MODERN chopped Liver

  • 3 boiled eggs
  • Handful chopped parsley
  • 1lb /450 g chicken livers
  • 8 eggs
  • 2 tablespoons olive oil
  • 1 large onion
  • 6-8 slices white bread toasted

Boil all, including the 3 for preparation, your eggs for 6 minutes. Heat
a large pan with one tablespoon of olive oil. Slice your onion and add
to the pan. Cook for 3-5 minutes and stir continuously. Now add the
chicken livers and cook for around 3-4 minutes . Keep them pink on
the inside and do not over cook.

Transfer the ingredients to a food processor, season well. Peel your
eggs and add 6 whole eggs and 2 just using the white and set the
other 2 aside. Blend but do not puree, keep it a little chunky.

With your CB, cut out circles from your toast. Now place the ring on
your serving plate. Add a spoonful of liver into the CB , smooth off
then add a ring of toast followed by more liver and a ring of toast to
top

Serves 4 as a starter

MODERN chopped Liver
MODERN chopped Liver

Macaroni & Cheese

  • 2 1/2 c. (9 ounces) macaroni
  • ¼ stick butter
  • 3 tbsp. flour
  • 3/4 cup. of milk
  • 1 cup. grated sharp cheddar (1/2 pound)
  • Salt and freshly ground pepper

Boil the macaroni in water and strain

In a bowl mix the flour and butter together (by hand is best) Now return
the macaroni to the pan and place on a low light, add the milk,
cheese and flour mix, all together and cook for a few minutes until it
has all melted

Serve in a large CB and lift off.

Drizzle with some herb oil

Serves 2-3

Macaroni & Cheese

Macaroni & Cheese

TEX-MEX all dressed up

  • 2 cups cooked rice
  • 4 ripe avocados
  • 1 can black beans (drained)
  • Season to taste

Take the avocados and mash them up in a bowl with a fork, now
take the Culinary Buddy and fill ¾ the way up with the avocado
mix, then add a layer of rice and then a layer off beans

Lift of the CB and drizzle with the herb oil

Serves 4

TEX-MEX all dressed up

TEX-MEX all dressed up

Sun dried Tomato Spaghetti

  • 1lb/ 450g spaghetti
  • Box cherry tomatoes, around 20 (halved)
  • 2 tablespoons sun dried tomatoes paste
  • 2 tablespoons virgin olive oil
  • 1 glove crushed garlic
  • 4 cloves garlic left whole
  • 8-10 basil leaves
  • 3 tablespoons pine nuts

Bring a large pan of water to the boil. The trick with pasta is to have as much water in as much space as possible. This avoids sticking together as the pasta is very starchy.

Once the water is at a fast boil add you Spaghetti and cook as to the directions on your pack.

Meanwhile in a large skillet heat with no oil and add the pine nuts. Toss the pine
nuts for approximately 2 minutes until toasted then transfer to a dish and set
aside. In the same skillet heat the oil on high heat. Add the garlic and turn the
heat down. Add the tomatoes and toss. Then add the sun dried tomato paste and
take off the heat. If you do not have sun dried tomatoes paste then just whiz up a
jar of sun dried tomatoes in a blender with some olive oil.

Shred the basil and add to the pan with your drained spaghetti. Add the pine
nuts and toss all together very well.

In the same pan, fry the 4 garlic cloves until brown on all sides
Place the spaghetti in a Culinary Buddy food shaper and press the spaghetti in
tight with the tamper.

Lift off and serve with some fresh basil and a toasted garlic clove
Garnish the plate with some sun dried tomato drizzle and serve.

Serves 4

Sun dried Tomato Spaghetti

Sun dried Tomato Spaghetti

Gourmet Toasted Pastrami Sandwich

  • 3 slices White or whole wheat Bread
  • 1 tablespoon whole grain mustard
  • 6 thin slices cucumber
  • 8 slices pastrami

Take a Culinary Buddy food shaper and cut out a ring of each slice.
Toast them and set aside. Now take one slice and spread over with
mustard. Add it to the base of the Culinary Buddy food shaper, layer
the cucumber and add 3 -4 slices of pastrami. Now add another ring
off toast followed by 3-4 slices of pastrami. Top with the final ring of
toast, Lift the food shaper garnish with Pickle and Chips and serve.

