Wednesday, March 25, 2009



2.5 Cups Blanched Almonds
1.5 Cups Sugar
3 Large Navel Oranges
6 Eggs
1 Large Pinch Salt
1.5 tsp Baking Powder
1.5 tsp Almond Extract











Sunday, March 22, 2009

Chocolate Fondant

Chocolate : How To Make Chocolate Fondant


3 Eggs
100g Dark chocolate
50g GF Plain flour
100g Sugar
some Fresh mint
100g Butter
some Cocoa powder


6 aluminium pudding tins
2 bowls
1 baking tray
1 electric/handheld mixer
1 knife


Preheat the oven to 180°C/350F GasMark 4

Brush the insides of the aluminium pudding tins with soft butter, then spoon in some cocoa powder.
Turn the tin in a circular motion and tap until the inside surface is fully covered with the cocoa powder.
This will prevent anything sticking later.

Place the chocolate and butter in the heat-proof bowl, and place it over a pan of boiling water.
Leave it to melt.

Beat the eggs in a separate bowl.
Slowly incorporate sugar.
Mix until airy and fluffy.

Sieve the GF flour into the melted butter-chocolate mixture.
Mix until no flour crumbles are seen.

Now add the egg mixture into the chocolate-butter mixture so they are both in the same bowl.

Pour the mixture into the prepared aluminium dishes.
Place into the oven for 6 minutes.

Serve with ice cream.
Garnish with a sprig of mint and a sprinkle cocoa powder

Lemon Mousse

Dairy: How To Make Lemon Mousse


juice of 1 lemon,
juice of 1 lime,
70g sugar
5 egg yolks
250g mascarpone cheese
1 ½ gelatin sheets
200ml cream, whipped


1 saucepan
1 mixing bowl
1 whisk
1 small bowl
1 spatula


Put into the mixing bowl: the sugar, lemon juice, lime juice, egg yolks and whisk them together briefly.

Put a saucepan, about a third full of water, onto the hob and bring it to a simmer.
Then place the mixing bowl over the saucepan, but don't let it touch the water, so only the steam heats it.
Whisk the mixture constantly for about 3-5 minutes until it begins to thicken,
then take it off the heat.

While the mixture is still warm, place the gelatin sheets into a small bowl and cover them with cold water.
They will take a few minutes to soften.

Take the softened gelatin sheets out of the bowl and squeeze them gently, to remove any excess water.
Place them into the still warm mixture and whisk them in until they have totally dissolved.

Then leave to cool to room temperature.

When the lemon mix has cooled, add the mascarpone cheese and whisk it in briskly until it is all completely combined.

Then add the whipped cream and whisk again thoroughly.

Spoon the mixture into serving glasses and leave them to chill for 3-4 hours in the fridge.
This will allow the mousse to texture and set.

Remove the lemon mousse from the fridge and garnish with a little Lemon Zest
A mint leaf can also be added as a final touch.

French Perigordine Walnut Cake

Oven Bake: How To Make French Perigordine Walnut Cake


250g shelled walnuts
120g unsalted butter
250g brown sugar
4 eggs
1 tbsp icing sugar


1 electric blender
1 electric whisk
2 medium bowls
1 spring-form baking tin, of about 21- 23 centimetres in diameter
1 piece of grease-proof paper/ baking parchment
1 skewer
1 sieve
1 spatula


Preheat oven to 150ºC (300ºF/ gas mark 2).

Add the walnuts (reserving ten for later) into the blender and grind for two minutes on full power until they have the consistency of breadcrumbs.
Whisk the butter and sugar in a bowl and then stir in the ground walnuts using a spatula.

Separate the egg yolks from the white and add the yolks into the bowl of walnut mixture, one by one.
In a separate bowl beat the whites until they become stiff and then fold them into the mixture.

Place the cake in the centre of the preheated oven and bake for roughly one hour. After about forty minutes, check it.
Carefully spear the centre of the cake with a wooden skewer and see if it is dry.
When it comes out dry, the cake is baked.

Release the cake from the spring-form tin and place it on a serving plate.
Gently sift icing sugar over the cake and decorate with walnuts.

As a serving suggestion serve it with a generous dollop of whipped cream and a good quality cup of coffee.

Chocolate and Orange Cake

Chocolate : How To Make Chocolate And Orange Cake


380g dark chocolate, chopped
240g butter, cubed
100ml fresh orange juice
zest of 1 orange
5 eggs
100g sugar
1 tbsp vanilla
100g GF Self Raing flour

chocolate glaze:

200g dark chocolate, chopped
200ml cream


2 saucepans
1 bowl
1 electric mixer with whisk attachment
1 rubber spatula
1 spring-form pan 26cm in diameter, lined with parchment paper
1 wooden skewer


Pre-heat oven to 160°C (325°F/ gas mark 3).

Fill the saucepan about a third full with water and bring to the boil.
Place a stainless steel bowl over the saucepan, making sure that the bottom does not touch the boiling water.

Add the chocolate, butter, orange juice and orange zest.
Stir it occasionally to help the mixture melt more quickly.
Once the butter is melted, remove the bowl from the heat and set it aside.

If you desire, you can add some orange-flavoured liqueur at this stage.

Put the eggs, sugar and vanilla into the mixer bowl.
Mix them together on a medium to high speed and continue to whip until the volume is roughly double that of the original amount.
Then remove the bowl from the mixer.

Add the egg mixture to the melted chocolate, slowly folding it in with the rubber spatula.
Continue to fold it all together until well combined.
Next, sprinkle in the GF Self Raising flour and mix well.

Pour the batter into the spring-form pan, place it in the oven and let it bake for 20 - 25 minutes.
Around 20 minutes into the cooking time, check the orange cake to see if it's done. Insert the wooden skewer into the centre of the cake.

If it comes out free of batter, your orange cake can now be removed from the oven.
Leave it to cool down to room temperature and then remove from the tin.

Pour the cream into a saucepan and heat until close to boiling point.
Remove it from the heat.
Add the hot cream to the chocolate and blend them together well.

Pour the chocolate glaze onto the cake and using the rubber spatula, spread it evenly over the surface.
This is easier to do if you elevate the cake.

Allow the glaze to cool to room temperature.

Thursday, March 19, 2009

Crab Cakes with Tarragon Sauce

Main Dish:How To Make Crab Cakes With A Tarragon Sauce

Use Gluten Free Crackers/Bread Crumbs in place of the Cream Crackers


40g GF crackers or GF bread crumbs
450g fresh or frozen white crab meat
1 egg, beaten
2 tbsp mayonnaise
1 tbsp GF English mustard powder
1 tbsp lemon juice
1 dash of GF Worcester Sauce
2 tbsp chopped parsley
4 tsp clarified butter
salt and white pepper

for the tarragon sauce:

50ml white wine vinegar
4 tbsp clarified butter
1 tomato, skinned, seeded and diced
1 tsp chopped tarragon


1 frying pan
1 mixing bowl
1 chopping board
1 fork
1 plate
1 spatula
1 small saucepan
1 rolling pin


Put the GF crackers in a plastic bag and crush them into fine crumbs with a rolling pin alternatively use GF bread crumbs.

