Smoked Paprika Garlic Lamb

Lamb:

1 lb grass fed lamb, cut into large chunks 

2 tablespoons tomato paste 

2 tablespoons smoked paprika 

6 large garlic cloves, crushed

1/2 cup fresh parsley, chopped 

1 large lemon, juice 

3 tablespoons extra virgin olive oil 

Sea salt and black pepper to taste

Combine the first 6 ingredients. Season to taste with sea salt and black pepper.Add 3 tablespoons of extra virgin olive oil to a large deep sided skillet on high heat. When hot, arrange lamb chunks in a single layer and cook for 2 minutes on the first side. Turn them over and cook a further 2 minutes.

Serve them hot on a bed of sauteed eggplants.

Sauteed Eggplant:

2 large eggplants, cut into large chunks 

3 tablespoons extra virgin olive 

Sea salt and black pepper to taste

Add olive oil to a large pan. When hot saute eggplants, turning them over occasionally until they are done (about 3 to 4 minutes). Season to your taste with sea salt and black pepper.

Lemon Garlic Mustard Chicken Drumsticks

12 drumsticks

1 tablespoon whole grain mustard

1 Meyer lemon, juice and zest

4 garlic cloves, crushed

4 tablespoons extra virgin olive oil (plus extra)

Sea salt and black pepper

Preheat oven to 450 F.

In a large mixing bowl, combine mustard, lemon juice, lemon zest, olive oil, and garlic. Add chicken and make sure to fully coat. Season with sea salt and black pepper. Set aside for two hours to marinade in the refrigerator or longer. Bring chicken to room temperature (about 20 minutes) before cooking.

Arrange chicken in a single layer on a prepared baking sheet. Drizzle extra olive oil on top of the chicken. Bake for 8 minutes on each side, or until chicken is cooked and crispy.

Farfalle with Shrimp and Salmon

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To pre-order your copy, please click here.

Available for a limited time only!

Gluten Free Cheesy Roasted Garlic Tomato Mushroom Pasta

Veggies:

1 cup cherry tomatoes (cut in half)

3 chopped garlic cloves

1 cup chopped cremini mushrooms

1  chopped white onion

Preheat oven to 400 F

Drizzle extra virgin olive oil generously over the veggies. Season with sea salt, black pepper, and fresh chopped parsley.  Bake 15 minutes or until soft. Set aside.

Pasta:

1 packet gluten-free gemelli pasta

2 cups grated aged cheddar cheese

1/2 cup grated parmesan cheese

2 cups cream

Fresh parsley

Extra virgin olive oil

Sea salt and black pepper

1 cup vegetable broth (optional)

Cook pasta according to instructions on the package. Drain.

Preheat oven to 350 F

Combine all the ingredients in a large Dutch Oven or similar. Add one cup of vegetable broth is the mixture if too thick (should be watery). Sprinkle extra cheese over the top. Drizzle with olive oil. Cover and bake for 30 to 40 minutes or until cheese has melted and the sauce has thickened. Remove lid and broil for 5 to 10 minutes or until cheese is crispy and brown on top.

Serve warm with fresh basil pesto on the side (optional)

Perfect Roast Turkey

1 14-16 lb young turkey

Brine:

1 cup kosher salt

1 gallon vegetable broth

1 tablespoon black peppercorns

1 tablespoon all spice

1 gallon ice water

In a large stock pot add all the ingredients. Stir to combine. Remove innards and add turkey to the brine, breast down. Weigh turkey down until fully immersed. Cover and refrigerate for up to two days.

Rub:

2 cups Greek yogurt

3 large garlic cloves, crushed

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh sage, chopped

Sea salt and black pepper

Preheat oven to 350 F

Combine all the ingredients and stir to combine. Remove turkey from the brine and cover with a thick layer of rub. Add to a large roasting pan and cover with foil.

Bake for 4 hours, basting constantly with the juice in the pan. Remove foil during the last hour of cooking.

This turkey is crispy on the outside, moist on the inside and very flavorful.

Roast Beef

2 lbs Eye Round Roast

4 large carrots, cut in half

4 medium red potatoes, cut into 4 pieces

3 large white onions, skin removed and cut into 4 pieces

2 cups Brussels Sprouts

Handful of fresh sage leaves

3 garlic cloves, crushed

Sea salt and black pepper

Extra virgin olive oil

Preheat oven to 400 F.

