Compiled Recipe – Lobster Pasta

Lobster Pasta

* 200 grams spaghetti, linguine or tagliatelle pasta
* 500-600 grams lobster
* 1 tbsp olive oil
* 50 grams butter
* 2 cloves garlic
* 100 mL white wine
* 2 handfuls cherry tomatoes
* several sprigs basil
* salt- to taste
*black pepper – to taste

1) To cook the lobster, put a large pot of water (large enough to hold the whole lobster) on high heat, cover and wait until boiling hard. Add salt, bring to boil and put the lobster in the boiling water head first. Cover, reduce heat and cook 7-10 minutes after boiling. Remove the now red lobster to a plate, let it drag and cool slightly. Remove the meat from the shell.

2) To cook pasta, put a large sauté pan on medium heat, add a little olive oil and melt butter in it. Increase heat and fry unpeeled garlic and pieces of lobster shell in the oil and butter mixture, stirring constantly. In first minutes, strain the butter/oil mixture, return it to the pan and add cherry tomatoes cut in half.

3) Add salt and pepper and fry 2-3 minutes, stirring constantly. Add wine, bring to boil and reduce by half. Add lobster meat to the sauce and warm it for 1 minute (you can cut it into small pieces or leave it as is), then add the pasta.

4) Remove the sauté pan from the heat, mix pasta with the sauce and decorate with basil leaves.

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Compiled Recipe – Seafood Gratin

Seafood Gratin

* 200 grams salmon filet
* 200 grams peeled shrimp
* 750 grams mussels
* 250 grams crab meat
* 100 grams button mushrooms
* 1 L chicken broth
* 4 tbsp butter
* 4 tbsp wheat flour
* 2 cups milk
* 1 pinch nutmeg
* 100 grams cream
* 50 grams Gruyere cheese

1) Cover mushrooms and filet fish with broth, cook for 5 minutes, then take out and dry. Chop the fish and slice the mushrooms. For sauce, lightly fry the flour in butter and pour in hot milk in a thin stream, stirring continuously. Add salt, pepper and nutmeg and cook for 10 minutes on low heat while stirring.

2) Add cream, half of the grated cheese and stir. Cook mussels in salted water and remove the ones that do not open. Remove the mussels from the shells. Add fish, shrimp and crab meat. Cover with sauce and mix. Put the mixture in a baking mold, sprinkle with remaining cheese and bake 15-20 minutes at 240 degrees Celsius.

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Compiled Recipe – Roasted Double Stuffed Turkey

Roasted Double Stuffed Turkey

* Turkey with liver
* Lemon
* 150 grams butter
* 5 eggs
* 75 kgs seedless raisins
* 2 tbsp stuffed turkey
* pepper, nutmeg, cloves and salt to taste
* onion
* 100 grams fresh fatback
* 400 grams roasted veal
* crusty bread
* 1 tbsp minced capers

1) Two hours before cooking, season the turkey with salt and sprinkle it with lemon juice.

2) Stuffing for dewlap: mash the minced turkey liver with a full tablespoon of butter and the raw yolk of two eggs, then add raisins, bread crumbs, pepper, nutmeg, crushed cloves and salt to the mixture.

3) Carefully combine the mixture with well-whipped froth of two egg whites and fill the bird’s dewlap with it. Sew it up.

4) Stuffing for turkey: dice the onion and stew it in 30 grams of oil. Cut the bacon into small cubes.

5) Soak the bread in milk and squeeze it thoroughly. Cut the veal into cubes. Beat three whole eggs, 100 grams of melted butter, pepper and salt (and maybe a pinch of nutmeg) to taste. Stir everything. Stuff the turkey. Put the bird in a deep roasting pan. Pour a generous amount of oil over it, and roast in the oven for 170-180 degrees Celsius for 3-3 ½ hours. If the chest cavity turns brown too quickly, cover it with foil.

6) Put the cooked turkey on a dish and surround it with cut pieces of stuffing. Before serving the meat, spritz it with the juice from the roasting pan and reserve the remaining juice in a gravy boat. You can also serve cranberry sauce on the side, which goes perfectly with both the turkey and the stuffing.

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Compiled Recipe – Peaches in Honey and Cumin Sauce

Peaches in Honey and Cumin Sauce

* 1 tsp cumin seeds
* ½ tsp ground white pepper
* ¼ cup honey
* ¼ cup white wine vinegar
* 1 pinch dried mint
* 4 peaches, ripe or almost ripe
* 2 tbsp olive oil

1) Warm the oven to 175 degrees Celsius. Brown the cumin seeds in a pan with no oil until they become fragrant and start to turn dark. This should only take a couple of minutes. Stir the cooked cumin seeds with pepper and put them aside.

2) Mix the honey and vinegar in a pot, then warm the mixture over the medium heat until the honey melts into the vinegar. Add the spice mixture and mint and stir. Warm it slightly on a low boil, stirring, so that all the ingredients in the mixture combine. Peel the peaches, take out the pits and cut the pulp into pieces. Put the peaches in a baking mold and cover them with olive oil then stir. Put cumin sauce over the peaches and bake for 30 minutes.

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Compiled Recipe – Stewed Beef Shoulder

Stewed Beef Shoulder

* 1 kg beef shoulder
* 100 grams fatback
* 2 onions
* 2-3 cloves (or more) garlic
* 250 mL garlic
* salt and pepper
* ½ tsp grated ginger (cloves x3”)
* 1 pinch cinnamon
* beef broth (if needed)

1) Wash the meat and cut it into thin pieces. Chop the fatback, put it into a pot (iron or clay) and put it over low heat.

