Jenny & Reza’s Fabulous Food Academy Recipes #FabFoodAcademy @FoodNetworkSA

Jenny & Reza’s Fabulous Food Academy Recipes #FabFoodAcademy @FoodNetworkSA

J e n n y and Reza’ s Fabulous Food Academy | Recipes
GROUP 1: Science of Cooking – The Basics for Beginners
Episode 1: Frying Recipe 1: Jenny’s Pan Fried Honey Orange Duck
Preparation time 5 minutes
Cooking time 15 minutes including resting
INGREDIENTS
 4 Duck Breasts
 Salt
 Ground cumin
 Ground white pepper
Sauce
 1 tbls olive oil
 3cm peeled fresh ginger cut into match sticks
 2 Cloves crushed garlic
 1/2 tsp sesame oil
 2 tbls Honey
 1 tbls Soya sauce
 1 tbls brown sugar
 ¾ cup freshly squeezed orange juice
 2 x star anise
 Zest of 1 orange
 (Serves 4)
METHOD
1. Score the duck skin in a diamond pattern.
2. Season the underside of the breast with salt, cumin and pepper.
3. Heat a frying pan and fry the duck breasts skin side down very slowly until the fat has cooked out of the skin , keep draining the fat off, and keep it to roast potatoes.
4. When the skin is crisp and golden turn the breast over and sear the underside. Fry for another 2 minutes.
5. Remove from the pan and let them rest for 5 minutes before slicing.
FOR THE SAUCE
6. Heat the olive oil in a frying pan and add the ginger and gently fry for 30 seconds while stirring
7. stir in the garlic, honey, soy sauce, sugar and cook stirring for 1 minutes
8. add orange juice and star anise and simmer for 3 minutes
9. Once the sauce looks syrupy stir in the orange zest and sesame oil, remove from the heat.
10. Slice the breast and arrange onto a plate, spoon over the sauce. Serve with Noodles and steam -fried greens.

Episode 1: Frying Recipe 2: Reza’s Parmesan Bread Crumbed Veal Escalopes
Preparation time 25 minutes
Cooking time 10 minutes
INGREDIENTS
 200g Panko breadcrumbs
 70g finely grated parmesan
 ½ tsp cayenne pepper
 a few springs of thyme picked from their stems
 2 medium eggs
 salt and freshly ground pepper
 4 veal escalopes flattened lightly between 2 sheets of cling film with a rolling pin to create even cooking
 3tbsp plain flour
 olive oil and butter for frying
 lemon wedges to serve
 (Serves 4)
METHOD
1. Mix together the breadcrumbs, parmesan, cayenne pepper and thyme in a wide flat dish.
2. Beat the eggs roughly in a medium sized mixing bowl and season with salt which breaks down the egg yolks. Transfer onto a small serving dish
3. Sieve the plain flour onto a plate and season well.
4. Trim the veal escalopes of any fat.
5. Roll the escalopes in the seasoned flour, pat it to remove the excess flour, then dip into the beaten egg before thoroughly covering with the cheesy breadcrumbs. (Repeat the process if you choose to give a thicker coating.)
6. Lightly pat the coated escalopes down so that the crumbs stick to the egged veal.
7. (It would be worth your while to have 2 non stick frying pans on the go as the escalopes will be too large to cook more than one at a time.) Heat both the frying pans with 2-3tbsp of olive oil along with a some butter( you can do half and half) over a medium heat.
8. Once it’s sizzling hot, add the crumbed escalopes to each pan. Fry for approx 2 -3 minutes or until golden,
9. Then turn over and cook for 2-3 minutes on the other side.
10. Drain on kitchen paper
11. Then add a couple of more tablespoons of oil and butter to each pan and repeat the process.
12. Serve on boards with wedges of lemon and a bowl of Tomato Salad
TIP: (If the oil should darken considerably during the first batch of frying, clean with kitchen paper and start afresh with oil and butter and repeat the process.)

Episode 1: Frying Recipe 3: Reza’s Tomato Salad
Preparation time 25 minutes
Cooking time 10 minutes
INGREDIENTS
 3tbsp finely minced red onions
 3tbsp red wine vinegar
 salt and pepper to season
 1tsp sugar
 120ml extra virgin olive oil
 handful of pitted black olives 5 large ripe heirloom or beefsteak tomatoes cut into ½ inch slices
 2 tbsp rinsed salt packed capers
 10-12 torn basil leaves
 (Serves 4)
METHOD
1. First make the dressing putting the shallots, vinegar, salt and sugar into a small mixing bowl.
2. Gradually add the oil so that vinegar emulsifies with the oil.
3. Keep to one side to allow the flavours to get to know each other.
4. In the meantime, arrange the tomatoes on a large platter
5. Scatter the olives and capers and basil evenly over the tomatoes.
6. Season with some salt and pepper. Whisk the dressing once more then drizzle over the salad.

Episode 2 Episode 2: Poaching & Steaming Recipe

1: Reza’s Poached Salmon fillets and asparagus with a warm olive sauce
Preparation time 15 minutes
Cooking time 15 minutes
INGREDIENTS
 2 x 200g fillet portions of salmon with the skin on
 12 asparagus spears, woody ends trimmed
For the poaching liquid
 500ml water
 250ml white wine
 1 large onion cut into quarters
 2 carrots
 I small bulb of fennel roughly chopped
 3 bay leaves
 ½ tsp white peppercorns
 salt to season
For the sauce
 150g of pitted Kalamata olives roughly chopped
 3 cloves garlic crushed
 4 anchovy fillets finely chopped
 2 Tbsp of chopped cornichons
 100ml olive oil
 100ml double cream
 1tbsp chopped parsley
 1tbsp chopped dill
 1tbsp chopped tarragon
 ½ tbsp chopped mint
 juice and zest of 1 lemon
METHOD
1. Put all ingredients for the poaching liquid into a saucepan or roasting that is large enough to hold the fillets.
2. Heat for 10-15 minutes over a low heat so that the flavours infuse and penetrate into the liquid.
3. Immerse the fillets into the stock making sure it is completely covered by the liquid.
4. Cook for approximately 8 – 10minutes depending how you like it.
5. 3 minutes in, add the asparagus and cook for up to 5 minutes or until the asparagus is tender and the salmon is cooked.
THE SAUCE: Whilst the salmon is poaching make the sauce.
6. Heat the olive oil in a pan until hot and add the olives.
7. Fry for up to a couple of minutes until fragrant, then add the garlic anchovies and cornichons.
8. Continue to saute for a minute or two.
9. Once the flavours have blended add the cream, then remove from the heat.
10. Combine thoroughly. Now add the chopped herbs and the lemon juice.

PLATING: To serve carefully lift the salmon fillets from the poaching liquid and pat dry. Remove the asparagus and drain off any excess liquid. Divide between 4 dinner plates and top with sauce.

Episode 2: Poaching

Recipe 2: Jenny’s Mediterranean stuffed Pork Rolls in tomato sauce
Preparation time 15 mins on screen
Cooking time 15 mins on screen; plus 35 minutes while AC’s continue
INGREDIENTS
TOMATO SAUCE
 45ml olive oil
 ½ onion very finely chopped
 ½ stick finely chopped celery
 1 cloves crushed garlic
 500g grated ripe tomatoes
 ½ tbls dried oregano
 ¼ cup dry white wine
 ½ tbls tomato paste
 Salt and ground white pepper to taste
 Pinch of white sugar to balance the sauce.
PORK ROLLS
 2 thin pork schnitzels’
 Half cup Chopped olives
 2spring onions with tops chopped
 1cup breadcrumbs
 1clove crushed garlic
 1tbls chopped coriander
 1 chilli chopped
 1beaten egg
 Salt and ground white pepper to taste
 Ground Cumin
METHOD
For the Tomato Sauce Heat the olive oil in a heavy based saucepan
1. Add the onions and celery and sauté till translucent
2. Add the garlic and stir fry for 30 seconds, don’t let it burn.
3. Add the tomatoes and oregano, wine, tomato paste, salt and pepper and simmer the sauce until starts to thicken, (about 15 minutes)
(AT THIS POINT, START ON PORK)
4. Add the sugar and remove from the stove
For The Pork
5. Gently beat out the pork schnitzel season with salt and pepper and ground cumin.
6. Mix together the Olives, breadcrumbs, coriander, garlic and chill
7. Add the beaten egg and season with a little salt and pepper.
8. Divide the mixture into 6 portions and place a portion of the mixture in the middle of the schnitzel.
9. Roll it up, tie with string or secure with tooth picks. Heat a little oil in a heavy based saucepan and place the rolls seam side down first and cook till lightly golden on both sides, remove and set aside.
10. Place the pork rolls seamside down into the simmering tomato sauce and poach the meat with the lid on till tender (about 35 minutes or so)
PLATING: Remove the rolls and place on a serving Platter with the sauce. Serve with wilted spinach, shredded mange tout and mashed potatoes.

Roasting and Grilling Recipe 1: Reza’s Grilled Lamb steaks with a pomegranate molasses glaze
Preparation time 10 minutes
Cooking time 8 minutes plus resting
INGREDIENTS
 2 x 250g lamb steaks
 olive oil to rub the meat
 1tsp toasted ground cumin
 salt and pepper
For the glaze
 3 tbsp pomegranate molasses
 3tbsp maple syrup/honey
 4 cloves garlic crushed
 ½ tsp chilli powder
1tsp ground cinnamon
METHOD
1. Rub the meat with the olive oil and season with salt pepper and cumin.
2. Heat a heavy based griddle pan and brush with oil. Make sure the griddle is nice and hot.
3. In a separate mixing bowl put all the ingredient for the glaze and combine well.
4. Grill the steaks into batches 3-4 minutes per side.
5. Using a pastry brush, brush the glaze over the lamb and continue to grill both sides for a further minute.
6. Allow the steaks to rest for 4-5 minutes before slicing and serving.

PLATING: After resting, slice and serve on a platter/board

Episode 3: Grilling and Roasting Recipe 2: Jenny’s Zesty Rosemary Loaf
Preparation time 15 minutes
Cooking time 50 minutes
INGREDIENTS
 2cups flour
 2tsp baking powder
 1\2 tsp salt
 1cup grated sweet potato
 2 tbls parmesan cheese
 1tbls chopped rosemary
 1tbls lemon zest
 1cup butter milk
 2tbls lemon juice
 1tbls melted butter
Garnish
 Sprigs of rosemary
 Thinly sliced red onion
 Thinly sliced red pepper
(Makes 1 loaf)
METHOD
1. Pre-heat the oven to 190 deg C
2. Oil and lightly dust the loaf tin with flour.
3. Mix together in a bowl the flour, baking powder, salt, sweet potato, parmesan, rosemary and lemon zest.
4. Mix the buttermilk, lemon juice and butter and stir into the flour mixture.
5. Spoon the batter into a prepared loaf tin and garnish the top with the Rosemary, onions and peppers.
6. Bake for 45-55 minutes or until a skewer inserted into the middle of the loaf comes out clean.
7. Cool on a wire rack.
8. Serve sliced with lots of butter.

PLATING: Sliced on a board and serve with butter

Jenny’s Grilled Rib Eye with pan-fried tomatoes and rosemary caper butter
Preparation time 10 minutes
Cooking time 30 Minutes
INGREDIENTS
 2 x 250 – 300 g rib-eye steaks
 2 Tbs olive oil
 400 g cherry tomatoes
 1 Tbs chopped fresh rosemary needles
 2 cloves garlic, chopped
 2 Tbs capers, roughly chopped
 salt & ground white pepper
 1 Tbs butter
 zest of 1 lemon
 1 Tbs chopped flat leaf parsley
 grated Parmesan
METHOD
1. Take the steaks out of the fridge and bring them to room temperature before you cook them.
2. Heat the olive oil in a large frying pan and add the tomatoes, cooking them till the skins burst.
3. Add the rosemary, garlic and capers, and cook for 6 minutes.
4. Season with salt and pepper, stir in the butter and lemon zest. Cook for 1 minute.
5. Stir in the parsley and set aside while you cook the steaks.
6. Rub the steaks with olive oil, then season them
7. Grill them in a really hot griddle pan, done to the way you like them – I like mine medium rare. Keep them warm while you reheat the tomatoes.

PLATING: Place the steaks onto warmed plates, top with tomatoes and a dusting of freshly grated or shaved Parmesan, and serve with a red onion and rocket salad toss in a light lemon vinaigrette.
TIP: Steaks should be at room temperature when cooking!

Could be cooked under a grill, on a grid on the BBQ or even on a ridged cast iron grill pan on top of the stove.
It’s a fast way of cooking and the heat needs to be intense.
Grill pans should be hot before cooking the meat.
Coals should be white hot before grilling the meat.
Always oil the meat.
Give the underside Of the meat a chance to brown before turning.
Don’t pierce the meat with a fork use tongs.
If using an oven grill lower the grill not the heat if you are cooking for a long time.

A guideline to doneness
Rump T-bone Sirloin
Rare..4cm…….6-8 minutes
Medium Rare…. 10 -12 minutes
Well done……12-14 minutes

4 Episode 4: Sauces and Emulsions

Jenny’s Tagliatelle with slivers of chicken in a creamy green peppercorn sauce
Preparation time 5 minutes
Cooking time 20 minutes
INGREDIENTS
 2 tbls butter
 1 tbls olive oil
 1 large leek, white part only finely chopped
 Salt and ground white pepper to taste
 3 chicken breasts thinly sliced
 2 cloves crushed garlic
 500ml fresh cream
 150g crumbled feta cheese 2 tbls green peppercorn in brine rinsed
 12 fresh basil leaves torn
 2 tbls chopped flat leafed parsley
 500g Tagliatelle – cooked to the instructions on the packaging
 Lots of freshly grated parmesan cheese to top it
 (Serves 4)
METHOD
1. Heat the butter and olive oil in a large heavy based frying pan and gently fry the leeks till it is translucent
2. Season the chicken breasts with salt and pepper and add to the onions.
3. Cook stirring for 3 minutes and then add the garlic.
4. Cook for a further 2 minutes, then remove with a slotted spoon and keep to one side until needed.
5. Add the cream to the pan to deglaze it.
6. Add the feta and peppercorns and cook gently to reduce the sauce until it coats the back of a spoon
7. Stir in the chicken and cook till the chicken is cooked through
8. Stir in the herbs and remove from the heat.
9. You can either stir the sauce into the cooked pasta or serve it on top. Top with grated parmesan cheese.
10. Serve with a salad of rocket, radicchio, paper thin red onions and capers, splashed with fresh lemon juice and extra virgin olive oil.
11. Options: The feta cheese and Parmesan can be replaced by adding 150g of blue cheese of your choice.

Jenny’s toasted English muffins topped with brie and marmalade glazed pancetta
Preparation time 5 minutes
Cooking time 10 minutes
INGREDIENTS
 1 toasted English muffin
 30g ripe Brie per Person
 50g Crisply fried Pancetta
 3tbls warmed orange marmalade
 butter
 (Serves 1)
METHOD
1. Fry the pancetta till crisp
2. Melt the marmalade in a small saucepan
3. Slice open and toast the muffin under the grill
4. Thinly slice the brie
5. Lightly butter the muffin
6. Top with Brie, pancetta and drizzle over with melted marmalade.

PLATING: Serve on a wooden board

Reza’s Perfectly Poached eggs and asparagus with hollandaise
Preparation time 15 minutes
Cooking time 10 minutes
INGREDIENTS
HOLLANDAISE
 175g warm melted unsalted butter
 3 egg yolks
 juice of ½ lemon
 salt and white pepper to season
 a pinch of cayenne pepper
 6 large or 8 medium spears asparagus per person
 2 eggs per person
METHOD
HOLLANDAISE
1. Melt the butter in a saucepan and skim away any white solids from the surface.
2. Now keep the butter warm.
3. Whisk the egg yolks along with the lemon juice over a bowl of simmering water, making sure the bowl doesn’t touch the water.
4. Whisk for a few minutes until the yolks form a ribbon like consistency.
5. Add the salt, white pepper and seasoning
6. Pour in the melted butter in a very slow steady stream until all the butter has emulsified into the egg yolks.
7. If the sauce becomes too thick add a splash of water.
8. Keep warm until required.
For the asparagus
9. Trim the woody ends off the asparagus. If they are too thick, peel them lightly with a vegetable peeler.
10. Submerge in lightly salted boiling water and cook until just tender.
For the eggs
11. Bring 450ml of water to a simmer
12. Add ¼ tsp salt, then crack an egg into the water.
13. Gently baste the warm water over the eggs and cook to your liking.
Serve with asparagus and the hollandaise sauce.

PLATING: Serve the poached egg and asparagus with Hollandaise sauce
TIP: When whisking the egg yolks, do not let the bowl touch the water below.

Episode 5: Baking Recipe 1: Reza’s Tunisian Orange and Almond Cake
Preparation time 15 mins
Cooking time 45 minutes
INGREDIENTS
200g caster sugar
100g ground almonds
50g panko crumbs, slightly stale breadcrumbs or cake crumbs
finely grated zest of 2 unwaxed oranges
finely grated zest of 1 unwaxed lemon
1 ½ tsp baking powder
200ml sunflower oil
4 eggs
For the syrup
juice of 2 oranges
juice of 1 lemon
90g caster sugar
1 cinnamon stick
2 cloves
2star anise
½ tbsp orange blossom water
Icing sugar for dusting
(Serves 6 to 8)
METHOD
1. Line and grease a 21cm springform cake tin
2. Mix together the sugar, almonds, panko crumbs, both zests and baking powder.
3. In a separate bowl whisk together the eggs and the oil.
4. Pour onto the almond mixture and mix
5. Pour the mixture into the prepared cake tin and place into a cold oven. (AT THIS POINT, MAKE SAUCE)
6. Turn on to 180C and bake for 40-45 minutes until a skewer inserted into the centre comes out clean.
7. Cool in the tin for 5 minutes then turn out onto a plate.
8. While the cake is warm, pierce it all over with a wooden skewer or toothpick and pour on some of the syrup.
9. Keep spooning over more syrup every now and then until it’s all been absorbed.

