Food DISHionary (Book 4): Food DISHionary, #4

By Juttee Armiss

A thousand more menu ideas and easy meals for every occasion

In the fourth book of the Food DISHionary series, writer and chef Juttee Armiss has produced the ultimate tool to answer the question: What's for dinner tonight?

Think of chicken in caramelized onions, maple ginger sirloin cubes, roast lamb with a fresh cherry sauce, pork chop in sage and onion sauce, salmon stuffed with cashews, feta and spinach, or baked snapper with a coconut crush.

The dishes in this book are no more difficult to prepare than a beef lasagne or a lamb casserole and all ingredients are easily purchased. They will inspire you to add new twists to old favourites or try something new, delicious and simple.

Modelled on a classic pocket reference that a generation of professional chefs grew up with, the Food DISHionary's unique format will have you bursting with meal ideas.

About the author

Food, hospitality, kitchen design, airline catering and travel have all been part of the author's life. Juttee Armiss is a pen name. She first appeared in a four-book autobiographical novel series.

• Language: English
• Publisher: KA Publishing
• Release date: Feb 16, 2022
• ISBN: 9780473609931

Book preview

How this book can help you

This book is designed for both experienced cooks who enjoys experimentation or those just starting out and wanting to learn.

It is designed to create suggestions for any meals through the day or the planning of a guest evening. It is not a recipe book per se but it provides ingredients and a description of how to make the dish. There are recipes on the web and many alternatives so that you can pick and choose what you think might be your best option. By reading through the list of dishes, you will find the meat, fish, poultry or vegetarian dish you are looking for. At that point, think about how you are going to serve it and how it will look on the serving wares, casseroles and plates you have. Let your mind wander to where you want to be and how you see accompanying dishes being complementary so that you achieve a great menu to produce for your family and friends. If you are having a dinner party, try the dish at home first on your family and see how it turns out for taste and presentation.

‘In order to make progress, the turtle must stick its head out!’

And that’s how it is with cooking: don’t be afraid to stick your head out to try to create something that is new.

1

Starters

Crostini (small, toasted bread) are made from slices of French baguette-style bread which are grilled, drizzled with oil, seasoned and a sliced garlic clove rubbed over them. The appropriate toppings are then placed on top. Crostini are ideal for cocktail parties or drinks as they are generally no more than two bites, so standing, holding a wine glass and eating a small morsel is easy for the guest.

Bruschetta is made using slices of sourdough loaf or ciabatta which are toasted, drizzled with oil and rubbed with a sliced garlic clove. Bruschetta can be served as a first course at a dinner and are a larger portion size than the crostini.

1. Stuffed figs

Slice the fig into four or six wedges depending on the size of the fig. Add slivers of feta cheese along one side then wrap in streaky bacon and place on a baking tray and bake in the oven. When the bacon is nearly cooked, drizzle over maple syrup, back into the oven for 5 minutes then plate up and serve.

2. Bacon-wrapped dates

Slice the date and remove the stone. Replace with a piece of blue cheese then wrap a slice of bacon around the date. Bake or grill to cook the bacon then serve on a crostini.

3. Prawn wrapped in streaky bacon

Precook the prawns in butter and grated garlic then leave to cool. Wrap each prawn in a piece of streaky bacon and secure with a toothpick. Brush with butter and grill till the bacon is cooked.

4. Stuffed cherry tomatoes with guacamole

Prepare a guacamole from avocado by mashing the flesh and mixing with lemon juice, garlic, seasoning and chilli flakes. A little vodka could also be added to the guacamole. Cut the cherry tomatoes in half and remove the flesh and seeds from within. Spoon in the guacamole and top with the other half of tomato or use a separate garnish.

5. Prawn bruschetta with pea and chilli mash

Fry the prawns quickly in butter, oil and crushed garlic till they turn pink then remove from the pan and hold in the fridge. Cook frozen peas till soft then use a potato masher to mash the peas but leave them slightly rough so that there is texture. Add butter, chilli, seasoning and mix well. In the pan that the prawns were cooked in, fry sliced sourdough loaf that has been cut into 10 mm wide slices until lightly browned on both sides. Spread the cold pea mash onto the fried bread slices then place prawns on top and serve.

