Recipes

Induction Cooktops

MUSHROOM RISOTTO WITH CARROT BUTTER

Main dish
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Ingredients

4 cups   carrot juice

1           small onion, chopped

250ml    butter

12         fresh sage leaves, chopped finely

1 tsp     cornstarch diluted in water

2 tbs     olive oil

250g     pumpkin, butternut squash or celeriac, diced small

170g     Arborio rice

50g       butter

 


Directions

Take 4 cups of carrot juice and reduce on low heat to 1 cup (about 45 minutes). Add the diluted cornstarch and slowly add the melted butter and whisk until all incorporated. Season to taste and set aside.

Sweat the onion in the oil until soft but not browned. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the root vegetables and a little more stock, and continue to simmer gently until the stock is absorbed. From then on add more stock a little at a time until the rice is nicely al dente. You may not need all the stock, but the texture should be loose and creamy. When the risotto is almost ready, heat the oil and butter in a small pan and quickly fry the mushrooms. Set aside until plating.

Stir the butter into the risotto, and season well with salt and pepper.

TUSCAN BEAN SOUP

Appetizer
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Ingredients

1            can        canellini beans

1            bunch   swiss chard

2            stalks    celery, diced

2                          carrots, diced

1                          onion, diced

1                          russet potato, diced

1                          mixed peppers, diced

½           lb           sausage

3            tbs        olive oil

2            ltrs        chicken stock

 

Salt and pepper to taste

Fresh basil leaves



Directions

Take sausage meat out of casing and brown with the onions until they are translucent.

Add the rest of the prepared ingredients to the pot and cook slowly for 1.5 hours or in warming drawer for 8 hours.

Serve with crusty bread and good quality olive oil. The flavour is amazing the next day.       

Chop basil right before serving the soup and toss into individual bowls.

SAUTEED BEEF CUBES

Main dish
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Ingredients

1 onion, chopped

1 tbs butter

1 tbs prepared mustard

1 tbs Worcestershire sauce

1 tbs distilled white vinegar

2 tbs white sugar

1/2 tsp salt

1/2 tsp black pepper

1/2 cup ketchup

1 lb beef sirloin, cut into 1 inch cubes



Directions

 

In a large, heavy skillet, saute onions in butter or margarine over medium heat.

Add meat, and cook until browned.

Mix in mustard, Worcestershire sauce, vinegar, salt, pepper, and ketchup.

Reduce heat, cover, and simmer until sauce coats the meat.

Serve with grilled or roasted vegetables and vermicelli or Basmati rice.

 

INDIAN SPICED CHICKEN

Main dish
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Ingredients

1 tbs      vegetable oil

12           chicken thighs, skinned

4 cups    white onions, sliced

½ cup     orange juice

½ cup     chicken stock

2 tbs      curry paste

3             garlic cloves

1 tbs      ginger, grated

3 tbs      flour


 

Topping:


2/3 cup red onions, sliced

½ tsp      salt

2 tbs      lime juice

¾ cup     plain yogurt

2 tbs      fresh cilantro



Directions

Brown chicken over medium high heat until browned.

Fry onions, stirring occasionally, until almost softened, about 10 minutes.

Put chicken back into skillet and add orange juice, stock, curry paste, garlic and ginger.

Cover and cook on low for 45 minutes to 1 hour.

Take chicken out leaving onions in skillet. Put chicken on serving platter.

Whisk flour with ¼ cup of pan liquid and put into skillet. Cook on high until thickened.

Pour over chicken and serve with basmati rice and pappadums.

Meanwhile sprinkle onion with salt and let stand for 15 minutes. Rinse in cold water and pat dry.

Toss with lime juice in a small bowl.

Serve the toppings in small bowls at the table.

SWEET SAUCE FOR BBQ

Sauce
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Ingredients

1 large onion

2 seeded red chillies

1 tablespoon butter

1 cup ketchup

3 tablespoons brown sugar

3 tablespoons light molasses

3 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon English mustard

1 teaspoon ground pepper



Directions

Mix all ingredients together and either bring to a boil and leave aside or do not heat and refrigerate until meat is ready to serve.


