Crispy Chicken and Vegetable Croquettes

Preparation time: 30 minutes
Cooking time: 1 hour and 1 hour cooling
Serves 35 croquettes

4 skinless, boneless chicken thighs
1 small onion, coarsely chopped
1 leek, white and light green parts only, cut into 1-inch lengths
1 carrot, cut into 1-inch chunks
1 garlic clove
1 tablespoon olive oil
1 tablespoon Madras curry powder
Salt and freshly ground pepper
2 cups whole milk
1 stick (4 ounces) unsalted butter
3/4 cup all-purpose flour, plus more for dusting
About 1 quart vegetable oil, for deep frying
2 eggs
1 cup dry bread crumbs


1 Preheat the oven to 375°. In a small roasting pan, toss the chicken thighs with the onion, leek, carrot and garlic. Add the olive oil and and 1 1/2 teaspoons of the Madras curry powder and season with salt and pepper. Roast, turning once, until the chicken thighs are cooked through and the vegetables are tender, about 35 minutes. Let cool.

2 Meanwhile, in a medium saucepan, bring the milk to a simmer with the remaining 1 1/2 teaspoons of curry powder over moderately high heat. Remove from the heat and let cool.

3 In a food processor, pulse the chicken with the roasted vegetables until a puree forms. Season the puree generously with salt and pepper.

4 Melt the butter in a large skillet. Add the 3/4 cup of flour and cook over moderately low heat, stirring constantly, until lightly browned. Stir in the chicken puree. Gradually add the milk, little by little at first and whisking constantly until it has all been added. Cook over low heat, stirring constantly, until the mixture is no longer sticky, about 15 minutes. Season with salt and pepper and let cool to room temperature, about 1 hour.

5 In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°. On a lightly floured work surface, roll the croquette mixture into 3/4-inch-thick ropes. Cut the ropes into 1 1/2-inch pieces.

6 In a shallow bowl, beat the eggs. Spread the bread crumbs in another shallow bowl. Dip the croquettes in the egg, then coat all over with the bread crumbs. Add the croquettes to the hot oil in batches, taking care not to crowd the pan, and fry until golden brown, about 1 minute. Transfer the croquettes to paper towels to drain and serve piping hot.

Fried Parsnip Ribbons

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 10

2 quarts canola or vegetable oil
4 large parsnips (about 1 3/4 pounds)
Kosher salt


1 Place a wire rack on a large, rimmed baking sheet and line the rack with 2 layers of paper towels. Heat the canola or vegetable oil in a large saucepan until the oil registers 325° on a deep-fry thermometer. Meanwhile, using a sturdy Y-shaped vegetable peeler, shave the parsnips lengthwise into ribbons, moving around on 4 sides of the vegetable, stopping when you reach the tough inner cores of the parsnips.

2 Working in 5 or 6 batches, carefully drop handfuls of the parsnip ribbons into the hot oil and cook the ribbons over moderately high heat, stirring occasionally with a wooden spoon, until the ribbons turn a deep honey color, about 1 minute. Using a slotted spoon or Chinese wire-and-bamboo skimmer, transfer the parsnips to the paper towels and sprinkle with salt. Let cool completely, then transfer to a large platter.

Note: The parsnip ribbons can be fried up to 2 hours in advance; let cool completely and store in an airtight container.

Prawn and Vegetable Tempura

Preparation time: 40 minutes
Cooking time: 15 minutes
Serves 4

20 large raw prawns
plain or tempura flour, for coating
1 and 3/4 cups tempura flour
1 and 3/4 cups iced water
2 egg yolks
oil, for deep frying
1 large zucchini, cut into strips
1 red pepper, cut into strips
1 onion, cut into rings
Japanese soy sauce, to serve


1 Peel and de-vein the prawns, leaving the tails intact. Cut 4 incisions in the under-section of each prawn and straighten them out.

2 Coat the prawns lightly with four, leaving the tail uncoated, and shake off the excess. Ina bowl, gently mix the tempura flour, water, and egg yolks and use at once (the batter will be lumpy--don't overmix).

3 Heat the oil in a deep pan or wok to moderately hot. Working with a few at a time, dip each prawn into the batter, still leaving the tail uncoated. Fry briefly in the hot oil until lightly golden; remove from the pan an drain well on paper towels. Repeat this process with the vegetable pieces, doing about 2 to 3 pieces at a time. Serve immediately with soy sauce. Add strips of fresh ginger to the soy cause if you like.

