Main meals

Basket of ingredients four 4persons (each can have an approximate 400g portion):

1. Avocado (very ripe) – 300g

2. Black pepper – 1 pinch

3. Broccoli – 120g

4. Butter squash – 260g

5. Cranberries – 12

6. Cooking oil – 30g

7. Dills – as much as desired

8. Double cream – 200ml

9. Figs – 160g

10.  Grana Padano (grated) – 100g

11.  Lemon – 1 or 2

12.  Maple syrup -  2 teaspoons

13.  Prosciutto Cotto slices – 150g

14.  Pumpkin seeds – 80g

15.  Red wine vinegar – 2 teaspoons

16.  Table salt – 1 pinch

17.  Thyme (dry) – 1 teaspoon

18.  Walnut  – 80g

Toolbox:

1. A wide heat-resistant baking pan – 2L

2. Cocktail sticks 

3. Electrical mini chopper

4.     Heat-resistant baking pan – 1.4L

5. Scissors

6. Steal grater

Recipe:

1. Peal butter squash.

2. Clean butter squash out of seeds.

3. Slice butter squash in bite size slices (1 – 2 cm big)

4. Separate broccoli small heads in even sizes

5. Preheat the oven to 200˚C (Electricity) or Mark 6 (Gas).

6. Pace broccoli and butter squash into the 2L heat-resistant baking pan.

7. Mix broccoli and butter squash with 30ml cooking oil, salt and black pepper.

8. Bake broccoli and butter squash for 30 min till butter squash is soft.

9. In the meantime grind pumpkin seeds and walnuts to rough bits.

10.  Peel off the avocado and cut it into bite slices.

11.  Lice figs into thin slices.

12.  Rip by hands Prosciutto Cotto slices into small pieces

13.  Mix broccoli, butter squash, 30g cooking oil, fig slices, maple syrup, prosciutto cotto slices, pumpkin seeds, red wine vinegar, thyme, and walnuts.

14.  Mix all the mass with double cream.

15.  Place the mixture into the 1.4L heat-resistant baking pan and fry for 15 minutes.

16.  When its ready scatter it with Grana Padano cheese & apply on the top chopped dills

17.  Before serving hot salads scatter with grated lemon zest.

18.  Take three lemon slices and slice them 1 time to the centre.

19.  Roll lemon slices into cone-like shapes:

20.  Secure them with cocktail sticks piercing them in the peal.

21.  Cut the ends of the cocktail stocks off with scissors.

22.  On one side, put three rolled cone-like lemon slices and place 1 dried cranberry in every lemon inside to make them look like flowers.

Note: You can squeeze lemon slices over the salads for zesty flavour.

Have a nice meal.

Ingredient basket:

1. Basmati rice – 250g

2. Black pepper

3. Butter – 50g

4. Chicken stock – 1250ml

Note: 11g of chicken stock dry cube dissolve in boiling water.

5. Cooking oil – 30g

6. Garlic – 10g

7. Grana Padano (grated) – 50g

8. Lamb stakes* – 300g

Note: It does not need to be a necessary lamb steak.

9. Lemon zest/rind – 10g

10.  Onion – 100g

11.  Parsley (fresh/chopped) – 15g

12.  Tomatoes (chopped) – 400g

13.  White wine – 250ml

Toolbox:

1. Cooking pot (1.7L)

2. Non-stick frying pan

3. Roasting tin (2L) or glass oven plate (2L)

4. Scales

5. Steal grater

Recipe:

1. Season lamb steak on both sides with salt and black pepper.

2. Preheat cooking oil on a non-stick frying pan.

3. Fry lamb steaks brown on both sides.

4. Transfer lamb steaks to a heat-resistant oven pan.

5. Preheat oven to 200˚C (Electric), Mark 5 (Gas).

6. In the frying pan stir the 150ml wine and tomatoes.

7. Bring them to the boil.

8. Pour it over lamb steaks and add 750ml of chicken stock.

9. Put everything into the oven and cook for 90 minutes.

Risotto Milanese:

Note: You will get approximately 900g

1. Peel and chop an onion into small bits.

2. Melt butter in a cooking pot.

3. Add the onion and cook gently for 5 minutes till soft but not coloured.

4. Pour 100ml wine and bring it to the boil.

5. Add the rice and 500ml chicken stock ladle by ladle gradually till the rice is soft and creamy but still has some bite to it.

