Bruschetta with Roast Beef

Ingredients

2 red vine tomatoes
2 plum tomatoes
1.5 tsp crushed garlic
0.5 white onion (small)
0.5 tsp pesto
dried basil
salt
fresh ground pepper
ciabatta bread
sliced lean roast beef
aged white cheddar
margarine


Take the ciabatta bread, slice baguette diagonally to create angled round slices, place on stove top grill to toast. Set the stove at a low heat and flip the bread as necessary to allow bread to become brown and crunchy.

Wilde Oscar says: Even better if the bread is a bit stale- you can toast it to a more satisfying crunch this way. But remember: stale, not moldy.

Meanwhile, chop the tomatoes into small cubic pieces, finely dice the onion, and mix in a bowl. Add the pesto, garlic, and salt and pepper to taste. Add plenty of dried basil and mix liberally. Add a squirt of fresh lemon if desired.

Wilde Oscar says: The key to making a good tomato mix is using different types of tomatoes: the different varieties brings out more flavour and gives it a good kick. It also works best if you let the mix sit in the fridge for a few hours to infuse, then bring back to just below room temp.

Once browned, remove the bread and spread thin layer of margarine and slice of roast beef. Add the tomato mix. Top with aged white cheddar and freshly ground pepper.

Strawberry Rhubarb Empanadas [Mexico]

Strawberry and Rhubarb... a killer combination:




Okay, back to work.

To make the empanadas you'll have to first make the pastry.

Ingredients-

Pastry Dough:

3 cups flour
0.5 cup white sugar
1 cup butter
2 eggs
0.25 tsp salt
3-4 tbsp cold water

Strawberry Rhubarb Filling:

3 cups of rhubarb

3 cups strawberry

1 cup sugar

2 tbs apple juice (orange juice works too)

1 tbs cornstarch

1 egg

0.5 cup brown demerara sugar

In a bowl, mix the flour, sugar and salt. Add the butter and eggs (one at a time). Use a food processor on a low setting to mix the ingredients, and add the cold water as necessary. Knead until you get a moderately firm dough.

The dough'll be too soft at this point, so separate it into two batches, flatten, wrap in plastic, and stick in the fridge to chill for an hour or so. You may want to use this time to start on the filling (below).

When you're ready, bring the dough to a flat surface and use a rolling pin to roll the dough out. You want it to be reasonably thin- thin enough to fold, but not so thin as to tear when stuffed.

Wilde Oscar says: As it warms, the dough'll stick to everything so make sure the surface you're rolling on and the rolling pin are well coated with flour. This'll help keep the dough from sticking and making a mess.

Once you've got the dough flattened, use something with a round shape, 8-10 cm in diameter, to make circular rounds. If you haven't got a cookie cutter of the right size, a small bowl works well.

Wilde Oscar says: Letting the dough get too warm causes it to melt out of shape. It's not a bad idea to put the rounds back in the fridge to cool as soon as you've made them instead of letting them melt while you roll and re roll the dough.

To prepare the filling:

Chop the rhubarb and strawberries into small pieces. Toss them into a saucepan and add the cornstarch and apple juice. Mix well.

Optional: [to make sure rhubarb cooks] On low/medium heat, allow the filling mix to heat up, very slightly, for a minute or two. You really don't want to over do this.

Stick the mixture back into the fridge to cool completely- warm filling will melt the dough and make a mess. The filling must be cold when you start.

When you're convinced that the dough and filling have chilled, pull them out of the fridge. Line your baking pan with parchment paper, and lay the dough circles on it. Crack the egg and separate the white from the yellow. Whisk them both.

Brush the whites on the edges of the disk, pour a small amount of filling on the lower half, and fold. Use a fork to seal the edges.

Brush the whisked egg yellow onto the outside of the empanada to give it a nice shine.

Sprinkle the demerara sugar on top.

Wilde Oscar says: If you run out of filling before you run out of disks, be creative. White nectarines dipped in the run off liquid of rhubarb and strawberry makes a killer filling as well. Depending on the fruit, you may not need to heat the mix to soften. White nectarines were fine uncooked.

