FINE DINING MONSTER

  Cheese-Stuffed Chicken Cutlets with Mustard Sauce Ingredients Four 6-ounce chicken cutlets, about 1/2 inch thick 4 thin slices of plain havarti cheese 4 teaspoons chopped thyme 1/2 cup chicken stock 1/4 cup heavy cream 1 tablespoon plus 1 teaspoon Dijon mustard Salt and freshly ground pepper 2 large eggs 2 tablespoons freshly grated Parmigiano-Reggiano cheese All-purpose flour, for dredging Extra-virgin olive oil, for frying Directions Preheat the oven to 350°. Using a small knife, cut a 4-by-3-inch pocket in the side of each chicken cutlet. Insert a havarti slice and spread 1 teaspoon of thyme in each pocket; press gently to close. In a small saucepan, boil the chicken stock and cream over moderately high heat until reduced to 1/2 cup, about 5 minutes. Whisk in the mustard and boil for 30 seconds, whisking a few times. Season with salt and pepper and remove from the heat. In a shallow bowl, beat the eggs. Beat in the Parmigiano-Reggiano. Put the flour

  Middle Eastern-Inspired Chicken with Tahini Sauce Ingredients 1 cup plus 3 tablespoons plain nonfat Greek yogurt 1/4 cup cider vinegar 5 tablespoons fresh lemon juice 3 garlic cloves, minced Kosher salt and freshly ground black pepper 2 cardamom pods, lightly crushed 1/4 teaspoon cayenne pepper Four 6-ounce skinless, boneless chicken breasts 1/4 cup tahini paste 1 tablespoon canola oil, for brushing Directions In a large bowl, whisk 1 cup of the yogurt with the cider vinegar, 2 tablespoons of the lemon juice, two-thirds of the minced garlic cloves, 1 teaspoon of salt, 1 teaspoon of black pepper, the cardamom and cayenne. Add the chicken breasts and turn to coat. Cover and refrigerate for 4 hours. Meanwhile, in a small bowl, whisk the tahini paste with the remaining minced garlic and 3 tablespoons each of yogurt and lemon juice. Season with salt and pepper. Light a grill or heat a grill pan. Brush the grill grates or the pan with the canola oil. Remove th

  Pomegranate and pistachio chicken drumsticks Ingredients (12) 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground paprika 2 garlic cloves, crushed 1 tbsp red wine vinegar 2 tbsp olive oil 8 Coles Chicken Drumsticks 1 red onion, cut into wedges 1/4 cup (40g) pomegranate seeds 1/4 cup (35g) pistachio, toasted, coarsely chopped Greek-style yoghurt, to serve Coriander leaves, to serve Method Step 1 Preheat oven to 200C. Step 2 Combine the cumin, coriander, paprika, garlic, vinegar and oil in a large ceramic dish. Add the chicken and toss to coat. Step 3 Place the chicken in a large baking dish with the onion. Cook for 40 mins or until the chicken is cooked through. Step 4 Sprinkle chicken with pomegranate seeds and pistachio. Serve with the yoghurt and coriander leaves.  

  Crepes Suzette with Oranges INGREDIENTS Eggs 2 large Milk 120 ml, semi-skimmed All purpose flour 110 g Salt 1 pinch Sugar 1 tsp, caster 80 ml, cold Vegetable oil 2 tsp Butter 1 tbsp, unsalted, melted, plus extra for frying Oranges 2 large Butter 2 tbsp, unsalted, diced Sugar 2 tbsp, caster Orange juice 120 ml, freshly squeezed Grand Marnier 60 ml Cointreau 2 tbsp, or other (Triple Sec) Preparation For the crepes suzette Whisk together the eggs, milk, flour, salt, and sugar in a large mixing bowl. Add the water, oil, and melted butter, and continue to whisk until smooth. Melt a small knob of butter in a non-stick frying or crepe pan set over a medium heat until hot. Add a small ladle of the batter, tilting the pan to coat the surface evenly. Cook for about 45-60 seconds until set and golden-brown spots form underneath the crepe. Flip and cook for a further 15-20 seconds before sliding out of the pan onto a plate. Cover loosely with alumi

  Rocky Road Fudge INGREDIENTS Dark chocolate 300 g, 70% cocoa solids Milk chocolate 100 g, 45% cocoa solids Syrup 4 tbsp, golden (light corn) Butter 150 g Cookies 175 g, broken into small pieces Marshmallows 150 g, mini, pink and white Macadamia nuts 150 g, roughly chopped Preparation How to make delicious rocky road fudge Line a 23 cm|9" square tin with cling film. Melt the plain and milk chocolate, syrup and butter in a pan over a low heat stirring constantly. Remove from the heat and allow to cool slightly. Stir in the cookie pieces, marshmallows and nuts and spoon into the tin. Chill for at least 2 hours until set. Cut into small squares.