Note: It might take 30 – 40 minutes.

Gremolata:

1. Peel and chop finely garlic.

2. Wash and chop finely parsley.

3. Grate lemon rind.

4. Mix everything.

Serving – When lamb steaks and risotto are ready apply serve on the dining dish for your desired portions and sprinkle the gremolata over the meat.

Note: Recommended serving per 1 person - 200g risotto, 1 ladle of Osso Bucco sauce, 150g Lamb steak and 5g of gremolata.

Have a nice meal.

Ingredient basket:

1. Basmati rice – 250g

2. Black pepper

3. Butter – 50g

4. Chicken stock – 1200ml

Note: 11g of chicken stock dry cube dissolve in boiling water.

5. Cooking oil – 30g

6. Garlic – 10g

7. Grana Padano (grated) – 50g

8. Beef steaks – 400g

Note: It does not need to be necessary beef steak

9. Lemon zest/rind – 10g

10.  Onion – 100g

11.  Parsley (fresh/chopped) – 15g

12.  Red wine – 100ml

13.  Tomatoes (chopped) – 400g

14.  Turmeric (ground)

15.  White wine – 150ml

Toolbox:

1. Cooking pot (1.7L)

2. Non-stick frying pan

3.           Roasting tin (2L) or glass oven plate (2L)

4. Scales

5. Steal grater

Recipe:

1. Season beef steak on both sides with salt and black pepper.

2. Preheat cooking oil on a non-stick frying pan.

3. Fry beef steaks brown on both sides.

4. Transfer beef steaks to an oven pan.

5. Preheat oven to 200˚C (Electric), Mark 5 (Gas).

6. In the frying pan stir the 150ml red wine and tomatoes.

7. Bring them to the boil.

8. Pour it over beef steaks and add 700ml of chicken stock.

9. Put everything into the oven and cook for 90 minutes.

Risotto Milanese:

Note: You will get approximately 900g.

1. Peel and chop an onion into small bits.

2. Melt butter in a cooking pot.

3. Add the onion and cook gently for 5 minutes till soft but not coloured.

4. Pour 100ml wine and bring it to the boil.

5. Add the rice and 500ml chicken stock ladle by ladle until the rice is soft and creamy but still has some bite.

6. Add ground turmeric as much as it needs to change colour to yellow.

Note: It might take 30 – 40 minutes.

Gremolata:

1. Peel and chop finely garlic.

2. Wash and chop finely parsley.

3. Grate lemon rind.

4. Mix everything.

Serving – When beef steaks and risotto are ready, serve on the dining dish for your desired portions and sprinkle the gremolata over the meat.

Note: Recommended serving per 1 person - 200g risotto, 1 ladle of Osso Bucco sauce, 150g beef steak and 5g of gremolata.

Have a nice meal.

Preparation 2 days.

Ingredients:

1. Basmati rice – 100g

2. Beetroot juice – 50ml

3. Brisket – 1kg

4. Brown sugar – 6 t/sp #

5. Butter – 30g

6. Chilli (fresh) - 1

7. Coriander (fresh) – 20g

8. Garlic cloves - 2

9. Garlic paste – 1 t/sp

10. Grated Grana Padano cheese – 25g

11. Ground cinnamon – 1 teaspoon

12. Ground cumin – 4 t/sp

13. Ground hot paprika – 1 t/sp

14. Lemons - 3

15. Hazel nuts – 70g

16. Mint leaves (fresh) – 30g

17. Oil – 55ml

18. Onion - 2

19. Pomegranate juice – 500ml

20. Pomegranate seeds (fresh) – no specification

21. Salt – 1 pinch

22. Spring onions - 2

23. Vinegar – 6 t/sp

24. Walnuts – 200g

Toolbox:

1. Baking paper (17cm wide)

2. Blender

3. Cooing pot

4. Foil

5. Food processor

6. Oven

7. Oven gloves

8. Oven pan

9. Scales

10. Siege

Recipe (Day 1):

Marinade:

1. Pour into a bowl 400g Pomegranate juice;

2. Add:

a)     Brown sugar – 4 teaspoons;

b)    Grounded cumin – 2 teaspoons;

c)     Grounded hot paprika – 2 teaspoons;

d)    Salt – 2 pinches;

e)     Vinegar – 4 teaspoons;

3. Mix everything;

4. Slice the onion and separate slices;

5.  Scatter it into a tray evenly;

6. Add brisket with fat side up on the top;

7. Pour over marinade;

8. Cover;

9. Put it into a fridge for 2 hours up to all night;

Day 2.

Paste:

Note: It is pleasantly sweet and enjoyable. You will get approximately 250g.
1. Preheat the oven (200˚C/Mark 6 Gas);

2. Roast 150g walnut nuts for 10 minutes;

3. Transfer them into a food processor;

4. Add:

a) Brown sugar – 2 teaspoons;

b) Cooking oil – 30ml

c) Garlic paste – 1 teaspoon;

d) Grounded cumin – 1 teaspoon;

e) Grounded hot paprika – 1 teaspoon;

f) Vinegar – 2 teaspoons;

5. Blend to a thick paste;

Bake brisket.

Note: You will get approximately 570g.

1. Preheat oven (240˚C/Mark 8 for Gas);

2. Remove the brisket from the marinade;

3.  Roast brisket for 30min until crust forms;

4.  Wrap it into foil.

5. Reduce the heat to (180˚C/Mark 5 or 4 Gas) and roast brisket for 3 hours;

Note: It should be fine, but you can use a fork to recheck it if the meat is tender and pulls away. If not then roast it for another 30 minutes and repeat if needed.

Chermoula sauce:

Note: It is very sour. You will get approximately 250ml
1. Preheat the oven (200˚C/Mark 6 Gas);

2. Roast hazelnuts for 5 – 10 minutes;

3. Trim spring onions;

4. Squeeze lemon in a separate bowl and separate seeds;

5. Chop garlic cloves;

6. Chop red chilli;

3. Put into the food processor:

a) Chilli;

b) Cooking oil – 25ml

c) Coriander leaves;

d) Garlic cloves;

e) Grounded cinnamon – 1 teaspoon

f) Grounded cumin - 1 teaspoon

g) Lemon juice;

h) Mint leaves;

i)  Red chilli;

j)  Spring onions;

4. Blend everything.

5. Add hazelnuts and pulse to break them into small pieces.

6. Pour the sauce into a separate tray;

7. Blend 50g walnuts into small pieces;

Before serving.

1. Once the brisket is ready, remove it from the oven and cool it down.

2. Slice it or shred it.

4. Pour over or put into a separate tray Chermoula sauce.

5. Drizzle it with crushed walnuts and Pomegranate seeds;

Pink Dream (Risotto Milanese)

Note: You will get approximately 500g. Portions made for 2 persons. Also, after adding cheese, the colour red changes to pink.

1. Peel and chop an onion into small bits.

2. Melt butter in a cooking pot.

3. Add the onion and cook gently for 5 minutes till soft but not coloured.

4. Pour 100ml wine and bring it to the boil.

5. Add the rice and 200ml chicken stock ladle by ladle until the rice is soft and creamy but still has some bite.

6. Add 50ml beetroot juice for colouring.

Serving

1. Put Pink Dream on a dish;

2. Put next to it Pomegranate brisket, add paste;

3. Pour over Pomegranate brisket or put next to it thick pomegranate paste;

4. Scatter with ground walnuts and top up with Pomegranate seeds.

Note: If you pour over pomegranate paste, you might need to use water to dilute it to the necessary consistency.

5. Put in a separate tray Chermoula sauce.

Have a nice meal..