Roast Duck in Red Curry

Serves 4

Ingredients:

40ml cooking oil
90g Red Curry Paste
1.5 l coconut milk
300g roast duck deboned and cut into slices
250gm chicken stock
12 eggplant
10 cherry tomato
2 kaffir lime leaf
10g palm sugar
60ml fish sauce

Method

1. Heat wok with cooking oil and stir fry the red curry paste until fragrant.Add in half the coconut milk and stir constantly until red oil rises to the surface.

2. Add the roast duck slices and stir for 1 minute.Transfer the mixture into a pot and add the remaining coconut milk and chicken stock.

3. Add in the eggplant,tomato,kaffir lime leaf,palm sugar and fish sauce and continue cooking intil curry comes to a boil.

4. Turn off the heat and ladle curry onto srving dish and serve.

Flank Steak with Pomegranate Glaze on Beand & Onion

Serves 10


Ingredients;

10 Flank Steak (220gm ea)
1kg Green Beans
600gm Sliced Spanish Onions

Pomegranate Glaze

Equal part measurement (250gm) each of the following;

Red wine
Sugar
Pomegranate Juice
Balsamic Vinegar

Method;

For the Glaze ;

1. Heat the red wine and sugar in a pan until syrupy.Add the pomegranate juice and balsamic vinegar and simmer and let it reduce till 2/3 .Remove from heat and let cool.

For the Onion;

1. Slice the onion into 1/4 inch thickness .Spread the onion onto a baking tray and toss with olive oil.Season with salt & pepper. Transfer the tray to a preheated oven at 200 degrees C and bake for 15 mintues ot thill brown.

Season the flank steak with salt & pepper then grill on a hot charcoal grilll intil charred on both sides.Transfer the steak onto a baking tray and drizzle over the glaze.Place in a preheated oven at 190 degress C and bake for 10 minutes that should give you a medium rare doneness.Remove a dn set aside to rest for 5 mintues.

Place the onion and blached greed beans onto each serving plate and top with the baked flank steak and drizzle with the glaze.

Pickled Vegetables

Serves 4

Ingredients;

Cucumber
Carrots
Cabbage
Ginger
Leek
Red/Green peppers

Cut 300gm of each vegetables into slices of about 1/4 inch thickness.


Marinate

5 litres of cold boiled water
200gm salt
50 gm fresh chillies - leave whole
3 tsp peppercorn
4 tbl of Spirit ( Gin, white rum or Vodka)
100 gm brown sugar

Method;

1. Put the water into a large clean glass jar. Add salt ,chillies,peppercorn,spirit and suger.

2. Wash and cut the vegetables and put them into the jar. Seal to ensure it's airtight.Place the jar in a cool place and leave it to pickle for 5 days before serving.

3. Use a pair of clean tongs or chopstickes to remove the vegetables out of the jaar. Do not allow any grease to enter the jar as this will spoil the product.If any white scum appear on the surface of the brine just add sugar and spirit . The longer the pickling lasts the better the taste.

Dipping Sauces

Sesama Dip Sauce - For Seafood

Ingredients;

3 tsp soy sauce
1 tsp sesame oil
11/2 tbl rice vinegar
1 tsp toasted sesame seeds

Method;

1. Combine all the ingredients together in a bowl.


Fish Sauce with Chillies - For all food even chips

Ingredients;

4 tbl fish sauce
10 fresh green/red chillies sliced
1tsp sliced shallots
1 tbl lime juice

Method;

1. Combine all ingredients in a bowl and mix well.

Vinegar Dipping Sauce - For meat

Ingredients;

8 tbl soy sauce
3 tbl rice wine vinegar
2 tbl grated fresh ginger
2 tsp sesame seed - toasted
1 tsp chilli powder

Method;

1. Mix all ingredients together in a bowl.

Grilled Duck Breast

Serves 10

Ingrdients;

Duck Breast boned & halves 10 each

Marinade;

Soy sauce 8 oz
Water 8 oz
Sesame oil 1/2 oz
Hosin Sauce 1/2 oz
Ginger minced 1 tbl
Garlic minced 1 tbl
Salt & Pepper To taste

Method;

1. Combine all the ingrdients for the marinade and pour over the duck.Turn the breast to coat evenly and let marinatein the fridge for at least 4 hours.