  Red kidney bean, chilli & ginger curry Ingredients (15) 1 tbsp olive oil 1 large red onion, finely chopped 2 celery sticks, trimmed, chopped 2 garlic cloves, crushed 1 tbsp finely grated fresh ginger 2 fresh long green chillies, deseeded, finely chopped 1 tbsp brown mustard seeds 2 tsp ground coriander 2 x Mutti Polpa Finely Chopped Tomatoes 400g 325ml (1 1/2 cups) water 2 x 400g cans red kidney beans, rinsed, drained 350g sweet potato, peeled, chopped Pinch white sugar 8 pappadums Fresh small coriander leaves, to serve Method Show ingredient quantity Step 1 Heat oil in a saucepan over medium heat. Cook onion and celery, stirring occasionally, for 5 minutes or until soft. Add the garlic, ginger, chilli, mustard seeds and coriander. Cook, stirring, for 1 minute or until aromatic. Step 2 Add tomato and water. Bring to boil. Reduce heat to low and simmer for 10 minutes. Add beans and sweet potato. Simmer, covered, for 25-30 minutes or unti

  Cantonese Style Lobster Ingredients 2 small (1 pound) fresh live lobsters ⅓ cup peanut oil, divided 1 clove garlic, crushed 1 slice fresh ginger root, minced 6 ounces lean ground pork 1 cup chicken broth 1 tablespoon cooking sherry 1 tablespoon soy sauce 1 tablespoon cornstarch 1 teaspoon brown sugar 2 eggs, beaten 3 green onions, chopped Directions Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces, and crack the claws in half as well. If you know how to eat the body of the lobster, cut it up and throw it on the pile too. Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic, and fry for about 1 minute. Throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep

  Lemon-Pepper Salmon Ingredients 2 tablespoons butter 2 tablespoons olive oil 4 (4 ounce) salmon steaks 1 teaspoon minced garlic 1 tablespoon lemon pepper 1 teaspoon salt ¼ cup water 1 cup chopped fresh tomatoes 1 cup chopped fresh cilantro 2 cups boiling water 1 cup uncooked couscous Directions Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork. Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.  

  Mocha Cupcakes Ingredients FOR THE CUPCAKES 2 sticks salted butter 4 heaping tablespoons unsweetened cocoa powder  1 c. boiling water 2 c. all-purpose flour 2 c. sugar 1/4 tsp. kosher salt 2 large eggs 1/2 c. buttermilk 1 tsp. vanilla extract 1 tsp. baking soda FOR THE FROSTING 3 sticks salted butter, softened 6 c. confectioners' sugar 1 Tbsp. vanilla extract 1/2 tsp. coffee extract  3 Tbsp. instant espresso powder  3 to 4 tablespoons milk Sprinkles, for topping Chocolate coffee beans, for topping Directions 1Make the cupcakes: Preheat the oven to 350˚. Line two 12-cup muffin pans with paper liners. Melt the butter in a medium saucepan over medium heat and stir in the cocoa powder. Pour in the boiling water and stir to combine. Let boil for 15 seconds, then remove from the heat and set aside. 2In a medium bowl, stir together the flour, sugar and salt; set aside. In a small bowl, whisk together the eggs, buttermilk, vanilla and bakin

  Key Lime Pie Cupcakes Ingredients FOR THE CURD AND CUPCAKES: 1/4 c.  granulated sugar 1/4 c. bottled Key lime juice 1 large egg, plus 1 egg yolk 3 Tbsp. salted butter, cut into pieces and chilled 1 15- to 16-ounce box white cake mix (plus required ingredients) FOR THE FROSTING: 1 stick salted butter, at room temperature 8 oz. cream cheese, at room temperature 1/4 c. bottled Key lime juice 4 c. powdered sugar Graham cracker crumbs and thin lime slices, for topping Directions 1Preheat the oven to 350 ̊. For the lime curd: Combine the granulated sugar, lime juice, egg and egg yolk in a small saucepan over medium-low heat and whisk until the sugar dissolves, about 1 minute. Whisking constantly, add the butter, a few pieces at a time, waiting until it melts before adding more. Continue whisking until the curd is thick and coats the back of a spoon, 3 to 4 minutes. Transfer to a small bowl and refrigerate until chilled, about 1 hour. 2Meanwhile, for the cupc

