Main:

Fettuccine Carbonara: (Serves 4) (6/2)

Roast Pork Loin: (Serves 6 – 8)

Chinese Barbecue Pork: (Serves 4)

Chicken Schnitzel with Bacon and White Wine: (Serves 4) (21/1)

Seared Salmon with Singapore Noodles: (Serves 4)

Desert:

Chocolate Croissants: (Makes 12) (21/1)

Vanilla Slice: (8 Slices) (6/2)

Simple Parmesan Omelette with Ham and Cheese: (Serves 4)

Lemon Tart: (Serves 8)

Ingredients:

• Plain flour

• 40g icing sugar

• Salt

• 40g cold unsalted butter, chopped

• 4 eggs

• 1 ½ tablespoons milk

• 165g caster sugar

• 150ml lemon juice

  
  

Process:

• Pastry:

  • Process 150g flour, sugar, pinch of salt and butter together until combined.

  • Add 1 egg yoke and milk.

  • Pulse until the mixture just comes together.

  • Turn the dough onto a lightly floured surface and knead lightly.

  • Press the dough into a disc shape, wrap in plastic wrap and refrigerate for about 45 minutes.

  • Remove the pastry from the fridge, and roll into a circle lerge enough to line a 22 cm fluted, loose based tart tin.

  • Ease the pastry into the tin, trim the edge, and prick the base all over with a fork.

  • Refrigerate for a further 30 minutes.

  • Preheat oven to 180˚C.

  • Line the pastry with foil and fill with uncooked rice, dried beans or pastry weights.

  • Bake for 15 minutes.

  • Carefully remove the foil and weights and return to the oven for a further 10 minutes, or until crisp and lightly golden.

  • Allow to cool.

• Filling:

  • Best 3 eggs and caster sugar together with electric beaters until thick and creamy.

  • Gradually add the lemon juice, then 1 ½ tablespoons flour, and mix until just combined.

  • Pour the filling into the pastry shell and bake at 180˚C for 15 minutes (The top will be browned).

  • Reduce the oven temperature to 150˚C and bake for a further 10 minutes or until the filling has set.

  • Remove from the oven to cool.

    
    

Source: Niel Perry: Page 231

Ingredients:

• 8 eggs

• Extra virgin olive oil

• 2 tablespoons unsalted butter, diced

• 35g freshly grated parmesan, plus extra to serve

• 100g sliced ham roughly chopped

• 75g grated gruyère

• Sea salt

• Freshly ground pepper

  
  

Process:

• Gently beat the eggs together with 3 tablespoons water, until just starting to amalgamate.

• Heat a large non-stick pan over medium heat.

• Add a dash of oil, and the butter.

• When the butter is bubbling and nut brown, add the eggs and stir from the outside inwards, allowing the egg to set around the edge of the pan.

• With the pan on a slight incline and using a spatula, pull the egg back from the side of the pan, allowing it to set as you go.

• While the egg is slightly runny, place the parmesan ham and gruyere across the centre of the omelette with a little salt and pepper.

• Fold the first third of the omelette into the centre, then the last third over the top.

• Allow to cook from an extra 20 seconds then turn the omelette onto a plate.

• Sprinkle with parmesan and finish with a drizzle of oil and a dash of sea salt and freshly ground pepper.

  
  

Source: Niel Perry: Page 66

Ingredients:

• 375g ready-prepared puff pastry

• Icing sugar for dusting

• Vanilla cream

• 1 ½ cups milk

• 1 ½ cups cream (single or pouring)

• 60g butter

• 2 teaspoons vanilla extract

• ⅔ cup sugar

• ⅓ cup cornflour (cornstarch)

• ½ cup water

• 6 egg yokes

  
  

Process:

• Preheat oven 180˚C.

• Halve the pastry lengthwise and roll each piece out to a rectangle 2 – 3 mm thick.

• Trim each piece to fit a 20cm * 30cm slice tin.

• Place the pastry on baking trays lined with non-stick baking paper.

