Try this meat-free main for a filling, nutritious, and fiber-packed complete meal. It’s so full of flavor that you won’t be missing the meat. You can also use frozen spinach in place of the baby spinach.

Ingredients

4 teaspoons extra-virgin olive oil, divided
2 medium sized sweet potato, cut into 1/2-inch cubes
1 clove garlic,minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
3-4 tomatoes, diced
1 bunch cilantro , chopped
1/2 teaspoon paprika
1 15-ounce can garbanzos beans (chickpeas), rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded firm tofu
2 teaspoons sherry vinegar
Salt and pepper to taste

Directions

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sweet potato and cook stirring occasionally 8 to 10 minutes. Transfer to a plate.

Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion , tomatoes and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in garbanzos, spinach , cilantro and broth; cook, stirring, until the garbanzos are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in tofu and vinegar. Sprinkle with paprika, if desired.

This is one of my youngest son's favorite dishes. The classic Filipino dish with a twist, and all you have to do is use a different protein! Enjoy adobo in a new way by using lamb.

Ingredients

1 pack Gerald lamb cubes
3-4 cloves garlic, chopped
1 small onion, chopped
2 tbsp olive oil
2 tbsp soy sauce (or tamari for gluten-free version)
2 tbsp vinegar
1 tbsp brown sugar

Directions

Sauté lamb cubes in olive oil with garlic and onions until brown.

Add 2 cups water and let it simmer on low heat, until meat is tender, about 45 minutes.

Add soy sauce, vinegar and sugar, and a pinch of salt and pepper. Let it simmer for about 5 mins until sauce slightly thickens.

Serve with freshly cooked rice.

In France, every special meal, most notably during the Christmas holidays, is not complete without starting off with some home made foie gras terrine. It may sound intimidating, but it’s one of those recipes that are actually easy to do.

It takes some time to prepare to marinade the duck liver overnight and keep another night before serving, but in the end it’s all worth it. A great way to start a memorable meal with family and friends this holiday season.

Ingredients

2 pieces GERALD.ph Whole Duck Liver (foie gras)
Salt and pepper to taste
1 liter port wine
Toast pieces
Cornichons

Directions

1. Divide foie gras lobes in half and season with salt and pepper. Set in a glass dish and pour with port wine over them. Cover with plastic wrap and place in refrigerator to marinate overnight. The next day, drain the dish but reserve the liquid. You will use this as syrup when you serve the terrine later.
2. Slice foie gras into ½ -inch slices. Using a saute pan, sear each slice for 1 minute on each side. Press the cooked foie gras into a buttered rectangular terrine mold. Repeat process until all pieces have been used. Press each layer into the mold firmly, and then after all pieces are in, Wrap mold in plastic. Put some extra weight on top of the mold to remove the air inside. Refrigerate this overnight.
3. For the sauce, use the port wine marinade. Put this into a saucepan and bring to a boil. Lower the heat to simmer 25 to 30 minutes until it’s reduced to ¾ the amount of liquid and has thicker syrupy consistency.
4. Remove terrine from the refrigerator, and serve in ½ inch slices. Serve with cornichons, bread toast and the port syrup.
   
   

This recipe is unbelievably easy to prepare. It needs only a handful of ingredients but makes for a wonderful main course with guests. Best served with potato gratin to create a special occasion meal.

Ingredients

1 pack Gerald duck breasts
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons honey
3 tablespoons balsamic vinegar
chopped walnuts if desired

Potato Gratin

1 pack Gerald potato slices
300 ml Gerald whipping cream
300 ml full cream milk
1 small knob butter
1 clove garlic minced
2-3 sprigs fresh thyme
Pinch of nutmeg
50g Gerald grana padano grated cheese

Duck Breasts

1. Cut 3 -4 small slits in the skin side of the duck breast, without slicing all the way into the flesh. Season the duck on both sides with the salt and pepper.

2. Preheat a large skillet over medium-high heat and sear the duck breasts, skin side down, for 7 minutes, reducing the heat to medium-low after 3 minutes. Flip the duck breasts over and cook them for an additional 4 to 5 minutes.

3. Transfer them to a plate and cover it with foil to retain warmth.

4. Set aside the duck fat into a clean container and save it for other culinary uses. I use it for sautéing and stir frying and find it adds more flavor.

5. Turn the heat up to medium and deglaze the skillet with the honey and balsamic vinegar scraping up the browned bits as the sauce cooks. Simmer the honey balsamic glaze for 2 to 3 minutes, until it turns slightly thick. Season it with just a dash of salt.

6. Return the duck breasts to the pan, turning them a few times to coat them evenly with the glaze. Carve them and serve them immediately, garnished with a drizzle of extra glaze and some chopped walnuts if desired.

Potato Gratin

1. Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in.

2. Pour the milk and cream into a saucepan. Add the garlic and thyme .Slowly heat the milk and cream mixture until simmering then turn off heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.

3. Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don’t have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.

4. Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.

There’s no need to go to an Italian restaurant to enjoy this classic pasta dish. You can prepare it in minutes with the convenience of the frozen seafood available on Gerald.ph.

I first prepared this rack of lamb recipe only because I couldn’t find mint jelly to serve with lamb for a dinner party once. The key is to season the lamb with enough flavor that you don’t need any sauce. It only takes a few minutes to prepare, using ingredients that are already in your pantry.

Terrines seem intimidating but are actually easy to do. What I love about this rustic style recipe is the mix of intense flavors of the meat. Adding to that, the contrast in texture with the creaminess of the duck liver. All in harmony in a single bite with the perfect French bread.
Bon appetit!

Skate is an unusual looking fish that has become popular recently because of its lean meat. It also gives a delicate and sweet flavor due to its diet of clams and mussels. Great to have in stock as it can be poached, steamed, broiled, grilled or in this case, pan-fried.

Risotto is one of the most popular comfort food in Italy. It's versatile and flexible as it can be prepared with any ingredient. Keep in mind that the secret to Italian cooking is to use quality ingredients. It's reminiscent of the wonderful risotto dish I had during a long drive from Paris to Venice. It was also where I was told that we are not supposed to mix cheese and fish in risotto or pasta dish.

My kitchen cannot go without a stock of salmon fillet on hand. It's versatile as it can be prepared in many different ways and takes little time to prepare. I have made it a regular treat for my family as it is not only pleasing to the palate but an easy way to get some heart healthy omega 3 fatty acid into our diet, as well. Bon appétit !