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Ultimate Ribeye Burger Recipe: A Delicious Guide

Ingredients Ultimate Ribeye Burger Recipe Serves 4-5

  • 640g of ribeye steak                                                                                    
  • 4 egg yolks                                                              
  • 3 shallots                                                                                     
  • 4 tsp English mustard
  • 3 tsp of salt
  • 2 avocados (for Californian burger)
  • 8 green chilies (for the green chile burger)
  • 1 lettuce
  • 1 tomato
  • 1 red onion
  • 4 slices of cheese
  • 4 brioche buns
  • Olive oil
  • mayonnaise   

Method

  • 1) clean and wash the lettuce (you can leave it in cold water to get crisp)
  • 2) cut the meat into cubes and place it in the machine
  • 3) add the egg yolks, the shallots, the mustard and the salt and give a good blitz
  • 4) now wet your palm hands with oil and start rolling the mixture into round balls then tap them flat to make nice patties
  • 5) if you have time let them rest in the fridge if not cooked them for 4 minutes each side in a frying pan, then put the cheese on top and finish them under the grill
  • 6) fry the green chili for a couple of minutes then place on a plate and cover with cling film
  • 7) prepare the tomatoes, red onion and avocados then toast the brioche under the grill
  • 8) take brioche out add some mayonnaise put lettuce, tomatoes, red onions then place the burger with cheese then the avocados or the chillies on top and enjoy!!!!!

NOTE:  you can peel the green chilies before you add them on top of the burger.

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How to Make Perfect Eclairs from Scratch

Ingredients Serves 4-5

                                       

  • 250ml of water                    
  • Pinch of sugar and salt
  • 100g of butter                    
  • 125g of flour
  • 4 eggs

  • Crème Chantilly
  • 200ml double cream
  • 12g sugar
  • Drop of vanilla essence

For the chocolate

50g of dark chocolate

Method for the eclairs

  1. Bring the water, sugar, salt and butter to the boil
  2. Remove from heat
  3. Add the sieved flour and mix in with a wooden spoon
  4. Return to a moderate heat and stir in continuously until the mixture leaves the sides of the pan
  5. Remove from the heat and allow to cool
  6. Gradually add the beaten eggs and mixing well
  7. The paste should be dropping consistency
  8. Pipe the mixture into a small line and bake in the oven for about 25 to 30 minutes at a temperature of 200c
  9. Let cool fill up with crème Chantilly and dip the top in chocolate sauce and refrigerate

For the Chantilly cream

1) whip the cream sugar and vanilla essence together

For the chocolate decorations

1) melt the chocolate over a pan of warm water

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Ultimate Comfort Food: Roast Lamb and Veggies

Ingredients for Roast Lamb and Veggies Serves 5- 6

  • 1 whole leg of lamb
  • 2 sticks of celery                                                                                                                                                                                                                                                       
  • 1 onion
  • 1 small leek
  • 2 carrots
  • 4 cloves of garlic                                                                                  
  • 100g tomato puree
  •  300ml of cooking red wine    
  • 2 lamb cubes
  •  bay leaves
  •  rosemary
  •  thyme
  •  6 peppercorns                                                                                                                                                                                                       

For the Minted Potatoes

  • around 15 new potatoes
  • mint
  • 15g butter

For the carrots

  • 7 carrots 
  •   15g of butter

Method for Roast Lamb

  1. Turn oven on gas mark between 5 and 6 equivalents to 165c to 175c
  2. seal (brown) the leg of lamb in a frying pan
  3. Then we will cut roughly the onion, carrots, celery, leek and add the garlic with bay leaf, thyme, rosemary and peppercorns
  4. Once the leg of lamb is sealed remove add the veg mix and cook for about minutes
  5. Then we will add the tomato puree cook for another 3 to 4 minutes
  6. Add red wine deglaze and reduce by half
  7. Add cubes, water mix, bring to the boil then transfer the mixture into a baking tray
  8. Place leg of lamb on top cover tightly with foil and place in the oven cook for 2 hrs
  9. When ready remove lamb and let rest, pass trough a sieve the sauce and put back on heat and let simmer
  10. To serve cut the lamb and serve with the mint new potatoes and the glazed carrots

For the mint new potato

  • 1) wash the potatoes cover with water add bay leaves and some salt bring to boil and let cook for about 20 minutes
  • When done drain chop mint add the mint to new potatoes and some olive oil and serve

