Chocolate Coconut Snack Bar

Ingredients

¾ cup almonds

1 cup walnuts

3tbs desiccated coconut or freshly grated coconut

3tbs cocoa powder

¾ cup dates

Instructions

Blend all ingredients in a food processor or blender.

Press mixture firmly into a tray lined with baking paper to prevent sticking. Cool in fridge for a few hours.

When cooled, remove from tray and cut into bar shapes.

Basque Chili Mussels

50 ml Olive oil

1 Brown onion sliced

2 Red Chili sliced

2 Clove Garlic crushed

1 tsp smoked paprika

Pinch saffron threads

500g Chopped Roma Tomato

2-3kg Mussels scrubbed, beard removed

Generous handful chopped flat leaf parsley

In a deep heavy based pot with a lid, on a medium heat add olive oil and lightly brown onion, chili and garlic.

Add paprika and saffron first then a few seconds later add tomato.

Add mussels place lid on and turn heat up to high.

Cook until all Mussels are open, then add parsley and serve.

Oven Baked Lamb Curry

Pre Heat Oven 180c

1 kg Lamb Shoulder cut into 2cm cubes

1 Tbsn Olive Oil

2 Brown Onion Diced Fine

2 Cloves Garlic crushed

2 Tbsn Madras Curry Powder

2 Cinnamon Quills

12 Fresh Curry Leaves

250 ml Chicken or Veg Stock

400gm Can Chopped Tomato

In a separate pan, brown lamb and set aside

In an oven proof pot, with a lid, brown onion and garlic until soft.

Add spice and curry leaves and cook for another 30 sec.

Add browned lamb, stock and tomato.

Bring to the simmer cover and place in oven for 2 hrs or until lamb is tender.

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Spanish Pork with Orange and Poppy seed Salad

1 tsp Ground Cumin

1 tsp Smoked Paprika

1 tsp Ground Fennel

Zest and Juice of 1 Orange

1 kg Pork Fillets trimmed, fat removed.

Mix all ingredients, rub into pork and refrigerate for 2hrs or overnight

BBQ pork until just cooked, rest for 5 mins before slicing to serve.

The Salad:

4 Orange, peeled pith removed and cut into chunks.

2 Continental Cucumbers Cut into chunks

2 Red Chili Seeds Removed, Sliced

Good handful of coriander leaves

2 Tbsn Poppy seeds

Mix all ingredients

The Dressing

500ml Fresh Squeezed Orange Juice

1gm Saffron Threads

200ml Extra Virgin Olive Oil

Simmer orange juice with saffron and reduce to 250ml

Whisk in oil.

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Fish Soup

50ml Olive Oil

2 Brown Onion chopped

2 Sticks Celery chopped

2 Cloves Garlic crushed

1 Red Chili chopped

1 Cinnamon Quill

1 tsp Ground Cumin

1 tsp Ground Coriander

4 Large Tomato’s skins and seeds removed

Juice and Zest of 1 Lemon

1.5Lt Water

2kg Mixed Seafood the bigger the variety the better

(Prawns, mussels, scallop, fish, clams, cockles, small crabs)

Handful Chopped Herbs (coriander, parsley, dill, thyme)

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