SAUCE
10. In the meantime, make the syrup by adding all the ingredients except the orange blossom water into a saucepan. Bring gently to the boil stirring to dissolve the sugar whilst allowing the liquid to thicken to a syrupy consistency.
11. Add the orange blossom water and remove the spices which can be used to decorate the cake.
12. Set aside till cake ready

PLATING: Dust with icing sugar and serve on a cake stand with greek yoghurt/crème fraiche and summer berries

Episode 5: Baking Recipe 2: Jenny’s Butternut and Feta Tart
Preparation time 15 minutes (PLUS 30 MINS CHILLING)
Cooking time 45 minutes
INGREDIENTS
 1 x 400g sheet frozen puff pastry
 40 g butter
 2 onions, thinly sliced
 2 cups of butternut cut into little cubes
 3/4 cup grated mature cheddar cheese
 3 tablespoons chopped fresh parsley
 3 eggs, beaten
 1 cup cream
 2 tbls grated parmesan cheese
 A good pinch of nutmeg
 Salt and pepper, to taste
 ½ cup snipped chives
 1 tsp fresh thyme leaves
 2 spring onions with tops chopped
 2 rounds of feta cheese broken into chunks.
Fresh sprigs of thyme to garnish
METHOD
1. Preheat the oven to 180 °C.
2. Grease a 22 cm loose-bottomed flan tin, (or if you prefer, you can roll the pastry into a rectangular baking sheet) and line with the pastry
3. Overlap the sheets and press them into the base and up the sides of the tin.
4. Trim the edges neatly, allowing for some shrinkage, prick the bottom with a fork and chill for 30 minutes.
5. Remove from the fridge, line with greaseproof paper and pour in enough dry beans to cover the base of the tin.
6. Bake the pastry blind for 10 minutes, then remove the paper and beans and set aside to cool completely.
7. Heat the butter and gently cook the onions, and butternut till soft and golden.
8. Let them cool completely, and then spoon half the mixture onto the pastry base. Top with the cheddar cheese and the parsley.
9. Beat together the eggs, cream, nutmeg, flour, salt, pepper and chives, thyme and spring onions.
10. Gently pour into the pastry case, arrange the remaining butternut mixture onto the tart and dot with feta cheese.
8. Bake for 30 – 35 minutes at 180 °C or until set and golden.
PLATING: Serve sliced on a platter/board with a baby leaf salad.
TIP: No more soggy bottoms! While your oven is preheating, heat an oven tray to place your quiche tin onto; this helps cook the bottom of the pastry.

Episode 5: Baking Side Dish Recipe 3: Minted Rosa Tomato and Courgette Salad
Preparation time 10 minutes
Cooking time None
INGREDIENTS
 300g halved Rosa tomatoes
 2 courgettes shaved
 1 small red onion thinly sliced
 1 small chopped red chilli
 100g wild rocket
 50g feta cheese crumbled
 150g torn bocconcini balls
 12 fresh Basil leaves torn
 12 mint leaves roughly chopped
Dressing
 2 tsp lemon zest,
 1 cloves grated garlic’
 1/2 cup olive oil
 2 tbls red wine vinegar
 1tsp honey or to taste
Salt and pepper to taste
METHOD
1. Put all the dressing ingredients together in a jar.
2. Shake all the ingredients

Episode 6: Italy Recipe 1: Reza’s Italian Meatloaf with roasted tomato sauce
Preparation time 15 minutes
Cooking time 15 minutes on screen, rest while cooking continues
INGREDIENTS
THE MEATLOAF
 1-2 tbsp vegetable/sunflower oil
 2 medium onions finely chopped
 350g each of minced pork, beef & veal
 3 cloves garlic
 1tsp dried basil
 1tsp dried oregano
 1tsp ground cinnamon
 1tsp dried chilli flakes
 3-4 slices of bread crusts removed and made into breadcrumbs
 60g grated parmesan cheese
 1 medium egg beaten
 4tbsp chopped flat leaf parsley
 salt and pepper

TOMATO SAUCE
 2kg plum tomatoes halved
 2 red peppers quartered
 1 onion peeled and cut into eighths
 8 cloves garlic
 1tbsp sugar
 1tsp dried basil
 ½ tsp dried oregano
 4tbsp olive oil
 3-4 anchovy fillets
 1 tsp chilli flakes
 salt and pepper
Serves 6 to 8

THE MEATLOAF
2. Pre heat oven 180C.
3. Heat the oil in a frying pan and add the onions. Cook until soft and slightly take on a colour (approximately 10minutes).
4. In the meantime put the rest of the ingredients into a bowl and mix thoroughly.
5. Once the onions are ready, add them to the meat mixture and once again mix well.
6. Spoon the mixture into a 450g non-stick loaf tin and bake in the oven for 35-40 minutes.

THE SAUCE
7. Preheat the oven 200C.
8. Mix together all the ingredients and place onto a baking tray. Roast for 25-35 minutes until they become soft and wrinkly. (Will be faked)
9. Once done remove from the oven, then add the anchovies and chilli and liquidise in batches, and pass through a sieve. Adjust seasoning.
PLATING: Turn out the meat loaf onto a serving platter, spoon over the tomato sauce and top with shaved parmesan and chopped parsley.

Episode 6: Italy Recipe 2: Jenny’s Chicken Tonnato
Preparation time 15 minutes
Cooking time 15 minutes on screen; rest done in pre-prep
INGREDIENTS
The Chicken
 2 cups dry white wine
 2 cups chicken stock
 3 cloves garlic
 1 onion, thickly sliced
 1 large carrot, peeled and roughly chopped
 1 large celery rib, roughly chopped
 2 fresh bay leaves
 3 dried cloves
 12 peppercorns
 peel (without any pith) from a ripe lemon
 4 large skinless chicken breasts on the bone
The Tonnato Sauce
 100 g tuna chunks in oil
 14 anchovy fillets
 4 parsley stalks
 2 fresh egg yolks
 2 Tbs lemon juice (from a very ripe lemon)
 125 ml extra virgin olive oil
 salt
 freshly ground black pepper
Garnish
 fresh parsley, chopped
 3 Tbs capers
 zest of 1 lemon
 freshly ground black pepper
(Serves 6)
METHOD
THE CHICKEN:
1. Place the wine in a saucepan with the stock, garlic, onion, carrot, celery, bay leaves, cloves, peppercorns and lemon peel. Bring to the boil. (To do)
2. Place the chicken breasts bone-side down into the stock, bring back to the boil, turn down the heat, cover and simmer for 25 minutes. Remove from the heat and let the chicken stand in the stock for a further 5 minutes. Remove the chicken and let it cool.
3. Strain the sauce and return to the pot. Simmer till it has reduced to more or less 250 ml, then remove from the heat.
THE TONNATO SAUCE:
1. Place the tuna with its oil, the anchovies and the parsley stalks in a blender and give it a whizz.
2. Add the yolks with one tablespoon of lemon juice, whizz again until smooth.
3. Now, with the motor running, slowly add the olive oil, and once it is incorporated slowly add the stock.
4. Adjust the seasoning and top up the lemon juice if the sauce needs it.
PLATING: Time to plate it! Slice the chicken thinly off the bone and overlap the slices on a platter. Spoon over the sauce and garnish with the parsley, capers and lemon juice. Finish with a grind of black pepper. Serve with Recipe 3’s salad.

Episode 6: Italy Recipe 3: Jenny’s Fennel, mushroom and Red Onion Salad
Preparation time 12 minutes
Cooking time None
INGREDIENTS
 3 small tender fennel bulbs thinly sliced
 1 medium red onion thinly sliced
 150 g baby button mushrooms sliced
 75g shaved parmesan cheese
 2 tbls deep fried capers
 Small handful Italian parsley chopped
Dressing
 1large clove garlic crushed
 1 heaped tsp Dijon mustard
 Salt and pepper to taste
 1/3 cup red wine vinegar
 2/3 cup olive oil.
METHOD
1. Shake all the dressing ingredients together in a jar.
2. Place all the salad ingredients into a bowl, dress with dressing stir to coat, pile onto a platter and serve.

PLATING: Pile onto a platter for the table

Episode 7: Greece Recipe 1: Jenny’s Papoutsakia (Little Shoes)
Preparation time 15 minutes
Cooking time 25 mins on screen, baking while others continue
INGREDIENTS
 Aubergines
 6 small to medium-sized aubergines
 6 Tbs olive oil
 1 medium onion, finely chopped
 2 cloves garlic, crushed
 400 g beef or lambs mince
 5 ripe medium-sized tomatoes, very finely chopped
 1 tsp dried oregano
 ½ cup chopped flat leaf parsley, with stems
 Salt
 freshly ground black pepper
 1 cup of medium béchamel sauce
 1 cup of grated pecorino or Parmesan
 12 cherry tomatoes
Béchamel Sauce
 2 Tbs butter
 2 Tbs flour
 1 ½ cups warmed milk
 salt, to taste
 pepper, to taste
 grated nutmeg, to taste
 2 egg yolks, beaten
 (Serves 6)
METHOD
1. Preheat oven to 180 °C.
2. Wash and dry the aubergines, trim off the stems, and cut them in half, lengthwise.
3. Using a small knife or spoon, scoop out the pulp, leaving a little intact around the shell of the aubergine so that it does not collapse. Do not to break through the skin.
4. Chop the pulp into small pieces and set aside.
5. Heat 2 tablespoons of the oil in a saucepan and fry the onion, then add the garlic and mince and cook gently for 5 minutes.
6. Stir in the aubergine pulp, tomatoes, oregano, parsley, salt and pepper, and simmer till most of the liquid from the tomatoes has been absorbed.
7. Remove from the heat, and set aside while you make the béchamel sauce.
10. Return to the stove and cook until the sauce begins to thicken.
11. Remove from the heat and season to taste with salt, pepper, and nutmeg.
12. Allow the sauce to cool for a few minutes before stirring the egg yolks into the sauce in a steady stream.
FINISHING
13. Heat a little oil in a frying pan and lightly sauté the top of the aubergine halves – do this in batches.
14. Oil the base of a large roasting pan and place the aubergine halves onto it, cut side facing up.
15. Spoon a little of the filling into each aubergine half
16. Sprinkle with some of the grated cheese, and then continue spooning the filling to

BÉCHAMEL SAUCE – MAIN FOCUS OF DEM
8. Melt the butter in a saucepan over a low heat and, as soon as it starts to foam, add the flour and stir with a wooden spoon until it is lump-free.
9. Remove from the heat and add the milk slowly, stirring constantly with a whisk.
the top.
17. Press down and spoon over some béchamel sauce.
18. Garnish with a cherry tomato and a dusting of grated Parmesan.
19. Place in the oven and bake for about 50 minutes, or until the aubergine is tender and the tops golden brown.

PLATING: Serve on boards

Episode 7: Greece Recipe 2: Reza’s Cheese Pie (Tiropita)
Preparation time 20 minutes
Cooking time 5 minutes on screen; rest while cooking continues
INGREDIENTS
 200g feta cheese crumbled
 180ml full fat milk
 100g of parmesan/ pecorino
 100g ricotta cheese
 100g grated gouda or emmenthal
 2 large eggs beaten
 2tbsp chopped mint
 1 tbsp chopped flat leaf parsley
 1tbsp chopped dill
 freshly ground white pepper to season
 olive oil or melted butter
 a handful of sesame seeds
 10 sheets of phyllo pastry
 (Serves 8)
METHOD
1. To make the filling, put the feta into a mixing bowl and crumble with a fork
2. Add the rest of the ingredients up to the pepper and mix thoroughly.
3. Refrigerate while prepping the pastry.
4. Preheat the oven to 180C
5. Brush a baking tray with either olive oil or butter on the sides as well as the bottom of the tray.
6. Put one sheet of filo at the bottom of the tray, brush with oil or butter then repeat the process adding up to 5 sheets of the pastry.
7. Now pour over the chilled cheese mixture and smooth over with a spatula.
8. Any excess pastry can be folded over the mixture.
9. Top the pie with another 5 sheets of filo making sure each sheet is brushed with butter or oil and roll in the edges.
10. Finally brush the top of the pie with either the oil or butter and sprinkle a tiny bit of water and scatter the sesame seeds on top.
11. Score the top with a sharp knife to allow the steam to release.
12. Bake in the oven for approximately 40 -45 minutes until the pastry is crisp and golden.

PLATING: Serve in the baking dish with a salad on the side

Episode 7: Greece Recipe 3: Reza’s Mint, courgette, bean and pine nut salad
Preparation time 10 minutes
Cooking time 10 minutes
INGREDIENTS
 100g french beans topped and tailed cut into 2cm lengths
 1 large yellow courgette
 1large green courgette
 zest and juice of 1 lemon
 80ml extra virgin olive oil
 ½ tsp toasted crushed cumin
 2tbsp of finely chopped mint
 50g toasted pine nuts
 a handful of chervil
 salt and pepper to taste
METHOD
1. Blanch the beans in boiling salted water for 2-3 minutes so they’re still al dente.
2. Drain and immediately plunge them into ice cold water to stop the beans from cooking further.
3. Drain and set aside in a mixing bowl.
4. Now using a potato peeler, peel away into strips the courgettes and add to the beans.
5. Pour the juice and zest over the courgette mixture along with the cumin.
6. Slowly pour the oil over the vegetables until the vegetables are coated lightly.
7. Fold in a generous amount of herbs and adjust the seasoning.

PLATING:
Serve on a platter with the Cheese pie
Episode 8: Spain Recipe 1: Reza’s Braised Rabbit with tomatoes, chorizo and almonds

(Conejo al campo en tomate almendrado)
Preparation time 5 minutes
Cooking time 45 minutes
INGREDIENTS
 4tbsp olive oil plus extra
 1 rabbit jointed and cut into serving pieces
 salt and white pepper to season
 4 cloves garlic minced
 100g spanish chorizo diced
 400g tomatoes diced
 1red bell pepper diced
 225ml dry Spanish sherry (Tio Pepe or La Guita)
 60ml Spanish Brandy
 500ml chicken stock
 2tbsp chopped parsley
 2tbsp fresh lemon thyme
 2tbsp chopped sage
 1 fresh bay leaf
 50g ground almonds
 (Serves 4)
METHOD
1. Begin by heating the olive oil in a round heavy bottomed pan.
2. Season the rabbit well, then place into the hot oil a few pieces at a time and brown all over. Be careful not to crowd the pan.
3. Remove the rabbit with a slotted spoon and set aside.
4. Once the all the rabbit have been browned, discard the used oil and add some fresh oil retaining all the brown solids stuck to the bottom of the pan.
5. Bring the pan back over a medium high heat, then add the chorizo and cook for a few seconds followed by the garlic and onions.
6. Saute and allow the onion mixture to soften. The moisture released from the onions will deglaze the pan.
7. Once the onions have softened and the pan deglazed, add the tomatoes and the red peppers.
8. Let these cook down for a few minutes then add the sherry and brandy.
9. Ignite the two as they will burn off the alcohol. Be careful not to come too close to the pan when you ignite them. ( We don’t do burnt faces !!!).
10. Now add the rabbit pieces along with the chicken stock making sure the rabbit is covered by the stock. If not enough, add some water.
11. Bring to the boil, cover and simmer over a low heat until tender. This can take up to 30- 40 minutes.
12. Once the meat begins to feel tender add in the herbs and ground almonds.
13. Continue to reduce the liquid until the sauce is nice and thick.
14. Check seasoning and serve.

PLATING: Serve on a board with Patatas A Lo Pobre (poor man’s potoes)

Episode 8: Spain SIDE DISH Recipe 2: Reza’s Patatas A Lo Pobre (Poor Man’s Potatoes)
Preparation time 5 minutes
Cooking time 20 minutes
INGREDIENTS
 4 medium sized potatoes such as Maris Piper or red King Edwards peeled and cut into1cm thick slices
 1 large Spanish onion, thinly sliced
 1 large red /or orange pepper seeded and thinly sliced
 2 tbsp sherry vinegar
 A couple of each sprigs of thyme, rosemary and sage
 salt and freshly ground black pepper to season
200ml olive oil
METHOD
1. Mix together the potatoes, onion, pepper, vinegar, herbs and the seasoning in a mixing bowl.
2. Heat the olive oil in a non-stick large frying pan over a medium/low heat and add the onion potato mixture.
3. Cook for around 20 minutes turning over occasionally. The vegetables should be soft and golden.
4. Serve with the Rabbit.

PLATING: Plate into a bowl and serve with the rabbit

Episode 8: Spain Recipe 3: Jenny’s Hake with Capers and White Bean Mash
Preparation time 10 minutes
Cooking time 12 minutes
INGREDIENTS
Hake
 2 x thick hake portions (300 g each)
 flour for dusting
 salt
 freshly ground black pepper
 olive oil for shallow frying
Capers and Tomatoes
 1 tbls olive oil
 3 Tbls capers
 2 tomatoes, deseeded and diced
 1 Tbs chopped fresh dill
 juice and finely grated zest of a very large, ripe lemon
 2 Tbs extra virgin olive oil
 1 clove garlic,
 crushed salt and pepper to taste
White Bean Mash
 2 Tbs olive oil
 1 fresh bay leaf
 2 cloves fresh garlic, chopped
 1 chopped red chili
 ½ tsp dried oregano
 ½ tsp paprika
 2 cans cannellini beans, drained
 2 Tbs chopped flat leaf parsley
 extra olive oil for drizzling
 (Serves 4)
METHOD
HAKE
1. Season the fish with salt and pepper and lightly dust with flour.
2. Heat a little olive oil in a frying pan and fry the hake for a few a minutes on each side till done.
CAPERS AND TOMATOES
3. Squeeze the water from the capers and toss them in hot pan with a little olive oil to crisp.
4. Stir the capers into the remaining ingredients and set aside.
WHITE BEAN MASH
5. Heat the olive oil in saucepan and add the bay leaf, garlic, chilli, oregano and paprika.
6. Stir for a minute or so then stir in the beans and heat through.
7. Stir in the parsley when the beans are warm, and give them a rough mash.
8. Pile into a serving bowl, drizzle with a little olive oil and serve with the hake.
Tip: I sometimes add half a cup of chopped chorizo to the saucepan and fry it up with the garlic; it is quite delicious with the beans.

