Sausage Rolls

• olive oil

• 1 red onion , peeled and finely sliced

• 1 sprig fresh sage , leaves picked

• Pork or pork sausage

• 1 handful breadcrumbs  / hemp hearts

• fresh nutmeg , for grating

• 250 g ready-made puff pastry

• 1 egg

• a little milk

 1.    Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.

2.    With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then mix together.

3.    On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.

4.    Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.

5.    Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. 

Izak Chicken and Broccoli

• 2 Tbsp vegetable oil

• 2 pounds boneless, skinless chicken cut into 2” pieces and blotted dry

• ½ tsp fine sea salt

• 2 Tbsp Izak Sweet Chili Honey Butter

• 4 cups broccoli florets

• ¼ cup white vinegar

• ¼ cup soy sauce

• 2 Tbsp corn starch dissolved in 2 Tbsp water to make a slurry

Izak - Sweet Chili Honey Butter

Mix the ingredients to combine well

• 2 sticks of butter, softened (1 cup)

• ½ cup olive oil

• ½ cup honey

• 2 Tbsp Izak blend

• ½ tsp fine sea salt

Directions

1. In a heavy bottom skillet add the cooking oil over high heat.

2. Brown the chicken in the hot pan, seasoning lightly with the salt.

3. Add the Izak Sweet Chili Honey Butter and stir to combine.

4. Add the broccoli and ¼ cup of water and close the lid to steam the broccoli for 2 minutes or until al dente.

5. Add the vinegar, soy sauce, and slurry and stir well to combine bringing up any browned bits in the pan to stir back into the sauce.  The sauce should thicken quickly for a savory, sauce finish.

Mocha Triple Chocolate Brownies

·         1 c flour

·         2 tbsp coco

·         1 tbsp instant coffee

·         ¼ tsp salt

·         ½ tsp baking powder

Mix together in bowl

Melt together in pot

·         6 oz butter (16 oz in 1LB… so 3/8 of a lb)

·         6 oz chocolate

Cream in bowl

2 c brown sugar

4 eggs

2 tsp vanilla

Add wet to wet, then dry to dry

Put in buttered pan with parchment paper

Bake 40 minutes at 350 degrees

Icing

Mix cream cheese, 1/4 lb butter, vanilla and powdered sugar with 6 oz chocolate.

Thai Peanut Noodle Salad·      

•    ½ cup creamy peanut butter(120 g)

• ·         ¼ cup soy sauce(60 mL)

• ·         ¼ cup rice vinegar(60 mL)

• ·         1 tablespoon sesame oil

• ·         2 tablespoons sriracha sauce

• ·         1 tablespoon ginger, minced

• ·         3 cloves garlic, minced

• ·         2 tablespoons brown sugar

• ·         ¼ cup water(60 mL)

• ·         salt, for water

• ·         1 box pasta of choice

• ·         1 cup large carrots, julienned

• ·         2 cucumbers, shaved

• ·         1 red bell pepper, thinly sliced into strips

• ·         1 yellow bell pepper, thinly sliced

• ·         3 green onions, sliced

• ·         ¼ cup chopped fresh cilantro(10 g)

• ·         ¼ cup peanuts(30 g), chopped

1. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.

2. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.

3. Combine pasta with the sliced vegetables in a large bowl.

4. Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.

5. Enjoy!

Bacoffee

Take a 26er of cheap white bacardi rum.  Put half in an empty bottle. Add 1/4 cup of good unground coffee beans into each bottle. Put the lid back on, for the next five days, shake once a day. Strain out coffee beans (we use a coffee filter) and recombine liquid into one bottle. Save beans.. .they make excellent coffee or expresso! Top up bottle with 1.2 cup coconut rum and a dash of vanilla. Voila.. Bacoffee!

