Rabbit Stew

Ingredients 

• 400g rabbit fillet  
• 30g plain flour
• 2 slices of bacon, finely chopped
• 2 tomatoes, roughly chopped
• 300g button mushrooms, roughly chopped
• 1 onions, finely sliced
• 1 sprig of thyme
• 2 bay leaves
• Mixed herbs 
• 2 garlic cloves, finely chopped
• 1 cup chicken stock 
• 100ml white wine
• Salt, ground black pepper
• Olive oil

Method

- Add a little salt and pepper to flour and mix well together. Then roll rabbit portions in seasoned flour.
- Heat oil in a deep frying pan, cook the rabbit until slightly golden, and then put it aside and allow to rest.
- In the same pan, add onion, garlic, bacon and stir-fry them until the onion is translucent, then add mushrooms, tomatoes. Pour in white whine and let it reduce by half.
- Transfer the rabbit to the pan, add bay leaves, thyme and the chicken stock. Bring to boil and simmer it for 30-45 minutes or until cooked to your liking.
- Top it with mix herbs and serve hot with boiled rice/bread.

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Grilled Stuffed Oysters

Ingredients:

• 6 large fresh oysters
• 2 eggs 
• 1 lemon
• Butters, dice into small portions
• Salt, sugar, ground chilli, black ground pepper

Method
- Preheat your oven to 170C/340F.
- Season the oysters with a pepper and ground chilli, then add diced butter directly on the oysters (2 or 3 portions for each oyster)
- Beat the eggs in a small bowl, season with salt, sugar and pepper
- Place the oyster carefully in a big plate, then use a spoon to pour a generous amount of beaten eggs into each oysters (do it slowly and make sure the eggs wont spill out of the oyster shells).
- Grill the oysters in an oven for 30-45 minutes or until the eggs are cooked.
- Sprinkle lemon juice on top and serve with boiled rice.

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Braised Duck with Ginger

Ingredients

• 300g skinless duck breast, cut into 2 inch pieces
• 1/5 fresh ginger, thinly sliced
• 1 fresh hot chilli, finely chopped
• 1 onion, finely sliced 
• Fish sauce
• Salt, sugar, ground black pepper
• 150ml chicken stock

Method
- Marinate the duck with 2tbsp fish sauce, salt and 1tsp pepper for 15-30 minutes.
- Heat 2tsp sugar in a deep frying pan over medium low heat. Until the sugar turns into caramel, add the duck pieces to the pan and mix well with the caramel sauce.
- Then add onion, ginger, chilli and mix up everything. Season the mixture with 1/2tbsp fish sauce, 1tsp sugar, 1/2tsp salt, 1/2tsp pepper and cook for 2-3 minutes. Occasionally stir the duck well to cook evenly.
- Add chicken stock to the pan, bring it to boil and simmer for 30-45 minutes over medium heat until the liquid reduces by half.
- Serve it hot with fresh vegetable, boiled rice/pasta.

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Roast Spiced Pork Belly with Cranberry Cream Sauce

Ingredients 

•  400g belly pork, skin scored
• 100ml cranberry juice
• 100ml clear apple juice
• 50ml pure cream or whipping cream
• 1tbsp ground fennel seed
• 1tsp ground cinnamon
• 4tbsp salt
• 2tsp ground black pepper
• Pork stock cube
• 1tbsp olive oil

Method 
- Mix salt, pepper, fennel seed and cinnamon together and rub it all over the pork. Cover it with plastic wrap then put it in the fridge for 6-8 hours.
- Preheat the oven to 160C.
- Rub the skin of the pork with salt. Add oil to a ovenproof frying pan then place the pork in the pan, skin-side down. Slowly heat the pan and cook the pork for 5-10 minutes until the fat of the pork begins to come out.
- Turn the pork over and cook the other side briefly, then transfer it into the preheated oven.
- Roast it for 90 minutes until the skin is golden brown and crispy.
- Remove the pork from the oven and rest in a warm place.
Cranberry cream sauce:
  + Heat a heavy-based frying pan, add in cranberry juice, bring to boil and cook until reduced by half and syrup. (Be careful not to let the cranberry caramelize, it will change the taste, you want a syrup)
  + Add in the apple juice, bring to boil and again cook until reduced to a syrup.
  + Pour in the cream and mix well.
  + Season the sauce with 1/4 of the pork stock cube. Bring the sauce to boil then simmer it for a minute over low heat.
- Once the pork has rested, cut into slices and serve at once with the sauce.

