Broiled Salmon Steaks

Ingredients:

• 6 medium salmon steaks (1 inch thick)
• 1/3 cup olive oil
• 4 cloves garlic, crushed
• 1/2 cup chopped parsley
• 1/4 teaspoon dill weed
• 1 teaspoon salt
• 1 cup fine dry bread crumbs
• 1/4 cup butter or margarine

How to Prepare Broiled Salmon Steaks:

   1. Place salmon on well-greased broiler pan.

   2. Combine and blend oil, garlic, parsley, dill weed, and salt in blender container. Stir in bread crumbs and set aside.

   3. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with a fork.

   4. Spread about 2 tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes or until lightly browned.

Stuffed Turkey

Ingredients

    * 2 large onions, chopped
    * 2 celery ribs, chopped
    * 1/2 pound fresh mushrooms, sliced
    * 1/2 cup butter
    * 1 (14.5 ounce) can chicken broth
    * 1/3 cup minced fresh parsley
    * 2 teaspoons rubbed sage
    * 1 teaspoon salt
    * 1 teaspoon poultry seasoning
    * 1/2 teaspoon pepper
    * 12 cups unseasoned stuffing cubes
    * Warm water
    * 1 (14 pound) turkey
    * Melted butter

How to Prepare Stuffed Turkey:

1. In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness.

2. Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter.

3. Bake turkey, uncovered, at 325 degrees for 3-3/4 to 4-1/2 hours or until a meat thermometer reads 180 for the turkey and 165 for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)

4. Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

Grilled Wild Duck Breast

Ingredients:

    * 1/4 cup Worcestershire sauce
    * 2 tablespoons olive oil
    * 1/2 teaspoon hot sauce
    * 2 tablespoons minced garlic
    * 1/4 teaspoon black pepper
    * 8 skinned, boned duck breast halves

How to Prepare Grilled Wild Duck Breast:

   1. Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.

   2. Preheat a grill for medium-high heat.

   3. Grill the duck to desired doneness, about 5 minutes per side for medium-well,
depending on the size of the breast, and the temperature of the grill.

Roasted Beef

Ingredients:

•  3-4 pounds beef brisket
•  2 cups beef stock
•  2 tsp. dry mustard
•  1 tbs. sugar
•  1 tbs. onion powder
•  1 tbs. garlic powder
•  2 tbs. chili powder
•  1 teaspoon salt
•  1 teaspoon pepper
•  2-3 cups water

How to Prepare Roasted Beef:

 1. Preheat the oven at 325 ºF.
 2. In a bowl, combine mustard, sugar, onion powder, garlic powder and chili powder.
 3. Place the beef in a baking dish. Add the bowl mix, salt and pepper.
 4. Cook for 1 hour.
 5. Add beef stock and water. (1/2 inch of liquid in the bakind dish)
 6. Cook for 3 hours

Peppered Beef Tenderloin Recipe

Ingredients:

* 3 tablespoons coarsely ground pepper
* 2 tablespoons olive oil
* 1 tablespoon grated lemon peel
* 1 teaspoon salt
* 2 garlic cloves, minced
* 1 (3 pound) whole beef tenderloin

How to Prepare Peppered Beef Tenderloin :


1. Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.

2. Bake, uncovered, at 400 degrees F for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Cover and let stand for 10 minutes before slicing. The beef tenderloin recipe peppered is ready .

Mushroom Stuffing

Ingredients:

• 500g (1 1/4 lb) fresh mushrooms, sliced
• 100g (4 oz) butter
• 1 onion, diced
• 2 stalks celery, chopped
• 1 teaspoon savoury seasoning
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1.25kg (2 3/4 lb) dried breadcrumbs
• 350ml (12 fl oz) hot chicken stock
• 2 eggs, beaten
• 4 apples - cored, peeled and diced
• handful chopped fresh parsley

How to Prepare Mushroom Stuffing:

1.Butter one 23x33cm (9x13 in) casserole dish. Preheat oven to 190 C / Gas mark 5.

