Cauliflower Salad with Chickpeas

• 1 medium head cauliflower, about 1¾ to 2 pounds (6 to 7 cups small florets)
• ½ tsp salt, plus more to taste for dressing
  
• ½ tsp fresh ground black pepper, plus more to taste for dressing
  
• 1 tsp finely grated lemon zest (from 1 lemon)
• ½ tsp Dijon mustard
  
• ¼ cup fresh squeezed lemon juice, plus more to taste 
• ¼ cup extra virgin olive oil
• ½ tsp crushed red pepper flakes, or 2 tsp pickled pepper, minced
  
• 1 (15-ounce) can chickpeas, drained and rinsed
  
• ⅓ cup fine fresh herbs like parsley, dill, or mint, chopped
• ½ cup pickled red onions, coarsely chopped, optional, see my pickled onions recipe

DIRECTIONS

1. Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
2. Season with ½ teaspoon of salt and ½ teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
3. To make the dressing, whisk the lemon zest, lemon juice, olive oil, mustard, red pepper flakes (or pickled pepper), a ¼ tsp ground black pepper and a pinch of salt together until creamy and emulsified.
4. Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
5. The cauliflower salad tastes best when given time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.

 

Pickled Red Onion

Great for salads, sandwiches, hamburgers and hotdogs

Ingredients 

• 1 large red onion, thinly sliced
• 1¼ cup apple cider vinegar
• ½ cup water;
• 3 tbsp granulated sugar 
• 1 tbsp salt
• 10 whole peppercorns
• 2 cloves garlic
  
• Pinch of crushed red pepper flakes (optional)

Preparation

1. Pack sliced onion into sealing jars.
2. In a medium saucepan over medium heat, bring vinegar, water, sugar, and salt to a boil. Stir until sugar and salt dissolve. Add in garlic and peppercorns, and the red pepper flakes (if using), then pour mixture over onions.
3. Let cool to room temperature, then place lid on jars and refrigerate until ready to use, at least 2 hours, preferably overnight.
4. Onions will keep in refrigerator for up to 1 month.

 

Fish Quenelles & Sweetcorn Velouté

From Dad's Recipe

For the quenelles

• 9 oz (250g) fresh whitefish (haddock, halibut, cod, etc.)
• 1 egg white
• 4½ oz (125ml) double cream
• Nutmeg
• Salt and white pepper
• Smoked paprika
• Parsley

For the choux pastry

• 2 oz (60ml) water
• 1½ tbs butter
• 1 oz (30g) flour
• 1 egg

For the Velouté

• 2 cobs of fresh corn
• 1 small onion
• 1 stick of celery
• 17½ oz (500ml) chicken stock
• 5 oz (150ml) white wine
• 3 oz (80ml) crème frâiche
• 1 tbs butter
• ⅛ tsp turmeric
• Salt and white pepper

Garnish

• Smoked paprika
• Parsley

METHOD 

1. Boil the corn until tender. 
2. Make the choux pastry. Put the water and a pinch of salt and the butter in a pan on a medium heat and bring gently to the boil, when the butter has melted, add in the flour and beat vigorously on the heat with a wooden spoon until the mixture is smooth and comes away from the sides. Take off the heat and cool slightly. Beat the egg and add to the pastry. Beat again with the spoon until smooth. Weight the mixture and divide in half and set aside. (NB: Only half of the pastry will be used in the quenelles – but the remaining half is just enough for two medium eclairs.)
   
3. Make the mousse. Blitz the fish with the egg white in a food processor or mini chopper. Pass through a fine sieve or tamis. Then put the mixture into a bowl and using a hand beater, add the cream and beat on low speed until mixed and smooth. Mix in half the choux pastry with a spoon until well blended. Mix in a good grating of nutmeg and plenty of salt and ground white pepper. Put in the fridge for half an hour to chill. 
4. Make the velouté. Chop the onion and celery and fry gently in olive oil on medium heat for 15 minutes – do not burn or brown. When the corn is cooked, cut the kernels from the cob. Put into a pan with the onion and celery. Add the wine and bring to the boil, reduce for a minute. Then add the stock and bring to a simmer. Cook for 20 minutes then take off the heat and cool slightly. Pour the cooked corn velouté into a blender and blend until very smooth. Pass through a sieve or tamis. Heat the corn velouté into a pan with the turmeric, bring to a simmer, finish with crème frâiche, butter, and salt, and ground white pepper. take off the heat and keep warm. 
5. Make the quenelles. Bring a large pan of water to a gentle simmer. Take the mousse from the fridge and form into quenelles using two spoons. Carefully drop the quenelles in the simmering water (cook in batches). Cook until firm to the touch or they have reached an internal temperature of 160°F (70°C) – usually about 10 minutes. 
6. Arrange the quenelles in a dish and pour over hot velouté. Garnish with smoked paprika and parsley.

