Recipe of Chili Cheese Omelette

Ingredients

• 1.5 spring onion.
• Few sprigs of fresh coriander.
• 2 large eggs.
• 1 tablespoon sunflower oil.
• 1/2 tablespoon chopped fresh red chili.
• 25 gram mild grated cheddar.

Procedure

Chop the spring onion and coriander quite finely and beat the eggs together with salt and pepper.Heat the oil in a small fry pan then tip in the onion,coriander and chili then stir round the pan for a second or two so they soften a little.Pour  the eggs and keep them moving until two thirds have scrambled.Settle the eggs back down on the base of the pan,scatter over the cheese and cook for about a minute until the omelette is just set and the cheese has melted.

Carefully fold the omelette using a palette knife and slide from the pan to a serving plate. Eat while the omelette is hot and the cheese still melted.

Recipe of Pat's Roast Beef

Ingredients

• 1 (3-pound) Beef roast, trimmed of excess fat.
• Kosher salt and freshly ground black pepper.
• 4 tablespoons olive oil,divided.
• 8 ounces button mushrooms.
• 2 small onions,quartered.

Gravy

• 1 cup low-sodium beef stock.
• 2 tablespoons gravy flour.

Procedure

Preheat the oven to 375 degrees F.Season the beef with salt and pepper to taste.Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking then add the meat and sear on all sides.Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil.Season with salt and pepper to taste and toss.Add to the skillet around the roast.Put the skillet in the oven and roast until an instant-read thermometer registers 140 degrees F, about 40 minutes.

Remove the roast from the oven to a cutting board and place it aside for 10minutes.Remove the onions and mushrooms from the skillet.While the beef is resting,prepare the gravy.Put the skillet on low heat.Whisk in the flour until the sauce is thickened and smooth.Slice the beef into very thin slices.Transfer to a platter and serve with the mushrooms,onions and gravy.

Recipe of Maja Blanca

Ingredients

• 2 cups Thin coconut milk.
• 3 tablespoons White sugar.
•  2 cups Thin coconut milk. 
• 3/4 cup Cream-style corn.
• 1/2 cup Cornstarch.
• 1/2 cup White sugar.
• 3 tablespoons Corn kernels.

Procedure

Bring 2 cups coconut milk and boil it,stir constantly until oil begins to separate from the milk, about 30 minutes.Skim and reserve oil in a bowl.Reduce heat to medium-low and add 3 tablespoons sugar to remaining milk.Continue to cook and stir until milk becomes brown and crumbly,about 30 minutes more. Remove latik from heat.Grease an 8-inch mold or pie dish with reserved coconut oil.

Heat remaining 2 cups coconut milk,cream-style corn,cornstarch,1/2 cup sugar and corn kernels in a saucepan over medium heat,stirring constantly until thickened about 5 minutes. Pour corn mixture into prepared mold.Cool until maja blanca is set.Cover mold with a plate and invert maja blanca onto the plate.Slice maja blanca and sprinkle with latik.

Recipe of Salt-baked lamb shanks

Ingredients

• 4 Lamb shanks,French trimmed,trim reserved.
• 8 Garlic cloves.
• Olive oil for drizzling.

For salt crust dough

• 1 kg Plain flour,plus extra for dusting.
• 300 g Fine sea salt.
• 3 Eggs whites.

Procedure

Make the salt-crust dough.Mix the flour and salt together in a large bowl and add the egg whites and 400 ml water then stir together with a wooden spoon to form a firm dough add a little more water if needed.Tip the dough onto a lightly floured surface and knead for 10 minutes or until smooth.Wrap in cling film and set aside to rest for 1 hour.Heat oven to 160 C fan/gas 3 and line a baking tray with parchment. 

Divide the dough into 4 even-sized pieces.On a lightly floured surface,roll each into a circle almost 1 cm thick.Place a lamb shank in the center of each disc of dough and tuck 2 garlic cloves underneath then brush the edge of the dough with a little water,then gather it up and around the lamb shank, leaving the bone exposed. Make sure all the meat is covered and the pastry is well sealed.Transfer it to the lined tray. 

Put the lamb in the oven and bake for 3-4 hours  by which time the crust will have turned a dark brown.Once the lamb is cooked,leave it to rest for 30 mins.Using a bread knife,open the crust and very carefully remove the shanks and the softened garlic cloves,then discard the crust.Place the shanks on a baking tray and drizzle with a little oil.Blowtorch the lamb to give it a crisp,toasty finish.Serve the lamb with the garlic cloves and soused red cabbage.

Recipe of Blueberry Cheesecake Ice Cream

Ingredients

• 1/2 cup White sugar.
• 1 tablespoon Cornstarch. 
• 1/2 cup Water.
• 1/4 cup Blueberries. 
• 1 tablespoon Lemon juice. 
• 1/2 cup Graham cracker crumbs. 
• 2 tablespoons White sugar.
• 1/2 teaspoon Ground cinnamon. 
• 1/2 cup Butter, melted.
• 1/2 cup White sugar.
• 3.5 ounce Package instant vanilla pudding mix. 
• 4 cups Heavy whipping cream.
• 2 cups Milk.
• 2 teaspoons Vanilla extract.

Procedure

Combine 1/2 cup sugar and cornstarch in a small sauce pan gradually stir in water until smooth. Mix in blueberries and lemon juice bring to a boil. Low the heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl stir in butter. Pat into ungreased 10x15 inch baking pan.Bake crust in preheated oven until lightly browned, 10 to 15 minutes. 

Cool completely on a wire rack, then crumble crust.Whisk 1/2 cup sugar, pudding mix, whipping cream, milk, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer's directions refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in cylinder to get rid of lumps.Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl swirl to combine. Freeze for about 6-8 hours and the ice cream is ready to serve.

Recipe of Blackened Tilapia with Secret Hobo Spices Fish

Ingredients

• 3 tablespoons Paprika. 
• 1 tablespoon Onion powder. 
• 1 Pinch garlic powder. 
• 1 teaspoon Ground white pepper. 
• 1 teaspoon Ground black pepper.
• 1 teaspoon Cayenne pepper.
• 1 teaspoon Dried oregano.
• 1 teaspoon Dried thyme. 
• 1/2 teaspoon Celery seed. 
• 1 tablespoon Kosher salt.
• 1 pound Tilapia fillets.
• 1 Lemon, cut into wedges. 
• 4 Slices white bread. 
• 1 tablespoon Vegetable oil.

Procedure

Take a small bowl and make the spice blend. Mix well the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for 25-30 minutes.Heat the heavy skillet over high heat. Add oil, and heat until it is almost smoking. 

Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices on them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices and the delicious fish is ready, enjoy the meal.

Recipe of Vanilla Ice Cream

Ingredients

• 1 Plump vanilla pod.
• 350 ml Full fat milk.
• 350 ml Double cream.
• 120 grams Golden caster sugar.
• 5 Eggs yolks.

Procedure

Put the container in the freezer. Split the vanilla pod length ways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, and then remove heat and leave to infuse for at least 20 minutes. For the best flavor, this can be done a few hours before hand and left to go cold.In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. 

Put the vanilla cream back on the heat until it's just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously making sure the spoon touches the bottom of the pan, for about 10 minutes until thickened. 

Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoop able. Transfer to the container and freeze and enjoy the taste of delicious vanilla ice cream.