Slow Roast Chicken Recipe

Prep 15 mins

Cook min 2 hrs 20 mins

Ingredients

butter , for greasing
1.6kg chicken
1kg roasting potatoes , halved or quartered if large
2 whole garlic heads, halved through the middle
100ml white wine
100ml chicken stock
2 stems rosemary , broken into sprigs
6 bay leaves
1 lemon , cut into wedges

Method

1. Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
2. Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
3. Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

Chicken Caesar Salad Recipe

Cooking Time 30 minutes

Ingredients

1 (about 200g) single chicken breast fillet
1 egg
50g Weight Watchers rindless bacon rashers, cut crossways into thin strips
30cm baguette (French breadstick), diagonally cut into 1cm-thick slices
1 baby cos lettuce, leaves separated, washed, dried
150ml Caesar salad dressing

Method

1. Heat a non-stick frying pan over medium-high heat. Add the chicken and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain.
2. Meanwhile, place the egg in a small saucepan of cold water and bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain and cool under cold running water. Peel and thinly slice.
3. Heat the frying pan over high heat. Add the bacon and cook, stirring, for 5 minutes or until crisp. Preheat grill on high. Cook the baguette slices under grill for 1 minute each side or until golden.
4. Arrange the chicken, egg, croutons and lettuce on a serving platter. Drizzle with the Caesar salad dressing and sprinkle with bacon. Serve immediately.

serves 4

Asparagus Casserole Scalloped Asparagus

Cook Time: 25 minutes

Ingredients:

• 2 to 3 pounds of asparagus, or 18 to 20 ounces frozen asparagus
• 6 tablespoons butter or margarine
• 3/4 cup soft bread crumbs
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper, or to taste
• 2 cups milk
• 1/2 teaspoon Worcestershire sauce
• 3/4 cup grated mild Cheddar cheese
• 2 ounces drained pimiento, 1/4 cup chopped

Preparation:

Wash asparagus, remove woody part of stalks and cut into 2 1/2-inch pieces. Cook in boiling salted water until just tender. Drain and place in a shallow baking dish or casserole. Melt butter in saucepan. Mix 2 tablespoons of the butter with the soft bread crumbs; set aside for topping casserole later. Blend flour, salt, and pepper into remaining butter in saucepan. Continue cooking and stirring over low heat. Gradually add milk, stirring until thickened. Add Worcestershire sauce, pimiento, and cheese; stir until cheese is melted. Pour sauce over asparagus in casserole; top with buttered crumbs. Bake at 350° for 20 minutes.
Asparagus casserole recipe serves 4 to 6.

Asparagus With Cream Sauce

Ingredients:

• 2 pounds fresh asparagus spears
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 1/2 cup half and half
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon pepper

Preparation:

Snap off tough ends of asparagus. Cook asparagus, covered, in a small amount of boiling water for 6 to 8 minutes or until crisp-tender. Drain. Arrange asparagus spears in serving dish and keep warm.

Melt butter in a small saucepan over low heat; add flour, stirring until smooth. Gradually stir in chicken broth and half-and-half. Cook, stirring constantly, until thickened and bubbly, about 1 minute. Whisk in mustard, lemon juice, and pepper. Spoon sauce over asparagus. Serve immediately.
Serves 6 to 8.

Baby Crab Cakes

Preparation Time 15 minutes, Cooking Time 20 minutes

Ingredients

1 x 200g carton Stewart’s fresh crab meat
2 green shallots, ends trimmed, finely chopped
1 celery stick, finely chopped
2 egg whites
1 tbs chopped fresh dill
2 tsp Worcestershire sauce
70g (1 cup) fresh breadcrumbs (made from day-old bread)
1 tbs vegetable oil
1 small ripe avocado, halved, stone removed, peeled, finely chopped
1 fresh red chilli, deseeded, finely chopped
1 tbs finely chopped fresh chives
2 tsp fresh lime juice

Method

1. Combine the crab, shallot, celery, egg whites, dill, Worcestershire sauce and breadcrumbs in a medium bowl. Season with salt and pepper.
2. Heat the oil in a large non-stick frying pan over medium heat. Spoon six 1-tablespoonful portions of crab mixture into the pan. Use an egg lifter or small palette knife to gently flatten. Cook for 1-2 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining crab mixture, reheating the pan between batches.
3. Combine the avocado, chilli, chives and lime juice in a small bowl. Taste and season with salt and pepper.
4. Place the crab cakes on a serving platter. Top with avocado mixture to serve.