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Grilled Spicy Prawns

Ingredients

• 200g king prawns
• 2tbsp fish sauce 
• 1 fresh hot chilly, finely chopped
• 1tsp ground black pepper
• 1/2tsp sugar
• 2tsp olive oil
• Lemon juice
• Skewers

Method
- Marinate the prawns with fish sauce, hot chilly, pepper and sugar in a bowl.
- Cover it with plastic wrap and put into a fridge for 30-45 minutes to develop flavors.
- Heat a griddle pan over medium heat for 5 minutes.
- Put the skewers into the prawns, then sprinkle them with oil.
- When the pan is extremely hot, start to grill the prawns for 3-4 minutes, keep turning them to cook evenly.
- Serve them hot with lemon juice sprinkled a bit on top.

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Vietnamese Banana Ice-cream (Kem Chuối)

Ingredients 

• 5 ripe bananas
• 1 chocolate bar
• 200ml coconut milk
• 100g dry nuts & fruits, finely chopped
• 3tsp sugar
• 2tbsp corn flour
• Coconut shred
• Plastic wrap

Method
* Coconut banana ice-cream
  - Dissolve corn flour with a little bit of water.
  - Heat the coconut milk in a sauce pan over medium low heat, add sugar and stir it well.
  - Then add the corn flour mixture and constantly mix it well with the coconut milk until it thickens. Remove from the heat and allow to cool.
  - Cover 3 bananas with the plastic wrap separately, one at the time mash the bananas until 2cm thick
  - Open one side of the wrap, spread the coconut milk, chopped dry nuts & fruits, coconut shred and then cover it back tightly with the wrap. Do the same to the rest of the bananas.
  - Put them into a freezer for 30-45 minutes until it's completely frozen.
  - Serve it cold as ice-cream.
 
* Chocolate bananas
  - Add the chocolate bar into a mixing bowl and stir over simmering water until melted. Remove from the heat and allow to cool.
  - Halve the rest of the bananas. Coat the cut bananas completely with melted chocolate.
  - Then put them on top of baking papers on a plate, sprinkle them with the chopped dry nuts & fruits.
  - Put them in a fridge for 30 minutes until the chocolate coat is hard.
  - Taste the best as they're cold.

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Filipino T-bone Steak

Ingredients

• 300g beef
• 1cup soya sauce
• 2tsp ground black pepper
• 3 garlic cloves, finely chopped
• 1 lemon
• 1 onion, thinly sliced
• 10g butter
• 2tsp olive oil

Method
- Marinate the beef with soya sauce, garlic, pepper and 3tbsp lemon juice. Cover it with a plastic wrap and put it in the fridge for 3-4 hours or overnight for the best flavor. 
- Heat butter and oil in a pan, add the beef, the remaining sauce and cook over low heat until the sauce turns into gravy (It's important to cook the beef over low heat for a long time to attain tender beef)
- 2 minutes before the beef is done, add onion and stir-fry it to mix well with the sauce.
- Sprinkle lemon juice on top and serve it hot with boiled rice

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White Wine Braised Lamb

Ingredients

• 300g chopped lamb 
• 1 onion, finely chopped
• 1 carrot, peeled and cut into 2cm pieces
• 2 celery stalks, cut into 2cm pieces
• 1 tomato, finely chopped
• 1 sprig fresh rosemary 
• 4 garlic cloves
• Fresh parsley leaves, finely chopped
• 1 cup white wine
• 200ml beef stock
• 3tsp corn flour
• 3tbsp olive oil 
• 2tbsp soya sauce
• Salt, pepper, ground hot paprika

Method
- Preheat the oven to 170C.
- Marinate the lamb with a good pinch of salt and pepper for 10-15minutes.
- Heat oil in a large sauce pan over high heat, add the lamb and sear it thoroughly, use a pair of tongs to turn it to get a nice brown crust on each side, then remove from the pan and set it aside.
- In the same pan, add the carrot, celery, onion and cook them for 5 minutes until the onion is quite translucent. Add chopped tomatoes, hot paprika and cook for a minute more.
- Add white wine into the pan, bring the mixture to boil and reduce it for 5 minutes.
- Then add beef stock, rosemary, whole garlic cloves into the pan, and season it with soya sauce, salt and pepper. Bring it to light boil.
- Transfer the lamb and the boiling sauce into a pot, cook them in the oven for 2-3 hours or until the meat is completely tender. Turn the lamb every hour to cook it evenly.
- After that, remove the lamb from the pot and transfer the sauce into a sauce pan. Reduce the sauce for about 5 minutes, then gradually stir the corn flour into the sauce until thickened to your liking.
- Top it with chopped parsley and serve hot with grilled vegetables.

