Ingredients:

150 grams Lo Hong Ka Bird’s Nest
1 large coconut
10 grams ham
1 tablespoon chopped ham
1 cup fresh coconut juice
3 cups stock
2 slices ginger
1 teaspoon Shaoxing wine

Procedure:

Cut 1/5 part of the top of coconut as lid, reserve coconut juice for later use. Add ham slices, ginger slices, stock and Shaoxing wine. Cover with coconut lid. Seal with mulberry paper. Stew over boiling water for 2 hours. Add coconut juice and Lo Hong Ka Bird’s Nest. Then stew for another 5 minutes. Add chopped ham and slat. Serve.

Ingredients:

200 grams ostrich fillet
½ medium onion, finely diced
1 medium clove garlic, crushed
small shake (½ -¾ tbsp.) dark soy
1½ tbsp clear honey
2 tsp finely ground black pepper
2 tsp five spice
vegetable or groundnut oil for frying
a portion of rice or noodles to serve

Procedure:

Cut ostrich fillet into inch wide strips and season with a little freshly ground black pepper and five spice. Set aside. Gently fry garlic and onions until onion is soft. Add stock, black pepper, honey, soy sauce and five spice. Mix together well and bring the sauce up to a gentle simmer. When sauce is about 1/2 it’s original volume, taste it and adjust seasoning. Turn down heat on the sauce to a low simmer. Get a frying/griddle pan really hot, so it is almost smoking. Sear ostrich slices on each side for about 30s and remove from pan. Add ostrich pieces to the sauce and stir them in. As soon as the sauce starts to bubble again, turn off the heat. Serve with rice or noodles and some stir fried vegetables.

Ingredients:

1 rabbit (1½-2 lbs)
1 cup bias-sliced celery
1 medium onion diced
2 cloves garlic minced
1 cup dry red wine
olive oil or butter
salt and pepper to taste
1 tsp sugar
12 ounces chicken stock
1 tsp dried oregano crushed
1/4 tsp dried marjoram crushed
1/2 cup heavy cream
2 tablespoon fresh parsley chopped

Procedure:

Soak rabbit 30 minutes in 1part white vinegar to 3 parts water, rinse and pat dry. Brown rabbit in oven over medium heat in butter or oil for 10 minutes, turning after 5. Remove from oven. Add celery, onion and garlic to pan and cook until tender. Add dried spices and cook 1 minute longer. Return rabbit to oven and pour wine, chicken stock and sugar over top. Stir. Reduce heat, cover and simmer 45 minutes to 1 hour or until tender and easily pierced with fork. Transfer to a platter and keep warm. Return juices to pan and reduce over high heat for a few minutes until there is only about 3/4 cup left. Add cream and keep stirring until it thickens slightly. Pour sauce over rabbit and vegetables and sprinkle with parsley.

Ingredients:

1 cup fresh orange juice, divided
1/2 cup water
1 teaspoon salt, divided
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper, divided
1 cup uncooked whole wheat couscous
1/4 cup dried cranberries
1/4 cup sliced almonds, toasted
1 1/2 cups chopped, cooked chicken breast
1 cup chopped cucumber
1/3 cup chopped red onion
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons Dijon mustard
1 1/2 tablespoons extra-virgin olive oil

Procedure:

In a small saucepan, bring 3/4 cup orange juice, water, 1/2 teaspoon salt, coriander, cinnamon, and 1/8 teaspoon pepper to a boil. Remove from heat and stir in couscous and cranberries. Cover and let stand 5 minutes. Fluff with a fork and move couscous mixture to a large bowl. Add toasted nuts, chicken, cucumber, onion and cilantro to couscous - gently toss together. In a small bowl, whisk together the remaining 1/4 cup orange juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, lime juice, and mustard. Gradually add oil to juice mixture, stirring constantly with a whisk. Drizzle juice mixture over couscous mixture and toss to coat.