Gordon Ramsay’s Shepherd’s Pie

A very flavourful casserole. The rich mash layer along with the vegetable, wine and beef stock make this shepherd's pie a cut above the rest.

Serves 4

Ingredients:

The Filling:

• 2 tbsp olive oil
• 1½ lbs ground lamb or beef
• 1 large carrot, diced or grated
  
• 1 large onion, diced or grated
• 2 celery sticks or a small celeriac, chopped (optional)
  
• 1 cup peas, fresh or frozen
  
• Fresh rosemary
• Fresh thyme
• 2 cloves minced garlic
• Salt
• Pepper
• 2 tsp Worcestershire Sauce
• 2 tbsp tomato paste
• 200ml red wine
• ⅓ cup beef stock

The Mash:

• 1½ lbs potatoes
• ¼ cup heavy cream
• 3 tbsp butter
• Salt
• Pepper
• 2 egg yolks
• ¼ cup Parmesan cheese, grated

Prep Work:

• Dice the garlic
• Separate the herbs from the stems
• Separate the egg yolks
• Peel and slice the potatoes into even pieces

Cooking the Potatoes: Boil the potatoes in water with a little salt added until cooked then strain out the water. Mash or rice the potatoes and add the Mash ingredients above.

Cooking the Filling: Pour the olive oil to a hot pan and add the meat. Stir meat as you cook until it is browned and broken into small pieces. Add the carrot, onion and celery, stir in and cook for 10-15 minutes. Add the rosemary, thyme, and garlic, and stir in. Add the Worcestershire Sauce, tomato paste and red wine. Add the peas and the beef stock and cook until the liquid is reduced — 3-5 more minutes.

Assembly: Scoop the meat mixture into a casserole dish. Spoon the mash over the meat mixture and spread evenly. Scrape the top of the mash with a fork to create ridges. Place into a 400°F oven for 18-20 minutes to brown the potatoes.

©2023 ChefGordonRamsayRecipe

Austrian Potato Salad

Ingredients

• 2 pounds Yukon Gold potatoes, peeled, quartered, & cut into ½-inch-thick slices (see note)
• 5" of an English cucumber, peeled and very thinly sliced
  
• 3 tbsps white wine vinegar, divided, plus more to taste
• ¼ cup olive oil
• 1 tbsp Dijon mustard
• ¾ cup minced red onion
  
• 2 tbsps minced fresh chives
• ½ cup chicken stock
• 2 tsps sugar
• Freshly ground white or black pepper
• Salt
  

Directions

Place sliced potatoes in a large pot and cover with water. Season generously with salt. Bring to a boil over high heat and simmer until potatoes are tender, about 15 minutes.

Drain potatoes and transfer to a rimmed baking sheet. Immediately sprinkle with 2 tablespoons of vinegar and set aside to cool. When they are cool enough to handle, transfer potatoes to a large bowl.

Add remaining vinegar, olive oil, mustard, red onion, cucumber, chives, chicken stock, and sugar. Roughly stir and fold mixture so that the potatoes break down a little and it begins to thicken a little. Season to taste with more salt and pepper. Set aside to rest for at least 30 minutes and up to overnight. (If resting longer than 4 hours, cover bowl and transfer to refrigerator.) Stir again vigorously to thicken dressing; it should have a loose but not soupy consistency. If it's too thick, thin it out with a little extra water or chicken stock and re-season. Serve cold or at room temperature

Note: For the best flavor, store your potatoes in a bag in the refrigerator for 2 to 3 weeks before using them in this recipe, in order to allow natural sugars to build up. 

