Sauces & Condiments : How To Make Low-Fat Vinaigrette

This low-fat recipe for a vinaigrette dressing offers great taste but only a fraction of the fat and calories.

SERVING : 6 to 8

Preparation Time : 5 minutes
Cooking Time : 5 minutes

INGREDIENTS
120 ml orange juice
40 ml balsamic vinegar
60 ml olive oil
1 shallot, chopped
1 tsp Dijon mustard
salt
pepper

1 bowl
1 whisk
1 spoon

PROCESSING METHOD

Combine the ingredients
* Combine the ingredients into a bowl spoon in the mustard.
* Then add the shallots, balsamic vinegar, orange juice, and season with salt and pepper.
* Briefly whisk everything together and slowly begin to drizzle in the olive oil in small amounts, whilst whisking continuously.

Serve
* With a spoon, evenly drizzle the vinaigrette over the salad greens and serve.

 
Italian Food : How To Make Puttanesca Sauce

A delicious tomato and olive Italian sauce served with pasta of your choice. Has to be experienced to fully appreciate.

SERVING : 2

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
4 tbsp olive oil
6 garlic cloves, minced
quarter tsp chilli flakes
1 tin of chopped tomatoes
1 1/2 tbsp black olives, chopped
1 tbsp small capers
2 tbsp basil, chopped
250 g fresh pasta, for example Pappardelle
30 g parmesan, grated
salt
pepper

2 saucepans
1 wooden spoon
1 colander

PROCESSING METHOD

Preheat the water
* Bring a pan of water to the boil and once boiling season with salt and then transfer onto the back burner.

Make the sauce
* Place a second saucepan under a medium high heat and add the olive oil and garlic. Stir in and quickly sweat it for a few seconds
* Add the tomatoes and stir them in well with your wooden spoon.
* Let it all cook for a few minutes whilst occasionally stirring.
* Add the pepper flakes, capers and black olives. Season with a little salt and pepper, mix it again and allow it to cook for a few minutes before turning off the heat.

Cook the pasta
* Bring the pan of water back to the boil and once boiling, add the pasta. Fresh pasta should take about two to four minutes (check the instructions on the package).
* After roughly two minutes, place a colander into the sink and allow to drain for a few minutes.

Mix the pasta into the sauce
* Add the cooked pasta into the sauce and mix well.
* Then add the basil and parmesan and combine well.

Serve
* With any tomato based dish it, is nice to drizzle over some olive oil; place a generous helping of the pasta into a serving bowl, drizzle with olive oil.
* Garnish with a sprig of basil.

 
Lamb : How To Make Mini Lamb Satays

Satay are skewered strips of meat from southern Asia that have become a favourite treat the world over. They can be grilled, barbequed and served with a myriad of exotic sauces.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 40 minutes

INGREDIENTS
500 g lamb leg meat, boned and trimmed
4 Tbsp vegetable oil
some peanut sauce

Marinade
1 Tbsp mint
1 Tbsp coriander
1 1/2 cm of ginger, peeled and grated
2 cloves of garlic, chopped
1 lemon grass stalk, chopped
1 chilli, chopped
1 tsp curry powder
1 Tbsp honey
2 Tbsp fish sauce

8 wooden skewers, soaked in water
1 grill pan
1 spoon
1 dish for marinating
1 blender
1 tongs

PROCESSING METHOD

Prepare the meat
* Begin by threading cubes of meat onto the wooden skewers. Then place them into the dish ready to marinate.

Make the marinade
* Tip the mint, coriander, ginger, garlic, lemon grass, chilli, curry power, honey, fish sauce and the vegetable oil into the food processor. Pulse a few times before blending it into a fully combined, homogenous paste.
* Next, pour the marinade over the skewers and spread it over evenly with the back of your spoon.
* Then using your hands, massage it into the meat. Let it marinate for a minimum of 30 minutes.

Heat the grill pan
* Set the grill pan onto a medium high setting and allow it to get moderately hot.
TIP : A barbeque can be used in place of the grill pan, if you desire!

Grill the meat
* Individually place four of the skewers into the hot grill pan. Grill for about three minutes on each side. Occasionally use your tongs to turn them over.
* Once cooked, remove them from the pan and place them onto a tray.
* Grill the remaining four in exactly the same way.

Serve
* Serve immediately along with some peanut sauce for dipping.

 
Salad : How To Make Caesar Salad A La Reggiano

Crispy Caesar Salad with crunch home made croutons brought together with bacon, cheese, and anchovies.

