Ingredients
- 0.33 cup sugar free apricot jam
- 1 tbsp sweetener
- 0.25 tsp ground cloves
- 0.50 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tbsp spice paprika
- 1 tbsp chilli powder
- 2500 gr. ham shank
Preparation instructions
1. Prepare the grill for indirect heat. Place a disposable
aluminium drip pan in centre of bottom grate or floor of grill. For a
closed gas grill, heat on high for 10 to 15 minutes, then turn off heat
source directly under pan, leaving the other one or two burners on.
Adjust heat to register between 190 Celsius and 220 Celsius on an oven
thermometer. For a charcoal grill, build two equal piles of briquettes
on either side of drip pan. Burn coals about 25 minutes, until they are
covered with gray ash. 2. Place ham onto grill and close lid. Grill 45
minutes. Turn ham over (adding more briquettes if necessary), and grill
45 to 60 minutes more, until an instant-read thermometer inserted in
centre of ham (away from bone) registers 140F. 3. Combine chili powder,
paprika, cumin, cinnamon, cloves and sugar substitute in a cup. Score
top and sides of ham with a sharp knife in a crisscross pattern.
Sprinkle rub over all sides. 4. Place ham on prepared grill over pan.
Spoon or brush jam over ham. Cover and grill 5 minutes more. Let stand
15 minutes before carving.
Ingredients
- 188 gr. firm tofu
- 1 serving mediterranean marinade (ar)
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Marinate tofu for 30 minutes
or more if desire. 4. Bake on a greased flat pan for 15 minutes, turn
over and bake an additional 15 minutes till golden brown and slightly
crispy.
Ingredients
- 188 gr. firm tofu
- 1 serving latin marinade
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 3190° Celsius. Marinate tofu for 30 minutes
or more if desire. 4. Bake on a greased flat pan for 15 minutes, turn
over and bake an additional 15 minutes till golden brown and slightly
crispy.
Ingredients
- 188 gr. firm tofu
- 1 tsp extra virgin olive oil
- 1 serving bbq rub (ar)
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Rub seasoning and oil onto
tofu allow to marinate for 30 minutes if desire. Or rub seasoning into
tofu and cook immediately. 4. Bake on a greased flat pan for 15 minutes,
turn over and bake an additional 15 minutes till golden brown and
slightly crispy.
Ingredients
- 188 gr. firm tofu
- 1 serving asian marinade (ar)
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Marinate tofu for 30 minutes
or more if desire. 4. Bake on a greased flat pan for 15 minutes, turn
over and bake an additional 15 minutes till golden brown and slightly
crispy.
Ingredients
- 188 gr. firm tofu
- 1 tsp extra virgin olive oil
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. Pour olive oil over tofu. Season with salt and pepper or other
seasonings of choice. 2. Preheat oven to 190° Celsius. Bake on a greased
flat pan for 15 minutes, turn over and bake an additional 15 minutes
till golden brown and slightly crispy.
Ingredients
- 4 seabass fillet
- 1 tsp dried oregano
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 0.50 tsp black pepper
- 0.50 tsp salt
- 1 clove(s) garlic
Preparation instructions
Put fish on a piece of foil. Make marinade in a small bowl,
mash garlic with salt & pepper, add lemon juice and whisk in olive
oil and oregano. Pour half marinade over fish and rub in both sides.
Wrap foil around fish and put in fridge for 2 hrs. Preheat oven to
350F/180C/Gas Mark 4. Open foil and pour remaining marinade over fish
and seal package again. Set fish package on baking sheet and bake for 45
mins until flesh is opaque.
Ingredients
- 1 flour tortilla
- 0.25 tsp salt
- 0.50 tsp ground pepper
- 0.25 cup fresh coriander
- 1 jalapeno peppers
- 0.25 cup green salsa
- 250 gr. mozzarella cheese
- 500 gr. pork chop
- 2 tbsp white onion
- 2 tbsp olive oil
Preparation instructions
1. Heat oven to 230 celsius. 2. Heat 1 tablespoon of the oil in
large skillet over medium-high heat. 3. Cook onion 5 minutes, until
softened. 4. Transfer to a bowl. 5. Add pork, cheese, green salsa,
jalapeno, cilantro, pepper and salt. 6. Mix well.Brush one side of each
tortilla with remaining oil. 7. Spoon one-eighth of pork mixture over
half of non-oiled side. 8. Fold tortilla in half over filling. 9.