6. Prawn bruschetta with caramelised onions

Prepare the caramelised onions ahead of making the bruschetta. Fry the prawns in butter and garlic in a hot frypan, taking care not to overcook, then cool quickly. Prepare the bread slices, spread with cold caramelised onions, balsamic vinegar reduction and top with the prawns. Dot with aioli sauce.

7. Prawns on sliced cucumber

Cook the prawns in butter with a few chilli flakes then allow to cool. Prepare a guacamole and keep it quite thick as in paste consistency. Slice the cucumber into 8 mm wide slices with the skin on. Spoon over a little guacamole and place a prawn on top.

8. Crayfish crostini with avocado spread

Remove the cooked crayfish meat from the shell and cut into medallions. Mash avocado flesh with seasoning, a few drops of balsamic vinegar and lemon juice. Slice the French loaf into 10 mm thick slices and fry in oil, butter and crushed garlic till lightly brown on both sides. Cool then spread with a layer of avocado and arrange two medallions of crayfish on top.

9. Croute bocconcini

Cut sourdough loaf into slices 10 mm thick then toast and spread with butter and basil pesto. Top with sliced bocconcini, basil leaf and drizzle with balsamic glaze.

10. Smoked salmon crostini

Prepare the crostini by slicing the French bread and frying in oil, butter and crushed garlic till brown on both sides. Once cold, spread the crostini with aioli then folded slices of smoked salmon. Top with fried capers and chopped parsley.

11. Chicken liver bruschetta with pistachios

Remove the fat from the chicken livers then fry the livers in oil, butter, garlic and 50 ml chicken stock. The stock will evaporate and allow the livers to brown, then pour in a few drops of soy sauce. Allow to cool then slice thinly. Top the toast with caramelised onion then the sliced chicken liver and chopped pistachios.

12. Chicken liver crostini

Remove the fat from the chicken livers then fry the livers in oil, thyme, garlic and diced onions. Add in diced fresh tomato flesh, remove from the heat and cool. Season, add mascarpone and capers then spread over the crostini.

13. Steak bruschetta

Rub the fillet steak with oil and salt then grill on a stove or barbecue. When the steak is rare, remove from the heat, rest then cut into thin slices. Spread the sourdough toast with avocado, top with two pieces of steak then a dressing of béarnaise sauce.

14. Pulled pork bruschetta

Prepare the bread slices as in dish 13. Slow-roast the pork in the oven so that when cooked will be able to be pulled apart with two table forks. Rub the toasted bread slice with raw garlic then top with caramelised onions and the pulled pork on top. Slice halloumi cheese and fry in oil till browned on both sides then place on the pork. Spoon over a small amount of fruit relish.

15. Steak and blue cheese bruschetta

Toast the sourdough or ciabatta slice, drizzle with virgin olive oil, rub with a sliced clove of garlic then spread with blue cheese and sliced pieces of grilled rare fillet or sirloin steak.

16. Cherry tomato bruschetta

Brush the toast with a sliced garlic clove then spread over mashed avocado mixed with cream cheese. Top with cherry tomato halves and drizzle with a balsamic reduction.

17. Fried halloumi wrapped in bacon

Fry the bacon in a frypan with a little oil as the streaky bacon will produce more fat. Once the bacon is removed, slice the halloumi 7 mm thick and fry in the same pan till brown on both sides. Wrap the bacon around the halloumi slice and place on a serving tray with a tomato dipping sauce. Could also be used as a side dish to a meat or poultry dish.

18. Avocado bruschetta

Toast the sourdough slices and spread with mashed avocado. Cook frozen minted peas and mash them with butter and fresh mint and leave to go cold. Spread over the top of the avocado then decorate with slices of avocado, a slice of lemon and lemon juice.

19. Smoked salmon slice

Place the thin sliced smoked salmon slices on cling wrap with each slice overlapping. Prepare a filling of cream cheese, chilli flakes, chopped parsley, salt and pepper and finely sliced lemon zest. Mix well and place in the fridge to cool and set. When ready, spoon the cream mix onto the salmon slices in a line so that the salmon can be rolled up to form a cylinder. Twist the ends of the roll and hold in the fridge. When ready to serve, undo the cling wrap, cut a slice of each end to tidy the roll then slice into slices required to serve.

