Cabbage Stuffed with Lamb

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2 Cabbage Stuffed with Lamb INGREDIENTS 1 Large Savoy Cabbage ½ lb Ground Lamb ½ lb Ground Pork 1 bunch green onion 1 bunch fresh parsley ½ cup olive oil 1 tsp paprika ¾ cup rice 3 tbsp tomato paste 400ml of water or stock juice of 1 lemon Discard the outer leaves of the cabbage. Cut out the hard core. Use a melon baller or spoon and hollow out the cabbage Finely chop the inside if the cabbage. Trim and wash the green onion. Cut into thin slices. Chop the parsley In a large sauté pan, heat olive oil and sauté green onion. Add the lamb and pork and cook for 10 minutes. Break up the chunks of meat. Add the salt, pepper, paprika, parsley and rice and stir well. Remove from heat In a sauce pan, heat 200ml of water or stock, add chopped cabbage, and 2 tbsp of tomato paste. Cook for 8 minutes. Season with salt. Add the cabbage mixture to meat and stir well Fill the hollowed out cabbage with the meat mixture. Place stuffed cabbage in casserole dish. In a tall pot, add water and place the stuffed cabbage into the pot. Combine the 1 tbsp of tomato paste with 200ml of water and lemon juice. Pour over the cabbage and cover with a lid. Cook over medium low heat for 90 minutes. Lift the cabbage out on a serving dish and garnish with parsley.

3 Caramel Apple Tart INGREDIENTS Puff Pastry dough 1 sheet 4 large Gala Apples, cored, peeled and quartered 120 grams butter cut into grape sized cubes 120 grams sugar 1 vanilla bean 1 teaspoon Garam Masala 1/4 teaspoon Salt DIRECTIONS Pre Heat oven to 350 degrees Peel and core the apples. Cut into quartered. In a large heavy bottom saucepan, spread the cubes of butter evenly around the pan, leaving a 1 inch border from the outside. Cover with the sugar, garam masala, and salt. Lay the vanilla bean crossways over the butter. Place the apples cut side down on top of the butter and sugar. Remember to keep the 1- inch border. Roll the puff pastry into a round sheet, 11 inches in diameter and cover the apples. Lift the apples and tuck the extra pastry under the apples. Make sure it is secure. Slice a few openings in the pastry for steam to release. Place pan on stovetop over medium heat and cook for about 5 minutes, being sure to rotate and shake the pan regularly. When a syrup forms around the edges, use a spoon and cover the pastry. When the syrup turns into a caramel color, place in oven for 25 minutes until pastry is crisp and golden. Turn out onto a plate, remove the vanilla bean and serve.

4 Chicken Shawarma, Garlic Mayonnaise & Flatbread CHICKEN AND MARINADE 2lb chicken thighs, boneless ½ cup plain yogurt 2 tbsp Spice mix (see below) 3 cloves crushed garlic 2 tbsp lemon juice ½ tbsp. salt SPICE MIX 2 teaspoons ground cumin 2 teaspoons ground coriander ¾ teaspoon ground black pepper ½ teaspoon ground ginger ½ teaspoon ground allspice ¼ teaspoon ground fenugreek ¼ teaspoon ground cardamom ¼ teaspoon ground cloves ¼ teaspoon ground sweet paprika ¼ teaspoon ground turmeric MAYONNAISE 1 egg yolk 1 cup grapeseed oil ½ teaspoon mustard 1 teaspoon salt ¼ cup lime or lemon juice 3 tbsp roasted garlic FLATBREAD 1 cup PLAIN yogurt 2 ½ cups of self raising flour FOR ASSEMBLY 1 flatbread 3 oz chicken 2 tbsp mayo Pickled Turnip Pickles, sliced Directions Mix together the spices in a re- sealable container. In a bowl, mix together yogurt, spice mix, garlic, lemon juice, and salt. Trim the excess fat from the thighs and cover with marinade. Let sit in fridge, covered for 4 6 hours or overnight Pre- heat oven to 400 degrees. Remove chicken from marinade and remove any excess. Lay thighs out in an even single layer in a casserole dish. Bake for 40 minutes. Remove from oven and allow to cool, reserving the juices. Cut chicken into strips. Be sure to cut across the grain. Before assembling, Heat 1 tbsp of oil in a fry pan over medium high heat. Fry until chicken pieces are golden brown with crispy edges. Directions for Mayonnaise For garlic, cut the top off an entire head of garlic, sprinkle with salt and oil, wrap in foil and bake at 400 degrees for 35 minutes. In a wide mouth mason jar, or tall cylinder container, add all ingredients. Crack the egg into the jar gently as to not break the yolk. Using a hand blender, place the blades directly over the egg yolk. Blitz on high speed pulling upward to incorporate all the oil. Season to taste. Directions for Flatbread In a bowl, combine the yogurt and flatbread and mix together into a tight ball. Knead for 2 minutes to tighten and then divide into 12 small balls. Using a rolling pin and flour to prevent sticking, roll the balls into flat round discs Heat a dry frying pan over medium heat and add the rolled dough. Turn when the bread bubbles and turns brown. Place under a tea towel until ready to serve. Directions for Assembly Lay out the flatbread and in the middle spread the mayo, add the chicken and top with slice pickle and turnip fresh cilantro.

