4 large tomatoes (tops cut off and cores scooped) 1 cup (100 g) white bread, to make breadcrumbs 1 cup (100 g) grated cheddar cheese 1 cup (70 g) oyster mushrooms, finely chopped 1 / 2 cup (60 g) carrot, finely diced or grated 2 cloves garlic, minced 2 tbsp (30 ml) vegetable oil 1 tsp lemon zest (optional) Salt, black pepper, dried herbs (oregano or thyme) to taste
1. Preheat oven to 375°F (190°C). Tear white bread and pulse or dry and pulse to make coarse breadcrumbs; set aside. 2. Heat 1–2 tbsp vegetable oil in a pan; sauté garlic, chopped oyster mushrooms and carrot until softened and lightly browned. Stir in breadcrumbs, grated cheddar, lemon zest, salt, pepper and herbs; moisten with a splash of water or a drizzle of oil if too dry. 3. Stuff each hollowed tomato with the mushroom-breadcrumb mixture, place in a baking dish, drizzle with a little oil. 4. Bake 25–35 minutes until tomatoes are tender and filling is golden on top. Serve hot. ---
4 large eggs 1 cup (240 ml) milk or cream 1 cup (100 g) grated cheddar cheese 8 oz / 225 g oyster mushrooms, sliced 1 medium tomato, diced 1 / 2 cup (60 g) carrot, thinly grated 2 cloves garlic, minced 2 tbsp (30 ml) vegetable oil Salt, black pepper, nutmeg to taste
1. Preheat oven to 350°F (175°C). Sauté garlic and sliced oyster mushrooms in 1–2 tbsp vegetable oil until moisture evaporates; set aside to cool slightly. 2. In a bowl, whisk eggs with milk or cream; season with salt, pepper and a pinch of nutmeg. Stir in grated cheddar, sautéed mushrooms, diced tomato and grated carrot. 3. Pour mixture into a greased pie dish or quiche pan and bake 30–40 minutes until set and lightly golden on top. 4. Let cool 5–10 minutes, slice and serve warm or at room temperature. ---
1 slice white bread, made into breadcrumbs 1 cup (70 g) oyster mushrooms, finely chopped 1 / 2 cup (60 g) grated carrot 1 cup (110 g) grated cheddar cheese 1 large egg 2 cloves garlic, minced 1 tbsp (15 ml) lemon juice 2 tbsp (30 ml) vegetable oil Salt, black pepper, smoked paprika to taste
1. In a skillet, heat 1–2 tbsp vegetable oil and sauté minced garlic and chopped oyster mushrooms until browned and moisture mostly evaporated; cool slightly and finish with a little lemon juice. 2. In a bowl combine mushroom mixture, grated carrot, grated cheddar, breadcrumbs, beaten egg, salt, pepper and spices; mix and form into patties, adding a little water if mixture is too dry. 3. Heat 1–2 tbsp oil in a skillet over medium; cook patties 3–5 minutes per side until golden and cooked through. 4. Serve patties on toasted white bread or buns with sliced tomato and any preferred toppings. ---
Thick slices white bread Grated cheddar cheese Sliced oyster mushrooms Sliced tomato 2 cloves garlic, minced 2 tbsp (30 ml) vegetable oil or butter Zest of 1 lemon or a squeeze of lemon juice Salt to taste Black pepper to taste
1. Toast white bread slices until firm and lightly golden; set aside. 2. Sauté minced garlic and oyster mushrooms in 1–2 tbsp vegetable oil until browned; finish with lemon zest or a small squeeze of lemon, salt and pepper. 3. Arrange toasted bread on a baking sheet, top with sliced tomato and a generous layer of grated cheddar. 4. Broil briefly (or place under a hot oven) until cheese melts and bubbles, then top with sautéed mushrooms and serve immediately.
6–8 slices white bread, torn into 2-inch pieces 8 oz / 250–300 g oyster mushrooms, sliced 2 medium tomatoes, sliced or diced 1 cup (100 g) shredded cheddar cheese 3 large eggs 1 1 / 2 cups (360 ml) milk 2 cloves garlic, minced 1 small carrot, grated 2 tbsp (30 ml) vegetable oil 1 tsp dried thyme (or 1 tsp chopped fresh) Salt and freshly ground black pepper to taste
1. Preheat oven to 180°C (350°F). Grease a 9x9-inch (or similar) baking dish with a little vegetable oil. 2. In a skillet, heat vegetable oil over medium-high heat; sauté garlic until fragrant, add oyster mushrooms and grated carrot, cook until mushrooms release moisture and begin to brown; season with thyme, salt and pepper. Remove from heat. 3. Whisk eggs with milk, a pinch of salt and pepper. Fold in half the cheddar. 4. Layer half the torn bread in the prepared dish, top with half the mushroom mixture and half the tomatoes, sprinkle some cheddar; repeat layers ending with cheese. 5. Pour the egg-milk mixture evenly over the bread, pressing lightly so bread soaks up custard. Let sit 10–15 minutes (or refrigerate up to 2 hours). 6. Bake 35–40 minutes until puffed and golden and a knife comes out clean. Let rest 5 minutes before serving.