You can go ahead and place the finished empanadas into an oven preheated to 160C.

As the heat warms the filling faster than the dough cooks, you might find mini eruptions in the dough causing some spill out. This isn't a problem, but if you want them to come out without the little red volcanoes, put the empanadas back in the fridge for 30 mins to chill before you bake them.

Let them cook until they're a golden brown colour. About 10 minutes. Pull them out and eat them hot with loads of ice cream.

Empanadas actually are Spanish and Portugese in origin, but were carried down to Latin America where the stuffing, shape, size and glazes changed. The Mexicans got it right, I think, changing the filling from savory stuff like pork, fish, and vegetables, to fruity desserts. They also were the ones who decided to add whipped cream and serve them for breakfast. Brilliant

Simple Chicken Pot Pie

Ingredients
4 tablespoons unsalted butter
0.25 cup all-purpose flour
2 cups chicken broth
0.25 tsp. dried thyme
0.5 bay leaf
0.25 cup chopped yellow onions
0.25 cup chopped celery
0.25 cup peeled and chopped carrots
0.25 cup chopped white button mushrooms
0.25 cup chopped red-skinned potatoes
0.25 cup cabbage, cut into 1 inch squares
1 cup chopped cooked chicken
0.25 cup cooked fresh or frozen corn
Salt and freshly ground pepper, to taste
frozen puff pastry to cover selected baking bowls
1 egg whisked with 1 tsp. water

Wash and chop all your vegetables. Be sure to leave the skin on the red potatoes.

Heat a saucepan on low to medium, and melt the butter. Add the flour and stir continuously to keep from sticking. Allow the mixture to cook for 1-2 mins. Add the chicken broth and whisk to ensure a smooth base.
Add the thyme and bay leaf and allow another minute before adding the onions, cabbage, celery, mushrooms and carrots. Allow the vegetables to cook in the base for about five minutes, until soft. Stir constantly.

Wilde Oscar says: Now is not a good time to get distracted; if the World Cup happens to be on, be creative. ---> ---> ---> --->

Add the chicken, corn, potatoes, salt and pepper, and cook for another five minutes, or until potatoes are cooked through. Remove from heat and allow to cool completely.

Make sure your puff pastry is rolled out and room temperature. When ready, dish out the filling into the pot pie bowls. Moisten the rims of the bowls with some of the egg white/water mix and press the puff pastry over the edges firmly, covering the dish. Brush the remaining egg white mix on to the top of the pastry.

Place in an oven preheated to 160C until the pastry is a golden brown colour. Remove, allow to cool slightly, and serve.

Chocolate Mascarpone Crepes

Salima- this one's for you. Word has it you're a crepe fan. Cheese and chocolate wouldn't normally be my idea of a good mix- but this is definitely one of the most successful desserts yet. Can only assume it was the Kahlua- apparently alcohol's good at getting things to mix.

Ingredients:

For the crepes:
2 tsp cocoa powder
0.5 tsp vanilla
2 eggs
6 tbsp all-purpose flour
2-3 tbsp unsalted butter, melted and cooled
1 tbsp Kahlua
1 cup milk (or more to achieve desired consistency)

For the filling:
0.75 cup mascarpone cheese
0.33 cup powdered sugar
0.5 cup heavy cream
3-4 tbsp cocoa powder
1 tsp vanilla
1 tbsp Kahlua
pinch of salt
3 bananas

To Prepare the Crepes:

Mix the cocoa, eggs, vanilla, and Kahlua in a bowl. Whisk in flour and butter and mix until smooth. Use a saucepan to scald the milk and allow simmer at a low temperature (but not boil off). Slowly mix with dry ingredients and whisk until smooth. If batter looks too thick to pour, add more milk as necessary to get appropriate batter consistency. Chill for 40 mins.

To Prepare the Filling:

In a bowl mix the mascarpone, cream, powdered sugar, cocoa, vanilla, liquor, and salt and mix until properly integrated. If the consistency is too runny (will depend on mascarpone used), add more cocoa and a pinch of flour to thicken.

