M.A.R.S.' Recovery Soup



Ingredients (Serves 4):
One whole chicken
2 carrots
4 parsley roots
2 celery stalks
Leek
1 onion
1 clove garlic
1 ginger root
Chicken broth
Oregano
Thyme
Salt
Pepper

Cut all vegetables and put them together with the whole chicken into a big pot. Fill it up with water and add soup cube, salt, pepper, thyme and oregano.

Now cook the soup on low heat for 2 hours (the longer you cook it the better the taste and the more nutrition). At the end take out the chicken and release the meat from the bones. Merge the filet meat with the soup again – Guten Appetit!

Tip: If you want to be good prepared for a long weekend, cook this soup on Friday. You can warm it up the next days (taste gets better), and you will be still fresh and healthy on Sunday night.

Chef: Matthias Scheid (M.A.R.S.)

Señor Lobo´s Salmorejo A La Pez Gordo



Ingredients:
6 tomatoes, about 800 gr.
2 small garlic cloves
2 boiled eggs
150 gr. breadcrumbs
extra virgin olive oil
sherry vinegar
1 green pepper

Put in the place to be used the tomatos -peeled, no seeds and in halves-, peeled garlic cloves, salt and vinegar (just a small spurt). Cover everything with the olive oil and grind. Add slowly the breadcrumbs and grind till you get a soft cream. Check with salt and keep for at least two hours in the refrigerator.

Serve in bowls and decorate with some small ham pieces, thin sliced green pepper, sliced egg white and a little olive oil over it.

Chef: Señor Lobo (Lovemonk)

Dimitri´s From Paris To Tokyo Pasta



Ingredients for 4 persons:
500g Nº5 spaghetti (Barilla or DeCecco)
4 tablespoon not too fragrant olive oil
2 tablespoon Japanese or Korean sesame oil (not the other asian variety as it tastes very different)
6 or more cloves garlic (oil and garlic proportions can be modified to taste, keeping the olive to sesame oil ratio)
pinch of good thin rocksalt (fleur de sel, salt flower is best)
1 green shiso leave or a pinch of flat parsley

Peel the garlic, and slice it thickly as evenly as possible (2 mm slices ideally) in large pan or skillet. Heat the olive oil, and fry garlic at slow heat turning occasionally until light golden on both sides (do not overcook as it will taste bitter). Take cooked slices out of pan, and reserve, turn heat off and add sesame oil, reserve.

Cook pasta al dente in salted water.

Add 2 teaspoons of pasta´s water to pan, turn heat again, add cooked garlic, and drained pasta, add a pinch or rocksalt, and a handful of chopped parsley or better, the chopped green shiso leave if you can find some (In japanese food stores sometimes...).

Delicately blend in order not to squash the cooked garlic slices, serve immediatly.

Chef: Dimitri From Paris

Pastaboys' Lasagna



Ingredients (Serves 4):
180 g hand made, fresh, lasagna noodles (either from the store, or if you have your own pasta machine, home made)

Ragu:
400 g lean minced beef
100 g Italian sausage
1 big onion
1 big carrot
2 stalks of celery
2 cloves of garlic
15 cl dry white wine
1 can stewed tomatoes
2 bay leaves
A large pinch of dried oregano
Salt and pepper

Béchamel sauce:
60 g butter
3 cl flour
9 dl milk
120 g grated Parmesan cheese

100 g Mozzarella cheese
Grated Parmesan cheese
Salt and pepper

Method:
Make the Ragu first, it will develop more flavour if it cooks for a long time slowly. Gently heat the olive oil in a deep and wide frying pan or flame-proof casserole. Add the chopped onions, sausage, celery and carrot and ‘sweat’ gently until the onions are soft but not brown. Add the garlic and cook slowly for a further minute.

Increase the heat to medium and add the beef mince, breaking it up and turning it over with a wooden spoon to dispel any lumps – continue frying until the meat has evenly browned. Add the herbs, wine, water and tomatoes and mix well in. Cook, as slowly as possible for 1 hour. Check the sauce for seasoning – the amount of salt will depend on your taste and the saltiness of the bacon. Set the sauce aside.

