THAICHICKEN SALAD

25minsShopping list100gms Chicken inner fi llets

80mls Coconut milk

20mls Fish sauce

10gms Demerara Sugar

2gms Lemongrass

5mls Water

¼ Lime Zest

10mls Sesame Oil

salad mix½ Red Chillies

20gms Red onion

10gms Mange tout

10gms Carrot

20gms Red Peppers

10gms Cucumber

10gms Spring onion

5gms Coriander

20gms Mixed salad Leaves

Method1. Mix the coconut milk, fi sh sauce,

sugar, and chopped lemon grass with 5mls water.

2. Add the chicken to the liquid and bring to the boil. Simmer gently until the chicken reaches 75°C. This should take 5-7 minutes.

3. Transfer into a shallow container, cover and cool.

4. Once cold, remove the chicken from the coconut dressing. Slice the chicken lengthways into strips.

5. Whisk the sesame oil into the cook-ing liquid.

6. Deseed the chilli and cut into thin strips widthways at an angle. Cut the mange tout in the same way.

7. Slice the pepper and red onion, cu-cumber, spring onion & carrot into fi ne strips.

8. Tear the coriander & mix the veg-etable ingredients together.

How to serve1. In a bowl, mix all the salad ingredi-

ents with the coconut dressing and the chicken. Place on top of the mixed leaves.

TERIYAKI PRAWN SKEWERSON a heap of green salad with wasabi dressing

6hrs

Shopping list60gms/ 9 Tiger Prawns

2 spring onions

20mls Teriyaki sauce

10gms Ha! Ha! red pepper and tomato

sauce

2gms Garlic

2 teaspoons brown sugar

40gms washed fi nely sliced Cucumber

20gms washed fi nely sliced spring

onion

2gms washed picked Basil

2gms washed picked fl at leaf parsley

2gms washed picked Coriander

10mls Wasabi paste

5ms Ha! Ha! leaf dressing

40gms washed fi nely sliced Cucumber

20gms washed fi nely sliced spring

onion

2gms washed picked Basil

2gms washed picked fl at leaf parsley

2gms washed

picked Coriander

10mls Wasabi paste

5ms Ha! Ha! leaf dressing

Method1. Soak the bamboo skewers for 3-6

hrs and cut in half.

2. Mix all the marinade ingredients together and add the prawns. At an angle cut the spring onions into 8`s. Take 3 Skewers and skewer as fol-lows- prawn- spring onion-prawn- spring onion prawn (N.B.-When skewering the prawns the skewer should go through the tail and head part of the prawn, creating a “D” shape.) pour the marinade over the prawns. and marinade for 4-6 hrs

3. Wash all salad items. Slice the cucumber in half lengthways; scoop out the centre and at a 45°c angle cut the cucumber into thin strips. Wash and peel the spring on-ions. Remove the roots any trim the tops, keeping the onion whole fi nely slice it at an angle so that the pieces are diamond shaped.

4. Rip all leaves and mix with the cu-cumber and spring onion.

5. Heat a frying pan with a very small amount of oil. Pan-fry the skewers.

6. Mix the wasabi paste with the leaf

dressing.

7. Stack the salad and dress with the wasabi dressing.

8. Stack the skewers criss-cross on top of the salad.

Roasted peppers,stuffed with rattaouille and melted goats cheese,

25minsShopping list1 Red pepper

120g Mediterranean vegetable med-

ley (a selection of roasted veg such

as aubergine, courgette, peppers, red

onions, tomatoes)

5gms Chopped fresh basil

60gms Goats cheese

50gm Cannelloni beans

60gms Ha! Ha! Salsa

10mls Olive oil

5gms Thyme

10gms Rocket

5mls Balsamic Blasé

Method1. Cut the peppers in half length ways

leaving on the stalks (this will help to keep their shape) remove all seeds, oil and season all over , place on a roasting tray hole side face up and roast at 180óc for 4-5 minutes.

2. Remove from the oven and turn over.

3. Leave to cool hole side face down. This will steam the peppers fi nish-ing off the cooking process.

4. Mix the roasted Mediterranean vegetables with the cannelloni beans and salsa and place into the halves of semi-roasted peppers.

