PREPARE: Roast Pork With Vegetables

Preparing this roast pork dish is easier than you think. Plus, you can roast the vegetables at the same time! Ask the butcher to prep the crown roast so all you have to do is rub it with a mix of spices and roast it for a couple of hours.

- Prep Time 15 mins

- Cooking Time: 2 hrs 30 mins

- Ready In: 2 hrs 45 mins

- Yield: 6 to 8

- Cuisine: Others

- Cooking Method: Roast

INGREDIENTS

- 4 tablespoons olive oil, divided

- 1 tablespoon rosemary, fresh

- 1 tablespoon thyme, fresh

- 2 cloves garlic, peeled

- salt, to taste

- ground black pepper, to taste

- 1 2-3 kilos crown roast pork, (ask your butcher to cut and tie the meat for you), at room temperature

- 1 cup yellow sweet potatoes, sliced into 1 1/2-inch cubes

- 1 cup sweet potatoes, purple, sliced into 1 1/2-inch cubes

- 1 cup squash, sliced into 1 1/2-inch cubes

- 1 cup zucchini, sliced into 1 1/2-inch cubes

- 1 cup eggplant, sliced into 1 1/2-inch cubes

- 1 cup carrots, sliced into 1 1/2-inch cubes

- 1/2 cup fresh white mushrooms, halved

COOKING METHOD

Preheat oven to 430ºF.

Pound together 2 tablespoons olive oil, rosemary, thyme, garlic, salt, and pepper with a mortar and pestle.

Rub mixture all over pork, including the cavity. Wrap exposed bones with foil to prevent them from burning.

Place vegetables in a large roasting pan. Drizzle with remaining olive oil. Season with salt and pepper. Place pork on top of vegetables.

Roast pork for 20 minutes. Lower temperature to 375ºF and roast for 1½ to 2 hours or until pork is cooked through and internal temperature registers 150 to 160ºF on a meat thermometer.

Add mushrooms during the last 10 minutes of roasting.

Once pork is cooked through, increase heat to 500ºF and continue roasting for 1 to 2 minutes for a crisp finish.

Watch pork carefully.

Serve with drippings as sauce.

Eat with Matoke (plantains), Cassava, Ugali, Chapatti.


Tourism Observer

Enjoy Pipirrana Salads

Pipirrana means frog’s piss, no body seams to know how this pleasant salad got that name.

You may have tasted versions of pipirrana from other areas of Andalusia, such as the variation that follows, but unlike the others, calls for mayonnaise, to be the best.

It is appealing summer fare, when tomatoes are at their best.

Ingredients

- 2 pounds tomatoes, peeled, finely chopped, and 2 tablespoons juice reserved

- ½ green bell pepper, seeded and finely chopped

- 1 teaspoon salt

- 2 hard-boiled eggs, peeled, halved, and yolks and whites separated

- 2 cloves garlic, peeled but left whole

- 1 slice day-old country-style bread, broken into chunks

- 3 tablespoons extra virgin olive oil

- 1 tablespoon sherry vinegar

- 1 tablespoon Mayonnaise

- 1 (3-ounce) can white albacore tuna in olive oil, drained and flaked

Preparation

In a large bowl, combine the tomatoes and reserve the juice, bell pepper, and salt and mix gently. Set aside.

Using a mortar and pestle, pound together the hard-boiled egg yolks, garlic, and bread until a coarse paste forms.

Add the olive oil, vinegar, and reserved tomato juice and stir with the pestle to incorporate.

Add the mayonnaise and continue to stir with the pestle, always in the same direction to prevent the dressing from breaking until the dressing has the texture of a creamy paste.

Add the dressing to the bowl holding the tomatoes and bell pepper and mix well.

Cover and refrigerate for at least 1 hour, or until chilled.

Finely chop the egg whites. Divide the salad among 6 plates and sprinkle evenly with the egg whites and tuna. Serve chilled.


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PREPARE: Pan Seared Steaks With Red Wine Sauce

Technique is the secret to perfectly cooked steaks. Season them liberally, let them sear, baste them with butter and let them rest.

These easy steps will result in perfectly cooked meat every time. And, you can make a delicious sauce in the same pan while the meat is resting.

