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 (Nicolaas van Wyk)

RECIPE BOOK

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INDEX :1. CRACKERS AND DIPS

               1.1.   Cheese Crackers               1.2.   Cheese and Chilli Shapes               1.3.   Smoked Trout Dip               1.4.   Chilli Crab and Tomato Dip               1.5.   Tapenade                      2.    SNACKS WITH SAUCES

               2.1.  Rice Rounds with Dipping Sauce               2.2.  Macadamia-Crusted Chicken Strips with Mango Salsa               2.3.  Salmon Satay with Ginger Lime Mayonnaise               2.4.  Tofu Triangles               2.5.  Pork and Lettuce Parcels               2.6.  Asparagus and Prosciutto Bundles with Hollandaise                     3.    VEGETARIAN BITES

              3.1.  Mexican Bites              3.2.  Baked Ricotta

       4.    FINGER FOODS

             4.1.  Smoked Salmon Bread Baskets             4.2.  Won Ton stacks with Tuna and Ginger             4.3.  Potato and Salmon Parcels             4.4.  Vol-Au-Vents

       5.   APPETIZERS

            5.1.  Skewed Vegetables from the Province with herb sauces and Baguette            5.2.  Stuffed Courgettes

       6.   SOUPS

            6.1.  Chicken and Rice Soup            6.2.  Fish Soup with Shrimps and Vegetables

       7.   MAIN COURSE

            7.1.  Stuffed leg of Lamb with Aubergine and Tzatzkiki            7.2.  Tagliatelle with Tomato and Shellfish sauce            7.3.  Lamb chops with Ratatouille            7.4.  Puff pastry cases filled with Seafood and Asparagus            7.5.  German Show maker’s pot

       8.   DESSERTS

           8.1.  Poached Apricots with Farigoule (Thyme Liqueur)           8.2.  Babas with Cream and fresh Strawberries           8.3.  Lemon Mousse with Fruits of the Forest

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1.    CRACKERS AND DIPS

1.1.  CHEESE CRACKERS

Ingredients:  

1 cup Plain Flour                                                              50g grated Parmesan   2 tbs Self-raising Flour                                                     85g grated Cheddar Cheese1 tsp Curry Powder                                                           20g crumbled Blue-Vein Cheese125 g Butter                                                                      1 tbs Lemon Juice                                                                                          25g extra finely grated Parmesan

Method:

1. Place the Flours, Curry Powder and Butter in a food processor.  Process until the mixture resembles fine breadcrumbs.

2. Stir in the cheese and the lemon juice. Bring the mixture together in a ball.3. Roll into a 30 cm log. Wrap in plastic wrap and chill for 1 hour . Slice  into 5mm slices.

Reshape if necessary. Preheat the oven to moderately hot (200 Degrees Celsius).4. Place on baking tray (sheet), allowing some room for spreading. Sprinkle the tops with

Parmesan. Bake for 15 minutes, or until the crackers are golden. Cool on the trays (sheets)

1.2.  CHEESE AND CHILLI SHAPES

Ingredients:  

155 g Plain Flour                                                            60g grated CheddarPinch of dry hot mustard                                                4 red Chillies, seeded and sliced90g Butter, roughly chopped                                        1 Egg Yolk

Method:

1. Process the Flour, Mustard and Butter until they resemble fine breadcrumbs. Add the cheese and chilli, then the egg yolk and 1 tbs water, and process until the mixture comes together. Gather into a ball, cover with plastic wrap and refrigerate for 30 minutes.

2. Preheat the oven to 190 degrees Celsius. On a lightly floured surface, roll out the dough to 5 cm rounds.

3. Place on lightly greased baking trays (sheets) and bake for 15 - 20 minutes, or until golden brown brown. Cool.

1.3.  SMOKED TROUT DIP

Ingredients:  

250g Smoked Rainbow Trout                                      1 tbs Lemon Juice1.5 tsp Olive Oil                                                             Pinch of Cayenne Pepper125ml Cream

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Method:

1. Remove the skin and bones from the smoked trout. Put the flesh in a food processor or blender with the Olive Oil, 2 tsp of the Cream and Lemon Juice. Blend into a thick paste, and then slowly add the remaining cream until well mixed. Season to taste with salt and cayenne pepper. Serve with grissini or water crackers and baby radishes or other vegetables for dipping.

 Note:   This dip can be made a few days ahead and kept, covered, in the refrigerator.

1.4.  TARAMOSALATA

Ingredients:  

5 slices White bread, crust removed                                    ½ small Onion, grated80ml Milk                                                                               1 clove Garlic, gushed100g can Tarama (grey mullet roe)                                       2 tbs Lemon juice1 Egg yolk                                                                              80ml Olive oil                                                                                               Pinch of ground White Pepper                                                                                                  Method:

1. Soak the bread in the milk for 10 minutes. Press in a strainer to extract excess milk, and then mix in a food processor with the Tamara, egg yolk, onion and garlic for 30 seconds, or until smooth. Mix in 1 tbs lemon juice.

2. With the motor running, slowly pour in the olive oil. The mixture should be smooth. Add the remaining lemon juice and white pepper. If the dip tastes too salty, add another piece of bread.

