Stuffed chicken leg with pea risotto , braised vegetables and chicken jus

200 g arborio rice
30g frozen peas
3g saffron
30g butter
4 baby radish
4 baby parsnip
4 baby onions
4 fennel stocks
10g shaved Parmesan cheese
2 chicken legs
100g mince pork
100g mince chicken
30g diced carrots
30g diced shallot
2g thyme
30 ml double cream
2 l chicken stock

The chicken legs:

• De bone chicken legs leaving drumstick bone on. Keep bones
• Reduce 1 l of chicken stock by half with the bones.
• Cut the tip of the drumstick and push the bone out slightly.
• Cut all the chicken meat from the leg carefully not damaging the skin.
• Sweat diced carrot and the diced shallots with olive oil on a low heat.
• Chop the chicken meat finely place in a bowl with the pork mince,cream,diced carrot,shallot and thyme season. Pan fry small amount of the mix to check seasoning.
• Stuff the legs and seal with the skin using cocktail sticks.
• pan fry the stuffed legs until golden brown.
• Place legs on baking tray with some chicken stock, into the oven 180 for 15-20.

The braised vegetables:

• Cut baby radish into quarters, peel baby parsnip and half it,peel baby onions cut into halves.Cut fennel stocks into 2 cm long pieces
• Pan fry baby onions with butter let it cook for 2 min and add the other veg.
• Glaze with the reduced stock, cover and pop into the oven for 5-10 min.
• Drain liquid through fine sieve into a small sauce pan and reduce to a jus consistency.

For the risotto:

• Cook the peas in a pan with boiling water for 2 min then drain and cool down under cold water.
• Melt butter in a large fraying pan add the rice and the saffron. Add the white wine, reduce.
• Add the chicken stock gradually keep stirring. Repeat until the rice is soft,about 15-25 min.
• Once done stir in the peas and season.
• Finish with Parmesan cheese on top.

Love to eat !

Wasabi Shepherds Pie

1 kg of peeled potatoes
1 leek chopped
2 carrots diced
1 clove of garlic
20g pinenuts
2 tbsp tomato paste
2g fresh rosemary chopped
500g lamb minced
1 tbsp wasabi paste
80g butter
80 ml milk
20g chopped sun dried tomatoes

• Cut the potatoes to quarters and place in a large pan. Cover with cold waters.
• In another pan sweat the carrots & the leek with olive oil .
• Add the chopped garlic,tomato paste and cook for 2 min.
• Add the minced lamb,rosemary,chopped sun dried tomatoes,pinenuts and cook for further 10 min.
• Stir the meat mix, season and taste.
• Once all cooked pour the mix into a baking tray.
• When the potatoes are soft and fluffy drain the water and crash them on a low heat.
• Add the butter & milk. Keep on crashing and add the wasabi.
• Stir the mash well ,season and taste.
• Pour the mash on the meat. Run over on top of the mash gently with a fork.
• Bake in the oven 200 degrees Until the top is golden brown.

Love to eat!

Lamb shank in Red wine sauce with Saffron infused Pommes Dauphinois and Crashed carrots

4 Lamb shank
750 ml red wine
250 ml beef stock
4 cardamom pods
2 bay leaves
4 carrots
1 celery stick
1 big onion
2 tbsp tomato puree
1.5 kg potatoes
300g grated gruyere cheese
10g saffron
30 ml olive oil
5 gloves of garlic
250 ml double cream
250 ml milk

For the lamb shanks:

• Preheat the oven to 150 degrees.
• Season the shanks well.
• Heat 1tbsp of olive oil in a large pan and sir the shanks until golden brown all around the shank.
• Remove shanks to a casserole pot .
• Cut to big chunks one carrot , celery & onion. Add them to the same pan that you used for the shanks.
• Fry the vegetables with the tomato puree until golden brown then add some of the wine, bring to the boil and pour over the shanks.
• Add the rest of the wine, beef stock, bay leaves, cardamom pods, 1 crashed glove of garlic. Cover and place in the oven for 3.5-4 hours.
• Once ready (meat should fall from the bone) drain sauce, remove vegetables.
• Skim fat from sauce and reduce until sauce consistency.
• Adjust seasoning and pass through a fine sieve and a muslin cloth.

For the Saffron infused Pommes Dauphinois:

• Peel the potatoes and slice them with a mandoline, 3 mm thickness.
• Place the potatoes in a large pan. Cover with the milk and the cream .
• Add the saffron and 2 finely chopped gloves of garlic,on a low heat bring to the boil.
• Once boiling remove from heat. Drain liquid to another bowl.
• Place one layer of slices of potatoes in a baking tray.season and sprinkle a layer of the cheese. Repeat this up to the top of the tray.
• Pour the cream mix over the top of the potatoes and bake in the oven same temperature as the lamb for 1-1.5 hours .Until top is golden brown and potatoes are soft all the way through.

