FINE DINING MONSTER

  Cashew sauce Ingredients 3 oz. (2⁄3 cup) cashew nuts ¼ cup water ½ cup light olive oil or avocado oil 1 tbsp lemon juice ½ tsp onion powder ½ tsp salt 1 pinch cayenne pepper Instructions Add the nuts to a blender or food processor along with the other sauce ingredients, except for the oil. Process until smooth. Add oil and puree a little more. If you want a lighter texture, add some more water or oil.

  Baked artichokes Ingredients 10 small fresh artichokes, preferably young ¼ cup olive oil (use half for cooking, the other half for baking) salt and pepper, to taste 1 tsp sea salt Instructions Preheat the oven to 350°F (180°C). Place the artichokes on a sturdy work surface. Take the artichoke stem in one hand and cut off the top half of the artichoke. If it’s there, scrape out the hairy choke at the center of the leaves with a small spoon. Turn the artichoke around and cut the stem off. Remove the hard leaves at the bottom until only soft leaves remain. Place the artichokes in a pot and add enough water to cover. Add a little olive oil and season with salt and pepper. Bring to a boil. Cook for 15 to 20 minutes, until a leaf can be easily pulled out. Drain the artichokes and place them upright in a baking dish. Drizzle with olive oil and season with salt and pepper. Bake for about 15 minutes until the bottoms of the artichokes are fork-tender, then serve.

    Turkish haloumi sticks Ingredients (10) 2 x 180g packets haloumi 1/2 x 25g sachet McCormick Baharat seasoning 1/4 cup extra virgin olive oil 1 tbsp honey 1 tsp lemon juice Lemon wedges, to serve Fresh coriander sprigs, to serve Yoghurt Dipping Sauce 1/2 cup plain Greek-style yoghurt 1 tsp McCormick Baharat seasoning 1 tbsp chopped fresh coriander AllergensRecipe may contain sulphites, milk and lactose. Method Step 1 Cut each piece of haloumi into 8 sticks. Place on a plate. Sprinkle with seasoning mix, turning to coat evenly. Step 2 Heat oil in a large frying pan over medium-high heat. Cook haloumi, in 2 batches, turning for 3 to 4 minutes, or until golden and heated through. Drain on paper towel. Step 3 To make yoghurt dipping sauce, combine yoghurt, seasoning and coriander in a bowl. Step 4 Drizzle haloumi with honey and lemon juice. Serve with dipping sauce, lemon wedges and coriander sprigs.  

  Haloumi, corn and zucchini mighty muffins Ingredients (9) 3/4 cup milk 1/2 cup extra virgin olive oil 2 eggs 180g packet Lemnos Haloumi Cyprus Style, coarsely grated 2 x 125g cans corn kernels, drained 1 zucchini, coarsely grated 2 green onions, thinly sliced 2 cups self-raising flour 1 1/2 tsp smoked paprika, plus extra to sprinkle AllergensRecipe may contain gluten, wheat, egg, milk and lactose. Method Show ingredient quantity Step 1 Preheat oven to 200C/180C fan-forced. Grease a 6-hole, 3/4-cup-capacity Texas muffin pan. Line bases with baking paper. Step 2 Whisk milk, oil and eggs in a jug until combined. Step 3 Combine haloumi, corn, zucchini and onion in a large bowl. Set aside 1/2 cup mixture. Add flour and paprika to bowl. Season with salt and pepper. Stir to combine. Make a well. Add milk mixture. Using a large metal spoon, gently mix until just combined. Divide mixture evenly among prepared holes. Sprinkle with reserved haloumi mixture,

  Traditional "Santa Maria BBQ" Oak Wood–Grilled Tri-Tip Ingredients Basting Liquid 2 garlic cloves 1/2 teaspoon kosher salt 1/2 cup canola oil 1/2 cup red wine vinegar Spice Rub 1/4 cup kosher salt 1/4 cup granulated garlic 1 tablespoon black pepper 1 tablespoon ground white pepper 2 teaspoons cayenne pepper 2 teaspoons dried minced onion 1 teaspoon ground celery seed Remaining Ingredients 2 (2-pound) tri-tip roasts, trimmed Santa Maria–Style Pinquito Beans, for serving Mild tomato salsa, for serving Directions Make the basting liquid Smash garlic cloves with flat side of a chef’s knife on a cutting board. Sprinkle with salt; smash again, pressing salt into garlic to create a rough paste. Transfer garlic paste to a small bowl; whisk in oil and vinegar. Cover and refrigerate basting liquid at least 24 hours or up to 5 days. Make the spice rub Stir together all spice rub ingredients in a small bowl and set aside. Season and cook