Source: www.seriouseats.com

Arjamolho - Portuguese gazpacho

Prep Time20 mins   Servings: 4 people
Author: Daniela

This Portugese version of gazpacho is delicious. It is best to prepare it a day or two ahead to allow the flavours to blend.

Ingredients

• 3 medium tomatoes (see note)
  
• 1 green pepper 
• 1 medium cucumber 
• 1 onion 
• 2 garlic cloves 
• ¼ cup olive oil 
• 3 tbsps white wine vinegar 
• 2-3 tsps dried oregano 
• 2-3 slices (about 7 oz) of stale rustic bread, cut about ½ thick
  
• salt and pepper to taste 
• 2 cups cold water

Instructions

Cut the tomatoes in half and squeeze to remove seeds. Chop the tomatoes and onion into roughly ½ inch pieces. Clean the green pepper and peel the cucumber and chop them into the same sized pieces.
In a mortar and pestle pound the garlic and oregano into a course paste.
Cut or tear the bread into small pieces, more or less like croutons, and set aside.
Transfer the chopped vegetables to a bowl. Add the garlic and oregano.
Add the olive oil, vinegar, salt and pepper and mix everything very well.
Pour in about 2 cups cold water and mix well. Refrigerate overnight.
Serve in bowls with the bread pieces added last.

Note: Optionally, you can prepare the soup with the tomatoes peeled. Cut an X into the bottom of the tomatoes. Heat some water in a medium saucepan. When the water starts simmering, drop the in tomatoes for about 30 seconds. Remove the tomatoes and put in a bowl of ice water to cool. Peel the tomatoes.

Recipe Sources: tacoandtiramisu.com/arjamolho-recipe

Tzatziki

 Found this in Greece, a traditional recipe.

• 1 small cucumber, minced
  
• 1 small carrot, finely shredded
  
• 2 cloves of garlic, minced
• 400gm yogurt
• 1 tsp salt
• 1 pinch of pepper
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil

Combine all ingredients and refrigerate.

Steak Marinade

 

Ingredients:

• ½ cup olive oil
• ⅓ cup soy sauce
• ¼ cup Worcestershire sauce
• ¼ cup balsamic vinegar
• 2 tbsps Dijon mustard
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• ½ tsp ground black pepper

Instructions:

1. In a mortar and pestle pound the rosemary and thyme to reduce to a powder. Add the garlic and pound to make into a paste.
   
2. In a small bowl, whisk together all the ingredients. This can be prepared a day or two in advance and refrigerated.
   
3. Place the steak in a large resealable bag or a shallow dish and pour the marinade over it, making sure that the steak is well coated.
4. Marinate the steak for at least 2 hours, or refrigerate and marinate up to 24 hours. The longer you marinate the steak, the more flavourful it will be.
5. Grill the steak to your desired level of doneness.
6. Let the steak rest for a few minutes before serving.

Download PDF here.

Chicken Florentine

This creamy chicken Florentine recipe has tender chicken pieces simmered in a Florentine sauce, made up of cream, Parmesan cheese, and spinach. Low in carbs but full of flavour! (This dish is similar to Creamy Tuscan Garlic Chicken but milder and with fewer ingredients.)

Ingredients

For the chicken:

• 2 large chicken breasts
• ½ tsp salt
• ½ tsp pepper
• ½ cup almond flour
• 2 tbsps Parmesan cheese
• 1 tbsp olive oil
• 1 tbsp butter

For the Florentine sauce:

• 1 tbsp butter
• 2 cloves garlic minced
• ¾ cup chicken broth
• 1 tbsp Italian seasonings
• 1 cup heavy cream
• ¼ cup Parmesan cheese
• 2 cups baby spinach loosely packed

Instructions

1. Slice the two chicken breasts length-ways to form four, thin pieces of chicken. Season the four chicken pieces with salt and pepper and set aside.
2. In a small bowl, whisk together the almond flour and Parmesan cheese. Dip each chicken fillet in the flour mixture, ensuring everything is covered.
3. Add the oil and one tablespoon of the butter into a skillet and place it over medium heat. Once hot, add the chicken and cook for 8-10 minutes, flipping halfway through, until golden on the outside. Remove the chicken from the heat.
4. Add the extra butter to the pan, along with the garlic, and cook for 30 seconds, before adding the chicken broth and Italian seasoning. Let it simmer for 5-6 minutes, or until it has noticeably reduced. Add the cream and bring it to a boil, then add the Parmesan cheese and spinach.
5. Add the chicken back into the pan and let it simmer for 5 minutes, until the sauce thickens.
6. Serve the chicken and the Florentine sauce immediately.