Ingredients

STEAK

- Two 8- to 10-ounce sirloin steaks, about 3/4- to 1-inch thick

- Kosher salt

- Freshly ground black pepper

- Canola oil

- Olive oil

- 4 cloves garlic, roughly smashed

- 2 to 3 sprigs fresh thyme

- 1 to 2 sprigs fresh rosemary

- 1/4 cup (1/2 stick) butter, cubed

PAN SAUCE

- 2 shallots, finely chopped

- 2 cloves garlic, finely chopped

- 1 cup red wine, such as Cabernet or Malbec

- 1/3 cup beef stock

- 3 tablespoons butter

Preparation

For the steak:

1. Remove steaks from the refrigerator and let rest to come to room temperature. Pat them dry with paper towels.

2. Season the steaks liberally with kosher salt and coarsely ground black pepper on all sides and press into meat. Let seasoned meat rest for approximately 10 to 15 minutes.

3. Place a skillet (large enough to fit both steaks comfortably) over high heat.

4. When pan is extremely hot, pour in approximately 2 to 3 tablespoons of canola oil and shake pan to make sure entire bottom of skillet is coated.

5. When oil begins to smoke slightly, using tongs, carefully lay the steaks into the pan, laying them down away from you (this will avoid oil spatters).

6. Press down slightly on meat. Let steak sear, without moving it, for roughly 2 minutes until a golden brown crust develops, then drizzle a tablespoon of olive oil into the pan.

The crust will form and then detach from the bottom of the pan.

7. Using tongs, carefully flip steak and let cook for another two minutes. Drizzle another tablespoon of olive oil on and around the meat.

8. After the crust has formed, set both of the steaks on the fat strip that runs along the side of the sirloin.

You can set them side-by-side against the edge of the pan if it has a high enough edge, or hold them on their ends using the tongs. Render off this fat for roughly 60-90 seconds.

Tilt the pan towards the steaks so the oil and hot fat will continue to baste and cook the meat. Then set steaks down flat, side by side in pan.

9. Add the smashed garlic cloves and approximately 1½-2 tablespoons of olive oil. Tilt pan to make sure the oil touches all of the meat. Add rosemary and thyme. You can again add an additional drizzle of olive oil.

10. Add butter to the pan, a few chunks at a time, placing them on either side of the steaks, above them, between them and below.

As the butter begins to melt, bubble and brown, give the pan a swirl, tilting slightly towards you so that all of the melted butter and juice collects towards you in the skillet.

11. Using a spoon, thoroughly baste the steak with the butter and juices at the bottom of the pan. Carefully flip the steaks and repeat, basting frequently.

12. While basting, using tongs, periodically brush the steaks with the herbs and garlic from the pan. The steaks can then be basted with the herbs and garlic on top.

Flip the steaks and repeat, brushing the surface with garlic and herbs and basting over them during the basting process, continually check the surface tension of the meat to check the doneness.

Use the palm of your hand as a gauge: soft part of the thumb is rare, moving towards the finger is medium-rare and well done is down by your wrist.

13. When a crust has formed, and you have a soft texture with a little bit of resistance, ideally medium-rare, turn off the heat, and remove the steaks from the skillet, placing them on a cutting board.

14. Place fried herbs and garlic on top of steak, drizzle steaks with pan drippings and cover loosely with foil and let rest for 5-10 minutes. (A good estimate for how long to rest your steaks is half the time you spent cooking.)

For the pan sauce:

1. Using the pan in which the steaks were cooked earlier, pour off all but 2 teaspoons of fat and the flavorful browned bits adhering to the bottom, and place over medium-high heat.

2. Using a wooden spatula, scrape the browned bits from the bottom of the pan and, stirring constantly, add finely chopped shallots and garlic.

3. Add 1 cup of red wine and keep stirring and reducing the sauce.

4. Continuing to stir, add beef stock (you can also use a quarter cup of beef stock and add whatever reserved steak juices you have).

5. Add the butter, reduce heat to medium and keep stirring so the butter does not break.

To serve:

Slice the steaks against the grain and serve with pan sauce drizzled over the meat or on the side.



Tourism Observer

PREPARE: Grilled Whole Fish

Cooking small whole fish, as opposed to fillets, optimizes flavor,juiciness and taste, because the skin and a thin layer of healthy fat insulate the meat.

Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they’re simple to remove, so the fish is very easy to serve and eat.

INGREDIENTS

- 2 whole branzino (each 1 to 1 1/2 pounds), cleaned, heads and tails left intact

- 6 tablespoons extra-virgin olive oil.

