this dish can be prepared in advanced and reheated before serving Ingredients 225 g Spicy Chorizo  that you can buy from Nussbaums 2 red onions , peeled quart ed length ways 8-12 medium to large chicken large thighs, trimmed of excess fat 1 heaped teaspoon of paprika 1 large garlic, peeled and finely chopped 1

1 small onion 3/4 cups light olive oil 6 tbsp. fresh lemon juice 4 tbsp. sugar 2 tsp Kosher salt Cut the onion into quarters. Place the onion and the rest of ingredients into a blender of food processor. Blend until smooth. Store in a glass jar in the fridge for up to a week.

1 3/4 cups pitted dated 1 1/2 cups water 1 1/2 tsp bicarbonate 1/2 cup coconut oil ( softened, if it turns to liquid when warmed that is fine) 1/2 cup sugar 1/2 cup plain or ginger syrup ( make your own with ginger , water and sugar) If you don’t us ginger syrup than

6 overripe bananas, frozen 1 cup blackberries, frozen 2 tsp, fresh lemon juice (optional) Peel bananas, cut into chunks and freeze. Freeze blackberries Put bananas into the bowl of your food processor and pulse until crumbly. Using a spoon or a spatula, wipe down the sides of the bowl, pushing the banana batter back into

4 Breasts of Lamb ( ask your butcher to cut a pocket for the stuffing) Marinate in juice of 3 lemons overnight- drain excess juice off before adding spice rub the next day. Stuffing 3 onions chopped little oil for frying 2 Tbl finely chopped parsley 2 Tbl finely chopped fresh rosemary 2 Tbl finely

Ingredients  5 cups of  cake flour or 1 kg 1 teaspoon salt 4 packets of dry yeast or 4 blocks fresh yeast 3 jumbo eggs 1 box orley whip or 150 ml milk 150 ml melted marg or butter (only melt 1/2 in the orley whip) 1 1/2 cups sugar 2 cups cinnamon and sugar

Ingredients 4 by 180 g portions of any line fish 1 tin all gold tomato onion mix 1/2 cup tomato sauce 250 ml mixed herbs washed and roughly chopped (basil, coriander, mint, parsley) 1 teaspoon crushed garlic 1 tablespoon fish paste or 3 anchovy fillets 100 ml olive oil 50 g butter or margarine Juice

Ingredients Dumpling 1 kg Danish pastry dough (order from Shirley’s) 250 gm Chocolate Chips 1 beaten egg (coat the dumpling before baking) Sauce 1 cup syrup 2 cups water 1 teaspoon vanilla essence Method Pre-heat oven to 220 degrees. Combine syrup and water in a pot and boil until nicely bubbling than reduce the heat

Ingredients 500 g Nussbaums rare roast sliced thin 1 baguette 1 small bottle shredded/ grated beetroot drained 3 cloves garlic crushed 2 TBI horseradish (strained) 1/2 cup mayonnaise Method Combine beetroot, garlic, horseradish, and mayonnaise in a bowl and blend until smooth. Smother Baguette in beet radish sauce, add slices of rare roast and dive

Ingredients 4-500 g baby tomatoes the smaller the better 1 pkt 500 g angel hair pasta 6 clovers garlic 1/2 cup olive oil 1 tsp salt 1 bottle ready made pesto (fresh fellows) 1 pkt basil leaves 1 tsp chopped chilies or 1/2 tsp dried chili flakes Method Combine the cherry tomatoes, 1/2 olive oil,

Ingredients 1/2 cup light brown sugar, lightly packed 1/2 cup chopped or whole pecans 2 teaspoons Kosher salt 1 teaspoon freshly ground black pepper 1/8 teaspoon ground cayenne pepper 2 tablespoons pure maple syrup 250-300 G Macon from Nussbaums   Method Preheat oven to 375 degrees. Line a sheet pan with aluminum foil (for easy

Ingredients 4 portions of any line fish about 22 g salt and pepper to taste Oil for frying 1 onion chopped 2 tablespoons of curry powder (medium of hot you decide) 1 teaspoon crushed garlic 400 ml coconut milk (if you cannot get, use milk and dried coconut 1/2 cup) 100 ml instant vegetable of

Ingredients Serves 4/6 100ml  white wine 1 tablespoon fresh grated Ginger 30ml Soya sauce 10ml Olive oil 1 medium English cucumber pealed, seeded & sliced 1 tablespoon brown sugar 30ml balsamic vinegar 1 packet of mixed lettuce or make a mix of your own 100g Smoked salmon person Salt and pepper to taste Method   Dressing

Feeds 4 or as many as you wish Ingredients 4 de-boned and butter- flied rainbow trout/  one salmon trout or line fish 100g peppercorns (not just black ones look out for a bottle of mixed colours) 20g course sea salt 10g sugar 1 tablespoon dill or fish spice Olive oil for cooking 4 lemons salt

Ingredients 3 cups grated potato 1 tsp lime juice 1 cup frozen corn 1 tsp freshly chopped chilies or 1/2 dried 35 chopped fresh coriander 2 eggs beaten 1/2 cup flour 1 tsp baking powder Method Place grated potatoes into a bowl with lime juice. Squeeze out excess juice. Add corn, chilies,coriander, eggs and finally