Lamb Mini Burgers with Tahini sauce , Rice Pilaf and Salad

500g lamb mince
50g chopped onion
20g pinenuts
4g mixed spices
1 tbsp whole grain mustard
3g chopped coriander
50g breadcrumbs
200g long grain rice
400 ml chicken stock
20 ml olive oil
50g spinach
50g cherry tomatoes
4 lemons
1 clove of garlic
300g tahini paste
400 ml mineral water

The Mini Burgers:

• Sweat gently the pinenuts and the onions in two separate pans.
• Place the lamb,spices,coriander onions,pinenuts and the mustard in a large bowl.
• Season mix well and test one small meatball to check seasoning.
• Leave in the fridge for an hour.
• Roll the meat to mini burgers, cover with the breadcrumbs.
• Fry in a pan both sides with small amount of olive oil.

The Rice Pilaf:

• In a large pan heat the olive oil with the rice.
• Stir the rice to cover them with the oil.
• Heat the stock to a boiling point.
• Pour the stock over the rice,add seasoning, stir and cover.
• Cook on a low heat for 20 min or until water dissolved.

The Tahini sauce:

• Mix the tahini paste in a bowl and pour the water slowly into the paste.
• Whisk until smooth- ensure there are no lumps.
• Crush garlic and add.
• Add juice of 4 lemons.
• Season and taste. The sauce should be light and pale.

The Salad:

In a small bowl place the tomatoes and the spinach add the olive oil,season.

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Chocolate Fondant with Bailey’s

100g dark chocolate %72
100g butter
40 ml bailey’s
50g sugar
2 eggs
2 yolks
14g flour – sieved

• Heat the oven to 180.
• Melt the chocolate and the butter over a bain marie.
• Place the eggs,yolks and sugar in a bowl and whisk well.
• Whisk the chocolate mix until combined to a shiny liquid and add the bailey’s and pour over the egg mixer. Whisk.
• Add the flour and fold into the mixer.
• Bang the bowl on the work surface to remove air bubbles.
• Pour the mixer into the serving moulds.
• Bake in the oven for 8-10 min or until the fondants have risen and still soft in the middle.
• Sprinkle icing sugar and serve immediately.

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Summer Couscous Salad

100g couscous
30g spinach
10g pomegranate
2g chopped mint
2g slices red chili
1 tsp whole grain mustard
4 tbsp olive oil
1/2 lemon juice
1 tsp honey
30g feta cheese

• Cook the couscous according to the package instructions.
• Once ready season and add 2 tbsp of olive oil, stir.
• In a bowl place the spinach, pomegranate,mint,chili and feta cheese.
• Mix gently and place the salad on the plate.
• In a small bowl add the rest of the olive oil, lemon juice,honey and mustard
• Whisk well and pour over the salad.
• Serve with fresh ciabatta bread.

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Pineapple Martini with Coconut creme and Earl Grey jelly

200g pineapple to cubes
2g chopped mint
3 limes
125 double cream – whipped
120 ml milk
120 ml coconut milk
25g corn flour
2 egg yolks
100g sugar
3 earl grey tea begs
200 ml hot water
4g gelatin
syrup
200 ml water
100 ml sugar

The pineapple:

• Heat the water and sugar to boiling point.
• Once the syrup is clear remove from heat and let it cool down.
• Place the pineapple in a bowl, pour over the syrup, lime juice and chopped mint.

The coconut cream:

• Heat the milk and coconut milk to boiling point.
• Melt the corn flour with a bit of milk in a cup.
• Place the yolks sugar in a bowl and add the corn flour. Stir.
• Once milk is boiling remove from heat and pour 3/4 of the milk over the yolks mixer, whisk then back to the pan on low heat. Keep whisking until thickened.
• Remove from heat into a bowl. put cling film on top of the creme and allow to cool down.
• Once creme is cold incorporate with the whipping cream.

The earl grey jelly :

• Heat the water add the tea begs and sugar .
• Bring to the boil. Remove from heat and stir in the gelatin.
• Once cool down remove tea begs and place in a bowl to set in the fridge.

To serve:

• Pineapple at the bottom then a layer of coconut creme.
• Finish the dish by piping the jelly with a star nozzle on top.

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Stuffed Rice Balls with Cinamon Tomato Sauce

200g lamb mince
300g rice
8 tomatoes sliced
2 cinnamon sticks
50g finely chopped carrot
50g finely chopped onion
1 slices onion
5g mixed spices
30g pinenuts
30g butter
2 springs of thyme
30g tomato paste
300 ml water

The cinnamon tomato sauce :

• Heat olive oil in a pan.
• Sweat the onion and add the tomatoes.
• Add the cinnamon stick and the spring of thyme.
• Add the tomato paste and rest of the mixed spices, stir.
• Add the water and reduce on low heat for 20 minutes.

The stuffing :

• Heat olive oil in a pan.
• Sweat the chopped onion and carrot.Add the mince and stir.
• Season and sprinkle 2g of mixed spices.
• Once cooked removed into a bowl.

The rice balls :

• Cook the rice according to the package instructions.
• Once cooked place the rice in a blander machine.
• Blitz the rice until dough consistency.
• With wet hands flatten a bit of the rice
• place the stuffing in the middle, cover with more rice and shape into a ball shape.
• Pan fry the rice balls gently with olive oil and butter, until golden brown.