Wilde Oscar says: You don't want a liquid filling; it should be just a bit runnier than a nutella spread. Maybe close to a soft margarine.

Heat a non stick pan on low to medium heat (or use cooking spray if necessary). Spoon out the chilled batter in 0.25 cup proportions on to the center of the pan and swirl the pan to spread evenly. The pancake should cook through and probably won't need to be flipped to cook on both sides. However if one side is burning without the top cooking through, go nuts - try and flip. It's all in the wrist. Don't tear the crepe.

Spread a thin layer of the filling onto the center of the crepe, and top with three to four banana slices. Fold sides and sprinkle generously with powdered sugar.

If done correctly, you'll find that the Kahlua and bananas have provided enough sweetness so that no extra sugar will be necessary. The mascarpone filling should be light, airy, and sweet, offsetting some of the richness of the cocoa.

Watermelon Feta Salad with Lemon Vinaigrette

Perfect to eat on a patio during 30 degree summers.

Ingredients (for 2 plates):
6 large chunks of seedless watermelon (properly ripe, cut into 3cm cubes)
handful of green beans
handful of watercress
40 grams feta cheese

For the vinaigrette
0.25 cup olive oil
1-2 tbsp fresh lemon juice
1 tbsp lemon zest
0.5 tsp dijon mustard
pinch of oregano
pinch of dried basil
pepper to taste

In a bowl mix the olive oil and lemon juice well, then add the rest of the ingredients to make the vinaigrette. You may want to throw in a bit of minced garlic.

Wilde Oscar says: Let the mix sit for a few hours or even overnight if you can. This will allow the oil to be properly infused with the lemon flavour.

Cut the watermelon into cubes of about 3x3 cm. Pour some boiled water over the greenbeans and let sit for 5 mins until cooked and crunchy, but not too soft.

Wash the watercress, place the watermelon cubes on top and throw on the halved green beans. Drizzle with the vinaigrette (probably quite strong, so go easy) and sprinkle with crumbled feta.

Wilde Oscar says: If you've got the grill going you may want to try throwing the watermelon on first- If done right it'll get the watermelon to caramelize oh so slightly.

Salmon Puff Pastry Appetizer

Ingredients

0.5 lemon
thinly sliced smoked salmon (Pacific smoked, if you're in Vancouver!)
1 sheet puff pastry
fresh ground pepper
brie or camembert cheese



Squeeze lemon juice over salmon, and slice into thin 1 inch strips. Fold salmon strips over and sprinkle with ground pepper.


Roll out the pastry dough fold in half so the dough is twice as thick. Cut the pastry into desired finger sized portions (3cm/3cm squares work nicely). Bake in oven at 350 F until the pastry has risen and browned (approx 8 mins).

While still warm, add brie slices to the top of the pastry, allowing it to melt slightly. Top with salmon and more ground pepper. Enjoy!


Wilde Oscar says: the best part of this plate is the left over ingredients, and the potential for the morning after breakfast... salmon, brie, coffee, french bread, eggs. Can't be beat.

Buttermilk Fried Chicken

Right, so this might not have as many herbs and spices as KFC does, but at least you get the satisfaction of making it fresh. Be warned though- frying chicken is ridiculously difficult. Not quite like running 250 km in a desert, but most probably a close second.

Ingredients

To Marinate the Chicken:
8 pieces skin-on chicken (thighs/breast/leg)
2-3 cups buttermilk
1 tsp salt
1 tsp black pepper
1tsp paprika
0.25 tsp cayenne
0.5 tsp black pepper
1 tsp ground dried herbs (oregano, thyme, rosemary, sage)
1 tsp minced garlic

For the Seasoned Flour:
2 cups flour
1 tsp salt
0.5 tsp paprika
0.25 tsp cayenne
0.5 tsp black pepper
0.5 tsp garlic powder
0.5 tsp onion powder


Wash the chicken and toss it into a bowl. Coat the chicken with the spices and herbs from the first list, so that each piece is nicely coated. Place the chicken back in the bowl skin down, and pour the buttermilk over it. Stick the bowl in the fridge and let it sit and marinate for half a day. Over night would be better.

