Asparagus Tart
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Gruyere Cheese Pastry
200 grams plain flour
½ teaspoon sea salt
100 grams butter
50 grams grated gruyere cheese
1 egg
1 tablespoon water

Topping
¼ cup mascarpone cheese
1 tablespoon cream
1 egg yolk
1 clove garlic, crushed

about 30 - 34 slim asparagus spears.

To Cook
Make pastry, and chill for 30 minutes.

Preheat oven to 180º C.
Roll out pastry and line a 30cm pizza tin. Put back into fridge for another 30 minutes.
Spread the topping evenly over the pastry, and arrange the asparagus (which has been coated in olive oil, and ground black pepper) with the tips facing out in a wheel pattern. Trim as necessary to fit.
Grate a little parmesan cheese over top, and bake for about 15 minutes until the pastry is golden and crisp.
Transfer tart to a flat plate and garnish with extra parmesan cheese, olive oil and a grind of pepper.
Serve warm, or at room temperature.

VARIATION:

Add 3 tablespoons of pesto to the Mascarpone mixture. Top off with pine nuts and parmesan or pecorino cheese.
Cheese Fritters

150 Grams Butter
170 Grams Flour
2 Teaspoons Salt
1 Litre Milk
2 Egg Yolks
400 Grams Grated Gruyere Cheese
Oil for Deep Frying
1 Cup Breadcrumbs
2 Eggs, Beaten
Dash of Milk
1 Cup Flour

In a large saucepan, melt the butter, and add the flour, and the salt. Stir to a paste with a wooden spoon.
Turn the heat to high, and add all the milk. Whisk constantly until the sauce is very thick.
Remove from heat, and stir in the Egg yolks, with the wooden spoon. Then stir in the grated cheese.
Transfer to a bowl, and refrigerate until cold. (Important that mixture is cold, otherwise you will find it very difficult to form the balls)
Make medium sized balls from the mixture, then flour, egg, and breadcrumb the balls.
Heat oil to 200ºC. They are cooked when they rise to the surface.
You will need to cook them in several batches.
You can freeze the uncooked balls for later use.
Chicken Mascarpone

4 Tablespoons Mascarpone
2 Chicken Breasts - Skin on
1 tsp Olive Oil
1 tsp fennel seeds, lightly crushed
Zest and Juice of one Lemon
10 Cherry Tomatoes

Preheat oven to 180ºC.
Put 2 tbsp of Mascarpone under the skin of each of the chicken breasts. Brush with Olive Oil and sprinkle with fennel seeds, lemon zest, salt and freshly ground black pepper.
Put into baking dish with the cherry tomatoes, capers and lemon juice.
Bake for 30 minutes, or until chicken is cooked.
Serve straight from the oven with a crisp salad.
Chicken with Potatoes and Chorizo

2 tablespoons dried oregano
2 teaspoons smoked paprika
½ teaspoon of chilli flakes

900 grams peeled potatoes, cut into 1cm rounds
2 cloves garlic, crushed
2 tablespoons olive oil
1 large red onion, thinly sliced
sea salt and freshly ground pepper
1 ¼ cups chicken stock

4 chicken drumsticks
4 chicken legs (thigh and drumstick)
8 slices of lemon

Preheat oven to 180ºC.
Combine the first three spice ingredients in a bowl.
Add half of the spice mixture to the potatoes, garlic, oil, and onion. Toss together.
Put potato mixture onto shallow baking tray then pour over the stock.

Place chicken pieces on top, drizzle with a little olive oil, then sprinkle remaining spice mixture over the top.
Add lemon slices on top of chicken, and bake in oven for about an hour, until the lemon has browned, and the chicken tender.
Corn Fritters

1 tin (410g) Cream Corn
1/3 cup all purpose flour
1 tsp baking soda
1/4 cup Slim Milk
3 egg yolks
3 tablespoons chopped coriander
1 green chilli (de-seeded and chopped)
3 tablespoons Olive Oil, to fry

Bung all together

Fry, Drain, Serve
Courgette Fritters

1 Large Courgette (120 Grams)
1 Small Onion (40 Grams)
2 Eggs
60 Grams Self Raising Cup Flour
Salt and Pepper

Options:

Curry Powder
Bacon
Herbs
Cheese (25 Grams Parmesan)
Chicken Stock
Chili Flakes
Sauce

Grate Courgettes. Add other ingredients, and fry in hot oil.
Golzeme

DOUGH
150g self-raising flour, plus extra, to dust
150g Greek yoghurt
Pinch of salt
Olive oil, to grease

