Beautiful Spiced Pork Chops Recipe

Hi,
Simple, easy to make but very delicious recipe today!
A bit spicy, but I'm sure you will like it!
Let's make some Beautiful Spiced Pork Chops!

Ingredients

• 1/2 cup all-purpose flour.
• 1-1/2 teaspoons garlic powder.
• 1-1/2 teaspoons ground mustard.
• 1-1/2 teaspoons paprika.
• 1/2 teaspoon celery salt.
• 1/4 teaspoon ground ginger.
• 1/8 teaspoon dried oregano.
• 1/8 teaspoon dried basil.
• 1/8 teaspoon salt.
• Pinch pepper.
• 4 pork loin chops (about 3/4 inch thick and 8 ounces each).
• 1 to 2 tablespoons canola oil.
• 1 cup ketchup.
• 1 cup water.
• 1/4 cup packed brown sugar.

Preparation

In a large resealable plastic bag, combine the first 10 ingredients.
Add pork chops, a few at a time; seal bag and toss to coat.

In a large skillet, brown chops in oil on both sides.
Place in a greased 13-in. x 9-in. baking dish.
In a small bowl, combine the ketchup, water and brown sugar; pour over chops.

Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°.
Let stand for 5 minutes before serving.

Enjoy it with a good Red Wine ;)

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Delicious Bacon and Chicken Pizza

Hi,
For the kids a delicious Bacon and Chicken Pizza!
Ok ok.... not only for the kids :)
Easy and quick to make!

Ingredients

• 1 can (11 oz) Pillsbury® refrigerated thin pizza crust.
• 1/2 cup ranch dressing.
• 2 packages (6 oz each) refrigerated cooked Italian-style chicken breast strips, chopped.
• 4 slices crisply cooked bacon, coarsely chopped.
• 1/4 cup chopped onion.
• 1 large plum (Roma) tomato, seeded, chopped.
• 1 cup shredded Cheddar cheese (4 oz).
• 1 cup shredded mozzarella cheese (4 oz).

Preparation

Heat oven to 400°F.
Spray or grease 15x10-inch or larger dark or nonstick cookie sheet.
Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.

Spread ranch dressing evenly over dough.
Top with remaining ingredients.

Bake 13 to 16 minutes or until crust is golden brown and cheese is melted.

Finally eat it and enjoy it!

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Mexican Pork Kebabs Yummy!

Hi,
Today I have something a little more dificult to make but the reward is awesome and very delicious!
We are going to make Mexican Pork Kebabs! Hot and delicious!
Let's get it done!

Ingredients

The Marinade:

• 1 dried hot red chile, stemmed and seeded.
• 1 Tbs. grated lime zest.
• 2 Tbs. fresh lime juice.
• 1/2 cup diced yellow onion.
• 1/2 cup fresh orange juice.
• 1/4 cup chopped fresh cilantro.
• 1 tsp. dried oregano.
• 1 tsp. ground cumin.
• 1 tsp. light brown sugar.
• 1 Tbs. chopped canned chipotle in adobo (I like Herdez brand).
• 1 tsp. minced garlic.
• 2 tsp. kosher salt.
• 1/4 cup vegetable oil.

The Kebabs

• 2 pork tenderloins (1 to 1-1/4 lb. each), trimmed, halved lengthwise, and sliced into 1-1/2-inch-thick half-rounds.
• 1 red onion, cut into 1-inch pieces.
• 2 fresh poblano chiles, cored, seeded, and cut into 1-inch squares.
• 16 medium radishes, trimmed.
• 16 scallions, root ends trimmed.
• 1/4 cup vegetable oil.
• Kosher salt and freshly ground black pepper.

Preparation

Let's make the marinade...

Soak the red chile in very hot water to cover until softened, about 15 minutes.
Drain the chile and put it in a blender, along with all the remaining marinade ingredients.
Blend until smooth. Set aside 1/2 cup of the marinade for basting.
Put the remaining marinade and the pork in a large zip-top bag, seal, and massage the contents to coat.
Marinate for 1 to 2 hours in the refrigerator.
Remove the pork; discard the marinade.

Let's make the kebabs...