Serves 1

Gourmet Toasted Pastrami Sandwich

Gourmet Toasted Pastrami Sandwich

SASHIMI Tuna Starter

  • 2 cups fresh tuna (Sashimi grade)
  • 2 tablespoon sesame oil
  • 2 tablespoon sesame seeds
  • Juice of 1 lime
  • 2 tablespoon soy sauce
  • 4 scallions finely chopped
  • Salt and pepper
  • 1 Avocado chopped finely

Cut the tuna into very small cubes and place in a large mixing bowl.

Now add the sesame oil , sesame seeds, the scallions and the juice
of 1 lime and stir well, add the avocado and divide into the CB

Lift off and drizzle a herb oil around.

Serves 4 as a starter

Sashimi Tuna Starter

Sashimi Tuna Starter

Spinach and Sesame seeds

  • 4 cups Fresh spinach per person
  • 1 table spoon soy sauce
  • ½ cup vegetable broth
  • 1 teaspoon sugar
  • 3-4 tablespoons sesame seeds
  • 1 teaspoon sesame oil

In a large pan add spinach and cook for 1-2 minutes on a high heat
until it starts to wilt, add all the remaining ingredients and cook for another
minute
Take the Culinary Buddy and divide up the spinach. Lift off the CB
and garnish with a slice of lemon.

Spinach and Sesame seeds

Spinach and Sesame seeds

Tiger Prawns on Mango Salsa

  • 6 Large Shrimp (raw)
  • ½ Large ripe Mango
  • Fresh cilantro (handful) Chopped
  • 4 Scallions
  • 1 tablespoon sesame seeds
  • 1 Lime
  • 1 Teaspoon Soya sauce
  • 1 red chili seeded
  • 1 clove of garlic crushed
  • 1 teaspoon sesame oil

Start by making the Salsa. Chop the mango into small cubes and
place in a bowl. Add to this the cilantro then the crushed garlic, and
then the Scallions chopped the chili chopped finely, the soy sauce,
sesame seeds, sesame oil and the juice of the lime. Mix well.

In a large non stick pan heat a drizzle of olive oil and fry the Tiger
Prawns until they turn completely pink.

Place some salsa in a culinary buddy food shaper, press down with
the tamper and lift off,

Top off with 3 Shrimp and drizzle with olive oil and balsamic vinegar,
Serve with some slices of mango.

Tiger Prawns on Mango Salsa

Tiger Prawns on Mango Salsa

Chopped Chicken Sandwich

  • 6 slices white bread toasted
  • 1 1/2 cups cooked chicken breast chopped
  • 2-3 tablespoons mayonnaise
  • 1 celery stalk sliced thin
  • Salt and pepper to taste.
  • 2-3 scallions

Take a Culinary Buddy food shaper and cut out the rings of toast and
set aside.

In a bowl, combine the chicken, mayonnaise and celery, season to
taste.
Now place 1 toasted ring into the bottom of the food shaper, add
some chicken mix, then another slice of toast, repeat again the
chicken mix and top with a final slice of toast, Drizzle with some herb oil.
Tip: To make the bread circles.
Put the bread on a solid base then place a food shaper on the centre
of the bread and apply downward pressure while turning the food
shaper to loosen the bread circle.
Serves 2
Chopped Chicken Sandwich

Chopped Chicken Sandwich

Crab and Avocado Tower

  • 2 large ripe avocados
  • 4 spring onions
  • Juice 1 lemon
  • Handful fresh basil leaves
  • 1 cup/ 140g fresh or premium tinned crab
  • 3 tablespoons extra virgin olive oil
  • Rock salt and Pepper to taste.
  • Sun dried tomato drizzle

In one bowl have your crab dressed with half the lemon juice, the
olive oil salt and pepper.
Now chop the avocado and place in a separate bowl adding the
other half of the lemon juice. Shred the basil leaves and mix in to the
avocado well. Chop the spring onions and add to the mix.

Now on a plate using a Culinary Buddy food shaper add some avocado
followed by the crab. Use the tamper to push the mix down and
lift of the Food shaper.

Drizzle a little sun dried tomato to one side of the plate and garnish
with a few tomatoes and a slice of lemon on top of the Crab.

Serves 4 as a starter

Crab and Avocado Tower

Crab and Avocado Tower

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