LAMB FILLING
1 tbs olive oil
1 onion, peeled, finely chopped
1 garlic clove, peeled, crushed
500g lamb mince
2 tomatoes, deseeded, finely diced
3 tbs finely chopped parsley
2 tbs finely chopped mint
2 tsp ground cumin
1 tsp ground coriander
½ tsp dried chili flakes

To make dough, sift flour into a medium bowl and make a well in the centre. Add yoghurt and salt. Using your hands, mix together until a dough forms, then turn out onto a lightly floured surface and knead for 5 minutes. Place in a lightly oiled bowl and cover with plastic wrap. Set aside for 20 minutes.
To make lamb filling, heat oil in a large frying pan over medium heat. Add onion and garlic and cook for 4-5 minutes or until soft. Remove and set aside. Increase heat to high, then add lamb and cook, in batches, for 4-5 minutes or until browned all over. Remove from heat. Add onion and garlic, as well as remaining ingredients, and stir to combine. Set aside to cool for 10 minutes.
Divide dough into 4 portions, then roll each portion into a 12cm square. Divide filling among squares, placing at one end of each and folding over to enclose, pinching edges to seal.
Heat a lightly oiled frying pan or barbecue hotplate. Add gozleme and cook for 2 minutes on each side or until golden brown. Transfer to serving plates and serve with lemon wedges.
Hedgehogs

500g Mince
1 Cup uncooked white, long grain rice
1 small onion, finely chopped
salt and pepper to taste
1 egg, beaten with 2 Tbsp of warm water
2 x 420g (15oz) cans Tomato soup
2 Tbsp Worcestershire Sauce
¾ Cup water
2 Tbsp tomato sauce (ketchup)
6 serves of Mashed potatoes and vegetables

In a large mixing bowl combine, meat, rice, onion, salt, pepper and egg.
Roll into about 50 small meatballs
In a separate bowl, mix soup, Worcestershire sauce, water and tomato sauce. Pour over meatballs, Roll around to coat, and cook over medium-high heat until pressure cooker starts to sizzle, then lower heat to medium, and continue to cook for 9 minutes.
Remove from heat, wait 5 minutes, let pressure drop, remove the lid, and serve with mashed potato and veges.

(Otherwise cook on stove top as above, but it just takes a bit longer).
Hoisin Marinated Lamb Chops

2 Tbsp olive oil
1 cup hoisin sauce
1/3 cup honey
1 lime, juice and zest
1 Tbsp ginger, crushed
4 cloves garlic, crushed
1 Tbsp fresh coriander, chopped
1 pinch chilli flakes
8 lamb leg or loin chops
1 tsp sesame seeds

Combine the olive oil, hoisin sauce, honey, lime, ginger, garlic, coriander and chilli flakes in a large bowl to create the marinade.
Place chops in marinade and coat well.
Heat the oven to 200 deg, Place the marinated lamb chops on a tray in the hot oven. Cook for 5 minutes. Baste with remaining marinade, turn once and continue to cook for a further 5 minutes.
Remove from the oven and allow to rest for a further 5 minutes, before sprinkling with sesame seeds.
Serve with sesame roasted potatoes and spinach.
Honey Stung Chicken

6 Chicken thighs
2 tsp Paprika
2 Tablespoons Moroccan Spice Mix
¼ Cup Canola Oil
¼ Cup Honey
¼ Cup Sweet Thai Chilli Sauce

Marinade the chicken in the first 4 ingredients for up to 12 hours.

Cover with the Honey and Chillie sauce mixture, then cook in a moderate oven for 20 minutes.
Lemony Chicken

Chicken pieces - Skin On
2 Tablespoons of Olive Oil
2 Tablespoons dijon mustard
25 grams butter
1 tablespoon flour
1 lemon
4 Tablespoons Sherry
1 Teaspoon white pepper
200 mls Chicken Stock

Brown the chicken in the Olive Oil. Transfer to an open casserole or baking dish.
In the juices, add the 25 grams butte then the flour. Add the dijon mustard, the lemon rind, lemon juice, sherry, pepper and chicken stock.
Stir this until a sauce is produced, and pour over chicken.

Bake in oven for about 40 minutes.