serves 8

Hot and sour prawns with Asian noodle salad

Preparation time less than 30 mins
Cooking time less than 10 mins

Ingredients

16 large raw tiger prawns
4 limes, zest and juice only
For the marinade
2 red chillies, diced
1 thumb-size piece ginger, grated
3 tbsp vegetable oil
For the noodles
1 head pak choi, shredded
small bunch of coriander
1 tsp sesame oil
50g/1¾oz peanuts, chopped
100g/3½oz egg noodles, cooked, cooled and oiled
salt and freshly ground black pepper
3 chillies, cut into strips
For the dipping sauce
2 tbsp sweet chilli sauce
2 passion fruit, juice only

Method

1. Split the prawns down the middle and put them, split side up, in a bowl.
2. Chop two of the chillies and half the ginger. Add half the vegetable oil to the chopped chilli and ginger. Pour this over the prawns and mix well.
4. Place the prawns cut side down on a hot griddle pan. Turn the prawns after two minutes. At this point, pour half the lime juice and zest over them and leave to cook for another two minutes.
5. Meanwhile, make the noodle salad. Add the shredded pak choi, coriander, sesame oil, a splash of vegetable oil, the remaining lime juice (reserving one teaspoon) and zest and the peanuts to the cooked noodles.
6. Cut the remaining ginger and chillies into fine strips and add them to the noodles. Season to taste.
7. For the dipping sauce, mix two tablespoons of sweet chilli sauce with the passion fruit juice and one teaspoon of limejuice.
8. Serve on a large platter, with the noodles on one end and a stack of prawns on the other, with the dipping sauce in a small dish in the middle.

Serves 4-6

Spiced Lamb Cutlets

Ingredients

450g butternut pumpkin, unpeeled, cut into 1cm-thick slices
1 tablespoon ground coriander
1 tablespoon paprika
2 teaspoons ground cumin
12 trim lamb cutlets
olive oil cooking spray
80g salad leaves
150g cherry or grape tomatoes, halved
1 Lebanese cucumber, halved, cubed

Method

1. Preheat barbecue grill and plate on medium-high. Arrange half the pumpkin on a microwave-safe plate. Drizzle with 1 tablespoon of water. Cover. Microwave on HIGH (100%) power for 2 minutes. Repeat with remaining pumpkin. Drain.
2. Combine spices. Coat lamb in spices.
3. Spray lamb and pumpkin with oil. Cook lamb on barbecue grill for 4 minutes each side. Cook pumpkin on barbecue plate for 2 to 3 minutes each side. Serve with salad leaves, tomatoes and cucumber.

serves 4

Tropical Carrot Cake Recipe

Container: 2 nine inch round cake pans, food processor, medium mixing bowl, sauce pan
Prep Time: 30 minutes
Cook Time: 35 minutes

Ingredients

PINEAPPLE CURD:
- 1/4 cup pineapple juice
- 2 large eggs plus one egg yolk
- 1/2 cup sugar
- 2 tablespoons unsalted butter
- 1 pinch salt

CAKE:
2 1/2 cups flour
1 tablespoon baking powder
1 tablespoon allspice
1 teaspoon ground ginger
1/2 teaspoon salt
3/4 pound carrots, about 2 1/2 cups of baby carrots or 6 medium regular carrots
1 cup sweetened shreeded coconut
1 1/4 cups granulated sugar
1/2 cup brown sugar
4 large eggs
1 1/2 cups vegetable oil

CREAM CHEESE FROSTING

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened

• 3 cups confectioners sugar

• 16 ounces (2 boxes) cream cheese - softened and cubed

• 3 cups sweetened shredded coconut - toasted

Directions

CURD:

• Bring pineapple juice to a boil in a small sauce pan.

• In a mixing bowl, whisk together the eggs, yolk and sugar.

• Add this mixture slowly into the boiling juice. Whisk continuously until thickened, 2-3 minutes.

• Remove from heat, stir in butter and salt.

• Pour into a bowl, cover and refrigerate until ready to use.

