FINE DINING MONSTER

  Instant Pot Red Posole Ingredients 2 pounds pork shoulder, cut into 1-inch cubes 1 medium onion, diced 3 cloves garlic, pressed 1 teaspoon New Mexico chili powder 1 teaspoon garlic salt 1 teaspoon dried oregano 1 teaspoon freshly ground black pepper ½ teaspoon chipotle chile powder ½ teaspoon ground cumin 2 tablespoons olive oil 4 cups low-sodium chicken broth 1 (14.5 ounce) can red enchilada sauce 1 (4 ounce) can diced green chiles ⅓ cup chopped cilantro 1 (15 ounce) can golden hominy, drained Directions Combine pork, onion, garlic, chili powder, garlic salt, oregano, black pepper, chipotle powder, and cumin in a large bowl; set aside. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir pork mixture in hot oil in s...

  Albondigas Ingredients 1 quart water 4 carrots, sliced 2 small potatoes, peeled and diced 1 medium onion, diced 1 ½ cups salsa, medium or hot 2 beef bouillon cubes 1 ½ pounds ground beef ⅓ cup seasoned dry bread crumbs ⅓ cup milk 1 tablespoon chopped fresh cilantro Directions Bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil in a large stockpot. Reduce heat and cook, stirring occasionally, at a medium simmer for 10 minutes. Mix together beef, bread crumbs, and milk in a bowl. Form into 1-inch meatballs and drop into broth. Bring soup to a boil, then reduce heat to medium-low. Cover and cook until meatballs are no longer pink in the center and vegetables are tender, about 20 minutes. Garnish with sprinkled cilantro.  

  Silky Chestnut Soup Ingredients 4 tablespoons unsalted butter 1 medium carrot, finely chopped 1 celery rib, finely chopped 1/2 medium onion, finely chopped 2 cups cooked chestnuts (from one [14.8-ounce] vacuum-packed jar) 1 cup ruby port 1 thyme sprig 3 cups chicken stock or lower-sodium broth 1/2 cup heavy cream Salt Freshly ground black pepper Directions Melt the butter in a medium saucepan. Add the carrot, celery, and onion, and cook over medium-low heat, stirring, until softened, about 10 minutes. Add the chestnuts, and cook for 4 minutes. Add the port and thyme, and cook over medium-high heat until the port is reduced by half, about 4 minutes. Add the stock, and bring to a boil. Cover partially, and simmer over low heat for 30 minutes. Remove and discard the thyme sprig. Add the cream to the soup. Working in batches, pour the soup into a...

  Roasted Pumpkin And Pear Soup INGREDIENTS Pears 2 each, peeled and ripe, quartered, cored Pumpkin 900 g (or butternut squash) peeled, seeded, cut in 5 cm chunks Tomatoes 2 each, medium, cored, quartered (optional) Onion 1 red, peeled, quartered Garlic 2 cloves, crushed Olive oil 30 ml Salt 2,5 g, divided Pepper To taste, ground Vegetable stock 1 l Chives 3,15 g (or scallions), thinly sliced Cream 80 ml Preparation Preheat oven to 205°C - 400° F. Combine pears, squash, tomatoes, leek, garlic, oil, 1,25 g salt and pepper in a large bowl and toss to coat. Spread evenly on a rimmed baking sheet. Roast, stirring occasionally, until the veggies are tender (40-55 minutes). Let cool slightly. Puree the veggies and broth until smooth, either with a handheld blender (easiest) or in a blender (you will have to split into 2 portions- half the veggies and half the broth blended, then blend the other half). Add to soup pot, add the rest of the salt, and ...

  She-Crab Soup Ingredients 3 Tbsp. butter, divided 1 medium onion, chopped 2 tsp. all-purpose flour 1 qt. whole milk 1 lb. fresh lump crabmeat 1/4 lb. crab roe or hard-cooked egg yolk 1/8 tsp. white pepper 1/8 tsp. ground mace 2 cups half-and-half 1/2 cup sherry wine 1 tsp. table salt Garnishes: paprika, fresh parsley Directions Cook onions: Melt 1 1/2 tablespoons of the butter in a large saucepan or Dutch oven over low. Add the onion, and sauté 3 to 4 minutes or until softened. Add flour: Add remaining butter; stir until melted. Add flour; stir and cook until onions are coated, about 1 minute. Add remaining ingredients: Stir in the milk until blended. Stir in the crabmeat and roe (or yolk); add pepper and mace, and cook 20 minutes. Stir in the half-and-half until heated through. Remove from heat, and stir in the wine and salt. Serve...