Note :    Grey mullet roe is traditional but smoked cod’s roe also gives a lovely flavour.

1.5.  CHILLI CRAB AND TOMATO DIP

Ingredients:  

1 small ripe Tomato                                                    2 tsp Tomato paste (tomato puree)2 x 170g cans Crab meat, drained                        1 tsp  grated Lemon rind              200g Neufchatel cheese                                            1 small Onion, finely grated2 tbs Chilli (pepper) sauce                                         2 Spring (green) Onions, finely sliced                                                                                                                                                                                                  Method:

1. Score a cross in the base of the tomato. Place in a heatproof bowl and cover with boiling water. Leave for 30 seconds, transfer to cold water, drain and peel away from the cross. Cut the tomato in half, scoop out the seeds with a teaspoon and finely chop the flesh.

2. Squeeze any liquid from the crab meat with your hands. Beat the Neufchatel in a bowl until smooth, then stir in the crab meat, chilli (pepper) sauce, tomato paste (puree), lemon rind, lemon juice and grated onion. Season well with salt and pepper. Mix together and spoon into a serving bowl.

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3. Scatter the sliced spring (green) onion and chopped tomato over the top. Refrigerate, covered, before serving. Can be served with thinly sliced or lightly toasted bread. A small serving spoon makes it easier for guests.

Note:  Neufchatel is a smooth, mild, good-quality cream cheese available from delicatessens. If it is not available, another cream cheese can be used instead.

1.6.  TAPENADA

Ingredients:  

400g Kalamata olives, pitted                                      2 tsp Dijon Mustard 2 cloves garlic, crushed                                             1 tbs Lemon juice                     2 Anchovy fillets in oil, drained                                   60 ml  Olive oil2 tbs Capers in brine, rinsed, squeezed dry               1 tbs Brandy (optional)  2 tsp chopped fresh Thyme                                                                                                                                                                                                  Method:

1. Process all the ingredients together in a food processor until the form a smooth consistency. Season with freshly ground black pepper. Spoon into a sterilised, warm jar. Seal and refrigerate for up to two weeks.

2.    SNACKS WITH SAUCES

2.1.  RICE ROUNDS WITH DIPPING SAUCE

Ingredients:  

Dipping Sauce:                                                          Rice Balls:

125ml  Rice Vinegar                                                   2 Eggs110g  Sugar                                                                1 tbs Fish Sauce2  Garlic Cloves, crushed                                          ½  tsp Sugar2  Bird’s eye chillies, finely chopped.                        650g cooked glutinous short-grain Rice, well drained

Method:

1. Preheat the grill (broiler) to its highest setting. To make the dipping sauce, combine all the ingredients in a small bowl and stir until the sugar is dissolved.

2. Beat the eggs with the fish sauce, sugar and a pinch of black pepper.3. Divide the cooked rice into six portions and form each one into three small balls. Press

each ball to flatten. Thread three flat rounds onto each skewer.4. Line a grill tray (boiler sheet) with foil and brush it lightly with oil. Dip each rice skewer

into the egg mixture, shake off any excess and put it on the grill tray (broiler sheet). Grill (broil) the rice until it is browned on one side, then turn it over and cook the other side. Serve with the dipping sauce.

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2.2.  MACADAMIA-CRUSTED CHICKEN STRIPS WITH MANGO SALSA

Ingredients:  

Mango Salsa:                                                                           Chicken Strips:

1 small Mango, very finely diced                                            12 Chicken tenderloins2 tbs finely diced red onion                                                      Seasoned plain flour for dusting2 tbs roughly chopped fresh coriander                                     2 Eggs, lightly beaten1 fresh Green Chilli, seeded and finely chopped                     250g Macadamias, finely chopped1 tbs Lime juice                                                                        160g Fresh Breadcrumbs                                                                                                  Oil for deep-fryingMethod:

1. Cut the chicken into strips. Dust the chicken strips with the flour, then dip them in the egg and, finally, coat them in the combined nuts and breadcrumbs. Chilled for at least 30 minutes to firm up.

2. To make the Salsa, combine all the ingredients into a small bowl and season to taste with salt and black pepper.

3. Fill a large heavy-based saucepan or deep-fryer one-third full of oil and heat to 180 degrees Celsius or until a cube of bread dropped in the oil browns in 15 seconds. Cook the strips in batches for 2-3 minutes, or until golden brown all over, taking care not to burn the nuts. Drain on crumpled paper towels. Serve the chicken strips warm with salsa.

4. THINK AHEAD: These are best made on the day they are to be served.5. VARIATIONS: The chicken strips are also very tasty served sweet chilli sauce (jalapeno

jelly). Try a different coating using almonds or peanuts.

2.3. SALMON SATAY WITH GINGER LIME MAYONNAISE

Ingredients:  Ginger Lime Mayonnaise:                                                       Salmon Satay:

250g whole egg mayonnaise                                                  500g Atlantic Salmon fillet ¼ cup natural yoghurt                                                             24 small wooden skewers 1 tsp finely grated lime rind                                                     Light Olive oil.2 tsp lime juice    

Method:

1. Remove the skin from the salmon. Use kitchen tweezers to remove any bones from the fish, and then wrap the fish in plastic wrap and freeze for 1 hour. Soak small wooden satay sticks in cold water for 30 minutes (this will prevent them burning during cooking).