CAKE:

Heat oven to 350°.
Grease two 9 inch cake pans and dust with flour.
In a medium mixing bowl, whisk the flour, all spice, ginger and salt together, set aside.
In a food processor, process the carrots and then remove to a small bowl.
Next process the coconut with granulated sugar until the coconut is finely chopped.
Add brown sugar, eggs and blend until the mixture is smooth.
With the processor running, slowly pour in the oil and process until combined.
Pour mixture in with flour and add the shredded carrots and 1/2 the pineapple curd. Mix until combined.
Pour this batter into the prepared cake pans.
Bake for 30-35 minutes or until a tootpick inserted into the center of the cake comes out clean.
Remove from oven and allow them to cool in the pans for 10 minutes, then turn out onto wire racks to completely cool.

CREAM CHEESE FROSTING:

Meanwhile, beat butter and sugar together in a mixing bowl until fluffy.
Add cream cheese, one cube at a time, until all are incorporated.
Beat in the remaining pineapple curd.
Refrigerate until ready to use.
When the cakes are cooled, spread 1 cup of frosting onto one cake.
Place the second cake on top and spread the rest of the frosting on top and sides of the cakes.
Sprinkle the entire cake with toasted coconut and press it in gently.
May garnish the top with pineapple tidbits if desired.
Cover with plastic wrap and refrigerate until ready to serve.

Serving Description: one slice
Servings: 12

Baked sea bass with roasted garlic, chilli, olive oil and rosemary

Prep: 20 min
Cook: 40 min

Ingredients

6 whole garlic cloves
150ml extra virgin olive oil
salt and fresh ground black pepper
1 x 800g Sea bass
2 small dried chillies, crumbled
3 sprigs Rosemary
50ml dry white wine
1 lemon

Method

1. Set the oven to 200°C/gas 6. Place the garlic cloves in a roasting pan and drizzle with 2 tablespoons of olive oil. Season with a little salt and freshly ground black pepper and roast for 10 minutes or so until soft and creamy inside.

2. Put a piece of parchment paper large enough to wrap the fish in on top of a piece of foil cut to the same size, making sure that the shiny side is facing downwards. Lay the bass on top and tuck the garlic in the stomach cavity and around the fish.

3. Scatter the crumbled chillies over the top; lay the rosemary on the fish and season with a sprinkling of salt. Fold the foil up and crimp at the edges to form a parcel. Pour in the wine and remaining olive oil and seal the rest of the foil so that the fish is completely enclosed - it should look like a large pastie!

4. Bake for 25 minutes then remove from the oven. To serve, open the parcel in front of your guest, squeeze over the lemon and dive in!

Serves: 2

Fish Cakes Recipe

Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients

1 pound white fish, cooked and flaked
1 red pepper, diced
4 green onions, sliced
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon black peper
2 eggs, beaten
1 cup bread crumbs
2 tablespoons olive oil

Directions

In a medium bowl, combine fish, pepper, onions, seasonings and eggs. Place bread crumbs in a shallow dish. Heat oil in a large skillet over medium heat. Form fish mixture into patties using 1/2 cup for each. Dredge in bread crumbs. Place in skille and cook 5-6 minutes or until golden brown, turning once.

Servings: 4

Thai Fish Cakes Recipe

Ready in about 50 minutes

Ingredients

• 1kg floury potatoes
• 50g butter
• 1 pint of milk
• 350g cod fillet, skin on
• 2 bay leaves
• 6 peppercorns
• 100g smoked salmon, chopped
• Handful of chopped fresh chives
• Handful of chopped parsley
• Flour, for dusting
• 2 eggs, beaten
• 100g fresh white breadcrumbs
• Vegetable oil, for shallow frying
• Lemon wedges, to serve
• For the tartare sauce
• 25g gherkins, chopped
• 25g capers, chopped
• Handful of chopped parsley
• Dash of lemon juice
• 4 good tbsp mayonnaise

Method:

1. Cut the potatoes into even-sized pieces and boil in salted water for 15-20 minutes until tender. Drain well, return to the saucepan and heat for 30 seconds to remove any moisture. Add the butter and a splash of milk if you like, and mash well.

2. Meanwhile, put the cod in a shallow pan and pour over the milk to cover. (Add a little water if it doesn’t cover.) Add the bay leaves and peppercorns and bring to the boil. Reduce the heat and simmer for 5-6 minutes until tender. Remove from heat. Flake the fish, discarding any bones and skin. Stir the fish into the mash, with the salmon, chives, parsley and plenty of seasoning. Divide into eight and shape each into a fish cake.