PLATING: Serve the fish on boards, topped with the capers and tomatoes, accompanied by bowls of the White Bean Mash

Episode 9 Episode 9: Turkey Recipe 1: Reza’s Circassian Chicken (Cerkez tavagu)
Preparation time 10 minutes
Cooking time 1 hour 10 minutes
INGREDIENTS
For the chicken
 1 free range chicken weighing approx 1.8kg with the skin on
 1.75 litres of water or just enough water to cover the chicken
 1 carrot roughly chopped
 1 celery stick roughly chopped
 1 onion studded with 4-6 cloves
 1 small bunch of flat leaf parsley stalks bruised and tied together
 4-6 allspice berries
 8 peppercorns
 4-6 cardamom pods
 1 cinnamon stick
 2 bay leaves
 1tsp coriander seeds
 salt and pepper to season
For the sauce
 3-4 slices of bread with crusts removed
 200ml milk
 200g walnuts
 70g almonds
 70g pine nuts
 4 cloves garlic
 salt and pepper to season
 juice of ½ lemon
For the garnish
 2tbsp walnut oil/ butter
 1tsp paprika preferably the Turkish paprika
 1tsp chilli flakes/ cayenne pepper
 a few sprigs of coriander roughly chopped
 8-10 toasted walnut halves
 lemon wedges for serving
(Serves 6)
METHOD
1. Put the chicken into a deep pot with all the ingredients for the stock.
2. Bring to the boil, cover and simmer for about 1 hour or until the chicken is tender.
3. Remove the chicken from the pan and leave until its cool enough to handle.
4. In the meantime, reduce the stock with the pan uncovered approximately 10 minutes.
5. Strain the stock and season with salt and pepper. You will need about 250ml of
THE SAUCE
8. To make the sauce, soak the bread in the milk until it has absorbed, then put into the food processor along with the rest of the ingredients and the 250ml stock.
9. Blend until smooth and creamy.
10. Remove and pour the sauce over the chicken and mix thoroughly.
11. Spoon the chicken mixture onto a flat serving dish and mound it like a pyramid.
2
stock. Any excess stock can be set aside just in case it’s needed to thin the consistency of the sauce.
6. Once the chicken has cooled down slightly, remove the skin and discard.
7. Tear the chicken flesh into thin strips and place in a bowl. Discard the bones.
THE BUTTER/OIL GARNISH
12. Heat the oil/ butter until warm not smoking.
13. Stir in the paprika and chilli flakes stirring only once
14. Pour it over the chicken in a cross shape in the Istanbul fashion

PLATING: Serve on a flat serving dish garnished with coriander, walnut halves and lemon wedges
HINTS AND TIPS: A squeeze of lemon just before serving gives this dish a lift.

Episode 9: Turkey Recipe 2: Jenny’s Kiymali Pide
Preparation time 20 minutes (plus rising time)
Cooking time 45 minutes
INGREDIENTS
The Dough
 5 cups flour, sifted
 10 g instant yeast
 5 ml salt
 5 ml sugar
 3 eggs (keep 1 yolk for glazing)
 4 Tbs melted butter
 2 Tbs milk
The Filling
 2 Tbs olive oil
 1 onion, finely chopped
 300 g lamb mince
 3 cloves garlic, chopped
 1 red pepper, diced
 1 chilli, chopped
 1 small aubergine, diced
 1 tomato, diced
 salt and pepper
 1 tsp paprika
 1 tsp ground cumin
 ½ cup parsley, chopped
 ½ cup coriander, chopped
 150 g feta cheese, crumbed
(Makes 6)
METHOD
DOUGH
1. Mix the flour, yeast, salt and sugar in a bowl.
2. Beat together the eggs (set one of the yolks aside for later) with the butter and milk.
3. Stir the mixture into the flour and then knead till you have nice soft dough – about 10 minutes.
4. Place in an oiled bowl and leave to rise to twice its size. (AT THIS POINT, SWITCH FOR PRE-PREPPED DOUGH!)
FILLING
8. Heat the oil in a saucepan.
9. Fry the onion till almost golden.
10. Add the lamb, garlic and red pepper, and stir until the meat is cooked through.
11. Stir in the chilli, aubergine and tomato
12. Season with salt and pepper, and add the paprika and cumin.
13. Cook gently till the tomato breaks up.
14. Stir in the herbs and cool the mixture down.

  1. Preheat oven to 220 °C.
  2. Divide the dough into 6 balls and press them out on a floured surface into circles about ½ cm thick.
  3. Place the circles, ready to be filled, onto floured baking trays.
  4. Divide the filling and feta into 6 portions.
  5. Place a line of feta down the centre of each dough circle, and top with some filling, pressing it down.
  6. Roll in the edges of the dough to shape like a boat, pressing the points together (an elongated oval).
  7. Brush with the beaten egg yolk mixed with a teaspoon of olive oil.
  8. Bake for 15 to 20 minutes.

PLATING: Serve on a board/platter

Episode 9: Turkey Recipe 3: Jenny’s Pomegranate and Cucumber Salad
Preparation time 10 minutes
Cooking time None
INGREDIENTS
For the salad
 6 firm ripe tomatoes diced
 1 red onion finely sliced
 seeds from ½ a pomegranate
 1 small cucumber peeled, deseeded and diced
 a handful of radishes finely sliced
 2 spring onions finely chopped
 ¼ cup roughly chopped mint
 ¼ cup flat leaf parsley roughly chopped
 2 tbsp chopped dill
For the dressing
 3tbsp olive oil
 1heaped tsp sumac
 2cloves of crushed garlic
 ½ tsp chilli flakes
 juice of ½ lemon
 1tsp sugar
 salt to season
METHOD
1. Combine all the ingredients for the dressing in a small mixing bowl.
2. Mix and set aside
4. To make the salad toss together all the ingredients and just before serving pour over the dressing and fold through.

PLATING: Serve on a flat serving dish with the Circassian chicken.

Episode 9 Episode 9: Turkey Recipe 1: Reza’s Circassian Chicken (Cerkez tavagu)
Preparation time 10 minutes
Cooking time 1 hour 10 minutes
INGREDIENTS
For the chicken
 1 free range chicken weighing approx 1.8kg with the skin on
 1.75 litres of water or just enough water to cover the chicken
 1 carrot roughly chopped
 1 celery stick roughly chopped
 1 onion studded with 4-6 cloves
 1 small bunch of flat leaf parsley stalks bruised and tied together
 4-6 allspice berries
 8 peppercorns
 4-6 cardamom pods
 1 cinnamon stick
 2 bay leaves
 1tsp coriander seeds
 salt and pepper to season
For the sauce
 3-4 slices of bread with crusts removed
 200ml milk
 200g walnuts
 70g almonds
 70g pine nuts
 4 cloves garlic
 salt and pepper to season
 juice of ½ lemon
For the garnish
 2tbsp walnut oil/ butter
 1tsp paprika preferably the Turkish paprika
 1tsp chilli flakes/ cayenne pepper
 a few sprigs of coriander roughly chopped
 8-10 toasted walnut halves
 lemon wedges for serving
(Serves 6)
METHOD
1. Put the chicken into a deep pot with all the ingredients for the stock.
2. Bring to the boil, cover and simmer for about 1 hour or until the chicken is tender.
3. Remove the chicken from the pan and leave until its cool enough to handle.
4. In the meantime, reduce the stock with the pan uncovered approximately 10 minutes.
5. Strain the stock and season with salt and pepper. You will need about 250ml of
THE SAUCE
8. To make the sauce, soak the bread in the milk until it has absorbed, then put into the food processor along with the rest of the ingredients and the 250ml stock.
9. Blend until smooth and creamy.
10. Remove and pour the sauce over the chicken and mix thoroughly.
11. Spoon the chicken mixture onto a flat serving dish and mound it like a pyramid.
2
stock. Any excess stock can be set aside just in case it’s needed to thin the consistency of the sauce.
6. Once the chicken has cooled down slightly, remove the skin and discard.
7. Tear the chicken flesh into thin strips and place in a bowl. Discard the bones.
THE BUTTER/OIL GARNISH
12. Heat the oil/ butter until warm not smoking.
13. Stir in the paprika and chilli flakes stirring only once
14. Pour it over the chicken in a cross shape in the Istanbul fashion

PLATING: Serve on a flat serving dish garnished with coriander, walnut halves and lemon wedges
HINTS AND TIPS: A squeeze of lemon just before serving gives this dish a lift.

Episode 9: Turkey Recipe 2: Jenny’s Kiymali Pide
Preparation time 20 minutes (plus rising time)
Cooking time 45 minutes
INGREDIENTS
The Dough
 5 cups flour, sifted
 10 g instant yeast
 5 ml salt
 5 ml sugar
 3 eggs (keep 1 yolk for glazing)
 4 Tbs melted butter
 2 Tbs milk
The Filling
 2 Tbs olive oil
 1 onion, finely chopped
 300 g lamb mince
 3 cloves garlic, chopped
 1 red pepper, diced
 1 chilli, chopped
 1 small aubergine, diced
 1 tomato, diced
 salt and pepper
 1 tsp paprika
 1 tsp ground cumin
 ½ cup parsley, chopped
 ½ cup coriander, chopped
 150 g feta cheese, crumbed
(Makes 6)
METHOD
DOUGH
1. Mix the flour, yeast, salt and sugar in a bowl.
2. Beat together the eggs (set one of the yolks aside for later) with the butter and milk.
3. Stir the mixture into the flour and then knead till you have nice soft dough – about 10 minutes.
4. Place in an oiled bowl and leave to rise to twice its size. (AT THIS POINT, SWITCH FOR PRE-PREPPED DOUGH!)
FILLING
8. Heat the oil in a saucepan.
9. Fry the onion till almost golden.
10. Add the lamb, garlic and red pepper, and stir until the meat is cooked through.
11. Stir in the chilli, aubergine and tomato
12. Season with salt and pepper, and add the paprika and cumin.
13. Cook gently till the tomato breaks up.
14. Stir in the herbs and cool the mixture down.

  1. Preheat oven to 220 °C.
  2. Divide the dough into 6 balls and press them out on a floured surface into circles about ½ cm thick.
  3. Place the circles, ready to be filled, onto floured baking trays.
  4. Divide the filling and feta into 6 portions.
  5. Place a line of feta down the centre of each dough circle, and top with some filling, pressing it down.
  6. Roll in the edges of the dough to shape like a boat, pressing the points together (an elongated oval).
  7. Brush with the beaten egg yolk mixed with a teaspoon of olive oil.
  8. Bake for 15 to 20 minutes.

PLATING: Serve on a board/platter

Episode 9: Turkey Recipe 3: Jenny’s Pomegranate and Cucumber Salad
Preparation time 10 minutes
Cooking time None
INGREDIENTS
For the salad
 6 firm ripe tomatoes diced
 1red onion finely sliced
 seeds from ½ a pomegranate
 1 small cucumber peeled, deseeded and diced
 a handful of radishes finely sliced
 2 spring onions finely chopped
 ¼ cup roughly chopped mint
 ¼ cup flat leaf parsley roughly

Episode 10: France Recipe 1: Jenny’s Baked Trout Veronique
Preparation time 10 minutes
Cooking time 15 minutes
INGREDIENTS
4 medium sized dressed whole trout (about 350g-400g each)
1 medium sized bulb of Fennel thinly sliced
2 tbls chopped shallots
1 cup white wine
1 cloves crushed garlic
6 black peppercorns
1 fresh bay leaf
1 tbls chopped parsley
1 tsp lemon zest
Salt and pepper to taste
THE SAUCE
the juices from the baked fish
1 cup fresh cream
100 g sweet green grapes (Muscat style grapes with a delicious sweetness are perfect)
Salt and pepper to taste
1 tbls Butter
1 tbls fresh tarragon roughly chopped
 (Serves 4)
METHOD
1. Pre-heat the oven 175 deg C
2. Season the trout with salt and pepper and stuff each one with the sliced fennel.
3. In a baking dish large enough to hold the trout place the chopped shallots, white wine, garlic, peppercorns, bay leaf, parsley and lemon zest,
4. rest the trout on top of that and cover with foil and put into oven to bake for 20 minutes (AT THIS POINT, SWITCH TO PRE-PREPPED TROUT)
5. Remove from the oven and strain off the juices from the fish to use in the sauce.
Have all the ingredients prepared for the sauce so that as soon as the trout comes out of the oven you can get the sauce done.
6. Put the juices from the fish into a saucepan or heavy based frying pan, add the cream and simmer the sauce until the cream is reduced and coats the back of a spoon,
7. Taste the sauce and season with salt and ground white pepper
8. Remove from the heat and stir in the butter, grapes and tarragon.
9. Remove the skin from the trout and then

PLATING: Place the trout onto a serving platter and gently spoon over the sauce. Serve with mounds of buttery, creamy mashed potatoes and steamed green beans or asparagus.

Episode 10: France Recipe 2: Reza’s Tarte Tartan
Preparation time 15 mins
Cooking time 30 minutes
INGREDIENTS
 225 g. Store bought puff pastry
 10 large apples peeled and Halved or quartered
 Juice of 1 Ripe Lemon
 110g butter roughly chopped
 90g caster sugar
 A shake of ground cinnamon
 A pinch of ground cloves
(Serves 6 to 8)
METHOD
1. Preheat the oven to 200 deg C
2. Pack the apples into a large frying pan with a metal handle, presentation side down, Pack the apples tightly because they shrink during cooking.
3. Dot the apples with butter, sprinkle on the sugar and spices.
4. Place the pan onto the heat and shake gently while the butter and sugar caramelise.
5. Splash on the juice of 1 lemon, this adds pectin and thickens the caramel; do not brown the caramel too much.
6. Simmer gently for about 5-10 minutes and then let the apples cool down.
7. Now lightly flour a cool surface and roll out the pastry about 5mm thick.
8. Cut a circle to fit the top of the pan.
9. Place the pastry on top of the apples and Tuck it around them. Make a few little slits in the pastry to allow the steam to escape, now you can bake the tart for 25-30 minutes or until the pastry is golden and the filling is bubbling.
10. Remove the tart from the oven and let it cool for l0-15 minutes.
11. When you are ready to serve the tart run a knife around the edge of the pan to loosen the pastry.
12. Cover with a plate large enough to cover the tart and make sure you are holding them tightly, now invert the pan and plate together remove the tart.

PLATING: Serve on a plate with vanilla bean ice-cream, crème fraiche or thick whipped cream

Episode 10: France Recipe 3: Jenny’s Custard Sauce
Preparation time 10 minutes
Cooking time 30 minutes
INGREDIENTS
 300ml full cream milk
 1 medium vanilla pod
 3 egg yolks
 60 g Castor sugar
 1 tsp orange zest
 1 tbls honey
 3tbls cream
 (Serves 4)
METHOD
1. Place the milk in a heavy based saucepan,
2. Split the vanilla pod and seeds and place them with the pod into the milk.
3. Bring the milk to the boil then remove from the heat and cool for about 15 minutes, this will also allow the milk to infuse with the vanilla.
4. Beat together the eggs and sugar until they are pale and double in volume and the sugar dissolved.
5. Now slowly whisk half the milk mixture into the eggs
6. Then whisk the egg mixture into the remaining milk in the saucepan and remove the vanilla pod.
7. Over a very low heat, cook the custard stirring all the time so that it doesn’t stick.
8. Cook till the sauce thickens and coats the back of a spoon
9. stir in the orange zest and honey
10. Cook stirring for 1 minute
11. Remove from the heat.
13. Stir in the cream and then strain the custard sauce into a clean bowl and serve hot or cold.

PLATING: Serve in a jug with the Tarte Tartin

Episode 11: China Recipe 1: Jenny’s Saucy Hot and Sweet Chinese Chicken
Preparation time 15 minutes
Cooking time 20 minutes
INGREDIENTS
The Chicken
 6 chicken breasts cut into mouth sized chunks
 1 Tbs grated ginger
 2 cloves garlic, finely chopped
 1 Tbs soy sauce
 a good shake of ground white pepper
 1 green chilli, finely chopped
 5 Tbs cornflour
 2 egg whites, beaten
 oil for deep frying
The Sauce
 1 Tbs oil
 3 Tbs finely chopped fresh ginger
 4 cloves garlic, chopped
 2 whole star anise pods
 ½ cup brown sugar
 2 Tbs soy sauce
 ¾ cup water
 2 Tbs tomato purée
 1 Tbs red wine vinegar
 ½ tsp English mustard powder
 ½ cup teriyaki sauce
 2 Tbs hoisin sauce
 ¼ tsp sesame oil
To Finish
 1 Tbs oil
 2 red chillies, chopped
 2 cloves garlic, chopped
 4 spring onions with tops, chopped
 ½ cup roughly chopped fresh coriander
(Serves 4 to 6)

PRE-PREPPED ITEMS:
 Chicken breasts in pieces
 Green Chilli, finely chopped
 Garlic chopped
 Ginger, chopped
 Red chillies, chopped
 Sticky rice for serving
 Decanted soya sauce for serving
 PRE-PREPPED MARINATED & COATED CHICKEN FOR CHEF AND AC’s
SERVING:

METHOD
THE CHICKEN
1. Place the chicken in a bowl with the ginger, garlic, soy sauce, white pepper, Sichuan pepper and chilli.
2. Use your clean hands to mix everything together well
3. Stir in the cornflour and egg whites, coating the chicken with it. (AT THIS POINT, SWITCH TO PRE-MARINATED CHICKEN)
4. Leave to marinate for 30 minutes.
THE SAUCE
5. Heat the oil gently and cook the ginger, garlic and star anise for 1 minute. Stir in the sugar, soy sauce, water, tomato purée, vinegar, mustard and teriyaki sauce, and cook simmering till the sugar has melted.
6. Add the hoisin sauce and cook for 5 minutes.
7. Add the sesame oil and remove from the heat.
8. Heat the oil in a wok and fry the chicken in small batches till golden and crisp but not cooked through.
FINISHING
9. heat 1 tablespoon of oil in a large frying pan
10. Add the chillies, garlic and 2 of the spring onions and fry for 3 minutes, stirring.
11. Add the chicken and spoon in the sauce.
12. Bring to the boil, toss the chicken into the sauce and stir to coat.
13. Stir in the remaining spring onions and coriander, and serve with sticky rice and extra soy sauce.
PLATING: Serve on platters with sticky rice and additional soya sauce

Episode 11: China Recipe 2: Reza’s Lamb Ribs with a hot and spicy sauce
Preparation time 15 minutes
Cooking time 20 minutes
INGREDIENTS
 200g lamb ribs
 cornflour to dust
To make the stewing broth:
 3 star anise
 1 cinnamon stick
 8 slices of dried liquorice
 1 ½ tsp Chinese five spice
 3 cloves garlic
 5cm ginger thinly sliced
 2 tbsp Shaoxing wine
 2 spring onions cut into thirds
 a pinch sugar
 enough water to cover the ribs
For the dressing:
 2tbsp Sichuan chilli
 1tsp white wine vinegar
 1tsp minced garlic
 4 spring onions cut into slices
 ½ tsp sesame oil
 ½ tsp sugar
 1tbsp water
 salt and sichuan peppercorns to taste
To garnish
 1 fresh red chilli thinly sliced
 1spring onion
(Serves 2 to 4)
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Mixing bowls
 Saucepan
 Wok
 Kitchen paper
PRE-PREPPED ITEMS:
 Sichuan Chilli – see recipe below
 Chili, sliced to garnish
 Pre-prepped ribs – chefs and AC’s
SERVING:
 Platter
METHOD
1. To make the broth add all the ingredients into a pan and adjust seasoning
2. Bring the liquid to the boil then add the ribs. (AT THIS POINT, SWITCH TO PRE-PREPPED RIBS)
3. Reduce the heat to simmer and slow cook for approximately half an hour uncovered. The meat should almost fall off the bone and the broth should have reduced considerably. Once done turn off the heat and allow the ribs to cool in the liquor.
4. In the meantime make the dressing, by mixing all the ingredients into a bowl and season to taste and set aside.
5. As soon as they have cooled down, cut the ribs into bite size portions and coat with the cornflour, making sure the ribs are coated firmly.
6. Using a wok heat over a high heat enough oil to deep fry the ribs until almost smoking.
7. Once the oil is ready begin to deep fry the ribs in batches until the edges crisp up and begin to turn golden.
8. Remove with a slotted spoon and drain on kitchen paper

PLATING: Serve on a platter, drizzle over the dressing. Garnish with the chilli and spring onion.