2. Grill the duck until cooked to desired doneness.Brush with marinade during grilling.

3. Slice the breast diagonally and serve on plate.

Country Style Fried Chicken

Serves 8

Ingrdients;

Chicken -Whole cut into quarters -4 no
Salt -4 tsp
Pepper -4 tsp
Buttermilk -1 pkt
Dijon Mustard -4 oz
Tarragon leaves (dried/fresh) -1 tbl
Flour,as needed -8oz
Vegetable oil -4 cups
Milk - 1 pkt


Method;

1. Cut the chicken and season with salt & pepper.

2. Combine buttermilkmustard and tarragon,add chicken pieces and coat evenly.Let chicken pieces marinate for at least 4 hours or overnight.

3. Remove the chicken from the buttermilkand drain.

4. Roll the chicken in flour until well coated.

5. Heat oil in pan,add chicken and cook turning occasionally until well brown.

6. Remove the chicken and drain.

7. Pour off most of the oil from pan add 2 oz of flour to make a roux.let cook for 5 minutes.

8. Add milk stirring well to remove all lumps. Let the gravy simmer for 15 minutes and adjust seasoning with salt & pepper.

9. Serve the chicken with the gravy.

Pork Cutlet with Mushroom

Serving - 10

Ingredients;

Pork Cutlet 4 pounds
Salt 1/2 tsp
Pepper 1/4 tsp
Clarified Butter 4oz
White wine 20 oz
Heavy Cream 8 oz
Wild Mushroom 1 pound
Butter 3 oz

Method;

1. Season the pork with salt & pepper.

2. Heat the clarified butter add the cutlet and saute until they're cook through.

3. Remove the pork from pan and keep warm.

4. Deglaze the pan with the white wine and reduce.

5. Add the heavy cream and reduce.

6. In another pan saute the mushrooms in butter until tender.

7. Place the cutlet on plate and pour over the musroom.

8. Serve immediately.

Pesto and BBQ Mix

Yield 300g

Fresh basil leaves -60g
Garlic -minced -3 tbl
Pine nut toasted -50g
Parmesan cheese -60g
Olive Oil -4tbl

Method

1. Place all ingredients in a blender .

2. Puree gradually add enough oil to reach desired consistency.

3. Serve immediately or refrigerate.


BBQ Spice Mix

Ingredients;

Paprika 1 oz
Chili Powder 1 oz
Salt 1 oz
Cumin 4 tsp
Sugar 4 tsp
Mustard Powder 2 tsp
Pepper 2 tsp
Thyme dried 2tsp
Oregano dried 2 tsp
Cayenne 1 tsp
Curry powder 2 tsp

1. Combine all ingredients together .

2. Rub over desired meat and let marinate for 2 hours before cooking.

Sauce Recipes

Tomato Sauce - Yield 1 Litre

Ingredients ;
Onion -230gm
Celery -120gm
Carrots -230gm
Garlic minced -1 tbl
Oilve oil -3 tbl
Butter -2 tbl
Tomato-Chopped -2 kg
Parsley Chopped -2 tbl
Dried Basil -1 tbl
Dried Oregano -1 tbl
Salt& Pepper,to taste -1 tsp

Method

1. Sweat the diced onion,chopped celey, carrot and garlic in the butter and olive oil until translucent.

2. Add the tomato and simmer for 30 minuted.

3. Add the parsley,oregano and basil . Add salt & pepper.

4. Puree the sauce with blender.

Hollandaise Sauce

Ingrdients;

Cidar Vinegar -2 oz
Cracked black peppercorn -1/2 tsp
Water - 4 oz
Egg Yolk - 6
Clarified butter -12 oz
Lemon Juice - 2 tsp
Salt - 1/2 tsp
Pepper - 1/4 tsp

Method

1. Combine the vinegar and peppercorns ; reduce until the liquid has evaprated. Set aside to cool.

2. Add hot water to the reduction.

3. Add the reduction to the egg yolk. In a stainless bowl,whip over simmering water until the yolks ribbon and triple in volume. It should be light and have a firm consistency.

4. Add the warm clarified butter ,whipping constantly.

5. Add lemon juice and season with salt & pepper.

Crab & Grapefruit Salad

Serves 4

Ingredients;

2 tbl lime or lemon juice
2 tbl fish sauce
1 green chille thinly sliced
1 spanish onion thinly sliced
2 tsp minced ginger
1 tbl chopped coriander
1 can crabmeat,drained
1 pink grapefruit,segmented and havled
5 Iceberge or Romaine Lettuce leaf

Method;

1. Mix Lime juice,fish sauce and chilli together.
2. Add onion,ginger,coriander and crabmeat,stir thoroughly.
3. Toss in the grapefruit.
4. Place the lettuce leaf on a flat dish.Arrange into a ring and spoon salad into the centre of the plate.

