lasagna recipe

sausage lasagna recipe :

Preparation time : 1 hour 15 minutes 
Total cooking time : 4 hours 45 minutes 
Serves : 6

ingredients : 
For the sauce we need :

¼ cup extra-virgin olive oil
¼ pound pancetta, diced
2 large Spanish onions, diced
   kosher salt
4 large cloves garlic, smashed and
   chopped
4 28-once cans whole San Marzano
    tomatoesigh

For the lasagna we need :

Kosher salt
1½ 1-pound boxes lasagna noodles
¼ cup extra-virgin olive oil
1 pound bulk Italian sausage
1 cloves garlic, smashed
2 pinches red pepper flakes
1 12-ounce package cremini mushrooms,
    stemmed and sliced
1 zucchini, halved lengthwise and cut
  ¼ inch thick diagonally
2 cups ricotta cheese
2 cups grated parmigiano-reggiano
   cheese
2 large eggs
6 to 7 fresh basil leaves, thinly sliced
1 pound grated mozzarella cheese
  ( about 4 cups).

Preparation :

1- Make the sauce; Coat a large sauce-pot
with the olive oil and add the pancetta.
Put the pot over medium-high heat and cook
the pancetta 4 to 5 minutes. Addd the onions,
season generously with salt and stir to coat with
the olive oil. Cook 6 to 7 minutes, the
onions should become very soft and aromatic
but have no color. Add the garlic and cook for
another 2 to 3 minutes, stirring frequently .

2- Pass the tomatoes through a food mill; be
sure to scrape the pulp off the bottom of the food
mill. Add the tomatoes to the pot; fill one of the
empty tomato cans with water and add to the pot
(2 to 3 cups). Season generously with salt and taste;
tomatoes take a lot of salt. Simmer 2 to 3 hours over
medium-low heat, stirring occasionally and tasting
frequently. Season in baby steps, tasting every step
of the way.

3- Make the lasagna: Bring a large pot of salted
water to boil. Working in batches, cook the lasagna
noodles until pliable but not limp, 6 to 7 minutes.
Remove with tongs and transfer to a bowl of ice
water to cool; remove and lay flat on a sheet tray.

4- Coat a large saute pan with 2 tablespoon olive
oil and put over medium-high heat, Add the sausage
and cook, stirring until brown and crumbly. Remove
from the pan and drain on paper towels.

5- Ditch the fat from the pan and add 1 tablespoons
olive oil along with 2 garlic cloves and a pinch of red
pepper flakes. Put the pan over medium-high heat.
When the garlic is golden, remove it and discard.Add
the mushrooms and season with ½ teaspoon salt;cook
until soft, 4 to 5 minutes.Remove from the pan and
reserve. Repeat this process with the remaining
1 tablespoon olive oil,2 garlic cloves and pinch of red
pepper flakes, and the zucchini.

6- In a bowl, mix the ricotta, half of the parmigiano,
the eggs, basil and 1 teaspoon salt.

7- Preheat the oven to 350°, In the bottom of a deep
9-by-13-inch baking dish, evenly spread a couple ladlefuls 
of  sauce. Cover with a layer of the lasagna noodles. Spread 
one-third of the ricotta mixture over the pasta. Top with a 
layer of pasta in the opposite direction of the first layer 
(this will give the lasagna a little more stability). Spread a 
light layer of sauce on the pasta and sprinkle with one-third
of the sausage.top with  one-third of the mushrooms and 
zucchini. top with a layer of mozzarella and some of the 
remaining parmigiano. Repeat these layers until all the ingredients 
have been used. Be sure to finish with a layer of pasta covered with
sauce, mozzarella and parmigiano. Cover with aluminium foil.

8- Place the lasagna on a sheet and bake in the oven 
until hot and bubbly, about 1 hour, 15 minutes, removing the foil
for the last 15 minutes of cooking. Let cool 20 minutes before slicing.

chicken pie recipe

Moroccan Chicken Pie recipe  

Preparation time    : 30 minutes 
Total cooking time : 1 hour 20 minutes
Serves : 6-8 

Ingredients:

To prepare a perfect chicken pie we need :

200 g (6½ oz) butter 1.5 kg (3 lb) 
chicken, cut into 4 portions 
1 large onion, finely chopped
3 teaspoons ground cinnamon 
1 teaspoon ground ginger
2 teaspoons ground cumin
¼  teaspoon cayenne pepper
½ teaspoon ground  turmeric
½ teaspoon saffron threads soaked in   
    2 tablespoons warm water
½ cup (125 ml/4 fl oz) chicken stock
4 eggs, lightly beaten
½ cup (25 g/ ¾ oz) chopped  fresh
    coriander
3 tablespoons chopped fresh flat-leaf
   parsley. 
½ cup (50 g/ ¾ oz) chopped almonds
3 tablespoons icing sugar, plus extra, for   
   dusting
375 g (12 oz) filo pastry.