2. Cut the salmon fillet into 5cm strips. Thread the strips loosely onto satay sticks and place tem on an oiled tray. Brush all over with oil and season, to taste, with salt and freshly ground pepper. Grill in two batches for 2 minutes, taking care not to overcook. Serve with the ginger lime mayonnaise.

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3. To make ginger lime mayonnaise, place the mayonnaise a small bowl and stir until smooth. Add the yoghurt, ginger and lime rind and juice. Add salt and pepper, to taste, and stir until blended thoroughly. Chill for at least 1 hour.

4. IN ADVANCE: The skewers can be assembled up to 1 hour in advance and refrigerated. Cook just prior to serving. Make the mayonnaise up to 2 days and store, covered, in the refrigerator.  The prepared skewers can be frozen in a single layer for up to 2 months.

2.4.  TOFU TRIANGLES

Ingredients:  

150g firm tofu 2 spring (green) onions, chopped                           3 tsp chopped fresh coriander                           60g sugar    ½ tsp grated orange rind 1 small Lebanese cucumber, finely diced2 tsp soy sauce 1 small red chilli, thinly sliced1 tbs sweet chilli sauce (jalapeno jelly) 1 spring (green) onion, extra, thinly sliced diagonal2 tsp grated fresh ginger 2 sheets puff pastry1 tsp corn flour (cornstarch) 1 egg, lightly beaten

                                     Method:

1. Drain the tofu, then dry and cut into small cubes.2. Put the spring (green) onion, coriander, rind, soy and chilli sauces, ginger, corn

flour and tofu in a bowl and gently mix. Cover, then refrigerate for 3-4 hours.3. Make dipping sauce, put the vinegar and sugar in a small saucepan and stir over

low heat until the sugar dissolves. Remove from the heat and add the cucumber, chilli and extra spring (green) onion. Cool completely.

4. Preheat the oven to 220 degrees Celsius. Cut each pastry sheet into four squares. Drain the filling and divide into eight. Place one portion in the centre of each square and brush the edges with egg. Fold into a triangle and seal the edges with a fork.

5. Put the triangles on two lined baking sheets, brush with egg and bake for 15 minutes. Serve with the dipping sauce.

2.5.  PORK AND LETTUCE PARCELS

Ingredients:  

500g pork loin 3 tbs fresh mint5cm piece fresh ginger, thinly sliced 3 tbs fresh coriander leaves1 tbs fish sauce 2 green chillies, seeded, and finely sliced20 spring onions (thin ones) 2 tsp sugar2 soft-leaf lettuce dipping sauce (lemon and garlic, to serve)1 Lebanese cucumber, thinly sliced                                     Method:

1. Place the pork, ginger and fish sauce in a large pan and cover with cold water. Bring to boil, reduce the heat and simmer, covered, for 45 minutes or until the pork is tender. Remove the pork and allow cooling; discarding the liquid.

2. Trim both ends from all the spring onions so that you have long stems of equal length. Bring a large pot of water to boil and blanch the spring onions 2 to 3 at a time, for about 2 minutes, or until softened. Remove the spring onions from the hot water with tongs and

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place them in a bowl of ice water. Drain them and lay them flat and straight on a tray to be used later.

3. Separate the lettuce into leaves. If the leaves have a firm section at the base, trim this away (or making a neat parcel will be difficult).

4. When the pork is cool enough to handle, cut it into thin slices and finely shred each slice. Spread out a lettuce leaf; place about one tbs of shredded pork in the centre of the leaf. Top with a few slices of cucumber, a few mint and coriander leaves, a little chilli, if using, and light sprinkling of sugar. Fold a section of the lettuce over the filling, bring in the sides to meet each other and carefully roll up the parcel. Tie one of the spring onions around the parcels, trim off the excess or tie it into a bow. Repeat with the remaining ingredients. Arrange the parcels on a serving platter and serve with a dipping sauce.

2.6. ASPARAGUS AND PROSCIUTTO BUNDLES WITH HOLLANDAISE

Ingredients:  

24 spears fresh asparagus, trimmed Hollandaise: 175g butter8 slices prosciutto, cut into thirds lengthways 4 egg yolks                                     1 tbs lemon juice

Ground white pepper

Method:

1. Blanch the asparagus in boiling salted water for 2 minutes, then drain and refresh in cold water. Pat dry, then cut the spears in half. Lay the bottom half of each spear next to its tip, then secure by wrapping a piece of proscuitto around the bundle.

