Lemony Broccoli Pasta with Chicken

Hands-On Time: 10 minutes

Ready In: 30 minutes

Ingredients
12 ounces dried pasta shapes (fusilli, wagon wheels, rotini, etc.)
1 pound (4 small or 2 large) skinless, boneless chicken breasts, preferably naturally raised
kosher salt and freshly ground black pepper
4 tablespoons butter (divided use)
2 tablespoons olive oil
3 cloves garlic, pressed through a garlic press
1 large bunch broccoli, stems peeled, and stems and florets cut into small pieces
1 cup chicken broth
juice and finely grated zest of 1 large lemon
1 cup walnuts, coarsely chopped and toasted at 350ºF for 5 minutes
1 cup freshly grated parmesan cheese, plus extra for serving

Directions

1. Bring a large pot of pasta-cooking water to a boil and salt it heavily: it should taste as
salty as seawater. Cook the pasta (if you add it when the chicken is about half cooked, the
sauce and pasta will be done at the same time), drain it, and return it to the pot with 3
tablespoons of the butter.
2. Pat the chicken dry and season on both sides with salt and pepper. In a very large skillet,
heat the olive oil and remaining 1 tablespoon of butter over medium-high heat until
foamy and very hot, then add the chicken and sauté until well browned and cooked
through, around 4 minutes per side (thicker breasts may take longer; turn the heat down
as needed to keep the chicken from burning). Remove the chicken to a cutting board.
3. Turn the heat to low and add the garlic to the pan, stirring for a few seconds until it is
fragrant but not browned, then add the broccoli, the broth, and 1 teaspoon of salt, stirring
to dissolve the browned bits on the bottom of the pan.
4. Cover the pan, turn the heat up to medium, and cook/steam until the broccoli is just
tender: 3-4 minutes.
5. Add the chicken, which you've sliced thinly, back to the pan, along with the lemon juice
and zest, the walnuts, and the buttered pasta, and stir to combine well (if the skillet isn't
large enough, combine in the pasta pot).
6. Now taste a piece of pasta: it should be lemony and flavorful; add more salt, pepper, and
lemon juice to taste. Stir in the parmesan cheese, then serve, passing more parmesan at
the table.

Tiramisu Hearts
by Paul Burrell
INGREDIENTS
Serves 2

7oz/200g piece chocolate marble cake

1 tablespoon cold, strong black coffee
4 tablespoons brandy
7oz/200g mascarpone or medium-fat soft cheese
1 teaspoon vanilla essence
1 tablespoon icing sugar, sifted
1 ripe, small mango
2 teaspoons cocoa powder
white chocolate shavings & cape gooseberries to decorate

METHOD

 Line a 7 inch/19cm square cake tin with cling wrap so that it overhangs the
sides.
 Thinly slice the marble cake and lay the slices side by side to cover the base of the tin.
 Mix the coffee with 2 tablespoons of brandy and sprinkle evenly all over the cake.
 In a mixing bowl combine together the cream cheese, vanilla essence and icing sugar. Beat until
smooth and creamy.
 Pile the cream cheese mix over the cake and spread evenly. Cover with cling wrap and
refrigerate for at least 4 hours (although preferably overnight).
 Meanwhile, peel the mango and remove the flesh from the stone. Place the flesh in a food
processor along with the remaining brandy. Bend until smooth. Pour into a bowl, cover and
refrigerate until required.
 Remove the cheese-covered cake from the refrigerator and carefully lift it out of the tin. Discard
the cling wrap. Using a 3 inch/7cm heart-shaped pastry cutter, stamp out 4 hearts.
 Now using a palette knife, stack one on top of another to create two thicker hearts. Dust the
tops lightly with cocoa powder.
 Arrange the hearts on a serving plate and drizzle some of the mango coulis around the edge.
Decorate with some white chocolate shavings over the top and a cape gooseberry to the side.

Chicken Cordon Bleu with Mushroom Sauce

I know you hate mushrooms; but, I know you will come to love them one day, so here is a great
dish for when you do....

