Recipes

MEDITERRANEAN
ENJOY MEDITERRANEAN COOKING

A Mediterranean diet is amongst the most balanced and healthy in the world. And along with its health giving properties, it is also blessed with centuries-old gastronomical creativity. Known for its nutritious soups, delightful salads, it also includes incredibly flavoured fish and meats. Their desserts, whole grain breads and mouth-watering desserts are renowned the world over.

CHICKEN STEW
Serves: 4 to 6

Ingredients:
1 whole medium-sized chicken, cut into 8 bone-in pieces
3 tbsp Frymax Refined Vegetable oil
1 small to medium size onion, grated
1 carrot, sliced
1 small handful flat-leaf parsley leaves, whole
1 clove garlic, peeled and whole
2 bay leaves
2 corns pepper
1 tbsp flour
1 cup vi ranci or white wine
2 to 3 cups, hot water
Salt for garnishing
2 tbsp Frymax Refined Vegetable oil
10 shallots or 10 sweet spring onions, peeled
12 champignons
4 to 5 tsp capers

Method:
1. Moderately salt the chicken pieces. Heat 3 tablespoons oil in a big casserole pot over medium heat. Add the chicken pieces and brown them, 3 or 4 minutes each side. Remove the chicken from the casserole and set it aside
2. In the same casserole combine the onion, carrot, parsley, garlic, bay leaves, and pepper. Stir for one minute and add the flour and salt. Stir to prevent sticking. When the sauce has thickened, add the wine and the water, so that the sauce can continue cooking for 5 minutes without all liquid evaporating. You need this sauce for the next step of this chicken stew recipe
3. Sift the sauce into a bowl, return the chicken to the casserole, and pour the sauce over the chicken. Cover and simmer the chicken with the sauce for
4. When the chicken has simmered for 15 to 20 minutes, heat 2 tablespoons oil a frying pan, and fry the shallots and the champignons over medium heat
5. Add the capers to the chicken 3 minutes before removing the casserole from heat
6. Serve this chicken stew recipe with the shallots or spring onions and champions around the chicken

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CHICKEN RECIPE WITH
CATALAN RATATOUILLE
Serves: 4

Ingredients:
1 whole medium-sized chicken cut into 8 bone-in pieces
5 tbsp Frymax Refined Vegetable oil
2 medium-sized onions, finely chopped
2 garlic cloves, finely chopped
3 large red peppers, bell peppers or similar diced into 2cm pieces.
3 medium-sized eggplants diced into about 2 cm pieces
4 medium size ripe tomatoes, peeled and finely chopped
Salt to taste

Method:
1. Sprinkle some pinches of salt over the chicken pieces. Heat 2 tablespoons of Frymax Refined Vegetable oil in a Dutch oven. Brown the chicken uncovered on medium heat for about 1 minute on each side. Remove the chicken from the oven and set aside
2. Set the heat to medium-low. Add 3 remaining tbspFrymax Refined Vegetable oil to the same Dutch oven. When it is hot, add chopped onion and stir. Cook covered for 3 minutes over low heat until it is just golden, stirring a few times. Before the onion really turns golden, add the garlic. Stir for a moment, and add the diced pepper. Stir briefly and cook for 3 minutes.
Add the chopped tomato and stir. Cover, cook for 3 minutes on low heat. Now add the eggplant and cook for 3 minutes. Add the chicken, cover and cook it over medium-low heat
3. After 30 minutes, turn the chicken over. Cook 30 more minutes. See to it that there is enough juice all the time. If the tomatoes are not juicy enough, and the liquid evaporates, add some hot water. You can now serve and enjoy this delicious chicken recipe.

VARIATIONS OF THIS CHICKEN RECIPE
Variation 1 - You can replace the 3 tablespoons of Frymax Refined Vegetable oil with 2 tablespoons
Variation 2 - You can prepare the samfaina for this recipe for chicken recipe without escalivating or roasting the peppers. The final result will be delicious too; only the smoked touch will not be there
Variation 3 - When eggplants are not in season you can leave the aubergines (brinjal) out. Or you can leave the onion out also, and use only tomatoes and peppers

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POTATOES & SAUSAGES
Serves: 6

Ingredients:
1kg potatoes
350g countryside sausages
3 medium onions
Some bacon
1 cup red wine
Salt and Pepper

Method:
1. Boil the potatoes in plenty of salty water, let them cool a bit and then peel them and cut them in small lumps
2. Scald the sausages a bit and cut them in small lumps, too. Also, cut the bacon in small pieces
3. Mince and brown in oil 2 of the 3 onions, add the potato lumps and let them brown a bit too
4. Add the sausage lumps and the bacon and when they brown, douse them with wine and let them cook some more minutes until they absorb all their liquids
5. Serve them garnished with some onion rolls

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DRY BEANS GIAHNI IN THE CASSEROLE
Serves: 6

Ingredients:
750g large, dry, white beans
2 cup Frymax Refined Vegetable oil
2-3 minced, medium onions
3-4 mash, ripe tomatoes
1 tsp tomato paste
Some julienne parsley
salt and pepper

Method:
1. Soak the beans the night before. The next morning, strain them and half- boil them in salty water for 45 mins
2. Meanwhile, brown the onions and the parsley in the oil and then strain and add the beans stirring them with a wooden scoop until they brown all around, too
3. Add the mash tomatoes, the tomato paste (thinned in water), 2 cups of hot water, the rest oil, salt and pepper
4. When they start boiling, lower the fire and let them boil slowly until they are ready and there is their oil only. If necessary, add some hot water during process

