PROCESSING METHOD

Make the dressing
* Into the bowl add the tomatoes, anchovies, onion, lemon juice, parsley and the olive oil.
* Season with salt and pepper, stir well and leave to marinate for thirty minutes.

Prepare the cooking liquor
* Into the saucepan add the salt, peppercorns, bay leaf, a third of the fennel and the water. Bring it to a boil and cook for five minutes.
* Remove from the heat.

Poach the salmon
* Place the salmon fillets into the cooking liquor and cover with cling film.
* Leave to poach for fifteen minutes.

Finish the salmon
* Once the salmon is cooked, remove from the pan, and place onto a plate.
* Now, carefully break it into large chunks.

Serve
* Place a few greens onto a plate.
* Add some sliced fennel a few more beans and then place some salmon chunks around the edge of the greens and on top.
* Finally, spoon on a little of the dressing.

PROCESSING METHOD

Cook the potatoes.
* Into the cooking pot, place the potatoes, fill with water and put on a high heat.
* Season with salt and pepper, cook for approximately 20 minutes until boiled and remove from the hob.

Drain the potatoes.
* Using the colander, drain the potatoes and transfer to a bowl of iced water.

Pat dry the potatoes.
* Place the potatoes onto the chopping board and pat dry using a kitchen paper towel. If any of the potatoes are too big, halve them using the knife.

Assemble the salad on platter.
* Arrange the lemon slices and endives on the serving platter, then heap on the potatoes.
* Drizzle with oil and lemon juice, season with pepper and scatter the anchovies over the top.
* Finally, add the walnuts and onions and a few sprigs of parsley.

Serve.
* Serve this innovative salad with a more neutral dish or as a zesty summertime appetiser!

Make the Roux
* We're going to make a little roux in there and cook it for 2 minutes.
* When the flour is cooked add 2 cups of red wine. Cog au vin just means chicken cooked in wine. And a tsp of dried French herbs, that's herbes de Provence. And we're going to let that thicken up. It's only going to take about 5 minutes. By the way, one reason we really wanted to brown the shallots is so we can get this amazingly beautiful color for the sauce.

Cook the Cog au Vin
* Then, in a Dutch oven, or something with a tight-fitting lid, because this is going to go in the oven, we're going to put the chicken at the bottom.
* Put the mushroom and onion mixture over the top, and add 2 1/2 cups chicken broth. And that's pretty much it.
* Cover it and we're going to put it in a 350 degree F oven for 1 hour.

Serve the Cog au Vin
* And when it's done it smells unbelievable, and it looks good too. Now you can serve it like this if you want, but the sauce is a little thin for my tastes. I like to take out the chicken and reduce the sauce for about 5 minutes on high boil.
* You can also skim some of the fat from the top. It just thickens up so beautifully.
* I'm going to put the chicken in the serving platter and pour over the mushrooms, the bacon, the onions and the amazing wine sauce. And there you go.

Two delicious condiments which make perfect accompaniments to Indian dishes or anything else that you choose.

SERVING : 4

Preparation Time : 15 minutes
Cooking Time : 40 minutes

INGREDIENTS

For The Chutney
4 handfuls of fresh coriander
4 green chillies, deseeded
2 cloves of garlic
1 tsp cumin powder
1 lemon, juiced
1 tsp salt
1 tsp sugar
50 ml coconut milk

For The Raita
200 g plain yoghurt
1 tsp cumin seeds
1 spring onion, finely chopped
1/4 lemon, juiced
1/2 handful fresh coriander leaves, roughly chopped
1/2 handful fresh mint leaves, roughly chopped
2 cucumbers, peeled and finely chopped

1 blender
1 airtight jar
1 mixing bowl
1 mixing spoon
cling film

PROCESSING METHOD

Prepare the chutney
* Place all these ingredients in a blender. Remember that you can decide how hot you would like it to be by adding more or less chillies to the mix. It is best to put in only 1 or 2 to begin and then, after tasting, add more if desired.

Blend the mixture
* Turn on the blender to high and blend for a few seconds until you get a paste.
* Gradually, add the coconut milk whilst continuing to blend, until you achieve the consistency required. Some people prefer a thicker chutney whilst others opt for a dipping sauce.

Store the chutney
* Remove the lovely green chutney from the blender and store in an airtight jar in the refrigerator to use whenever you require. Because garlic and lemon juice are natural preservatives, this chutney will stay fresh for up to a month.

Prepare the raita ingredients
* The second dish, the Raita, is simple to make and a great complement to spicy food, for it gives a cooling flavour to the meal.
* In a mixing bowl, combine the yoghurt, cumin and lemon juice and mix thoroughly.

Make the raita
* Add in the spring onions, coriander, mint and the cucumber and mix till evenly blended.

Chill the raita
* Cover the bowl with cling film and chill in the refrigerator for at least 30 minutes before serving to allow the flavours to seep into the yoghurt

Serving suggestions
* When your Indian meal is cooked and you are ready to serve these accompanying condiments, put the chutney into a small bowl with a few coriander leaves for garnish.
* The Raita should always be served chilled.
* Place in a bowl and garnish with a light sprinkling of cumin seeds and a couple of coriander and mint leaves.