Put the crab meat into a bowl and add just enough of the GF cracker crumbs to absorb any moisture from the crab meat.
You may not need to use it all.

Check crab meat for bits of shell.

Put the beaten egg into a small bowl and whisk in the mayonnaise, GF mustard powder, lemon juice and GF Worcester Sauce.

Fold the mayonnaise mixture into the crab meat, avoiding breaking it up too much, then add the chopped parsley to the mixture.

Shape the mixture into 8 patties

Place a little of the clarified butter in a large frying pan and heat.
Add the crab cakes and cook on a medium heat for 2-3 minutes on each side until golden brown and crispy.

Place the cakes on a plate with some absorbent paper to get rid of any excess fat.

Put the vinegar in the small saucepan, boil and reduce until you have about 2 tablespoons worth.

When the vinegar has reduced add the clarified butter, diced tomato, chopped tarragon and salt and pepper to taste and gently warm the sauce through.

Place 2 of the crab cakes on a pre-warmed plate and spoon the sauce around it.
Serve with a green salad and a crisp white wine.

Italian Fish Soup AKA Chowder

Italian Food:How To Make Italian Fish Soup


120ml olive oil
3 leeks , cleaned and sliced
2 cloves of garlic , minced
1 onion , peeled and chopped
2 celery stalks , chopped
250g mushrooms , sliced
1ltr GF fish stock
250g tinned tomatoes
150ml dry white wine
5ml cayenne pepper , to taste
450g white boneless fish , cod, sea bass or monkfish, cut into small chunks
900g mixture of crab, shrimp, and mussels , for mussels, scrubbed with the beards removed
fresh parsley , chopped
salt , to taste
freshly ground black pepper , to taste


1 large pot
1 wooden spoon
1 ladle


Heat up the olive oil in a large pot and add the onions, garlic, leeks, celery and mushrooms.
Cook until the onions are clear and soft
Next, add the stock, tinned tomatoes and white wine.
Bring it all to simmering point, add the cayenne pepper and season according to taste.

Put all the fish, including the shellfish with the shells still on, into the pot. This adds to the flavour of the soup.
Continue to simmer until the fish is cooked; about fifteen to twenty minutes.

Once the fish is thoroughly cooked, serve in bowls with sprinkled parsley to garnish.
You could also serve this soup poured over GF pasta

Saturday, March 14, 2009

Pan Seared Scallops with Mango Black Bean Salsa


1 mango, peeled and diced
1 clove of garlic, minced
1/2 of a red onion, minced
1/2 cup of black beans, drained and rinsed
1/2 jalapeno, minced
1/2 red pepper, chopped
2 tbsp. of chopped cilantro
Juice from 1/2 a lime
3/4 lb. of scallops
Salt and pepper


Mango Black Bean Salsa

In a medium bowl combine mango, garlic, red onion, black beans, jalapenos, red pepper, cilantro, and lime juice.
Season with salt and pepper and set aside.

Season scallops with salt and pepper on both sides.

Heat 1 tbsp of olive oil in a large saute pan over medium high heat.
Add scallops (be sure not to crowd the pan), and saute for three to four minutes on each side, depending on the size of your scallops.

Place a big pile of salsa in a shallow bowl and top with 3 scallops...enjoy!

Serves 2.

No Bake Apple Pie


2 granny smith apples, cut into chunks
1 tbsp. butter
2 tbsp. of raisins
2 tbsp. walnuts (chopped)
2 tbsp. brown sugar
Juice of 1/2 a lemon
1/2 tsp of cinnamon
1/2 cup of GF granola (Bakery on Main)

A couple of scoops of vanilla ice cream or frozen yogurt!


Melt butter in a sauté pan over medium heat.
Add the apples and allow to cook for about four minutes.

Add lemon juice, raisins, cinnamon and brown sugar.
Cook another three to five minutes or until the sugar is melted and all of the ingredients are coating the apples.
Stir in the walnuts.

Spoon the cooked apples into a bowl and top with frozen yogurt (or ice cream), GF granola and one more dash of ground cinnamon!

Dig in and enjoy!!

Serves 2.

Asparagus and Herb Omelet


1 egg
2 egg whites
2 tsp of chopped herbs (I used mint and basil)
1/4 cup of steamed chopped asparagus
2 tbsp of feta cheese
Splash of milk or water
Salt and pepper


Pre heat broiler/grill.

Combine eggs and egg whites in a small bowl along with mint, basil, a splash of milk and a pinch of salt.

Coat a non-stick 8-inch sauté pan with cooking spray before adding the egg mixture to the pan.

Once the eggs begin to set gently pull the edges of the omelet towards the center of the pan using a rubber spatula.
As you pull the cooked egg toward the center gently tilt the pan so that the uncooked egg oozes towards the edges of the pan.

Once the omelet is looking set, it will still be wet on top.
Sprinkle your asparagus and feta on one half of the omelet.
Pop it under the broiler for about 45 seconds or until the egg is set.

Remove and fold the egg onto itself to create a half moon.
Hit it with a little pepper and enjoy!

Serves 1.

Pan Seared Chicken w/ Balsamic Strawberries and Feta Cheese


1 lb of thinly sliced, boneless, skinless chicken breast
1 heaping cup of chopped strawberries
2 tablespoons of basil
1 tbsp of mint
3 tbsp of feta cheese
1 tsp of balsamic glaze
2 tsp of olive oil
Salt and pepper to taste


In a small bowl combine the strawberries and balsamic glaze.
While they get to know each other you're gonna get started on the chicken.

Heat two teaspoons of olive oil in a large non stick saute pan over a medium high heat.
Season both sides of the chicken with salt and pepper and then get them into the pan.

Cook the chicken for two to three minutes per side, browning up each side as it cooks.
Once it's done, remove the chciken and plate it up.

Gently stir your herbs in with the strawberries and spoon a couble tablespoons over each chicken breast.
Top with a tbsp of feta cheese and enjoy.

Serves 4.

Curried Coconut Butternut Squash Soup


6 cups of butternut squash, cut into uniform chunks
About 5 cups of cold water
1/2 cup of low fat coconut milk
1 tbsp of GF curry powder
Salt to taste
1 tsp of orange zest


Place squash in a medium to large stock pot and add just enough cold water to cover your squash.
Add a nice fat pinch of salt and then turn the heat up to high and bring it all to a boil.

Once boiling, turn the heat down to low and simmer for about ten minutes or until your butternut squash is fork tender.
Turn off the heat.

