Ingredients:

1/2 cup basmati rice
1 tsp. saffron
1/4 cup tbsp. milk
4 tbsp. butter or margarine
1 onion, thinly sliced
1/3 tbsp. sultanas/golden raisins
1/3 tbsp. flaked/sliced almonds
1 tsp. ground coriander
1 tsp. ground ginger
1/ 1/4 tsp. ground cinnamon
4 chicken portions/pieces, skinned and boned
1 bay leaf
2 cloves
1 cardamom, crushed
1 1/2 cups hot chicken stock
1/2 cup frozen peas
1/4 tsp. rose water (optional)
Salt and pepper

Procedure:

Combine saffron and milk in a small bowl and heat for 30 seconds on high. Leave to infuse. Wash the rice until the water runs clear and leave to drain. Heat a browning dish according to the manufacturer’s directions. When hot, melt the butter and brown the onions for I minute on high. Add the sultanas/golden raisins and almonds and brown 2 minutes on high. Add the coriander, ginger and cinnamon and cook for 1 minute on high. Combine rice with the onions, sultanas/golden raisins and spices in a large casserole dish. Add chicken, cut into small pieces, bay leaf, cloves and cardamom pod. Pour over the chicken stock, cover and cook for 10 minutes on HIGH. Cook an additional 11 minutes on medium high or 20 minutes on medium. Add the peas to the casserole dish and mix the saffron milk with the rose water, if using. Drizzle over the top of the rice and cook a further 4-5 minutes on high. Leave to stand for 5 minutes before serving. Garnish with coriander leaves, if desired.

Ingredients:

1 (12 to 14) pound shankless skinless smoked-cured ham
Whole cloves, for studding ham
1/2 cup apple jelly
2 tablespoons Dijon mustard

Procedure:

Preheat oven to 350 degrees. Score top of ham into diamonds and stud center of each diamond with a clove. On a rack in a roasting pan bake ham in middle of oven 1 1/2 hours. In a small saucepan heat jelly over moderate heat, stirring, until melted and smooth. Remove saucepan from heat and stir in mustard. Spread glaze evenly on top of baked ham and bake 35 minutes more. Transfer ham to a platter and let stand 15 minutes.

Ingredients:

2 tablespoons butter and
2 tablespoons butter
1 arge shallot, minced
3 cups portabella mushrooms or cremini mushrooms, cubed
1 1/2 cups vegetable broth
1/4 cup white wine
1 teaspoon fresh thyme, chopped
3 tablespoons flour
1/4 cup heavy cream
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
salt and pepper

Procedure:

Melt the first amount of butter over medium heat and add the shallot, cook until tender. Add the mushrooms to the pot and cook until tender.Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes. While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat. Stir the flour into the butter until absorbed to make a roux. Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened. Stir in the heavy cream and parmesan cheese, and parsley. This can be served over rice or pasta — but secretly sometimes I just eat it like a stew by itself with some crusty bread.

Ingredients:

4 cups steamed Japanese rice
8 strips of dried nori (seaweed)
Salt to taste
For fillings:
ume (pickled plum) / grilled salted salmon

Procedure:

Grill salted salmon slices. After the salmon cools, tear it into small chunks and set aside. Cook steamed rice. Put about a half cup of steamed rice in a rice bowl. Make a dent in the center of the rice and place fillings, such as ume (pickled plum) and grilled salmon. Wet your hands in water so that the rice won’t stick. Rub some salt on your hands. Place the rice in the rice bowl on your hands. Form the rice into a round or a triangle, by pressing lightly with your both palms. Wrap the rice ball with a strip of nori. Makes 8 rice balls.

Ingredients:

1 1/2 lb. (750g) fresh or reconstituted sea cucumbers
15 pigeon eggs
15 Chinese cabbage hearts
2 tsp. salt, or to taste
1 tsp. soy sauce
1/2 tsp. scallions, chopped
1/2 tsp. fresh ginger, chopped
7 oz (200ml) chicken stock
1 tbsp. melted chicken fat
3 1/2 fl oz (100ml) vegetable oil for deep-frying
1 tsp. MSG (optional)

Procedure:

Cut the sea cucumbers at the stomach, and gut. Leave whole. Hard-boil the pigeon eggs, let cool and shell. Halve the cabbage hearts lengthwise and chop into 2 1/2 inch (7cm) sections. Rub the sea cucumbers with 1 tsp. of the salt. Plunge into boiling water for 2 minutes, remove and drain. Blanch the cabbage hearts briefly in the salted boiling water, remove, drain and set aside. Put the sea cucumbers in a wok and add the soy sauce, the remaining 1 tsp. salt, the rice wine, sugar, scallions, ginger, chicken stock, and  MSG(optional). Bring to a boil and simmer for 2 minutes. Add the cornstarch-water mixture and cook, stirring, until thickened. Arrange the sea cucumbers and cabbage hearts alternately in a circle on a plate, and sprinkle with the melted chicken fat. Heat the oil in a wok until the oil surface ripples. Add the eggs and deep-fry until golden. Arrange the eggs around the sea cucumbers and serve.

Ingredients:

2/3 cup picante sauce of your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups chicken chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onions, for serving
picante sauce, for serving

Procedure:

Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions. Place about 1/4 cup of the chicken mixture in the center of each tortilla.Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted margarine.Bake at 400°F for 25 minutes or until golden. Garnish with additional cheese and green onion and serve salsa on the side.