SPICY SAUCE FOR BBQ

Sauce
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Ingredients

2 tablespoons oil

1/4 cup minced onion

2 minced garlic cloves

2 minced dried and seeded ancho chillies

1/2 cup red wine vinegar

1 cup canned crushed tomatoes

1/3 cup brown sugar

1/3 cup Worcestershire sauce

1/2 teaspoon cayenne pepper

1 teaspoon dried chili flakes

2 drops Tabasco

Salt to taste



Directions

Mix all ingredients together and either bring to a boil and leave aside or do not heat and refrigerate until meat is ready to serve.


 

SPICY GINGER SAUCE

Sauce
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Ingredients

1/2 cup               chopped scallions

1/4 cup               minced fresh ginger root

1/4 cup               packed brown sugar

1/4 cup               rice vinegar

1/4 cup               Sriracha sauce

1/4 cup               molasses or cane syrup

1/4 cup               Hoisin sauce

1/4 cup               fresh lime juice

1 tsp                    fennel seed

1/2 tsp                red pepper flakes


Directions
Put ingredients into a large saucepan or deep frying pan and reduce on medium low heat until a thick sauce is made, about an hour.

 

HOT TOMATO SALSA WITH GRILLED BREAD

Appetizers
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Ingredients

1 can tomatoes, cubed

2 tbsp. olive oil

2 tbsp. capers

1/4 cup black olives, pitted and chopped

3 tbsp. fresh parsley, basil, thyme

(Whatever flavour you want to feature)

2 green onion, chopped

1 tsps. garlic, chopped

 
Directions

Cook onion and garlic on medium heat with olive oil.  Add olives and capers.

Add tomatoes and reduce until slightly thickened, about 5 minutes.

Toss in herbs.

Add more olive oil if necessary to thin.

Grill bread or enjoy on crackers

ASIAN STIR FRIED BEEF NOODLES

Main dish
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Ingredients

500g sirloin, thinly sliced

1 pkg. rice or egg noodles

1 shallot, minced OR 1/4 cup chopped onion

4-5 cloves garlic, finely chopped

1 thumb ginger, sliced thinly into matchsticks

1 fresh red chili, sliced (optional)

5-7 shiitake mushrooms, sliced

1 red pepper, sliced into thin strips

1 carrot, sliced or shredded

3 cups greens (Gai Lan, Bok Choy, broccoli)

1 handful of Thai basil and cilantro, chopped

1 tsp sesame oil

3 tbs soy sauce

1 tsp brown sugar

2-3 tbs coconut or peanut oil

1 lime, to juice

STIR-FRY SAUCE:
2/3 cup good-tasting chicken stock
3 tbs soy or hoisin sauce
3 tbs Mirin or rice wine vinegar
1 tbs fish sauce
1 tbs white miso paste
2 tsp brown sugar
1/3 to 1/2 tsp sambal oelek
2 tsp cornstarch 
 


Directions

 
Make stir fry sauce, put in sliced steak and leave to marinate for 1 hour or overnight.
Prepare the vegetables and set aside.
Put noodles on to cook.
Put sesame oil in a pan and begin with the onion and the ginger then the rest of the vegetables, saving
the herbs for the end. When the peppers are really coloured put aside on a platter and heat other oil
and add steak and sauce. Cook for 2 minutes and add noodles and vegetables. Toss in herbs and plate.
Squeeze lime over platter and serve.