Combine three tablespoons of oil, 4 sage leaves (chopped), and crushed garlic. Rub all over the roast. Season with sea salt and black pepper. Set aside for 15 minutes in room temperature. In a large deep sided skillet on medium high heat, add two tablespoons of oil. When hot, sear roast on all sides until brown and crispy (about 2 to 3 minutes on each side).

In a large roasting pan, drizzle enough olive oil to coat the bottom. Add all the vegetables and Round Roast. Season with sea salt and black pepper. Scatter sage leaves all over the top and drizzle extra oil over the top of the vegetables.

Roast uncovered for 1 hour and 10 minutes. Turn meat and vegetables over occasionally. Remove from the oven and let the roast rest for 15 minutes. Slice beef thinly across the grain and drizzle juice from the pan over the meat with roasted vegetables and fresh horseradish.

Pan-Seared Fish with Dill Capers Bechamel

Fish:

4 fillets of firm white fish of your choice

1 tablespoon butter

2 tablespoons extra virgin olive oil

2 garlic cloves, crushed

1 tablespoon fresh dill, chopped

1 teaspoon whole grain mustard

1 lemon, juiced (plus extra on the side)

sea salt and fresh black pepper

Dry fish with a paper towel. Combine garlic, dill, lemon juice, mustard, and one tablespoon of olive oil in a large bowl and add fish.  Coat fish well with the marinade. Season with sea salt and fresh black pepper.

In a large deep-sided skillet on medium to high heat, add butter and olive oil. When hot, cook fish for three minutes on each side. Remove from heat, drizzle with extra virgin olive oil. Sprinkle with fresh dill and capers. Serve immediately with Bechamel over or on the side.

Dill Capers Bechamel:

1 cup milk

2 tablespoons butter

1 tablespoon unbleached white flour

1 teaspoon fresh dill

1 tablespoon capers

Sea salt and black pepper

In a medium pan, heat the butter over medium to high until it melts. Add flour and whisk until smooth. Keep over medium heat until it turns slightly darker in color (about 4 minutes). Meanwhile heat milk in a medium saucepan until just about to boil. Add to the flour mixture whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes, whisking constantly. Mix in fresh dill and capers. Season with sea salt and black pepper to taste.

Eva's Potato Sauerkraut Soup (GUEST POST)

My Polish girlfriend, Eva and her family joined us for Thanksgiving this year. She offered to make her mother's Sauerkraut Soup as part of our meal. The original recipe contains sausage and bacon that we left out as some of us do not eat land animals but you can add them if you prefer.

1 rasher bacon, chop into small pieces (optional) or 1 tablespoon of butter

3 links kielbasa sausage (optional)

1 white onion, chopped

5 medium potatoes, peel and chop into bite sizes

2 carrots, chop into bite sizes

1/2 gallon rich vegetable broth

3 14.5 oz jar sauerkraut (drained)

1 teaspoon cumin

1 teaspoon paprika

2 bay leaves

pinch of sugar

1/2 teaspoon caraway seeds (optional)

3 tablespoons fresh parsley, chop

black pepper

fresh cream

Fry bacon bits in the pot you will use for the soup. Add onions and kielbasa (optional), saute until golden brown. Add broth, potatoes, and carrots. Cook until potatoes are soft (about 10 minutes). Add sauerkraut, cumin, sugar, paprika, caraway seeds (optional), and fresh parsley. Season with black pepper. Stir to combine, cover, and simmer for two hours.

Drizzle fresh cream at serving as cream will separate due to the acidity of the sauerkraut. Mix cream into the soup. Garnish with fresh parsley.

Seafood Pie

Pie:

3 round 12" pie crust

12 ounces wild salmon, cooked and broken into bite size pieces

2 cups small shrimp, (frozen or fresh)

1 shallots, chopped finely

1/4 cup fresh dill, chopped

1/4 cup fresh parsley, chopped

Bechamel:

2 cups milk

3 tablespoons butter

1 tablespoon unbleached white flour

1 tablespoon pesto

Sea salt and black pepper

In a large, deep sided skillet, heat butter over medium to high until it melts. Saute shallots until soft. Add flour and whisk until smooth. Keep over medium heat until it turns slightly darker in color (about 4 minutes). Meanwhile, heat milk in a medium saucepan until just about to boil. Add to the flour mixture one cup at a time whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes, whisking constantly. Mix in pesto. Season with sea salt and black pepper to taste.

Add salmon, shrimp, parsley, and dill to the bechamel. Stir well to combine. Leave to cool completely.

Preheat oven to 400 F.

Line a greased 12" by 12" round tart pan with a pie crust. Add the pie filling. Add the 2nd pie crust on top and seal the edges well or make a lattice top by cutting strips (1/2") with the remainder of the dough (refer to picture). Brush pastry with milk or melted butter.

