A traditional sweet.

Ingredients:

• 6 egg yolks – well beaten
• 1 large (140 grams) can evaporated milk
• ½ cup of granulated white sugar (for caramel)
• ½ cup of granulated white sugar (for egg mixture)
• 1 teaspoon vanilla
• ½ cup water

Method:

First caramelize the sugar

Place the sugar in a saucepan on a medium heat and disturb the sugar until it melts

Tip: do not leave the saucepan unattended during this time

Then add the water and leave to cook without stirring for 20 minutes until the sugar caramelizes

To check if caramel is ready by scooping a tiny amount with a teaspoon and placing into a cup of cold water

If the caramel does not dissolve in the water then it is ready

Pour the caramel into a mould such as a round non-stick sandwich tin

Coat the bottom and sides with the caramel and leave to cool

Prepare the egg mixture

Combine the well beaten eggs yolks with the evaporated milk, sugar and vanilla and stir

Pour into the mould with the caramel and cover with grease-proof paper

Steam in a medium heat for 30 to 40 minutes

To check if the leche flan is cooked prick the middle with a wooden barbeque stick and if the stick comes out clean then the leche flan is cooked

Leave to cool

Serve by easing around the edge with a knife and then place a suitable plate on the top and flip over

Best served chilled

Tip: with the egg whites make meringue or scrambled egg whites for breakfast

Good adaptable recipe preparation.

Ingredients: (serves one)

• sliced carrot (1 medium size)
• sliced courgette (1 medium size)
• sliced potato (1 medium size)
• chopped onion (1 small size)
• ½ cup peas
• 1 tablespoon olive oil
• 1 level tablespoon curry paste
• 1 bay leaf (fresh or dried)
• 1 vegetable stock cube
• 1 cup hot water
• cornflour to thicken

Method:

Place the olive oil into a saucepan and heat

Fry the chopped onion, add the sliced potato and stir for two minutes

Add the curry paste and bay leaf

Dissolve the vegetable stock cube into cup of hot water

Add the water and stock to the pan and bring to the boil

Bring to the boil and simmer for approximately 10 minutes

Add the carrot

When the potato and carrot are nearly cooked add the courgette and peas

Cook for a further few minutes

Add cornflour if required to thicken

Serve while hot with fragrant rice

Easy and quick but still looks good.

Ingredients:

• 250 grams raw tiger prawns (shells on)
• 1 small clove finely chopped crushed garlic
• juice of half lemon
• chopped chives
• dried chillies
• 1 tablespoon olive oil
• salt and pepper to taste

Method:

Place the olive oil in a wok and heat

Place the garlic in the wok and fry

Add washed and drained tiger prawns and stir

Add the chopped chives and lemon juice

Cook for approximately 6 minutes or until the prawns turn to pink

Sprinkle with salt and pepper and dried chillies to taste and serve

Mussels cooked in white wine.

Ingredients: (serves one)

• ½ kilogram mussels
• ½ bottle dry white wine
• 2 cloves garlic chopped
• juice of half lemon
• 2 small shallots chopped
• 1 tablespoon olive oil
• 25 grams parsley chopped

Method:

Place the mussels in a saucepan with a small amount of hot water and cover with saucepan lid

Steam until the mussels have opened, shaking occasionally

Remove any mussels that have not opened

Add the remaining ingredients and cook for a further 5 minutes approximately until the mussels are firm

Serve while hot with fresh crusty bread

A universal preparation of a sweet and sour dish – Escabeche

Ingredients:

Sweet and sour sauce:

• 1 tablespoon olive oil
• 1 small bulb onion – sliced
• ½ red pepper – sliced
• ½ green pepper – sliced
• fresh ginger root – thinly sliced
• 1 carrot – sliced
• 4 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 tablespoon demerara sugar
• 1 tablespoon white sugar
• ½ cup water
• cornstarch to thicken

Fish:

• 1 whole tilapia or any good fish
• sea salt
• ½ cup sunflower oil

Method:

Sweet and sour sauce:

Peel ginger and slice thinly, wash and marinate with white sugar in boiling water then drain

Heat olive oil in a saucepan and fry onion until golden brown

Add the drained ginger and stir

Add the carrots and cook for 2 minutes

Add the vinegar, soy sauce demerara sugar and water

Bring to the boil and add the sliced peppers

Cook for approximately 6 minutes

Lastly thicken with the corn starch first mixed with a little cold water before adding

Note: pineapple chunks may be added

Preparing and cooking the fish:

Wash the fish and remove the guts

Make cuts on the fish and sprinkle with sea salt both inside and outside

Leave for 15 minutes before frying

Heat the sunflower oil in a wok and fry the fish for approximately 5 minutes on each side or until cooked

Place in a serving dish and pour over with the sweet and sour sauce

An excellent looking fish with a rich flavour.

