Great Kitchen

INGREDIENTS ·       4 large potatoes, peeled, quartered lengthways ·       4 large onions, peeled and quartered  ·       250 cherry tomatoes, cut in half ·       2 large aubergines, sliced in half lenghthways ·       6 garlic cloves, peeled and left whole ·       1 tbsp tomato purée  ·       1/2 tsp smoked paprika  ·       1/2 tsp paprika  ·       1/2 tsp cumin  ·       1 tsp oregano  ·       500ml boiling water  ·       1 tbsp chopped parsley  ·       1 tbsp olive oil ·       Good pinch of salt and pepper  FOR THE MEAT SAUCE ·       1 tbsp sunflower oil  ·       1 large onion, peeled, finely chopped  ·       500g beef mince  ·       2 tbsp finely chopped parsley  ·       4 garlic cloves, peeled, finely chopped  ·       1 tsp oregano  ·       1/4 tsp pul biber ·       1/2 tsp paprika  ·       3/4 tsp cumin  ·       1/2 tsp salt ·       3/4 tsp black pepper  ·       1 can chopped tomatoes  ·       1 tsp tomato purée ·       200ml boiling water  METHOD 1.     Preheat oven (fan) to 180C. 

Ingredients For the salmon: 4 wild caught salmon filets, about 6 ounces each 1 tablespoon olive oil salt and pepper to taste dry Sriracha seasoning or your favorite seasoning for salmon For the salad: 4 ears of fresh corn, cut from the cob 4 cloves garlic, minced 1 cup orzo pasta 2 cups mixed grape and cherry tomatoes, halved 1/4 cup fresh basil, chopped, plus more for garnish 2 tablespoons parsley leaves, chopped 1/4 of a red onion, chopped 4 pepperoncini, sliced For the vinaigrette: 1/2 cup olive oil 1 tablespoon pepperoncini juice 3 tablespoons red wine vinegar zest of 1 large lemon juice of 1 large lemon 2 teaspoons salt 2 teaspoons fresh ground pepper Instructions To prepare the salad: Cook the orzo according to package directions, rinse in cold water and set aside to drain. Heat a large skillet over medium-high heat and add 2 tablespoons olive oil, the corn kernels and the garlic. Saute for 3-4 minutes. Set the corn and garlic mixture aside to cool. In a large measuring cup comb

Ingredients 16 oz. fresh Brussels sprouts 1 tablespoon olive oil 2 teaspoons minced garlic 1/2 white onion chopped 6 slices of bacon chopped 1/2 teaspoon salt 1/4 teaspoon black pepper US Customary – Metric   Instructions 1. Trim ends of washed Brussels sprouts. Cut each in half. 2. Add water to your Instant Pot insert. Place steamer basket inside. Arrange Brussels sprouts in the basket. 3. Close the IP lid, set valve to sealing, press "manual" or "pressure cooking" setting and set timer to 3 minutes. The pressure cooker will take a few minutes to come to pressure and will start cooking. 4. Once done, quickly release pressure by switching the valve to "venting" position. 5. Remove Brussels sprouts from the Instant Pot. Drain water out of the insert. Set the IP to "saute" setting. Add olive oil to insert. Add onions and garlic and saute for 2 minutes. Add bacon and cook until crispy and browned. Add Brussels sprouts and stir, sauteeing for a few