Carrot and Raisin Salad

Fish Tacos

Fish Tacos

INGREDIENTS

2  medium tomatoes, seeded and finely chopped

1  small red onion, peeled and finely chopped

1  clove garlic, minced

½  cup roughly chopped cilantro

1  jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)

¼  cup mayonnaise

½  cup sour cream

2  limes, 1 halved and 1 cut into wedges

  Kosher salt

  Freshly ground black pepper

1  tablespoon canned chipotle pepper, finely chopped (optional)

½  cup flour, preferably Wondra or other fine-milled flour

1 ½  teaspoons chili powder

½  cup milk

¼  cup peanut oil, plus a splash more for greasing pan

  Pat of butter

1  pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long

12  6-inch fresh corn tortillas

2  cups shredded green cabbage

  A saucy hot sauce, like Tapatio or Frank’s

PREPARATION

In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).

In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).

In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. 

Pour the milk into another medium bowl, and place the fish into it.

Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. 

Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. 

Add the butter to the pan. 

Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. 

Turn carefully and cook for 1 minute more.

 Remove to a warmed, paper-towel-lined plate and sprinkle with salt. 

Repeat with the remaining fish.

Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. 

Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.

Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

Spice Mix - Chilli

Chili Spice Mix

Duration 15 Minutes
Prep Time 15 Minutes

Original Article

Super Simple Chili Spice Mix (With Chili Recipe Instructions)
Tuffykenwell

1 tablespoon all-purpose flour
2 tablespoons minced dried onions
1 ½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 teaspoon garlic powder (not garlic salt)
½ teaspoon sugar
1 teaspoon ground cumin


Duration 15 Minutes
Prep Time 15 Minutes

1 Just layer the spices into a small baby food or mason jar (or ziploc baggy). No need to mix but make sure to label it. I make 6-8 jars at a time.

2 To make chili brown 1 pound ground meat of choice (generally beef or pork). Chop extra veggies to make it really special. 1 each of onion and green pepper plus about 6 mushrooms. Cook fresh vegetables with meat for about 5-8 minutes or until soft before adding addtional ingredients. Add one15-ounce can tomato sauce (not spaghetti sauce) and one 28-ounce can chopped tomatoes and jar of spice mixture. Choose 2 different cans of beans or 1 can of beans and 2 cups of corn. Mix everything together and cook on medium low until it starts to simmer. Turn down to low (lid off) and let simmer for about 1 hour (watch the pot carefully because this can burn easily if it is kept on too hot an element). The chili is edible then but it does benefit from additional simmering time if possible. It tastes even better the next day!

3 It is also a good candidate for the slow cooker if you prefer. 3-4 hours on high or 6-8 hours on low (make sure to brown ground meat and vegetables before adding rest of ingredients to slow cooker). Serve in a bowl with or without cheese or serve over a baked potato or corn muffin with cheese on top. Yummy! This also freezes well.
Tuffykenwell

Corned Beef Hash

Corned Beef Hash

Ingredients

 7 oz (200 g) tinned corned beef

 2 large, very fresh eggs

 2 tablespoons Worcestershire sauce

 1 rounded teaspoon grain mustard

 1 large onion

 10 oz (275 g) Desirée or King Edward potatoes

 2-3 tablespoons groundnut or other flavourless oil

 salt and freshly milled black pepper

Method

Start this off by cutting the corned beef in half lengthways, then, using a sharp knife, cut each half into four ½ inch (1 cm) pieces. Now chop these into ½ inch (1 cm) dice, then scoop them all up into a bowl. Combine the Worcestershire sauce and mustard in a cup and pour this all over the beef, mixing it around to distribute it evenly.

Now peel and halve the onion, cut the halves into thin slices and then cut these in half. The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on, then place the cubes in a saucepan. Pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and then covering with a clean tea cloth to absorb the steam.

Now heat 2 tablespoons of the oil in the frying pan and, when it's smoking hot, add the sliced onions and toss them around in the oil to brown for about 3 minutes altogether, keeping the heat high, as they need to be very well browned at the edges.

After that, push all the onions to the edge of the pan and, still keeping the heat very high, add the potatoes and toss these around, too, because they also need to be quite brown. Add a little more oil here if necessary. Now add some seasoning, then, using a pan slice, keep turning the potatoes and onions over to hit the heat. After about 6 minutes, add the beef and continue to toss everything around to allow the beef to heat through (about 3 minutes).