GERMAN RICE PUDDING

Dessert
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Ingredients

1 cup short grain white rice (brown rice won't get creamy)
¼ cup sugar
4 cups milk (or 3 c. milk plus 1 c. cream)
1/8 tsp salt
2 inch piece of vanilla bean, split open (or 1 tsp. vanilla extract)

Directions 

 
Mix the rice, sugar and salt in a large saucepan, stir in the milk and add the whole piece of vanilla bean.
Place over medium heat and bring to a boil, stirring often.
Reduce heat and simmer the rice for 30 minutes, or until soft and milk becomes thick.
Stir often. Scratch out vanilla seeds and stir into pudding. Discard bean.
Serve warm with cinnamon and sugar or fruit compote or both

PERSIAN CHICKEN WITH POMMEGRANATE

Main dish
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Ingredients

2          large yellow onions, chopped

2 Tbs   unsalted butter

3 Tbs   olive oil

5 Tbs   pomegranate molasses

1/2 lb  walnut halves (about 2 cups)

2 lbs    boneless skinless chicken thighs and/or breasts, trimmed of excess

2 cups chicken stock

2 tbs    sugar

1/2 tsp            turmeric

1/4 tsp            cinnamon

1/4 tsp            ground nutmeg

1/4 tsp                        ground black pepper

Salt to taste


Directions

First toast the walnuts. Spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted. In either case, once toasted, remove from heat and cool. Once cool enough to handle, pulse in a food processor or chop into very small pieces.

In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat. When the butter has melted, pat the chicken pieces dry and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.

Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.

Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.

Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan.

Remove from heat and adjust sugar/salt to taste.

 

MANGO PANNA COTTA

Dessert
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1 ¼ cup           coconut milk
3 tbs                coconut palm sugar
2 tbs                agar agar
1 cup               greek yogurt
1 cup               diced mango
1 stalk             lemongrass
1                      vanilla bean, sliced in half


Directions

In a saucepan combine milk, sugar, lemongrass, vanilla and agar agar.

Let stand for 5 minutes.

Bring to a simmer then reduce heat and cook for 7 minutes until agar agar is dissolved.

Puree the mango and add the milk mixture and mix well.

Add the yogurt and mix until combined.

Divide into ramekins and cover with plastic wrap and set for at least one hour in refrigerator.

Top with diced mango and mint.

 

STUFFED ZUCCHINI

Main dish
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Ingredients
1 kg sausage of choice, casings removed 1 onion, finely chopped
2- 4 zucchini, halved and scooped 2 cloves garlic, crushed
1 can diced tomatoes 1 red pepper, finely chopped
1 bag spinach leaves 1 tbs olive oil
 1 tbs italian seasoning 4 oz grated Parmiggiano

Directions
  1. Chop the vegetables and set aside
  2. Sweat the onions in olive oil for 5 minutes and add the sausage meat, breaking it up into very fine pieces
  3. Add the bell peppers and spinach leaves and incorporate thoroughly. Cook for 10 minutes.
  4. Add the seasoning with salt and pepper to taste.
  5. Add 1/2 a can of tomatoes and stir. Take off heat.
  6. Place zucchini halves on a baking sheet and scoop meat mixture into them. Spoon the remaining tomotes on top and sprinkle with cheese.
  7. Convection bake at 350 degrees for 30- 45 minutes, depending on the size of the zucchini.
  8. Serve with a mixed green salad.

SALAD ROLLS

Appetizers
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Ingredients
Vermicelli, rice leaves, lettuce, carrots, peppers, cucumber, cilantro,,mint,,beans germinated

SAUCE 

Rice Vinegar, soy, warm water,brown sugar, garlic, chile, lime


Mushroom Veloute

Appetizer
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Ingredients 
1/2 kg    mixed mushrooms
1 pkg     enoki mushrooms
3 tbs      butter   
1.5 ltr    chicken or vegetable stock
250 mL  18% cream (optional- reduce stock if using cream)
1/4 cup    white wine or 2 tbs scotch whiskey
1 sprig fresh thyme
Salt and pepper
  
Directions
  1. Sweat the mixed mushrooms and thyme in a frying pan with 2 tbs of butter. Fry until there is very little water in the pan. Add the wine or scotch and the thyme and cook for 1 minute. Take off the heat.
  2. Bring stock and mushroom mixture to a boil. Reduce to medium heat and cook for 20 minutes.
  3. In the same frying pan put enoki mushrooms and remaining 1 tbs of butter and cook until browned. 
  4. Take out the thyme sprig and blend the mushroom soup until creamy.
  5. Optional- pour the cream in a slow steady stream.
  6. Add salt and pepper to taste.
  7. Serve with browned enoki on top of soup.

