Ingredients:

For the sausage:

12 ounces lean ground pork
12 ounces ground turkey
5 garlic cloves, minced
3 tablespoons dry red wine
2 tablespoons sherry vinegar
1 1/2 tablespoons sweet paprika
2 teaspoons ancho chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/8 teaspoon salt

For the chili:

2 tablespoons olive oil
2 cups diced onion
3 garlic cloves, minced
1 tablespoon cumin
2 teaspoons dried oregano
3 chipotle chiles canned in adobo sauce, minced
4 -15 ounce cans black beans, rinsed and drained, divided
3 cups chicken broth, divided
2 14.5 ounce cans fire roasted diced tomatoes
3/4 cup water
1/4 cup freshly squeezed lime juice
1/4 cup minced cilantro

Procedure:

To make the sausage: In a large bowl, mix together pork, turkey, garlic, red wine, vinegar, paprika, ancho chili powder, cumin, oregano, coriander, pepper and salt until combined. Cover and set in the refrigerator overnight.

To make the chili: In a large saucepan, heat oil over medium-high heat. Add sausage mixture and cook until browned, stirring to crumble - about 7 - 10 minutes. Stir in onions, cumin, garlic, oregano and chipotle chiles - cook until the onions are tender, about 4-6 minutes. In a food processor, add 1 1/2 cups black beans and 1 cup broth - process until smooth. Add the processed beans, whole beans, remaining 2 cups broth, tomatoes and water into the saucepan - bring mixture to a boil. Reduce heat and simmer, partially covered, until the chili becomes slightly thick - about 45 minutes. Stir in lime juice and cilantro. Makes 6 servings.

Ingredients:

3 eggs
1 carrot
1 long green bean
1 onion
1 vegetable stock cube (you can also use chicken stock)
200 ml. water
1/2 teaspoon white pepper

Procedure:

Boil the stock cube in the water to form a soup and leave it to cool. Blend the eggs with the pepper in a food mixer. Add the stock to the food mixer and blend again (with the eggs). Chop the long bean, carrot, and onion into small fine pieces. Add the vegetables to the egg mixture and divide evenly between the cups. Steam for 20 minutes.

Ingredients:

4 tablespoons Japanese soy sauce
2 tablespoons mirin (Japanese sweet rice wine)
2 teaspoons brown sugar
2 teaspoons finely grated fresh ginger
1 tablespoon water
2 x 6 oz (180 grams) salmon fillets
3½ oz (100 grams) soba noodles
2 tablespoons canola oil
1 bunch bok choy (or other Asian greens)—cut into thirds on diagonal
1 carrot—peeled and thinly sliced on diagonal
1 scallion (spring onion)—thinly sliced on diagonal

Procedure:

Mix the soy sauce, mirin, sugar, ginger and water together and marinate the salmon fillets in the mixture, covered in the fridge, for at least 1 hour. Bring a pot of water to the boil and cook the soba noodles for 4 minutes, then rinse under cold water and drain. Heat 1 tablespoon of canola oil in a frying pan over a medium heat. Add the salmon fillets (reserving the marinade) and cook for around 3-4 minutes each side until tender. While the salmon cooks, heat a wok or large skillet over a high heat, add the remaining tablespoon of canola oil and stir fry the bok choy and carrot for 3 minutes. Reduce the heat to medium-low, add the reserved marinade liquid, cover with a lid and cook for 3 minutes. Add the scallions and soba noodles and stir to mix well and heat through. Serve on a bed of the noodle-vegetable mixture with a salmon fillet on top.