Italian Lamb Kebab

Italian Lamb Kebab

Ingredients:

• 1 kg lean lamb, cubed
• 125 ml olive oil
• 125 ml marsala
• 20 ml lemon juice
• 1 teaspoon oregano
• 5 clove garlic, crushed
• ½ teaspoon ground bay leaves
• 1 green pepper, seeded and cut in chunks
• 4 medium onions, quartered
• Salt & pepper

Method:

1. Place the lamb in enamel dish. Combine oil marsala, lemon juice, oregano, garlic, ground bayleaves, salt and pepper in a jar, cover and shake vigorously until blended and creamy, then pour over the lamb, cover and set aside to marinate for 2 hours, basting occasionally. 
2. Lift out lamb cubes and drain, reserving marinade, threat on to skewers, alternately with green pepper chunks and onion quarters. Set kebabs on the griller tray 15cm from heat and cook for 20-25 minutes, turning frequently and basting often with the marinade until meat is tender and brown, ready to serve.

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Italian Kebab Domba


bahan:

• 1 kg daging domba, potong dadu
• 125 ml minyak zaitun
• 125 ml marsala
• 20 ml jus lemon
• 1 sendok teh oregano
• 5 siung bawang putih, dihancurkan
• ½ sdt bubuk daun salam
• 1 paprika hijau, buang bijinya dan potong kotak
• 4 buah bawang, dipotong-potong
• Garam & merica

Cara membuat:

1. Tempatkan daging domba di atas piring enamel . Campurkan minyak marsala, jus lemon, oregano, bawang putih, bayleaves bubuk, garam dan lada dalam toples, tutup dan kocok kuat-kuat sampai rata dan lembut, kemudian tuangkan di atas domba, tutup dan sisihkan, Marinate selama 2 jam, olesi sesekali. 
2. Angkat dan tiriskan irisan daging domba, sisakan bumbunya, tusuk pada tusuk sate, bergantian dengan potongan paprika hijau dan bawang perempat. Atur kebab di nampan pemanggang 15cm dari panas dan masak selama 20-25 menit, balik sering dan sering olesi dengan marinade sampai daging empuk dan cokelat, siap di hidangkan

Seafood Fettucini

 Seafood Fettucini

Ingredients:
 250 gr of pasta fettucini, braise till ripeness, leak.
 Peterseli chop up sufficiently.

For Sauce:
 2 tbsp butter
 2 tbsp olive
 2 leek fruit, chopped harshly
 5 garlic fang, chop up the refinement
 250 gr prawn [is], throw away its husk
 200 gr squid, slice the medium
 150 gr green cockle
 7 tbsp of tomato pasta
 7 tbsp tomato sauce
 100 ml water
 7 fresh tomato, throw away the its contents, chopped harshly
 1 tsp salt ½ sdt peper powder
 1 tbsp of sand sugar
 1 tsp oregano powder
 1 tsp of leaf of powder bacillus

Method:
1. SAUCE : Heating butter, sautee of leek and garlic till fragrance and wilt. Add prawn, squid and cockle, swirl to flatten. Cook just, enhancing pasta of tomato and tomato sauce, swirl to flatten
2. Decant the water, enhancing tomato chop up the, salt, pepper, sugar, oregano and bacillus. Swirl to flatten, cook till seafood cook and gravy decrease
3. Add fettucini braise, swirl to flatten. Lift
4. Arrange the pasta fettucini in saucer plate, sowings by peterseli chopped
5. Present heat.

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Fettucini Seafood

Bahan-bahan:
250 gr pasta fettucini, rebus hingga matang, tiriskan.
Peterseli cincang secukupnya, untuk taburan

Bahan saus:
    2 sdm mentega
    2 sdm minyak zaitun
    2 buah bawang bombay, iris kasar
    5 siung bawang putih, cincang halus
250 gr udang sedang, buang kulitnya
200 gr cumi-cumi, iris sedang
150 gr kerang hijau
    7 sdm pasta tomat
    7 sdm saus tomat
100 ml air
    7 buah tomat segar, buang isinya, iris kasar
    1 sdt garam
   ½ sdt merica bubuk
    1 sdm gula pasir
    1 sdt oregano bubuk
    1 sdt daun basil bubuk

Cara membuat:
1. SAUS : Panaskan mentega, tumis bawang bombay dan bawang putih hingga harum dan layu.
Masukkan udang, cumi dan kerang, aduk rata. Masak sebentar, tambahkan pasta tomat dan saus tomat,
aduk rata.
2. Tuang air, tambahkan tomat cincang, garam, merica, gula, oregano dan basil. Aduk rata, masak
hingga seafoodmatang dan kuah menyusut.
3. Masukkan fettucini rebus, aduk rata. Angkat.
4. Atur pasta fettucini dalam piring saji, taburi atasnya dengan peterseli cincang.
5. Sajikan panas.