Ingredients:

• 1 cleaned sea bream
• 1 tablespoon palm oil
• 1 clove crushed garlic
• 1 small shallot chopped
• zest of one lime
• juice of half lime
• 4 strips of chives
• 1 whole spring onion sprig
• 2 chilli leaves
• lemon grass
• salt and pepper to taste

Method:

In a small bowl add the palm oil, crushed garlic, chopped shallot, lime zest and lime juice and mix

Place the sea bream on cooking foil with 2 strips of chives

Inside the sea bream place the spring onion sprig, cilli leaves and lemon grass

Coat the side of the sea bream with half the mixed ingredients and sprinkle with salt and pepper

Turn over the sea bream and repeat for the other side adding the 2 remaining strips of chives

Wrapped the cooking foil around the sea bream

Place the wrapped sea bream into the oven for approximately 15 minutes

Unwrap the foil and heat for a further 3 minutes approximately until cooked

An increasingly popular fish full of flavour.

Ingredients:

• 1 cleaned sea bass
• 2 whole spring onion sprigs
• 1 tablespoon olive oil
• 1 clove crushed garlic
• 1 small shallot chopped
• zest of one lemon
• juice of half lemon
• salt and pepper to taste

Method:

In a small bowl add the olive oil, crushed garlic, chopped shallots, lemon zest and lemon juice and mix

Place the prepared sea bass on cooking foil and place the whole spring onion sprigs inside the fish

Coat the side of the sea bass with half the mixed ingredients and sprinkle with salt and pepper

Turn over the sea bass and repeat for the other side

Wrap the cooking foil around the sea bass

Place the wrapped sea bass under hot a grill for approximately 10 minutes

Turn over and repeat for another 10 minutes or until cooked

A unique method for preparing duck.

Ingredients: (serves two)

• 2 duck legs washed
• button mushrooms washed
• chopped onion (1 small size)
• 2 bay leaves (fresh or dried)
• ¼ teaspoon saffron threads soaked in 1 tablespoon warm water
• ½ pint 7up®

Method:

Sprinkle the washed duck legs with salt

Place the duck legs into a heated saucepan and brown the skin

Remove all the oil and fat produced and save for other recipes

Add the chopped onion and fry until golden brown

Add the 7up®, saffron and bay leaves and bring to the boil

Be sure to infuse the saffron threads in the warm water for about 10 minutes before adding it to your dish

Simmer for approximately 30 minutes until the duck is cooked

Add the washed button mushrooms

Simmer for a further 5 minutes

Serve while hot with fragrant rice

Sophisticated strong tasting meat.

Ingredients:

• fresh chicken livers
• skewers (for cooking on barbecue)

Marinade mixture:

• zest of lime
• juice of one lime
• 1 tablespoon palm vinegar
• 1 tablespoon soy sauce
• 1 tablespoon palm oil
• 1 clove crushed garlic
• ¼ teaspoon salt
• ¼ teaspoon sugar
• ground coriander seeds
• ground fennel seeds
• ground black pepper
• a few drops of Tabasco® sauce

Method:

Prepare the marinade

Wash the chicken livers and drain

Add the chicken livers to the marinate and mix gently with your hands

Tip: chicken livers are fragile and need care when handling

Place in the fridge for a least an hour or preferable overnight

Light and ready the barbecue!

Gently skew four chicken livers on a skewer and barbecue

When cooking brush with a palm oil and soy sauce mixture

Take care when turning the skewers to keep the chicken livers whole

Serve with barbecue sauce or salad

A tasty simple method for preparation.

Ingredients: (including marinade – serves two)

• 6 chicken wings

Marinade mixture:

• 2 tablespoons soy sauce
• 1 clove crushed garlic
• zest of one lime
• juice of one lime
• 1 teaspoon palm vinegar
• ¼ teaspoon Tabasco® sauce
• ½ teaspoon ground coriander seeds
• ½ teaspoon honey
• salt and pepper to taste

Method:

Prepare the marinade

Prepare and wash chicken wings

Marinate the chicken wings in the marinade, preferably overnight

Heat fan grill and cook the chicken wings whilst continuing to cover in the marinade

Occasionally turn over chicken wings until golden brown

Serve while hot with fragrant rice and fresh vegetables