Recipe Document 3 Ala Carte Recipes.

INDEX
Page No.

Smoked Salmon 02
Poached Fillets of Fish Duglere 03
Trout Meuniere 04
Fillets of Fish Portuguese 05
Seafood Chop Suey 06
Fish Steak Cleopatra 07
Garlic Prawns 08
Deep Fried Cod / Trout in Beer Batter 09
Grilled Salmon Steak 10
Fresh Salmon Parcels Hollandaise 11
Baked Mussels 12
Kung Pao Shrimp with Cashews 13
Fresh Chilli Crab Messy with Shell 14
Pasta Bolognaise 15
Macaroni au Gratin 16
Chicken & Corn Pancakes 17
Chilli con Carne 18
Camembert Fritters 19
Bangers & Mash 20
Cantonese Egg Foo Yung 21
Cornish Pasties 22
Corned Beef Stovies 23
Minced Beef & Tatties 24
Pork Loin with Mustard & Ginger Sauce 25
Spicy Breaded Chicken 26
Spicy Grilled Chicken 27
Roast Chicken with Bacon Roll 28
Roast Duck with Orange Sauce 29
Roast Beef with Yorkshire Pudding 30
Stir Fried Beef / Chicken / Pork Hoisin, Oyster Sce. 31
Beef Wellington 32
Ragout Beef Burgundy 33
Pork Loin with Honey & Mustard Sauce 35
Chinese Beef with Beansprouts & Broccoli 36
For the remainder of the recipes see Recipe Doc 2.
 Smoked Salmon

Ingredients.

1) One cold dinner plate

2) enough salmon to cover centre of plate

3) three onion rings

4) three capers

5) decorated lemon wedge

6) sliced stuffed olive

Method.

1) Overlap each onion ring on centre of salmon

2) place a caper into the centre of each

3) Top and tail lemon, cut into three rounds, decorate around edge

4) place a slice of olive in centre and add to plate

5) Always serve with brown bread no crust and butter

 Poached Fillets of Fish Duglere

Ingredients.

1) Boned and skinned fish fillets

2) Finely chopped onion

3) 1 bay leaf

4) 75 grams butter

5) 50 grams plain flour

5) 500 ml milk

6) Seasoning

7) Skinned seeded tomatoes roughly chopped

8) fresh parsley chopped

Method.

1) sweat the onions in 25 grams of butter, add milk bayleaf and

seasoning, bring to simmer

2) Wash and roll up the fish fillets, place in a buttered dish

3) Add the milk and cook for ten minutes covered in oven.

4) Make a roux with the butter and flour, add cooled cooking liquor
making a good quality white fish sauce

5) Add the tomatoes to the fish then pour over the sauce, reheat in
oven.
6) Finish off with the fresh chopped parsley.
 Fried Trout Meuniere

Ingredients

1) Seasoned plain flour

2) oil and butter for shallow frying

3) One scaled and boned out trout, head on eyes out

4) Lemon wedge for garnish

5) 1 stuffed olive cut in half

Method.

1) In a frying pan heat the butter and oil

2) Dip the washed and dried trout into the seasoned flour

3) Place skin side down into the pan and cook

4) Turn over and continue to fry until cooked

5) Drain and place onto a warm plate use olives in eye socket and the
lemon for garnish

Papa Dave 02

Fried Poached or Baked Fillets of Fish Portuguese

Ingredients

1) White fish fillets

2) 1 Onion cut into 6 segments + 1 clove garlic chopped

3) 1 small washed and seeded red and green pepper cut as above

4) 4-6 olives stoned

5) Soup spoon tomato paste

6) tea spoon of sugar

7) seasoning & chopped parsley

8) olive oil for frying

Method.

