Chicken Nan Pockets Recipe

Recipe Ingredients
Pita bread 4
Chicken boneless ½ kg cut into julians
Yogurt 4 tbsp
Allspice 1 tsp
Chili powder 1 tsp
Salt 1 tsp
Lemon juice 3 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 2 chopped
Oil 2 to 3 tbsp
Onions rings
Tomato 1 cut into cubes
Cabbage Julians 1 cup
Prepared green chatni ½ cup
Recipe Method
Marinate chicken with yogurt, allspice, salt, chili powder, coriander, green chilies and lemon juice for 30 minutes, heat oil add marinated chicken, pan fry till done and remove from heat, fill each pita bread with chicken, vegetables, green chatni, turn into half, serve garnished with lemon wedges and salad leaves.

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Ancho Chile, Shrimp, And Pasta Recipe

Recipe Ingredients

8 ounces long, thin pasta such as spaghetti or fettucini
Salt
1/2 cup vegetable oil (grapeseed or canola)
3 thinly sliced cloves garlic
1 ounce (about 2 medium to large) dried ancho chiles, rinsed, seeded and deveined
1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds
Black pepper
Freshly grated Parmesan
Lime or lemon juice, fresh squeezed

Recipe Method

Put a large pot of salted water on to boil for the pasta when you start this recipe. Once the water is boiling, add the pasta and cook until al dente. While the water is coming to a boil and while the pasta is cooking, prepare the rest of the recipe as follows.
Heat oil in a small skillet on medium heat. Once the oil is hot, add sliced garlic. Cook until lightly browned, then remove with a slotted spoon to a large bowl.
Thinly slice the ancho chiles (can chiffonade as you would with basil, just roll up into a cigar shape and slice crosswise). Add the sliced chiles to the hot oil and cook ONLY for 20 to 30 seconds. Remove with a slotted spoon to the bowl with the garlic. Do not over-cook the chiles or they will get bitter.
Add the raw shrimp to the pan with the now chile and garlic infused oil. Increase the heat to high, cook for a couple minutes, stirring frequently, until the shrimp is just turning pink. Remove from heat. Add the shrimp and oil to the bowl with the garlic and chiles.
Add the drained, cooked pasta to the bowl with the shrimp, garlic, chiles, and oil. Sprinkle with salt and black pepper and toss to combine. To serve, portion out into bowls, sprinkle with freshly grated Parmesan and a little lemon or lime juice.

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Hash Brown Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

1 egg, beaten
4 medium potatoes, peeled (like maris piper or king Edwards)
1 medium onion
salt and pepper
vegetable oil for frying

Recipe Method

Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.
Add the egg, a good couple of pinches of salt and freshly ground black pepper. Mix the ingredients well. (You need to salt the mix well otherwise the hash browns can be quite bland).
Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm thick. Flip over once browned and crispy - about 2-3 minutes each side.
Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs.

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Chocolate Marquise Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

300g dark chocolate, use 70%, good quality, such as Valrhona or Green & Black's
150g unsalted butter, softened
150g caster sugar
6 tbsp cocoa powder
6 eggs
450ml double cream
300g box After Eights

Recipe Method

Break the chocolate into pieces and place in a heatproof bowl. Then assemble a bain-marie – do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl). Set the pan over a gentle heat and warm the water until the chocolate has melted. Take off the heat and leave to cool a little.
Meanwhile, place the butter and half the sugar into another large bowl. Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl. Tip in the remaining sugar, then beat together until pale and creamy. To check if it’s ready, make a figure-of-eight shape in the mixture with the beater – it should hold its shape for a moment. In a fourth bowl, whip the cream until thickened with soft peaks.Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined. Gently fold in the egg mixture. When this is amalgamated, stir in the whipped cream. Now line a 6.5 x 22cm tin with 3 layers of cling film, leaving a 10cm overhang.
Spoon the mixture into a large piping bag with a large nozzle attached (see Gordon’s steps, far right). Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit). Pipe over another layer of chocolate cream, followed by a layer of After Eights. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer. Fold over the cling film, then chill overnight or up to 2 days.
Just before serving, place the marquise in the freezer for 10 mins to make it easier to slice. Place the tin, bottomside up, on a serving plate, slide off the tin, then peel away the cling film. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the surface that way. Use a serrated knife dipped in boiling water to cut the marquise into slices.