5. Slice the goats’ cheese in ½

6. Place the stuffed peppers into the oven for 10-11 minutes.

7. Top each pepper with a slice of goats’ cheese and grill until the cheese begins to melt and turns golden brown.

how to serve1. Serve with rocket leaves, drizzled

with olive oil and balsamic vinegar.

Home-made pavlova,with crème fraicheand red fruits

1hr

Shopping listPavlova

4 Egg whites

240gms Caster Sugar

5gms Corn fl our

5gms Malt vinegar

5gms Corn fl our

5gms Malt vinegar

Garnish

240gms Red Fruits

300gms Crème fraîche

15gms Mint

Method1. Put the egg whites and sugar into

a clean stainless steel bowl and whisk until well mixed.

2. Stand the bowl over gently sim-mering water and whisk until the mixture becomes thick, white and stands in peaks.

3. Remove from the heat and beat in the corn fl our and vinegar.

4. Line a baking sheet with grease proof paper and draw around a Tracklement top (or a 2p piece) to give you a circle and a guide line to pipe around turn the paper over, so you will not pipe onto the pen.

5. Put the meringue mix into a piping bag, fi tted with a 1cm nozzle, start-ing in the centre of the circle, begin to pipe, moving the piping bag in a circular motion, working your way to the edge, it should be approx. 1-2 cm in depth.

6. Bake at150°c for 40-50 minutes. Until the outside is fi rm.

7. Remove from the oven and allow to cool.

how to serve1 Pipe a small amount of crème

fraîche on to a plate, top with a meringue , in the centre of the me-ringue spoon 1/2 the crème fraîche followed by 1/2 the fruit, place the second meringue on top of the fruit spoon the remaining fruit on to the 2nd meringue, top with the remain-ing crème fraîche, garnish with picked mint.

Fresh chargrilledturkey escalope

1hr

Shopping list5mls Olive oil

1gms Salt & Pepper

150gms Turkey Escalope

Bubble & squeak cakes

18gms Pancetta (fi nley diced)

15gms Savoy Cabbage (fi nley Diced)

10gms Medium Onions (fi nley diced)

10gms Butter-Sliced

60gms Potatoes

3gms Lemon zest

3gms Thyme (fi nley chopped)

3gms Rosemary (fi nely chopped)

60gms Parsnip

60gms Beetroot

50gms Parsnip

50gms Carrot

50gms Beetroot

Salt & pepper

10mls Oil

150mls Onion Gravy

Method1. Cut the potatoes into small even

pieces and bring to the boil. Mash the potatoes wih the sliced butter.

2. Heat the remaining butter and sweat the onions, add the cabbage and pancetta and continue to fry, until the cabbage is cooked. Add the mix to the mashed potatoes along with the herbs and lemon zest. Mould the mix into 2 Patties.

3. Thinly slice the beetroot and the parsnip and deep fry the vegetables for 30 minutes until golden brown and crispy, drain on blue towel and season with salt.

4. Wash and cut all the vegetables into 2cm chunks

5. Season and oil the vegetables, be-cause of different cooking times, roast all the vegetables separately. Once cool mix together.

6. Oil and Season the Turkey begin the cooking process on the Chargrill and fi nish in the oven-approx 10 minutes

7. Reheat the gravy and the bubble and squeak cakes to 82oc,heat the veg.

8. Arrange on the plate as follows: gravy on bottom, next turkey ,then a B&S cake followed by turkey and then the second B&S cake arrange the vegetables around the plate and garnish the beetroot and parsnip chips and FLP.