Thread the meat onto skewers, alternating with the onion, the poblano pieces, and the whole radishes.
Build a medium-hot charcoal fire or heat a gas grill to medium high and oil the grill grate. I've cooked this with charcoal but you can do them by using your oven, or a gril pan!
Grill the kebabs (uncovered for charcoal; covered for gas), turning every 2 to 3 min.
Once the pork loses its raw look, baste with the reserved marinade each time you turn the skewers.
Grill until the pork is firm to the touch and the edges have begun to brown and the vegetables have begun to color and soften, about 15 min.
Mound the skewers on a warm platter; tent with foil to keep warm.
Brush the scallions with oil and sprinkle with salt and pepper.
Grill until they begin to brown and soften, turning frequently, 3 to 5 min.

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Delicious Honey and Garlic Roasted Ribs

Hello,
I love ribs, and today I got a wonderful and delicious ribs recipe!
So let's get started in making delicious  Honey and Garlic Roasted Ribs!!!

Ingredients

• 4 pounds pork spareribs.
• 1/2 cup honey.
• 1/4 cup soy sauce.
• 1/4 cup distilled white vinegar.
• 2 cloves garlic, minced.
• 2 tablespoons brown sugar.
• 1 teaspoon baking soda.
• 1 teaspoon garlic salt.

Preparation

Preheat oven to 375 degrees F (190 degrees C).

Slice the ribs into individual pieces.
In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar.
Stir until honey and sugar are completely dissolved, then stir in the baking soda.
The mixture will begin to foam.
Transfer ribs to the bowl, and turn to coat.

Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet.
Pour excess sauce over all, and sprinkle with the garlic salt.
Bake for 1 hour, turning every 20 minutes.

Serve with some white rice, fried potatos and a fresh salad! :)

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ALERT! Beef & Bacon Burgers!

Hello,
Today I bring you a recipe of some awesome burgers!
Easy to make and it will be a winner for a snack or lunch with friends!
Let's make the Beef & Bacon Burgers!

Ingredients

• 1 1/2 pounds lean ground beef.
• 1/2 cup finely chopped onion.
• 2 slices bacon, diced.
• 1 tablespoon Worcestershire sauce.
• 1 1/4 cups fresh soft bread crumbs.
• 1 egg.
• 1/2 teaspoon salt.
• 1/4 teaspoon pepper.
• 2 tablespoons flour.
• 2 tablespoons vegetable oil.
• 4 hamburger buns, split and toasted.

Preparation

Combine ground beef, onion, bacon, Worcestershire sauce, bread crumbs, egg, salt, and pepper.
Mix with hands until blended. Shape into 4 to 6 burgers and coat lightly with the flour.

Heat oil in a large skillet over medium heat.
Fry, broil, or grill the burgers for 7 to 10 minutes on each side, or until cooked to desired doneness.

Serve in toasted buns.
This usually serves 4 to 6 persons...

Simple and super delicious! :)

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Awesome Roast Beef Recipe

Hi,
Today I suggesting a delicious roast beef!
Let's get hands on :)

Ingredients

• 1.5 kg quality topside of beef
• 2 medium onions
• 2 carrots
• 2 sticks celery
• 1 bulb garlic
• 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
• olive oil
• sea salt
• freshly ground black pepper

Preparation

Before doing anything remember to preheat your oven to 240°C/475°F...

There is no need to peel the vegetables, so you just need give them a wash and roughly chop them.
Then put the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil.

Prepare a small bowl with olive oil, salt, pepper and some thyme. Mix it all together!
After rub it all over the meat. Place the beef on top of the vegetables.

Place the roasting tray in the oven and turn the heat down to 200°C/400°F.
Cook the meat for 1 hour for medium beef, 5 to 15 minutes less for medium-rare and leave it 10 to 15 minutes more for well done beef.

Now you can serve this with some roast potatos and veggies, and / or some white basmati rice!
Enjoy!

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Lovely Bacon and Cheese Rolls

Hello, today I have something easy and fast to do!
Good for an easy snack, or and unexpected visits...

Let's make some lovely and delicious Bacon and Cheese Rolls

Ingredients

• 1 x quantity bread dough (see related recipe).
• 175g short-cut bacon rashers, finely chopped.
• 120g (1 1/2 cups) coarsely grated cheddar.