2. To make the hollandaise, melt the butter in a small saucepan. Skim any froth off the top. Cool the butter a little. Combine the egg yolks and 2 tbs of water in a heatproof bowl placed over a saucepan of simmering water; make sure the base of the bowl does not touch the water. Using a wire whisk, beat for about 3 minutes, or until the mixture is thick and foamy. Make sure the bowl does not get too hot or you will end up with scrambled eggs. Add the butter slowly, a little at a time at first, whisking well between each addition. Keep adding the butter in a thin stream, whisking continuously until all the butter has been used. Try to avoid using the milky whey in the bottom of the pan, but do not worry if a little gets in. Stir n the lemon juice and season with salt and white pepper. Place in a bowl and serve warm with asparagus

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3.    VEGETARIAN BITES

3.1.  MEXICAN BITES

Ingredients:  

740g can red kidney beans, drained 2 tbs sour cream1 tsp ground cumin 2 tbs lime juice2 tbs olive oil 1 vine-ripened tomato, seeded, and finely chopped¼ tsp Cayenne pepper 2 tbs finely chopped fresh coriander1 avocado 250g packet round white corn (tortilla) Chips.1 small clove garlic, crushed

Method:

1. To make the refried beans, put red kidney beans in a bowl and mash with a potato masher, and then add the cumin. Heat 1 ½ tbs of oil in a large non-stick frying pan and add the cayenne pepper and mashed red kidney beans. Cook the mixture over medium-high heat for 2-3 minutes. Stirring constantly. Allow to cool, then refrigerate for 30 minutes. Allow to cool, then refrigerate for 30 minutes or until cold.

2. Scoop the avocado flesh into a food processor and add the garlic, sour cream and 1 tbs of lime juice, sour cream and 1 tbs of lime juice. Process for a few minutes until it is thick creamy paste, and then adds salt to taste. Refrigerate.

3. To make the salsa, mix together the tomato, coriander, the remaining oil and lime juice in a small bowel. Refrigerate until needed.

4. To assemble, lay out 36 round white corn (tortilla) chips. Put a heaped teaspoon of refried beans in the centre of each chip, add a teaspoon of the avocado cream and top each with half a teaspoon of the tomato salsa.THINK AHEAD: The bean puree can be made 3 days in advance. Make the salsa up to 2 hours beforehand. Assemble just before serving.

3.2.  BAKED RICOTTA

Ingredients:  

1 Egg White 2tbs chopped flat-leaf parsley750g fresh Ricotta cheese, well drained ½ tsp finely grated lemon rind60g sun-dried tomatoes in oil, drained 1 clove garlic, crushedand chopped 1 tbs extra virgin olive oilcracked black pepper

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Method:

1. Preheat the oven to 180 degrees Celsius. Line the base of a 20cm round shallow cake tin with foil and brush well with olive oil. Beat the egg white with a fork until frothy. Add the ricotta and mix thoroughly. Put half the mixture in the tin and spread evenly over the base. Scatter with the tomato and cracked pepper, spoon the remainder of the ricotta over the top and smooth the surface.

2. Put the parsley, lemon rind and garlic in a bowl and mix well. Sprinkle over the ricotta, top with extra cracked pepper and then drizzle with oil. Brush a circle of foil with oil and place, oil-side-down, over the ricotta. Bake for 20 min or until lightly set. Remove the foil.

3. Leave to cool in the tin, then cover with foil and refrigerate overnight. Carefully turn out onto a tray, remove the foil and then cover with a plate and invert so that the parsley is uppermost. Serve in wedges at room temperature as a starter, garnish with rocket leaves and black olives or as part of an antipasto.

HINT: The best way to thoroughly drain ricotta is to leave it in a colander overnight, weighed down with a can or plate. Put a large bowl underneath to catch the liquid.

VARIATION: Try sun-dried capsicum instead of tomatoes. Drizzle the oil from the tomatoes or capsicum on top, instead of virgin olive oil.

NOTE: Extra virgin olive oil is produced from the first pressing of the olives. Using a superior oil in your cooking makes the difference between a good dish and a great one – always use the best quality oil you can afford. “Light” olive oil is from the last pressing and has a very mild flavour.

4.    FINGER FOODS

4.1.  THAI CHICKEN BALLS

Ingredients:  

1kg Chicken mince 50g chopped coriander80g breadcrumbs ¼ cup sweet chilly sauce4 spring onions, sliced 1-2 tbs lemon juice1 tbs ground coriander oil for frying

Method:

1. Preheat the oven to moderately hot 200 degrees Celsius. Mix the mince and breadcrumbs in a large bowl.

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2. Add the spring onion, ground and fresh coriander, chilli sauce and lemon juice, and mix well. Using damp hands, form the mixture into evenly shaped balls that are either small enough to eat with your fingers or large enough to use as burgers.

3. Heat the oil in a deep frying pan, and shallow-fry the chicken balls in batches over high heat until browned all over. Place the chicken balls onto a baking tray and bake until cooked through. This mixture also makes a delicious filling for sausage rolls.

4.2.  SMOKED SALMON BREAD BASKETS

Ingredients:  

250g smoked salmon 1tsp white wine vinegar1 loaf white sliced bread 1tsp finely chopped fresh dill¼ cup olive oil 3tsp horseradish90g whole-egg mayonnaise 3tbs salmon roe2tsp extra virgin olive oil

Method:

1. Preheat the oven to 180 degrees Celsius. Cut salmon into strips. Flatten the bread to 2mm with a rolling pin. Cut out 24 round circles with a 7cm cutter. Brush both sides of the rounds with olive oil and push into the holes of two 12-hole flat-based patty tins. Bake for 10min or until crisp. Cool.