Using a hand blender, puree squash until all the chunks are gone and you are left with a nice smooth, rich puree.

Stir in coconut milk, curry powder and season with salt and pepper.
Serve yourself a bowl and enjoy!!

Serves 6.

Sunday, March 8, 2009

Fishermans Pie

Taste Sensations:How To Make Fisherman's Pie


1 onion
2 cloves
1 bay leaf
600ml milk
300ml cream
500g cod fillet
4 eggs, hard boiled and peeled
100g butter
45g GF plain flour
5 tbsp parsley, chopped
freshly grated nutmeg
1.25 kg potatoes, peeled and chopped
1 egg yolk
salt and pepper


1 large pan
1 potato masher
1 large plate
1 shallow oven proof dish
1 medium pan
1 sieve
1 chopping board
1 knife
1 slotted spoon
1 fork


Stud the onion with the cloves.
Put it into a large pan with the bay leaf, 450ml of the milk, the cream and the cod. Place the pan on the stove bring to the boil and simmer for 8 minutes.

When the fish is cooked, lift it out of the pan with a slotted spoon, place it on a plate and leave it to cool.
Strain the liquid through a sieve into a bowl or jug

When the fish is cool enough to handle, break it up into large flakes, discarding the skin and the bones.

Sprinkle the fish over the bottom of the oven proof dish.

Slice the hard boiled eggs and place on top of the fish.

Melt 50g of the butter in a pan, add the flour and cook for 1 minute.

Gradually stir in the milk mixture we cooked the fish in, continually stirring to avoid any lumps forming, leave on the heat to cook for 5-6 minutes

When the sauce is cooked add the chopped parsley and season with nutmeg and salt and pepper.
Pour the sauce over the fish and egg mixture and leave to cool.

Place the peeled potatoes in a pan, cover with water, add salt, bring to the boil and simmer for about 20 minutes or until soft.

Add the rest of the butter, egg yolk, salt and pepper to the potatoes; gradually add the rest of the milk until you have a soft spreadable mixture.

Preheat the oven to 200ºc/gas mark 6.

Place the fish pie in the oven and cook until golden brown for about 35-40 minutes

Take the fish pie out of the oven and serve.

Thai Chicken Noodle soup

Taste Sensations:How To Make Thai Chicken Noodle Soup


750ml GF chicken stock or broth
1 ½ chicken breasts, cubed
1/2 tsp turmeric
4 tbsp GF Thai fish sauce
2 cloves of garlic, minced
1 small chilli, chopped
1 tsp brown sugar
160ml coconut milk
2 tbsp lime juice
100g bean sprouts
1 spring onion, sliced
a few coriander sprigs
2 tbsp chopped peanuts
150g rice noodles, soaked in water
2 tbsp sesame oil
salt and white pepper


1 saucepan
1 wooden spoon
1 ladle


Pour the chicken stock into a large pan over a medium-high heat.
Add the coconut milk, chopped garlic, turmeric, brown sugar, fish sauce, chopped chilli and sesame oil.
Season with a little salt and white pepper.
Mix well and bring it to a simmer

Once the soup begins to simmer, add the chicken pieces.
Stir and bring back to a simmer. Cook for 5 minutes

Place noodles in a bowl and cover with cold water

After roughly 5 minutes add the noodles (drained), stir and cook for a couple of minutes.
Finally add the spring onions and stir again.

Just before serving pour in the lime juice.
Ladle some of the noodles into a soup bowl and cover with the soup.
To garnish, sprinkle some fresh bean sprouts, chopped coriander and chopped peanuts over the top of the soup.

Chicken and Vegetable Fricassee

Main Dish:How To Make Chicken And Vegetable Fricassee


1 kg whole chicken, cut in 8 pieces
90g butter
1 medium onion
1 medium carrot
8 mushrooms
1 small green capsicum
90g GF plain flour
250g GF chicken stock
salt and pepper
A sprig of herbs
1 bay leaf
Half tsp dried thyme
Half tsp cracked peppercorns
8 parsley stems
1 garlic glove, crushed


1 sharp knife
1 cutting board
1 bowl for seasoning the chicken
2 large non-stick saucepan
1 ladle
1 fine strainer for the sauce


Dice the vegetables.

Make your fresh sachet of herbs, or 'Bouquet Garni'.
Mix all the herbs together.
Place them onto the cheesecloth.
Bring all the sides of the cloth together and tie at the top

First, prepare the chicken by seasoning all the pieces evenly with salt and pepper in the mixing bowl.

In one of the pans, melt the butter and then sauté the chicken for a couple of minutes, then remove from the pan.
In the same pan, sauté the diced vegetables and continue to sauté until the onions are translucent.
(Sauté is an ancient cooking technique initially started by the Chinese which allows food to cook quickly in oil or butter over high heat.)

Sprinkle the measured GF plain flour into a pan of melted butter and stir to make a roux.
The flour must be stirred continuously to avoid burning.

Pour in the white wine to deglaze the pan!
Add the GF chicken stock and cook for another 2 minutes, on medium heat.
Now add the sautéd chicken and vegetables with the sachet of herbs.
Cover the pot and simmer until done, which should take about 40 minutes.

Check the chicken is cooked by piercing a sharp knife into a couple of different parts of the chicken. If the juices which run out are clear, it is done and should be tender.
If it is still a bit pinkish, leave to cook for a few more minutes.

Remove the chicken from the pan and keep it on a warmed plate.
Strain the sauce and place it in a clean, unused pan.
Add the cream and bring the sauce to a simmer.
Add the nutmeg for a slightly piquant taste.
Now, treat yourself to a taste of the sauce and adjust the seasoning if necessary. Return the warm chicken pieces to the pan with the sauce and reheat very gently.

Serve immediately with GF thick cut bread or rest the chicken on bed of white rice, garnishing with the sauce.

Adai or Lentil Crepes

Indian Cuisine:How To Make Adai (Lentil Crepes)


1/4 cup Rice
1/4 cup Chana Daal
1/4 cup Whole Green Mung
1/4 Toor Daal
1/2 small Onion
1 Green Chili , Optional
few Springs of Cilantro
1 sprig Curry Leaves
1 pinch Asofoetida
15 to 20 Black Peppercorns
1/2 inch Ginger
1/2 tsp Fenugreek Seeds
1 cup Water


Wash and soak all our daals, the rice and the seeds for about an hour.
Strain in a sieve and add to the blender to be ground.
Put everything in together.
The daals, the green chilis, the peppercorn, the onion, ginger, a little bit of salt and hing and the curry leaves, and the cilantro

Add a bit of the water and grind a little at a time.

Grind to a batter consistency, like a pancake mix.

Heat up a skillet or tawa.
Season with a little oil.

If you have a flat pan it works the best.

Then you wipe it.

Pour batter into the middle, in a circular motion spread outwards.

