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Saturday, July 31, 2010

Blue Cheese Butter
















Today, blue cheeses (bleu cheeses) are either injected with the mold, as with Roquefort, or mold is mixed right in with the curds, as it is with Gorgonzola.

Blue cheeses are fairly strong flavored. The best bleu cheeses are Stilton, Roquefort, Danablu and Gorgonzola. America's ‘Maytag Blue Cheese’ was developed by Iowa State University in 1941 (making blue cheese with pasteurized milk). Maytag blue is also aged in specially designed caves.

Preparation time:  10 minutes. Serves 81-0

Ingredients:
6 ounces of butter at room temperature (softened)
1/2 pound Bleu cheese of your choice, crumbled (try a fairly strong blue cheese, maybe a Roquefort orStilton or if you want a milder blue cheese, try
Gorgonzola)
3/4 teaspoon Worcestershire
3/4 teaspoon coarse black pepper

Instructions:
In a bowl, cream the butter until smooth
Fold in the cheese, Worcestershire sauce and pepper (some chunks of the blue cheese should remain)
Roll in plastic wrap or parchment paper and twist the ends to close
If not using immediately, refrigerate (3 days maximum) or freeze (2 months, maximum)
If frozen, thaw and cut into 1 1/2 ounce pieces and place on top of hot steaks


(http://real-restaurant-recipes.com/)

A Steak Butter …Gorgonzola Butter


I know it says Gorgonzola Butter can be used as a steak butter. It can, but this restaurant recipe can be used for many other purposes as well. Many people at my restaurant love the restaurant recipe to add to their beef entrees. It is a favorite restaurant recipe. It is also an extremely easy recipe and can be modified with herbs and spices tyour liking.

In other, words, this gorgonzola butter can be something you experiment with to your culinary hearts content.

Here are a few ideas for you to think about:
• On a baked potato?
• Whip some into your mashed potatoes?
• A topping for a lamb chop?
• A spread on some artisan breads? Certain crackers?
Be brave ...have some fun with this restaurant recipe!

A Favorite Restaurant Recipe
Preparation time: 10 minutes. Servings: 15.

Ingredients:
1 pound soft butter
2/3 pound Gorgonzola cheese (use bleu cheese if you like a stronger flavor)
1 teaspoon Worcestershire sauce
1 teaspoon fleshly ground black pepper

Instructions:
Cream the butter until smooth
Gently fold in the Gorgonzola cheese, Worcestershire and fresh pepper (some pieces - small chunks - of cheese should remain)
Roll in plastic wrap, twist ends and store in refrigerator
Cut into slices to top steaks
Now that wasn't difficult, was it? .
Please remember to do some experimenting with this basic restaurant recipe for Gorgonzola Butter. Gorgonzola melts easily and can be incorporated quickly into mayonnaise, butter and sour cream for sauces, dips and dressings. Add a few shallots, or thyme or rosemary or basil or parsley or ??? Your choice!


(http://real-restaurant-recipes.com/)

Applebee's Oriental Chicken Salad

Ingredients
Oriental Dressing:
· 3 Tbs. honey
· 1 1/2 Tbs. rice wine vinegar
· 1/4 C. mayonnaise
· 1 tsp. Grey Poupon Dijon mustard
· 1/8 tsp. sesame oil
·
Salad:
· 1 egg
· 1/2 C. milk
· 1/2 C. flour
· 1/2 C. corn flake crumbs
· 1 tsp. salt
· 1/4 tsp. pepper
· 1 boneless, skinless chicken breast half
· 2-4 C. vegetable oil (for frying)
· 3 C. chopped romaine lettuce
· 1 C. red cabbage
· 1 C. Napa cabbage
· 1/2 carrot, julienne or shredded
· 1 green onion, chopped
· 1 Tbs. sliced almonds
· 1/3 C. chow mein noodles

Directions
Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner-size salad

Applebee's Low-Fat Blackened Chicken Salad

Ingredients

· Dressing:
· 1/4 C. fat free mayonnaise [56 g]
· 1/4 C. Grey Poupon Dijon mustard [56 g]
· 1/4 C. honey [95 g]
· 1 Tbs. prepared mustard
· 1 Tbs. white vinegar
· 1/8 tsp. paprika
·
· Chicken Marinade:
· 1 C. water [250 ml]
· 3 Tbs. lime juice
· 2 Tbs. soy sauce
· 1/2 Tbs. Worcestershire
·
· Cajun Spice Blend:
· 1/2 Tbs. salt
· 1 tsp. sugar
· 1 tsp. paprika
· 1 tsp. onion powder
· 1 tsp. black pepper
· 1/2 tsp. garlic powder
· 1/2 tsp. cayenne pepper
· 1/2 tsp. white pepper
·
· 2 boneless, skinless chicken breast halves
· 2 Tbs. light butter
·
· Salad:
· 8 C. chopped iceberg lettuce [440 g]
· 1/2 C. shredded red cabbage [56 g]
· 1/2 C. shredded carrot [114 g]
· 1/2 C. fat free shredded mozzarella cheese [56 g]
· 1/2 C. fat free shredded cheddar cheese
· 1 large tomato, diced
· 1 hardboiled egg white, diced

Directions
Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a tsp. of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. Melt the butter in the hot pan and sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another tsp. of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, and top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad.Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side. Serves 2 as an entrée.

Applebee's Chocolate Sin Cake

Ingredients

· 2 Tbs. butter
· 6 oz. semisweet chocolate
· 2 oz. bitter chocolate
· 1 C. unsalted butter
· 1 tsp. vanilla extract
· 4 eggs, at room temperature
· 4 egg yolks, at room temperature
· 1/2 C. brown sugar, firmly packed
· 6 Tbs. corn starch
· 10 oz. pkg. frozen red raspberries in heavy syrup, thawed
· 1 pint fresh raspberries
· 12 triangular cookies or chocolate pieces
· 12 sprigs fresh mint

Directions
Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-oz. ramekins and set aside. In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla. When butter and chocolate are melted, stir to blend and set aside. In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and quadrupled in volume. Reduce speed to low and add cornstarch, one Tbs. at a time, beating to incorporate after each addition. Increase speed to high and beat 5 minutes or until mixture stands in soft peaks. With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently. Divide batter between prepared ramekins and bake in preheated 375 degree oven 10 minutes (cake will be light crusted with a soft center). Remove from oven and cool. Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin. Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate. Pour thawed raspberries in blender and puree. Strain and discard seeds. Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.

Friday, July 30, 2010

Dill-Caper Hollandaise Sauce


This is an easy variation of the classic Hollandaise Sauce recipe, but it provides

a really delicious blend of flavors.
Enjoy this sauce over a Seafood Benedict or a Seafood Omelet.
I especially like this dill-caper variation with wild salmon, halibut and cod.

Preparation time: 20 minutes. Serves: 6-8.

Ingredients:
2 cups Hollandaise Sauce
3 tablespoon fresh, chopped dill
4 tablespoons finely chopped capers

Instructions:
Combine all ingredients and serve
(http://real-restaurant-recipes.com/)

Delicious Marinara Sauce


Use my restaurant recipe for Marinara Sauce as a pasta sauce

(no meat pasta), as a soup base, on pizza or as a dip for cheese sticks. It’s delicious and easy to make.

Preparation Time: 1 hour. Number of Servings: 12-15.

Ingredients:
1/4 pound of butter (or use olive oil)
1/4 cup chopped garlic
3 1/2 pounds crushed tomatoes
One 26 ounce can of tomato sauce
1 1/2 teaspoons dry basil (prefer 4 1/2 teaspoons fresh basil)
1 1/2 teaspoon coarse black pepper

Now, BEFORE you begin ... Do not use aluminum pans unless they are hard anodized aluminum. This and other recipes that contain tomatoes will react with aluminum (or is it the other way around?) and cause an "off taste."
Also this sauce scorches easily so PLEASE keep "it" to a simmer. Simmer means to cook gently over low heat. You should only see "tiny bubbles" (remember that song?) just breaking the surface of the liquid.

Instructions:
Heat a soup pot or stock pot or a very large skillet over medium-low heat
When your pan is hot, add butter or oil (butter should "foam up" immediately, but not burn)
Add garlic and sauté until garlic is soft and turns white (Don’t burn)
Add squeezed tomatoes, tomato sauce, basil and pepper and cook uncovered while stirring until sauce begins to simmer. Leave uncovered and adjust the heat as needed to keep the sauce just simmering (stirring frequently) for about 45 minutes
Strain the sauce or puree in a food processor if you prefer a smooth sauce
Correct the seasoning to your taste
Use immediately or refrigerate in shallow pan to cool safely. When the sauce is cool, transfer to a covered container. This sauce freezes well once it is cool.

(http://real-restaurant-recipes.com/)

Yoghurt, Mint and Lime Marinade

Jamie Oliver, The Naked Chef


1 pint natural organic yoghurt
2 good handfuls of fresh mint, chopped
2 limes, zested and juiced
1 tablespoon coriander seeds, crushed
Salt and freshly ground black pepper
A couple of lugs (2 tablespoons) olive oil
Mix together the ingredients and smear over your chosen meat
before leaving it to marinate.