For the crashed carrots :

• Cat carrots to chunks and place in a large pan. Cover with cold water and cook until carrots are soft.
• Drain water, season and add the olive oil and one crashed clove of garlic. crash carrots, check seasoning.

Love to eat!

Ori’s Bolognese Sauce

500g best-quality minced beef
1 carrot peeled and diced
2 Leek sliced
100g green olives roughly chopped
20g pinenuts
20g pumpkin seeds
500 ml beef/chicken stock
200 ml red wine
2 clove of garlic
2 bay leaves
3g chopped basil
20 ml olive oil
3 tbsp tomato paste
1 can of chopped tomatoes
salt & pepper

• Heat the olive oil in a large pan. Sweat gently the leek & the carrot.
• Add the minced beef and stir. Add the garlic & bay leaves.
• Glaze with the wine ad reduce.
• Add the stock,chopped tomatoes & olives. Cook for 5-10 min.
• Add the nuts and seeds.
• Cook on a low heat until most of the liquid been reduced, 15-20 min.
• Adjust seasoning and finish with the basil leaves.

Love to eat !

Rack of lamb with balsamic and port sauce,stuffed pepper,monge tout and parsnip puree

500g scraped clean rack of lamb
250 ml port
50 ml balsamic vinegar
10g sugar
1 cinnamon stick
125g ricotta cheese
10g roasted pinenuts
2g chopped mint
2 roasted red peppers
100g monge tout
2 large parsnip
250 ml double cream
250 ml milk
1 clove of garlic

The parsnip puree:

• Cut the parsnip to big chunks and place with the garlic in a large pan.
• Pour the cream and milk and bring to the boil.
• Simmer until parsnip is soft.
• Hand bland to a puree consistency and season.

For the rack of lamb :

• Heat oil in a pan, when very hot season and sear the lamb both sides.
• Take the lamb off the heat on a oven tray.and cook on 180 for 5-7 min.
• Add the port,balsamic vinegar,sugar and cinnamon stick to the same pan.
• Reduce to sauce consistency,season.
• Pass the sauce through a fine sieve.

The stuffed pepper :

• Remove any liquid that come out of the cheese.
• Put the cheese, pinenuts, mint in a small bowl and mix, season.
• Stuff the red pepper :
• Bake in the oven for 5-7 min.

The monge tout :

• Cook for 3-4 min in a large pan with boiling salted water.

Love to eat !

Lamb Mini Burgers with Tahini sauce , Rice Pilaf and Salad

500g lamb mince
50g chopped onion
20g pinenuts
4g mixed spices
1 tbsp whole grain mustard
3g chopped coriander
50g breadcrumbs
200g long grain rice
400 ml chicken stock
20 ml olive oil
50g spinach
50g cherry tomatoes
4 lemons
1 clove of garlic
300g tahini paste
400 ml mineral water

The Mini Burgers:

• Sweat gently the pinenuts and the onions in two separate pans.
• Place the lamb,spices,coriander onions,pinenuts and the mustard in a large bowl.
• Season mix well and test one small meatball to check seasoning.
• Leave in the fridge for an hour.
• Roll the meat to mini burgers, cover with the breadcrumbs.
• Fry in a pan both sides with small amount of olive oil.

The Rice Pilaf:

• In a large pan heat the olive oil with the rice.
• Stir the rice to cover them with the oil.
• Heat the stock to a boiling point.
• Pour the stock over the rice,add seasoning, stir and cover.
• Cook on a low heat for 20 min or until water dissolved.

The Tahini sauce:

• Mix the tahini paste in a bowl and pour the water slowly into the paste.
• Whisk until smooth- ensure there are no lumps.
• Crush garlic and add.
• Add juice of 4 lemons.
• Season and taste. The sauce should be light and pale.

The Salad:

In a small bowl place the tomatoes and the spinach add the olive oil,season.

Love to eat!

Stuffed Rice Balls with Cinamon Tomato Sauce

200g lamb mince
300g rice
8 tomatoes sliced
2 cinnamon sticks
50g finely chopped carrot
50g finely chopped onion
1 slices onion
5g mixed spices
30g pinenuts
30g butter
2 springs of thyme
30g tomato paste
300 ml water

The cinnamon tomato sauce :

• Heat olive oil in a pan.
• Sweat the onion and add the tomatoes.
• Add the cinnamon stick and the spring of thyme.
• Add the tomato paste and rest of the mixed spices, stir.
• Add the water and reduce on low heat for 20 minutes.

