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ManChef Recipes


Super Fast Stir Fried Chicken with Pasta & Vegtables
Serves One

Ingredients:

  • 1 breast of chicken.
  • 4 cups of pasta
  • frozen vegetables
  • 1 cup tomato
  • salt and pepper
  • flour (for dusting chicken)
  • lemon juice
  • as an alternative to tomato sauce add ½ cup soya sauce.
Method:
  1. Boil water in kettle; pour boiling water into pot, place on stove, and turn heat to maximum, pour in pasta. Cook till pasta is al dente, rinse in cold water. Refill kettle and boil water.
  2. Cut chicken into small cubes, season with salt, pepper and lemon juice, and dust with flour.
  3. Place fry pan or wok on heat, add oil and when oil is hot place the chicken in the pan and sear one side and turn chicken.
  4. Strain pasta in colander, add frozen vegetables to colander, and pour boiling water from the kettle over vegetables and pasta.
  5. Place heated vegetables and pasta to fry pan, add tomato sauce, stir with a wooden spoon.
  6. Keep stirring, check that chicken is cooked cut the largest cube, if it's pink you require a few more minutes of cooking.
  7. Check seasoning add more salt and pepper if needed.
  8. Enjoy!
Click here for PDF

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Potato Latkes
6 Servings

Ingredients:

  • 1 medium onion,
    cut into chunks
  • eggs
  • 3 large baking potatoes,
    peeled and cut into chunks (about 1 1/2 lbs)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp cornflake crumbs(my favourite) or breadcrumbs
  • 1/2 cup vegetable oil
  • applesauce or sour cream
Method:
  1. Place onions in food processor and chop. Add eggs and blend. Add potato chunks and process on/off until potatoes are chopped/grated into eggs and there are no large chunks of potatoes. Do not over chop. Mix in salt, pepper and cornflake crumbs. (If you do not have a food processor - the modern miracle of Hanukkah - combines grated onions with eggs in a bowl and grate potatoes into eggs. Stir in salt, pepper and cornflake crumbs and continue.)
  2. Heat about 1/4" oil in a large non-stick skillet. Add batter by the tablespoonful, flattening them with the back of a spoon. Cook until browned and crisp, turn and cook second side. Drain pancakes on paper towels. Repeat until all batter is used. If pan seems dry, add additional oil in between batches and heat before adding more batter.
  3. Serve with applesauce or sour cream
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Sweet potato & butternut squash soup.
6 Servings

Ingredients:

  • 500g sweet potatoes, peeled and diced
  • 1 butternut squash, peeled, deseeded and diced
  • 1 tbsp clear honey
  • 1 tbsp olive oil, plus a drizzle
  • 2 onions, roughly chopped
  • 3 garlic cloves, crushed
  • 1l vegetable or chicken stock
  • 1 tsp cinnamon
  • 1 tsp grated nutmeg
  • 100ml double cream
Method:
  1. Heat oven to 350 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 minutes until soft and starting to caramelize at the edges, stirring occasionally.
  2. Meanwhile, fry the onions in 1 tbsp olive oil until soft, and then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
  3. Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste
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Beer Cheese Fondue
6 Servings

Ingredients:

  • 351g (8oz) Pilsner Beer - 97829
  • 225g Emmental Cheese, Grated - 53418
  • 225g Cheddar Cheese, Grated - 65396
  • One Clove Garlic, Crushed - 52738
  • ½ teaspoon Pepper - 93848
  • 1 tsp Salt - 53048
  • A few drops Worcestershire sauce - 1404

Method:
1. In a large pot over low heat, combine all the ingredients except the dippers*.
2. Stir until all ingredients are melted and thoroughly mixed.
3. Transfer the mixture to your Fondue Pot.
4. Carefully light the Fondue Pot.
5. Dip your pieces of bread and other dippers into the delicious cheese.
6. Enjoy and repeat! Make sure to keep stirring the cheese throughout your fondue event, add more beer to the fondue if it becomes too thick.



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Beer-Brined Grilled Veal Chops
6 Servings

Ingredients:

  • 2 cups water
  • 2 cups Pilsner Beer - 97829
  • ¼ cup coarse salt - 91845
  • 3 tablespoons (packed) dark brown sugar - 269
  • 1 cup ice cubes - 88011
  • 6 1 - 1¼ inch-thick center-cut bone-in veal chops - 58349
  • 7 large garlic cloves, minced - 52738
  • 3 teaspoons coarsely ground black pepper - 57827
  • 2 teaspoons salt - 53048
  • 2 teaspoons dried sage leaves - 62257

Method:
Combine 2 cups water, beer, 1/4 cup coarse salt, sugar in a large bowl. Stir until salt and sugar dissolve. Stir in ice. Place chops in large resealable plastic bag. Pour beer brine over chops; seal bag. Refrigerate 4 hours, turning bag occasionally.