Smoke Beef and Pasta Frittatas

 Smoke Beef and Pasta Frittatas

Ingredients:

* 50 mg piece smoked beef, trimmed of fat cut into 1-cm dice
* 20 gr macaroni
* 2 tsps olive oil
* 1 small onion, peeled and chopped
* 1/4 red pepper, cut into 1-cm dice
* 10 gr unsalted butter
* 30 gr rocket
* 3 large eggs, beaten and then strained
* 1 rounded tbsp grated parmesan
* Salt and freshly ground black pepper

Methods:
1. Put a small pan of salted water on to boil for the macaroni. Heat 1 tsp of the olive oil in a medium-sized fying pan, add the chopped onion and saute over a low heat until soft and golden (5-7 minutes). When the water has come to the boil, add the macaroni and boil for about 12 minutes, until all dente. Drain, refresh with cold water, drain again, then pat dry with kitchen towel to remove any excess moisture.

2. Add the diced pepper to the cooked onions and continue to cook over a low heat for 4-5 minutes, until tender.

3. Add the butter to the mixture in the frying pan, stir the rocket leaves in and cook for 2 minutes, until they have wilted. Remove rom the heat and tip the contents of the pan into mixing bowl and let it cool for 5 minutes. Mix the beef, macaroni and the beaten eggs in, stir well and season.

4. Take the rying pan, add the olive oil and put over moderate heat. Ladle the frittata mixture into the pan; it will start to puff and bubble arround the edges, so press it down with the back of a wooden spoon to make sure that all the filling is covered the egg.

5. After a few minute, lower the temperature and cook for 6-8 minutes.

6. Meanwhile, preheat the grill. The frittatas are cooked when there is no liquit egg running out when you tilt the pan, and the consistency should be a little soft but set in the centre. Sprinkle the parmesan over the place the pans under the grill for 2-minutes or so, until golden.

7. Remove from the grill and allow to cool for 10 minutes before loosening with a flexible spatula and sliding on to a plate, cheesy-side uppermost. 

Allow to cool completely before covering with clingfilm and chilling overnight in the fridge.

Chorizo and tiger prawn risotto

Chorizo and tiger prawn risotto

 

Ingredients:

= 150 gr chorizo sausages
= 400 gr raw giant tiger prawns with shells
= 350 gr Italian arborio rice
= 450 gr tin red kidney beans
= 1 large Spanish onion, peeled
= 1 clove garlic, peeled
= 1/2 x 0.4 gr jar saffron threads
= 175 ml olive oil
= 1/2 level teaspoon chrust dried chillies
= 1 fish stock cube
= 150 ml dry white wine
= 25 gr butter
= spring fresh basil or 1 tablespoon snipped fresh chives
= salt and freshly ground black pepper.

You need a heavy-sided pan diameter of about 11in (28cm) and a depth of 2 1/2in (6cm)

Methods:

1. Finely chop the onion and garlic and set aside. Cut and discard the ends of chorizo sausages, then slice them into 1/4in (5mm) pieces and set aside. Place the saffron threads in a small bowl, along with 1-tablespoon of boiling water, and leave to soak while you prepare the remaining ingredients.

2. To peel the prawns, remove the shells-leaving the small tails attached to the bodies- and put them in a small bowl. cut down the back of each prawn, remove any black thread and discard. Then wash the prawns under cold running water, pat dry with kitchen towel and set aside. Now rinse the red kidney beans under cold running water, dain and reserve.

3. To flavour the olive oil, heat 150 ml in the heavy pan, add the prawn shells and half the crushed dried chillies and cook over a high heat, stirring constantly, until the shells turn pink-about 2 minutes. Empty the contents of the pan into a strainer over a bowl, discard the shells and chillies and return the flavoured oil to the pan. Add the prawns to the oil and saute until pink, then remove and reserve.
4. Add the chopped onion, garlic and remaining crushed dried chillies and saute for about 5-minutes, until the onion and garlic start to become translucent, then add the sliced chorizo sausages and cook for further 2 minutes.