To make the Béchamel sauce – melt the butter gently in a heavy saucepan, remove it from the heat, then carefully mix in the flour, using a wooden spoon. Heat the milk, so it’s hot but not boiling, then little by little add this to the butter and flour mixture – returning this to a low heat when you have a smooth blend. Continue stirring until you have a creamy sauce. Add salt, pepper and nutmeg – mix this well in, then remove the pan from the heat.

Assembly – spread a thin layer of the Béchamel sauce on the bottom of the baking dish. Follow this with a layer of ragu, then a covering of pasta. Continue in this way finishing with a layer of Béchamel sauce. Sprinkle grated parmesan and Mozzarelaa cheese over this.

Cook bake in the oven on 190C for about half an hour before serving, make your lasagna rest for at least ten minutes.

Chef: Uovo (Pastaboys)

Sol*Selectas´Baked Pollo Parmagiano



Ingredients:
1 big chicken breast cut into thin fillets
bread crumbs (Italian seasoned preferred)
5 or 6 fresh tomatoes
handful of sun dried tomatoes
tablespoon of capers
red onion
fresh basil
fresh parsley
2 eggs
parmagiano cheese
mozzarella cheese
garlic powder
salt
pepper
olive oil
balsamic vinegar


Crack eggs in a bowl, scramble em up good. Dip chicken fillets in egg batter, then cover each in breadcrumbs. Set aside.

Dice up tomatoes, sun dried tomatoes, and throw in a bowl. Chop up the red onion pretty fine and throw in the bowl. Add the capers. Grate some parmagiano cheese into the bowl. Add a little garlic powder, salt and fresh pepper. Pour in some olive oil, and some balsamic vinegar. Chop up some fresh basil, and parsley and throw that in too. Mix it all together into a chunky salsa.

Preheat oven to 425 degrees. Take a large baking sheet and cover it with aluminum foil. Pour some olive oil on the sheet and spread around so chicken doesn´t stick. Lay out the breaded cutlets on the sheet, and top them with the tomato salsa. Then take the mozzarella cheese and grate it over top, loosely covering each fillet with a nice little blanket of queso. Dash a little extra olive oil on top, and grate some more pepper on top. Bake everything for about 15-20 minutes, depending on how thick your fillets are.

Serve it up and enjoy.

Chef: Sabo (Sol*Selectas)

Tim´s South African Braai



Ingredients:

Meat:
`Boerewors´ which is a sausage about half a meter long and a inch thick consisting of minced beef, a bit of fat and various spices.

lamb chops...either loin or leg chops marinated in a lemon and herb or barbecue sauce.

Sosaties (Kebabs) pieces of chicken or beef on a wooden skewer with pieces of vegetables and fruit in between.

a thick piece of Rump steak.

PAP:
You only get PAP in South Africa and more than likely South African food shops in other country´s. It is the staple diet of 99% of African people PAP is ground maize.

Tomato sauce:
1 big onion
garlic
4 tomatoes
salt and pepper

Boil water, add PAP little by little stirring continuously until thickish. Turn heat down to low temp of about 3-4 and cook for about 15 minutes.

PAP is eaten with a tomato sauce made as follows. Chop 1 big onion, fry in little oil in pan until golden brown..add little garlic, add 4 chopped and pealed tomatoes and fry together for 15 minutes...add salt or white pepper (optional).

African´s always have PAP with every Braai but the whitey´s usually have the normal salads...

Chef: Tim (House Afrika Records)

D'Julz's Goat Cheese in Puff Pastry



Ingredients (serves 4):
1 goat cheese, Bucheron type (cylindric shaped)
1 puff pastry
1 egg
Basil

Cut the cheese in 8 equal slices.

Using a glass, make 16 disks in the puff pastry. Set each slice of cheese on a disk of puff pastry, sprinkle the basilic and cover with the remaining puff pastry.

Seal firmly the small pies. Coat the top with the egg yolk before putting them in the oven (15 min at 200°C).

Goes very well with a green salad.

Chef: D'Julz

Basic Soul Unit´s Jamaican Christmas Rum Cake



Ingredients:
1 lb flour
1 lb molasses sugar or dark brown sugar
1 lb butter
3 teaspoon baking powder
1 teaspoon mix spice or nutmeg
1 tablespoon vanilla
9 eggs
4 cups soaked fruits (chopped up) including wine and rum

Sift together flour, baking power, mix spice or nutmeg set aside.