Preperation

Preheat oven to 190°C. Lightly flour a baking tray.
Divide the dough into 8 equal portions.
Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.

Sprinkle the bacon and cheddar over the rolls, leaving a 1cm-wide border.
Cover with a damp tea towel.
Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.

Bake in oven for 25-30 minutes or until the cheddar melts, and the rolls are golden and sound hollow when tapped on the base.
Transfer to a wire rack to cool slightly.

Yummy, delicious... :)

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Delicious Spicy Grilled Salmon Recipe

Hello,
So today I have a healthy, yet super delicious recipe.
I bring you a fish recipe for your eyes and mouth to feast on!
Let's get hands on and make the delicious Spicy Grilled Salmon!

Ingredients

• 2 tablespoons hot sauce, such as Frank's.
• 1 tablespoon packed dark brown sugar.
• 1 teaspoon smoked paprika.
• 1/4 teaspoon cayenne pepper.
• 2 tablespoons light mayonnaise.
• 1 tablespoon snipped chives.
• 8 stalks celery, very thinly sliced in half moons on an angle.
• 1/2 small red onion, very thinly sliced.
• Four 5-ounce center-cut skin-on salmon fillets, about 1 inch thick.
• Kosher salt and freshly ground black pepper.
• Vegetable oil, for oiling the grill.

Preparation

Preheat an outdoor grill or grill pan on medium high.

Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl.
Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce.
Add the chives, celery and onions to the bowl with the mayonnaise and toss well.

Sprinkle the salmon with salt and pepper.
Brush the grill grate lightly with oil.
Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes.
Turn and brush the fish with some of the reserved sauce.
Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.

Transfer the fillets to individual plates and serve with the celery slaw.
Yummy Yummy :)

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Yummy Bacon Meatloaf Recipe

Hello there!
So today I have another delicious recipe to present to you!
This one easy, yet most tasty recipe, called Bacon Meatloaf!
If I had to describe this recipe I would go with YUMMY!

Ingredients

• 2 pounds ground beef (15 to 20 percent fat content).
• 1 medium yellow onion, grated on the large holes of a box grater (about 3/4 cup), excess liquid discarded.
• 1/2 cup shredded sharp cheddar cheese (about 1 ounce).
• 1/3 cup ketchup.
• 1/4 cup fine, unseasoned breadcrumbs.
• 1/4 cup coarsely chopped fresh Italian parsley.
• 2 large eggs, lightly beaten.
• 2 medium garlic cloves, finely chopped.
• 2 tablespoons Worcestershire sauce.
• 1 1/2 teaspoons kosher salt.
• 1 teaspoon freshly ground black pepper.
• 7 thick-cut bacon slices.

Preparation

Heat the oven to 375°F and arrange a rack in the middle.
Line a rimmed baking sheet with aluminum foil, and turn up the edges of the foil to catch the grease as the meatloaf cooks; set aside.

Place all of the ingredients except the bacon in a large bowl.
Using clean hands, mix everything until just combined (don’t squeeze or overwork the mixture).

Transfer the mixture to the center of the prepared baking sheet.
Using your hands, form it into a 9-by-5-inch loaf.
Drape the bacon slices diagonally over the loaf, laying them side by side, trimming as necessary, and making sure that the entire surface of the loaf is covered.
Bake until the bacon is just starting to crisp and an instant-read thermometer inserted into the center registers 160°F, about 50 minutes.

Set the oven to broil and broil until the bacon is completely browned and crisp, about 3 minutes more.
Transfer the baking sheet to a wire rack and let the meatloaf rest for 10 minutes before slicing.

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Beautiful Pork and Pineapple Kebabs

Hi, Today it's kebab day!
So we are going to make some delicious and beautiful pork and pineapple kebabs!

Ingredients

• 400g pork scotch fillet, cut into 16 pieces.
• 1/2 small green capsicum, seeded, cut into 8 pieces.
• 1 small red onion, cut into 8 wedges.
• 8 small button mushrooms.
• 1/2 small red capsicum, seeded, cut into 8 pieces.
• 1/4 fresh pineapple, peeled, cored, cut into 8 pieces.
• Olive oil, to grease.
• 80ml (1/3 cup) sweet and sour sauce.
• 1 tbs oyster sauce.
• Steamed rice, to serve.
• Thinly sliced shallots, to serve.

