FINE DINING MONSTER

  Air fryer crispy pork dumplings 250g pork mince 2 garlic cloves, crushed 1 small carrot, grated 2 green shallots, thinly sliced, plus extra, to serve 130g green cabbage, finely chopped 2 tbsp ABC sweet soy sauce, plus extra, to serve 10 x 20cm round rice paper sheets Step 1 Place pork, garlic, carrot, shallot, cabbage and sweet soy sauce in a medium bowl. Season. Using your hands, mix until well combined. Step 2 Snap rice paper sheets in half. Fill a large bowl with warm water. Place rice paper halves into the water for 30 seconds or until soft. Be careful not to let it get too soft - should be soft, but firm enough to handle. Place halves on a board. Step 3 Place 1 tablespoonful of pork mixture at bottom edge of rice paper sheet. Roll up to enclose, folding in the sides as you go. Flatten slightly. Repeat with remaining rice paper sheets and pork mixture to make 20 dumplings. Spray dumplings with oil. Step 4 Cook dumplings in an air fryer, in batches, a

  Air fryer coccoli 185ml (3/4 cup) warm water 7g sachet dried yeast 1 tsp salt Pinch of caster sugar 300g (2 cups) plain flour 2 tbsp olive oil, plus extra to grease and drizzle Fresh ricotta, to serve Prosciutto slices, coarsely torn, to serve Step 1 Combine the water, yeast, salt and sugar in a jug. Whisk until yeast dissolves. Set aside for 5 minutes until frothy. Step 2 Place the flour in a large bowl and make a well in the centre. Pour in the yeast mixture and oil, and use a wooden spoon to stir until combined. Use clean hands to bring the dough together. Turn onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Step 3 Lightly grease a bowl with oil. Place the dough in the bowl and cover with plastic wrap. Set aside in a warm, draught free place for 1 hour or until doubled in size. Step 4 Use your fist to punch back the dough. Divide into 16 portions (about 30g each) and shape into a ball. Drizzle the balls with the e

  Air fryer chicken rissoles 500g Coles RSPCA Approved Chicken Mince 25g (1/2 cup) panko breadcrumbs 40g (1/2 cup) finely grated parmesan 3 green shallots, thinly sliced 2 garlic cloves, crushed 1 egg, lightly whisked 1 zucchini, coarsely grated Honey mustard dressing 2 tbsp olive oil 1 tbsp lemon juice 1 tbsp Dijon mustard 1 tbsp honey Step 1 Combine mince, breadcrumbs, parmesan, shallot, garlic and egg in a large bowl. Squeeze excess liquid from the zucchini and add to the bowl. Season and mix until well combined. Step 2 Shape 1/4 cupfuls of the mixture into 10 balls. Place onto a lightly oiled tray and gently press out to 7cm rounds. Cover and place in the fridge for 30 minutes to chill. Step 3 Spray the rissoles and air fryer basket with oil. Cook at 180°C for 10 minutes or until golden and cooked through (see note). Step 4 For the dressing, whisk the oil, juice, mustard and honey in a small bowl until well combined. Step 5 Serve the riss

  Air fryer cheese latkes 4 (800g) sebago (or other floury) potatoes 125g piece mozzarella 1/2 small brown onion, very finely chopped 40g (1/2 cup) grated cheddar cheese Select all ingredients Step 1 Peel potatoes and cut in half crossways. Place in a saucepan and cover with cold water. Cover pan with a lid and bring to the boil over high heat. Uncover and cook for 5 minutes. Drain and transfer to a board until cool enough to handle. Step 2 Cut the mozzarella into 3.5cm-square pieces (they should be about 1cm thick). Coarsely grate the potato and spread into a large wide bowl. Sprinkle with the onion and cheddar cheese, and season. Use a spatula, then your hands, to mix until evenly combined. UP NEXT 00:41 Satay chicken jaffles Step 3 Half-fill a ¼ cup (60ml) measuring cup with the mixture. Lay a piece of mozzarella in the centre, then fill with more mixture, compacting firmly. Turn out onto a chopping board. Repeat with remaining mixture and mozzarella to

