Ingredients -
300 grams pork belly,minced
100 grams pork fat,minced
150 grams duck leg meat,2cm cubes
150 grams chicken leg meat,2cm cubes
5 each sage leaves,chopped
100 grams chicken livers,cleaned and minced
2 tsp salt
2 tsp butter
2 onions,chopped
2 tbsp brandy
3 tbsp port wine
3 cloves garlic,crushed
2 tbsp mixed herbs
2 tbsp bread crumbs
1 each egg,whole
1 pinch all spice
2 kilogram cranberry frozen
200 milliliter orange juice
100 milliliter cranberry jelly
2 each orange zest,grated
1/2 cup cream
4 medium size blanched tomatoes
200 grams trumpets,dried
100 grams shallots,chopped
Lemon Dressing -
150 milliliter lemon juice,freshly squeeze
200 milliliter olive oil
salt and pepper to taste
Procedure -
Saute the onions and add the spices.Cook gently and add in the port wine and brandy and remove from stove.Mix all the ingredients together.Line a terrine mold with Italian lard or English bacon.Add in the pate mixture and cover with the lard or bacon.Cover with a lid and bake in a water bath for about 1 1/2 hours.Check if the terrine is cooked by using a skewer.Press the terrine overnight and leave to cool.
Make the lemon dressing.
Whisk all the ingredients together.Season the dressing and serve.
Make the tomato garnish.
Prepare the tomatoes for blanching by pricking the tops and bottoms removing the core at the same time.Place into rapidly boiling water for 12 seconds and refresh into ice cold water.Remove the skin and cut into quarters.Remove the seeds and clean the flesh of the tomato.Square the flesh and cut to required size.
Add the orange juice and the cranberries into a shallow pan.Bring to the boil and reduce slowly.Add in the cranberry jelly and reduce slightly.Allow to cool until needed.Soak the trumpets and wash.Ensure that the sand has been remove.In a shallow pan add some butter and allow to foam.Add in the shallots and lightly cook with out color.Add in the mushrooms and saute for a few minutes and season to taste and allow to cool until needed.
Nutrition per serving -
2753 calories,255g fat,32g protein,68g carbohydrate,6g dietary fiber,532mg cholesterol,4501mg sodium
Ingredients -
2 large egg plants
4 tbsp lemon juice
4 tbsp baked garlic puree
4 tbsp parsley,chopped
Procedure -
Place the whole egg plant on the grill and cook until tender.Keep the egg plant turned every 5 minutes.The skin will be charred cook for 15 minutes.Place in a moderate oven for 10 more minutes and remove.Allow the egg plants to become cold and peel and chop into a compound.Add the juice from the egg plants.Reheat on the stove with the lemon juice,garlic puree and season to taste.Add in the chopped parsley and the quennele egg plant on to the plate.
Serves five person
Nutrition per serving -
2 calories,0mg cholesterol,3mg sodium
Ingredients -
20 pieces Chinese vegetable dumplings
1 cup daikon,julienne
1 cup leeks,white part only julienne and soaked in iced water
1/2 cup red radish,julienne
1 cup soy sauce
3 tbsp sesame seed
1 cup pineapple juice
1 cup vegetable stock
1/2 cup plum sauce
salt and pepper to taste
1 cup hoisin sauce
Procedure -
Prepare the sauce.Pour the vegetable stock into a pan and bring to the boil.Pour in the plum sauce,hoisin sauce and boil.Reduce slightly to required consistency remove and strain and keep warm.Remove the garnish from the water and mix the leek with daikon.Deep fry the pot stickers and arrange on the plate.Dress with daikon and the leeks.Dress the garnish with red radish julienne and place a serving dish onto the plate.
