Chicken & mushroom paella

2 kg	Paella rice
4	Large onions (fine dice)
8 cloves	Garlic (crushed)
2 kg	Button mushrooms (quartered)
4	Bay leaves
1 bt	Valdispino sherry
2 pinches	Saffron threads
1 kg	Diced chicken
400 ml	Pumace Olive oil
20g	Chicken bouillon powder(dissolved in the water)
2lt	Water
500g	Frozen peas
1 bunch	Parsley (chopped)

Method

1.      In a heavy-bottomed pan warm the olive oil & sweat down the onions until tender.

2.      Add the crushed garlic & cook for a few minutes before adding the saffron.

3.      Mix well then add the mushrooms turn up the heat to cook out & remove any moisture.

4.      Add the rice & stir to coat the rice.

5.      Pour in the sherry & cook out on a slightly lower heat for a couple of minutes.

6.      Pour in the hot stock & cook until al dente, stirring regularly making sure that the rice doesn’t catch.

7.      Remove from the heat & cool quickly on gastro trays.

8.      When reheating add a little stock, peas & parsley & heat through the oven until hot but still slightly moist.

Marinade baby leeks

32	Trimmed leeks
200ml	White wine vinegar
2 tsp	Black peppercorns
4	Bay leaves
4	Cloves garlic
1 pinch	Saffron
8 sprigs	Thyme
500ml	Olive oil

Method

1.     Wash the leeks

2.     Combine the vinegar, peppercorns, bay leaves, garlic, saffron& thyme

3.     Bring to the boil & cool to room temperature, add the olive oil

4.     Blanch the leeks in boiling water until al dente

5.     Dry the leeks, pour over the marinade & refrigerate for at least 4 hours

Okra with pomegranate molasses

Ingredients

1 kg	Okra (stem cut off)
3 tbsp	Olive oil
1 clove	Garlic (fine sliced)
½ tsp	Ground cinnamon
2 tbsp	Pomegranate molasses
1 tbsp	Water
1 bunch	Coriander (chiffonade)

Method

1.      Fry the garlic in the olive oil until almost golden.

2.      Add the okra & lightly season.

3.      Cook until lightly coloured & almost tender.

4.      Add the molasses & water & slightly reduce.

Just before serving sprinkle with the coriander

Vegetable tagine

Ingredients

2 tsp	Cumin seeds (toasted & ground)
2 tsp	Coriander seeds (toasted & ground)
2 tsp	Black peppercorns (toasted & ground)
4 tsp	Sea salt
12	Red chillies (small, chopped)
16 cloves	Garlic (crushed)
4	Aubergines (sliced)
4	Onions (diced)
4	Red peppers (quartered)
4	Yellow peppers (quartered)
12	Courgettes (sliced lengthways)
16	Plum tomatoes (blanched, petal)
250 ml	Olive oil
4 tsp	Castor sugar

Method

1.      Blend the spices, salt, chillies & garlic into a smooth paste in a liquidiser.

2.      Grill the aubergines, peppers & courgettes.

3.      Sweat the onions down in the olive oil.

4.      Sprinkle over the sugar & slightly caramelise the onions.

5.      Over a medium heat mix in the spiced mix & cook out for a few minutes.

6.      Add the grilled vegetables & cook for 10 mins gently.

7.      Take off the heat & mix in the tomatoes.

8.      Adjust the seasoning.

Ratatouille

Ingredients

⅔ cup	Olive oil
1 kg	Onions (fine sliced)
1 kg	Courgette (diced)
1 kg	Aubergine (diced)
1 kg	Tomatoes (peeled, seeded & quartered)
6 cloves	Garlic (fine sliced)
1	Red pepper
1	Green pepper
1	Yellow pepper (all grilled, peeled & cut into thin strips)
200g	Black olives (pitted)
1	Bouquet garni
1 bunch	Basil (picked)

Method

1.      In a heavy-bottomed pan cook the onions in the olive oil with a lid on until they are melting & a light golden brown.

2.      Add the garlic, bouquet garni & courgette & a little salt.

3.      In a separate pan fry off the aubergine until golden then add to the onions & courgette.

4.      Fry off the tomatoes in a hot frying pan & add to the onion mix before they start to disintegrate.

5.      Add the peppers & their juices to the pot & continue cooking slowly for 1 hr or if using as a garnish until the vegetables are no longer crisp in texture.

6.      While still hot add the basil & the olives & correct the seasoning.

Pease pudding with goats cheese

Ingredients

1	Onion (fine diced)
30 ml	Olive oil
2 cloves	Garlic (crushed)
200g	Green split peas(soaked overnight)
1	Ham hock
300 ml	Water
½	Nutmeg (grated)
80g	Goats cheese (diced)

Method

1.      Sweat the onion & garlic in the olive until soft.

2.      Add the peas & ham hock.

3.      Cover with the water & bring to the boil, lower the heat & simmer until the ham is cooked.

4.      Remove the ham & set aside with the cooking liquor.

5.      Puree the peas, add the nutmeg & season.

6.      To serve heat through using some of the liquor to moisten, then stir in the goat’s cheese.

Parsnip & ginger puree

1 kg	Parsnips (peeled)
	Grated root ginger (to taste)
	Seasoning
	Olive oil

Method

1.     Chop the parsnip into equal sizes then poach in water/chicken stock (without salt) until very tender but not mushy.

2.     Puree in a food processor until smooth, using a little of the cooking liquor to loosen up if necessary.

3.      Season with grated root ginger, salt & black pepper.

Oriental cabbage

3 small white cabbages

250g root ginger (fine dice)

125g red chilli (fine dice)

350ml sesame oil

100g icing sugar

150ml sherry vinegar

250ml sherry

100ml soy sauce

150g sultanas

Method

1.      Salt the cabbage for 4-6 hrs, then rinse the salt off.

2.      In a large pan heat the oil until smoking, sauté the cabbage off with the ginger and chilli.

3.      Add the icing sugar and caramelise.

4.      Pour in the liquids and the sultanas.

The cabbage should be slightly crispy, season

Sardalaise potatoes

Ingredients

3 kg	Potatoes (boiled in their jackets)
2	Onions (fine sliced)
1 bunch	Thyme (picked)
3 cloves	Garlic (crushed)
200g	Pancetta (lardons)
200g	Duck fat

Method

1.      Peel the potatoes & lightly crush up.

2.      Sweat down the onions & garlic in the duck fat until very soft.

3.      Add the thyme & pancetta & cook out.

4.      Combine the potatoes with the onion mix & adjust the seasoning.

5.      Cook in rosti pans.