Category: Rob’s Random Recipe

INGREDIENTS:

2 pounds of steak, I used beef tenderloin, cut into bite size pieces

4 cloves garlic, minced

¼ cup butter

¼ cup white wine

1 tablespoon olive oil

1 tablespoon fresh parsley, chopped

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon ground pepper

INSTRUCTIONS:

Cut the steak of your choice into bite-size pieces. I used beef tenderloin, but you can use NY Strip or Ribeye if you’d like. Sprinkle the steak with smoked paprika, salt and pepper.

Heat a large cast iron skillet to medium high. Add in the olive oil, then sear all sides of the steak. Be sure not to overcrowd the pan, otherwise the steak will steam, rather than sear.

Once the steak is seared and reaches your desired temperature when checked with a meat thermometer (I prefer 125F), remove and set aside.

Add the garlic to the skillet, and cook for just about 10 seconds, careful not to let it brown. Then pour in the white wine (or beef broth), to deglaze the pan. Allow ⅓ of the wine to evaporate as you’re scraping up the brown bits of flavor.

Add in the butter and cook for another 2 minutes. Add the steak back in and toss in the butter. Garnish with parsley and serve.

Store leftovers in the fridge for a few days or freeze in an airtight container.

Want to change things up a bit this year with your turkey leftovers? Now here’s a detour from tradition, a riff on a classic Middle Eastern lemon chicken soup.

The strong flavor of turkey meat holds up beautifully to the acidic lemon and bright turmeric, cumin, and ginger spices. The addition of barley gives the soup body.

We used turkey stock from the carcass of a roast turkey, but you could easily use chicken stock.

Turkey Soup with Lemon and Barley

PREP TIME 15 mins

COOK TIME 40 mins

TOTAL TIME 55 mins

SERVINGS 6 servings

If you are cooking gluten-free, use rice instead of barley.

*Use a vegetable peeler to peel strips of zest from a lemon. Use a sharp knife to scrape out and discard any of the white pith that still remains on the inside of the zest strips.

Ingredients

3 tablespoons extra virgin olive oil

1 large onion, grated or minced

3 cloves garlic, minced

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

Salt

Pepper

6 cups turkey stock or chicken stock

Lemon zest strips, from 1 lemon*

1/2 to 1 cup barley (more barley will yield a thicker soup)

2 cups cooked turkey, chopped

2 tablespoons lemon juice

1/4 cup parsley, chopped

1/4 cup cilantro, chopped (can sub with more parsley)

Method

Sauté the onion, garlic, spices:

Heat the olive oil over medium-high heat in a heavy pot or Dutch oven. Add the grated onion and cook until the onion is translucent, about 3 minutes. Stir in the minced garlic and cook another minute, then mix in the turmeric, cumin, ground ginger and a generous pinch of salt.

· Add stock, zest, bring to simmer then add barley:

Pour in the turkey stock and add the strips of lemon zest. Bring to a simmer, then add the barley. Simmer gently until the barley is cooked, about 20-30 minutes.

· Add cooked turkey, lemon juice, parsley, cilantro, salt, pepper:

When the barley is cooked through, add the chopped cooked turkey, lemon juice, parsley and cilantro, and salt and pepper to taste. Cook gently just until the turkey is warmed through, about 3-5 minutes. Remove the lemon zest strips before serving.,

The simple miso broth really makes all the difference to this speedy prawn and mushroom noodle bowl. Ready in less than 15 minutes and packed with vegetables and protein for a nutritious meal any day of the week.

Preparation time less than 30 mins

Cooking time less than 10 mins

Serves 4

Ingredients

2 vegetable stock cubes

50g/1¾oz miso paste

250g/9oz mixed or chestnut mushrooms, sliced

300g pack medium straight-to-wok noodles

bunch spring onions, sliced

250g/9oz pak choi, sliced

200g/7oz beansprouts

150g/5½oz cooked, peeled king prawns

1 red chilli, sliced, to garnish (optional)

1 lime, cut into wedges, to serve

Method

Step1. Bring 1.5 litres/2½ pints water to the boil in a large saucepan.

Step 2. Once boiling, stir in the stock cubes and miso paste. Add the mushrooms, noodles and white parts of the spring onions and simmer for 2 minutes.