3. Put the flour, egg and breadcrumbs into three shallow dishes. Dip the fish cakes first in flour, then in beaten egg and finally coat all over in breadcrumbs. (You can chill them or freeze them at this stage, if you like.)

4. For the tartare sauce, mix all the ingredients together – ready to dip your fish cakes in

5. Heat the vegetable oil in a frying pan and fry the fish cakes for 5-6 minutes each side until golden and heated through.

Serves 4

Fish Tacos Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

6 ounces fish, such as cod or halibut
2 teaspoons olive oil to drizzle
1 cup salsa - medium to hot
1/2 can black beans - rinsed and drained
1/4 cup sour cream
1/2 teaspoon cumin
lettuce - chopped
red pepper - chopped
lime wedges

Directions

Place fish on foil lined baking sheet.
Drizzle with a small amount of olive oil.
Place under broiler and broil 8-10 minutes on low.
The thickness of the fish will determine how long to broil. It is done when it flakes with a fork.
Remove and set aside.
While fish is cooking, mix together the salsa, sour cream, black beans and cumin.
Heat 4 tortillas in microwave for one minute or wrapped in foil and put in the oven for 8-10 minutes.
Arrange fish equally on 4 warm tortillas, top with salsa mixture, garnish with lettuce and red pepper.
May serve with lime wedges.

makes 1 taco
Servings: 4

Foil-Pack Fish Florentine

Prep Time: 10 min

Ingredients

2 cups instant white rice, uncooked
2 cups warm water
1 lb. flounder fillets, cut in half crosswise
4 cups fresh spinach leaves, coarsely chopped
1/4 cup Chive & Onion Cream Cheese Spread
1/2 cup Sun-Dried Tomato Dressing

Directions

PREHEAT oven to 375°F. Mix rice and water; spoon evenly onto center of each of 4 large sheets of heavy-duty aluminum foil. Top evenly with half of the fish. Cover with the spinach, cream cheese spread and remaining fish pieces. Drizzle each with 2 Tbsp. of the dressing.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place foil packets in single layer in 15×10x1-inch baking pan.

BAKE 15 min. Remove packets from oven; let stand 5 min. Place 1 packet on each of 4 dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Makes: 4 servings

Cake Recipes: Funnel Cake Recipe

Ingredients

2 Eggs — Beaten
1 1/2 cup Milk
2 cup All-purpose flour
1 tsp. baking powder
1/2 tsp. Salt
2 cup Cooking oil

Preparation:

1. In a bowl, combine eggs and milk.
2. Sift together flour, baking powder and salt.
3. Add to egg misture and beat with electric mixer until smooth.
4. (Check to see if mixture flows easily).
5. In a large skillet heatoil to 360F.
6. Covering the end of a small funnel with your finger, pour batter into hot oil in a spiral shape.
7. Fry till golden(about 3 minutes) using tongs to turn.
8. Cook 1 minute more.
9. Drain on paper bag covered with a paper towel.
10. Sprinkle with cinnamon and powdered sugar or serve with maple syrup.
11. Delicious.

Cake Recipes: Crab Cakes Recipe

Ingredients

1 lb Maryland backfin crabmeat
1 Eggs, beaten
1/4 Finely Chopped Green
Pepper
1 slice White bread, cubed
1 tsp. Worchestershire sauce
1 tsp. Prepared mustard
1 tsp. Lemon juice
1/4 tsp. Salt
1/4 tsp. Pepper
-fat or oil for frying

preparation:

1. Remove cartilage from crabmeat.
2. In a large bowl, mix well all ingredients except crabmeat and oil, then gently fold in crabmeat.
3. Form into six cakes.
4. Fry in just enough oil to prevent sticking til brown.