4 large firm tomatoes 7 oz / 200–250 g oyster mushrooms, chopped 1 small carrot, finely diced 1 / 2 cup (50 g) breadcrumbs (made from white bread) 3 / 4 cup (75 g) shredded cheddar 2 cloves garlic, minced 2 tbsp (30 ml) vegetable oil 1 tsp chopped fresh parsley or 1 / 2 tsp dried Salt and freshly ground black pepper to taste
1. Preheat oven to 190°C (375°F). Slice tops off tomatoes and scoop out pulp; reserve pulp and place tomatoes upside down on a rack to drain briefly. 2. Tear white bread into pieces and pulse into coarse breadcrumbs or cube and toast then crumble. 3. Heat vegetable oil in a skillet over medium; sauté garlic until fragrant, add carrot and cook 3–4 minutes, add chopped oyster mushrooms and reserved tomato pulp; cook until liquid reduces. Season with parsley, salt and pepper. 4. Remove from heat, stir in breadcrumbs and half the cheddar; spoon mixture into tomato shells, top with remaining cheddar. 5. Place in a baking dish, bake 20–25 minutes until tomatoes are tender and cheese is melted and golden. Serve hot.
2 boneless, skinless chicken breasts 2 tbsp (30 g) unsalted butter 4 cloves garlic, thinly sliced or smashed 1 tbsp (15 ml) olive oil 1 tsp fresh thyme or rosemary (optional) 1 / 2 cup (120 ml) low-sodium chicken stock 1 lemon (optional, for finishing) Salt to taste Black pepper to taste 2 tbsp (8 g) fresh parsley, chopped
1. Pat chicken dry, season well with salt and black pepper. 2. Heat olive oil in a skillet over medium-high heat; add chicken and sear until golden on both sides; remove and keep warm. 3. Lower heat, add unsalted butter and sliced garlic to the pan; cook gently until garlic is softened and fragrant (do not burn). 4. Add a splash of chicken stock and fresh thyme/rosemary; simmer briefly to form a flavored pan jus. 5. Return chicken to the pan to coat and finish cooking through, spooning the garlic-butter sauce over the breasts. 6. Finish with a squeeze of lemon if desired, sprinkle chopped parsley, and serve immediately.
2 boneless, skinless chicken breasts 2 eggs, beaten 1 cup (120 g) all-purpose flour 1 1 / 2 cups (150 g) seasoned breadcrumbs 2 tbsp (30 g) unsalted butter 2 tbsp (30 ml) olive oil 2 cloves garlic, minced 1 can (28 oz / 800 g) crushed tomatoes or marinara sauce 1 / 4 cup (15 g) fresh basil or 1 tsp dried oregano 8 oz (225 g) mozzarella cheese, sliced or shredded 1 / 2 cup (50 g) grated Parmesan cheese Salt to taste Black pepper to taste
1. Pound chicken breasts to even thickness and season with salt and black pepper. 2. Dredge in flour, dip in beaten eggs, then coat with seasoned breadcrumbs. 3. Heat olive oil and a little unsalted butter in a skillet and fry chicken until golden on both sides; transfer to a baking dish. 4. In a saucepan, sauté minced garlic in olive oil briefly, add crushed tomatoes, basil or oregano, salt and pepper; simmer 10–15 minutes to meld flavors. 5. Spoon sauce over each fried breast, top with mozzarella and a sprinkle of Parmesan. 6. Bake in a preheated 200°C/400°F oven until cheese is melted and bubbly, about 10–15 minutes. Serve garnished with fresh basil. ---
2 boneless, skinless chicken breasts 2 eggs, beaten 1 cup (120 g) all-purpose flour 1 1 / 2 cups (150 g) fine breadcrumbs 4 tbsp (60 g) unsalted butter 2 tbsp (30 ml) olive oil 1 garlic clove, optional Lemon wedges, to taste Fresh arugula or mixed salad, optional Salt, to taste Black pepper, to taste Fresh parsley, chopped, optional
1. Butterfly and pound chicken breasts thinly and evenly; season with salt and black pepper. 2. Set up dredging station: flour, beaten eggs, and breadcrumbs. Dredge each breast in flour, dip in egg, then press into breadcrumbs to coat evenly. 3. Heat a combination of unsalted butter and olive oil in a large skillet over medium-high heat until sizzling. 4. Fry chicken in batches, 2–3 minutes per side, until golden brown and cooked through; avoid overcrowding. 5. Drain briefly on paper towels; serve hot with lemon wedges and a simple arugula salad dressed with lemon, olive oil, minced garlic (optional), salt and pepper. Sprinkle with chopped parsley. ---
2 halal-certified boneless, skinless chicken breasts 2 large eggs, lightly beaten 1 cup (120 g) all-purpose flour, for dredging 3 tbsp (45 g) unsalted butter 2 cloves garlic, thinly sliced or minced 1 / 4 cup (60 ml) fresh lemon juice and lemon slices 1 cup (240 ml) low-sodium chicken stock 2 tbsp (8 g) fresh parsley, chopped Salt to taste Black pepper to taste 2 tbsp (30 ml) olive oil