Allow to brown before turning (evidence should be visible)

Drizzle some oil on it before turning so that it cooks.

Using a Spatula just loosen the edges and flip to the other side.

Allow to cook on this side for a couple of minutes.

These taste best warm.

Serve with some chutney powder mixed with oil.
It can be bought at any Indian store.
It just tastes wonderful!

Spicy Lentil Soup

Indian Cuisine:How To Make Lentil Soup


35g lentils (small orange type)
4 medium tomatoes
100 ml olive oil
1 large bunch flat-leaf parsley
2 to 3 garlic cloves, peeled
1 dessert spoon cumin seeds (or ground cumin)
1 dessert spoon sweet paprika
1 tsp hot chilli flakes or powder


1 ltr water (approx)
1 medium pot with lid
1 chopping board
1 large knife
1 small knife
1 wooden spoon
1 colander
Kitchen paper


Place the lentils in the colander and rinse them well under a cold tap.
Drain and shake off any excess water.

Remove the cores from the tomatoes then dice them into approximately 1 centimetre cubes

Finely chop the garlic.

Over a medium heat, warm the oil in a cooking pot

When hot, add the chopped garlic and cook for roughly one minute, stirring continuously to prevent burning

Add the cumin seeds, paprika and chilli flakes and stir for a further minute

Add the tomatoes, turn the heat up slightly and stew for approximately 3 minutes.

Add the strained lentils and stir well.

Pour about a litre of water into the pan, bring back to a boil and cover.

When boiling, turn down the heat to a simmer and cook for roughly thirty minutes or until the lentils are soft

Rinse the parsley under a cold tap and pat it dry with some kitchen paper.
Spread it along a cutting board and chop coarsely, discarding any of the larger stalks.

After thirty minutes, add some salt to season, the chopped parsley and more water if desired

Ladle the lentil soup into bowls and serve with warm, GF crusty bread.

Spicy Bombay Potatoes

Indian Cuisine:How To Make Bombay Potatoes


2 tbsp Cooking Oil
500g Potatoes , parboiled
1 tsp Mustard Seeds
1 Bay Leaf
1/2 Inch piece of ginger , grated
1 medium Onion , Peeled and sliced
1/2 tsp Turmeric Powder
1 tsp Coriander powder
1/2 tsp Chilli Powder
pinch Salt
1 tsp Lemon juice
1 tbsp Fresh coriander leaves , roughly chopped
1 tsp Grated garlic
2 tomatoes , chopped


1 knife
1 colinder
1 wok or frying pan
1 wooden or metal spoon


Boil the potatoes in their skin.
Put them in a colander and run cold water over them.
Peel the potatoes and cut them into 2 inch sized pieces.
Keep aside.

Heat the oil in a wok

Add mustard seeds and Bay leaf.
Allow the seeds to splutter.
It is a good idea to keep the lid on here, as seeds jump all over if you don't.

Add the ginger and onions. Fry until the onion is medium brown.

Turn the heat down and add all ground spices.
Give a quick stir to release flavours.

Add the potatoes, turn the heat up to medium and stir fry the potatoes for a few minutes, until all potatoes are well coated with spices.

Cook for a further 5 minutes on a low to medium heat, stirring gently from time to time, taking care not to break the potatoes

Add coriander leaves and serve hot

Tarka Dal

Indian Cuisine:How To Make Tarka Dal


300g red dal or lentils
850ml water
1 tsp turmeric
1/4 tsp ground coriander
30g butter
1/4 tsp cumin seeds
1/4 tsp asafoetida
1 medium onion
2 cloves garlic
1/4 tsp chilli powder
1/2 tsp garam masala
15-20g of fresh coriander leaves


1 frying pan
1 spatula
1 sharp knife
1 teaspoon


Put 300g of red dal into a sieve, and rinse with cool water under a tap, until the water runs almost clear.

Bring 850ml of water to the boil in a non-stick pan, and add the lentils.
Then, straight away add a teaspoon of turmeric and 1/4 teaspoon of ground coriander. Stir, then leave to bubble gently for 15 to 20 minutes, until the lentils are soft, and the water is frothy.
Stir occasionally.

Cut the ends off a medium onion, and finely chop.

Crush 2 cloves of garlic slightly.
Remove the skin, and finely chop.

Add the chopped onion and garlic to the frying pan, and fry until the onion starts to brown.
This will take about 6 minutes.

Over a medium heat, melt butter in a non-stick frying pan.
Then, add 1/4 teaspoon of cumin seeds, and about a 1/4 teaspoon of asafoetida.

Sprinkle in 1/4 teaspoon of chilli powder.
Keep stirring.

Add the boiled lentils to the pan.
Keep frying for another 3-4 minutes.
The lentils will absorb the flavours of the butter and spices.

Add half a teaspoon of Garam Masala, and stir.
Take the pan off the heat.

Top the dal with a knob of butter, and scatter some fresh chopped coriander leaves to garnish.

BBQ'd New Potato Salad

British Food:How To Make New Potato Salad


500g new potatoes
4 tbsp olive oil
2 spring onions , thinly sliced
4 bacon slices , (optional)
salt and pepper
1 tbsp crème fraiche
½ tbsp GF whole grain mustard
2 tbsp red wine vinegar
80 large olive oil


1 saucepan
1 slotted spoon
1 tray
1 bowl
1 spoon
1 cutting board
1 knife
1 metal spatula
1 barbecue, either charcoal or gas
1 bottle of water for dousing any flames


When using a charcoal BBQ light it 30-45 mins before you plan to cook.
It is ready to cook on when there are no more flames and the charcoal has turned white.
When using a gas BBQ, light and turn it to the highest setting. Leave it for 15-20 mins to heat.

Place the potatoes in a saucepan on the hob and cover with cold water.
Turn the heat to high and allow to boil.
When boiling turn down to a simmer and cook for roughly 20 mins until the potatoes are soft.
Take them out and place on a tray.

Slice all of the potatoes in half.
A quick tip: allow them to cool before cutting them as it will be easier

Place the potatoes back on baking tray and drizzle over the olive oil.
Season generously with salt and pepper and combine well using your hands.

Add the mustard to the crème fraiche.
Then add the vinegar and add 2 tbsp of olive oil, slowly whisking. Keep whisking when adding the oil as it won't emulsify.
Keep adding and whisking until the oil is used.
Season with salt pepper and whisk again.

Individually place the potatoes onto the grill, face down.
Then place the bacon onto the grill.
After roughly 3 mins, turn the potatoes and bacon.
If they are many flames move the bacon to a cooler part of the grill.
When grilled remove from the barbecue

Place the grilled bacon on the chopping board.
Then taking a large knife, slice the bacon, thinly, lengthways

Put the potatoes into a large bowl.
Add the slices of bacon, the spring onions and pour in the vinaigrette.
Then with your spoon, combine it all together

This potato salad goes wonderfully with any barbecued meats or fish.