Prepare barbecue (medium-high heat). Remove chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of chops. Grill chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.



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Grilled Chickena la ManChef
4 Servings

Ingredients:

  • 1 lime, Juiced - 52460
  • 12 oz. light beer - 97829
  • 1 tsp honey - 91235
  • 2 cloves of fresh garlic minced - 52738 or 60031
  • 2 tbsp of fresh chopped cilantro - 52790
  • Salt - 53048
  • Pepper - 93848
  • 4 skin/boneless chicken breasts - 22182
  • 1 tbsp olive oil - 54869

Method:
1. In a bowl, mix the juice, beer, honey, garlic, cilantro, olive oil, ginger, salt & pepper until the honey dissolves. Pour the mixture over the chicken, cover & marinate for 30 mins.

2. Preheat an outdoor grill for medium heat & lightly oil grate.

3. Remove chicken from the marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.



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Grilled Smash Potatoes


Ingredients:

  • 16 small potatoes,
    mix variety of red - 6374 and/or white - 6420 skinned.
  • 2 tbsp olive oil - 54869
  • 2 tbsp roughly chopped fresh rosemary leaves, divided - 64513
  • Kosher salt - 93849
  • Pepper - 93848
Method:
1. Scrub potatoes and place in a medium saucepan. Add cold water to completely cover potatoes. Bring water to a boil over medium-high heat, add 1 tablespoon kosher salt, and reduce heat to a simmer. Cook potatoes until a paring knife can slide into the center of the potato with no resistance, about 20 minutes. Strain potatoes and let sit until cool enough to handle.

2. Arrange potatoes on a baking sheet. Gently smash each potato with the palm of your hand until split open, but not breaking apart. Brush potatoes with olive oil and season to taste with salt, pepper, and half of the rosemary. Flip potatoes, oil and season second side.

3. Place potatoes on grill and cook until lightly browned and crisped, about 5 minutes per side. Remove potatoes to a platter, sprinkle with remaining rosemary to taste, and serve immediately.


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Easy Grilled Salmon:
Serves Four

Ingredients:




Method:
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a pan with aluminum foil and spray with non-stick spray.
  • Place the salmon fillets skin-side down on the prepared pan. Season lightly with salt and pepper. Sprinkle with lemon juice (fresh lemon or bottled lemon juice). Brush with olive oil.
  • Broil in the preheated oven for 6 minutes to 8 minutes.
  • Carefully remove the pan from the oven and with a spatula gently remove the salmon to a serving plate.
  • Enjoy!


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Easy Shepherd's Pie
Serves Four

Ingredients:

  • Two lbs., One Kilogram, ground round beef - 94341
  • 1 lrg onion chopped - 52373
  • (includes green beans) OR - 53024
  • canned peas AND - 52601
  • peas & carrots - 53337
    1/2 cups vegetables - chopped carrots, corn, peas.
  • 2 lbs. potatoes (3 big ones) - 59169
  • 4 tablespoons cooking oil - 54869
  • 1/2 cup beef broth - 55880
  • 1 teaspoon Worcestershire sauce - 1404
  • Salt - 53048
  • Pepper - 93848
  • other seasonings of choice

Method:
  • Peel and quarter potatoes, boil in salted water until tender (20 minutes).
  • While the potatoes are cooking, place oil in pan.
  • Sauté onions and garlic in oil until tender over medium heat (10 minutes). Cook onions and garlic without colour, let them sweat, should be translucent: If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
  • Add ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
  • Mash potatoes
  • Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
  • Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
  • Enjoy!
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Chicken Cacciatore
Serves Two

Ingredients:

Directions:
  • Heat the oil in frying a pan.
  • Sweat the onions and garlic without colour (translucent)
  • Add mushrooms and green beans sautée for two minutes
  • Add the seasoned and floured chicken, stir and sear.
  • Add one jar tomato sauce, bring to a boil.
  • Stir occasionally make sure it doesn't stick.
  • Check after ten minutes by cutting a cube in half to ensure it's cooked.
Enjoy!