1. Pound chicken breasts to even thickness, salt and pepper both sides. 2. Dredge each breast lightly in flour, then dip in beaten egg, allowing excess to drip off. 3. Heat olive oil and unsalted butter in a skillet over medium-high heat; add chicken and sauté until golden and cooked through, 3–4 minutes per side; transfer to a warm plate. 4. In the same pan, add a little more butter, sauté garlic briefly (do not brown), then add lemon juice and chicken stock, scraping up browned bits. 5. Simmer the sauce briefly until slightly reduced, taste and adjust seasoning with salt and black pepper; swirl in a knob of unsalted butter for gloss. 6. Return chicken to the pan to warm and coat with sauce; garnish with chopped parsley and lemon slices before serving. ---
2 bone-in chicken breasts (halal-certified) 2 tbsp Hungarian sweet paprika 1 large onion, sliced (or 4–5 green onions, white and light-green parts sliced) 2 tbsp (30 ml) olive oil 2 tbsp (30 g) salted butter 1 cup (240 ml) chicken broth 1 / 2 cup (120 ml) sour cream (optional, for finishing) Salt, to taste Ground black pepper, to taste Butter lettuce leaves (to serve)
1. Season chicken with salt, black pepper and 1 tbsp paprika. 2. Heat olive oil and 1 tbsp butter in a deep skillet over medium-high heat; brown chicken on both sides, then remove and set aside. 3. Add sliced onions (or green onion whites) to the skillet and sauté until soft, about 5 minutes. 4. Stir in remaining paprika quickly (to bloom the spice), then add chicken broth and return chicken to the pan. 5. Cover and simmer gently 25–30 minutes until chicken is cooked through and sauce has thickened. 6. Stir in sour cream off the heat (if using) and remaining butter; adjust salt and pepper. 7. Serve the chicken with pan sauce and butter lettuce on the side for a fresh contrast.
2 bone-in chicken breasts (halal-certified) 2–3 tbsp (30–45 ml) olive oil 3 tbsp (45 g) salted butter, softened 2 tsp sweet paprika (plus extra for sprinkling) Salt to taste Freshly ground black pepper to taste 2–3 green onions, thinly sliced Butter lettuce, torn, for salad
1. Preheat oven to 200°C (400°F). Pat chicken dry and season under skin and on top with salt, pepper and paprika. 2. Rub softened butter and olive oil over the chicken, getting some under the skin for flavor. 3. Place chicken in a roasting pan breast-side up and roast 35–45 minutes (depending on size) until internal temperature reaches 74°C (165°F) and skin is crisp. 4. While chicken rests, toss butter lettuce with sliced green onions, a drizzle of olive oil, salt and pepper. 5. Let chicken rest 5–10 minutes, carve, and serve alongside the butter lettuce salad.
2 bone-in chicken breasts (halal-certified), trimmed 2 tbsp (30 ml) olive oil 2 tsp sweet paprika 1 tsp ground cumin 1 / 2 tsp ground coriander Salt to taste Ground black pepper to taste 3–4 green onions, sliced Butter lettuce leaves (for wrapping) Lemon wedges (optional)
1. Mix paprika, cumin, coriander, salt and pepper with 1 tbsp olive oil; rub over chicken and marinate 30 minutes if time allows. 2. Heat remaining olive oil in a heavy skillet over medium-high heat and sear chicken until golden, 6–8 minutes per side, then lower heat and finish cooking until done (internal 74°C/165°F). 3. Remove chicken, let rest 5 minutes, then thinly slice or shred. 4. Warm butter lettuce leaves and arrange sliced chicken and green onions in each leaf. 5. Serve with lemon wedges and extra black pepper to taste.
2 bone-in chicken breasts (halal-certified) 6–8 garlic cloves, thinly sliced 3 tbsp (45 ml) olive oil 2 tbsp (30 g) salted butter 1–2 tsp smoked or sweet paprika Salt, to taste Ground black pepper, to taste 3 green onions, sliced Butter lettuce, for serving
1. Season chicken with salt, pepper and paprika. 2. Heat olive oil in a large skillet over medium heat; add chicken skin-side down and brown well on both sides, then remove and set aside. 3. Add butter and sliced garlic to the pan; cook briefly until fragrant and lightly golden (do not burn). 4. Return chicken to the skillet, cover, and simmer on low for 20–25 minutes until cooked through. 5. Stir in green onions in the last 2 minutes of cooking. 6. Serve chicken with the garlic pan sauce and butter lettuce dressed simply with olive oil and a pinch of salt.
2 bone-in chicken breasts (halal-certified) 2 tbsp (30 ml) olive oil 3 tbsp (45 g) salted butter 3 green onions, finely chopped 1 tsp paprika Salt, to taste Ground black pepper, to taste Butter lettuce, for a simple dressed side
1. Preheat oven to 190°C (375°F). Season chicken with salt, pepper and paprika. 2. Heat olive oil in an ovenproof skillet over medium-high heat; sear chicken skin-side down until browned, about 6–8 minutes, then flip. 3. Transfer skillet to the oven and roast 12–18 minutes until internal 74°C (165°F). 4. Meanwhile, melt butter gently in a small pan, stir in chopped green onions and a pinch of paprika, heat briefly to meld flavors. 5. Remove chicken from oven, spoon scallion butter over each breast, and let rest 5 minutes. 6. Serve with butter lettuce dressed lightly with olive oil, salt and pepper.