  Smoked Fish Dip   Ingredients 1/2 cup mayonnaise (such as Duke’s) 1/2 cup whipped cream cheese spread, at room temperature 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon chopped fresh flat-leaf parsley 2 teaspoons refrigerated prepared horseradish 1/2 teaspoon hot sauce (such as Texas Pete), plus more for serving 1/4 teaspoon Worcestershire sauce 1/4 teaspoon Old Bay Seasoning 8 ounces skinned and boned smoked oily fish (such as amberjack, Spanish mackerel, trout, or cobia) Saltine crackers, for serving Directions Whisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire, and Old Bay in a medium bowl. Pulse smoked fish in a food processor until finely chopped, about 10 times. Add chopped fish to mayonnaise mixture and fold to combine. Cover and chill at least 2 hours or up to 3 days. Season with additional Old Bay, lemon juice, and/or hot sauce, if desired. Serve

  Seared Mackerel with Marinated Tomatoes Ingredients 2 pounds skin-on mackerel fillets, pin bones removed, cut into 8 equal portions, skin side scored 3/4 teaspoon fine sea salt, divided 1/2 teaspoon black pepper, divided 3 tablespoons extra-virgin olive oil 6 tablespoons fresh lemon juice (from 3 lemons), divided 7 tablespoons olive oil, divided 1 pound heirloom tomatoes (about 2 medium tomatoes) 1 tablespoon white balsamic vinegar 2 tablespoons fresh lime juice 2 medium shallots, finely chopped 1 small bunch fresh chervil or flat-leaf parsley, stemmed and finely chopped Directions Sprinkle mackerel with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir together extra-virgin olive oil and 3 tablespoons lemon juice in a small bowl. Place fish, skin side up, in a single layer in a shallow pan or dish. Pour marinade over fish; cover and chill 1 hour. Heat 1 tablespoon olive oil in a large cast-iron skillet over high. Working in batches, add fish, skin side do

  Rompope Ingredients 4 c. whole milk 2/3 c. granulated sugar 1 (3" to 4") cinnamon stick; plus more for serving (optional) 2 whole cloves 6 large egg yolks, beaten 1/4 to 1/2 c. rum or brandy 1 tsp. pure vanilla extract 1/4 tsp. kosher salt Ground cinnamon, for serving Step 1In a large saucepan over medium heat, bring milk, sugar, cinnamon, and cloves to a low boil, stirring occasionally. Reduce heat to medium-low and cook, stirring constantly, until mixture is reduced by about one-third, 15 to 20 minutes. Let cool to room temperature. Step 2Whisking constantly, slowly pour in egg yolks. Return pot to stove and cook over low heat, stirring constantly, until mixture resembles an eggnog-like consistency and coats the back of a wooden spoon, 10 to 12 minutes more. Step 3Strain mixture through a fine-mesh sieve into a large bowl or pitcher. Stir in rum, vanilla, and salt. Step 4Serve warm or chilled. Garnish glasses with ground cinnamon and a cinnamon

  Pomegranate Martini Ingredients 1 tbsp. sanding sugar 1 lemon, halved Ice 2 oz. fresh pomegranate juice 1 1/2 oz. vodka 1/2 oz. Cointreau 1/2 oz. fresh lemon juice Pomegranate seeds and rosemary sprig, for serving Step 1Place a martini glass in the freezer for 15 minutes, if desired. Step 2Place sanding sugar on a shallow plate. Rub a lemon half around rim of martini glass, then dip into sugar. Step 3Fill a cocktail shaker with ice. Add pomegranate juice, vodka, Cointreau, and lemon juice and vigorously shake until outside of shaker is frosty, about 20 seconds. Step 4Strain into prepared glass. Garnish with pomegranate seeds and rosemary sprig.  

