Beef mozzarella burgers(serving of 4pax)

Ingredients:500g minced beef 160g breadcrumbs1 red onion4 garlic cloves30g shredded basil50g black olive1 tsp balsamic vinegar1egg

mozzarella cheese olive oil

assembling: patty , class bun , mix salad, grill tomato.

Method: Mix all the above ingredients well . then refrigerated for 2hours. Divide , shaping and portioning. Prepare all side side for assembling. Patty are cooked 5minutes each side.

Chicken mozzarella BurgerServing of 4pax

Ingredients:4 chicken thight fillet.185ml Yakitori sauce1 tsp cornstarch oil for brushing

4BurgerBuns80g mayonnaise80g mix lettuce1 cucumber

Assembling : black pepper sauce, mozzarella cheese.

Method: Marinated the chicken, then refrigerate for 4hours. Drain the marinated juice from the chicken to a sauce pan . Sprinkle

cornflour stir it well , bring it to simmer for 5minutes. Cook the chicken in another saucepan around 6-7minutes each side. Also

same for the bun. Assembling time.

Classic Carbonara Pasta Serving of 4pax

Ingredients:1 pound dry spaghetti.2 tbsp olive oil4 ounce of pancetta or bacon4 garlic cloves2 large egg1cup Parmigiano –ReggianoGriund black pepperparsley.

Method: Boil the pasta around 8 to 10 min, save ½ cup of the balance pasta water. In another pan , sauté the pancetta or bacon until crispy around 3min.

then add garlic cloves. Toss spaghetti to the sauté pan, In a mixing bowl beat eggs and parmesan and stir it well. Then let the

pasta of the hit and pour in the egg&cheese mixture into it and stir quickly, but don’t scramble. Also add the pasta water ½ cup.

Season the carbonara with fresh ground black pepper and salt. Garnish with parsley.

Classic Bolognese PastaServing of 4pax

Ingredients:¼ cup olive oil1 medium onion dice2 garlic cloves1 celery stalk1 carrot dice1 pound chuck beef1 puree tomatoes1 tomatoes2bay leaves¼ cup chopped parsleyfresh basil leavesparmesan cheese

Method : Saute onion and garlic medium heat around 8 minutes. Add salary and carrots for 5min Increase heat level add the ground beef around 10 min Medium heat and add all dry ingredients stir them well. Season with salt and pepper around 1/2hours Garnish with parmesan.

Aglio Olio PastaServing of 4pax.

Ingredients:

1 pound dry spaghetti1/3 olive oil8 large garlic cloveschilie flakes1 cup fresh parmesan cheese3 capsicum slice

method: Boil pasta and drain them. Sauté all dry ingredients around 30 sec Then pour the leftover pasta water in till boil Finally add in the dried pasta and toss it well. Garnish with parmesan and seasoning.

Rack of lamb with rosemary potatoes.Srving of 4pax

Ingredients:

Rack lamb2tsp mustardsalt &pepper2 tbsp olive oil 1 spring oregano

1 potato peeled and sliced 1tbsp vegie oil1 spring rosemarysalt &pepper.

Method:]

Preheat oven to 230c 450f Marinate lamb and season it well Panfried all side around 2-3 min let is rest. Roast lamb around 5-7 min , let rest around 3-5 min Prepare potatoes , boil until half cooked then panfried with oil and

rosemary and season it well. Bake for 20min with pamersan spread.

Potato Mash

Ingredients:2 noz potatoes1/3 cup warm milk or cream¼ cup unsalted buttersalt and ground pepper

Method: Boiled all peeled/unpeeled potatoes then mash them . Beat milk/ cream , butter. Season it well with salt & pepper. Garnish with spring onion chopped.

Basic Black Pepper Sauce.

Ingredient:

Brown sauceOnion chopped Ground black pepperButterDry bayleaf

Method : Cook the brown sauce in medium heat and constantly stirring it. Meanwhile sauté chopped onion with ground black pepper. Combine both mixture together add dried bayleaf.

Roast beef sandwich

Serving of 4

Ingredient:

4 plum tomatoes2 tbsp olive oil 1 teaspoon chooped rosemarysalt & pepper¼ cup sour cream2 tbsp horseradishfresh lemon juice8 0unces roast beef8 slice multigrain sandwich bread.

Method: Heat oven to 400F. toss tomatoes, 1 tbsp oil, rosemary and the beef

around 20-25min Meanwhile ,combine sour cream, horseradish and ¼ teaspoon pepper. Assemble sandwich.

Chicken Smashed peas and pesto Sandwich.

Serving 0f 4

Ingredient:

¼ red onion, sliced 2 tbsp butterplain vinegar/ lemon juice10 ounces frozen peassalt& pepper¼ cup pesto8 ounces slice roasted chicken1 french bread

Method: Toss onion and vinegar let it set aside. Heat the butter on medium heat then add the peas mash it then season

with salt and pepper 5- 7 minutes. Roast the chicken fillet then assamble.

Creamy mushroom soup.

Ingredients:

600g mixed mushroomsolive oil1 peeled onion chopped3 garlic clovesparsleyfresh thyme leaveschicken stocksalt&peppercream or milk.Plain flour

Method: Chopped all mushrooms sauté it with olive oil. Then add onions, garlic,

parsley thyme leaves and covered the pan, also add some dash of flour. Meanwhile prepare the chicken stock and let it to boil. Then combine both mixture then add the cream and let it simmer.