  Charred Cucumber Panzanella with Grilled Steak Ingredients 2 (1-pound) Wagyu or other well-marbled New York strip steaks or 1 (2-pound) flank steak 5 tablespoons olive oil, divided, plus more for drizzling 4 1/2 teaspoons kosher salt, divided 1 3/4 teaspoons black pepper, divided, plus more for garnish 12 ounces Persian cucumbers (about 5), halved lengthwise 1 pound day-old sourdough bread, cut into 3/4-inch-thick slices 1/4 cup unseasoned rice vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1 garlic clove, smashed 1/4 cup neutral oil (such as rice bran oil) 2 pounds heirloom tomatoes, cut into 1-inch pieces (about 5 cups) 1 cup thinly sliced English or Persian cucumber 1 cup thinly sliced red onion, rinsed under cold water 1 tablespoon sweet sherry vinegar (such as Alvear Pedro Ximenez) Flaky sea salt (such as Maldon) Basil leaves Salsa Verde Directions Preheat grill to high (450°F to 500°F). Rub steaks with 1 tablespoon olive oil, and spr

  Fruit Tart Ingredients For the Crust: 1 c. all-purpose flour, plus more for rolling 3 Tbsp. granulated sugar 1/4 tsp. salt 6 Tbsp. unsalted butter, chilled and cut into 1/2-inch pieces 1 large egg yolk 4 tsp. ice water For the Filling: 8 oz. cream cheese, softened 1/3 c. sour cream 1/2 c. powdered sugar 2 tsp. vanilla bean paste or vanilla extract Pinch of salt 1/3 c. heavy cream For the Topping: 1/2 c. blueberries  1/2 c. strawberries, hulled and chopped  1/2 c. raspberries 1/2 c. diced kiwi 1/2 c. diced mango 2 Tbsp. apple jelly Directions 1For the crust: In a large bowl, whisk together the flour, sugar, and salt. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. In a small bowl, stir together the egg yolk and water, then, using a fork, stir into the flour mixture. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your finger

  Peach Galette Ingredients All-purpose flour, for dusting  2 refrigerated pie doughs (from one 14-oz box) 1/2 c. granulated sugar 2 tsp. ground cinnamon 1 Tbsp. plus 1 tsp. cornstarch 6 medium peaches, pitted and sliced (about 6 cups) 1 Tbsp. lemon juice 2 Tbsp. heavy cream 1 Tbsp. coarse sugar (like turbinado) Vanilla ice cream and caramel sauce, for serving (optional) Directions 1On a lightly floured surface, unroll the two pie doughs. Overlap the dough by 3 inches to make a long, rectangular shape. Using a rolling pin, roll back and forth over just the center of the dough to bind them together, close the gaps between the two circles, and make it an even thickness. Transfer to a large, parchment-lined baking sheet. 2Preheat the oven to 425˚. 3Combine the granulated sugar, cinnamon and cornstarch in a large bowl. Add the peach slices and lemon juice and toss gently to coat. 4Arrange the peaches in a single layer on the pie dough, overlapping slightly,

  Niçoise Salad Ingredients For the salad: ▢ 6 hard-boiled eggs peeled and sliced into quarters ▢ 1 pound (450 grams) baby potatoes yellow or red, sliced in half ▢ 8 ounces (225 grams) fresh green beans trimmed, sliced in half and blanched, 225g ▢ 1 heart romaine lettuce chopped ▢ 8 ounces (225 grams) cherry tomatoes or any other tomatoes, halved if cherry, or quartered if bigger ▢ 1 small red onion sliced ▢ 2 5-ounce (280 grams) cans tuna preferably oil-packed chunks, drained ▢ ½ cup (100 grams) Nicoise olives or kalamata olives – pitted For the French Vinaigrette (Nicoise Dressing) ▢ 2 tablespoons finely minced shallot ▢ 2 cloves garlic finely minced ▢ 2 tablespoons (30 grams) capers minced ▢ 1 tablespoon (20 grams) Dijon mustard ▢ 1 tablespoon (15 ml) white wine vinegar ▢ ½ cup (120 ml) extra virgin olive oil ▢ ½ teaspoon salt ▢ ¼ teaspoon ground black pepper Optional ingredients ▢ 2 anchovy fillets finely minced ▢ 1 tablespoon chopped par