For the glazed carrots

  • 1) wash trough the carrots then take top and bottom off and cut into chunks
  • 2) place the carrots into a pot cover with water add some butter cover with grease proof paper and cook for a about minutes
  • 3) when ready drain and serve or put back in a frying pan add some butter glaze and serve
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Quick Guide to Pulled Pork and Fresh Salads

Ingredients serves 5-6

Ingredients Serves 5 -6

  • 1 kg pork shoulder (skin removed)
  • 300ml chicken stock
  • 200ml bbq sauce
  • 50ml apple cider vinegar
  • 50ml balsamic vinegar
  • 50ml brandy or whiskeya
  • 30ml honey
  • 30ml Worchester sauce
  • 2 garlic cloves
  • 15g smoke paprika
  • 15g mild chili powder
  • 2.5g ground ginger
  • 2.5g ground cinnamon
  • Thyme
  • marjoram

for the coleslaw

  • ½ cabbage
  • 2 carrots
  • 1 shallots
  • 150ml mayonnaise

for the tomato and cucumber salad

  • 300ml cherry tomatoes
  • 1 cucumber
  • basil leaves
  • 50ml olive oil

Method

  1. Combine all the ingredients together and give a good blitz
  2. Place the pork into the casserole and add all the ingredients on top turn on the heat, bring to the boil then simmer for around 2 hours covered
  3. Prepare the coleslaw by cut as thinly as possible the cabbage
  4. Peel the carrots and cut thin too
  5. Finely chop the shallot and mix with the cabbage and carrot
  6. Add the mayonnaise and mix well

For the tomato and cucumber salad

  • 1) cut the tomatoes by half
  • 2) cut cubes the cucumber and add to the tomatoes, then chop the basil and add to tomato and cucumber and mix with the olive oil

To serve

1) when pork is ready shred with our hands or a fork then mix with bbq sauce or dampen with the remaining liquid

Heat the pitta bread then fill in with pork and coleslaw and serve with the tomato salad

Menu Week 3
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Week 3 menu and shopping list robandjas

Menu Week 3 pdfDownload
Week 3 shopping listDownload

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Crispy Chicken Katsu Recipe with Flavored Rice

Imagine crispy, golden-brown Chicken cutlets fried to perfection. The outside has a satisfying crunch, while the inside stays juicy and tender. Now, picture that chicken drizzled with a rich, savory katsu sauce. It’s a little sweet, a little tangy, and has a wonderful depth of flavor.

Ingredients for Crispy Chicken Katsu with Flavored Rice Serves 4

4 Chicken breast skin off bone off

  • 4 eggs
  • 100g of flour
  • 400g of breadcrumbs

For the rice

  • 500g jasmine rice
  • 2 cloves
  • Bay leaf

For the katsu sauce

  • 1 medium onions
  • 2 medium carrots
  • 2 cloves of garlic
  • Small piece of ginger
  • 15g curry powder
  • 2.5g of turmeric powder
  • 100ml water
  • 400ml of coconut milk
  • 5g of honey

Method

For the rice


1) Wash the rice, add double the amount of water to the rice, add the bay leaf, and 2 cloves
Cover turn the heat up bringing to the b, il then simmer covered until all water has been evaporated
For the chicken
1) turn the oven on to gas mark 6 that is 190c
2) open the chicken the butterfly, ly then pound the chicken season well
3) pass through flour, eggs, and breadcrumbs, then fry both sides to nice golden colour and finish in the oven for about 10 minutes. 


For the katsu sauce


1) peel and roughly chop the onion
2) wash the carrots, take top and bottom off then roughly chop
3) peel chop the garlic and the ginger then turn sauce pan on and add some oil
4) add onion carrot and cook for about 6 minutes then add the garlic and ginger and cook for another minute
5) add the curry powder and turmeric and mix well
6) Add the rest of the ingredients bring to the boil and simmer for 20 minutes then blitz together and serve

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Healthy Burrata Salad with Seasonal Ingredients

Burrata Salad is a popular Italian salad. It is a popular Italian salad featuring creamy, fresh burrata cheese. The cheese is typically paired with cherry tomatoes, fresh basil, olive oil, and balsamic glaze. It is a simple yet elegant dish

BURRATA SALAD

Ingredients Serves 4

  • 4 Burrata cheese
  • Spinach and rocket
  • 300g cherry tomatoes
  • Half cucumber
  • 1 carrot
  • 4 spring onions
  • 100g of black olive
  • 75g of capers
  • Some basil
  • 100ml of good quality olive oil
  • 20ml Balsamic vinegar