Cake Recipes: Banana Apple Cake

Ingredients:

6 lg Peeled apples; core/slice th
- up to 8 apples
1/3 c Brown sugar; up to 1/2
1 1/2 ts Ground cinnamon
2 c All-purpose flour; sifted
1 ts Baking powder
1/2 ts Baking soda
2 lg Egg white
3 tb Oil
1 tb Butter buds
1/2 c Skim milk
1/4 c Nonfat yogurt; plain
1/4 c Honey
4 tb Granulated sugar
1 sm Banana; overripe and mashed
Vegetable cooking spray

Directions:

White Preheat oven to 375F.
Spray a 9×13 inch pan with vegetable cooking spray. Mix the apples, sugar,
and cinnamon together in a bowl. Set aside. Sift the flour, baking powder,
and baking soda together in a large bowl. In another bowl, beat the egg
whites until light and frothy. Beat in the vegetable oil, Butter Buds,
nonfat milk, yogurt, honey, sugar and mashed banana. Mix the liquid
ingredients into the dry ingredients. Smooth the batter into the sprayed
pan. Place the apple slices on top of the dough and press them into the
dough. (You can make decorative rows or just dump the apples on top.)
Drizzle any apple juice left in the bowl over the apples and dough. Bake at
375F for 10 minutes and 350F for 30 -35 minutes moreor until cooked
through. Serve warm or cool. Refrigerate if not eaten in a day. This is a
quick and delicious way to use up your apple harvest. The banana keeps the
cake moist and gives it a delicous taste.

12 Servings

Cake Recipes: Chocolate cake with peanut butter chocolate icing

Ingredients

1-1/2 cups sugar
1-3/4 cups flour
3/4 cups cocoa powder
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs, beaten
1-1/3 cups buttermilk
2 T. oil
2 tsp. vanilla
1 cup boiling water
ICING:
2 T. butter
2 T. peanut butter
1/2 tsp. vanilla
sprinkle of salt
1 cup powdered sugar, sifted
1-1/2 T. cocoa powder, sifted
2 T. milk

Directions

Preheat oven to 350. Spray a 9″x13″ baking pan with non-stick spray. In a large bowl, combine all the dry ingredients. In another bowl, whisk together eggs, buttermilk, vanilla and oil. Pour wet ingredients into dry and mix until well combined. Add boiling water and mix again until well combined. Pour into prepared pan and bake for about 30 minutes or until done.
For icing. In a small bowl, beat together the butter, peanut butter and vanilla. Combine powdered sugar, cocoa and salt. On low speed, beat into the creamed mixture, adding milk as need to make a soft creamy icing. Spread on cake. Makes 24 servings.

Number of Servings: 24

Apple Caramel Bake Recipe

Ingredients

3/4 cup flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 cups apples, peeled and chopped
1/2 cups slivered almonds
3/4 cup brown sugar
1/4 cup margarine
3/4 cup boiling water
1/2 cup soy milk

Method

Preheat the oven to 375°F. Grease an 8”x 8” glass baking dish. In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt, apples, and almonds. Set aside. In a small saucepan over low heat, combine the brown sugar, margarine, and boiling water. Stir until the butter is melted. Add the soy milk to the flour mixture. Stir well then spread into the prepared baking dish. Pour the sugar topping over the batter and bake for 40 minutes.

Apple Crisp Recipe

Ingredients

4 large tart apples
3/4 cup sugar or other sweetener
1/2 cup flour
1 teaspoon cinnamon
1-1/2 cups rolled oats
1/3 cup Spectrum Naturals Spread or margarine

Method

Preheat oven to 350° F.

Peel the apples, if desired, then core and thinly slice them. Toss with 1/2 cup sugar, 1 tablespoon flour, and cinnamon. Spread evenly in a 9” x 13” baking dish.

Mix the rolled oats with the remaining flour and sugar. Add the Spectrum Naturals Spread (or margarine) and work the mixture until it is uniformly crumbly. Sprinkle evenly over the fruit.

Bake for 45 minutes, until lightly browned. Let stand 10 minutes before serving.

Apple Oat Muffins Recipe

Ingredients

Makes 12 medium muffins

1-1/2 cups whole wheat pastry flour
1-1/2 cups unbleached all-purpose flour
1-1/4 cups quick oats or oat bran
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon salt (optional)
2-1/2 teaspoons baking soda
2 large apples, finely chopped
1 12-ounce can apple juice concentrate
1/2 cup raisins

Method

Preheat oven to 325°F.

In a large bowl, mix the flours, oats, spices, salt, and baking soda.

Add the chopped apple along with the apple juice concentrate and raisins. Stir just enough to mix.

Spoon batter into nonstick or lightly oil-sprayed muffin tins and bake for 25 minutes, or until tops bounce back when pressed lightly.