Tuesday, December 28, 2010
Friday, December 24, 2010
Gordon Ramsay Pork Apricot and Pistachio Stuffing
- Serves: 1 pound
- Prep Time: 15 minutes
- Total Time: 55 - 60 minutes
- 350g pork mince
- 100g spicy sausage (Merguez/Chorizo)
- handful finely chopped chopped apricots
- handful finely chopped pistachios
- 1 grated apple
- grated lemon zest
- coarsely chopped parsely
- sage leaves
- salt and pepper
Place pork mince in a bowl, season with salt and pepper.
Add grated apple, add chopped apricots, nuts, lemon zest and parsley. Mix thoroughly.
On a sheet of tin foil (aluminum) drizzle olive oil, line with sage leaves and season with salt and pepper.
Place half of the pork mince meat on top of the sage and make a groove down the center with your finger.
Place the spicy sausage inside the groove and cover with remaining pork mince meat.
Lift the edge of your foil and roll, being sure to roll it nice and tight. lift back foil to check sage is in right place! Roll and twist the ends while pushing in to make a perfect cylinder.
Cook at 200 C/400 F for 40-45 minutes
Although not recommended, if you choose to stuff the bird, ensure that the stuffing reaches an internal temperature of 180C/350F to kill any bacteria that may be present.
Thanks to Lou Nursey for making this recipe available.
Saturday, December 18, 2010
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces part-skim ricotta cheese
1 cup powdered sugar
1/4 cup maraschino cherries
1/4 cup milk chocolate chips
1 teaspoon ground cinnamon
1 reduced-fat graham cracker pie crust, 9 inch
In large bowl, combine the Ricotta cheese, cinnamon and confectioners sugar; mix until smooth and well combined. Chop the cherries and chocolate chips and stir into mixture. Spoon into the pie crust, cover and freeze for at least 3 hours. Remove from the freezer and allow to sit for at least 10-15 mins before cutting. Cover and store leftovers in the freezer.
You can top with a dollop of cool whip and a maraschino cherry before serving.
Friday, November 19, 2010
Okay this is the recipe I grew up on at a local eatery in my hometown. I made it at Thanksgiving and it was enough for about 8 people. I cut up pita bread into wedges, but it was mighty tasty w/ pita chips AND tortilla chips.
8 oz Artichoke hearts - drained (honestly I would've added another can)
6 oz of Asiago/Parm cheese
6 oz of washed and dried fresh spinach (I just did one of those baby spinach dole salad bags)
1/2 pint of half-half
20 oz of sour cream
24 oz of cream cheese
8 oz of whipping cream
Dump into a food processor or blender and puree until smooth.
I then dumped it into a crockpot and it was all yummy and bubbly w/in a few hours
Thursday, August 26, 2010
Szug (Yemenite 'Pesto')
Here are the recipes than ran in the Food section in 2001 that the staff deems most worthy of an encore.
Hands on time: 5 minutes Total time: 5 minutes Serves: 32
- 2 bunches cilantro
1 bunch parsley
4 to 5 cloves garlic, peeled
2 serrano or 4 Thai chile peppers, stemmed
1/2 cup olive oil, plus extra if needed
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
Juice of 1/2 lemon
Turn up speed and blend thoroughly. Place in a storage container, taste and adjust salt, and top with a little oil as you would pesto. Makes 1 pint. Lasts for a month if stored in an airtight container.