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Moroccan Potato Curry

Ingredients

• 2 potatoes, peeled, cut into 4cm pieces
• 2 tomatoes, finely chopped
• 4 mushrooms, sliced
• 3 small eggs
• 1 white onion, finely chopped
• 3 garlic cloves, finely chopped
• 1/2 lemon juice
• 3tsp dry red chillies
• 6 curry leaves
• 6 fennel seeds
• 1tsp black mustard seeds
• 2tsp turmeric powder
• 1tsp chilli powder
• 2tsp coriander powder
• 1tsp cumin powder
• 1/2tsp ground black pepper
• 3tbsp olive oil
• 20g butter
• 1/2 cup vegetable stock
• Salt, sugar to taste

Method 
- Heat oil in a sauce pan, add mustard seeds and cook for 2-3 minutes until it cracks, add fennel seeds, curry leaves, garlic, dry chillies and fry them for a minute until smelling nice.
- Then add chopped onions and saute them for 3-4 minutes. Add chopped tomatoes and saute the mixture for about 4 minutes.
- Season the mixture with salt then add turmeric powder, chilli powder, coriander powder, cumin powder and black pepper and cook for 5 minutes to develop the flavor. Occasionally stir the mixture to cook evenly.
- Now add the chopped potatoes and mix them well with the mixture. Then add vegetable stock, lemon juice and cook them under cover on a medium low heat for 15-20 minutes.
- Add mushrooms, butter and cook under cover for 5 minutes or until the potatoes are cooked through. Season the curry with a good pinch of salt and 1/2tsp sugar.
- Break 3 eggs on top of the mixture in the sauce pan, close the lid and cook for 2-3 minutes more (Vegetarians can skip this step).
- Serve it hot with bread/boiled rice.

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Choc-Vanilla Cupcakes

Ingredients

• 125g butter, softened
• 3 eggs
• 255g brown sugar
• 100g dark chocolate
• 225g self-raising flour
• 75g plain flour
• 30g cocoa powder
• 125ml milk
• Butter frosting 
• 150g butter, softened
• 600g icing sugar
• 1tsp vanilla extract
• 2tsp milk

Method
- Preheat the oven to 160c. Line a 12 cup muffin tray with patty cases.
- Add the dark chocolate into a mixing bowl and stir over simmering water until melted. Remove from the heat and allow to cool.
- Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition until just combined.
- Add the flours, cocoa powder and stir until just combined, then add the melted chocolate and stir to combine.
- Spoon cupcake mixture into prepared muffin tray (approx. 3/4 full). Bake in preheated oven for 20 minutes or until a skewer inserted in the center comes out clean.
- Remove from the oven and transfer to a wire rack to cool.
- For the frosting, use the electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Then add milk, vanilla extract and beat until well combined.
- Use a small palette knife or round-bladed knife to spread the icing.
- Sprinkle the cupcakes with colorful sweets.

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Vietnamese Goat Curry (Cà Ri Gà)

Ingredients

• 300g goat meat
• 2 potatoes, peeled and cut into 3cm pieces
• 1 eggplants, cut into 4cm pieces
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 ginger, finely chopped
• 1 lemongrass, halve and crush it
• 200ml coconut milk
• 100ml coconut water
• 50ml fat milk
• Curry powder, curry leaves
• Salt, sugar, ground chilli, ground pepper

Method
- Marinate the goat with 2tsp salt, 1/2 sugar, 1/2tsp pepper for 30-45 minutes. Then grill it to reduce its heavy smell for 5-10 minutes.
- Heat oil in a frying pan, until the pan is really hot, fry the eggplant for 2-3 minutes then remove from the pan.
- Heat oil in a large sauce pan, add shallot, garlic, ginger, chilli, lemongrass, 3tbsp curry powder and stir-fry the mixture for 2 minutes or until smelling good. Then add the grilled goat, potatoes and fry it for 2-3 minutes.
- Next add coconut water, fat milk, curry leaves into the sauce pan and cook until boiled. Meanwhile, combine 3tbsp curry powder and coconut milk until smooth, then add the mixture into the boiling curry and stir well to combine.
- Finally add the fried eggplant into the curry. Season it with salt and sugar.
- Serve it hot with bread/boiled rice.