Yield: 2 1/2 cups
Prep Time: 10 minutes
Cook Time: 3 minutes

Slow-Cooked and Stuffed Baby Bell Chile Peppers

Jamie Oliver, The naked Chef


10 small, round baby bell chile peppers (cherry peppers)
Small bottle olive oil
2 good handfuls rocket (arugula)
1 good handful parsley
1 small handful capers, soaked and drained
1 handful anchovies
10 tablespoons balsamic vinegar or enough to cover
Salt and fresh ground black pepper

Halve the chiles, remove the seeds and then wash in cold water.
Then drain. Tightly pack into a large earthenware dish and cover
with the olive oil then place in the oven at 325 for about
45 minutes until tender. Carefully remove the dish from the
oven and leave to cool. Take the chiles out of the dish. Pour
the olive oil back into the bottle. This is great on salads,
over mozzarella and other cheeses, on pizzas, or over pasta.
Finely chop the rocket, parsley and capers. Roughly chop anchovies
and then mix everything up in a bowl with balsamic vinegar.
Season with salt and pepper. Stuff this filling into your bell
peppers (cherry peppers) and serve on a plate as tapas.

Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 45 minutes

Hot and Fragrant Rub

Jamie Oliver, The Naked Chef


2 tablespoons fennel seeds, crushed
2 tablespoons cumin seeds, crushed
2 tablespoons coriander seeds, crushed
1/2 tablespoons fenugreek seeds, crushed
1/2 tablespoon black peppercorns, crushed
1 clove, crushed
1/2 a cinnamon stick, broken into small pieces
2 cardamom pods, crushed
Salt

Mix together the ingredients and smear over your chosen meat
before leaving it to marinate

Yield: 1/2 cup
Prep Time: 10 minutes
Cook Time: 2 minutes

Thursday, July 29, 2010

Sage Cranberry Dressing


For this recipe, all the ingredients that require cooking must be completely cooked before combining with the other dressing ingredients as they will cook very little during the remaining baking or roasting process.


Here are some additional food safety measures to remember:
• Cool all the ingredients before combining to avoid bacteria growth potentials.
• Never allow baked or unbaked dressing to stay in the “Food Danger Zone” (40 to 140 degrees F) longer than one hour.
• Refrigerate unbaked dressing if you are not going to bake it immediately.
• Hold baked dressing above 140 degrees F for serving or chill uncovered as rapidly as possible.
• Reheat baked dressing rapidly to an internal temperature of 180 degrees F.
• Bake dressing in shallow pans (2 inches deep – no more)

Preparation time: 12-14 minutes. Serves 8-10 (Makes enough to loosely stuff a 20 pound turkey).

Ingredients:
1 1/2 cups diced celery
1/2 cup chopped onion
1/4 cup butter
1 1/2 quarts dried cubed bread (for cornbread dressing, substitute cornbread for all or part of the bread in the recipe)
1 teaspoon of salt
1/2 teaspoon poultry seasoning
1/4 teaspoon black pepper
3/4 cup craisins (sun-dried cranberries)
1/4 cup chopped pecans, optional
1 cup cold chicken broth

Instructions:
Sauté the celery and onion lightly in the butter until tender but not browned; cool
Combine the bread and cooked vegetables in a large mixing bowl
Add the herbs, craisins, pecans and seasonings
Toss gently until all ingredients are well mixed
Add the stock a little at a time and mix the dressing lightly after each addition
Add just enough stock to make the dressing slightly moist, neither dry nor soggy
Correct seasoning
Place in a greased baking pan and bake at 375 degrees F until hot in the center (about 1 hour)


(http://real-restaurant-recipes.com/)

Blender Hollandaise Sauce


The original Hollandaise Sauce Recipe requires a cook to use a wire whip (or whisk) in a continual and vigorous manner. The method can be a little time-consuming and sometimes discouraging.

Preparation time: 2-3 minutes. Makes 1 cup or four 2 ounce servings.

Ingredients:
4 egg yolks
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 tablespoon lemon juice
One or two drops of Tabasco sauce or a pinch of cayenne pepper (careful not to over do it)
1/4 butter, melted (it will need to be hot at the right time)

Instructions:
Place the egg yolks, salt, mustard, lemon juice and Tabasco (or cayenne) in your blender bowl
Heat the butter, get it hot but DO NOT BURN
Blend for 3 seconds, then (turn on the blender again) and while it is going, pour in the butter (which should be hot). The hollandaise sauce will thicken immediately

Serve your Hollandaise over vegetables, poached eggs, seafood or meats. It's great!
(http://real-restaurant-recipes.com/)

Fennel Seed, Thyme and Garlic Rub

Jamie Oliver, The naked Chef


4 tablespoons fennel seeds
2 good handfuls fresh thyme leaves
2 cloves garlic
1 bay leaf, ripped
Salt and freshly ground black pepper

Pound together and rub all over your chosen meat.

Yield: 1/2 cup
Prep Time: 10 minutes
Cook Time: 5 minutes

Cajun Spicy Rub

Jamie Oliver, The naked Chef


2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, ground
2 cloves garlic, peeled and crushed
3 tablespoons onion flakes
2 tablespoons dried oregano
Salt

Pound all the ingredients together until you have a powdery
consistency and rub all over your chosen meat.

Yield: 1/2 cup
Prep Time: 5 minutes
Cook Time: 7 minutes

Botham Burger

Jamie Oliver, The Naked Chef


2 pounds minced beef, preferably organic
2 medium red onions, finely chopped
2 eggs
1 to 2 handfuls fresh bread crumbs
1 tablespoon coriander seeds, crushed
1 small pinch cumin seeds, crushed
1 heaped teaspoon Dijon mustard
Salt and freshly ground black pepper

Preheat oven to 450 degrees F. Mix and scrunch all the ingredients together.
Use the bread crumbs as required to bind and lighten the mixture.
Divide into 4, then gently and lightly mold and pack each burger
together into smallish cricket-ball-sized shapes. Place in the
oven and roast for 25 minutes, which should leave the middle
slightly pink and the outside nice and crispy. Serve with a
griddled bun, a little salad, some gherkins, tomato salsa, a
pint of Guinness and a bottle of Ketchup. Howzat!
The good thing about burgers is you can make them thin and big,
fat and big, or even turn them into meatballs. In the early days
of Cricketers, the pub where I grew up, I remember my dad used
to serve a whopping great burger the size of a cricket-ball
topped with a huge amount of Cheddar cheese and homemade tomato
relish. He very classily called it the Botham burger.
That's what I love about Essex boys' sheer taste. Feel free to
add extra spices if that's what takes your fancy, but here's a
really solid basic beefburger recipe. I never thought when I
became a chef that I would come back round to respecting the
famous beefburger. Unfortunately it hasn't been on the pub's
menu for about 10 years, what a shame. This might change Dad's
mind.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes

Wednesday, July 28, 2010

Oven Roasted Potatoes and Vegetables


Use Tender, New Baby Vegetables

A Favorite Restaurant Recipe

Enjoy the wonderful tastes of fresh baby vegetables with this roasted vegetable recipe. By roasting the potatoes with the other vegetables you eliminate the extra step needed if you were to cook them separately.
This restaurant recipe is quick and easy, but produces very full, delicious flavors.

Another Real Restaurant Recipe
Preparation time: 15 minutes. Serves 4

Ingredients:
1/3 cup olive oil
8 small, new potatoes, cut in half
1/2 Walla Walla or red onion, cut into 4 wedges
8 baby carrots
2 cloves garlic, peeled
Sea Salt and fresh ground pepper
Fresh parsley, chopped (use the sprigs but not the stems). I like the Italian variety
Juice of one lemon (optional, but very good)

Instructions:
Preheat the oven to 400 degrees F
Toss the potatoes and vegetables in a mixing bowl with the olive oil, salt and pepper
Spread the vegetables in a single layer in a roasting pan
Roast in the upper third of the oven for 25-30 minutes or until tender
Remove from the oven, squeeze the lemon juice over the vegetables
Sprinkle vegetables with chopped parsley
This oven roasted vegetable recipe "works" with many different entrees, from baked chicken to steak and pork.


(http://real-restaurant-recipes.com/)

Mashed Sweet Potatoes with Rum


Secret Recipe From Restaurant


I developed this restaurant mashed sweet potato recipe for a Women's Networking group that wanted something with a "southern flair." Is it the coconut and/or pecans or the rum?

Preparation time: 45 minutes. Number of servings: 6-8.

Ingredients:
Two pounds mashed sweet potatoes
1/2 teaspoon cinnamon or to taste
1/8 teaspoon nutmeg or to taste
2 tablespoons light rum
2 tablespoons soft butter
2 tablespoons whipping cream
2/3 cup coconut
1 tablespoon butter
Orange zest (grated orange peel) for garnish

Instructions:
Combine and mash above ingredients except coconut and 1 tablespoon butter
Leave a few small lumps
Bake in casserole dish at 325 degrees F for 35 minutes
Melt 1 tablespoon butter and toss with coconut
Sprinkle border of coconut around edge of pan
Bake 10-15 minutes
Sprinkle with orange zest, if desired
As an option you could substitute chopped pecans for coconut or use a little of each.
Sweet potatoes may be boiled or baked. If baked, allow them to cool enough to handle, cut open and scoop out into a bowl and mash with other ingredients.
Serve the restaurant recipe for sweet potatoes with baked ham, roast turkey, roast pork, roast prime rib or as a buffet side dish.