5 Lamb Souvlaki, Quick Mayonnaise & 2 Ingredient Flatbread LAMB 3 lb Lamb Shoulder, boned 4 tbsp Coriander Seeds 2 tbsp Cumin Seeds 1 tbsp Kosher Salt Olive oil, enough to coat MAYONAISE 1 egg yolk 1 cup grapeseed oil ½ teaspoon mustard 1 teaspoon salt ¼ cup lime or lemon juice FLATBREAD 1 cup PLAIN yogurt 2 ½ cups of self raising flour FOR ASSEMBLY Mint Jelly Finely diced Jalapeno (optional) Fresh cilantro Directions for Lamb Pre heat oven to 350 degrees Remove Lamb from fridge an hour before cooking. Grind the spice using a spice grinder or mortal and pestle. Or place spice in ziplock bag and cover with cloth. Break up the spice using back of sauce pan. Rub spice and oil over the lamb until the lamb is coated. Place on roasting rack and roast for 30 minutes. Reduce heat to 250 degrees, and cook for another 3 hours Remove from oven and allow to cool; break meat apart Directions for Mayonnaise In a wide mouth mason jar, or tall cylinder container, add all ingredients. Crack the egg into the jar gently as to not break the yolk. Using a hand blender, place the blades directly over the egg yolk. Blitz on high speed pulling upward to incorporate all the oil. Season to taste. Directions for Flatbread In a bowl, combine the yogurt and flatbread and mix together into a tight ball. Knead for 2 minutes to tighten and then divide into 12 small balls. Using a rolling pin and flour to prevent sticking, roll the balls into flat round discs Heat a dry frying pan over medium heat and add the rolled dough. Turn when the bread bubbles and turns brown. Place under a tea towel until ready to serve. Directions for Assembly Lay out the flatbread and in the middle spread the mayo, add the lamb, and top with jalapeno and mint jelly and fresh cilantro.

6 BRAISED LAMB WITH YOGURT SAUCE LAMB 2lb Leg of Lamb 3 tbsp Olive Oil 2 tbsp butter 2 onions, cut into ¼ inch think slices. 2 tsp salt water, enough to cover YOGURT SAUCE 2 tbsp flour 3 egg yolks 2 cups yogurt Cooking juices from lamb, cooled. Trim the lamb and cut the leg meat into large chunks In a medium sized pot, over medium high heat, add the oil and butter. Add meat and sear for 4 minutes on each side. Add the onions and salt and cook for 7 minutes. Add enough water or stock to cover the meat. Cover with a lid and simmer on low heat for 40 minutes. Separate the meat from the juices and allow both to cool. Pass the juices through a sieve. Break the meat apart into shreds. Directions for Sauce In a bowl, whisk together the flour, yolks and yogurt until smooth. Stir in the cooled, strained cooking juices Pre heat oven to 450 degrees. In an oven safe dish, or saucepan, spread the meat out evenly and cover with sauce. Bake in oven for 10 to 12 minutes or until golden brown.

7 Fresh Made Mozzarella Cheese Yields 1lb Fresh cheese INGREDIENTS 4 litres of whole milk (goat, cow, buffalo) 1 ½ cups bottled water 1 ½ tsp. citric acid ¼ rennet tablet (animal or plant rennet) Kosher Salt Special Equipment: Cheesecloth Strainer Thermometer Tips Look for a shine to appear on the cheese, and feel for good stretch and firmness Keep the excess whey liquid and boil to make ricotta cheese Have 3 large bowls ready. Make sure your colander can fit into one of your bowls Directions for Curd Add the citric acid to 1 cup of cool water. Stir. Add the citric acid to 4 litres of the milk. Be sure to use a non- reactive pot. Heat slowly on medium heat to 90 degrees F, while stirring gently. When the milk reaches 90 degrees, remove from heat. Add ¼ tablet of rennet to ¼ cup cool water and stir to dissolve. Add to milk mixture and stir very slowly for 10 seconds. Cover the pot and set aside for 30 minutes. Remove the lid and you should see the whey is separated from the curd. Using a knife long enough to reach the bottom of the pot, cut the curd into 9 sections 4 cuts. Place pot back on the medium heat and being the temperature to 105 degrees F slowly over 10 minutes. Be careful and stir slowly. The curd should continue to firm up. Remove the pot from the heat and scoop out the curd into a colander or bowl using a slotted spoon. Drain the whey gently from the curd while pressing the curd to remove excess whey. Directions for Mozzarella 1. Heat 2 liters of water to 185 degrees F in a large pot. 2. For cooling your hands during stretching mozzarella, fill a large bowl with ice water and keep ready. 3. Cut the curd into 1- inch squares and place in a large bowl. Using a measuring cup, scoop hot water from the pot and pour over the curd until curd is covered. Let sit for 1 2 minutes until the curd is soft. Do not pour the hot water directly on the curd. 4.Using your hands, form the mozzarella into a large ball. Knead the ball with your hands. Remember the water is hot so use the ice water to cool your hands quickly while you handle and stretch the mozzarella. 5. When the cheese is stretched and completely smooth and shaped into a ball, drop the mozza into a bowl filled with cool salted water. Keep in fridge for up to 5 days.