PRE-PREP RECIPE: SICHUAN CHILLI
 4tbsp chilli flakes
 200ml sunflower or ground nut oil
 2tbsp crushed Sichuan peppercorns
 120ml chicken stock
 2 tsp tian mian jiang ( if difficult to get hoisin sauce could be a substitute)
 2 tsp tomato puree
 salt and sugar to taste
 1tsp white wine vinegar
Heat up the wok until hot and add the chilli flakes with a tablespoon of oil. The chillies need to heat up until the pan begins to smoke. Continue to stir constantly to avoid burning the chillies. Be very careful as the mixture will spit and there’ll be a considerable amount of smoke. As the chilli flakes absorb the oil,add more oil a tablespoonful at a time until you have a paste. This will take around 5 minutes.
When the chilli flakes begin to darken, remove the pan to one side and add the Sichuan peppercorns along with a third of the stock. Stir the mixture through then return the pan back to the hob and reduce to a medium heat. Now add the tian mian jiang, tomato puree and the remaining stock. Season with salt and sugar. Combine thoroughly adding more stock and oil if necessary. Finally add the white wine vinegar and stir well before taking off from the heat.

Episode 11: China Recipe 3: Fried vegetable noodles
Preparation time 10 minutes
Cooking time 5 minutes
INGREDIENTS
 2 tbls Peanut or sunflower oil
 1 tbls chopped fresh ginger
 2 cloves finely chopped garlic
 1 large Carrot peeled and julienned
 150g Shredded mangetout
 1 red chilli sliced
 1 tbls runny Honey
 3 tbls Soy sauce
 300g Cooked egg noodles
 4 Spring onions with tops thinly sliced
 2 tbls chopped coriander
(Serves 4)
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Wok
 Peeler

PRE-PREPPED ITEMS:
 Pre-cooked egg noodles
 Chopped garlic
 Julienne carrot
 Sliced chilli

METHOD
1. Heat the oil in a wok and add the ginger and stir fry for 30 seconds
2. Add the garlic and carrots and fry stirring for 1 minutes
3. Add the mangetout and chilli and stir-fry for 1 minutes
4. Add the honey and soy sauce cook for a further 1 minute
5. Add the noodles and heat through
6. Stir in the spring onions and coriander and serve.

PLATING: Serve on a platter

Episode 12: Thailand Recipe 1: Jenny’s Lemongrass Pork Ball, Prawn & Noodle Soup
Preparation time 10 minutes
Cooking time 20 minutes
INGREDIENTS
The Prawn and Pork Balls
 250g Pork neck finely chopped
 300g prawn meat finely chopped
 1 spring onion with tops finely chopped
 3 large Basil leaves rolled and thinly sliced
 Salt to taste
 Pinch caster sugar
 1 small red chilli finely chopped
 1/4 tsp ground white pepper
The Soup
 1 litre clear chicken stock
 1 large kaffir lime leaf shredded very finely
 2 stems lemongrass, tender part only – Thinly sliced.
 1 tsp Fish sauce
Garnish
 30g cooked vermicelli
 Fresh coriander
 100 g Bean Sprouts
 Sliced red chillies
(Serves 4)
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Mixing bowl
 Large pot
 Heavy based frying pan
PRE-PREPPED ITEMS:
 Pork neck, finely chopped
 Prawn meat, finely chopped
 Chilli, finely chopped
 Cooked vermicelli
 Sliced red chilli
 Chicken stock
 Weighed bean sprouts
SERVING:
 Bowls
METHOD
THE PORK AND PRAWN BALLS
1. Mix all the ingredients together
2. Oil your hands and roll the mixture into balls.
3. Heat a little oil in a frying pan and lightly fry the balls to give them a little colour set aside.
THE SOUP
1. Heat the chicken stock with Kaffir lime, lemongrass and fish sauce.
2. Add the prawn and pork balls and heat through.

PLATING:
1. Ladle into bowls and garnish with vermicelli, coriander, bean sprouts and chilli and serve

Episode 12: Thailand Recipe 2: Reza’s Penang Curry
Preparation time 20 mins
Cooking time 10 mins on screen, rest while ACs continue
INGREDIENTS
 400ml thick coconut milk (reserve 2 tablespoons for garnish)
 100g red curry paste (see below)
 450g boneless chicken
 2tsp palm sugar
 1tbsp fish sauce
 1tbsp soy sauce
 10 kaffir lime leaves middle vein removed and very finely shredded
 1red spur chilli cut into slices on the angle
 1 orange chilli also cut into thin slices on the angle
 80g pea aubergines soaked in cold water with some salt and a squeeze of lime to soften them
RED CURRY PASTE
 10 white peppercorns
 1tsp coriander seeds
 1tsp cumin seeds
 2tsp course sea salt
 12-15 red chillies deseeded
 4 shallots thinly sliced
 3-4 cloves garlic finely chopped
 1tbsp galangal chopped
 3lemon grass stalks finely sliced
 3-4 kaffir lime leaves veins removed and finely chopped
 4 coriander roots
 1tsp shrimp paste
 2 tbsp oil
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Small frying pan
 Heavy based frying pan
 Mortar and Pestle
PRE-PREPPED ITEMS:
 Boneless chicken
 Shredded lime leaves
 Sliced chilli
 Soaked pea aubergines
 Deseeded chillies
 Slice shallots
 Chopped garlic
 Jasmine Rice to serve
SERVING:
 Bowls/Platter
METHOD
FOR THE CURRY PASTE:
1. First make the red curry paste by putting the white peppercorns, coriander seeds, cumin seeds and the sea salt into a small frying pan and dry fry them for 2-3 minutes over a medium heat.
2. Put the toasted spice either in a pestle and mortar or a coffee grinder and grind until you have a fine powder.
3. Now add the rest of the ingredients except the oil into a mortar and pound with a pestle until smooth or use a blender to achieve a smooth paste.
4. Add the oil a little at a time and blend in well
5. Place in a jar in the fridge until ready to use.
FOR THE CURRY:
1. In a wide heavy bottomed non stick pan, bring half the coconut to the boil ,stirring until it separates.
2. Add red curry paste and cook for a few minutes until the coconut milk dries up and incorporates thoroughly into the red curry paste. (You will notice the oil will start to separate from the mixture and will rise on to the surface.)
3. Once done, add two -thirds of the lime leaves and continue to stir fry for a minute, then add the chicken.
4. Combine and coat the chicken thoroughly with the mixture
5. Then add the remaining coconut milk along with the fish sauce, sugar,soy sauce and the pea aubergines and half the chillies.
6. Bring to the boil, simmer on a low heat until the chicken becomes tender.

PLATING: Plate and garnish with the reserved coconut milk, the remaining kaffir lime leaves and the chillies. Serve with Jasmine Rice
Episode 12: Thailand Recipe 3: Pineapple with bean sprouts
Preparation time 10 minutes
Cooking time None
INGREDIENTS
Dressing
2 cloves crushed garlic
2 tbls white sugar
1 red chilli thinly sliced
2 kaffir lime leaves very thinly sliced
Zest of 1 lime
4 tbls lime juice
1 tbls fish sauce
Rice wine vinegar
½ tsp sesame oil
Salad
2 cups diced pineapple
1 cup cubed cucumber
1 cup bean sprouts
3 spring onions with tops sliced
2 tbls chopped coriander
1 tbls chopped mint
 Knife and board selection
 Utensil selection
 Mortar and pestle
 Mixing bowl
 Spoon measures
 Zester
 Juicer/reamer
PRE-PREPPED ITEMS:
 Diced pineapple
 Crushed garlic
 Cubed cucumber
SERVING:
 Bowls
METHOD
1. Pound together the garlic, sugar, chilli and lime leaves till they are pulped
2. Stir the remaining ingredients and taste, adjust seasoning
3. Mix the salad ingredients all together in a bowl
4. Pour over dressing, stirring well to coat.

PLATING: Piled onto a platter

Episode 13: Vietnam Recipe 1: Reza’s Papaya Salad with marinated beef fillet
Preparation time 15 minutes
Cooking time 20 minutes
INGREDIENTS
 400g beef fillet sliced thinly
 2tbsp crispy shallots
 2 tbsp roasted peanuts
 rice crackers
For the marinade
 1tsp fish sauce
 ½ tsp ground black pepper
 2tbsp palm sugar
 1tsp five spice powder
 ½ tsp dried chilli flakes
 2 lemongrass finely chopped and pounded in a pestle and mortar
 8 cloves garlic crushed in a pestle and mortar
 2tsp sesame oil
 1tbsp oyster sauce
 1tsp shrimp paste
 2tsp caramel
For the Papaya salad
 120g shredded papaya
 1 carrot shredded
 1 cup of mint, coriander and Thai basil
For the salad dressing
 juice and zest of 1 lime
 2tsp palm sugar
 1 tsp fish sauce
 ½ tbsp shallot oil
 1tbsp mild red chilli and garlic pounded together to make a paste
To make the crispy shallots and oil
 250ml oil
 100g eschalion/ banana shallots
(Serves 4)
 Knife and board selection
 Utensil selection
 Large dinner plate
 Spoon measures
 Medium saucepan
 Colander Wok
 Heavy based frying pan
PRE-PREPPED ITEMS:
 Peeled and sliced shallots
 Shredded papaya
 Shredded carrot
 Marinade ingredients pre-prepped and measured for AC’s
 Pre-marinated beef for ACs and Chef
 Pre-prepped Shallots to crisp and dry for dem
 Pre-prepped Shallots for AC’s
 Rice crackers to serve
SERVING:
 Platters
METHOD
1. Put all the ingredients for the marinade into a mixing bowl and add the beef, Combine thoroughly and allow the meat to marinate for 30 minutes (Switch to pre-marinated beef)
2. You can either pan fry the meat or grill until just done.
3. In a separate bowl, put the papaya, carrots, and two-thirds of the herbs and toss
7. Place in a preheated oven 100C for 15minutes leaving the door slightly ajar.
8. Once the shallots are dried remove from the oven and set aside. (Switch for pre-prepped shallots)
9. Heat the oil until it’s warm not hot, and gently fry the shallots over a low heat for approximately 10 minutes or until they start to turn a light brown colour.

  1. To make the dressing, put all the ingredients into a small bowl and mix thoroughly to allow the sugar to dissolve.
  2. Pour the dressing over the salad and toss well.

THE CRISPY SHALLOTS AND OIL
6. Peel the shallots and slice thinly.
10. Remove with a slotted spoon and drain on kitchen paper until they cool down completely.
11. Store in an airtight container which will keep the shallots crisp.
12. The shallot oil can be strained into a jar and kept in a cool place. This will keep for a month

PLATING: Heap the salad on to individual plates, scatter the remaining herbs along with the crispy shallots and peanuts. Serve with rice crackers.

Episode 13: Vietnam Recipe 2: Jenny’s Coconut and Cucumber Salad
Preparation time
10 minutes
Cooking time
None
INGREDIENTS
 1 cup fresh coconut shavings
 2 carrots shaved
 1/2 English cucumber shaved
 150g steamed baby beans chopped into 1/3 rds
 3 spring onions with tops chopped
 100 g beans sprouts
 1 tbls chopped mint 2 tbls chopped
 coriander
Dressing
 2 cloves garlic crushed
 1 chilli chopped
 Tender center of 1 stem of lemongrass chopped
 Zest of 1 lime
 Juice of 2 limes
 1tbls fish sauce
 1 heaped tbls sugar
 2 Bai Makrut leaves shredded( kaffir lime leaves)
 2/2 sesame oil
 (Serves 4)
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measure
 Peeler
 Zester
 Juicer/reamer
 Mixing bowl
 Blender
PRE-PREPPED ITEMS:
 Shaved coconut
 Shaved carrots
 Chopped beans
 Crushed garlic
 Chopped chilli
 Steamed, chopped beans

METHOD
1. Liquidize all the dressing ingredients together,
2. Taste and adjust the seasoning, maybe adding more sugar, fish sauce or lime juice.
3. Place salad ingredients into bowl, pour dressing over and toss
4. Pile onto a platter and serve

PLATING: Serve on a platter
TIP: Use a potato peeler to shave the vegetables

Episode 13: Vietnam Recipe 3: Jenny’s Noodle Cake with Sweet Chilli Prawns & Scallops
Preparation time 10 minutes
Cooking time 12 minutes
INGREDIENTS
The Noodle Cake
 300g egg noodles
 2tbls peanut oil
Sweet Chili Prawns and scallops
 2tbls peanut oil
 4cm Fresh ginger cut into matchsticks
 3 stems lemon grass tender inner part only finely chopped
 5spring onions with tops roughly chopped
 2 cloves finely chopped garlic
 1 tbls Nuoc Nam
 1 tbls soy sauce
 5ml sugar
 Ground white Pepper
 2 tbls chopped Fresh coriander
 1/2 cup sweet chili sauce
 1kg cleaned whole Vannamei Prawn
 12 fresh scallops.
 Fresh coriander to garnish
(Serves 4)
 Knife and board selection
 Utensil selection
 Large dinner plate
 Spoon measures
 Medium saucepan
 Colander Wok
 Heavy based frying pan
PRE-PREPPED ITEMS:
 Cleaned whole prawns
 Finely chopped garlic
SERVING:
 Platters
METHOD
THE NOODLE CAKE
1. Fill a saucepan with water and bring to the boil, cook the noodles for about 5minutes or until tender.
2. Whilst they cook untangle them gently with the back of a wooden spoon or a chopstick.
3. Drain them.
4. Oil a large dinner plate and place the noodles onto that, spread them out and let them cool and dry.
5. Heat 2tbls oil in a heavy based frying pan, now very carefully slide your noodle cake into the oil.
6. Cook the noodles over a medium heat until lovely and crisp and golden underneath, flip the cake over cook the other side crisp and golden adding a little more oil if needed.
7. Gently remove from the pan and transfer to a serving platter.
PRAWNS AND SCALLOPS
1. Place oil in a wok and add the ginger and lemongrass stir. Fry for 30 seconds, don’t let it burn.
2. Add the spring onions and stir-fry for 1 minute.
3. Now add the garlic, Nuoc Nam, soy sauce, ground white pepper, coriander and chili sauce, simmer for one minute.
4. Taste the sauce and add a little salt if needed
5. Now stir in the prawns and cook for 3 minutes
6. Add the scallops and cook till the scallops turn opaque
7. Remove from the heat and spoon onto the noodle cake.

PLATING: Garnish with coriander and serve.

Episode 14: Japan Recipe 1: Reza’s sesame chicken with soba noodles and spinach
Preparation time 25 minutes
Cooking time 10 minutes
INGREDIENTS
 4 chicken thighs
 1 litre water
 2tbsp chopped ginger
 1 onion quartered
 1 carrot roughly chopped
 400g dried soba noodles
 80g baby spinach
 2 baby cucumbers finely grated
 2 spring onions finely chopped
 1tbsp toasted sesame seeds for garnish
For the dressing
 100g toasted sesame seeds
 2tbsp sugar
 1tbsp wasabi powder
 1tbsp miso paste
 2tbsp mirin
 2tbsp soy sauce
 4tbsp water
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Large saucepan
 Grater
 Mortar and pestle
 Colander
 Mixing bowl
 PRE-PREPPED ITEMS:
 Pre-cooked chicken, in stock to cool – Chefs and AC’s
 Chopped ginger
 Chopped carrot
 Grated cucumber
SERVING:
 Individual bowls
METHOD
1. Put the thighs, water, ginger, onion and carrot into a saucepan and bring to the boil over a medium heat.
2. Mention: Reduce the heat once the stock has come to the boil. Simmer for half an hour.
3. Mention: Remove the saucepan from the heat and allow the chicken to cool in the stock. This will keep the chicken nice and moist.
4. In the meantime, make the dressing by grinding the sesame seeds in a pestle and mortar to a smooth paste
5. Add the remaining ingredients and continue to grind until you have the consistency of thick cream and set aside.
6. Remove the chicken from the cooled stock.
7. Shred the chicken using a fork discarding the skin and bones.
8. Strain the stock and discard the vegetables.
9. Put a pot of water on to boil. Add the noodles
10. Cook the noodles until tender. Once done, drain under cold running water to remove the starch, then drain well.
11. Put the chicken, noodles, spinach and cucumber into a large mixing bowl and add ¾ of the dressing. Combine thoroughly.
2
PLATING: Now arrange on individual serving bowls garnish with the remainder of the dressing, spring onions and sesame seeds.

