Baklava

Main Ingredients:

Phyllo dough: 15 sheets
Butter: 1/4 cup (melted)
Walnuts: 1/2 cup (ground or well crushed)
Coconut powder, crushed pistachio: to decorate


Syrup Ingredients:

Sugar: 2 cups
Water: 1 cup
Rosewater: 1/4 cup
Cardamom: 1/8 tsp (optional)
Saffron: 1/8 tsp (optional)
Lemon juice: 1-2 drops (fresh, optional)

Directions:

1. Preheat oven to 350 degrees F.

2. Butter the bottoms and sides of a 9x13 inch pan.

3. Unroll phyllo dough and cover with a slightly dampened cloth to keep from drying out as you work.

4. Fold a phyllo sheet to fit the pan. Place it in the pan and butter thoroughly. Repeat until you have 4 folded sheets layered. Sprinkle 2 - 3 tbsp of walnuts (ground or well crushed) on top. Repeat this step 2 more times.

5. Top the last layer of nuts with a folded phyllo sheet, butter thoroughly and repeat until you have no more phyllo sheets (you may or may not butter the last layer).

6. Use a sharp knife and cut into diamond or square shapes all the way to the bottom of the pan.

7. Bake for about 40-45 minutes or until baklava is golden-brown and crisp.

8. While baklava is baking, make the syrup as follows: Boil sugar and water until sugar is melted. Dissolve the saffron in 2 tbsp of hot water and add it to the syrup (optional). Add cardamom to the syrup and simmer for about 15 minutes or until the syrup is slightly thicken. Add the rosewater and simmer for one more minute. Remove from the heat and add 1-2 drops of fresh lemon juice. Let the syrup to be cooled. *

9. Remove baklava from oven and immediately pour the syrup over it. Decorate with crushed pistachio or any other nuts of your choice and/or coconut powder. Let cool. Do not cover it until it is fully cooled.



*: You can make the syrup beforehand, store it in the fridge for 1-2 months and use it whenever you want. However, make sure to use the lemon juice drops if you are going with this option. The baked baklava absorbs the syrup better if the syrup is cold.

BBQ Chicken Pizza

Main Ingredients:

Red bell pepper: 1 large, sliced
Chicken: 2 boneless chicken breast, cooked and cubed
Onion: 1 large
Vegetable oil: 1 tbsp
Mushroom: 1 cup, sliced
BBQ Sauce: 1/2 cup
Cheddar cheese: 150 grams
Mozzarella cheese: 150 grams
Tomato Sauce: 1 cup, or enough to cover the pizza dough (recipe here)
Pizza Dough: 1 large (recipe here)
Salt and pepper

Directions:

1. Preheat oven to 400 degrees.

2. Thinly slice the yellow onion. In skillet heat the vegetable oil and sauté until onions are caramel colored, stirring often.

2. Roll out dough on a lightly floured surface. Transfer to the baking and bake until puffed and beginning to color 5-10 minutes.

3. Mix cooked chicken cubes with BBQ sauce until evenly coated.

3. Spread the pizza sauce over the pizza crust and top with mushrooms, peppers, onions and chicken.

4. Sprinkle mozzarella cheese, cheddar cheese, salt and pepper and bake for 15-20 minutes or until crust is golden and cheese has melted.

Marinated Chicken BBQ

Main Ingredients:

Chicken Thighs: 2 lb, boneless skinless
Lemon Juice: Juice of 4 medium
Saffron: 1/2 tsp
Water: 1/2 cup, boiling
Olive Oil: 4 tbsp
Bell Pepper: 1, chopped coarsely
Onion: 1, chopped coarsely
Parsley: 3 tbsp, chopped
Salt
Pepper


Directions:

1.Wash and cut each thigh into 2-3 pieces.