  Pumpkin Lasagna Roll-Ups Ingredients 2 tsp. kosher salt, plus more for the noodles 18 lasagna noodles 1 tbsp. salted butter 2 tbsp. all-purpose flour 3 c. whole milk Black pepper, to taste 1 1/3 c. grated parmesan cheese Pinch of grated nutmeg Pinch of cayenne pepper 1 1/2 c. pure pumpkin puree 1 16-ounce container whole-milk ricotta cheese 4 c. shredded mozzarella cheese (about 1 1/2 pounds) 1 large egg, beaten 2 tsp. chopped fresh sage, plus more for topping Directions 1Preheat the oven to 375˚. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain, rinse under cold water until cool and lay flat on a large sheet of foil. 2Melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk until sandy, 1 minute. Slowly pour in the milk, whisking constantly. Season with 1 teaspoon salt and a few grinds of pepper. Bring to a gentle simmer, whisking occasionally, and cook until the sauc

 Quinoa and Mushroom Stuffed Acorn Squash Ingredients 3  large acorn squash, halved lengthwise and seeded 1 tbsp.  olive oil 1 1/2 tsp.  kosher salt 7 tbsp.  salted butter 1/3 c.  maple syrup 2 tbsp.  fresh rosemary, finely chopped 1 c.  quinoa 1  large shallot, finely chopped 12 oz.  shiitake and/or cremini mushrooms, stems removed, and thinly sliced 1/2 c.  fresh parsley, finely chopped 1/2 c.  grated parmesan cheese 1/2 c.  salted roasted almonds, roughly chopped 1/2 tsp.  black pepper Directions 1Preheat the oven to 400˚. Place the squash on a large rimmed baking sheet, rub all over with the olive oil and sprinkle with 1/2 teaspoon salt. Roast cut-side down until tender, about 30 minutes.  2Meanwhile, melt 5 tablespoons butter with the maple syrup and rosemary in a small saucepan over low heat. Set aside until the squash is done. 3Turn the squash cut-side up and brush with 2 tablespoons of the maple butter; reserve the remaining maple butter for

  Mango and Matcha Cupcakes with Coconut INGREDIENTS All purpose flour 225 g, self-raising Sugar 175 g, caster (superfine) Coconut 35 g, desiccated Milk 50 ml Butter 125 g, melted Eggs 2, beaten Mango 225 ml, puree Butter 115 g, unsalted Icing sugar 300 g Milk 2 tbsp Matcha Green Tea 1 - 2 tsp, powder Mango sliced Coconut toasted, desiccated Preparation For the matcha cupcakes To prepare the mango and matcha cupcakes, start heating the oven to 200°C (180° fan). Place paper cases in a 12 hole muffin tin. Sift the flour into a mixing bowl and stir in the sugar and coconut. Make a well in the centre. Add the milk, butter, eggs and mango puree to the well. Stir gently to just combine. Spoon the mixture into the paper cases. Bake for 12-15 minutes, until a skewer inserted into the centre comes out clean. Place on a wire rack to cool completely. For the matcha buttercream Beat the butter until soft, then gradually sift in the icing sugar, bea

  Gluten-free and Sugar-free Blueberry Muffins INGREDIENTS Dates 100 g, pitted and chopped Eggs 4 large, separated Chestnut Flour 50 g Millet Flour 50 g Almond flour 2 tbsp Cornflour 2 tbsp (cornstarch) Baking powder 1, gluten free Margarine 3 tbsp melted Blueberries 150 g Preparation How to Make Sugar-Free Blueberry Muffins  To prepare a healthy version of blueberry muffins, sugar-free and gluten-free, first preheat the oven to 180°C (160° fan) and grease a 12-hole muffin tin. Place the dates in a bowl and cover with hot water. Leave to steep for around 10 minutes then drain and purée. If necessary add a little of the water to create a thick cream. Beat the egg whites until stiff. Fold in the egg yolks. Mix together the chestnut flour, millet flour, almond flour, cornflour and the baking powder and fold into the egg mixture. Stir in the date purée and the margarine. Transfer approx. half the mixture to the muffin tin and add the berries. Top w

  Gluten Free and Vegan Apple Muffins INGREDIENTS Margarine 2 tbsp, vegan Apples 2, Golden Delicious, peeled, cored and diced Apple puree 150 g, or sauce Almond milk 250 ml Brown sugar 85 g, light Sunflower oil 3 tbsp Vanilla extract 1 tsp Flaxseed 1 tbsp, ground, mixed with 3 tbsp water All purpose flour 225 g, gluten-free Baking powder 1 tsp, gluten-free Bicarbonate of soda 1/2 tsp Salt 1 pinch Walnuts 12, halves Icing sugar for dusting Preparation How to make gluten free and vegan apple muffins To prepare vegan apple muffins start preheating the oven to 180°C (160° fan). Line a 12-hole muffin or cupcake tin with paper cases. Melt the margarine in a saute pan set over a medium heat. Add the apple and saute until soft and golden, about 6-8 minutes. Remove from the heat and set aside. Briefly whisk together the apple puree, almond milk, sugar, sunflower oil, vanilla, and ground flaxseed mixture in a large mixing bowl. Add the flour, bakin

