Pizza with White Garlic Sauce

Ingredients: Crust:

• 1/2c. water
• 1 1/2 tsp active yeast
• 2tsp raw sugar
• 1/2c. wheat flour
• 1/4c. bread flour
• 1/4c. semolina (cream of wheat)
• 1/2tsp sea salt
• 1T olive oil
• 2-3T bread flour, for dusting

Lemon Pork Chops

Ingredients

• 6 (1/2-inch-thick) bone-in center-cut pork rib chops (about 4 lb.) 
• 2 tablespoons lemon-herb seasoning
• 1 3/4 teaspoons kosher salt, divided
• 6 tablespoons olive oil, divided
• 1 1/2 cups uncooked quinoa
• 1 (8-oz.) package fresh sugar snap peas
• 1 garlic clove, sliced
• Lemon Garlic Vinaigrette
• 1/3 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup chopped dry-roasted almonds 

Caponata

Ingredients

• 2 medium aubergines, cut into 2cm cubes
• salt and freshly ground black pepper
• extra virgin olive oil
• 2 large onions, chopped
• 5 celery stalks (trimmed and cut into 1.5cm pieces)
• 500 ml tomato sauce
• 65 g capers, rinsed
• 50 ml white wine vinegar
• sugar, to taste
• 125 g green olives
• crusty bread, to serve
• 50 ml olive oil, extra.virgin
• 3 garlic cloves, finely chopped
• 1 tsp tomato purée
• 2 400g cans plum tomatoes, crushed
• fresh basil leaves
• sugar to taste
• salt and pepper to taste

Rabbit in Parma Ham

Ingredients

• 1 rabbit saddle
• 400 g orzo pasta
• 100 g sliced parma ham
• 250 g rocket leaves
• 150 g pecorino cheese
• 200 ml olive oil
• 1 clove of garlic
• 1 large sliced onion
• seasoning

Christmas Ham

Ingredients

Whole ham on the bone (approx 7 ½ lb/3.5kg)

• 4 tblsp irish mist
• 50 g brown sugar
• 4 tblsp irish whiskey marmalade
• 18 cloves

Smoked Salmon

Ingredients

• 500 g floury potatoes
• salt and fresh ground black pepper
• 225 g smoked salmon
• 3 tblsp olive oil
• 1 red onion (peeled and finely chopped)
• 2 tblsp finely chopped chives
• 1 tblsp capers (drained and chopped)
• good squeeze of lemon juice
• 1 egg (beaten)
• 75 g breadcrumbs
• 15 g butter

Fillet of Beef with Crispy Onions

Ingredients

Seared fillet of beef:

• 2 fillet steaks
• 1 tblsp sunflower oil
• horseradish dressing:
• 2 tblsp mayonnaise
• 1 tblsp creamed horseradish
• juice of ½ lemon

Fattoush

Ingredients

• 2 round pitta breads or 1 large oval pitta (cut into bite-sized chunks)
• 5 tblsp olive oil
• salt and freshly ground
• black pepper
• 0.50 cucumber (cut into 2cm chunks)
• 3 tomatoes (cut into 2cm chunks)
• 0.50 red onion (peeled and thinly sliced)
• 1 small red pepper (de-seeded and cut into 2cm chunks)
• 2 tblsp chopped coriander
• 2 tsp sumac (optional)
• finely grated zest and juice of ½ lemon
• 1 clove of garlic (peeled and crushed)
• 1 tsp red wine vinegar
• pinch of granulated or caster sugar

Spiced Lamb Pittas

Ingredients

• 2 tblsp olive oil
• 1 onion (peeled and chopped)
• 1 large clove of garlic (peeled and crushed or finely grated)
• salt and freshly ground
• 1 tsp turmeric
• black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 450 g (1lb) lamb mince
• 225 g (8oz) potatoes (peeled and cut into 5mm (¼in) dice)
• 75 g (3oz) frozen peas

Chicken and Couscous Tagine

Ingredients

• 110 g shelled whole almonds (chopped)
• 100 ml olive oil
• 4 skinless, boneless chicken breasts (cut into 2cm chunks)
• salt and freshly ground
• black pepper
• 2 onions (peeled and finely chopped)
• 4 cloves of garlic (peeled and finely sliced)
• 5 cm cinnamon stick
• good pinch of saffron
• 1.30 l (2 pints) chicken stock
• 2 tblsp runny honey
• 400 g couscous