20. Bruschetta with cream cheese

Brush the sourdough toast with garlic butter then fry in a frypan till just brown on both sides. Mix the cream cheese with grated garlic, chopped parsley, grated lemon zest and cracked pepper. Spread over the toast and decorate with slices of black olive.

21. Smoked salmon wraps

Using a muffin tin tray, line the mould with slices of smoked salmon so that they overlap, totally cover the mould and overlap out the top. In a mixing bowl, place cream cheese, capers, chopped parsley, grated garlic and grated lemon zest then mix until soft. Spoon the mixture into the smoked salmon moulds then fold over any parts of the smoked salmon that crosses the edge of the mould. Place in the fridge and firm up. Take them out from the mould and place on a serving platter with crackers.

22. Smoked salmon roulade

Lay the sliced smoked salmon on cling wrap with each slice overlapping. In a mixing bowl, place cream cheese, garlic, dill and diced beetroot. Mix well, spread the filling in a line across the salmon then roll using the cling wrap as the skin. Make into a cylindrical roll then place in the fridge to set. Cut into slices and serve on a presentation tray. As an alternative choice, the filling from dish 21 could also be used.

23. Niçoise toast

Slice ciabatta loaf, toast then fry in butter. When cold, spread with mashed avocado, hardboiled egg segment, cherry tomato, tuna and anchovy. Drizzle with a dressing.

24. Caramelised tomato and blue cheese bruschetta with balsamic vinegar

The tomato halves can be baked in the oven on a low heat or a blowtorch can be used. Place a small knob of butter on the tomato, sprinkle over white sugar and salt then bake to dry it by 50%. Toast the sourdough slice of bread, drizzle with oil and rub with a garlic clove. Spread the toast with soft blue cheese and top with the caramelised tomatoes. Drizzle with balsamic glaze and plate ready for service.

25. Cajun prawns on cucumber

Cut a cucumber into 8 mm thick medallions. Top the cucumber with mashed avocado and top with cold prawns that have been fried in Cajun spice and butter.

26. Fresh peaches wrapped in bacon

Peel the peach, slice in half and remove the stone. Cut the peach into segments then with each segment, place a basil leaf on either side then wrap in streaky bacon holding in place with a toothpick. Bake in the oven then grill to colour.

27. Bocconcini balls with capers and pesto

Cut the balls in half and with a small teaspoon remove a little of the centre of the half. Spoon in pomodoro sauce and top with capers, pesto and basil leaves.

28. Choux paste beignets

Prepare a choux paste and pipe the pastry into cream puff size onto baking paper then bake in the oven. Once they are cooked through and dry, leave to cool. Prepare a filling of choice: prawn and mussel in cream sauce or diced salmon in crème fraîche.

29. Cream cheese balls

Place the cream cheese in a mixing bowl and soften. On the side, have black olives that have stones removed and slices of sun-dried tomatoes. Scoop out cream cheese with a dessertspoon and shape with a second spoon. Place the olive and sun-dried tomato in the centre and with the spoons, fold the cream cheese into a shape of a ball. Drop into roasted chopped peanuts then heavily crumb and shape the ball. Place on a tray and straight into the fridge to harden up. Use any alternative or other ingredient available, e.g. fresh cherries.

30. Crudités with tzatziki dip

Cut a selection of vegetables, e.g. carrot, celery, into long (100 mm) thin batons and place in ice-cold water briefly to crisp them. Using a French loaf, cut off one end flat. Approximately 20 mm from the first cut, cut through the French loaf at 160 degrees. This piece of bread should now be able to stand upright on the bench. Remove some of the bread inside this piece and put in some of the crudités, which will stand upright in this bread basket. Spoon tzatziki dip at the base of the crudités and serve more dip separately.

31. Antipasto skewer 1

On a toothpick place a pitted black olive, a cube of feta and a slice of salami that has been folded four times.

32. Antipasto skewer 2

On a toothpick thread a green olive, a cube of bocconcini and a small cherry tomato.

