recipes and cooking

Chicken and rocket pita pockets

2014-12-29T11:38:00.006-08:00

Ingredients

White bean and chicken chilli

2014-12-29T11:37:00.002-08:00

Ingredients

Chicken, chilli, and cheese quesadillas

2014-12-29T11:36:00.002-08:00

Ingredients

Method

Chicken, chilli, and cheese quesadillas

1) Lay 6 tortillas on the work surface, and divide the cheese, jalapenos, and chicken among the tortillas. (Its best to leave about a 2-cm border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small pan. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.

2) While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.

3) Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

Shellfish and chicken paella with saffron rice, chorizo and green peas

2014-12-29T11:35:00.002-08:00

Ingredients

120ml lemon aioli, recipe follows

Method

Shellfish and chicken paella with saffron rice, chorizo and green peas

For the lemon aoili:
1) Place the garlic, 1/2 tsp salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth.

2) Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper, to taste. Refrigerate until ready to use.

For the paella:
1) Preheat the oven to 190C/Gas 5. Place the tomatoes in a small baking dish and drizzle with the honey, 2 tbsp of the olive oil, and salt and pepper, and roast until soft. Set aside.

2) Bring the chicken stock to a simmer in a medium saucepan and add a large pinch of saffron. Transfer about 120ml of the stock to another saucepan, add the clams, and bring to a simmer. Cover and cook just until the clams open; remove the clams from the liquid and set aside, reserving the liquid.

3) Heat 3 tbsp of the olive oil in a very large frying pan or paella pan over a medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo, onion and garlic and saute until the chorizo has browned and the onions are translucent.

4) Add the rice, about 1.8L of the chicken stock, the reserved clam liquid, and any juices from the chicken and bring to a simmer. Nestle the chicken in the rice and cook, uncovered, until the rice is quite al dente, about 15 mins. Adjust the heat as necessary to maintain a gentle simmer; the rice on the bottom of the pan should form a dark brown crispy crust by the end of the cooking time. If the stock is disappearing too quickly, just add a bit more of the remaining stock.

5) Add the mussels, prawn, octopus, squid and/or cuttlefish, and the peas. Cook until the prawns are pink and the mussels open. Add the lobster, clams and roasted tomatoes and heat briefly. At this point, you should still be able to see liquid bubbling gently; it will settle when you turn off the heat. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Basil chicken hash

2014-12-29T11:28:00.004-08:00

Ingredients

Directions

Basil chicken hash

1) Preheat the oven to 180C/Gas 4.

2) Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 mins, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.

3) Melt 60g of the butter in a large saute pan. Add the potatoes and onions, 1 tsp salt and 1/2 tsp pepper and saute over medium heat for about 10 mins, until evenly browned and cooked through.

4) In a separate saute pan, melt the remaining 30g of butter. Add the red peppers, garlic, thyme, paprika, tomato puree, 1 tsp salt and 1/2 tsp pepper and saute over medium heat for about 5 mins, until the edges of the peppers are seared.

5) Add the chicken and the pepper mixture to the potatoes and heat through. Add the spring onions and parsley, toss together and place on a serving platter.

Slow-Cooker Barbecued Ribs

2014-12-27T10:51:00.002-08:00

Ingredients

3 1/2: pounds pork loin back ribs

1/4: cup packed brown sugar

1: teaspoon salt

1/2: teaspoon pepper

3: tablespoons liquid smoke

2: garlic cloves, chopped

1: medium onion, sliced

1/2: cup cola

1 1/2: cups barbecue sauce

Slow-Cooker Korean Beef Stew

2014-12-27T10:41:00.002-08:00

Ingredient

2 lb beef stew meat, cut into 1-inch pieces

1

bag (16 oz) ready-to-eat baby-cut carrots

6

green onions, cut into 1-inch pieces

2

cloves garlic, chopped

1/2

cup tomato juice

1/4

cup soy sauce

3

tablespoons sugar

2

tablespoons sesame or vegetable oil

1/4

teaspoon pepper

2

teaspoons cornstarch

4

teaspoons cold water

3

cups hot cooked rice

Directions

Slow-Cooker Beef Bourguignon

2014-12-27T10:18:00.001-08:00

Cooking the beef in the slow cooker yields tender meat that is packed with flavor! Make it a meal by serving this stew with Betty Crocker™ mashed potatoes.

Ingredients

1: tablespoon vegetable or canola oil

2 1/2: lb beef chuck roast, cut into 1-inch cubes

1/2: teaspoon salt

1/4: teaspoon black pepper

1: lb large carrots, peeled and cut into 1-inch pieces

1: medium yellow onion, cut into large pieces

2: cloves garlic, finely chopped

1: bottle (750 ml) good-quality dry red wine (such as Pinot Noir)

2: cups Progresso™ beef flavored broth (from 32-oz carton)

1: teaspooon chopped fresh thyme

6: slices bacon, crisply cooked and crumbled

: Fresh thyme leaves, if desired; Directions; In 7-quart Dutch oven or stockpot, heat oil over high heat. Pat beef dry with paper towels, and season with salt and pepper. Place beef in Dutch oven, working in batches if necessary as to not overcrowd Dutch oven, and cook 4 to 6 minutes, searing all sides of beef. Transfer to plate.; Add carrots and onion to Dutch oven, and cook 3 to 5 minutes or until onions and carrots are lightly browned and slightly tender, scraping brown bits up from bottom as they cook. Add garlic, and cook 1 minute longer, stirring frequently. Add wine, beef broth and thyme to Dutch oven, and stir until well combined.; Place broth mixture in 5- to 6-quart slow cooker; add beef and bacon to slow cooker. Cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Spoon into bowls to serve. Garnish with fresh thyme sprigs, if desired.; Freezer Directions: Make as directed through step 2. Place beef and bacon in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place broth mixture in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place bags flat to freeze. When ready to cook, thaw bags overnight in refrigerator. Place in 5- to 6-quart slow cooker; cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Garnish with fresh thyme.