Potato and Pea Salad

Ingrediants :
2 kg mixed potatos
1 cup frozen peas
300 gm bacon rashers

Dressing :
1/4 cup olive oil
2 tbsps white balsamic vinegar
1 1/2 tbsp grain mustard
1 small clove garlic crushed
1 tsp sugar
salt and pepper to taste

Method :
1. cook potato and peas for 1 min
2. fry bacon
3. add bacon to potato and pea mixture
4. add dressing

Avocado and Mango Salad

Ingrediants :
1/2 red onion
1 tbsp Italian red wine vinegar
1/4 tsp sale
2 avocado
2 baby cos lettuce
1 mango

Viniagrete
juice of 3 limes
1tbsp brown sugar
1 tbsp soy sauce
1/3 cup olive oil

Method :
1. For Vinegrette, combine lime juice, sugar, soy sauce in a medium bow. While whisking, slowly pour in olive oil.
2. Grill avocado and season with salt and olive oil
3. for Salad, marinate red onion in red wine vinegar.

Mustard Pears

Ingrediants:
25gm butter
1/4 cup brown sugar
2 tbsp apple cider vinegar
2 tbsp dijon mustard
1/4 tsp ground cloves
200 gm pears

Method :
1. Melt butter
2. Add sugar, vinegar, mustard, ground cloves, and 1/4 cup of water
3. Simmer for 2-3 mins
4 Add pear and simmer for 5 mins till pears have soften and sauce has thicken

Slow roast duck with stout and brown sugar

Ingrediants :
1.5 litres stout beer
3 cups brown sugar
peel of 1 orange
1 bunch of thyme
1/3 cup white wine vinegar
1 stick cinnamon
1 duck

Method:
1. Place Stout, brown sugar, orange peel, thyme, vinegar and cinnamon in a pan  and boil and cook for 20 mins
2. let it cook and marinade duck overnight in it
3. Preheat oven to 180 degrees. Cook for 40 mins, check, then cook for another 40 mins

4. cool and rest

Roast Pork with Apple and Sage Stuffing

Ingrediants
1 piece pork loin
1 tbsp Olive oil
3 apples
200 gm chestnuts
12 shallots
1/2 cup sage leaves
350ml dry cider

Stuffing
20 ml olive oil
10 gm butter
4 shallots finely chopped
4 apples
125 ml dry cider
50ml cider vinegar
20 gm caster sugar
2 tbsp torn sage leaves

Method
1. Preheat oven to 250 degrees. For stuffing, heat oil and butter in a pan. Add shallots and stir till tender. Add apple, cider, vinegar and sugar and stir till apple is tender and mixture is thick. Season to taste. stir through Sage and cool

2. Score pork skin with knife and place skin side down. Spread stuffing and roll. Tie with string
3. Drizzel with oil.
4. Scatter apple, chestnut, shallot and sage around base and add cider. Season to taste
5. Roast for 30 mins until crackling form
6. Reduce heat to 150 and cook till just through (12-15min)

Timpana

Ingredients 500g puff pastry (frozen sheets)
500g dried macaroni or penne
300g beef mince
300g pork mince
300g chicken livers, diced (optional)
300g bacon, finely diced
500g onions, finely diced
4 cloves garlic, crushed
150g parmesan cheese, grated
150g tasty cheese, grated
7 eggs, beaten
200g tomato paste
200g tomato purée
500ml chicken or beef stock
150g butter
Salt and pepper

For glaze
100ml milk
1 egg, extra

Preparation
1. Preheat oven to 180˚C.
2, Sauté the onions and garlic in butter for 5 minutes.
3. Add bacon and pork mince, stirring well to separate.
4, Add beef mince and continue stirring, cooking for 10 minutes.
5, Add chicken livers if using and cook for 5 minutes.
6.Add stock, mix well and bring to boil. Simmer for 20 minutes.
7.Add tomato paste and tomato purée.
8.While the sauce is cooking, cook pasta in a large pot of boiling salted water until just undercooked.
9.Drain and mix with sauce, adding parmesan and tasty cheese.
10.Stir in beaten eggs.
11.Line a greased baking dish with the pastry, extending it up the sides.
12.Spoon in sauce and cover the top with another layer of pastry which has been pricked all over with a knife to let steam escape.
13.Beat together glaze ingredients and paint top of timpana all over.
14.Bake for 1 to 1 ½ hours.