2. Add boiling water to saffron and set aside to cool down.

3. To prepare the marinate, blend saffron water, lemon juice and olive oil. Add salt and pepper to taste.

4. Mix chicken, onion, bell pepper and parsley in a large plastic sealable bag or container.

5. Pour the marinate into the bag and shake well. Seal and marinate overnight in refrigerator.

6. The next day, thread chicken onto skewers. Keep the marinate to brush the chicken while barbecuing.

7. Barbecue for about 5-10 minutes on each side, turning frequently.

Found on http://www.1001recipe.com

Cream Caramel

Main Ingredients:

Sugar: 1 cup
Milk: 2 cups
Whipping cream: 2 cups
Eggs: 8, large
Salt: 1/4 tsp
Vanilla extract or powder: 1 tsp
Vanilla bean (optional): 1/2, split lengthwise
Boiling water: as needed

Directions:

1. Put 1/2 cup of sugar in a 10-inch (25 cm) cake pan with 1+1/2 inch (4cm) side and place it on the stove top over medium-low heat. Holding the edge of the pan with a hot pad, tilt the pan from side to side as the sugar melts and caramelizes. When all the sugar has melted and become a golden brown liquid, remove the pan from the stove. Tip the pan so that the sides and bottom are evenly coated with the syrup. Set aside. (*)

2. Preheat the oven to 325 degrees F. In a saucepan over medium heat, combine the milk and cream. Scrape the seeds off the vanilla bean and put both the seeds and the pod into the saucepan. Heat until small bubbles appear along the edges of the pan; remove the pod (**). Meanwhile, in a bowl, beat the eggs until blended. Add the remaining 1/2 cup sugar, the salt, and the vanilla extract and beat until blended. Slowly pour the hot milk mixture into the egg mixture while stirring continuously. (***)

3. Place the caramel-lined cake pan in a shallow baking pan. Pour the custard into the cake pan, filling it to the rim. Pour water into the baking pan to reach halfway up the sides of the cake pan. Bake until a small, sharp knife inserted into the center comes out clean, 35-45 minutes (+). Remove from the oven and let cool to room temperature. (++)

4. To unmold, slide a knife along the inside edges of the pan. Invert a shallow serving plate on top of the custard. Holding the cake pan and plate firmly together, turn them over so the plate is on the bottom. Give the pan a shake and then lift it off. The custard should drop smoothly to the serving plate. Serve at room temperature or chilled.


(*) In my experience, it takes the sugar at least 4-5 minutes to get to the melting point. Therefore, you won't need to constantly hold the pan for the first 5 minutes or so. Just make sure to be close to the stove so that you can keep an eye on the sugar and tilt the pan a shake every minute or two. When you notice that the sugar is getting golden-brown and has started melting, it is time to tilt the pan frequently. Make sure to remove the pan from the stove top as soon as the sugar is completely melted to avoid burning it.

(**) Do not throw away the pod. Keep it for future use.

(***) It is very important to add the milk mixture gradually and stir constantly while adding the milk; otherwise you will get a cooked eggs mixture! Do not panic if you notice the strings of cooked egg in the mixture. Just keep stirring and make sure to pour the milk mixture slowly.

(+) Be careful not to cut the creme all the way to the bottom. Nothing will be wrong with your creme if you do so, except for a cut on the surface of the creme.)

(++) It is very important to let it cool completely before proceeding to the unmolding step. You may need to wait for few hours so plan ahead and make sure you have enough time for the cooling down process. The creme may not drop easily into the serving plate and you may get a cracked creme if you try to unmold it when it is still warm.

Spinach Quiche

Main Ingredients:

Chopped Spinach: 1 pack previously frozen* or 300g fresh
Mozzarella Cheese: 1 cup shredded
Parmesan Cheese: 1/4 cup shredded
Cheddar Cheese: 1/4 cup shredded
Egg: 4
Milk: 1/2 Cup
Whipping Cream: 1/2 cup
Onion: 1 medium chopped
Olive oil: 1 Tbsp
Butter: 1 Tbsp
Garlic: 1 clove minced
Sun Flower seeds: 1 Tbsp
Nutmeg: 1/4 Tsp
Salt and pepper


Directions:

1. Preheat oven to 325 F. Lightly grease a 9 inch pie or quiche pan.

2. In a frying pan, add the olive oil and butter and saute the onion and garlic until tender. Add spinach and saute for 10min.

3. In a bowl, whisk together eggs milk and whipping cream. Season with nutmeg, salt and pepper.

4. Add spinach, sunflower seeds, mozzarella and parmesan to the egg mixture. Mix well. Pour in the quiche pan.

5. Sprinkle with cheddar cheese.

6. Bake for 30 minutes or until knife inserted in center comes out clean. Let the quiche stand for 10 minutes to cool before cutting. This recipe can be served at room temperature.



* If using frozen spinach, place the frozen spinach in microwave safe bowl and cook until thawed. Drain as much of the liquid as you can before using.

Crepe

.

