Stuffed chicken leg with pea risotto , braised vegetables and chicken jus

200 g arborio rice
30g frozen peas
3g saffron
30g butter
4 baby radish
4 baby parsnip
4 baby onions
4 fennel stocks
10g shaved Parmesan cheese
2 chicken legs
100g mince pork
100g mince chicken
30g diced carrots
30g diced shallot
2g thyme
30 ml double cream
2 l chicken stock

The chicken legs:

• De bone chicken legs leaving drumstick bone on. Keep bones
• Reduce 1 l of chicken stock by half with the bones.
• Cut the tip of the drumstick and push the bone out slightly.
• Cut all the chicken meat from the leg carefully not damaging the skin.
• Sweat diced carrot and the diced shallots with olive oil on a low heat.
• Chop the chicken meat finely place in a bowl with the pork mince,cream,diced carrot,shallot and thyme season. Pan fry small amount of the mix to check seasoning.
• Stuff the legs and seal with the skin using cocktail sticks.
• pan fry the stuffed legs until golden brown.
• Place legs on baking tray with some chicken stock, into the oven 180 for 15-20.

The braised vegetables:

• Cut baby radish into quarters, peel baby parsnip and half it,peel baby onions cut into halves.Cut fennel stocks into 2 cm long pieces
• Pan fry baby onions with butter let it cook for 2 min and add the other veg.
• Glaze with the reduced stock, cover and pop into the oven for 5-10 min.
• Drain liquid through fine sieve into a small sauce pan and reduce to a jus consistency.

For the risotto:

• Cook the peas in a pan with boiling water for 2 min then drain and cool down under cold water.
• Melt butter in a large fraying pan add the rice and the saffron. Add the white wine, reduce.
• Add the chicken stock gradually keep stirring. Repeat until the rice is soft,about 15-25 min.
• Once done stir in the peas and season.
• Finish with Parmesan cheese on top.

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Carrot & Ginger soup

700g carrots
30g grated ginger
200g slices onions
1 L chicken stock
100 ml white wine
50g butter

• Heat the butter in a large pot. add the onions and sweat gently.
• Peel carrots and cut to chunks. add to the onions and keep cooking.
• Add the wine and cook until liquid reduced ,
• Add the stock and cook gently until carrots are soft.
• With a hand blander blitz the soup . You may need to add more stock if the soup is too thick.
• Pass through a fine sieve and serve with nigella seeds on top .

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Wasabi Shepherds Pie

1 kg of peeled potatoes
1 leek chopped
2 carrots diced
1 clove of garlic
20g pinenuts
2 tbsp tomato paste
2g fresh rosemary chopped
500g lamb minced
1 tbsp wasabi paste
80g butter
80 ml milk
20g chopped sun dried tomatoes

• Cut the potatoes to quarters and place in a large pan. Cover with cold waters.
• In another pan sweat the carrots & the leek with olive oil .
• Add the chopped garlic,tomato paste and cook for 2 min.
• Add the minced lamb,rosemary,chopped sun dried tomatoes,pinenuts and cook for further 10 min.
• Stir the meat mix, season and taste.
• Once all cooked pour the mix into a baking tray.
• When the potatoes are soft and fluffy drain the water and crash them on a low heat.
• Add the butter & milk. Keep on crashing and add the wasabi.
• Stir the mash well ,season and taste.
• Pour the mash on the meat. Run over on top of the mash gently with a fork.
• Bake in the oven 200 degrees Until the top is golden brown.

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Lamb shank in Red wine sauce with Saffron infused Pommes Dauphinois and Crashed carrots

4 Lamb shank
750 ml red wine
250 ml beef stock
4 cardamom pods
2 bay leaves
4 carrots
1 celery stick
1 big onion
2 tbsp tomato puree
1.5 kg potatoes
300g grated gruyere cheese
10g saffron
30 ml olive oil
5 gloves of garlic
250 ml double cream
250 ml milk

For the lamb shanks:

• Preheat the oven to 150 degrees.
• Season the shanks well.
• Heat 1tbsp of olive oil in a large pan and sir the shanks until golden brown all around the shank.
• Remove shanks to a casserole pot .
• Cut to big chunks one carrot , celery & onion. Add them to the same pan that you used for the shanks.
• Fry the vegetables with the tomato puree until golden brown then add some of the wine, bring to the boil and pour over the shanks.
• Add the rest of the wine, beef stock, bay leaves, cardamom pods, 1 crashed glove of garlic. Cover and place in the oven for 3.5-4 hours.
• Once ready (meat should fall from the bone) drain sauce, remove vegetables.
• Skim fat from sauce and reduce until sauce consistency.
• Adjust seasoning and pass through a fine sieve and a muslin cloth.

For the Saffron infused Pommes Dauphinois:

• Peel the potatoes and slice them with a mandoline, 3 mm thickness.
• Place the potatoes in a large pan. Cover with the milk and the cream .
• Add the saffron and 2 finely chopped gloves of garlic,on a low heat bring to the boil.
• Once boiling remove from heat. Drain liquid to another bowl.
• Place one layer of slices of potatoes in a baking tray.season and sprinkle a layer of the cheese. Repeat this up to the top of the tray.
• Pour the cream mix over the top of the potatoes and bake in the oven same temperature as the lamb for 1-1.5 hours .Until top is golden brown and potatoes are soft all the way through.

For the crashed carrots :

• Cat carrots to chunks and place in a large pan. Cover with cold water and cook until carrots are soft.
• Drain water, season and add the olive oil and one crashed clove of garlic. crash carrots, check seasoning.