After that, turn the heat down to its lowest setting and, in the smaller frying pan, fry the eggs in the remaining oil (see _How to fry an egg_, below). Serve the hash divided between the two warm plates with an egg on top of each and don't forget to have plenty of tomato ketchup on the table.

Chicken Teriyaki

Chicken Teriyaki

INGREDIENTS

1 cup soy sauce

1 cup granulated sugar

1 ½ teaspoons brown sugar

6 cloves garlic, crushed in a press

2 tablespoons grated fresh ginger

¼ teaspoon freshly ground black pepper

1 3-inch cinnamon stick

1 tablespoon pineapple juice

8 skinless, boneless chicken thighs

2 tablespoons cornstarch

PREPARATION

In a small saucepan, combine all ingredients except cornstarch and chicken. 

Bring to boil over high heat. 

Reduce heat to low and stir until sugar is dissolved, about 3 minutes.

 Remove from heat and let cool. 

Discard cinnamon stick and mix in 1/2 cup water.

Place chicken in a heavy-duty sealable plastic bag. 

Add soy sauce mixture, seal bag, and turn to coat chicken. 

Refrigerate overnight.

Remove chicken and set aside. 

Pour mixture into a small saucepan.

 Bring to a boil over high heat, then reduce heat to low. 

Mix cornstarch with 2 tablespoons water and add to pan. 

Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. 

Remove from heat and set aside.

Preheat a grill. 

Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. 

While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. 

To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Chicken Tagine

Chicken Tagine

INGREDIENTS

FOR THE SPICE MIX

3 ½ tablespoons sweet paprika

1 teaspoon garlic powder

2 teaspoons cinnamon

3 tablespoons ground coriander

1 tablespoon plus 1 teaspoon ground turmeric

1 tablespoon ginger powder

½ tablespoon ground cardamom

2 ½ teaspoons ground allspice

FOR THE TAGINE

8 chicken thighs, approximately 3 pounds

 Kosher salt and freshly ground black pepper to taste

2 tablespoons spice mix

⅓ cup extra-virgin olive oil

3 Roma tomatoes

1 head cauliflower, cut into bite-size florets

1 large white onion, diced

3 cloves garlic, diced

1 tablespoon grated fresh ginger

1 pinch saffron

1 tablespoon tomato paste

2 cups chicken stock, homemade or low-sodium

3 tablespoons preserved lemons, approximately 2 lemons, roughly chopped

1 cup green olives, like Castelvetranos

½ bunch cilantro, leaves picked and stems discarded.

PREPARATION

Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance, 2 minutes or so. Transfer to a bowl, and allow to cool.

Preheat oven to 350. Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil.

Bring a large pot of salted water to a boil over high heat, and set a large bowl of ice water to the side.

 Core the tomatoes, and score an X on their bottoms.

 Boil the cauliflower florets in the water for 3 minutes, then submerge them in the ice water. 

Boil the tomatoes for 20 seconds, and chill them in the ice water as well. 

Remove the cauliflower when it is cold, and pat the florets dry.

 Peel the skin off the tomatoes, then cut them into quarters lengthwise. 

Trim away the seeds to make petals.

Heat the remaining olive oil in a large sauté pan set over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned.

 Remove the chicken to a large Dutch oven or tagine pot.

 Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add to the chicken.

Reduce heat below the pan, and add the onion, garlic, ginger and saffron.

 Cook, stirring, until the onions are translucent, approximately 5 minutes. 

Add tomato paste and chicken stock, and simmer until reduced by 1/3.

Pour sauce over the chicken and cauliflower, cover the pot and transfer to oven for 20 minutes. 

Remove, stir in the tomatoes, preserved lemon and olives, then cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through. 

Serve the chicken in the pot, garnished with the cilantro leaves, with couscous.

 Reserve remaining spice mix for the next batch or another use. It keeps well in a sealed container.

Chicken Saltimbocca

Chicken Saltimbocca

INGREDIENTS

1 ½ pounds boneless skinless chicken breast cut into 4-ounce pieces

 Salt and pepper

1 tablespoon chopped sage, plus 24 large sage leaves

2 garlic cloves smashed to a paste

1 pinch red pepper flakes, optional

 Olive oil

6 thin slices proscuitto

6 slices fontina cheese (about 4 ounces)

PREPARATION

Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. 

Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. 

Massage in the seasoning to distribute, cover and marinate at room temperature for one hour, or refrigerate for up to several hours.

Heat a wide skillet over medium heat and add 3 tablespoons olive oil. 