1) As fish is cooking

2) Heat oil in a small pan

3) Add garlic, then rest of vegetables, stir fry

4) Add olives and tomato paste and sugar

5) Mix well, season. The vegetables should be crunchy not

overcooked

6) Spoon mixture over hot fish, garnish with parsley and serve

Papa Dave 002

Seafood Chop Suey

Ingredients

1) Cleaned, skinned and peeled prawns, squid, mussels & scallops

2) Assorted vegetables for stir fry including cauliflower & broccoli

florets ( par cook first ) garlic cloves and ginger root

3) 1 pint of good chicken stock ( water with stock powder )

4) 1 spoon of cornflour added to above

5) Splash of fish sauce and pinches of black pepper

6) Chopped spring onion for garnish

Method.

1) Stir fry the seafood just under cooked, set aside

2) Clean pan and stir fry the garlic, ginger & vegetables quickly

3) Return seafood, add stock, bring to simmer

4) Serve on a bed of cooked rice, garnish with spring onion

Note: Any fish that holds together can be used for this dish

Papa Dave 002

Grilled, Baked, Poached, Fish Fillets or Steaks Cleopatra

This is a very easy recipe as the Garnish Cleopatra is Sautéed king
prawns and soft Herring roes. As we do not carry the roes I substitute
with scallops.

Ingredients.

1) Good quality white fish: cod, halibut , monk or orange roughy

2) King prawns de veined, leave tail and head on

3) Scallops

4) cornstarch, egg and small cold water ( combine )

5) Brown butter and fresh parsley

Method.

1) Place the scallops in the combined water, starch and egg mixture

2) Bring small pan of water to boil and add the scallops from the
mixture and poach for two minutes

3) Remove Scallops & discard cornstarch mixture

4) Refresh in iced cold water

6) Cook fish as you like it, place on serving dish

7) Garnish with the stir fried king prawns and scallops

8) Pour over browned butter ( melt butter in frying pan, add squeeze
of lemon juice ). Add sprigs of fresh parsley

Papa Dave 002

Garlic Prawns.

Ingredients
1) Required amount of fresh prawns

2) Crushed and chopped garlic

3) Butter and oil for frying

4) Seasoning

5) Chopped parsley, spring onion or coriander for garnish

Method.

1) Remove the prawns head and shell, leaving the tail on

2) Run a knife down the back and de vein

3) Wash the prawns thoroughly and dry, season

4) Heat the oil and butter in frying pan until hot

5) Add the garlic, then prawns and stir fry quickly

6) As soon as the prawns turn pink remove from pan

7) Place on a warm plate and sprinkle with the garnish

8) Can be served with fried rice, mee noodles or as is.

Papa Dave 002

Deep Fried Cod / Trout / Fish in Beer Batter.

Ingredients
1) Required amount of fish, for the trout see page 117 recipe doc 2
For white fillets, wash, skin and remove any bones, cut into
portions

2) Seasoned flour

For the beer batter

1) ½ can of beer

2) ½ pint of hot water

3) Pinch of sugar and salt

4) Two teaspoons of yeast

5) Enough plain flour to make a light batter

6) A few drops of yellow colouring

Method.

1) Make the batter in the usual way, dissolving the yeast and sugar in
the liquids

2) Add the flour and yellow colouring, cover and place in fridge until
required

3) Dip the fish into the seasoned flour, deep fry until golden brown
and crispy

Serve with a lemon wedge and real fried potato chips.

Grilled Salmon Steak

For this dish I like to use a whole fillet of salmon, with the scales and all
bones removed then cut into required portions.

Ingredients

1) This dish is very simple, place fillets skin side down on a greased
tray

2) Brush with melted butter and grill for three minutes

3) Turn steaks over and repeat process

4) Place in the centre of a warm plate

5) Drizzle freshly made Hollandaise sauce on and around fish

6) Garnish with fresh dill or parsley sprigs

Fresh Salmon Parcels Hollandaise

Ingredients
1) Required amount of salmon steaks boned and skinned

2) Filo pastry

3) Melted butter for brushing pastry

4) Good lengths of spring onion greens blanched and refreshed.

( these are for tying around the parcels before cooking).

Method.

