Ingredients:

16 fresh sardines
1 cup flour
1 cup olive oil
1 onion, chopped
5 tomatoes, peeled and chopped
4 cloves garlic, sliced
1/8 cup parsley, chopped
salt to taste

Procedure:

Clean the sardines, removing heads and innards. Rinse thoroughly under cold water. Pour olive oil into large, heavy frying pan and place on stove on medium high heat. Place the flour on a plate. Coat each sardine with flour and fry in pan. When done, remove them and place on a plate for later. Add the onion, garlic, parsley to the frying pan and sauté in the remaining oil. Add tomatoes and sauté 5-10 minutes further. Add the sardines back into the frying pan with the other ingredients and cook another 5-10 minutes. Add salt to taste. Serve with bread. Makes 4 servings.

Ingredients:

1 kg. medium tilapia, fried
3 cloves garlic, crushed then fried
1 piece large onion, sliced
1 piece medium ginger, cut into strips
5 piece ripe tomatoes, cut into cubes
1 pouch (200 g) Del Monte Original Style Tomato Sauce
3 cups thick coconut cream (first extraction)
2 piece medium bell peppers, cut into strips
300 grams pechay, cut into half

Procedure:

Saute garlic, onion, ginger and tomatoes. Add tilapia, Del Monte Original Style Tomato Sauce, coconut milk, salt and pepper to taste. Simmer for 5 minutes.Add bell peppers and pechay. Simmer for 3 minutes. Serve. Makes 8 servings.

Ingredients:

5 lb. venison; cut in large chunks
6 whole onion; quartered
10 whole jalapeno chile pepper; cut in half, seeded
4 whole green pepper; large, sliced

Marinade:
1/2 cup soy sauce
1/2 cup cooking oil
1 tbsp. sugar
1 tsp. ground ginger
1 tsp. dry mustard
1 tbsp. garlic powder
1/2 tsp. cayenne pepper; ground

Procedure:

Alternately place vegetables and meat on Ka-Bob skewers. Marinate in sauce
above. Cook on open grill over hot coals turning often until done.

Ingredients:

300 grams cream cheese
1 pack Square Egg Wonton Pastry
15 grams Australian Wildfire Spice
1 clove garlic ( crushed )
1 small sprig parsley
10 grams Outback Salt
Kakadu Plum & Chilli Sauce

Procedure:

Remove the cream cheese from the fridge and allow to soften. Finely chop the garlic & parsley. In a mixing bowl combine the garlic, parsley, Australian Wildfire spice and salt to taste and mix through well. Remove the wonton pastry from the plastic and cover with a damp cloth so they won’t dry out. On each square put a teaspoonful of the cream cheese filling. Moisten the edge of pastry with a little egg wash or water,the fold all edge together and firmly to seal. Place on a tray dusted with corn flour to prevent sticking. Using hot oil heated in a Wok or sauce pan, fry a few at a time on medium heat until golden. Drain on paper towels and serve with Kakadu Plum & Chilli Sauce to serve. Makes 12-15 wontons.

Ingredients:

whole fish (such as salmon or cod)
1/2 cup fresh lime juice
1/2 cup extra-virgin olive oil
50 grams coriander
50 grams parsley
50 grams mint
1/2 teaspoon saffron
salt
black pepper

Procedure:

Note that fresh fish should have raised eyes and should be bright red under the ears. Cut fish length-wise from below. Remove insides, then wash inside and out, and dry thoroughly. Place each side under grill at high temperature for 5-10 minutes so that the skin dries up. Remove fish and separate skin which should come off easily. Prepare sauce as following: wash and finely chop coriander, parsley and mint. Add lime juice, olive oil, saffron, salt, and black pepper, and mix well. Cover a suitable pan with aluminum foil and place fish on top. Add the sauce on both sides as well as inside. Cover with a sheet of aluminum foil and cook in oven at medium temperature for 45 minutes to one hour. Note however that exact cooking time depends on the type and size of fish. Take care not to over-cook. Add more sauce 2 or 3 times during cooking. When cooked, decorate fish with slices of lime or lemon and some parsley. Serve with Sabzi-Polow.

Ingredients:

16 fresh jalapeno chiles
2-1/2 cups milk
1/2 pound grated chihuahua, monterey jack, or cream cheese

Flour for coating:
1 lightly beaten egg
2-1/2 teaspoons water
1 teaspoon oil
3/4 cups dry, seasoned bread crumbs
Oil for deep frying

Procedure:

Carefully slit one side of each jalapeno chile. Remove the seeds with a sharp paring knife. Place the chiles in a container and cover with milk. Let soak overnight in the refrigerator. The next day, drain and rinse the jalapeno chiles. Stuff each chile with cheese. Dip stuffed chiles in flour, shaking off the excess. Beat the egg, water, and oil. Dip the floured chiles in the egg mixture and roll in bread crumbs, being sure the surface of the chiles is completely coated. Place coated chiles on a rack within a tray and refrigerate uncovered for about 20 minutes to dry out. Heat oil in a deep-fryer to 425 degrees F. Ease stuffed jalapenos into oil, a few at a time without crowding, and cook until golden brown. Drain on paper towels and serve hot. Makes 4 servings.