Preperation

Thread half the pork, the green capsicum, onion and mushroom onto soaked bamboo skewers.
Continue threading the remaining pork and the red capsicum and pineapple onto the skewers to make 8 kebabs.
Place the kebabs on a baking tray.

Preheat a barbecue flat plate on medium-
Brush with oil.
Combine sweet and sour sauce and oyster sauce in a bowl.
Brush kebabs with the mixture.
Cook, brushing with mixture, for 2-3 minutes each side or until browned and cooked through.

Transfer the kebabs to a serving platter and serve with rice and shallot.

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Juicy Steak with Creamy Mushroom Sauce

Hi,
I love to eat a good steak!
Preferably if the steak comes with a good sauce!
So I remembered to do a Juicy Steak with a Creamy Mushroom Sauce!
I leave you here the recipe... :)

Ingredients

• 1 tablespoon cracked black pepper
• 4 scotch fillet steaks, trimmed
• 50g butter, chopped
• 3 garlic cloves, crushed
• 200g button mushrooms, thinly sliced
• 150g shiitake mushrooms, stalks removed, thinly sliced
• 4 sprigs thyme
• 2 tablespoons red wine or beef stock
• 1/3 cup thickened cream
• mashed potato and baby spinach, to serve

Preparation

Rub both sides of the steaks with cracked black pepper and season with salt.
Heat 30g butter in a heavy-based frying pan over medium-high heat.
Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking.
Transfer to a plate.
Cover with foil.

Add remaining 20g butter, garlic, mushrooms and thyme to pan.
Cook, stirring often, for 4 minutes or until mushrooms are tender.
Add wine.
Cook until wine is almost evaporated.
Add cream.
Reduce heat to medium-low.
Simmer for 1 minute or until sauce begins to thicken.

Spoon mashed potato onto plates.
Top with steak and spoon over mushroom sauce.
Serve with spinach.

Finally enjoy your meal with a good red wine...

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Sweet Grilled Lamb Chops

Hello,
Today I bring you a sweet and delicious recipe for an awesome dinner!
I hope you like lamb, because today we are doing some Grilled Lamb Chops!
Let's get to work!

Ingredients

• 2 large garlic cloves, crushed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• Pinch cayenne pepper
• Coarse sea salt
• 2 tablespoons extra-virgin olive oil
• 6 lamb chops, about 3/4-inch thick

Preparation

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt.
Pulse until combined. Pour in olive oil and pulse into a paste.
Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator.
Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes.
Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Enjoy your meal ;)

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Aromatic Delicious Turkey Burger!

Hi, This recipe is a simple and fast to make...
Yet it's still super yummy!
You need to try out these delicious Turkey Burger!

Ingredients

• 3 pounds ground turkey
• 1/4 cup seasoned bread crumbs
• 1/4 cup finely diced onion
• 2 egg whites, lightly beaten
• 1/4 cup chopped fresh parsley
• 1 clove garlic, peeled and minced
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

Enjoy! :D

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Give me Bacon, Eggs and Toast!

Hello!
Today I going to present to you a delicious breakfast recipe...
Everybody knows Bacon and Eggs!
So let's get to work!

Ingredients

• 3 bacon rashers, diced
• 1 medium tomato, diced
• 1 medium onion, diced
• 4 eggs
• 4 slices toast

Preparation

1. Lightly spray a frypan with cooking spray. Add onion and cook until onion is soft and transparent.
2. Add bacon and fry until almost cooked.
3. Add tomato and cook until bacon is ready and tomato is a desired consistency.
4. Spread bacon mixture evenly over frypan and break eggs into separate spots over the bacon. Cut the whites with a knife to spread out.
5. Cover and cook until egg is cooked as desired.
6. Serve on hot toast.

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Roasted Chicken in the Oven

Hello there,
Today I'm showing you a simple, yet delicious, way to cook chicken...
I'm making a yummy roasted chicken in the oven...
Just a quick note before we start, you can add some small potatos and roasted them also...
Or just server with some rice!
Enjoy...