Method

  1. Start by washing the spinach and rocket
  2. Cut the cherry tomatoes by half and place them in the container
  3. Wash carrot (do not peel) take top and bottom off and cut it small cubes
  4. Cut the cucumber half lengthwise then cut by 3 strips then cut small cubes add to tomatoes
  5. Cut the spring onions and mix with the tomatoes, cucumber and carrots
  6. Add capers
  7. Chop the black olives and add to the salad
  8. Quick chop the basil adds to the salad then add olive oil and mix well
  9. To plate place the spinach and rocket into a plate and drizzle with balsamic
  10. Scatter the salad around then add burrata cheese on top and season ENJOY!!!!
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Delicious Oxtail Recipe for Comforting Meals

Ingredients Serves 4-5

  • 1 and half kg Oxtail
  • 1 onion
  • 3 cloves of garlic
  • 2 carrots
  • 1 small leek
  • 2 sticks of celery
  • Rosemary
  • Thyme
  • bay leaf
  • 70g tomato puree
  • 500ml red wine
  • 2 beef cubes stock
  • 700ml water hot

Method

  1. Turn the oven on to 165c to 170c
  2. Now put a frying pan on the heat and add some oil
  3. Star browning the oxtail and, in the meantime, prepare the (mirepoix) by
  4. Peel and roughly cut the onion, roughly cut carrots, the leeks and the celery
  5. Once oxtail has nice colour remove and leave on the side
  6. Add the mirepoix, bay leaf, peppercorns, thyme and rosemary and cook for minutes
  7. Add tomato puree, cook for another 5 minutes then add the red wine reduce by half then add beef stock and bring to the boil
  8. When liquid comes to the boil turn off transfer the liquid into deep baking tray put oxtail on top seal properly with tin foil and bake in the oven for 2 and half to 3 hours
  9. When ready remove the oxtail keep warm then pass the sauce trough strainer and return to the heat and let the sauce to simmer gently for about 20 minutes
  10. Before serving dip the oxtail into the sauce for 1 minute and serve Enjoy!!!!
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How to Make Cordon Bleu: Simple Ingredients and Method

This recipe is a fancy chicken dish. It’s got the breast of chicken that has been pounded out, seasoned with salt then stuffed with a yummy mixture of ham and cheese. after that’s it gets rolled up and breaded before being fried, then baked for a bout 15 to minutes.

Ingredients for easy cordon bleu recipe

Serves 4 to 5

  • 4 Chicken breasts
  • 4 slices of ham
  • 4 slices of chadder cheese
  • 4 eggs
  • 150g of flour
  • 200g bread crumbs
  • 50ml oil
  • BBQ Sauce to serve

Method

  1. Turn the oven on to 190c
  2. Now we prepare the flour, eggs, and breadcrumbs then,
  3. Cut the chicken from the middle, but not all the way (Open it up like a butterfly)
  4. Get a bit of cling film put it on top of the chicken and pound the chicken
  5. Now we season the chicken place the ham and cheese and roll out the chicken
  6. Now roll the chicken in the flour then eggs then breadcrumbs
  7. In the meantime, have the frying pan heated up and add a good amount of oil
  8. Start frying the chicken but keep on turning until the crumbs will come to a golden colour keep adding oil if in need to
  9. When the all the chicken are nice and golden put them in the oven and let the cook for 20 minutes
  10. Take out rest cut into rounds and serve!!!
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How to Make Classic Bolognese Lasagna Like a Pro

This lasagna is the real deal! Layers of cheesy, meaty goodness, with homemade sauces that is absolutely to die for. perfect for cosy family dinner or impressing friends. Get ready to have your taste buds to a happy dance.

Ingredients for Bolognese Lasagna serves 6-8

Method

  1. Prepare the Bolognese Sauce according to the recipe instructions
  2. Prepare the white sauce according to the recipe instructions
  3. Turn the oven on 190c gas mark 6
  4. Then brush baking tray with butter and start building up the lasagne b first add a little bit of both sauces in the bottom then
  5. Add first lasagne sheets
  6. Then start the layers with first layer which is Bolognese sauce then add lasagne sheets on top
  7. Add layer of white sauce then sprinkle with cheddar cheese then add layer of lasagna sheets
  8.  Finish the top with Bolognese and white sauce then sprinkle with parmesan cheese
  9. Cook in the oven for 45 minutes 190c