Elite life
San Marino (San Marino Recipes)
Ingredients:
100 g fine polenta (cornmeal)
200 g plain flour
100 g freah breadcrumbs
200 g sugar or honey
3 eggs
Half a litre of milk
100 raisins
100 g diced dried figs
Grated zest of 1 lemon
Grated zest of 1 orange
500 g peeled, cored and diced firm apples
60 ml of olive oil
1 teaspoon of salt
Cooking Instructions:
Make a well amlagamated mixture with the two flours, the breadcrumbs, the whole eggs and the oil, then blend in the milk. Add the diced apples, figs, raisins and the two kinds of grated peel. Grease a baking dish lightly with olive oil and fill with the mixture - this is a low "cake" so a wide shallow container is best. Bake at 160 -170 ° C for 50 to 60 minutes. In the past it was cooked not in the oven but in the fireplace " between two fires" which means in a heavy copper pan, which had a concave lid in which live hot coals were placed so it had heat from above as well as from below. It can be eaten warm or at room temperature, dusted if you like with ordinary sugar. It is intended for serving in small pieces along with a sweet dessert wine.
Servings: 6
Ingredients:
6 Whole chicken breasts (approx. 1 pound each) boned, skinned, cut in half, then pounded
12 Slices Gruyere or Fontina Cheese each 1/4 inch thick and in rectangles 1 inch by 2 1/2 inches
12 Slices very thin Prosciutto or Westphalian ham
1 to 2 Eggs well beaten
All purpose flour
Fine Dry Bread Crumbs
4 to 6 Tablespoons butter
3 Tablespoons cognac
1/2 Cup Dean Heavy Whipping Cream
Cooking Instructions:
On each half of chicken breast, lay a portion of cheese wrapped in a slice of ham. Wrap the chicken around the ham, enclosing completely. Sprinkle rolls with salt, then coat with flour and shake off excess. Dip each roll in egg then roll in the bread crumbs. Set rolls side by side without touching (or refrigerate, covered, for several hours). Melt 4 tablespoons butter in a wide frying pan large enough to hold the rolls. Cook on moderate heat, browning evenly and well on all sides, about 15 minutes; add more butter as needed to keep rolls moist. Transfer to a heat-proof serving dish, arranging rolls in a single layer. Bake in a 350 degree oven for 15 minutes, uncovered. To the pan in which the chicken cooked, add the cognac and, at once, set aflame; shake pan to burn off the alcohol. Pour in the Dean Heavy Whipping Cream and boil until slightly thickened and large shiny bubbles form. Pour sauce over chicken and serve.
Ingredients:
1,000 g topside beef steaks
Plain flour
5 ml salt
5 ml Fairtrade ground black pepper
400 g tin chopped tomatoes
100 ml tin Fairtrade red wine
1 medium onion
4 carrots
2 sticks celery
5 ml Italian Seasoning
1 bay leaf
5 ml hot sauce
Cooking Instructions:
Peel and chop into chunks the onion, carrots and celery. Cut the steak into four serving portions. Combine the flour and salt and pepper and coat the steaks with the flour mix. Coat the bottom of an oven proof pan with a little oil and place the steaks in the bottom. Mix the tomatoes, wine, carrots, onion, celery, Italian seasoning, bay leaf and hot sauce in a mixing bowl, and pour over the steaks. Cook in the oven at Gas Mark 2 for 5 hours. Once cooked, discard the bay leaf and remove the steaks to serving plates. Serve over rice with the veggie sauce over the steaks and an extra green vegetable side dish.