1) Lightly poach the steaks in a court bouillon

2) Drain and allow to cool

3) With the melted butter brush two squares of filo pastry, place on
top of each other.

4) Place the salmon steak in the centre

5) Fold up all the sides and tie with the spring onion ties

6) Again brush with the melted butter

7) Place on a baking tray in a warm oven until pastry is golden brown.

8) Serve on a warm plate with a good portion of hollandaise or

Bernaise sauce. Garnish with parsley.

Papa Dave 002

Baked Mussels

Ingredients.
1) Required amount of green mussels without shell

2) One pint of fish flavoured white sauce ( béchamel )

3) Grated cheddar cheese

4) Lump free creamed potatoes with egg yolks for piping

5) Seasoning and chopped parsley for garnish

Method.

1) Pipe out potato nests onto a greased and floured tray

2) Mix the mussels and the sauce together

3) Spoon this mixture into the potato nests

4) Sprinkle with grated cheese and bake in a moderate oven until a

light brown

5) Simmer the remainder of the mussels sauce

6) Place nest on warm plate surround with the sauce and a sprinkling
of parsley.

Papa Dave 002

Kung Pao Shrimp with Cashews

Ingredients
1) Required amount of shelled de veined shrimps

2) Peeled and sliced fresh ginger and garlic

3) Fresh beansprouts and sliced waterchestnuts

4) Small onion roughly sliced

5) One small red and green pepper also roughly sliced

6) Small amount of cashew nuts

7) Seasoned beaten eggs

8) Oil for frying

Method

1) Heat oil in frying pan and stir fry the garlic, ginger, peppers and
onion

2) Add the shrimp, beansprouts and cashews

3) Add the eggs and scramble lightly

4) Serve on a warm plate with chilli sauce if required

Fothers 002

Fresh Chilli Crab, Messy with Shell

Ingredients

1) Fresh crab with shell, washed and cut into four, also crack the two
claws
2) finely chopped garlic, root ginger, onion, red and green peppers

3) One bottle of Linghams chilli sauce and two bottles of Heinz

tomato

4) Oil for frying

Method.

1) Heat the oil in a pan, add the ginger and garlic and fry for a couple
of minutes, add the rest of the vegetables

2) Sweat the vegetables off until cooked, add the sauces, fill empty
bottles with water and add to sauce, bring to boil and simmer until
sauce is reduced

3) Stir fry the crab in a frying pan, add the sauce and continue to cook
for a few minutes

4) Serve on a warm dish accompanied by rice if required

This an enjoyable finger dish so expect to get messy, finger bowl

and damp cloth required when eating. One of my favourites

fothers 002

Pasta Bolognaise

Ingredients. Can also be used for lasagne and cannelloni

1) 1 kilo of minced beef or half with pork mince

2) 100 grams of chopped bacon

3) 100 grams of each; chopped onion, red and green peppers, and
mushrooms

4) 1 large tin plum tomatoes chopped, two soup spoons tomato paste

5) 1 soup spoon sugar

6) 5 cloves garlic, 3 red chillies all chopped

7) Seasoning and a large pinch of Oregano, oil for cooking

8) little cornflour and water for thickening

Method

1) Heat oil in pan and add the bacon, chilli and garlic, then add the
vegetables, fry for a few minutes

2) Add the minced beef and stir until meat is sealed

3) Add the plum tomatoes, paste sugar and seasonings. A little liquid
can be added if required

4) Bring to boil then simmer until the meat is tender, thicken slightly
to coagulate the juices

5) Serve with required pasta, sprinkle with freshly grated Parmesan

Macaroni au Gratin

Ingredients

1) 1 pkt of cooked and drained macaroni

2) 3 ltrs of Béchamel sauce

3) enough grated cheddar cheese

Options: Ham, Bacon, Seafood, Herbs

Method

1) First thing the sauce must not be to thick, otherwise when mixed
with macaroni it will come out as concrete, so a light thin sauce is
required

2) Butter a dish ready for the mix

3) Place macaroni in bowl, add the sauce and some of the grated
cheese, ham or seafood, whatever