Preparation :

1- Preheat the oven to moderate 108°C
(350°F/Gas 4). Grease a 30 cm (12 inch)
pizza tray.

2- Melt 40 g (1¼ oz) of the butter in a large
frying pan, add the chicken, onion,
2 teaspoons of the cinnamon, all the other 
spices and the chicken stock. Season with
salt and pepper, cover and simmer for
30 minutes, or until the chicken is cooked
through.

3- Remove the chicken from the sauce.
When cool enough to handle, remove the
meal from the bones,discard the skin
and bones and shared the meal into thin
strips.

4- Bring the liquid in the pan to a simmer
and add the eggs. Cook the mixture,
stirring constantly, until the eggs are
cooked and the mixture is quite dry. Add
the chicken, chopped coriander and
parsley, season well with salt and pepper
and mix.Remove from the heat.

5- Bake the almonds on a baking tray until
golden brown. Cool slightly, then blend in
food processor or spice grinder with the
icing sugar and remaining cinnamon until
they resemble coarse crumbs.

6- Melt the remaining butter. Place a
sheet of filo on the pizza tray and brush
with melted butter. Place another sheet
on top in a pinwheel effect and brush with
butter. Continue brushing and layering
until you have used 8 sheets. Place the
chicken mixture on top and sprinkle with
the almond mixture.

7- Fold the overlapping filo over the top of
the filling. Place a sheet of filo over the
top and brush with butter continue to
layer buttered filo over the top in the
same pinwheel effect until you have used

8- Sheets. Tuck the overhanging edges
over the pie to form a neat round parcel.
Brush well with the remaining butter.
Bake the pie for 40-45 minutes until 
cooked through and golden.Dust with
icing sugar before serving. 

rotisserie chicken recipe

Rotisserie Chicken Stuffed With Pine Nuts And Rice  

Preparation time    : 30 minutes 
Total cooking 
time : 2 hours 30 minutes
Serves  :  4-6

Stuffing :

To prepare a perfect rotisserie chicken we need :

60 g (2 oz) clarified butter 

1 onion,chopped 

1 teaspoon ground allspice 

⅓ cup (65 g/2 ¼ oz) long-grain rice

¼ cup (30 g/1 oz) walnuts,chopped

⅓ cup (50 g/1 ¾ oz) pine nuts

⅓ cup (55 g/2 oz) sultanas 

⅔ cup (125 ml/4 fl oz) chicken stock 

1.6 kg (3 ½ lb)  chicken 

⅔ cup (170 ml/5 ½ fl oz) chicken stock

Preparation :

1- Preheat the oven to moderate 180°C

(350°F/Gas 4).Pour half the butter into a 

large frying pan,then add the onion and

cook for 5 minutes over medium heat until 

softened but not browned.Stir in the allspice.

2- Add the rice and nuts to the pan and 

cook for 3-4 minutes.Add the sultanas,

stock and  ¼ cup (60 ml/2 fl oz) water.

bring to the boil,then reduce the heat and

simmer for 8-10 minutes,or until all the

water is absorbed.allow to cool.

3- Thoroughly rinse the cavity of the 

chicken with cold water,then pat dry

inside and out with paper towels.

4- When the stuffing is cool,spoon the

stuffing  into the cavity.Tie the legs

together and tuck the wing tips under.

put in a deep ovenproof dish,then rub ½

teaspoon salt and ¼ teaspoon freshly 

ground black pepper into the skin using

your fingertips .