5. Crumble the stock cbe into a large measuring jug and pour 2 pints (1.2 litres) of boiling water over, stirring thoroughly.
To prepare Risotto, add the the rice to the pan with the onions, garlic and chorizo sausages and cook over a moderate heat for 2 minutes, stirring so that every grain is coated with the oil. Add the wine and let it sizzle away for 30 seconds, then add the soaking saffron threads (with their water) and enough of the stock to just cover the rice-about 275 ml. Simmer gently, stirring occasionally, until the rice has absorbed most of the stock, then add another 150 ml of the stock and simmer again until absorbed.
Continue cooking in this way until the rice is just tender and all the stock has been used-which should take about 25 minutes in all. Do not walk away from the risotto at this point as you don't want the pan to dry out and the rice to burn.

6. To finish, heat the remaining olive oil over a high heat in a medium-sized frying pan, add the drained red kidney beans and saute for 1-minute, until heated through. Add the cooked, reserved prawns, cook for a further minute, then season. Stir those into the rice, along with the butter, and mix thoroughly. Transfer to a heated serving dish, decorate with a sprig of basil or snipped chives and serve immediately.

Caponata

 Caponata

Ingredients:

= 1 medium aubergine, weighing about 225 gr
= 1/2 level teaspoon salt
= 2 sticks celery, trimmed
= 1 tablespoon olive oil
= 1 small onion, peeled and choppes
= 1 level tablespoon tomato pure
= 2 rounded teaspoons capers, drained
= 25 gr pitted green olives, drained
= 1 dessertspoon red wine vinegar
= pinch custer sugar
= 1 plum tomato
= 1 rounded dessertspoon chopped flat-leaf parsley
= salt and freshly ground black pepper

Methods :

1. Cut the aubergine into 2.5 cm dice, place in colander over a bowl, sprinkle with the salt and allow to drain for 1 hour.

2. Meanwhile, put a small pan of water on to boil. Cut the celery into 2cm diagonal slices and, when the water has come to the boil, blanch the celery for 3-4 minutes, until tender. Then drain in a colander, refresh in cold water and drain again.

3. Rinse the diced aubergine and pat dry with kitchen paper. Heat half the olive oil in a medium-sized, non stick frying pan, add the aubergine and fry for about 10 minutes, over a medium heat, stirring frequently, until golden brown and softened. Remove from the pan with a slotted spoon and transfer to a plate.

4. Add the remaining olive oil to the pan and fry the onion over a low heat until soft and golden-abot 7 minutes. When the onion is cooked, add the blanched celery and cook for a further 4 mintes. Next, mix the tomato puree with a tablespoon of hot water and add this to the onion and celery mixture, along with the capers, olives, red wine vinegar and sugar, and cook for 4 minutes. Return the diced aubergine to the pan and cook for 10 minutes. Seosonwell, cool, transfer to a lidded container and refrigerate overnight.

5. Prepare the plum tomato by putting it in a small bowl, pour over sufficient boiling water to cover it, the pour off the water and quickly fill the bowl with cold water to stop the cooking process. Drain, remove the tomato, peel and discard the skin, quarter the flesh, then scoop the seeds out and discard. Cut the flesh into 5mm dice and put in a lidded container in the fridge. 

The next day, stir the chopped tomato and parsley into the caponata.

Chicken Stew with Tortellini

 Chicken Stew with Tortellini

Ingredients

    2 cups water
    1 14-ounce can reduced-sodium chicken broth
    1 medium yellow summer squash
    6 cups torn beet greens, turnip greens, or spinach
    1 green sweet pepper, coarsely chopped
    1 cup dried cheese-filled tortellini pasta
    1 medium onion, cut into thin wedges
    1 medium carrot, sliced
    1-1/2 teaspoons snipped fresh rosemary
    1/2 teaspoon salt-free seasoning blend
    1/4 teaspoon pepper
    2 cups chopped cooked chicken
    1 tablespoon snipped fresh basil

Methods:

1.    In a Dutch oven bring water and chicken broth to boiling. Meanwhile, halve summer squash lengthwise and cut into 1/2-inch slices. Add squash, greens, sweet pepper, pasta, onion, carrot, rosemary, seasoning blend, and pepper to Dutch oven.

2.    Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until pasta and vegetables are nearly tender.

3.    Stir in chicken. Cook, covered, about 5 minutes more or until pasta and vegetables are tender. Stir fresh basil into soup. Makes 6 servings (7-1/2 cups).