  Cheese Scones INGREDIENTS All purpose flour 250 g Salt 1 pinch Cream of tartar 1 tsp Bicarbonate of soda 1/2 tsp (baking) Pepper1 pinch, cayenne Butter 50 g Cheddar 75 g, grated, mature Eggs 1, beaten Milk 150 ml Preparation How to make Cheddar Cheese Scones To prepare the cheddar cheese scones first heat the oven to 220°C (200° fan), gas 7. Grease a baking tray. Sift the flour, salt, cream of tartar, bicarbonate of soda and cayenne into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the cheese, followed by the egg and enough milk to form a very soft dough. Turn out onto a floured surface and roll out to 2 cm thick. Cut out rounds with a 3.5 cm cutter. Put on the baking tray and bake for 8-10 minutes until golden. Serve the Cheddar cheese scones hot, warm or cold.

  Kerala Meen Pollichathu (Roasted Fish in Banana Leaves) Ingredients Fish 1/4 cup liquid coconut oil 2 tablespoons fresh lemon juice 1 tablespoon red chile powder (such as Deep) 1 tablespoon ground coriander 1/2 tablespoon ginger-garlic paste (such as Taj Gourmet Foods) (see Note) 3/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 teaspoon ground turmeric 4 (6-ounce) skinless sea bass fillets Masala 2 tablespoons liquid coconut oil 3/4 teaspoon mustard seeds 1/2 teaspoon fenugreek seeds 1/2 tablespoon finely chopped peeled fresh ginger 1/2 tablespoon finely chopped garlic 1 1/2 cups thinly sliced shallots 2 fresh green Thai chiles, thinly sliced (about 1 tablespoon) 1 (8-inch) curry leaf sprig 1 teaspoon red chile powder (such as Deep) 1/2 teaspoon ground coriander 1/4 teaspoon ground turmeric 1/4 cup chopped tomato 1/2 cup unsweetened coconut milk, well shaken and stirred 1 1/4 teaspoons kosher salt Additional Ingredients 1/

  Glazed Black Cod with Bok Choy and Scallions Ingredients 1 1/2 teaspoons Szechuan peppercorns 6 tablespoons lower-sodium soy sauce 1/4 cup honey 6 garlic cloves, minced (about 2 tablespoons) 2 pieces fresh ginger, peeled and finely chopped (about 2 tablespoons) 2 tablespoons rice wine vinegar 1 1/2 tablespoons toasted sesame seeds 1 tablespoon hot chile oil (such as Foreway) 2 (1-pound) skinless wild Alaskan black cod fillets (about 1 inch thick), pin bones removed 6 heads baby bok choy, halved lengthwise or quartered if large (about 1 1/4 pounds) 12 medium scallions, halved crosswise 2 tablespoons canola oil Directions Toast peppercorns in a small skillet over medium, shaking pan often, until fragrant, 2 to 4 minutes. Transfer to a mortar, and let cool slightly, about 1 minute. Crush with pestle into a coarse powder; set aside. Stir together soy sauce, honey, garlic, ginger, rice vinegar, sesame seeds, chile oil, and crushed peppercorns in a medium bo

    Pesto Polenta Lasagna Ingredients 1 (18 ounce) package polenta, cut into 1/4 inch thick slices ½ (24 ounce) jar bottled marinara sauce ¼ cup pesto ¼ cup pine nuts 1 cup mozzarella cheese, shredded Directions Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2-inch baking dish. Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over polenta. Spoon half of the sauce over polenta. Top with another layer of polenta and sauce. Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.  