SERVING : 4

Preparation Time : 30 minutes
Cooking Time : 30 minutes

INGREDIENTS
6 of baby gem lettuce
4 slices of bread (1 inch or 2.2 cm cubes)
15 g parmesan reggiano cheese
1 tin of anchovie fillets
400 g smoked bacon
5 tbsp olive oil
4 tbsp olive oil
250 ml sunflower oil
1 garlic clove
3 tbsp shallot vinegar or white wine vinegar
1 egg plus 2 extra egg yolks
55 g grated Parmesan Reggiano cheese

1 food processor
1 sharp knife
1 mixing bowl
1 bowl for the salad
1 baking tray
1 frying pan
1 measuring jug
1 chopping board

PROCESSING METHOD

Make the dressing
* Put the egg and the two yolks in the food processor with the vinegar and garlic. Turn on the processor and mix it until the eggs are light and frothy.
* Add sunflower oil slowly to thin the mixture. If it's too thick add some boiling water to it.
* Add the parmesan cheese and season with salt and pepper to taste.
* Pour the mixture into a bowl and finally mix your dressing together by hand.

Make the croutons
* After cutting the bread into cubes place them in a bowl and add 4 tablespoons of olive oil and season with salt and back pepper and then stir with hands until they are lightly coated with oil.
* Lay the croutons on a baking tray and sprinkle with half the parmesan cheese. Preheat the oven to 150 degrees or gas mark 2 and bake for 10 minutes and remember to check them regularly.
* When golden, take them out and drain on some kitchen roll.

Fry the bacon
* Cut the bacon into lardons. This is done by 1st removing the skin from outside then cutting the bacon half an inch or 2.2.cms along the length of it and then repeating it the other way. They should be roughly the same size as your croutons.
* Now fry the bacon - you do not need oil, there is enough fat in the meat already.
* When cooked drain the bacon with some kitchen towel.

Add the anchovies
* Take the anchovies, drain them well and chop them. Again make them into a similar size to the croutons.

Mix the salad
* Place half the lettuce, bacon, anchovies and croutons into a bowl .
* When this 1st layer is complete, repeat with the rest of your ingredients for a 2nd layer.
* A great Ceasar Salad doesn't need to be mixed together.
* Spoon over some dressing & enjoy!

 
Salad : How To Make Thai Tomato And Green Bean Salad

A light, green salad with a Thai twist. This recipe brings the best out of a salad.

SERVING : 4 to 6

Preparation Time : 15 minutes
Cooking Time : 25 minutes

INGREDIENTS
3 heirloom tomatoes
100 g green beans
4 tbsp coriander, chopped
1 tbsp chopped basil
2 tbsp chopped unsalted roasted peanuts
For the sauce:
1 fresh red chilli, de-seeded & finely chopped
3 tbsp lemon juice
2 tbsp palm sugar
3 tbsp fish sauce
1 garlic clove, minced

1 sharp knife
1 cutting board
2 bowls
1 spoon

PROCESSING METHOD

Prepare the tomatoes
* Core and cut the tomatoes into cubes.
* Discard the very top and bottom of each tomato.
* Place them in a bowl.

Slice the beans
* Cut all the beans in half, finely slice them into strips and add them to the tomatoes.
* Add the chopped herbs and the peanuts.

Make the sauce
* Put the chilli, lemon juice, palm sugar, fish sauce and garlic into a bowl and mix well.
* Mash the palm sugar with the back of the spoon to help it dissolve.

Serve and enjoy
* Pour the sauce over the tomatoes and beans.
* Toss the salad well and serve.

 
Classic : How To Make Pan Gravy

This traditional gravy will add a range of subtle flavours to your roast dinners.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 25 minutes

INGREDIENTS
1 carrot
quarter of a large onion
2 stalks of celery
250 ml beef or veal stock
50 ml Madeira, Marsala or red wine
1 knob of butter
salt
pepper

1 sieve or chinois
1 saucepan
1 cutting board
1 knife
1 roasting tin (which the meat was cooked in)

PROCESSING METHOD

Prepare the vegetables
* Peel, wash, dry and roughly chop the vegetables. Professional chefs refer to vegetables prepared in this way as a "mirepoix".

Prepare the roasting tin
* Remove the roast meat from the roasting tray and set aside to rest. Tip the excess fat from the tin, leaving just a thin layer of the dark juices.

Fry the vegetables
* Place the tray onto a medium heat. Add a little fresh oil, the vegetables and herbs. Fry the vegetables until they start to colour, stirring occasionally.
TIP : The longer you cook the vegetables, without burning them, the more flavour will be released.

Add the wine
* When the vegetables are golden brown, after about 4-5 minutes, add the wine.
* Scrape the bottom of the pan to release any sediment. The wine will also help remove it.

Add the stock
* When the wine has reduced by about half of the original amount, add the brown stock and carry on boiling.

Season
* When the sauce has boiled for about 3-4 minutes taste it and season with salt and pepper to your liking.