 12 chicken breasts, halved or whole

 ham slices
 Muenster cheese slices
 2 eggs, beaten with 1 tbsp water and salt
 butter and corn oil
 Mushroom Sauce:
 1 can ready-to-serve chicken broth
 drippings from browned chicken
  3-4 tbsp butter
 ½-1 cup white wine
 1 (4 oz) can sliced mushroom (I like using fresh sliced mushrooms sauted in butter)
 3-4 tbsp four

 Flatten chicken breasts

 Put a sliced piece of ham and cheese to fit slightly smaller on breast. Roll.
 Dip in beaten egg and pat with crumbs. Set aside (this can be put in the refrigerator an
hour or tow before cooking. You will not need tooth-picks because the egg makes it all
stick together in the refrigerator).
 Brown breast in butter and oil. Place in baking dish.
 Mushroom sauce: melt butter in pan. Add drippings, then chicken broth. Cook until
boiling point. Add wine and mushrooms. Mix flour with water and add to sauce. Cook a
few minutes.
 Pour over breasts. Bake at 325 degrees for 1 hour, basting occasionally.

Shrimp Stuffed with Crabmeat

16 jumbo shrimp, peeled (leave tails on for nice effect)
3 scallions, minced, with part of the green tops
1 stalk celery, minced
2 Tbsp. Smart Balance buttery spread or olive oil
1/2 lb. flaked crabmeat
1/2 cup fresh plain breadcrumbs
2 Tbsp. minced parsley
2 Tbsp. lemon juice
2 Tbsp. Smart Balance lite mayonnaise
Split shrimp lengthwise from the underside, remove vein, and lay open so a small pocket is
formed. Saute' scallions and celery in Smart Balance for about 5 minutes, or till tender. Cool.

Add remaining ingredients, mixing thoroughly.

Place about 2 Tbsp. crabmeat stuffing on each shrimp. Squeeze the mixture together with your fingers
as you place it in the pocket of the shrimp.

Broil 4-6 minutes or until shrimp turns opaque.

Crema de Fruta Ingredients:

 1 Sponge cake
  1 canned fruit cocktail or peaches, pineapples, and other fruits ( well drained )

Custard Filling:

 3/4 cup sugar

 4 Tbsp flour
 2 3/4 cup single cream (evaporated milk or half double cream half milk)
 5 egg yolks
 3/4 cups water

Gelatin:

 1 1/2 cups pineapple juice

 2 envelopes unflavoured gelatin
 1 cup water
 6 Tbsp sugar
 2 Tbsp lemon juice

Crema de Fruta Cooking Instructions:

 Custard Filling:
Combine all ingredients in a heavy based saucepan.
Stir constantly while bringing it gently to boil until it thickens.
Remove from heat and cool.
 Gelatin:
Blend all ingredients in a saucepan and cook for about 15 minutes or until the gelatin
is well dissolved.
Remove from heat and cool.
 To assemble:
Cut the sponge cake to fit the serving pan.
Put in the sponge cake as the first layer.
Spread the custard filling on top of the sponge cake, making sure to level and even it
out all over the pan.
Arrange the canned fruits on the custard.
Pour in the gelatin on top; if possible, completely submerging the fruits.
Chill in the fridge until the gelatin is set.

German Potato Salad

INGREDIENTS

 1/2 pound sliced bacon

 3 pounds waxy potatoes, such as thin-skinned red or white
 1/2 cup finely chopped red onion
  1/3 cup chopped fresh herbs, such as basil, parsley, chives, and rosemary
 2 tablespoons butter
 2 tablespoons all-purpose flour
 1/2 teaspoon dry mustard
 3 tablespoons vinegar
 1 tablespoon sugar
 1 cup beer
 1/2 teaspoon hot pepper sauce, such as Tabasco
 2 tablespoons chopped fresh parsley
 Salt and pepper
 3 large eggs, hard-cooked, peeled, and sliced

INSTRUCTIONS

1. Cook the bacon until it’s crisp and drain on paper towels. Chop the pieces coarsely, place in a
medium bowl, and set aside.
2. In a large pot, cook the potatoes in lightly salted water until tender but not mushy. Drain, cool
slightly, and slice (unpeeled) into thick rounds. Return to the empty pot.
3. While the potatoes are still warm, gently mix in the reserved bacon, onions, and herbs. Set
aside.
4. In a large bowl, mix up the mustard sauce by combining all the sauce ingredients. Add the
potato-bacon-herb mixture while gently stirring.
5. Season to taste with salt and pepper, garnish with the eggs, and serve warm.