Main Ingredients:

Flour: 1 cup
Eggs: 2
Milk: 1 cup
Water: 1/2 cup
Butter: 1 tbsp, melted
Salt: a pinch
Fresh Raspberries: 1 cup
Sugar: 1 tbsp
Icing Sugar: optional


Directions:

1. Mix milk, eggs, flour, water, butter, and a pinch of alt. Process in a blender.

2. Cover and leave in the fridge for 1-2 hours.

3. Meanwhile, Into a saucepan add half a cup raspberry and 1 tbsp sugar. Cook on medium heat for 10 min or until the juice starts to come out.

4. Transfer the juice into a strainer and force it through the strainer. Let the juice cool down for 15 min.

5. Heat a lightly buttered non-stick skillet. Pour 1/4 cup crepe mixture into it and spread evenly. Cook for 1 minute on medium-high heat or until bubbles start to burst the crepe surface. Flip and cook for 30 more seconds. Repeat with the remaining batter.

6. Roll crepes and pour the raspberry sauce over them. Decorate with some fresh raspberries and icing sugar before serving.

found on http://www.1001recipe.com

Bruschetta

Main Ingredients:

Italian bread: 8 slices, 1 cm thickness
Romano tomatoes: 5-6 medium
Garlic: 1 clove
Olive oil: 2 tbsp
Balsamic vinegar: 1 tbsp
Sweet basil: 2 tbsp, chopped
Fresh mozzarella: 1-2 tbsp, shredded
Salt
Pepper


Directions:

1. Bring some water to boil and add tomatoes to it. Wait for about 20-30 second.

2. Strain the hot water and leave tomatoes in a bowl of ice-cold water for a couple of min.

3. Peel off tomato skins. Discard juice and seeds and dice tomatoes.

4. Add chopped basil, olive oil and balsamic vinegar to tomatoes. Season with salt and pepper. Leave to marinate for 10-15 min.

5. Meanwhile, grill bread slices for 1 min on each side and rub garlic on them.

6. Transfer bread slices into an oven plate and spoon over the tomato mixture. Sprinkle over with shredded mozzarella cheese.

7. Broil in 450 F preheated oven for 3 min until the cheese has melted completely.

found on http://www.1001recipe.com

Chocolate Banana Cake

Main Ingredients:

All-purpose flour: 1+3/4 cups
Granulated sugar: 1+ 1/2 cups
Cocoa powder: 3 /4 cup
Baking soda: 1+1/2 tsp
Salt: 1/2 teaspoon
Baking powder: 1+1/2 tsp
Eggs: 2 large (preferably room temperature)
Bananas: 3 ripe, mashed
Warm water: 1 cup
Milk: 1/2 cup
Vegetable oil: 1/2 cup (safflower or canola)
Vanilla: 1+1/2 teaspoon (extract or powder)


Chocolate Frosting Ingredients:
Semisweet or bittersweet chocolate: 8 ounces (227 grams) cut into small pieces (about 1+1/4 cups chocolate chips)
Whipping cream: 3/4 cup


Directions:

1. Grease and flour two 9-inch round pan. Or, cut two circles of parchment paper, the size of the pans, grease the pans, cover with parchment paper and grease again. Set aside.

2. Preheat oven to 350 degrees F.

3. In a large bowl, sift the flour, cocoa powder, baking soda, salt, and baking powder together, set aside. Whisk in the sugar.

4. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil and vanilla extract.

5. Add the wet ingredients (egg mixture) to the dry ingredients (flour mixture) and stir or whisk until just combined. To get the best result try stirring on the same direction using a spatula; do not overmix. The batter is going to be quite thin.

6. Pour the batter into the prepared pans. Bake for about 35 to 40 minutes or until a toothpick inserted in the middle comes out clean. Avoid opening the oven door in the first 30 minutes. Remove from the oven and let cool for about 10 minutes. Turn out onto a wire rack and cool completely.

7. After the cakes reached the room temperature, remove them from the pans. If you used parchment paper, take it off. If you can't take the cakes off the pans easily, try loosening the edges with a sharp knife.

8. To make the chocolate frosting: Place the chopped chocolate in a medium sized stainless steel or heatproof bowl. Set aside. Heat the cream in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Let the frosting cool for few minutes and then beat until soft and fluffy.