Episode 14: Japan Recipe 2: Reza’s Seaweed Salad
Preparation time 12 minutes
Cooking time None
INGREDIENTS
 100g dried seaweed strands
 1 carrot finely diced
 5 tbls diced cucumber
 4 tbls toasted raw peanuts (optional)
Dressing
 4 tbls Chinese black vinegar or red wine vinegar
 2 tbls soy sauce
 1 tsp grated ginger
 1 clove grated garlic
 1 red chilli finely chopped
 1 tbls chopped coriander
 1 tsp Sesame oil
 3 tbls sunflower oil
(Serves 4)
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Large saucepan
 Grater
 Mortar and pestle
 Colander
 Mixing bowl
 PRE-PREPPED ITEMS:
 Pre-soaked and rinsed seaweed
 Dry, non prepped seaweed to show
 Toasted peanuts
 Diced cucumber
 Diced carrot
 Grated garlic
SERVING:
 Individual bowls
METHOD
1. Soak the seaweed for 8 minutes and wash it till the water runs clear and all the sand and grit has been removed.
2. Drain the seaweed and place into a bowl
3. add the carrot, cucumber and peanuts
4. Mix the dressing ingredients together.
5. Add the dressing to the salad and stir together, transfer to a serving bowl.

TIP: This salad lasts for days in the fridge and is better when made a day upfront so that the flavours can mingle
PLATING: In a serving bowl

Episode 14: Japan Recipe 3: Jenny’s Salmon and Tuna Tataki
Preparation time 15 minutes
Cooking time 2 minutes
INGREDIENTS
THE FISH
 1 tbls grated ginger
 1 tbls fresh lime juice
 1 tbls peanut oil
 250 g very fresh, sushi-grade Norwegian salmon
 300g very fresh Tuna Steak
 Freshly ground black pepper
 Flaked sea salt
THE SAUCE
 1 spring onion with tops very finely chopped
 2 Tbsp. soy sauce
 1 Tbsp. lime juice
 ½ Tbsp. rice vinegar
 ½ tsp dried chilli flakes
 1 tbls mirin
 1 tbls brown sugar
 1 tbls peanut oil
THE SALAD
 100g Mizuna or rocket
 1 large carrot peeled and cut into really thin matchsticks
 ½ daikon radish peeled and cut into really thin matchsticks
 1 red onion very thinly sliced
 1 ripe avocado peeled and sliced
 1 tbls toasted sesame seeds
(Serves 4)
 Knife and board selection
 Utensil selection
 Grater
 Heavy based frying pan
 Juicer/reamer
 Spoon measures
 Peeler
 Mixing bowl
 Pan for toasting sesame seeds
 PRE-PREPPED ITEMS:
 Grated ginger
 Carrot, peeled and cut into thin matchsticks
 Daikon radish, peeled and match sticked
 Red onion thinly sliced
 Pre-prepped sauce FOR CHEF (allowed to rest for an hour minimum for flavours to marry)
SERVING:
 Dinner plates
METHOD
THE SAUCE
1. Mix all the ingredients together and let it rest for a minimum of 1 hour so that the flavours can marry.
Make to this point and set aside for pre-prepped.
THE FISH
1. Mix together the ginger, lime juice and peanut oil, rub it onto the salmon and Tuna, season with salt and freshly ground black Pepper.
2. Add a little oil to a heavy based frying pan and sear the salmon and tuna on both sides, about 30 seconds on each side, remove from the pan and rest for 10 minutes.
3. With a very sharp knife slice the salmon and the tuna.
PLATING: Divide the salad ingredients except the sesame seeds between 4 plates, top with seared salmon and tuna. Spoon over the sauce and sprinkle with sesame seeds. Serve

Episode 14: Japan Recipe 1: Reza’s sesame chicken with soba noodles and spinach
Preparation time 25 minutes
Cooking time 10 minutes
INGREDIENTS
 4 chicken thighs
 1 litre water
 2tbsp chopped ginger
 1 onion quartered
 1 carrot roughly chopped
 400g dried soba noodles
 80g baby spinach
 2 baby cucumbers finely grated
 2 spring onions finely chopped
 1tbsp toasted sesame seeds for garnish
For the dressing
 100g toasted sesame seeds
 2tbsp sugar
 1tbsp wasabi powder
 1tbsp miso paste
 2tbsp mirin
 2tbsp soy sauce
 4tbsp water
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Large saucepan
 Grater
 Mortar and pestle
 Colander
 Mixing bowl
 PRE-PREPPED ITEMS:
 Pre-cooked chicken, in stock to cool – Chefs and AC’s
 Chopped ginger
 Chopped carrot
 Grated cucumber
SERVING:
 Individual bowls
METHOD
1. Put the thighs, water, ginger, onion and carrot into a saucepan and bring to the boil over a medium heat.
2. Mention: Reduce the heat once the stock has come to the boil. Simmer for half an hour.
3. Mention: Remove the saucepan from the heat and allow the chicken to cool in the stock. This will keep the chicken nice and moist.
4. In the meantime, make the dressing by grinding the sesame seeds in a pestle and mortar to a smooth paste
5. Add the remaining ingredients and continue to grind until you have the consistency of thick cream and set aside.
6. Remove the chicken from the cooled stock.
7. Shred the chicken using a fork discarding the skin and bones.
8. Strain the stock and discard the vegetables.
9. Put a pot of water on to boil. Add the noodles
10. Cook the noodles until tender. Once done, drain under cold running water to remove the starch, then drain well.
11. Put the chicken, noodles, spinach and cucumber into a large mixing bowl and add ¾ of the dressing. Combine thoroughly.

PLATING: Now arrange on individual serving bowls garnish with the remainder of the dressing, spring onions and sesame seeds.
Episode 14: Japan Recipe 2: Reza’s Seaweed Salad
Preparation time 12 minutes
Cooking time None
INGREDIENTS
 100g dried seaweed strands
 1 carrot finely diced
 5 tbls diced cucumber
 4 tbls toasted raw peanuts (optional)
Dressing
 4 tbls Chinese black vinegar or red wine vinegar
 2 tbls soy sauce
 1 tsp grated ginger
 1 clove grated garlic
 1 red chilli finely chopped
 1 tbls chopped coriander
 1 tsp Sesame oil
 3 tbls sunflower oil
(Serves 4)
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Large saucepan
 Grater
 Mortar and pestle
 Colander
 Mixing bowl
 PRE-PREPPED ITEMS:
 Pre-soaked and rinsed seaweed
 Dry, non prepped seaweed to show
 Toasted peanuts
 Diced cucumber
 Diced carrot
 Grated garlic
SERVING:
 Individual bowls
METHOD
1. Soak the seaweed for 8 minutes and wash it till the water runs clear and all the sand and grit has been removed.
2. Drain the seaweed and place into a bowl
3. add the carrot, cucumber and peanuts
4. Mix the dressing ingredients together.
5. Add the dressing to the salad and stir together, transfer to a serving bowl.
6. TIP: This salad lasts for days in the fridge and is better when made a day upfront so that the flavours can mingle

PLATING: In a serving bowl

Episode 14: Japan Recipe 3: Jenny’s Salmon and Tuna Tataki
Preparation time 15 minutes
Cooking time 2 minutes
INGREDIENTS
THE FISH
 1 tbls grated ginger
 1 tbls fresh lime juice
 1 tbls peanut oil
 250 g very fresh, sushi-grade Norwegian salmon
 300g very fresh Tuna Steak
 Freshly ground black pepper
 Flaked sea salt
THE SAUCE
 1 spring onion with tops very finely chopped
 2 Tbsp. soy sauce
 1 Tbsp. lime juice
 ½ Tbsp. rice vinegar
 ½ tsp dried chilli flakes
 1 tbls mirin
 1 tbls brown sugar
 1 tbls peanut oil
THE SALAD
 100g Mizuna or rocket
 1 large carrot peeled and cut into really thin matchsticks
 ½ daikon radish peeled and cut into really thin matchsticks
 1 red onion very thinly sliced
 1 ripe avocado peeled and sliced
 1 tbls toasted sesame seeds
(Serves 4)
 Knife and board selection
 Utensil selection
 Grater
 Heavy based frying pan
 Juicer/reamer
 Spoon measures
 Peeler
 Mixing bowl
 Pan for toasting sesame seeds
 PRE-PREPPED ITEMS:
 Grated ginger
 Carrot, peeled and cut into thin matchsticks
 Daikon radish, peeled and match sticked
 Red onion thinly sliced
 Pre-prepped sauce FOR CHEF (allowed to rest for an hour minimum for flavours to marry)

SERVING:
 Dinner plates
METHOD
THE SAUCE
1. Mix all the ingredients together and let it rest for a minimum of 1 hour so that the flavours can marry.
Make to this point and set aside for pre-prepped.
THE FISH
1. Mix together the ginger, lime juice and peanut oil, rub it onto the salmon and Tuna, season with salt and freshly ground black Pepper.
2. Add a little oil to a heavy based frying pan and sear the salmon and tuna on both sides, about 30 seconds on each side, remove from the pan and rest for 10 minutes.
3. With a very sharp knife slice the salmon and the tuna.

PLATING: Divide the salad ingredients except the sesame seeds between 4 plates, top with seared salmon and tuna. Spoon over the sauce and sprinkle with sesame seeds. Serve!

Episode 15: Malaysia Recipe 1: Jenny’s Quick & Easy Prawn Laksa
Preparation time 10 minutes
Cooking time 35 minutes
INGREDIENTS
The Paste
 2 dried chillies, rehydrated in warm water
 3 stalks fresh lemon grass, tender parts only, finely chopped
 2 fresh red chillies, chopped
 2.5cm fresh ginger root, peeled and chopped
 ½ tsp shrimp paste
 3 cloves garlic, peeled and chopped
 ½ tsp turmeric
 1 tsp ground coriander
 2 Tbs tamarind paste
The Laksa filling
 1 tbls vegetable oil
 3 cups chicken stock
 400ml coconut milk
 10ml fish sauce
 500g prawns
 ½ cup fresh coriander sprigs
 lime juice to taste
FINISHING
 150g cooked rice noodles
 ¾ cup fresh bean sprouts
 Extra springs of fresh coriander, to garnish
(Serves 4)
 Knife and board selection
 Utensil selection, incl ladle
 Pestle and mortar
 Mixing bowls
 Jug measures
 Cup measures
 Spoon measures
 Medium saucepan
 Can opener
PRE-PREPPED ITEMS:
 Rehydrated chillies
 Red chillies, chopped
 Peeled, chopped ginger
 Cooked rice noodles for serving – AC’s and chef
SERVING:
 4 deep bowls
METHOD
THE LAKSA PASTE
1. Place all the ingredients in a mortar and pound away until you have a nice smooth paste. If you really have to, you can blend it in a food processer
THE LAKSA
2. Heat the oil in a saucepan, add the spice paste and fry very gently over a low heat, stirring all the time, so that you don’t burn it.
3. Add a little stock to stop it sticking, and keep stirring for about 5 minutes to release all that wonderful flavour.
4. Add the rest of the stock and simmer for 10 minutes, nice and gently.
5. Add the coconut milk and bring it all to a boil.
6. Turn the heat down and stir in the fish sauce, letting the pot simmer for 5 minutes or so.
7. Give it a taste and add a little salt if it needs it,
8. Add the prawns and let this cook gently for 10 minutes or until the prawns have turned orange.
9. Stir in the coriander and lime juice.

PLATING: Get 4 deep bowls ready, divide up the noodles and prawns into the bowls and ladle in the delicious broth. Top with bean sprouts and a fresh sprig of coriander.

Episode 15: Malaysia Recipe 2: Reza’s sweet potato and green bean lemak
Preparation time 15 minutes

Cooking time 10 minutes on screen, remainder of cooking while AC’s continue
INGREDIENTS
 1-2 tbsp vegetable sunflower oil
 300g sweet potato cut into bite size chunks (if using white sweet potato put into a bowl of water with lemon juice)
 500ml vegetable/ chicken stock
 125ml thick coconut milk
 400g blanched green beans cut into bite size lengths
 salt to season
 2tbsp chopped coriander to garnish
To make the spice paste
 1large echalion shallot finely chopped
 4 cloves garlic finely chopped
 2tbsp dried shrimps
 5 red chillies deseeded finely chopped
 ½ tsp shrimp paste
 2-3 tbsp water
(Serves 4)
 Knife and board selection
 Utensil selection, incl ladle
 Jug, cup and spoon measures
 Pestle and mortar
 Saucepan
PRE-PREPPED ITEMS:
 Sweet potato, peeled and cubed
 Beans, cut into bite size lengths
 Steamed rice to serve
SERVING:
 Platter/bowl
METHOD
1. First make the spice paste. Either use a pestle and mortar or blender to grind all the ingredients into a smooth paste.
2. Heat the oil in a heavy bottomed saucepan and sauté the spice paste until fragrant.
3. Now add the sweet potato, stock and coconut milk.
4. Bring to the boil, then simmer until the potatoes are almost fork tender
5. Then add the beans and continue to cook for a few more minutes until the beans are heated through.
PLATING: Garnish with the coriander and serve with steamed rice.

Episode 15: Malaysia Recipe 3: Jenny’s Salt and Pepper Squid
Preparation time 5 minutes
Cooking time 10 minutes
INGREDIENTS
 1kg squid tubes
 3/4 cup potato flour
 1/2 tsp salt
 3/4 tsp ground white pepper
 1/2 tsp cayenne pepper (optional)
 Oil for frying
 Knife and board selection
 Utensil selection, incl ladle
 Jug, cup and spoon measures
 Mixing bowl
 Wok or deep pan to fry
 Paper towel
PRE-PREPPED ITEMS:
 Sweet chilli sauce to serve
 Majority of squid prepped – leave 200g to demonstrate
SERVING:
 Platter
METHOD
1. Slit the tubes down the one side to open it out, scrape out anything that looks like it should not be there, rinse under cold water and,pat dry.
2. Place on a flat surface and score the inside of the tube in a diamond pattern.
3. Now cut the squid into rectangles about 2,5cm.
4. Mix the potato flour with salt and pepper and cayenne pepper,
5. Toss the squid in the seasoned potato flour.
6. Shallow fry till golden
7. Remove and drain on paper towel

PLATING:
Serve on a platter with sweet chilli sauce and finely chopped spring onions

Episode 16: India Recipe 1: Reza’s Chicken in Yoghurt and Coconut
Preparation time 10 mins
Cooking time 20 minutes
INGREDIENTS
 600g skinless chicken breasts/thighs boned 6 cloves garlic, finely grated
 2.5cm grated ginger
 1 ½ tsp ground cardamom
 1 ½ tsp freshly ground black pepper
 2-3 tbsp clarified butter/ vegetable oil
 salt to season
 100ml chicken stock/water
 4tbsp plain thick yoghurt
 300ml coconut milk
 3 whole green chillies slitted
 a small bunch of fresh coriander, finely chopped
 juice of ½ lime plus the zest
 salt
(Serves 4)
 Knife and board selection
 Utensil selection, incl ladle
 Mixing bowl
 Jug, cup and spoon measures
 Reamer/juicer
 Grater
 Large Frying pan
 PRE-PREPPED ITEMS:
 Deboned, deskinned chicken breast
 Grated garlic
 Grated ginger
 Stock – measured
 Pre-marinated chicken for AC’s and Chef
 Pre-cooked finished dish for chef
SERVING:
 Large platter/bowl
METHOD
1. Place the chicken in a large bowl.
2. Add the garlic, ginger cardamom, pepper and some salt.
3. Mix well, cover and marinate in the fridge for 30 minutes to an hour. SWITCH TO PRE-PREPPED MARINATED CHICKEN
4. Heat the oil in a wide pan over a medium -high heat until hot.
5. Sear the chicken pieces in batches a minute on each side so that the chicken has a golden caramel coating.
6. Once you have done all the chicken pieces put back into the pan and add water or stock to deglaze the pan.
7. Now add the yoghurt and coconut milk with the lime zest and chillies.
8. Simmer until the chicken is tender.
9. Squeeze over the juice of lime and garnish with the chopped coriander.
10. Adjust seasoning and serve

PLATING: Serve on a platter garnished with chopped coriander.

Episode 16: India Recipe 2: Jenny’s Lamb Kabobs
Preparation time 15 minutes
Cooking time 15 minutes, plus cooking while AC’s cook
INGREDIENTS
KABOBS
 1 kg lean minced lamb or beef
 1 small onion, grated
 1 tsp grated ginger
 2 cloves garlic, grated
 2 Tbs freshly chopped coriander
 2 Tbs freshly chopped mint
 1 small green chilli, deseeded and chopped
 3 Tbs chickpea flour
 ¼ tsp ground white pepper
 1 tsp ground coriander
 2 tsp ground cumin
 ½ tsp salt
 ¼ tsp turmeric
 3 Tbs natural yoghurt
TOMATO GRAVY
 2 Tbs vegetable oil
 1 onion, finely chopped
 ½ tsp ground cinnamon
 1 tsp black mustard seeds
 1 tsp ground cumin
 3 curry leaves
 2 cloves garlic, finely chopped
 2 green chillies, cut lengthways and deseeded
 1.5kg tomatoes, grated
 juice of 1 lemon
 salt and pepper
 freshly chopped coriander
(Serves 4 to 6)
 Knife and board selection
 Utensil selection, incl ladle
 Mixing bowls
 Jug measures
 Cup measures
 Spoon measures
 Grater
 Frying pan
 Large saucepan
 PRE-PREPPED ITEMS:
 Grated onion
 Grated ginger
 Grated garlic
 Chilli, deseeded and chopped
 Chopped onion
 Chopped garlic
 Chillies cut lengthways and deseeded
 Grated tomatoes
 PRE-PREPPED MINCE MIX FOR CHEF AND AC’s
SERVING:
 Large platter/bowl
 Board
 Rotis to serve
METHOD
KABOBS (MEATBALLS)
1. Place all the ingredients in a bowl and give it a thorough mix to incorporate all the bits and pieces. Chill the mixture for 30 minutes. (SWITCH FOR PRE-PREP)
2. Roll into 24 meatballs.
3. Heat a little vegetable oil in a frying pan and fry the meatballs in batches till lightly browned but not cooked all the way through.
4. Set aside and make the gravy.
TOMATO GRAVY
5. Heat the oil in a saucepan, add the onions and cook stirring for 2 minutes.
6. Add the cinnamon, mustard seeds, cumin, curry leaves, garlic and chillies, and cook stirring for 4 minutes.
7. Stir in the tomatoes, lemon juice, salt and pepper, and add the meatballs.
8. Simmer till the tomatoes are cooked down, adding a little warm water if the sauce is cooking down too fast.
9. Stir in the coriander and serve with roti and a Raita on the side.