2. Stir mayonnaise in a bowl with extra virgin oil, vinegar, dill and horseradish until combined.3. Arrange folds of salmon in each cooled bread case and top each with 1 tsp of mayonnaise

mixture. Spoon ½ tsp of salmon roe on top of each before serving.

NOTE: The bread cases can be made a day in advance and, when completely cold, stored in an airtight container. If they soften, just crisp them on a baking tray in a moderate oven for 5 min. Cool before filling.

4.3. WON TON STACKS WITH TUNA AND GINGER

Ingredients:  

1 ½ tbs sesame seeds 50g pickled ginger12 fresh won ton wrappers 50g snow pea sprouts½ cup peanut or vegetable oil 2tsp mirin150g piece fresh tuna fillet 2tsp soy sauce¼ cup Japanese mayonnaise ¼ tsp sugar

Method:

1. Lightly toast the sesame seeds in a small dry frying pan over low heat for 2-3min or until golden.

2. Cut the won ton wrappers into quarters to give 48 squares in total. Heat the oil in a small saucepan over medium heat and cook the wrappers in batches for 1-2min, or until they are golden and crisp. Drain on crumpled paper towels.

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3. Thinly slice the tuna into 24 slices. Spoon approximately ¼ tsp of mayonnaise onto 24 of the won ton squares. Place a slice of tuna on the mayonnaise and top with a little of the pickled ginger, snow pea sprouts and sesame seeds.

4.4. POTATO AND SALMON PARCELS

Ingredients:  

750g floury potatoes, peeled 1tbs chopped fresh dill40g butter 4 spring onions, finely chopped¼ cup cream 3 sheets puff pastry1 cup grated Cheddar cheese 1 egg, lightly beaten, to glaze210g can red salmon, de boned and skinned, flaked

Method:

1. Cut potatoes into small pieces and cook in a pan of boiling water until tender. Mash with butter and cream until there is no lumps. Lightly grease two oven trays.

2. Add the cheese, salmon, dill and spring onions to the potato mix well. Preheat the oven to 200 degrees Celsius. Cut each pastry sheet into four squares. Divide the mixture among the squares. Lightly brush the edges with beaten egg. Bring all four corners to the centre to form a point and press together to make a parcel.

3. Put the parcels on the greased trays and glaze with egg. Bake for 15-20min, or until the pastry is golden brown.

NOTE: Before removing the pastries from the oven, lift them gently off the tray and check that the bottoms of the parcels are cooked through. Take care not to overcook the parcels or they may burst open.

HINT: If you like your puff pastry to taste extra buttery brush it with melted butter before baking.

4.5. VOL-AU-VENTS

Ingredients:  

250g puff puff pastry1 egg, lightly beaten

SAUCE & FILLING:

40g butter 2tbs plain flour2 spring onions, finely chopped 1 ½ cup milk your choice of filling see NOTE

Method:

1. Preheat oven to 220 degrees Celsius. Line a baking tray with baking paper. Roll out the pastry to a 20cm square. Cut for circles of pastry with a 10cm cutter. Place the rounds onto a tray and score 6cm circles into the centre of the rounds with a cutter, taking care not to cut right through the pastry. Refrigerate for 15min.

2. Using a floured knife blade, knock up the sides of each pastry round by indenting with a knife every 1cm around the circumference. This will help the cases rise evenly. Carefully brush the

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pastry with egg, avoiding the edge as any glaze split on the side will stop the pastry from rising.

3. Bake for 15-20min until the pastry has risen and is golden brown and crisp. Cool on a wire rack. Remove the centre from each pastry circle and pull out and discard any partially cooked pastry from the centre. The pastry can be returned to the oven for 2min to dry out if the centre is undercooked. The pastry cases are now ready to be filled with hot filling before serving.

4. For the sauce, melt the butter in a saucepan, add spring onion and stir over low heat for 2min, or until soft. Add the flour and stir for 2min or until smooth. Stir constantly over medium heat for 4min or until the mixture boils and thickens. Season well. Remove and stir in your choice of filling before spooning into the cases to serve.

NOTE: Add 350g of any of the following to your white sauce: sliced, cooked mushrooms, peeled, cooked prawns, chopped, cooked chicken breasts, poached, flake salmon, dressed crab meat, oysters, steamed asparagus spears.

STORAGE: The cases can be made up to the “knocking up” stage and then frozen.

5.    APPETIZERS

5.1.  SKREWERED VEGETABLES FROM THE PROVINCE WITH HERB SAURCE

AND BAGUETTE

Ingredients:  

16 small button mushrooms 1 sprig rosemary1 yellow pepper 8tbs olive oil2 small courgettes salt & freshly ground pepper as desire2 onions 2tsp dried herbs de province16 cherry tomatoes 8 wooden skewers5 sprig thyme

FOR THE HERB SAUCE:

200g sour cream 2tps grated horseradish2tbs finely chopped parsley ½ tbs lemon juice

Method:

1. Clean the mushrooms. Wash, trim, quarter and deseed the pepper, remove all the white inner membranes and cut them crossways into wide strips. Wash and trim the courgette and cut into bite-sized pieces. Peel and quarter the onions. Wash and dry the tomatoes.