• Top each piece with another baking tray as a weight and bake for 35 minutes or until puffed and golden.

• Cool on racks.

• (To make the filling) Place the milk, cream, butter, vanilla and sugar in a saucepan over medium-low heat and cook until hot but not boiling.

• Mix the cornflour and water to a smooth paste and whisk into the hot milk mixture.

• Add the egg yokes and stir allowing to simmer for 6 minutes or until mixture has thickened.

• Remove from the heat and allow to cool to room temperature.

• Place one of the pastry sheets in a 20 * 30 cm slice tin lined with non-stick baking paper.

• Spread over the filling and top with the remaining pastry.

• Refrigerate for 2 hours or until set.

• Dust with icing sugar and slice.

Ingredients:

• 375g packet ready-rolled butter puff pastry

• 100g dark chocolate bar (minimum 70% cocoa solids)

• 1 egg beaten

  
  

Process:

• Preheat oven to 220˚C.

• Unfurl the sheet of pastry.

• Cut it into six squares.

• Cut each square diagonally to give 2 triangles (they will appear quite small).

• Put the triangle with the wider part facing you, and the point away from you.

• Break off small pieces of chocolate (approx 1cm).

• Place chocolate about 2 cm up from the wide end nearest to you.

• Carefully roll from that chocolate loaded end towards the point of the triangle.

• Seal it slightly with your fingertips and curl it around into a crescent.

• Place the 12 chocolate croissants on a lined but not buttered baking tray and paint with the beaten egg.

• Bake for 15 minutes until they are golden and puffy.

Ingredients:

• 4 teaspoons medium madras curry powder

• ¼ teaspoon table salt

• 1 teaspoon sugar

• 4 salmon fillets (approx 200g each)

• 2 tablespoons garlic oil

• 250g vermicelli rice noodles

• 50g dried shrimp

• 125ml chinese cooking wine

• 100g finely sliced chinese leaf

• 125g baby corn, sliced into thin rounds

• 2 spring onions, finely sliced

• 1 teaspoon finely chopped ginger

• 2 tablespoons soy sauce

• 150g beansprouts

• 4 tablespoons chopped fresh coriander

Process:

• Salmon:

  • Mix 2 tablespoons curry powder, salt and sugar in a wide, shallow dish.

  • Drench the salmon turning the pieces all over in the rub.

  • Heat 1 tablespoon garlic oil in a heavy-based pan and cook the salmon fillets on a high heat for about 2-3 minutes a side, searing the sides of the fillets too if they are very thick.

• Singapore noodles:

  • Put the rice noodles into a bowl and cover with boiling water.

  • Leave them to soak for 4 minutes and then let them drain.

  • Soak the dried shrimp in the wine

  • Heat 1 tablespoon garlic oil in a wok and fry the chinese leaf, baby corn and spring onions for a few minutes.

  • Add 2 teaspoons of curry powder and finely chopped ginger to the wok and then the chicken stock and soy sauce.

  • Pour in the shrimps, with their wine, and the drained soaked noodles.

  • Toss and shake everything all together in the wok.

  • Stir in the beansprouts and give a final toss, before turning out into a bowl and sprinkling with coriander.

    
    

Source: Nigella: Page 43

Ingredients:

• 1 teaspoon garlic oil

• 4 rashers straky bacon

• 4 chicken escalopes (approx 125g each)

• 100ml white wine

  
  

Process:

• Put the oil in a frying pan and add the bacon

• Fry till the bacon is crisp and pan is full of bacony juices.

• Remove the bacon to a piece of foil, wrap it and set it aside for a moment.

• Fry the chicken for about 2 minutes a side, until there is no pinkness when you cut into a piece. Make sure the pan’s hot so that the escalopes catch a little, turning beautifully bronze.

• Remove the chicken to a serving plate

• Crumble the bacon you’ve set aside into the pan.

• Pour the wine, letting everything bubble up.

• Pour over the chicken pieces.