When you're ready to fry, mix the flour with the ingredients listed above. Sift the spices through the flour, and then coat the chicken evenly with the mix. The magic mix, if you will.

Wilde Oscar says: For a thicker, crispier chicken you can try the double dipping. After you've coated the chicken with flour, stick it back into the buttermilk and then recoat it in the flour.

Add about two inches of oil to the fryer and heat to about 160 C, or low to medium heat. Put the chicken in and allow it to cook on one side for about 8 minutes, and again on the other side for another 6-7.

Wilde Oscar says: This is where that whole bit about the challenge of a life time comes in. The chicken will be a nice golden colour long before it's cooked through to the bone, so it's a tricky operation. Deceptive and outrageous, it's true. You actually have to let it sit in the oil and continue to cook all the way through long after the outside looks edible. Alternately, if you're getting burnt chicken that isn't cooked on the inside, you can remove the chicken from the oil after it's a golden brown colour on the outside, and place it on a baking pan and into an oven preheated to 160C. The idea is to get the inside of the chicken to a high enough temperature to fully cook. Once the inside is done, you can do quick second fry for the extra crispy taste. If heart attacks aren't on the menu, skip the second fry.

Once you're convinced it's cooked, take it out, let it sit on a wire rack to drain off the extra oil. Place on paper towels or pat dry and let it cool.

Wilde Oscar says: If this is your first time making it, you've probably screwed up the frying. Maff khuro. If you've still got a hankering for fried chicken, this should help:

KFC Vancouver: +604.689.1402
KFC Dubai: +600 56 9999
KFC Kabul: +079 98 97 900

Seriously, go ahead and call.

Chicken Udon Soup [Japanese Thai Fusion]

Ingredients:
2 Chicken scallopini breasts
8 small shallots, peeled and thinly sliced. (~120 grams)
2 tbsps olive oil
2 tsps brown sugar
1 tbsp minced ginger
5.5 cups chicken or vegetable broth
120 grams shiitake mushrooms (stemless, sliced into quarters)
2 stalks lemon grass
300 grams udon noodles
8 leaves basil
1 serrano (thai/birds eye chilli)
1 lime
2 stalks green onion
1 handful baby spinach (optional)
pinch of cilantro
salt and pepper
sliced carrots to garnish

Wilde Oscar says: serrano peppers and shiitake mushrooms are key here- try not to substitute if you can avoid.

Season the chicken with salt and pepper. Pour about 1 tbsp of the oil into a skillet and fry the chicken breasts until browned on both sides- but do not cook through entirely. Remove and set aside.

Add the rest of the oil to the skillet, and throw on the sliced shallots. Cook for a minute or two until the shallots are translucent. Meanwhile, remove the outer layer of the lemon grass, split stalks along center, and crush with the back of a cooking knife. Add the lemon grass, minced ginger, and brown sugar to the shallots. Cook for another minute.

Add the shallot mix to warmed chicken broth in a large pot. Allow to cook on medium-high heat for about 5 minutes. Reduces heat to a simmer, and add quartered shiitake mushrooms. Cook for about 3 more minutes. Use a fork to remove the lemongrass stalks.

In the meantime, add the udon noodles to a pot of salted water to cook for about 3 mins. Drain, and transfer to the pot.

Shred the chicken using your fingers, and add in at the same time as the noodles. Cook until the inside of the chicken is properly cooked through, and the noodles are infused. If you're going to add baby spinach, do it here.

Wilde Oscar says: Don't chop the chicken using a knife! Part of the brilliance of this soup is the strands of shredded chicken.

Add the shredded basil and sliced thai pepper. Cut the lime in half, and squeeze the juice from the lime into the pot. Add 1 tbsp of soy sauce (or more if desired), and allow flavours to infuse.

Wilde Oscar says: Careful with the serano peppers; they're small but wicked little buggers.

Dish noodles into each bowl and add the soup on top. Garnish with the slice green onion, carrot slivers and cilantro, if desired. Serve with a slice of lime on the side.