Remove the chicken pieces from the sauce. heat the sauce, and add a dollop of cream and chopped parsley.
Meatloaf

500g beef mince
500g pork sausage meat
½ red onion, finely chopped
3 garlic cloves, finely chopped
125g rolled oats
1 egg
1 cup (250ml) milk
Pinch salt

BBQ sauce
250ml (1 cup) tomato sauce
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon English mustard powder
120g treacle
1 teaspoon ground allspice
1 teaspoon paprika
2 tablespoonsWorcestershire sauce
¼ cup (60ml) maple syrup
¼ cup (60ml) cider vinegar
2 tablespoons brown sugar
3 tablespoons bourbon
1 espresso shot

For the meatloaf, preheat the oven to 180C.
Place meat into the bowl of an electric mixer fitted with a paddle attachment. Start mixing on low-medium speed, then add onion, garlic, oats and egg, mixing until combined. Gradually add milk and a pinch of salt, mixing until very well combined.
Line a baking tray with foil and baking paper. Hand-shape the meatloaf mixture into a long loaf of equal thickness on tray. Bake in oven for 30 minutes.
Meanwhile, make BBQ sauce.
Remove from oven and pour half of the BBQ sauce over the top of the meatloaf. Use a pastry brush or knife to evenly spread the sauce all over the loaf.
Return to oven for a further 30 minutes or until cooked through. The internal temperature should reach 65C. Remove from oven.
Meanwhile, make potato mash.
Set loaf aside for 5 minutes to rest, before carving.
To serve, carve meatloaf and place on a board. Serve with BBQ sauce and potato mash.

For the BBQ sauce, combine all ingredients except for bourbon and espresso in a saucepan set over medium heat. Cook for 20 minutes or until sauce thickens, stirring occasionally.
Add bourbon and espresso, stir to combine, then remove from the heat. Transfer half of the sauce to a jug and set aside until needed.
Quiche Lorraine

175g unsmoked streaky bacon rashers, rinds removed, cut into strips
1 onion, peeled and chopped
125g Gruyère cheese, grated
2 large eggs
250ml single cream
Salt and freshly ground black pepper

For the pastry:
175g plain flour, plus extra for dusting
85g hard block margarine or chilled butter, cut into cubes

1. First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with the fingertips until the mixture resembles fine breadcrumbs. Add three tablespoons of cold water until the pastry comes together in a ball.
2. Roll out the dough on a lightly floured surface and use it to line a 20 centimetre loose-bottomed flan tin. Ideally, use a fluted tin.
3. Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220°C/gas mark 7. Blind bake the pastry case by pricking it all over with a fork, to prevent air bubbles forming. Line the base and sides with baking parchment and weigh it down with baking beans. Place on a baking sheet and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly brown. Trim the overhanging pastry.
4. Reduce the oven temperature to 180°C/gas mark 4. Crisp the bacon in a sauté pan over a medium heat for 10 minutes, as shown below. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.
5. Place the onion in the pan and cook over a medium heat for eight minutes, or until golden. Add to the quiche and top with the cheese.
6. In a bowl, combine the eggs, cream, salt, and pepper, then pour into the quiche. Bake for 25 to 30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes.
Sweet Corn, Bacon and Potato Soup

4 fresh sweet corn, peeled and silks pulled off
2 tablespoons olive oil
Knob of butter
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
1 teaspoon smoked paprika
4 rashers streaky bacon, roughly chopped
350 grams potatoes, diced into 2cm pieces
1 onion, thinly sliced
1 red capsicum, thinly sliced
4 cups chicken stock
Sea salt and freshly ground pepper
 
To Serve:
¼ cup cream
¼ cup chopped flat-leaf parsley
Crispy cooked bacon
 
Trim the stem end of the corn so it will sit flat on a chopping board. Holding the corn by the point, slice down the sides to remove the kernels.
Heat the oil in a large saucepan with the butter. Add all the ingredients except the stock, season, cover and cook for 15 minutes, stirring occasionally. Add the stock and bring to the boil.
Reduce the heat and simmer until the potatoes are tender. Using a potato masher or fork, gently crush some of the potatoes to lightly thicken the soup.
 
To Serve:
Stir the cream and parsley into the hot soup and divide between bowls. Top with the bacon and a grind of black pepper.
Serves 4-6
Throw it Together Pie

4 Eggs, Beaten
1½ Cups Grated Tasty Cheese
1 Small Onion
6 Rashers of Bacon
½ Cup self rising flour
1 ½ cups of milk
1/4 cup chopped parsley
Salt and Ground Pepper
2 cups of (Your Choice) vegetables

Preheat oven to 180º Deg C.

Mix all ingredients together, and Bake for 40 - 45 minutes, until set