Ingredients

100 g (3½ oz) minced (ground) chicken

150 g (5½ oz) minced (ground) pork

1 teaspoon green peppercorns

170 ml (5½ fl oz/⅔ cup) Calvados or apple brandy

2 tablespoons pouring cream

½ teaspoon mixed (pumpkin pie) spice

1 egg

50 g (1¾ oz) thickly sliced lean ham, cut into 1 cm (½ inch) dice

35 g (1¼ oz/¼ cup) pistachio kernels

2 kg (4 lb 8 oz) chicken, boned

80 g (2¾ oz) butter, softened

Method

1. Preheat the oven to 170°C (325°F/Gas 3).
2. Put the chicken, pork and peppercorns in a small processor fitted with the metal blade. Whizz in 5second bursts for 35–45 seconds, or until fine. Add 2 tablespoons of the Calvados or apple brandy, the cream, mixed spice and egg and season with salt and pepper. Whizz in short bursts until just combined. Remove the bowl from the machine and stir in the ham and pistachios.
3. Lay the chicken on a board, skin side down, ensuring that all the flesh is on top of the skin. Season with salt and pepper. Spread the chicken and pork mixture on top, leaving a 3 cm (1¼ inch) border. Roll the chicken into a fat log, tucking in the ends as you roll. Tie the chicken in three to four places with kitchen string to help keep its shape, then secure the seams with short skewers.
4. Rub the butter all over the skin and put the chicken on a wire rack in a roasting tin. Cover the tin with foil, sealing the edges tightly. Bake for 35 minutes.
5. Remove the foil and pour the remaining Calvados or brandy over the chicken. Bake for 50 minutes, basting with the pan juices every 15 minutes. Remove from the oven and set aside to cool, basting once or twice. Wrap the chicken in foil and refrigerate overnight. Cut into thin slices to serve.

For the Soup

1 slice country-style bread, about 1″ thick, crusts removed

2 small cucumbers, peeled, seeded, and chopped

2 lb. very ripe tomatoes, seeded and coarsely chopped

1 clove garlic, peeled and chopped

2 tbsp. sherry vinegar

¹⁄₂ cup extra-virgin olive oil

Salt

Optional Garnishes

¹⁄₂ green pepper, seeded and finely diced

¹⁄₂ cucumber, peeled, seeded, and finely diced

1 cup (¹⁄₂“) croutons

¹⁄₂ small white onion, peeled and finely diced

1 small tomato, seeded and finely diced

Instructions

Soak bread for ¹⁄₂ hour in a small bowl in water to cover. Squeeze out moisture with your hands.

Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.

Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.

Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.

Ingredients

• 1/2 cup flat-leaf parsley leaves
• 2 tablespoons chives, chopped
• 3 dill cucumbers, chopped
• 1 teaspoon baby capers, rinsed, drained
• 2 teaspoons wholegrain mustard
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 500g baby potatoes, halved
• 6 yellow squash, thinly sliced
• 125g sugar snap peas
• 125g snow peas, halved lengthways
• 4 (about 120g each) salmon fillets, skin on
• Olive oil spray

Select all ingredients

Method

• Step 1

Process parsley and chives in a food processor until coarsely chopped. Add the cucumber, capers, mustard, oil and lemon juice. Process until the salsa verde is almost smooth. Season.

• Step 2

Cook the potato in a large saucepan of boiling water for 10-12 mins or until tender. Drain well. Boil, steam or microwave squash for 1 min or until almost tender. Add the combined peas and cook for a further 2 mins or until just tender. Drain. Place vegetables in a bowl. Add one-third of the salsa verde and toss to coat. Cover to keep warm.

• Step 3

Meanwhile, preheat grill on medium-high. Place salmon, skin-side up, on a baking tray lined with foil. Use a sharp knife to make diagonal cuts 2cm apart in the salmon skin. Lightly spray both sides of salmon with oil. Cook under grill for 2-3 mins or until skin is crisp. Turn and cook for 4-5 mins for medium or until cooked to your liking.

• Step 4

Divide salmon and vegetables among serving plates. Spoon the remaining salsa verde over the salmon.

Ingredients

1. 1/4 cup Spanish olive oil
2. 2 lbs. stew beef, cut into cubes
3. 1 tbsp. flour
4. 8 oz. glass red wine
5. 4 cloves garlic, cut into halves
6. 2 onions, chopped
7. 2 tomatoes, chopped
8. 1 carrot, sliced
9. 1 stick celery, chopped
10. 1 leek, chopped
11. 1 oz. baking chocolate (unsweetened)
12. pinch of cinnamon – about 1/4 tsp.
13. salt and pepper to taste
14. 1 1/2 cups beef stock

Instructions

This recipe can be made in either a large stock pot or a pressure cooker. If using a pressure cooker, cooking time will be reduced to about 30 minutes.

