COCOA CUMIN RUBBED PORK TENDERLOIN
French bread, cut into thin slices
Garlic fused olive oil
Sprigs of fresh Thyme
Cocoa Cumin Rub
1/4 cup sea salt
2 tsp unsweetened cocoa powder
1 tbsp white sugar
2 tbsp brown sugar
3 tbsp garlic powder
1 tbsp onion powder
3 tbsp ground cumin
2 tbsp chilli powder
2 tbsp ground black pepper
Combine all ingredients, rub over the pork, and let stand at least
10 minutes before cooking. Grill pork until medium and allow to rest
for five minutes before slicing into thin medallions.
Apple Berry Compote
2 Spartan apples medium diced
1/2 bag mixed frozen berries
1/4 cup brown sugar
1 tbsp sesame oil
1/4 tsp cinnamon
1/2 cup water
Combine ingredients and bring to a boil. Cook until berries are
tender. Puree mixture until smooth. Refrigerate for 24 hours to
allow flavours to blend and serve chilled.
Drizzle bread slices with olive oil. Layer with pork and top with
Compote. Garnish with sprigs of Thyme. Serve hot or chilled.
SAGE, THYME & LEMONGRASS TURKEY
3 - 4 turkey breasts
Sage Thyme and Lemongrass Oil
2 tbsp chopped fresh Thyme
2 tbsp chopped fresh Sage
2 tbsp chopped fresh Lemongrass
1 cup Olive Oil
Combine all of the ingredients in a blender and puree until smooth.
Cover turkey breasts with oil and slow roast at 3250 until done.
Cranberry Fig Chutney
1 bag fresh cranberries
1 pkg dried figs cut in quarters
1 cup sugar in the raw
1/2 cup white wine vinegar
1/2 medium red onion diced fine
Combine all of the ingredients in a saucepan and bring to a boil,
simmering until the cranberries begin to pop. Remove from the heat
1 cup balsamic vinegar
In a saucepan, bring balsamic vinegar to a boil and simmer until
reduced by 3/4. Chill and use to drizzle on the top of your turkey
appetizers as a garnish.
Slice French bread into thin slices and spread each slice with cream
cheese and a tablespoon of chutney. Top with thin slices of turkey
and drizzle with balsamic reduction.
SMOKED MALDON OYSTERS
Small cocktail oysters
Smoked Maldon sea salt
1 fresh lime, to squeeze for the juice
Lime wedges, for garnish
Hot sauce of choice
Wash and shuck the oysters, reserving the liquor with the meat in
the bottom of your shells.
Sprinkle each oyster with the smoked Maldon sea salt and dab with
hot sauce (donít over do it just incase you have guests that donít
like it hot. Keep the hot sauce available for those who do!) Squeeze
fresh lime juice on top and garnish with lime wedges.
If the oysters are going to sit in room temperature for a long
period, arrange on lettuce leaves in a deep serving platter filled
ASIAN PRAWN SALAD
1 cup fresh radish, cut julienne style
1 cup fresh Daikon radish, cut julienne style
1 cup cucumber, cut julienne style
Cucumber rounds, cut wafer thin
Radish rounds, cut wafer thin
1 tbsp sesame oil
1/4 cup rice wine vinegar
1/4 tsp Shichimi Togarashi Pepper
Cooked Tiger Prawns (2 per appetizer)
Combine the Daikon, radish and cucumber in a bowl. Add the sesame
oil, rice vinegar, pepper. Allow to stand for 3-4 hours.
On small dessert plates, arrange rounds of cucumber and radish in a
pinwheel. Add a layer of julienne Daikon, radish and cucumber and
top with two prawns. Use the remaining liquid to drizzle over the
prawns and serve chilled.