Ingredients :-

• 1 tablespoon olive oil
• 375 g (12 oz) paella ( or risotto rice )
• 4 small rabbit portions
• 1 tablespoon paprika
• 2 Spanish onions, chopped
• 500 g (1 lb) boneless and skinless chicken breasts
• 4 garlic cloves, chopped
• 3 extra large sun-ripened tomatoes ( skinned, de-seeded and chopped )
• large pinch of saffron threads, finely crushed
• 150 g (5 oz) green beans ( cut into short lengths )
• 125 g (4 oz) broad beans
• 1.8 litres (3 pints) boiling Chicken Stock
• 1 rosemary sprig
• salt and pepper

Serving Information:-

• Serve for 4 pax ( suitable for small size family )
• Preparation time: about 30 minutes.
• Cooking time: about 45 minutes.

Dietary Information :-

• kcal 629
• kJ 2656
• protein 32 g
• fat 15 g
• CHO 98 g

Meal Preparation Process

1. Heat the oil in a 40 cm (16 inch)  paella pan or 4.2 litre (7 pint) wide shallow casserole.
2. Add the chicken and rabbit and cook until lightly browned.
3. Stir in the onion and garlic and fry for 5 minutes, then add the paprika and then the rice.
4. Stir for 2-3 minutes, then stir in the tomatoes with all but 2 tablespoons of the stock, the rosemary and salt and pepper.
5. Dissolve the saffron in the remaining stock, add to the paella and let it boil for 8-10 minutes without stirring.
6. Scatter the green beans and broad beans over the paella ( do not stir ).
7. Gradually turn down the heat and leave to simmer for about 8-10 minutes until the rice is tender and all the liquid absorbed.
8. Cover the paella with a heavy cloth, remove from the heat and leave to stand for 5-10 minutes before serving.

• juice of 2 limes
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 500 g ( 1 lb ) mixed seafood (uncooked prawns, fresh tuna, scallops)
• few chopped coriander leaves ( to garnish )
• salt and pepper
• plain boiled rice, to serve

Chilli Butter:

• 2 hot chillies, chopped (preferably jalapeno)
• 50 g (2 oz) butter ( to softened )

Serving Information:-

• Serve for 4 pax
• Preparation time: about 20 minutes.
• Cooking time: about 5 minutes.

Dietary Information :-

• kcal 227
• kJ 946
• protein 26 g
• fat 12 g
• CHO 3 g

Meal Preparation Processes

1. To make the marinade, put the lime juice, olive oil and garlic into a large bowl with salt and pepper and mix thoroughly.
2. Put the prepared seafood into the marinade (cut the scallops in half if they are very large) and stir gently until completely coated.
3. Cover and refrigerate for at least 1 hour. Chefs in some restaurants may leave it even longer. Simply adjust to suit your taste.
4. Remove the seafood from the marinade and thread on to wooden or metal skewers.
5. Place the skewers on the rack of a grill pan and brush with the remaining marinade.
6. Grill for about 5 minutes, turning occasionally, until cooked and tender.
7. Baste with more marinade if liked.
8. To make the chilli butter, blend the softened butter with the chopped chillies until they are thoroughly mixed.
9. To serve, arrange the seafood brochettes with a bed of rice and put a pat of chilli butter on top of each one.
10. Scatter with chopped coriander.

Note :

• Take care when cooking chillies, as it’s most fiery variety of pepper.
• Remove them if you prefer seeds, since they are the hottest part.

Ingredients :-

• 4 heads chicory
• 25 g ( 1 oz or 2 tablespoon ) butter
• 50 g ( 2 oz ) Emmenthal or Cheddar cheese, sliced
• 250 m1/8 lI oz/1 cup vegetable stock ( or chicken stock )
• 4 slices Parma ham
• 75 g ( 3 oz or 6 tablespoon ) mascarpone cheese
• salt and freshly ground black pepper