Bake for 30 minutes or until crust is a golden brown.

Meatloaf with Roasted Sweet Pepper, Almonds, and Parsley Pesto

Meatloaf:

2 lbs ground beef (85/15)

1 cup roasted peppers/capsicum

1 cup fresh parsley, chopped

1 small white onion, chopped

3 garlic cloves, crushed

3 slices whole wheat bread

1/2 cup milk

1 egg

1 cup gruyere cheese, grated

1 tablespoon worcestershire sauce

1 tablespoon whole grain mustard

Sea salt and black pepper

Preheat oven to 400 F

Tear whole wheat bread into small pieces, place in a bowl and soak with 1/2 cup milk. Squeeze excess milk out of the bread. Combine all the ingredients in a large bowl. Stir well to fully combine. Season with sea salt and black pepper.

Mold the meatloaf on a greased baking sheet. Bake for 1 hour to 1 1/2 or until it's cooked, golden brown, and crispy on top. Remove from the oven and let rest for 10 minutes. Serve warm with Sweet Pepper, Almonds, and Parsley Pesto.

Sweet Pepper and Parsley Pesto:

2 cups packed roasted sweet peppers

1/4 cup  tightly packed fresh parsley, chopped

2 cloves garlic

2/3 cup extra virgin olive oil

1/4 cup whole raw almonds

Sea salt and black pepper

Coarsely chop parsley, garlic, and almonds in a food processor. Add 1/2 cup of olive oil and process until smooth. Season with sea salt and black pepper. Add the rest of the olive oil and process until smooth.  Add extra olive oil if you prefer a thinner consistency.

Transfer to a serving bowl. Drizzle extra virgin olive oil on top and either spoon on meatloaf or serve on side.

Kale Rolls with Orzo Turkey and Garlic Stuffing

1/2 pound fresh ground turkey or chicken

1 cup Orzo, cooked

2 cups marinara sauce

12 large Kale leaves, washed and remove stem

1/2 white onion, finely diced

2 cups roma tomatoes, diced

1/2 cup fresh basil leaves, chopped

2 garlic cloves, crushed

3 tablespoons extra virgin olive oil

Sea salt and black pepper.

Bring a pot of salted water to a boil. Blanch Kale for 2 minutes and drop into an ice bath (icy cold water in a bowl). Run your knife along the back to remove the tough stem to make it easier on rolling. Set aside.

In a large deep-sided skillet on high heat, add olive oil. When hot, add onions and saute until soft. Season with sea salt and black pepper. Add turkey, saute until cooked and brown(keep cooking temperature on high because you don't want the turkey to retain moisture and turn to a stew. Add garlic and tomatoes and continue sauteing on high heat a further 5 minutes. Add cooked orzo and fresh basil. Season with sea salt and black pepper. Stir to combine. Remove off heat to cool.

Preheat oven to 400 F.

Lay kale flat on a clean surface. Add two tablespoons of the mixture to the middle and roll tightly to close (refer to picture). Cover the bottom of an oven proof-dish with marinara sauce of choice (about two cups). Arrange kale rolls in a single layer. Cover and bake for 30 minutes. Remove from oven. Serve hot.

Baked Mushrooms and Three Cheese Taquitos

8 flour tortillas (8"diameter)

2 cup white mushrooms, sliced thinly

1/2 red onion, diced

1 large garlic clove, crushed

1 tablespoon cream cheese, room temperature

1/2 cup full cream ricotta cheese

1 cup fresh parmesan cheese, grated (plus extra)

Extra virgin olive oil

Salt and black pepper

Drizzle three tablespoons of olive oil in a large skillet on medium to high heat. When oil is hot, add onions and saute until soft. Add garlic and mushrooms. Season with salt and black pepper and saute until all mushrooms are cooked. Add all the cheese and stir to melt and combine. Set aside to cool.

Pre heat oven to 400 F.

Lay one tortilla flat on a work surface. Scoop 1/4 cup of the mixture and place on 1/3 of the tortilla. Sprinkle with extra Parmesan cheese. Roll up and secure with a toothpick. Repeat until all the ingredients are used up.

Arrange Taquitos on a lined baking sheet. Brush the top generously with extra virgin olive oil.

Bake about 10 minutes or until Taquitos are crispy brown on one side.  Then turn over and brush oil on the other side and bake for another 10 minutes.

Enjoy hot with dipping sauce of your choice.

