advance

&quot;The secret to perfect roasted chicken is to brine the bird, let it air-dry in the fridge, then cook it first at high heat, then at moderate heat. Brining is an age-old technique that adds moisture and enhances taste by infusing the meat with flavor, rather than simply seasoning the skin. Air-drying insures a dry bird going into the oven and extra-crisp skin after roasting, and varying the oven temperature crisps the skin without drying out the meat.&quot;

Brined Roast Chicken

For the Brine:

salt salt

water

For the Chicken:

chicken

Unsalted butter

black pepper

Flat-leaf parsley

Bay leaf

Marjoram

Lemon

Shallot

&quot;Better than anything we've had before!  Adapted from the recipe in the Joy of Cooking.&quot;

Shepherd&#39;s Pie

lbs Potatoes peeled and quartered

Butter

milk

Salt

White pepper

Vegetable oil

Onion chopped

Frozen peas

Lamb

Flour

Beef stock or lamb

Thyme

rosemary

Nutmeg

Pepper

Chicken and Garlic is a recipe made in heaven. This is a superb dish.

Spanish Garlic Chicken Wings (Pollo al Ajillo)

lbs chicken wings (900 g)

olive oil (60 ml)

garlic (coarsely chopped)

dry Sherry (125 ml,)

parsley (chopped garnish)

Salt (to taste)

pepper (to taste)

Paprika (to taste)

Season the chicken wings liberally with salt, pepper, and paprika.

Heat the oil in a large skillet over high heat and saute the chicken wings until golden brown.

Reduce the heat and add the garlic, bay leaf, and sherry.

Cook uncovered, shaking the pan and turning the wings occasionally, until the chicken is cooked and most of the liquid has evaporated, about 20 minutes.

Serve hot or at room temperature, garnished with chopped parsley.

Chicken pie topped with potato & thyme crust

butter

Tbsp flavourless oil

leeks,

carrot, finely chopped

celery stalks, finely chopped

garlic cloves, crushed

leaves

skinless chicken thighs,

Tbsp plain flour (gluten-free if necessary)

white wine

chicken stock

bay leaf

tsp wholegrain mustard

Dijon mustard

Tbsp double cream

nutmeg

To taste sea salt

1kg small desirée potatoes, thinly sliced

butter, melted

thyme, leaves picked

To taste sea salt and black pepper

Heat the butter and oil in a heavy-based pan, add the leeks, carrot, celery, garlic and thyme and cook for 2 minutes until starting to soften.

Add the chicken and cook gently without colouring for up to 10 minutes. Stir in the flour and cook for 1 minute.

Pour in the wine and stir continuously, making sure that the wine reduces and the sauce thickens. Pour in the chicken stock one-third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch.

Add the bay leaf, cover the pan and cook gently for 1 hour.

Stir in the mustards, cream and freshly grated nutmeg to taste. Add salt if needed.

Preheat the oven to 180 ̊C (350 ̊F) Gas 4.

Meanwhile, bring a large pot of water to the boil, add the thinly sliced potatoes and boil for 12 minutes, take off the heat and drain well. Spread them out in a layer to allow the excess water to evaporate off.

Place the chicken mixture into a pie dish 24cm in diameter and carefully lay the potatoes on top of the filling, overlapping them slightly, like a pie top.

Brush the potatoes with a little melted butter, season with salt and pepper and top with the thyme. Cook in the preheated oven for about 50 minutes. The pie is ready once the potatoes are cooked and golden brown.

Black pepper and sumac strawberries with honey creme fraiche

caster sugar

Tbsp sumac

black pepper (about 1 tsp)

creme fraiche

Tbsp honey

Put the sugar and water in a small pot set over a medium heat. Stir until the sugar has dissolved, then add the sumac and black pepper. Simmer gently for 5 minutes, then remove from the heat. Cool, then strain through a fine sieve.

If the strawberries are large, halve or quarter them and add to the syrup. If you're using smaller berries, prick them with a skewer or fork before adding them to the syrup. Cover and let steep for at least 2 hours at room temperature, or in the fridge overnight.

Just before serving, stir the crème fraîche and honey together. Divide the berries between four plates or bowls. Dollop on some crème fraîche and pour over a generous slosh of the syrup.

Lemon-Garlic Roasted Turkey

WHOLE TURKEY fresh or frozen, thawed

Cup Extra Virgin Olive Oil

lemon juice

garlic fresh, peeled

lemon

Teaspoon Black Pepper freshly ground

&quot;Cook roux slow to develop flavor.                  &quot;

New Orleans Creole Gumbo

Margarine

onion small dice

celery small dice

green bell pepper small dice

chicken breast medium dice

sausage

shrimp

qts Chicken broth

tomatoes

tsp salt

Black pepper

Cayenne pepper

tobasco

Worcestershire Sauce

Garlic powder

okra fresh or frozen sliced

filet powder

Water

&quot;Tasty Appetizers with a Cheese Kicker&quot;

Chicken Wings Gorgonzola

chicken wings

Hot pepper sauce

White wine vinegar

Black Pepper freshly ground

vegetable oil

Watercress

Creamy Gorgonzola Dressing:

Mayonnaise

Sour cream

Gorgonzola cheese

Lemon juice

Garlic

Twice-cooked Asian brisket

⅕ kgs Beef brisket, flat end

Tbsp Neutral oil

Sesame oil

Red onions,

Spring

tsp Fresh ginger, grated

Tomato juice

Tbsp Soft brown sugar

Tbsp Rice wine vinegar

Soy sauce

Star anise pods

chillies

Garlic cloves, peeled

Kaffir lime leaves, limes

Place brisket in a deep roasting dish (with a lid) that fits the meat snugly. Season with salt and pepper.

