MENU AND RECIPES

CHEF KEITH DERRICK OMONDI – RECIPE CHEF BOOK

Bread Boat Spinach Dip

Ingredients:

- Spinach 300g

- Cream cheese 250g

- Bacon 100g

- Parmesan 50g

- Mayonnaise 60ml

- Garlic 5g

Method:

1. Cook and drain spinach.

2. Mix with cream cheese, bacon, parmesan, mayo, garlic.

3. Heat mixture 3–5 minutes.

4. Fill hollowed bread and serve warm

Yield: 6 portions

Fiesta Nacho Dip

Ingredients:

- Cream cheese 250g

- Refried beans 400g

- Salsa 120ml

- Cheddar cheese 150g

Method:

1. Spread cream cheese in dish.

2. Add beans mixed with salsa.

3. Top with cheese.

4. Bake at 180°C for 10 minutes.

Yield: 6 portions

Snappy Glazed Meatballs

Ingredients:

- Minced beef 500g

- Breadcrumbs 80g

- Egg 1

- Chili sauce 200ml

- Grape jelly 150g

Method:

1. Mix beef, breadcrumbs, egg.

2. Shape into balls and bake 180°C for 12 minutes.

3. Heat sauce + jelly and coat meatballs.

Yield: 4 portions

Fettuccini Alfredo

Ingredients:

- Fettuccini 500g

- Cream 300ml

- Butter 80g

- Parmesan 120g

Method:

1. Cook pasta until al dente.

2. Melt butter, add cream, simmer.

3. Add parmesan, toss pasta.

Yield: 4 portions

Pepperoni Pizza Pasta

Ingredients:

- Pasta 500g

- Pepperoni 150g

- Tomato sauce 300ml

- Mozzarella 200g

Method:

1. Cook pasta.

2. Mix with sauce and pepperoni.

3. Top with cheese.

4. Bake 180°C for 20 minutes.

Yield: 5 portions

Italian Style Meat Loaf

Ingredients:

- Minced beef 500g

- Breadcrumbs 100g

- Egg 1

- Herbs 10g

Method:

1. Mix ingredients.

2. Shape loaf.

3. Bake at 180°C for 40 minutes.

Yield: 5 portions

Taco Salad

Ingredients:

- Lettuce 200g

- Minced beef 300g

- Taco seasoning 20g

- Cheese 100g

Method:

1. Cook beef with seasoning.

2. Assemble with lettuce and toppings.

Yield: 4 portions

Corn & Potato Chowder

Ingredients:

- Potatoes 400g

- Corn 300g

- Milk 500ml

- Onion 100g

Method:

1. Cook onion.

2. Add potatoes and stock.

3. Add corn and milk, simmer.

Yield: 6 portions

Chili Con Carne

Ingredients:

- Beef 500g

- Beans 400g

- Tomato 300g

Method:

1. Brown beef.

2. Add remaining ingredients.

3. Simmer 30 minutes.

Yield: 6 portions

Marble Cheesecake

Ingredients:

- Cream cheese 500g

- Sugar 150g

- Eggs 2

- Chocolate 100g

Method:

1. Mix base.

2. Add chocolate swirl.

3. Bake 160°C for 50 minutes.

Yield: 8 portions

White Chocolate Bark

Ingredients:

- White chocolate 300g

- Nuts 100g

- Cranberries 80g

Method:

1. Melt chocolate.

2. Spread and add toppings.

3. Chill until set.

Yield: 10 portions

. Classic Beef Chili

Home Cooking — USA

Servings: 6 | Prep: 15 min | Cook: 1 hr 30 min

Ingredients

• 2 lbs ground beef

• 1 large onion, diced

• 3 garlic cloves, minced

• 2 (15 oz) cans kidney beans, drained

• 1 (28 oz) can crushed tomatoes

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tbsp olive oil

• Optional toppings: shredded cheese, sour cream, chopped scallions

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

2. Add garlic and cook 1 minute until fragrant.

3. Add ground beef, breaking it apart, and cook until browned.

4. Stir in chili powder, cumin, smoked paprika, salt, and pepper.

5. Add crushed tomatoes and kidney beans. Stir to combine.

6. Reduce heat to low, cover, and simmer for 1–1.5 hours, stirring occasionally.

7. Taste and adjust seasoning. Serve hot with toppings of choice.

Creamy Baked Mac and Cheese

Home Cooking — USA

Servings: 6 | Prep: 10 min | Cook: 35 min

Ingredients

• 1 lb elbow macaroni

• 4 tbsp butter

• 1/4 cup flour

• 3 cups whole milk

• 3 cups shredded sharp cheddar

• 1 cup shredded gruyère or mozzarella

• 1/2 tsp mustard powder

• Salt and pepper to taste

• 1/2 cup breadcrumbs (optional, for topping)