Ingredients

• Olive oil: 6 tablespoons
• Fresh rosemary, chopped: 3 Tablespoons
• Garlic cloves, finely chopped: 4
• 1 large chicken (1.3 kg) chopped to pieces.
• Sea salt and black pepper
• Approximately 250 ml of water or chicken or dry white wine.

Preparation

Heat oven to 200 º C (gas: 6).
Pour the oil in a pan and add the rosemary and garlic.
Add the chicken and go turning the pieces to cover them all well with the olive oil, rosemary and garlic.
Season generously with salt and pepper.
Then light the oven, for baking for about 40 minutes, turning the pieces once or twice and watering from time to time with a little water, juice or wine.
When the chicken is crispy and well browned, remove from oven.
Serve hot or cold.

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Tender Beef With Mustard!

Hi,

Today I have a delicious recipe!

Tired of making your beef grilled or fried?

Well, now you can had a sauce to it! A Mustard Sauce!

Ingredients

• 8 chat potatoes, halved
• 2 bunches asparagus, ends trimmed
• 4 x 125g beef scotch fillet steaks
• olive oil spray

Mustard Sauce

• 1 garlic clove, crushed
• 1 cup beef stock
• 1/2 cup water
• 1 tablespoon wholegrain mustard
• 1 teaspoon brown sugar

Preperation

1. Half-fill a frying pan with water. Bring to the boil. Add potatoes. Cook for 12 minutes or until tender. Remove to a bowl. Add asparagus to frying pan. Cook for 2 minutes or until tender. Remove. Drain.
2. Spray steaks with oil. Season. Heat frying pan over medium-high heat. Add steaks. Cook for 3 to 4 minutes each side. Transfer to a plate. Cover. Set aside.
3. To make mustard sauce: Add garlic, stock, water and mustard to frying pan. Bring to the boil over high heat. Boil for 7 minutes or until reduced by two-thirds. Stir in sugar.
4. Place steaks and vegetables onto plates. Serve with sauce.

Enjoy and until next time!

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Sweet Caramel Popcorns! Homemade!

Hi,
Today should be movie night!
Why? Because we are going to make some delicious caramel popcorns!
So pick up a good movie or series to see..
Then get in the kitchen and make some sweet caramale popcorns.
Let's do it... :)

Ingredients

• 1 cup butter
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts popped popcorn

Preperation

1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

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Strawberry Frozen Pie

Hi,
Today I have a delicious dessert recipe! :)
You can go wrong with this one..
Let's get started in making of the Strawberry Frozen Pie.

Ingredients

• 200 G biscuit
• 80 g butter, softened
• 2c . ( Soup) of chocolate powder
• 2c . (Soup ) of port

Ingredients Strawberry Cream

• 8 sheets of gelatine colorless
• 2c . (Tablespoons) currants
• 500 g of strawberries
• 2c . ( Soup) of sugar
• 2 packages of cream (400 ml )
• 2 creamy natural yoghurt

Preparation

Triturated wafers joins the butter and chocolate powder and port wine and knead well.
Papers to the bottom of a removable rim with this cookie dough .
Before placing two strips of ethyl sides of the form.

Reserves in the cold .
Demolham up the gelatine leaves in cold water .
Arrange themselves 300 g strawberries , cut into pieces and add the sugar , it takes the heat until they start to crumble .

Reduce to puree , then add the squeezed gelatine leaves and stir well until they become disssolvam .

Reserves to cool down .
Whip the cream into whipped cream , then add the yoghurt then involving the cream of strawberries already cold.

Cut the strawberries into slices and put it back the way it will .
Filling the form with the cold cream and will preferably from one day to another.

Before serving the hoop is removed and leaves acetate .
Adorned with strawberries.

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Fried Potatoes and Onions

Good day!
Today I making something simple and delicious for an awesome snack!
Let's get ready to make some yummy Fried Potatoes and Onions!

Ingredients

• 4 large russet potatoes or 4 large yukon gold potatoes
• 1 large onion, sliced thin
• 4 tablespoons butter (or more if required)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon granulated garlic powder
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Peel and slice potatoes about 1/8 inch thick or thinner.
2. Slice onion thinly.
3. In a large frying pan on medium-high heat, melt butter, add olive oil.
4. Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
5. Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
6. Serve hot with your meal.
7. Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.