Heat both oils in a frying pan over a medium heat and cook red onions, whites of spring onions and grated ginger until nicely browned (8 to 10 minutes).

Add all other ingredients except pickled ginger garnish and bring to a simmer. Pour sauce over the brisket. Place a piece of baking paper on top of the meat and then cover the dish tightly with a lid. Bake in pre-heated oven for 4 hours (if using a slow cooker, cook on low power for 9-10 hours).

Remove from oven and turn meat so the top half is submerged in the braising liquids. Remove and discard kaffir leaves. Cover dish and chill for up to 48 hours. When ready to serve, skim off and discard fat from the top of the sauce. Heat oven to 200C fanbake, then return dish to oven for 30 minutes to heat through and lightly brown the crust.

While the meat is heating, cut the reserved spring onion greens into long thin slices. Place in a bowl of iced water to crisp and curl. Lift the meat out of sauce and shred using two forks.

To serve, spoon a little sauce on to heated serving plates, top with pulled meat and more of the heated sauce. Garnish with spring onion curls and pickled ginger.

DIY hot smoked salmon

⅔ kgs Salmon, skin on (Main)

brown sugar

Ltr Water, cold

Woodchips, manuka

Place salmon, skin side up in a plastic container large enough to accommodate the salmon. (Cut the salmon in half if necessary)

To make the brine, whisk sugar, salt and water together in a bowl and pour over the salmon. Cover container with lid or plastic wrap and place in fridge overnight or a minimum of 3 hours.

Place a sheet of aluminium foil in the bottom of a stainless steel smoker (available at most camping or hardware stores) and sprinkle 1½ cups manuka woodchips evenly over the foil.

Remove salmon from brine and place skin side down on a smoking rack in the smoker.

Cover smoker with lid and place over a medium-high gas flame on your barbecue, or place smoker on the ground outside and light a small dish of methylated spirits underneath.

Place a weight on top of the lid to prevent too much smoke escaping if required.

Smoke for 12-15 minutes until salmon is just cooked and able to be flaked.

Remove salmon from the smoker. Remove pin-bones with tweezers. Turn salmon over and remove skin and the blood-line.

Best eaten on the day, otherwise refrigerate in an airtight container for up to 4 days.

Mexican Pork Chops

Pork Chops

Long grain rice uncooked

Tomato sauce

Taco seasoning

Green pepper chopped

Cheddar shredded

not set

Slow-cooked beef cheek

Beef stock

Tbsp Rice bran oil

Carrots, diced

Onions, diced

Celery, diced

Garlic cloves,

Tbsp Tomato paste

Red wine

thyme

⅕ kgs Beef cheeks, 1 cheek per serve (Main)

Heat the oven to 140C. Bring the beef stock to the boil. Heat the oil and fry the vegetables, garlic and tomato paste for 10 minutes to lightly caramelise. Turn the heat up to high, add the red wine and reduce by half.

Season the beef cheeks with salt and pepper then place them in an ovenproof casserole (or use a slow cooker). Add in the reduced wine and vegetables. Add the herbs and cover with beef stock.

Cover with a tight-fitting lid and cook in the oven for 3 hours.

To make the glazing sauce, strain off half the cooking juices into a saucepan, bring this to the boil and reduce until thick and syrupy.

To serve, gently reheat the cheeks in the remaining cooking juices. When hot, carefully lift them out and place them into the glazing sauce. Smother with sauce and serve with creamy potato mash and a warm salad of greens (I have steamed brussels sprout leaves, peas, and broad beans, then tossed them with a little olive oil and sea salt flakes).

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Top Tags

Brined Roast Chicken

Shepherd's Pie

Spanish Garlic Chicken Wings (Pollo...

Chicken pie topped with potato & th...

Black pepper and sumac strawberries...

Lemon-Garlic Roasted Turkey

New Orleans Creole Gumbo

Chicken Wings Gorgonzola

Twice-cooked Asian brisket

DIY hot smoked salmon

Mexican Pork Chops

Slow-cooked beef cheek

Gram's Cracker Dressing (Nadivka)

Asparagus Sorbet (Pacojet)

Beef and Red Wine Pies

Fresh Basil Sorbet (Pacojet)

Top 16 advance recipes from across the web

The most viewed advance recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brined Roast Chicken

Shepherd&#39;s Pie

Spanish Garlic Chicken Wings (Pollo...

Chicken pie topped with potato & th...

Black pepper and sumac strawberries...

Lemon-Garlic Roasted Turkey

New Orleans Creole Gumbo

Chicken Wings Gorgonzola

Twice-cooked Asian brisket

DIY hot smoked salmon

Mexican Pork Chops

Slow-cooked beef cheek

Gram's Cracker Dressing (Nadivka)

Asparagus Sorbet (Pacojet)

Beef and Red Wine Pies

Fresh Basil Sorbet (Pacojet)

The most viewed advance recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Shepherd's Pie