2) Peel the onion and garlic, dice and sprinkle over the fatback in the pot. Cook for a couple of minutes, turning it over regularly. Add the meat, turning the pieces over from time to time. Season with salt and pepper. Add cloves and wine. Cover and stew over a slow flame for about 1 ½ hours, then add the remaining spices.

3) If the mixture is too thick, water it down a bit with beef broth.

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Compiled Recipe – Mountaintop Beef with Walnuts

Mountaintop Beef With Walnuts


For goulash:
* 1 ½ kg steak filet, cut into cubes
* 2 cloves garlic, cleaned and minced
* bay leaf
* 2  cans 440 mL dark beer (e.g. Guinness)
* 85 grams butter
* 3 tbsp olive oil
* 100 grams smoked bacon, chopped
* 3 large diced onions
* parsley

1) Make the covers out of layered dough.  Heat the oven to 200 degrees Celsius. Roll the dough until thin and cut out six circles. Put them on the rack and coat them with egg. Sprinkle them with salt and bake for 3-7 minutes.

2) Make the goulash: Put the meat, garlic and bay leaf in a non-metallic and pour beer over them. Cover and put in the refrigerator for an hour. Warm the oven to 150 degrees Celsius. Drain the meat and dry it on a dish cloth. Put the liquid aside for the marinade. Warm half the butter and olive oil in a large pot. Put it over high heat and brown the meat one serving at a time until the outside is brown. When the meat is ready, remove it with a skimmer. Melt the remaining butter and olive oil and brown the bacon and onion for 10-15 minutes until golden. Add flour, stir, add port wine and marinade,  and then add the meat. Bring it to a boil, cover tightly and stew in the oven for 2 ½-3 hours, until the meat is very tender.

3) Add marinated nuts and vinegar and stew for ten minutes. Add parsley. Pour into bowls, cover with the baked covers, and sprinkle with parsley.



Compiled Recipe – Tropical Chicken Salad

Tropical Chicken Salad

*450 grams chicken
* 1 tsp curry
* salt
* 75 grams yogurt
* 50 grams mayonnaise
* mango
* 1 tbsp fruit chutney
* 200 grams celery
* fresh colander
* 2 tbsp almond

1) Carefully wash chicken filet, chop into small pieces and dry. Fry chicken filet in a deep pan, then add a small amount of water and stew for 10 minutes on low heat with salt and curry.

2) Peel the mango and slice. Chop and roast almonds.

3) Slice the cherry.

4) To make the dressing, whip curry powder, yogurt, mayonnaise and chutney together until homogeneous. Add salt and pepper.

5) Mix chicken filet, mango and celery. Add minced cilantro, nuts and dressing.

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Compiled Recipe – Partanbree Scottish Crab Soup

Partanbree Scottish Crab Soup

*medium-sized boiled crab
*90 grams long grain rice
* 600 mL milk
* 600 mL fish broth
* 1 tbsp anchovy extract or paste
* 2 tbsp lime or lemon juice
* 1 tbsp parsley or thyme
*3-4 tbsp sour cream (if desired)
* salt and pepper

1) Separate the white and brown crab meat,  then crack the claws, remove the meat, chop it and put it aside.

2) Put the rice and milk in a pot and bring it to a boil. Cover and boil for about 20 minutes. Add the white and brown crab meat and season it to taste, then boil it for another five minutes. Slightly cool and strain it through a sieve or run it through a food processor until it becomes homogeneous.

3) Pour the soup in a clean pot and add the fish broth and the claw meat set aside earlier. Bring it to a boil, then add anchovy extract and lemon juice.

4) Cook it for another  2 minutes. Before serving, add thyme or parsley and a spoonful of sour cream.

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Compiled Recipe – Lamb in Lemon Marinade

Lamb in Lemon Marinade

* 10 tbsp lemon juice
* 1 tbsp olive oil
* 2 tbsp fresh rosemary
* 2 cloves garlic
* 4 tsp lemon zest
* 1 kg veal filet
* bell pepper
* chili sauce

1) In a large bowl, mix the lemon juice, olive oil, finely chopped rosemary, minced garlic and lemon zest.

2) Add meat chopped into  small cubes, then mix thoroughly and let stand for two hours.

3) Chop the pepper.

4) Place meat and pepper on spits or wooden skewers and roast on the grill, turning regularly, for about 20-30 minutes.

5) Serve with chili sauce.

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Compiled Recipe – Smoky Vegetables

Smoky Vegetables

*3  bell peppers
* 2 fresh zucchinis
* 300 grams fresh button mushrooms
*2  small egg plants
* 6 cherry tomatoes

For marinade:
* 4 tbsp soy sauce
* 1 tbsp olive oil
* 1 tbsp apple cider vinegar
* pepper

1) Marinade: In a bowl, mix soy sauce, olive oil, apple cider vinegar and pepper.

2) Chop the bell pepper, zucchini and eggplant into large pieces. If the button mushrooms are small, you can leave them as is. Leave the cherry tomatoes wide.

3) Put the vegetables in a bowl and pour the marinade over them. Half an hour later, put the vegetables on a grill and cook them for 10-15 minutes, turning them regularly.

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