  Easy Mahi Mahi Fish Tacos Ingredients 1 teaspoon adobo seasoning 4 (3 ounce) fillets mahi mahi 1 dash lime juice 1 medium tomato, diced ½ red onion, chopped 1 cup chopped fresh cilantro 2 scallions, thinly sliced 2 tablespoons lime juice cooking spray 8 (6 inch) corn tortillas 1 avocado, sliced Directions Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice. For the pico de gallo: Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl. Set aside. Lightly spray a nonstick skillet with cooking spray; heat on medium-high heat and cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes. Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute. Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.

  Fish Tacos with Mango Salsa Ingredients 1 mango - peeled, seeded, and chopped 2 avocados - peeled, pitted, and chopped 1 cup chopped tomato ½ cup diced red onion ½ cup diced red pepper 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons canola oil 2 tablespoons brown sugar 1 lime, juiced 1 teaspoon cider vinegar 1 dash hot pepper sauce, or to taste salt and ground black pepper to taste 8 taco shells 4 (6 ounce) mahi mahi fillets, cut into 1-inch slices 1 teaspoon ground black pepper 1 teaspoon paprika ½ teaspoon salt 2 tablespoons olive oil Directions To make the mango salsa: Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. For best flavor results, refrigerate the salsa until chilled before serving. Preheat the oven to 325 degrees F (165 degrees C). Heat taco shells in preheated oven until crisp, abou

  Khachapuri Adjaruli Ingredients DOUGH 1 tablespoon active dry yeast 1 teaspoon sugar 1 cup whole milk 1 large egg Canola oil 6 cups all-purpose flour (1 pound 14 ounces), plus more for dusting 1 tablespoon kosher salt FILLING 1 pound Bulgarian feta cheese, crumbled 6 large eggs 1/2 teaspoon kosher salt 1 pound mozzarella cheese, shredded 2 egg yolks, beaten with 1 1/2 teaspoons water 4 tablespoons salted butter, plus melted butter for brushing Directions Make the dough In a large bowl, whisk the yeast with the sugar and 1 cup of warm water. Let stand until foamy, about 10 minutes. In a small bowl, whisk the milk with the egg and 3 tablespoons of oil. Add the milk mixture, the flour and salt to the foamy yeast and mix until a dough forms. Form the dough into a ball and transfer to a lightly oiled large bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 1/2 hours. Line 2 baking sheets wi

  Vegan chickpea tikka masala Ingredients (14) 3 tsp vegetable oil 1 brown onion, sliced 2 cloves garlic, crushed 2cm-piece ginger, finely grated 1/2 cup (150g) tikka masala curry paste 400g can crushed tomatoes 2 x 400g can chickpeas, rinsed, drained 150g green beans, trimmed, cut into 3cm lengths 1/2 cup (125ml) coconut milk 2 tsp brown sugar 1/4 cup coriander, finely chopped Steamed basmati rice, to serve Coriander leaves, extra, to serve Lime wedges, to serve Method Show ingredient quantity Step 1 Heat the oil in a large saucepan over medium heat. Cook the onion for 5 mins or until lightly caramelised. Add the garlic and ginger and cook for 1 min. Stir in the tikka masala paste and cook for 2 mins or until fragrant. Step 2 Add the tomato, chickpeas and 1/2 cup (125ml) water. Bring to the boil. Reduce heat to low and simmer for 15 mins. Add the beans and cook for 5 mins. Stir in the coconut milk and sugar. Season. Step 3 Stir through the