2.Rinse, pat dry and quarter mushrooms. In large frying pan, heat butter and add mushrooms, onion and celery; sauté 5 minutes and remove from heat. Stir in savoury seasoning, salt and pepper.

3.In large mixing bowl, combine breadcrumbs with stock and eggs, then add mushroom mixture, apples and parsley; mix well. Transfer to casserole.

4.Cover and bake for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
 

Roast Goose with Gravy

Ingredients:

• 1 whole goose
• salt and freshly ground black pepper to taste
• 4 slices crusty bread
• 3 onions
• 2 stalks celery
• 2 carrots
• 250ml (9 fl oz) boiling water
• 250ml (9 fl oz) dry white wine
• 4 tablespoons tawny port
• 5 tablespoons plain flour
• 750ml (1¼ pints) chicken stock

Preparation method:

1.Discard loose fat from goose. Remove neck, cut into large pieces and reserve. Rinse goose inside and out and pat dry. Pierce skin of  goose all over and season with salt and pepper.

2.Loosely pack neck cavity with enough bread to fill. Fold neck skin under body and fasten with a small skewer.

3.Quarter 1 onion and all the celery, and place inside the body cavity of the goose. Tie legs together loosely with kitchen string or insert legs through slit in lower skin flap. Transfer goose breast side up to a rack set in a deep roasting tin.

4.Cut remaining 2 onions and carrots into large pieces. Scatter onion and carrot, neck pieces and giblets in roasting tin. Roast goose at  220 C / Gas mark 7 in the middle of the oven for 30 minutes.

5.Reduce temperature to 160 C / Gas mark 3. Carefully pour boiling water over goose; juices may splatter. Continue roasting goose, skimming  off fat and basting with juices using a metal bulb baster every 20 minutes. Cook for 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 80 C. When done, the juices should run clear when thigh is pierced with a fork.

6.Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm and loosely covered with aluminium foil until ready to serve.

7.With a slotted spoon, discard vegetables, neck pieces and giblets from tin. Spoon off fat from pan juices and reserve. On top of the hob, deglaze the tin with white wine and port over moderately high heat, stirring to scrape up brown bits. Add chicken stock and boil mixture until reduced by about half.

8.In a 3 litre heavy saucepan, whisk together 4 tablespoons reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. Whisk wine mixture into the roux. Bring gravy to the boil, whisking constantly. Turn down heat. Simmer gravy, whisking frequently, for 5 minutes or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.
 

Salmon with herb

Ingredients :

    * 80g pitted green olives
    * 3/4 cup chopped fresh coriander
    * 1/3 cup chopped fresh basil
    * 60g dry-roasted walnuts, coarsely chopped
    * 1/2 red onion, finely chopped
    * 1 long fresh green chilli, thinly sliced
    * 1 1/2 tbs red wine vinegar
    * 3 tsp extra virgin olive oil
    * 1/2 tsp caster sugar
    * 1 (about 1.3kg) skin-on salmon fillet, pin boned
    * 60ml (1/4 cup) fresh lemon juice
    * Lemon wedges, to serve

How to Prepare Salmon with herb:

1.Place the olives in a bowl and cover with cold water. Set aside for 20 minutes to soak. Drain. Halve. Return to the bowl. Add the coriander, basil, walnuts, onion and chilli, and stir to combine. Use a fork to whisk together the vinegar, oil and sugar in a small jug. Add to the olive mixture and toss until well combined. Season with pepper.

2.Preheat oven to 200°C. Line a roasting pan or ovenproof dish with non-stick baking paper. Place the salmon in the prepared pan. Drizzle over the lemon juice and season with pepper. Cover with another piece of non-stick baking paper. Bake in oven for 20 minutes or until the salmon flakes when tested with a fork in the thickest part.

3.Carefully transfer the salmon to a large serving platter. Top with the olive mixture. Serve with lemon wedges.
 

Pork Roast

Ingredients:

    * 1 1/2 tbs sea salt flakes
    * 2 tsp dried fennel seeds
    * 2kg boned rolled loin of pork (see note)
    * 1 tbs olive oil
    * 10 small red Gala apples, halved lengthways
    

      Cider gravy

    * 50g (1/3 cup) plain flour
    * 500ml (2 cups) chicken stock
    * 250ml (1 cup) apple cider

How to Prepare Pork Roast:

   1.Preheat oven to 230ºC. Combine salt and fennel in a bowl.