Cheese sauce

Ingredients:1 ½ tbsp. cornflour1tbsp water350ml milk25g( 10z) cheddar cheese25g (1oz) Parmesan cheese2 tsp djon mustard.¼ tsp salt & pepperblack pepper

Method: Combine water and cornflour until it become smooth paste. Next combine milk and cornflour mixture in a saucepan, cook in medium

heat, then stirring it continuously about 3minutes Remove from heat and then add in the cheeses and mustard until it well

combine. Lastly season it well.

Pink Coleslaw

¼ red cabbage, shredded 2 carrot, shredded1 onion shredded1 green pepper, shreddedsalt&pepper

Dressing:4 tbsp mayoDijon mustard½ tsp lemon juicewhite pepper

METHOD: Prepare all the shredded ingredients Then combine and stir all dressing ingredients. And toss both mixture together.

Steak Teriyaki

Ingredients:(marinated)125ml soya saucewaterhoneysesame oilgrated ginger.

The Five Basic Rules for Cooking Meat

You can cook meat a number of different ways, from roasting to pan-searing to barbecuing. However, there are five basic principles that apply to the vast majority of techniques when it comes to meat and poultry. Here's what we've found after years of cooking in our test kitchen.

1. Use High Heat to Develop Flavor

Browning creates a tremendous amount of flavor and is a key step when cooking meat. This happens through a process called the Maillard reaction, named after the French chemist who first

described it in the early 1900s. The Maillard reaction occurs when the amino acids and sugars in the food are subjected to heat, which causes them to combine. In turn, hundreds of different flavor compounds are created. These compounds break down to form yet more new flavor compounds, and so on, and so on. When browning meat, you want a deep brown sear and a discernibly thick crust on all sides—best obtained by quick cooking over high heat.

To ensure that meat browns properly, first make sure the meat is dry before it goes into the pan; pat it thoroughly with paper towels. This is especially important with previously frozen meat, which often releases a great deal of water. Second, make sure the pan is hot by preheating it over high heat until the fat added to the pan is shimmering or almost smoking. Finally, make sure not to overcrowd the pan; there should be at least 1/4 inch of space between the pieces of meat. If there isn't, the meat is likely to steam instead of brown. If need be, cook the meat in two or three batches.

2. Use Low Heat to Preserve Moisture

For large cuts of meat or poultry, we often advocate a low-and-slow cooking method. We find that this approach allows the center to come up to the desired internal temperature with less risk of overcooking the outer layers.

An experiment we recently conducted proves that even cooking isn't the only benefit of slow roasting: It also helps minimize the loss of flavorful juices (and fat). We took two 6-pound rib roasts and roasted one at 450 degrees and the other at 250 degrees until each was medium-rare. We then weighed the cooked roasts. The slow-cooked roast had lost about 9.25 percent of its starting weight, while the high-temperature roast had lost nearly 25

percent of its original weight. Why the difference? Proteins shrink less and express less moisture and fat when cooked at moderate temperatures than when roasted at high heat. Cooking at the wrong temperature is a common mistake.

3. Match the Cut to the Cooking Method

Tough cuts, which generally come from the heavily exercised parts of the animal, such as the shoulder or rump, respond best to slow-cooking methods, such as pot roasting, stewing, or barbecuing. The primary goal of slow cooking is to melt collagen in the connective tissue, thereby transforming a tough piece of meat into a tender one. These cuts are always served well done.

Tender cuts with little connective tissue generally come from parts of the animal that receive little exercise (like the loin, the area along the back of the cow or pig). These cuts respond best to quicker, dry-heat cooking methods, such as grilling or roasting. These cuts are cooked to a specific doneness. Prolonged cooking increases moisture loss and can turn these tender cuts tough.

4. Don't Forget about Carryover Cooking

Since the temperature of meat will continue to rise as it rests, an effect called carryover cooking, meat should be removed from the oven, grill, or pan when it's 5 to 10 degrees below the desired serving temperature. Carryover cooking doesn't apply to poultry and fish (they don't retain heat as well as the dense muscle structure in meat). The following temperatures should be used to determine when to stop the cooking process.

*These doneness temperatures represent the test kitchen's assessment of palatability weighed against safety. The basics from the USDA differ somewhat: Cook whole cuts of meat, including pork, to an internal temperature of at least 145 degrees and let rest for at least 3 minutes. Cook all ground meats to an internal temperature of at least 160 degrees. Cook all poultry, including

ground poultry, to an internal temperature of at least 165 degrees. You may read more information on food safety from the USDA.

5. Rest Your Meat

The purpose of resting meat is to allow the juices, which are driven to the center during cooking, to redistribute themselves throughout the meat. As a result,meat that has rested will shed much less juice than meat sliced straight after cooking. To test this theory, we grilled four steaks and let two rest while slicing into the other two immediately. The steaks that had rested for 10 minutes shed 40 percent less juice than the steaks sliced right after cooking. The meat on the unrested steaks also looked grayer and was not as tender. A thin steak or chop should rest for 5 to 10 minutes, a thicker roast for 15 to 20 minutes. And when cooking a large roast like a turkey, the meat should rest for about 40 minutes before it is carved.

Now that you know the basic principles, try applying them to one of our recipes, like Pepper-Crusted Beef Tenderloin Roast. It's easy to

make—just oven-roast it until it's done—and, as the absolute most tender cut of beef, it's luxurious to eat. We boosted the flavor with a crunchy peppercorn crust.

RareCool red center

Medium RareWarm red center

MediumWarm pink center

Medium WellSlightly pink center

Well DoneLittle or no pink