Serves six person
Nutrition per serving -
41 calories,1g fat,1g protein,9g carbohydrate,1g dietary fiber,0mg cholesterol,49mg sodium
Ingredients -
20 pieces spring rolls
1 cup spicy aioli dip
2 medium size bell pepper julienne and soaked in iced water
1 bunch coriander,picked
1 cup daikon,julienne cut and soaked in iced water
1 cup shallots,peeled and slice
1/4 cup Tomato oil
1/4 cup chili oil
1/4 cup sesame oil
Procedure -
Remove the spring rolls from the packet and allow to defrost.Deep fry the spring rolls until golden brown.Ensure that the oil is hot and do not over load the fryer as this will drop the temperature of the oil and the spring roll will become oily and greasy.Remove from the fryer and place on to trays with paper towels.Remove the daikon sprout,shallots and red bell pepper julienne from the water and allow to drain.Place all the ingredients into large stainless steel bowl.Toss over with the sesame oil and season to taste.Arrange a mound onto the plate and place the sauce in the porcelain dish to the back of the salad.Lay three spring rolls onto the plate with the picked coriander leaves and drizzle the chili oil lightly over the plate.
Serves six to eight person
Nutrition per serving -
3007 calories,221g fat,37g protein,252g carbohydrate,29g dietary fiber,0mg cholesterol,346mg sodium
Ingredients -
1 liter double cream
45 grams garlic puree,cooked
90 grams ricotta cheese
15 pieces fresh eggs
100 grams parmesan cheese
salt and pepper to taste
Procedure -
Bring the milk to the boil with the garlic puree.Leave to cool.This will allow the cream and garlic to infuse and take on smooth garlic taste.Add in the fresh parmesan and ricotta cheese.Whisk or blend in the whole eggs and season to taste.Pour into pre greased molds and bake at 130C at about 20 - 25 minutes until set.Remove from the oven and leave to rest for a further 5 minutes.Allowing the mixture to relax.Turn out and serve.
Nutrition per serving -
612 calories,42g fat,52g protein,6g carbohydrate,0g dietary fiber,124mg cholesterol,1937 mg sodium
Ingredients -
150 pieces mushroom large buttons
13 pieces red bell pepper,cooked,peeled and seeded
8 whole courgettes ,slice lengthwise,about 4mm thick
5 whole eggplants,sliced lengthwise,about 4mm thick
basil oil
200 grams chive batons
2 kilograms risotto
200 grams chives,finely chopped
500 grams mozzarella cheese,cut in small cubes
12 whole eggs,cracked and whipped
1 kilogram flour,sifted
Procedure -
Remove the stems from the mushrooms and place small mound of risotto into the cup.The mound should be in and above the cup.Prepare the risotto.Allow to cool and add mozzarella cheese and chopped chives.Prepare the risotto and cook out using chicken stock as your base.Add the butter and parmesan cheese.Season as normal.Spread the risotto onto trays and leave to chill.When the risotto have chilled,add in the mozzarella cheese and form into balls that will fit into the mushrooms.Pass through seasoned cornstarch.Whipped eggs,grated parmesan and bread crumbs.Deep fry until golden brown.
Season the red pepper,courgettes and eggplant with salt and pepper and olive oil.Place on a bar marker grill and allow to take the color of the bar marker.Sprinkle with salt and pepper and a touch of olive oil.Lay onto trays ready for the oven.When reheating pass through the oven until hot.
Dress the center of the plate with the vegetables.Lift the vegetables from the tray and allow the vegetables naturally form on to the plate with a little height.Dress three of the mushrooms in front of the grilled vegetable and drizzle with the basil oil and the batons of chives.
Serves 50
Nutrition -
211 calories,4g fat 9g protein,32g carbohydrates,dietary fiber,60mg cholesterol,232mg sodium
Ingredients -
1 3/4 kilograms lobster meat,cooked
1 1/4 kilograms smoked salmon fillet
3/4 kilogram bay shrimp
5/3 kilogram scallops,poach
3/8 kilogram cucumber,cut into small cubes
50 each oranges,cut into segments
50 each lime,cut into segments
1/2 kilogram salmon caviar
1/8 kilogram chives
3/4 kilogram mayonnaise
1/2 kilogram sour cream
1/8 kilogram lime juice,freshly squeeze
Procedure -
Mix the sour cream and mayonnaise.Add the cucumbers,lime juice,salmon trimmings,cooked lobster meat,bay shrimps and poach scallops.Mix all ingredients check for salt and white pepper if needed.
