Spicy Indian Dahl

Serves 4

2 Onions, sliced
2 Garlic cloves, finely chopped
1 Tablespoon fresh Ginger, chopped or grated
2 Tablespoons Ghee
1/2 Teaspoon Red Chili powder
2 Teaspoons Ground Coriander seeds
1 Teaspoon Turmeric
5 Cloves
30mm length Cinnamon stick
1 Teaspoon Salt
220g split Red Lentils (Masoor dahl)
Water
Corriander leaves, freshly chopped

1] Rinse the Lentils in a sieve and remove any that look foriegn.
2] Add the Lentils to a deep pan and add twice as much water.
3] Bring to the boil, then simmer for 10-20 minutes, until they are still firm, not mushy.
4] Remove any excess water from the pan by draining them.
5] Gently melt the Ghee, and slowly fry the Onions.
6] When the Onions have softened, add in the Garlic and Ginger. Don't let them burn.
7] Add in the Spices and Salt and stir to coat the Onions.
8] Fry gently for a minute or so being careful not to burn anything.
9] Add the dahl and mix thoroughly.
10] Add in enough water to wet the mixture.
11] Cook gently for 15 minutes, stirring now and again, adding more liquid if needed. Make sure nothing is sticking or burning on the bottom of the pan.
12] Garnish the finished Dahl with chopped fresh Coriander.

Sea Bream Provencial

Preparation
10 minutes

Cooking
20 minutes

Ingredients
1 Sea bream (1.5 kgs)
1 tomato
a glass of dry white wine (20cls)
2 shallots
1 lemon
a branch of parsley
50grs of butter
salt and pepper

Ask the fishmonger to clean the fish . Wash it carefully then dry it in a cloth.
Heat the oven to 220-230 degrees. Make slices of the tomato and the lemon, chop the shallots.
Put this preparation in a plate you can put in the oven, add the fish. Sprinkle chopped parsley and add some nuts of butter. Heat it in the oven for 20 minutes. Add white wine at middle cooking time.

Pork Fillet with Marmalade

Pork Fillet
Ground Cinnamon
Marmalade
White Wine Vinegar
Ground Cumin
Olive Oil

Pre heat oven to 200c

1] Rub the Pork all over with ground Cinnamon.
2] Heat a dash of Olive Oil in a pan in the oven.
3] When hot, sear the meat on all sides and roast for 10 minutes.
4] Mix 4 tablespoons of Marmalade with 2 teaspoons of White Wine Vinegar and 1 tablespoon of Ground cumin.
5] Baste the Pork with half the marmalade mixture and roast for 10 minutes.
6] Turn the Pork over and cover with the remainder of the marmalade.
7] Roast for 10-20 minutes.
8] Allow to stand for 10 minutes before slicing.
9] Reduce the juices in the pan for a yummy gravy.

Omlette

3 eggs at room temperature, whites and yolks lightly whisked together
Butter
Salt and pepper

1] Heat a 20cm frying pan and melt the butter until it starts to brown.
2] Add the eggs and gently work at the edges.
3] Add in any fillings you like and fold the omlette in half.
4] Brown both sides to your liking, but don't over cook it.

Sea bass stuffed with Onions and Honey

Adapted from a James Martin recipe.

1 Whole Sea Bass
2 Onions, chopped
2 cloves of Garlic, chopped
White wine vinegar
2 Tablespoons clear Honey
Fresh Thyme
2 Bay Leaves
Fresh Rosemary
Salt and crushed Black Peppercorns
Extra virgin Olive Oil
Lemon wedges, to serve

Method
1] Gently fry the Onions until they start to colour.
2] Add the Garlic and gently fry for a few minutes more.
3] Pour in a little of the Vinegar and slowly fry until the Onions brown.
4] Season and allow to cool.
5] Score the fish and stuff the inside with the Onion mixture, Honey and Herbs.
6] Season with salt and pepper, drizzle with olive oil and bake for 15 minutes per 500g (1lb) until the fish is cooked.
7] Serve with the Lemon wedges.