Ingredients

• 3 large organic eggs, room temperature
• Freshly ground pepper
• 150g lean bacon, finely chopped
• 150g ham finely chopped
• 1 slice of bread, crumbed
• 1 tbs parsley, finely chopped
• 1 tbs chives, finely chopped
• 1 tbsp butter, unsalted

Preparation

• In a non metallic bowl, beat the eggs and season with pepper to taste.
• Tip bacon and ham into the beaten eggs
• Fold in the bread crumbs
• Stir in parsley and chives
• Heat a heavy based 15cm fry pan and melt butter until bubbling
• Pour in the pancake mixture and cook over a low heat, for ten minutes, each side
• Invert onto a warm serving platter cut and serve with sliced vine ripened tomatoes and crusty bread

Tip
Makes a good cold snack

Ingredients

• 1 cup light soy sauce
• 1 cup coriander, chopped
• 2 c.m ginger
• 1 small green chili – chopped
• 1 Asian pear, cubed
• Juice of 1 lime
• 1 kg fillet of tuna, trimmed and halved lengthwise
• sliced lime to garnish

serves 8 – 9

Salmon can also be used

Preparation

• Place marinade ingredients in a blender and smooth
• Transfer mixture into a non-reactive dish, add tuna, submerge and cover with plastic wrap
• Refrigerate for 24 hours then remove tuna, rinse and pat dry with paper towel
• Serve thinly sliced on rocket leaves and topped with sliced Asian pear and sliced lime to garnish

Ingredients

• 500g equivalent sized, trimmed fresh green, white and purple asparagus.
• Hollandaise Sauce
• 40 g unsalted butter
• 2 beaten egg yolks
• Salt and pepper to taste
• 50 ml lemon or lime juice

Serves 2 – 3

Preparation

• Place prepared  and rinsed asparagus on a 30c.m. round ovenable glass platter in a circular configuration with tips pointing into the centre.
• Cover tightly with plastic wrap.
• Place butter in 500ml ovenable glass jug and cook on low 30- 40 % until the butter melts.
• In a bowl whisk the egg yolks, seasoning and lemon juice until blended.
• Whisk this mixture into the melted butter.
• Place jug off the centre of the turntable and cook on Defrost (30%) in 20 second bursts whisking at each break, until thickened.
• Cover  to keep warm.
• Cook prepared asparagus on High (100%) for 3 – 4 minutes depending on the wattage of your oven.
• Serve asparagus warm with Hollandaise sauce.

Ingredients

• ½  cup plain flour
• ¼  cup buckwheat or rice flour
• 1 teasp. Baking powder
• Pinch salt
• 2/3 cup milk
• 2 eggs
• 2 tbsp butter, melted
• 50g caviar
• 100g sour cream or crème fraiche
• Chives, chopped to garnish

makes 36

Preparation

• In a bowl combine plain and buckwheat flours with baking powder and salt
• Stir in milk, eggs and butter mixing w ell to form a batter
• Stand 20 minutes
• In a warm frying pan heat a little oil and make small bite sized blinis, cooking 1-2 minutes each side
• Transfer warm blinis to a platter and serve with sour cream and caviar garnished with chives

NB:  Recipe tested with Rice Flour.

Ingredients

• 1 x 440 can chickpeas drained & rinsed
• 1 onion, peeled and roughly chopped
• 2 bay leaves
• 1 tbsp  each fresh parsley & thyme chopped
• 6 peppercorns
• 400 g (4) Pontiac potatoes, peeled and cut into 3cm cubes
• 1 litre chicken consommé
• 100 g lean bacon, chopped
• 100 g chorizo sausage, thinly sliced
• 1 tbsp fresh coriander, chopped

Serves 4-5

Preparation

• Place the first 8 ingredients into a large saucepan, cover and bring to the boil.
• Lower the heat and simmer for 15 minutes. Set aside.
• Heat a non stick frypan and sauté bacon and chorizo sausage.
• Stir into the cooked bean mixture.
• Simmer for a further 10 minutes.
• Garnish with coriander and serve with crusty bread.