Arrange on a baking sheet. Bake 5 minutes, until crisp and golden. 10.
Serve with tomato salsa.
Ingredients
- 2 tbsp sour cream
- 0.5 small baked potatoes
Preparation instructions
Preheat oven to 200°Celsius. Scrub potato clean, prick the
potato with a fork in several areans around the potato. Wrap in tin foil
if you prefer to keep the skin moist. Bake for 45 minutes. or Follow
cleaning and preparation steps above (be sure not to skip pricking it
with a fork) and microwave on high for 5-10 minutes until cooked
through. Split down the centre to open up potato or if only using 1/2 of
the potato cut it in half and cut off the other end so it sits on a
plate without rolling over. Open up the end by making an X in the centre
and spread open. Serve with 2 tablespoons sour cream.
Ingredients
- 0.25 tsp vanilla extract
- 2 tbsp water
- 0.25 tsp ground cinnamon
- 0.25 tsp ground ginger
- 0.25 tsp ground pepper
- 1 tbsp fresh lemon juice
- 1 tbsp unsalted butter
- 2 pears
Preparation instructions
1. Preheat oven to 190 Celsius. 2. To make pear fans: make
1/4-inch lengthwise slices along length of each half-pear, starting
1/3-inch from the stem end and cutting all the way down toward the
rounded end. 3. Place butter in a 9-inch-square baking pan and melt on
the stovetop. Add lemon juice, pepper, ginger, cinnamon and water to
butter. Mix well. 4. Place pears in the pan, rounded sides up. Cover
with aluminium foil and bake until pears are fork tender, about forty
minutes, turning once halfway through baking time. 5. With a slotted
spoon, transfer pear halves onto serving plates and carefully fan them
out. 6. Stir vanilla into sauce in pan. Place pan on stovetop and cook
to reduce slightly, about 1 minute. Spoon sauce over pears and serve
warm.
Ingredients
- 115 cup tinned diced tomatoes
- 2 tsp capers
- 2 basil leaves
- 2 tbsp olive oil
- 2 clove(s) garlic
- 0.50 tsp salt
- 0.50 tbsp fresh lemon juice
- 0.30 tbsp lemon zest
- 680 gr. halibut fillet
Preparation instructions
Preheat oven to 180C/350F/Gas Mark 4. Lightly oil a baking
dish, season the fish with salt & pepper and place in prepared dish.
Bake for 15-18 mins until fish is opaque. Viniagrette: Combine lemon
zest & juice, salt and pepper in a small bowl. Spear the garlic on a
fork and use it to beat lemon juice mixture, beat in the oil and then
stir in basil, capers and tomatoes. Place fillets on plates and spoon
over vinaigrette.
Ingredients
- 0.50 tsp ground paprika
- 0.50 tbsp parmesan cheese
- 15 ml single cream
- 2 egg
- 50 gr. fresh spinach
- 1 tbsp butter
Preparation instructions
Preheat oven to 325F/170C/Gas Mark 3. Butter a ramekin and add a
layer of spinach. Put ramekin on baking sheet and into oven for a few
minutes. Crack eggs into a saucer and slice them into ramekin, add salt
& pepper and pour over the cream. Sprinkle cheese and paprika on top
and put back into oven for 5 mins under a loose tent of foil.
Ingredients
- 1 tbsp pine nuts
- 1 tbsp sun dried tomatoes
- 1 tbsp fresh parsley
- 250 gr. brie
Preparation instructions
Heat oven to 230°Celsius. With a sharp knife, trim white rind
off top of cheese. Place cheese in a pie plate. Mix sun-dried tomatoes
and parsley. Spread evenly over surface of cheese. Sprinkle with pine
nuts. Bake 10 minutes until heated through.
Ingredients
- 2 tsp ground pepper
- 1 tsp salt
- 1 aubergine
- 6 tbsp olive oil
- 1 clove(s) garlic
- 1 tbsp fresh coriander
Preparation instructions
Preheat oven to high. Cut the aubergine on all sides with deep
slashes and place in a baking pan. Roast until soft, 30 to 40 minutes.
Set aside until cool enough to handle, about 15 minutes. Peel aubergine
and coarsely chop (or briefly pulse in a food processor or blender) and
place in a medium bowl. Mix in oil, garlic and coriander.
Salt and pepper to taste.
