Author: Mr. Renwick

• Combine everything but the meat and mix together well.
• Put the chicken in a storage container, and pour the liquid over it.
• Marinate for 24 hours or more.

Slow Cooking Instructions

• Over medium-high heat in a skillet, heat the oil. Sear the roast on all sides, then transfer to the slow cooker.
• Pour the rest of the slow cooker ingredients in with the roast.
• Cook on low heat for 4 hours.
• Remove the roast, and cut into slices across the grain.
• Return the sliced meat to the slow cooker and cook on low heat for another 1 hour.

Final Preparation

• Pre-heat the oven to 350 °F.
• Caramelize the onions and fry the King Oyster mushrooms in butter.
• Cut the hoagie buns in half and put face-up on a baking sheet.
• Bake for 4 minutes, until the buns start to toast.
• Add 2 slices of cheese to each bottom half of a bun. Bake for another 5 minutes, until the cheese just starts to melt.
• Top each bun with meat, onions, and mushrooms.
• For each bun, fill a small bowl with the liquid from the slow cooker.
• Serve the French beef dip sandwich with the au jus on the side.

• Put the crab in the freezer for 15-20 minutes to slow it down.
• Fill a large pot of water about 10-15 cm from the top. Add a handful of salt, and bring it to a boil.
• Put the crab on its back. Lift the flap on the back end, and put a screwdriver against the hole that is revealed. Put another screwdriver against the head.
• Simultaneously, plunge both screwdrivers into the crab. Wiggle them around to kill the crab more quickly.
• Boil the crab for 13-15 minutes.
• Melt the butter in a bowl in the microwave. Add the lemon juice.
• Serve with the melted butter. Goes well with garlic bread.

• Preheat the oven to 350 °F.
• Cut the bread in half horizontally.
• Cover the bread with the butter, garlic, and parsley.
• Bake at 350 °F for 8 minutes.
• Broil for 2 minutes, until the top is golden brown.

• Heat the oil at medium temperature in a wok with the lid on. Put in 2 kernels of corn.
• When the corn pops, add the rest of the popcorn. Stir frequently as the corn pops.
• Once it takes at least 3 seconds between pops, remove the popcorn from the heat.
• Sprinkle the popcorn with salt.

• Thaw the frozen fruit in the microwave for 60-75 seconds.
• Put the thawed fruit, ice cream, and milk in the blender. Blend.

Making the Patties

• Combine the ground pork and spices in a bowl. Mix well.
• Using a burger press, make 75 g patties.
• The patties freeze very well.

Making the Sandwich

• Preheat the oven to 275 °F.
• Cut the English muffin in half and cover one half with the Cheddar cheese. Put the muffin halves in the oven.
• Heat two oiled frying pans over high heat. Oil the silicone egg holder and put in in one of the frying pans.
• Cook the sausage patty in the oil pan for 3 minutes on each side.
• Cook the egg for about 3 minutes, or until the desired level of doneness is reached.
• Make a sandwich with the English muffin halves, the sausage patty, and the cooked egg. Serve with ketchup and/or hot sauce.

• Toast the pine nuts in a single layer in an air fryer at 400 °F until they are golden. It should take about 4-5 minutes, but be careful as the pine nuts go from cooked to burnt very quickly.
• In a food processor, blend the pine nuts, lemon juice, garlic, salt, and pepper.
• Add the basil, and blend well.
• With the food processor running, slowly drizzle in 55 g of olive oil. If a creamier pesto is desired, add more olive oil.
• Grate the Parmesan cheese and blend it in with the rest of the pesto.

Marinating the Chicken - Day Before

• Combine the ingredients for the marinade, and mix well.
• Cover the chicken with the marinade, and marinate in the fridge for 24 hours.

Sauce Preparation - Day Before

• Drain the liquid from the can of diced tomatoes.
• Blend the tomatoes.
• Heat 2 tbsp of grapeseed oil over medium-high heat. Cook the onions, garlic, and ginger for 5 minutes, until they are golden.
• Deglaze the pan with 115 g of water.
• Add the spices and cook for 1 minute.
• Add the blended tomatoes and cook for 4-5 minutes, until the oil starts to separate.
• Cool the sauce and store in the fridge overnight.

Final Preparation

• Heat the butter and oil over medium-high heat.
• Cook the chicken for 3 minutes on one side, then flip and cook for 2 minutes on the other side. The chicken should char nicely.
• Add the sauce that was prepared the night before to the chicken. Add the sugar.
• Cover and simmer for 7 minutes.
• Pour in the whipping cream and return to a simmer.
• Stir in the kasuri methi and butter.
• Garnish with cilantro leaves when serving.

• Add all the ingredients together in a 250 mL canning jar. Mix well.
• Chill in refrigerator. The dressing tastes better after sitting for several hours.