2 bone-in halal-certified chicken breasts 2 tbsp (30 ml) olive oil 2 tbsp (30 g) salted butter 1 to 2 tsp paprika Salt to taste Ground black pepper to taste 3 to 4 green onions, sliced Butter lettuce leaves (cups) Optional: lemon or yogurt for a light drizzle
1. Preheat oven to 200°C (400°F). Rub chicken with olive oil, paprika, salt and black pepper. 2. Roast chicken on a sheet pan or in a roasting pan 30–40 minutes until done and juices run clear; let cool slightly. 3. Shred the chicken meat, discarding bones, and toss with melted salted butter and sliced green onions. 4. Spoon warm shredded chicken into butter lettuce leaves to form cups. 5. Serve immediately, offering lemon wedges or a small spoon of yogurt on the side if desired.
1 lb / 450 g tiger prawns, peeled and deveined 2 tbsp (30 ml) extra-virgin olive oil 2 tbsp (30 g) butter 2 cloves garlic, thinly sliced 1 small shallot, finely chopped (optional) 1 cup (150 g) cherry tomatoes, halved 1 / 2 cup (120 ml) crushed tomatoes, no sugar added 1 / 2 cup (75 g) feta cheese, crumbled 1 tsp dried oregano 1 / 4 tsp red pepper flakes 1 / 3 cup (50 g) Kalamata olives, pitted and halved 1 / 4 cup (15 g) fresh parsley, chopped Lemon wedges, to taste Salt and black pepper, to taste
1. Preheat oven to 200°C (400°F). Heat olive oil and a knob of butter in an ovenproof skillet over medium-high heat. 2. Sear prawns briefly (30–60 sec per side) until just opaque; remove and set aside. 3. Add shallot (if using) and garlic to the skillet and sauté until fragrant. Stir in cherry tomatoes and a small amount of crushed tomatoes; simmer to reduce slightly. 4. Season with oregano, red pepper flakes, salt and pepper; stir in olives. 5. Nestle the prawns into the sauce, sprinkle crumbled feta evenly over the top, and transfer the skillet to the oven for 6–8 minutes until feta softens and edges brown lightly. 6. Finish with chopped parsley and a squeeze of lemon. Serve hot. ---
1 lb (450 g) tiger prawns, peeled and deveined 2 tbsp (30 ml) unsalted butter or olive oil 2 cloves garlic, minced 4 cups (1 L) low-sodium chicken or fish stock 2 whole eggs or 4 egg yolks and whites (for tempering) 1 / 4 cup (60 ml) fresh lemon juice and 1 tsp lemon zest 4 cups (120 g) baby spinach or Swiss chard 2 tbsp (8 g) fresh dill, chopped Salt to taste Freshly ground black pepper to taste
1. Bring stock to a gentle simmer in a wide saucepan; add garlic and simmer briefly. 2. Add prawns and cook until just pink (1–2 minutes); remove prawns and keep warm. 3. Whisk eggs with lemon juice and zest until smooth. Temper the egg-lemon mixture by slowly whisking in 1–2 ladlefuls of the warm stock until warmed through. 4. Reduce heat to very low and slowly whisk the tempered egg-lemon mixture back into the saucepan until slightly thickened; do not boil to avoid curdling. 5. Stir in spinach until wilted, return prawns to the sauce, and warm through gently. Adjust seasoning with salt, pepper, and more lemon if desired. 6. Sprinkle with chopped dill and serve immediately. ---
4 boneless, skinless chicken breasts (pounded to thin cutlets) 4 thin slices ham (Black Forest or deli ham) 4 slices Swiss or Gruyère cheese Salt to taste Black pepper to taste 1 / 2 cup (60 g) all-purpose flour 2 large eggs, beaten 1 cup (100 g) breadcrumbs or panko 2 tbsp (30 ml) Dijon mustard (optional, for brushing) 2 tbsp (30 g) butter 2 tbsp (30 ml) oil for browning
1. Preheat oven to 375°F (190°C). Season each pounded breast with salt and pepper. 2. Place a slice of ham and cheese on each breast; roll tightly and secure with toothpicks if needed. Lightly brush with Dijon if using. 3. Dredge each roll in flour, dip in beaten egg, then coat with breadcrumbs. 4. Heat butter and oil in a skillet over medium heat and brown rolls on all sides until golden. 5. Transfer to a baking dish and bake 15–20 minutes until chicken is cooked through and cheese is melted. 6. Remove toothpicks, rest a few minutes, slice on the diagonal, and serve.
