Confit of Duck Leg

Ingredients:

• Duck fat                     
• Duckling no.19                                 2 legs thigh bone loosened
• Garlic                                               slices
• Orange                                             zest
• Sea salt                                            to coat
• Thyme                                              2 sprigs

Method:

1. Remove duck legs from carcase.Loosen bottom of thigh bone.Roast carcase and use rendered fat for confit.Make duck stock for sauce using carcase.
2. Salt,thyme,bay leaves,cracked pepper and orange zest each leg overnight.Heat fat to 100 °C.
3. Wash off leg and place in a deep bain marie on a wire rack and cover with hot duck fat.
4. Cook in oven at 120°C for min of 2 1/2 hr until the meat is just falling off the bone.

Pork Ribs

Ingredients:

• Pork ribs                                    300g
• Char Siu sauce                           80ml
• Hoi Sin sauce                             80ml
• Ginger julienne                           1cm
• Apple juice                                1/2 cup
• Lemon grass                              2 cm piece

Method:

1. Place ribs in cold water and bring to the boil and cook (simmer) until tender.
2. Remove ribs from water and place in all ingredients to marinade and leave for up to 24hr.
3. Place on a piece of silicone paper on foil in a pan and roast till colored,or on a wire rack.Baste during the cooking process.
4. Serve with coconut rice.

Veal Saltimbocco

Ingredients:

• Veal topside                              150g
• Prosciutto sliced                        3 slices
• Sage fresh                                 5 leaves
• Flour                                         to coat
• Butter                                       10g
• White wine                               50ml
• Lemon                                      1 wedge

Method:

1. Slice veal topside into 3-4mm thick sheets and gently tenderize with a flat mallet.
2. Place 1-2 torn sage leaves per slice of veal and cover with a slice of prosciutto.Press together firmly.Coat lightly in flour each piece of veal on both sides.
3. Pan fry the meat for 2 min on each side;add wine and a squeeze of lemon.
4. Finish with cold butter and parsley to thicken and enrich the sauce.

Pork Piccattas

Ingredients:

• Butter                                  50g
• Parmesan cheese                 50g
• Egg whisked                        2
• Flour                                   to coat
• Lemon                                1/2
• Pork tenderloin                   150g
• White wine                         50ml
• Seasoning                           to taste

Method:

1. Clean sinew from tenderloin and cut into two even pieces,butterfly out.
2. Tenderize both to a thin (3-4mm thick) slice.Coat in flour.Dip in egg mix and parmesan.
3. Fry immediately in a pan to light golden brown and cooked through turn once only.
4. Drain on absorbent paper and make a lemon butter sauce.

Lamb Skewers

Ingredients:

• Lamb diced from leg                        100g
• Onion rough dice 2cm square           1/6
• Capsicum rough dice 2cm square     1/6
• Skewers                                          3
• Marinade (of your choice or basic balsamic/garlic/oil)

Method:

1. Lamb must be 2cm even sized dice.
2. Grill under salamander as desired.

Lamb Brain with Lemon Caper Beurre Blanc

Ingredients:

• Brains
• Court Bouillon
• Butter

Caper Beurre Blanc

• White wine
• Lemon juice
• Capers
• Parsley
• Butter

Method:

1. Soak brains in salted water.
2. Blanch in court bouillon gently,cool.
3. Slice or use whole.
4. Season,pan fry in butter,remove and keep warm.
5. Deglaze with white wine and proceed with the making of a beurre blanc with capers.
6. Finish with chopped parsley. 

Smoked Beef Salad

Smoked Beef

Ingredients:

• Bay leaves                        4
• Beef tenderloin                  1
• Juniper berries                  6
• Mustard Dijon                  50g
• Wood chips smoking        100g

Method:

1. Clean up tenderloin of excess fat and truss to shape with string for even cooking.Bring meet to room temperature.
2. Place double layer of foil  in the bottom of a deep full Bain Marie tray.Place 4 metal dariole moulds upside down in each corner and a wire rack sitting on top.Or use a steamer tray insert.
3. For the smoking mix you will need crushed bay leaves and juniper berries mixed with fine woodchips and you can bulk out mix with rice.Extras such as zest or tea can change the flavor of the smoking mix.
4. Place mix under the rack on the foil.
5. Rest trussed tenderloin on top of wire rack.Cover bain marie with flat lid or tray and seal edges with foil doubled over.Cover all with a wet tea towel don't hang tea towel over the sides.
6. Place whole trays over hot jet for 3 min for woodchips to smolder then turn heat down and slowly cook for 15 min.Take off heat and rest covered and sealed for 20 min.
7. Remove tenderloin from tray and clean off excess debris.Removing string.
8. Slice thinly for salad.

Salad Base
Ingredients:

• Egg yolk                                   1
• Vinegar cider                            1 tblsp
• Dijon mustard                           1 tsp
• Oil                                            80ml
• Seasoning                                 to taste
• Gherkins cornichon fine diced   20g
• Rocket lettuce washed & dried 50g
• Onion red/Spanish sliced           20g
• Walnut pieces                           1 tblsp
• Cherry tomatoes                       2

Method:

1. Whisk egg yolk,vinegar,Dijon adding oil a little at a time to make a thin mayonnaise,add chopped gherkins.
2. Mix some of the dressing with the rocket salad,fine sliced Spanish onions,tomatoes and walnuts pieces.
3. Place thin sliced pieces of smoked beef as desired.