Ingredients

SALAD:
-3/4 cup (3-inch) julienne-cut peeled jicama
-1/2 cup sliced peeled ripe mango
-1/4 cup presliced red onion
-1 tablespoon fresh lime juice
-1/2 teaspoon sugar
-1 1/2 teaspoons chopped fresh cilantro
-1/4 teaspoon salt
-Dash of black pepper
TACOS:
-1 tablespoon olive oil, divided
-1 pound skinless, boneless chicken breast, cut into thin strips
-1/2 teaspoon chili powder
-1/2 teaspoon ground cumin
-1/8 teaspoon ground chipotle chile pepper
-1 cup presliced red bell pepper
-1 cup presliced red onion
-1/4 teaspoon salt
-8 (6-inch) corn tortillas
-1 cup mixed salad greens

Directions

1. To prepare salad, combine first 8 ingredients.

2. To prepare tacos, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.

3. Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.

4. Heat tortillas according to package directions. Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each tortilla; fold over.

Ingredients

CHICKEN:
-2 tablespoons fresh lemon juice
-1 teaspoon curry powder
-2 teaspoons extravirgin olive oil
-3/4 teaspoon salt
-1/2 teaspoon ground cumin
-3 garlic cloves, minced
-1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

SAUCE:
-1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
-2 tablespoons tahini
-2 teaspoons fresh lemon juice
-1/4 teaspoon salt
-1 garlic clove, minced

Remaining ingredients:
-Cooking spray
-4 (6-inch) pitas
-1 cup chopped romaine lettuce
-8 (1/4-inch-thick) tomato slices

Directions

1. Preheat grill to medium-high heat.

2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.

4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Ingredients

-Olive oil, for frying
-6 thick-cut meaty beef short ribs
-1 large head of garlic, cut in half horizontally
-1 heaped tbsp tomato purée
-1 x 750ml bottle red wine
-1 litre beef stock
-150g pancetta lardons
-250g small chestnut mushrooms, trimmed and halved
-Sea salt and freshly ground black pepper
-Chopped flat leaf parsley, to garnish

Directions

Preheat the oven to 170°C/Gas 3.

Heat a deep-sided roasting tray on the hob and add a glug of olive oil. Season the short ribs thoroughly, then fry for 10–15 minutes to brown really well on all sides.

Add the halved garlic head, cut side down, pushing it to the bottom of the pan. Add the tomato purée and heat for a minute or two to cook it out. Pour in the wine to deglaze the pan, scraping up the bits at the bottom. Bring to the boil and cook for 10–15 minutes until the liquid is reduced by half, then add stock to nearly cover the ribs (you’ll need less stock if your roasting tray isn’t very large). Bring to the boil again, basting the ribs with the juices.

Cover the roasting tray with foil and cook in the preheated oven for 3–4 hours, basting now and then until the meat is tender and falling away from the bone.

About 10 minutes before the short ribs are ready to come out, fry the pancetta for 2–3 minutes until crisp and golden. Add the mushrooms and cook for 4–5 minutes until tender. Drain off any excess fat.

When the short ribs are ready, remove from the oven and transfer to a serving dish. Squeeze the garlic cloves out of their skins and pass through a sieve. Spoon off any excess fat from the beef cooking liquid, then strain it through the sieve and mix with the garlic. (If the sauce is too thin, reduce the cooking liquid by heating for 10–15 minutes more after straining.)

Serve the short ribs topped with the hot pancetta and mushrooms and the sauce poured around. Garnish with chopped flat leaf parsley.

"Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss - Chicken Cordon Bleu"

Ingredients

-6 skinless, boneless chicken breast halves
-6 slices Swiss cheese
-6 slices ham
-3 tablespoons all-purpose flour
-1 teaspoon paprika
-6 tablespoons butter
-1/2 cup dry white wine
-1 teaspoon chicken bouillon granules
-1 tablespoon cornstarch
-1 cup heavy whipping cream

Directions

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Ingredients

4 large chicken legs, skin on, cut into drumsticks and thighs and scored
Olive oil, for frying
2 tbsp Worcestershire sauce
Rice, to serve
4–5 thyme sprigs, to garnish (optional)

For the marinade:
1–2 Scotch bonnet chillies, deseeded and finely chopped
2 garlic cloves, peeled and crushed
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp ground allspice
5–7 thyme sprigs, leaves only (you will need about 2 tbsp)
Freshly ground black pepper
Olive oil

Directions

Preheat the oven to 220°C/Gas 7.

First prepare the marinade by combining all the ingredients with a good grinding of black pepper and a dash of oil. Rub the marinade into the chicken pieces, massaging it into the scored meat. Leave to marinate for at least 1 hour (or, better still, overnight).