4 boneless, skinless chicken breasts (halved or pounded thin) Salt and black pepper to taste 1 / 2 cup (60 g) all-purpose flour 2 large eggs, beaten 1 cup (100 g) Italian-style breadcrumbs (or panko + Italian seasoning) 1 / 2 cup (50 g) grated Parmesan cheese 1 to 1 1 / 2 cups (240 to 360 ml) marinara sauce 1 cup (113 g) shredded mozzarella Olive oil or vegetable oil for frying Fresh basil or parsley for garnish
1. Preheat oven to 400°F (200°C). Season chicken with salt and pepper. 2. Set up a dredging station: flour, beaten eggs, and breadcrumbs mixed with Parmesan. 3. Dredge each breast in flour, dip in egg, then coat with breadcrumb mixture. 4. Heat a thin layer of oil in a skillet over medium heat and pan-fry chicken until golden, ~3–4 minutes per side; transfer to a baking dish. 5. Spoon marinara over each cutlet and top with mozzarella. 6. Bake 10–15 minutes until cheese is melted and chicken is cooked through. 7. Garnish with basil or parsley and serve.
4 boneless, skinless chicken breasts (pounded to about 1 / 4–1 / 2 inch thickness) Salt and black pepper to taste 1 / 3 cup (40 g) all-purpose flour for dredging 2 tbsp (30 ml) olive oil 2 tbsp (28 g) unsalted butter 8 oz / 225 g cremini or button mushrooms, sliced 1 small shallot or 1 / 4 onion, minced 3 / 4 cup (180 ml) Marsala wine 3 / 4 cup (180 ml) chicken stock 2 tbsp (8 g) chopped fresh parsley
1. Season and dredge chicken in flour, shaking off excess. 2. Heat oil and 1 tbsp butter in a skillet over medium-high heat; brown chicken 3–4 minutes per side, then remove and keep warm. 3. Add remaining butter to the pan; sauté shallot until soft, then add mushrooms and cook until golden. 4. Pour in Marsala wine to deglaze, scraping up browned bits; reduce by half. 5. Add chicken stock and simmer 3–4 minutes until sauce slightly thickens. 6. Return chicken to the pan and simmer 2–3 minutes until heated through and sauce coats the chicken. 7. Sprinkle with parsley and serve.
4 boneless, skinless chicken breasts, halved or pounded to 1 / 4–1 / 2 inch thickness Salt and black pepper to taste 1 / 2 cup (60 g) all-purpose flour for dredging 3 tbsp (45 g) unsalted butter 2 tbsp (30 ml) olive oil 1 / 2 cup (120 ml) dry white wine or chicken stock 3 tbsp (45 ml) fresh lemon juice (about 1 lemon) 2 tbsp (30 ml) capers, drained 2 tbsp (8 g) chopped fresh parsley
1. Season chicken with salt and pepper, then dredge lightly in flour, shaking off excess. 2. Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. 3. Sear chicken 3–4 minutes per side, until golden; transfer to a plate and keep warm. 4. Add wine (or stock) to the pan to deglaze, scraping up browned bits; simmer 1–2 minutes. 5. Stir in lemon juice and capers, then add remaining butter, swirling until sauce is glossy. 6. Return chicken to the pan and spoon sauce over for 1–2 minutes to reheat and finish cooking. 7. Garnish with chopped parsley and serve immediately.
4 veal escalopes (about 5.5–6.5 oz / 150–180 g each), patted dry Salt and freshly ground black pepper, to taste 3 / 4 cup (100 g) plain flour 2 large eggs, beaten 2 cups (200 g) fine dry breadcrumbs 1 / 3 to 1 / 2 cup (80–120 g) clarified butter or a mixture of clarified butter and neutral oil, for frying Lemon wedges and chopped parsley, for serving
1. Place each escalope between plastic wrap and gently pound to about 3–4 mm thickness; season both sides with salt and pepper. 2. Set up three shallow dishes: flour, beaten eggs, and breadcrumbs. Dredge each cutlet in flour (shake off excess), dip in egg, then press into breadcrumbs so they’re evenly coated; shake off loose crumbs. 3. Chill coated cutlets 10–15 minutes on a tray to help the coating adhere. 4. Heat clarified butter in a large skillet over medium-high heat — enough to shallow-fry with the fat coming halfway up the cutlet. Fry schnitzels one or two at a time until deep golden, about 2–3 minutes per side. 5. Drain briefly on paper towel-lined plate, do not stack. Serve immediately with lemon wedges and parsley.
4 boneless pork cutlets (4.2–5.3 oz / 120–150 g each), pounded to 1 / 8 inch (3–4 mm) Salt and pepper to taste 3 / 4 cup (100 g) plain flour 2 eggs, beaten 2 cups (200 g) breadcrumbs 2–3 tbsp (30–45 ml) vegetable oil 1 1 / 2 oz (40 g) butter Lemon wedges, for serving
1. Pound, season, and bread cutlets using flour, egg, and breadcrumbs as for Wiener Schnitzel. 2. Heat oil and butter in a skillet over medium-high heat so the fat sizzles but doesn’t burn. 3. Fry cutlets 2–3 minutes per side until evenly golden; avoid overcrowding the pan. 4. Drain briefly on paper towels and serve hot with lemon wedges and traditional German potato salad or fries.
