Recipes

Vegetarian Favorite

Ingredients:

 1 medium onion, chopped

 1 white part of leek, minced

 2 zucchini, diced

 1 yellow squash, diced

 1 peeled carrot

 10 cherry tomatoes

 SwissAm Broil & Sauté Seasoning

 Corn starch, arrowroot or flour for dusting.

 2-3 cups of vegetable stock or water

 1 1/2 cups of unsweetened coconut milk or half & half

1. Heat a deep sauté pan, add oil sauté onion, leek, add garlic.
2. Add all vegetables, sauté 3-4 minutes.
3. Dust slightly with one of the flours on top, while stirring.
4. Deglaze with stock or water, on boil. Add coconut milk or cream, simmer. Decorate with Parsley. 

Serve with pasta, rice, potatoes.

Beef Bolognese 

Ingredients:

 4lbs lean ground beef*

 2 medium onions, diced

 1 white part of a leek, minced

 1 stick celery, diced

 1 carrot, peeled and diced

 3 garlic cloves, minced

 SwissAm Broil & Sauté Seasoning

 1 cup of red wine (optional)

 2 cups of either beef stock or water

1. Heat a large pan and add a splash of olive oil
2. Brown the beef on all sides (approx. 10 mins)
3. Add onions, leeks and garlic and brown
4. Add remaining vegetables 
5. Deglaze with red wine and scrape bottom of pan to loosen 
6. Add water/ beef stock and tomato purée 
7. Simmer on low for 45 mins, and add Broil and Sauté seasoning to taste.

Serve over pasta, rice or potatoes. 

Beef Bourguignon  

Ingredients:

 3lbs chuck beef cut into 1” cubes

 1 large onion, diced

 2 medium Carrots, sliced 1/2” thick on an angle

 1lb of small mushrooms, quartered 

 5 garlic cloves, minced

 2 tablespoons flour 

 SwissAm Broil & Sauté Seasoning

 3 cups of red wine (optional)

 2 cups of either beef stock or water

 2 tablespoons tomato paste

 2 tablespoons fresh Rosemary, chopped

 2 tablespoons Parsley

 3 bay leaves 

1. Heat a dutch oven on the stove and add a splash of olive oil (if using a pressure cooker, use high heat on the sauté setting)
2. Pat dry the beef, dust in flour and season with a good amount of Broil and Sauté Seasoning, and then fry in small batches until browned on all sides. Remove from pan.
3. Add onions and carrots to pan and cook until softened- around 3 minutes. Add garlic and brown for 1 minute. 
4. Add the wine to the pan to deglaze, and scrape up the bits from the bottom, then add the beef stock. Add the herbs and tomato paste and bring to a simmer. 
5. At this point, if using a pressure cooker, use the manual setting for 40 minutes, then release the pressure slowly. If you find there is too much liquid, you can simmer until desired consistency is achieved.
6. If using a Dutch oven, cover and transfer from the stove to the bottom of the oven (Heated to 350 degrees) and simmer for 2-3 hours until the beef is falling apart.
7. Once finished garnish with fresh parsley and serve with potatoes, rice or bread. 

Roast Chicken with Parmentier Potatoes 

Ingredients:

 1 large whole chicken (roughly 3lbs)

 1 medium sized lemon, halved

 5 medium carrots, halved and then halved again lengthways

 1 large white onion, cut into large strips

 2 large parsnips, cut into half and then quartered lengthways until all the same size

 5 garlic cloves, crushed

 2 sprigs rosemary

 2 sprigs thyme

 Broil and Sauté seasoning

 1 tablespoon softened butter

For the Potatoes:

 1lb roasting potatoes, peeled and cut into 1/2” cubes

 2 sprigs rosemary, leaves only and finely chopped

 2 sprigs thyme, leaves only and finely chopped

 3 cloves garlic, crushed

 2 tablespoons olive oil

 Broil and Sauté Seasoning

1. Set oven to 350 degrees, and begin by placing your carrots, onion and parsnip in a roasting pan 
2. Pat dry your chicken and stuff with the lemon halves, garlic and herbs. 
3. Smother the breast and legs of the chicken with butter. 
4. Place chicken on top of vegetables in the roasting pan and season generously with Broil and Sauté seasoning. Make sure the vegetables are seasoned too. Roast for 1hr20 minutes in the middle of the oven.
5. About 1 hour into the chicken roasting, bring a large pot of water to a boil on the stove, and add in your chopped potatoes. Par boil for 5 minutes
6. Add the olive oil to a baking tray and put into the oven whilst the potatoes are boiling.
7. After 5 minutes remove potatoes from water and allow the to steam dry. Do not shake as we don’t want them to lose their shape.
8. Now remove the hot pan from the oven and tip your potatoes into it, and toss in oil. Season generously with Broil and Saute seasoning and spread them out into a single layer. 
9. Add to oven and cook for 15 minutes.
10. After 15 minutes, remove from the oven and add in the herbs and garlic, and toss the potatoes. Spread out into a single layer again and return to oven this time with the oven at 425 degrees. Cook for another 15-20 minutes or until golden and crispy 
11. At this point, before you turn the heat up, the chicken should be finished. Pierce the thigh with a skewer to see if the juices run clear. If they do, remove from oven and rest on a cutting board for 15-20 minutes while potatoes cook.
12. Remove potatoes, carve chicken and Enjoy!