Pork Meatballs

Serves 20

Ingredients;

300g minced pork
30g leek chopped
1 tbl sake
1/2 egg beaten
1 tbl cornflour
vegetable for frying

Sauce
4 tbl water
1 tbl sake
1 tbl sugar
1 tbl soy sauce
2 tsp cornflour

Method;

1. Mix the pork,leek,sake,beaten egg and cornflour in a bowl.Knead mixture until egg is well combined. Then take 1 tbl of the mixture in hand and mould into a ball.
2. Fill a pan with 1/3 of cooking oil and heat to 180 degrees C and then drop the meatballs for 5 minutes or till brown. Remove and drain using kitchen paper.
3. Mix water,sake,sugar,soy sauce and cornflour together to make the sauce. Pour into a pan and over low heat let the sauce thickens and stirring it all the time.
4. Add meatballs and continue to stir until they're all covered in the sauce.
5. Pour meatballs onto a plate and garnish with sprig of parsley.
5. Serve with a bowl of hot cooked plain rice.

Oyster

Serves 4

Ingredients;
24 oysters on half shell
2 tbl rice vinegar
2 tbl chilli bean paste
1 tsp sugar
1 tsp minced garlic
1 tsp fish sauce

Method

1. Mix all the ingredients together, pour into a bowl and chill till ready to serve.
2. Spoon the mixture over the oyster and serve immediately.

Stir- fried Chille Squid

Serves 4

Ingredients;
500g cleaned squid
3 tbl vegetable oil
3 1 oinio thinly sliced
2 cloves garlic minced
1 carrots thinly sliced lenghtwise
3 red chilli thinly sliced lenghtwise
3 green chille thinly sliced lenghtwise
1/2 tsp paprika and chille powder
1 tsp sugar
Salt & pepper
2 spring onion sliced
2 tsp sesame oil

Method
1. Cut open squid lay them flat and cut across into pieces.Cut the tenacles into 2 inch length.
2. Cook squids in a pot of boiling water for about 1 minute drain well and discard water.
3. Heat the oil in large pan. Add onion,garlic and carrot.Stir for 1 minutes add chillis, paprika,chilli powder.
4. Stir for 1 minute and add the squid slow cook for 2 minutes than add spring onion and sesame oil.
5. Place cooked squid in a serving dish .Serve immediately.

Deep-fried Chicken Nuggets

Serves 4

Ingredients;
4 boneless chicken breast cut into cubes

Marinade
6 tbl light soy sauce
50g fresh ginger peel and grated
4 cloves garlic peel and grated
Salt & pepper

Coating
4 tbl cornflout
4 tbl plain flour
Vegetable oil for frying

Method
1. Marinate the chicken with the soy sauce,ginger,garlic,salt and pepper for 30 minutes.
2. Mixthe cornflour with the plain flour.Roll chicken pieces with the flour mixture till completely coated.
3. Heat oil to 180 degrees C and deep fry for 5 minutes or until golden brown.
4. Garnish plate with salad or lattuce leaves.
5. Serve chicken over the garnish, top with parsley and serve.

Prawns on Skewer

Serves 4

Ingredients;
500gm large raw prawns peeled
1/2 tsp cumin powder
1/2 tsp chilli or cayenne powder
1/2 tsp paprika
3 tsp orange juice
3 tsp olive oil
Grated rind of 1 orange
Salt & pepper
2 tsp chopped coriander

Method
1. Mix the prawns,cumin,chilli powder,paprika,orange juice oil,rind and half the coriander in a bowl.
2. Add salt & pepper
3. Thread the prawns onto Bamboo or metal skewers (if using bamboo be sure to soak them in water for 1/2 hr)
4. Preheat the babacue or oven .
5. Place the prawns over barbacue or bake in oven at 180 degress C for 10 minutes.
6. Garnish the cooked prawns with coriander and serve/

Mango and Papaya Salad

Serves 4

Ingrdients;
1 large under-ripe mango
1 large under-ripe papaya
1 star fruit
1 bunch tahi basil leaves9 leaves only)
1 bunch mint leaves(leaves only)

Dressing
1 tsp tamarind paste
2 tsp fish sauce
2 tsp palm sugar
2 tsp lime juice
2 tsp sesame oil


Method

To make dressing;
Put all the ingrdients in a pan and stir over medium heat until sugar is dissolved and smooth. Take off from heat and let cool completely.

