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PRAWN SALAD WITH CHILLI & WHITE CABBAGE
INGREDIENTS
-3 handfuls of fresh small shelled prawns,
-juice of 2 lemons plus the finely grated zest of ½ a lemon
-1 red chilli, seeded and finely sliced
-½ white cabbage, finely shredded
-extra virgin olive oil
-fresh parsley
PROCESS
- Put the prawns into a shallow dish.
- Squeeze out the juice of the 2 lemons.
- Toss them around a little so the lemon juice coats them.
- Then leave them to marinate for 15–20 minutes until pink all over.
- Drain off the juice.
- Mix the chilli in with the cabbage.
- Add the finely grated lemon zest.
- Then add the marinated prawns, a splash of olive oil and the juice of the remaining lemon.
- Toss gently together with the parsley, season with salt and freshly ground black pepper and arrange on your plates.
SALAD CAESAR
PROCESS:
- Cook the chicken in abundant water, a little salt and sprinkled with parsley.
- Cook for 20 minutes.
- Dice the breast of chicken and with the cheese, put them in a bowl together.
- Incorporates 3 spoonfuls of the garnish and mixes in well.
- Dice the bread and gild them in a frying pan with a little oil..
- Cuts into pieces, the leaves of lettuce, clean and drained..
- To prepare the garnish, chop the garlic cloves and the anchovies and crush them in a mortar.
- Adds the yolks of egg, incorporating little by little olive oil until obtaining a paste with consistency similar to the mayonnaise.
- Adds the juice of lemon, the mustard and a pinch of salt.
- Prepare the Caesar Salad by putting in the centre the lettuces, place the chicken and of cheese and the pieces of bread and add the garnish.
- Cook the chicken in abundant water, a little salt and sprinkled with parsley.
- Cook for 20 minutes.
- Dice the breast of chicken and with the cheese, put them in a bowl together.
- Incorporates 3 spoonfuls of the garnish and mixes in well.
- Dice the bread and gild them in a frying pan with a little oil..
- Cuts into pieces, the leaves of lettuce, clean and drained..
- To prepare the garnish, chop the garlic cloves and the anchovies and crush them in a mortar.
- Adds the yolks of egg, incorporating little by little olive oil until obtaining a paste with consistency similar to the mayonnaise.
- Adds the juice of lemon, the mustard and a pinch of salt.
- Prepare the Caesar Salad by putting in the centre the lettuces, place the chicken and of cheese and the pieces of bread and add the garnish.
![Imagen](/uploads/2/4/8/2/24827779/7944720.jpg?230)
LASAGNA
INGREDIENTS
PROCESS
INGREDIENTS
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoe
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
PROCESS
- In a Dutch oven, cook the sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
- PREPARATION= 30 mins
- COOK= 2 hrs30 mins
- IT WILL BE READY IN= 3 hrs15 mins
![Imagen](/uploads/2/4/8/2/24827779/434514.jpg?279)
- TERIYAKI DUCK BREAST
- INGREDIENTS
- 2 Moulard(or sometimes called Magret) duck breasts, about 12 oz each
- 1 cup dry sake
- 4 tablespoons turbinado sugar
- 1/4cup tamari soy sauce, or you favorite kind
- 1/3cup fresh squeezed orange juice
- 1/3cup scallions, sliced into thin rings
PROCESS:
- Gently score the fat side of the duck breasts into a cross hatch pattern. Be careful not to cut to deeply.
- Place the duck breast skin side down into a heavy bottomed sauté pan. Place the pan over medium low heat and let the fat begin to render. As the fat weeps out of the breast it will puddle.
- Turn the heat up a notch. Once the fat begins to bubble at the edge of the breast gently try to lift the breast without tearing the skin. Once the breasts are free from the pan turn the heat up a little more.
- Saute the breast until they are very brown on the skin side only. It will look as though the meat isn't cooked at all. This is what you want.
- Remove the breast from the pan and set them aside. Drain the duck fat into a jar and reserve the fat for another use.