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Cheese Terrine with Confit Beet root

150g ricotta cheese
150g cream cheese
150g goat cheese
40g toasted pinenuts
1 lemon
1 beet root
300 ml water
150 ml sugar
1 vanilla pod
1 bag of salad leaves
8 Basil leaves
10 ml olive oil
few slices of rye bread

• In a small pan place the water and sugar. Bring to the boil and whisk until clear syrup.
• Cut the beet root to 1/2 cm cubes and add the to the syrup.
• Cut the vanilla pod into half and add the the beet root.
• Cook gently until soften, about 30-60 min.
• Place all the cheese in a bowl.
• Add the lemon juice and toasted pinenuts.
• Mix well and seasoning if necessary. Put in the fridge for an hour before serving.
• Mix the salad leaves,4 basil leaves with olive oil and season.
• Deep fried the 4 basil leaves for 3 seconds take out to dry.
• Serve the cheese mix on top of toasted rye bread finish with deep fried basil on top,
• salad leaves, and few cubes of the confit beet root.

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Leek and cauliflower soup

3 leeks
1 cauliflower
250 ml chicken stock
100 ml of milk
100 ml double cream
pinch of nutmeg
20 ml olive oil
chervil leaves for garnish

• Cut the leeks roughly and the cauliflower to flowerets.
• Sweat them gently with olive oil for 5 min or so.
• Add the chicken stock,cover and cook until soften.
• Hand bland the soup.
• Add the milk and double cream slowly while whisking. Until the right consistency.
• Season and add a pinch of nutmeg.
• Bring to the boil and pass through a fine sieve.
• Finish with the chervil leaf on top.

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Duck & fig terrine with port sauce

4 duck legs
4 springs of thyme
20g rock salt
2 cloves of garlic crushed
2 bay leaves
1 roll of foil
200 ml double cream
120g dried figs
200 ml port

• Place the figs in the port to soak up for 3 hours, in the fridge.
• Preheat the oven to 200 degrees.
• Wrap duck legs, thyme,rock salt,garlic and bay leaves in three layers of foil .
• Make sure its tight enough and with no holes.
• Place the duck legs package on a baking tray and bake in the oven for 2 and a half hours.If meat falls off the bone its ready.
• Once cooled down remove herbs and garlic. Remove all the meat out using a fork.
• Place the meat in a bowl and add the cream.
• Slice the figs to quarters and add to the duck.
• Add 3 tbs of the port to the mixer. Keep the rest of the port.Mix well.
• Adjust seasoning.
• Put a layer of cling film inside a terrine mould cover with the cling film and make sure its being pressed over night by another heavy mould.
• Release from mould slice the terrine.
• In a small sauce pan reduced the rest of the port to a sauce consistency.
• Serve terrine on a piece of toast,salad leaves finished by the reduced port.

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Ori’s Bolognese Sauce

500g best-quality minced beef
1 carrot peeled and diced
2 Leek sliced
100g green olives roughly chopped
20g pinenuts
20g pumpkin seeds
500 ml beef/chicken stock
200 ml red wine
2 clove of garlic
2 bay leaves
3g chopped basil
20 ml olive oil
3 tbsp tomato paste
1 can of chopped tomatoes
salt & pepper

• Heat the olive oil in a large pan. Sweat gently the leek & the carrot.
• Add the minced beef and stir. Add the garlic & bay leaves.
• Glaze with the wine ad reduce.
• Add the stock,chopped tomatoes & olives. Cook for 5-10 min.
• Add the nuts and seeds.
• Cook on a low heat until most of the liquid been reduced, 15-20 min.
• Adjust seasoning and finish with the basil leaves.

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Lemon Sole Ceviche

300g sole fillets skinned
Juice of 2 lemons 1 lime
1 onion diced
1 glove of garlic finely chopped
1/2 tsp sumac powder
1/2 tsp dried chillies
4 g chopped herbs (mint,parsley,coriander)

• Cut the sole fillets to small cubes and place in a bowl.
• Add the lemon & lime juice.
• Sweat gently the onions and the garlic and add to the mix.
• Add the sumac and the dried chillies.
• Make sure the mix is covered with juice, cover with clingfilm and leave in the fridge for 3 hours.
• Once ready add chopped herbs and mix gently, adjust seasoning.
• Drain juice and serve with thin slice of Focaccia bread.

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Rack of lamb with balsamic and port sauce,stuffed pepper,monge tout and parsnip puree

500g scraped clean rack of lamb
250 ml port
50 ml balsamic vinegar
10g sugar
1 cinnamon stick
125g ricotta cheese
10g roasted pinenuts
2g chopped mint
2 roasted red peppers
100g monge tout
2 large parsnip
250 ml double cream
250 ml milk
1 clove of garlic

The parsnip puree:

• Cut the parsnip to big chunks and place with the garlic in a large pan.
• Pour the cream and milk and bring to the boil.
• Simmer until parsnip is soft.
• Hand bland to a puree consistency and season.

For the rack of lamb :

• Heat oil in a pan, when very hot season and sear the lamb both sides.
• Take the lamb off the heat on a oven tray.and cook on 180 for 5-7 min.
• Add the port,balsamic vinegar,sugar and cinnamon stick to the same pan.
• Reduce to sauce consistency,season.
• Pass the sauce through a fine sieve.

The stuffed pepper :

• Remove any liquid that come out of the cheese.
• Put the cheese, pinenuts, mint in a small bowl and mix, season.
• Stuff the red pepper :
• Bake in the oven for 5-7 min.

The monge tout :

• Cook for 3-4 min in a large pan with boiling salted water.

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