Instructions

1. Preheat oven to 375°F (190°C). Cook macaroni until al dente; drain.

2. In a saucepan, melt butter over medium heat, whisk in flour, and cook 1 minute.

3. Slowly whisk in milk, stirring constantly until thickened, about 5 minutes.

4. Remove from heat and stir in cheeses until melted and smooth. Season with mustard powder, salt, and pepper.

5. Combine sauce with cooked macaroni and pour into a baking dish.

6. Top with breadcrumbs if using and bake 20 minutes until bubbly and golden.

Herb Roasted Chicken

Home Cooking — USA/Europe

Servings: 4 | Prep: 15 min | Cook: 1 hr 15 min

Ingredients

• 1 whole chicken (4–5 lbs)

• 4 tbsp softened butter

• 2 tbsp chopped fresh rosemary and thyme

• 4 garlic cloves, minced

• 1 lemon, halved

• Salt and pepper

• 1 onion, quartered

• 2 carrots, chopped

Instructions

1. Preheat oven to 425°F (220°C). Pat chicken dry.

2. Mix butter, herbs, garlic, salt, and pepper. Rub under and over the skin.

3. Stuff cavity with lemon halves and onion quarters.

4. Place chicken on a bed of carrots in a roasting pan.

5. Roast 1 hour 15 minutes, or until internal temperature reaches 165°F (74°C).

6. Rest 10 minutes before carving.

Chicken Tikka Masala

India

Servings: 4 | Prep: 20 min (+ marinating) | Cook: 30 min

Ingredients

• 1.5 lbs chicken thighs, cubed

• 1 cup plain yogurt

• 2 tbsp lemon juice

• 2 tsp garam masala

• 1 tsp turmeric

• 1 tsp cumin

• 4 garlic cloves, minced

• 1 tbsp grated ginger

• 2 tbsp butter

• 1 onion, diced

• 1 (14 oz) can tomato puree

• 1 cup heavy cream

• Fresh cilantro for garnish

Instructions

1. Combine chicken with yogurt, lemon juice, garam masala, turmeric, cumin, garlic, and ginger. Marinate 1–4 hours.

2. Grill or pan-sear chicken until charred and cooked through; set aside.

3. In a pan, melt butter and sauté onion until soft.

4. Add tomato puree and simmer 10 minutes.

5. Stir in cream and cooked chicken; simmer 10 more minutes.

6. Garnish with cilantro. Serve with rice or naan.

Pad Thai

Thailand

Servings: 4 | Prep: 20 min | Cook: 15 min

Ingredients

• 8 oz flat rice noodles

• 2 tbsp vegetable oil

• 2 eggs, beaten

• 8 oz shrimp or chicken, sliced

• 2 cups bean sprouts

• 3 scallions, chopped

• 3 tbsp fish sauce

• 2 tbsp tamarind paste

• 2 tbsp brown sugar

• 1/4 cup crushed peanuts

• Lime wedges for serving

Instructions

1. Soak rice noodles in warm water until pliable, about 20 minutes; drain.

2. Whisk fish sauce, tamarind paste, and brown sugar together for the sauce.

3. Heat oil in a wok over high heat. Scramble eggs, then push to the side.

4. Add shrimp or chicken and cook through.

5. Add noodles and sauce, tossing to combine.

6. Add bean sprouts and scallions; toss another minute.

7. Serve topped with crushed peanuts and lime wedges.

Margherita Pizza

Italy

Servings: 2 pizzas | Prep: 20 min (+ dough rest) | Cook: 10 min

Ingredients

• 1 lb pizza dough

• 1/2 cup crushed San Marzano tomatoes

• 8 oz fresh mozzarella, torn

• Fresh basil leaves

• 2 tbsp olive oil

• Salt to taste

Instructions

1. Preheat oven (and pizza stone, if using) to 500°F (260°C).

2. Stretch dough into a round on a floured surface.

3. Spread crushed tomatoes evenly, leaving a border for the crust.

4. Distribute mozzarella over the top.

5. Bake 8–10 minutes until crust is golden and cheese is bubbling.

6. Top with fresh basil and a drizzle of olive oil before serving.

Beef Tacos with Homemade Salsa

Mexico

Servings: 4 | Prep: 20 min | Cook: 20 min

Ingredients

• 1 lb ground beef

• 1 tbsp taco seasoning (or homemade blend of chili powder, cumin, paprika, garlic powder)