- Coarse salt and freshly ground pepper

- 2 thin wooden skewers or 6 toothpicks, soaked in water 30 minutes

- Vegetable oil, for brushing

- 1 lemon, half thinly sliced, half cut into 2 wedges

- 3 sprigs dill, plus more for garnish (optional)

- Basil, Lime And Filling

- 1 lime, half thinly sliced, half cut into 2 wedges

- 3 sprigs fresh basil, plus more for garnish (optional)

- Chiles, left intact but split down 1 side

DIRECTIONS

Preheat grill for direct-heat grilling over medium-high heat.

Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.

Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and chiles. If using just 1 filling, double amounts called for.

Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don’t burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.

Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin to penetrate.

Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails, both are edible, and the tail becomes delightfully crisp when grilled.

Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.

Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.

Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.


Tourism Observer

PREPARE: Sacred Heart Meatballs, Enjoy With Pasta

Makes: 4 servings

Prep 30 mins

Cook 38 mins to 40 mins

Ingredients

- 2 -3 3/4-inch thick slices Italian bread

- 1/4 cup water

- 1 egg

- 1/3 cup finely chopped onion

- 1/4 cup fine dry bread crumbs

- 1/4 cup grated Romano or Parmesan cheese (or a blend of both)

- 2 tablespoons water

- 2 tablespoons snipped fresh Italian (flat-leaf) parsley

- 2 teaspoons olive oil

- 1/2 teaspoon garlic salt

- 1/2 teaspoon Italian seasoning, crushed

- 1/4 teaspoon ground black pepper

- 1/4 teaspoon crushed red pepper

- 1 pound lean ground beef

- 8 ounces lean ground pork

- 1 tablespoon cooking oil

- 2 26 - ounce jar LaRosa's Family Recipe Original Pasta Sauce or meatless pasta sauce (about 6-2/3 cups)

- 8 ounces dried spaghetti or linguine

- Finely shredded Romano or Parmesan cheese (optional)

Directions

- In a medium bowl, soak the bread slices in 1/4 cup water for 5 minutes. Finely chop bread (you should have about 3/4 cup).

- In a large bowl, beat egg. Stir in chopped bread, onion, bread crumbs, 1/4 cup cheese, 2 tablespoons water, parsley, olive oil, garlic salt, Italian seasoning, black pepper and red pepper.

- Add beef and pork to egg mixture; mix well.

- Using a 2-ounce ice cream scoop or a 1/4 cup measure, scoop out meat mixture into 16 mounds. Wet hands; shape mounds into balls.

- In a large skillet, heat cooking oil over medium heat.

- Cook half of the meatballs at a time in hot oil for 8 to 10 minutes or until done (an instant-read thermometer inserted into meatballs should register 160 degrees F), turning to brown evenly.

- Remove meatballs from skillet; drain on paper towels. (Or, transfer meatballs to a 13x9x2-inch baking pan. Omit cooking oil. Bake meatballs in a 350 degree F oven for 20 minutes; drain.)

- In a 4-quart Dutch oven, bring pasta sauce to boiling; reduce heat. Add meatballs to pasta sauce.

- Simmer, covered, for 30 minutes, stirring occasionally.

- Meanwhile, cook pasta according to package directions.

- Serve meatballs and sauce over hot cooked pasta.

- If you like, sprinkle with shredded Romano cheese.

- Makes 4 servings.

Nutrition Facts Of Sacred Heart Meatballs

Servings Per Recipe 4, Fat, total (g) 36, Thiamin (mg) 0, vit. C (mg) 6, carb. (g) 115, sat. fat (g) 11, Niacin (mg) 2, Riboflavin (mg) 0, chol. (mg) 156, Folate (µg) 6, Polyunsaturated fat (g) 3, Monounsaturated fat (g) 11, fiber (g) 12, Cobalamin (Vit. B12) (µg) 0, Potassium (mg) 196, sodium (mg) 2312, sugar (g) 36, pro. (g) 46, iron (mg) 8, vit. A (IU) 870, calcium (mg) 172, vit. A (RE) 36, cal. (kcal) 989



Tourism Observer

PREPARE: Italian Fried Steak With Roasted Pepper Pesto

Roasted red peppers lend a phenomenal smoky-sweet flavor to this succulent fried steak.

Sharp Romano cheese and peppery fresh basil add brightness and life, recreating the classic Italian flavors everybody loves.

Serve alongside a fresh salad or overtop crisp, steamed green beans, dressed in olive oil and garlic.