- Place the pan back onto the heat and add the sake and sugar. Bring the sake to a boil to dissolve the sugar and evaporate the alcohol. Let the sake reduce to 2/3 cup. Add the soy and orange juice and stir. Taste the sauce and if it seems to strong add a splash of water and if it is too weak add a splash of tamari.
- Add the duck back to the skillet skin side up and simmer the breast while bastion the skin until you have cooked them to the desired temperature. I like rosy pink, somewhere around medium rare to medium.
- Remove the pan from the heat and move the duck to a cutting board. Add the half the green onions to the sauce. Slice the duck into thin slices.
- Pour the sauce onto a platter, then arrange the duck nicely on top and garnish with the remaining green onions. Serve.
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ROASTED ASPARAGUS WITH CHOPPED EGG AND TORN BREAD
INGREDIENTS
PROCESS
INGREDIENTS
- 1 pound asparagus, woody ends trimmed
- 3 tablespoons olive oil, plus more for the asparagus
- Salt and freshly ground pepper
- 1 thick slice sourdough or ciabatta bread
- 1 teaspoon stone ground mustard
- 1 tablespoon red wine vinegar
- 1 hard-cooked egg, chopped
PROCESS
- Heat the oven to 400° F.
- Toss the trimmed asparagus with a drizzle of olive oil, season with salt and pepper, and roast in a single layer on a baking sheet until tender and slightly colored, about 25 minutes, depending on the thickness of the spears. (For even roasting, flip the spears, and rotate the pan, once halfway through cooking.)
- Crisp the slice of bread in the oven. Meanwhile, make the vinaigrette: Combine the mustard, vinegar, and a pinch of salt, and then whisk in the oil in a slow stream.
- Lay the roasted asparagus on a platter, and cover with the chopped egg. Tear the bread into small-ish pieces (no need to be precise), letting the crumbs fall over the asparagus, too, and scatter that on top of the egg. Spoon the vinaigrette over everything (you will have leftover vinaigrette), season to taste, and serve.
![Imagen](/uploads/2/4/8/2/24827779/3290146.jpg?233)
BAD-ASS CHEESY CORN ON THE COB
INGREDIENTS
PROCESS:
Soak the corn (husks and all) in cold water for at least 30 minutes – if you can't find cobs with the husks intact, you don't need to do this. Meanwhile, place the mayonnaise into a bowl with a drizzle of extra virgin olive oil, the zest from the limes and the juice from 1 of the limes. Mix well, taste and add a squeeze more juice, if needed. Spread the mayonnaise onto a plate, then sprinkle with the paprika or cayenne pepper and put to one side. Grate the cheese onto another large plate, then set aside also.
Preheat a pan over a high heat. Add the corn grill for 12 to 15 minutes, or until the husks are black and charred all over, turning occasionally – the husks will help to steam the corn until tender.
Peel back the husks, keeping them intact at the base, then roll each cob into the lime-spiked mayonnaise, before rolling into the cheese. Shake off any excess and get stuck in.
INGREDIENTS
- 6 corn on the cob, with husks intact
- 4 tablespoons quality mayonnaise, made with free-range eggs
- extra virgin olive oil
- 2 limes
- 1 teaspoon smoked paprika or cayenne pepper
- 90 g mild, hard cheese, such as Parmesan, Zamorano or Pecorino
PROCESS:
Soak the corn (husks and all) in cold water for at least 30 minutes – if you can't find cobs with the husks intact, you don't need to do this. Meanwhile, place the mayonnaise into a bowl with a drizzle of extra virgin olive oil, the zest from the limes and the juice from 1 of the limes. Mix well, taste and add a squeeze more juice, if needed. Spread the mayonnaise onto a plate, then sprinkle with the paprika or cayenne pepper and put to one side. Grate the cheese onto another large plate, then set aside also.
Preheat a pan over a high heat. Add the corn grill for 12 to 15 minutes, or until the husks are black and charred all over, turning occasionally – the husks will help to steam the corn until tender.
Peel back the husks, keeping them intact at the base, then roll each cob into the lime-spiked mayonnaise, before rolling into the cheese. Shake off any excess and get stuck in.