Recipes Of The World

Wilting AND broiling! http://www.kutv.com/content/lifestyle/recipes/default.aspx

While this recipe is going to involve getting your hands dirty, it’s actually not that complicated. It looks impressive, doesn’t involve anything too exotic and even tastes good.

Ingredients (serves 2)

• 2 chicken breasts (ie both sides of the breast)
• 6tbsp of falafel mix, or freshly made
• 1/4 cup sun-dried tomatoes, chopped
• A small handful of cashew nuts
• A small handful of cheese
• A small handful of chopped fresh basil
• 4 rashers of bacon
• 6 lengths of oven-proof string, enough to wrap around your rolled chicken breast

Roll your own

Start by butterflying the chicken breast. This involves getting the largest possible surface area out of the chicken breast by placing on a board and slicing through the middle of the chicken breast, then folding out on a flat surface.

Along one edge, line up some falafel and chopped sun-dried tomatoes - this will form the center of the roll. Start rolling the chicken breast, as tight as you can.

As you start rolling, sprinkle basil, crushed cashews, any leftover sun-dried tomato and a little cheese inside the chicken breast. This is going to get extremely messy, but gives it all the flavor. There is no need to use too much cheese in this dish, so use sparingly.

Somehow, holding the roll of chicken tight, wrap 2 rashers of bacon around each chicken breast, and tie together with some string. If it’s all holding together at this stage, you are doing well.

Cooking and serving

Once it’s all rolled and tied down, place into an oven dish and cook in a preheated oven at 220 degrees Celsius for around 40 minutes. It’s important to cook for a reasonable length of time so that the insides cook properly.

Quick and tasty is the order of the day here, so you can pick up some fresh salmon from the shop after work and have the meal on the table within 30 mins.

Ingredients

• 2 salmon fillets or steaks
• 2 large carrots
• 4 sticks of celery
• 1 clove of garlic
• 2 tbsp fresh marjoram
• 1tsp rock salt
• A dash of red wine vinegar
• 2 lemons
• Olive oil
• 1 red onion
• 1 tbsp capers
• 1 fresh chili (optional)

the quick way

This recipe is pretty straightforward. Rather than reading the instructions, assemble the ingredients then follow the images below to get the idea.

Or the written way

Lay the salmon onto a large piece of tin foil. Sprinkle with salt and some about half of the fresh marjoram. Dill would also work well here, as dill and salmon always work well. Although not pictured, a sliced red onion will go great in this middle layer.

Slice up the carrots and celery into thin 6 inch strips. Lay these on top of the salmon. On top of the veges, sprinkle 1 clove of crushed garlic, the rest of the fresh marjoram, salt and pepper and capers. Put some holes in the chili and add the to the top, and then slices of one of the lemons.

Squeeze the other lemon over the top of the dish, and drizzle a splash of white wine vinegar. Pour olive oil over the top to finish.

Wrap the tin foil around the dish, and seal as best you can. Bake for 15mins in an oven preheated to 220 degrees Celsius.

Illustrated…

Enjoy with a nice glass of white wine.

This recipe does a pretty good job of capturing the flavor, making for a great Sunday breakfast.

We use portobello or field mushrooms for the main event, and then a number of button mushrooms (if you have them) for making the sauce - I like to keep the big mushrooms nice and big, it seems a waste to chop them up small.

Ingredients

• A bag of large mushrooms
• About 6 button mushrooms, brown or white
• 3 cloves of garlic
• A dash of white wine vinegar
• Olive oil + a good knob of butter
• Fresh thyme
• Grated fresh parmesan cheese
• 1/2 a cup of cream
• A splash of white wine (optional)
• Toast - fresh and homemade is best

The quantities here are all very approximate. There is no magic formula to work with, and the key to making this a success is to add the liquid slowly so it doesn’t end up too runny.

The secret ingredient

The secret ingredient to this dish is to use chopped up button mushrooms as the base. This forms the base of the sauce, and thickens the sauce enough that it works nicely. Without this, the wine and cream has nothing to stick to, and the whole dish seems to fall apart.

Take a few button mushrooms and chop them finely. Add to a hot pan with olive oil, butter, 3 cloves of chopped garlic and some fresh thyme. At this stage, add a splash of white wine vinegar.

After about 30 seconds, add the portobello or field mushrooms to the pan. I find them easier to work with when chopped into halves or quarters.

Adding the sauce

The sauce is simply fresh cream and a little white wine, it will mix with the ingredients already in the pan and taste delicious. You can add half of your parmesan cheese as you add the cream, and this thickens the sauce and adds to the flavor. Reserve the rest of the cheese for sprinkling over the final product.

Add the wine very sparingly, and add the cream a little at a time, stirring constantly. Continue adding cream and stirring slowly over about 3 minutes, until you are happy with the consistency.

Serve on fresh toast and enjoy - I like a thick homemade multigrain toast.

Learn to poach. http://www.kutv.com/content/lifestyle/recipes/default.aspx

I found myself tonight with a big bowl full of fresh homemade breadcrumbs that I didn’t have a use for. I had planned on having crumbed fish, but the fish was a little too fishy for my liking.

No way those lovely breadcrumbs were going to waste though.

This recipe combines my favourite portobello mushrooms with sausages, herbs and tomato sauce, topped by crispy breadcrumbs.

Use the best sausages you can get - the butcher will have all kinds of nice home made sausages, so don’t just use the standard cheap ones like I did.

Ingredients

• 6-8 sausages - the best ones you can get
• 6-8 medium-large portobello mushrooms
• 1 440ml can of chopped tomatoes
• 1 onion or red onion
• 3 cloves garlic
• dash of red wine vinegar
• dash of red or white wine
• A large handful of chopped woody herbs - rosemary, thyme, sage or whatever you have available
• Olive oil. Lots of it.
• 2-3 cups of home made breadcrumbs (made from bread, onion, egg and herbs)
• 1/4 cup of grated parmesan cheese

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Sauce

The goal for this recipe was to make it quickly with the minimum of preparation and fuss. To do this I used a can of chopped tomatoes, but your own brew of sauce would be better if you have time.

Pour a layer of sauce into a large baking dish.

On top of the sauce, put a layer of chopped or sliced onion, some chopped herbs and half the garlic. Add a few splashes of red wine vinegar.

The main event

The star of the show is the mushrooms, backed by the sausages. Place a layer of sausages and mushrooms, making sure you push the ingredients into the sauce.

The remaining ingredients now go on top of the mushrooms and sausages. As you add the ingredients, aim the liquids at the mushrooms so that they absorb the flavour and are nice and juicy.

At this stage, add the white wine, a little more red wine vinegar, and a good lot of the remaining herbs. Top with fresh cheese - some really old parmesan is perfect for this, but cheddar will do nicely too.

The breadcrumbs

Breadcrumbs aren’t complicated to make. The secret is to use bread that is nearing the end of it’s life, as fresh bread just sticks too much. Use about 6 slices of mixed grain or white bread, combined with an onion, some herbs and one egg. Mix em all together in a blender.

Put a good coating of breadcrumbs on top of the dish, then go to town with the olive oil. If you have a device that allows you to spray your oil, this would be best, otherwise thinly drissle the oil across as much of the surface as you can. The oil makes the breadcrumbs go nice and crunchy.

Add any leftover thyme or rosemary to the topping.

Cooking

If you have time, then slow cooking is the best way to cook this. Bake for 2 hours at a low heat, and it will cook perfectly. For a weeknight meal, cook at a medium heat for 40 minutes instead.

Serve and enjoy.

Simple Greek Treat. http://www.kutv.com/content/lifestyle/recipes/default.aspx