Ingredients

- 1/2 cup seasoned fine dry bread crumbs

- 1/2 cup grated Romano or Parmesan cheese

- 1 egg

- 2 tablespoons water

- 1 1/2 pounds beef cubed steak

- Salt

- Ground black pepper

- Olive oil

- 1 12 ounce jar roasted red sweet peppers, drained

- 2/3 cup fresh basil leaves

Directions

- In a shallow dish combine bread crumbs and half of the cheese.

- In another shallow dish beat together egg and the water.

- Cut meat into eight equal-size portions; lightly sprinkle with salt and black pepper.

- Dip meat pieces into egg mixture, then crumb mixture; press lightly to coat.

- In a 12-inch skillet heat 1 tablespoon olive oil over medium-high heat.

- Working in two batches, cook steak about 5 minutes per side, adding more oil as needed.

- Remove to a serving platter; cover to keep warm.

- Carefully wipe skillet clean.

- Meanwhile, for sauce, in a blender or processor combine sweet peppers and the remaining cheese.

- Process until nearly smooth. Finely chop 1/2 cup of the basil; set aside.

- Transfer pepper mixture to hot skillet and heat through.

- Remove from heat.

- Stir in finely chopped basil.

- Pour sauce over steaks.

- Sprinkle with remaining basil.

Nutrition values in Italian Fried Steak with Roasted Pepper Pesto

Per serving: 425 kcal cal., 21 g fat (8 g sat. fat, 1 g polyunsaturated fat, 9 g monounsatured fat), 130 mg chol., 645 mg sodium, 15 g carb., 2 g fiber, 1 g sugar, 43 g pro. Percent Daily Values are based on a 2,000 calorie diet



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PREPARE: Roasted Pork Tenderloin With Red Pepper

Ingredients

- 3 cloves garlic, cut in thin slivers

- 2 tablespoons snipped fresh oregano

- 1 teaspoon smoked paprika

- 1 pound pork tenderloin

- 3 - 4 tablespoons olive oil

- 3 large red sweet peppers, cut into wedges

- 2 cloves garlic, minced

- fresh oregano

- salt and ground black pepper

Directions

- Preheat oven to 425 degrees F.

- In a small bowl combine slivered garlic, oregano, smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.

- Brush pork with 1 Tbsp. of the olive oil; press garlic mixture onto all sides.

- Place on a rack in a shallow roasting pan.

- Roast, uncovered, for 25 to 30 minutes or until an instant-read thermometer registers 145 degrees F.

- Cover with foil; let stand 5 minutes.

- Meanwhile, heat a large nonstick skillet over medium-high heat.

- Add pepper wedges.

- Cook 8 to 10 minutes, turning occasionally until peppers are well-browned.

- Remove from heat.

- Transfer a third of the peppers to a blender or food processor.

- Add minced garlic and the remaining 3 Tbsp. of olive oil.

- Process until almost smooth.

- Add additional oil, if necessary, to create pesto-like consistency.

- Season to taste with salt and ground black pepper.

- Serve pork with red pepper pesto and roasted pepper wedges. Sprinkle with fresh oregano.

Nutrition Value in Roasted Pork Tenderloin with Red Pepper Pesto.

Per serving: 293 kcal cal., 18 g fat (3 g sat. fat, 2 g polyunsaturated fat, 11 g monounsatured fat), 74 mg chol., 354 mg sodium, 7 g carb., 2 g fiber, 4 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet



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PREPARE: Grilled Ribeye (Rib) Pork Chops

4 Servings • 10 Min. Prep Time • 30 Min. Cook Time

Ingredients

- 4 ribeye (rib) pork chops, about 1-in. thick

- salt and pepper, to taste

- olive oil, for brushing grill grate

Spicy BBQ Sauce:

- 1 tsp. olive oil

- 1/2 yellow onion, chopped

- 1/4 c. ketchup

- 1 Tbsp. brown sugar

- 1 Tbsp. Worcestershire sauce

- 1 Tbsp. apple cider vinegar

- 1/4 tsp. cayenne pepper

Chive Mashed Potatoes:

- 3 russet potatoes, peeled and chopped into 1-in. cubes

- 2 Tbsp. chives, chopped

- 3 Tbsp. heavy cream

Directions:

1. Preheat the grill over medium high heat and brush with olive oil.

Season the chops with a generous amount of salt and pepper on both sides.

2. Place pork on the grill for 8-9 min., turning once halfway through, until cooked to an internal temperature of 145°F.

Remove pork from the grill, tent it with foil; let it rest for 3 min.

