FINE DINING MONSTER

  Jumbo chilli con carne burritos Ingredients (13) 220g (1 cup) medium-grain white rice 1 tbsp vegetable oil 1 red onion, finely chopped 500g pkt Coles Regular Australian Beef Mince 40g pkt Coles Mild Mexican Seasoning Mix 2 tbsp Coles Simply Tomato Paste 420g can black beans, rinsed, drained 75g (1/2 cup) frozen corn 4 jumbo flour tortillas 85g (1/3 cup) sour cream 80g (1 cup) coarsely grated Coles Cheddar Cheese 1 tomato, finely chopped Fresh coriander leaves, to serve Method Step 1 Cook rice using the absorption method following packet directions. Step 2 Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the onion, stirring, for 5 minutes or until begins to soften. Add the beef, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Step 3 Add seasoning mix to the pan and stir to combine. Stir in the tomato paste. Cook for 30 seconds, then stir ...

  Parmigiana meatloaf Ingredients (13) 750g pork and veal mince 1 zucchini, grated 1 egg, lightly beaten 1 tbsp tomato paste 2 tsp Worcestershire sauce 1 tsp dried Italian herbs 1 small brown onion, finely chopped 2 garlic cloves, crushed 1 cup panko breadcrumbs 2 cups tomato pasta sauce 1/4 cup shredded fresh basil leaves, plus extra small basil leaves to serve 3/4 cup grated pizza cheese 300g green beans, steamed to serve Method Step 1 Preheat oven to 180C/160C fan-forced. Grease a 2-litre (8-cup-capacity) metal oval baking dish. Step 2 Place mince, zucchini, egg, tomato paste, Worcestershire sauce, dried herbs, 1/2 the onion and garlic, and 2/3 of the breadcrumbs in a large bowl. Season with salt and pepper. Mix well. Press mince mixture into prepared dish. Bake for 20 minutes or until top is lightly browned.   Step 3 Meanwhile, combine pasta sauce, basil and remaining onion and garlic in a bowl. Season with salt and pep...

  Olive & burghul meatloaves with green beans Ingredients (11) 60g (1/3 cup) burghul 185ml (3/4 cup) boiling water 500g lean beef mince 1 carrot, peeled, coarsely grated 2 eggs, lightly whisked 40g (1/4 cup) pitted kalamata olives in brine, drained, chopped 1/4 cup firmly packed coarsely chopped fresh continental parsley 1/2 tsp freshly ground black pepper 2 tbsp tomato paste 1/2 tsp granulated sweetener (Hermesetas Gold brand) 300g green beans, topped Method Step 1 Preheat oven to 220°C. Place the burghul and 125ml (1/2 cup) of the boiling water in a large bowl. Set aside for 5 minutes to soak. Add the mince, carrot, egg, olives, parsley and pepper, and stir until well combined. Spoon meatloaf mixture into eight 250ml (1-cup) capacity mini loaf pans. Cover with foil and bake in preheated oven for 12 minutes or until cooked through. Step 2 Meanwhile, combine the remaining water, tomato paste and sweetener in a bowl and set aside until...

  CORNBREAD CUPCAKES WITH HONEY BUTTERCREAM FROSTING INGREDIENTS 2 2/3 cup all-purpose flour 2/3 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 1 cup honey 1 cup sugar 1 cup milk 1/2 cup sour cream 4 large eggs 1 teaspoon vanilla Honey Buttercream Frosting, recipe below INSTRUCTIONS Preheat oven to 350 degrees F and line muffin tin with cupcake liners. In a medium mixing bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Set aside In a large mixing bowl, use and electric mixer (hand or standing) to beat butter, honey, and sugar together until light and fluffy (2 minutes). Beat in the eggs one at a time. Add all the liquid ingredients along with half of the dry and mix until almost fully combined. Add the remaining dry ingredients and mix until...

