Braciole

http://www.foodnetwork.com/recipes/anne-burrell/braciole-recipe.html?pn=9#lightbox-
recipe-video

Ingredients

Stuffing:
Extra-virgin olive oil
1/2 cup finely diced pancetta
1 large onion, finely diced
Kosher salt
Pinch crushed red pepper flakes
2 cups day old Italian bread, crusts removed, cut into 1-inch chunks
1 cup milk
2 cloves garlic, smashed and finely chopped
1/2 pound button or cremini mushrooms, sliced
1/2 pound spinach, stems removed and cut into chiffonade
1/2 cup toasted pine nuts
1/2 cup grated provolone
1/2 cup grated Parmigiano-Reggiano
2 pounds top round, cut into 1/2-inch thick slices (about 12)
Sauce:
Extra-virgin olive oil
1 large onion, finely diced
Pinch crushed red pepper flakes
Kosher salt
2 cloves garlic, smashed and finely chopped
4 tablespoons tomato paste
1 cup red wine
1 (32-ounce) can San Marzano tomatoes, passed through the food mill
2 cups water
Grated Parmigiano-Reggiano, for garnish
Chopped parsley leaves, for garnish
Special equipment: toothpicks

Directions
For the beef rolls:

Coat a large saute pan with olive oil, add the pancetta and bring the pan to a medium heat.
Cook the pancetta until it gets brown and crispy, about 5 to 7 minutes. Add the onions and
crushed red pepper and toss to incorporate with the pancetta. Season with salt, to taste. Cook
the onions until they are soft and very aromatic, about 7 to 8 minutes.

While the onions are cooking, in a large bowl, combine the bread and the milk. Toss to
combine and let sit until the bread has absorbed the milk and is very soft. Use your hands to
get in there and really squish everything together. Reserve.

Add the garlic to the pan with the pancetta and onion and saute for 2 to 3 minutes. Add the

and 2 cups of water and season with salt. if needed. Spoon on some of the sauce and garnish with Parmigiano-Reggiano and chopped parsley. Stir in the tomato paste and red wine. remove them from the pan and reserve. Add the garlic and saute for another 2 to 3 minutes. season with salt. and saute until the mushrooms are soft and have let off their moisture. then reduce the heat and simmer until the beef is very tender and flavorful. Bring the sauce to a boil. Add a light coating of fresh olive oil and add the onions and crushed red pepper. and put the pot over medium heat. Lay the beef slices between 2 pieces of plastic wrap and gently pound with a meat mallet to flatten and even out the slices. sliced in half along the grain Kosher salt Extra-virgin olive oil 1 fennel bulb. wide pot with olive oil and put over medium-high heat. to taste. Make the sauce in the same pot. about 4 to 5 minutes. toasted One 4-pound boneless pork picnic shoulder. toasted 2 tablespoons cumin seeds.html?oc=linkback Braised Pork Shoulder http://www.foodnetwork. about 2 to 2 1/2 hours. To serve. and brown them on all sides. Coat a large. sliced . Secure the rolls with toothpicks. Set aside.com/recipes/anne-burrell/braised-pork-shoulder-recipe. sliced 1 large onion. to taste. about 7 to 8 minutes. Add the pine nuts. Add the tomatoes. Sauce: Remove the oil from the pot that the beef was just browned in. to taste. arrange 2 or 3 braciole on each serving plate. to taste. Return the beef rolls to the pan and snuggle them into the sauce.mushrooms. Repeat this process with the remaining beef and filling. Wow! That's a great braciole! Read more at: http://www.html Ingredients 2 tablespoons coriander seeds. Add the onion/mushroom mixture to the reserved bread and stir to combine. Halve 1 or 2 rolls to expose the stuffing. Season with salt. and cook for 6 to 8 minutes.com/recipes/anne-burrell/braciole- recipe. Sweat the onions until they are translucent and very aromatic. provolone and Parmigiano-Reggiano. Season the beef rolls with salt. Remove the toothpicks before serving. Remove the mixture from the heat and stir in the spinach.foodnetwork. Put about 1/4 cup of filling on 1 end of each of the pounded beef slices and roll up. Taste to make sure that the mixture is delicious and season with salt. and stir to combine. to taste. When the beef rolls are brown on all sides.