2. Wash the thyme and rosemary and dry. Strip the leaves from the stalks and chop finely. Mix together the olive oil, salt, pepper, herbs de province, thyme and rosemary. Reserve 2tbs of the seasoned oil. Put the vegetables, onions and

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mushrooms into a bowl and add the rest of the seasoned oil. Mix and marinate for about 1 hour.

3. Then thread the vegetables, onions and mushrooms alternately onto skewers. Grill for about 12-15min, turning frequently and brushing the skewers with the rest of the seasoned oil.

4. For the herb sauce, mix all the ingredients.

Serve the skewered vegetables with herb sauce & baguette.

5.2.  STUFFED COURGETTES

Ingredients:  

150g parboiled long-grain rice Freshly ground pepper as desired500ml vegetable stock 50g grated parmesan15ml oil 50g low-fat quark (curd cheese)2 spring onions 1 egg yolk2 medium-sized courgettes 1tsp dried oregano10ml olive oil 50g sour cream100g tomatoes 2tsp tomato pureeSalt as desired

Method:

1. Put the rice into a pan with 300ml vegetable stock and bring to boil. Cook very gently over a very low heat with a lid on the pan for 15-18min, until “al dente”. Meanwhile trim, wash and finely chop the spring onions.

2. Wash the courgettes, halve lengthways and scrape out the flesh with a spoon, leaving a ½ cm border.

3. Finely chop half the courgette flesh and the rest could be used for another dish.4. Heat 1tbs oil and sauté the spring onions and chopped courgette for 4min. wash,

halve, deseed and finely dice the tomatoes.5. Preheat oven 350 degrees Celsius. Put the rice and the cooked courgette mixture

into a bowl. Add half of the parmesan, the diced tomatoes, quark and egg yolk and mix well with salt, pepper and oregano.

6. Season the courgette halves inside with salt and pepper and fill with rice mixture. Place in a shallow baking dish. Sprinkle the stuffed courgettes with the rest of the cheese and 2tsp olive oil and bake in the preheated oven for about 25-30min.

7. Take the stuffed courgettes out of the oven and put onto plates. Mix the cooking liquid with the sour cream and tomato puree and serve with courgettes. Serve with the rest of the hot rice. A green salad goes well with this dish.

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6.    SOUPS

6.1.  CHICKEN AND RICE SOUP

Ingredients:  

2 onions 1 bay leave1 clove garlic salt & freshly ground pepper as desired2 carrots 100g short-grain rice2 sticks celery 2 eggs1 cleaned boiling fowl, weighing 1.2kg Juice of 1 lemon

Method:

1. Peel the onions, garlic and carrot, trim celery and finely dice all the vegetables.2. Wash the boiling fowl under cold, running water and put into large pan. Add enough

water to completely cover the chicken. Bring to a boil, cover skimming of the scum from time to time.

3. Add the diced vegetables and the bay leave and season with salt and pepper. Return to boil, cover with lid and simmer for about 1 ½ hours, until the meat is soft. Drain trough a strainer and reserve the broth.

4. Put the rice into the broth and cook according to the instructions on the packet.5. Separate the meat from the bones, cut into bite-sized pieces and return to the broth.

Season with salt and pepper. Remove the soup from the heat.6. Whisk the eggs and mix smoothly with the lemon juice. Gradually stir 1-2 ladlefuls of

broth. Then beat the egg, lemon and broth mixture into soup. Do not let it boil or the soup will curdle. Season again with salt and pepper and serve immediately.

6.2.  FISH SOUP WITH SHRIMPS AND VEGETABLES

Ingredients:  

600g fish fillets (codd, mackerel, sea bass etc) 1 clove garlicJuice of 1 lemon ½ bunch parsley250g potatoes 6tbs olive oil175g carrots 1 bay leaf2 onions salt and pepper freshly ground 250g peeled tomatoes (canned) 200g cooked shrimps / prawns2 sticks celery

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Method:

1. Wash the fish fillets under cold, running water, then pat dry and cut into portion-sized pieces. Put into a bowl, add 45ml lemon juice, stir, cover and put into refrigerator for about 30min.

2. Peel and dice the carrots, potatoes and onions. Roughly dice the tomatoes. Wash, dry and slice the celery. Peel and press the garlic. Wash the parsley, dry and chop finely.

3. Heat the olive oil in a large pan and quickly sauté the potatoes, celery, garlic, parsley and bay leaf. Cover with water and season with salt and pepper. Cover with a lid and simmer the vegetables over a low heat for about 30min.

4. Add the fish fillets and the marinade and simmer with the lid on for about 15min. Add more water if necessary. When the fish is cooked adds the shrimps and briefly brings to a boil. Season the soup to taste with salt, pepper and the rest of the lemon juice. Serve immediately.