Cream butter and sugar. Adding eggs 2 at a time. Add vanilla. Add flour mixture gradually to cream and sugar batter, alternating with chopped up fruits (flour, fruits, flour, fruits etc.) Cake mixture should be like the muffin mixture of Donut Supreme. If mixture is too stiff add a bit of wine. You will need more liquid as your fruits were not soaked. Mixture should be of the consistency of your muffin mix at donut supreme.

Bake at 300F for 1 hour. Check after 1 hour. Place a pan of water at the bottom of the oven before baking cake. Grease baking pan and line bottom and sides of pan with grease paper.

Eat preferrably with Jamaican style cheese and have some eggnog.

Chef: Stuart Li (Basic Soul Unit)

Enochson´s Blackened Salmon



Ingredients for two persons:
2 decent sized salmon filets, approx 4 cm in width.
ginger
Teriaky sause
sesam oil
garlic
coconut milk (One can)
red curry paste
1 red pepper
1 yellow pepper
1 green leek
Jasmine rice

Pour a generous amount of teriaky sause in an owen ok plate. Press two cloves of garlic into this. Trim the ginger and either chop or grind into the marinade. Add a few drops of sesame oil.

If the salmon filet still has skin on one side cut it away. If you are a skilled chef this wont be a problem but if u r unsecure ask your local fish monger and you´ll get it done, quicker and safer. When the fish is free from skin and any occasional bone, insert into marinade and cover it by turning it or using a spoon to get some of it on top.

Put the owen on 225 degrees Celsius and when heated insert fish and marinade. It should cook for approximately 10-12 minutes. U have to check it since the fish cooking time varies with the size of the filet.

Start cooking rice. Follow instructions on package.

Chop the peppers and green leek in even sized pices. Not too big and not to small. Start heating the coconut milk. It should not boil, just simmer. Take about 1.5 teaspoon of curry paste and insert it into the coconut milk. Stir to mix. If u like it hot, add some more. When about 2 min remains of the salmon to be done, insert vegetables into the red curry coconut milk sause and soften. Still not boiling, just simmer. If u have done this right everything should be ready at the same time now.

Serve with an Asian beer or full bodied red wine.

Chef: Markus Enochson

Juvelen's Toffee and Gingerbread Buscuits



Ingredients:
200 g butter
1,5 dl syrup
2,25 dl sugar
1 tablespoon of grounded cinnamon
1 tablespoon of grounded clove
6,5 dl flour
1 teaspoon of baking powder


Melt the butter together with the sugar and the syrup in a pot. Don’t let it boil. It is important that all of the sugar melts. Add the rest of the ingredients. Let everything cool and then make 4-5 rolls (2-3 cm in diameter) of the dough. Wrap them in plastic film and let them stand over the night in the fridge.

The day after you can make your own cookies. Bake them in the oven at 200 degrees Celcius for 5-7 minutes. Merry Christmas!

Reel People´s Salmon Teryaki



Ingredients:
salmon steaks
garlic
chili
cane sugar
tom yum paste (alt. ginger)
soy sauce
mirin (sweet rice wine)

Shallow fry salmon steaks till they start to cook on both sides, as you do this add garlic, chopped or dried chili, a little cane sugar an a little tom yum paste (or ginger). Now add first soy sauce then the mirin - watch at it bubble!! - cook to taste.

As a healthier option your can blend the ingredients and grill the salmon, basting as you go...

Serve with rice and greens.

Chef: Reel People

Rainer Trüby´s Fillét Of Veal



Ingredients (2 persons):
500g of veal filet in one piece from a butcher that you trust
a handful of fresh sage and rosemary
1 clove of garlic
2-3 spoons of extra
virgin olive oil
sea salt and pepper

For the Taboule:
2 cups of Couscous
2 cups of chicken or vegetable broth (alt. water with salt)
half a cucumber
4 sundrenched tomatoes from your italian provider
1 small red onion
juice of half a lime
a handful of parsley
1 spoon of butter
sea salt and pepper
3 spoons of extra virgin olive oil

Heat up the 2 cups of chicken or vegggie broth (or water) until it comes to the boil. Put it away from the heat and stir in the cous cous gently. Add the butter and leave the pot covered for appr. 5 minutes. Stir the couscous with a fork until it becomes fluffy. Let it chill down.