33. Antipasto skewer 3

On a toothpick place a cooked prawn, a cube of feta and a whole piece of sun-dried tomato folded in half.

34. Mussel and broccoli soup

Place the fresh mussels in a saucepan with diced tomatoes and parsley stalks and with 5 mm of water and wine in the saucepan, place a lid on the saucepan and steam the mussels till they open. Those that don’t open, throw away as they are dead. Keep some of the mussel liquid, meanwhile remove the mussels from their shells, take off the beard and set aside. In a saucepan, sweat off diced onions, celery and leeks in butter then add small, diced potatoes, crushed garlic and broccoli florets. Pour in the mussel stock to cover the vegetables and add three quarters of the mussel meat, retaining the rest of the mussels for garnish. Once the broccoli is cooked through, check for seasoning, taste then serve.

35. Chicken and bacon rolls

Cut chicken breast into small 20 mm sized pieces. Cut a piece of streaky bacon in two and wrap the chicken in the bacon. Secure with a toothpick, brush with butter and grill till cooked.

36. Savoury panna cotta with grated cheddar and parsley

Rub the inside of the dariole moulds with oil. Into a small saucepan sweat off crushed garlic, thyme and cream and bring to a simmer. Add in grated Parmesan cheese and stir in. Meanwhile soak the sheets of gelatine in cold water, squeeze out and add to the hot cream. Strain the liquid into a jug then pour and fill the dariole moulds. Add the grated cheddar and chopped parsley to the moulds then set aside in the refrigerator to set.

37. Savoury panna cotta with feta and black olives

Prepare the panna cotta as in dish 36. Once the liquid has been strained into the moulds, add diced feta and black olives then leave to set.

38. Savoury panna cotta with prawns and lemon

Prepare the panna cotta as in dish 36. Once the liquid has been strained into the moulds, add cooked prawn meat and blanched finely sliced lemon zest.

2

Lamb

39. Lamb casserole

Diced lamb, flour, oil, garlic, sweet potato cubed, red wine, stock, orange juice and zest, tomato paste, chunky marmalade, cinnamon stick, mint leaves. Flour and brown the diced lamb in a frypan in oil and garlic. Add the diced sweet potato and allow to brown also, then place all into a casserole dish. Deglaze the frypan with red wine, stock, orange juice and zest then add to the lamb. Add a tbsp of tomato paste and two tbsp of chunky marmalade along with the cinnamon stick and mint leaves. Cook slowly in the oven at 160°C till the lamb is cooked. Check seasoning and serve with fresh mint leaves.

40. Lemon mint lamb

Lamb cutlets marinated in lemon juice and julienne of lemon zest, chopped mint, garlic and olive oil. Grill or barbecue the chops drizzling with the marinade while cooking.

41. Persian lamb casserole

Lamb diced, crushed garlic, diced root ginger, a few threads of saffron, ground coriander, cumin, stick cinnamon, paprika, diced onion. Brown the lamb in a frypan with garlic, oil and root ginger. Reduce heat and add the spices and the onion. Pour into a casserole and bake in the oven slowly till the lamb is tender. Add dried apricots/dates and cook for another 20 minutes. Check seasoning and thicken if necessary. Serve with couscous that has pistachio nuts and sultanas added.

42. Roast leg of lamb with spinach and pine nut stuffing

Wilt the baby spinach in boiling water then drain immediately and wring out all the liquid. Place in a mixing bowl along with chopped garlic, dry-fried pine nuts, fresh breadcrumbs, chopped mint, lemon zest and an egg to bind. Place the stuffing into the lamb cavity and tie with butcher’s twine, season and roast.

43. Roast lamb Bloody Mary

With a very sharp vegetable knife, make small holes in the meat and stuff with slivers of garlic wrapped in mint leaves. In a mixing bowl, whisk 3 tbsp of oil with 3 tbsp of brown sugar. Mix in the oregano then rub into the lamb. Place the lamb in the oven and cook at 160°C. After 20 minutes, pour over V8 juice mixed with vodka that has been mixed with seasoning and Worcestershire sauce. Baste the lamb every 20 minutes and add the remainder of the vodka/V8 juice and continue basting until the lamb is cooked. Allow to rest at least 20 minutes before carving.

