ELLI LUCA

INGREDIENTS 1 1/2 cups breadcrumbs 1 Tablespoon dehydrated onions 1 Tablespoon - dried garlic 2 shallots diced finely 1 teaspoon dried oregano 1 tablespoon of roughly chopped rosemary 1 tablespoon of roughly chopped thyme 80 gsm Melted butter (****Lescure French Butter is absolutely amazing with chicken) 1/2 tsp salt 1/2 tsp smoked paprika few good cranks of the pepper mill METHOD Melt butter in large saucepan over medium heat. Add shallots and cook for a few minutes, then add all other ingredients off the heat. The amount of butter varies on how dry the breadcrumbs are. I sometimes add a splash of chicken stock or water if the mixture is too dry. COOK'S TIP To ensure a juicy bird, start roasting it breast side down so that the juices flow over the breast. Finish roasting it breast side up, basting the bird frequently to add extra moisture. Cook with the skin on to seal in the juices, but be sure to discard it before eating, since most of the fat is found in the sk...

Jamie Oliver recipe /  Absolutely delicious & really easy to make. CHICKEN 4 large chicken thighs, preferably higher welfare, skin on and bone in 1 red pepper 1 yellow pepper 6 sprigs of thyme PIRI PIRI SAUCE ½ red onion 2 cloves of garlic 1-2 bird's-eye chillies 1tbsp sweet smoked paprika 1 lemon 2tbsp white wine vinegar 1tbsp Worcestershire sauce A bunch of fresh basil SEASONINGS Olive oil Extra virgin olive oil Sea salt and black pepper TO START: Get all your ingredients and equipment ready. Turn the oven on to 200C/ gas 6. Put a large griddle pan on a high heat. CHICKEN: Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times.  Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down.  Cook until golden underneath, then turn over. Wash your hands. Turn the chicken over. PIRI PIRI SAUCE: Peel and roughly chop the red oni...

Ingredients (serves 12) * 60g butter * 2 cups self-raising flour * 1/2 cup caster sugar * 1/2 cup milk * 2 eggs * 2 ripe bananas, mashed * 1 cup (200g) choc bits Method 1.Preheat oven to 200°C. Line a medium muffin tray (12 sections) with paper cases. Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly. 2.Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients. 3.Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients, along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don't beat the mixture or the muffins will be tough. 4.Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or until firm on top when lightly touched. Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.

Bacon ipsum Jerky pork loin pastrami, turkey tongue biltong brisket meatball pork belly turducken ham bacon fatback hamburger. Beef chicken brisket meatloaf venison pork loin capicola pork chop tongue swine. Salami capicola pork chop, chicken bresaola turkey venison spare ribs pork leberkäse. Turducken ground round pig kielbasa, bacon frankfurter ribeye strip steak tri-tip tongue turkey shank beef hamburger. Boudin meatball tri-tip pastrami shank ball tip ham. Ribeye jowl leberkäse swine pork loin. Short ribs pork belly meatloaf pastrami, pancetta sirloin brisket swine. Cow boudin filet mignon bacon andouille. Ball tip brisket hamburger pork belly jerky, turducken filet mignon. Short loin prosciutto chuck kielbasa, pancetta ham hock turducken salami beef sausage pastrami shoulder ground round t-bone spare ribs. Spare ribs pig ball tip, biltong shank boudin meatball cow. Pork ground round chuck jowl venison. Frankfurt...

Ingredients (serves 4) * 1 cup (250ml) tomato passatta * 600g ricotta (low-fat, if desired) * 250g frozen chopped spinach, thawed * 2 tablespoons chopped flat-leaf parsley * 2 tablespoons chopped basil * 1/4 cup (20g) grated parmesan * salt and cracked black pepper * 6 fresh lasagne sheets * 3/4 cup tomato passatta, extra * 1 cup grated low fat mozzarella * 1/3 cup (25g) grated parmesan, extra * green salad, to serve Method 1. Preheat oven to 190°C. Lightly grease a 20cm x 28cm x 4cm-high ovenproof dish. Pour in tomato passatta, spreading evenly over base. 2. Place ricotta, spinach, parsley, basil, parmesan, salt and pepper in a large bowl, and mix to combine. 3. Cut each lasagne sheet into 14cm x 16cm pieces. Place 1/3 cup of ricotta mixture along length of each lasagne sheet and roll up to form a tube. The mixture should make 8 tubes. Lay tubes side by side in the dish. Spoon over extra tomato passatta to coat. Sprinkle with cheeses and bake for 25 minutes or until golde...

Rice Pudding with butterscotch sauce & brown sugar. Serves: 6 Preparation Time: 15 mins Cooking Time: 45 mins Cream Baked Rice Custard Ingredients: 1/2 cup (100g) Rice Arborio 4 eggs 1/3 cup (75g) caster sugar 1 tspn vanilla essence 2 cups (500ml) milk 300ml cream 1/3 cup (55g) sultanas 1/2 tspn ground cinnamon Method: 1) Whisk eggs, sugar and essence together in bowl. Gradually whisk milk and cream into egg mixture. Stir in sultanas and rice. 2) Pour mixture into greased ovenproof dish (1.5 litre/6 cup capacity), place in baking dish with enough boiling water to come halfway up side of ovenproof dish. Bake, uncovered, in moderate oven (180C) 30 minutes; stir gently halfway by slipping a fork under the skin to distribute rice and sultanas evenly through custard. 3) Dust with cinnamon and bake further 15 minutes or until custard is firm. Tips: Recipe can be made a day ahead. Storage : Covered, in refrigerator. Freeze : Not suitable. Microwave : Not suitable. This recipe is also glut...