9 .Place one of the cakes in the serving dish and cover the top with 1/3 of the chocolate frosting. Place the other cake on top of the first one and cover the whole cake with the rest of the chocolate frosting. Decorate with whipped cream, your favourite frosting or slivered almonds if you wish.



*You can also make the cake in a rectangle pan of about5 9x13 inch size, cover it with chocolate frosting and cut it into squares for serving

found on http://www.1001recipe.com

Pizza Dough

.

Main Ingredients:

Flour: 3.75 cups
Yeast: 2 tbsp
Salt: 1 tsp
honey: 1 tbsp
Olive oil: 1-2 tbsp
Warm water: 1+1/2 cup

Directions:

1. If using bread machine, add all main ingredients in the order suggested by your bread machine manual and process to form the dough then skip to step 6. Otherwise start from step 2.

2. Dissolve yeast in 1/2 cup warm water and let it stand for 3 min.

3. Mix the flour and salt together.

4. Pour the yeast mixture, the rest of the water, honey and olive oil into the center of the flour and mix to dough.

5. Knead for 15 min or until dough becomes smooth and elastic.

6. Divide dough into 2 round pieces. Slightly sprinkle the baking sheet with flour and transfer rolls to it. Cover and leave them in a warm place for 1.5 hours or until doubled in bulk.

7. To make pizza, spread the dough into half a centimeter.

8. Add your toppings and bake in 400 F oven for 20 min.

Roast Chicken

Recipe By: Sara

Main Ingredients:

Whole Chicken : about 2 Kg (4-5 lb)
Butter: 3 tbsp ( room temperature)
Tomato: 1 large
Lemon : 1 large
Garlic: 3 cloves
Onion: 1 large
Rosemary : 1 tsp dried or 2 tsp fresh ( Thyme also works well)
Lemon Juice: 1/2 Cup
Salt and pepper to taste


Directions:

1. Clean the chicken and remove any extra from cavity of the chicken.

2. Slice the onion and mince the garlic.

3.Place the chicken in a big zip-top plastic bag and pour the onion, garlic and lemon juice and marinate in the fridge for at least 2 hours.

4. Remove the chicken, cut lemon and tomato in two wedges. Sprinkle salt inside the cavity and then stuff the lemon and tomato wedges inside the chicken cavity.

5. Slide fingers under skin of breast and upper part of legs, loosening skin. Spread butter and rosemary under skin on breast and upper leg meat. Tuck wings underneath bird.

6. Preheat the oven to 350F. Roast the chicken uncovered about an hour and half, until a thermometer inserted into chicken thigh reads 180F.

7. Remove cooked chicken and cover with foil and let rest for 10 minutes before serving.

Mango Cake

Main Ingredients:

All-purpose flour: 1+1/2 cups
Baking soda: 1/8 tsp
Salt: 1/4 tsp
Baking powder: 1/2 tsp
Butter: 1/2 cup
Sugar: 1+ 1/2 cups
Eggs: 3 (preferably room temperature)
Vanilla extract: 1/2 tsp (or equivalently, 1/2 tsp vanilla powder)
Whipping cream: 1/2 cup (or use milk for a healthier variation)
Mango: 3 ripe (mashed)*


Directions:

1. Grease and flour one 8 or 9 inch tube pan (you may also use a 9x5 inch loaf pan).

2. Preheat oven to 350 degrees F.

3. Sift the flour, baking soda, salt, and baking powder together, set aside.

4. In a large bowl, cream butter and sugar (beat on high speed for about 5 minutes). Mix in the eggs, one at time and beat well after each addition. Stir in the vanilla.

5. Gently mix in flour mixture in 3 additions alternately with the cream (or milk), starting and ending with the flour mixture (either use whisk or set the beater on low). Gently mix in the mashed mangoes.

6. Pour batter into the prepared pan. Bake in preheated oven for about an hour or until a toothpick inserted in the middle comes out clean. Do not open oven door in the first 40 minutes. Let cool in pan for 10 minutes. Turn out onto a wire rack and cool completely.



*You can replace mangoes with bananas or use a mixture of both. I usually use 2 ripe mangoes and 1 ripe banana.

Three Berry Smoothie

Main Ingredients:

Frozen Strawberries: 1/2 cup
Frozen Blueberries: 1/2 cup
Frozen Raspberries: 1/2 cup
Fresh Raspberries: 1/2 cup
Milk: 1.5 cups
Whipping Cream: 3 tbsp (optional)
Sugar: 3 tbsp


Directions:

1. Place frozen strawberries, half a cup milk and 1 tbsp sugar in a blender or food processor and process for 1 minute, until smooth and creamy.