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Beef Wellington Recipe

Hi all,
Today I have a hard to make recipe!
The classic Beef Wellington, this is an awesome cooking chalenge!
So without futher delay, let's get some work done :)

Ingredients

For the mushroom duxelle

• 25g/1oz butter
• 1 tbsp vegetable oil
• 2 shallot, finely diced
• 8 chestnut mushrooms, chopped
• 2 tbsp cream

For the Wellington

• dash vegetable oil, to fry
• 1.2kg/2lb 12oz beef fillet
• salt and pepper, to taste
• 3-4 crêpes (you can use ready- made)
• 225g/8oz ready-made puff pastry
• 2 free-range egg yolks, lightly beaten

For the potato dauphinoise

• 1 garlic clove, halved
• 1kg/2lb 4oz waxy spuds, peeled and very finely sliced (preferably on a mandoline)
• 500ml/18fl oz double cream
• salt and pepper, to taste

For the Madeira and port reduction

• knob of butter
• 1 shallot, finely diced
• 100ml/3½fl oz port
• 100ml/3½fl oz Madeira
• 500ml/18fl oz veal stock (or beef or chicken stock)
• 1 heaped tbsp truffle peelings in brine, drained

Preparation

1. For the mushroom duxelle, heat the butter and vegetable oil in a frying pan. Once hot, add the chopped shallots and fry, stirring all the time, for two minutes. Tip in the chopped mushrooms. Reduce the heat a little and continue stirring and cooking for about ten minutes until the mushrooms are softened and their liquid has evaporated. Stir in the cream and cook for a further two minutes, then remove from the heat and leave to cool.
2. For the Wellington, heat the oil in a frying pan over a high heat. Season the fillet all over with salt and pepper. Once the oil is smoking, add the beef and fry on all sides until it is a lovely caramel-brown colour. Remove to a plate and leave to cool. (NB. Don’t wash up the pan. Use this to make the Madeira and port reduction later.)
3. Place the crêpes onto the work surface, one layer thick, but overlapping - you need to create an area about twice the thickness of the fillet, and about 2.5cm/1in longer at each end. Spread the mushroom duxelle over the crêpes.
4. Lightly pat the fillet with kitchen paper to remove any excess moisture, before placing the meat on top of the duxelle.
5. Carefully roll the side closest to you over the meat encasing it within the crêpes and mushrooms. The crêpes should cover the meat on all sides, but trim off any excess.
6. Place the wrapped fillet onto a sheet of clingfilm and wrap up tightly into a cylinder. Set aside in the fridge until completely cold, about half an hour.
7. Meanwhile for the potato dauphinoise, preheat the oven to 150C/300F/Gas 2.
8. Rub the inside of a deep baking dish or casserole with the raw garlic.
9. Place the sliced potatoes in a bowl and pour over the cream and season with salt and freshly ground black pepper. Stir to coat the potatoes, then lay them evenly in the garlicky baking dish.
10. Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and cook for a further 20-30 minutes while you prepare the Wellington.
11. Roll the pastry out on a well-floured surface to a rectangle with a thickness of about 3mm.
12. Brush the pastry with beaten egg yolk. Remove the clingfilm from the beef fillet and place onto the middle of the pastry.
13. Wrap the pastry up over the beef fillet. Lightly stretch one edge of the seam so that it is not too thick, then press down firmly to seal.
14. You should be left with a tube that is open at either end. Lightly press the ends of the pastry together using a rolling pin to seal and thin the two pieces. Then with a small knife, trim the edges on each side to form a triangle shape. Brush the triangle of pastry with a little egg and press it up against the side of the Wellington. Repeat with the other side before flipping over so that the Wellington is seam-side down.
15. Place your Wellington onto a baking tray, brush with the remaining egg yolk set aside in the fridge to chill for 5-10 minutes.
16. Increase the oven temperature to 180C/350F/Gas 4 (the dauphinoise should remain in the oven).
17. Remove the Wellington from the fridge and score a pattern of your choice onto the top.
18. Place in the oven with the potatoes dauphinoise and bake for 25 minutes. Remove the Wellington from the oven and leave to rest for 10 minutes. This should give you a perfectly pink finish to your meat. If you prefer it more cooked, then leave in the oven for longer, but you must ensure the meat is well rested.
19. For the Madeira and port reduction, heat the butter in the same pan in which you cooked the beef fillet over a medium heat. Once bubbling, add the shallot and fry for 3-4 minutes, or until softened.
20. Increase the heat and add the port and Madeira. Simmer until the volume of liquid has reduced by half and then add the stock. Reduce again by half. When the sauce has a thick, syrupy consistency, strain through a fine sieve. Stir in the truffle peelings and keep warm until ready to serve.
21. Serve slices of the beef Wellington with the potato dauphinoise alongside and the Madeira and port reduction.

