Want a light, carb-free meal packed with zingy fresh flavours? Then our take on a Greek salad is it. Forget lettuce leaves… we’re taking it up a notch with butterbeans. Same great flavours… new twist.

rump of lamb
tin of butter beans (400g)
shot of olive oil
clove of garlic
handful of black olives, pitted
2 fresh tomatoes
piece of feta cheese (100g)
1 lemon
1 red onion
few sprigs of fresh mint

preheat oven to 180°C.
season the lamb rump with salt and pepper, before flash frying it in a really hot pan to seal.
transfer the pan to the oven to cook through for 8-9 minutes. We like it cooked to medium.
drain the beans from the tin and gently warm up in a frying with the shot of oil, squeeze of lemon juice and the crushed clove of garlic.
peel and finely slice the red onion, halve the black olives and crumble the feta into a mixing bowl.
quarter the tomatoes, discard the pulp and hack up the flesh that’s left.
rip up the mint leaves, adding to the mixing bowl with the tomato.
remove the cooked lamb from the oven and leave to rest for 2 minutes.
stir the warm beans into the mixing bowl and dump a hefty portion onto a plate.
slice the lamb and drape it over the warm leafless Greek salad and enjoy.

Serves 2

These simple little jelies are spot on for a house party or some drinking games. Why not play around with different flavour combinations…

fruit juice & alcohol (together must equal about a pint)
1 sachet of gelatine powder
selection of fruit, peeled and prepared.

Some of our suggestions
• Apple juice (450ml) and calvados brandy (75ml)
• Tooti Frooti (tropical juice 450ml) and dark rum (75ml)
• Pomegranate juice (450ml) and vodka (75ml)
• White grape juice (375ml) with peach schnapps (150ml)
• Mango and passionfruit juice (450ml) and Malibu (75ml)
• Blackcurrant juice (450ml) with kirsch (75ml)

pour about half a cup of the fruit juice into a pan and bring to the boil then remove from heat.
sprinkle the gelatine sachet into the hot juice and stir to dissolve.
stir through the rest of the juice and alcohol.
divide the jelly mix into your moulds, either one big one or shot glasses work really well.
submerge some of your pre-prepared fruit into the jelly (optional)
chill and leave to set for at least 4 hours.

It’s all about experimenting – so try a few of your own and let us know how you get on at our facebook page

Want a tasty alternative to a tube of Pringles when you’ve got some mates over for pre-drinks? Something everyone can dive in and munch on. Then this is the solution, great warm finger food served with sour cream and chive dip.

Ingredients

cooked Cajun chicken breast (leftovers)
1 red pepper
fistful of coriander
1 red onion
hefty chunk of cheese
1 fresh red chili
8 flour tortillas
dollop of sour cream (for dip)
few fresh chives
half a lemon

Preparation

1. grate the cheese.
2. Slice the chicken as thinly as possible.
3. cut onion, pepper and chilli into thin strips.
5. lay half the tortillas out and sprinkle with the grated cheese.
6. scatter onion, pepper and chilli slices over the cheese.
7. tear coriander leaves and sprinkle on top of onion, pepper and chilli.
8. divide the cooked chicken pieces between the 4 tortillas and finish with the leftover cheese.
9. put the remaining tortillas on top and fry in medium heat pan with spot of oil until crisp and golden.
10. chop the chives and mix through the sour cream with a squeeze of lemon and plenty of salt and pepper.
11. quarter the cooked quesadilla into portions and serve with the dip.

Serve for 4

This is part of the Iron Chef Indonesia Special. Rokusaburo Michiba and Iron Chef Masaharu Morimoto travel to Indonesia. This episode is aired on Fuji TV in Japan.

Rudy Choirudin known as an expert catering and cooking performers both on television (Resep OK Rudy) and in the show off air. Rudy is also known for his innovations in the manufacture of basic seasoning.

Michiba and Morimoto were the guest stars that day. By the time Rudi’s show started, he was really in a good mood. They prepared Java style chirashi sushi (type of sushi where ingredients were mixed with rice, instead of on the rice). Unlike usual Japanese style, they used long grain rice (the common kind of rice there), used lemon and lime juice instead of vinegar, used ham, peanuts and chili for spicy flavoring. Morimoto did thin baked egg (usu-yaki tamago) which collected a lot of attention. Not only he did it very skillfully, apparently that was unusual thing to do there. It was a hit with the audience / tasters in the studio. Rudi did his thing to “improve” the recipe.

The Blue Diamonds were a Dutch 1960s doo-wop duo. They are originally from Indonesia, but lived in Holland. The song is originally in Japanese, they’re singing in german. Let’s sing a long \m/

MASTERCHEF contestants were speechless and some in tears yesterday when the Dalai Lama visited the Channel 10 show. His Holiness spent 50 minutes tasting specially made dishes from the seven remaining contestants. They were speechless, they just couldn’t believe it,” judge Gary Mehigan said. “Cooking for the Dalai Lama, it doesn’t get much better then this. It was an absolute privilege to have him on the show”. His Holiness tasted all the dishes, but in line with his Buddhist beliefs, did not judge. Mehigan said everyone involved in the shoot was on a high.

Source

Ingredients

6 (6-ounce) catfish fillets
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 1/2 cups panko breadcrumbs
(1 cup plain dry breadcrumbs may be substituted for panko breadcrumbs.)
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
4 egg whites
Vegetable cooking spray
Garnishes: orange slices, parsley sprigs

Preparation

1. Sprinkle catfish evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
2. Combine breadcrumbs, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon ground red pepper in a shallow bowl.
3. Whisk egg whites in a shallow bowl until frothy. Dip fillets in egg whites, and dredge in breadcrumb mixture.
4. Arrange fillets on a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan. (Do not overlap fillets.) Lightly coat fillets evenly on both sides with cooking spray.
5. Bake at 375° for 25 to 30 minutes or until fish is golden brown. Serve with Lemon Cream. Garnish, if desired.

Lemon Cream

1 (8-ounce) container light sour cream
1 tablespoon chopped fresh parsley
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon salt

Stir together all ingredients until blended. Cover mixture, and chill until ready to serve.

Makes 6 servings (serving size: per serving of fish with lemon cream)

INGREDIENTS:

1 cup whole milk
1 cup plus 2 tbsp all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
2 tbsp sugar
1 egg
1 tbsp butter, melted

DIRECTIONS:
1. Combine all the ingredients in a large mixing bowl. Beat until smooth.
2. Heat a frying pan or skillet on the stovetop. Spray with cooking spray or grease with a little extra butter. Ladle out 1/4 cup of pancake batter at a time, and cook about 1 min on each side, flipping each pancake midway through. Repeat about eight times, until batter is gone.
5. Serve with maple syrup, honey or extra butter. Enjoy!

Makes about 6 large pancakes.

Ingredients:

3 large potatoes, peeled and diced
5 tbsp plain flour
1 x 35 g McCORMICK Produce Partners Sour Cream and Chives Potato Mash
2 eggs
2 cup milk
2 tbsp butter
200 g smoked salmon
50 g rocket
1 lemon, cut into wedges

Method:

1. Place potatoes in a saucepan of water and boil rapidly until tender. Mash potatoes with a fork until broken and lumpy then let cool.
2. Mix together the potato, flour, recipe base, eggs and milk. Heat butter in a frying pan on medium heat and place spoonfuls of mixture into the pan.
3. Cook pancakes until golden brown on both sides and repeat the process until all of the mixture is used.
4. Serve pancakes topped with smoked salmon, rocket, a wedge of lemon and cracked pepper.