PLATING:
1. Plate in large bowl with roti and raita on the side

Episode 16: India Recipe 3: Jenny’s Raita
Preparation time 10 minutes
Cooking time None
INGREDIENTS
RAITA
 2 cups thick Greek Yogurt
 1 medium English cucumber washed
 1 tsp roasted ground cumin
 1 tbls chopped fresh mint
 1 tbls chopped fresh coriander
 2 tsp fresh lemon juice
 Salt to taste
(Serves 4 to 6)
 Knife and board selection
 Utensil selection, incl ladle
 Peeler
 Mixing bowl
 Jug measures Cup measures
 Spoon measures
 Juicer
PRE-PREPPED ITEMS:
 Chopped mint
 Chopped fresh coriander
SERVING:
 Individual bowls for serving or 1 larger bowl
METHOD
1. Place the yogurt in a bowl.
2. Peel half of the cucumber and chop very finely,
3. dice the other half with skin on and stir into the yoghurt with the cumin, mint, coriander and lemon juice
4. Season with salt and add a little more cumin if wish.

PLATING: Plate raita in a bowl, garnish with mint leaves and serve with kabobs and roti

Episode 17: Cape Malay Recipe 1: Reza’s Boeber
Preparation time 10 minutes
Cooking time 20 minutes (continues cooking off screen)
INGREDIENTS
 2litres of milk
 175ml cream
 2tbsp ghee/clarified butter
 100g dry vermicelli roughly broken into 5cm lengths
 1tbsp blanched slivered almonds
 2tbsp blanched slivered pistachios
 110g caster sugar
 1tsp ground nutmeg
 1tsp ground cardamom
 2 generous pinches of saffron strands
 1tbsp sultanas soaked in warm water
 a pinch of salt
 Knife and board selection
 Utensil selection
 Large saucepan x2
 Jug, cup and Spoon measures
 PRE-PREPPED ITEMS:
 Pre-soaked sultanas
SERVING:
 Deep bowls
METHOD
1. Pour the milk and cream into a heavy bottomed saucepan,
2. Bring gently to the boil and leave to simmer whilst you prepare the vermicelli.
3. Melt the ghee into a separate, deep, heavy-bottomed saucepan set over a low heat.
4. Add the vermicelli and sauté until golden brown.
5. Now add the almonds and pistachios.
6. Continue to sauté for five to ten minutes on a low flame, until the nuts turn a light golden hue.
7. Add the saffron strands, a pinch of salt and the heated milk mixture to the vermicelli and bring to the boil, then lower the heat and cook for 10-15 minutes. The longer the milk is allowed to cook, the thicker and more concentrated it becomes.
8. Add the cardamom, nutmeg and sugar. Keep stirring until the sugar dissolves.
9. Now add the drained sultanas and leave the dish to simmer for another 15-20 minutes on a low heat, stirring occasionally.
10. Once the vermicelli softens and is translucent, the nuts and saffron strands float to
the surface and a thin film of ghee rises to the top, the Boeber is ready.

PLATING: Serve ladled into deep bowls, hot, warm or cold according to preference.

Episode 17: Cape Malay Recipe 2: Jenny’s Apricot Sambal
Preparation time 10 mins plus 1 hr marinating

Cooking time None
INGREDIENTS
 100g chopped dried Turkish apricots
 1 small red onion finely chopped
 Zest of 1 lemon
 Juice of 1 lemon
 2 tbls white wine vinegar
 2 tbls chopped coriander
 2 green chillies chopped
 Salt to taste
 1/2 tsp ground cumin
(Serves 4)
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Juicer/reamer
 Mixing bowls
 PRE-PREPPED ITEMS:
 Chopped apricots
SERVING:
 Small bowls to serve
METHOD
1. Mix all the ingredients together and let it marinate for at least one hour.

PLATING: Serve in small bowls on the side with the other dishes

Episode 17: Cape Malay Recipe 3: Jenny’s Smoorsnoek
Preparation time 10 minutes
Cooking time 15 minutes
INGREDIENTS
 2 tablespoons Vegetable oil
 1 large Onion thinly sliced
 1 tbls butter
 pinch of ground cloves
 ¼ tsp ground cardamom
 ¼ tsp ground cinnamon
 Salt and ground white pepper to taste
 500g smoked flaked snoek
 2 tbls chopped fresh coriander
 ½ tsp ground cumin
 2 Cloves crushed garlic,
 1 green chilli thinly sliced
 2 Large ripe Tomatoes finely chopped
 4 medium Potatoes peeled , cooked and cubed (1cm)
(Serves 4)
 Knife and board selection
 Utensil selection
 Large saucepan Spoon measures
 PRE-PREPPED ITEMS:
 Crushed garlic
 Peeled, cooked and cubed potatoes
 Steamed rice for serving
SERVING:
 Large platter
 Chutney
METHOD
1. Add the oil to a large saucepan and heat
2. Add the onions and sauté for 3 minutes
3. Add the butter and stir in the cloves, cardamom, cinnamon and cumin.
4. cook stirring for 1 minutes or until fragrant.
5. Add the garlic, chillies and tomatoes and cook for 8 minutes
6. Stir in the potatoes and warm through
7. Stir in the flaked snoek and coriander, heat it through

PLATING: Serve with fluffy steamed rice and chutney

 

Episode 18: The Spice Islands Indonesia Recipe 1: Jenny’s Indonesian Baked Chicken Breasts
Preparation time 15 minutes
Cooking time None on screen, 1 hour while others continue
INGREDIENTS
 6 chicken breasts on the bone
The Sauce
 2 fresh chillies, chopped
 1 small onion, chopped
 1 tbls chopped ginger
 2 sticks of finely chopped, fresh lemon grass
 ½ tsp shrimp paste
 ½ tsp ground turmeric
 ½ tsp ground cumin
 ½ tsp ground cinnamon
 4 tbls sweet Indonesian soy sauce
 1 cup coconut milk
 3 tbls peanut oil
 2 tbls lime juice
 1 tbls peanut butter
 4 cloves peeled garlic
 2 tbls honey
(Serves 4 to 6)
 Knife and board selection
 Utensil selection, incl ladle
 Liquidiser/blender
 Jug measures
 Cup measures
 Spoon measures
 Grater
 Roasting dish
 Clingwrap and foil
 PRE-PREPPED ITEMS:
 Chopped chillies – AC’s only
 Chopped onions – AC’s only
 Peeled garlic
 PRE- MARINATED CHICKEN – AC’s and Chef
SERVING:
 Large platter
METHOD
1. Preheat oven to 180º C
2. Liquidize all the sauce ingredients together
3. Place breasts in an ovenproof dish and cover all over with the paste – cover the dish with cling film and leave the breasts for 1 hour. SWITCH FOR PRE-MARINATED CHICKEN
4. Remove the plastic wrap and cover the dish with foil – bake for 1 hour or until the juices run clear.
5. Remove from the oven and serve with deep fried basil and ginger rice.

PLATING: Plate on platter and serve with deep fried basil and ginger rice

Episode 18: The Spice Islands Indonesia Recipe 1b: To accompany the chicken – Stir Fry
Preparation time 5 minutes
Cooking time 5 minutes
INGREDIENTS
 2tbls peanut oil
 2 tsp fermented black beans chopped
 4cm peeled ginger cut into strips
 3cloves chopped garlic
 3green chillies chopped
 1 red chilli chopped
 100 g toasted raw peanuts chopped
 1 carrot peeled and cut into julienne
 1 red pepper seeded and cut into strips
 6 spring onions with tops roughly chopped
 1 su su – cut into sticks
 2tbls soy sauce
 1 tbls honey
 200 g Rice Noodles pre-soaked
 Knife and board selection
 Utensil selection, incl ladle
 Liquidiser/blender
 Jug measures
 Cup measures
 Spoon measures
 Grater
 Roasting dish
 Clingwrap and foil
 PRE-PREPPED ITEMS:
 All ingredients prepped for AC’s
 Soaked rice noodles
SERVING:
 Large platter
METHOD
1. Heat the oil in a wok and fry the black beans, ginger, garlic and chillies till fragrant, about 1 minute.
2. Add the peanuts, fry for half a minute,
3. Add the carrot and peppers ,spring onions and su su. Cook for 2 minutes.
4. Stir in soy sauce and honey, remove from the heat and serve.

PLATING: Plate on platter and Garnish with chilli flowers

Episode 18: The Spice Islands Indonesia Recipe 2: Reza’s Fried Fish with a sauce – Jakarta style
Preparation time 15 minutes
Cooking time 20 minutes
INGREDIENTS
 1 large or 4 small red snappers
 Oil for deep frying
For the marinade
 2tbsp lime juice or 2 tbsp tamarind water
 ½ tsp ground turmeric
 ½ tsp chilli powder
 salt to taste
For the sauce
 10-12 thai shallots
 20g macadamia nuts
 2 tsp chopped ginger
 1tsp chopped galangal
 3tbsp groundnut oil or sunflower oil
 3 large fresh red chillies deseeded and sliced thinly on the diagonal
 3 large green chillies deseeded and sliced thinly on the diagonal
 2 stalks lemongrass inner soft parts thinly sliced on the diagonal
 350ml hot water
 1tsp palm sugar
 (Serves 4)
 Knife and board selection
 Utensil selection, incl ladle
 Jug, cup and spoon measure
 Scale
 Juicer/reamer
 Wok
 Pan
 PRE-PREPPED ITEMS:
 Chopped ginger
 Deseeded and sliced chillies
SERVING:
 Large platter
METHOD
1. Clean the fish by removing the gills and fin but make sure that they stay whole.
2. Cut two deep scores on both sides of the fish and set aside.
3. In a mixing bowl add all marinade ingredients and combine thoroughly.
4. Rub the mixture evenly over the outside of each fish and set aside.
5. In the meantime, using a pestle and mortar pound together the shallots, macadamia nuts,ginger and galangal into a thick smooth paste.
6. Heat the oil in a saucepan or a wok until hot and add the paste.
7. Stir fry for a few minutes until fragrant. If the pan becomes too hot reduce the heat. (You do not want to burn the paste which you have lovingly made.)
8. Now add both the chillies with the lemongrass and stir fry for a further minute or so.
9. Now pour in the hot water and return to the boil then simmer.
10. Continue to cook until you have a lovely consistency where the sauce is neither thick nor thin.
11. Add the sugar and adjust seasoning. This can be kept simmering over a very low heat whilst you cook the fish.
12. Half fill a wide deep pan or wok until it reaches 160C. You can tell once you see smoke rising above the oil.
13. Immerse the fish gently into the hot oil which must be fully submerged.
14. Cook for 3 minutes on either side.
6. Remove with a slotted spoon and drain on kitchen paper. (If you are using small snappers you can fry them two at a time and continue to repeat the process until all the fishes are done. )

PLATING: Serve on platters with the warm sauce spooned over.
TIP: The above list of ingredients will work for 1 large snapper or 2. Just double the quantity if using 4 small snapper

Episode 18: The Spice Islands Indonesia Recipe 3: Reza’s Deep fried basil and ginger rice
Preparation time 5 minutes
Cooking time 10 minutes
INGREDIENTS
 Oil for deep frying
 3 C long rice, cooked
 2 C fresh, well dried sweet basil leaves
 3cm peeled ginger, sliced into thin match sticks
(Serves 4 to 6)
 Knife and board selection
 Utensil selection, incl ladle
 Peeler
 Pan for deep frying
 PRE-PREPPED ITEMS:
 Cooked rice – hot
SERVING:
 Large bowl
METHOD
1. Heat oil and fry basil leaves, drain on paper towel
2. Now deep fry the ginger sticks, drain on paper towel
3. Stir in the basil and ginger through the cooked rice.
4. Serve hot.

PLATING: Plate in large bowl and serve with Indonesian Chicken

Episode 19: North Africa – Morocco Recipe 1: Jenny’s Lamb Tagine
Preparation time 15 minutes
Cooking time 20 minutes on screen, remainder while others cook
INGREDIENTS
 2 tbsp. olive oil
 1.2kg lamb knuckles
 Salt and pepper to taste
 1 tbls unsalted butter
 1 very large onion chopped
 3 cloves crushed garlic
 1/2 tsp ground cardamom
 2 tsp. ground cumin
 1 tsp. paprika
 ¾ tsp. ground cinnamon
 ¾ tsp. ground ginger
 A good pinch of saffron
 2 1/2 cups chicken stock
 12 Turkish apricots
 6 sundried figs thickly sliced
 2 tbls chopped preserved lemon
 3 tbls chopped parsley
 3 tbls chopped coriander
(Serves 4)
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Large saucepan
 PRE-PREPPED ITEMS:
 Chopped onions
SERVING:
 Platter
METHOD
1. Season the lamb with salt and pepper.
2. Heat the olive oil in a large heavy based saucepan and gently brown the lamb in batches, set aside.
3. In the same saucepan add the butter and onions and cook the onions until they are translucent.
4. Stir in the garlic, cumin, cinnamon, paprika, cinnamon and ginger and stir fry till fragrant.
5. Add a little warm water if the spices look like they might stick.
6. Add the saffron, chicken stock and dried fruit and simmer for 5 minutes.
7. Return the Lamb to the saucepan. Stir in the preserved lemon and simmer till the Lamb is cooked through and tender adding a little more stock if needed. (About 55 -65 minutes)
8. Taste and adjust the seasoning if need be.
9. Stir in the chopped parsley and coriander.
10. Serve with steamed Couscous.

PLATING: Serve on a platter with steamed couscous

Episode 19: North Africa – Morocco Recipe 2: Reza’s 5 Veg couscous
Preparation time 10 minutes
Cooking time none, all pre-prep
INGREDIENTS
2 cups dried Cous-Cous
2 tsp olive oil
Luke warm chicken or vegetable to cover the couscous
Salt to taste
Carrots halved lengthways and quartered
Red peppers cut into quarters
Yellow peppers cut into quarters
Courgettes halved and quartered
Butternut cut into thick sticks
(Serves 4 – 6)
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Large saucepan
 PRE-PREPPED ITEMS:
 All veg, cut and steamed ready for use
 Couscous soaked in stock
 Water on to boil to show
 Couscous steamed
SERVING:
 Platter
METHOD
1. Toss the vegetables in olive oil and season with salt and pepper and Lightly Steam them till they are tender, removing them as they cook, set them aside to garnish the couscous. (Jenny to talk through. Prep to be pre-done)
2. Place the couscous in a bowl large enough for it to expand in
3. Mix the oil into the couscous, cover with stock and stir in the salt,
4. Allow the stock to soak into the couscous, (Switch to pre-prepped)
5. Take a fork and rake it through the couscous to separate it,
6. Then place it into a fine sieve over a pot of boiling water and let it steam for 10- 15 minutes warm and cook through. (Switch to pre-prep)
7. When you are ready to serve spoon the couscous into a dome shape bowl or dish pack it in firmly and invert it onto a serving dish, pack the vegetables around it and serve.

PLATING: Serve on a platter with steamed couscous

Episode 19: North Africa – Morocco Recipe 3: Reza’s Chermoula Kingklip And Prawn Medley
Preparation time 10 minutes
Cooking time 25 minutes
INGREDIENTS
 1tbsp olive oil
 2 large yellow peppers deseeded and sliced
 500g ripe tomatoes blanched halved and deseeded
 a pinch of saffron
 50g purple pitted olives
 800g skinned kingklip cut into bite size chunks
 600g shelled deveined prawns
For the chemoula sauce
 ½ cup chopped coriander
 ½ cup chopped flat leaf parsley
 ½ preserved lemon finely chopped
 4 cloves crushed garlic
 2tsp toasted ground cumin
 1tbsp paprika
 1tbsp tomato paste
 150 -200ml olive oil
 2tsp white wine vinegar
 salt and pepper
(Serves 4)
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Food processor
 Wide, heavy bottomed pan
 PRE-PREPPED ITEMS:
 Blanched, halved and deseeded tomatoes
 Peppers, deseeded and sliced for ACs
 Weighed pitted olives
 Prepped kingklip
 Shelled, deveined prawns
SERVING:
 Platter
METHOD
1. First make the chermoula sauce by combining all the ingredients in to a bowl of a food processor/ blender
2. Add 100ml warm water.
3. Blend until you have a smooth loose paste.
4. Using a wide heavy bottomed pan, sauté the peppers with 1tablespoon of olive oil over a medium heat until quite soft.
5. Add the tomatoes and the chermoula paste and the saffron.
6. Cook the mixture for approximately 10minutes or until the sauce is nice and thick.
7. Now add the olives along with the kingklip and cook 4-6 minutes
8. Then add the prawns and continue to cook until the prawns turn pink.
9. Remove from the heat and serve immediately with some saffron/ plain rice.

PLATING: Serve on a platter with plain rice or couscous

Episode 20: Mozambique Recipe 1: Reza’s Mozambique Banana Cake
Preparation time 20 mins
Cooking time None on screen, 40 mins plus cooling while AC’s cook
INGREDIENTS
 115g butter
 180g dark brown soft sugar
 3 eggs medium sized
 190g all purpose flour
 1tsp baking powder
 1tsp bicarbonate of soda
 a pinch of salt
 3 ripe bananas
 1tsp vanilla extract
 125ml natural yoghurt
 3tbsp desiccated coconut
 50g toasted unsalted cashew nuts roughly chopped
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 20com cake tin
 Mixer
 Mixing bowls
 Sieve
 Skewer
 PRE-PREPPED ITEMS:
 Toasted cashews
SERVING:
 Cake stand
METHOD
1. Preheat the oven 180C
2. Prepare your loose bottomed 20cm diameter cake tin by lightly greasing with butter and dusting with flour.
3. Cream together the butter and sugar until light and fluffy, then add the eggs one at a time until well incorporated.
4. Sift together the flour, baking powder and the bicarb soda and add a pinch of salt.
5. Then fold into the butter mixture along with the coconut and cashew-nuts.
6. Mash the bananas with the yoghurt and the vanilla extract and stir into the batter. Do not over mix.
7. Spoon into your prepared tin and bake on the middle shelf of your oven.
8. Bake for approximately 35-45 minutes, or until a skewer is inserted into the centre of the cake which comes out clean.
9. Remove from the oven and allow to cool for approximately 10minutes in the tin and then transfer to a wire rack and allow to cool completely.