Ditch the fat in the pan and give a few drops of new oil. Sprinkle the pork shoulder with the ground spices and salt. Repeat with the second pork and remove. Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Add salt if needed. if needed. then tie each piece so they cook evenly. peeled and finely grated 2 cups dry white wine 1/4 cup Dijon mustard 3 bay leaves 1 bundle fresh thyme 3 to 4 cups chicken stock Directions Using a spice grinder. grind the coriander and cumin seeds until they are a fine powder. smashed and finely chopped 2 -inch piece fresh ginger. The liquid should concentrate.Pinch crushed red pepper 4 cloves garlic. Cover and return to the oven for 1 hour. tented with aluminum foil. Brown the first pork on all sides. Remove the pan from the oven. turn the pork over and add more liquid to the pan if the liquid level has gone down. Wine Pairing Suggestion: Pinot Grigio Recipe courtesy Anne Burrell Profiteroles . Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Skim any excess fat from the pan and reduce the pan juices. Slice the pork and serve with onions. After 1 hour. Remove the pork from the pan and reserve. remove the pork and reserve for 15 minutes. Coat a Dutch oven with olive oil and bring to a high heat. Preheat the oven to 375 degrees F. Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. Bring the liquid to a boil. Add the garlic and ginger and cook 2 to 3 minutes longer. cover and put the Dutch oven in the preheated oven. Stir in the mustard and add the bay leaves and thyme. Add the wine and reduce by half. fennel and juices. 7 to 8 minutes. Cook the onions and fennel until they are soft and very aromatic.

This is a pretty quick process. Bring a saucepan with 1-inch of water to a boil. Do not add the second egg until the first is fully incorporated. beat in the eggs 1 at a time. This is best when served . Add in the cinnamon and beat for another second to combine. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. once the chocolate has melted remove it from the double boiler set up. Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. just cool enough not to cook the eggs when added. In a small saucepan combine the water. They grow! Bake in the preheated oven for 20 to 25 minutes. Cool on a rack. cut in half horizontally and fill with ice cream of your choosing. Spoon over the filled profiteroles. airy and dry inside. When done. recipe follows Special Equipment: Pastry bag fitted with large straight tip Chocolate Sauce 4 ounces semisweet or dark chocolate 1/4 cup heavy cream 2 tablespoons butter 1 tablespoon corn syrup 1 good pinch ground cinnamon Directions Preheat oven to 425 degrees F. the puffs should be light. Be sure to leave at least 1-inch between each of the balls. Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. Using an electric mixer or lots of good old-fashioned elbow grease. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan. When ready to serve. The mixture does not have to be cold. rotating the tray halfway through the cooking time to insure even cooking. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon.) Top with warm chocolate sauce. (I prefer a really high-quality vanilla.Ingredients 1/2 cup water 1/2 stick butter Pinch salt 1/2 cup all-purpose flour 2 eggs Pinch ground cinnamon Ice cream Chocolate Sauce. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. butter and salt and bring to a boil. Pay careful attention that the mixing bowl does not touch the surface of the boiling water.

Pulse.warm! Cranberry Orange Quickbread Ingredients 2 cups all-purpose flour. cut into pea size pieces. pulse until the mixture is just combined. pulse until the mixture resembles finely grated cheese. Rotate the pan halfway through the cooking time to insure even cooking. juice and the egg. sugars. pulse. Let cool completely before cutting. pulse. Add the orange zest. sections removed and diced 1 egg 1 cup dried cranberries Special Equipment: 9 by 5-inch loaf pan Directions Preheat the oven to 350 degrees F. Bake in the preheated oven for 1 hour and 15 minutes. peeled. Grease and flour the loaf pan and add the batter. Pulse. zested 3/4 cup fresh orange juice 1 orange. When done let cool for about 20 minutes and remove from loaf pan. plus extra for loaf pan 3/4 cup sugar 1/2 cup brown sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1 stick cold butter. Remove to a bowl and stir in the diced orange and cranberries. salt. plus extra for loaf pan 1 orange. baking soda and butter. In a food processor combine the flour. Killer Turkey Burgers Ingredients .