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Chicken & Salmon Burgers

Ingredients:

  • 1 piece of Salmon, or Chicken Breast
  • 2-3 slices of tomato
  • 2-3 leaves of romaine lettuce
  • 3-4 slices of cucumber
  • salt & pepper
  • Extra virgin olive oil
  • Lemon Juice

Directions:
  • Place the romaine and the cucumber in the fridge for a few minutes, this enhanced the crunchiness.
  • Slice the tomato, the cucumber and cut the romaine so it fits nicely on the bun (use the lighter part and discard the dark green part of the leaves).
  • Spray a grill pan with a little extra virgin olive oil, medium-high heat.
  • Season the salmon or chicken with salt & pepper& lemon juice place in the grill pan, skin side down. Grill for about 3-4 minutes, flip over, grill for another 2-3 minutes (depending on thickness) Chicken will take a little longer.
  • In the meantime toast the bun in an oven or toaster oven.
  • Arrange everything on the bun, tomato first, then romaine, then fish or chicken and cucumber.
  • This can be served with a dipping sauce, like balsamic yoghurt, or a light yoghurt-cocktail sauce, for the chicken honey mustard.

    Enjoy!


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Raspberry Crumble:
Serves 6


You will need a round, shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep.


Ingredients:

  • 1.5 pounds raspberries (600g)
  • One table spoon of sugar
For the Crumble Topping
  • 8 oz. (225 g) Plain Flour, 4oz (110g) butter, room temperature, cut into small pieces
  • 4oz (90g) light brown sugar.
First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don't have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips.

Then when it all looks crumbly, and the butter has been dispersed fairly evenly, add the sugar and combine that well with the rest. Now arrange the raspberries in the dish and sprinkle over the sugar, then the crumble mixture, spreading it out all over the fruit with a fork. Place the crumble on a high shelf in the oven and bake it for 40 minutes until the top is golden. Serve with chilled pouring cream or vanilla ice cream.


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Tomato Cucumber Gazpacho:
  • 1½ lb (700 g) firm red ripe tomatoes
  • 4 inch (10 cm) piece of cucumber, peeled and chopped.
  • 2 or 3 spring onions, peeled and chopped
  • 2 cloves garlic, crushed, ½ large red or green peppers, deseeded and chopped.
  • 1 heaped teaspoon fresh chopped basil, marjoram or thyme (depending on what's available)
  • 4 Tablespoons olive oil.
  • 1½ tablespoons wine vinegar, salt and freshly milled black pepper.
  • For garnish ½ large red or green pepper, deseeded and very finely chopped
  • 1 hardboiled egg, finely chopped
  • 1 heaped tablespoon fresh chopped parsley
  • Small croutons
Method:
Begin by placing the tomatoes in a bowl and pouring boiling water over them; after a minute or two the skins will loosen and slip off very easily. Halve the tomatoes, scoop out and discard the seeds and roughly chop the flesh.
 
Now place the tomatoes, cucumber, spring onions, crushed garlic and chopped pepper in a liquidiser, adding a seasoning of salt and pepper, the herbs, oil and wine vinegar.Then blend everything at top speed until the soup is absolutely smooth. (If your liquidiser is very small combine all the ingredients first, then blend in two or three batches.) Taste to check the seasoning and pour the soup into a bowl. Stir in a little cold water to thin it slightly ? anything from 5-10 fl oz (150-275 ml) then cover the bowl with foil and chill thoroughly.
 
Adding flair to Gazpacho,  tomato juice ice cubes  added to the soup just before serving!
 

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Microwave Baked Potato
 
Could there possibly be anyone in the wide world who doesn't drool at the thought of jacket potatoes with really crisp, crunchy skins and fluffy, floury insides with something lovely melted into them?

If you want the yummy taste of nice slowly baked potato, but aren't patient enough, or don't have the knowhow to bake it in an oven, well this is for you. Give it twelve minutes; get a mouth-watering, taste bud-tingling treat."


Ingredients

  • 1 large russet potato
  • 1 tablespoon butter or margarine
  • 3 tablespoons shredded Cheddar cheese
  • salt and pepper to taste
  • 3 teaspoons sour cream
Directions
  • Scrub the potato, and prick several times with a fork. Place on a plate.
  • Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise.
  • Season with salt and pepper, and mash up the inside a little using a fork.
  • Top the open sides with butter and 2 tablespoons of cheese.
  • Return to the microwave, and cook for about 1 minute to melt the cheese.
  • Top with remaining cheese and sour cream, and serve.

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416-967-1818



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