  Traditional Gyro Meat Ingredients ½ medium onion, cut into chunks 1 pound ground lamb 1 pound 80/20 ground beef 1 tablespoon minced garlic 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon dried marjoram 1 teaspoon ground dried rosemary 1 teaspoon ground dried thyme 1 teaspoon ground black pepper 1½ teaspoons fine sea salt cooking spray Directions Pulse onion in a food processor until finely chopped, about 5 (1-second) pulses. Scoop onions onto the center of a towel, gather up the towel ends, and squeeze to remove liquid. Combine onions, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt in a large bowl. Mix with your hands until well combined. Cover and refrigerate 1 to 2 hours to allow the flavors to blend. Preheat the oven to 325 degrees F (165 degrees C). Evenly coat a 7x4-inch loaf pan with cooking spray. Working in 2 batches if necessary, place meat mixture into a food processor and pulse until finely ch

  Hot Toddy Ingredients 2 oz. bourbon 2 tbsp. honey 1 tbsp. fresh lemon juice Lemon slices and cinnamon sticks, for serving Directions Step 1In a small saucepan over medium heat, heat 1/3 cup water until simmering. Step 2In a mug, combine bourbon, honey, and lemon juice. Carefully pour in hot water, stirring with a spoon until honey is dissolved. Taste and add more water, if needed. Step 3Garnish with lemon slices and cinnamon sticks.

  Hot Buttered Rum Ingredients 1/2 c. salted butter, softened 1 c. firmly packed light brown sugar 2 tbsp. apple pie spice 12 oz. spiced dark rum 2 slices of orange, quartered 6 whole cloves 6 star anise pods, optional 6 cinnamon sticks, optional Directions 1In a medium bowl, use a rubber spatula to combine the butter, sugar, and apple pie spice. (This mixture can be made ahead and stored in the refrigerator for up to 1 week. Let it soften at room temperature for 30 minutes before mixing the drinks.) 2Add 2 tablespoons of the spiced butter mixture to each of the 6 mugs. Pour about 3/4 cup of very hot water into each mug, over the butter; stir to combine. Add 2 ounces of rum to each mug and stir.   3Press 1 clove into the rind of each orange quarter. Add an orange quarter to each mug, plus 1 star anise pod and a cinnamon stick for more spice, if you like. Serve immediately. Tip: For a autumnal spin, substitute the water for warm apple cider and use apple slic

  Air fryer burrata bomb 250g store-bought fresh pizza dough Flour, for dusting 75g sun-dried tomato pesto 1/4 cup fresh basil leaves 150g burrata 60g salted butter, melted Thick balsamic vinegar, to serve (optional) Green salad, to serve (optional) Step 1 Roll out dough on a floured surface to a 30cm diameter round and spread with pesto, leaving a 6-8cm border. Arrange basil leaves over the pesto and place burrata ball in the centre. Brush the exposed pastry with melted butter. Fold the dough over the burrata to make a parcel, then roll onto the folds, to seal. Step 2 Place in the basket of an air fryer and brush all over with melted butter. Air fry at 170°C for 10-12 minutes or until the dough is golden and cooked through. Step 3 Serve with a drizzle of balsamic vinegar and a salad, if desired.  

  Sopa de Fideos Ingredients 1 (14.5 ounce) can diced tomatoes 1 small onion, chopped 1 large clove garlic, coarsely chopped 2 tablespoons olive oil 1 (7 ounce) package fideo pasta, uncooked 3 (14.5 ounce) cans chicken broth coarse salt and freshly ground black pepper to taste 1 tablespoon chopped fresh cilantro Directions Place tomatoes, onion, and garlic into a blender; pulse several times to get the mixture moving, then blend until smooth, 30 seconds to 1 minute. Heat olive oil in a skillet over medium-low heat; stir in fideo pasta. Fry pasta gently, stirring often, until golden brown, 2 to 5 minutes. Remove from heat. Pour tomato mixture into a large saucepan; stir in chicken broth and noodles. Bring to a boil, then reduce heat to medium-low and simmer until noodles are tender, 7 to 8 minutes. Season with salt and pepper; stir in cilantro and cook until warmed through.  

