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Do you have a desire to cook up something fabulous and challenging in the kitchen? If you are interested in being a cook, whether you are currently involved in a chef apprentice program or just considering it for the future, then spend some time looking at these recipes and then test yourself by trying them out!

You will surely be a hit among your family and friends because they are quite delectable and unique. Sure enough, after mastering some of the dishes for dinner, you will be a step ahead in your trade and will be very well prepared for the future!

Entree
Cheese and capsicum soufflés:

Ingredients:
4 green or red capsicums, 3 teaspoons (15 g) unsalted butter, 2 tablespoons plain flour, 175 ml low-fat milk, 1 egg yolk, good pinch of freshly ground black pepper, 1 cup (120 g) freshly grated reduced-fat (50 per cent) Cheddar cheese, 4 spring onions-finely chopped, 4 egg whites, 2 tablespoons freshly grated parmesan cheese

Method:

1. Preheat the oven to 200°C. Cut the tops off the capsicums and reserve. Remove the core and seeds from inside the capsicums. Cut a thin slice from the base of each capsicum so it will stand upright.
2. Bring a saucepan of water to the boil. Add the capsicums and their tops, cover and simmer for three minutes or until barely tender. Drain and place upright in a baking dish.
3. Melt the butter in another saucepan. Add the flour and cook, stirring, for 1–2 minutes. Remove from the heat and stir in the milk. Return to the heat and simmer until thickened.
4. Cool slightly, then stir in the egg yolk, pepper and cheese. Mix in the spring onions.
5. Whisk the egg whites until stiff peaks form, then carefully fold into the cheese sauce.
6. Divide the filling among the capsicums and sprinkle with the parmesan cheese. Bake for 25 minutes or until the filling is puffed and golden. Put the tops on the capsicums and serve.

Main Course
Crispy Skin Chicken with garlic and lemon crumbs

Ingredients:
4 chicken leg quarters or 2 kg chicken pieces, 2 slices lemon, 2 star anise, 4 thin slices fresh ginger, 1 tablespoon cornflour, 2 tablespoons white vinegar, 2 tablespoons honey vegetable oil for deep-frying, garlic and lemon crumbs, 6 slices white bread, ½ cup vegetable oil, 3 garlic cloves-chopped, 1 small red chilli-chopped (optional) finely grated zest of 1 lemon, and 2 teaspoons sea salt or 1 teaspoon table salt

Method:

1. If you are using chicken leg quarters, use a sharp heavy knife to cut between the joint so you end up with two pieces. Put the chicken pieces in a large saucepan with the lemon slices, star anise and ginger. Cover with cold water. Bring the water to the boil, then reduce to a simmer and parboil the chicken for 15 minutes. Drain, then sit the chicken on a cake rack over a roasting tin until it is cool enough to handle.
2. While the chicken is cooling, mix together the cornflour, vinegar and honey. Using your fingers, rub this mixture into the skin of the cooled chicken, allowing the excess to run off onto the tray below. Place the tray, uncovered, in the refrigerator overnight to allow the cornflour mixture to dry over the chicken skin.
3. To make the crumbs, place the slices of bread into a food processor and process for about 30 seconds, or until finely crumbled. Heat the oil in a large frying pan over a moderate heat, add the garlic and, if you are using it, the chilli and stir for 30 seconds, or until fragrant, watching carefully that it does not burn. Add the breadcrumbs and stir constantly for 6–7 minutes until the crumbs are golden and crisp. Remove from the pan and add the lemon zest and salt. Set aside until ready to use.
4. To cook the chicken, heat a wok or large, deep saucepan one-third full with oil over a moderate heat. There needs to be enough oil that the chicken should not touch the bottom of the pan during cooking, but should float slightly. Cook the chicken in batches in hot oil for 7–8 minutes, turning the pieces over halfway through cooking. When cooked the chicken should have a dark golden, crisp skin. Drain on paper towels.
5. To serve, place the chicken onto serving plates, or a large platter, and scatter with the garlic crumbs.

Dessert
Blueberry Pie:

Ingredients:
Filling, 500g blueberries, 2 tablespoons cornflour, 4 tablespoons sugar, 2 tablespoons orange juice, 1 teaspoon orange zest, Pastry, 150g chilled butter-chopped, 2 tablespoons sugar, 1¾ cup plain flour 1 teaspoon cinnamon, 1 egg-lightly beaten, and Sugar, for dusting

Method:

1. Preheat oven to 180°C. Grease and line pie dish.
2. Sift flour and pinch of salt. Rub in butter until crumbly. Add sugar. Add 1-2 tablespoons of water. Mix.
3. Gather dough. Divide into two balls. Flatten balls and roll into circles large enough to line pie dish. Put one circle in base of pie dish. Wrap and chill remaining circle.
4. In a pan combine the blueberries, orange rind and half the orange juice, and heat over a gentle flame.
5. Mix the cornflour with the remaining orange juice until dissolved.
6. Add to blueberries and stir over low heat for 5 minutes or until the mixture boils and thickens. Remove from heat and set aside to cool.
7. Pour filling into pie dish, cover with remaining dough and cut edges with a knife to remove excess pastry from sides.
8. Roll out excess pastry and use cookie cutters to shape. Place on pastry lid as decoration, using the beaten egg as glue. Glaze pastry with egg and sprinkle with sugar.
9. Prick pastry to allow steam to escape during cooking. Bake for 50 minutes or until pastry is golden brown and crunchy.

Image by lilszeto