(http://real-restaurant-recipes.com/)

Salad of Boiled Potatoes, Avocado and Cress

Jamie Oliver, The naked Chef


I had to do this salad, even though cress must be one of the
tackiest things in the world. For some reason I’m absolutely
addicted to it and love it to bits. This is my favourite
combination.

1 1/2 pound scrubbed new waxy potatoes
1 large ripe avocado
3 bunches of cress, water or pepper, washed
Olive oil
1 to 2 lemons, juiced
Salt and freshly ground pepper

Cook the new potatoes in salted boiling water until very tender,
then drain. Slice the avocado in half and remove the stone.
Peel and slice it lengthways into thick slices or chunks
(however you really like) and place in a bowl. Slice any large
potatoes in half–this will expose their flesh to the olive oil
and lemon juice. If they are small, leave them whole. Add to
the bowl. Throw the cress in, then add a couple of good lugs
(tablespoons) of olive oil and lemon juice, to taste. Season and
toss. Serve on a big plate, scattered with any remaining cress.
This is brilliant with chicken, fish or as a salad on its own,
especially in the summer.

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

Celeriac and Celery Salad

Jamie Oliver, The Naked Chef


This is a really clean salad, fantastic with fish or cold meats.
For it to be as delicate as it should be, the celery and
celeriac should be very finely sliced. You can do this by hand
with a knife or with a mandolin slicer, which you can pick up
really cheaply. It will make the job so much easier.

I normally use 1 whole celeriac to 1 head of celery.
All you have to do is strip back the celery and peel the
celeriac and then finely slice. Place in a bowl with some
chopped flat-leaf parsley and a handful of pomegranate seeds
(make sure you use just the red seeds, not the bitter yellow
stuff). Season and dress with olive oil and lemon juice dressing.
This salad can be dressed a little before you need it, as
opposed to at the table. Place on a large plate and sprinkle
with some extra pomegranate seeds. Sometimes I crumble goat’s
cheese over this, or some ricotta salata which I encrust with
dried herbs, salt and pepper, drizzled with olive oil and bake
until golden in a hot oven.

All you have to do is strip back the celery and peel the
celeriac and then finely slice. Place in a bowl with some
chopped flat-leaf parsley and a handful of pomegranate seeds
(make sure you use just the red seeds, not the bitter yellow
stuff). Season and dress with olive oil and lemon juice dressing.
This salad can be dressed a little before you need it.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 2 minutes

Baked Fennel with Garlic Butter and Vermouth

Jamie Oliver, The Naked Chef


This dish is so quick. I made it the other day, chucked it
together and it’s really light and flavoursome. It goes
fantastically well with any meat or fish.

3 large heads fennel
1 clove garlic, finely sliced
3 large knobs (tablespoons) of butter
2 wine glasses (10 ounces) vermouth (white wine also works)
Salt and freshly ground black pepper

Preheat the oven to 425 degrees F. Remove any discoloured
parts of the fennel, then cut the tops off and slice finely,
reserving the leaves. I normally slice each fennel from the
top to the root, into about 4 pieces, but its not that important.
You can slice them finer and more delicately if you like.
Literally throw all the ingredients except the reserved leaves
into a baking dish. Rip off a piece of parchment paper, run it
under cold water and scrunch it up to make it soft. Then place
it snugly over and around the fennel, not the actual dish. This
bakes and steams the fennel at the same time–basically making
it really tasty! Cook in the preheated oven for 20 minutes,
or until tender. Scatter with the fennel leaves before serving.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes

Tuesday, July 27, 2010

Garlic Mashed Potato


I think potatoes, including garlic mashed potatoes, sometimes get a "bum rap" in terms of their health value. For instance, did you know that one

medium potato provides almost one-half the daily requirement for
vitamin C? We only need to remember not to over indulge. I think that is true of most
foods. I believe in eating a balanced diet and not over-eating.
This restaurant recipe is delicious with an all natural, dry-aged steak, roast
beef, pork chop, roast chicken or salmon, halibut, or other seafood.

Preparation time: 30 minutes. Servings: 8.

Ingredients:
3 pounds peeled potatoes cut into similar size pieces
1/4 cup butter (2 ounces)
1/4 cup whipping cream (or to your taste)
Salt
1/2 teaspoon white pepper
1 teaspoon garlic powder
1 tablespoon fresh minced garlic

Instructions:
Cover potatoes and minced garlic with cold water, and bring to a boil
Turn down heat to allow potatoes to simmer until soft Pour off water or save for another use
Add butter, cream and seasonings and mash potatoes using hand masher or electric mixer (leave
a few small lumps)
If using electric mixer, do not beat too much or potatoes will become too pasty
Correct seasoning


(http://real-restaurant-recipes.com/)

Bourbon Mashed Sweet Potatoes


Sweet potatoes play an important part of tried and true “comfort foods.”

My restaurant has always had home-style meals (comfort food) reminiscent of mom’s cooking on my menus.
And often you can use combinations of seasonings, sauces, butters and even alcohol to enhance traditional foods. This is one of those recipes. It is a free restaurant secret recipe!
These bourbon mashed potatoes will be a star component of your fabulous meal. But you can use this vegetable in many different ways.
• Use them as a flavorful base for soups and sauces.
• Have you ever tried spiced fries cut from this vegetable?
• How about as an appetizer, especially with certain dips?
• Consider whipping flavored sautéed leeks and mushrooms with these potatoes.

Secret Restaurant Recipe No Longer
Preparation time: 1 hour. Servings: 4.

Ingredients:
Six warm roasted whole sweet potatoes, about 2 pounds, skin left on or cut open, scoop out into bowl and mash
1/4 cup heavy cream
1/4 cup bourbon
2 tablespoons butter
Salt and pepper

Instructions:
Over low heat, partially mash the sweet potatoes
Add the cream, bourbon and butter
Continue to mash until all the ingredients are incorporated and the potatoes
are smooth but with small lumps
Season with salt and pepper


(http://real-restaurant-recipes.com/)

Salmon Fillet Wrapped in Prosciutto with Herby Lentils,

Jamie Oliver, The Naked Chef


9 ounces lentils [252 g]
4 (8-ounce) salmon fillets, skinned and pin-boned [4-224 g]
Salt and freshly ground black pepper
8 slices of prosciutto
4 tablespoons olive oil
1 lemon, juiced
2 good handfuls mixed herbs (flat-leaf parsley, basil, and mint),
chopped
3 large handfuls spinach, chopped
7 ounces plain yoghurt, lightly seasoned with salt and pepper [196 g]

Preheat the oven to 425 degrees F. Put the lentils into a pan,
cover with water, bring to a boil and simmer until tender.
Season the salmon fillets with a little pepper before wrapping
them in the prosciutto slices. Leave some of the flesh exposed.
Drizzle with olive oil and roast in the oven for around
10 minutes until the prosciutto is golden. Feel free to cook
the salmon for less time if pinker is to your liking. Drain
away most of the water from the lentils and season carefully
with salt, pepper, the lemon juice and olive oil. Just before
serving, stir the herbs and spinach into the lentils on a high
heat, until wilted. Place on plates with the salmon and finish
with a drizzle of lightly seasoned yoghurt.

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 45 minutes

Pork with Peaches

Jamie Oliver, The Naked Chef


This fruit and meat combo is great. Give it a bash as it makes
a really good change to plain old roast pork.

1 (3 1/2 pound) (1 1/2 kilogram) pork loin, boned
1 bunch fresh thyme, leaves picked
1 bulb garlic
7 ounces (200 grams) butter
2 tins (cans) peaches in natural juice, drained
Salt and freshly ground black pepper
Around 15 slices of pancetta, streaky bacon, or Parma ham
1 glass (about 6 ounces) white wine
A little flour
1 glass (about 6 ounces) water

Preheat the oven to 425 degrees F (220 degrees C/gas 7).
Score the skin of the pork through the fat, the incisions
should be about 1 centimetre apart. Turn over. Make a pocket
for the stuffing by cutting an incision at an angle, about
3 inches (7.5 centimetres) deep in the centre of the streaky
part of the loin, working away from the eye meat. Starting
slightly in from the side of the meat, slowly slice along the
loin not quite to the end, this will ensure your stuffing won't
fall out.
Chop half the thyme with 1 clove of garlic and scrunch together
with the butter, 1 tin of peaches, and a good pinch of salt
and pepper. Push the butter into the pocket and pat back into
shape. Lay the pancetta, bacon or Parma ham over the pork,
leaving the skin side uncovered, and tie up firmly with
3 to 4 pieces of string.
Place skin-side up in a roasting tray with the remaining peaches,
the garlic cloves, thyme, and half of the white wine. Roast for
around 1 hour until the skin is crisp and golden.
When ready, remove the pork and peaches to a plate and leave
to rest for 15 minutes whilst you finish the sauce. To do this,
remove most of the fat from the roasting tray, then place the
tray over a high heat. Squash the cooked garlic and add
1 tablespoon of flour. Stir and add the rest of the wine with
a glass of water or stock. Simmer and leave to reduce for a
few minutes. Strain and add any extra juices from the rested pork.
Check the seasoning and consistency and serve drizzled over
the sliced pork.

Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Difficulty: Medium

Linguine with Pancetta, Olive Oil, Chile,

by Jamie Oliver

1 pound dried good quality linguine

Olive oil
4 rashers pancetta or dry-cured smoky bacon, sliced thinly
1 large clove of garlic, finely chopped
1 to 2 dried red chiles, crumbled
1 1/2 pounds clams
2 glasses (10 ounces) of white wine
1 good handful of parsley leaves, roughly chopped
Salt and freshly ground black pepper

Cook your linguine in salted boiling water until al dente.
Meanwhile, get a pan hot and add a couple of good lugs
(tablespoons) of olive oil and the pancetta. Fry until
golden, then add the garlic and chilies. Soften them slightly
and add the clams. Stir, then add the white wine. Put a lid
on the pan and cook for a further couple of minutes until all
the clams have opened–discard any that remain closed. Remove
from the heat and add the drained linguine. Stir in the
parsley, correct the seasoning and serve with all the cooking
juices.

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 15 minutes

Monday, July 26, 2010

Vegetarian Pasta


This restaurant Vegetarian Pasta Recipe is NOT just for vegetarians. It is a hit with all my restaurant customers because ...

It IS delicious.
It is not prepared with cream sauce or red sauce which many pasta recipes are. And it is a vegetarian recipe. My restaurant recipes have something for everyone to enjoy.

Preparation time: about 30 minutes. Serves 2.

Ingredients:
1 1/2 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons onion, chopped
Salt and coarse black pepper
1/3 cup zucchini, cut into "match sticks"
1/3 cup mushrooms, sliced
1/4 cup tomatoes, chopped (and/or sugar snap peas)
Fresh basil to taste, chopped
Fresh parsley to taste, chopped
1 tablespoon fresh lemon juice
2 tablespoon toasted pine nuts (or other toasted nuts if you prefer)
12 ounces linguine pasta, cooked al dente’
Shredded Parmesan cheese for garnish

Instructions:
In a hot pan, place the olive oil, sprinkle in the salt and pepper, and sauté onion and garlic briefly (DO NOT BURN GARLIC)
Add the match stick zucchini and mushrooms. Cook briefly
Add lemon juice, basil and tomatoes, sugar snap peas if using, and linguine pasta
Sauté until heated thoroughly
Pour into pasta bowls and top with toasted pine nuts and Parmesan cheese


(http://real-restaurant-recipes.com/)

Baked Acorn Squash


Squash is a classic harvest side dish but with this restaurant recipe and even though many of my restaurant guests are meat lovers, most of them can actually make a meal out of this baked squash recipe.

Squash can be roasted, baked or puréed. Cook a squash, remove the flesh, mash it and serve it that way or make a soup, muffins, breads or even desserts. Pumpkin pie anyone? .
Squash really is delicious when baked with brown sugar (or honey) and butter. It has a sweet, nutty flavor that everyone seems to love.
Small individual squash can be served whole and when I have these on hand, I usually stuff them with sausage and other meats or other vegetables with seasonings and then bake them.
This squash recipe assumes the larger size that you must cut into portions. Make sure you use a sharp knife when you do so and please be very careful.

Preparation time: 15 minutes. Serves 4.

Ingredients:
2 small acorn squash
Melted butter as needed
2 tablespoons brown sugar
Salt and pepper, to taste

Instructions:
Wash and cut (be careful) squash in half length wise (if using one medium-large squash, cut again into portion size servings)
Scrape out seeds
Brush the surface of the flesh and the cavity with melted butter (I like a lot)
Place the squash pieces close together; cut side down, on a baking sheet
Bake at 350 degrees F until almost tender (about 35-40 minutes)
Turn squash cut side up and brush again with butter
Sprinkle the cavities with brown sugar and salt
Bake again for 10-15 minutes until the surface is glazed
Add butter and serve. You and your guests may want to add your own salt and pepper to suit your individual tastes and/or diets.


(http://real-restaurant-recipes.com/)

Pancakes

Jamie Oliver, The Naked Chef


These American pancakes are great! Instead of being thin and
silky like French crepes they are wonderfully fluffy and thick
and can be made to perfection straight away. Simple, simple,
simple - my Jools goes mad for them!

3 large eggs
1 cup flour (122 grams)
1 heaped teaspoon baking powder
1/2 cup milk (110 millilitres)
Pinch salt

First, separate the eggs, putting the whites in 1 bowl and the
egg yolks into another. Add the flour, baking powder and milk
to the egg yolks and mix to a smooth thick batter. Whisk the
whites with the salt until they form stiff peaks. Fold into the
batter ? it is now ready to use.
Heat a non-stick pan on a medium heat. Pour a little oil onto
some kitchen paper and spread onto the pan. Pour some of your
batter into the pan and fry for a couple of minutes until it
starts to look golden and firm. At this point, sprinkle your
chosen flavouring onto the uncooked side before loosening with
a spatula and flipping the pancake over. Continue frying until
both sides are golden.
You can make these pancakes large or small, to your liking.
You can serve them simply dowsed in maple syrup and even some
butter or creme fraiche. Or try one of these great flavorings.

Nice one.
Optional Toppings:
Corn on the cob
Bacon or pancetta
Blueberries
Bananas
Stewed apples
Chocolate
Maple syrup
Anything else you can imagine...

P.S. You must try the corn pancakes, they are great. On one
condition: you must use fresh corn. To do this, remove the outer
leaves, and carefully run a knife down the cob, this will loosen
all the lovely pieces of corn. I like to have some grilled bacon
over my corn pancakes, drizzled with a little maple syrup. This
sounds bloody horrid but it honestly tastes pukka!

Yield: 4 UK servings, 2 US servings, 8 pancakes total
Prep Time: 5 minutesCook Time: 20 minutes
Difficulty: Easy
Cook Time: 20 minutes
Difficulty: Easy

Mussels and Sweet Leeks

Jamie Oliver, The Naked Chef


This dish is a really sociable thing. Just whack it in a big
bowl and get your friends to dive in. Have a loaf of crusty
bread with it and you have a tasty meal that is completely simple.

3 medium leeks, cleaned and roughly chopped
3 cloves garlic, finely sliced
Olive oil

2 knobs (tablespoons) butter
1/2 glass (about 3 ounces) Marsala, sherry, or white wine
1/4 pint (140 millilitres) cream
2 1/2 pounds (1.1kilograms) mussels, cleaned and de-bearded
A good handful of parsley, roughly chopped
Salt and freshly ground black pepper

In a large pan, slowly fry the leeks and garlic in a good lug
of olive oil and the butter. After 5 minutes, they should be
very soft and sweet to taste. Pour in the alcohol, turn the
heat up, and simmer for 1 minute until the alcohol smell
disappears, leaving you with the fantastic essence.

Then add the cream, bring back to the boil, and add all the
mussels. Simply boil with a lid on until all the mussels have
opened, discard any that remain closed.
To make life easier, you could make the sauce in advance and
keep it in the refrigerator until you need to cook the mussels.
This is kind of handy if you are having a party as you'll have
more time to chill out with a drink.

When the mussels are cooked, stir in the parsley and correct
the seasoning. Serve in a large bowl with some crusty bread.

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Difficulty: Easy

Christmas Bombe

Jamie Oliver, The Naked Chef


This is an excellent Christmas special that is very simple
and great to get in the bag as you can make it days before
the big day.

For the chocolate sponge:
7 ounces (200grams) butter
7 ounces (200grams) caster sugar
3 large eggs
7 ounces (200grams) self-rising flour
1 rounded teaspoon baking powder
3 rounded tablespoons cocoa powder

For the filling:
2 (250 gram containers) ricotta cheese (about 19 ounces)
Around 2 3/4 ounces (80 grams) sugar
1 handful of mixed glace fruit
1 tin cherries, drained
4 ounces (100 grams) chocolate, broken up
1 handful flaked or shaved or thinly sliced almonds
2 heaping tablespoons good coffee beans, crushed
2 egg whites
A good drizzle orange liqueur
Cocoa powder for dusting

Preheat oven to 350 degrees F.
Line 2 (10-inch) (25 centimetres) cake tins with greaseproof
paper and rub with a little butter. In a mixer, beat the butter
and sugar together until fluffy. Add the eggs, flour, baking
powder, and cocoa powder. Mix well and divide into the cake tins.
Cook for 7 to 8 minutes at 350 degrees F (180 degrees C/gas 4)
until firm but soft.
So, you have 7 to 8 minutes, while the sponge is cooking, to
make the filling. Add the ricotta to a food processor and blitz
with the sugar until shiny and smooth. Scoop into a bowl, add
the chopped fruit, cherries, chocolate, and almonds and stir
together. Now add the coffee to taste (bash the hell out of
the beans using something heavy wrapped in a tea towel, or use
a coffee grinder if you don't like too much noise?). Whip up
the egg whites and fold into the ricotta mix.
By now, the sponge is probably ready. Turn it out while it is
still hot and cut it into 8 wedges. Line a shallow round bowl,
about 9-inches (23 centimetres) across, with two sheets of cling
film, making sure it fits the shape of the bowl. Then fit half
of the sponge pieces neatly around the insides of the bowl
(as you would if you were making summer pudding).
Drizzle with liqueur, then pour in the ricotta mixture. Level
it out, then place the remaining sponge over the top. Drizzle
again with liqueur. Pull the cling film over the top and weigh
it down with some plates, pushing down on them before placing
in the freezer for at least 4 hours. Serve this 'semi freddo'
(semi frozen), dusted with cocoa powder and sliced into wedges.
If it's very frozen then that's fine; just pull it out of the
fridge when dinner is served so it can slowly thaw as you are
eating.