red onion. smashed and finely chopped 1 1/2 pounds ground turkey One 8-ounce can water chestnuts. leaves finely chopped 1 -inch piece of fresh ginger. (NOTE: Save the onion pan to cook the burgers in later!) Add 1/4 to 1/2 cup water to the mix--this will keep the burgers really moist! Use your hands to squish the mixture until everything is really well combined. If the seasoning isn't just right. Make. soy sauce. (If working in batches. When you're confident the burger mix is perfectly seasoned. cut into 1/4-inch dice Kosher salt 2 cloves garlic. lettuce and spicy mayo. Turn off the heat and let cool. 7 to 8 minutes. cook and eat a little tester patty to be sure the turkey is really delicious. water chestnuts. combine the turkey. plus more if needed 1/2 bunch of fresh cilantro. Season with salt and bring the pan to medium heat. In a large mixing bowl.Turkey Burgers: Extra-virgin olive oil. The burgers should be browned and cooked through when done. wipe out the saute pan you used to cook the onion.) For the toppings: Mix together the mayo and sambal oelek in a small bowl. Adapted from "Own Your Kitchen: Recipes to Inspire and Empower" by Anne Burrell . peeled and grated 2 tablespoons sambal oelek or Asian chili paste. add a little more soy or a sprinkey-dink of salt. knock yourself out. Add the garlic and cook for another 1 to 2 minutes. being sure not to crowd the pan--if you need to work in batches. With a paper towel. Cook the onion until soft and very aromatic. for coating the pan 1 onion. Cook the burgers for 5 to 6 minutes on each side. Toast the burger buns and top with the burgers. coat the pan with fresh olive oil and bring it to medium-high heat. tomato. keep the first batch warm in the oven at 200 degrees F while cooking the second batch. sambal if using and the cooked onions and garlic. coarsely chopped (not too fine--they add GREAT texture) 1/4 cup soy sauce. Garnish as desired with the cheese. Add the burgers. ginger. cilantro. optional (but recommended) Toppings: 1/2 cup mayonnaise 2 teaspoons sambal oelek 4 burger buns (I like the seeded ones) 4 slices American of Cheddar cheese (American melts better) 4 slices beefsteak tomatoes 4 slices red onion 4 leaves butter lettuce Directions For the turkey burgers: Coat a large saute pan with olive oil and toss in the onion. form it into 4 equal patties.

or tent the burgers with aluminum foil to melt the cheese. All rights reserved. about 5 minutes on the second side. 4 minutes for medium rare (3 minutes if topping with cheese. above. Flip over the burgers. if using. close the grill cover. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Cook the burgers as for a grill. Cook beef burgers until golden brown and slightly charred on the second side. if desired Directions Toasted Burger Buns Divide the meat into 4 equal portions (about 6 ounces each). Flip over the burgers. Grill the burgers until golden brown and slightly charred on the first side. to the tops of the burgers during the last minute of cooking and top with a basting cover. about 3 minutes for beef and 5 minutes for turkey. Brush the burgers with the oil. about 3 minutes for beef and 5 minutes for turkey. Cook turkey burgers until cooked throughout. Cook beef burgers until golden brown and slightly charred on the second side. IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Season both sides of each burger with salt and pepper. 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. . Provided courtesy of Anne Burrell. Cook the burgers until golden brown and slightly charred on the first side. about 5 minutes on the second side. Add the cheese.(c) Clarkson Potter 2013. Perfect Burger Ingredients 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) Kosher salt and freshly ground black pepper 1 1/2 tablespoons canola oil 4 slices cheese (optional) 4 hamburger buns. split. toasted. see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout.

Turn off the heat and let cool. Re- season if needed.) Add one-quarter to one-half cup water. Add the garlic and cook for 1 to 2 minutes.html?ic1=obinsite&oc=linkback Turkey Burger Ingredients Burgers: Extra-virgin olive oil 1 onion. (Reserve the onion pan to cook the burgers in later. drained and coarsely chopped 1/2 bunch fresh cilantro leaves. finely chopped Optional Garnishes: 4 slices Cheddar 4 seeded burger buns 1/4 cup mayo mixed with 2 teaspoons sambal oelek 4 slices beefsteak tomatoes 4 slices raw red onion Butter lettuce Directions Preheat the oven to 200 degrees F to keep the first batch of burgers warm. sambal oelek. If the burger is missing salt add more soy or just give a little sprinkey dink of salt. Cook the onions until they are soft and very aromatic.foodnetwork. Make and cook a little tester patty to be sure that the turkey is really well seasoned. When the burger mix is seasoned appropriately. 7 to 8 minutes. smashed and finely chopped 1 1/2 pounds ground turkey 1/4 cup soy sauce 1 tablespoon sambal oelek. For the burgers: Coat a large saute pan with olive oil. ginger. water chestnuts.Sandwich the hot burgers between the buns and serve immediately. combine the turkey. Using your hands. cilantro and the cooked onions and garlic. optional 1 -inch piece fresh ginger. season with salt and bring to a medium-high heat. form the mix into 4 equal size patties. squish everything together until they are really well combined. peeled and grated One 8-ounce can water chestnuts. Read more at: http://www. . soy sauce.com/recipes/bobby-flay/perfect-burger- recipe. In a large mixing bowl. this will help the burgers stay nice and moist. cut into 1/4-inch dice Kosher salt 2 cloves garlic. Add the onions.