Pot Roast

2.5 lbs chuck roast

4 garlic cloves, crushed

1 15 oz jar tomatoes

1/2 cup beef broth

1/2 cup medium-bodied red wine

1 onion, chopped

1 tablespoon cumin

4 tablespoons extra virgin olive oil

Salt and black pepper (to liking)

Preheat oven to 450 F.

Add chuck roast to a large dutch oven (or similar) and rub generously with crushed garlic, cumin, and extra virgin olive oil. Add the rest of the ingredients. Season to liking with salt and black pepper. Cover and bake for 1 hour. Reduce heat to 300 F and cook a further 3 hours. Turn off heat. Let Pot Roast sit in the oven until it's time to serve over fresh vegetables of choice.

Parmesan Fried Chicken with Pesto Bechamel

1 whole chicken 

1 cup plain greek yogurt 

1 cup parmesan cheese 

1 cup unbleached all purpose white flour 

3 cups coconut oil 

Salt and black pepper

Clean and cut chicken into 8 pieces. Marinade in yogurt, season with salt and pepper (to liking), cover and refrigerate overnight. Take chicken out 10 to 15 minutes before cooking.

Combine flour and parmesan cheese. Dredge chicken fully in the flour mixture and shake of access. Sprinkle with more salt and pepper (to liking) and set aside.

Using a cast iron skillet or similar (enough to hold 8 pieces), melt coconut oil on low heat. When it melts, bring temperature of the oil to approximately 325 degrees. Maintain this temperature and not allow it to go over (make sure not to let it boil).

Place chicken skin side down into the pan. Cook chicken until golden brown on each side (about 10 minutes). Drain chicken on a wire rack over a sheet pan for about 10 minutes before serving hot with the bechamel and vegetables of choice.

Pesto Bechamel:

2 1/2 cups milk 

3 tablespoons butter 

2 tablespoons unbleached white flour 

1/2 teaspoon nutmeg 

2 tablespoons Pesto 

1/4 cup freshly grated parmesan cheese 

Sea salt and black pepper

In a medium pan, heat the butter over medium to high until it melts. Add flour and whisk until smooth. Keep over medium heat until it turns slightly darker in color (about 6 minutes). Meanwhile heat milk in a medium saucepan until just about to boil. Add to the flour mixture one cup at a time whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes, whisking constantly. Mix in pesto, parmesan, and nutmeg. Season with salt and black pepper to taste. Drizzle desired amount over the chicken or serve along side for dipping.

Baking Option:

Preheat oven to 400 F.

Arrange chicken in a single layer in a prepared baking sheet. Bake for 30 to 40 minutes or until golden, crispy, and cooked through (turn chicken over halfway during cooking).

Remove from oven and enjoy hot with vegetables of your choice.

Roasted Sweet Pepper Soup

5 cups vegetable broth

5 cups mini sweet peppers/capsicum

3/4 cup fresh orange juice

1/2 cup fresh cream

1/4 cup gruyere cheese, grated

1 small white onion, chopped

2 garlic cloves, crushed

2 tablespoons fresh parsley, chopped (plus extra for garnish)

2 teaspoons fresh thyme, chopped (plus extra for garnish)

4 tablespoons extra virgin olive oil

salt and black pepper

Preheat oven to 400F.

On a large baking sheet, toss peppers, onions, parsley and thyme in olive oil. Bake for 40 to 50 minutes or until vegetables is soft and caramelized. 

Remove from heat and add to a large soup pot. Add broth and season with salt and black pepper. Bring to a boil over medium-high heat. Reduce heat to medium and simmer a further 20 minutes. Blend to a smooth consistency (add more broth for a thinner consistency). Stir in cream and gruyere cheese. Season with salt and black pepper. Serve hot with fresh bread.

White Spinach Lasagna

Lasagna:

2 10 oz boxes frozen spinach (defrosted)

1 packet wholewheat lasagna sheets

1 15 oz tub whole milk ricotta cheese

1 cup fresh parmesan cheese, grated

1 cup fresh mozzarella, grated

1 cup provolone cheese, grated
1 cup fresh cream

1 teaspoon fresh ground nutmeg

2 garlic cloves, crushed

1 small onion, chopped

2 tablespoons extra virgin olive oil

Salt and black pepper

In a large deep sided frying pan on medium to high, add extra virgin olive oil.  When oil is hot, add onions and garlic and toss until soft. Add spinach, nutmeg, and ricotta cheese and stir to combine. Stir in cream, bring to a simmer. Remove off heat.