2. Pour the first layer into chilled tall glasses.

3. Place frozen blueberries, half a cup milk and 1 tbsp sugar in the blender and process.

4. Pour the second layer into glasses.

5. Place frozen raspberries, half a cup milk and 1 tbsp sugar in the blender and process.

6. Pour the third layer into glasses.

7. Decorate the glasses with fresh raspberries and serve immediately.

French Toasts

Main Ingredients:

Eggs: 1 large
Milk: 1/4 cup
Bread: 4 thick slices
Honey: 2 tbsp ( warm in microwave for better spreading)
Butter: 1 tbsp
Vegetable Oil: 1 tbsp
Baking Powder: 1/2 tsp
Vanilla Powder: 1/4 tsp
Salt: 1/4 tsp


Directions:

1. In a medium bowl, whisk together eggs, milk, salt, baking powder, and vanilla powder.

2. Heat oil and butter in a large skillet over medium heat.

3. Soak bread slices in the egg mixer until saturated. Fry bread slices on both sides until golden brown.

4. Serve the French toast with drizzled honey and fruits.

Brownie Waffles

You can serve it whole with a scoop of soy ice cream or just dusted with powdered sugar. you could also break it up into quarters and serve them like brownies. Combine the tofu, oil, vanilla, brown sugar and soy milk in a blender and process until smooth and creamy. The tofu acts as the egg replacer in this recipe. In a large bowl sift together the remaining dry ingredients. sifting helps break up any chunks in the dry ingredients, resulting in a batter with a smoother consistency. Combine the wet and dry ingredients to form a thick batter - which almost resembles the texture of pudding. Heat up your waffle iron to somewhere between medium and high heat. spray generously with a non-stick cooking spray to ensure the waffle can pop right out when it's done. Spoon the batter onto the hot waffle iron so that it just covers one side. for an iron this size that is a fourth of the batter. Cook for 6-8 minutes or until it is firm and you are able to lift it out.

Main Ingredients:

Silken Tofu: Half a block
Vegetable oil: 1/4 cup
Vanilla extract: 1 tsp
Brown sugar: 1 cup
Soy milk: 1/3 cup
Flour: 1 cup
Cocoa powder: 1/3 cup
Baking soda: 1/2 tsp
Salt: 1/2 tsp


Directions:

1. Combine the tofu, oil, vanilla, brown sugar and soy milk in a blender and process until smooth and creamy. The tofu acts as the egg replacer in this recipe.

2. In a large bowl sift together the remaining dry ingredients. sifting helps break up any chunks in the dry ingredients, resulting in a batter with a smoother consistency.

3. Combine the wet and dry ingredients to form a thick batter - which almost resembles the texture of pudding.

4. Heat up your waffle iron to somewhere between medium and high heat. spray generously with a non-stick cooking spray to ensure the waffle can pop right out when it's done.

5. Spoon the batter onto the hot waffle iron so that it just covers one side. for an iron this size that is a fourth of the batter.

6. Cook for 6-8 minutes or until it is firm and you are able to lift it out.

This recipe was originally published in Sweet beet and green bean's blog

Spaghetti with Meat and Tomato Sauce

Main Ingredients:

Spaghetti: 1 lb (500 gr)
Water: 6 quarts (6 liters)
Salt: 2 tbsp


Sauce Ingredients:

Ground beef: 1/2 lb (250 gr)
Garlic: 2 cloves, minced
Olive oil: 2 tbsp
Fresh basil: 2 tbsp, chopped
Tomato paste: 1-2 tbsp
Tomato puree: 3 cups
Salt and Pepper to taste


Directions:

1. To make the sauce, heat a large frying pan on medium-high heat. Add the olive oil to the pan and wait for the oil to heat up. Lower the temperature to medium.

2. Add minced garlic to the pan and fry for 30 seconds or until softened. Add ground beef and saute for 5 minutes or until no longer pink.

3. Add tomato paste and mix well. Continue cooking for 1-2 more minutes.

4. Add tomato puree and simmer until reduced by half. Stir occasionally. Season with salt and pepper. Leave on low heat.

5. In the meantime, pour water and salt into a large pot. Water should taste a bit salty but not too much. Bring it to a rapid boil.