Peel mango and papaya and slice thinly also thinly starfruit.
Shred the basil and mint leaves
Place the fruit and herb in a large bowl , drizzle the dressing and toss gently.
pile the salad on individual plates and serve.

Orange and Tomato Salsa

Serve 4

Ingredients;

4 orange
4 ripe tomato
5 pcs chilli padi
1 red onion
4 tbl lime juice
1 tbl salt
1 tbl sugar
2 pke tortilla chips

Method
1. Place the tomato in a pot of boiling water for 5 minutes.
2. Remove let cool remove skin ,dice and place in non-metallic bowl.
3. Remove orange skin,dice and add to tomato.
4. Remove seed from chilli,dice and add to mixture.
5. Dice onion and add to mixture.
6. Add lime juice,salt,pepper and sugar to the mixture.
7. Place in fridge to chill for 30 minutes before serving with tortilla chips.

Chicken Rice

Serves 4

Ingredients;
1 whole chicken
1 white cabbage
2 large onions
3 carrots
12 clove garlic
12 shallots
1 bunch pandan leave
2 cups long grain rice
4 litres water (for cooking chicken)
5 tbl sesame oil

Method
1. Boil the water.
2. Rough cut the onions,carrots and cabbage set aside.
3. Cook chicken in the boiling water for 30 minutes.
4. Remove the chicken and soak in cold water for 15 minutes.
5. Remove from cold water and rub with 2 tbl of sesame oil.
6. Fry the rice with 3 tbl of sesame oil in a rice cooker pot.
7. Add all the garlic , shallots and pandan leaf to the rice.
8. Add 12 cups of the poaching water to the rice and cook the rice.
9. Boil the remaining poaching water and add the onions,carrots,and cabbage.(for soup)
10.Season soup with 2 tbl light soya sauce.
11.Chop up chicken and place on plate.
12 drizzle sesame oil and light soy sauce over chicken and serve with rice.

Barbecued Pork

Serves 6

Ingredients

1/4 cup soy sauce
2 tbl red wine
1 tbl brown sugar
1 tbl honey
2 tsp ground cinnamon
1 clove minced garlic
2 whole pork tenderloin (350g)
Parsley

1. Combine soy sauce,wine,sugar,honey,cinnamon and garlic in large bowl.

2. Add meat turn to coat completely.Cover and refrigerate 1 hour turning meat occasionally.

3. Preheat 350 degrees F.Drain meat reserve marinade.Place meat on wire rack over baking pan.Bake 45 minutes turning and basking with reserved marinade.

4. Remove meat from oven ,cool.Cut into diagonal slices and garnish with parsley

Bacon Wrap Scallop

Serves 8

Ingredients

500g bacon
1kg scallop
1/2 cup olive oil
1/2 dry vermouth
1 tsp garlic powder
1 tsp black pepper
Dash of oregano
Crisp salad greens
Parsley and Lemon strip for garnish

1. Wrap 1 bacon around each scallop,secure with wooden toothpicks.Placed wrapped scallop in baking tray.

2. Combine olive oil,vermouth,garlic powder,pepper and oregano in a small bowl. Pour over wrapped scallop.

3. Leave to marinate in fridge for 4 hours.

4. Preheat oven to 200 degrees C

5. Place wrapped scallop in oven and baked for 6 minutes on each side.

6. Remove toothpicks and arrange on green lined platter and garnish with lemon and parsley

Oregano Lamb

Serves 6

Ingrdients
12 pcs Lamb Chops
4 tbl dried oregano
3 tbl paprika
5 tbl Olive Oil
1 bunch watercress

1. Combine all ingredients in a bowl and leave to marinate for 1 hour.

2. Heat up a frying pan.

3. Place lamb on the hot pan .

4. Pan fry for 2 minutes on each side.

5. Remove ,plate and garnish with watercress

Coleslaw

Serves 4

Ingredients
400g white cabbage
200g carrots
3 cups mayo
5 tbl icing sugar

1. Shred the carrot skin and slice with a grater into a large bowl.

2. Slice the white cabbage and mix with carrots.

3. Combine the mayo and icing suger to the mixer and set in fridge for 1 hour ( it's best serve chilled)

Cinnamon Chicken Wings

Serves 4

Ingredients
8 pcs Chicken wings
1 tbl cinnamon powder
2 tsp each of Salt & Pepper
1 tbl lemon or orange juice
Parsley