for garnish Crusty bread. Be sure not to crowd the pan. Toast the buns in a broiler or toaster. if using. Schmear each side of the bun lightly with the sambaal mayo. give each one a little squish and eat em' up! Beverage Pairing Suggestion: Light Lager Beef Bourguignon Ingredients Marinade: 5 cloves garlic. for serving Directions For the marinade: Combine the garlic. onions and wine in a large bowl or container. Place the cheese. celery. cover and let sit in the refrigerator at least 4 hours or overnight. cut into 1-inch chunks Stew: Extra-virgin olive oil Kosher salt 1/2 cup all-purpose flour 8 ounces slab bacon. quartered 1/2 bunch fresh chives. carrots. quartered 2 carrots. onion and lettuce. peeled and halved 2 ribs celery. such as Burgundy 4 pounds beef chuck. Put a burger on each of the bottom buns and top each burger with tomato. on the burger and cook for 1 more minute.Coat the saute pan with new olive oil and bring to a medium-high heat. finely chopped. cut into lardons 1 pound cremini or white button mushrooms. bay leaves. Add the beef. (This is a really important step: it makes a huge flavor difference. halved 1 large onion. peeled and cut into 1/4-inch dice 1/4 cup tomato paste 3 to 4 cups beef stock 3 fresh bay leaves 1 bundle fresh thyme 1 pound red bliss potatoes. Close up each burger. peeled and cut into 1/4-inch dice 2 ribs celery. Place the burgers in the pan. smashed 3 fresh bay leaves 2 carrots. peeled and quartered One 750-ml bottle red wine. cut into 1/4-inch dice 2 cloves garlic. if you need to work in batches go ahead! Cook the burgers for 5 to 6 minutes on each side. finely chopped 1 large onion.) .

5 kg quality topside of beef  2 medium onions  2 carrots  2 sticks celery  1 bulb garlic  1 small bunch fresh thyme. add the potatoes. Add the tomato paste and cook. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Coat a large. or a mixture  olive oil . Remove from the pan to a baking sheet. after further testing and to ensure the best results this recipe has been altered from what was in the actual episode. stirring up any browned bits. Preheat the oven to 350 degrees F. 12 to 15 minutes. Sprinkle the beef with salt and toss with the flour. deglaze the pot with 1/2 cup of the reserved marinade. Remove the pot from the oven and skim off any excess grease from the surface of the stew. Brown the meat well on all sides. and season with salt. bring the liquid to a boil and put in the oven.For the stew: Remove the beef from the marinade. 1 to 2 minutes. Add the meat to the baking sheet. Garnish with the chives and serve with crusty bread to sop up all the sauce. Strain the veggies and bay leaves from the marinade and discard. but be sure to not crowd the pan. scraping up any browned bits. After the first two batches. Drain the liquid into a small bowl. carrots. During the last hour of cooking time. rosemary. Toss in the bay leaves and thyme bundle. scraping up any browned bits. 1 minute. Cook until the mixture starts to soften and becomes very aromatic. From Food Network Kitchens. Add enough of the beef stock to just cover the surface of the beef. Perfect roast beef  1. Reserve 2 cups of the marinade. garlic and onions. about 10 minutes. Add the bacon and cook until it gets brown and crispy. Add the beef. celery. Cover the pan. you will need to work in four batches. Add the flour-coated beef to the hot pan. about 5 minutes. 1 to 2 minutes. Toss in the mushrooms. Add the remaining 1 cup marinade and deglaze the pan. wide pan or Dutch oven with olive oil and bring to medium-high heat. Cook the beef for 2 hours. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour. Stir to combine and cook until the wine has reduced by half. Deglaze the pan with 1/2 cup marinade. bay or sage. do not flour the beef until you're ready to brown it.