Note: Tempura flour is available from specialty Asian shops, and makes the lightest tempura batter. Plain flour can be used but the batter will be slightly heavier.

Mango Lassi

Preparation time: 15 minutes
Cooking Time: 0 minutes
Serves 4

6 fresh mangoes, peeled and diced
1 cup frozen peaches
3 cans of 14-ounce light coconut milk
2 tablespoons lime juice
2 cups kefir, plain (fermented milk drink)
1/3 cup sugar
Mint leaves, fresh tarragon spear or shredded coconut, for garnish (optional)


1 Puree mangoes in a blender

2 Add frozen peaches, coconut milk, lime juice, kefir and sugar. Blend all ingredients together.

3 Pour into glasses and garnish with mint, tarragon spear or coconut.

Rosemary Roasted Potatoes

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 6

2 pounds potatoes
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablesppoon fresh rosemary, chopped
Rosemary springs, for garnish


1 Preheat oven to 425 degrees F.

2 Wash potatoes in cool water, pat dry and cut lengthwise into 1/2-inch slices.

3 Combine olive oil, salt, pepper and chopped rosemary in a large bowl and mix well. Add the cut potatoes and stir to coat thoroughly.

4 Place potatoes in a single layer on baking sheet. Roast in the middle of the oven for 20 minutes, or until golden brown and tender.

5 Remove from the oven, garnish with springs of fresh rosemary and serve immediately.

Seared Duck Breast with Orange Honey Glaze

Preparation time: 5 minutes
Total cooking time: 30 minutes
Serves 1

1 boneless duck breast
1 tablespoon honey
1/2 tablespoon orange juice
1/2 teaspoon soy sauce


1 Score the skin of the duck breast diagonally at 1 inch intervals. Preheat the oven to 400 degrees F/200 degrees C.

2 Heat a heavy griddle until it is smoking. Place the duck on the griddle, skin side down, and cook over high heat for 5 minutes, or until starting to brown. Turn, reduce the heat, and cook over medium heat for 5 minutes more. Transfer the duck to a roasting pan, skin side up, and put the pan into the oven for 15 minutes. While the duck is cooking, combine the honey, orange juice, and soy sauce to make the sauce for glazing.

3 Remove the duck from the oven, pour the sauce over it, and return to the oven for a further 5 minutes. Serve the duck breast whole or thinly sliced, cut at an angle. Garnish with slices of orange and vegetables (optional).

Apple Tart

Preparation time: 30 minutes + chilling

Total cooking time: 1 hour 15 minutes

Serves 6-8

2 cooking apples3 tablespoons sugar

1 egg

1/3 cup cream

1 tablespoon Calvados or Kirsch

1 Sift the flour into a bowl, then, using just your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Make a well in the center and add almost all the water. Using a knife, mix to a dough, adding more water if necessary. Gather together and turn out a sheet of baking paper. Press together gently until smooth, wrap and chill for 15 minutes. Roll out to fit a 9 inch loose-bottomed, flatted flan tin. Line the tin with the pastry, trimming any excess. Chill for 20 minutes. Preheat the oven to moderately hot 375 degrees F/Gas 5.

2 Line the pastry with a sheet of crumpled baking paper and fill with baking beads or rice. Bake for 10 minutes, remove the paper and beads and bake for 15 minutes, until cooked on the base and golden around the edge; cool.

3 Peel, core and thinly slice the apples. Arrange in the pastry shell with the slices overlapping, sprinkle with 2 tablespoons sugar and bake for 15 minutes. Meanwhile, whisk together the egg, remaining sugar and the cream. Stir in the liqueur, then pour carefully over the apples. Bake for 35 minutes, or until the cream mixture has set and is puffed and golden (it will sink down as it cools). Serve hot or at room temperature. Whipped cream topping, optional.

Crepes with Sugar, Lemon & Cream

Preparation time : 10 minutes + standing
Total cooking time: 25 minutes
Makes about 14 crepes

1 cup plain flour
1 egg
1 and 1/4 cups milk
30 g (1 oz) unsalted butter, melted
sugar, lemon juice and thick (double) cream, for serving


1 Sift the flour and a pinch of salt into a large bowl and make a well in the center. Gradually whisk in the combined egg and milk until the batter is smooth and free of lumps. Cover and set aside for 30 minutes.