4 breaded pork or veal cutlets 2 tbsp (30 ml) butter 1 tbsp (15 ml) oil 1 medium onion, finely sliced 9 oz / 250 g mixed mushrooms, sliced 1 clove garlic, minced 1/2 cup (100 ml) dry white wine 3/4 cup (200 ml) beef or vegetable stock 1/3 cup (100 ml) heavy cream 1 tsp Dijon mustard Salt, pepper, chopped parsley to taste
1. Fry the breaded schnitzels in butter and oil until golden; keep warm on a tray covered with foil. 2. In the same pan, add butter and sauté onion until translucent; add mushrooms and cook until browned. 3. Add garlic, deglaze with wine, reduce slightly, then add stock and simmer 3–4 minutes. 4. Stir in cream and mustard, simmer until slightly thickened; season to taste. 5. Spoon mushroom sauce over schnitzels, sprinkle with parsley, and serve immediately with spaetzle, noodles, or potatoes.
- 4 large egg whites, at room temperature - 1 cup (200 g) caster sugar - 1 tsp cornstarch - 1 tsp white vinegar - 1 tsp vanilla extract - 1 cup (240 ml) whipping cream - 1–2 tbsp powdered sugar (to sweeten cream) - 1 cup blueberries - 1 cup raspberries - 1/3 cup chopped pistachios, lightly toasted - Zest of 1 lemon (optional)
1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment and draw a 20 cm circle as a guide. 2. Beat egg whites in a clean bowl until soft peaks form; gradually add caster sugar 1 tbsp at a time, beating until glossy stiff peaks; fold in cornstarch, vinegar and vanilla. 3. Spoon meringue onto circle, shaping into a nest with a slight well in the center; bake 60–75 minutes until dry to the touch; turn off oven and cool completely inside with door ajar. 4. Whip the whipping cream with powdered sugar and a little vanilla to soft peaks. 5. Transfer cooled pavlova to a serving plate, pile whipped cream into the center, top with blueberries and raspberries, sprinkle pistachios and lemon zest, and serve immediately.
- 3–4 store-bought meringue nests (or 4 homemade) - 1 1/4 cups (300 ml) whipping cream - 2 tbsp icing sugar (powdered sugar) - 1 tsp vanilla extract - 3/4 cup raspberries - 3/4 cup blueberries - 1/4 cup chopped pistachios, toasted - Fresh mint leaves for garnish (optional)
1. Roughly crush the meringues into bite-sized pieces and set aside. 2. Whip the whipping cream with icing sugar and vanilla to soft peaks. 3. Gently fold half the crushed meringues and most of the berries into the whipped cream, keeping some berries whole for texture. 4. Spoon into serving glasses or a bowl, top with remaining meringue pieces, berries and chopped pistachios, garnish with mint, and serve immediately.
- 1 1/2 cups (360 ml) whipping cream - 1/2 cup (120 ml) whole milk - 1/3 cup (65 g) granulated sugar - 1 tsp vanilla extract or seeds of 1 vanilla bean - 2 1/2 tsp powdered gelatin (or 3 gelatin sheets) - 3 tbsp pistachio paste (or 1/3 cup ground pistachios blended with 1–2 tbsp neutral oil) - 1 cup blueberries - 1 cup raspberries - 2–3 tbsp sugar (for coulis) - 1 tbsp lemon juice - 2 tbsp chopped toasted pistachios for garnish
1. If using powdered gelatin, sprinkle it over 2 tbsp cold water to bloom for 5 minutes (if using sheets, soak until soft and squeeze). 2. Heat whipping cream, milk and granulated sugar in a saucepan until sugar dissolves and mixture is warm (do not boil); stir in vanilla. 3. Remove from heat and whisk in bloomed gelatin until fully dissolved, then whisk in pistachio paste until smooth; strain into a jug to remove any bits. 4. Pour into 4 small molds or glasses, cool to room temperature, then refrigerate 4 hours or until set. 5. For the coulis, simmer blueberries, raspberries, sugar and lemon juice briefly until berries break down; cool slightly and blend, then strain for a smooth sauce. 6. Unmold panna cotta onto plates (or serve in glasses), spoon coulis over and sprinkle with chopped pistachios before serving.
- 1/2 of a pound (about 4–6 slices) sponge cake or sponge fingers - 3–4 tbsp raspberry jam - 1/4 cup sherry or fruit juice (optional) - 2 cups (480 ml) prepared custard (homemade or store-bought) - 1 1/2 cups (360 ml) whipping cream - 2 tbsp powdered sugar - 1 tsp vanilla extract - 1 cup raspberries - 1 cup blueberries - 1/2 cup chopped pistachios - 2 tbsp butter and 2 tbsp brown sugar (for pistachio crumble)
1. Tear sponge into pieces and arrange in the base of a trifle dish; brush with sherry or juice, then spread raspberry jam over the sponge. 2. Prepare a quick pistachio crumble by melting butter with brown sugar in a pan, stirring in chopped pistachios and toasting briefly, then cooling and crumbling. 3. Pour warm or room-temperature custard over the jam layer to cover the sponge; chill 1–2 hours to set. 4. Whip the whipping cream with powdered sugar and vanilla to soft peaks and spread over the chilled custard. 5. Scatter raspberries and blueberries over the cream and finish with the pistachio crumble; chill until ready to serve.