7.    MAIN COURSE

7.1. STUFFED LEG OF LAMB WITH AUBERGINE AND TZATZIKI

Ingredients:  

1 medium-sized aubergine, sliced lengthways2-3tbs olive oil1 boned leg of lamb TO SERVE :2tbs dried oreganoSalt & freshly ground pepper 1tbs chopped dill tips

FOR THE PASTE: FOR THE LEMON TZATZIKI:

2tbs grated orange peel 450g Greek yoghurt1tsp grated lemon peel 1 cucumber, halved, deseeded and grated2tbs chopped sage leaves 1 bunch spring onions, chopped2tbs chopped garlic cloves 2 cloves garlic, chopped2tbs chopped anchovies 1 red chilli, chopped1tsp coarsely ground pepper Juice of a lemon2tbs olive oil

Method:

1. Brush the aubergine slices with oil and lightly brown on both sides in a frying pan. Set aside.

2. For the paste, combine all the paste ingredients and puree.

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3. Spread the paste on the inside of the meat, lay the aubergine slices on top and roll up. Tie with kitchen string and leave in a cool place overnight. Weigh the joint. Rub the meat with oregano, salt and pepper.

4. Heat 2-3tbs olive oil in a flameproof roasting dish and quickly brown the meat on all sides. Then put into a preheated oven (200 degrees Celsius) and roast for 15min per 500g + 15min. Cover with foil for the first 30min.

5. When done, take out of the oven, cover with foil and leave to rest for about 15-20min.

6. For tzatziki, squeeze out the grated cucumber and mix with other ingredients. Put in a bowl and sprinkle with dill.

7. Serve the meat with the lemon tzatziki.

7.2. TAGLIATELLE WITH TOMATO AND SHELLFISH SAUCE.

Ingredients:  

300g tagliatelle400g each of mussels and clam, scrubbed well. 3tbs chopped parsley100ml white wine Salt as desired2 gloves garlic freshly ground pepper1 onion 360g canned tomatoes

Method:

1. Peel and chop the garlic. Peel the onion and cut into thin strips. 2. Cook the tagliatelle in plenty of boiling, salted water.3. Simmer the shellfish in a closed pan with the white wine, garlic and onion,

shaking the pan from time to time. Discard any mussels or clamps that do not open.

4. Drain and chop the tomatoes and add to the shellfish. Cook over fairly high heat for 2 minutes. Season with salt and pepper and mix parsley. Drain the pasta and add to sauce. Mix well and serve.

7.3. LAMB CHOPS WITH RATATOUILLE

Ingredients:  

FOR THE MARINADE: FOR THE RATATOUILLE:2 spring onions 200g red and green peppers2 clove garlic 150g baby aubergines2 red chillies 80g onions4tbs olive oil 2 cloves garlic3tbs lemon juice 100g green beans2tsp lemon rind 2 chillies1 bay leaf 200g yellow plum tomatoes

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1tbs rosemary 3tbs olive oil1tbs thyme Salt as desiredSalt as desired Fresh ground pepper as desiredFreshly ground pepper as desired 1ooml vegetable stock

100ml sieved tomatoes1tbs chopped herbs (parsley, thyme, rosemary)

Method:

FOR THE MARINADE:

1. Trim and wash the spring onions and cut into 10cm lengths. Peel and finely chop the garlic. Wash the chillies. In a dish large enough to hold the lamb chops mix the oil, lemon juice, lemon rind, herbs and seasonings. Add the chops, spring onions, garlic and chillies, cover and marinate in the refrigerator for 3-4 hours.

FOR THE RATAOUILLE:

2. Cut the peppers into quarters, remove the seeds and membranes and cut the flesh into 2x2cm pieces. Remove the stalks from the aubergines and cut into 2-3 pieces, cutting at an angle. Peel and halve the onions and cut into strips. Peel and thinly slice the garlic.

3. Trim the green beans, blanch in boiling, salted water, refresh in cold water, and then drain thoroughly. Wash the chillies and cut into rings, removing the seeds and cut into 2x2cm pieces.

4. Heat the oil in a frying pan and sauté the onions and garlic. Add the vegetables, including the chillies, and sauté for a few minutes. Season with salt and pepper and deglaze with vegetable stock. Stir in the strained tomatoes and herbs. Reduce the heat and cook the vegetables for about 6-8 minutes.

For the meat, heat a frying pan and quickly fry the marinated chops on both sides. Add the vegetables from the marinade and briefly fry all together. Serve chops with the ratatouille.

7.4. PUFF PASTRY CASES FILLED WITH SEAFOOD AND ASPARAGUS

Ingredients:  

400g puff pastry 50g butter4 scallops, removed from shells 400ml cream150g prawns, peeled and cleaned 1 egg yolk500g clamps Salt as desired1kg mussels Freshly ground pepper as desired.1 bunch spring onions 500g green asparagus

Method:

1. Preheat oven to 200 degrees Celsius. Lay the puff pastry sheets on top of each other in two’s and cut into squares. Leave to thaw slightly and cut a small square out of each square (only cutting through the top layer). Beat the

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egg yolk with 1-2 tbs water and brush the top layer of the pastries (the cut layer). Place on a baking tray lined with baking parchment and bake in the hot oven for 20 minutes until golden brown.