Peel and dice the tomatoes, the cucumber and the onion. Add the lime juice, the thinly cut parsley and the diced vegetables. Flavor with the olive oil and some sea salt and pepper and stir and mix it.

The meat:
Heat up the olive oil in a pan. Deepfry the veal filet in one piece approximately 3 minutes on one side. Add the whole garlic clove now and deepfry the other side for 3 minutes as well. Now, add some sea salt and pepper and put it in the pre-heated oven at a temperature of approximately 200° celsius. Pour the remaining olive oil from the pan over the meat and add the sage and rosemary.

After 10 minutes of oven-bathing your meat should have a perfect texture. Cut it in 2-3 pieces per person with your sharpest chef knife and serve it with the herbs on a pre-warmed plate. Add the cold taboule alongside and enjoy!

The sommelier´s choice for this dish is: A full-bodied white wine such as a “Grauburgunder Spätlese trocken” from the region of Baden, South Germany. If that one is difficult to track down then you should look out for a big aged Burgundy white in the Premier or Grand Cru league (France). A Tokay Pinot Gris from Alsace (France) which is dry could match as well or even any full-bodied European Chardonnay with a slight hint of oak.

Chef:Rainer Trüby

Roland Appel's Chèvre Chaud



Ingredients for 2 persons:
Salad (You can take the salad you prefer, it´s not necessary to have a particular type of salad. The best is to mix 2 or 3 different flavours of salad.)
One yellow pepper, cut in small pieces
A few small tomatoes 8-10 (cocktail tomatoes)
1/2 of a pear, very small cut
3 spoons of olive-oil
1 spoon of balsamic vinegar
1 tea spoon of honey mustard
Salt and pepper
2 slices of bread
2 slices of goat cheese
pumpkin seeds
pine nuts


Salad:
Mix the salad, cut yellow pepper, tomatoes, and the cut pear in a bowl.

Dressing:
Mix the olive oil, vinegar, honey mustard, salt and peppar in a glass.

Cheese:
Put 2 slices of bread on a plate
On top of each bread you put a slice of goat cheese (take the one which comes in a roll with a white skin, have it cut, at least thick as a thumb)
Dribble a little bit of olive oil above the cheese
Put black pepper, spices ( oregano, basil..) on top of the cheese, and most important: pumpkin seeds + pine-nuts to have them roasted as well. It doesn´t matter if there are more seeds and nuts around the cheese on the plate.
Put the plate with the cheese in the oven in the middle height and heat it up to 200 degrees Celsius and turn on the grill. It´s finished when the top of the cheese is brown and crusty and the inside of the cheese has melted on top of the bread. Seeds and nuts are now dark as well, which is good.
Put dressing on the salad, put it on 2 fresh plates and serve the cheese next to the salad. Now light the candle...

Chef: Roland Appel

Hird´s Bad Santa Drink



Ingredients:
6cl Bombay Saphire Gin
20cl Julmust
Ice

Serve in a high ball glass.
Get drunk.

Chef: Hird (Gonkyburg)

Vinny Da Vinci´s Man On The Move Pasta



Ingredients (6 persons):
100g spaghetti sticks
100g beef minced meat
3 red tomatoes (grated)
1 onion (sliced)
1 green/red pepper (grated)
mushrooms (cut in halves)
lemon herb spice
pinch of salt
a teaspoon of sugar

Cook the spaghetti sticks in water for about 15 minutes over high heat.

Then get a big casserole pot and fry the sliced onion, mushrooms and add the spice, salt and sugar. Leave this on medium heat for 5 minutes and then add the meat. Stir until all is mixed up and leave for another 15 minutes.

Take the already al dente spaghetti (drain all excess water) and pour it in the mince pot and mix it all up. Let it all simmer for another 15 minutes and it is ready to serve 6 hungry clubbers.

This meal is best enjoyed with a bottle of red wine.

Chef: Vinny Da Vinci

Florian Kruse's Summer Salad Wrap



Ingredients for 2 persons:
4 wheat wraps
250 g pure yoghurt
3 tomatoes
1 small red onion
250 g chickpeas
a hand full fresh mint
a half lemon
a pinch of salt and pepper
a half red chili

Heat some olive oil in a wok and put the chickpeas inside, just to warm them up and give them a smooth olive taste.