4) I like to add a touch of tabasco to give it some fire

5) Transfer mixture to the dish, sprinkle with more grated cheese

6) If required you can lay a few bacon rashers on top, before placing
in oven, very nice as well

Serve on a warm plate with crusty garlic butter baguettes and a

sprinkling of freshly chopped parsley. Mouth watering
fothers 002

Chicken and Sweetcorn Pancakes

Ingredients

1) 1 boiled chicken, skinned and boned

2) 1 litre of Supreme sauce, use the chicken stock

2) 8 pancakes ( see recipe doc2 )

3) Chopped Parsley and seasoning

4) 125 grams of cooked Sweetcorn kernels

Method.

1) Butter a pie dish

2) Add the chicken and parsley to the sauce

3) Correct the seasoning

4) Fill pancakes with mixture, roll and place in tray

5) The remaining sauce and chicken can be masked over the top of
the pancakes

6) Heat in the oven, serve on a warm plate with whatever

Chili Con Carne

Ingredients

1) 500 grams ground beef ( mince )

2) 3 cloves garlic chopped

3) 1 soup spoon chili powder

4) 1 soup spoon finely chopped red chillies

5) 1 soup spoon paprika powder

6) 1 soup spoon sugar

7) 1 large onion peeled and chopped

8) 1 large tin tomatoes roughly chopped

9) 2 soup spoons of tomato paste

10) 1 tin red kidney beans

11) seasoning & oil for frying

Method

1) Brown the meat and onion in the hot oil

2) Add the remainder of the ingredients except for the beans

3) Bring to the boil then simmer for one hour, add a little beef stock if
required
4) Add beans bring to boil, taste for seasoning and serve
5) Another way to serve is to add diced cheddar cheese, allow to just
start melting then serve with ; rice, tortillas, taco’s whatever.
Fothers 002

Camembert Fritters with Cranberries

Ingredients

1) 4 spring roll wrappers

2) 1 camembert cheese cut into 4 pieces ( quarters )

3) parmesan cheese
4) water for sticking edge

5) oil for frying

Method

1) Place a spring roll wrapper on a board one corner facing

2) Place the cheese on the corner and roll twice, fold sides over and
continue to roll

3) Wet the furthest corner and seal. Repeat process for the rest

4) Deep fry in hot oil 150c until crisp and golden

5) Serve on a hot plate with the warm cranberry and a shaking of

parmesan

very nice fothers 002

Bangers and Mash with Onion Gravy

Ingredients

1) Required amount of good quality pork Sausages, 3 per person

2) Required amount of peeled potatoes for the mash

3) 1 large onion cut in half then thickly sliced

4) 1 tablespoon plain flour

5) Oil or lard for frying

6) Seasoning for mash and gravy

7) Butter for mash

8) Milk for mash and stock for gravy

Method

1) Cover potatoes ( even sizes )with cold water, add salt and boil until
cooked. Drain and return to heat to dry off. Add milk and butter
and mash until smooth. A little grated Nutmeg can be added if
required. Set aside and keep warm.
2) Melt lard in saucepan, add onions and fry, add flour and cook

3) Add the cold stock ( water and bouillon powder ) and bring to boil,
stirring all the time to prevent lumps, if to thick add more water.

4) Add gravy browning so it becomes a light rich brown, correct the

seasoning.

5) Grill sausages until cooked, pipe potatoes onto a plate, add

sausages and mask with the onion gravy, delicious

Cantonese Egg Foo Yung

Ingredients

1) 2 Spring onions finely sliced, beansprouts washed

2) Bamboo shoot shredded, same Chinese mushroom ( soaked first

)and some stir fried vegetables

3) Diced Chinese char Sui pork, shrimp and cooked chicken

4) Eggs beaten and seasoned

5) Oil for cooking with a touch of sesame oil for flavour

Method.