  Eggplant Rollups Recipe Ingredients 2 eggplants, cut lengthwise into 12 (1/4-inch-thick) slices 3/4 teaspoon kosher salt, divided 6 tablespoons extra-virgin olive oil, divided 1 (10-oz.) container whole-milk ricotta cheese 1/2 cup fresh basil leaves, finely chopped, plus more basil for serving 3/4 teaspoon black pepper 1 1/4 cups marinara sauce 1 ounce Parmesan cheese, shaved (about 1/2 cup) Directions Preheat oven to 425°F. Sprinkle eggplant slices on both sides with 1/4 teaspoon of the salt, and place in a colander to drain 15 minutes. Rinse well, and press between 2 clean, absorbent towels to dry. Arrange eggplant slices in a single layer on greased baking sheets. Rub eggplant slices on both sides with 3 tablespoons of the oil. Bake in preheated oven until just beginning to brown, 13 to 15 minutes. Remove eggplant from oven, and reduce oven temperature to 375°F. While eggplant is baking, stir together ricotta, chopped basil, pepper, and remaining 3 tablespo

  Memphis Dry-Rubbed Baby Back Ribs Ingredients 2 (2 1/2- to 3-lb.) slabs baby back pork ribs 1/3 cup kosher salt 1/4 cup packed dark brown sugar 3 Tbsp. paprika 1 Tbsp. black pepper 1 Tbsp. garlic powder 1 Tbsp. onion powder 1 Tbsp. dry mustard 1 Tbsp. chili powder 1 Tbsp. ground cumin 1 Tbsp. ground allspice 1 Tbsp. herbes de Provence 1 cup apple cider vinegar, divided 1 cup water, divided 2 handfuls wood chunks for smoking (hickory, oak, or pecan) Directions Prepare ribs: Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each by slicing into it and pulling it off with a paper towel. (This will make ribs more tender and allow meat to absorb the rub better.) Make dry rub for ribs: Combine salt, brown sugar, paprika, pepper, garlic powder, onion powder, dry mustard, chili powder, cumin, allspice, and herbes de Provence in a medium bowl. Rub 3/4 cup mixture evenly over both sides of slabs, and

  Celeriac, Chanterelle, Onion INGREDIENTS Onion 6 small, organic, peeled and sliced Chicken stock 500 ml Rapeseed oil 50 ml Salt Celeriac 1 small, topped and tailed Chanterelle mushrooms 50 g, yellow Butter 100 g Rosemary fresh Thyme fresh Salt Wild garlic 10g (salted garlic seed heads) Preparation For the onion sauce Roast the onions with the oil in a hot oven until nicely caramelised. Transfer the onions into a colander and drain off the excess oil. Place the onions in a pot with the chicken stock and simmer for 1 hour. Strain the onions from the stock and reduce by half or until the consistency of a loose glaze. Season to taste. For the celeriac Place the celeriac into simmering water and cook for 1 hour or until you can pass a nice through the vegetable. Warm half the butter in the pan and fry the whole celeriac. You’ll need to baste the celeriac continually. Add in the thyme and rosemary. Allow the butter to become quite nutty but not

  Butternut Squash and Quinoa Salad with Pomegranate Seeds INGREDIENTS Oil 4 tbsp Onion 1 finely chopped Garlic 1 clove, chopped Squash 600 g, butternut, peeled, deseeded and roughly chopped Quinoa 300 g, washed Vegetable stock 750 ml Parsley 2 tbsp, chopped and leaves to garnish Pomegranate 4 tbsp, seeds Preparation How to make butternut squash and quinoa salad To prepare the butternut squash and quinoa salad recipe first heat the oil in a large pan. Gently cook the onion and garlic until soft but not brown. Add the squash, fry briefly over a high heat then add the quinoa and the stock. Bring to a boil then reduce the heat and simmer for 15-20 minutes or until the quinoa is cooked and the squash is tender. Add a little more stock or water during cooking if needed. Season with salt and pepper and stir in the parsley. Serve the butternut squash and quinoa salad in bowls with the pomegranate seeds with the parsley leaves scattered over.