To Store: Leftovers can be stored in the refrigerator, covered, for up to 3 days.

To Freeze: Place the chicken and the sauce in an airtight container and store in the freezer for up to two months.

© thebigmansworld.com

Chicken Piccata

Featuring pounded chicken pieces in a luscious, tangy lemon butter sauce, chicken piccata is the next best chicken breast recipe to try. 

Ingredients

• 2 large chicken breasts 
• 1 tsp salt
• ½ tsp pepper
• 2 tbsps all-purpose flour
• ¼ cup butter
• ¼ cup olive oil
• 4 cloves garlic minced
• ⅔ cup white wine 
• 1 tbsp capers 
• 2 tbsps lemon juice
• 2 tsps lemon zest

Instructions 

1. Slice chicken breasts in half to leave you with four cutlets. Pound them lightly to get them even thickness. 
2. Season the chicken with salt and pepper on both sides. 
3. Place flour on a plate and dredge the chicken in it, shaking off any excess. 
4. Heat oil and 2 tbsp of butter in a pan over medium-high heat until the butter melts. Working in batches, cook the chicken until deeply browned on both sides. Once the chicken is cooked, set it aside.
5. Add garlic to the pan and sauté for 10 seconds, then add white wine and simmer until it reduces by half. Add capers, lemon juice, lemon zest, salt, and pepper, and cook for a couple of minutes. 
6. Add the rest of the butter and swirl well, until the butter melts, return the chicken inside and simmer together for two minutes. Remove from the heat and serve with some fresh parsley.

To Store: Transfer leftovers to an airtight container and refrigerate them for up 3 days. 

To Freeze: Chicken Piccata also freezes well. Divide the leftovers into portions and freeze them in airtight containers for up to 3 months.

© thebigmansworld.com

Moroccan Lamb Stew

The Moroccan one-two punch of cumin and cinnamon really makes lamb and chickpeas shine. Time is an important ingredient in this stew, as the slow braise tenderizes the meat, plumps up the apricots and allows the spices to sing. The extras are optional, but flatbread is highly recommended for soaking up the sauce.

• 1 lb boneless lamb shoulder, cut into 1-inch pieces
• Salt to taste
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 2 medium carrots, peeled, cut into ½-inch rounds
• 4 cloves garlic, minced
• 1 tbsp finely minced ginger
• 1 tbsp tomato paste
• 1 tbsp ground cumin
• 1 tbsp paprika
• ¼ tsp cinnamon
• ¼ tsp cayenne
• 2 cups unsalted beef broth
• 1 can diced tomatoes
• 1 can chickpeas, drained, rinsed
• 8 dried apricots, halved
• ¼ cup packed cilantro leaves, roughly chopped, plus more for serving
• 2 tbsp packed mint leaves, roughly chopped, plus more for serving
• Plain yogurt, slivered almonds and flatbread to serve

1. Preheat oven to 350°F.
2. Season lamb with salt. Heat olive oil in a large Dutch oven over medium-high heat. Add lamb. Cook, turning occasionally, until nicely browned, 7 to 8 minutes. Transfer meat to a plate.
3. Reduce heat to medium. Add onion and carrot, and cook, stirring often, until they start to brown, about 3 minutes. Add garlic and ginger. Cook until fragrant, 1 minute. Add tomato paste, cumin, paprika, cinnamon and cayenne. Cook 1 minute. Add beef broth, tomatoes, lamb and any juices. Season with salt. Raise heat to high. When it comes to a boil, cover and place in oven. Cook 1 hour. Stir in chickpeas and apricots. Continue cooking until lamb is fork-tender, about 30 minutes more.
4. Remove pot from oven and stir in herbs. Serve in warmed bowls topped with yogurt and almonds. Sprinkle with extra herbs. Serve with flatbread.

Serves 2 to 3