  French Onion Soup Ingredients 4 tablespoons unsalted butter 1 tablespoon vegetable oil 3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced ¾ teaspoon salt ½ teaspoon freshly ground black pepper ¾ teaspoon granulated sugar 1 cup dry white wine 2 tablespoons all-purpose flour 6 cups beef broth 1 teaspoon Worcestershire sauce ½ teaspoon dried thyme 2 bay leaves 1 small baguette, cut into ½-in slices 1 tablespoon dry sherry 8 ounces Gruyère cheese, grated about 2 heaping cups ½ cup grated Parmigiano Reggiano  

  Fish Chowder Ingredients ¼ cup olive oil 1 ½ cups carrots chopped 1 ½ cups celery chopped 1 ½ cups yellow onion diced (approximately one large yellow onion) 2 pounds red potatoes quartered and diced into 1-inch cubes 32 ounces seafood stock 32 ounces water 2 bay leaves 2-3 pounds frozen white fish ½ cup unsalted butter ½ cup all-purpose flour 12 ounce can evaporated milk 2 teaspoons salt 2 teaspoons white pepper Before You Begin Instead of flour, can also use corn starch or add heavy cream instead of evaporated milk for a silkier texture. Total you need about 8 cups of liquid to boil the vegetables. I used half seafood stock and half water to achieve this. I’ve found that using seafood stock for all 8 cups (depending on the seafood stock) can be over-powering in the flavor. To let the fish re...

  Panzanella soup Ingredients (12) 410g can chopped tomatoes 1 green capsicum, seeded, chopped 1/2 telegraph cucumber, peeled, seeded, chopped 1 small red onion, chopped, plus extra slices to garnish 1 garlic clove, crushed 1 tbsp red wine vinegar 1 tbsp extra virgin olive oil 200ml tomato juice 6 black olives, pitted, sliced 1 tbsp salted capers, rinsed 2 tbsp small basil leaves Toasted croutons, to serve Method Step 1 Place the tomatoes, capsicum, cucumber, onion, garlic, vinegar, olive oil and tomato juice in a blender, and process to combine. Step 2 Add enough water to make a thickish soup consistency, then season with salt and pepper. Refrigerate until ready to serve. Toss together the olives, capers, basil leaves and croutons, and serve on top of the soup.

  Miso udon noodle soup Ingredients (6) 95g udon noodles 1/2 baby pak choy, trimmed, shredded 1/4 small carrot, peeled, cut into matchsticks 50g enoki mushrooms, ends trimmed 1/2 shallot, trimmed, thinly sliced 3 tsp miso paste Method Step 1 Place the noodles, pak choy, carrot, mushrooms and shallot in a heatproof bowl. Cover with boiling water. Set aside for 1-2 minutes or until the vegetables soften. Refresh under cold running water. Drain. Step 2 Place miso paste and 330ml (1 1/3 cups) boiling water in a serving bowl. Use a fork to whisk until the miso paste dissolves. Stir in the noodle mixture. Set aside for 3-4 minutes or until heated through.

  Carrot & orange soup Ingredients (6) Olive oil spray 1 brown onion, finely chopped 1kg carrots, peeled, coarsely chopped 1L (4 cups) Massel chicken style liquid stock or vegetable liquid stock 1 orange 2 tbsp fresh continental parsley leaves Method Step 1 Heat a large saucepan over medium heat. Spray with oil. Cook the onion, stirring occasionally, for 3 minutes or until soft. Add carrot and cook, stirring often, for 5 minutes or until just soft. Step 2 Add stock. Bring to boil. Peel 2 strips of rind from the orange. Add to pan. Reduce heat to medium-low. Simmer for 20 minutes or until carrot is tender. Remove and discard orange rind. Step 3 Set aside for 5 minutes to cool. Use a stick blender to puree until smooth. Juice orange. Add to soup. Place over medium heat and cook for 2 minutes or until heated through. Top with parsley.  