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Onion Mashed Potatoes

Ingredients

• 3 potatoes 
• 1 onion, finely sliced
• 2tbsp black mustard seeds
• 2tbsp ground turmeric 
• 30gr butter
• Salt, ground black pepper

Method
- Put potatoes into a sauce pan, add 1/2tsp salt, then add water until it covers the potatoes. Bring to boil, reduce the heat and simmer under cover for 15-20 minutes or until done. Allow the potatoes to cool then peel and mash them.
- Heat oil in a frying pan on a medium-high heat. Add mustard seeds and cook for 3-4 minutes.
- Add ground turmeric and stir well with mustard seeds, then add onion, butter, a good pinch of salt and stir-fry until smelling good.
- Then add the mashed potato into the frying pan and mix well with the onion.
- Top it with ground black pepper and serve with toasted bread/boiled rice.

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Vegetable Stir-fry

Ingredients

• 1 eggplant
• 2 tomatoes
• 250g mushroom
• 1 garlic clove, finely chopped
• A small bunch of spring onion, finely chopped
• 40gr butter
• 2tbsp olive oil
• 3tbsp black soya sauce
• 2tsp ground chilli
• 1/2tsp salt
• 1/2tsp sugar, black ground pepper

 Method
- Heat oil in a pan on a medium-high heat.
- Add garlic and stir it until smelling good, then add eggplant and cook for 2-3 minutes, keep stirring with a little of water to cook it evenly.
- Then add tomatoes, mushroom, ground chilli, soya sauce into the pan, stir the mixture well for 1-2 minutes.
- Add butter, spring onion in the pan and season it with salt and sugar.
- Sprinkle ground pepper on top and serve with boiled rice/bread.

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Spice Crusted Ocean Trout with Tropical Salad

Ingredients:

• 2 ocean trout fillet
• 1 mango, deseeded, thinly sliced
• 1 zucchini, thinly sliced
• 5 small radishes, thinly sliced
• Fresh mint, finely chopped
• 4tsp ground cumin
• 4tsp ground coriander
• 2tsp hot paprika
• Sea salt, black ground pepper
• 3tbsp fish sauce
• 3tbsp vinegar
• 2tbsp sugar
• 2 gloves garlic, finely chopped
• 1 fresh chillies, finely chopped
• 1 lemon

Method
- Combine coriander, cumin, paprika, sea salt and pepper in a bowl, then rub over the fish. Cover the fish with plastic wrap and put in the fridge for 30-45 minutes to develop the flavours.
- Prepare the sauce for the Tropical salad: combine fish sauce, vinegar, sugar and a cup of water into a sauce pan, and place over medium heat. Stir well until just before the boiling point is reached, remove from the heat and allow to cool. After that, add garlic, chilli and stir in 2tbsp of lime juice.
- Heat the oil in a non-stick frying pan, add the trout and cook 2 minutes each side for medium or until cooked to your liking.
- Spoon the sliced vegetables into a plate, add the sauce and mix well by hand.
- Top the salad with the trout, fresh mint and sprinkle of lemon.

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Fried Chicken Wings with Fish Sauce

Ingredients:
• 5 pieces chicken wings
• Fish sauce
• 2 tbsp chilli sauce
• 1 shallot/onion, finely chopped
• 1 lemon
• 3 cloves of garlic, finely chopped
• 30gr butter, oil
• Salt, sugar, ground black pepper.

Method
- Marinate the chicken wings with 5tbsp fish sauce, chilli sauce, salt, shallot/onion and garlic. Cover the chicken wings with plastic wrap and put it in the fridge for 1-2 hours to develop flavors.
- Heat oil in a deep fry pan and brown the chicken wings.
- Prepare a special sauce, in a small bowl, mix 2tbsp fish sauce + 2tsp sugar + 1/2 lemon sauce + pepper together well.
- Heat oil in a pan, add butter and garlic, put the fried chicken wings into the pan, then add the special sauce, stir-fry the mixture for a minute.
- Sprinkle lemon sauce on top, serve with salad and boiled rice.