Ragout of Lamb

Lamb:How To Make A Ragout Of Lamb


900g of leg or shoulder of lamb
4 tbsp olive oil
2 onions, roughly chopped
6 cloves of garlic, crushed
1 tbsp plain flour
500ml GF chicken stock
6 sprigs of thyme
2 bay leaves
2 tbsp chopped parsley
1 tbsp paprika
350 g new potatoes, scrubbed
2 tomatoes
300 g pumpkin
freshly ground black pepper


1 flameproof casserole dish
1 knife
1 slotted spoon
1 measuring jug
1 plate or tray
1 spoon
1 bowl
1 fork
1 chopping board
1 saucepan


Preheat the oven Set the temperature to 170ºC (325ºF/ gas mark 3).

Trim off any excess fat then cut the lamb into 2cm cubes.
Season with salt and pepper.

Using a sharp knife, remove the stem and mark an 'x' at the other end of both tomatoes.
Bring a saucepan of water to the boil and prepare a bowl with iced water.

To skin the tomatoes, place them in the saucepan of boiling water and leave for 20 seconds.
Then put them into the iced water.
Remove from the water, peel off the skin and cut both tomatoes into chunks.

Heat up the oil in a casserole dish and add the lamb.
Cook until nicely browned then remove with a slotted spoon and put it aside.
It is recommendable to brown the lamb in two batches.

Next add the onions and cook for about 10 minutes or until lightly browned.
Add the garlic and stir briefly while cooking.

Stir in the GF Plain Flour to soak up all the juices and slowly pour in the stock while continually stirring.

When the liquid begins to simmer, add the lamb, paprika, thyme, bay leaves, tomatoes and season with salt and pepper.

Once the stock begins to simmer again, put the lid on and place the dish in the oven and cook for 1 hour

Meanwhile, cut the potatoes in half and skin and chop the pumpkin into cubes.

After the hour has passed, remove the casserole dish from the oven.
Add the potatoes and pumpkin, cover and return the dish to the oven to cook for a further hour.

Once thoroughly cooked, adjust the seasoning of the ragout if needed, garnish with a sprinkle of fresh parsley and serve

Sheperds Pie

Taste Sensations:How To Make Shepherd's Pie


500g potatoes for mashing
50g grated cheddar cheese
1 tbsp vegetable oil
1 onion, diced
2 carrots, diced
2 sticks of celery, sliced
1 kg minced Lamb
30ml GF beef broth or stock
1 tbsp GF Plain Flour combined with 1 tbsp of butter
150g butter
salt and pepper to season
100ml milk


1 large skillet
1 large saucepan
1 baking dish 15cm deep
1 bowl
1 spatula or spoon
1 strainer
1 potato masher


Put some oil in a skillet and sauté the onions.
When they are soft and starting to brown, remove them from the skillet using a slotted spoon and set to one side.

Sauté the carrots and celery until they start to brown.

Set the temperature of the oven at 220ºC

Heat the oil with 50 grams of butter and add the meat, stirring it until it browns.

As it browns add the carrots and celery.

When the meat has browned add the GF stock and stir well.

Stir in the butter and GF flour mixture (Rue) to thicken the stock. Cook for a further couple of minutes and set the pan to one side.

Boil the potatoes in salted water until soft.

When the potatoes are soft, drain out the water and mash them with half of the remaining butter and grated cheese.
If it is too thick add a little milk.
When it has reached a smooth consistency stir in a pinch of salt and pepper to season.

Stir in the sautéed onions

Transfer the meat into the baking dish. Spread it out to make an even layer.
Spoon over the mashed potato and tease the surface with a fork to create some texture.
To finish, brush on the last of the melted butter.

Place the shepherds pie in the oven for half an hour.
Check the shepherds pie from time to time to make sure the potato isn't burning.

Serving suggestion:

This is a complete meal in itself and you shouldn't need anything else but if you like it can be served with peas

Lamb Madras Curry

Lamb:How To Make Lamb Madras


1 onion
2 cloves garlic
1 green chilli
2 tsp GF curry paste or powder
250 g lean lamb leg steak , diced
2 tbsp vegetable or groundnut oil
¼ tsp turmeric
¼ tsp salt
450 ml water
2-3 cm root ginger


1 Tablespoon
1 Teaspoon
1 Chopping board for lamb
1 Chopping board for vegetables
1 A large knife, for the lamb
1 A small knife, for the vegetables
1 Mixing bowl
1 roll Kitchen foil
1 Fine grater
1 Large non-stick pan with a lid
some Plates
1 Wooden spoon


Chop lean lamb into bite size pieces.
Trim off any fatty bits as you go, and throw them away.

Add the lamb to a mixing bowl with 2 teaspoons of GF curry paste or powder.
Use your hands to mix the two.
Make sure the lamb is thoroughly coated.
Wash your hands, cover the bowl with foil, and put it in a refrigerator.
Leave it to marinate for a minimum of 2 hours, but ideally overnight.

Cut a medium sized onion in half, remove the peel, and finely chop.

Crush two cloves of garlic with the flat of a knife blade to help you remove the skin, and chop.

Cut a green chilli in half.
Unless you want a hotter curry, use the knife to take out the seeds.
Then, finely chop the chilli.
Chilli juices can burn your skin so when you've finished, wash your hands.

Peel 2 to 3 centimetres, or 1 inch, of fresh root ginger.
Then, grate it until you have about a teaspoonful

Remove the lamb from the refrigerator.
Heat a non-stick pan over a medium heat.
This should take about a minute.
Add 1 tablespoon of vegetable oil, followed by the marinated lamb.
Fry for 6-8 minutes, until the outside of the lamb is brown.
Then, remove it from the pan, and set it aside for later.

Heat one further tablespoon of oil in the pan, over a medium heat.
Now add in the chopped onion, garlic and chilli, and stir for another 8 minutes.

Stir in 1/4 teaspoon of turmeric, and 1/4 teaspoon of salt.

Return the browned lamb to the pan, and stir.

Straight after the lamb, add 450ml of water, and stir again.

Cover the pan, and reduce the heat of the hob until the dish is bubbling gently. Keep the pan simmering for 15-20 minutes, or until the lamb is tender.
Stir occasionally.
Check that the lamb is cooked.
It should be soft, break easily, and you shouldn't be able to see any pink.
If it needs to cook a little longer, add another 100 to 150ml of water, and cook for a further 10 to 15 minutes.

Stir in the grated ginger.

