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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