  Shrimp Louie Ingredients Louie Dressing: ▢ ½ cup (120 ml) mayonnaise ▢ 2 tablespoons (30 ml) ketchup ▢ ¼ cup (60 ml) sour cream ▢ 1 tablespoon fresh lemon juice ▢ 1 tablespoon white vinegar or apple cider vinegar if you prefer ▢ 1 teaspoon Worcestershire sauce ▢ 1 tablespoon honey ▢ ½ teaspoon smoked paprika ▢ ½ teaspoon salt adjust to taste ▢ ¼ teaspoon ground black pepper For the Shrimp: ▢ 1 tablespoon olive oil (not extra virgin), or avocado oil ▢ 1 pound (450 g) raw shrimp (after peeling), peeled and deveined, any size (I used 31-40 per lb) ▢ ½ teaspoon Cajun seasoning or smoked paprika ▢ Salt and pepper to taste Salad Assembly: ▢ 4 hard-boiled eggs peeled and quartered ▢ 1 heart romaine lettuce washed and chopped ▢ 1 cup cherry tomatoes halved ▢ 1 avocado sliced ▢ 2 tablespoons capers Instructions For the Louie Dressing: In a mixing bowl, whisk together mayonnaise, ketchup, sour cream, lemon juice, vinegar, Worcestershire sauce

  Coalfish Tartare with Limes I ngredients Limes 2 unwaxed, juiced and the peel of one finely sliced Ginger 1 cm finely grated Coalfish 300 g, fresh fillet, ready to cook; cut into 1 cm dice Preparation Mix the fish with the lime juice and ginger and season with salt and ground black pepper. Place serving rings of approximately 8 cm in diameter on plates and fill with the coalfish tartare. Scatter the lime peel on top, remove the rings and serve.

  Vegan Couscous Cakes I ngredients Couscous 250 g Vegetable stock 250 ml, boiling Vegetable oil 2 tbsp Turnips 1, small, grated Carrots 1, small, finely chopped Salt to taste Pepper freshly ground, to taste Lemon zest 1 tsp Turmeric 1 tsp Cumin seeds 1 tsp Coriander 1 pinch, ground Tahini 1-2 tbsp All purpose flour 2-3 tbsp Cucumber 2, thinly sliced Lentil sprout 150 g White wine vinegar 30 ml Salt Pepper freshly ground Preparation To prepare the vegan couscous cakes first pour the couscous in a bowl and pour over the stock. Leave to swell for 20 minutes, then break up with a fork. Heat the oven to 180°C (160° fan) gas 4. Line a large baking tray with non-stick baking paper. Heat the oil in a frying pan and cook the turnip, carrot and onion until soft, then remove from the heat. Stir into the couscous with the salt, pepper, lemon zest, cumin, turmeric, coriander and tahini. Stir in the flour until a pliable dough is formed. Shape the

  Mini Chicken and Corn Tacos Ingredients 10 (7 inch) flour tortillas butter-flavored cooking spray 2 ½ cups cooked, shredded chicken 1 ¼ cups whole kernel corn, drained 1 ¼ cups salsa ¾ cup shredded Mexican cheese blend ½ cup sour cream Directions Preheat the oven to 375 degrees F (190 degrees C). Spray both sides of the tortillas with butter-flavored cooking spray. Cut small circles into the tortillas using a 2 3/4-inch round cookie or biscuit cutter. You should be able to get about 3 to 4 circles from each tortilla. Flip two 12-cup muffin tins upside down. Fold tortilla circles into a taco shape and arrange each into the space between 2 cups so they hold their shape. Each muffin tin will hold 17 mini tacos. Bake in the preheated oven until tacos are just starting to turn golden brown and crispy, checking every few minutes to make sure they don't burn, 5 to 8 minutes. Mix together chicken, corn, and salsa in a skillet and set over medium-high heat. Coo

  Chicken Tacos with Chorizo and Saffron Yogurt Sauce Ingredients 2 skinless, boneless chicken breast halves 1 cup chicken broth 1 onion, chopped, or to taste 2 jalapeno peppers, minced, or to taste 1 pound chorizo sausage 2 cups plain Greek yogurt 2 (.5 gram) packets saffron ½ teaspoon vegetable oil, or as needed 4 (6 inch) flour tortillas 2 limes, cut into wedges Directions Combine chicken, chicken broth, onion, and jalapenos in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, heat a skillet over medium-high heat. Saute chorizo in the hot pan until browned and crumbly, 5 to 7 minutes. Mix yogurt and saffron together in an electric blender or food processor until blended and saffron starts to turn the yogurt yellow. Place in the refrigerator until chicken is done. Lightly