1) Heat oil in frying pan

2) Add the vegetables, then the meat and fish

3) Add the beaten egg and stir to prevent sticking

4) It should resemble a coagulated scrambled egg

5) Turn out onto a warm plate, serve with a drizzle of freshly made
chili sauce. ( see recipe doc 2 ) and pepper curls

Pepper Curls

1) 1 red and 1 green pepper, seeds and pulp removed and washed

2) Very finely shred the peppers, place into a bowl which contains
iced cold water, store in refrigerator until required

Original Cornish Pasties

Ingredients

1) Required amount of short crust pastry ( see recipe doc 2 )

2) 250 grams good quality minced beef

3) 1 onion peeled and thinly sliced

4) 100 grams potato peeled halved and finely sliced, washed

5) 100 grams of leek washed and finely sliced

6) chopped parsley, teaspoon of beef stock powder

7) Seasoning and little soft butter

8) Egg wash

Method
1) Divide the pastry into portions

2) Roll each portion into the size of an entree plate 8” dia

3) Combine all the mixture and mix well

4) Place portions of the mixture into the centre of the pastry

5) Egg wash half the circle edge and fold pastry over

6) Press down the edges then fold ( crimp ) to seal, allow to rest 30
minutes

7) Place on a lightly greased tray, egg wash and cook at 200c until
cooked. Serve with a good thick onion gravy.
Fothers 003

Corned Beef Stovies ( Aberdeen Stovies )

Ingredients

1) Sliced Onions

2) Sliced potatoes

3) Corned beef
4) Seasoning

5) little oil for frying

Method.

1) Heat oil in pan

2) Add onion and stir fry for a couple of minutes

3) Add the washed sliced potatoes and seasoning

4) Continue to stir fry, add lid and allow to cook on a low heat

5) When cooked add the chopped corned beef and mix

6) Serve on a warm plate with a garnish of parsley, fried egg, etc.

fothers 003

Minced Beef and Tatties

Ingredients

1) 500 grams best minced beef

2) 2 onions finely sliced

3) Beef stock powder

4) Seasoning

5) Flour and water mix for thickening

6) Gravy browning

7) Oil or beef fat for frying

Method.

1) Heat the oil/fat in a saucepan

2) Add the sliced onions and stir fry

3) Add the minced steak and brown

4) Add the beef stock powder and enough water to cover

5) Add the seasoning, bring to the boil and simmer for thirty minutes

6) Check that the meat is cooked, thicken with the flour and water

7) Correct the colouring with the gravy browning

8) Test the seasoning and correct if required

Serve with a creamy buttery mashed potato, added mashed swede to the
potatoes gives a great flavour. I could just go a bowl now... papa dave 03

Pork Loin with a Mustard & Ginger Sauce

Ingredients

1) 1 x boned, rolled and tied pork loin, then cut into individual cuts

2) Season the above with s & p and roast on a bed of roots

3) Meanwhile make the mustard and ginger sauce

Mustard & Ginger Sauce

Ingredients

1) 1 piece of peeled root ginger cut into thin strips

2) 1 clove of garlic crushed and chopped

3) 1 small piece of onion finely chopped

4) Clarified butter for frying

5) Flour and a spoon of chicken stock for seasoning

6) Milk for the sauce, Dijon or another French mustard

7) Seasoning

Method.
1) In butter fry the onion, garlic & ginger strips, add flour, then milk

2) Add stock powder and mustard when sauce thickens, correct seasoning

3) Correct consistency of sauce with milk, serve with the sliced pork loin
papa dave 003