- 1.5–2 lb (700–900 g) skirt steak - 3 limes, juiced - 1 orange, juiced - 3 tbsp olive oil - 4 garlic cloves, minced - 1/4 cup chopped cilantro - 1 tsp ground cumin - 1 tsp dried oregano - 1 tsp kosher salt - 1/2 tsp black pepper - 1 jalapeño, seeded and chopped (optional)
1. Whisk lime and orange juice, olive oil, garlic, cilantro, cumin, oregano, salt, pepper, and jalapeño; place steak in a resealable bag and pour marinade over; refrigerate 30 minutes to 4 hours. 2. Remove steak from marinade and pat dry; let come close to room temperature for 20–30 minutes. 3. Heat a grill or heavy skillet to very high; oil grates or pan lightly. 4. Grill steak 3–5 minutes per side for medium-rare to medium, depending on thickness. 5. Transfer to a cutting board and rest 5–10 minutes. 6. Slice thinly against the grain and serve hot.
- 1.5–2 lb (700–900 g) skirt steak (arrachera) - 1/4 cup lime juice - 2 tbsp orange juice - 2 tbsp soy sauce or Worcestershire sauce - 3 tbsp vegetable oil - 4 garlic cloves, crushed - 1 tsp ground cumin - 1 tsp chili powder - 1 tsp kosher salt - 1/2 tsp black pepper - 1 large onion, halved and sliced for grilling
1. Combine lime, orange, soy or Worcestershire, oil, garlic, cumin, chili powder, salt, and pepper; add steak and marinate 1–6 hours in the refrigerator. 2. Preheat grill to high and oil the grates; toss onion slices with a little oil and salt. 3. Grill steak 3–5 minutes per side until desired doneness; grill onion alongside until charred and softened. 4. Let steak rest 5–8 minutes; slice thinly against the grain into strips. 5. Serve with warmed tortillas, grilled onion, lime wedges, and salsa.
- 1.5–2 lb (700–900 g) skirt steak - 2 tbsp olive oil - coarse salt and black pepper to taste - For the chimichurri: - 1 cup finely chopped flat-leaf parsley - 4 garlic cloves, minced - 2 tbsp red wine vinegar - 1 tsp dried oregano - 1/2 tsp red pepper flakes - 1/2 cup olive oil - Salt and pepper to taste
1. Make chimichurri: stir parsley, garlic, vinegar, oregano, red pepper flakes, olive oil, salt, and pepper; let sit at room temperature at least 20 minutes. 2. Pat steak dry, rub with olive oil, and season generously with coarse salt and pepper. 3. Heat grill or cast-iron pan to very high; cook steak 3–5 minutes per side for medium-rare, adjusting for thickness. 4. Rest steak 5–10 minutes, then slice thinly across the grain. 5. Spoon chimichurri over slices or serve on the side.
- 1.5–2 lb (700–900 g) skirt steak - 2 tbsp lime juice - 2 tbsp vegetable oil - 2 tsp chili powder - 1 tsp ground cumin - 1 tsp smoked paprika - 3 garlic cloves, minced - 2 bell peppers (mixed colors), sliced - 1 large onion, sliced - 8–10 small flour or corn tortillas - Salt and pepper to taste
1. Mix lime juice, oil, chili powder, cumin, smoked paprika, garlic, salt, and pepper; marinate steak for 30 minutes to 2 hours. 2. Preheat grill or skillet to high; cook peppers and onions with a little oil until charred and softened; remove and keep warm. 3. Grill steak 3–5 minutes per side for medium-rare; rest 5–8 minutes. 4. Slice steak thinly against the grain into strips. 5. Warm tortillas, assemble with steak strips, peppers, onions, and desired toppings (salsa, sour cream, cilantro).
- 1.75 lb (800 g) skirt steak, trimmed - 1/3 cup fresh lime juice - 2 tbsp orange juice - 3 cloves garlic, minced - 1/4 cup thinly sliced white onion - 2 tbsp vegetable oil - 1 tsp kosher salt - 1/2 tsp black pepper - 1/2 tsp ground cumin - 2 tbsp chopped cilantro
1. Combine lime and orange juice, garlic, onion, oil, cumin, cilantro, salt and pepper. Place steak in marinade and refrigerate 1–3 hours (do not exceed 6 hours to avoid over-acidifying). 2. Remove steak from marinade and bring to room temperature 20 minutes before cooking. Grill or sear in a very hot pan 3–6 minutes per side until desired doneness. Rest 5–8 minutes, then slice thinly across the grain and serve.
- 1.5–2 lb (700–900 g) skirt steak - 1/4 cup fresh lime juice - 2 tbsp vegetable oil - 2 cloves garlic, minced - 1 tsp chili powder - 1 tsp ground cumin - 1 tsp kosher salt - 1/2 tsp black pepper - 2 bell peppers (mixed colors), thinly sliced - 1 large onion, thinly sliced - 8 small flour or corn tortillas (optional)
1. Whisk lime juice, oil, garlic, chili powder, cumin, salt and pepper. Marinate steak in mixture 30 minutes to 2 hours. 2. Heat a cast-iron skillet or grill to high. Remove steak from marinade, sear 3–5 minutes per side until desired doneness, transfer to rest. In same skillet add a little oil and sauté peppers and onion until softened and charred at edges. 3. Slice steak thinly against the grain, return briefly to skillet with vegetables to warm, and serve with warm tortillas.
