Ingredients

• 1 zucchini / courgette
• 3 eggs
• ½ jalapeno, deseeded and sliced thin, lengthwise
• 1 clove garlic, minced
• 2 Tbsp / 30g crumbled feta
• 6 kale leaves or swiss chard leaves, sliced in Chiffonade style (stack leaves and roll tightly then slice leaves perpendicular to the roll creating thin, little rings)
• 3 scallions / spring onions, sliced thin lengthwise
• 1 small onion, sliced thinly
• 2 – 3 cups / 240g – 360g all-purpose flour / plain flour (will have to eye how much is needed depending upon batter)
• salt
• black cracked pepper
• olive oil
• butter or grapeseed oil for pan/cooking
• mint (optional)

Tools/Equipment

• box grater or mandoline slicer
• medium size mixing bowl
• cast iron pan or heavy bottom pan

Method

1. Slice vegetables and transfer to mixing bowl. Key: Cut everything thin – this is why I suggest cutting the zucchini/courgette on a box grater or using a mandoline slicer.
2. Place zucchini/courgette slices in medium mixing bowl spreading around bowl. Add remaining vegetables.
3. Add eggs to bowl of vegetables and mix well. Think of this as making a pancake batter – as vegetables are in thin slices, ensure they are fully coated with eggs.
4. Add sprinkling of salt and black cracked pepper.
5. Add splash of milk and mix again. Ensure vegetables are moist (add a second splash of milk, if needed).
6. Add 2 tablespoons of olive oil and continue mixing so the vegetables are well coated.
7. Gradually add flour to bowl and continue mixing. The zucchini/courgette will begin to soften.
8. Mix until batter consistency forms. If batter becomes too wet, add more flour as needed. Add additional sprinkling of salt to taste.
9. Generously coat cast iron skillet with oil or butter and place over medium high heat. Allow heat to build up in pan for a few minutes ensuring oil or butter has a nice shimmer when moving pan back and forth.
10. Check to see if batter has thinned. This may happen and is normal as vegetables have high water content. If so, add more flour to thicken batter and mix well. Optional: Add large handful of torn mint leaves to batter and mix through.
11. Place serving-size spoonful of batter on skillet. Using spatula, press down lightly on latkes to flatten.
12. Once latkes are golden on bottom, flip to other side. Tip: try to flip latkes away from you so oil doesn’t splatter.
13. When golden on both sides, transfer latkes to serving dish. Top with 2 tablespoon of feta cheese or amount to taste.
14. Drizzle with honey, additional sprinkling of salt and cracked black pepper, garnish with fresh mint leaves and drizzle of olive oil.

Burger

Ingredients

• 1lb / 450g Short rib
• 1lb / 450g Skirt steak
• 4T / 60g Clarified Butter
• 6 Brioche bun
• 6 Cheese slices

Special Equipment

• Meat Grinder
• Burger Press

SAUCE AU POIVRE

Ingredients

• 2T / 30g Clarified butter
• 1 Shallot, medium, diced
• ¼ cup / 60ml Brandy
• 1 cup / 235ml Heavy cream
• 2T / 30g Butter
• 1½ tspPepper, freshly ground
• 1½T Green peppercorns, brined

CARAMELIZED
ONION

Ingredients

• 1 Large onion, sliced
• ¼ cup / 60ml Grapeseed oil
• Salt and pepper to taste

Ingredients

• 2 x 150g (5 oz) salmon fillets, (skin on or off)
• Olive oil, sesame oil or sunflower oil
• 50g (2 oz) couscous
• A handful fresh soft herbs – basil, parsley, mint, coriander
• 20g (1.5 tbsp) butter
• ½ red onion, peeled and thinly sliced
• 2 cloves garlic, peeled and thinly sliced
• 1 red chilli, halved lengthways (more or less to taste)
• 1 fat thumb sized piece peeled ginger, cut into matchsticks
• 2 spring onions/scallions, cut 5cm lengths
• 1 x 400ml (14 oz) can coconut milk
• 200g (7 oz) green vegetables, cut into similar sized pieces (peas, green beans, silverbeet/chard, broccoli, zucchini/courgette etc)
• 8 cherry tomatoes, halved
• Soy sauce, fish sauce or extra salt
• Sprigs of fresh herbs to garnish
• 1 lime, cut into wedges (or a lemon)

Method

1. Season the fish lightly on both sides and leave on a plate at room temperature.
2. Put the couscous in a soup bowl and pour on just enough cold water to cover by ½ cm. Mix in a little salt, ½ tsp olive oil and the herbs. Mix twice before serving.
3. Place a pan on medium-high heat and when hot add the butter and 1 tsp oil.
4. Once the butter sizzles place the fish in (skin side down).
5. Scatter the onion, garlic, chilli, ginger and spring onions around the fish and sauté until the garlic colours a little, stirring as it does.
6. Turn the fish over.
7. Carefully pour in the coconut milk and cook until the fish is almost cooked, then remove it to a warm plate.
8. Add the vegetables and tomatoes and cook with a lid on until the vegetables are ready.
9. Season with the soy sauce.
10. Give the couscous a stir and place on the plate with the fish, then spoon the coconut sauce on.
11. Garnish with any herbs and serve with lime wedge.