Chicken cacciatore

Ingredient

1 onion , finely chopped
2 garlic cloves , crushed
olive oil
2 x 400g tins cherry tomatoes
4 tbsp mascarpone
a handful basil
6 chicken breasts , skin on

Method

Heat the oven to 190C/fan 170C/gas 5. Fry 1 finely chopped onion and 2 crushed garlic cloves in 3 tbsp olive oil until softened but not coloured. Add 2 x 400g tins of cherry tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in 4 tbsp mascarpone and half a handful of basil, roughly torn.

Heat a little olive oil in a pan and fry 6 chicken breasts on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the remaining half handful of basil.

Sticky chicken drumsticks

Ingredients

8 chicken drumsticks

2 tbsp soy sauce

1 tbsp honey

1 tbsp olive oil

1 tsp tomato purée

1 tbsp Dijon mustard

Method

Make 3 slashes on each of the drumsticks. Mix together the soy, honey, oil, tomato purée and mustard. Pour this mixture over the chicken and coat thoroughly. Leave to marinate for 30 mins at room temperature or overnight in the fridge. Heat oven to 200C/fan 180C/gas 6.

Tip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade.

Ricardo's Crab Cake Sandwiches

Ingredients

Paprika Mayonnaise
2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon lemon juice (or to taste)
1/2 tablespoon paprika
pinch cayenne (or to taste)
1 pinch Salt and pepper

Crab Cakes

1 pound lump snow crab meat (or 1 whole crab, about 1 kg/2 lb, cooked and shelled)
1/4 cup mayonnaise
1/4 cup breadcrumbs
1/4 cup chopped fresh chives
1 egg
1 tablespoon melted butter
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Hot pepper sauce to taste
2 tablespoons olive oil
1 pinch Salt and pepper

Sandwiches

5 kaiser rolls
5 leaves Boston lettuce
5 Crab Cakes (see recipe), chilled
1 tomato, thinly sliced
1 avocado, thinly sliced

Directions

Paprika Mayonnaise
In a bowl, combine all ingredients. Season with salt and pepper.
Crab Cakes
In a bowl, combine all the ingredients except the oil. Season with salt and pepper. Shape into 5 patties. Refrigerate.
In a cast iron skillet set on a grate over a medium fire, brown the crab cakes in the oil, about 3 minutes a side. Serve immediately on a bed of lettuce.

Sandwiches

On a clean surface, slice the rolls in half. Spread with mayonnaise. Place 1 lettuce leaf and 1 crab cake on the bottom half of each roll. Garnish with tomato and avocado. Season with salt and pepper. Cover with the top half.

Ham and Cheese Pita Pizza

Ingredients

4 Greek style pita bread
1/2 cup tomato sauce (2 tbsp. for each pita) (125 ml)
4 slices of black forest ham, cut in quarters or sliced
1 1/2 cups grated mozzarella cheese, or to taste (375 ml)
4 tablespoons grated Parmesan cheese (60 ml)
Coarse salt and freshly cracked black pepper, to taste
Pinch of Greek dried oregano or Italian seasoning, optional
Olive oil, for drizzling

Directions

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper for quick clean up.
Place the pita bread onto pizzas onto a large baking sheet. Spread tomato sauce evenly over the pitas. Top evenly with ham, mozzarella cheese and Parmesan cheese. Season the pizza with salt and pepper, and the dried Greek oregano if using. Drizzle with a little olive oil. Bake until cheese is golden and bubbly, about 10 to 15 minutes. Cut into quarters and serve.

Southern Style BBQ Beef Brisket with Rice and Snap Peas

Ingredients

3 tablespoons Worcestershire sauce
bottle Liquid Smoke
Beef brisket (4-6 lbs / 2-3 kg)
Rub Ingredients:
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Aluminum foil
1/2 cup of your favorite BBQ sauce (a dark molasses style is best)
1 1/2 cups white rice
3 cups water
1/2 pound / 225 g snap peas

Directions

The night before…
Combine Worcestershire and Liquid Smoke together in the bottom of a large cake or lasagna pan. Place the brisket on top of the liquid and keep flipping until the brisket is saturated. Combine the rub ingredients in a small bowl and mix. Sprinkle or rub spice mixture all over the beef. I use my fingers, it’s just more fun. Leave brisket in the pan, cover very tightly with foil and refrigerate overnight.
In the morning…
Pre-heat oven to 250° F (120º C)
Transfer beef from refrigerator to oven and bake, tightly covered, for 6 to 8 hours.
When you get home from work…
Reset oven to 300° F (150º C)
Remove beef from oven, slice thinly. Add BBQ sauce to drippings and mix well.
Place sliced beef back in pan, making sure all pieces are coated in sauce and return to oven until dinner is ready to serve.
1/2 hour before dinner…
Place rice and water into a microwave safe pot with lid.
Cook on high heat for 10 minutes, stir, and then cook on medium heat for 10 minutes. Let rest.
Serve beef with rice and fresh snap peas on the side.
Tip; This meat is also a great leftover for sub night.