this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking. The meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. leave it in for another 10 to 15 minutes. If you prefer it medium-rare.5cm thick  olive oil  1 sprig of fresh rosemary  1 clove garlic. Preheat your oven to 240°C/475°F/ gas 9. Pile all the veg. sea salt  freshly ground black pepper Method I've used a joint of topside here because it is by far the most widely available roasting joint. Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. There's no need to peel the vegetables – just give them a wash and roughly chop them. add a splash of water to the tray to stop them burning. To prepare your beef: Take your beef out of the fridge 30 minutes before it goes into the oven. Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy. When the beef is cooked to your liking. For well done. take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. as they can differ depending on the type of oven you have or the size of the joint. Baste the beef halfway through cooking and if the veg look dry. approximately 2. Break the garlic bulb into cloves. The timings below are just a guide. leaving them unpeeled. but you can also use rib of beef. To cook your beef: Place the roasting tray in the preheated oven. halved . take it out 5 to 10 minutes earlier. Drizzle the beef with olive oil and season well with salt and pepper. Place the beef on top of the vegetables. rubbing it all over the meat. If you're doing roast potatoes and veggies. 1 steak 2 sauces  For the steak  4 x 200 g quality sirloin or rib-eye steaks. garlic and herbs into the middle of a large roasting tray and drizzle with olive oil. horseradish sauce and Yorkshire puddings.

roughly chopped  juice of 1-2 limes Method . skins removed  50 g sesame seeds  1 teaspoon dried oregano  1 teaspoon cumin seeds  a few sprigs of fresh thyme. seeds left in  sea salt  freshly ground black pepper  For the Mexican salsa verde  1 small bunch fresh coriander  1 small bunch fresh mint. crumbled  3 cloves garlic. trimmed  2 tomatoes. leaves picked  1 smoked chipotle chilli. leaves picked  1 clove garlic. stalks removed. deseeded  4 large spring onions. peeled and finely sliced  100 ml extra virgin olive oil  1 swig rum  juice of 1 lime  1-2 fresh green chillies. For the peanut sauce  100 g roasted monkey nuts. peeled  1-2 fresh red or green chillies. shelled.

Finish with a few dollops of salsa. Put to one side. To make your salsa. pepper. Wine suggestion: French red – a Syrah such as Crozes Hermitage or Saint-Joseph from the northern Rhône Valley The ultimate steak & vinegar roasties  1 kg French-trimmed côte de boeuf. This dish is a result of me soaking up all those vibes. then have a taste and adjust with a bit more salt. I had quite a few conversations with people in LA about how they liked to eat theirs. This goes beautifully with the Mexican street salad. cumin seeds. Set aside a few of the coriander leaves. lime juice. thyme. season with more salt.As a lover of good steak. Whiz until shiny and smooth. whip the meat with the sprig of rosemary and rub it with the cut side of the garlic clove for some extra flavour. taste it.8 kg Maris Piper potatoes. salt and pepper. with the mint leaves. The peanuts I used in LA were just darker. Turn every minute and cook to your liking. move them to a plate to rest for a few minutes. When the steaks are perfectly cooked to your liking. and scatter over your remaining coriander leaves. Cut them into 1cm-thick slices. don't worry. fresh chilli. rum. made with peanuts and spices. peeled  sea salt  freshly ground black pepper  olive oil  1 knob of unsalted butter  2 sprigs of fresh rosemary . with a good layer of intramuscular fat  1. It will still taste delicious. pepper and a good drizzle of olive oil. get yourself a good knife and a big chopping board. and gently place the slices of steak on top. lime juice or chilli. Add the oregano. and 200ml of water. griddle pan or barbecue screaming hot and season both sides of your steaks with salt. I'm pairing a cooked sauce. chilli or lime juice if needed. with a fresh green salsa that is going to send your tastebuds into orbit. then chop the top of the bunch. stalks and all. spread the peanut sauce all over a large serving platter or divide between your plates. Tip into a liquidizer with the extra virgin olive oil. If you notice that your peanut sauce is lighter than mine. chilli. Put a dry frying pan on a medium heat and toast the nuts and sesame seeds for a few minutes until lightly browned. but use your intuition: a 200g steak about 2cm thick wants about 2 minutes each side for medium rare and 3 minutes each side for medium. Get a frying pan. Mix together on the board. Drizzle over any resting juices and let everyone tuck in. Add the steaks to the pan or barbecue. As it cooks. chipotle chilli and garlic and cook for another minute or so. spring onions and tomatoes until it's all very fine – watch your fingers here! Sprinkle over a generous pinch of salt and pepper. Take your steaks out of the fridge and let them get up to room temperature while you make your peanut sauce. garlic. then add most of the lime juice and a good lug of extra virgin olive oil. and put it into a bowl ready to go. I'm going to give you some rough timings.