  Russian Fudge I ngredients Sugar 785 Butter 125 g Syrup 3 tbsp, gloden (light corn) Milk 112 ml Salt 1/4 tsp Condensed milk 200 g, sweetened Vanilla extract 2 tsp, extract Preparation How to prepare a delicious Russian fudge Butter a 20cm|8" square baking tin. Put all the ingredients except the vanilla, into a heavy-based pan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted. Increase the heat and slowly bring to a boil. Boil steadily without stirring for 15-20 minutes, until a little of the mixture can be rolled into a soft ball between your finger and thumb when dropped into cold water (115°C|238°F on a sugar thermometer). Remove from the heat and stir in the vanilla. Allow to stand for 5 minutes, then beat well until the mixture 'grains' and becomes thick and creamy and loses its gloss. Pour into the tin and cut into squares when set.  

  Gluten-Free Chocolate Pudding ingredients Chocolate 110 g, plain (dark), 70% cocoa solids Butter 4 tbsp, unsalted Eggs 5 large Sugar 5 tbsp, caster (superfine) All purpose flour 2 3/4 tbsp, gluten free Cream 1 tbsp, 48% fat Preparation How to prepare a delicious gluten-free chocolate pudding Butter 4 ramekins or individual pudding basins and chill. Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Allow to cool slightly. Whisk the eggs and sugar for 8-10 minutes, until thick and creamy. Gradually fold in the melted chocolate mixture. Sift in the flour and stir until combined. Pour into the ramekins and freeze overnight. Heat the oven to 190°C (170° fan) 375°F gas 5. Bake the puddings from frozen for 12-14 minutes, until the middle puffs up slightly (do not open the oven while the puddings are baking). The outer layer should be baked, but the centre should be soft. Remove from the oven and cool for 2 mi

  Pu-erh Tea Digestif Ingredients 6 regular-size Pu-erh tea bags 2 ¼ cups boiling water 2 cups (16 ounces) cognac (such as Remy Martin XO Cognac) Spherical ice cubes Directions Place tea bags in a teapot or a medium-size heatproof bowl. Pour boiling water over tea bags, and press bags against side of teapot using a spoon until tea water is coffee colored. Let steep, uncovered, 10 minutes. Remove and discard tea bags. Stir cognac into brewed tea. Refrigerate until chilled and flavors meld, about 3 hours. Serve over spherical ice cubes in teacups. Tea may be stored, covered, in refrigerator up to 3 days.  

  Bacon-wrapped keto burgers Ingredients 7 oz. bacon (pork or turkey) 1¼ lbs ground beef or ground turkey 2 tbsp cold water 2 fresh jalapeños, finely chopped (optional) 1 tsp garlic powder ½ tsp salt ½ tsp ground black pepper 1 tbsp olive oil For serving 4 dill pickles 3 oz. (¾ cup) sliced cheddar cheese 3 oz. (21⁄3 cups) lettuce 2 (8 oz.) sliced tomatoes ½ (2 oz.) sliced red onion 4 tbsp mayonnaise Instructions Put aside a slice of bacon for each burger and finely chop the remaining slices. Mix together the ground beef, water, jalapeños, chopped bacon, and spices. Shape the burgers with wet hands. Wrap a bacon slice around each burger. Use a brush to apply olive oil to the meat and grill each side for 5-10 minutes or until cooked through. You can also use the stove and fry them in a pan on medium-high heat. Serve with cheddar cheese, pickles, lettuce, tomato, onion, and a dollop of mayonnaise.

  Bacon-wrapped halloumi cheese Ingredients 8 oz. halloumi cheese 6 oz. bacon, in slices Instructions Preheat the oven to 450°F (225°C). Cut cheese into 8–10 pieces. Wrap a piece of bacon around each piece of cheese. Place on a baking sheet and bake in oven for 10–15 minutes until golden brown, flipping halfway through. Tip! Don’t feel like turning on the oven? Fry the cheese in a frying pan over medium-high heat with a bit of oil or butter. Switch it up a little by subbing pancetta for the bacon. Try adding one – or more – of these amazing dips! Air fryer method Preheat the air fryer to 425°F (220°C). Proceed with steps 2 and 3 of the recipe. Lightly spray the air fryer basket with coconut oil. Place the wrapped cheese in the basket and air fry for 8-10 minutes until the bacon is crispy.

