Ingredients:

75 grams Thai pork steam sausage
30 grams onion
4 bird chillies
2 tablespoons lemon juice
2 tablespoons fish sauce
2 garlic cloves
mint leaves
coriander leaves

Procedure:

Sliced the sausage and put onto a serving plate. Chop the onion, chillis and garlic finely, into a mixing bowl. Add the fish sauce and lemon juice to the mixing bowl and mix well. Pour the mixture over the sausage. Garnish with mint and coriander leaves before serving. Serve with salad and rice. Makes 2 servings.

Ingredients:

2 lemons
4 tablespoons olive oil
1 tablespoon capers - drained
1 tablespoon green onion - finely chopped
salt and pepper to taste
4 mahi mahi fillets
4 tablespoons olive oil
2 teaspoons lemon pepper
2 teaspoons dried dill or
1 tablespoons of fresh chopped dill

Procedure:

Cut off the ends of each lemon, then cut each lemon in half. Lightly brush or spray the cut sides of the lemons with oil. Grill the lemons over direct high heat until nicely browned, 4-5 minutes turning once. Remove from the grill and allow to cool. Squeeze the lemons through a sieve into a small bowl. Use the back side of a spoon to push the juices through the sieve. You will have approximately 1-2 tablespoons of juice. Add the capers and whisk in 3 tablespoons of oil to form a dressing. Whisk in the green onion, salt and pepper. Brush both sides of the fillets with olive oil. Sprinkle lemon pepper over each and then the dill. Place skin side down on the grill over medium heat. Close the cover and grill until the fish flakes when pierced with a fork, approximately 8-10 minutes. Don’t flip the fillets unless you are using skinless fillets. Remove from grill, whisk the dressing once more, then serve over each fillet. Makes 4 servings.

Ingredients:

3 kilograms boned shoulder of pork, butterflied and skin on
sea salt & freshly ground black pepper

For the Stuffing:
2 onions, peeled and finely diced
olive oil
200 grams chicken livers, cleaned and roughly chopped
200 grams pork mince
75 grams pine nuts
100 grams raisins
1/2 bunch of fresh sage, leaves picked and roughly chopped
1/2 bunch of fresh flat-leaf parsley, leaves picked and roughly chopped
1 wineglass red wine or mulled wine, plus a bit extra for the stuffing
8 carrots

Procedure:

Preheat your oven to full whack. Lay the boned shoulder of pork on a board, skin-side down, and season well with a few really good sprinkles of salt and pepper. Massage this seasoning all over the meat. Put a large pan on a medium heat and fry your diced onion in a lug of olive oil for about 10 minutes and when it’s softened but not coloured, turn the heat down to low and add the chopped chicken livers and pork mince. Use a wooden spoon to break the mince up a bit and mix everything together. Add the pine nuts, raisins, chopped sage and parsley, then season with a good sprinkle of salt and pepper. Pour in a splash of red or mulled wine, give everything a good stir then take your pan off the heat. You don’t want to cook the meat now, you just want to get a good mix of flavors going so you have a delicious stuffing. Put the stuffing in a bowl and put it to one side to cool down. Once your stuffing has completely cooled, spoon all of it down the middle of the opened shoulder. Roll the meat up quite tightly then tie it up as tightly as you can with 4 or 5 pieces of string. Drizzle all over with olive oil, season with salt and pepper and rub the seasoning all over the skin to help it turn into delicious crackling. Lay your carrots across the middle of the roasting tray and put the meat on top. Pour your glass of red or mulled wine and a glass of water in the bottom of the tray then put your meat in the oven. Turn the heat down immediately to 180°C/350°F/gas 4 for about 3 1/2 to 4 hours until lovely and golden. Once it’s out of the oven carefully remove the skin and put it to one side. Slice the pork then serve it with some tasty bits of broken up crackling, lovely potatoes and a few greens or a nice salad. Absolutely gorgeous.

Ingredients:

3 rashers streaky bacon, cut or scissored into 2.5 cm. strips
1 teaspoon garlic oil
125 grams chestnut mushrooms, sliced into 5mm pieces
250 grams chicken thigh fillets cut into 2.5cm pieces
25 grams flour
1/2 teaspoon dried thyme
15 ml. tablespoon butter
300 ml. hot chicken stock
15 ml. tablespoon Marsala
375 grams (23 x 40cm) sheet all-butter ready-rolled puff pastry

Procedure:

Preheat the oven to 220°C/gas mark 7. In a heavy-based frying pan, fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon. Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color. Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes. Take two 300ml pie-pots (if yours are deeper, don’t worry, there will simply be more space between contents and puff pastry top) and make a pastry rim for each one – by this I mean an approx. 1cm strip curled around the top of each pot. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots.
Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.