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Stuffed Chicken Breast with Polenta, Spinach and wild Mushrooms

2 Chicken breast
50g Sun dried tomatoes
50g Green olives
2g Basil
250g Corn flour
250 ml water
80g Butter
150g Wild mushrooms
100g Spinach
2g chopped parsley

For the stuffing:

• Place the sun dried tomatoes,olives basil in a food proccesor.
• Blitz until finely chopped.
• Make a long pocket along the breast with a very sharp knife.
• Stuff the chicken with the mix.
• Season the breast.
• Heat olive oil in a frying pan , place the breast , add 20g of butter.
• Pan fry about 4 min each side.
• Drain on a paper towel and let the breast rest for 5 min.

For the garnish:

• For the Polenta, place the water in a pan, add the corn flour.
• On a low heat, whisk until very thick, mash consistency.
• Season and add the 40g of butter. Whisk.
• Pan fry the spinach with a 5g of butter. season . drain on a paper towel.
• Pan fry gently the mushrooms with the rest of the butter for 1 min.
• Add the Chopped parsley and drain on a paper towel.

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Lemon & Basil Posset with Strawberries

300 ml double cream
1 lemon zest and juice
70g sugar
6 basil leaves with the stalks
100g Strawberries
few drops of balsamic vinegar
Icing sugar

The Posset:

• In a pan place the cream,sugar,lemon zest and juice, 5 basil leaves and stalks.
• Bring to the boil and boil for two minutes.
• Strain the cream through a fine sieve.
• Skim the cream with a spoon.
• Pour into serving glasses
• Set in the fridge for 3-4 hours

To Serve:

• Cut the strawberries to half place on top of the Posset
• Add a few drops of balsamic vinegar
• Sprinkle julienne of one basil leaf.
• Finish with Icing sugar.

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Salmon with Tarragon Sauce,Bak Choy,Confit Red Peppers and Mash

2 salmon fillets
2 red peppers
2 cloves of garlic
1 rosemary spring
100 ml white wine
juice of one lemon
100 ml cream
1g chopped tarragon
1g chopped basil
1 bak choy
500g potatoes
50g butter
20 ml olive oil
pinch of nutmeg
500 ml olive oil to confit

For the confit red peppers

• Cut the peppers into pieces,and place in a small pan.
• Add the garlic and rosemary and cover with olive oil.
• Allow to simmer gently on a low heat for an hour.
• Drain the oil (keep the flavored oil), blitz the peppers and the garlic in a blander for few seconds.
• Put the peppers in a bowl and add the chopped basil. Season.

For the mash:

• Peal the potatoes and cut to half , place them in a large pan and cover with cold salted water, simmer until soften.
• Drain water and crash the potatoes.
• Add the cream,butter,20 ml of olive oil ,nutmeg. Season.

For the salmon:

• Pan fry the fillets skin side down. season the fillets. then place in the oven 180 degrees Keep the pan.for 6 minutes.

For the Bak Choy:

• In a bowl put boiling water .
• Cut the bak choy into half , and place the stalks in the boiling water for 5 minutes.
• Pan fry the bak choy for 1 min each side, on the same pan the you used for the fish. Season.

For the tarragon sauce:

• Reduce wine and lemon juice by half and the cream, Season.
• Add the chopped tarragon just before serving.

To serve:

• Place the fish and the bak choy on a paper towel to drain excess fat.
• fish on top of the mash,cannel of the confit red peppers on top of the fish (shape the mix with 2 spoons) .
• bak choy and sauce on the side.

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Chocolate & Cointreau Pannacota

500 ml whipping cream
70g caster sugar
6g gelatin leaves
50g dark chocolate 72%
25 ml Cointreau
1 tbsp Nutella
1 tbsp milk
Cream Fraiche to serve

The Pannacota:

• Put the gelatin leaves in a bowl cover with ice cold water.
• Heat the whipping cream and the sugar in a pan until boiling point .
• In another bowl place the chocolate.
• Remove cream from heat,strain gelatin leaves from excess water and combine with the cream, whisk well.
• Pour the boiling cream over the chocolate,whisk and add the Cointreau.
• Place the bowl with the mix under another bowl with ice water.
• Stir from time to time with a spatula.
• Pour into glasses to set in the frige

The Nutella sauce:

• In a small pan add the Nutella and the milk and whisk well.
• Once the pannacota is set in the glasses, pour the sauce over, 1mm thickness.
• Leave to cool down in the fridge.
• Serve with cream freche.

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Mediterranean Quesadillas ‘Burek’

250g Minced Beef
200g diced Leek
200g Diced Carrot
70g Green olives
15g chopped basil leaves
1 tbsp Tomato paste
1 tsp Dried oregano
1 clove of garlic chopped
5g of pumpkin seeds
20g of basil leaves
5 plain tortillas
200g grated cheddar cheese
Vegetable oil
3 tomatoes or salsa sauce

The filling:

• Preheat the oven 160.
• Sweat the carrot and the leek with olive oil , then add the olives, tomato paste and cook for 2 more minutes.
• Pour the mix in a bowl .
• In another large pan cook the mince for 2-3 min then bring back the vegetables add the chopped garlic,pumpkin seeds,oregano. cook for another 2 min.
• Place the mixer in a bowl, add the chopped basil and mix . season , taste .

The sauce:

• Grate the fresh tomatoes in to a bowl and season. or buy already made salsa sauce .

The finish:

• Heat oil in a pan.
• Take one tortilla and place 2-3 tbsp stuffing mix in to the middle.
• Grated cheese on top and cover with the other half of the tortilla.
• Pan fry the tortilla until golden brown both sides.
• Place on paper towel to soak the excess fat.
• Bake all the stuffed tortillas in the oven for 5 minutes farther.
• Serve hot with the the tomato sauce.

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