Warm chilli beef

40mins

Shopping list10gms Mange tout

10gms Carrot

20gms Red onion

20gms Red pepper

20gms Pack choi

20gms Cucumber

10gms Spring Onion

2gms Picked Basil

2gms Picked Coriander

2gms Picked Mint

5gms Deep fried Noodles

1gms Nacho spice

3gms Flat leaf parsley

20mls Chilli beef dressing

100gms Sirloin

10ml Soya sauce

10gms Maple Syrup

7mls Sesame oil

2gms Red de-seed chillies

Method1. Cut a sirloin steak in half and

slightly baton out. Mix with all the other marinade ingredients

2. Finely shred the manage tout, car-rot, red onion, pack choi, red pep-per, cucumber and spring onion

3. Mix together

4. Deep fry the noodles and dust with nachos spice

5. Ripe the herbs and mix together

how to serve1. Heat a saute pan, place the sirloin

in the pan and cook

2. In a separate bowl mix together the salad and herbs with the beef dressing. Pile high on the plate

3. Cut the sirloin into 4-5 pieces and fan out on top of the salad

4. Garnish with noodles

salad

JAFFA SMASH

4hrs

Shopping list200gms Digestive Biscuits

100gms Butter

250ml Whipping Cream

300gms Cream Cheese

250gms Mascarpone

125gms Caster Sugar

500gms White chocolate

140gms Jaffa Cakes

10mls Whipping Cream

20mls Chocolate sauce

10gms Jaffa Cakes

Method1. Line a 23cm cake tin with grease

proof paper.

2. Melt the butter and process the bis-cuits in a food mixer until they look like breadcrumbs.

3. Add the melted butter and process briefl y. Pour the mix into the lined cake tin and press the mix fi rmly into the base. Place in the fridge.

4. Put the white chocolate into a bowl and over boiling water melt the chocolate.

5. Whisk the cream, cream cheese, mascarpone and sugar until thick. Add the melted chocolate and whisk until smooth.

6. Smash the jaffa cakes into 1cm pieces and whisk into the white chocolate mix using the electric hand held whisk. The jaffa cakes should break up even more.

7. Pour the mixture onto the biscuit base and chill for 3-4 hrs, prefer-ably over night.

how to serve1. Serve the cheese cake on a small

plate, with crushed jaffa cake on top.

2. Drizzle chocolate sauce over the cheesecake, pour runny cream around the cheesecake and dust with icing sugar.

cheesecake

WINTER COCKTAILS

cobbled raspberry coolerGLASS Tulip filled with crushed ice.

INGREDIENTSAbsolut 25mlFunkin Raspberry Puree 25mlGomme Syrup 10mlShiraz 25ml

METHOD Shake all ingredients with iceand strain over crushed ice. Serve with2 short straws.

GARNISH Raspberry (if available).

kiwi belliniGLASS Flute

INGREDIENTSAbsolut 12.5mlFunkin Kiwi 25mlGomme Syrup/1 bar spoon 10mlHouse Champagne 135ml

METHOD Shake vodka, kiwi andgomme with ice, strain into flute, topwith champagne.

GARNISH Kiwi fruit (if available).

poinsettiaGLASS Flute

INGREDIENTSCointreau 12.5mlCranberry 25mlHouse Champagne 135ml

METHOD Pour Cointreau and cranberryinto glass, top with champagne and stircarefully.

GARNISH Orange twist.

espresso martiniGLASS Martini

INGREDIENTSAbsolut 37.5mlEspresso 25mlKahlua 12.5mlGomme Syrup/2 bar spoons 20mlCherry 2

METHOD Muddle 2 cherries in baseof boston. Shake all ingredients withice and strain into glass.

GARNISH Put a cherry in glass.

WHITE PEACH MOjITOGLASS 14oz filled with crushed ice.

INGREDIENTSHavana Club 3 YR 37.5mlFresh Mint Leaves 8Lime Wedges 4Gomme Syrup/1 bar spoon 10mlPeach Puree 50mlArchers Peach 12.5ml

METHOD Muddle the lime wedges in the baseof a sturdy glass to release the juices and oilsfrom the skin. Be careful not to break the glass.Pour all ingredients over lime wedges into theglass. Add mint, add crushed ice and churnwith bar spoon. Top with soda.

GARNISH Mint sprig.

winter breezeGLASS 14oz filled with ice.

INGREDIENTSAbsolut Mandrin 50mlApple Juice 60mlCranberry Juice 60mlFresh Lime Wedge Squeezed 1

METHOD Build first 3 ingredients overice. Squeeze wedge of lime into glass.Stir and garnish.

GARNISH Orange wheel.