Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary

This pork recipe takes me about 5 minutes to prepare and get in the oven, so it's nice and quick as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine

INGREDIENTS:-
1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed

Salt and freshly ground black pepper

1 tablespoon fennel seeds

2 to 3 large knobs butter

Olive oil

8 cloves garlic, skin left on

1 handful fresh rosemary, leaves picked

4 bay leaves

1 fennel bulb, sliced

1/2 (750 ml) bottle Chardonnay

METHOD:-
Preheat the oven to 400 degrees F (200 degrees C).
With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

Fruit Cobbler

This is a fantastic American recipe equivalent to our crumble. Particularly good with strawberries and rhubarb, but you can use any fruit combo you like; about 680g/1 1/2 pounds of fruit should do it.

INGREDIENTS:-

For the fruit:
2 apricots, stoned and sliced
1 pear, cored and thickly sliced
1 pint blackberries
1 pint blueberries 1 pint raspberries
1 stick rhubarb
5 tablespoons sugar
A good glug balsamic vinegar
For the topping:4 ounces butter, chilled
8 ounces (225 grams) self-rising flour
2 1/2 ounces (70 grams) sugar
A large pinch salt
4 1/2 fluid ounces (130 millilitres) buttermilk
A little sugar, for dusting
Vanilla ice cream, as an accompaniment

METHOD:-

Preheat the oven to 375 degrees F (190 degrees C/gas 5). Put the fruit into a pan with the sugar and the balsamic vinegar. Put the pan over the heat, and cook gently, until the juices begin to run from the berries. Pour into an ovenproof dish. Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine bread crumbs. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and place randomly over the hot fruit. Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown. Serve with vanilla ice cream

Spaghetti Puttanesca

INGREDIENTS
1 pound (455 grams) dried spaghetti, the best you can get
2 cloves garlic, finely chopped
1 handful capers, soaked in water and drained
2 handfuls big black olives, pitted
12 anchovy fillets, roughly chopped
3 small dried red chiles, crumbled
1 tablespoon dried oreganoExtra-virgin olive oil
2 (14 ounce/400gram) cans tomatoes, drained and chopped
1 good handful fresh basil
Salt and freshly ground black pepper

METHOD:-
Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil

Wok-cooked Fragrant Mussels

Serves 4-6
2kg / 4½ lb best live Mussels

Olive oil

2 cloves of garlic, finely sliced

3 sticks of Lemon grass, outer leaves removed, finely sliced

2 fresh chillies, red, green or both

3 tablespoons finely sliced ginger

2 handfuls of fresh coriander, pounded or finely chopped

1 tablespoons sesame oil

Salt and freshly ground black pepper

5 Spring onions

Juice of 3 limes

1 x 400ml tin of coconut milk

METHOD:-

Place your mussels with a couple of lugs of olive oil in a large, very hot wok or pot. Shake around and add the rest of the ingredients, apart from the lime juice and coconut milk. Keep turning over until all the mussels have opened - throw away any that remain closed. Squeeze in your lime juice and add your coconut milk. Bring to the boil and serve immediately.

Baked Jerusalem Artichokes, Breadcrumbs, Thyme and Lemon

Serves 4-6
285ml / ½ pint double cream or créme fraiche

Juice of 1 lemon

2 cloves garlic, peeled and finely chopped

1 good handful of fresh Thyme, leaves picked and chopped

3 handfuls of grated Parmesan cheese

Salt and freshly ground black pepper

1kg/2lb 3oz Jerusalem artichokes, peeled and sliced as thick as a pencil

2 good handfuls of fresh breadcrumbs

Olive oil

METHOD:-
Preheat your oven to 220°C/425°F/Gas7. In a bowl mix your cream, lemon juice , garlic half the thyme and most of the Parmesan, and season well to taste. Throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish.
Mix the breadcrumbs with the rest of the thyme and Parmesan and some salt and pepper. Sprinkle all the flavoured breadcrumbs over the artichokes and drizzle with a little olive oil. Bake in the oven for around 30 minutes until the artichokes are tender and the breadcrumbs golden.

Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad

What a pukka combination, simple and classy. Don`t try to make this when you feel like it, make it when you can find perfect pears and watercress, otherwise it will taste naff.
For one person I normally use around half a pear 2 big handfuls of watercress and 2 big handfuls of rocket. If the skins are nice just give them a wash, if not remove with a peeler. Then cut them in half and deseed. It doesn`t really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated. Then place into the bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear. Drizzle with a good extra virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with salt and freshly ground black pepper. Toss all this together and serve. Shave over some Parmesan or Pecorino, crumble your nuts over and tuck in. I love this salad with roasted meat or as a starter on its own.

Chicken Florentine

Chicken breast (boneless) 220 gm
Salt to taste
Pepper to taste
Red wine 30 ml
oil 15 ml
Yellow zuccini 50 gm
carrot 40 gm
Demi glace 60 ml
parsley 05 gm

Method:
$ Marinate the chicken with salt , pepper & oil keep aside for 30 minutes.
$ Cut the zucchini into thin strips & and scoop the carrot.
$ Blanch the vegetable, and toss it in butter.
$ Heat the demi glace and adjust the seasoning.
$ Heat the griddle and cook the chicken on it. Make good grill marks.
$ Arrange the vegetable and chicken on the plate put the demiglaze and garnish with parsley dill leaves.

BARBEQUID CHICKEN WINGS

Chicken wings 180 gms
Chopped Garlic 15 gm
Paprika Powder 03 gm

Oil 20 ml
Salt to taste
Cornflour 20 gm
Barbeque Sauce. 60 gm
Yellow Pepper 10 gm
Green Pepper 10 gm
Red Pepper.10 gm
Olives 02 gm
Cucumber 10 gm
Chopped parsley. 02 gm

Method:
Ø Clean the wings.
Ø Marinate with chopped garlic, peprica powder, salt, oil.
Ø Dust with corn flour. And deep-fry
Ø Saute in little barbeque sauce.
Ø Arrange in platter.
Ø Serve with house salad and barbeque sauce.

Combination of foods and wines

Main menu is started with Sparkling wines with Hors de oeveurs
All the red meats (like mutton, beef, lamb etc) are served with red wines
All the white meats (like chicken and poultry) are served with white wine
All the See foods are mainly cooked with Brandy
Dessert is always served with Sherry or Madiria

kopi luak

Kopi luak is a type of coffee it is most costly coffee in world
Actually this coffee is native of malasiya
The main fact about of this coffee is that it is made by excreta of palm civet (a type of cat)
Palm civet is forcefully fed on kpoi luak and the coffee beans which are partially digested by civet are roasted and grounded
Hence world's costliest Coffee is made