SStep 3. Stir in the pak choi, beansprouts and prawns and simmer for a further 2–3 minutes until the greens are wilted and the prawns are heated through.

Step 4. Divide the mixture between deep soup bowls and scatter with the chilli, if using, and remaining spring onion green parts. Serve with lime wedges for squeezing over.

This Oreo milkshake is easy to make, super kid-friendly, and delicious — a favorite on a hot day.

Prep Time: 10 mins

Total Time: 10 mins

Servings: 2

Ingredients

6chocolate sandwich cookies (such as Oreo®)

3 scoops vanilla ice cream

¾ cup milk

Directions

Step 1

Blend chocolate sandwich cookies, ice cream, and milk together in a blender until smooth. Pour into 2 glasses.

This gorgeous creamy casserole has added depth of flavour from a splash of Madeira and earthy wild mushrooms.

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Serves 4

Ingredients

For the casserole

1 medium chicken, jointed into 8 pieces

1 tsp plain flour

75g/2½oz butter

1 onion, finely chopped

1 garlic clove, finely chopped

5 tbsp Madeira

500ml/18fl oz chicken stock

200ml/7fl oz double cream

4 sprigs fresh thyme, leaves only, chopped

250g/9oz chestnut mushrooms, cut into quarters

100g/3½oz chanterelle mushrooms, cleaned

2 tbsp roughly chopped fresh flatleaf parsley

sea salt and freshly ground black pepper

For the mash

1kg/2lb 4oz floury potatoes, such as King Edward, peeled and cut into chunks

150g/5½oz butter

150ml/5fl oz double cream

Method

Step 1. For the casserole, season the chicken pieces with salt and freshly ground black pepper, then dredge them in the flour to coat.

Step 2. Heat two-thirds of the butter in a frying pan over a medium heat. When foaming, add the chicken pieces, in batches if necessary, and fry for 2-3 minutes, or until golden-brown on each side. (Do not overcrowd the pan.) Remove the chicken pieces from the pan and transfer to a casserole or a large heavy-based saucepan.

Step 3. Place the casserole over a medium heat. Add the onion, garlic, Madeira, chicken stock, cream and thyme, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 12-15 minutes.

Step 4. Stir in the mushrooms and continue to simmer for a further 12-15 minutes, or until the chicken pieces are cooked through and the sauce has thickened slightly. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a knife, and no trace of pink remains.) Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter and the parsley.

Step 5. Meanwhile, for the mash, boil the potatoes in a pan of salted water, then reduce the heat and simmer for 12-15 minutes, or until tender. Drain well and return to the pan, then place over a low heat for a couple of minutes to dry them slightly.

Step 6. Mash or rice the potatoes until smooth, then stir in the butter and cream until smooth and well combined, and season to taste.

Step 7. Serve the casserole with a spoonful of mash.

Our easy carrot cake recipe only needs one tin and two bowls – just add the wet ingredients to the dry and bake. This classic carrot cake has a touch of orange and walnuts plus the obligatory cream cheese icing. It’s incredibly quick to put together, but because it is baked in a single layer, it needs to cook slowly all the way through to the centre. This results in a dense, moist carrot cake that isn’t too sweet with too much icing. It will keep for several days in an air-tight tin, if you can restrain yourself.

Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves 8-10

Ingredients

For the carrot cake

4 free-range eggs, at room temperature

200ml/7fl oz vegetable or sunflower oil, plus a little extra for the tin

250g/9oz carrots, coarsely grated

100g/3½oz raisins or sultanas (optional)

100g/3½oz walnut pieces, plus a few extra for decoration

1 orange, zest only

200g/7oz self-raising flour

2 tsp mixed spice

1 tsp bicarbonate of soda

¼ tsp fine salt

200g/7oz light brown sugar

For the cream cheese frosting

150g/5½oz unsalted butter, softened

3 tbsp caster sugar

300g/10½oz full-fat cream cheese, at room temperature

Method

1.For the carrot cake, preheat the oven to 180C/170C Fan/Gas 4. Grease and line a deep, 20cm/8in round cake tin with baking paper.

2. Break the eggs into a large bowl, and lightly whisk using a fork. Add the vegetable oil and whisk again. Stir in the grated carrots, raisins, walnut pieces and orange zest.

3. In a separate large bowl, sift together the flour, mixed spice, bicarbonate of soda and salt. Stir in the sugar. Add the wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.

