Grilled beef kebabs marinated in red wine, rosemarry and garlic.

Ingredients:

1Kg Rump Steak
1Kg Onions
1/2Kg Green Capsicum
1/2Kg Red Capsicum
1/2Kg Button Mushrooms

Marinade:

1/2 L Red Wine
75g Sliced Onion
75g Sliced Carrots
75g Sliced Celery
2 Cloves Crushed Garlic
1 spring Fresh rosemary, Finely chopped
1 Bay Leaf
10 Crushed Peppercorns
75ml Oil
Lemon Juice

Rosemary and Garlic Oil:

1 Spring Rosemary - Large - Chopped
200ml Oil
3 Cloves Crushed Garlic

Method:

1. Trim and cut the meat into 20g pieces and allow 3 pieces per kebab.
2. Soak the kebab wooden sticks in cold water.
3. Cut the onion, red and green peppers into a little bigger than the size of the meat.
4. Feed onion, peppers and mushrooms with 3 pieces of meet equally separated onto the wooden
sticks
5. Place all marinade ingredients together and pour over kebabs. Marinade for a minimum of 1
hour.

Steamed fish of the day on saffron orange rice with warm beetroot relish

Ingredients:

1.5 Kg Fish fillet (cut into 10 portions)
10 Spring Onions
5 Chilli, Sliced thinly
5 Cloves Garlic, Sliced
100g Ginger
200ml Fish Sauce
5 Lemons, Juice and zest
50g Palm Sugar
10ml Soy Sauce
5 Coriander Roots
Few drops of sesame oil

Method:

1. Skin Fish Fillet. Remove the bones
2. Finely chop the coriander roots
3. Thinly Slice the white section of spring onions and slice the green section for garnish
4. Place the coriander leaves and green spring onions in the cold water in the fridge
5. Mix the lemon juice, zest, palm sugar, fish sauce, soy sauce and sesame oil.
6. Place the fish fillet on a tray and put the thinly sliced spring onion, chilli, coriander root, garlic
and ginger on the fish.
7. Pour a small amount of the lemon juice juice, zest, palm sugar, fish sauce, soy sauce and
sesame oil. Mix ober each piece of the fish
8. Cover the tary with a foil and into a moderate oven for 8 to 12 minutes, depending on the
thickness of the fish.
RELISH

Ingredients:

2 large beets. peeled and grated
1 cup Red Wine
1 Tabs Red wine vinegar
10 tbsp Brown Sugar
1 cup Orange juice

Method:

1. Combine all the ingredients in a small saucepan on a medium heat, stirring until mixture
boils.
2. Reduce hheat and simmer for 10 minutes
3. Strain the beetroot (Do not Discard the liquid)
4. Cool down the beetroot and place into a n appropriate container.
5. Reduce the beetroot juice until it becomes shiny and thickens slightly
6. Put the beetroot reduction in a sauce bottle and keep until required.
RICE

Ingredients:

500ml Long grain rice
300ml Orange Juice
500ml Water
Few strands Saffron
1 Bay Leaf
1 clove Garlic
3 Oranges, Juice and zest
8 tbsp Fresh coriander, chopped
4 tbsp Fresh lemon thyme, Chopped

Method:

1. Place rice, orange juice, water, saffron, bay leaf and garlic into a pot and cook.
2. In a separate pan, reduce orange juice and zest until half
3. let rice cook and add the orange juice together with the fresh coriander and fresh lemon
thyme
4. Season to taste

Chicken Maryland Baked in Mustard and Herbs

Ingredients:

10 Chicken Maryland's
50g Hot English Mustard
100g Chopped Fresh parsley and thyme steeped in oil and garlic
100g Fresh Breadcrumbs

Method:


1. Trim the outer bone of the maryland
2. Debone, infuse with freshly chopped herbs, garlic and oil
3. Break the hot english mustard down with a little water and liberally paint it over the
Maryland, sprinkle with fresh breadcrumbs and drizzle with the herb oil.
4. Place on a wire rack on a tray and bake in a hot oven for approx 20 mins

Lamb and quince tagine with couscous

Ingredients:

80ml Oil
2 Kg Diced Lamb
2 Onions, Peeled and finely diced
4 Garlic Cloves
2 tsp Ground Ginger
2 tsp Chilli Powder
2 Tsp turmeric
2 Tsp Cumin
2 Cinnamon Sticks
1 Tsp Saffron Threads
4 Quinces, Peeled, Hard Core removed and quartered
5 cups Chicken Stock
4tbs Honey
4 Kaffir Lime Leaves
40 ml Fish Sauce
2 Sweet Potatoes
2 x 420g Can of chickpeas

Method:

1. Heat the oil in a large pan over a medium to high heat and cook the lamb in batches until well
browned. Transfer to a tray
2. Add the onion and garlic to the pan and cook until just soften. Stir in thr dry spices and cook,
stirring for 1 minute
3. Return meat to pan with the stock, honey, lime leaves and fish sauce.
4. Bring to boil, cover with a lid, and then place in the oven for 1 and 1/4 hours at approximately
170c
5. Add sweet potatoes and chicpeas and return to oven for a further 30 minutes


Couscous

300g Instant Couscous
450ml Boiling water
100g Butter
To Taste Salt and pepper

Place all in a bowl and wrap with a cling wrap for 4 minutes and fork it and let it cool until ready to be used

Poached Quince

5 Quinces
2L Boiling Water
1 Lemon Zest and the juice
To Taste Salt and pepper
2 Cloves
1 Cinnamon Stick
200g Sugar

1. Peel and core quinces and immediately place lemon juice over it.
2. Place all the ingreadients into a saucepan; Place weight on top of the ingredients, and poach
until tender and the quinces dramatically change color

Pan-Fried marinated Seafood in sweet chilli

Marinade:

Mix 500ml Sweet chilli sauce, 30ml fish sauce, 30ml Lime Juice and 90ml Peanut Oil.

Place 20 prawns, 2 medium squid tubes and 1 fillet of fish which has all been cut into the same size into a bowl and marinade with half the above marinade.

In another bowl, place 200g shrimps, 20 Green lipped mussels and 200g seafood extender (Crab meet) and marinade with remaining sauce.

Preheat a pan and saute the first set of items and when fairly cooked, add the second bowl of ingredients. Stir for awhile and dish out onto the plate.

Warm Vegerarian Frittata with house made relish

For filling, any roasted vegetables can be used. This recipe requires enough vegetables to fill a take away container. Vegetables that can be used are Zucchini, Egg Plant, Pumpkin, Sweet Potatoes, Carrots and as you prefer. The vegetables has to be cut into small cubes.

Custard Filling:

Mix 10 eggs, 600ml Cream and 300ml Milk and season with fresh herbs, nutmeg and salt and pepper.

When all the ingredients are ready and the custard is mixed, Slice 2 large potatoes as thinly as possible and use to line a cake tin or bake proof dish. Starting at the bottom and lining all the way to the sides as well.

Ones the whole tin is covered, fill with roasted vegetables and cover with custard mix.

Bake in the oven at 140 Degrees Celsius for approximately 30 minutes or until set.

Sprinkle with chees and bake for a further 5 to 10 minutes or until cheese in melted and slightly colored.

This is a lovely dish and to be served warm with Relish

Red Capsicum and Mustard seed Relish

Cut 1 Kg of red capsicum into thin slices and place in a pan with 425mls White Viniger, 20g Yellow Mustard seeds which has to soaked in hot water for 1/2 an hour. and 2 tsp corn flour and water, with 300g sugar.

Bring to boil and then lower the heat and allow to simmer for 20 minutes.

Souffles

1. Place 100ml Milk and few drops of vanilla in a pan and bring to boil.
2. Cream 40g butter and 30g sugar in a basin and mix in 30g flour to form a smooth paste.
3. Return the mixture to a pan and stir to a boil over the fire. Cook gently for 2-3 minutes and
remove from stove to allow the panada to cool.
4. Mix 3 egg yolks into the panada.
5. Carefully butter and sugar 4 x 15cm souffle mould with 15g of butter and 15g of sugar.
6. Place 4 egg whites and 30g sugar and whisk to a stiff peak.
7. Add quarter to the mixture and mix in. Pour into the souffle moulds.
8. Bake at 210 Degrees Celsius for approximately 20 to 25 minutes.