6. Add spaghetti and cook al dente. Al dente means that the pasta has cooked through but still has a bit of bite.

7. Keep one cup of the pasta water. Drain the pasta. Do not rinse the pasta or the sauce won't stick to it.

8. Increase the heat under the sauce to medium. Add some of the reserved pasta water if needed and stir well.

9. Add the chopped basil to the sauce and stir well. Add pasta to the sauce and mix well.

10. Serve in pre-warmed plates. Top with grated Parmesan cheese.

Warm blueberry muffins

Ingredients
Makes 12. Takes 45 mins.

When you don’t feel like the whole palaver of pudding but still crave a little sweet, cakey thing, these fragrant blueberry muffins are just the ticket, served warm from the oven. Cutting the blueberries in half helps the purple juices bleed through the cake.

200g blueberries
200g plain flour
2tsp baking powder
125g caster sugar
175ml milk or buttermilk
2 eggs
150ml vegetable oil

Heat the oven to 180C/Gas mark 4. Lightly oil the muffin tin moulds. Cut the berries in half.

Sift the flour and baking powder into the sugar. In a separate bowl, whisk the milk, egg and oil together until smooth.

Make a well in the centre of the flour mixture, and quickly, lightly, beat in the liquid mixture. Fold in the berries and spoon the batter into the muffin moulds.

Bake for 25 minutes or until risen and golden, and cool on a wire rack. Serve while still warm, or eat the same day

How to cook the perfect steak

Cooking the perfect steak can be a challenge, even for top chefs That’s because smaller cuts of meat can dry out easily or cook too quickly so they become dry, tough or leathery. We recommend using a heavy frying pan or griddle (ridged pan) rather than an electric grill as you can control the temperature more easily.

CHEF’S TIP: Rump comprises of several muscles, all of which are frequently used, giving it a firmer texture, and more of a juicy "bite" than a soft-textured steak such as fillet. It also has fine marbling, which ensures it is full of flavour.

These Pavé Rump Steaks are cut across the grain to approximately 50-60 mm (2-2¼ inches) thick. The term pavé refers to the shape, which is rectangular or square.

Due to the thickness of these steaks, they require a slightly longer cooking time than that given in our ‘Steak Cooking Guide’, which is why we’ve included this separate guide.

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BACKGROUND

• Chef Bruce Poole cooks delicious spring lamb

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• Prime Peover Beef Fillet

RELATED LINKS

• How to choose a steak

Step 1 – Prepare the steaks

• Allow to come to room temperature (for about 20 minutes).

• If bought from mail order, defrost overnight in a refrigerator, in original packaging and pat dry.

Step 2 – Preheat your pan

• Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the outside will burn before the inside is done, too cold, and your steaks will be tough).

• Brush the steaks with oil (to avoid using too much), or pour a little oil into the pan, and season if desired. (Canola or groundnut oil is best, but olive oil is fine too.)

• When you place the steaks in the pan, a "sizzle" will tell you if it’s hot enough.

Step 3 – Cook to your liking

• For a medium steak: Cook on one side without touching for 3-4 minutes, then reduce to a medium heat and cook for another 2-3 minutes.

• Gently turn the steak over with a pair of tongs (don’t pierce it, or the juices will escape), and cook for a further 6 minutes. (You can vary the times here if you prefer a rare or well-done steak.)

• To test for doneness, press the steak gently with the tip of your finger. Rare should be soft and supple, well done firm, and medium in between.

Step 4 – Rest your steaks

• Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.

• Remove from the pan, place on a rack and cover with foil and leave in a warm place for up to 10 minutes. Remember it is always better to over-rest your steaks than to under-rest them. Resting helps the meat to achieve the full flavour and tenderness.

Step 5 – Serve your steaks

• Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat.

• Serve your steaks on hot dinner plates, and enjoy.

Please contact headchef@donaldrussell.co.uk or call 01467 629666 for further information.

Guide to steak cooking times

The times given here are a guide only and refer to a steak that is approximately 2.5cm or 1" thick. Thicker steaks may require a longer cooking time, and vice versa for thinner steaks.

Rare: 1-2 minutes per side - rest for 6-8 minutes

Medium rare: 2-2.5 minutes per side - rest for 5 minutes

Medium: 3 minutes per side - rest for 4 minutes

Well done: 4.5 minutes per side - rest for 1 minute

Test your cooking skills with the award winning pave rump steaks from Donald Russell today. Click here to purchase.