Serving Information:-

• Serve for 4pax

Preparation Processes

1. Preheat the oven to 180°C ( 350°F/ Gas 4 ).
2. Grease an ovenproof dish.
3. Trim the heads of chicory and remove the central cores.
4. Melt the butter in a large saucepan and gently saute the chicory over a moderate heat for 4-5 minutes, turning occasionally, until the outer leaves begin to turn transparent.
5. Add the stock and a little seasoning, bring to the boil and then cover and simmer gently for 5-6 minutes until the chicory is almost tender.
6. Remove the chicory using a slotted spoon.
7. Lay out the Parma ham slices and place one piece of chicory on each of the slices.
8. Roll up and place, side by side, in a single layer in the prepared dish.
9. Simmer the stock until it is reduced by about half and then remove from the heat.
10. Stir in the mascarpone and pour the sauce over the chicory.
11. Lay the slices of Emmenthal or Cheddar over the top and bake for about 15 minutes until the top is golden and the sauce is bubbling.
12. Serve while HOT !

Ingredients :-

• 12 garlic cloves, unpeeled
• 60 ml ( 4 tbsp ) extra virgin olive oil
• 450 g ( 1 lb ) baby spinach leaves
• freshly ground black pepper
• 50 g ( 2 oz or half cup ) pine nuts. lightly toasted juice of 1/2  lemon
• salt

Serving Information:-

• Serve for 4 pax

Salad Preparation Processes

1. Preheat the oven to 190°C ( 375°F ).
2. Place the garlic in a small roasting tin, toss in 30 ml ( 2 tbsp ) of the olive oil and bake for about 15 minutes until the garlic cloves are slightly charred around the edges.
3. While it is still warm, tip the garlic into a salad bowl.
4. Add the spinach, pine nuts, lemon juice, remaining olive oil and a little salt.
5. Toss well and add black pepper to taste.
6. Serve immediately, inviting guests to squeeze the softened garlic puree out of the skin to eat.

Tips

• If spinach is to be served raw in a salad, the leaves need to be young and tender.
• Wash them well, drain and pat dry with kitchen paper.

Ingredients :-

• 125 g (4 oz) smoked streaky bacon rashers ( rinded and cut into strips )
• 15 g (1 oz) butter
• 300 ml CA pint) dry white wine
• 6 large skinless chicken breasts
• 1 tablespoon plain flour
• 75 ml (3 fl oz) half-fat crème fraiche ( plus extra to serve )
• 175 g (6 oz) oyster mushrooms, thinly sliced ( plus extra to garnish )
• 1 garlic clove ( crushed )
• 1/2 teaspoon chopped rosemary
• rosemary sprigs ( to garnish )
• salt and pepper

Serving Information:-

• Serve for 6 pax
• Preparation time: about 20 minutes.
• Cooking time: about 40 minutes.

Dietary Information :-

• kcal 310
• kJ 1296
• protein 33 g
• fat 15 g
• CHO 4 g

Meal Preparation Processes

1. Fry the strips of bacon gently in a large flameproof casserole, stirring, for about 5 minutes until the fat runs.
2. Add the butter and, when it has melted, add the chicken and sauté over a moderate heat for about 5 minutes until golden on all sides.
3. Sprinkle in the flour and turn the chicken to cover all over.
4. Gradually stir in the wine and bring to the boil, stirring.
5. Add the mushrooms, garlic, crème fraiche, rosemary and plenty of pepper.
6. Stir well, then cover the casserole and simmer gently for 25 minutes or until the chicken is tender when pierced with a skewer or fork ( remember turning and basting it frequently ).
7. Taste the sauce for seasoning.

*Serve each chicken breast sliced and garnished with a sprig of rosemary, an oyster mushroom and some creme fraiche. You’ll simply love the meal !

Ingredients :-

• 375 g (12 oz) broccoli florets
• 375 g (12 oz) pasta shells
• 25 g (1 oz) pine nuts
• 1 tablespoon olive oil
• 2 garlic cloves, sliced
• 50 g (2 oz) lean bacon, diced
• salt and pepper
• freshly grated Pecorino cheese ( to serve )

Serving Information:-

• Serve for 4 pax
• Preparation time: about 10 minutes.
• Cooking time: about 15 minutes.

