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

Smoked Salmon Salad

Ingredients:
     See Basic Green Salad
     smoked salmon

Construction:
    1) lay a layer of greens
    2) scatter some smoked salmon pieces
    3)  scatter some spanish onions
    4)  scatter some fetta
    5)  scatter some capers
    6)  repeat 1 through 6
    (make it look pretty)

Basic Green Salad

Basic Green Salad:

Ingredients:
    1 pack mixed greens (rocket or mixed salad)
    capers (tiny ones)
    fetta cheese (dodoni)
    spanish onion
    extra virgin olive oil
    balsamic vinegar

Procedure:
    wash and dry salad greens
    dress salad greens with olive oil and balsamic vinegar
    roughly chop fetta cheese into cubes
    thinly slice spanish onion
    drain capers

Construction:
    in a flat platter lay a layer of greens, cheese, onion and capers
    repeat until finished

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

Creme Brulee

Ingredients:
   6 egg yolks beaten
   300 - 350 ml double cream
   1/2 cup sugar
   1 tsp vanilla
   sugar for brulle

   serves 6




Equipment:
   medium size sauce pan
   whisk
   ramekin
   Brulle torch

Procedure (custard):
   1)  Place sugar, cream and vanilla in the saucepan
   2)  Mix thoroughly with a whisk over a slow to medium fire
   3)  Continuously whisk the mixture to aerate the mixture
   4)  Ensure the mixture does not boil
   5)  Place the beaten egg yolk in a mixing bowl
   6)  Slowly combine liquid mixture and and beaten egg yolk
   7)  Continuously whisking to prevent egg from curdling
   8)  Replace mixture in the saucepan
   9)  Continue whisking until the mixture thickens (mixture coats the whisk)
  10)  Pour in Ramekins
  11)  Set aside to cool and set

Brulle (French burnt creme)
   1)  Sprinkle a generous amount of sugar
   2)  Caramelise sugar with a brulle torch or in the grill
   3)  Serve