• 8 small corn tortillas

• 2 tomatoes, diced

• 1/2 onion, diced

• 1 jalapeño, minced

• 1/4 cup chopped cilantro

• Juice of 1 lime

• Shredded lettuce and cheese for topping

Instructions

1. Brown ground beef in a skillet, then stir in taco seasoning and a splash of water; simmer 5 minutes.

2. For the salsa, combine tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt.

3. Warm tortillas in a dry skillet.

4. Fill tortillas with beef, salsa, lettuce, and cheese.

Chicken Katsu with Curry Sauce

Japan

Servings: 4 | Prep: 20 min | Cook: 25 min

Ingredients

• 4 boneless chicken thighs, pounded thin

• 1 cup panko breadcrumbs

• 1/2 cup flour

• 2 eggs, beaten

• Oil for frying

• 1 onion, sliced

• 2 carrots, sliced

• 2 tbsp curry roux (Japanese curry block) or curry powder + flour

• 2 cups chicken stock

Instructions

1. Bread chicken: dredge in flour, dip in egg, coat in panko.

2. Fry in oil over medium heat until golden and cooked through, about 4 minutes per side. Slice into strips.

3. For the curry, sauté onion and carrots until soft.

4. Add chicken stock and simmer until vegetables are tender.

5. Stir in curry roux until sauce thickens.

6. Serve katsu over rice, topped with curry sauce.

Moroccan Chickpea Tagine

Morocco

Servings: 4 | Prep: 15 min | Cook: 35 min

Ingredients

• 2 tbsp olive oil

• 1 onion, diced

• 3 garlic cloves, minced

• 1 tsp cumin

• 1 tsp cinnamon

• 1 tsp paprika

• 1/2 tsp turmeric

• 2 (15 oz) cans chickpeas, drained

• 1 (14 oz) can diced tomatoes

• 1 cup vegetable stock

• 1 cup dried apricots, chopped

• 1/4 cup chopped parsley

• Couscous for serving

Instructions

1. Heat oil in a pot and sauté onion until soft.

2. Add garlic and spices; cook 1 minute until fragrant.

3. Add chickpeas, tomatoes, stock, and apricots.

4. Simmer uncovered 25–30 minutes until thickened.

5. Stir in parsley and serve over couscous.

Greek Lemon Chicken and Potatoes

Greece

Servings: 4 | Prep: 15 min | Cook: 1 hr

Ingredients

• 4 bone-in chicken thighs

• 4 potatoes, quartered

• 1/3 cup olive oil

• 1/3 cup lemon juice

• 4 garlic cloves, minced

• 1 tbsp dried oregano

• 1 cup chicken stock

• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).

2. Whisk olive oil, lemon juice, garlic, and oregano.

3. Toss chicken and potatoes with the marinade in a baking dish.

4. Pour chicken stock around the edges.

5. Bake 50–60 minutes, basting occasionally, until chicken is golden and potatoes are tender.

French Onion Soup

France

Servings: 4 | Prep: 15 min | Cook: 1 hr

Ingredients

• 4 large onions, thinly sliced

• 4 tbsp butter

• 1 tsp sugar

• 1/4 cup dry white wine

• 6 cups beef stock

• 2 bay leaves

• 1 baguette, sliced

• 2 cups shredded gruyère

Instructions

1. Melt butter in a large pot over medium-low heat. Add onions and sugar.

2. Cook, stirring occasionally, for 40–45 minutes until deeply caramelized.

3. Deglaze with white wine, scraping up browned bits.

4. Add beef stock and bay leaves; simmer 20 minutes.

5. Ladle into oven-safe bowls, top with baguette slices and gruyère.

6. Broil until cheese is melted and bubbly.

Shakshuka

North Africa / Middle East

Servings: 4 | Prep: 10 min | Cook: 25 min

Ingredients

• 2 tbsp olive oil

• 1 onion, diced

• 1 red bell pepper, diced

• 3 garlic cloves, minced

• 1 tsp cumin

• 1 tsp paprika

• 1/2 tsp chili flakes (optional)

• 1 (28 oz) can crushed tomatoes

• 6 eggs

• Fresh parsley and feta for garnish

Instructions

1. Heat oil in a large skillet and sauté onion and bell pepper until soft.

2. Add garlic and spices; cook 1 minute.

3. Pour in crushed tomatoes and simmer 10–15 minutes until thickened.

4. Make 6 wells in the sauce and crack an egg into each.

5. Cover and cook 6–8 minutes until whites are set but yolks are still soft.

6. Garnish with parsley and feta. Serve with crusty bread