Fennel & Parmesan Salad ( Alice Waters)

§ Remove outer fennel leaves & cut away tops & ends

§ Scatter fennel around platter and drizzle with ½ the oil

§ Strew mushrooms over fennel as next layer & season with salt/pepper, squeeze of lemon juice, rest of olive oil

§ Place parmesan slices on top and serve immediately

§ Serves 4

2	Small fresh fennel bulbs – sliced very thinly
½	Lemon
3 oz	Cultivated mushrooms shaved very thin
1	Parmesan chunk at room temperature shaved into 30 very thin slices
4 tbsp	Extra Virgin olive oil

Chilli Crab

§ Chop crabs into pieces uncooked – discard gills. Wash.

§ Process garlic, chilli, lemon grass, ginger, pepper, sambal oelek, turmeric, soy & tomato sauces & coconut milk until smooth to make chilli paste.

§ Place chilli paste in pan & add water. Bring to a boil, add crab pieces.

§ Cook covered for about 12 minutes

§ Stir in coriander. Toss & serve.

§ Serves 4.

3 kg	Uncooked crabs
5 cloves	Garlic chopped
3	Fresh red chilli chopped
1 tbsp	Lemon grass chopped
1 tbsp	Ginger fresh chopped
4	Onions small chopped
1 tsp	Ground black pepper
1 tsp	Turmeric ground
2 tsp	Sambal oelek
1 tsp	Soy sauce
1 tbsp	Fish sauce
½ cup	Tomato sauce
280 ml	Coconut milk
1 cup	Water
¼ cup	Fresh coriander leaves chopped & firmly packed

10 Mile Bay Seafood Paella

· Heat Olive oil in a large shallow skillet

· Add chicken and brown in batches. When browned remove and drain. Remove all but 2tbsps of fat from the pan

· Add onions and tomatoes to the pan and cook for 30 minutes

· Return the chicken to the pan and stir well to coat

· Add hot chicken stock and simmer for 10 minutes. Add: salt to taste.

· Stir well and then add rice.

· Make sure the ingredients are well distributed and gently pat down the top. Cook uncovered over medium-high heat until the rice is done and the liquid is evaporated about 20-25 minutes. If liquid evaporates too quickly, add more hot stock.

· Paella should never be stirred once the ingredients have been mixed together. Do not let the rice burn; however, a dark brown crust on the bottom of the pan is considered desirable. When the paella is done, let stand for 10 to 15 minutes before serving.

· Eight to Twelve Servings

2 lbs	chicken parts -
9 cups	Chicken stock
6	ripe tomatoes peeled, cored and seeded
2	medium chopped onions
½ cup	Olive 0il
2 cups	cooked white kidney beans (or 2/3 cups dried) rinsed and drained
2 cups	cooked butter beans
2 cups	cooked green beans – preferably the flat Italian beans
24	mussels (clams? Crab?)
2 lbs	raw shrimp
2 lbs	Spanish chorizo (diced)
2 tbsp	sweet paprika
16	saffron threads, crumbled
2 lbs	Valencia, Italian or American medium grain rice

Balsamic Duck

§ Combine all ingredients (except duck) in small sauce pan and simmer until mixture reduces to a glaze. Stir occasionally.. Reduce to about ½ cup.

§ Roast duck at 325F for 2 hours - check with meat thermometer.

Roasting a Whole Duck

Roast the duck uncovered on a rack in a shallow roasting pan, breast-side up, or roast on a vertical poultry roaster in a pan.

Cooking Times: For an un-marinated whole duck, allow 30 minutes per pound in a preheated 350° F oven. For a marinated duck, allow 22 minutes per pound at 375° F.

The duck is done when the legs move freely, the juices run clear and the internal temperature at the leg joint reaches 180° F. Basting is not necessary

§ Brush glaze on Duck after removing from oven.

5 lb	Duck whole
2 tbsp	Maple syrup
2 tbsp	Honey
½ tsp	Dijon mustard
1/8 tsp	Dried thyme (1/4 tsp fresh)
¼ cup	Orange juice
¼ cup	Balsamic vinegar
1 tbsp	Grand Marnier (Cointreau, Nassau Royale)
1	Clove of garlic

Homage to Hom Soup (CREAM OF CORN GINGER & LEMONGRASS SOUP (Ken Hom) )

· heat butter in medium pot.

· Add ginger, lemongrass, shallots & onions. Cook over low heat for about 2 min.

· Add corn and cook another 1 minute.

· Add chicken stock and bring mix to a simmer & cook at low heat for 5 minutes.

· Remove from heat & allow to cool.

· Puree cooled soup in blender.

· When ready to serve, return soup to pot and return to simmer (can be refrigerated in advance).

· Optional: may serve with chilli bean paste in dollops that are swirled in a patter. Use about 1/4 tsp of paste per serving.

2 tbsp	butter
1 tbsp	finely chopped ginger
2 tbsp	finely chopped lemon grass]
2 tbsp	finely chopped shallots
4 oz	finely chopped onions
6 – 8	ears fresh corn (1 cup - we have used frozen corn)
32 fl oz	chicken stock
2 tsp	sugar
2 fl oz	milk
2 fl oz	cream
2 tsp	chilli bean paste

Dee’s Sesame Chicken

· Pound chicken breasts and dredge in seasoned flour.

· Beat the egg with the olive oil

· Dip chicken breasts in egg mixture

· Dip chicken in cheese, then in crumbs, then in sesame sees and lay on wax paper

· Heat oil and saute chicken until cooked and coating is crisp

· Remove to a warm platter

· In a clean pan, heat the butter until golden. Remove from the heat and stir in the parsley, lemon juice and soya sauce.

· Pour over chicken and serve immediately.

4	halves of deboned chicken breasts
¾ cup	flour with paprika, salt and pepper seasoning
1	egg
½ tsp	olive oil
½ cup	parmesan cheese
½ cup	fine bread crumbs
¾ cup	sesame seeds
1 ½ tbsp	cooking oil
3 tbsp	butter
2 tbsp	fresh parsley
2 tbsp	fresh lemon juice
1 ½ tbsp	Ketjap Manis soya sauce (or mix molasses with regular soya sauce)