Lamb Madras should be served with basmati rice or fresh GF naan bread (See recipe on this blog)

Saturday, March 7, 2009

Beef in Black Bean Sauce

Taste Sensations:How To Make Beef In Black Bean Sauce


300 g beef fillet steak, cubed
4 tbsp peanut or vegetable oil
2 tbsp fermented black beans, washed and dried (Chinese Salted Black Beans)
2 cloves of garlic, minced
2 cm ginger, grated
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 ½ tsp sugar
1 ½ tsp corn flour
5 tbsp GF chicken stock or water
1 onion, sliced


1 wok
1 wooden spoon
2 spoons


Using the back of your spoon squash the beans into a paste.
Add the ginger and garlic and mix well

Into the bowl of sugar add the soy sauce, vinegar, corn flour and using your spoon mix together well.

Pour the oil into a heated wok and spoon in the beef little by little.
This is to ensure that the wok does not cool down.
If you have a very high flame you will not need to cook the beef in batches.
Let the meat cook for a few minutes before adding the next batch.
Repeat until all the beef is fried.

To the beef add the bean mixture and stir, making sure that all the meat is evenly coated. Then add the onions, soy mix, the GF chicken stock and stir thoroughly.
When it has thickened, remove it from the heat.

Serve the meat into two bowls on top of a bed of steamed rice and garnish with a sprig of basil.

Beef Stroganoff

Beef:How To Make Beef Stroganoff


1 tbsp Olive Oil
500 g rump/ fillet steak
110 g butter
1 medium Onion
2 garlic cloves
300 g button mushrooms
280 ml GF beef stock
2 small glasses of red wine
1 tsp GF Worchestershire sauce
280 ml sour cream
salt and pepper
pinch paprika


Cut steak into strips.
Finely dice 1 onion, crush and chop 2 garlic cloves.

Heat the olive oil in a heavy cast iron pan.
When hot add the steak pieces and season well with salt and pepper.
Flash fry for a minute, remove from pan and set aside.

In the same pan melt butter, add the onions and garlic and cook for roughly 2 minutes until soft.

Add button mushrooms, season again.
When the mushrooms begin to soften return the beef to the pan, add GF beef stock, 2 small glasses of red wine and 1 tsp of GF Worcestershire Sauce.

Lastly stir in sour cream and a pinch of paprika.
Leave to simmer for 10 minutes.

Serve with white rice, crusty GF bread, or even mashed potato.
For a finishing touch sprinkle with chopped parsley.

Balsamic Roasted Beetroot with Garlic and Thyme

Side Dishes:How To Make Balsamic Roasted Beetroot With Garlic And Thyme


750 g raw beetroot , peeled
4 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp lemon juice
1 clove of garlic , finely chopped
½ tsp sea salt
½ tsp black peppercorns , coarsely crushed
2 sprigs fresh thyme
25 g butter, cubed


1 sharp knife
1 roasting tin
1 small bowl
1 cutting board
1 spoon
1 small vegetable knife


Set the oven to 220ºC (425ºF/ gas mark 7).

Cut the beetroot in half, or into quarters if they are large.
Spread the pieces out in a single layer over the base of the roasting tin and tuck in the sprigs of thyme.

Put the oil, vinegar, lemon juice, garlic, salt and pepper into a small bowl and mix well

Pour the mixture over the beetroot and stir to coat each one.

Sprinkle the cubed butter over the beetroot and cover the roasting tin with foil

Place the beetroot in the preheated oven and roast for about 45 minutes.
After this time, use a small sharp knife to check if the beetroot is ready.
It needs to be tender but still slightly firm in the centre.

Place the beetroot onto a serving plate and drizzle some of the remaining dressing from the roasting tin around it.
Add some more sprigs of thyme to garnish and serve immediately.

Minced Beef Rosti (AKA Meatloaf)

Main Dish:How To Make Minced Meat Rosti


1 kg minced meat
100 ml olive oil
4 garlic cloves, chopped
1 sprig of parsley, roughly chopped
1 tsp cinnamon
2 tsp GF curry powder
1 tsp nutmeg
2 tsp salt


1 large bowl
1 moulded tin 11in approx long
1 wooden spoon
1 medium knife


Preheat the oven
Set the oven to 200ºC (400ºF/ gas mark 6)

Put the minced meat into the large bowl.
Add the chopped garlic, GF curry powder, cinnamon, nutmeg, olive oil, salt and parsley and mix thoroughly with your hands.

Spoon the mix into the mould. Distribute it evenly and then press firmly down on the meat to compact it and remove any air.

Put the tin in the oven and cook for 40 minutes.
To check if it's cooked, insert the knife into the mix.
If you can see the juice of the meat coming out leave it to cook for an extra 10 minutes.
When cooked through, remove from the oven.

Take the rosti out of the mould, cut it into portions and serve.
As a serving suggestion, you can accompany it with plain rice and a fresh tomato sauce or with just a fresh green salad.

Rice Stuffed Butternut Squash

Main Dish:How To Make Roasted Butternut Squash With Rice


1 butternut squash
4 tbsp olive oil
1 onion, finely chopped
150 g rice
1 handful of black olives, stoned and chopped
150 g feta cheese, chopped
4 tbsp parsley, chopped
salt and pepper


1 large sharp knife
1 tablespoon
1 pastry brush
1 baking tray
1 saucepan
1 wooden spoon
1 bowl
1 chopping board


Preheat the oven
Set the temperature to 200ºC

Cut the squash in half lengthways and scoop out the seeds with a spoon.
Place the two halves on a baking tray, brush with olive oil and season with salt and pepper.
Put the tray on the middle shelf of the oven and bake for 45 minutes.

Pour 2 tablespoons of olive oil into a saucepan on a medium heat.
Add the onion and sweat for 4 minutes. Add the rice and cook for a further minute, whilst stirring continually.
Then add enough boiling water to cover the rice and onion.
Bring to the boil and simmer gently for around 15 minutes until the rice is cooked.

Transfer the rice into a bowl. Add the black olives, feta cheese and chopped parsley.
Season with salt and pepper and mix well.

Hollow out a little of the squash.
Add it to the rice and mix in.
Then generously spoon the rice mixture into each squash half.
Return the stuffed squash to the oven for 5 minutes to heat it through and soften the feta cheese.

Serve immediately.

Crispy Duck

Main Dish:How To Make Crispy Duck


1 whole duck , roughly 2kg in weight
60 ml sake or rice wine
4 tbsp honey
1 tbsp grated ginger
1 tbsp miso
salt and pepper


1 saucepan
1 spoon
1 brush
2 trays
1 rack
paper towels
1 wooden skewer
1 bowl


Preheat the oven
Set your oven to 180°C ( 350ºF/ gas mark 4) in preparation for roasting the duck.

Thoroughly dry the duck by dabbing it gently with some paper towel.
This will help to make the bird more crispy.
Then using a wooden skewer, prick the upper part of the breast and in between the breast and thigh.
This helps the fat to escape more easily.
Season with salt, which helps the skin to crisp, and then with pepper.