  Meatloaf cups ngredients (9) 6 slices multigrain bread 2 tsp olive oil 1/2 brown onion, grated 100g bacon, finely chopped 250g beef mince 1 egg, lightly beaten 1/4 cup flat-leaf parsley leaves, chopped 2 tbsp barbecue relish 2 cherry tomatoes, halved Method Step 1 Preheat oven to 180°C. Grease four 3/4-cup capacity (180ml) texas muffin pan holes. Using a rolling pin, roll 4 slices of bread flat. Use bread slices to line base and side of greased muffin holes (sides will not be completely covered). Bake for 5 to 10 minutes or until firm to touch. Step 2 Place remaining bread in food processor. Process to fine crumbs. Heat oil in a small frying pan over medium heat. Add onion and bacon. Cook, stirring occasionally, for 4 to 5 minutes or until onion is soft. Set aside to cool slightly. Step 3 Combine mince, egg, parsley, relish, breadcrumbs and onion mixture in a large bowl. Season with salt and pepper. Using 1/3 cup of mixture per meatloaf, spoon mixtur

  Little prosciutto and rosemary meatloaves with garlic mash Ingredients (12) 1 bunch rosemary 3 garlic cloves, peeled 700g minced beef 1 red onion, finely chopped 1 egg 1/4 cup (25g) dry (packaged) breadcrumbs 2 tbsp peach chutney (or other good-quality fruit chutney) 4 long slices (about 75g) prosciutto, halved lengthways Olive oil, to drizzle 4 large (about 1kg) desiree potatoes, peeled, chopped 1/3 cup (80ml) cream Steamed spinach, to serve Method Step 1 Preheat oven to 200°C. Reserve eight small sprigs of the rosemary. Finely chop remaining rosemary leaves to make 2 tablespoons. Finely chop 1 of the garlic cloves. Step 2 Combine the chopped rosemary and garlic, beef, onion, egg, breadcrumbs and chutney in a medium bowl. Divide beef mixture evenly into 8 portions. Shape each portion into oval shapes. Wrap each portion with a slice of prosciutto, tucking in a reserved rosemary sprig on the top. Place meatloaves on a greased oven tray. Drizzle with

  Crème Caramel INGREDIENTS Milk 450 ml Vanilla extract 1 pod (bean), split in half lengthwise Eggs 4 Sugar 55 g, caster (superfine) Lemon juice 1 tsp Preparation How to make crème caramel Heat the oven to 150°C (130° fan), gas 2. Heat the milk and the vanilla pod in a heavy pan and bring to a boil. Remove from the heat and leave for 5 minutes to infuse. Place the eggs and sugar in a bowl and whisk until thoroughly combined. Discard the vanilla pod and whisk the milk into the egg and sugar mixture. For the caramel Put the sugar, water and lemon juice into a small pan and cook over a medium heat, stirring well until the sugar dissolves. Cook without stirring until a rich golden caramel colour, then remove the pan from the heat immediately. Pour the caramel into 4 ramekins. Rotate the ramekins quickly so that the caramel coats the base and the sides evenly. Strain the custard through a fine sieve. Pour into the ramekins and stand them in a roasting t

  Peanut Butter Fudge INGREDIENTS Butter 120 g and for the tin Brown sugar 500 g Milk 120 ml Peanut butter 175 g, smooth Vanilla extract essence Icing sugar 375 g Chocolate 100 g, chopped Peanuts 110 g, chopped Preparation How to make peanut butter fudge Melt the butter in a small saucepan. Stir in the brown sugar and the milk and cook at a rolling boil for around 2 minutes, stirring. Take off the heat and stir in the peanut butter and a few drops of vanilla essence. Sieve the icing sugar into a bowl. Pour the peanut butter mixture over the sugar and mix until smooth. Put around 1/5 of the mixture to one side. Tip the rest into a flat, buttered tin (approx. 20x20 cm) and smooth flat. Cover and chill in the refrigerator for around 2 hours until set. Melt the chocolate in a bowl over hot water. Add to the reserved fudge mixture and stir in well. Line a baking tray with grease-proof paper. Spoon the chocolate fudge into a piping bag with a plain

  Big Bob Gibson's Chicken with White Barbecue Sauce Ingredients 1/2 cup hickory wood chips One 3 1/2-pound chicken, cut into 8 pieces Vegetable oil, for brushing Salt and freshly ground black pepper 1 cup mayonnaise 1/2 cup distilled white vinegar 1/4 cup apple juice 1 teaspoon prepared horseradish 1 teaspoon fresh lemon juice 1/4 teaspoon cayenne pepper Directions Light a gas grill. Wrap the hickory wood chips in heavy-duty foil and pierce the packet all over with a skewer. Add the foil packet to the grill. Cover and let the wood chips begin to smoke, about 5 minutes. Brush the chicken with oil and season generously with salt and pepper. Grill the chicken, covered, over moderately high heat, turning and shifting the pieces occasionally, until lightly charred and cooked through, 35 to 40 minutes. Transfer to a platter. In a medium bowl, whisk the mayonnaise with the vinegar, apple juice, horseradish, lemon juice and cayenne and season with 1 teaspoon