Yield: 10 to 12 servings
Prep Time: 15 minutes
Inactive Prep Time: 4 hours
Cook Time: 30 minutes
Difficulty: Medium

Sunday, July 25, 2010

Pork Stir Fry


This particular pork stir fry recipe is a bit spicy but is also a favorite restaurant recipe. You can use just about any vegetables you have on hand. This gives us a great deal of flexibility. And yes, the restaurant recipe will work with beef or chicken if you prefer.

To cut down on the “heat,” you can reduce the amount of cayenne pepper.

Preparation time: 15 minutes. Serves 5-6 depending on portion.

Ingredients:
Peanut oil as needed for stir frying (or Canola oil)
2 pounds pork tenderloin, partially frozen for easier slicing
1 tablespoon garlic, minced
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon ground ginger
1 tablespoon rice vinegar
1 1/2 teaspoon cayenne pepper, or to taste
1 1/2 teaspoon ground ginger
2 1/2 pounds of vegetables, your choice (I like to use julienne carrots and green peppers and especially sliced water chestnuts, but you can substitute your favorites or whatever you have on hand)
Green onion cut on the bias (diagonal cuts) for a tasty garnish

Instructions:
Cut pork tenderloin into thin slices and set aside
Combine and mix sugar, soy sauce, sesame oil, vinegar, cayenne and ginger in a small dish and set aside
Heat peanut oil (or Canola oil) in a wok or sauté pan over high heat
Add pork and stir fry 30 seconds
Add garlic and vegetables and stir fry about 30 seconds more
Push pork and vegetables to the sides of the pan or wok
Add soy mixture, turn heat down to low and bring to simmer
Stir to coat meat and vegetables
Plate and garnish with green onions
Serve this pork stir fry with Jasmine rice, Basmati rice or brown rice.

http://real-restaurant-recipes.com/

Pork Loin



For this Pork Loin Recipe you will also need the pork brine recipe.

The brine recipe from my restaurant will all but guarantee the best pork roast you have ever prepared. At least my restaurant guests tell me they have never had any better. The brine recipe is really what makes this a top secret restaurant recipe.
That and my restaurant recipe for pork gravy.

Preparation time: Takes 2 1/2 hours to cook, depending on size (4-5 pounds) but roast needs to marinate in pork brine for 12-24 hours. Serves 8.

Ingredients:
One 4 pound boneless pork loin
Brine Pork Recipe
Sage Cranberry Dressing Recipe (if you want to serve your pork with this delicious dressing)
1 jar apple jelly (part of the secret)
Pork Gravy Recipe

Instructions:
Make pork brine according to that recipe and marinate roast 12-24 hours
Heat apple jelly in a small sauce pan over medium-low heat, stirring occasionally until melted (5-7 minutes) and set aside
After removing your roast from the brine and drying it with paper towels, place the roast in a shallow roasting pan in a 400 degree F oven and brush apple jelly evenly over the surface of the meat and roast it until it turns brown on top (about 20 minutes)
Remove the roast from the oven and using tongs or a meat fork, turn the roast so that the bottom side faces up
Brush the roast again with apple jelly
Return the roast to the oven, reduce heat to 325 degrees F, cover and continue cooking until a meat thermometer inserted into the middle of the roast registers 150 degrees F (about 1 – 1 1/2 hours)
When the roast is cooked, remove it to a carving board and let stand, loosely covered with foil (about 15-20 minutes)
Make your gravy according to the Pork Gravy Recipe (have all ingredients ready to go)
Carve the meat into 1/4 inch – 1/2 inch thick slices
Serve the meat, dressing and gravy separately or place a scoop of dressing on each plate, tip the meat slices against the dressing and ladle the gravy over
Serve to my restaurant recipe for oven-roasted acorn squash



http://real-restaurant-recipes.com/

The Best Hot Chocolate

Jamie Oliver, The Naked Chef


This a great way to make the best hot chocolate, cappuccino
or frothy milk drinks at home without having to buy any expensive
machinery. All you need is a good-sized thermos flask or a
plastic jug with a screw-top lid. I've even made pukka ovaltine
like this!

This takes around 3 or 4 minutes to make.
1 pint milk
2 tablespoons the best hot chocolate powder
A handful of marshmallows

Firstly, put a pan of milk on to the heat. Bring to a simmer,
not a boil, and while it's heating, put a tablespoon of
chocolate powder into each mug. Add a little warmish milk from
the pan to each mug, you just need enough to dissolve the
chocolate powder.
At this point, plonk a few marshmallows into each mug. When
the milk is at a simmer, carefully pour it into a plastic jug
or flask. I normally do this over a sink as I always end up
spilling a bit (the trick is to have a big enough jug or flask
so the milk only half fills it: you need the extra space for
shaking and frothing).
Screw the lid on tightly, place a cloth over the lid for safety,
and shake hard for a minute. Remove the lid, minding the steam,
and pour into your mugs. A little stir and you can slurp your
way to heaven!

Yield: 2 serving
Prep Time: 1 minute
Cook Time: 4 minutes
Difficulty: Easy

Sushi Rolls

Jamie Oliver, The Naked Chef


14 ounces (400milliliters) sushi rice
16 ounces (450milliliters) water
6 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons salt
1 pack of nori seaweed sheets, halved
Pickled ginger
Wasabi
Soy sauce

For the fillings:
Spring onions
Enoki mushrooms
Raw salmon
Raw tuna
Cucumber

Wash the rice well and drain. Cover with the measured water
and bring to a simmer. Cover and cook for 12 minutes then
leave to sit for 5 minutes with the lid on.
Meanwhile, heat the vinegar, sugar, and salt until dissolved
then leave to cool. Turn the cooked rice out onto a flat tray
to cool. When cool, place in a bowl, stir in the vinegar solution,
and mix with a wooden spoon.
Lay half a sheet of nori seaweed onto a rolling mat. Dip your
hand in cold water and quickly place a handful of rice in a
line along the seaweed. Flatten out with your fingertips using
the water to stop any sticking. The key is to do this quickly.
The rice should cover half the width of the sheet so now you
can place your combo of filling in the middle of the rice. Use
the mat to roll up the sushi roll, pinch and squeeze the mat
to shape it into a round cigar shape. Practice makes perfect!
Slice into inch-thick rolls with a sharp knife, turn onto their
sides so the rice is facing upwards, and serve with the pickled
ginger and wasabi mixed with soy sauce.

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Difficulty: Medium

Pizza

Jamie Oliver, The Naked Chef


2 pounds, 3 ounces (1 kilogram) strong bread flour
1 ounce (30 grams) sugar
1 ounce (30 grams) salt
1 ounce dried yeast
1 pint (565 millilitres) tepid water
2 tablespoons olive oil

Toppings, recipes follow
Put the flour onto a work surface or use a bowl, if you are
short of space. Using your fingers, make a big well in the middle
of the flour. Add the sugar, salt and yeast then pour in the
tepid water and olive oil. Using a fork, make circular movements
from the centre moving outwards, slowly bringing in more of the
flour until all the yeast mixture is soaked up. This should be
starting to look like dough now so you can start to work and
knead it until it is smooth. This should take around 4 minutes.
Roll out to a sausage shape and divide into 8 or 10 balls,
depending on how large you want the pizzas to be.
Flour the surface and roll each pizza out to about the thickness
of 3 beer coasters (1/3 of an inch). They don't have to be
perfectly round, they should look home-made. Place each pizza
on a lightly oiled and floured piece of tin foil. Flour the top
of the pizza, placing another on top of it. Flour that and repeat
this until all the pizzas are stacked together. These can be
frozen for a couple of months, placed in the fridge for 10 hours,
or cooked straight away. Lightly top with your chosen topping
(the simpler the better) and bake directly on the oven bars
for 10 minutes at your oven's highest temperature.
Toppings:

Tomato:
8 plum tomatoes
Sprinkle dried oregano
Drizzle olive oil
For enough to cover eight bases, chop and de-seed plum tomatoes,
dry with kitchen paper, sprinkle with a little dried oregano
and a drizzle of olive oil.

Various topping ingredients:
Sliced mozzarella
Rocket (Arugula)
Parmesan
Olives
Sun-dried tomatoes
Artichoke hearts
Prosciutto
Panchetta
Any interesting cheeses - use your imagination

Yield: 8 (10-inch) pizzas, 16 servings
Prep Time: 10 minutesCook Time: 1 hour 10 minutes
Difficulty: Medium

Saturday, July 24, 2010

Whiskey Barbecue Sauce


Preparation time: 15 minutes. Makes 2 cups.