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Pork Loin with Farinheira

Hi again! This is a easy and delicious repice!
You can't go wrong if you follow these simple steps!
Try the Pork Loin with Farinheira, and suprise some friends!

Ingredients

• 1 farinheira
• 1 kg of pork loin
• salt
• pepper
• 10 cloves of garlic
• 50 g margarine Cowboy
• 1 dl of beer
• 800 grams of potatoes
• 500 g chives
• 1 tablespoon paprika
• 6 tablespoons olive oil
• 1 bay leaf

Preparation

Chop the sausage with a toothpick and let it boil in a saucepan with water.
Simmer about 10 minutes , drain and set aside.

Meanwhile, cut the pork loin so that it can flatten it into a rectangle.
Take the sausage skin and place it in the center of the meat lengthwise.
Wrap the meat, so that the sausage is midway, and even cooking tightening cord as well.
Peel the garlic cloves and crush them with margarine, salt and pepper, to obtain a paste.
Season the meat with the dough and place it on a tray that can go in the oven and baste with beer.
Peel the potatoes and onions and cut into wedges both.
Season with salt, pepper and paprika.
Arrange around meat, drizzle with olive oil and add the bay leaf, broken into pieces.
Bake in a moderate oven (220 ° C) for 1 hour and half hour or until the meat is young.
Go around the meat and potatoes with the sauce that will form.

Suggestion

Serve accompanied with spinach spinach.
Allow to cool and the sausage before you remove the skin to avoid dismantling.

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Chicken Cordon Bleu

Hi, today I have a delicious easy to make recipe...
I've tried it my self and it turn out delicious!
Get ready to make an awesome meal, delicious Chicken Cordon Bleu!

Ingredients

• 4 chicken breasts skinless and boneless
• 4 thin slices prosciutto di Parma
• 1/2 pound Gruyere, grated
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 cup panko bread crumbs
• 4 sprigs fresh thyme, leaves only
• 1 clove garlic, peeled and finely minced
• 2 tablespoons unsalted butter, melted
• 2 eggs
• Extra-virgin olive oil

Directions

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 1 slice of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

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Pizza Bolognese

Everyone loves pizza!
So today I have a delicious Bolognese Pizza recipe for you.
It's a medium challenge to make this recipe but it's well spent the time doing this delicious pizza...

Ingredients

• 1 long loaf, 20 to 24 inches, Italian semolina bread, day old is fine
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 2 slices pancetta or bacon, chopped
• 2 pounds ground beef
• 2 cloves garlic, chopped
• 2 medium yellow onions, peeled and finely chopped
• 1 small carrot, peeled and chopped
• Coarse black pepper and coarse salt
• 1 tablespoon Worcestershire sauce
• 1 teaspoon allspice, 1/3 palm full
• 1/2 cup red wine, 1 couple of glugs
• 1/2 cup beef stock
• 1 (14-ounce) can crushed tomatoes
• Handful flat-leaf parsley, finely chopped
• 1 pound fresh smoked mozzarella, fresh mozzarella or scamorza (firmer, aged mozzarella balls) thinly sliced
• 4 handfuls grated Parmigiano or Romano
• 1 cup fresh basil, 20 leaves, shredded or torn

Directions

Heat the oven to 450 degrees F.

Split bread lengthwise then cut in half again and hollow out some of the insides of bread. Lightly crisp bread in oven, 5 to 8 minutes. Remove bread and switch broiler on.