  Ranch Taco Soup Ingredients 1 pound lean ground beef 1 medium onion, chopped 1 jalapeno pepper, seeded and minced 2 ½ cups water 2 (15 ounce) cans crushed tomatoes 2 (15 ounce) cans pinto beans, drained 1 (15 ounce) can whole kernel corn, drained 1 (15 ounce) can black beans, rinsed and drained 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®) 1 (3.8 ounce) can sliced black olives, drained 2 tablespoons ranch dressing mix (such as Hidden Valley Ranch®) 1 (1 ounce) envelope taco seasoning mix Directions Combine ground beef, onion, and jalapeño in a 4-quart soup pot. Cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes. Add water, crushed tomatoes, pinto beans, corn, black beans, RO*TEL, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.  

  Chicken Pozole Ingredients 4 tablespoons vegetable oil, divided 2 ½ pounds skinless, boneless chicken breast halves 1 onion, chopped 3 cloves garlic, minced 2 ½ quarts chicken broth 3 cups water 4 tablespoons chili powder, or to taste 2 teaspoons salt, or to taste 1 teaspoon crumbled dried oregano 3 cups white hominy, rinsed and drained 10 tostada shells Directions Heat 2 tablespoons vegetable oil in a deep skillet over medium-high heat. Add chicken breasts and cook until no longer pink and juices run clear, about 20 minutes; remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork. Heat remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add onion and garlic; cook and stir until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in chicken broth, water, chili powder, salt, and oregano. Reduce heat to low, cover, and cook for about 90 minutes. Stir in hominy an

  Homemade Pear and Gorgonzola Ravioli Ingredients 3 tablespoons butter 2 ripe pears - peeled, cored, and cubed 3 sprigs fresh thyme 7 ounces Gorgonzola cheese, crumbled 1 pound fresh pasta dough Directions Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely. Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough. Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacin

  Spinach, Feta, and Pine Nut Ravioli Filling Ingredients For the Filling: 1 tablespoon olive oil 1 (10 ounce) bag fresh spinach 1 cup feta cheese ½ cup pine nuts To Make the Ravioli: 2 fresh pasta sheets 1 egg 1 tablespoon water Directions Heat the olive oil in a large skillet over medium-high heat. Cook the spinach until fully wilted, about 2 minutes. Let cool, then squeeze the spinach to remove as much liquid as you can. Combine the cooked spinach, feta, and pine nuts in a blender or food processor and pulse until it is the consistency of a fine paste. Beat the egg and water together in a small bowl. To assemble the ravioli, brush the egg over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling in whatever shape you wish (circles, squares) and then cut them apart. Press the tines

  Saba-Braised Lamb Shanks Ingredients 4 lamb shanks 2 tablespoons olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon smoked paprika 1 teaspoon ground cinnamon ½ teaspoon dried rosemary 1 large onion, sliced 6 cloves garlic, crushed 1 cup chicken broth ⅓ cup saba ½ teaspoon chopped fresh rosemary Directions Preheat oven to 450 degrees F (230 degrees C). Place lamb shanks into a large bowl; drizzle with olive oil. Sprinkle with salt, black pepper, smoked paprika, cinnamon, and rosemary. Toss the lamb shanks to spread oil and seasonings over the meat. Spread onion slices and garlic cloves into the bottom of a heavy 9x12-inch baking dish. Lay lamb shanks over onions and garlic. Bake lamb in preheated oven for 30 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). Combine chicken broth and saba in a bowl. Pour mixture over the lamb shanks. Cover baking dish tightly with foil and place baking dish on a baki

  Feta and Olive Meatballs Ingredients 1 pound ground lamb ½ cup chopped fresh parsley 2 tablespoons finely chopped onion ½ cup crumbled feta cheese ½ cup chopped green olives 2 eggs 1 teaspoon Italian seasoning Directions Preheat your oven's broiler. In a large bowl, mix together ground lamb with parsley, onion, feta cheese, green olives, eggs, and Italian seasoning. Shape into 16 meatballs, and place 2 inches apart on a baking sheet. Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side.