Sauce Ingredients:
3 ounces cooked, crumbled bacon
1 1/2 cups of ketchup
1/4 cup of molasses
2 tablespoons cider vinegar
2 tablespoons of Worcestershire sauce
2 tablespoons of your favorite whiskey ...or a "touch" more .
2 tablespoons brewed coffee
1 teaspoon dry mustard (I use Coleman's)
1 teaspoon Tabasco

Sauce Instructions:
Combine all ingredients in a sauce pan
Simmer for 30 minutes, uncovered, stirring occasionally

Ingredients:
4 hamburger patties, preferably all natural beef
4 hamburger buns
Butter
Mayonnaise
4 slices of Swiss cheese
4 slices of cheddar cheese
8 strips cooked bacon (2 for each burger)
Lettuce leaves
4 slices of tomato (1 per burger)
Whiskey Barbecue Sauce (see above)

Instructions:
Begin grilling the hamburger patties to the correct doneness
While the burgers are cooking, prepare the buns by buttering both sides lightly and warming or broiling them
When the buns are warmed, place them side by side
Spread mayonnaise on the top half of each bun and top with lettuce and tomato
When you turn the hamburger patties, place 1 slice of Swiss and 1 slice of cheddar on the patty and then top each with two slices of cooked bacon
Spread the Whiskey BBQ sauce on the bottom half of each bun and then top with a burger patty
Place burgers on a platter and serve with my potato salad


http://real-restaurant-recipes.com/

Pasta Shrimp Recipe


This Pasta Recipe with Shrimp was submitted by a reader of my website and e-newsletter. I put the recipe to the ultimate test. I made it and served it to my restaurant guests. Karen, you now have a real restaurant recipe! My guests loved your recipe.

Karen noted that her recipe calls for skim milk and part-skim Ricotta cheese to help reduce the calories in the meal. An added bonus without the loss of the delicious factor.

Preparation time: 15 minutes. Serves 4.

Ingredients:
2 tablespoons olive oil
1 cup sliced onions
1 1/2 cups packed grated zucchini
4 large cloves of minced garlic
1/2 cup skim milk
2 ounces fresh grated Parmesan cheese
1 1/2 cups part-skim Ricotta cheese
8 ounces cooked bay shrimp or prawns
4 cups hot cooked fettuccine pasta
Fresh minced parsley or basil for garnish

Instructions:
Heat 2 teaspoons of olive oil in large sauté pan or skillet over medium heat
Add sliced onions and sauté
Add zucchini and garlic and cook for 5 minutes
Combine the milk, Parmesan cheese and Ricotta cheese in a bowl and then add to the pan and cook until thick (about 10 minutes)
Toss the sauce with the shrimp and hot fettuccine
Heat until thoroughly hot, but do not boil
Garnish with more grated Parmesan cheese and fresh minced parsley or basil
There you have it! Try your restaurant recipe from Karen. She said this recipe has been a top secret family recipe but decided to share it because I was publishing every top secret restaurant recipe of mine.

http://real-restaurant-recipes.com/

The Best Pasta Salad

Jamie Oliver, The Naked Chef


11 ounces (310 grams) small shell-shaped pasta
3 cloves garlic
9 ounces (225 grams) yellow cherry tomatoes
9 ounces (225 grams) red cherry tomatoes
1/2 cucumber
1 handful black olives, pitted
2 tablespoons fresh chives
I handful fresh basil
7 tablespoons extra-virgin olive oil
4 tablespoons white wine vinegar
Sea salt and freshly ground black pepper

Bring a large pan of salted water to the boil, add the pasta
and garlic, and simmer for about 5 minutes or until al dente,
and drain.
Put the garlic to one side for the dressing. Put the pasta
in a bowl.
Cut the tomatoes, cucumber, and black olives into small pieces,
about half the size of the pasta, and place in the round metal
container. Roughly chop the herbs and place these in the container.
Using a fork mash the cooked garlic cloves on the board with a
little salt, add to the salad.
Add the oil, vinegar, and seasoning.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Difficulty: Easy

Pine Nut and Honey Tart

Jamie Oliver, The Naked Chef


For the pastry:
4 ounces (115 grams) butter
3 1/2 ounces (100 grams) confectioners' sugar
Pinch salt
8 ounces (225 grams) all-purpose flour
2 egg yolks
2 tablespoons cold milk or water

9 ounces (225 grams) pine nuts
9 ounces (225 grams) butter
9 ounces (225 grams) caster sugar
3 large eggs, preferably organic
4 tablespoons Greek fig tree honey
4 ounces (115 grams) all-purpose flour
1 orange, zested
Lemon thyme, leaves picked, plus extra, for garnish
Pinch salt

Serving suggestions: carmelized figs and creme fraiche
You can make the pastry by hand or in the food processor. Cream
together the butter, sugar, and salt and then rub or pulse in
the flour and egg yolks. When the mixture has come together,
looking like coarse breadcrumbs, add the milk or water. Gently
pat together to form a small ball of dough. Wrap and let rest
for an hour.

Carefully cut thin slices of the pastry (or you can roll out
if you prefer) and place in and around the bottom and sides of
a 12-inch (30-centimeter) tart pan. Push the pastry together
and level out and tidy up the sides. Cover and let to rest in
the freezer for about 1 hour.

Pre-heat oven to 350 degrees F (180 degrees C), and bake the
pastry for around 15minutes until lightly golden. Reduce the
oven temperature to 325 degrees F (170 degrees C).

While the pastry is in the oven, toast the pine nuts under
the grill.

Using a spatula, or a food processor, whip the butter and
sugar until light and fluffy.

Stir in your pine nuts, add the eggs 1 at a time, and then
fold in the honey, flour, thyme, orange zest, and salt. Spoon
into the tart shell and bake for 30 to 35 minutes.
Add a few uncooked pine nuts to the top of the mixture for
decoration.

Serve with caramelized figs (grilled with a little sugar),
creme fraiche and a little lemon thyme.

Yield: 10 to 12 servings
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 50 minutes
Difficulty: Medium

Chili con Carne

Jamie Oliver, The Naked Chef


2 medium onions
1 clove garlic
Olive oil
2 level teaspoons chili powder
1 heaped teaspoon ground cumin (or crushed cumin seeds)
Sea salt and freshly ground black pepper
1 pound (455 grams) chuck, minced or ground
7 ounces (200 grams) sun-dried tomatoes in olive oil
1 fresh red chile, deseeded and finely chopped
2 (14 ounce) cans chopped tomatoes (400 grams)
1/2 stick cinnamon
5 ounces water
2 (14 ounce) cans red kidney beans, drained (400 grams)

If you are going to use the oven method, preheat the oven to
300 degrees F (150 degrees C).
Chop up the onions and garlic in the food processor and fry
in some olive oil until softened. Add the chili powder and cumin
and a little seasoning.
Chop up the meat in the processor and add to the pan, cooking
it until slightly browned.
Place the sun-dried tomatoes and chile in the processor with
the oil and blend to form a paste. Add these to the beef with
the tomatoes, cinnamon stick, and a wineglass of water. Season
a little more, if need be.
Bring to the boil, cover with greaseproof paper and a lid, then
either turn the heat down to simmer and cook for 1 1/2 hours or
transfer the pan to the oven for about 1 1/2 hours.
Add the red kidney beans 30 minutes before the end of cooking
time.

Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 1 hour 50 minutes
Difficulty: Easy

Friday, July 23, 2010

London Broil


This London Broil Recipe is one of my husband's favorite ways to eat beef. It has always been a popular restaurant recipe, too.


Preparation time: 10 minutes. Enough to marinate 3-4 pounds meat.

Ingredients:
1 quart inexpensive, light beer
10 ounces honey
1/2 pound brown sugar
1 1/2 teaspoons whole cloves
1 1/2 teaspoons orange peel mix
3 tablespoons diced garlic
1/4 teaspoon crushed red pepper flakes
3-4 pounds flank steak cut into 7 or 8 steaks

Instructions:
Combine all ingredients in container or pan large enough to marinate the meat in.
Marinate 8-10 hours or overnight.
Grill on barbecue or under broiler 4-6 minutes per side or until well browned outside but medium rare inside.
Slice steaks into thin slices on the bias.
Serve with Au jus if desired.


(http://real-restaurant-recipes.com/)

Filet Mignon


Preparation time: 10 minutes for the Bleu Cheese Butter. 10-15 minutes for the clarified butter. Cooking time for the steak depends on desired doneness and thickness of the cut (1 inch should be the absolute minimum). Serves 4.


Ingredients:
Four 6 ounce filet mignon steaks (I like a thickness of at least 1 1/2 inch. I also recommend you purchase natural beef if at all possible.)
Kosher salt and freshly ground pepper
2-4 tablespoons of clarified butter (see below)
Bleu Cheese Butter (click the link for the recipe)

Instructions:
Let the meat sit at room temperature for about an hour
Heat the clarified butter (see below) in a large sauté pan or cast iron skillet over moderately high heat
Salt and pepper the filet mignon to taste
Place the steaks in the pan and cook until well browned on the bottom and about half done (cooked)
Turn the steaks over and continue to cook to desired temperature (have your thermometer handy and see cooking temperature table below)

Important: If the steaks are fairly thick and you are cooking them to medium or above, turn the heat down to medium or medium-low when you turn your steaks over so the meat will not brown too much.

Using your meat thermometer, check for doneness
Remove from heat to warmed plates and place sliced bleu cheese butter on top of each steak.

To clarify butter:
• Melt butter over very low heat
• Skim off what comes to the surface
• Slowly pour off the oil part into another container
• Discard the solids

Meat Thermometer Cooking Temperatures NOTE! The meat continues to cook for a few minutes after you remove it from the heat.