4.Spoon the cake batter into the lined tin and bake on the middle shelf for 1–1¼ hours, until the cake has risen and is golden-brown all over. Remove the cake from the oven and set aside in the tin to cool for 10–15 mins, then turn the cake out and leave to cool completely on a wire rack.

5. While the carrot cake cools, make the frosting. Place the softened butter in a large bowl with the caster sugar, beat it for 2–3 minutes until light and creamy, then beat in the cream cheese until smooth.

6. Place the cake on a serving plate or cake stand. Use a palette knife, or wide flat bladed knife, to spread the frosting over the top and sides of the cake. Scatter more walnuts on the top and serve.

Before frosting, carrot cake will keep for a week and can be frozen for up to a month. Once the cake is frosted keep it chilled.

This comfort pudding is a tasty way to use up a glut of apples and day-old bread. Some historians have said it is named after Queen Charlotte, wife of George III.

Equipment: You will need a 2 litre/3½ pints Charlotte mould or pudding basin, and a 4cm/1½in round cookie cutter.

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Serves 6

Ingredients

50g/1¾oz lightly salted butter, softened

50g/1¾oz caster sugar

1 loaf medium sliced white bread, crusts removed

For the filling

300g/10½oz caster sugar

100g/3½oz lightly salted butter

2kg/4lb 8oz Cox apples, peeled, cored and cut into 8 equal wedges

For the custard

500ml/18fl oz full-fat milk

1 vanilla pod, seeds scraped

5 free-range egg yolks

30g/1oz caster sugar

Method

Step 1. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter the inside of the Charlotte mould with butter, then dust with the sugar.

Step 2. Using a 4cm/1½in round cookie cutter, cut out rounds of white bread and then line the mould in an overlapping pattern, pressing down to seal as you go. Set the remaining bread aside. Transfer the mould to the fridge while you make the filling.

Step 3. To make the filling, heat the sugar in a large sauté pan over a medium heat until it reaches a dark caramel colour. Tip in the butter and let the mixture bubble for a few seconds. Add the apples, toss to coat in the caramel, then cook over a high heat for 5 minutes, stirring occasionally.

Step 4. Pour the apple filling into the lined mould, then top with enough pieces of bread to seal. Clip the lid on firmly, or if you’re using a pudding basin, cover with foil and rest a heavy baking tray on top. Bake for 30 minutes, then remove from the oven and leave to rest for 10 minutes. Turn out onto a warm serving plate.

Step 5. Meanwhile, to make the custard, combine the milk, vanilla pod and seeds in a saucepan and bring to a gentle simmer. Meanwhile, whisk together the egg yolks and sugar in a large, heatproof bowl.

Step 6. Pour the milk through a sieve onto the egg yolk mixture, whisking as you pour to combine. Return the mixture to the pan over a low heat and cook gently for 2–3 minutes, stirring constantly, until the custard is thick enough to coat the back of a spoon. As soon as the custard is cooked, pour into a serving jug. Serve alongside the apple Charlotte.

These creamy chicken enchiladas are sure to become a new family favorite! This recipe is so simple to put together and also perfect for using leftover chicken.

Prep Time: 20 mins

Additional Time:30 mins

Total Time: 50 mins

Servings:5

Makes : 10 enchiladas

Ingredients

1 (10 ounce) can Old El Paso® Red Enchilada Sauce

2 ½ cups shredded deli rotisserie chicken

1 ½ cups shredded Cheddar cheese

1 (8 ounce) package cream cheese, cut into 1/2-inch cubes

1 (1 ounce) package fajita seasoning mix*

10Old El Paso® flour tortillas for soft tacos & fajitas

Directions

Step 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 13×9-inch baking dish with cooking spray. Spread 1/4 cup of enchilada sauce in the bottom of the baking dish.

Step 2Mix chicken, 1 cup of Cheddar cheese, cream cheese, and seasoning mix in a medium bowl; spoon slightly less than 1/2 cup of filling onto each tortilla. Roll up each tortilla tightly; place seam-side down in the prepared baking dish. Drizzle with remaining enchilada sauce. Sprinkle remaining 1/2 cup Cheddar cheese on top; cover with foil.

Step 3Bake in the preheated oven for 15 minutes; uncover and bake 15 minutes longer or until bubbly and lightly browned.