- 1 lb (450 g) boneless pork chops, thinly sliced across the grain - 1 cup (165 g) sweet corn kernels (fresh or frozen) - 1 tbsp (15 ml) soy sauce - 1 tbsp (15 ml) Shaoxing wine or dry sherry - 1 tsp (5 ml) sesame oil - 1 tbsp (8 g) corn starch - 2 tbsp (30 ml) vegetable oil - 2 cloves (6 g) garlic, minced - 1 tbsp (6 g) fresh ginger, minced - 2 (about 30 g) scallions, white and green parts separated and sliced - 1 tsp (2 g) mustard seeds, lightly crushed - 1/4 tsp (0.5 g) cayenne pepper (adjust to taste) - 1/2 tsp (3 g) sugar - 1/2 tsp (3 g) salt, or to taste - 2 tbsp (30 ml) water or low-sodium chicken stock (for sauce)
1. Toss the sliced pork with soy sauce, Shaoxing wine, sesame oil, and corn starch; let marinate 10–15 minutes. 2. Heat 1 tbsp oil in a wok or large skillet over high heat until shimmering. Add pork in a single layer and stir-fry until just cooked and beginning to brown, 2–3 minutes. Remove pork and set aside. 3. Add remaining 1 tbsp oil to the pan. Add mustard seeds and toast briefly until fragrant (about 30 seconds), then add garlic, ginger, and the white parts of the scallions; stir-fry 30 seconds. 4. Add sweet corn and stir-fry 1–2 minutes until heated through. Return pork to the wok. 5. Stir together water (or stock), sugar, cayenne, and salt; pour into wok and toss to combine. Cook 1–2 minutes until sauce thickens slightly and coats the ingredients. 6. Stir in green parts of scallions, adjust seasoning, and serve hot over steamed rice.
- 4 bone-in pork chops (about 1½ lb / 700 g total), about 1/2 inch thick - 1 tsp (5 g) salt - 1/2 tsp (1 g) black pepper - 1/2 cup (60 g) all-purpose flour for dredging - 2 tbsp (30 ml) vegetable oil for frying - 1 tbsp (15 g) butter - 1 cup (240 ml) low-sodium chicken stock - 1 cup (165 g) sweet corn kernels (fresh or canned, drained) - 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water (slurry) - 1 tsp (2 g) mustard seeds, toasted and crushed into a coarse powder - 1/4 tsp (0.5 g) cayenne pepper (or to taste) - 1 tbsp (15 ml) light soy sauce - 1 tsp (4 g) sugar - 2 tbsp (30 ml) milk or cream (optional, for a richer gravy)
1. Pat pork chops dry and season both sides with salt and pepper; dredge lightly in flour and shake off excess. 2. Heat oil in a large skillet over medium-high heat. Add pork chops and fry until golden and cooked through, about 4–5 minutes per side depending on thickness. Transfer to a plate and tent with foil to keep warm. 3. Reduce heat to medium, add butter to the skillet, then add chicken stock and bring to a simmer, scraping browned bits from the pan. 4. Stir in sweet corn, crushed mustard seeds, soy sauce, sugar, and cayenne; simmer 2–3 minutes. 5. Whisk in cornstarch slurry and simmer until gravy thickens, about 1 minute. Stir in milk or cream if using, adjust seasoning. 6. Return pork chops to the pan to coat with gravy, or spoon the sweet corn gravy over each chop and serve immediately with steamed rice.
- 1 cup (200 g) jasmine or short-grain rice, rinsed - 8 cups (1.9 L) water or low-sodium chicken stock - 8 oz (225 g) boneless pork chops, thinly sliced then shredded - 1 cup (165 g) sweet corn kernels (fresh or frozen) - 1 tbsp (15 ml) soy sauce - 1 tsp (5 ml) sesame oil - 1 inch (about 6 g) fresh ginger, julienned - 2 (about 30 g) scallions, sliced (white and green parts separated) - 1 tsp (2 g) salt, or to taste - 1/4 tsp (0.5 g) white or ground black pepper - 2 tbsp (30 ml) vegetable oil - 1 tsp (2 g) mustard seeds - 1/8 tsp (0.25 g) cayenne pepper (optional)
1. In a large pot, combine rinsed rice and water (or stock) and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for about 40–50 minutes until rice breaks down and congee reaches a creamy consistency. 2. While congee simmers, season shredded pork with soy sauce and sesame oil; set aside. 3. In a small saucepan, heat vegetable oil over medium heat. Add mustard seeds and toast until they begin to pop and release aroma, about 30–45 seconds. Remove from heat and stir in cayenne pepper; set aside to infuse. 4. When congee is nearly done, stir in sweet corn, ginger, and seasoned pork; simmer 5–8 minutes more until pork is cooked through and corn is tender. 5. Season congee with salt and white pepper to taste. Ladle into bowls, garnish with scallion greens, and drizzle a little mustard-infused oil over each bowl before serving.