8 Handmade Pasta Mushroom Carbonera FRESH PASTA 100 grams flour, sifted 1 large egg, room temp. This yields 1 serving. For 2, simply double the eggs and flour. MUSHROOM AND BACON LINGUINE CARBONERA 400 grams fresh pasta 4 egg yolk 1/2 cup heavy cream 225 grams mushroom, halved 1lb bacon 2 tablespoons butter Olive oil ½ cup shredded Parmesan cheese Salt and pepper to taste Pour the flour into a bowl and create a well in the center. Crack the egg and mix in with a fork until completely blended. Remove from bowl and continue kneading with your hands for 10 minutes. The dough should be a tight smooth ball. Wrap in plastic wrap and let sit in the fridge for a minimum 30 minutes. Remove dough from fridge and sprinkle flour on your work surface, rolling pin and pasta dough. Using your hands, shape the dough into a square or rectangle. Using a heavy rolling pin, press it into the center of the dough and rock back and fourth, evenly spreading the dough while holding its shape. Continue to roll out until you have thin sheet. Cut into strips and sprinkle with flour. Directions for Pasta Carbonera Pre heat oven to 350 degrees. Lay out bacon on a baking sheet and bake for 20 minutes until bacon is crisp. Remove from oven and cut into ½ inch chunks. Set aside. In a medium fry pan, heat butter and oil over med high heat. Add mushrooms, season with salt and sauté for 6 minutes. Remove from pan and set aside with bacon. Fill a large pot with well salted water and bring to a boil. Add fresh pasta, and cook for 3 minutes or until al dente. While the pasta cooks, combine the cream and egg yolks. Drain pasta and add to sauté pan, toss with egg and cream and toss on the pan over low heat until slightly thickened. Do not overcook or the sauce will become cooked eggs. Add mushrooms and bacon and toss. Serve with fresh grated Parmesan. Season to taste

9 Perfect Mashed Potato INGREDIENTS 6 large waxy (thin skinned) potatoes 1 cup milk 250g butter, cut into cubes Salt and pepper to taste Special Equipment Potato Ricer, Drum Sieve, Thermometer, Dough scraper STEPS In a large saucepan, heat water to 160 degrees Peel the potatoes. Keep the peels and place in saucepan. Cover with milk and bring to a boil and remove from heat. Cover and let sit for 30 minutes before straining and discarding the peels. Cut the peeled potatoes into equal size pieces, rinse well, and place in sauce pan with 160 degree water. Note: Adding the potatoes will drop the temperature. Bring the water temp back to 160 degrees. Maintain that temp and cook for 30 minutes. Drain the potatoes and rinse well with cold water. Refill the saucepan with water, add the potatoes and boil until soft and tender. Drain and return to saucepan. Place the butter in a bowl, and using a ricer, rice the potatoes onto the butter and mix together. Then take the potato and butter and press through the sieve into a clean bowl. Add the warm milk mixture, mix together and season with salt to taste.

10 Crispy Skinned Roasted Chicken Stuffed with Potato INGREDIENTS 3lb Whole Chicken 2 Large Russet Potato 2 tbsp butter Salt and Pepper ¼ cup water 4 garlic cloves STEPS: Preheat oven to 400 degrees Grate potato using a large hole grater and sprinkle with a little salt to help remove moisture. Using your hands or cheesecloth, squeeze out the excess water from the potato. Heat a pan over medium heat and melt the butter. Add the grated potato and cook for no more than 2 minutes. Turn out the potato on a plate and let cool. To prep the chicken, carefully lift the skin of the chicken from the meat, creating the space need for the potato. To do this, use your index finger and be cautious not to tear the skin. Start from the front of the chicken, go side to side and then turn the chicken around and go under the skin from the backside. Carefully stuff the cooled potato under the skin of the chicken until it completely surrounds the breast meat. Season with salt. Place frying pan, large enough for the chicken, over med high heat. Add 1 tablespoon of oil. Place whole chicken, breasts side down (the section that is stuffed) and sear in pan until light brown. Flip chicken over, breasts side up, add garlic and water and place in oven for minutes or until juice around the thigh runs clear or reaches 165 degrees. Remove chicken from oven and let rest. Use the juices in the pan to make a sauce or gravy.