1. Chop the garlic, onions, tomatoes, carrot, celery and leak.
2. Pour the olive oil into a large pot with a heavy bottom, or the pressure cooker. Heat the oil and add the cubed stew meat. Brown the meat for 3-4 minutes. Add the flour and stir. Add the wine and stir. Cook for 1 minute.
3. Add the garlic, onions, tomatoes, carrot, celery and leak to the pot and stir ingredients. Cut the square of baking chocolate in half and add to the pot. Add beef stock to the pot, stir and bring to a boil.
4. If you are using a standard pot, partially cover and lower to a simmer. Then allow to simmer for an hour to an hour and a half – or until the meat is tender.
5. If you are using a pressure cooker, put on lid and lock. Cook on high pressure for 15 minutes. Remove from heat and allow pressure to drop naturally. This may take 10 minutes. Remove lid and simmer uncovered for another 10 minutes to thicken stock.
6. Serve with French-style bread on a bed of white rice.

Ingredients:

12 oz. skinless and boneless chicken breasts
1 tablespoon corn starch
1 1/2 tablespoons oil
1-inch piece ginger, peeled and sliced into pieces
1 cup sugar snap peas or snow peas
1/2 cup baby carrots, sliced into pieces
1/4 cup sliced almonds

Brown Sauce:

1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon corn starch
1/2 tablespoon sugar
5 tablespoons water
1/2 teaspoon sesame oil

Method:

Rinse the chicken with cold water and pat dry with paper towels. Cut the chicken into bite-sized cubes. Transfer the chicken to a bowl and add the corn starch. Mix with a spoon so each piece of the chicken is coated well with the corn starch. Set aside.

In a small bowl, mix all the ingredients in the Brown Sauce together. Set aside.

Heat up a wok or skillet on high heat with the oil. Add the ginger and stir-fry until aromatic, follow by the chicken. Stir fry the chicken fry until the surface turns white. Add the sugar snap peas, baby carrots and almonds. Stir to combine well.

Add the Brown Sauce into the wok or skillet. Stir to combine well with the chicken. As soon as the sauce thickens and the chicken is cooked through, dish out and serve immediately.

BAHAN-BAHAN:

• 10 ekor udang saiz XL | bersih dan toskan
• 100gm mentega
• 1 tangkai daun kari | lurutkan dari tangkainya
• 4 biji cili padi | hiris
• 3 ulas bawang putih | cincang
• 200gm susu cair
• 1 sudu teh tepung jagung
• Garam secukup rasa

CARA MEMASAK:

1. Untuk menyediakan udang goreng, gaulkan udang dengan sedikit tepung dan garam.
2. Panaskan minyak, kemudian goreng udang hingga garing. Ketepikan.
3. Dalam kuali lain, panaskan mentega, tumis bawang putih hingga wangi.
4. Masukkan pula daun kari, diikuti susu cair dan tepung jagung. Kacau hingga mendidih.
5. Perasakan dengan garam.
6. Tutup api dan tuangkan di atas udang goreng tadi.
7. Sedia dihidangkan.

Ingredients

• 3 tablespoons pine nuts or slivered almonds

• 4 oranges (1/2 lb. each)

• 2 ruby or pink grapefruit (3/4 lb. each)

• 2 firm-ripe avocados (1 lb. total)

• Large butter, green-, or red-leaf lettuce leaves, rinsed and crisped

• 1 firm-ripe papaya (1 lb.), peeled, seeded, and sliced

• 2 cups red or black grapes, rinsed

• Poppy seed dressing

• Salt and pepper

How to Make It

Step 1

In a 6- to 8-inch frying pan over medium heat, stir or shake nuts until golden, 3 to 5 minutes. Pour from pan and let cool.

Step 2

Cut peel and white membrane from oranges and grapefruit. Over a bowl, cut between membranes to release fruit segments; put in bowl.

Step 3

Peel, pit, and slice the avocados; coat slices with some of the citrus juice from the bowl.

Step 4

Line a large platter with lettuce leaves. Arrange oranges, grapefruit, avocados, papaya, and grapes on leaves. Sprinkle with nuts. Moisten with a little of the poppy seed dressing, then spoon portions of salad onto plates and add more dressing and salt and pepper to taste.