The stuffing :

• Heat olive oil in a pan.
• Sweat the chopped onion and carrot.Add the mince and stir.
• Season and sprinkle 2g of mixed spices.
• Once cooked removed into a bowl.

The rice balls :

• Cook the rice according to the package instructions.
• Once cooked place the rice in a blander machine.
• Blitz the rice until dough consistency.
• With wet hands flatten a bit of the rice
• place the stuffing in the middle, cover with more rice and shape into a ball shape.
• Pan fry the rice balls gently with olive oil and butter, until golden brown.

Love to eat !

Stuffed Chicken Breast with Polenta, Spinach and wild Mushrooms

2 Chicken breast
50g Sun dried tomatoes
50g Green olives
2g Basil
250g Corn flour
250 ml water
80g Butter
150g Wild mushrooms
100g Spinach
2g chopped parsley

For the stuffing:

• Place the sun dried tomatoes,olives basil in a food proccesor.
• Blitz until finely chopped.
• Make a long pocket along the breast with a very sharp knife.
• Stuff the chicken with the mix.
• Season the breast.
• Heat olive oil in a frying pan , place the breast , add 20g of butter.
• Pan fry about 4 min each side.
• Drain on a paper towel and let the breast rest for 5 min.

For the garnish:

• For the Polenta, place the water in a pan, add the corn flour.
• On a low heat, whisk until very thick, mash consistency.
• Season and add the 40g of butter. Whisk.
• Pan fry the spinach with a 5g of butter. season . drain on a paper towel.
• Pan fry gently the mushrooms with the rest of the butter for 1 min.
• Add the Chopped parsley and drain on a paper towel.

Love to eat!

Salmon with Tarragon Sauce,Bak Choy,Confit Red Peppers and Mash

2 salmon fillets
2 red peppers
2 cloves of garlic
1 rosemary spring
100 ml white wine
juice of one lemon
100 ml cream
1g chopped tarragon
1g chopped basil
1 bak choy
500g potatoes
50g butter
20 ml olive oil
pinch of nutmeg
500 ml olive oil to confit

For the confit red peppers

• Cut the peppers into pieces,and place in a small pan.
• Add the garlic and rosemary and cover with olive oil.
• Allow to simmer gently on a low heat for an hour.
• Drain the oil (keep the flavored oil), blitz the peppers and the garlic in a blander for few seconds.
• Put the peppers in a bowl and add the chopped basil. Season.

For the mash:

• Peal the potatoes and cut to half , place them in a large pan and cover with cold salted water, simmer until soften.
• Drain water and crash the potatoes.
• Add the cream,butter,20 ml of olive oil ,nutmeg. Season.

For the salmon:

• Pan fry the fillets skin side down. season the fillets. then place in the oven 180 degrees Keep the pan.for 6 minutes.

For the Bak Choy:

• In a bowl put boiling water .
• Cut the bak choy into half , and place the stalks in the boiling water for 5 minutes.
• Pan fry the bak choy for 1 min each side, on the same pan the you used for the fish. Season.

For the tarragon sauce:

• Reduce wine and lemon juice by half and the cream, Season.
• Add the chopped tarragon just before serving.

To serve:

• Place the fish and the bak choy on a paper towel to drain excess fat.
• fish on top of the mash,cannel of the confit red peppers on top of the fish (shape the mix with 2 spoons) .
• bak choy and sauce on the side.

Love to eat!

Mediterranean Quesadillas ‘Burek’

250g Minced Beef
200g diced Leek
200g Diced Carrot
70g Green olives
15g chopped basil leaves
1 tbsp Tomato paste
1 tsp Dried oregano
1 clove of garlic chopped
5g of pumpkin seeds
20g of basil leaves
5 plain tortillas
200g grated cheddar cheese
Vegetable oil
3 tomatoes or salsa sauce

The filling:

• Preheat the oven 160.
• Sweat the carrot and the leek with olive oil , then add the olives, tomato paste and cook for 2 more minutes.
• Pour the mix in a bowl .
• In another large pan cook the mince for 2-3 min then bring back the vegetables add the chopped garlic,pumpkin seeds,oregano. cook for another 2 min.
• Place the mixer in a bowl, add the chopped basil and mix . season , taste .

The sauce:

• Grate the fresh tomatoes in to a bowl and season. or buy already made salsa sauce .

The finish:

• Heat oil in a pan.
• Take one tortilla and place 2-3 tbsp stuffing mix in to the middle.
• Grated cheese on top and cover with the other half of the tortilla.
• Pan fry the tortilla until golden brown both sides.
• Place on paper towel to soak the excess fat.
• Bake all the stuffed tortillas in the oven for 5 minutes farther.
• Serve hot with the the tomato sauce.

Love to eat!