spritz with the flavoured vinegar – don't add too much. then leave to steam dry. remove the meat from the fridge and leave aside to come up to room temperature. When the roast potatoes are a few minutes away from being ready. add the flavoured vinegar ingredients to a small plastic water spritzer. Preheat the oven to 200ºC/400ºF/gas 6. Place a large roasting tray in the oven to preheat. turning halfway. slice the potatoes into rough 5cm chunks. 1 bulb of garlic  ½ a bunch of mixed fresh woody herbs. then parboil in a pan of salted boiling water for around 12 minutes. you want it to be subtle. or cook to your liking. white wine or red wine vinegar  ½ teaspoon fennel seeds or dried chilli flakes Method I use a plastic water spritzer to spray the potatoes with the homemade flavoured vinegar – it gives those crispy potatoes an added smack of flavour. Return to the oven for 30 seconds. fat side-down. Meanwhile. then place in the oven for around 15 minutes for medium. oregano and rosemary  extra virgin olive oil  For the flavoured vinegar:  2 sprigs of fresh rosemary  50 ml cider. or until golden and crisp. or until browned all over. add a good splash of olive oil. drizzle with the juices from the pan and leave to rest for around 3 minutes. turning and basting with the herb brush every minute or so. for a few minutes so the fat renders out. Make a herb brush by tying the woody herbs to the end of a wooden spoon with string. Around 1 hour 30 minutes before you're ready to start. Transfer to a board. Carefully remove the tray from the oven. such as thyme. Add a splash of olive oil. Drain and return to the pan. Spritz with a little more flavoured vinegar and return to the oven for a final few minutes. then season with salt and place in the oven for 45 minutes to 1 hour. then season the steak well and add to the pan. Slice up the steak on a board and sprinkle with a little salt. Add a little extra virgin olive oil to . Meanwhile. then scatter into the tray of potatoes. then set aside for later. the butter and rosemary sprigs. Separate and bash the garlic cloves. then lightly squash with a fish slice. Preheat an ovenproof frying pan over a high heat to get it nice and hot – you want to do this around 25 minutes before the potatoes are ready. shake to chuff them up. Sear the steak for around 8 minutes. Gently toss to coat.

Pestele spalat.rosiile taiate in sferturi  3.portionat in bucati mai mici. then drizzle over the steak and serve with a nice salad.se adauga vinul si 1-2 polonice de zeama de peste iar cand incepe sa fiarba adaugam si bucatile de peste  4. if you like.presarat cu sare se fierbe 10min dupa care se scoate pe o farfurie  2. Supa de peste si fructe de mare Ingrediente 1file de salau 1file de pastrav 1file de cod 500g mix de fructe de mare 50ml ulei de masline 5-6 rosii cherry 1ardei iute rosu piper sare busuioc verde 1catel de usturoi 1pahar cu vin alb Mod de preparare  1. Fructele de mare decongelate. Se serveste calda cu busuioc verde deasupra Sicilian fish soup  1 red onion  2 sticks celery  ½ small bulb fennel  2 cloves garlic . the vinegary roasties and a dollop of mustard. Se lasa la fiert nu mai mult de 5min. Intr-un vas se incinge uleiul.the resting juices.se amesteca.se adauga in vas.se adauga ardeiul taiat rondele.se caleste usturoiul intreg pana se aureste apoi se scoate.se condimenteaza dupa gustul fiecaruia si  5.

