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Countdown to Christmas

 Basil & feta red-hots>>>>  

12 mini ready-to-bake bread rolls

12 mini frankfurts

1/4 cup (70g) pizza sauce

1/2 cup small basil leaves

1/4 cup drained marinated feta


1-Place the bread rolls on baking trays and bake according to packet instructions or until light golden.

2-Leave the bread rolls to cool slightly.

3-Cook the frankfurts in a large saucepan of simmering water for about 5 minutes or until heated through, then remove from the pan and drain.

4-Cut slits into the top of each bread roll and brush the insides with pizza sauce. Place a frankfurt in each roll, top with basil leaves and crumble over feta.



   Fish in Frying Pan >>>>>>>>>


1 frying pan Snapper or plate size snapper

8 Cherry Tomatoes

8 Ligurian olives or marinated small olives of good quality

8 basil leaves

1 cup sparkling mineral Water

1 tablespoon Butter

sea salt

cracked Pepper

4 Cloves garlic confit

2 banana chilli confit


Score the fish on both sides with a knife

Heat a pan and add a touch of olive oil, once hot, add the fish and cook for 3-4 minutes until golden on one side.

Turn the fish over and add in the garlic, chilli, tomato, olives and seasoning.

After 30 seconds add in the mineral water and the butter & basil and cook for a further couple of minutes.

When the fish is cooked transfer to a serving plate.

                     Notes & Tips 

To make confit, heat 2 cups extra virgin olive oil and add garlic & chilli and slowly heat for a few hours over the lowest possible heat until soft.


                          Roast  Turkey  >>>>>>


  1. ¼ lb   unsalted butter
  2. 1 Lemon zested and juiced
  3. 1 teaspoon chopped fresh Thyme
  4. 1 fresh Turkey 10 to 12 pounds
  5. Kosher Salt
  6. freshly ground black pepper
  7. 1 large bunch fresh Thyme
  8. 1 whole Lemon halved
  9. 1 Spanish Onion quartered
  10. 1 head Garlic halved crosswise
    1. Method


Preheat the oven to 350 degrees F.

Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Slice the turkey and serve.








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