Going The Extra Meal

Dips and bakes   (Crushed Chick Peas, Roasted Eggplant , Fresh Cucumber and Spicy Artichoke dips served with fresh home baked bread)   ______   Honey glazed roasted  ‘Tin’  served on crispy fig leaves  (according to availability) Vegetable tempura with  sweet sauce   Pumpkin Ravioli with a salsa  verde   ______   Tofu squares  with okra and candied tomatoes, served with   Mushrooms, and   Sea  A sparagus    Aromatic Vegetables   _______   Young coconut jelly and burnt Mango cream with coconut crumble  

Dips and bakes     (Crushed Chick peas, roasted eggplant,   fresh cucumber, and spicy Artichoke dips served with fresh home baked bread)   ________________   Honey glazed roasted ‘Tin’ served on crispy fig leaves  (according to  availability )   Vegetable tempura with sweet sauce   Pumpkin Ravioli with a salsa  verde   ______   Fillet of  beef butter  fried   garnished  with kimchi    Served with  Aromatic Vegetables   _______   Young coconut jelly and burnt Mango cream with coconut crumble  

Pork Skewers in Rice Paper   Vegetable Tempura with a sweet sauce   Papaya Salad with avocado and lime   Vermicelli Noodles with prawn and chicken   ________   Slow cooked Shoulder of Lamb with Pomegranate, Yoghurt and Fresh Mint served with Naan Bread, and   Tabbouleh with Italian Salsa Verde, and Roast Pumpkin Seeds Chicken  Yellow Curry with pumpkin and  served  with Fragrant Sticky Rice   _________   Raspberry  Cheesecake   OR   Crème  Brulee    

Ingredients Makes for 8-10 circle cut-outs 1kg prickly pears peeled ( approx 500 ml) 7 tbsp gelatine powder 200g sugar 300ml water Method 1. Blend the peeled pears in 2 second pulses. Break the flesh but avoid breaking down the seeds since these could give off a bitter taste. The liquid should give you about 500ml of juice 2. Pass through a sieve ensuring to take as much of the flesh as is possible. 3. Bring 300 ml of the liquid to the boil. In another container mix 7tbsp gelatine powder with 200ml of juice and mix until all the powder has mixed well into the juice and is not visible any longer. Pour the hot liquid over the part of liquid that has the gelatine powder mixed to it and stir in until all the solids have dissolved. Leave to set

This morning I tried something new. It was a brunch snack since it takes at least 3 hours to ''cook'  until you achieve a soft inner yolk. The ingredients are for one person, in this way it is easier to make for more😁 Ingredients 1egg yolk, organic and free range. 1cup Himalayan salt 1 cup sugar Method Crack an egg and separate it from the yolk. The white could be used later to fry and then present it as a fried egg sunny side up, however,for this recipe I only retained the egg yolk. Fill a bowl with equal parts salt and sugar, dig a well in the middle and place the egg yolk on it. Cover well with salt and leave to stand in the fridge. If you prefer it with a soft interior, 3 hours should do or 4 1/2 to 5 hours for a harder egg yolk. Alternatively you could leave it overnight in the fridge and use the egg yolk by grating over a SLD, a soup or some noodles. Take out from the salt and dab off the salt with a piece of.kitchen towel.

These stuffed marrows are enjoyable as handheld food or in a plate with a contorn. They make a great snack to enjoy with friends and they are easy to make. Ingredients For the Zucchini 4 Zucchini 300g Minced beef  1 bunch or equivalent of Fresh coriander OR roasted ground coriander seeds Dill 2 Eggs 50g Breadcrumbs Olive oil S&P 4 pieces of Kale with stalk removed Method Half the Zucchini and core out the flesh Mix the beef with the Coriander  Toss the Zucchini in seasoned olive oil  Slightly Grill the Zucchini or roast in a hot oven lightly char. Allow to cool.  Separate the kale leaf from the stalk and use only the leafy part. Wash, pat dry and place at the base inside the zucchini shell Roll the beef mince into a sausage form to fit in the zucchini shells Coat the stuffed zucchini with eggs and then with breadcrumbs Place in a roasting tray and cover and roast in a hot oven for approximately 30 minutes Uncover, add olive o...

Ingredients For the Rabbit  1 whole medium sized rabbit  150 grams Thai tamarind, soaked and pressed pickled onions 100g 100 g carrots chopped in batons Chilli fresh optional 2 large onions 4 cloves garlic Green whole olives olive oil for frying Lemon Thyme For the Couscous 450 grams couscous (preferably organic) 150 g raisins  100 g almond flakes (optional) 1 tbsp turmeric 2 cinnamon sti cks 1 tsp ground coriander seeds 1 tsp cumin 1 1/2 litres of fresh chicken stock  Method Chop the rabbit into 10 pieces (front legs, hind legs, fillets, loins, stomach, as shown below) Heat the Tagine on an open flame. In the case that a tagine is not available use a thick based pan.  Peel and chop lightly the garlic, heat the olive oil in a pan. When the oil is hot place the garlic in the pan on a low heat and fry gently until lightly browned and soft Add the rabbit pieces and fry gently on both sides...