  Creamy vegan tomato soup with spinach and ricotta ravioli Ingredients (13) 1 tbsp extra virgin olive oil 1 brown onion, chopped 2 garlic cloves, chopped 800g can whole peeled tomatoes 1 large potato, peeled, diced 2 cups Massel Vegetable Liquid Stock 1 tsp dried oregano 1 cup almond milk 300g packet vegan spinach and ricotta ravioli 150g baby spinach Baby spinach, plus extra to serve Extra virgin olive oil, to serve Fresh basil leaves, to serve Remove from heat. Add almond milk. Using a stick blender, carefully blend mixture until smooth. Keep warm. Cook pasta following packet directions. Drain. Add spinach to soup. Stir until starting to wilt. Divide soup among serving bowls. Add pasta. Season with pepper. Drizzle with a little extra oil. Serve topped with basil and extra spinach.  

  Tofu noodle soup Ingredients (9) 4 cups (1L) Coles Japanese Inspired Mushroom & Miso Style Broth 270g soba noodles 5cm-piece ginger, peeled, cut into matchsticks 1 carrot, peeled, cut into matchsticks 1 bunch baby choy sum, cut into 5cm lengths 200g frozen edamame or broad beans, thawed, peeled 200g pkt honey soy tofu, thinly sliced 2 spring onions, thinly sliced 2 tbsp Table of Plenty Asian Black Sesame Dukkah Salad Sprinkles Method Step 1 Place the broth in a large saucepan over high heat. Bring to the boil. Add the noodles and cook for 3 mins or until the noodles are tender. Step 2 Add the ginger, carrot, choy sum and edamame or broad beans to the pan. Cook for 1 min or until the carrot is just tender and heated through. Step 3 Divide soup among serving bowls. Top with the tofu and spring onion. Sprinkle with dukkah to serve.

  Thai Coconut Soup with Chicken and Coriander Leaves Ingredients 2 tbsp Sesame oil 2, red, scored lengthways Chili pepper 2, stalks, chopped Lemongrass 250 ml Coconut milk 750 ml Chicken stock 4, leaves Limes 2, breasts, skinned and cut into chunks Chicken 1 tbsp Fish sauce 1 tsp Sugar   Corianderleaves, to garnish Lime juice1 lime Preparation Heat the sesame oil in a wok. Add the chillis and lemongrass, cook for 2 minutes then add the chicken stock, coconut milk and lime leavesand simmer for about 10 minutes. Add the chicken pieces to the soup and simmer gently until the chicken is cooked through. Add the fish sauce, lime juice and sugar, season with salt and pepper and serve in warmed bowls garnished with the coriander leaves.  

  Vegan roasted cauliflower soup Ingredients (8) 1 head (about 1 kg) cauliflower, cut into small florets 1 brown onion, cut into thin wedges 2 unpeeled garlic cloves 825ml (3 1/2 cups) gluten-free Massel Stock Vegetable 400g can cannellini beans, rinsed, drained 1 fresh rosemary sprig Chilli oil, to serve Chopped pistachio kernels, to serve AllergensRecipe may contain tree nut and celery. Nutrition info Method Show ingredient quantity Step 1 Preheat oven to 190C/170C fan forced. Line a baking tray with baking paper. Step 2 Arrange the cauliflower and onion in a single layer on prepared tray. Spray with olive oil. Roast for 15 minutes. Add the garlic. Roast for a further 15 minutes or until the vegetables are light golden and softened. Step 3 Reserve 1 ⁄2 cupful cauliflower and set aside. Transfer onion and remaining cauliflower to a large saucepan. Squeeze garlic into pan, discarding skin. Add the stock,...

  Carne con Chile Ingredients 20 fresh tomatillos, husks removed 2 large tomatoes, chopped 7 serrano chile peppers, chopped 10 fresh chile de arbol peppers, chopped 5 cloves garlic, divided salt to taste 2 pounds pork stew meat, coarsely chopped Directions Cook tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves in a saucepan over medium-low heat until mixture is juicy and peppers are tender, about 10 minutes. Remove and discard garlic cloves. Pour mixture into a blender and blend until smooth, about 1 minute. Mince 1 garlic clove and mix into sauce. Season with salt and set aside. Mince remaining garlic clove and place into a skillet. Add pork, cover the skillet, and cook over medium heat, stirring occasionally, until pork is no longer pink and the juices run clear, stirring often, about 30 minutes. Pour blended tomatillo sauce into the skillet, reduce the heat, and simmer, st...