Banana bread

This cake-like banana bread will stay moist for days. Serve thickly sliced with a dusting of icing sugar, or wrap in foil and warm gently in the oven before slicing and serving with fresh banana for weekend breakfast

Ingredients
Feeds 6. Takes 1 hour 20 mins.


125g butter
175g unrefined soft brown sugar, eg, light muscovado
2 eggs
280g plain flour
1tsp bicarbonate of soda
Pinch of salt
125ml milk
3 medium ripe bananas, mashed
1tsp vanilla extract
75g walnuts, chopped

Heat oven to 180C/Gas mark 4. Lightly oil a 25cm x 11cm (10in x 4½in) loaf tin.

Cream butter and sugar together in a food processor or with electric beaters, until smooth. Add one egg and beat well, add the second and continue to beat well. Sift in half the flour with the bicarbonate of soda and salt, and mix well. Mix in the milk, then the remaining flour.

Mash the bananas and then fold them in to the mixture with the vanilla extract and walnuts. Then tip the mixture into the loaf tin and level the top with a spatula.

Bake for around one hour until a skewer inserted in the middle comes out clean and not sticky. Cover the top with foil if it starts to brown too quickly.

Allow to cool in the tin for at least 20 minutes before turning out. To serve, cut into thick slices and serve warm or at room temperature.

Fondant potatoes

Serves 4-6

2kg potatoes
50g butter
400ml chicken or vegetable stock
Sprig of thyme
Freshly ground pepper and salt

1 Peel and cut the potatoes into even-sized shapes, about 4cm long by 2.5cm wide. There’s no need to turn them like we do in the restaurants.
2 In a large frying pan, melt the butter over a low heat, add the potatoes and cook slowly, shaking the pan and stirring regularly until they are a golden brown all over. This will take 15-20 minutes.
3 Add 200ml of the stock and remove from the heat. Allow to cool and then keep in the fridge until the next day.

Five-spice butternut soup

The simplest of soups, but one that offers duvet-like comfort. I like to think of it as the cream of tomato of the squash world

Serves 4

1 medium butternut squash (900g-1kg), peeled and chopped

3-4 decent cloves of garlic, peeled but whole

2 tsp Chinese five-spice powder

1 tbsp caster sugar

500ml chicken stock

50ml double cream

Put the squash and garlic in a large saucepan with the five-spice, sugar and stock. Bring to the boil, then simmer for 20 minutes until soft. Pour into a liquidiser or blitz with a stick blender, then stir in the cream. Ladle into bowls and sprinkle with a pinch of five-spice before serving.

Chicken Dumplings – Easy Recipe

Ingredients
4 ounces (1 stick) plus 4 teaspoons butter in all
1 large onion
2 stalks celery
2 carrots, peeled and cut into bite size pieces
1 whole roasting hen (or fryer chicken)
Salt and pepper to taste
1 1/2 cups all purpose flour
1/4 cup ice water
1 tablespoon corn starch
4 ounces frozen green peas
Green onions, chopped for garnish

Directions
1.Trim the chicken to remove any excess skin flaps and the part that crossed over the fence last (that’s what my mother called the stub left from the tail). Rinse the bird thoroughly with cold running water. Let it sit in the sink and drain while you complete the next step.

2.Put the stick of butter in a pot big enough to accommodate the chicken over medium heat. After the butter has melted add the onion, celery and carrots. Cook, stirring occasionally, for three to five minutes or until the onion turns translucent.

3.Sprinkle the chicken with salt and pepper and add it to the pot. Add enough water to cover the chicken by an inch or two and raise the heat to medium high. Scrape the bottom of the pot to loosen any particles from the vegetables that may be stuck there.

4.When the water starts to boil cover the pot and lower the heat to one mark below medium. Let it cook for about 30 minutes. Check it periodically to make sure the chicken does not stick and burn at the bottom of the pot. When the chicken pulls back from the bone remove it from the pot and let it cool enough to be handled.

5.In a small container mix the corn starch with just enough cold water to liquefy the powder. Pour this slurry into the chicken pot, stirring constantly. Repeat this step if you like a thicker broth.

6.While the chicken is cooling put the flour in a mixing bowl and add the remaining butter. Using a pastry blender or a fork, cut in the butter until the flour is the consistency of coarse cornmeal.

