Tomahawk cocktail. Easy and delicious tequila based mixed drink.

Ingredients:

• 1 oz (30 ml) tequila
• 1 oz (30 ml) Cointreau liqueur
• 2 oz (60 ml) cranberry juice
• 2 oz (60 ml)pineapple juice

Cooking Method:

1. In a shaker filled with crushed ice,combine all ingredients.
2. Shake well and strain into cocktail glass.

Celery soup recipe. Very easy and delicious celery soup with whiskey and Stilton.

Ingredients:

• 1 tablespoon unsalted butter
• 1 large yellow onion,peeled and chopped
• 1 pound (480 g) celery,trimmed and diced
• 1/2 cup (125 ml) whiskey
• 1/2 cup (125 ml) dry white wine
• 3 cups (750 ml) vegetable bouillon
• 5 oz (150 g) cream
• 1 teaspoon curry powder
• dash of cayenne pepper
• freshly squeezed lemon juice
• salt and freshly ground black pepper
• 3 1/3 oz (100 g) Stilton cheese
• 8 slices of roasted baguette

Cooking Method:

• Melt butter in a large nonstick skillet.
• Add onion and celery and brown for a few minutes.
• Add whiskey and dry white wine and continue to cook over medium-high heat until reduced by half.
• Reduce heat to low and simmer for about 25 minutes.
• Stir in the cream
• Puree the soup.Add lemon juice and season with curry powder,paprika salt and black pepper.
• Pour the soup into four flat heat-resistant soup dishes
•  Spread the Stilton cheese firmly on the slices of roasted baguette and place cheese-side up on top of the soup.
• Preheat your oven to 440 F (220 C). 
• cook soup in preheated oven for 25 minutes.

Slow cooker beef brisket in ale.Delicious and spicy beef brisket with vegetables and beer cooked in slow cooker.
Makes 10-12 servings

Ingredients:

• 4 pounds (about 2 kg) fresh beef brisket,trimmed
• 2 medium yellow onions,peeled,sliced and separated into rings
• 1 bay leaf
• 12 oz (360 ml) can beer
• 1/4 cup (60 ml) hot chili sauce
• 2 tablespoons brown sugar
• 1 clove garlic,peeled and minced
• 1/2 teaspoon dried thyme,crushed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Cooking Method:

1. In a slow cooker,combine beef brisket, onions and bay leaf.
2. In a mixing bowl,combine remaining ingredients,except cornstarch and water.
3. Mix well and pour mixture over meat in slow cooker.
4. Cover slow cooker and cook on low-heat setting for 10-12 hours.
5. Remove cooked beef and onions from slow cooker,using a slotted spoon.Transfer to a serving platter,reserving cooking liquid.
6. Discard bay leaf.
7. Cover neat and onions with aluminum foil and keep warm.
8. Skim fat from reserving cooking liquid.Measure 2 1/2 cups (370 ml) of the liquid and discard remaining cooking liquid.
9. In a medium sauce pan,combine cornstarch and water.Mix well.
10. Stir in 2 1/2 cups (370 ml) of cooking liquid.Cook,stirring,over medium heat until thickened and bubbly.
11. Serve beef and onions with gravy.More slow cooker recipes>>>>>

Oven baked beef and mushroom cobbler. Cubed beef with vegetables cooked in halogen (turbo) oven. Delicious!!!
Makes 4-6 servings

Ingredients:

• 1 pound (480 g) stewing beef steak,cubed
• 1 2/3 oz (50 g) plain flour
• 3 teaspoons paprika
• olive oil
• 2 leeks,sliced
• 1 yellow onion,peeled and sliced
• 2 tablespoons redcurrant jelly
• 1 cup (250 ml) dry red wine
• 1 1/4 cups (310 ml) beef stock
• 1/2 cup (125 g) button mushrooms

• Cobbler:

  • 3 1/3 oz (100 g) self-raising flour
  • 1/3 cup (80 g) natural yogurt
  • 2 tablespoons olive oil
  • chopped fresh parsley