Heat a nonstick skillet over medium-high to high heat. Add extra-virgin olive oil, 1 turn of the pan. Add the pancetta, render a minute or so, add the meat and break it up into an even layer. Let the meat caramelize 1 to 2 minutes without stirring. Break it into small bits and brown well. Add garlic, onions and carrots and season with lots of coarse pepper, some salt, Worcestershire and allspice then cook 10 minutes, stirring frequently. Add wine and scrape up pan bits. Add stock and loosen up the mixture a little. Add tomatoes and parsley and heat through, 1 to 2 minutes. Fill breads and top with a thin layer of mozzarella and a sprinkle of Parmigiano or Romano. Broil the pizzas to melt cheese. Top each pizza liberally with basil and serve (with a fork and knife).

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Roasted Pork Tenderlion With Bacon

Pork Tenderlion wrapped in bacon and sprinkled with fine herbs.
This is a delicious, easy and quick to do dish.
You can't go wrong with this dish!

Ingredients

1 pound pork tenderloin

3-4 slices of bacon

½ teaspoon salt

1 tablespoon brown sugar (or your favourite sweet)

1 teaspoon herb or spice, dried thyme, fresh rosemary or ground cinnamon

1 tablespoon any mustard

lots of freshly cracked black pepper

Preperation

1. Preheat your oven to 500ºF. Turn on your convection fan if you have one. Line a baking tray with parchment paper.

2. Carefully slice off and remove the ‘silverskin’ (white coating) from the tenderloin, leaving any visible fat in place.
In a small bowl whisk together the brown sugar, mustard and your preferred herb or spice.
Using your hands, dip the tenderloin and coat well.
Season it with pepper, then fold under the small end of the tenderloin so it doesn’t overcook.
Wrap the bacon all around, as tight as you can, with a slight overlap trying to have your starts and finishes on the underside.
Secure the bacon by piercing through with a piece of dry spaghetti noodle and place on the prepared baking tray.
Grind some more pepper over and bake to an internal temperature of 145ºF, about 20 minutes.
Slice, serve and enjoy with a good red wine...

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Honey Mustard Pork Chops

I've tried this recipe and I loved the end result...
Easy to make and wonderful to eat!
Let me try to get this right...

INGREDIENTS:

6–8 pork chops, about 200g each
Olive oil, to brush
Marinade
2 tbsp Dijon mustard
4 tbsp wholegrain mustard
6 tbsp runny honey
4 tbsp Worcestershire sauce
4 tbsp light soy sauce

INSTRUCTIONS

Mix the marinade ingredients together in shallow bowl.
Add the pork chops and turn to coat well.
Cover with cling fi lm and marinate in the fridge for a few hours or overnight.

Heat a griddle pan or barbecue (or grill) until hot.
Scrape the excess marinade off the pork chops and save it.
Brush the chops with a little olive oil.
Cook on the barbecue or griddle (or grill) for 4–5 minutes on each side or until cooked through, basting with the marinade occasionally.

Rest the chops in a warm spot for 5–10 minutes.
Serve the pork chops accompanied by a side salad and crusty bread.

YUMMY!

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Cozido à Portuguesa

This is a very traditional recipe from Portugal... I will try to do my best at explaning how to prepare this awesome dish...

Cozido à Portuguesa

Ingredients

• 1 kg beef
• 1 kg pork rib steak
• 1/2 chicken
• 150 grs green beans
• 1 smoked meat sausage (chouriço de carne), 1 blood sausage (chouriço de sangue), 1 pork sausage made of flour and spices (farinheira)
• 2 onions
• 2 carrots
• 2 turnips
• 1 sprig of mint (I never use it because I don’t like it)
• 1 savoy cabbage
• 2 portuguese cabbage, kale
• 6 potatoes
• 125 grs rice

Place the beef, pork, chicken and sausages in boiling water enough to cover all. After boiling again, scoop any foam off the top and allow it to continue to cook at a low boil. Add salt to taste, along with the onions, carrots and turnips.

As each item cooks, remove it from the broth into a separate dish, and cover with a small amount of the broth. When everything has cooked thoroughly, pass the remaining broth through a strainer. Cook the rice in 2.5 to 3 dl of the broth with the mint sprig. Add the beans and cabbages to the remaining broth and allow all to cook.

Place the cabbage into a platter. Slice the beef, pork, chicken and sausages and place on top. Garnish the dish with the remaining vegetables. Place a portion of rice in the middle and top with slices of sausage.

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