deseeded  2 tablespoons olive oil. ask your fishmonger. Finely chop the onion. Add the wine. cover and simmer for 10 minutes or until just cooked. plus extra for drizzling  1 glass dry white wine  800 g chopped plum tomatoes or passata  ½ butternut squash. ask your fishmonger  ½ lemon  1 large handful fresh flat-leaf parsley. peeled and grated  500 ml organic fish stock  200 g salmon fillet. tomatoes or passata. ask your fishmonger. Asian-steamed sea bass  1 x 1. fennel. skinned  300 g halibut fillet. celery. gutted and gills removed (ask your fishmonger to do this for you)  sea salt . squash and stock and bring to the boil. Season and gently break up the tomatoes.5 kg whole sea bass. add the onion. from sustainable sources. garlic and chilli. if necessary. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice. Roughly chop the salmon and halibut and add to the pan. skinned  12 raw peeled prawns or langoustine tails. Add the prawns or langoustine tails. Serve drizzled with olive oil and sprinkled with the chopped parsley. scaled. from sustainable sources. from sustainable sources. Heat the oil in a large pan. chopped Method Grating the pumpkin into the soup is a little trick I saw in Sicily. 1 red chilli. It gives it good colour and sweetness. fennel. celery. garlic and chilli and sweat gently until soft. Cover and simmer gently for 30 minutes.

Hit it up with a splash of soy sauce. adding the squeezed lime halves to the tray. and set to steam for around 25 minutes. finely sliced  a thumb-sized piece of fresh ginger. Fill the steamer pocket on the front of the oven with around 1 litre of water. leaves roughly chopped. chopped and seeded . or water)  5 Italian plum tomatoes. then cover with the lid. then stuff and push into the cavity and slits in the fish. such as seabass  1/2 lb shrimp  1/2 lb bay scallops  1/4 cup olive oil  2 chopped medium onions  2 chopped celery stalks  3 chopped garlic cloves  1 chopped green pepper  1 chopped red bell pepper  1 t. stalks finely sliced  1 lime  low-salt soy sauce  sesame oil Method Score the sea bass on both sides at 2cm intervals. chilli. then slot the steamer tray into the bottom of the oven so that the metal nozzle on the tray engages with the back of the oven. cutting roughly 1cm deep. drizzled with the juices from the bottom of the steamer tray. trimmed and finely sliced  1 fresh red chilli. sweet paprika  1 wineglass full of dry white wine  1 qt. 5 spring onions. or until cooked to perfection. Squeeze over the lime juice. coriander stalks and most of the leaves together on a board. hot paprika or Espelette pepper  1 T. ginger. a drizzle of sesame oil and the remaining coriander leaves sprinkled over.  Basque Seafood Stew  1 lb baby octopus  1 lb firm white fish. Sprinkle the inside and both sides of the fish lightly with sea salt. Mix the spring onions. peeled and finely chopped  a large bunch of fresh coriander. Serve on a bed of fluffy rice. fish stock (or chicken. then place into the steamer tray.

add the tomatoes. a light Belgian ale would be nice. Saute the octopus. Test a piece of octopus: If it is tender. Saute for 3-4 minutes. Turn the heat down to a simmer and let this cook for 35-40 minutes. dry Riesling or Italian Grillo would all be excellent. Cook for one minute. then add the garlic and mix well. This stew really needs some quality crusty bread and a good white wine. Toss each of them with some salt and set aside -. If you are a beer drinker. Heat the olive oil in a Dutch oven or large stew pot over medium-high heat for a minute or two. stir and bring to a boil. Add the rest of the parsley and the basil. If not. then the fish stock. Pinot Gris. Once the octopus is tender. chopped fresh parsley  1 T. Slice the fish into 1-2 inch cubes. the shrimp. but a Verdelho. cook a bit longer. proceed.  6 chopped sage leaves  1 T. then add half the parsley.separately. Cook this at a simmer for 4-5 minutes. Let the mixture boil fiercely until half the wine is boiled away. chopped fresh rosemary  2 T. then add the onion and celery. Test for salt and add if needed. fish and scallops. then add the green and red bell peppers and the baby octopus. Mix well. then turn the heat up all the way and add the white wine. and add the hot and sweet paprika and mix again. Stir to combine and serve. Peel the shrimp and wash the scallops. too . Add the chopped sage and rosemary. A perfect choice would be a Spanish or California Albarino. as would a Greek Assyrtiko. peppers and onion for a minute or two. chopped basil  Salt and pepper to taste  Lemon juice Preparation Cut the octopi into large pieces.