Beef Stew

Ingredients

• 4 tblsp olive oil
• 2 onions, peeled and chopped
• 4 cloves of garlic (peeled and finely sliced)
• salt and freshly ground
• black pepper
• 1 kg stewing beef (cut into 2cm cubes)
• 2 tins of chopped tomatoes (400g each)
• 1 tsp caster sugar
• 700 g new potatoes (unpeeled, larger ones halved)
• 2 tblsp capers, drained and rinsed
• 2 tblsp pitted and chopped black olives
• 1 tblsp chopped thyme or rosemary leaves

Loin of Lamb in Crisp Potato Crust

Ingredients

For the lamb:

• 1 large baking potato (peeled, about 375g)
• 5 tsp olive oil
• 2 tsp chopped flat-leaf parsley
• 2 tblsp dried white breadcrumbs
• 2 (450g each) boneless loins of lamb (completely trimmed of fat)
• salt and freshly ground black pepper
• sprigs of mint, to garnish

Bacon with Autumn Vegetable Slaw

Ingredients

• 1.50 kg bacon collar
• 1 onion
• 1 carrot
• 1 bay leaf
• ingredients for the mash:
• potatoes
• milk
• cream
• butter
• freshly grated nutmeg
• salt and pepper

Lamb with Mint Dressing

Ingredients

• 1.50 kg shoulder of lamb on the bone
• 4 cloves of garlic (cut in half)
• drizzle of olive oil
• salt and pepper
• 1 tblsp ground cumin
• 2 sprigs rosemary
• 3 carrots
• ½ butternut squash
• 2 red onions
• 1 aubergine
• 2 red peppers
• drizzle of honey
• 1 orange (peel)

Thai - Style Fish Cakes

Ingredients

• 300 g white fish fillets (haddock or cod)
• 500 g mashed potatoes
• 1 small onion (finely chopped)
• 2 tblsp coriander (chopped)
• 2 tblsp thai red curry paste
• ½ fresh red chilli (seeded and chopped)
• juice and zest of 1 lime
• 2 tblsp sunflower oil
• salt and pepper to taste

Roast Pheasant

Ingredients

• 3 pheasants, oven ready
• 6 slices pancetta
• rosemary olive oil
• a few rosemary sprigs
• salt and pepper to season

Roasted Turbot with Tomato Concasse

Ingredients

For the sauce:

• 1 large beef tomato (de-seeded)
• chopped fennel, parsley, chervil and chives
• 2 tblsp baby capers drained
• 50 g salted butter
• 1/2 juice of lemon

 For the turbot:

• 1 fresh fillet of turbot
• 50 g salted butter
• pinch of salt
• cracked black pepper (ground from pepper mill)
• olive oil

Spicy Chicken

Ingredients

For the chicken goujons:

• 2 fillets of free range chicken (sliced lengthways)
• 80 g flour
• 100 g fine breadcrumbs
• 2 eggs (beaten)
• 4 mini pitta pockets (lightly toasted)
• for the chilli jam:
• 1 red pepper (de-seeded and chopped)
• 2 chillies (de-seeded and chopped)
• 100 g tinned tomatoes
• 100 g sugar
• 1 inch of fresh ginger, grated

Baked Salmon with Lime Butter Sauce

Ingredients

• 1.50 kg salmon fillet (skinned and pin boned)
• 1.50 kg carrots
• 1.50 kg purple sprouting broccoli
• 1kg of sweet potatoes
• 1 orange
• 2 limes
• 100 g butter
• 150 ml cream
• salt
• white pepper
• flaked toasted almonds
• fresh thyme
• 2 whole star anaise

Penne pasta

Ingredients

• 400 g penne pasta (‘de cecco’ brand if possible)
• garnish
• 100 g cashel blue cheese
• 25 g cashel blue reserved for garnish
• 300 ml double cream
• 50 g rocket (chopped roughly)
• 1 leek washed and sliced finely
• 25 g roasted hazelnuts (crushed)
• 25 ml extra virgin olive oil
• drop of sherry vinegar
• fresh pepper
• for poached pears
• 4 williams’s pears (peel and cored)
• 600 ml red wine
• 100 g sugar
• 1 orange “zest and juice”
• 1 clove
• 0.50 cinnamon stick