Amazing served with Eye fillet and steamed greens. Ingredients * 1 tablespoon extra-virgin olive oil * 1 pound white onions, thinly sliced * Fine sea salt * 3 tablespoons plus 1 teaspoon turbinado sugar * 3 tablespoons orange juice * 3 tablespoons water * 1 teaspoon coarse-grain Dijon mustard Instructions In a large nonstick skillet, heat oil over high heat. Add onions and pinch salt; cook, stirring constantly, until onions begin to soften, about 6 minutes. Reduce heat to medium-low, stir in sugar and cook until sugar begins to caramelize, about 15 minutes. Add orange juice and water. Continue cooking, stirring occasionally, until onions are golden and caramelized, about 15 minutes more; stir in mustard. Transfer conserve to a bowl and let cool before serving. (keeps, covered and chilled, 1 week.) Original recipe source

Base 112g (1/2 cup, firmly packed) brown sugar 56g (2/3 cup) desiccated coconut 100g (2/3 cup) self-raising flour 85g butter, melted Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Grease a 20cm square cake pan and line the base and sides of the pan with baking paper. Stir brown sugar, coconut, and flour together in a large bowl until well combined. Add butter and mix until well combined. Firmly press mixture into prepared pan using the back of a spoon. Bake for 10-12 minutes or until lightly browned and slightly risen. Set base aside to cool for about 10-20 minutes (while making caramel). Leave oven on. Caramel Filling 30g butter 40ml (2 tablespoons) golden syrup 395g (1 can) sweetened condensed milk Place butter and golden syrup in a medium saucepan over medium heat, stirring occasionally. When butter has melted, add condensed milk. Stir constantly over medium heat for about 9-12 minutes, until caramel thickens. Gently spread caramel evenly over base. Return to ...

Makes about 700ml Ingredients 125ml fresh passionfruit pulp (about 7 fruit) rind and juice of 2 small lemons, strained 250g (1 cup) sugar 125g softened Australian unsalted butter, cubed 4 eggs, lightly beaten Method Combine passionfruit, lemon juice, sugar and butter in a heavy-based saucepan and cook, stirring over low heat until sugar has dissolved and butter has just melted. Do not boil. Remove from heat and add eggs in a thin stream, stirring continuously with a wooden spoon. Return to a very low heat and cook, stirring continuously for 15 minutes or until mixture thickens and coats the back of the spoon. Cool to room temperature before refrigerating or bottling in sterilized jars. Tips / Handy Hints This recipe makes enough curd to fill about 80 tiny tartlets

Been experimenting with cordials lately, the last few functions I have catered they have been a huge success. Today I will start with ginger. Ingredients * 2 cups sugar * 2 cups water * 1 strip lime or lemon rind (no white) * 1 large ginger root, chopped * 2 tsp cream of tartar * 1 cup lemon or lime juice Directions 1. Boil the water, sugar, ginger, rind and cream of tartar for 5 minutes. Add the lemon or lime juice. Bring to the boil again. 2. Take off the heat, strain and pour into a sterilized bottle. 3. Use like ordinary cordial, either with iced water for a cooling drink, or hot water for a warming drink on a winter's night. Recipe sourced from here

Ingredients * 4 (4 to 5-inches long) russet potatoes (about 2 pounds) * 8 cups olive oil Directions Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off exces...

Pictured here served w/Lescure* Salted Butter & maple syrup. * A traditional style butter, but with the addition of sea salt flecks spread throughout the block. Ingredients * 1 cup (150g) self-raising flour * 1 tbs caster sugar * 3/4 cup (185ml) milk * 1 egg * Melted butter, to brush, plus extra knobs to serve Add above ingredients to your shopping list Method 1. Sift flour and sugar together into a bowl with a pinch of salt. 2. Whisk milk and egg together, then add to dry ingredients, whisking until smooth. 3. Heat a non-stick frypan over medium heat and brush with a little melted butter. Drop level tablespoonfuls of the mixture into the pan and cook for half a minute or until bubbles appear on the surface. 4. Turn over and cook other side for 1 minute until golden. 5. Allow to cool and serve with butter. * Makes about 25 (small). Original recipe source

Ingredients 1 cup butter, softened 1 tablespoon minced garlic 1/4 cup grated Parmesan cheese Garlic salt to taste 1 teaspoon oregano dried of chopped fresh, (you may also use parsley) 1/2 teaspoon ground black pepper 1/4 teaspoon ground paprika In a small bowl, combine softened butter, minced garlic and Parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth. **** Any leftovers go great on barbecued steaks, pasta, rice or potatoes. gar·lic Pronounced: (gär’lik), n. Garlic is a hardy plant, Allium sativum, of the amaryllis family with a robust powerfully; pungent and spicy bulb used for seasoning various cooked dishes and is an almost must ingredient when cooking meat. Garlic also refers to any of various other plants of the genus Allium, the bulb of such a plant, consisting of smaller ...