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French Apple Tart Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients
For the pastry:

2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (11/2 sticks) cold unsalted butter, diced
1/2 cup ice water

For the apples:

4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water

Recipe Method

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature

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Ancho Chile, Shrimp, And Pasta Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

8 ounces long, thin pasta such as spaghetti or fettucini
Salt
1/2 cup vegetable oil (grapeseed or canola)
3 thinly sliced cloves garlic
1 ounce (about 2 medium to large) dried ancho chiles, rinsed, seeded and deveined
1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds
Black pepper
Freshly grated Parmesan
Lime or lemon juice, fresh squeezed

Recipe Method

Put a large pot of salted water on to boil for the pasta when you start this recipe. Once the water is boiling, add the pasta and cook until al dente. While the water is coming to a boil and while the pasta is cooking, prepare the rest of the recipe as follows.
Heat oil in a small skillet on medium heat. Once the oil is hot, add sliced garlic. Cook until lightly browned, then remove with a slotted spoon to a large bowl.
Thinly slice the ancho chiles (can chiffonade as you would with basil, just roll up into a cigar shape and slice crosswise). Add the sliced chiles to the hot oil and cook ONLY for 20 to 30 seconds. Remove with a slotted spoon to the bowl with the garlic. Do not over-cook the chiles or they will get bitter.
Add the raw shrimp to the pan with the now chile and garlic infused oil. Increase the heat to high, cook for a couple minutes, stirring frequently, until the shrimp is just turning pink. Remove from heat. Add the shrimp and oil to the bowl with the garlic and chiles.
Add the drained, cooked pasta to the bowl with the shrimp, garlic, chiles, and oil. Sprinkle with salt and black pepper and toss to combine. To serve, portion out into bowls, sprinkle with freshly grated Parmesan and a little lemon or lime juice.

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French Chicken Roast Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

1 kg Chicken
1 Onion chopped
2 Carrots (cut in thick cubes)
12 Baby onions
1 tsp heaped Salt
1 tsp Crushed black pepper
1 tsp Paprika
1 tbsp Corn flour
1 tbsp Lemon juice
1/2 tsp Mustard paste
2 tbsp Wooster sauce
2 tbsp Ketchup
2 tbsp Oil

Recipe Method

Marinate 1kg chicken with 1 tsp salt, 1 tbsp lemon juice, 2 tbsp Wooster sauce, 1 tsp crushed black pepper, 1 tsp paprika and 2 tbsp ketchup very well. Prick chicken well with a fork; keep it aside for 2 hours. Heat 2 tbsp butter and 2 tbsp oil in a pan, add chicken, roast well on both sides for 10 minutes.
Add in the 12 potatoes and 2 carrots with ½ cup of water, cover and simmer till done, lastly add 12 baby onions, thickens gravy with corn flour paste, serve with dinner roles.

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Chocolate Decadence Yule Log Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
5 eggs
3/4 cup white sugar
2 (1 ounce) squares unsweetened chocolate
2 tablespoons water
2 tablespoons coffee-flavored liqueur
2 tablespoons white sugar
confectioners' sugar for dusting
4 (1 ounce) squares semisweet baking chocolate
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon coffee flavored liqueur

Recipe Method

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.

For the Filling and Frosting:

In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.

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Pumpkin Cheesecake II Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons heavy whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Recipe Method

Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch spring form pan.
Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not over bake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

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All-In-One Quiche Recipe

Recipe Ingredients

3/4 cup pastry mix (see note)
3/4 cup grated cheese
1 teaspoon butter, softened
4 eggs, lightly beaten
1 cup milk
310g can corn kernels, drained
1 onion, finely chopped
2 tablespoons basil, chopped
1 small barbecued chicken, skin removed, meat shredded
1 tomato, deseeded, diced
1 tablespoon flat-leaf parsley, chopped

Recipe Method

Preheat oven to 180°C. Lightly grease a 3cm deep, 24cm (base) quiche dish
Combine pastry mix, cheese, butter, eggs and milk in a bowl. Stir well.
Add corn, onion, basil, chicken, tomato, parsley, and salt and pepper to egg mixture. Mix well. Pour into prepared quiche dish. Bake for 40 to 45 minutes or until golden and firm to the touch. Serve.

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Chicken Cheese Melba Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Boiled chicken breast 2
Butter 1tbsp
Garlic chopped 3-4 cloves
Green onions chopped 1
Cream cheese 4tbsp
Chopped parsley ¼ bunch
Oregano 1/2tsp
Cheddar cheese 25g
Bread slices 3-4
Iceberg ½
Lettuce 1
Tomatoes 1
Cucumber 1
Salt as req
Black pepper powder 1/4tsp

Recipe Method

Take the bread slices, cut them into triangles .Layer the base of an oven proof dish with the bread slices
Bake at 200C for 5-6 minutes or until golden brown.
In a food processor chop together the boiled chicken breast,1tbsp butter, and 3-4 cloves of garlic.
Now add 1 chopped green onion, 4tbsp cream cheese, 1/4bunch chopped parsley,1/2tsp oregano, 25 g cheddar cheese. Chop again. Add the seasonings.
Fill a piping bag with this paste. In a separate bowl mix together the iceberg, lettuce, sliced cucumber and tomatoes
In a serving platter, put some salad on one side. Pipe the paste out on the bread slices and serve with the salad

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Asparagus Frittata Recipe

Recipe Ingredients

2 tablespoons unsalted butter
1/3 cup minced shallots
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
6 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

Recipe Method

Heat butter into a 10-inch oven-proof frying pan over medium-high heat. Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, for 3 minutes.
Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, preheat oven broiler.
Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 4-6 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

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