BAHAN-BAHAN SALAD:

• Daun Kaduk @ Wild Pepper Leaves secukupnya (bukan daun sireh ya!)
• Limau Nipis – buang empulur & cincang dadu kecil
• Bawang besar merah – cincang dadu kecil
• Halia – cincang dadu kecil
• Cilipadi – hiris
• Udang kering – sangai garing
• Kelapa parut – sangai hingga perang
• Kacang tanah – panggang

BAHAN-BAHAN SOS:

• 1 inci halia
• 1 inci lengkuas
• 1 inci belacan – panggang
• 2 batang serai
• 1 ketul gula kabung @ nise
• 1 sudu makan sos ikan
• 1 sudu makan kacang tanah panggang – kisar kasar
• 1 sudu makan kelapa parut – sangai & tumbuk kasar

CARA-CARA MEMBUAT SOS:

1. Halia, lengkuas dan serai dihiris halus lalu dipanggang/sangai dalam kuali tanpa minyak hingga garing keperangan.
2. Tumbuk bahan-bahan sangai hingga lumat bersama belacan panggang.
3. Masukkan bahan-bahan tumbuk tadi ke dalam kuali lalu masak atas api yang sederhana bersama gula kabung serta sos ikan. Masak hingga semua bahan sebati dan likat. Jika terlalu pekat boleh tambah sedikit air.
4. Masukkan kacang dan kelapa kisar lalu gaul rata. Sedia di hidangkan bersama bahan-bahan salad tadi.
5. Cara-cara untuk makan; Ambil sehelai daun kaduk, letakkan serba sedikit semua bahan-bahan salad bersama sedikit sos. Bungkus dan boleh terus dinikmati. Enjoy!

RESEPI ASAL: MAMA ANN 

Bahan-bahan:

3 biji telur – rebus

4 biji kentang – potong kecil dan rebus

1 tin tuna in water – buang air dan ambil isi ikan sahaja

mayonis

garam

serbuk lada hitam

Cara-cara:

1. Kentang di buang kulit. Potong kecil mengikut saiz yang dikehendaki dan rebus. Saiz jangan kecil sangat dan jangan besar sangat. Kalau kecil sangat nanti waktu rebus kentang hancur dan lembik. 
2. Setelah kentang masak, angkat dan toskan. Ketepikan.
3. Rebus telur sehingga masak. Kupas kulit. Boleh cincang telur untuk hancurkan. Farah lebih suka guna pemarut. Cantik sikit. Senang pun senang hehe. Parut telur sampai habis. Ketepikan.
4. Ambil isi ikan tuna. Mesti beli tuna in water ya, bukan in oil ke in mayonis ke. WATER. Ambil isi je. air dia buang. Isi tuna tu hancurkan pakai sudu. Ketepikan. 
5. Dalam mangkuk lain, campurkan telur dan tuna. Gaulkan. Masukkan mayonis. Farah tak sukat mayonis banyak mana. Memang selalu tengok rupa dia je cukup ke tak. Agak-agak lah. 
6. Masukkan garam dan blackpepper. Tak perlu banyak. Cukup untuk perasakan. 
7. Rasa semua campuran tu dah sedap ke tak. Kalau dah sedap, masukkan kentang. Gaul sampai sebati. 

Bahan-bahan 🙂

200 gram fettucine 
1 biji bawang besar – potong dadu 
4 ulas bawang putih, cincang halus
2 sudu besar serbuk cili
4-5 biji cili padi – dititik 
2 camca teh Mixed Herbs
15 ekor udang besar – dibersihkan 
5 batang crab stick  
3 helai basil leaf
2 sk serbuk lada hitam
Minyak zaitun untuk menumis 

Garam

Cara-cara:

1. Didihkan air dalam periuk, letak garam dan masukkan fettucine, rebus hingga lembut tapi bukan lembik (ikut arahan pada bungkusan atau keinginan sendiri). Toskan dan tuang sedikit minyak zaitun, gaul rata. Ketepikan.
2. Panaskan minyak zaitun dalam kuali, masukkan bawang besar dan bawang putih, tumis hingga layu dan masukan serbuk cili. Masukkan pula udang, crab stick dan cili padi. Kacau rata dan masak sekejap hingga udang berubah warna.

   3. Masukkan herba Basil, lada hitam dan garam secukup rasa. Tambah spaghetti tadi dan gaul rata hingga mesra. Rasa dan jika ok, matikan api. Hidangkan segera, jika suka boleh tabur sedikit lagi lada hitam sebelum dihidangkan