Dietary Information :-

• kcal 438
• kJ 1850
• protein 19 g
• fat 11 g
• CHO 71 g

Pasta Preparation Process

1. Cook the broccoli in boiling water for 7-8 minutes, until just tender.
2. Drain, refresh under cold running water, then drain again.
3. Cook the pasta in plenty of lightly salted boiling water until just tender ( or according to packet instructions ).
4. Meanwhile, heat the oil in a frying pan, add the bacon and cook, stirring occasionally, until it is lightly browned, adding the garlic towards the end.
5. Add the nuts and heat until lightly toasted.
6. Stir in the broccoli.
7. Drain the pasta, tip into a warmed serving bowl and pour the broccoli mixture over it.
8. Season with salt and pepper.
9. Toss quickly and serve with grated Pecorino cheese.

Ingredients :-

• 2 tablespoons soured cream
• 1 teaspoon tomato purée
• 125-175 g (4-6 oz) smoked salmon
• mixed salad leaves ( to garnish )
• cayenne pepper ( for dusting pepper )

Choux Pastry :-

• 25 g (1 oz) plain flour
• 50 g (2 oz) butter
• 150 ml ( 1/4 pint) water
• 2 eggs ( beaten )
• 25 g (1 oz) wholemeal flour
• 1/4  teaspoon cayenne pepper

Serving Information:-

• Serve for 18 pax ( just nice for guests ! )
• Preparation time: about 20 minutes.
• Cooking time: about 25 minutes.

Dietary Information ( per puff ) :-

• kcal 54
• kJ 223
• protein 3 g
• fat 4 g
• CHO 2 g

Puffs Preparation Process

1. First make the choux pastry.

• Put the butter and water in a saucepan and bring to the boil.
• Remove from the heat and immediately beat in the plain and wholemeal flours and cayenne pepper until the dough leaves the side of the pan.
• Let the mixture cool slightly, then gradually beat in the eggs ( a little at a time ), until the dough mixture is thoroughly blended.

1. Place teaspoonfuls of the dough  on a lightly greased baking sheet, or alternatively pipe the dough, and bake in a preheated oven, with temperature of 200°C (400°F), for about 20 minutes until well risen and firm to touch.
2. Transfer the choux puffs to a wire rack to cool and split them open ( this is to allow the steam to escape ).
3. Meanwhile, combine the soured cream and tomato puree to make a dressing ( Season and to taste with pepper ).
4. Cut the smoked salmon into small strips.
5. Fill each puff with a little dressing, and top with some of the fish.
6. Serve with a dusting of cayenne and garnish with mixed salad leaves.

Enjoy your tea time break !

Ingredients :-

• 3 yellow peppers, cored and deseeded
• 50 g (2 oz) butter or margarine
• 1 small onion ( chopped )
• 1.2 litres (2 pints) Vegetable Stock
• 1 tablespoon chopped coriander leaves
• 1 teaspoon mild curry powder
• 1/4 teaspoon turmeric
• 300 g (10 oz) potatoes ( chopped )
• salt

Serving Information:-

• Serve for 8 pax
• Preparation time: about 15~20 minutes.
• Cooking time: about 55 minutes.

Dietary Information :-

• kcal 90
• kJ 376
• protein 2 g
• fat 5 g
• CHO 10 g

Soup Preparation Process

1. Chop one pepper finely and put it into a small saucepan.
2. Roughly chop the remaining peppers.
3. Melt 25 g (1 oz) of the butter or margarine in another saucepan and cook the onion and roughly chopped peppers for 5 minutes ( stirring frequently ).
4. Stir in the stock, curry powder, turmeric and coriander, then add the potatoes.
5. Bring to the boil, then lower the heat and simmer, partially covered, for 40-45 minutes ( or until the vegetables are soft ).
6. Melt the remaining butter with the finely chopped pepper in the small pan.
7. Cook over a gentle heat until the pepper is very soft.  ( Reserve for the garnish ).
8. Puree the onion, pepper and J potato mixture in batches in a food processor ( or blender ) until very smooth.
9. Return to a clean saucepan and reheat gently.
10. Serve the soup in warmed soup plates or bowls, garnished with some little of sautéed chopped pepper.