CARROT AND GINGER SOUP

Soup
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Ingredients

1 kg    carrots

1          onion, chopped

1          2 inch piece of ginger, chopped

3 tbs   butter

1          russet potato

Salt and pepper to taste

2 ltr    Chicken stock

















Directions

In a large pot place butter, onions, ginger, chopped potato and chopped carrots. Stir and cook until the onions become translucent. 

Add the chicken stock and cook for 30 minutes on medium (5).

Blend the soup and season with salt and pepper to taste.

Garnish with cilantro and a tbs of cream if desired.

   

 

Poultry Gravy

Sauces, Marinades and Gravies
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Ingredients

3 litres chicken or turkey stock
1 cup white wine
1 celery stalk, rough chop  
1 onion, rough chop
1 carrot, rough chop
2 bay leaves
1.5 tbs dried thyme
3 tbs butter
3 tbs flour


Directions 

Make a roux using the butter and flour. Melt butter and add flour in a frying pan. Break apart the clumps that will form and cook until the mix turns light brown. Put aside.
Add all ingredients but the roux and wine and bring to a boil. Simmer for 2 hours. Take out all the rough chop ingredients and bay leaves. Add white wine and simmer for about ½ an hour.
Add a ¼ cup of the liquid to the roux and whisk. Do this 3 more times until the roux has fully incorporated into the liquid. Add this to the pot of liquid and stir.
The gravy should now be ready. You may want to season it with salt and pepper, more herbs or some more wine! 
If it is too thick add more stock or water. 
If it is too thin make another roux and repeat with more liquid into the pan and then putting the roux into the pot.

CHICKEN LIVER PARFAIT

APPETIZER
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Ingredients

 

  1. 300g butter, clarified
  2. 2 shallots, peeled and chopped
  3. 2 cloves garlic, peeled and chopped
  4. ¼ cup brandy, port or madeira
  5. ¼ tsp mace
  6. 1 tsp sea salt and black pepper
  7. 400g chicken livers, trimmed
  8. 1 tbs crushed peppercorns
  9. 6 sage leaves






Directions

Clarify 150g of butter by melting butter slowly and strain yellow butter into a bowl and discarding the milky substance.

Drop ½ tbs butter and ½ tbs olive oil into frying pan and slowly fry shallots and garlic until soft.

Set them aside, turn the heat up to medium high and throw in 3 sage leaves and chicken livers. Keep moving them around for about 4 minutes, until they are lightly coloured on the outside but still pink in the middle.

Pour in the brandy and simmer for a minute.

Add the shallots, garlic and livers into a food processor and blend until smooth. Add the rest of the butter and mace. Season with salt and pepper and transfer to a serving dish or a terrine lined with plastic wrap. Put the sage leaves and peppercorns on top and pour clarified butter over the parfait.

Place in fridge for at least one hour.

ARTICHOKE SOUP

SOUP
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Ingredients


  1. 1 tbs    extra virgin olive oil
  2. 1 tbs    unsalted butter
  3. 1          leek, sliced
  4. 3          garlic cloves
  5. 4          cans artichoke hearts
  6. 1          Yukon Gold potato, peeled and cut
  7. 2 ltr     chicken or vegetable stock
  8. ½ cup  18% cream or milk
  9. ½ tsp   kosher salt
  10. Crushed black pepper to taste


Directions

      

    Combine olive oil and butter and add leek. Stir until translucent.

    Add garlic and potato chunks and combine until coated with oils.

    Add drained artichokes and stock and simmer for 30 minutes.

    Add cream and mix in a blender or use an immersion blender until creamy.

    Add salt and pepper and serve.

     

    Additionally you can serve this soup with small toasts and olive oil and grated parmesan.