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.