Place the duck onto a rack over a baking tray and put it into the oven for 1.5 hours.
After roughly 30-40 minutes, it is important to drain off the fat that will accumulate in the roasting tray.
Remove the tray from the oven, using your tongs and put the duck aside for a moment. Then carefully pour off the fat from the baking tray, into a bowl.
Return the duck to the rack and transfer it back into the oven.
You will need to do this a few times during the cooking period.

Put a small saucepan on medium heat.
Add the sake, honey, the grated ginger and the GF miso.
Bring it to a boil, stirring occasionally and let it cook for roughly 3-4 minutes, now stirring continuously.
Then remove it from the heat.

After about 1.5 hours, remove the duck and brush it thoroughly with the honey/ginger sauce.
Put it back into the oven for a further 5-7 minutes.
Then remove once more and brush generously again with the glaze.
Repeat this process one more time, until the skin has become a lovely, crispy, brown colour.
Then take it out of the oven.

Your roasted duck is now ready to serve!
It goes extremely well with rice or Asian vegetables and GF Rice noodles. Enjoy!

Pork Sirloin with Parmesan Cheese Sauce

Pork:How To Make Pork Sirloin With Parmesan Sauce


2 pieces of pork sirloin (or 1kg/2.2lb)
50 g rosemary and thyme, mixed
4 tbsp olive oil
250 ml cream
4 tbsp grated parmesan cheese
salt to taste


1 large plate
1 medium frying pan
1 large knife
1 cooking tray
1 chopping board
1 tablespoon
2 forks


Remove all the visible fat from the meat.
Put the rosemary and thyme mixture into the large plate and press one side of the meat into the mixture to cover in herbs.

Place the frying pan on a medium-high heat and add the olive oil.
When hot, add the 2 pieces of pork and cook for 5 minutes.
Turn the pieces and cook for another 5 minutes.
Season to your taste with salt.
Repeat the same process with the other 2 sides of the meat, seasoning with salt.
After 15 minutes in total, remove from the heat.

Add the cream to the parmesan cheese and stir, until well mixed

Preheat the oven.
Set the temperature to 210ºC (410ºF/ gas mark 6).

Slice the pork sirloin into 1.5cm thick slices.
Place the slices into the cooking tray.
Repeat the same process with the other piece of pork sirloin, slicing it, and placing it into the cooking tray.
Pour the parmesan sauce over the pork meat, covering every slice.
Place it in the oven for 15 minutes to finish cooking and then remove

Divide the pork between separate plates and smother in parmesan sauce.
It can be served with potato chips, roasted tomatoes or jacket potatoes.

Summer Fruit Brulee

Fruit:How To Make Summer Fruit Brulee


700 g frozen berry fruits
110 g castor sugar
280 ml whipping cream
300 g greek yoghurt
180 g demerera sugar


1 small pan
1 serving dish
1 large wooden spoon
1 sieve
1 electric beater or whisk
1 blow torch


Begin by putting all of the frozen fruit into a small pan and add the castor sugar.

Place the pan onto a medium heat and stir for 3-5 minutes until the sugar begins to melt (do not stir too much as this will result in the fruit turning to pulp)

Remove the pan of fruit and transfer onto a serving dish

Using the sieve, drain any excess liquid from the fruit mixture.

Put the fruit mixture aside and allow to cool

As the fruit mixture is cooling, whip the cream until it becomes thick

Add the Greek yoghurt to the cream and pour the topping all over the fruit

Cover with cling film and leave standing for two hours

A couple of hours before you wish to serve, cover the topping with the Demerera sugar.

Finally, use a blow torch to caramelise the sugar coating until it turns golden-brown.
Transfer the brulee into the fridge until you wish to serve

Serve a generous slice onto a serving plate and garnish with a few fresh berries and a sprinkling of icing sugar.

Malai Kulfi (Indian Ice Cream)

Indian Cuisine:How To Make Malai Kulfi


410 g Evaporated Milk , chilled for at least 8 hours
200 ml Double cream
1 cups Sugar
2 Green Cardamoms , crushed
1/4 cup Pistachios , chopped


1 Whisk
1 Large Bowl
1 Freezer


Add the chilled evaporated milk into a large bowl and whisk with an electric whisk until you have double the original amount.

In a separate bowl, whip the double cream and sugar.
Now gently fold the whipped double cream into the beaten evaporated milk.

Add the pistachions and cardamom gently fold them into the cream mixture

Pour the mixture in an air tight container and place in the freezer until the Kulfi mixture is semi-set

When you have a semi-set mixture, remove the container from the freezer and beat the Kulfi for 5-7 minutes

Place it back in the freezer until the time you require it for serving.

Chocolate Panna Cotta

Italian Food:How To Make Chocolate Panna Cotta


400ml cream
200ml milk
40g sugar
a pinch of salt
120g GF dark chocolate, chopped
3 half gelatin sheets or 14g of gelatin powder


1 saucepan
1 whisk
1 small bowl of cold water
6 lightly oiled moulds


Heat the basic ingredients
Pour the cream into the saucepan, add the milk, sugar and salt and warm on a medium heat.

Combine the chocolate
Before the mixture boils, add the chocolate, turn the heat off and whisk thoroughly. When well combined, remove the pan from the heat

Melt the gelatin
Put the gelatin sheets into a bowl of cold water and leave for approximately 1 minute.
When soft, remove and squeeze out excess water.
Add the gelatin to the chocolate mixture and whisk well.

Pour into moulds
Put the moulds onto a tray and fill each one nearly to the top with the chocolate mixture.

Put the panna cotta in the fridge and leave overnight to chill.

Remove from the moulds and serve
Run a knife around the inside of each mould and dip in warm water to help release them.
Drop them onto a serving plate, drizzle over some raspberry sauce.

Monday, March 2, 2009

Chocolate Mousse dessert


12 eggs
400g of dark 70% chocolate


Seperate the eggs

Break the chocolate in small pieces and put it to melt slowly.

Once it's melted, add the egg yolk and mix it gently.

Whisk the egg white to stiff peaks and add to the chcolate/yolk mix.

Mix it until it becomes soft and liquid.

Fill some glasses with the chocolate mousse.
Grate some chocolate on top of each glass (if you want to mix colours you can take a different type of chocolate), that will create nuggets on top of the chocolate mousse.

Cover the glasses with a plastic film and put the chocolate mousse in the fridge for at least 1 hour.

Your chocolate mousse is ready to serve



8 eggs
6 strips bacon
1 clove garlic
1 potato
1 bunch Swiss chard
1/3 cup grated parmesan cheese
1/2 tsp red pepper flakes
salt & pepper

Mushroom Stuffed Chicken Breasts


1 big basket mixed wild mushrooms (chanterelles, shitakes, white, etc.)
1 cup GF chicken stock
4 tbsp butter
2 shallot thinly sliced
1/4 tsp dried thyme
4 boneless, skinless chicken breasts
2-3 Tablespoons crème fraîche
2 Tablespoons olive oil
1/2 cup champagne or fruity/dry white wine
salt and pepper


1. Clean mushrooms and remove any sand.
Save a few whole for presentation.

2. Melt half the butter in a frying pan on medium high heat with one tablespoon olive oil.
Cook shallots until transluscent then add mushrooms.
Cook for 4 minutes longer or until tender.
Remove to a plate to cool.