Finishing touches
* Strain the liquid into a clean pan and add a knob of butter. Mix well and the sauce is ready to accompany the roasted meat of your choice.
TIP : If you want a slightly thicker sauce, mix a teaspoon of cornflower with water and blend into the sauce. Any that you have left over, place in a container and freeze for another time or place into an ice cube tray and freeze. Once frozen remove from the tray and put into a plastic bag.

Serve
* Pour over the meat and vegetables of your choice, serve and enjoy!

  
Salad : How To Make Spicy Aubergine Salad

An explosive salad that can be used with a variety of dishes - either as a starter, or as an accompaniment.

SERVING : 4

Preparation Time : 15 minutes
Cooking Time : 40 minutes

INGREDIENTS
4 medium aubergines
4 medium tomatoes
200 ml olive oil
3 cloves garlic, peeled
2 tsp cumin seeds
1 tsp hot chilli flakes or cayenne pepper
1 small bunch of coriander
the juice of 1 lemon
salt

1 large heavy bottomed frying pan
1 frying spatula
1 colander
1 large knife
1 small knife
1 chopping board
1 kitchen paper towel

PROCESSING METHOD

Prepare the aubergines
* Destalk the aubergine and remove the other end.
* Then, without peeling, dice them into cubes 2.2 cm across.
* Put the aubergine into the colander, add a generous handful of salt, mix together and drain for 30 minutes.

Prepare the vegetables
* Peel and chop the garlic. Core the tomatoes and dice them. Now wash the coriander leaves thoroughly under a tap.
* Carefully pat the leaves dry with a paper towel and cut them roughly into coarse pieces.

Cook the aubergines
* Rinse the aubergines under a tap and pat with a paper towel.
* Put the frying pan on the hob and heat the oil. Add the aubergine and fry until golden.
* Now mix in the cumin seeds, chopped garlic, chilli flakes and tomatoes and warm for 2-3 minutes.

Remove the pan from the heat
* When the tomatoes are warmed through, remove the frying pan from the heat.
* Add the coriander, lemon juice and a pinch of salt to taste.

Serve
* Serve the aubergine salad as a hot or cold dish - either as an exotic appetiser or accompaniment to a main meal.

 
Sauces & Condiments:How To Make Peanut Dipping Sauce

This delicious peanut dipping sauce is the perfect accompaniment to Satay dishes.

Preparation Time : 15 minutes

INGREDIENTS
2 cloves of garlic
1/2 small onion
2 Tbsp fresh lime juice
1 Tbsp brown sugar
1/2 tsp curry powder
1/2 tsp crushed hot red chilli pepper flakes
140 g crunchy peanut butter
180 ml canned coconut milk
some fresh coriander
2 Tbsp crushed salted peanuts

knife
chopping board
food blender
tablespoon
teaspoon
cup
serving bowl

PROCESSING METHOD

Chop
* Peel and dice half a small onion. Peel two cloves of garlic, and crush using a either a large knife or a garlic press.
* Add the garlic and onion to the blender.

More Additions
* Add 2 tablespoons of freshly squeezed lime juice, 1 tablespoon of brown sugar, half a teaspoon of curry powder, half a teaspoon of red chilli flakes and a few sprigs of coriander to the blender.

Blend
* Blend for about 30 seconds, or until the mixture is of an even consistency.

Final Additions
* Add 140 g of peanut butter and 180 millilitres of coconut milk.

Blend
* Put the lid on firmly, and blend until smooth.
* Transfer the blended mixture into a small serving bowl.

Crush the peanuts
* To garnish, crush 2 tablespoons of peanuts using a pestle and mortar and sprinkle over the sauce.

Serve
* Peanut dipping sauce should be served at room temperature.

   
Salad : How To Make Cauliflower, Tahini And Lemon Salad

A refreshing, zesty salad which complements fish dishes wonderfully.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 30 minutes

INGREDIENTS
1 cauliflower, cut into small florets
1 ltr vegetable oil
1 bunch of chives, chopped
60 ml tahini, raw
200 ml cold water
1 1/2 lemons, juiced
the zest of 1 lemon
salt and pepper

1 saucepan
1 slotted spoon
1 tray
paper towels
1 large bowl
1 small bowl
1 whisk
1 spoon

PROCESSING METHOD

Make the tahini
* Put the tahini in the small bowl. Add the lemon juice and the salt and whisk well.
* Add half of the water and whisk until blended. Add more water as needed until the consistency is thick and smooth.

Fry the cauliflower
* Heat the vegetable oil in the saucepan and begin to cook the cauliflower in batches. Fry for five minutes, remove and place onto a tray lined with a paper towel to absorb excess oil. Repeat with the remaining cauliflower.

Assemble the salad
* Place all of the cooked cauliflower florets into the bowl. Add the lemon zest and chives and spoon in the tahini. Season with salt and pepper and mix until the florets are coated evenly.

Serve
* Serve the salad onto a plate with lettuce leaves and herbs of your choice.