Bechamel Sauce:

2 1/2 cups milk

3 tablespoons butter

1 tablespoon unbleached white flour

1/2 teaspoon nutmeg

Salt and black pepper to taste

In a medium pan, heat the butter over medium to high to melt. Add flour and whisk until smooth over medium heat until it turns a light color (about 6 minutes). Meanwhile heat milk in a medium saucepan until just about to boil. Add to the flour mixture one cup at a time whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes whisking constantly. Season with nutmeg, salt, and black pepper. Set aside.

Cook lasagna sheets according to directions on the package.

In a medium bowl, combine all the cheeses and stir to combine.

Spread a 14" by 10" inch baking dish with some of the bechamel sauce to coat the bottom of the dish. Cover the sauce with 6 lasagna sheets. Spread a layer of the spinach mixture on top of the lasagna sheets. Sprinkle with a generously amount of the Italian cheese blend. Repeat until all the ingredients is used up. Spread the bechamel sauce to cover the top of the lasagna. Sprinkle with a good amount of the Italian cheese blend. Season with salt and fresh black pepper.

Preheat oven to 400 F.

Bake lasagna for one hour.  The cheese on top should be bubbly and a crispy golden color.

Nicoise Salad

2 cups boiled potatoes cut into bite size chunks or baby red potatoes

12 asparagus spear or green beans, cooked

4 eggs, boiled, cut into quarters

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

2 teaspoons dijon mustard

1 teaspoon sugar

2 small can tuna in oil 

2 baby cos lettuce

2 cups cherry tomatoes, cut in  half

1/2 cup Kalamata olives

1/4 cup capers (optional)

Sea salt and black peppers

Whisk together dijon mustard, sugar, and red wine vinegar to combine. Set aside.

Drain tuna. 

Arrange salad on a serving platter. Season with sea salt and black pepper. Drizzle with dressing and serve.

Lamb Vegetable Stew

2 pounds lamb (stew meat)

1 cup fresh tomato sauce

1 cup vegetable broth

1 large purple eggplant, cut into bite chunks

3 large carrots, cut into bite size chunks

2 cups baby red potatoes (or potatoes of choice)

1 large white onion

3 large garlic cloves, minced

2 tablespoons fresh rosemary

2 tablespoons fresh parsley

2 tablespoons cumin

2 tablespoons good quality paprika

Salt and black pepper

Preheat oven to 400 F.

In a large mixing bowl, combine cumin, paprika, and garlic. Toss lamb pieces to fully coat. Season well with salt and black pepper. Add to a large casserole dish and add the rest of the ingredients. Stir to combine. Cover. Bake for 1 hour. 

Reduce heat to 300 F. Continue to cook a further 2 hours. Turn heat off and leave Goulash in the oven to rest until it's time to serve.  Season well with salt and black pepper and garnish with lots of fresh parsley. Serve hot.

Slow Roasted Tomato Garlic Lamb Shanks

4 lamb shanks

4 large tomatoes

1 lemon, juiced

1 white onion, chopped

6 large garlic cloves, chopped

2 tablespoons rosemary, chopped

2 cups marinara sauce

4 tablespoons extra virgin olive oil

Sea salt and black pepper

Preheat oven to 400 F.

Rub lamb shanks with lemon juice, garlic, rosemary, and extra virgin olive oil. Season with salt and black pepper. Arrange in a single layer in a prepared large roasting pan with a lid. Pour marinara sauce over lamb shanks, roast for two hours. Remove lid and turn lamb shanks over.

Reduce heat to 300 F.

Continue roasting with the lid on for another two hours. Add whole tomatoes during the last 30 minutes of cooking. Turn oven off, leave to rest in the oven until it's time to serve.

Baked Lemon Yogurt Chicken

1 chicken
1 cup plain Greek yogurt
2 tablespoons fresh chopped rosemary
4 garlic cloves, crushed
2 large lemon, juiced
1 tablespoon French mustard
1 tablespoon smoked paprika
Sea salt and black pepper

Cut chicken into 8 large pieces. Combine yogurt, garlic, rosemary, paprika, lemon juice, and mustard. Season to your preference with sea salt and black pepper. Add chicken, making sure to coat all the pieces well. Cover and let chicken rest in room temperature for 30 minutes.

Preheat oven to 400 F

Arrange chicken in a single layer in a large roasting pan and drizzle extra virgin olive oil over the top. Bake for 20 to 30 minutes basting frequently with the pan drippings (Remember that chicken is cooked when it reaches an internal temperature of 160 F). Turn chicken over a couple of times during cooking. Remove from the oven. Keep warm until it's time to serve.