MENU 1

STARTER

VEGETABLE AND FRUIT ROJAK, CHINESE STYLE

Ingredients:
2 slices of melon – either rock, honey dew etc
2 slices of firm Papaya
½ yam-bean
1 roasted duck breast
1 bundle of Spring onions
2 croissants
1 carrot
1 mango

Dressing:
1 cup red palm oil
1 tbsp oyster sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp crushed Peanuts

Method:

1. Slice the melon, papaya and all the other fruit, spring onions

2. Slice the croissants and shred the duck breast

3. For the dressing mix all ingredients but the peanuts

4. Arrange all the ingredients on a serving plate drizzled with the dressing and sprinkle with the peanuts

 

 

MAIN COURSE

RED PALM OIL, POMEGRANATE AND ROSEMARY CHICKEN

Ingredients:
2 split chicken breast
3 shallots – diced finely
5 cloves of garlic – bruised with the skin on
1 tbsp smoked Paprika
1 tbsp sweet pomegranate syrup
1 tbsp red palm oil
salt and pepper to taste

Method:

1. In a bowl, mix palm oil, shallot, pomegranate syrup, paprika, garlic, salt and pepper

2. Rub the chicken breasts with the marinade; push some under the skin with garlic cloves. Cover with cling film an leave to marinate overnight for the best flavour infusion

3. Heat the frying pan and fry the skin side down first. cook on both sides for 8 – 12 minutes (or until thoroughly cooked)  basting with the rest of the marinade and red palm oil.

4. Rest for a few minutes before slicing and serve with salad or mash

 

 

 

MENU 2

STARTER

SALMON CONFIT IN PALM OIL WITH CUCUMBER AND ORANGE DRESSING

To cure the salmon, Ingredients: 4 salmon fillet – approximately 100gm each 1 tbsp chopped dill 1 tbsp chopped lemon verbena 1 tbsp crushed roasted cumin 1 pinch of rock salt 1 pinch of sugar ½ grated lemon zest	To cook the salmon, Ingredients: 400 ml red palm oil springs of herbs
FOR CUCUMBER SALAD Ingredients: 2 cucumber – sliced into ribbons without the core 4 oranges – segmented 1 tbsp red palm oil 1 orange – juiced 1 tbsp of dijon mustard few springs of herbs a pinch of salt

 

Method:

1. Cure the salmon with the rest of the ingredients and marinate for at least an hour.
2. Wash off the marinade, pat dry and place in a flat plate and keep in the refrigerator until needed
3. To cook the salmon, line a shallow frying pan with a greaseproof paper, pour in the oil and heat to 42 degrees C and confit the salmon for 25 minutes making sure to maintain the temperature
4. Lift out the salmon and drain on grease proof paper
5. To prepare the cucumber salad, make the dressing by mixing the palm oil, orange juice, mustard and salt.
6. Mix the cucumber ribbons and herbs with the dressing and serve with the salmon.