Spicy and Fruity Fish

Ingredients

• Salmon Fillets
• Lime
• Garlic
• Green Chilli (with seeds)
• Ginger
• 75g Butter
• Orange
• Avocado
• Pineapple
• Coriander Leaves

Method

1. Finely chop Garlic, Ginger and Chilli
2. Mix with Lime Zest and its Juice
3. Marinade Fish (1 Hour)
4. Remove Fish from Marinade (reserving marinade for sauce) and fry in oil and butter
5. For Sauce, whiz the Marinade, Coriander Leaves and Butter in a blender until smooth
6. Remove Fish, season and rest
7. For Salad, segment Orange, peel, stone and slice the Avocado, peel and slice Pineapple
8. Serve Fish with Salad and plenty of the Sauce

Asparagus Flan

Ingredients

• Asparagus Tips
• Plum Tomatoes
• Garlic
• Ricotta Cheese
• Egg
• Parmesan

Pastry:

• 250g Plain Flour
• 125g Butter
• 1 Eggs
• 1 tsp Caster Sugar
• 1/2 tsp Salt
• Water

Method

1. For Pastry, tip Flour out and make a well in middle
2. Mix Butter, Egg, Sugar and Salt into well
3. Gradually incorporate flour until crumbly
4. Add enough Water for dough to come together, then wrap in cling film and chill (20 mins)
5. Roll out pastry on floured surface and press into buttered tin, pick base a few time and chill again (20 mins)
6. Place baking paper and baking beans over pastry and Bake @190 (10 mins)
7. Remove baking beans and paper and continue to bake until brown (5 mins)
8. Remove, allow to cool and trim edges
9. For Filling, boil Asparagus tips
10. Remove skin from Tomatoes (place in boiling water for a few seconds and skin will come away more easily)
11. Remove seeds from Tomatoes and chop with the Garlic
12. Mix Ricotta Cheese with Egg and Season well
13. Place Tomatoes and Garlic in base of Flan
14. Add Ricotta mixture on top, then Asparagus, then a little more Ricotta mix and finally grated Parmesan
15. Bake @200C (10 mins)
16. Serve with Salad

Tofu with Tomato & Ginger Sauce

Ingredients

• Tofu
• Potatoes
• Chopped Tomatoes
• Rice

Marinade:

• 30ml Dark Soy Sauce
• 15ml Honey
• 2 Garlic
• 4cm Ginger
• 5ml Sesame Oil

Method

1. Chop Tofu into small cubes, and cover in marinade, cover and chill (1 hour)
2. Remove Tofu from marinade (keep marinade for later) and bake @200C (20 mins)
3. Par boil Potatoes, then grate and round into small Rosti
4. Fry Rosti on each side in a little oil until brown and cooked through
5. For sauce add Chopped Tomatoes to a pan with reserve marinade and reduce by 1/3
6. Boil Rice, leave to cool, then fry in a little oil and Soy Sauce
7. Serve Rosti with Tofu on top, covered in sauce with fried rice on side

Date & Walnut Spice Cake

Ingredients

• 115g Butter
• 175g Dark Brown Sugar
• 2 Eggs
• 175g Self Raising Flour
• 5g Bicarbonate Soda
• 2.5g Nutmeg
• 5g Mixed Spice
• Pinch of Salt
• 175ml Buttermilk
• 50g Dates
• 25g Walnuts

Topping:

• 60ml Honey
• 45ml Orange Juice
• Zest of 1 Orange

Method

1. Cream Butter and Sugar together
2. Beat in Eggs one at a time
3. Gradually add sifted in Flour, Bicarbonate of Soda, Spices and Salt – alternating with the Buttermilk (a little at a time)
4. Stir in Dates and Walnuts
5. Pour mix into tin and Bake @180C (50 mins)
6. For topping, bring Honey, Orange Juice and Zest to boil and simmer (3 mins)
7. Make hole in the cake and pour topping over
8. Serve with Ice Cream or Crème Friache

Roasted Vegetables with Salsa Verde

Ingredients

• Butternut Squash
• Fennel
• Pepper
• Courgette
• Garlic
• Shallot
• Plum Tomatoes
• Balsamic Vinegar
• Olive Oil

Pilau Rice:

• Basmati Rice
• Onion
• Butter
• Fish Stock

Salsa Verde:

• Parsley
• Mint
• Lemon Juice
• Dijon Mustard
• Extra Virgin Olive Oil

Method

1. Chop Vegetables into large chunks, place in oven dish
2. Cover in Olive Oil and Balsamic Vinegar
3. Bake @180C (1 hour)
4. For Pilau Rice, melt a little butter in oven dish and fry onions until soft
5. Add Rice and Fish Stock cover with tin foil, and Bake @180C (30 mins)
6. For Salsa, finely chop Parsley and Mint (4:1 ratio)
7. Tip into a blender with a little Lemon Juice and Dijon Mustard
8. Gradually pour in Extra Virgin Olive Oil with blender on until you have a good consistency
9. Season well
10. Serve Vegetables with Salsa Verde drizzled on top, and Pilau Rice on the side

Lemon, Fennel & Rocket Pasta

Ingredients

• 1 Fennel bulb
• 1 Garlic
• Rocket Leaves
• Zest of 1 Lemon
• Crème Fraiche
• Pasta (Linguine, Tagliatelle,Spaghetti)
• Parmesan

Method

1. Thinly slice the Fennel and fry in oil (5 mins)
2. Add chopped Garlic and continue to fry (5 mins)
3. Meanwhile boil the Pasta in salted water (10 mins)
4. Reduce heat under the Fennel and add Rocket Leaves and Lemon Zest
5. When Rocket has wilted, add Crème Fraiche, season well and simmer (2 mins)
6. Stir Pasta into sauce and add a little of the water the pasta was boiled in
7. Grate over Parmesan and serve

Chocolate & Banana Muffins

Ingredients

• 90ml Milk
• 2 Eggs
• 150g Butter
• 225g Plain Flour
• Pinch of Salt
• 5g Baking Powder
• 150g Caster Sugar
• 150g Plain Chocolate (large chunks)
• 2 Bananas (mashed)

Method

1. Whisk Butter, Eggs and Milk until combined
2. In a separate bowl mix the Flour, Salt and Baking Powder
3. Stir in Sugar and Chocolate to the Flour mixture
4. Slowly stir in the Milk mixture
5. Fold in the mashed Bananas
6. Spoon into muffin cases and Bake @200C (20 mins)

Porotos Granados

Ingredients

• Onion
• Butternut Squash
• Garlic
• Bay Leaf
• Smoked Paprika
• Oregano
• Vegetable Stock
• Green Beans
• Mixed Beans (Pinto, Cannellini, Red Kidney, etc)
• Sweetcorn

Method

1. Fry sliced Onion in oil (3 mins)
2. Peal and scoop seeds out of Butternut Squash, then cube
3. Add to Onions and continue to fry (5 mins)
4. Add chopped Garlic and fry (1 min)
5. Add Bay Leaf, 1tsp Paprika, 1tsp Oregano and fry (1 min)
6. Pour in 1 litre of Vegetable Stock and simmer until Butternut Squash is soft
7. Add Green Beans, Mixed Beans and Sweetcorn and simmer (5 mins)
8. Season well, stir in a little more chopped Oregano and serve.

Paneer & Potato Curry

Ingredients

• Potatoes
• Paneer Cheese
• Cumin Seeds
• Mustard Seeds
• Garlic
• Ginger
• Chilli
• Onion
• 1 tsp Turmeric
• 3 tsp Curry Powder (Coriander, Cumin, Chilli, Fenugreek)
• Chopped Tomatoes
• Water
• Basmati Rice
• Butter
• Garam Masala Powder

Method

1. Fry cubed Potatoes in oil until brown, set aside
2. Fry cubed Paneer Cheese in oil until brown on each side, set aside
3. Fry chopped Onion, Garlic and Ginger (2 mins)
4. Score whole Chillis and add  (2 mins)
5. Add Turmeric and Curry Powder and continue to fry (1 min)
6. Add Chopped Tomatoes, the fried Potatoes and enough water to cover
7. Simmer until Potatoes are soft
8. Meanwhile boil Basmati Rice
9. Melt a little butter in a separate pan and fry Garam Masala and Paneer Cheese
10. Stir in to Potatoes and serve with Basmati Rice

Banana, Walnut & Chocolate Loaf

Ingredients

• 4 Bananas
• 250g Caster Sugar
• 2 Eggs
• 140g Butter
• 250g Plain Flour
• 2 tsp Backing Powder
• 100g Walnuts
• 100g Chocolate
• Icing Sugar

Method

1. Mix Bananas and Sugars with a folk
2. Mix in Eggs with electric whisk
3. Then ad butter and continue to whisk
4. Fold in Flour and Backing Power with spatula
5. Then mix in Walnut pieces and Chocolate chips
6. Pour into loaf tin and Bake @190C (1 hour)
7. Allow to cool the sieve over Icing Sugar