Heat a large ovenproof pan over a medium-high heat and add a dash of oil. Fry the chicken pieces for about 10 minutes until golden brown on all sides. Add the Worcestershire sauce and cook for 2 minutes.

Cover with an ovenproof lid or foil and place in the preheated oven for 20 minutes until cooked through (if your pan isn’t ovenproof, simply transfer the chicken to a roasting tray). Remove the foil for the last 5 minutes if the chicken needs colouring a little more.

Serve the chicken hot with rice.

Ingredients

-Bacon, onions, lemon and trimmings from the roast turkey
-3 rosemary sprigs

-3 tomatoes, chopped

-1 litre good-quality dry cider

-600ml good-quality chicken stock

-2 tbsp walnut pieces, toasted

-Sea salt and freshly ground black pepper

Directions

1-Once you’ve transferred the cooked turkey to a platter to rest, drain off most of the fat from the roasting tray and place on the hob.


2-Roughly chop the bacon, add to the tray and fry for a few minutes. Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes. Cook for 1–2 minutes, then add the turkey wings, parson’s nose and drumstick tips and fry for a few more minutes.

3-Pour in the cider and boil for a few minutes. Add the juices from the resting turkey and simmer to reduce the liquid by half. Pour in the stock, return to the boil, then reduce the heat slightly. Using a potato masher, crush the vegetables in the tray. Simmer for 15–20 minutes, stirring occasionally, until reduced again by a third. Take off the heat.

4-Strain the gravy through a sieve into a saucepan, pressing down on the solids in the sieve with a ladle to extract as much of the flavourful juice as possible. Add a fresh sprig of rosemary to the pan, then turn off the heat and leave to infuse for a few minutes.


5-Before serving, remove the rosemary and reheat the gravy. Coarsely crush the walnut pieces using a pestle and mortar and then tip into a warmed gravy jug. Pour the piping hot gravy on top and serve at once.By Gordon Ramsay

Ingredients

-3kg unsmoked boneless gammon joint
-4 medium carrots, peeled and roughly chopped

-1 leek, cleaned and roughly chopped
-1 onion, peeled and roughly chopped

-1 tsp black peppercorns, lightly crushed
-1 tsp coriander seeds, lightly crushed

-1 cinnamon stick, broken in half

-3 bay leaves
handful of cloves

For the honey glaze:
-100 g demerara sugar
-50 ml Madeira

-25 ml sherry vinegar
-125 g honey

Directions

1-Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, leave the ham to cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soups, sauces, etc.).

2-To make the glaze, put the sugar, Madeira, sherry vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes, until you have a glossy dark syrup. Do not leave unattended, as it can easily boil over.

 
3-Preheat the oven to 190°C/Gas 5. Lift the ham onto a board. Snip and remove the string and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove.


4-Put the ham into a roasting tin and pour half of the glaze over the surface. Roast for 15 minutes.


 
5-Pour on the rest of the glaze and return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the joint colours evenly.


6-Remove from the oven and leave to rest for 15 minutes before carving and serving with the accompaniments.
By Gordon Ramsay

Ingredients

-12 chicken drumsticks

For the curry sauce

-2 TBS coconut oil, ghee, or butter
-1/2 onion, chopped
-1 tsp cumin seeds
-1 tsp cumin powder
-1 tsp coriander powder
-1 tsp turmeric
-1/2 tsp garam masala
-1/4 tsp cinnamon powder
-1/8 tsp cardamom powder
-4 TBS homemade bone broth
-1 medium tomato, quartered
-4 TBS full fat coconut milk
-4 cloves fresh garlic
-2 inch piece of fresh ginger
-1 tsp celtic sea salt
-a nice handful of fresh cilantro (about a 1/4 cup)

Direction

1. Melt fat of choice in a skillet and saute onions for 5 minutes. Add cumin seeds and continue to cook until translucent and beginning to brown.
2. Add cumin powder, coriander, turmeric, garam masala, cinnamon, and cardamom to onions and saute for 2-3 minutes to bring out the flavor of the spices. If spices begin to stick, turn down heat and add a titch of fat. Remove from heat.
 
3. Place tomato, coconut milk, , garlic, ginger, salt, and cilantro into a blender. Pour broth (or water) into skillet with onions and carefully scrape all of the onions and spices into blender as well. Puree until smooth.
4. In a large bowl, pour curry sauce over chicken drumstick and mix to thoroughly coat. Allow to marinade in fridge. I usually do mine overnight but at least a couple of hours. The longer the better.
 
5. Preheat oven to 35o’F
6. Bake marinaded chicken, COVERED, for 45 minutes, stirring the chicken half way through to evenly coat with curry sauce.
7. Remove cover/foil and bake another 20-30 minutes until chicken is cooked all the way through.