2. Clean the mussels in water and rinse under cold running water. Throw away any unopened or broken mussels. Drain the remaining mussels in a sieve. Put the mussels into a large pan, cover with a lid and cook over a high heat, until they have opened. Discard any that have not opened. Take mussels out of their shells, reserving the cooking liquid and put the mussels shells aside.

3. Cut the scallops into pieces. Heat 1tbs oil in a frying pan and fry the scallops over a high heat for 20 minutes until golden.

4. Wash the asparagus, cut off the woody ends and cut the spears into ¾ lengths. Blanch in boiling, salted water for about 5 minutes. Drain.

5. Peel the spring onions and cut into 4 pieces, removing the green parts. Heat 30g butter in a frying pan and gently fry onion quarters. Add the asparagus and fry for a couple of minutes. Season with salt and pepper, cover with a lid and simmer for about 15 minutes.

6. Strain the reserved cooking liquid through a sieve into a pan and bring to boil with the cream. Cook until the sauce thickens. Add the mussels, scallops, prawns and the contents of the asparagus pan and simmer over low heat for 5 minutes.

7. Carefully lift off the puff pastry cases with the sauce. Put the lids back on and serve immediately.

7.5. GERMAN SHOEMAKER’S POT

Ingredients:  

1kg potatoes 1tbs finely chopped fresh moonwort400g cooking pears (Artemisia vulgaris)600g lean pork belly Salt & freshly ground pepper as desired1tsp caraway Meat stock

Method:

1. Wash and peel the potatoes and the pears. Slice the potatoes. Quarter the pears and remove the cores. Cut the pork belly into 1.5cm pieces.

2. Take a suitable size flameproof roasting dish with a lid and put in half the potatoes, then half the pork belly. Next, lay the pears on top of the meet and cover with the remaining pork. Season with salt, pepper, caraway and mugwort. Finish with a neat, overlapping layer of potatoes. Season with salt and pepper and add enough stock just to cover everything.

3. Cook on the hob for 30 minutes with the lid on. Then put the roasting dish into a preheated oven 220 degrees Celsius without the lid on. Until the potatoes are nice and crispy, brushing with melted butter.

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8.    DESSERT

8.1. POACHED APRICOTS WITH FARIGOULE (THYME LIQUEUR)

Ingredients:  

12 large ripe apricots 3tbs icing sugar4tbs sugar Farigoule (French Thyme Liqueur)200ml water 4tbs toasted flaked almonds

Method:

1. Wash the apricots. Make a small cut in the end of each apricot and carefully pull out the stone (this only works if the apricots are really ripe).

2. Put 200ml water and 60ml sugar into a pan and bring to a boil, reduce the heat and add the apricots. Cover with a lid and poach over a low heat for about 6-7 minutes. Lift out with a slotted spoon or skimmer and drain.

3. Caramelise the icing sugar in a frying pan over a low heat. Add the apricots and turn to coat all over.

4. Serve the apricots into small bowls and sprinkle with caramel and 3tbs ice-cold Fargoule. Serve garnished with toasted flaked almonds.

8.2. BABAS WITH CREAM AND FRESH STRAWBERRIES

Ingredients:  

20g fresh yeast FOR SOAKING:50ml lukewarm milk175g flour 200g sugarSalt as desired 400ml strong coffee50g softened butter 60ml rum1tsp sugar2 eggsButter for the moulds

Method:

1. Dissolve the yeast in the warm milk. Put the flour and salt into a bowl, mix in the yeast mixture and leave to rise for 15 minutes. Add the butter, sugar and eggs, knead well and leave to rise for a further 15 minutes.

2. Preheat the oven to 200 degrees Celsius. Butter the moulds, half fill with the mixture and bake in the preheated oven for 12-18 minutes, depending on the size of the moulds.

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3. Put the sugar and coffee into a pan and boil to make a syrup. Add the rum and leave to cool. Take the babas out of the mould and soak with the syrup while still warm. Serve with fresh fruit and whipped cream.

8.3. LEMON MOUSSE WITH FRUITS OF THE FOREST

Ingredients:  

250g yoghurt 4 sheets gelatine50g crème fraiche 250g creamJuice of two lemons 500g mixed fruits of the forest (frozen)1 packet vanilla sugar 50g sugar80g sugar

Method:

1. Soak the gelatine in cold water for about 10 minutes, then squeeze out and put into a microwave at 450 watts for about 15 seconds to dissolve.

2. Mix together the yoghurt, crème fraiche, lemon juice, vanilla sugar and sugar. Mix about 2 tbs of the yoghurt mixture with the gelatine, and then stir this into the rest of the yoghurt mixture. Chill for about 3 hours.

3. When the mixture begins to set, fold in the stiffly whipped cream.4. To serve, sprinkle the frozen fruit with sugar and thaw at 150 watts for about 10

minutes. Spoon onto dessert plates and add spoonfuls of the lemon mousse.5. Serve garnished with lemon balm and spirals of lemon peel.