2 Transfer the batter to a jug for easy pouring. Heat a small crepe or non-stick frying pan and brush lightly with melted butter. Pour a little batter into the pan, swirling to thinly cover the base, and pour any excess back into the jug. If the batter is too thick, add 2-3 teaspoons milk. Cook for about 20 seconds, or until the edges just begin to curl, then toss or turn over and lightly brown the other side. Transfer to a plate and cover with a tea towel while cooking the remaining batter, greasing the pan when necessary. Stack the crepes between greaseproof paper to prevent them sticking together.

3 Sprinkle the crepes with sugar and a little lemon juice and fold into quarters. Put two or three on each plate and top with cream.

Supreme Strawberry Cheesecake

To make cheesecake, follow the recipe for New York Cheesecake

1 pint strawberries, cleaned and stemmed
1/3 cup white sugar
1 teaspoon vanilla


Cut about 1/3 of the strawberries in half. In a saucepan over medium high heat, combine strawberries, sugar and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Store in refrigerator. Top the New York Cheesecake with the strawberry sauce.

* Recipe courtesy of Ray N.

New York Cheesecake

Preparation time: 30 minutes
Total cooking time: 1 hour
Serves: 12

15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 and 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour


1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

2 In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

3 In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4 Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

* Recipe courtesy of Ray N.

Spanish Rice

Preparation time: 10 minutes

Total cooking time: 30 minutes

Serves: 4

2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt

1 Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.

2 Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

* Recipe courtesy of Ray N.

Creme Brulee

Preparation time: 30 minutes + standing + chilling
Total cooking time: 30 minutes
Serves: 6

3 cups cream
2 vanilla beans
8 egg yolks
1/2 cup sugar
3 teaspoons sugar


1 Gently heat the cream and vanilla beans in a large, heavy-based pan until almost boiling. Remove from the heat and set aside to infuse for 30 minutes. Remove the vanilla beans.

2 Beat or whisk the egg yolks and sugar in a large bowl until thick and pale. Add the cream, then pour into a clean pan over low heat and stir until the mixture thickens slightly and coats the back of a wooden spoon. Do not boil or you will curdle the mixture. Remove from the heat and divide among six ramekins. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.

3 Just before serving, preheat the grill to very hot. Sprinkle a layer of sugar about 1/2 inch thick over the surface of the brulees. To do this, put the ramekins on a sheet of baking paper and sift the sugar over--you can pour the dry sugar off the baking paper back into your container.

4 Place the ramekins in a large baking dish and pack ice around the sides to prevent the custards being heated. Place under the grill until the sugar caramelizes into an even sheet. Keep watching or you may burn the caramel. The sugar needs to caramelize quickly so that the custard doesn't have time to melt. If your grill does not get particularly hot (restaurants use special hot grills called salamanders) you might want to invest in a mini blowtorch which also does the job well. Play the flame evenly over the surface. Do not put too much sugar on or the crust will be too thick to break with a spoon.

5 Chill the creme brulee until you serve them but not for longer than an hour or the crust will soften. This dessert can be garnished with fresh fruit such as blueberries.

Baked Custard

Preparation time: 5 minutes
Total cooking time: 35 minutes
Serves 4

3 eggs
1/2 cup soft brown sugar
1 and 1/2 cups milk
1/2 cup cream
1 teaspoon vanilla essence
ground nutmeg, to dust


1 Preheat the oven to moderate 180 degrees C (350 degrees F/Gas 4). Brush a 1 litre ovenproof dish with melted butter.

2 Whisk the eggs, sugar, milk, cream and vanilla essence in a bowl for 1 minute. Pour into the dish and place the dish in a shallow baking dish. Pour enough boiling water into the baking dish to come halfway up the side of the ovenproof dish. Place on the oven shelf, sprinkle the top of the custard with nutmeg and bake for 15 minutes.

3 Reduce the heat to warm 160 degrees (315 degrees F/Gas 2-3) and bake for another 20 minutes, or until the custard is set. It should no longer be liquid but should wobble slightly when the dish is shaken lightly. Remove the dish from the water bath immediately. Serve warm or cold.