  Bacon-wrapped chicken breast with cauliflower purée Ingredients Cauliflower purée 4 garlic cloves, pressed 2 oz. butter ¾ lb cauliflower 1⁄3 cup heavy whipping cream salt and pepper to taste Chicken 1 lb chicken breasts 10 oz. bacon 2 tbsp butter or olive oil salt and pepper to taste 1 lb (15 cups) fresh spinach Instructions Press the garlic cloves hard with the handle of a knife so they get slightly mashed. Peel off the skin. Butter-fry over medium heat until golden. Watch out—it can go from golden to burned in a flash, and burned garlic is bitter. Remove from heat and leave the garlic in the pan while you do the rest. Rinse and trim the cauliflower and divide it into smaller florets. Cook in lightly salted water until tender (5–10 minutes). Remove the florets with a strainer ladle and reserve some of the water. Put the cauliflower in a blender or food processor together with the garlic cloves and the pan juices. The pan juices add additional flavor

  Vegan buffalo wings Ingredients (16) 1 cup self-raising flour 1/4 cup cornflour 2 tsp garlic powder 1 1/2 tsp sweet paprika 1 tsp sea salt 1 1/4 cups chilled soda water Vegetable oil, for deep-frying 1.4kg cauliflower, trimmed, cut into small florets 3/4 cup maple syrup 2 tbsp Sriracha chilli sauce Egg-free Aioli 125g can chickpeas 1/2 tsp garlic powder 1 tsp Dijon mustard 2 tsp white wine vinegar 1/2 cup vegetable oil 1 tbsp finely chopped fresh chives Method Step 1 Make Egg-free Aioli: Drain chickpeas, reserving liquid. Place garlic powder, mustard, vinegar, 8 chickpeas and reserved chickpea liquid in a small food processor (see note). Process until smooth. With motor operating, gradually add oil in a slow, steady stream until light and creamy. Transfer to a small serving bowl. Stir in chives and season with salt and pepper. Step 2 Place flour, cornflour, garlic powder, paprika and salt in a large bowl. Whisk to combine. Make a well in

  Sticky tofu cabbage rolls Ingredients (15) 2 tsp finely grated fresh ginger 60ml (1/4 cup) hoisin sauce 2 tbsp Chinese cooking wine 300g firm tofu, drained, cut into 8 thick batons 2 tsp sesame oil 60ml (1/4 cup) rice wine vinegar 2 tsp caster sugar Pinch of table salt 8 large wombok (Chinese cabbage) leaves, bases trimmed 170g (1 cup) cooked brown rice 1 red capsicum, deseeded, thinly sliced 1 large carrot, peeled, cut into matchsticks 125g snow peas, thinly sliced 8 fresh coriander sprigs Thinly sliced fresh red chilli, to serve Method Show ingredient quantity Step 1 Place ginger, 1 tbsp hoisin and 1 tbsp wine in a shallow dish. Add tofu. Turn to coat. Cover. Place in the fridge for 30 minutes to marinate. Step 2 Meanwhile, combine the remaining hoisin and wine in a small bowl. Step 3 Heat oil in a large non-stick frying pan over medium-high heat. Cook tofu, brushing with marinade from the dish, for 2 minutes each side or until carame

    Agua Fresca de Pepino (Cucumber Limeade)   Ingredients 5 cups water, divided 3 medium cucumbers, peeled and chopped ½ cup freshly squeezed lime juice 4 tablespoons granular sucralose sweetener (such as Splenda®), divided Directions Blend 2 cups water, cucumbers, lime juice, and 2 tablespoons sweetener together in a blender until smooth. Pour into a pitcher; add remaining 3 cups of water. Stir in additional 2 tablespoons of sweetener to taste. Serve over ice.

  Agua Fresca Ingredients 1 ½ cups water 3 slices cantaloupe, peeled and seeded 6 tablespoons white sugar, or other sweetener to taste 1 cup ice cubes Directions Place water, cantaloupe, and sugar in a blender; blend until smooth. Divide ice into two glasses and pour cantaloupe mixture over ice.

  Crab Imperial Ingredients 4 natural baking shells or individual ramekins 5 tablespoons butter, divided 1 tablespoon all-purpose flour 1/2 cup milk 1 teaspoon dried minced onion 1 1/2 teaspoon Worcestershire sauce 2 tablespoons dry sherry 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 pound fresh lump crabmeat, drained 1/4 cup freshly grated Parmesan cheese 1/8 teaspoon paprika (optional) Directions Prepare oven and dishes: Preheat oven to 450ºF. Lightly grease 4 natural baking shells or individual ramekins. Make sauce: Melt 1 Tbsp. butter in a small heavy saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually add milk and onion; cook over medium heat, stirring constantly, 2 minutes or until thickened and bubbly. Remove sauce from heat. Add mayonnaise: Stir in Worcestershire sauce and sherry. Stir in mayonnaise and next 3 ingredients.