FINE DINING MONSTER

  Bocadillos with Tortilla, Anchovies and Serrano Ham INGREDIENTS Potatoes 500 g, waxy, peeled, sliced Onion 1, peeled, finely chopped Olive oil 4 tbsp Eggs 6 Cheese 4 tbsp, grated, e. g. Manchego Baguette 4 rolls Lettuce 8 leaves, iceberg, washed, dried and torn into smaller pieces Ham 4 slice, Serrano, chopped Anchovies 100 g, in oil, drained Preparation How to make delicious bocadillos with tortilla, anchovies and Serrano ham Heat the oven to 200°C (180°C in a fan oven), gas 6. Heat the oil in an ovenproof pan and fry the potatoes and onions gently, covered, for approx. 15 minutes, stirring occasionally. Beat the eggs with salt, ground black pepper and the cheese and pour over the vegetables. Bake in the oven for approx. 15 - 20 minutes until done. Slice the baguette rolls in half lengthways and bake for approx. 5 minutes until the cut surfaces are crisp. Remove the tortilla from the oven,...

  Filo Pastry Shells with Artichoke Cream and Smoked Salmon INGREDIENTS Filo pastry 4 sheets Butter 3 tbsp, melted Artichokes 400 g, canned, hearts, drained and chopped Cream 100 ml, 48% fat Lemon juice 1 tsp Salt Pepper ground Watercress leaves Salmon 6 slices, smoked Capers 6 berries Preparation How to prepare filo pastry shells with artichoke cream and smoked salmon Heat the oven to 180°C (160° fan) gas 4. Butter 6 tart tins, about 12 cm|5" diameter. Line a baking tray with non-stick baking paper. Lay the sheets of filo pastry on top of one another and cut into 6 squares. Brush the upper layer of each square with butter and press lightly into the tins. Trim the overhanging pastry with scissors. Bake for about 5 minutes until the edges are golden and the shells are cooked. Carefully remove the pastry shells from the tins and place on the baking tray. Reduce the oven temperature to 160°C (140° fan)...

Krapow Khai Yat Sai (Thai Stuffed Spicy Basil-Chicken Omelet) Ingredients 1 tablespoon Thai thin soy sauce (such as Healthy Boy) (see Note) 1 tablespoon oyster sauce 1 tablespoon granulated sugar 1 teaspoon white pepper 3 tablespoons vegetable oil, divided 1 tablespoon ground Thai chile 2 medium garlic cloves, roughly chopped (about 2 teaspoons) 8 ounces ground chicken 1/2 cup thinly sliced red bell pepper (from 1 small [6-ounce] bell pepper) 1/4 cup packed fresh Thai basil leaves (about 1/4 ounce), plus more for garnish 3 large eggs Directions Stir together soy sauce, oyster sauce, sugar, and white pepper in a small bowl; set aside. Heat 2 tablespoons oil in a 14-inch nonstick skillet over medium-high. Add Thai chile and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add chicken; cook, stirring often to br...

  Chorizo and blue cheese toasts 1 chorizo sausage 1 tbsp olive oil 1 French bread stick (baguette) into 12 x 1cm-thick slices 100g blue cheese, softened 3 large green pimento-stuffed olives, quartered Step 1 Cut a chorizo sausage into 1cm-thick slices. Heat olive oil in a frying pan. Add the chorizo and cook until golden. Preheat grill on high. Cut a French bread stick (baguette) into 1cm-thick slices. Toast under grill until golden. Top with softened blue cheese, chorizo slices and large pimento-stuffed green olives, quartered.

    Butter chicken drumsticks 1 tbsp extra virgin olive oil 8 chicken drumsticks 375g sachet butter chicken sauce 2/3 cup Bulla Cooking Cream 200g grape tomatoes, halved 1 cup basmati rice 2 green onions, thinly sliced 1/2 cup cashews, toasted, chopped 1/2 cup chopped fresh coriander leaves 300g green beans, trimmed Step 1 Preheat oven to 200C/180C fan-forced. Step 2 Heat oil in a heavy-based, flameproof baking dish over medium-high heat. Add chicken. Cook, turning, for 2 to 3 minutes or until browned. Add sauce and cream. Bring to the boil. Remove from heat. Bake for 40 minutes, adding tomatoes in the last 10 minutes of cooking time. Step 3 Meanwhile, cook rice following packet directions. Add onion, cashews and 1/3 cup coriander to rice. Stir to combine. Season with salt and pepper. Step 4 Cook beans in a medium saucepan of boiling water for 2 minutes or unti...

  Slow cooker sticky honey soy chicken drumsticks 1/2 cup salt-reduced soy sauce 1/3 cup honey 1/3 cup Massel Salt Reduced Chicken Style Liquid Stock 2cm piece fresh ginger, finely grated 2 garlic cloves, crushed 2 tsp sesame oil 8 Chicken Drumsticks 2 tsp sesame seeds, toasted Steamed long-grain white rice, to serve Asian greens, to serve Thinly sliced green onion, to serve Sliced red chilli, to serve Step 1 Combine soy sauce, honey, stock, ginger, garlic and oil in bowl of slow cooker. Season with pepper. Step 2 Place chicken in slow cooker. Toss to coat in sauce mixture. Cover. Cook on HIGH for 3 hours (or LOW for 6 hours), turning drumsticks halfway through cooking, or until chicken is tender and cooked through. Step 3 Preheat grill on high. Line a large baking tray with foil. Carefully transfer chicken to prepared tray. Drizzle with a little of the sauce. Grill for 2 to 3 minutes or until jus...

  Vegetable casserole with smoked cheddar dumplings 1 tbsp extra virgin olive oil 1 medium red onion, cut into wedges 3 garlic cloves, crushed 3 tsp Mexican chilli powder 4 yellow squash, cut into wedges 250g orange sweet potato, peeled, roughly chopped 1 large carrot, roughly chopped 1 red capsicum, roughly chopped 410g can crushed tomatoes 1 cup Massel vegetable liquid stock 1 corn cob, husks and silk removed 125g cherry tomatoes Olive oil cooking spray 2 tbsp fresh flat-leaf parsley leaves Smoked cheddar dumplings 1 cup self-raising flour 2 tbsp polenta 50g chilled butter, chopped 1 egg, lightly beaten 2 tbsp milk 1/2 cup finely grated smoked cheddar Step 1 Preheat oven to 180C/160C fan-forced. Step 2 Heat oil in a large, flameproof casserole dish over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until the onion has softened. Add chilli powder. Cook, stirring, for 1 minute or until fragrant. Ste...