Balsamic Duck Salad

Ingredients:
    see Basic Green Salad
    see Balsamic Duck

Construction
    1) lay a layer of greens
    2) scatter pieces of balsamic duck
    3)  scatter some fetta
    4)  scatter some capers
    5)  repeat 1 through 5
    (make it look pretty)

Balsamic Duck

Ingredients:

    Duck Breast Fillet

    Balsamic Vinegar

    Garlic (chopped finely)

    White pepper

Procedure:

    1)  score the duck meat (square cuts on the skin side to allow marinade to penetrate, make sure not to deep).

    2)  Marinate duck breast in balsamic vinegar (1 duck breast 6 tbsp balsamic vinegar, add 3 tbsp per additional duck breast), garlic and pepper overnight

Cooking the Duck (note this can be cooked on the bbq

     1)  Heat pan (or skillet) (make sure it is very hot)

     2)  Lightly oil the pan

     3)  Sear the duck skin first

     4)  keep on pressing the duck into the pan

     5)  once the skin starts to cook pour some of the marinade on the meat side

     6)  keep on pressing the duck on the pan for 3 minutes

     7)  flip duck over and cook on the other side for 5 minutes or less.  pour some marinade

     (note under cooking the duck is better)

     8)  remove from pan set aside rest of a few minutes before serving

Lamb Shank Casserole in Red Wine Sauce

Ingredients:  

  4 pieces of lamb shank

  4 large cloves of garlic

  1 large onion

  6 large ripe tomatoes 

  3 - 6 pcs bay leaves

  2 sprigs of rosemary

  250g button mushrooms

  1 suede

  2 turnips

  1/2 taro

  1 large carrot

  1 small can of tomato paste

  1 bottle of red wine (preferably cabernet sauvignon or shiraz)

  3 - 6 tbsp oil

  oil for browning/frying

Equipment:

   Frying pan

   Cast Iron Pot

Procedure:
1)  Brown lamb shank
2)  Set aside
3)  Heat oil in the cast iron
4)  Sautee garlic and onion till onion becomes translucent
5)  Add tomatoes, bay leaf and sprig of rosemary
6)  Add 1/4 bottle of the red wine
7)  Simmer till tomatoes for a sauce
8)  Place lamb shanks
9)  Mix
10) Pour rest of the wine
11)  Simmer
12)  Add tomato paste
13)  Add mushrooms
14)  Simmer
15)  Add the vegetables
16)  Cover
17)  Place in oven
18)  Bake at 180 degrees for 1 hour or longer

Ginataang Mungo (Mungbean in coconut milk)

Ingredients
   2 - 3 Garlic
   1 large Onion
   1 thumb sized Ginger
   2 large ripe Tomatoes
   2/3 cups Mung beans
   200g Anchovies
   50g Pork
   1 1/2 large can Coconut Milk
   Salt
   Pepper
   2 - 3 tbsp Oil

Equipment:
1)  Cleaver
2)  Wok
3)  chopping board


Preparation:
1)  Finely mince garlic
2)  Finely mince ginger
3)  Slice tomatoes
4)  Slice onions
9)  Slice pork (separate lean meat from the fat and skin)
       a)  Chop pork fat with skin into cubes;  salt pork fat cubes
       b)  Slice lean component into thin strips
10)  Soak Mungbean overnight in 1.5 cup water
11)  Cook mungbean in microwave for 15 minutes or on the stove till mungbean is relatively soft


Procedure:
1)  Place pork fat in Wok add water
2)  Allow the pork to produce oil
3)  removed browned pork fat and set aside
4)  If required add oil in the wok
5)  Sautee garlic and ginger in the wok
6)  Add onion and sautee till translucent
7)  Add tomatoes and simmer to form sauce
8)  Add browned pork fat and lean pork pieces
9)  Add fried anchovies
10)  Add some of the water from the mungbean
11)  Simmer
12)  Add salt
13)  Add Cooked mung bean
14)  Simmer
15)  Ad coconut milk
16)  Simmer
17)  Taste and season with salt and pepper

Lechon Paksiw

Ingredients:

   1 - 2 kilos Lechon (crispy roast pork)Pork

   2 - 3 cloves of garlic

   3 - 5 bay leaves

   1/2 tsp blackpepper

   1/3 c Vinegar

   1 tbsp salt or 1/2 cup of soy sauce

   Lechon spice filling (traditional filipino lechon involves the stuffing of spices in the tummy of the pig)

Equipment

1)  clay pot

2)  cleaver

3)  chopping board

Procedure:

1)  Chop lechon into cubes

2)  Place lechon in the pot

5)  Crush Garlic

6)  Add Garlic with skin into the pot

7)  Add Bay Leaf into the pot

8)  Add Salt (1 tbstp per kilo or less) in pot

9)  Add Vinegar in pot

10)  Add lechon spices in the pot

10)  Cook at low heat 

11)  Simmer till lechon is tender

Pork Adobo

Ingredients:
   1 - 2 kilos Pork (with skin and fat)
   2 - 3 cloves of garlic
   3 - 5 bay leaves
   1/2 tsp blackpepper
   1/2 c Soy Sauce
   1/3 c Vinegar

Equipment
1)  clay pot
2)  cleaver
3)  chopping board


Procedure:
1)  Wash pork thoroughly
2)  Chop pork into cubes
3)  Place pork in the clay pot
4)  Crush Garlic
5)  Add Garlic with skin into the clay pot
6)  Add Bay Leaf into the clay pot
7)  Add Soy Sauce in clay pot
8)  Add Vinegar in clay pot
9)  Cook at low heat
10)  Simmer till pork is tender