5- Pour the rest of the butter over the 

chicken,then add the stock to the pan

Roast for 2 hours 10 minutes,basting every

20-25 minutes with juices from the pan .

until the chicken is tender and the juices 

run clear when the thigh is pierced with a 

skewer.Rest the chicken for 15 minutes 

before carving.Serve with the stuffing.

chicken curry recipe

Chicken Curry :

Preparation time    : 30 minutes 
Total cooking time : 55 minutes 
Serves : 4

Ingredients : 

For the chicken curry we need :

1.5 kg (3¼ lb) chicken pieces,such as

  thighs ,drumsticks and wings

2 tablespoons oil 

4 cloves (2 inch) piece fresh
 ginger,    finely chopped

2 stems lemon grass 
   (white part only),    
    finely  chopped 

2 teaspoons chilli flakes 

2 teaspoons curry powder 

2 medium brown onions,chopped 

2 teaspoon salt 

1 ½ cups (375 ml/12 fl oz) coconut milk 

½ cup (125 ml/4 fl oz) water

Garnishes :

garlic chives,thickly chopped 

fresh coriander leaves 

unsalted roasted peanuts  

Preparation :

1- Using a large heavy knife or cleaver,

chop each piece of chicken into 2 pieces,

chopping straight through the bone.Wash

the chicken and pat dry with paper towels.

2- Heat the oil in large pan;add the 

garlic,ginger,lemon grass,chilli and 

curry powder,and cook over medium heat 

for 3 minutes ,stirring regularly .Add the

chicken,onion,sugar and salt,and toss 

gently.cover and cook for 8 minutes,until

the onion has softened,and then toss well

to coat the chicken pieces evenly with the 

curry mixture.cover and cook for 

15 minutes over low heat-the chicken 

will braise gently,producing its own

liquid.

3- Add the coconut milk and water to the 

pan and bring it to the boil,stirring

occasionally.Reduce the heat and 

simmer,uncovered,for 3 minutes or 

until chicken is very tender.Serve

garnished with the chives,coriander and 

peanuts .  

chicken stir-fry recipe

Chicken Stir-fry 

Preparation time : 10 minutes 
Total cooking time : 20 minutes 
Serves : 4

Ingredients :

To prepare a perfect chicken stir-fry we need :

1½ tablespoons peanut oil 

6 spring onions ,cut into 3 cm (1 ¼ inch)

   lengths

800 g (1 lb 10 oz) chicken breast fillets,

   thinly sliced on the diagonal  

1-1 ½ tablespoons Thai red curry paste    
⅓  cup (90 g /3 oz) crunchy peanut butter
270 ml (9 fl oz) coconut milk 
2 teaspoons lime juice 

Preparation :

1- Heat a work over high heat,add

1 teaspoon of the peanut oil and swirl to 

coat.Add the spring onion and stir-fry for 

30 seconds,or until softened slightly .

Remove from the wok.

2-Add a little extra peanut oil to the wok

as needed and stir -fry the chicken in 

three batches for about 1 minute per

batch ,or until the meat just changes 

colour . Remove from the wok.

3-Add a little more oil to the wok ,add the 

curry paste and stir-fry for 1 minutes,or

until fragrant,Add the peanut butter,

coconut milk,sugar and 1 cup (250 ml/

8 fl oz) water and stir well.Bring to the 

boil and boil for 3-4 minutes,or until

thickened and the oil starts  to separate-

reduce the heat slightly if the sauce spits

at you,Return the chicken and the spring 

onion to the wok,stir well and cook for 

2 minutes,or until heated through.stir in 

the lime juice ,season and serve .

chicken and rice casserole recipe

Chicken And Rice (pilaff) Casserole 

Preparation Time   : 20  minutes 

Total cooking time : 1 hour 10 minutes 

Serves : 4

Ingredients :

For the chicken and rice casserole we need :

2 ½ cups (600 ml/20 fl oz ) chicken stock
1 tablespoon peanut oil
1 onion,finely chopped 
2 garlic cloves,crushed
2 tablespoon finely chopped lemon grass 
1 red capsicum (pepper),finely chopped
1½  cups (300 g/10 oz) basmati rice
1.4 kg (2 lb 13 oz) whole chicken

⅓ cup (80 ml/2 ¾ fl oz) coconut milk

2 tablespoons sweet chilli sauce 

2 tablespoons lime juice

1 cup (50 g/1¾ oz) roughly chopped

   coriander (cilantro) leaves 

2 tablespoons soft brown sugar 

Preparation :

1- Pour the stock into a saucepan,bring to 

the boil,then remove from the heat,

Preheat the oven to moderately hot 200°C

(400°F/Gas 6).