Beef in Oyster Sauce is a much sought-after dish in Chinese restaurants today. Asian cooking instructor Chef VanRoo will show you step by step how to make this delicious dish in a wok or skillet right in your home kitchen. Her Beef and Oyster Sauce recipe is easy to make - and the ingredients can be found in the specialty food section of any large grocery store.

INGREDIENTS
1/2 kg beef tenderloin
4 medium green onions, thinly sliced
1/2 tsp ginger , grated
2 tsp garlic , minced
5 cups (1250 ml) oil, for deep frying
2 tbsp oyster sauce
2 tbsp water
1/2 tsp cornstarch
1/2 tsp sesame oil

Marinade
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp rice wine
1 tbsp water

Spinach
2 tsp garlic, minced
2 cups (500 ml) spinach
1/2 tbsp rice wine
1 tsp kosher salt

large wok or skillet
large chef knife
strainer
micro planner

PROCESSING METHOD

Slice And Marinate Beef
* Take the 1 pound of beef tenderloin and put it in the freezer for a few minutes to make it firmer and therefore easier to slice. When slicing, cut against the grain of the meat. You can either make thin or thick slices, depending on your tastes.
* Place the beef slices in a large bowl and mix in 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon water, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, and 1 teaspoon sugar. Thoroughly mix with the beef and set aside for one hour to fully marinate. Do not let it marinate for over two hours as the baking soda will damage the meat.

Spinach, Garlic, Onions And Ginger
* While the meat marinates, take a 12 ounce bundle of raw spinach (2 cups), cut it in half, and place in a large bowl.
* Now crush and mince some garlic cloves to make 2 teaspoons of minced garlic.
* Cut off the ends of the 3 to 5 green onions and finely slice.
* Finally, grate a ginger root to make 1 teaspoon of ginger.

Blanch The Spinach
* In a large wok or skillet, heat two to three inches of water to a boil and then add in 1 teaspoon of kosher salt.
* Add the raw, cut spinach into the boiling water, pushing it down in the water. It should only take about thirty seconds to fully blanch the spinach.
* Now remove the spinach to a strainer and then drain well. This cooked spinach will provide a bed for the beef to come.

Deep Fry
* Pre-heat about 2 inches of vegetable oil in a large wok or skillet. The oil should be between 325° - 350° F ( 163° - 177° C ). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil.
* For 1 pound of beef, deep fry in two to three batches so as not to overcrowd the pot. Stir continuously.
* Once the meat floats to the top or changes color, strain and drain on a paper towel.
* Continue the process with the rest of the beef slices.

Stir Fry
* After first pre-heating your wok until it starts to smoke, add 1 tablespoon of vegetable oil around the sides of the wok.
* Let the oil get hot and then add in the garlic, ginger, and green onions. Stir this around.
* Add the beef. Stir continuously for a minute or so and then add in the sauce ingredients : 2 tablespoons oyster sauce, 1/2 teaspoon sesame oil, and a slurry made from 2 tablespoons water mixed with 1/2 teaspoon cornstarch. Make sure the slurry is fully mixed before you stir it into the beef mix. Stir continuously for about a minute or two, * Remove from heat, and pour the beef mix on top of the blanched spinach.
* Serve immediately.

A dish that has it all - flavour, spice, energy and nutrition.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
16 fresh shrimps, cleaned, heads optional
2 potatoes, peeled and diced
2 cloves of garlic, chopped
2 tbsp parsley, chopped
2 tbsp coriander, chopped
1 bunch young spinach leaves, torn
120 ml sour cream
30 g butter
500 ml vegetable oil
salt

For The Spice Mix
1/2 tsp cayenne
3 tbsp sweet paprika
1 tbsp cumin
1 1/2 tbsp curry powder
3 tbsp coriander powder
1 1/2 tsp salt

1 frying pan
1 saucepan
1 small bowl
1 large bowl
1 spoon
1 slotted spoon
1 tray
1 strainer
kitchen paper

PROCESSING METHOD

Mix the spices
* Put the paprika, cumin, curry powder, cayenne, coriander and salt into a small bowl and mix together.

Cook the potatoes
* Fill the saucepan with enough water to cover the potatoes, add the potatoes and bring to the boil. Cook until tender then drain.

Fry the potatoes
* Add the vegetable oil to a saucepan and heat over a high temperature. When the oil is very hot, begin to fry the potatoes in small batches - about a large spoonful each time.
* When they are golden brown, remove using a slotted spoon and place onto a tray covered with kitchen paper to soak up any unwanted oil.
* Repeat the process until you have fried all the potatoes.

Make the salad
* Put the potatoes into a large bowl followed by the spinach, coriander, parsley, chopped garlic and the sour cream.
* Season with salt and pepper and mix together well.

Season the shrimps
* Put the shrimps onto a tray and pour over the spice mix, turn in the spices to coat the shrimps thoroughly.

Fry the shrimps
* Heat the frying pan over a high temperature and add the butter, stirring it around in the pan until it melts.
* Add the shrimps to the pan, arranging them so that they all make contact with the base.
* Add 2 tablespoons of olive oil and cook them for 1 minute on the first side, then flip them over and fry for a further 30 seconds.
* Remove from the heat.

Prepare the salad and serve
* Put the potato salad onto a plate, arranging it as you wish.
* Place the shrimps on top and drizzle over any remaining sauce from the pan.
* Serve.