3. To make the mashed potatoes, add potatoes to a pot with water, over high heat and boil for 15 min.

Drain the water and add the heavy cream. Mash the potatoes until smooth. Stir in the chopped chives, salt and pepper.

4. To make the Spicy BBQ Sauce, heat the oil in a pot over medium heat.

Sauté the onion until soft and add ketchup, brown sugar, Worcestershire, vinegar, and cayenne.

Simmer for 15 min.

so the sauce thickens and turn off heat. Once cooled, puree the sauce in a blender.

Serve the chops alongside the potatoes and a spoonful of BBQ sauce.

* (1 serving: 1 chop, 1/2 cup mashed potatoes and 2 tablespoons sauce)

* Oil is not included in the nutritional value since it's for brushing the grill, vs. the chops

* To give the potatoes a bit of extra decadence, without the work, incorporate a small spoonful of mascarpone or cream cheese for a creamy finish.

Calories: 330 Total Fat: 10g Saturated Fat: 4g Cholesterol: 65mg Total Carbs: 38g Fiber: 2g Protein: 65g Sodium: 270mg


Serve And Enjoy Your Meal



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PREPARE: Moroccan Chicken With Eggplant

4 Servings • 10 Min. Prep Time • 70 Min. Cook Time


Ingredients

- 1-1/2 - 2 lb. chicken leg quarters

- 3 Tbsp. olive oil, divided

- 1 tsp. salt, divided

- 1 tsp. freshly ground black pepper, divided

- 1 small eggplant, cut into 1/2-in. dice

- 1 medium zucchini, cut into 1/2-in. dice

- 1 small onion, diced

- 2 cloves garlic, minced

- 1/4 c. white wine or water

- 1 (14.5 oz.) can diced tomatoes with juices

- 1/4 c. pimento-stuffed green olives, roughly chopped

- 2 tbsp. capers, rinsed

- 2 Tbsp. red wine vinegar

- 1 tsp. sugar

- 2 Tbsp. parsley, minced

Directions:

1. In large skillet over medium high-heat, warm 2 Tbsp. olive oil. Season leg quarters with 1/2 tsp. salt and 1/2 tsp. black pepper.

Add leg quarters to pan, skin-side down.

Brown chicken, turning once, 8-10 min. per side.

Remove chicken to plate and drain off all but 2 Tbsp. oil.

2. Add eggplant to hot pan and cook, stirring, 5 min.

Add remaining Tbsp. olive oil, along with zucchini, onion and garlic.

Cook 5 min., stirring occasionally.

3. Raise heat to high and add white wine to pan, stirring to scrape up any browned bits.

Add all other ingredients, except parsley, and place chicken legs in mixture. Bring to boil, reduce heat to medium-low, cover and simmer for 35-40 min. or until cooked through, or until an instant read thermometer reads 170º.

4. To serve, place some of the eggplant ragout onto plates, top with a leg quarter and sprinkle with parsley.

Nutrition:

Calories: 370; Total Fat: 20g; Saturated Fat: 4g; Total Carbs: 17g; Fiber: 6g; Sugar: 8g; Protein: 28g; Sodium: 900mg;

Serve And Enjoy Your Meal

PREPARE: Greek Chicken Pasta

This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.

Ingredients

1 (16 ounce) package linguine pasta

1/2 cup chopped red onion

1 tablespoon olive oil

2 cloves garlic, crushed

1 pound skinless, boneless chicken breast meat - cut into bite-size pieces

1 (14 ounce) can marinated artichoke hearts, drained and chopped

1 large tomato, chopped

1/2 cup crumbled feta cheese

3 tablespoons chopped fresh parsley

2 tablespoons lemon juice

2 teaspoons dried oregano

salt and pepper to taste

2 lemons, wedged, for garnish

Add all ingredients to list


Directions

Preparation 15 minutes

Cook 15 minutes

Ready In 30 minutes

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes.

Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.

Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta.

Cook and stir until heated through, about 2 to 3 minutes.

Remove from heat, season with salt and pepper, and garnish with lemon wedges.

Prepare Roast Yams

Yams grown in New Zealand originate from the South American Andes where they are known as oca.

The sweet tubers are small, often about the size of a thumb, are pink-orange in colour and have a slightly shiny and ribbed surface. Other sweeter, slightly smaller varieties, coloured yellow, apricot and golden are available.