Spicy Breaded Chicken

Ingredients

1) One half small chicken, leg bone and rib cage removed

2) Salt,pepper,chilli, cayenne & paprika powder

3) Flour, egg wash & white breadcrumbs

Method
1) Wash and dry the chicken

2) Rub in the spices

3) Flour, egg wash & breadcrumbs

4) Deep fry approx 10 minutes until chicken is golden brown and

crispy

5) Serve with a good fried rice

fothers 003
 Spicy Grilled Chicken

Ingredients

1) One half small chicken, leg bone and rib cage removed

2) Salt,pepper,oil, chilli, cayenne & paprika powder

Method

1) Grill chicken both sides until cooked

2) As again serve with a good fried rice , or even nice new potatoes

with fresh green beans

fothers 003
 Roast Stuffed Spring Chicken with Bacon Rolls

Ingredients

1) One half small chicken, leg bone and rib cage removed

2) 1 x rindless bacon rasher rolled up and secured with toothpick

3) 1 small onion finely chopped, sage, chicken stock powder, butter,

diced fresh white bread and seasoning, chopped fresh parsley

Method

1) Make the stuffing by frying the onions and sage in the butter

2) Add the bread, parsley and stock powder stir until the bread
absorbs the butter, add a cup of water ,correct the seasoning remove
when it looks like stuffing

3) Place a portion of the stuffing onto the middle of the chicken and
fold chicken over, place chicken in a tin foil nest, brush with butter

4) Place in the oven and roast until cooked, add the bacon roll
halfway

5) Serve with good chicken gravy, using juices from chicken,remove

the toothpick from the bacon roll

fothers 003
 Roast Duckling with Orange Sauce

Ingredients

1) One half duckling, washed and dried

2) One orange, rind grated and flesh segmented

3) Seasoning and orange juice

Method

1) Prick the duck all over especially around the thigh area, this is to
enable all the fat to release during cooking

2) Season and roast in a moderately hot oven for ten minutes, then
turn temperature down to normal

3) Using the fat from the duck make a roux with flour

4) Add the orange rind and juice to make a gravy, add the seasoning

5) Add a touch of gravy browning

6) Remove duck from oven, allow to rest

7) To serve place duck on oval plate, surround with the sauce, arrange
the orange segments onto the duck breast, add a touch of parsley

8) Serve with new potatoes, whole carrots & broccoli spears

fothers 003
 Roast Beef with Yorkshire Pudding

Ingredients

1) One small piece of topside, rump or silverside

2) Mixed celery,carrot, onion, leek, bayleaf and seasoning

3) Oil or fat for frying, little flour for roux

Method

1) Wash and dry the joint, heat oil in pan and seal the meat

2) Remove meat and add the chopped veg and bayleaf

3) Stir fry then add the flour, make a gravy using beef stock powder,
and gravy browning, seasoning

4) Add meat to the gravy, bring to boil, then simmer until joint is
cooked

5) Make the Yorkshire pudding

1 egg , 1 cup of milk, enough flour for a light batter, seasoning

oil pudding tray and heat in oven 200c, add batter and cook until
crispy

Note. The biggest fault with making Yorkshire pudding is putting to

much flour into the mix, it is the whipped egg white that makes it rise, so
if there is to much flour it cannot lift it. Easy.

To serve slice meat onto an oval plate , add Yorkshire pudding and
serve with a sauce boat of rich beef gravy. Roast & boiled potatoes
with spring cabbage & cauliflower to accompany it.

Fothers 003
 Basic Stir Fry .

Note .
This is so easy even I can do it . The secret if any is to have the Wok or
pan very hot , and not to cook to much meat at a time . Meat must be
thinly sliced to ensure rapid cooking .
Ingredients .

Any meats plus prawns apply to this recipe .

1) A selection of the following thinly sliced vegetables in assorted shapes
carrots , celery , onions , peppers of various colours , button mushroom
quarters , cucumber de seeded , bamboo shoots , water chestnuts and
bean sprouts .
2) Chopped fresh garlic and fresh ginger root shredded
3) Thinly sliced or shredded meat marinated in some light soy and
black
pepper , prawns can remain whole but peeled and de veined
Method .