Ingredients
- 7 tbsp olive oil
- 2 aubergine
- 1 tsp salt
- 2 tbsp lemon juice
- 1 tsp dried oregano
Preparation instructions
Preheat oven to 425F/220C/Gas mark 7. Pour half the oil into a
roasting pan and spread around bottom, dip half the aubergine slices
into oil to coat and arrange in the pan in one layer. Bake for 10 mins.
Turn the slices and bake for another 10 mins. Remove to a serving plate
and sprinkle with half the lemon juice and crumble half the oregano on
top. Repeat with the remaining aubergine slices. Cool to room
temperature before serving.
Ingredients
- 250 gr. mild cheddar cheese
- 1 frozen artichokes
- 0.25 tsp crushed red pepper flakes
- 3 spring onion
- 2 tbsp soya flour
- 1 tbsp chopped garlic
- 2 tbsp fresh parsley
- 0.50 tsp salt
- 0.25 tsp ground pepper
- 2 tbsp extra virgin olive oil
- 4 large egg
- 0.50 tsp dried oregano
Preparation instructions
Preheat oven to 165°Celsius. In a medium skillet over
medium-high heat, heat oil and sauté green onion until softened, about 4
minutes. Add garlic and sauté until aroma is released, about 30
seconds. Add artichokes, oregano and pepper flakes and cook until
artichokes are warmed through, about 2 minutes. Allow to cool slightly,
about 5 minutes.In a large bowl, gently whisk eggs, cheese, soy flour,
parsley, salt and pepper until well-combined. Using a wooden spoon, stir
in artichoke mixture. Pour artichoke batter into an 8 square baking
dish and bake 30 minutes, until set and slightly golden on top. Cool
slightly before cutting into squares.
Ingredients
- 20 gr. pecans
- 1 tbsp worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 100 gr. cheddar cheese
- 8 tbsp cream cheese
- 8 smoked bacon
Preparation instructions
Cook bacon; drain and crumble. Combine with rest of ingredients (except nuts) and form into ball. Roll in finely chopped nuts.
Ingredients
- 500 gr. mixed salad leaves
- 4 slice swiss cheese
- 1 tsp salt
- 2 tsp cajun seasoning
- 1 tbsp worcestershire sauce
- 800 gr. ground sirloin beef
- 2 onion, fresh, med
- 6 bacon brld med slice
Preparation instructions
In a frying pan, fry the bacon until crisp then set aside.
Finely chop 1/2 of one of the onions and saute it; add to the bacon and
let cool.
Thinly slice the remaining onion and saute the onions over medium heat.
Remove the onions from the pan and keep warm while cooking the burgers.
Meanwhile mix the ground beef, Worcestershire sauce, seasoning and salt
in a large bowl. Stir in the bacon mixture. Form into 4 patties. Cook
the burgers 4 minutes per side for medium-rare and 6 minutes per side
for medium-well. Top each burger with 1/4 of the cheese; cover the pan
until the cheese melts. Serve the burgers topped with the sauteed
onions. Serve with a mixed salad.
Ingredients
- 120 gr. fresh spinach
- 4 egg
- 0.50 tbsp white wine vinegar
- 4 smoked bacon
- 2 tomatoes
- 1 tbsp olive oil
- 0.50 tbsp fresh thyme
Preparation instructions
Preheat a grill to medium-high. Combine the thyme, oil and some
salt and pepper in a small bowl. Place tomatoes on a grill pan and
drizzle with thyme mixture. Cook for 6-8 minutes until softened.
Transfer to a plate and cover to keep warm. Cook the bacon to your
liking then remove from heat and keep warm. Meanwhile, bring a saucepan
of water to the boil and add the vinegar. Create a whirlpool, then drop
the eggs into the water, one at a time. Reduce the heat to very low and
cook for 2-3 minutes for soft-boiled. Use a slotted spoon to transfer to
a plate with the bacon, spinach and tomatoes.
Ingredients
- 1 tsp salt
- 400 gr. mixed salad leaves
- 2 smoked bacon
- 4 tbsp heavy whipping cream
- 10 mushrooms
- 1 clove(s) garlic
- 2 chicken breast with skin
- 2 tbsp butter
Preparation instructions
Preheat oven to 180 degrees C/Gas Mark 4. Put melted butter
into baking dish. Add chicken, skin side down and sprinkle with garlic
and salt. Turn chicken over and season and put bacon on top. Add
mushrooms and bake for 45 mins. Remove all onto plate then whisk juices
from baking dish with cream and pour over chicken. Serve with salad.