  Watermelon Cupcakes Ingredients ▢ ½ cup unsalted butter softened to room temperature ▢ ¾ cup granulated sugar ▢ 2 large eggs at room temperature ▢ 1 ½ teaspoons pure vanilla extract ▢ ½ cup yogurt natural or greek ▢ 1 ¼ cups all purpose flour ▢ 1 teaspoon baking powder ▢ ¼ teaspoon salt ▢ green food coloring Watermelon Buttercream: ▢ 1 cup unsalted butter softened ▢ 4-5 cups powdered sugar ▢ ¼ cup heavy cream or whole milk, or half and half ▢ 2 teaspoons pure vanilla extract ▢ 3 ounces watermelon Kool-Aid drink mix from a packet, unsweetened ▢ ¼ teaspoon salt ▢ red food coloring Decoration: ▢ ¼ cup mini chocolate chips ▢ green cupcake liners Instructions Preheat the oven to 350°F/180°C and line a muffin pan with 12 cupcake liners. Set aside while you make th...

  Chicken Noodle Casserole Ingredients 12 oz. wide egg noodles 2 10.5-oz. cans cream of chicken soup 1 c. whole milk 1 c. shredded sharp cheddar cheese 1 tsp. ground black pepper 1/2 tsp. kosher salt 3 c. cooked, shredded chicken (from 1 rotisserie chicken) 1/2 small yellow onion, finely chopped 2 celery stalks, finely chopped 1 12-oz. bag frozen peas and carrots, thawed 1 1/2 c. coarsely crushed butter crackers (such as Ritz, about 1 cracker sleeve) 2 Tbsp. unsalted butter, melted Chopped parsley, to serve Directions 1Preheat the oven to 375°F. Bring a large pot of salted water to a boil over medium-high. Add the egg noodles and cook, stirring occasionally, until just al dente, about 7 minutes. Drain and set aside. 2Stir together the cream of chicken soup, milk, cheese, pepper, and salt in a large bowl. Stir in the chicken, onion, celery, ...

Chicken Cordon Bleu Casserole Ingredients 8  chicken cutlets 1 1/2 tsp.  kosher salt, divided 3/4 tsp.  ground black pepper, divided 4 Tbsp.  salted butter, plus 2 tsp., melted, divided, plus more for casserole dish 1/2 c.  diced ham 3 Tbsp.  all-purpose flour 1 1/2 c.  milk 1 c.  chicken broth 1/8 tsp.  cayenne, optional 1 Tbsp.  Dijon mustard 1 c.  grated Swiss cheese, divided 1 c.  grated low-moisture mozzarella cheese, divided 1/2 c.  panko breadcrumbs 1 Tbsp.  chopped fresh parsley, plus more for serving Steamed rice and green beans, for serving, optional See Nutritional Information Directions 1Preheat the oven to 375°. Butter a 9-by-13-inch casserole dish. 2Season the chicken cutlets evenly with 1 teaspoon salt and 1/2 teaspoon black pepper....

  Sicilian Scacciata Ingredients Levain .50 cup warm water (about 80°F) ¼ cup mature sourdough starter (2 ounces) ⅔ cup white whole-wheat flour (such as King Arthur) (about 2 1/2 ounces) ¼ cup semola flour (such as Caputo) (about 1 1/8 ounces) Dough 2 ¾ cups room-temperature water (about 70°F), divided 4 cups white whole-wheat flour (about 1 pound), plus more for work surface 3.50 cups semola flour (about 1 pound) 3 ¼ teaspoons fine sea salt 2.50 tablespoons extra-virgin olive oil, plus more for greasing Additional Ingredients 1.50 pounds thinly sliced provolone cheese, divided 4.50 cups small broccoli florets (about 8 ounces) (from 2 medium heads) 6 ounces spicy or mild Italian sausage, casings removed and broken into small pieces 1 large (about 3 ounces) shallot, halved lengthwise and thinly sliced (about 1/2 cup)...

  Mushroom Flatbread with White Miso Ingredients 1 1/2 pounds fresh mushrooms (such as oyster, beech, and/or cremini), cut into small pieces (about 7 cups) 6 tablespoons olive oil, divided 1 teaspoon kosher salt 1/2 teaspoon black pepper, plus more to taste 1 large garlic clove, grated 1/2 cup heavy cream, plus more as needed 2 tablespoons white miso 1 (16 1/2- x 4 1/2-inch) flatbread (such as Trader Joe’s Pizza Crust) 2 ounces low-moisture part-skim mozzarella cheese, shredded (about 1/2 cup) 1 1/4 ounces Parmesan cheese, grated (about 1/3 cup) 1 1/2 cups loosely packed baby arugula Directions Preheat oven to 450°F. Toss together mushrooms, 1/4 cup oil, salt, and pepper on a large rimmed baking sheet. Roast in preheated oven, stirring occasionally, until browned, 25 to 35 minutes. Remove from oven. (Do not turn...