Mulligatawny Soup

1 tbsp butter

2 chicken thighs.. legs.. a breast whatever

1 onion diced small

2 stalks celery diced

2 carrots diced (small bits)

3 cloves garlic minced

2 tbsp curry powder  ( I like Sharwoods)

½ tsp  each ground cumin, coriander and ginger

Salt and pepper to taste ( I don’t bother with salt)

1 sweet potato, 1 apple firm

5 cups chicken broth (if salted don’t add more salt)

½ cup white rice uncooked

6 large mushrooms sliced or half a pack of button halved

1 tin coconut milk

1 fresh squeezed lime

¼ tsp pepper

3 cups baby spinach diced so fine it disappears (so kids don’t notice it heh)

½ cup slivered almonds

Chopped fresh parsley for garnish

Melt butter in fry pan.. brown chicken about five minutes a side

Remove chicken

Sauté onion, celery, carrot and garlic in same pan, medium heat for five minutes or til softer

Add spices and cook two minutes. 

Move to large pot and deglaze pan a little with broth

Add cored and diced apple, sweet potato, remaining broth and rice to saucepan. Boil and cook for 20 minutes then add to pot

Take skin off chicken…Cut and shed chicken

Add chicken and mushrooms to pan, return mix to simmer. Put chicken bones back in for flavour

Add everything to pot and add coconut milk, spinach, almond, lime juice, salt and pepper. Remove bones

Sprinkle on a few more almonds and parsley to serve. 

Dragon Meat

• two chicken breast cut up bite sized

• 1/8 cup peanut oil / sesame oil

• one cucumber

• 1 cup peanuts

• 3 green onions

• 7 garlic cloves

• thai chili sauce

• hot pepper to taste

Brown chicken in pan in oil. Drain excess water and put in a smidge more oil.. perhaps sesame. Saute onions and garlic until cooked.Add peanuts and chili sauce. Add cucumber cut up just before serving.

Warm German Potato Salad

• ½ pack Bacon

• Potatos

• Onion or scallion

• Salt and pepper to taste

• ½ cup broth

• ¼ apple cider vinegar

• 1 tsp mustard seed

• 1 tsp kudzu to thicken if wish 

Boil potatos til soft

Fry bacon in pan til crisp, remove

Soften onions in bacon fat add spice and liquid

Crumble bacon and put mix over potatos in casserole dish. Heat til needed.

Greek Rice

Saute in 1/4 cup olive oil / 3 tbsp butter:
1/2 cup onion (small dice)
1/2 cup celery (small dice)
1/2 cup carrot (small dice)
shake of tumeric

1 Tbls. garlic (minced)

salt and pepper to taste

when translucent add 2 cups long grain rice
and stir to coat
top with 3 1/2 cups BOILING stock (or water)

place in baking pan and tightly cover with foil
bake in preheated 400 degree (F) oven, for 18 minutes.

Chicken over Apples·       

• 4-6 chicken thighs (bone-in, skin-on)

• 1 Tbsp onion, mustard garlic powder mixed with salt

• Oil

• 2-3 potatoes or sweet potatoes, diced

• 1 large onion diced

• 2-3 medium apples, peeled, diced, and placed in water with a bit of lemon or vitamin C to prevent discoloration

• 1/2 cup chicken stock , 1/2 cup white wine

Directions

1.    Preheat your oven to 375°F. Place the potato and onion in a microwave safe bowl and cook, covered, for 6 minutes, stirring once halfway through, to soften them.

2.    Pat the skin of the chicken dry and rub with salt, OMG, and a light coat of oil. Place skin side down in a cold skillet and bring the heat up to medium . Cook until the skin is brown and mostly crisp (about 8-10 minutes).

3.    Remove the chicken to a plate skin side up, drain the apples and add them along with the potatoes and onions to the skillet, making an even layer.

4.    Combine the wine, stock, a pinch or two of salt, and the remaining OMG in the same bowl you used for the vegetables, and heat in the microwave until warm (about 3 minutes). If you don't have a microwave you can do this in a small pot.

5.    Add the liquid to the pan, stir to coat the vegetables and apples, then place the chicken pieces on top skin side up

6.    Place in the oven and cook until an instant read thermometer reads 165°F in the thickest part of the chicken (about 15 minutes). Turn off your oven and allow the chicken to rest with the oven door open for about  5 minutes.

7.    Serve in individual bowls or eat straight from the pan. Great with toasted bread or fluffy rice, and the rest of your bottle of wine.