Tomato gazpacho

Ingredients
2 red capsicums, char-grilled
1 Spanish onion
2 cloves fresh garlic
3 cucumbers peeled and deseeded
10 tomatoes very ripe, deseeded
500ml rich tomato juice
2tbsp extra virgin olive oil
2 tbsp lemon juice
Sherry vinegar and Tabasco to taste

Method
Blend all ingredients and pass through strainer.
Season to taste and serve chilled in a glass or bowl.


Duck liver parfait

Ingredients
1kg cleaned chicken liver
5 eggs
60ml port
400ml Madeira
600g soft butter
15ml fine Cognac
100g finely chopped eschallots

Method
Marinate livers in port and Madeira for 24hrs.
Strain and cook livers lightly in a pan with eschallots.
Reduce marinade liquid in a saucepan.
Blend and pass mixture with reduction through a fine strainer.
Put mixture back in blender and slowly blend with butter and Cognac.
Place in individual ramekins and refrigerate overnight.
Serve as canapé with toasted bread or crackers.

Chef’s recommendation - An optional extra is to fold through brandy-soaked sultanas for a bit of extra kick.


Roast chicken with lemon and tarragon

Ingredients
1 Number 7 Chicken
Half a lemon
Bunch of French tarragon
30g butter
500mls white wine
Spinach 
Potatoes

Use Number 7 chickens for individual birds, or just lengthen cooking time for larger birds.

Method
Stuff chicken with half a lemon and half a bunch of French tarragon and season well. Tie the legs together.
Cut and peel potatoes.
Colour breast of chicken in pan with a little butter, then turn over and add white wine.
Cover and cook chicken and potaoes in oven at 220°C for approximately 20 minutes.
When cooked, remove from pan and let ‘”rest” for 10 minutes.
Reduce cooking juices for sauce. 
Sautée sponach.
Remove chicken from bones and serve on sautéed spinach and roast potatoes.


Chocolate truffles

Ingredients
500g dark chocolate (best quality available)
50g sugar
30g butter
3 egg yolks
200ml sparkling wine
100g cocoa

Method
Melt chocolate until soft then cool.
Cream butter and sugar in a cake mixer.
Add eggs.
Add chocolate slowly, ensuring temperature of chocolate is no higher than butter mixture.
Mix well. Add sparkling wine and mix at high speed.
Roll into balls and leave to set.
Roll in cocoa and serve.


Flourless orange cake

Ingredients
400g orange purée (cook 5 oranges in microwave then blend)
6 eggs
550g castor sugar
1tsp baking powder
550g ground almonds

Method
Mix all ingredients together.
Bake in greased cake tin 170°C for one hour.
Coat with vanilla icing and serve.