3. Pull off petit filets from chicken breasts (the thin strip).
Make a pocket in each breast by slitting along the thick edge 2/3rd's down and 2/3rd's across.
Do not cut all the way through!

4. Fill each pocket with 2-3 Tablespoons of sliced mushrooms.

5. Melt remaining butter and olive oil in a non-stick skillet on medium high heat. When fat is hot add chicken and brown on each side.
Cook 6-8 minutes until they are nicely browned (flip once).

6. Remove chicken breasts and add wine.
Let reduce by half.
Add chicken stock and reduce again by half.

7. Whisk creme fraiche into sauce and let it reduce until slighly thickened.
It should coat the back of a spoon.

8. Add chicken breasts back to sauce and allow to simmer for another two minutes basting the chicken breasts a few times to give a glaze.

9. Remove breasts to serving plates, reduce sauce more if desired and spoon over chicken!

Mushroom Risotto

Mushroom Risotto de Pino Ficara
by cookshow-intl


100g butter
200g Arborio Rice
250ml dry white wine
50g grated parmesan
1.5 Litres GF vegetable stock - hot


When the rice is cooked (al dente) add butter, parmesan and the cooked mushroom. Stir, cover and let rest for 5 minutes.

Serve the risotto with mushrooms immediately


For a good risotto with mushrooms, it's good to use different kind of fresh mushrooms (always cook them before adding them to the rice), also very good to use dried porcini mushroom reconsituted in hot water or GF stock.



100g butter
200g Arborio Rice
250ml dry white wine
100g cooked leeks
50g grated parmesan
1.5 Litres GF vegetable stock - hot

When the rice is cooked (al dente) add butter, parsley and shrimp.
Stir, cover and let rest for 5 minutes.

Serve the seafood risotto immediately!

Chicken Bake Parmesan


olive oil
black & red pepper
chicken breast
tomato sauce
GF croutons

Ham and Green Pea Soup


1 Pound white beans, soaked overnight.

2 Medium onions diced

1 Pound country ham diced

3 Cloves minced Garlic

1 Bay leaf

4 Cups home made GF chicken stock

2 handfuls shredded greens - collards, spinach, swiss chard


Soak the beans overnight with enough water to cover and a pinch of salt.
Drain beans and set aside.
Cook onion in a little oil, just until translucent, then add diced ham and garlic.
Cook for a minute or two - don’t burn the onion or garlic.
Add bay leaf, & chicken stock and cook for 1-1.5 hours over medium low heat.
If additional liquid is needed during cooking, you can add more stock or water.
Soup is done when beans are tender.
Just before serving add shredded greens to pot and cook for 5 minutes or less.

Rosemary Garlic Potato Pocket


2 1/2 lbs red potatoes, in 1 inch chunks
12 garlic cloves
2 tbsp Olive oil
2 sprigs Rosemary, chopped
Salt and pepper to taste


1. Preheat grill to medium heat

2. In a large bowl add potatoes, garlic, olive oil, rosemary, and salt and pepper.

3. Toss to marinate.

4. Pour the potato onto a two layered sheet of heavy duty tin foil and add a sprig of rosemary and fold close.

5. Place on the grill for about 30 minutes, turning once half way through.

6. Before serving cut an X on top of the foil to release any steam and carefully open and serve.

Spiced Lamb Kabobs


3 lbs boneless leg of lamb, cut into chunks
6 garlic cloves, minced
1/4 cup olive oil
4 tbsp flat leaf parsley, minced
2 tbsp oregano leaves, minced
1 tbsp ground coriander
2 tsp ginger, minced
2 tsp paprika
2 tsp salt
1 tsp ground black pepper
1/2 tsp turmeric
16 bamboo skewers, soaked in water.


1. To a bowl combine olive oil, garlic, parsley, oregano, ginger, coriander, paprika, turmeric and season with salt and pepper.

2. Now add the lamb cut into chunks.

3. Thread the lamb pieces onto soaked bamboo skewers and marinate for 2 to 12 hours.

4. Preheat the grill to medium high heat.

5. Grill until medium rare about 2-3 minutes on each side, or to your desired doneness.

Prosciutto and Red Spinach Grilled Goat Cheese Sandwich


Goat Cheese Walnut Spread
6 oz walnut halves
6 oz crumbled goat cheese, room temperature
1/4 teaspoon rosemary leaves, minced
1 tablespoon honey

2 tablespoon unsalted butter
2 medium shallots, peeled and sliced thinly
10-12 thin slices of prosciutto
4 slices of Gluten Free bread
1 bunch of red spinach, rinsed very well and dried


1. Pre-heat oven to 350 degrees F.
Spread the walnuts out in a single layer on a baking sheet.
Toast them in the oven 8-10 minutes until fragrant.

2. Choose 12 of the nicest looking walnuts and set them aside.
Using a mini food processor or mortar and pestle grind the remaining walnuts until well ground.
It should resemble finely ground coffee.
Do not over grind them as they will become pasty.

3. In a small bowl add the ground walnuts, goats cheese, rosemary leaves and honey and mix them together very well.
Set aside.


1. Melt 1 tablespoon butter over medium-low heat.
Add shallots to the pan and, stirring often, cook them until golden brown.
Approx. 15-20 minutes.
Do nut be tempted to turn up the heat and speed the process along.
They will fry and not caramelize properly.

2. Remove shallots from butter ( leave the butter in the pan) and set them to the side on a paper towel lined plate to drain.
Roughly chop the spinach stems and all.
Turn up heat to medium and add the remaining butter and the spinach with a pinch of salt.
Quickly wilt the spinach for 1 or 2 minutes then remove from heat.
Add the shallots to the spinach and mix well.

4. Lay the prosciutto slices on two pieces of Gluten Free bread.
Then divide the shallot and spinach mixture onto each prosciutto lined slice of bread.
Spread it around in an even layer.
The prosciutto slices will act as a barrier to protect the bread from the moisture in the spinach mixture.

5. Spread the prepared Goat Cheese Walnut spread on two other slices of bread.
Then sprinkle the reserved whole walnuts evenly across the goat cheese mixture.

6. Lay the goat cheese covered bread slices over each of the prosciutto/spinach covered slices.
All ingredients on the inside.

7. Butter both side of the sandwiches and grill them over medium heat (or use a panini press) until the sandwiches are nicely toasted and heated all the way through.
Serve warm.