How beautiful is this tart? The season for blood oranges is short, so don’t miss the chance to try this.

Preparation time less than 30 mins

Cooking time over 2 hours

Serves 8

Ingredients

200g/7oz sugar, plus extra for dusting

150ml/5fl oz blood orange juice (about 3 oranges)

2 blood oranges, zest only, finely grated

1 tsp orange blossom water

3 free-range eggs, plus 2 yolks, beaten

100g/3½oz butter, cubed

For the pastry

175g/6oz plain flour

100g/3½oz cold unsalted butter, cut into small cubes

25g/1oz icing sugar

1 free-range egg yolk

1 tbsp ice-cold water

For the topping

3 blood oranges, peeled, sliced into rounds

1 tbsp icing sugar

double cream or custard, to serve

Method

Step 1. Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a heatproof bowl until well combined.

Step 2. Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.)

Step 3. Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened. (The temperature should be 78–80C, if you have a kitchen thermometer.)

Step 4. To make the pastry, put the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water and pulse to combine. Tip the mixture out onto the work surface and knead briefly until the pastry just comes together into a ball.

Step 5. Roll the pastry out into a circle about 27cm/13in in diameter.

Stp 6. Grease a 23cm/9in loose-bottomed, fluted tart tin. Transfer the pastry to the tin and press the sides and corners flush with the tin, allowing any excess pastry to overhang at the top. Cover loosely with a plastic bag or clingfilm and set aside to rest in the fridge for at least 30 minutes.

Step 7. Preheat the oven to 200C/180C Fan/Gas 6. Uncover the pastry case and line with crumpled baking paper, then fill with baking beans (or dried beans or rice). Bake blind for 15 minutes, until the pastry is set, then lift out the paper and beans.

Step 8. Carefully trim the excess pastry from the sides using a sharp knife. Return the empty pastry case to the oven for another 5-10 minutes or until it is golden-brown. Set aside to cool.

Step 9. Spread the orange curd into the cooked pastry case. Arrange the orange slices on the cooled tart and sprinkle over the icing sugar.

Step 10. Using a cooks’ blowtorch, heat the sugar until caramelised. Be careful not to catch and burn the pastry edge.

Step 11. To serve, slice the tart and serve with double cream or custard.

This easy one-pot Spanish-style stew gets most of its flavour from the chorizo, so buy the best you can find. Add an extra pinch of chilli if you like things a bit hotter.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves 2

Ingredients

1 tsp olive oil

80g/3oz cooking chorizo sausage, finely chopped

1 onion, chopped

2 garlic cloves, thinly sliced

pinch dried chilli flakes

½ tsp sweet smoked paprika

1 rosemary sprig, leaves stripped and finely chopped

50ml/2fl oz red wine

400g/14oz tin chopped tomatoes

250ml/9fl oz fish stock

300g/10½oz medium squid, cleaned

400g/14oz tin chickpeas, drained (240g/8½oz drained weight)

50g/1¾oz baby spinach

small handful flatleaf parsley, roughly chopped

1 lemon, zest only

sea salt and freshly ground black pepper

Method

Step 1. Heat the oil in a small sauté pan over a medium-high heat. Add the chorizo and cook for 2–3 minutes, or until the chorizo releases its oils and begins to turn crisp.

Step 2. Add the onion to the pan and sauté for 2–3 minutes, then add the garlic and sauté for another 2 minutes. Add the chilli flakes, paprika and rosemary and cook for 3–4 minutes, adding a splash of water if the mixture starts to stick.

Step 3. Increase the heat to high, add the wine and let it bubble uhtil the volume of the liquid has reduced by half. Add the chopped tomatoes and stock, bring to a simmer and cook for 10 minutes.

Step 4. In the meantime, prepare your squid. Cut the pouches into 4cm/1½in pieces, scoring the inner surface, or slice into thick rounds. Cut any long tentacles in half.

Step 5. Add the chickpeas to thepan and cook for 3–4 minutes, stirring occasionally. Add the squid, stir gently to submerge, and put a lid on the pan. Leave the squid to cook gently for 3–4 minutes. Season with salt and pepper, remove from the heat and stir through the spinach and half of the parsley.

Step 6. Ladle into warmed bowls, grate over a little lemon zest and sprinkle with the remaining parsley before serving.