  Sichuan-Style Stir Fried Tofu INGREDIENTS Tofu 500 g Peanut oil 1 tbsp Soy sauce 2 tbsp Salt 1 pinch Chili pepper 1/2 tsp Vegetable stock 200 ml Garlic 2 tbsp, cloves finely chopped Cornflour 2 tsp Pepper 1 tsp Sichuan, ground Preparation Stir Fried Tofu Recipe: How to Make it at Home To prepare the stir fried tofu recipe start cutting the tofu into 4 cm cubes. Heat the oil in a wok or frying pan, add the soy sauce and salt and cook for 1 minute, then add the chilli powder and cook for another 30 seconds. Stir in the stock, add the tofu and simmer for 3 minutes. Mix the cornflour with 1 tablespoon water and add the garlic. Add to the pan and cook for 1 minute. Serve the stir fried tofu with a little sauce and sprinkle with Sichuan pepper.  

  Sweet and Salty Maple Bacon Cupcakes INGREDIENTS All purpose flour 225 g Baking powder 2 tsp Bicarbonate of soda 1/2 tsp Salt 1 pinch Butter 100 g Brown sugar 100 g Eggs 2 large Yogurt 75 ml Maple syrup 75 ml Butter 125g Icing sugar 300 g Maple syrup Bacon 12 pieces, cooked Preparation For the bacon cupcakes To prepare the bacon cupcakes with maple syrup, start heating the oven to 180°C (160° fan)  gas 4. Place paper cases in a 12 hole bun tin. Sift together the flour, baking powder, bicarbonate of soda and salt. Set aside. Beat together the butter and sugarin a mixing bowl until light. Beat in one egg, followed by half the dry ingredients, mixing well before adding the second egg and the remaining dry ingredients. Beat in the yogurt and maple syrup until smooth. Spoon into the paper cases and bake for about 20 minutes until golden and cooked through. Place on a wire rack to cool completely. For the m...

  Fish Tacos Ultimo Ingredients 2 pounds tilapia fillets 2 tablespoons lime juice 2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon paprika cooking spray ½ cup plain fat-free yogurt 2 tablespoons lime juice 1 ½ tablespoons chopped fresh cilantro 1 ½ teaspoons canned chipotle peppers in adobo sauce 16 (5 inch) corn tortillas 2 cups shredded cabbage 1 cup shredded Monterey Jack cheese 1 tomato, chopped 1 avocado - peeled, pitted, and sliced ½ cup salsa 2 green onions, chopped Directions Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray. Preheat grill for medium heat and lightly oil the grate. Combine yogurt, 2 tablespoons lime juice, cilant...

  Soft Mahi Mahi Tacos with Ginger-Lime Dressing Ingredients 1 tablespoon olive oil salt and pepper to taste 6 (3 ounce) fillets mahi mahi fillets ⅓ cup sour cream 1 tablespoon lime juice 1 teaspoon minced fresh ginger root ¼ teaspoon ground cumin 1 dash cayenne pepper 1 large mango - peeled, seeded and diced 1 cup diced fresh pineapple 1 avocado - peeled, pitted and diced 1 jalapeno pepper, minced 6 (6 inch) flour tortillas, warmed 1 cup chopped fresh cilantro Directions Heat the olive oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side. Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set ...