2-Heat the oil in a large,3 cm (1¼ inch)

deep flameproof casserole dish over

medium heat.Add the onion,garlic,

lemon grass and capsicum and cook,

stirring,for 5 minutes,or until soft.stir in

the rice,mixing well to combine,remove

the dish from the heat.Add the hot stock

and mix well.

3-  Wash the chicken  and pat dry inside and

out with paper towels.tie the legs together 

with string and tuck the wings under.

4-  Combine the coconut milk,chilli sauce,

lime juice,coriander and sugar in a bowl,

Put the chicken on a rack over the rice.

Brush half the coconut mixture over the 

chicken and bake for 15 minutes .Reduce

the temperature to moderate 180°C

(350°F/Gas 4) and stir 1 cup (250 ml/ 8 fl oz)

Water into the rice mixture.cover the chicken 

tightly with lightly greased foil and bake for further 

30 minutes .

5- Remove the chicken and rack.stir the 

rice,adding extra water in the rice is a 

little dry,Return the rack and chicken to 

the dish.Brush with the remaining 

coconut mixture.bake,uncovered,for

15 minutes,or until the chicken is cooked 

and lightly browned and the juices run 

clear when a skewer in inserted into the 

thing.Remove the chicken and stir the 

rice.Serve the Pilaff with pieces of 

chicken.

  

 
 

thai chili garlic quail recipe

thai chili garlic quail recipe 

Preparation time : 15 minutes +
    2 hours marinating 
Total cooking    : 20 minutes 
Serves : 6

Ingredients :
To prepare this recipe we need :

6 quails
1 small red chilli, finely chopped
2 tablespoons chopped fresh coriander
     leaves and stems
4 cloves garlic, crushed
2 teaspoons soft brown sugar
2 teaspoons Thai red curry paste
1 tablespoon grated fresh ginger
2 teaspoons light soy sauce
2 teaspoons chilli sauce
2 teaspoons oil
lime wedges, to serve.

Preparation :

1- Using poultry shears or  kitchen
scissors, cut each quail down either side 
of the backbone, and then open out flat
Cut each one in half through the
breastbone .

2- Using a mortar and pestle or blender 
blend the, chilli , coriander  leaves and  
stems 4 garlic, brown sugar, paste,ginger
soy sauce, chilli sauce and oil  ,until 
smooth,

3- Brush the mixture all over the quails.
Place them in a shallow,non-metallic 
dish, cover and refrigerate for at least 
2 hours.

4- Cook the quails on a hot , Lightly 
Oiled barbecue grill or flat plate for
15-20 minutes, turning own mail
browned and cooked through.serve with
lime wedges.

beef and spinach stir-fry recipe

beef and spinach stir-fry 

Preparation time    : 20 minutes +
   2 hours marinating
Total cooking time: 15 minutes
Serves : 4

Ingredients : 
For this recipe we need :

¼ cup (60 ml/2 fl oz) sweet chilli sauce
2 tablespoons soy sauce
1 clove garlic, crushed
2 teaspoons grated fresh ginger
1 tablespoon dry sherry
500 g [1 lb) lean beef fillet, thinly sliced   
across the grain
2 tablespoons vegetable oil
2 onions, cut into wedges
500 g (1 lb] English spinach leaves,    
shredded.

Preparation :

1- Combine the sweet chilli sauce, soy
sauce, garlic, ginger and sherry in a large
non-metallic bowl. Add the beef, toss well
until it is coated in the marinade, then
cover with plastic wrap and refrigerate for
at least 2 hours, or overnight if time
permits.

2- Remove the meat from the marinade
with tongs or a slotted spoon. Heat a wok
over high heat, add 1 tablespoon of the oil
and swirl it around to coat the side of the
wok. Add the meat in batches and stir-fry
over high heat for 2-3 minutes each
batch, or until it is well browned, adding a
little more oil when necessary. Remove
from the wok.

3- Reheat the wok over high heat, add
another tablespoon of the oil and stir-fry
the onion wedges for 3-4 minutes, or until
tender and lightly browned. Return all the
meat to the wok and mix together.