 
   2.Place the pork, rind-side up, in a roasting pan. Drizzle the oil over the rind.Rub the salt mixture over the rind and into the cuts. Roast for 45 minutes or until the rind crackles.

   3.Reduce oven temperature to 200ºC. Arrange apple around pork and roast for a further 1 hour 10 minutes or until pork is just cooked through and apple is tender.Transfer to a serving platter. Cover with foil and set aside for 10 minutes to rest.

   4.Meanwhile, to make the cider gravy, drain the juices from the pan. Place the pan over medium-high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Gradually add the stock and cider, scraping the pan with a wooden spoon to dislodge any bits that have cooked onto the base, until the mixture boils. Boil, stirring occasionally, for 8-10 minutes or until the gravy thickens.

Ham with Honey

Ingredients

    * 10 lb (5 kg) fully (or partially) cooked bone-in smoked ham
    * whole cloves, if desired
    * 1 cup (250 mL) brown sugar
    * 2/3 cup (150 mL) orange juice
    * 1/3 cup (75 mL) honey
    * 2 tbsp (30 mL) Dijon mustard
    * 2 tsp (10 mL) grated orange zest

How to prepare Ham with Honey:

   1. Preheat the oven to 325 degrees F (160 degrees C).

   2. If the ham has thick skin, slice off the top layer, leaving about 1/4-inch (.5 cm) of fat on the meat. Place, fat-side-up on a rack in a roasting pan. With a sharp knife, score the fat in a criss-cross pattern and poke a whole clove into each square, if desired. Pour water into the roasting pan to 1/4-inch (.5 cm) deep. (The water should not touch the ham -- if the rack is too low, just add enough water to cover the bottom of the pan.) Place in the oven and roast, uncovered, for 20 minutes per pound or approximately 3-1/2 hours.

   3. While the ham is roasting, make the glaze. In a small saucepan, stir together the brown sugar, orange juice, honey, mustard and orange zest. Bring to a boil over medium heat and cook, stirring, for about 5 minutes. Remove from heat.

   4. About 45 minutes before the ham is finished roasting, brush with some of the glaze. Continue to baste with the glaze every 10 minutes until the ham is done. (A meat thermometer should read 135 degrees F or 57 degrees C when poked into the thickest part of the ham.) Remove from the oven and let rest for 10 minutes before slicing and serving.

New Potatoes with Chicken

Ingredients:

    * 2 pounds chicken thighs and drumsticks, skin removed
    * 1 pound new potatoes, quartered (about 4-6 little potatoes)
    * 2 teaspoons dried basil
    * 1/2 teaspoon dried thyme
    * 1 & 1/2 teaspoons garlic salt
    * 4 tablespoons olive oil

How to prepare New Potatoes with Chicken: 

1. Preheat the oven to 375° degrees.

2. Arrange the chicken and the quartered potatoes in an ungreased 9 x 13-inch baking pan.

3. Sprinkle the chicken and potatoes with the basil, thyme, garlic salt, and olive oil.

4. Cover the pan with foil and bake for 30 minutes. Turn the chicken and the potatoes, and bake, uncovered, for 20 to 30 more minutes, or until the chicken is thoroughly cooked.

5. There’s no need to peel the potatoes before using. The skins of new potatoes are very tender and they hold their shape much better than baking potatoes. If you can’t find the young red new potatoes, use regular red potatoes.
 6. Serve this dish with a steamed green vegetable, and raw baby carrots with a lowfat yogurt dip.
 7. Please picky eaters by baking a few drumsticks plain – instead of sprinkling them with the herbs, just sprinkle with a bit of salt and drizzle with a little olive oil. Bake in a separate pan.
 8. If you like, add some carrot chunks to the pan along with the potatoes. You could also add other vegetables, like zucchini or green beans, for the last 20 to 30 minutes of cooking.