  Malaysian vegetable curry Ingredients (6) 185g jar Malaysian curry paste 1 medium brown onion, thinly sliced 450g orange sweet potato, peeled, cut into 2.5cm pieces 270ml can coconut milk 450g cauliflower, cut into small florets 150g green beans, trimmed, cut into 4cm pieces Method Step 1 Heat a wok over medium-high heat. Add curry paste. Cook for 1 minute or until fragrant. Add onion. Cook, stirring, for 3 minutes or until softened. Add sweet potato and coconut milk. Bring to the boil. Reduce heat to low. Cover. Simmer for 5 minutes or until slightly thickened. Step 2 Add cauliflower and 1/3 cup cold water. Cover. Cook, stirring occasionally for 12 minutes or until vegetables are tender. Add beans. Cook for 4 minutes or until beans are bright green and tender. Serve.  

  Chana masala with tomato and coriander salad   Ingredients (17) 60ml (1/4 cup) vegetable oil 2 garlic cloves, thinly sliced 1 brown onion, halved, thinly sliced 283g can Patak’s Tikka Masala curry sauce Curry Sauce 2 sweet potatoes (kumara), peeled, coarsely chopped 2 carrots, peeled, thickly sliced 400g can chickpeas, rinsed, drained 400ml can coconut cream 125ml (1/2 cup) water 1 tsp tamarind puree 80g (1/2 cup) frozen peas 1 tomato, finely chopped 1 red onion, halved, thinly sliced 1/2 cup chopped fresh coriander 1 lemon, juiced 6 chapati breads 2 tbsp butter, melted Method Show ingredient quantity Step 1 Heat the oil in a saucepan over medium heat. Cook garlic and brown onion, stirring occasionally, for 7 minutes or until golden. Stir in the curry paste. Add the sweet potato, carrot, chickpeas, coconut cream, water and tamarind puree. Simmer,...

  Battenburg Cake INGREDIENTS Almond paste 225 g Butter 100 g, unsalted, softned Sugar 100 g All purpose flour 100 g Rice vinegar 60 g, ground Eggs 2, lightly beaten Apricot jam 3-4 tbsp Baking powder half tsp Almond extract Food coloring Preparation How to make a delicious battenburg cake Pre-heat oven to 170°C/Gas 3. Grease and line an 18 cm/7 inch shallow square baking tin with buttered greaseproof paper. Whisk together the butter and sugar until light and creamy. Add the beaten eggs gradually with a little of the flour. Fold in the remaining sieved flour, ground rice, flour, baking powder and a few drops of almond essence. Spoon half the mixture into one half of the prepared baking tin. Use a strip of buttered greaseproof paper to create a barrier. Add a few drops of the red food colouring to the remaining mixture to turn it a rich pink colour. Spoon into the other half of...

  Fruitcake with Sugar Glaze INGREDIENTS Raisins 100 g Cherries 225 g, glace (candied), quartered Raisins 200 g Sherry 50 ml Butter 110 g Sugar 225 g Salt 1 pinch Nutmeg 1 pinch, grated Spices 1 tsp ground Eggs 3, beaten All purpose flour 225 g, gluten free Almonds 175 g, blanched, chopped Icing sugar 250 g, royal Preparation How to make a delicious fruitcake with sugar glaze Place all the fruits in a bowl with the sherry, stir well, cover and leave to stand overnight. Heat the oven to 160°C (140° fan) gas 3. Grease a 1kg |2lb loaf tin and line the base with non-stick baking paper. Beat the butter with the sugar, salt and spices in a mixing bowl until light and creamy, then gradually beat in the eggs. Gently fold in the gluten free flour, followed by the soaked fruits and almonds, stirring well. Spoon into the tin and bake for 2-2 1/4 hours until cooked t...

  Sparkling Mezcal Water Ingredients 3/4 cup (6 ounces) single-origin espadín mezcal (such as Lopez Real) 3/4 cup fresh lemon juice (from 4 lemons) (preferably Meyer lemons)  1/3 cup simple syrup 2 tablespoons fresh Key lime juice (from 4 Key limes)  1/8 teaspoon fine sea salt 3 cups sparkling water 1 cup large ice cubes, plus more or glasses Orange bitters Directions Stir together espadín mezcal, lemon juice, simple syrup, Key lime juice, and fine sea salt in a large pitcher. Stir in sparkling water and ice cubes. Pour mixture evenly into 6 ice-filled glasses; top each with a dash of orange bitters.  