• RARE: 130-140 degrees
• MEDIUM-RARE: 140-150 degrees
• MEDIUM: 150-160 degrees
• WELL DONE: 160-170 degrees

http://real-restaurant-recipes.com/

Summer Fruit and Prosecco Jelly

Jamie Oliver, The Naked Chef


8 pints mixed soft fruit (blackberries, raspberries,
strawberries, blueberries, red currants) [2.7 kg]
4 leaves gelatine
1/2 cup (140 grams) elderflower cordial
1 1/2 cups (425 millilitres) Prosecco (sparkling Italian wine),
chilled
2 heaping tablespoons caster sugar

Divide the ripe fruit into 9 small glasses. Place all the
glasses on a tray and chill in the refrigerator.
Soak the gelatine leaves in some cold water for a minute, then
drain, and add the gelatine back to the bowl with the cordial.
Rest above a pan of water over a medium heat and stir constantly
until the gelatine and cordial become syrupy.
At this point you can add sugar, stir until dissolved, then
remove the bowl from the heat, and let it sit at room temperature
for a minute or two.
Remove the chilled Prosecco and chilled fruit from the
refrigerator. The idea being that the fruit molds and Prosecco
are all chilled, so the bubbles stay in the jelly when it sets
and they fizz in your mouth when you eat it.
Pour the Prosecco into the cordial mix, then divide between the
glasses over your fruit. Some of the fruit might rise to the top,
so using your finger, just push the fruit down into the jelly
mix so that it is sealed and will then keep well in the
refrigerator.
Place in the refrigerator for an hour to set.
To serve, dip the glass in to a bowl of hot water to loosen
the outside of the jelly, then turn it out onto a plate.

Yield: 9 servings
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 10 minutes
Difficulty: Easy

My Favourite Way of Dressing Oysters

Jamie Oliver, The Naked Chef


Oysters with Shallots and Red Wine Vinegar:
1 to 2 shallots, finely chopped
2 teaspoons sugar
5 tablespoons red wine vinegar
Salt and freshly ground black pepper

Mix ingredients together in a small serving dish. Leave for
10 minutes and taste. Add more sugar if required.

Oysters with Chile, Ginger, and Rice Wine Vinegar:
A half thumb-sized piece peeled ginger, finely grated
6 tablespoons rice wine vinegar
1 red chile, seeded and finely chopped
A little finely sliced cilantro leaves
1 teaspoon sugar
Seaweed, as a garnish
Halved lemons, as an accompaniment
Mix together all the ingredients in the serving dish. Taste
and add sugar if required. Serve with the oysters.
Serve on some crushed on a round tray with seaweed and 1/2 lemons.

Yield: 2 dozen oysters
Prep Time: 15 minutes
Cook Time:
Difficulty: Easy

Marinated Lamb

Jamie Oliver, The Naked Chef


1 leg lamb, boned
1 large bunch mint, roughly chopped
1 large bunch cilantro, roughly chopped
2 cloves garlic, peeled
17 1/2 ounces (500 grams) natural yoghurt
1/2 (14-ounce/400 gram) can chickpeas, drained and mashed
Sea salt and freshly ground black pepper
1 lemon, juiced

Tray Roasted Vegetables:
Baby carrots
Quartered fennel, with its own leafy tops
Quartered red onions
Whole baby turnips
Butternut squash, cut into chunks
Jerusalem artichokes, scrubbed and halved
1/2 (14-ounce/400 gram) can chick peas, drained
Ground cumin
Coriander seeds
Nutmeg
Olive oil
Salt and freshly ground black pepper

Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).
Bash up the coriander and mint and mix with the yoghurt, garlic,
and seasoning. Reserve half to use as a sauce once the lamb is
cooked.

Score the lamb pieces, season with the salt and pepper and mix
with half the marinade and the chickpeas, so it is all coated.
Transfer the marinade and lamb to a plastic bag and seal. Place
in the refrigerator until required.

To cook, place the meat directly on the oven shelf above the
tray of vegetables for approximately 45 minutes.
Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C).
Place all the vegetables in a roasting tray, add the chickpeas,
cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil
and toss together.
Cook in the preheated oven for 20 minutes then remove the foil
and continue roasting for 20 to 30 minutes until the vegetables
are tender and golden.

Yield: 10 to 12 servings
Prep Time: 25 minutes
Inactive Prep Time: 1 to 24 hours
Cook Time: 50 minutes
Difficulty: Medium

Thursday, July 22, 2010

Stir Fry Chicken Recipe in Sweet and Sour Sauce



Ingredients:

1 medium tomato
1/4 cup soy sauce
1/4 cup red wine vinegar
1 tablespoon sugar
1/8 teaspoon ground pepper
2 ounces roasted peanuts, coarsely chopped

Instructions: (Remember, no sprouts yet, see “Basic Chicken Stir Fry”)
Cube the tomato and add to the chicken-garlic mixture
Cook one minute
In a bowl, mix soy sauce, vinegar, sugar and pepper, stir into chicken
Bring to a boil
NOW YOU ADD the sprouts and cook one minute

To serve: Portion stir fry on to plates and top with the chopped peanuts.

Ingredients:
1 tomato
2 dried chili peppers, crushed (or 1/2 teaspoon crushed red pepper)
1 tablespoon fresh ginger, minced
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon dark sesame oil


Instructions: (Remember, no sprouts yet, see “Basic Chicken Stir Fry”)
Cube the tomato and add it to the chicken-garlic mixture
Cook one minute
In a bowl, combine chilies, ginger, vinegar, soy sauce and sesame oil
Stir into the chicken and bring to a boil
Add the sprouts
Cook one minute longer


http://real-restaurant-recipes.com/

Beef Strips with Burgundy


My first suggestion if you want this restaurant recipe for Beef Strips to produce excellent flavor: use a burgundy wine you would (or at least could) drink. That is the absolute bottom line when cooking with wine.

Please do not use a cooking wine you might see in grocery stores. Cooking wine usually contains too much salt and not enough of the flavors you really want. Use a “mainstream” wine for cooking. It doesn’t have to be expensive.
When using a decent wine for cooking you must leave enough for the recipe! .
At my restaurant I most often use trimmed prime rib for this favorite restaurant recipe but you can easily substitute any reasonable cut of meat graded "choice." Preparation time: 30 minutes. Serves 4.

Ingredients:
1 1/2 pounds prime rib (or other...see note above) cooked medium rare (still lots of pink) and well-trimmed and cut into 1/4 inch thick strips
3-4 tablespoons clarified butter
Flour
1 cup julienne carrots
1/2 cup julienne red onions
1 cup raw broccoli, sliced
1 cup white mushrooms, sliced
2 teaspoons garlic, minced
4-6 ounces Burgundy wine
8 or more ounces brown sauce or gravy
Salt and pepper to taste

Instructions:
Heat butter in a large skillet and sauté carrots, broccoli and onions
Add mushrooms, garlic and sauté
Deglaze with burgundy wine (simply means pour wine around edges of the pan and continue to sauté ...cook ...until the sauce thickens)
Add brown sauce or gravy and the meat strips
Cook until very hot paying attention to desired meat doneness
Serve over rice or pasta noodles of your choice and garnish with green onions sliced diagonally.


http://real-restaurant-recipes.com/

Party Cake

Jamie Oliver, The Naked Chef


3 rounded tablespoons cocoa powder
200g/7oz caster sugar
200g/7oz butter
3 large eggs, preferably free range
200g/7oz self raising flour, sifted
1 rounded teaspoon baking powder
200ml/7fl oz double cream
1 large handful raspberries
1 large handful strawberries

Chocolate Topping
100g/3-3/4 oz butter
100g/3-3/4 oz best cooking chocolate
100g /3-3/4 oz icing sugar
3 tablespoons milk


Preheat the oven to 180°C/ 350°F Gas 4. Line the bases of
2x20cm / 8inch cake tins with greased proof paper. Mix the
cocoa powder with 4 tablespoons of boiling water until smooth.
In a separate bowl, beat the sugar and butter until fluffy,
add the cocoa mixture, eggs, flour and baking powder. Mix well
fold in the nuts. Divide the mixture between the tins. Bake
for about 25mins. When cooked, allow to cool then remove from
the tins.
Melt the chocolate topping ingredients in a bowl over some
lightly simmering water. Stir until blended well and allow
to cool. Whip the double cream to soft peaks and sweeten with
a little sugar to taste. To assemble the cake, remove the
greaseproof paper from both sponges. Drizzle each one with a
little Sherry if you like. Spread the cream over one of the
sponges, then sprinkle the fruit on top. Sandwich the second
sponge on top and press down. Run a knife around the edge of
the cake to smooth it off and drizzle over your chocolate topping.
Happy Days, you’ve done it! But allow the chocolate topping to
firm up slightly before tucking in.

Orange and Polenta Biscuits

Makes around 25


170g/6oz butter
170g/6oz sugar
255g/9oz polenta
100g/ 3 ¾ oz plain flour
Zest of 2-3 oranges, finely chopped
2 large eggs

Rub the butter, sugar, polenta and flour together before
mixing in the orange zest and the eggs. Cover with cling film
and put in the fridge for an hour until slightly firm. Place
a large square of greaseproof paper on a baking tray and
spoon small teaspoons of the mixture in lines 5cm/2" apart.
Bake in a pre-heated oven at 190°C/375°F/Gas5 for around
5-6 minutes until the outside edges of your biscuits are
lightly golden. Remove from the oven and allow to cool for
15 minutes before eating.