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FISH & FRESH ONIONS
Serves: 5

Ingredients:
10 small fish fillets
2 small eggplants
5 fresh onions
4 tomatoes
1 garlic clove
1 tsp pine seeds
1 skein of various herbs (thyme, bay, rosemary and sage)
1 tbsp honey
3 tbsp apple vinegar
5 tbsp vegetable broth
Frymax Refined Vegetable oil , flour
Salt and pepper

Method:
1. Wash and cut julienne the fresh onions and then sauté them together with the garlic clove, 1tsp of Frymax Refined Vegetable oil and the vegetable broth for 4-5 mins
2. Then, peel, slice and add the tomatoes, add the herb skein, salt and pepper and let them all boil for 30 mins
3. After that, remove the garlic clove and the herb skein, let the rest cool and then work them out into a blender until they become gruel
4. Mix the honey and the vinegar into a small casserole and boil them on low fire until they reduce to 2 tsp
5. Add1tsp Frymax Refined Vegetable oil and then pour this sauce over the onions and the tomatoes and add some salt or pepper, if needed
6. After that, slice the eggplants, salt them and grill them. Then, flour the fish fillets, brown them all around in 2 tsps of scorching oil, strain them and salt them
7. Then, brown the pine seeds in a small pan (without oil) and mince them a bit
8. Finally, empty a part of the onion and tomato sauce into a plate, put the eggplant slices over, pour the rest onion and tomato sauce over, then add the fish fillets and dredge them with the pine seeds

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MEDITERRANEAN ROAST VEGETABLES
Serves : 4

Ingredients:
6 large potatoes, diced
2 red bell peppers, diced
1 fennel bulb, diced
1 zucchini, diced
6 cloves garlic
6 tbsp Frymax Refined Vegetable oil
2 tsp salt
2 tsp vegetable bouillon powder
1/4 cup chopped fresh rosemary
1/2 cup balsamic vinegar

Method:
1. Preheat oven to 200ºC (400ºF)
2. Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the Frymax Refined Vegetable oil evenly over the vegetable. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated
3. Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately

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HONEY GINGER SHRIMP AND VEGETABLES
Serves: 4

Ingredients:
2 tbsp Frymax Refined Vegetable oil
3 Cloves Garlic, minced
1/2 onion, chopped
1-1/2 tsp ground ginger
2 tsp red pepper flakes
1 red bell pepper, chopped
1/2 zucchini, halved lengthwise and sliced
3 cups fresh mushrooms, coarsely chopped
2 tbsp cornstarch
1/2 cup honey
500 g medium shrimp, peeled and deveined
Salt and Pepper to taste

Method:
1. Heat Frymax Refined Vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in garlic, onion, ginger, and red pepper flakes
2. Quickly cook until the onion softens and just begins to brown. Stir in bell pepper, zucchini, and mushrooms; continue cooking until the zucchini softens, about 4 mins
3. Stir cornstarch into honey until smooth, then add to vegetables, and simmer until thickened, about 2 minutes
4. Add shrimp, and cook until they turn pink, about 3 mins
5. Season to taste with salt and pepper before serving

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HOMEMADE CRISPY SEASONED FRENCH FRIES
Serves : 8

Ingredients:
1250g russet potatoes, peeled
1 cup all-purpose flour
1 tsp garlic salt
1 tsp onion salt
1 tsp Salt
1 tsp paprika
1/2 cup water, or as needed
1 cup Frymax Refined Vegetable oil for frying

Method:
1. Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil
2. Heat oil in a large skillet over medium- high heat. While the oil is heating, sift the flour, garlic salt, onion salt, Salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon
3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels

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CAULIFLOWER O GRATIN
Serves: 6

Ingredients:
1-1/2 kg cauliflower
Some béchamel sauce
2 eggs
2 cups of cheese flakes
Some mace
Some rusk crumbs


Method:
1. Cut the cauliflower in large pieces, boil them in salty water, strain them well and mash them with a fork
2. Prepare some thick béchamel sauce, and add 1 cup of parmesan flakes, 2 eggs and some mace
3. Smear some béchamel sauce in a griddle, lay half the mash cauliflower on, and dredge it with cheese flakes
4. Cover the cauliflower with a béchamel sauce layer, dredge it with cheese flakes, lay the rest cauliflower on, dredge it with cheese flakes and finally, cover it with the rest béchamel sauce
5. Dredge it with cheese flakes and Rusk crumbs, and sprinkle it over . After that, bake it in very strong fire for 10-15 mins

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FRIED EGGPLANTS & TOMATOES
Serves: 5

Ingredients:
3-4 large eggplants
3-4 tomatoes
Frymax Refined Vegetable oil
Some wine
Some julienne parsley
Salt and Pepper

Method:
1. Cut the eggplants in large slices (0.5 cm (0.2 inch) thick), salt them, flour them and fry them until they brown
2. Then, slice the tomatoes, salt them, flour them and fry them on strong fire
3. After that, lay one layer of eggplants in a plate, then lay one layer of tomatoes over and do the same until eggplants and tomatoes are over
4. Finally, put the wine, the parsley and some salt in a pan and when the y boil a bit, pour them over the eggplants and serve