Mains
Ingredients:
200 g spinach
8 x slices prosciutto
1 cup chicken stock
1/2 cup dry white wine
1 x brown onion diced
2 x cloves garlic, crushed
30 g butter
2 tbls rice bran oil
6 x sage leaves
350 g green beans, blanched
4 x medium potatoes, quartered
1/2 tspn nutmeg
80 g butter (for the potatoes)
125 g camembert cheese (8 slices)
2 tspn cornflour (dissolve in 1 tbs. water)
900 g 8 pieces chicken thighs, excess fat trimmed
Method:
1. Preheat oven to 220 degrees Celsius. Line a baking tray with baking paper. Boil the potatoes in salted water until tender. Drain, then return to the pan and place over a low heat for 1 minute to drive out excess moisture. Mash the potato, using a ricer to remove all the lumps. For a smoother finish, push the mash through a fine sieve.
2. Return the mashed potatoes to the pan over low heat, then blend together with butter, nutmeg, salt and white pepper. Spoon the mashed potato into a large piping bag fitted with a star tip. Pipe into swirls on lightly greased baking paper. Bake for 10-15 minutes or until golden and crisp at the edges.
3. Meanwhile, place spinach in a colander in the sink. Pour boiling water over to wilt leaves, then cool under running cold water. Drain well, and squeeze dry.
4. Arrange spinach leaves over chicken and top with Camembert cheese, then roll up to enclose. Lay a slice of prosciutto on the work surface, then place chicken on top and wrap to enclose the filling. Repeat for remaining prosciutto and chicken thighs.
5. Heat oil in a large non-stick fry pan over medium-high heat. Cook chicken for about 5 minutes until browned on all sides. Transfer to a baking tray and cook in the oven for 8-10 minutes, or until chicken is cooked through.
6. To make the wine sauce, re- heat the fry pan with a dash of oil. Melt butter on medium-high heat. Fry the sage leaves until crisp. Remove leaves and set aside. Fry the onion for 2 minutes or until soft. Add garlic and cook for 1-2 minutes. De-glaze with white wine, whilst scraping the bottom of the pan. Cook for 5 minutes or until reduced by half. Add the stock and stir in cornflour to thicken the sauce. Add sugar, cook stirring for 1 minute or until sauce thickens. Season to taste. Strain and keep warm.
For serving: Cut chicken in half and place on serving plates with the potato rosettes and beans. Drizzle with wine sauce. Garnish with sage leaves.
Ingredients:
6 x pieces of beef eye-fillet steak
12 x button mushrooms, thinly sliced
1/2 x finely grated orange rind
1 tbls fresh orange juice
1 x zucchini, sliced
4 x squash, cut into quarters
2 tspn garlic (chopped)
1 x small red chilli, chopped (optional)
1 tbls red wine vinegar
1 tbls tomato sauce
2 tbls tomato sauce
20 g butter
4 Tbls rice bran oil or cooking oil
1/2 cup micro herbs (optional)
Method:
1. Tie kitchen strings around the steak to keep them in a round shape. Season the meat with salt and pepper both sides.
2. Preheat a barbecue or char-grill pan on medium. Cook steaks 3-4 minutes each side for medium or until cooked to your liking. Transfer to a warm plate and set aside in a warm place to rest. Remove and discard the kitchen strings.
3. Meanwhile, place 2 tbs. of oil in a non-stick frying pan on medium-high heat. Add butter. Sauté 1 tsp. of garlic for 1 minute. Add the mushrooms and cook for 2-3 minutes or until soft. Season with salt. Transfer to a bowl and keep warm.
4. Using the same pan, heat the rest of the oil and fry the zucchini and squash for 3-5 minutes or until soft.
5.Combine hoisin sauce, tomato sauce, chilli, orange rind, orange juice, red wine vinegar and the rest of the garlic in a small saucepan. Cook on medium heat until heated through.