1) Heat the oil in a pan and stir fry a portion at a time until meat is sealed
.
Set aside in a pan or bowl .
2) Add fresh oil to pan and when hot add the sliced ginger and garlic ,
then
the prepared vegetables and sir fry for a couple of minutes .
3) Return the meat to the vegetables and continue to fry for a further
couple of minutes .
4) You can now add whatever flavour you require , e.g. , Oyster sauce
Blackbean sauce , chilli sauce , ( see chilli chicken recipe . )
5) Serve on a bed or Basmati rice , garnish with sliced spring onions .

fothers 96
 Beef Wellington

Ingredients

1) One good fillet steak left to defrost for a day or two, no blood

2) One slice of liver pate size of steak

3) One thin savoury pancake to wrap around steak and pate

4) One piece of puff pastry to wrap around all

5) Egg wash for sealing pastry

Method

1) Season the steak, and seal in hot oil, allow to cool then add the
slice of pate on top

2) Make a thin savoury pancake, no sugar, a few mixed herbs

3) When cool wrap around the fillet ( this is to stop the juices seeping
into the pastry and making it soggy )

4) Roll out the puff pastry, again thinly, place fillet into the centre

5) egg wash the edges and seal the fillet inside

6) Allow to rest, then egg wash and bake at 200c until pastry is
golden

7) Serve with a sauce boat of Chasseur sauce

Chasseur Sauce.
1) 2 tbsp butter, 100 grms sliced mushrooms, 1 tbsp minced shallots,
¼ cup of white wine, ½ cup tomato sce, 1 cup rich gravy, seasoning.
Fry the onions and mushrooms in butter add the remaining ingredients
fothers 003
 Ragout of Beef Burgundy
Beef stew in red wine
This is enough for about 8 people, the rest can be bagged and frozen

Ingredients

1) 1.5 kg stewing beef cut into big pieces

2) 2 onions, 3 carrots, 2 celery sticks chopped

3) 500 gram washed button mushrooms

4) Flour for sauce, oil for frying

5) One bottle of red wine

6) Salt, pepper and ground cloves

Method

1) Fry the meat small portions at a time in the oil to seal

2) Set the meat aside whilst adding the onions, add the flour and
brown

3) Return meat to pan, add the wine, salt and pepper and the ground
cloves, bring to boil

4) Cover with tin foil and lid then place in moderate oven for 90
minutes, remove and add the remainder of the vegetables add a
little stock if required

5) Return pan to oven for a further 30 minutes

6) Serve with rice, noodles or fluffy mashed potatoes

fothers 003
 Pork Loin with a Honey & Mustard Sauce

Ingredients

1) 1 x boned, rolled and tied pork loin, then cut into individual cuts

2) Season the above with s & p and roast on a bed of roots

3) Meanwhile make the mustard and honey sauce

Mustard & Honey Sauce

Ingredients

1) 1 table spoon honey

2) 1 clove of garlic crushed and chopped

3) 1 small piece of onion finely chopped

4) Clarified butter for frying

5) Flour and a spoon of chicken stock for seasoning

6) Milk for the sauce, Dijon or another French mustard

7) Seasoning
Method.
1) In butter fry the onion & garlic add flour, then milk

2) Add stock powder, mustard and honey when sauce thickens, correct
seasoning

3) Correct consistency of sauce with milk, serve with the sliced pork loin
papa dave 003
 Chinese Beef with Beansprouts & Broccoli

Should be enough for 4 servings

Ingredients

1) 500 grams tail end fillet of rump steak

2) 4 table spoon of light soya sauce

3) 1 table spoon cornstarch

4) 1 tea spoon brown sugar

5) 1 chopped clove of garlic

6) 8 nos broccoli florets

7) 250 grms fresh beansprouts washed

8) 1 piece of root ginger cut into strips

9) 4 spring onions sliced

10) Oil for frying

Method

1) Slice beef across the grain and marinade in the soy, sherry,
cornstarch, sugar and garlic, set aside

2) Heat pan with oil, add broccoli and stir fry for a few seconds, set
aside also. Add root ginger, beef mixture and stir fry for a further
few minutes until almost cooked.

3) Add the broccoli and beansprouts and mix lightly, serve with
boiledrice or Chinese noodles
fothers 003