New Year Recipe.

Starter: 15 Minutes

Salads: 3 Beans:15 minutes

Wheat rice:10 mins

Main: 10 minutes

Dessert: 10 minutes

45 Minutes

20 minutes

1-2 hrs.depend on size.

6 Hrs.

serve: 6 people

serve: 6-8 people

serve: 6- 8 people

serve: 6-8 people

serve: 6-8 people

Hi to all my fellow chefs here on the East Coast of Africa and around the world, and how about starting 2018 off with a Great New Year Recipe?

Now that Christmas has come and gone, we are all looking forward to a great new 2019.

Now's the time to put behind us all the downs and to look forward to a great new year in 2019 and what a better way to start than by having a New Year feast with Families and friends.

Here, at Home Cooking Haven we would love you to share our great New Year recipe with your family and friends.

New Year Menu

STARTERS

Juicy Peri-Peri Chicken Livers

MAIN COURSE

Roasted Leg of Lamb on the Bone with Salads and Trimmings

DESSERT

Cathy's Mouthwatering Yoghurt Ice Cream Delight

Okey Dokey now that I got your taste buds starting to work, let's get on with it.

Starter Peri-Peri Chicken Livers

Ingredients for the Starter

250 g chicken livers halved.
2Tbsp cayenne pepper or peri-peri powder.
2Tbps veggie oil.
1Tbsp brandy.
Salt and ground black pepper to taste.

Method for the Starter

In a frying pan add oil and sauté onions.
Add the Cayene or peri-peri power and mix.
Add chicken liver and stir fry on high heat until almost cooked.
Pour brandy into pan and deglaze (this is a fancy name for using all the brown little bits left in the bottom of the pan).

Main - Roast Lamb and Veggies

Ingredients for Main Course

1½ Leg of Lamb bone in.
3 Tbsp. Olive Oil.
3 cloves garlic (very good for you) sliced lengthwise.
3 garlic cloves crushed.
½ tsp. thyme.
3 stems fresh rosemary (1½ tsps. dried Rosemary
.
6 stems of fresh mint finely chopped,
Place in small bowl with red vinegar salt and pepper.
6 stems of fresh mint finely chopped,
Place in small bowl with red vinegar.

Method for Main Course

Place leg of lamb on a cutting board and using a sharp pointed knife randomly insert small deepest cuts and insert a slice of garlic per insertion.
In a small bowel mix the thyme,
crushed garlic and lamb spices.
Using your hands rub the spices into your Lamb.
Sprinkle the Lamb with salt and ground black pepper.
Place the Lamb in a foil lined baking tray and drizzle all over with olive oil.
Place Lamb in your hob and set to grill.
Grill +- 3 minutes then turn over and repeat
.
Remove Lamb from oven.
Reduce oven temp to 180/320° F and lower grid to the middle.
Drizzle Lamb again with olive oil. Place Rosemary stems on top.
Cover loosely with foil and return to oven. and return to oven.
Cook for 30minutes and then turn Lamb over
Remove foil after a hour and check Lamb with a meat thermometer
A Temp of 57°c/35°Fyour Lamb will be med rare.
If your would like it to be well done a little more ,leave in oven for a further 20/25 minutes.
Remove from oven and allow to rest.

Salads

Ingredients 3 Bean Salad

Method 3 Bean Salad

1 x tin 400g green beans, drained.
1 x tin baked beans drained and rinsed.
1 x tin 400g butter beans.
1 cup chopped medium onion.
½ cup chopped green pepper.
½ cup chopped yellow pepper.
½ cup chopped red pepper.

Place small pot on your hob and turn temperature to medium.
In a mixing bowl mix your vinegar, sugar, sweet basil and add salt and pepper to taste.
Pour into pot and bring to boil while stirring.
In a medium size salad bowel combine the beans, onions and peppers.
When the vinegar mixture has boiled remove and pour over the bean salad.
Allow to cool.
Cover with shrink wrap and refrigerate.
Will last for at least a week.

Ingredients Wheat and Cabbage Salad

Method for Wheat and Cabbage Salad.

½ cup Wheat Rice Cooked
1 small thinly sliced cabbage (which incidentally has many medicinal benefits).
1 small red pepper chopped.
1 stalk celery sliced.
1 tin sweet corn (drained)
Italian, Greek or French Salad Dressing.
Sliced crab sticks (optional)

In a large salad bowel, combine all the above ingredients.
Cover with shrink wrap and refrigerate until required.
Add Salad dressing just as you are ready to serve.

Dessert - Yoghurt Ice Cream Delight

Boy oh Boy..... have we got a great desert treat for you and I know that you will be making this dessert often.

My partner Lynnie's sister, Cathy, gave me this recipe, and with her permission she has allowed me to share it with all my fellow home cooking chefs .

I am giving it a name Cathy's Yoghurt Ice Cream Delight.

Ingredients for the Dessert

10 choc-kits classic biscuits chopped into bite sizes.
300g Greek full cream yoghurt.
3 egg yolks.
3egg whites.
250 ml icing sugar.
5ml vanilla essences
.
250 ml fresh cream.

Method for the Dessert

Mix in a med size bowel your yoghurt, egg yolks, icing sugar, vanilla essence.
In a separate bowl beat egg whitestill it peaks.
In a separate bowl beat cream and fold into you yoghurt mixture with the egg whites.
Lastly fold in chopped biscuits in to mixture transfer your mixture into a container.
Freeze for 6 hours.

Plating

Chicken Liver Plating

Serve sliced soft roll in half or open butterfly style.
Serve with fresh sliced French rolls.
Toasted sliced garlic roll.
Serve on the side with a fresh French salad with
a spicy garlic dressing.

Roast Lamb Plating

Serve with roasted mixed veggie.
roasted potatoes.
Gravy
Mint sauce

Cathy's Yoghurt Ice Cream Delight

Scoop into a bowl and enjoy with fresh strawberries, or just as it is

We have now completed a great New Year's Recipe which I know will really be appreciated by your family and friends.

We here at Home Cooking Haven will be having this New Year Recipe for our family feast and hope that you'll be joining us .

Bon Appetite!!

This article was printed from Home-Cooking-Haven.com.com

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Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque: To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk. Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander: Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment: Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over: If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout: The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear: To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim: To remove surface foam or fat from a liquid

Seep: To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.