44. Lamb pot roast

Use a boned and rolled leg or shoulder of lamb. Open the lamb by cutting out the string ties and with a sharp knife cut small slits inside the lamb and fill with garlic wrapped in a mint leaf. Line the inside with thinly sliced oranges then roll the lamb and tie with butcher’s twine. Brown the lamb in a frypan till the outside has been sealed then place in a lidded casserole dish. Add sliced carrots and onions that have also been browned in the same frypan along with more garlic and deglaze the frypan with orange juice and red wine. Pour into the casserole dish and top up with chicken stock and the orange zest. Bake in the oven slowly with a lid on the casserole for around 90 minutes. Add to the casserole black olives and chopped mint. When cooked, remove the lamb and leave to rest for 20 minutes before carving. Make a gravy from the cooking liquor by making a roux. Check seasoning and serve.

45. Lamb belly casserole

Cut the deboned lamb belly into 20–30 mm square pieces and brown in a frypan with oil, garlic and rosemary then add to a casserole. Deglaze the pan with red wine, a can of chopped tomatoes, balsamic vinegar and a squeeze of honey. To the casserole add diced carrots and onions with a pinch of chilli flakes and chicken stock. Bring to a simmer and bake in the oven at 150°C until the lamb is cooked through. Check the seasoning and add a can of cannellini beans to the casserole. Cook for another 10 minutes then serve.

46. Cherry and port roast lamb

With a tin of canned cherries, drain off the liquid into a small saucepan. Add 300 ml of port and reduce the liquid by half. Add orange juice and finely sliced orange zest. Prepare the lamb by sealing the roast in a frypan in oil, garlic till brown all over. Place in a casserole and pour in the cherry liquid along with chicken stock. Bake for 90 minutes with a lid on or use tinfoil to cover the casserole. Add the cherries 30 minutes before the roast is due to come out of the oven then once the lamb is removed from the pan, prepare the gravy by making a roux. Allow the lamb to rest then carve and serve with the gravy. Use some of the cherries to sprinkle over the sliced lamb.

47. Roast lamb with apricot sauce

Prepare the lamb by using a small sharp knife and making about 30 holes in the meat. To these holes insert a slice of garlic and dried apricot wrapped in a mint leaf. Seal the lamb in a frypan in oil then place it in a roasting dish with drained canned apricots and some dried apricots. Slow-roast at 160°C then pour in the syrup from the can of drained apricots. When the lamb is cooked, remove from the roasting pan and deglaze by adding chicken stock. Thicken with a roux or cornflour mixed with water and blitz in a food processor to produce a smooth sauce. Check seasoning and allow the lamb to rest before carving.

48. Braised lamb shanks in tomato and rosemary

Make a cut in the shank in the tendon so that when it heats it does not pull the lamb shank out of shape. Quickly fry the lamb shanks in oil to brown and seal, then place in casserole dish. In the same pan, brown sliced onions, carrots and celery and add to the lamb shanks. Add crushed garlic and rosemary to the casserole and a can of chopped tomatoes. A dessertspoon of brown sugar can also be added to control any acidic taste of the tomatoes. Cook the lamb slowly in the oven at 160°C for 2 hours. Check to see that the lamb is cooked. It should just about fall off the bone. Check the seasoning and thicken the sauce with a roux. Serve with a very thick mint sauce.

49. Lamb shanks with mint and apricots

Cut the tendons of the lamb shank so that when they cook the tendon doesn’t pull the lamb shank out of shape. Fry the shanks in a frypan in oil just to brown, then place in a casserole. When completed, add sliced onions to the frypan along with crushed garlic and the juice of a can of apricots to deglaze the pan. Add in a handful of mint and some sliced dried apricots. Top up with chicken stock then place a lid on the casserole and slow-cook at 160°C. Cook for 2 hours and check on tenderness of the shanks as they should be close to falling off the bone when ready. Add the canned apricots to the casserole, check the seasoning and continue cooking for five minutes then serve.