  Kewpie-Marinated Chicken   Ingredients 1 cup Kewpie mayonnaise 2 teaspoons finely grated lime zest plus 2 tablespoons fresh lime juice 1 1/2 tablespoons ground cumin 1 1/2 tablespoons hot paprika Kosher salt  Pepper Two 3-pound whole chickens Extra-virgin olive oil, for brushing Directions In a bowl, whisk the Kewpie with the lime zest and juice, the cumin, paprika, 1 tablespoon of salt and 1 teaspoon of pepper. Working on a large rimmed baking sheet, using scissors, cut along either side of the chicken backbones to remove them. Flatten the chickens and, using a knife, cut slashes all over the legs and breasts. Spread the marinade on both sides of the chickens. Refrigerate for 2 hours. Bring to room temperature before grilling. Set up a grill for indirect grilling, then heat to 400°; oil the grate. Scrape some of the marinade off the chicken. Set the chicken skin side down on the grate over indirect heat. Close the grill and cook, turning once, until the c

  Egg Yolk with Crayfish, Marrow, Imperial Caviar and Cauliflower Purée INGREDIENTS Cauliflower 1 Salt cream 200 g White pepper To Taste Prawns 2 Dijon mustard 100 g Lemons 10 g Extra virgin olive oil 2 g Cauliflower puree Preparation For the Cauliflower Purée Boil the cauliflower in cold water and salt until it is al dente. Drain well, then add the cream; let it reduce until it is well cooked. Blend in the Thermomix, then add salt and pepper. Preparation Soak the marrow in water for three days, changing the water twice a day. Simmer in salt water, bringing it to 75° C. Cool in water, ice and salt. Empty the fleshy part and set aside. Cut dry bread into cubes and toast at 160ª for approximately 5 minutes. In a separate pan, cook the prawns open-faced, lightly covered with oil. Extract the fleshy part and set aside. Final Plating At the base of the plate, set the cauliflower purée with a round mold. Then add the egg yolk, having previously

Bolognaise and sweet potato chip pie Ingredients (13) 1 tbsp olive oil 1 brown onion, finely chopped 1 carrot, peeled, finely chopped 1 celery stick, finely chopped 2 garlic cloves, crushed 500g pork and veal mince 140g (1 ⁄2 cup) tomato paste 250ml (1 cup) dry red wine 2 x 400g cans diced tomatoes 2 tsp dried oregano leaves 750g packet frozen sweet potato chips 40g (1 ⁄2 cup) finely grated parmesan 1 ⁄4 cup chopped fresh continental parsley leaves Method Step 1 Heat oil in a flameproof casserole dish over medium-high heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables soften slightly. Add the mince. Cook, using a wooden spoon to break up any lumps, for 8 minutes or until browned. Add the tomato paste. Cook, stirring, for 1 minute or until well combined. Step 2 Stir in the wine until combined. Bring to the boil then reduce heat to medium. Simmer for 5 minutes or until liquid reduces slightly. A

  Pork larb Ingredients (10) 350g pork mince 1 stalk lemongrass, trimmed, white part only, finely sliced 1 long red chilli, seeded and finely sliced 1/2 cup chopped mint 2 green onions, thinly sliced 50g (1/3 cup) chopped peanuts 1 tbsp fish sauce 2 tsp brown sugar 2 tsp lime juice 1 baby cos, whole lettuce leaves, washed, dried Method Step 1 Heat a little oil in a wok or large non-stick frying pan over high heat. Add the pork and cook for 3-4 minutes or until sealed. Add the lemongrass and cook, stirring, for another 2 minutes. Step 2 Add the chilli, mint, green onions and peanuts and cook, stirring, for 3-4 minutes. Step 3 Meanwhile, combine the fish sauce, brown sugar and lime juice in a small bowl and stir until sugar has dissolved. Step 4 Pour the fish sauce mixture into the wok or saucepan and cook for 2-3 minutes. Remove from the heat and set aside to cool for a few minutes. Step 5 To serve, arrange lettuce leaves on serving platter. S