When the oil looks wavy, add the sage leaves and let them crisp for about 30 seconds. 

Remove and drain.

Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer.

Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. 

Grill for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.

Chicken Adobo

Chicken Adobo

INGREDIENTS

1 cup coconut milk

 ¼ cup soy sauce

 1½ cup rice vinegar

12 garlic cloves, peeled

3 whole bird’s-eye chilies or other fiery chili

3 bay leaves

 1½ teaspoons freshly ground black pepper

1.3kg chicken thighs

PREPARATION

Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.

Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.

Heat grill

Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.

Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. 

Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.

Cheesecake

    * 250g digestive biscuits

    * 100g butter , melted

    * 1 vanilla pod

    * 600g soft cheese

    * 100g icing sugar

    * 284ml pot double cream

   . EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve

   1. Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

  2. Remove the vanilla seeds: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

  3. Make the filling: Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

   4. Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.

Carbonara

Ingredients

•       200g/ dried spaghetti

    *      175g/6¼oz piece smoked pancetta, rind removed (or 2 rashers)

    *      2 tbsp extra virgin olive oil

    *      3 garlic cloves, finely chopped

    *      3 large free-range eggs, beaten

    *      25g/pecorino sardo maturo (mature Sardinian pecorino), finely grated

(or some cheese)

    *      salt and freshly ground black pepper, to taste

Preparation method

   1.      Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.

   2.      Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.

   3.      Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.

   4.      Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.

   5.      Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.

Hummingbird Cake

Hummingbird Cake

Makes one 3-layer 9-inch cake

For the cake:

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 large eggs, beaten lightly
• 1 1/4 cups vegetable oil
• 1 1/2 teaspoons vanilla extract
• 4 oz canned crushed pineapple, drained well
• 1 cup coarsely chopped toasted pecans, plus 1/2 cup toasted pecan halves, for garnish
• 2 cups mashed, very ripe bananas (2 to 3 medium) 

For the frosting:

• 1/2 cup unsalted butter, softened
• 8 ounces (1 cup) cream cheese, softened
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar

Chopped pecans, for garnish

1. Preheat the oven to 350 degrees F. Grease and flour three round 9-inch cake pans.
2. Sift the flour, sugar, baking soda, salt, cinnamon, and nutmeg together several times. Put into a large bowl and set aside.
3. Add the eggs and oil to the dry ingredients. Stir with a wooden spoon until ingredients are evenly moistened. Stir in the vanilla, pineapple, and the pecans. Add the bananas and stir just until combined. The batter will be very thick.
4. Divide the batter equally between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then run a small knife around the pan, loosening the edges of the cakes. Turn out onto a cooling rack, and let the cakes cool completely before frosting. 
5. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and vanilla. Beat at medium-high speed until the mixture has a very smooth consistency; pause occasionally to scrape the sides of the bowl with a rubber spatula. Add the confectioners' sugar 1 cup at a time, mixing well after each addition, until the frosting is smooth and spreadable. 
6. Place one cake layer, flat side up, on a serving plate; spread 3/4 cup of frosting on top. Leave a half-inch margin all around, as the weight of the second cake layer will push the frosting to the edges. Repeat with the second layer. Place the third cake layer, flat side up, on top of the frosted layers. Frost the sides and then the top; garnish by sprinkling more chopped pecans around the top edges of the cake.  
7. Serve at room temperature. Because the cream cheese frosting is sensitive to heat, store lightly covered in the refrigerator for up to three days; let come to room temperature before serving.

Roasted Cauliflower Gratin

INGREDIENTS

• 1 medium-size head of cauliflower
•  Salt and freshly ground pepper to taste
• 3 tablespoons extra virgin olive oil
• 1 small or 1/2 large red onion, cut in half or quarters (if using a whole onion) lengthwise, then sliced thin across the grain
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 (14 8/10-ounce) can choppedtomatoes in juice
• ⅛ teaspoon cinnamon
• ½ teaspoon coriander seeds, lightly toasted and coarsely ground
• 2 eggs
• 2 ½ ounces soft goat cheese (about 1/2 cup plus 2 tablespoons)
• 2 to 3 teaspoon chopped chives

• 
  

  Nutritional Information

PREPARATION

1. Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
2. Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
3. Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
4. Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
5. Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

• Advance preparation: Both the roasted cauliflower and the tomato sauce will keep for a couple of days in the refrigerator. The finished gratin will also keep for a couple of days. Reheat in a medium oven.