  Limoncello Collins Ingredients 16 ounces limoncello (lemon-flavored liqueur) 12 ounces gin 8 ounces fresh lemon juice 24 paper–thin lemon slices Ice 16 ounces chilled club soda 8 mint sprigs Directions In a pitcher, combine the limoncello, gin and lemon juice. Cover and refrigerate until chilled, at least 2 hours. Press 3 thin lemon slices against the inside of each of 8 collins glasses. Add ice to the glasses. Stir the limoncello mixture and pour it into the glasses. Stir 2 ounces of club soda into each drink and garnish with a mint sprig.

  Nachos meatloaf Ingredients (16) 1/2 cup chopped fresh coriander leaves 1kg beef mince 3/4 cup fresh breadcrumbs 1 red onion, grated 2 garlic cloves, crushed 2 tsp dried oregano 2 tsp ground cumin 1 1/2 tsp smoked paprika 2 tbsp chilli sauce 1 egg, lightly beaten 250g cherry tomatoes, quartered 1 small avocado, diced 2 tbsp lime juice 3/4 cup grated tasty cheese 1/2 x 200g packet corn chips 1/2 cup sour cream, to serve Method Step 1 Preheat oven to 180C/160C fan-forced. Grease a 20cm round (base) springform pan. Line base and side with baking paper. Step 2 Finely chop 1/2 the coriander leaves. Place mince, breadcrumbs, onion, garlic, oregano, cumin, paprika, chilli sauce, egg and finely chopped coriander in a bowl. Season with salt and pepper. Mix to combine. Spoon into prepared pan, pressing to compact. Place on a baking tray with sides. Bake for 50 minutes to 1 hour or until firm and cooked through. UP NEXT Step 3 Mean...

  Mini beef and bacon meatloaves Ingredients (11) 800g beef mince 1 small brown onion, finely chopped 4 rashers middle bacon, trimmed, finely chopped 2 garlic cloves, crushed 1 egg, lightly beaten 1/2 cup fresh breadcrumbs 2 tbsp finely chopped fresh chives 1/2 cup barbecue sauce 2 tbsp tomato sauce Mashed potato, to serve Green beans, to serve Method Step 1 Preheat oven to 200ºC/180ºC fan-forced. Grease an 8-hole, 3/4 cup-capacity, mini loaf pan. Step 2 Combine mince, onion, bacon, garlic, egg, breadcrumbs, chives and 2 tablespoons barbecue sauce in a bowl. Season with salt and pepper. Press mixture into prepared pan holes. Step 3 Bake for 15 minutes. Line a large baking tray with baking paper. Combine tomato sauce and remaining barbecue sauce in a bowl. Turn meatloaves out onto prepared tray. Brush with sauce mixture. Bake for 5 to 7 minutes or until browned and cooked through. Serve with mash and beans.  

  Lobster Risotto   Ingredients ¼ cup olive oil, divided 2 onions, chopped 6 cups chicken broth 1 shallot, chopped 1 clove garlic, chopped 1 ½ cups Arborio rice ½ cup white wine 1 tablespoon honey 3 tablespoons butter 1 cup light cream 1 tablespoon paprika 1 teaspoon cayenne pepper ¼ cup sherry 2 cups cooked lobster meat ½ cup shredded Parmesan cheese 1 pinch salt and ground black pepper to taste Directions Heat 2 tablespoons oil in a large skillet over medium heat. Add onions; cook and stir until caramelized and very tender, about 20 minutes. Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer. Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. A...

Lobster Ravioli in Tomato Cream Sauce with Shrimp Ingredients For the Shrimp Stock: ½ pound unpeeled large shrimp 1 yellow onion, quartered 2 stalks celery with leaves, cut into pieces 1 lemon, halved 1 tablespoon dried basil 1 tablespoon dried oregano 1 tablespoon dried thyme 2 tablespoons whole black peppercorns ½ cup chopped fresh flat-leaf parsley 3 cups water For the Sauce: 1 tablespoon unsalted butter 1 shallot, minced 2 cloves garlic, minced 2 teaspoons lemon zest 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 cup white wine 1 cup canned petite diced tomatoes ½ cup heavy cream salt and freshly ground black pepper to taste 16 lobster ravioli For Garnish: 1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon lemon...