New Zealand yams are different from the tropical yams grown in other cultures. In America, and therefore in American recipe books, the vegetables known as ‘yams’ are in fact sweet potatoes similar to Beauregard kumara.
What to look for

Firm yams with a bright colour and no blemishes.
Availability

April, May, June, July, August, September, October.
Store

Refrigerate in plastic bags.
How to prepare

Yams do not need to be peeled. Scrub if necessary and remove any blemishes.
Ways to eat

Yams are eaten cooked and in this form the carotenoids are more available. Boiling or steaming minimises their oxalate levels. Serve whole or mashed. Use sliced in stir fries. The natural sweetness of yams is enhanced with ginger, orange or sweet and sour sauces.
Cooking Methods

Bake, braise, boil, steam, microwave, roast, stir fry, stew.

Yams are one of the highest vegetable sources of carbohydrate and energy (kilojoules). They are a good source of folate and also a source of vitamin A (from beta-carotene) and vitamin B6 plus contain potassium at levels of dietary significance. Their yellow orange coloured flesh indicates the presence of carotenoids (yellow orange coloured yams) and anthocyanins (red skins and specks in the flesh). While not as high as carrots, yams are a good source of beta-carotene.
Retailing

Pre-pack in plastic bags. Customers may not know how to use yams or earth gems, so use the QR code on labels.

Store at 0-2ºC with a relative humidity of 90-100%.

Purchase yams and earth gems with the New Zealand GAP logo.
Ulluco

In their native South America and have only been commercially available in New Zealand since 2003. The brightly coloured tubers range from yellow to magenta, pink, and even candy striped. They are very small in size, about 2-3 cm in diameter. Their waxy skins are shiny and colourful and is thin and soft and needs no peeling. The white to lemon-yellow flesh has a smooth, silky texture with a nutty taste, similar to beetroot.

Ulluco have a crisp texture, which remains even when cooked. They can be boiled, steamed, microwaved or baked. They hold their colour after cooking and look attractive on the plate.

A mean feast of roast yams, seasoned with honey and garlic then roasted in olive oil. They make a lovely accompaniment to any meal and are so easy to make.

Ingredients

Serves: 4

- 500g yams

- 1/4 cup olive oil

- garlic salt, to taste

- honey, to taste

Directions

Preparation:2min › Cook:30min › Ready in:32min

- Preheat oven to 190 degrees C.

- In a small roasting pan, drizzle yams with olive oil.

- Sprinkle over garlic salt then drizzle over a generous amount of honey.

- Roast for about 30 minutes.

Yams

New Zealand yams are usually only available in New Zealand and South America.

They are sometimes known as oca and are a small vegetable with the flavour of a lemony parsnip.

Preparation of Baked Chicken Drumsticks

Cover the legs with olive oil and seasoned well with Cavender's All Purpose Greek Seasoning and let marinate while my toaster oven iss pre-heating.

Baked for 30 minutes at the recommended 375°F then turn them over and bake.

Ingredients

Nutrition

- Servings 2-3

- Yield 3 drumsticks

- 9 -12 chicken drumsticks

- garlic powder

- pepper

- salt

- olive oil

- rosemary

- parsley

Directions

- Put some olive oil in the bottom of a 9x13 pan (just enough to put the drumsticks on).

- Add drumsticks (space enough apart so they aren't touching each other).

- Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt. Add rosemary to the chicken, if desired.

- Bake at 375° F for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before). Top with the parsley.
- Bake another half an hour, or until cooked until 160°F.

- Serve

Nile Perch Fish Kebabs A Delicacy

To some, the word “kebab” refers to a mixture of minced meat, spices and mashed potato formed into a sausage-like shape, then coated in flour and dipped into beaten egg before being deep-fried.

In culinary terms however, the word “kebab” means pieces of meat, fish or vegetables roasted or grilled on skewers or spits (wooden or metal sticks).

In this recipe, cubes of Nile perch are marinated in lemon, oil and spices and then grilled or roasted on skewers with pieces of onion, green pepper and tomato to create delicious, succulent kebabs. Nile perch is the fish of choice for this recipe, but any other type of white fish can be used

Recipe
1 kg Nile perch
4 or more medium onions
1-2 large green peppers
4 medium tomatoes
3 tbsp olive oil
1 large clove garlic
1 tsp paprika
1 tsp fish masala
1 heaped tsp Aromat/Royco
½ tsp ground black pepper
Salt to taste

Method

1. Ask the fishmonger you buy the fish from to remove the bones and skin from the fish, if you don’t know how to do it for yourself.