50. Roasted rack of lamb with pistachio crust and port sauce

Buy the rack of lamb already prepared by the butcher with the ends of the bones frenched. Score the backfat then season well and rub with garlic slices. In a bowl mix chopped pistachios, chopped parsley, crushed garlic, finely sliced orange zest, breadcrumbs, soft butter and chopped mint. Mix well and add the juice of the orange then spread the crust over the back of the rack. Place in a hot oven 190°C briefly then cover with foil to prevent the crust from burning. Cook till the desired cooking degree is achieved, i.e. medium rare or well done. If the crust is not coloured, remove the foil and briefly grill. Leave the rack to sit for 10 minutes before carving. Place the roasting pan on an element on low heat and pour in red wine and port and allow to reduce and uplift the baked-on pieces of lamb at the same time. Pour in a pre-made gravy to mix with the port and wine, season and serve with the lamb.

51. Lamb and fig pie

Fry the diced lamb in oil and grated fresh ginger till brown and sealed, then place in a lidded casserole dish. In the frypan, fry diced onions, capsicums and add tomato purée and stock. Add the stock to the lamb and cook slowly in the oven till the lamb is tender then add the dried figs. Check seasoning and add brown sugar if necessary if the figs need uplifting in taste. Leave the lamb dish to go cold. Spoon into a pie dish and top with puff pastry. Brush with egg wash and bake at 220°C till the puff pastry is cooked, then serve.

52. Lamb and potato casserole

Cut the lamb into 25 mm size pieces and brown in a frypan in oil, crushed garlic, rosemary, thyme until just brown and sealed then transfer to a casserole dish. In the same pan, fry diced onions, carrots, finely sliced pieces of lemon zest and celery then deglaze with a can of chopped tomatoes and chicken stock. Place on an element briefly and add barley and chopped parsley then place in the oven and slow-cook at 160°C. Peel and slice potatoes and 30 minutes before the lamb is tender and ready, line the top of the lamb with the sliced potatoes overlapping each slice. Top the potatoes with small pieces of butter, pepper and salt then place back into the oven to cook and brown.

53. Roast Persian lamb

Whole lamb shoulder, treacle, ground cumin, ground coriander, cinnamon, lemon juice, garlic, sugar, red onions, chicken stock, oil and seasoning. With a small sharp knife, make small cuts in the lamb 10 mm deep as you would score a piece of pork before roasting. Mix the treacle, cumin, coriander, cinnamon, lemon juice, garlic, seasoning and sugar in a bowl, then rub over the lamb forcing it into the cuts that have been made. Cut the red onions into quarters and lay them on the base of the roasting dish then top with the lamb. Pour the stock around the meat and roast in the oven at 160°C till the lamb is cooked. Place the lid on the roasting dish or cover with tinfoil. After 2½ hours remove the lid or tinfoil and allow to colour and check that the lamb is cooked to the desired degree. Rest before carving and serve with flatbreads.

54. Basque lamb casserole

Marinate the lamb steaks in white wine, garlic and rosemary for 4 hours. Then brown in batches in a frypan in oil and garlic and transfer to a casserole dish. When all lamb has been browned, fry the diced onions, paprika, diced capsicums and fresh tomatoes. Deglaze the pan with red wine, chicken stock then pour it over the lamb and cook slowly in the oven. After 50 minutes check that the lamb is cooked, thicken and season the sauce and serve.

55. Chilli and cumin lamb meatballs

Combine lamb mince with cumin, chilli flakes, diced sweated onions, garlic and ginger. Mix well, adding seasoning and a beaten egg. Roll the mix into egg-sized balls and brown in a frypan in oil. Place in a buttered casserole dish and pour over a store-bought brown sauce and bake in the oven till cooked through. Serve with a sauce of natural yoghurt, diced cucumber and mint.

56. Lamb tagine with chickpeas and dried apricots

Cut the lamb into 25 mm size pieces. In a tagine or large saucepan with lid, sweat off sliced onions, chopped garlic, cumin, turmeric, cardamom then add the lamb and stir the mixture. Add in a can of chopped tomatoes, tomato paste, chicken stock to barely cover the ingredients, seasoning, dried apricots and pistachios. Allow the lamb to cook through slowly for 45 minutes and check for tenderness. The lamb should be soft and break apart easily. Add a can of chickpeas and cook for a further 5 minutes. Thicken with cornflour and water,