1. Combine all ingrdients together in a bowl.Let marinate for 15 minutes.

2. Preheat oven to 350 degrees F (180C)

3. Place chicken on baking tray and bake for 30 minutes

3. Remove chicken wings to plate and garnish with parsley

Guacamole

Ingredients - Serves 3

4 tbl chopped onion
11/2 tbl chopped cilantro
2 chilli padi seeded and chopped
1/4 tsp chopped garlic
2 large ripe avocado
1 large ripe tomato
2 tsp lime juice
1/4 tsp salt
Corn Tortilla Chips

1. Combine onion,cilantro,chillies.garlic and tomato into blender to blend till smooth.

2. Cut avocados lenghtwise into halves and discard pits. Scoop flesh out of shell place in a bowl and add the chilli mixture. Mash with potato masher leaving avocado slightly chunky.

3. Add lime juice,salt to the final mixture serve immediately or keep in fridge for up to 4 hours. Serve with Corn Tortilla Chips

Chicken Avocado Boats

Serves 6

Ingredients
3 large Avocado
6 tbl lemon juice
3/4 cup mayo or salad cream
11/2 tbl diced onion
1/4 tsp garlic powder
salt & pepper to taste
2 cups diced cooked chicken
1/2 cup cheddar or mozzarella
Chopped chives
Paprika

1. Sliced avocado in half lengthwise by insrting knife to the pit turning avocado while slicing

2. Twist both halves to pull apart

3. Press knife blade into pit: twist knife to remove pit. Sprinkle each half with 1 tbl of lemon juice.

4. Preheat oven to 350 degrees F (180 C)

5. Combine the mayo,onion,garlic powder,salt and pepper in a bowl.Stir in chicken and mixed well.

6. Fill avocado halves with the chicken mixture and sprinkle with cheese.

7. Arrange filled avocado on a baking dish and bake for 15 minutes or till cheese melts.Garnish with chopped chives and a dash od paprika.

4 Different Oyster Shooters

Serves 4

Pour 50ml of Vodka into each of the 4 shot glasses
In each shot glass add the following;
1st glass Tomato Juice -20ml
2nd glass Balsamic Vinegar -20ml
3rd glass Thai Chilli Sauce -20ml
4th glass Wasabi -1tsp

Garnish each glass with a slice of lemon.
Add 1 oyster to each glass and serve immediately

Achar with Pork Belly

Serves 6

200gm Achar
400gm Pork Belly
Lime Juice
Lettuce

Boil the pork belly in water
Remove to cool
Thinly slice the pork belly
Mix in the Archar with the Sliced Pork Belly
Mix in 2tbl of Lime Juice
Garnish plate with Lettuce Cups
Spoon the Mixer into the Lettuce Cups and serve

Ham, Rockmelon & Mozzarella with Wheat Bread

Serves 4
Sear 4 slices of bread in a very hot pan with a little olive oil allow 2 minutes on each side.
Cool and lay with baby lettuce or iceberge lettuce.
Place a thin slice of Rockmelon on the lettuce ,drape over a slice of mozzarella ,2 slices of ham and 2 basil leaves.
Drizzle lightly with oilve oil ,sprinkle salt and white pepper and serve

Prawns, avocado and mayo toast

Toss 500gm of cooked de-shelled prawns with 5 tsp of mayo and olive oil.Stir in 1 chopped avocado and season with salt and white pepper.

Lightly toast 4 thick slices of white bread. Sanwich the prawn filling between the toast and serve.

Tip
You may replace the prawns with other seafood (crab,lobster or crayfish).This recipe serves 4

Rice Paper Wrap

Ingredients;
Rice Paper -1pkt
Shredded Roast Duck/Chicken -500gm
Carrot Sticks -100gm
Celery Sticks -100gm

Method;
Soak rice paper in water (30 seconds)
Remove and place all ingredient onto rice paper
Start wraping (just like making spring roll)
Place on a plate garnish with lettuce and lemon

Dip
Mix 3tbl of Thai Chilli Sauce with 1tbl of plum sauce
Drizzle the dip sauce over the wrap and serve