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Chicken Curry with a twist

Ingredients

• 180g skinless chicken breast/chicken wings
• 200g tinned tomatoes
• 1cm fresh ginger, finely chopped
• 3 garlic cloves, finely chopped
• 1 medium onion, finely chopped
• 200ml coconut milk
• 1/3 bunch fresh coriander (pick up the leaves, and finely chop its stalks)
• 1 fresh bay leaf
• 1tsp crushed cumin seeds
• 2 crushed cardamom pods
• 1tsp ground coriander
• 1tsp ground chilli
• 1/2tsp ground turmeric
• 1tbsp ground almonds
• 30g natural yoghurt
• Fish sauce, oil, salt to taste, ground black pepper

Method
- Marinate the chicken pieces in a bowl with 2tbsp fish sauce, 1tsp salt, pepper for 30-60 minutes.
- Heat a good lug of oil in a large non-stick pan on a high heat, brown the chicken pieces in the pan and transfer to a plate.
- In the same pan, add cumin seeds and cardamom pods, cook for about a minute, stirring constantly until smelling fantastic.
- Add the onion, reduce to a medium heat and cook until soft and slightly golden, stirring occasionally.
- Then add ginger, garlic, chill, coriander stalks, bay leaf and cook for a minute, after that add a good pinch of salt, the ground coriander, turmeric and the tomatoes and stir through the mixture with ground almonds.
- Add in the chicken, coconut milk and cook over a medium low heat for 10-15 minutes or until cooked through and tender. Add a flash of water if needed.
- Check your chicken is cooked through, then stir in the yoghurt. Taste with a little salt, pepper.
- Sprinkle the coriander leaves over the top then serve with boiled rice.

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Banana Muffins

 Ingredients 

• 1 cup (115 grams) walnuts or pea cans
• 1 3/4 cups (230 grams) self-raising flour 
• 3/4 cup (150 grams) granulated white sugar
• 1 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
•  1 teaspoon ground cinnamon (optional)
• 2 large eggs, lightly beaten
• 1/2 cup (113 grams) unsalted butter, melted and cooled
• 3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
• 1 teaspoon pure vanilla extract
  
  
  

Method

- Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Line a 12 - 1/2 cup muffin pan with paper liners or butter or spray with a non stick spray.

- Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.   
- In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. 

- In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. 

- With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)

- Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. 

- Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Makes 12 regular sized muffins.

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Indian Spicy Crab Curry

Ingredients

• 250g brown/white crab meat/king crab meat
• 3tsp fennel seeds
• 2tsp black mustard seeds
• 2tsp turmeric
• 1tsp cumin seeds
• 5 green cardamom pods, crushed and husks removed
• a thumb-sized piece of fresh ginger, finely sliced
• 2 garlic cloves, finely sliced
• 1 onion, finely sliced
• 2–3 fresh red chillies, deseeded and finely sliced
• 2 x 410 g chopped fresh or canned tomato
• 200g chopped pineapple
• 20g butter, olive oil
• 1 x 400ml tin coconut milk
• Juice of 2 lemons
• Fresh coriander and mints, leaves picked
• Sea salt and ground black pepper

Method
- In case using fresh crabs, steam them for 5-10 minutes to pick out the shell easily and take out crab meat, or simply using king crab meat.
- Heat 2tbsp olive oil in a large pan and add the fennel seeds, mustard seeds, cardamom pods, cumin seeds, ginger, garlic, onion and chilli. Fry on a medium heat for 4 to 5 minutes until lightly golden. 

- Add the turmeric, butter, chopped pineapple, stir occasionally for 2 minutes then add the crab meat. 

- After a minute or so, pour in the coconut milk, chopped tomatoes and a tinful of water. Let it simmer away for 5 minutes so all the flavours develop. 

- Add the lemon juice and simmer for another 10 minutes, or until the sauce resembles double cream in consistency.
- Then add half the coriander, simmer for 4 more minutes and taste. 
- Season it carefully with salt and pepper and a little more lemon juice if needed. 
- Serve with steamed/boil rice, top with the rest of the coriander leaves and mints.


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