4- Just before serving, toss the English
spinach leaves through the beef mixture
until the spinach is just wilted. Serve
immediately with steamed jasmine rice.

liver with oregano recipe

liver with oregano

Preparation time    : 15 minutes
Total cooking time :  10 minutes 
Serves : 6-8

Ingredients :
To prepare this recipe we need :

500 g ( 1 lb)  tomb's liver

¼ cup (30 g/1 oz) plain flour

½ teaspoon paprika

2 tablespoons olive oil
2 tablespoons lemon juice
t teaspoon dried or chopped trash
   oregano

preparation :

1- Trim off any fatty deposits from the
liver. Pat the liver dry with paper towels,
cut into 2 cm(¾ inch) slices and cut the 
larger slices in hall or into thirds .

2- in a shallow dish  combine the flour,
paprika and ½ teaspoon each of salt and
cracked black pepper. Heal the oil in a
trying pan over medium heat. Toss a third
of the liver in the flour. shake oft the
excess and try for 1 minute on each side,
or until browned. but still pink inside.
Drain on crumpled paper towels and
place on warm plate. Repeat with the
remaining liver. Cover with foil to keep it
warm.

3- Remove the pan from the heat and pour
in the lemon juice - it should bubble in
the hot pan. When the bubbles subside,
pour the pan juices over the liver and
sprinkle with oregano. Serve hot.

curried noodles with pork recipe

CURRIED NOODLES WITH PORK

Preparation time    : 20 minutes 
Total Cooking time: 10 minutes
Serves : 4

Ingredients :
For this recipe we need :

125 g (4 oz) dried rice stick noodles
1 medium onion
2 tablespoons oil
2 teaspoons mild curry powder

½ teaspoon salt

½ cup [80 g/2 ⅔/3 oz] frozen peas

¼ cup (60 ml/2 fl oz) coconut milk or

      vegetable stock
2 teaspoons soy sauce
125 g (4 oz) Chinese barbecued pork or
     roast pork, thinly sliced

Preparation :

1- Place the rice noodles in a bowl, cover
with hot water, and leave to soak for
20 minutes. Drain well in a colander. Cut
the onion into eighths and separate the
layers.

2- Heat the oil in a wok; add the onion and
cook over high heat for t minute. Add the
curry powder, salt and noodles; toss to
coat.

3- Add the peas, coconut milk and soy
sauce, tossing a few times to combine
Cover the wok tightly, reduce heat to very 
low and cook for 3 minutes. Gently stir the
sliced pork through and heat tor a ,further
minute. Serve either as a course on its
own or as a snack.

braised lamb shanks with haricot beans recipe

braised lamb shanks with haricot beans recipe 

Preparation time : 10 minutes +
   overnight soaking
Total cooking time : 2 hours 15 minutes
Serves : 4

Ingredients :
 We need for this recipe :

2 cups [400 g/13 oz] dried haricot beans
4 tablespoons oil
4 lamb shanks, trimmed
2 tablespoons butter
2 cloves garlic, crushed
2 brown onions, finely chopped
1 ½ tablespoons thyme leaves
2 tablespoons tomato paste [tomato
    puree]
2 x 400 g [13 oz] cans good-quality
crushed tomatoes
1 tablespoon paprika
1 dried jalapeno chilli, roughly chopped
1 cup (30 g/1 oz) roughly chopped fresh
flat-leaf parsley

Preparation :

1-Put the haricot beans in a bowl, cover
well with water and soak overnight.

2- Heat 3 tablespoons of the oil in a large
heavy-based frying pan over medium, heel
and brown the shanks on all sides Remove
and set aside. Drain the tat from the pan.

3- Heat the butter and the remaining oil in
the pan and cook the garlic and onion over
medium heat tor 3-4 minutes, or until
softened. Add the thyme, tomato paste
tomato and paprika and simmer for
5 minutes. Add the lamb shanks and 2 cars
[500 ml/16 fl oz] hot water Season well and
bring to the boil. Cover the pan,reduce
heat and simmer gently for 30 minutes.

4- Drain the beans and add to the pan with
the jalapeno chilli and another 2 cups (500
ml/16 fl oz) of hot water. Bring to the boil
again, cover and simmer for another
1-1½ hours or until both the beans and the
meat are tender, adding more water,

½ cup [125 ml/4 fl oz] at a time, if

necessary. Check the seasoning, adjust it
necessary, and stir in half the parsley
Serve hot sprinkled with the remaining
parsley.