6. To serve, divide zucchinis and squash on serving plates. Place 2 steaks on top of the zucchini and top the steak with mushrooms. Drizzle with orange hoisin sauce. Garnish with micro herbs.
Ingredients:
1 kg mussels, washed, cleaned, de-bearded
1 x large onion, finely chopped
2 x cloves garlic finely chopped
3 x cm. ginger, cut into julienne (matchsticks)
300 ml chicken stock or water
2 Tbls rice bran oil
1 tspn fish sauce
1 x long red chilli, sliced for garnish
1/2 cup coriander leaves, for garnish
Method:
1. Heat oil in a large saucepan over medium-high heat. Sauté onion for 2 minutes or until translucent. Add garlic and ginger and cook for 1-2 minutes until aromatic. Add the mussels and cook, stirring for about 2 minutes.
2. Add the stock, pepper and fish sauce and bring to a boil stirring occasionally. Simmer and cover with lid for 2-3 minutes or until the mussels begin to open (do not overcook the mussels). Add more stock or water if necessary. Taste and adjust the seasoning with salt. Remove from heat.
3. Transfer to a large serving bowl. Garnish with chilli and coriander. Serve with steamed rice or bread.
My dad used to cook this for us in the Philippines. I couldn’t resist recreating his dish.
Ingredients:
1 kg pork belly
5 x desiree potatoes, peeled
8 x dutch carrots, peeled
6 x brussels sprout
100 g butter
2 x granny smith apples, peeled,cored, chopped
1 tbls sugar
1 tbls lime juice
1/2 cup micro herbs (optional)
Method:
1. Preheat oven to 240 degrees Celsius. Bring water to boil in the kettle. Pour it over the skin side of the pork belly. Pat dry thoroughly with paper towel. Score the skin vertically (be careful not to score too deep through to the meat).
2. Rub sea salt all over the skin. Make sure to get it in between the scored skin. This will draw out excess moisture, resulting in a crispy crackling. Let it rest for at least an hour. Again, wipe off any moisture from the skin using paper towel. Apply a little oil evenly on the skin and rub sea salt into the skin.
3. Place 1 cup of water to the bottom of the roasting tray to create steam. Place pork on the roasting tray skin side up. if possible place an airing rack under the pork to raise the pork belly off the tray. This will ensure even cooking. Cook in the oven for 30 minutes, then turn the oven down to 180 degrees Celsius and cook for 2 hours or until the pork is cooked through and tender. Rest for at least 10-15 minutes before carving.
4. Slice the potatoes into halves (slicing the potatoes in halves will cook quicker). Use a round pastry cutter to cut out discs from the potatoes. Heat 50g of butter in a medium saucepan over medium heat. Place the potato discs into the butter and season with salt, turning the potatoes frequently until golden. Add the remaining butter and cook for 20-25 minutes or until cooked through. Remove from heat and set aside in a warm place.
5. Meanwhile, place apples, sugar, lime juice and 1 tbs. of water in a small saucepan. Cover and simmer until tender. Process in the food processor or blender until smooth.
6. Boil the carrots and brussel sprouts until cooked and tender. Serve with pork belly, potatoes and apple puree. Garnish with micro herbs.
Ingredients:
1kg lamb riblets
1/4 cup hoisin sauce
1 tbs soy sauce
1 long red chilli, chopped
2 tbs. coriander leaves
Method:
1. Place lamb in a large non-metallic bowl. Add hoisin, soy sauce and 1 teaspoon of salt. Mix all ingredients until the meat is well coated. Marinate for 30-60 minutes.
2. Preheat oven to 200 degrees Celsius. Place riblets on a large tray lined with foil or baking paper. Drizzle lamb with 2 tablespoons of rice bran oil or olive oil. Cook lamb for 15-25 minutes or until cooked to your liking.
3. Garnish with chilli and coriander leaves. Serve with boiled rice or salad greens.