2. Wash the fish, cut it into 3cm square cubes and put them in a large bowl.

3. Finely grate the garlic and cut the green pepper into squares about the size of the cubes of fish. Cut the onions as well into wedges of roughly the same size and the tomatoes into quarters.

4. In a small bowl, mix the lemon with the oil, garlic, paprika, fish masala, black pepper, Aromat or Royco and salt to taste. Blend it well by beating it well with a fork. Pour the mixture over the fish and very gently mix it with your fingers, being careful not to break the fish.

5. Cover with cling film or a clean plastic wrap and chill it in the fridge for about an hour.

6. Submerge the wooden skewers in cold water for a few minutes, the wipe them, so that they are not dripping with water. If you are using metal spits rub them well with oil. Thread the fish cubes on the skewers or spits alternating them with onion wedges, green pepper, and tomato quarters.

7. Grill the skewers or spits over hot charcoal until the fish is cooked(about 5-10 minutes depending on the thickness of the cubes), basting frequently with the left-over marinade and turning occasionally. Serve the skewers with a fresh vegetable salad.

Pesto And Paprika-rubbed Roasted Brisket

INGREDIENTS:
- 2 kg boneless brisket
- 2 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp white pepper
- 2 Tbs red pepper pesto
- 2 Tbs olive oil
- 2 onions, chopped
- 2 Tbs brown sugar
- 2 pimento peppers
- 3 each baby red and yellow peppers
- 2 Tbs sherry vinegar
- 2.5 cup beef stock
- sea salt and black pepper

Method
20 min + standing time

Allow the brisket to come to room temperature. Mix together the paprika, salt, pepper and red pepper pesto. Rub all over the brisket and allow to stand for 1 hour.
Preheat oven to 160°C.

Heat a large heavy-based pot, add 1 tbsp olive oil, brown the brisket on all sides, remove and set aside.
Add remaining oil to the pot, add the chopped onions and sauté until soft and golden. Add the sugar and sauté for another minute. Add the peppers, then pour in the vinegar and beef stock. Season. Cover pot, place in oven and roast for 1½ hours. Remove lid and cook for an additional hour. Turn brisket after 45 minutes.

To serve
Remove brisket, allow to cool slightly, then slice (against the grain) and serve with pan juices.

Serves 4–6

Balsamic Roast Pork Tenderloins

Ingredients

4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped

Directions

Preheat oven to 500 degrees F.

Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.

Let meat rest, transfer to a carving board, slice and serve

How To Cook Tender & Juicy Pork Chops In The Oven

What if I told you that I could guarantee perfectly cooked, perfectly tender pork chops, every time? Would you believe me? Or have too many dinners of overcooked shoe-leather pork chops turned you off from this easy addition to the weeknight meal rotation? Let me convince you to try them one more time. Let me convince you to try roasting your pork chops in the oven.

Here is our step-by-step recipe for perfectly cooked, perfectly juicy pork chops.

Brine The Pork
Brining the pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to 4 hours) makes a big difference.

It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it. Brining actually changes the cell structure within the meat, resulting in a noticeably juicier chop. The salt brine also seasons the interior of the meat. It won't taste "salty," just well-seasoned. You can even add other seasonings like garlic, peppercorns, fresh herbs, and lemon to the brine for more flavor. If you fear bland pork chops, definitely give brining a try.

Stovetop to Oven
Pork chops are a tender, quick-cooking cut of meat — so quick-cooking, in fact, that they're very easy to overcook. This is why I like to start the chops on the stovetop where they get a good sear and then transfer them to the oven to finish cooking. The gentle heat of the oven helps us to control the rate of cooking a little better and also prevents the outside from getting tough and dry before the middle has finished cooking.

Bone-On Pork Chops
I encourage you to look for bone-on pork chops. They take a little longer to cook than boneless chops, but in my experience, they are another way of ensuring tender cooked pork chops. And by "a littler longer to cook," I'm really only talking about a few minutes. It won't make a huge difference to your meal prep!

You can also make this whole process of cooking pork chops easier by using just one pan. Heat up the skillet in the oven while you get the rest of the meal prepped, then transfer it — carefully! — to a stove top burner to sear the pork chops. Once the chops are golden on the underside, you flip them and transfer the skillet back to the oven. The residual heat from the skillet will sear the other side of the pork chops while the heat of the oven cooks them through.