PLATING: Serve on a cake plate, lightly dusted with icing sugar

Episode 20: Mozambique Recipe 1: Jenny’s Piri Piri Chicken
Preparation time 15 minutes
Cooking time none on screen, +- 1 hr while AC’s cook
INGREDIENTS
 1 large free range chicken
 (1/2 CHICKENS FOR AC’S)
 8 garlic cloves, crushed
 1 tbls grated fresh ginger
 1 tsp ground piri-piri chillies or cayenne pepper
 3 tbls piri-piri oil
 1 x 400ml coconut milk
 The juice and zest of 2 large ripe lemons
 1 tsp freshly-ground white pepper
 Knife and board selection
 Utensil selection
 Mixing bowls
 Zester
 Juicer/reamer
 Grater
 Spoon measures
 Glass dish
 Roasting dish
 PRE-PREPPED ITEMS:
 Crushed garlic
 Grated ginger
 Cumin potato wedges and green salad for serving
SERVING:
 Platter/board
METHOD
1. Place the chicken breast side down, on a clean , flat ,work surface.
2. Starting at bottom end of the chicken, cut along one side of backbone with sharp kitchen scissors , then do the same on the other side of the back bone.
3. Turn the chicken over and open it up, press your hands down hard on the breast bone to flatten the chicken.
4. Now mix together the garlic, ginger, ground chillies, coconut milk, piri-piri oil and lemon juice and zest and white pepper.
5. Place the chicken in a shallow glass dish and pour over the marinade and rub it all over the chicken.
6. Set the chicken aside for at least 30 minutes to marinade. (Can be overnight in the fridge too for added flavour)
7. Pre-heat the oven to 200 deg C .
8. Place the chickens with the left over marinade into a roasting tray and spoon over any leftover marinade
9. Place the chicken into the oven and roast for 10 minutes and decrease to 180. (20 minutes per 450g, plus 20 minutes.)
10. Roast at 200°C for the first 10 minutes, then decrease the oven temperature to 180° and cook till golden and moist.

PLATING: Serve on a board/platter with Cumin Scented potato wedges and a large green Salad.
TIP: Before the chicken goes into the oven, it should be at room temperature, so it is best to take it out of the fridge 1 hour before cooking for a whole chicken and 30 minutes before cooking for chicken pieces.

Episode 20: Mozambique Recipe 3: Reza’s Mozambique Lemon Chilli Rice
INGREDIENTS
 3 tbls Olive oil
 100 g roughly chopped cashew nuts
 4 large spring onions with tops chopped
 2cloves crushed garlic
 1 red and 1green chilli roughly chopped
 Juice of half lemon
 Zest of 1 ripe lemon.
 1/2 cup chopped parsley
 3tbls chopped coriander
 1 large tablespoon butter
 3 cups cooked rice
 Knife and board selection
 Utensil selection
 Measuring jug, cups and spoons
 Saucepan
 Jar with lid
 Can opener
 PRE-PREPPED ITEMS:
 Chopped cashew nutes
 Crushed garlic
 Chopped chilli
 Cooked rice
SERVING:
 Bowl
METHOD
1. Heat the olive oil in a saucepan large enough to hold the rice
2. add the nuts ,spring onions and garlic and chili and cook stirring for 2 minutes.
3. Stir in the rice, lemon juice and zest
4. warm the rice through and lastly stir in the parsley, coriander and herbs and butter
5. season with salt and pepper
6. Pile into a bowl and serve.

Episode 21: Classic Christmas Recipe : Jenny’s Crispy Roast Pork belly with salty caramelised apples
Preparation time 10 minutes
Cooking time 15 mins on screen, remainder pre-prep
INGREDIENTS
1.5kg pork belly with the skin/rind on. 20ml toasted cumin seeds Salt and ground white pepper to taste Olive Oil for roasting
Salty Caramelized Apple Slices 4 pink lady apples 3 tbls butter 4 tbls brown sugar Malden salt to taste
Apple honey soy sauce 1tbls olive oil 1 tbls finely chopped fresh ginger 3 cloves Crushed garlic 2 whole star anise (optional) The zest of 1 orange 1 cup clear apple juice 1/4 cup runny honey ½ cup light soy sauce ½ c sweet chilli sauce 1tbls apple cider vinegar 2tbls freshly chopped coriander
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Zester
 Frying pan
 Juicer/reamer
 Roasting pan
 Saucepan
 Paper towel
PRE-PREPPED ITEMS: Chef
 Toasted cumin seed
 Chopped fresh ginger
 Crushed garlic
 Scored and salted pork belly – left to stand to dry out
 Ready roasted pork belly – in oven and cooked. Crackling MUST be crisp
 Steamed green beans and roast new potatoes to serve
PRE-PREPPED ITEMS: AC’s
Scored, salted and dried pork belly
 Toasted cumin seed
 Chopped fresh ginger
 Crushed garlic
 Measured ingredients
SERVING:
Platter
METHOD
1. Pre-heat oven to 200 deg C
2. Score the rind covering the pork, either into strips or a diamond pattern. Or better still get your butcher to do it for you. Make sure you don’t cut into the flesh.
3. Salt the rind lightly and let it stand for 25 minutes, the salt will release moisture in the skin, giving a crispy crunchy cracking, dab the moisture off rind with paper towel.
4. Now season the underside of the pork belly with salt, pepper and cumin. Rub it in well into all the nooks and crannies.
THE SAUCE
10. Drain the fat and keep the pan juices to make the sauce by deglazing with 1/2 cup of water.
11. Heat the oil in a sauce-pan and gently fry the ginger, garlic and star anise for a minute or so, keep stirring as it cooks so that it doesn’t burn.
12. Add the zest and apple juice, the honey and soy and sweet chilli sauce, the deglazed pan juices and the vinegar.

  1. Rub the rind with a little oil and a light sprinkling of salt. Don’t put and spices on the rid because they will burn.
  2. Place the meat in a preheated oven at 200 deg°c and roast for 20 minutes
  3. Turn the heat down 180 deg C and cook for about 1 ¼ hours or till the meat is soft and succulent (approx. 50 minutes per 1kg)
  4. Remove the pork from the oven, and if the cracking is not bubbling, blistered and crisp remove it with a little little fat attached in one layer.
  5. Return to the oven and roast till it is crispy. Keep the meat covered with foil to rest and keep the heat in.
  6. Cook this down gently to a runny glaze, stir in the coriander and remove from the heat.
  7. Taste the sauce, adjust the Seasoning and add more soy sauce if you wish.
    THE APPLES
  8. Trim the top and base of each apple. Slice each apple in half horizontally.
  9. Heat the butter in a large heavy based frying pan
  10. add the apples and sprinkle with sugar,
  11. shake the pan gently and let the sugar melt,
  12. cook the apples gently till they are golden on one side, turn and cook for 1 minute,
  13. sprinkle with maldon salt and remove from the heat.
    PLATING: Carve the pork into thin slices. Lay on a platter. Spoon over the sauce. Serve with salty caramelised apples, steamed green beans and roasted new potatoes
    TIP: Chill the pork belly before scoring the skin. It is easier to cut when it’s cold. Always use a sharp knife. Always rest your meat before carving it, because the heat causes the meat fibres to tense. Resting allows the juices to redistribute themselves as the fibres relax.

Episode 21: Classic Christmas Recipe 2: Reza’s Stuffed Roast Duck
Preparation time 15 minutes
Cooking time 10 minutes on screen, rest while AC’s cook
INGREDIENTS
 1 large duck minimum weight 1.6kg
 2 large onions peeled and thickly sliced
 salt and pepper to season
STUFFING
 2tbsp olive oil
 2shallots finely chopped
 2cloves garlic crushed
 1tsp grated ginger
 1 celery stalk finely chopped
 100g chopped pitted prunes
 1 apple grates
 80g dried cherries
 80g toasted finely chopped hazelnuts
 3 sprigs thyme
 zest and juice of 1orange
 1 egg yolk
 salt and pepper to season
 200g fresh breadcrumbs
GLAZE
 ½ cup orange marmalade
 ½ tsp ground cinnamon
 ½ tsp chilli flakes
 juice of ½ an orange
(Serves 4)
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Zester
 Juicer/reamer
 Saute pan
 Mixing bowl
 Saucepan for duck
 Skewers
 Roaster
 Small saucepan
 Basting brush
PRE-PREPPED ITEMS: Chef
 Peeled and sliced onions
 Chopped shallots
 Crushed garlic
 Chopped celery
 Chopped, pitted prunes
 Toasted hazelnuts
PRE-PREPPED ITEMS: AC’S
 All ingredients chopped and portioned
 All ingredients measured
SERVING:
Platter
METHOD
1. Pre heat the oven 200C
2. Heat the oil in a wide heavy bottomed pan over a medium heat until hot.
3. Add the shallots and celery cook for 2-3 minutes until they sweat and soften.
4. Now add the garlic and ginger and cook for a minute to release their aroma.
5. Remove from the heat and transfer to a mixing bowl.
6. Add the rest of the ingredients into the bowl. Combine thoroughly.
7. Blanch the duck in boiling water for 5 minutes.
8. Remove from the pan and pat dry.
9. Prick the skin all over with a skewer and then season with salt and pepper.
10. Stuff the cavity with the stuffing and place the sliced onions on to the base of your roasting tray.
11. Perch the stuffed duck on to the onions and roast for 20minutes.
12. Reduce the heat to 180C.
13. Continue to roast the birds for a further 30 minutes. In the meantime make the glaze by putting all the ingredients into a small saucepan.
14. Heat the mixture until the jam melts.
15. Paint the duck with the glaze and roast for a further 5 minutes.
16. Remove the duck from the oven and allow to rest for 15minutes before carving.

PLATING: Serve with seasonal vegetables and roast potatoes.

Episode 21: Classic Christmas Recipe 3: Jenny’s Iced berry terrine
Preparation time 10 min
Cooking time None
INGREDIENTS
The terrine
1 large Madeira sponge cake
300 g each ripe strawberries, blueberries, raspberries
2 litres vanilla ice cream, slightly softened
The topping
250 g frozen raspberries
200 g fresh or frozen blueberries
200 g sliced strawberries
1 tablespoons icing sugar
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Loaf tin Cling film
PRE-PREPPED ITEMS:
 Madeira cake
 Ice cream
 Lined loaf tin
 Measured berries
 Pre-prepped terrine to unmould and serve
SERVING:
 Platter
METHOD
1. Line a 900 g loaf tin with cling film, making sure it overlaps the sides of the tin so that you can fold it over the dessert.
2. Place a layer of vanilla ice cream onto the base of the tin, and on top of that place a few thin slices of sponge cake.
3. Cover with a row of strawberries, next to that a row of blueberries, and next to that a row of raspberries.
4. Cover the berries with vanilla ice cream, and continue layering as before till the loaf tin is full.
5. Press down firmly to make sure you seal all the holes.
6. Fold the cling film over the top.
7. Place the tin in the freezer and freeze till really hard.
8. Remove the terrine from the freezer 15 minutes before you want to serve it.
9. Dip quickly in warm water, and unmould it onto a platter.

PLATING: On a platter topped with the berries, and a good shake of icing sugar.
TIP: For easier slicing, dip your knife in hot water.

Episode 22: Christmas in the Sun (Al fresco) Recipe 1: Jenny’s Festive Fruity Ostrich fan fillet roast
Preparation time 15 minutes
Cooking time 10 minutes, roasting done while AC’s continue
INGREDIENTS
For the fillet you’ll need:
 1,3 kg ostrich fan fillet
 20 slices (approx. 300 g) streaky bacon
 Salt and pepper
 1 tsp. ground cumin
For the stuffing you’ll need:
 1 tbsp. olive oil
 5 spring onions with tops; chopped
 2 cloves garlic; finely chopped
 1 tsp. ginger; grated
 1 tsp. ground cumin
 50 g Turkish apricots; finely chopped
 100 g dried cranberries; chopped
 1 tbsp. coriander; chopped
 1 small chilli; chopped (optional)
 ½ tsp. sesame oil (optional)
 Salt and white pepper
 300 g pork sausage meat
 For the sauce you’ll need:
 Olive oil
 1 tbsp. ginger; finely chopped
 ½ tsp. ground cumin
 1 clove garlic
 1 tbsp. brown sugar
 155 g redcurrant jelly
 ¾ cup balsamic vinegar
 Salt and pepper to taste (Serves TBC)
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Saucepan
 Frying pan
 Cling film
 Roasting pan
 PRE-PREPPED ITEMS:
 Spring onions chopped
 Garlic chopped
 Apricots, chopped
 Cranberries chopped
 Ginger chopped
PRE-PREP FOR AC’S
Ostrich Fillet, butterflied
Ingredients measured and chopped
Serving
Board and jug for sauce
METHOD
1. Preheat oven to 190 °C.
2. Heat the olive oil in a frying pan.
3. Add the spring onions, garlic, ginger and ground cumin, and cook for 3 min. while constantly stirring.
4. Add the apricots and cranberries and cook for another 2 min.
5. Add the coriander, chilli and sesame oil, remove from the heat and cool before mixing in the pork sausage meat.
6. Set aside until needed.
11. Chill until needed.
12. When you are ready to cook the fillet, unwrap and place onto an oven tray seal-side down.
13. Roast for 45–50 min.
14. Rest the fillet before slicing.
THE SAUCE
15. Heat the oil in a saucepan and add the ginger, cumin and garlic.
7. Now place 10 pieces of bacon down onto a flat surface, and overlap with another 10 pieces of bacon.
8. Place the fillet onto a flat surface and butterfly it out.
9. Season with salt, pepper and cumin on both sides, make a long sausage from the filling and lay it on one side of the fillet.
10. Close and place the fillet onto the bacon, wrap with bacon and cover with plastic wrap.
16. Cook for 1 min. while constantly stirring.
17. Add the redcurrant jelly and balsamic vinegar, salt and pepper to taste, and simmer until the sauce lightly coats the back of a spoon.
18. Remove from the heat and spoon over the fillet.

PLATING:
Serve on a board drizzled with the sauce

Episode 22: Christmas in the sun Recipe 2: Reza’s Crayfish salad
Preparation time 15 minutes
Cooking time 7 to 8 minutes plus cooling
INGREDIENTS
 750g crayfish tails
 2 ½ tbsp tarragon vinegar
 2tsp lemon juice
 3 ½ tbsp olive oil
 salt and white pepper to taste
 2tsp finely chopped tarragon
 80g micro greens
 200g in total of a mixture of salad leaves watercress leaves, rocket, frisee leaves radicchio leaves
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Saucepan
 Mixing bowl
 Juicer/reamer
 PRE-PREPPED ITEMS:
 Washed greens
SERVING:
 Platter
METHOD
1. Put a pot of salted water on to boil.
2. Clean the crayfish tails, removing the vein
3. Boil the crayfish tails for 6 to 7 minutes till cooked. The shell should be a deep red.
4. Remove, drain and allow to cool. In the meanwhile, make the salad dressing
5. Combine together the tarragon vinegar, lemon juice .olive oil salt and pepper.
6. Remove the crayfish flesh from the shell and cut into generous bite size pieces,
7. Fold the crayfish into the dressing, coating them well

PLATING: Arrange the leaves on the platter and pile the dressed crayfish on top. Serve immediately

Episode 22: Christmas in the Sun (Al fresco) Recipe 3: Reza’s Asparagus Parcels
Preparation time 25 mins
Cooking time 15 mins
INGREDIENTS
 12 large asparagus steamed and trimmed
 12 slices Parma ham
 6 tbls ricotta cheese
 4 tbls grated parmesan cheese
 6 tbls grated mozzarella
 2tbls basil pesto
 1 clove crushed garlic
 1/4 tsp cayenne pepper
 Salt and pepper to taste
 12 sheets of fill pastry
 3tbls melted butter
 Sesame seeds to garnish
(Serves 12 – small portions, 6 large)
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Mixing bowls
 Grater
 Baking tray
 Pastry brush
 PRE-PREPPED ITEMS:
 Steamed asparagus
 Basil pesto
 Phyllo pastry
 Mixed leaf salad with lemon vinaigrette to serve
SERVING:
 Individual plates or boards
METHOD
1. Pre-heat the oven to 200 deg C
2. Wrap the asparagus in Parma Ham.
3. Mix together the ricotta, parmesan and mozzarella cheese with the pesto and garlic
4. season with cayenne pepper, salt and freshly ground black pepper
5. Divide the mixture into 12 portions.
6. Make one parcel at a time, lay a sheet of fill pastry onto a clean, flat work surface.
7. Brush with melted butter, fold it in half lengthways brush with butter,
8. Make a line of the cheese mixture the length of asparagus,
9. place the asparagus onto the cheese mixture and then roll the pastry up, leaving the tip exposed
10. Brush with butter, sprinkle with sesame seeds,
11. continue until you have rolled all 12
12. place in a baking sheet and bake till golden, about 15 minutes

PLATING:
Serve warm on individual boards/plates with a salad of mixed leaves dressed with a lemon vinaigrette.
TIP: The Parma ham may be substituted with smoked beef or turkey

 

Episode 23: A Merry Modern Christmas Recipe 1: Jenny’s Bacon wrapped Petite Poussin
Preparation time 15 minutes
Cooking time none on screen, 45 minutes while AC’s cook
INGREDIENTS
 4 petite Poussin
 16 rashers streaky bacon
 1 tbls butter
 4 x thick slices of orange
 4 x slices of fresh ginger
 4 x bay leaves
 4 cloves crushed garlic
 Salt and pepper
(Serves 4)
 Knife and board selection
 Utensil selection
 Roasting pan
 PRE-PREPPED ITEMS:
 Sliced orange
 Peeled garlic cloves
SERVING:
 Platter
METHOD
1. Pre-heat the oven to 200 deg C
2. Stuff the cavity of each chicken with a slice of orange, ginger, a bay leaf and a clove of garlic. (This will infuse the chicken with flavour from the inside.)
3. Season the chickens with salt and pepper
4. Wrap each chicken in bacon and place in the fridge till you are ready to roast them.
5. Place the chickens onto an oven tray and roast for 45 minutes.
6. Remove from the oven and rest for 10 minutes before serving.