7.Add half the ice water and mix the dough with your hands, adding more water as necessary, until the dough readily forms a solid ball. Roll it out on a floured surface until it is about 1/4 inch thick. Cut the dough into strips that are about half an inch wide.

8.When the chicken is cool enough to handle, separate it into pieces. Remove the skin and pull the meat from the bone breaking it up into irregular size pieces. Collect the meat up into a bowl and when you have it all; transfer it back into the pot. Raise the heat back up to medium high and wait until the broth comes to the boil.

9.Take one dough strip at a time and pinch off about half an inch lengths and drop them into the boiling water. Irregular lengths and widths are fine as long as the dumplings aren’t too big. The dough pieces will expand a little in the hot water.

10.Lower the heat back down to one mark below medium. Add the green peas while trying not to disturb the dumplings any more than necessary. Cover the pot and let it cook, without stirring, for 10 minutes.

11.Ladle into individual bowls and garnish with green onion.

12.Note: If you cook a lot you can use the chicken bones to make stock. If you don’t and you have dogs or cats tell them Christmas has arrived early. If that is not an option for you and they have no further value to you then discard them.

Seer Fish Fry

Ingredients
2 - 6 ounce seer fish fillets
For paste:
2 tablespoon red chili powder
2 tablespoon coriander powder
1/2 tablespoon turmeric powder
1 tablespoon ground pepper
1 tablespoon ginger paste
1 tablespoon garlic paste
Juice of 2 big lemons
1/2 teaspoon tamarind pulp
Salt to taste
For cooking:
3 tablespoons oil
Semolina for coating
1 egg yolk, whipped

Directions
1.Clean the fish and set aside.

2.Mix and mash the paste ingredients with the bottom of a spoon to make a fine paste.

3.Rub the paste on both sides of the fish. Let the fish marinate in the refrigerator for an hour.

4.Before pan frying in the oil, roll the fish in semolina and then dip it in the egg yolk. Cook until golden brown.

5.Serve hot with lemon wedges

Southern Fried Chicken

Ingredients
Oil for frying (peanut oil recommended)
1 broiler/fryer chicken (2 1/2 to 3 pound), cut into pieces
2 eggs
1/4 cup water
1/2 cup liquid flavorings (hot sauce, worcestershire, soy sauce, etc) vary the amount according to your taste
Salt & fresh ground black pepper to taste
2 cups flour, seasoned with your own “secret blend” of spices (garlic powder, onion powder, etc.) or plain flour works just fine


Directions
1.Start your oil heating while you go through the other steps. If you are using a deep fryer, fill it according to the manufacturer’s instructions. If you are cooking the chicken on your stove top then get a deep pot and fill it 1/3 full with oil. Turn the burner to medium high (6 on a scale of 10) and heat the oil to approximately 350 degrees F.

2.Wash the chicken thoroughly and then pat dry with paper towels. Keep it in the refrigerator until you are ready to start cooking.

3.In a bowl mix the water and eggs (if you are going to use hot sauce or any other liquid flavoring add it at this stage). Whip the mixture with a fork until thoroughly combined. This then becomes an egg wash.

4.Sprinkle the chicken pieces with salt and pepper then dip them in the egg wash and coat them completely in the flour. If you want a thicker crust on the chicken, dip the pieces in the flour first, then the egg wash and then the flour again (this will, of course, require more flour).

5.Place chicken pieces in hot oil. Cover and fry until crisp and golden, approximately 15 minutes. Sprinkle lightly with salt while the pieces drain on paper towels.

Banana Bread Recipe

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg
1 cup mashed bananas (3 medium)
3/4 cup sugar
1/4 cup cooking oil
1 teaspoon finely shredded lemon peel (optional)
1/2 cup chopped walnuts or pecans

Directions
1.Grease the bottom and 1/2 inch up the sides of an 8 x 4 x 2 inch loaf pan; set aside.

2.In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, and 1/8 teaspoon salt. Make a well in the center of dry mixture; set aside.

3.In another bowl combine the egg, bananas, sugar, cooking oil, and, if desired, lemon peel. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). Fold in nuts.

4.Spoon batter into the prepared pan. Bake in a 350 degrees F oven for 50 to 55 minutes or till a wooden toothpick inserted near center comes out clean.

5.Cool in pan on a wire rack for 10 minutes. Remove loaf from pan; cool on rack. Wrap and store overnight before slicing.