Chocolate Cambridge Cream

Jamie Oliver, The Naked Chef


3 vanilla pods
7 fluid ounces (200 millilitres) milk
13 fluid ounces (375 millilitres) double cream
8 large egg yolks, preferably organic
2 1/2 ounces (70 grams) caster sugar
1 heaped teaspoon cocoa powder
3 1/2 ounces (100 grams) good-quality chocolate,
bashed up finely
Extra sugar, for caramelizing

Run a knife along the length of the vanilla pods, scraping
out the seeds, and then chop up the pods. Put the seeds and
pods in to a thick-bottomed pan with the milk and cream.
Simmer slowly for 5 minutes for the flavor to infuse.
In a bowl that will fit into the top of the pan, but not
fall into the pan, whisk the egg yolks, sugar, and cocoa
powder for a minute. Still slowly whisking, add the vanilla-
flavoured milk and cream and keep whisking until well mixed.
Add 1-inch (2.5 centimetres) of hot water to the dirty pan
bring to a simmer and put the bowl on top of the pan. Cook
the custard slowly over the simmering water for 5 minutes,
stirring often until it coats the back of the spoon.
Strain the custard through a fine sieve into a clean container.
Discard the vanilla pods.

Preheat the oven to 300 degrees F (150 degrees C).
Put 4 ovenproof serving dishes in a high-sided roasting tray.
Divide the chocolate between them and shake flat. Carefully
divide the custard mix between the dishes; making sure the
chocolate isn't disturbed. Fill the tray with water until it
is halfway up the sides of the dishes.

Cook in the preheated oven for around 30 to 45 minutes until
slightly wobbly in the middle. Allow to cool, then sprinkle
with some sugar, and caramelize with a blowtorch.
Propane Gas Torch Warning: Propane gas torches are highly
flammable and should be kept away from heat or flame, and
should not be exposed to prolonged sunlight. Propane gas torches
should only be used in well-ventilated areas. When lighting a
propane gas torch, place the torch on a flat, steady surface,
facing away from you. Light the match or lighter and then
open the gas valve. Light the gas jet, and blow out the match.
Always turn off the burner valve to "finger tight" when finished
using the torch. Children should never use a propane gas torch
without adult supervision.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Difficulty: Medium

Wednesday, July 21, 2010

Pecan Chicken Recipe with Lemon Butter


Preparation time: 25 minutes. Serves 2.


Ingredients:
2 chicken breasts, tenderized
3/4 cup Japanese bread crumbs (“Panko” in grocery stores)
1/2 cup Pecan pieces, chopped in food processor
2 eggs, beaten
Flour
Fresh Lemon Herb Butter (see below)

Instructions:
Tenderize chicken breasts and flatten slightly with a meat mallet so they are not too thick but "even" in thickness.
Combine Panko bread crumbs and Pecan pieces in a shallow pan (like a pie pan). Put beaten eggs in another pie pan and the flour in a third pie pan
Dip the chicken in the flour, then in the eggs and finally in the Pecan-Panko mix.
Heat a large skillet or sauté pan over medium heat.
Add clarified butter (see below) and then the two breasts.
Cook chicken on one side for 3-4 minutes (or until golden brown), turn over and cook until juices run clear.
Chicken is done. Top each breast with lemon-herb butter!

To clarify butter:
Melt butter over very low heat
Skim off what comes to the surface
Slowly pour off the oil part into another container
Discard the solids

Ingredients for Lemon Herb Butter:
1 pound soft butter
1 1/2 lemons, zested and juiced
1 tablespoon fresh thyme
2 teaspoons fresh parsley, chopped (or 3/4 teaspoon dried parsley)

Instructions for Lemon Herb Butter:
Combine all ingredients in food processor or with a mixer.



http://real-restaurant-recipes.com/

Oven Baked Chicken Recipe



This restaurant baked chicken recipe will be one you use often. It is easy but the tender, moist results are absolutely delicious.

Let this versatile entree be served with oven roasted potatoes and vegetables. Or how about some delicious garlic mashed potatoes with some sweet corn or fresh green beans or peas
and my wonderful dinner rolls or my buttermilk biscuits that melt in your mouth!
My restaurant recipe for spinach and mushroom salad is
perfect with this baked chicken recipe.
Don't forget dessert! How about Strawberry Rhubarb Crisp or Apple Crisp or my deliciously light Kahlua Mousse! Yummy!

Favorite Restaurant Recipe
Preparation time: 20 minutes. Serves 4.

Ingredients:
One 3-4 pound chicken (free range would be extra special)
Regular Sea Salt (or as mentioned above) and fresh ground pepper
Butter at room temperature
1 large onion
6 sprigs of parsley (or your favorite herb)
3/4 cup dry sherry or dry Madeira or a dry white wine (or substitute chicken stock)
2 slices of bacon

Instructions:
Preheat the oven to 325 degrees F
Rub the chicken inside and out with the salt, pepper and butter
Chop the onion coarsely and stuff the cavity with it and the parsley
Put a generous lump of butter in and tie the cavity up with some heavy string or twine
Place the chicken in a baking or roasting pan and pour the wine or chicken stock over it
Lay the slices of bacon crisscross over the breast
Put the chicken in the oven and bake for 2 hours, basting every 15-20 minutes
Use your thermometer to check for doneness
Let stand for at least 10 minutes before slicing


http://real-restaurant-recipes.com/

The King of Puddings

Jamie Oliver, The Naked Chef


4 eggs
1 pint (565 millilitres) milk
1 teaspoon vanilla extract
4 ounces (115 grams) fine bread crumbs
8 ounces (225 grams) sugar
4 level tablespoons jam (raspberry jam is really nice)

Preheat the oven to 300 degrees F (150 degrees C).
Separate 3 of the eggs. Put the yolks in a bowl with the
remaining whole egg and beat together. Add the milk, vanilla
essence, bread crumbs, and 3 ounces (85 grams) of the sugar.
Put the jam on the bottom of a pie dish and spread it evenly.
Pour the egg and milk mixture over the jam.
Bake in the preheated oven for 1 hour or until set.
Whisk the remaining egg whites until stiff. You could use
an electric whisk for this. Slowly add the remaining sugar
until it is all mixed in. Pile this mixture on top of the
pudding mixture, then bake in the oven for a further 15 to 20
minutes until the meringue is set and lightly browned.

Yield: 4 servings
Prep Time: 10 minutes
Inactive Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Difficulty: Medium

Slow Roasted Duck

Jamie Oliver, The Naked Chef


2 (3 1/2 pound) Aylesbury ducks (1.5 kilograms) (can substitute Pekin ducks)
Salt and freshly ground black pepper
9 ounces (255 grams) fresh ginger
2 long stalks baby rhubarb
2 handfuls fresh sage
1 bulb garlic, cloves removed and chopped in half
2 red onions, roughly sliced
2 wineglasses Marsala or Vin Santo
1 cup (285 millilitres) vegetable, chicken, or duck stock

Preheat the oven to 350 degrees F (180 degrees C).
Season the ducks generously, putting some salt in the cavity as
well. Make sure you save the fat and the giblets for the gravy.
Coarsely grate half the ginger and rhubarb. Mix this in a bowl
with half the sage and all the garlic and onion, and stuff the
mixture inside the cavity of the ducks, ensuring there is an
air cavity.
Place the ducks on a tray on top of the chopped up giblets
and roast in the oven for one hour. Turn the temperature down
to 300 degrees F (150 degrees C) and cook for another 1 1/2 hours
until crisp and tender. The ducks are ready when the skin is
crisp and the leg bones can be easily removed.
During this time you will need to drain the fat maybe 3 times
into a bowl, this will separate into a clear fat which you can
keep for roasting.
Once cooked allow the ducks to rest on a warmed plate while
you make the sauce. Drain off any remaining fat from the roasting
tray.
Pull out all the stuffing and any juices from the inside of
the duck and put in the roasting tray and warm this on a low heat.
Add the Marsala and loosen all the sticky goodness from the bottom
of the tray, and reduce. Add the stock and reduce to a good
taste and consistency.
Pass the sauce trough a coarse sieve.
Remove the breasts from the ducks with a knife and, using your
hands, remove the thighs. Arrange the breasts and thighs on a
large serving plate.
Finely slice the remaining ginger and fry off in a little hot
oil (or you can use the duck fat) in a non-stick pan. As the
ginger begins to color, add the rest of the rhubarb, finely
sliced, and the rest of the sage. Fry until crisp. Sprinkle
this over the duck and drizzle with the sauce.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 2 hours 50 minutes
Difficulty: Medium

Banana and Honey Smoothie

Jamie Oliver, The Naked Chef


Serves 2 people
I did this for my cousins for a treat, I also added a little
peanut butter ˜ mad! ˜ but they liked it. They didn't have a
liquidiser so I mashed up the banana then I wrapped up the ice
in a tea towel and bashed it with a rolling pin. Then you can
mix all the ingredients together in a jug or bowl. Not a bad job!

Serves 2.
3 bananas.
3 dessert spoons of honey.
285ml / ½ a pint of single cream.
Around a pint of ice cubes.

Place the banana, cream and honey in the liquidiser and
whizz up for 30 seconds before adding the ice cubes, place
the lid on and pulse to a slushy milk shake consistency.