PLATING: Serve on a platter

Episode 23: A Merry Modern Christmas Recipe 3: Jenny’s Festive Stuffing Cake
Preparation time 25 minutes
Cooking time 45 minutes plus 10 resting
INGREDIENTS
 1 tbls olive oil
 30 g butter
 1 red onion very finely chopped
 2 sticks celery finely diced
 2 cloves crushed garlic
 A pinch of ground cloves
 ¼ tsp ground cinnamon
 50g roasted chopped hazel nuts
 50 g chopped cranberries
 60 g chopped Turkish apricots
 2 tsp fresh thyme leaves
 1 tbls chopped preserved ginger
 Zest of 1 orange
 120 g fresh homemade bread crumbs
 500g of the best pork sausages you can find, meat removed from casing
 3 tbls chopped parsley
 14 rashers of streaky bacon
(Serves 4 to 6)
 Knife and board selection
 Utensil selection
 zester
 Scale
 Measuring spoons
 Measuring cups
 Mixing bowl
 Frying pan
 18-20cm springform cake tin
 PRE-PREPPED ITEMS:
 Finely chopped red onion
 Finely diced celery
 Crushed garlic
 Chopped hazel nuts
 Chopped cranberries &apricots
 1 pre-prepped finished, baked stuffing cake
SERVING:
 Platter
METHOD
1. Pre-heat oven to 190 deg C
2. Heat the olive oil and butter in a heavy based frying pan and gently sauté the onion and celery, cook stirring for about 4 minutes
3. stir in the garlic, cook for 30 seconds
4. Stir in the cloves, cinnamon, nuts, cranberries, apricots, thyme and preserved ginger – cook for 1 minute stirring. Remove from the heat.
5. Place the fruit mixture into a large bowl and add the orange zest and bread crumbs
6. Remove the sausage from the casing and add the sausage meat and parsley to the fruit mix. Season with salt and pepper and mix together well.
1. Grease an 18-20cm spring form cake tin with non-stick cooking spray.
2. Place 7 bacon rashers onto the base and up the sides of the tin and then place the other 7 slices in the other direction.
3. Press the stuffing onto the base of the tin and level it out
4. Fold the bacon over the top of the filling and pat it down.
5. Bake the Stuffing cake in the centre of the oven for 35-40 minutes
6. Remove from oven and let it rest before serving.
7. Can be served hot or at room temperature.

PLATING:
Serve on a cake stand decorated with chopped preserved ginger and glace cherries mixed together, with a few bay leaves.
TIP: The beauty of this stuffing cake is that it can be made days upfront and frozen till need or assembled 2 days before you are going to cook it and baked on the day filling your home with the wonderful aromas of the festive season. To make homemade bread crumbs make it from stale bread, place the bread in your food processor bowl and give it a good whizz.

Episode 23: A Merry Modern Christmas Recipe 3: Reza’s Seared Salmon with a merry mango salsa
Preparation time 15 minutes
Cooking time 5 minutes
INGREDIENTS
 6 x 220g Norwegian salmon fillets with skin
 salt and pepper plus a scattering of chilli flakes per fillet
 1tsp olive oil for searing
For the mango salsa
 2 firm ripe mangoes cubed
 1 red onion finely chopped
 2 red chillies deseeded and finely chopped
 2tbsp chopped coriander.
 zest of 1 lime and the juice of 2
 1level tsp sugar
 salt
 1tbsp olive oil
(Serves 6)
 Knife and board selection
 Utensil selection
 Jug, cup and spoon measures
 Juicer/reamer
 Heavy bottomed frying pan
 Mixing bowl
 zester
 PRE-PREPPED ITEMS:
 Cubed mango
 Peeled garlic cloves
 Greens for serving
SERVING:
 Platter
METHOD
1. To make the salsa add the ingredients into a bowl and mix thoroughly. Set aside.
2. Season the fillets with the salt pepper and chilli flakes .
3. Heat a heavy bottommed frying pan until very hot.
4. Add the olive oil and in batches fry the salmon skin side up in batches for 2 minutes .
5. Turnover and fry the skin side for 3 minutes or until the skin is nice and crisp.
6. Remove from the pan and place on to a platter and serve with the mango salsa and a selection of salad greens of your choice.

PLATING: Serve on a platter with the salsa on top of the salmon.

 

Episode 24: A Traditional Christmas: Reza’s Georgian style Pheasant with grapes, oranges & hazelnuts
Preparation time 10 mins
Cooking time 15 mins on screen; 45 mins while AC’s cook
INGREDIENTS
 100g golden sultanas
 150ml cold tea
 30g butter
 1ready to cook pheasant
 1 large onion, finely chopped
 3 cloves garlic, crushed
 100g black and green grapes, halved and deseeded
 40g toasted hazelnuts, roughly chopped
 150ml port
 50ml orange juice and zest
 1 cinnamon stick
 a few bay leaves
 Salt and pepper to season
 a handful of chopped parsley (Serves ???)
 Knife and board selection
 Utensil selection
 Measuring spoons
 Measuring cups
 Measuring jug
 Scale
 Small saucepan
 Mixing bowl Large pot/stock pot
 Large roaster/casserole
 PRE-PREPPED ITEMS:
 Cold tea
 Onion, chopped
 Garlic, crushed
 Olives, deseeded and halved
 Hazelnuts, toasted and chopped
 Orange juice, freshly squeezed
 Parsley, chopped
 PRE-PREP FOR AC’S
 All ingredients chopped and measured
SERVING
Platter/board
METHOD
1. Pre-heat the oven to 190C.
2. Into a small saucepan, put the sultanas and the tea together and bring to the boil.
3. Remove from the heat and allow the sultanas to plump up. Set aside.
4. In the meantime, heat the butter until it melts into a heavy bottomed casserole pot large enough to fit the bird.
5. Brown the pheasant all over remove and keep to one side.
6. Now in the same pan, sauté the onion for a few minutes until it is nice and soft
7. Then add the garlic and continue to cook for a further 2minutes.
8. Return the pheasant to the pan with any of the juices that have run out.
9. Add the sultanas and tea, along with the grapes and most of the hazelnuts reserving some for later.
10. Then add the rest of the ingredients except for the parsley.
11. Bring all of this to the boil. Reduce the heat, cover the pot well and transfer into the oven for approximately 45 minutes. Remove the lid, for the last 15 minutes.
12. Baste the bird at regular intervals to prevent the bird from drying out. (Pheasants tend to dry out easily during the cooking process so you need to keep it moist). Adjust seasoning if necessary.
13. Finally add the parsley and the remaining nuts and serve.

PLATING: Serve whole on a platter garnished with the parsley and remaining nuts and pearl barley salad.
TIP: The best way to check whether the bird is done is by putting a skewer into the thickest part of the thigh. When the juices run clear it is done.

Episode 24: A Traditional Christmas Recipe 2: Jenny’s Apricot Soy and Sesame Topped Glazed Gammon served with Poached Almond stuffed Apricots
Preparation time 15 minutes
Cooking time 15 mins on screen
INGREDIENTS
Glazed Gammon
 2-3 kg Gammon, off the bone
 2 fresh Bay leaves
 10 black Peppercorns
 6 whole cloves
 6 Garlic cloves
For the glaze
 1 tbls olive oil
 1 tbls chopped fresh ginger
 ¾ cup thinly sliced dried apricots
 2 tbls brown sugar
 2 tbls soy sauce
 1 tbls runny honey
 1 1/2 cups apricot or orange juice
 ½ cup smooth apricot jam
 Salt and black pepper
 1 tsp sesame oil (optional)
For the syrup
 1 cup water
 1 cup apricot juice
 1 cups white sugar
 3 whole cloves
 1 piece stick cinnamon
 20 dried Turkish apricots
 20 whole almonds skin on or off
 Knife and board selection
 Utensil selection
 Measuring spoons
 Measuring cups
 Measuring jug
 Mixing bowl Large pot/stock pot
 Saucepan x2
 Large roaster
 PRE-PREPPED ITEMS:
 Chopped fresh ginger
 Sliced apricots
 Measured juice
 Pre-boiled gammon – skin on, still in the stock it was cooked in!!!
PRE-PREP FOR AC’S
Boiled gammon – skin on
Gammon glaze done
SERVING:
Platter
METHOD
HOW TO PREPARE THE GAMMON
1. pre-heat oven 200°C
2. Remove the gammon from the packaging and place it in a pot large enough to hold it and add the bay leaves, peppercorns, cloves.
3. Cook following the cooking instructions on the packaging. As a guideline cook the gammon for 20 minutes for every 450g. Once the gammon is tender remove the pot from the heat. (Tip: Simmer gently rather than boil rapidly) – PRE-DONE!!!
4. Allow the gammon to cool in the stock then remove and remove the skin gently, keeping a thin layer of fat on it to keep it moist and succulent and flavourful.
THE GLAZE
9. Heat the olive oil in a small saucepan and cook the ginger stirring for 1 minute
10. Add the apricots and brown sugar and cook stirring for 1 minutes
11. Add the soy sauce, honey, juice and jam, season with salt and pepper and cook till a runny syrup consistency forms
12. Remove from the heat, stir in the sesame oil, set aside till needed.
Tip: Thin it down with a little hot water if it thickens to fast.
ALMOND STUFFED APRICOTS GARNISH
3
5. Place a sheet of foil in a roasting pan and place the gammon on top of it. Score the fat in a diamond pattern and rub the surface with a little English mustard and pour over half the glaze.
6. Place the gammon into your pre-heated oven and as soon as the top start to bubble, (keep your eye on it, you don’t want the sugar to burn), remove from the oven and spread the remaining glaze over the top and return to the oven till just starting to bubble, not brown.
7. Mix the remaining glaze with the dried fruit and press this onto the top of the gammon, roast in the oven till the top looks glazed and bubbly.
8. Remove from the oven and let the gammon rest before you carve it if you are serving it hot, or cool it down if you are serving it cold.
13. To make the syrup place the water ,juice , sugar and spices in a pot and cook to a very light syrup
14. Stuff the apricots with the almond, by opening the apricots gently and push the almonds inside
15. Turn the heat down and gently cook the apricots in the syrup, do not allow the syrup to cook too thick as this will cause the apricots to go hard, remove from the heat and cool till needed.

PLATING: Serve whole on a platter surrounded by the apricots.
TIP: Tip: If you would prefer not have an elaborate topping on your gammon then rub the top of the gammon with thickly with Dijon mustard and sprinkle on some brown sugar followed by a thin layer of honey, place the Gammon into your pre-heated oven and as soon as the top start to bubble, remove it, keep your eye on it, you don’t want it to burn.

Episode 24: A Traditional Christmas Recipe 3: Reza’s Perfect Roast potatoes
Preparation time 5 mins
Cooking time 30 mins
INGREDIENTS
 4 large floury all-purpose potatoes, or pontiac, desiree, russet, peeled and halved
 125ml of oil and butter
 salt and pepper to season
 duck fat
 Knife and board selection
 Utensil selection
 Peeler
 Large roaster/casserole
 PRE-PREPPED ITEMS:
 Peeled and halved potatoes
 Boiled potatoes
 Roasted potatoes
SERVING:
 Platter
METHOD
1. Pre-heat the oven at 190C.
2. Cook the potatoes in a large saucepan of water for 5minutes.
3. Drain in a colander and give a gentle shake to roughen the surface of the potatoes or score with a fork.
4. In the meantime put the oil and butter into a roasting tin and heat in the oven until
5. Remove and gently place the potatoes into the hot oil.
6. Coat the potatoes with the hot fat.
7. Season with salt and pepper and return to the oven.
8. Keep basting the potatoes occasionally
9. Roast for approximately 50 minutes until golden and crisp.

PLATING: Serve on a platter
TIP: You can either use duck or goose fat which will give the potatoes that extra depth of flavour and richness

 

Episode 25: A Fabulous New Year’s Feast Recipe 1: Jenny’s Berry Meringue Slice
Preparation time 30 minutes
Cooking time None, will be cheated
INGREDIENTS
Italian Meringue 4 egg whites
1 tsp white vinegar
225g sugar
6 tbls water
The Filling 300ml thick whipped cream 1tsp orange zest 250g raspberries 150g blue berries Icing sugar for dusting
 Knife and board selection
 Utensil selection
 Zester
 Juicer/reamer
 Sugar thermometer
 Scale
 Mixing bowl
 Saucepan
 Cup, jug and spoon measures
 PRE-PREPPED ITEMS:
Baked meringues, ready to decorate for Chefs and AC’s
Beaten egg whites for Chefs, ready to
SERVING:
 Plate
 Bowl of cream/ice cream
METHOD
1. Pre-heat oven to 150deg C
2. Line a baking tray with paper or silicone baking sheet
3. Using an electric hand mixer or stand mixer , add the egg whites to the mixing bowl, make sure it is spotlessly clean,
4. beat the egg whites until they form stiff peaks
5. Whisk in 1 tsp white vinegar.
6. Now make a sugar syrup by mixing the sugar and water together over a medium heat, keep your eyes open for any bits of sugar clinging to the side of the saucepan, use a pastry brush dipped in water to brush down the sides into the syrup so that it can melt. If you don’t you will end up with a grainy sugar syrup.
7. Once all of the sugar is dissolved, bring it to a rolling boil until it reaches 120C.
8. Once the syrup reaches the correct temperature, pour it onto the egg whites in a thin, steady stream whisking as you go
9. When all the syrup has been mixed, continue to whisk the meringue until it has cooled. It should be shiny and stiff.
10. Allow to cool completely before using.
11. Fill a piping bag with the mixture and pipe 16 thick lines about 6cm long,
12. Bake for 60minutes or till firm to the touch.
13. Turn off the oven and leave the door ajar so that the meringue cools down.
14. To assemble: Mix together the cream, orange zest and honey.
15. Top 8 of the meringues with fresh cream and berries
16. cover with the remaining meringues and dust with icing sugar.

PLATING: Dust with icing sugar and serve on a platter

Episode 25: A Fabulous New Year’s Feast Recipe 2: Reza’s Mediterranean Beef Parcels
Preparation time 15 minutes
Cooking time 45 minutes
INGREDIENTS
 4X200g beef fillets
 salt and pepper to taste
 olive oil for searing
 10 sun dried tomatoes finely chopped
 50g feta cheese crumbled
 basil pesto sauce
 400g puff pastry
 1 beaten egg for brushing the pastry
 Knife and board selection
 Utensil selection
 Measuring jug, cups and spoons
 Pan for searing
 Baking tray
 Pastry brush
 Rolling pin
 PRE-PREPPED ITEMS:
 Puff pastry – bought
 Basil pesto
SERVING:
 Board
METHOD
1. Preheat the oven 200C
2. Place the fillets on a flat surface, with a sharp knife make a horizontal slit from one end of the fillet without cutting all the way through creating a pocket.
3. Mix together the tomato and feta. Divide into 4 portions and stuff into the pockets.
4. Rub the outside of the beef with a little olive oil season with salt and pepper and sear on all sides to give it some colour. Set aside to cool.
5. Place the sheet of puff pastry on to a cool surface.
6. Cut into 4 equal portions.
7. Roll each portion out thinly and large enough to fit the beef.
8. Spread the pesto on to the pastry leaving 1cm border from the edge.
9. Place the beef on to the centre of the pastry and fold over to enclose the beef.
10. Brush the top of the pastry with a beaten egg, then make 2 little slits on top of each parcel to allow the steam to escape.
11. Place seam side down on to the baking tray and bake for 30-35 minutes or until golden and crisp.

PLATING: Serve on a board with a salad of choice.

Episode 25: A Fabulous New Year’s Feast Recipe 3: Jenny’s Smoked Salmon Terrine
Preparation time 20 minutes plus overnight setting
Cooking time None
INGREDIENTS
 500g smoked salmon
 1 cup cream cheese
 1/2 cup cream
 1tbls lemon juice
 1 tsp lemon zest
 Salt and pepper to taste
 1 tbls chopped fresh dill
 2 red peppers quartered and roasted and sliced
 3 spring onions with tops cut into long strips
Garnish
 2 tbls chopped chives
 Lemon wedges
 Baby salad leaves
 Capers
(Serves 6 to 8)
 Knife and board selection
 Utensil selection
 Measuring spoons
 Measuring cups
 Measuring jug
 Zester
 Juicer/reamer
 Loaf tin (8 x 26)
 Plastic wrap
 PRE-PREPPED ITEMS:
 Chopped fresh dill
 Peppers, quartered, roasted and sliced
 Lemon wedges
 Baby salad leaves and capers to serve
 Pre-prepped terrine to serve
SERVING:
 Platter
METHOD
1. Chop half the salmon and set aside.
2. Mix together the cream cheese, cream, lemon juice and zest, season with salt and pepper ,stir in the dill and chopped salmon.
3. Now line a loaf tin 8 x26 cm with plastic wrap, let it over lap over the sides of the tin, ok now that is done line the base and sides of the tin with the remaining salmon, make sure that you take the salmon up the sides so that you can fold it over the cream cheese mixture.
4. Now spread half the cream cheese mixture over the base of the tin, arrange the peppers and spring onions over that and top with the remaining mixture, smooth it down and a close with the overhanging salmon pieces.
5. Seal tightly with plastic wrap and chill overnight, or a minimum of 6 hours.
6. Un-mould by inverting onto a serving platter
NOTE: Will need to serve the one “we cooked earlier” due to setting time.
PLATING: Top with chopped chives. Slice and serve on a bed of baby salad leaves ,capers and a wedge of fresh lemon.
TIP: Make this Salmon Terrine the day before you need it.

1 Comment

Thank you so much for commenting. That makes you a #JoziStyler!

%d bloggers like this: