Beef with Broccoli

Ingredients

1/2 cup low-sodium soy sauce
1/4 cup cornstarch
3 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound flank steak, trimmed of fat and sliced very thin against the grain
3 tablespoons peanut or olive oil
1 pound broccoli florets
1/4 cup beef broth
1/4 cup oyster sauce
Salt as needed (use sparingly)
Chow Mein, for serving

Method

1. In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.
2. Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.
3. Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
4. Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed.
5. Serve over Chow Mein.

Grilled Veggie Burritos

Ingredients

1 butternut squash
1 courgette
1 ear yellow corn
Olive oil, for brushing
Salt and freshly ground black pepper
4 burrito-sized tortillas
2 cups black beans
White rice
1/2 cup grated Monterey Jack
2 tomatoes, chopped
1/2 cup chopped onions
1/4 cup sour cream

Method

1. Prepare a grill for medium heat.
2. Split the butternut squash and courgette lengthwise down the middle. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and courgette into large dice. Scrape the corn from the cob.
3. Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork.
4. To build the burritos, heap some rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape.

Oven-Roasted BBQ Chicken

Ingredients

3 cups your favorite barbecue sauce
1/2 cup peach preserves
1 clove garlic, grated
Hot sauce, to taste
Olive oil, for drizzling
14 bone-in, skin-on chicken thighs

Method

1. Combine the barbecue sauce, peach preserves, garlic and hot sauce to taste in a medium saucepan and heat over medium heat until nice and hot, 8 to 10 minutes. Set aside.

2. Preheat the oven to 200°C.

3. Drizzle some olive oil on 2 rimmed baking sheets and place the chicken thighs skin-side down. Roast for 25 minutes. Remove from the oven, brush some sauce all over the thighs, then use a spatula to flip them over, being careful not to tear the skin.

4. Brush the tops with more sauce and return to the oven for 7 minutes more. Remove from the oven, brush on more sauce, and return to the oven for another 7 minutes.

5. Remove from the oven, brush on more sauce, and increase the oven temperature to 220°C.

6. Continue roasting the chicken thighs until the sauce is starting to brown around the edges and the thighs are totally cooked through, 5 to 7 minutes more. Remove from the oven and let sit for at least 10 minutes before serving. Delicious!

Pawhuska Cheese Steaks

Ingredients

6 tbsp butter
1 1/2 pounds thinly shaved good-quality deli roast beef
Few dashes Worcestershire sauce
1 yellow onion, sliced thick
1 green pepper, sliced thick
1 red pepper, sliced thick
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
One 15-ounce jar processed cheese sauce or spread
6 deli rolls, halved
Serving suggestions: spicy mustard, horseradish or hot sauce, optional

Method

1. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Throw in the roast beef and move it around with a spatula, breaking it up a bit as you go. Add a few dashes of Worcestershire sauce and warm for about a minute or so, then remove to a plate and set aside.
2. Add 2 tablespoons butter to the same skillet and throw in the onions and peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, 8 to 10 minutes.
3. Add the black pepper and cayenne to the processed cheese sauce, then microwave according to the package instructions.
4. Melt the remaining 2 tablespoons butter on a griddle over medium heat, then place the deli roll halves on the griddle until golden brown.
5. To build the sandwiches, place a pile of beef on the bottom half of each roll. Spoon cheese sauce over the beef. Top with peppers and onions, then top with more cheese sauce.
6. Place the top half of the roll on top and serve immediately as is, or with a little spicy mustard, horseradish or hot sauce if you like!

Chicken Tonnato

Ingredients

For the chicken:
2 cups dry white wine
2 cups chicken stock
3 cloves garlic
1 onion, thickly sliced
1 large carrot, peeled and roughly chopped
1 large celery rib, roughly chopped
2 fresh bay leaves
3 dried cloves
12 peppercorns
Peel (without any pith) from a ripe lemon
4 large skinless chicken breasts on the bone
For the Tonnato Sauce:
100g tuna chunks in oil
14 anchovy fillets
4 parsley stalks
2 fresh egg yolks
2 tbsp lemon juice (from a very ripe lemon)
125 ml extra virgin olive oil
Salt
Freshly ground black pepper
To garnish:
Fresh parsley, chopped
3 tbsp capers
Zest of 1 lemon
Freshly ground black pepper

Method

For the chicken:
1. Place the wine in a saucepan with the stock, garlic, onion, carrot, celery, bay leaves, cloves, peppercorns and lemon peel. Bring to the boil.
2. Place the chicken breasts bone-side down into the stock, bring back to the boil, turn down the heat, cover and simmer for 25 minutes. Remove from the heat and let the chicken stand in the stock for a further 5 minutes. Remove the chicken and let it cool.
3. Strain the sauce and return to the pot. Simmer till it has reduced to more or less 250ml, then remove from the heat.
For the tonnato sauce:
1. Place the tuna with its oil, the anchovies and the parsley stalks in a blender and give it a whizz.
2. Add the yolks with one tablespoon of lemon juice, whizz again until smooth.
3. Now, with the motor running, slowly add the olive oil, and once it is incorporated slowly add the stock.
4. Adjust the seasoning and top up the lemon juice if the sauce needs it.
Plating: Slice the chicken thinly off the bone and overlap the slices on a platter. Spoon over the sauce and garnish with the parsley, capers and lemon juice. Finish with a grind of black pepper.

Patatas A Lo Pobre

Ingredients

4 medium sized potatoes such as Maris Piper or red King Edwards peeled and cut into1cm thick slices
1 large Spanish onion, thinly sliced
1 large red or orange pepper seeded and thinly sliced
2 tbsp sherry vinegar
A couple of each sprigs of thyme, rosemary and sage
Salt and freshly ground black pepper to season

Method

1. Mix together the potatoes, onion, pepper, vinegar, herbs and the seasoning in a mixing bowl.

2. Heat the olive oil in a non-stick large frying pan over a medium/low heat and add the onion potato mixture.

3. Cook for around 20 minutes turning over occasionally. The vegetables should be soft and golden.

Cheese Pie

Ingredients

200g feta cheese crumbled
180ml full fat milk
100g of Parmesan or Pecorino
100g ricotta cheese
100g grated Gouda or Emmenthal
2 large eggs beaten
2 tbsp chopped mint
1 tbsp chopped flat leaf parsley
1 tbsp chopped dill
Freshly ground white pepper to season
Olive oil or melted butter
A handful of sesame seeds
10 sheets of filo pastry

Method

1. To make the filling, put the feta into a mixing bowl and crumble with a fork.

2. Add the rest of the ingredients up to the pepper and mix thoroughly.

3. Refrigerate while prepping the pastry.

4. Preheat the oven to 180°C.

5. Brush a baking tray with either olive oil or butter on the sides as well as the bottom of the tray.

6. Put one sheet of filo at the bottom of the tray, brush with oil or butter then repeat the process adding up to 5 sheets of the pastry.

7. Now pour over the chilled cheese mixture and smooth over with a spatula.

8. Any excess pastry can be folded over the mixture.

9. Top the pie with another 5 sheets of filo making sure each sheet is brushed with butter or oil and roll in the edges.

10. Finally brush the top of the pie with either the oil or butter and sprinkle a tiny bit of water and scatter the sesame seeds on top.

11. Score the top with a sharp knife to allow the steam to release.

12. Bake in the oven for approximately 40 -45 minutes until the pastry is crisp and golden.

13. Serve in the baking dish with a salad on the side.