How to Cook Tender & Juicy Pork Chops in the Oven

Makes 2 to 4 pork chops

What You Need

Ingredients

For the brine (optional):
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf

For the pork chops:
2 to 4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each) Olive oil
Salt
Pepper

Equipment
Shallow dish (for brining)
Large cast iron, stainless steel, or other oven-safe skillet
Tongs
Instructions

Brine the pork chops (optional): If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
Heat the oven and skillet: Position a rack in the middle of the oven and preheat to 400°F. Place the skillet in the oven to preheat as well.
Season the pork chops: While the oven heats, prepare the pork chops. Remove the chops from the brine; if you didn't brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper. Set the chops aside to warm while the oven finishes heating.
Remove the skillet from the oven: Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little — that's ok. Turn down the heat if it becomes excessive.
Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.
Roast the chops until cooked through: Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.

The result is a perfectly cooked pork chop: one that's golden and crusted on the outside and perfectly tender and juicy in the middle. Every time. Serve it with a simple side salad, roasted vegetables, or rice pilaf for an easy and quick weeknight meal.

Buy 2-4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each)

Stewed Chicken "Dominican Style"

Sharing my dominican stewed chicken makes me so happy because this recipe is part of our tradition and culture. The pollo guisado dominicano, in spanish, is one of the main ingredients of "The Dominican Flag" of our cuisine, together with white rice and red beans. Why we call it so? Because we love this meal and is part of every dominican home. Who in our country haven't enjoyed this delicious food?

My mother cooks our dominican stewed chicken the traditional way by browning some sugar in oil, but I decided to make a sofrito instead. It's easier and I love the result. Try this recipe with my dominican stewed red beans and my white rice recipe. You'll be tasting our delicious dominican flag.

Ingredients:

6 chicken thighs cut into medium pieces (you can mix with drumsticks and chicken breasts)
1/2 cup white vinegar
1 1/4 teaspoon salt
1/4 teaspoon ground oregano
1/4 teaspoon ground complete seasoning (Badia is the one I use, but if you have another,
go ahead and use it, just make sure it doesn't have any salt)
Ground pepper to taste (just a bit)
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 big garlic cloves or 4 small ones, crushed or minced
1 cup minced white onions
1/2 cup chopped cilantro
5 stuffed olives cut into slices (optional)
3 cups water
2 tablespoons tomato sauce (I use Ragu flavored with meat 'cause it has veggies and tastes
really good)
2 tablespoons vegetable or olive oil (remember that extra virgin olive oil is healthier)
1/2 cup tomato sauce

Directions:

Let's start cooking this dominican stewed chicken recipe by washing the chicken in a bowl with water and 1/2 cup white vinegar. Cut it into medium pieces and season with salt, oregano, complete seasoning and ground pepper. Mix everything well.

From the cup of green bell pepper take 1/4 cup and add it to the chicken. Then measure 1/3 cup and set it aside in a small bowl. Repeat these steps with the cups of red bell pepper and minced onions. Take the bowl with the 1/3 portions of vegetables to the refrigerator, we'll use them later. Now we use the remaining vegetables for the sofrito.

Let's keep marinating the chicken with half of the garlic, half of the stuffed olives and 1/4 cup cilantro. Add 1 cup water and 2 tablespoons tomato sauce. Mix well and marinate for 20 to 25 minutes.

Preheat a large nonstick saucepan on medium high heat. Pour 2 tablespoons vegetable or olive oil. Saute the vegetables for 2 to 3 minutes, stirring constantly with a nonstick cooking spoon to avoid scratching the saucepan. You can see my vegetables while cooking in the first picture to the right.

Add the 1/2 cup tomato sauce and mix (as I did in the second picture to the right). Cook for a minute, then add the chicken pieces one by one and set the liquid aside. Mix everything well and if it's dry, stir in 2 or 3 tablespoons of the marinade liquid you set aside.

Cook half covered, stirring frequently. Add the remaining 2 cups water to the marinade liquid and whenever the water in the saucepan consumes, pour in 1 or 2 large spoons of this liquid to the chicken and stir it carefully. I always check it often to avoid my chicken to dry too much and burn.

After aproximately 45 minutes and when the chicken is dry again, add the vegetables you kept in the refrigerator and the remaining marinade liquid. Stir and cook for 4 to 5 minutes more. I usually let my stewed chicken with some liquid, that way it isn't very thick at serving time.

You can accompany with my dominican stewed red beans and white rice. You'll see what a tasty combination is the "dominican flag" of our cuisine.