Main Meals

Ingredients

1/2 pound Farfale Pasta
1 pound Asparagus, cut on the diagonal
1/2 pound Mushrooms (your choice)
1/4 cup Shallots
1 1/2 tablespoons Butter
1/2 cup Chicken Stock
Salt and Pepper to taste

Method

Boil Pasta, drain and set aside.
Sauté in Butter the Asparagus, Mushrooms and Shallots, 1-2 minutes (or until desired tenderness)
Add Chicken Stock and simmer 3 minutes.
Add Pasta, toss and season to taste.
You May add ~ 1 pound of Chicken, Shrimp or Scallops. Brown, boil or sauté as desired and toss in with the pasta.

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Ingredients

llb Beef Mince
1 thick slice Bread
1 cup Milk
I large chopped Onion
2 tablespoons Butter
2 large Eggs
I tablespoon Vinegar
1 tablespoon Apricot Jam (or any other Jam)
Salt, Pepper to taste
I tablespoon Curry Powder.

Method

Fry mince and onion in butter, add curry powder. Take off heat. Soak bread in 1/2 of milk. Squeeze out milk and reserve it.
Add bread to mince plus I egg, vinegar, jam, salt & pepper. Place in greased oven dish. Beat remaining egg in milk and pour over mince mixture. Bake at 375 F for about 30 mins. Serve with rice and chutney.

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Ingredients

2 sheets Shortcrust Pastry
400g diced Bacon
6 large Eggs
1/4 teaspoon Salt
Black Pepper to taste
1/2 bunch Parsley
1 Egg Yolk, beaten
1 tablespoon Water
extra pinch of Salt.

Method

Preheat oven to 180 C / Gas 4. Line the base of a greased 20cm pie dish with one sheet of pastry, pushing up the sides. Scatter bacon over the base. Break eggs, one at a time into a saucer, and slide each one separately on top of the bacon. Season with salt and pepper.

Cover dish with the second sheet of pastry, pinch the edges firmly together, and trim away any excess. Prick the centre so that the steam can escape, and brush with egg wash.

Transfer to the oven, and bake for 30-35 minutes or until pie is well browned on top.

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Ingredients

Total Time: 1 hr 45 min

1 tablespoon good Olive Oil
8 ounces dry cured center cut Applewood Smoked Bacon,
2 1/2 pounds Chuck Beef cut into 1-inch cubes
Kosher Salt Freshly ground Black Pepper To Taste
1 pound Carrots, sliced diagonally into 1-inch chunks
2 Yellow Onions, sliced
2 teaspoons chopped Garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry Red Wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) Beef Broth
1 tablespoon Tomato Paste
1 teaspoon fresh Thyme Leaves (1/2 teaspoon dried)
4 tablespoons unsalted Butter at room temperature, divided
3 tablespoons All-Purpose Flour
1 pound frozen whole Pearl Onions
1 pound fresh Mushrooms stems discarded, caps thickly sliced

Method

Heat the olive oil in a large Wok. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the Wok and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the Wok with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer,
Transfer to a Slow cooker set to low. Cook until the meat and vegetables are very tender when pierced with a fork.

Half an hour before serving.
In a medium skillet add two tablespoons of butter and heat. Add the pearl onions and the mushrooms and saute for 10 to 15 minutes until lightly browned and then add to the Wok, and combine.

For serving: Country Bread or Sour Dough, toasted or grilled and rubbed with Garlic Clove 1/2 cup chopped fresh Parsley, optional
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Ingredients

1lb Chuck Meat – Beef
2 Eggs
½ Onion
1 thick slice of White Bread
1 tablespoon of Matzomeal or Breadcrumbs

For Sauce:
1 Onion chopped
Black Pepper
4 tablespoons Dark Brown Sugar (I use less)
2 teaspoons Mustard
2 teaspoons Worcester Sauce
2 tablespoons Lemon Juice
125g of Tomato Puree mixed with 1 cup of Water

Method

Beat eggs
Soak bread in egg mix
Grate onion into chuck meat
Add matzomeal, pepper and mix together
Leave in fridge for 30 mins
Wet hands – make meatballs out of chuck mixture – keep wetting hands otherwise mixture sticks to it
Put flour on plate and roll meatballs in it
Heat oil in frying pan
Brown meatballs on both sides and put in a cassorole dish
In same oil fry onions until golden brown
Add all remaining ingredients and simmer for 5 mins
Pour sauce over meatballs
Bake for 45 mins at 350 degrees
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Ingredients

1 Cauliflower
50g Butter
40g Flour
¾ pint of Milk
2 oz Chedder Cheese
Salt
Pepper

Method

Boil cauliflower for 10 mins or until just tender and drain
Melt butter in saucepan gently
Add flour, mix and cook for 1 minute
Slowly add milk a little bit at a time
Keep stirring as sauce thickens
When sauce is thick take off heat and stir in grated cheese
Put cauliflower in a baking dish and pour sauce over it
Sprinkle some grated cheese on top
Cook in preheated oven for 15 mins at 375F.
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Ingredients

1 large cooked Chicken
1/4 teaspoon cayenne Pepper
12 ozs. Crab Meat
1/4 teaspoon Nutmeg
1/2 lb Bacon
1 teaspoon Paprika
4 ozs. Butter
2 cloves Garlic
1 teaspoonn Salt
1/2 pint Sour Cream
2 cups Chicken Broth

Method

Cut chicken meat into bite-size pieces.
Cut bacon in small squares and fry until crisp. Drain and make sauce as follows:
Melt butter, stir in flour, cayenne, nutmet, paprika and blend well.
Cook for about 1 min. Remove from heat and grdually stir in chicken stock.
Add crushed garlic and salt & pepper to taste. Stir over direct heat until it comes to the boil.
Simmer gently for a few minutes. Remove from heat. Stir in chicken, bacon, crab and sour cream (I added mushrooms and asparagus). Stir gently over low heat for a few mins, stirring occasionally. Serve with walnut rice.
Cover dish with the second sheet of pastry, pinch the edges firmly together, and trim away any excess.
Prick the centre so that the steam can escape, and brush with egg wash.

Transfer to the oven, and bake for 30-35 minutes or until pie is well browned on top.

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Ingredients

8 chicken pieces – thighs, breast
1 large onion – chopped
1 clove of garlic – chopped
4 large tomatoes – roughly chopped
1 large pepper cut into pieces
1 lb of small mushrooms
10 oz of chicken stock – ie water plus one stock cube
5 oz of red wine
salt and pepper
oil
Matzo meal (available in grocery stores) or
breadcrumbs
2 teaspoons sugar (I use just one)

Method

Preheat oven to 150
Coat chicken joints in matzo meal/breadcrumbs – you can put chicken in bag and shake it up with matzomeal/breadcrumbs
Brown joints in hot oil to seal
Put in cassorole dish
In same oil – left over form chicken – fry onion and garlic
Add tomatoes, sugar, red pepper and simmer for 5 mins
Add stock and wine and simmer for another 5 mins
Pour sauce over chicken – so half covered if necessary add more stock
Cook for 40 mins
Add mushrooms and cook for further 15 mins

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