  Colorado Green Chili (Chile Verde) Ingredients 1 tablespoon olive oil 1 ½ pounds cubed pork stew meat salt and pepper to taste 1 large yellow onion, diced 4 cloves garlic, minced 5 cups chicken broth 2 cups chopped, roasted green chiles 1 (14.5 ounce) can diced tomatoes with juice 1 ½ cups tomatillo salsa ½ teaspoon dried oregano 1 pinch ground cloves Directions Heat oil in a Dutch oven or large pot over medium-high heat. Season pork with salt and pepper, then cook in hot oil until golden brown on all sides, about 7 minutes. Transfer pork to a plate. Reduce the heat to medium; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Return pork to the pot; stir in chicken broth, green chiles, diced tomatoes with juice, and tomatillo salsa. Season with oregano and ground cloves. Bring to a simmer over med...

  Sopa de Tortilla (Mexican Tortilla Soup) Ingredients 1 cup vegetable oil, or as needed 12 (6 inch) corn tortillas, cut into strips 3 dried pasilla chile peppers, seeded 2 tomatoes, seeded and chopped ½ large onion, chopped 1 clove garlic ¼ teaspoon dried oregano 1 teaspoon vegetable oil 4 cups water 4 teaspoons chicken bouillon granules 1 sprig fresh parsley 1 avocado - peeled, pitted, and diced ¾ cup diced cotija cheese 2 tablespoons crema fresca (fresh cream) (Optional) Directions Heat 1 cup oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Drain on paper towels. Fry pasilla chiles in the same pan until browned, about 2 minutes, being careful not to burn them. Drain on paper towels. Transfer one fried pasilla pepper to a blender. A...

  Broccoli cheddar soup Ingredients 1 lb (5 cups) broccoli 1 tbsp olive oil 2 oz. butter 1 (4 oz.) red onion, roughly chopped 3 garlic cloves, chopped ½ tsp salt ¼ tsp ground black pepper ½ tsp paprika powder 1 pinch cayenne pepper 2 cups chicken broth or water 1 cup heavy whipping cream 1 cup (4 oz.) cheddar cheese, shredded Instructions Clean and cut the broccoli and separate the florets from the stalk. Roughly chop the stalks and cut the florets into small pieces. Heat the olive oil with one-third of the butter in a pot or a saucepan. When melted, add the roughly chopped onion and the broccoli stalks. Fry on medium heat until they start to brown. Add garlic cloves and keep frying until lightly browned. Season with salt, pepper, paprika and cayenne pepper. Combine well and cook for another minute. Add broth and stir well. Cove...

  Vegan Cucumber Soup with Miso I ngredients Oil 2 tbsp Garlic 2 cloves, finely chopped Scallion 1 bunch, cut into rings Ginger root 2 tsp, fresh, grated Cucumber 1 large, seeds removed, finely chopped Vegetable stock 1 l Miso paste 4 tbsp, light Soy sauce 3 - 4 tbsp, light Tofu 300 g, diced Coriander 3 - 4 tbsp, leaves, finely chopped Cayenne pepper Lemon juice 2 tbsp Preparation To prepare the cucumber soup with miso start heating the oil and fry the garlic, spring onions and ginger. Add the cucumber then add the stock, miso paste and soy sauce. Simmer for approx. 4–5 minutes. Add the tofu and the coriander and season with cayenne pepper and lemon juice. Re-heat, pour into bowls and serve the vegan cucumber soup with miso.    

  Pumpkin soup with haloumi bites and garlic croutons Ingredients (12) 1.4 cup extra virgin olive oil, plus extra to serve 1 brown onion, chopped 1kg butternut pumpkin, peeled, cut into chunks 1 potato, peeled, diced 2 cups Massel Vegetable Liquid Stock 2 slices white toast bread 2 garlic cloves, thinly sliced 4 fresh thyme sprigs 180g packet haloumi, cut into 5mm cubes 2 tbsp pepitas, toasted Roughly chopped fresh flat-leaf parsley leaves, to serve Thyme sprigs, to serve Method Step 1 Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and pumpkin. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes. Add potato, stock and 1 cup water. Bring to the boil. Cover. Reduce heat to medium- high. Boil gently for 15 minutes or until vegetables are tender. Remove from heat. Step 2 Meanwhile, remove and discard crust from bread. Cut into 5mm cubes. Step 3 Heat remaining oil in a large frying pan over...