Couscous with 4 beans salad

Ingredients:
1 cup Couscous
250ml Chicken stock
1 can of 4 bean
2 tbsp butter
lemon

Tools:
medium sauce pan
wooden spoon


Procedure
1)  Bring to boil chicken stock in medium sauce pan
2)  Add Couscous mix thoroughly
3)  Cover and set aside for 3 minutes
4)  Add butter and a splash of lemon
5)  Rinse Beans
6)  Add Beans to Couscous
7)  Mix thoroughly
8)  Serve

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

Garlic Chilli Prawn with wilted Spinach on Tomato and Basil Rice Crackers

Ingredients:
      2-3 tbsp oil
      12 pcs of prawn
      250g spinach
      1 - 2 tsp garlic and chilli paste
      salt
      4 tomato and basil rice cakes

Equipment:
     wok
     wooden spoon

Serves 4






Procedure:
     1)  Heat oil in wok
     2)  Add chilli and garlic paste
     3)  Stir
     4)  Add Prawn
     5)  Cover and let the prawn cook
     6)  Add spinach
     7)  Stir
     8)  Cover
     9)  Turn off stove (let the heat wilt the spinach)

Construction:
     1)  place a rice cake on a small plate
     2)  layer wilted spinach on top
     3)  arrange prawns
     4)  drizzle with some sauce
     5)  serve