Cooking Method:

1. Place beef stewing steak in a bowl and coat well with paprika and plain flour.
2. Heat olive oil in ovenproof casserole dish over medium heat.
3. Add onion and leeks and cook,stirring,for 5 minutes.
4. Add seasoned cubed beef and cook for a further 5 minutes,stirring well.
5. Stir in redcurrant jelly.
6. Gradually add dry red wine,beef stock and mushrooms.
7. Reduce heat to low,cover and cook for 20 minutes.
8. Meanwhile,in a mixing bowl,combine flour,yogurt,olive oil and parsley.Mix well to form a soft dough.
9. Place on a floured board and shape into bowls.
10. Remove beef casserole from the heat,leaving it in the ovenproof casserole dish.Place the scones on the top of the casserole.
11. Place on low rack of halogen oven and set temperature to 360 F (180C).
12. Bake in preheated oven for 20-30 minutes.
13. Serve immediately. More turbo oven recipes>>>>>

Baked Jalfrezi prawns. Very delicious Indian meal.Prawns with with jalfrezi curry sauce and coriander baked in halogen (turbo) oven.

Ingredients:

• 2 pounds (960 g) king prawns,deveined
• 8 tablespoons jalfrezi curry sauce
• 1/2 cup (125 ml) water
• handful of fresh coriander,chopped
• 1 lemon,cut into wedges

Cooking Method:

1. Place king prawns in ovenproof dish.
2. In a mixing bowl,combine curry sauce and water.Mix well and pour over prawns.
3. Refrigerate for 1 hour.
4. Remove marinated prawns from refrigerator.
5. Place a baking tray on the grilling rack of turbo oven.
6. Carefully place marinated prawns on the tray.
7. Turn the heat to high and grill,turning,until they go pink (for about 8 minutes).
8. Meanwhile,in a saucepan,heat the leftover sauce.Add chopped coriander.
9. Place baked prawns on the swerving plate and pour over remaining sauce.
10. Garnish with more fresh coriander.More prawn recipes>>>>

Oven baked cod with chips. This is very delicious recipe.Must try.Adapted from http://www.afamilyfeast.com
Makes 4 servings

Ingredients:

• 1 1/2 pounds (720 g) cod fillets,cut into 8-10 '' inches (20-25 cm) strips
• 2 cups (500 g) all-purpose flour,divided
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons malt vinegar
• 1 tablespoon clear honey
• 1/4 cup (60 ml) beer (dark ale)
• 2 tablespoons sweet pickle juice
• 1 1/2 cups (370 ml) unsweetened lemon seltzer water
• 2 russet potatoes,skin on and sliced into wedges
• canola oil for frying

Cooking Method:

1. Sift 1/2 cup of all-purpose flour in a medium bowl.
2. Roll fish strips in flour,then shake off excess and set aside.
3. In a large mixing bowl,combine remaining flour,baking soda,salt,black pepper and vinegar.Stir well.
4. Add honey,dark ale and pickle juice.Whisk,pouring lemon seltzer water until the batter is the consistency of a light pancake batter. Set aside.
5. Pat dry potato wedges with paper towel.
6. Preheat your oven to 250 F (125 C).
7. In a cast iron skillet fill 3/4 full with canola oil.Heat the oil to 325 F (160 C).
8. Working in a batches,cook the fries just until cooked (do not brown!).
9. Bring the oil to 350 F (175 C).
10. Dip floured fish strips into batter and,using a tongs,drip slightly, then lay the battered cod into the hot oil gently
11. Working in a batches,cook fish for five minutes,turning once.
12. Once the last piece of fish is cooked and the temperature of the oil is back up to 350 degree, drop in half the fries and cook until crisp.
13.  Place crispy fries on the pan with fish and sprinkle with salt as they come out of the oil. Cook the second batch of fries and place with the rest on the pan.More cod recipes>>>>>