  Feta-Brined Chicken Sandwiches Ingredients 1/2 pound feta, crumbled, plus 3/4 cup of the brine 1 tablespoon Louisiana-style hot sauce, preferably Tabasco Four 4-ounce chicken cutlets 1 tablespoon fresh lemon juice 1/3 cup extra-virgin olive oil, plus more for brushing Kosher salt Pepper Four 6-inch ciabatta rolls, split and toasted Arugula (not baby), sliced cucumber, red onion and seeded piquillo peppers, for serving Directions In a large resealable plastic bag, mix the feta brine and hot sauce. Add the chicken cutlets, seal the bag and turn to coat. Refrigerate for 30 minutes. Meanwhile, in a food processor, pulse the feta cheese and lemon juice. Slowly blend in the 1/3 cup of oil until smooth. Season with salt and pepper. Preheat a grill pan. Remove the chicken from the brine and pat dry; discard the brine. Brush with oil and season with salt and pepper. Grill the cutlets over moderately high heat, turning once, until cooked through, about 5 minutes tot

  Baja-Style Rosemary Chicken Skewers Ingredients 1/2 small white onion, finely chopped 3 garlic cloves, minced 2 dried chiles de arbol, crumbled (or 1/2 teaspoon crushed red pepper) 1 teaspoon minced rosemary 1 teaspoon dried Mexican oregano, crumbled 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces Kosher salt Pepper 8 sturdy 12-inch rosemary sprigs, leaves on bottom half removed Lime wedges, for serving Directions In a large bowl, combine the onion, garlic, chiles, minced rosemary, oregano, lemon juice and olive oil; set aside 1/4 cup of the marinade. Season the chicken with salt and pepper and add it to the bowl. Mix well, cover and marinate for 30 minutes. Light a grill. Remove the chicken from the marinade and thread the pieces onto the rosemary skewers; discard the marinade. Oil the grate and grill the chicken over moderate heat, turning occasionally and basting with th

  Buffalo Chicken Calzones Ingredients 1/2 cup Buffalo sauce, preferably Frank’s RedHot 2 tablespoons unsalted butter 1 pound shredded rotisserie chicken (4 cups) 1 pound pizza dough, halved 1 cup shredded Monterey Jack (4 ounces) Extra-virgin olive oil, for brushing Flaky sea salt Coarse black pepper Blue cheese dressing and celery, for serving Directions Preheat the oven to 450°. Line a large rimmed baking sheet with parchment. In a saucepan, combine the buffalo sauce and butter and simmer over moderate heat until the butter is melted, 3 minutes. Transfer to a bowl and stir in the chicken. On a lightly floured work surface, roll out 1 piece of dough to a 10-inch round. Transfer to one side of the baking sheet. Spoon half the chicken on one half of the dough round and top with half of the cheese. Fold the dough over the filling. Moisten the edge with water, then crimp to seal. Cut 3 slits in the top, then brush the calzone with olive oil and season with flaky

  Chicken Burgers Ingredients Burgers 1 bunch scallions, roughly chopped ½ cup roughly chopped fresh flat-leaf parsley ¼ cup roughly chopped fresh basil 1 teaspoon packed finely grated lemon zest ¼ teaspoon crushed red pepper 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks 2 large eggs 1 ½ teaspoon kosher salt, plus more to taste ¼ cup all-purpose flour (or gluten-free all-purpose flour) 2 tablespoons mayonnaise Vegetable oil, for frying Additional Ingredients ½ cup mayonnaise ¼ cup finely chopped fresh basil 2 teaspoons honey 2 teaspoons sriracha 6 brioche buns, toasted Bibb lettuce leaves, thinly sliced English cucumber, and thinly sliced red onion, for topping Directions Make the burgers: Combine scallions, parsley, basil, lemon zest, and red pepper in a food processor; pulse until finely chopped. Add chicken, eggs, and salt; pulse, scraping down sides of food processor as necessary, until mixture is the consistency of

  Kir Royale Ingredients 1/2 oz. crème de cassis 4 oz. Champagne or other dry sparkling wine Raspberries, for serving (optional) Directions Into a Champagne flute, pour crème de cassis. Slowly pour Champagne over, then garnish with raspberries (if using).

  Campfire Mules Ingredients Ice 1 1/2 oz. smoked bourbon or whiskey 1/2 oz. fresh lemon juice 1/4 oz. pure maple syrup 4 oz. ginger beer Marshmallows, for serving (optional) Directions Step 1Fill a rocks or wine glass with ice. Add bourbon, lemon juice, and syrup and gently stir to combine. Top off with beer and stir again to combine.  Step 2Toast marshmallows (if using) with a blowtorch or directly over the flame of a gas stove. Thread marshmallows onto a stick and garnish glass.