what you need
180-200 g graham crackers, finely crushed (about 2 cups crumbs)
80-90 g. margarine, melted
1 cup plus 2 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup blueberries
2 cups fresh strawberries, chopped
250 ml thicken cream, whipped a bit
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and 3/4 cup sugar in large bowl with mixer until well blended. Add blueberries; mix well. Place strawberries and remaining 2 Tbsp. sugar in small bowl; mash with fork. Stir strawberry mixture and thicken cream. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store in refrigerator.
Heat vegetable oil in a saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until aromatic. Add cabbage and water. Cook, stirring occasionally, for 3 minutes or until the cabbage wilts. Transfer to a bowl. Set aside to cool. Stir in pork, shallot, soy sauce, sugar and sesame oil. Season with salt.
Place 1 wrapper on a clean work surface. Place 2 teaspoonfuls of pork mixture in the centre of the wrapper. Brush edges with water. Fold over to enclose filling. Pinch edges together. Place on a tray lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.
Heat half the extra vegetable oil in a non-stick frying pan over high heat. Cook half the gyozas for 2 minutes or until bases are golden. Add half the extra water. Cook, covered, for 5 minutes or until cooked and liquid has evaporated. Transfer to a serving platter. Cover to keep warm. Repeat with remaining oil, gyoza and water. Serve with vinegar or chilli oil
2 chicken breasts, skinless
100 ml olive oil
400 g chicken bones
1 cup chicken stock
2 tablespoons butter
½ onion, peeled and finely chopped
½ apple, peeled and cut into 1 cm dice
2 tablespoons currants
½ teaspoon cumin
2 tablespoons pine nuts, toasted
2 medium potatoes
salad mix of your choice or packet
salt and pepper, to taste
Tomatoes chutney from bottle or make your own.
Bring water to boil in slow-cooker.Preheat oven 180 deg.
For the jus, place 1 tablespoon olive oil and chicken bones in baking dish and place in the oven until brown, about 30 minutes. Transfer onto a saucepan and place on to stove top over a medium high heat. Add stock and 1 cup water and simmer until reduced to about 100 ml, about 30-40 minutes. Strain into a small saucepan and whisk in 1 tablespoon butter. Season and set aside, keeping warm.
Heat 1 tablespoon oil in frying pan over medium heat. Add onion and cook until soft. Add apple, currants and cumin and cook until almost soft. Stir in pine nuts and set aside to cool.
Lay each chicken breast on a piece of plastic cling wrap. Gently flatten breast until 1 cm thick. Season each fillet with salt and pepper and divide pine nut mixture between fillets. Roll up chicken tightly to form a log. Wrap plastic cling wrap tightly around chicken several times and tie ends securely. Place roulade in slow cooker boiling water cook for 30 to 40 minutes or until chicken is cook. Remove from slow-cooker and allow to rest before slicing.
Meanwhile, bring a saucepan of salted water to the boil over high heat. Add potatoes and cook until almost tender, about 20 minutes. Drain, pat dry with paper towel and place potatoes in hot oil frying pan and cook until crisp, about 3 minutes. Remove from oil and drain on paper towel.
To serve, slice rested chicken and place on plate with fresh salad at the side. Add potatoes,and jus a little bit on chicken and salad. Top with tomatoes chutney on chicken as well as on salad.
6 scotch fillets (medium size and health smart)
salads mix fresh or packet your choice
cherries tomatoes mix fresh or pre-pack
Marinade – Bourbon
½ lemon, juiced
1 garlic clove, crushed
2 long red chillies, chopped or 1 red and 1 green
125ml (½ cup) bourbon whiskey
60ml (¼ cup) honey
60ml (¼ cup) soy sauce
60ml (¼ cup) white vinegar
60ml (¼ cup) cola
2 tsp finely chopped rosemary
2 tsp Hungarian hot paprika
2 tsp sweet paprika
2 tsp cumin
2 tsp ground cinnamon
Kick-Ass Chilli Sauce
4 bird’s-eyes chillies
4 long red chillies
2 garlic cloves
125ml (½ cup) truffle infused olive oil or just olive
125ml (½ cup) apple cider vinegar
2 tbs white sugar
½ lemon, juiced
2 tsp chili flakes and powder
Note: This recipe is for those who can take extra hot. If you cant please use the original from Master Chef. I have recreated this recipe to my palette and liking. My fillet is med rare to rare. Cook it extra 1 or 2 mins for cook through; well done add extra 2 to 5 mins. If meat feel springy a bit that’s med rare, springy firm cook through and blacker color well done and a bit hard when feeling it.
To make marinade, combine all ingredients in a medium bowl. Add fillets and toss to coat. Cover and refrigerate for 4 hours or overnight to marinate.
To make chilli sauce, process chillies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chillies mixture and cook for 4 minutes or until softened. Stir in vinegar, then stir in sugar and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chilli flakes and powder and remaining oil and cook for 1 minute.
Preheat a barbecue grill pan to high. Shake excess marinade off fillets, then add to grill and cook, brushing continuously with kicking ass chilli sauce, for 3-4 minutes on each side or until cooked to your liking.