A Collection of Video Recipes from hosting sites throughout the world
Monday, March 2, 2009
SHRIMP RISOTTO
Ingredients:
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
Ingredients:
olive oil
garlic
black & red pepper
chicken breast
tomato sauce
basil
mozarella
parmesan
GF croutons
Ham and Green Pea Soup
Ingredients:
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
Method:
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
Ingredients:
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
Method:
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
Ingredients:
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.
Method:
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
Ingredients:
Goat Cheese Walnut Spread
-------------------------
6 oz walnut halves
6 oz crumbled goat cheese, room temperature
1/4 teaspoon rosemary leaves, minced
1 tablespoon honey
Sandwiches
----------
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
Method:
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.
Sandwiches:
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.
Sunday, March 1, 2009
Chili Chocolate Dessert
Ingredients:
Ingredients :
3.5 oz dark chocolate bar, chopped or broken in small pieces
(you can get away with
1 tablespoons butter
1/4 cup water, divided (2 tbsp for chocolate, 2 tbsp for egg mixture)
1 tablespoons white granulated sugar
2 large egg yolks
1/8 tsp ground chipotle
very tiny pinch of salt
1/2 cup plus 1 tbsp heavy whipping cream
extra cream and chocolate shavings to garnish, optional
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