After 5 minutes, take 90 percent of the chickpeas out of the wok and put them into a middle sized bowl. The last 10 percent, stamp a bit with a fork and put them into the bowl, too.

Then add the cubed tomatos and the chopped red chili and red onion. 250 g natural yoghurt and the picked mint follows. Squeeze the half lemon and season with salt and pepper.

Fill the wraps with the salad and put them 3 minutes into the 180 degree warm baking oven. READY to enjoy this light meal!!!

Sumo Sunday Roast



Ingredients (5-6 people):

Steak:
1,5 kg lamb steak
steak string
meat thermometer

Gremolata:
5 cloves of garlic
fresh mint
1,5 dl minced parsley
2 table spoons of Dijon mustard
2 table spoons of regular mustard
1 tea spoon of salt
1 tea spoon of black pepper
1 table spoon of olive oil
the peel from one lemon

Side stuff:
10 potatoes
2 red onions
2 yellow onions
1 garlic
1 parsnip
1 zucchini
20 cherry tomatoes
1 dl minced parsley
salt
black pepper
olive oil
the juice from one lemon

Sauce:
5 dl yoghurt
1 dl minced parsley
2 table spoons of Dijon mustard

Polish the meat and bind it with the steak string to get a nice shape on the steak. Mix the garlic, mint, parsley, mustard, oliv oil and lemon peel in a mixer. Season with salt and pepper.

Put the steak in a plastic bowl and rub the gremolata in. Make sure you cover the whole steak. Put the steak in the refrigerator for at least 4 hours (preferably over night).

Put the steak in the oven at 200 degrees celsius for 30 minutes.

Cut the potatoes and zucchini into 1 cm thick slices, the parsnip somewhat thinner. Cut the onions in wedges and cut the tomatoes in halves. Fry the potatoes and the onions for 5 minutes. Then add the zucchini and the parsnip for an additional 2 minutes of frying.

Put the root vegetables on a big greased plate. Pour the lemon juice over it and season with salt and pepper. Garnish with parsley.

Put the steak in the middle of the plate with the root vegetables and lower the temperature in the oven to 175 degrees celsius. Put the steak thermometer in the thickest part of the steak.

The steak is ready when the thermometer shows 63-65 degrees celcius (after approximately 45-60 minutes). Take out the plate and cover it with foil for 15 minutes. In the meantime, prepare the cold sauce (yoghurt, mustard and parsley).

Cut the steak at the table. Eat with your friends and drink Luddite Shiraz 2002 (South Africa) (alternatively another red from Piemonte, Italy).

Chef: Alf Tumble (Sumo/Bangana)

Cosmo´s Cosmic Mess



Ingredients:
3 large fresh egg whites
175 grams caster sugar
275 ml double cream or whipping cream
1 vanilla pod
tiny bit of cognac
strawberries

Cosmic mess is a lovely british summer “pud” which came about as a clever way to use the leftovers from the annual school summer fete. Basically, it is a classic combination of strawberries, cream and meringues but feel free to substitute other fruits.

Preheat oven to 150 c. Lightly oil a baking sheet and line with greaseproof / silicone paper.

In a large bowl whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out. However, don´t over-whisk as they will collapse! Then, slowly add the sugar while whisking.

Now, scoop out a heaped tablespoon of the mixture and plop it onto the baking sheet. This recipe will make 6 big meringues so make sure you space them evenly as they will spread and rise.

Put them in the oven and immediately lower the temp to 140 c. Leave them to bake for one hour. Then, turn off the heat and let the meringues sit in the oven to dry (you can leave them in there for hours or even over night).

Slice the vanilla pod down the side and carefully scrape out all of the tiny vanilla seeds and remember to savour this smell. It´s amazing! Add to the cream along with a bit of caster sugar and cognac to taste and then whip it up public schoolboy stylee. But remember – do not over whisk as it can become curdled but only enough where the cream forms soft peaks.

Now, break up your meringues (not too fine – keep it chunky) and fold it in with the strawberries and cream. Serve it in bowls along with a glass of champagne or pimms. Nice!

Chef: Cosmo (Bitches Brew)

Audiobalm's Fatty Lamb Stew



Ingredients:
1 shoulder of Lamb or Mutton chopped into 3 - 5cm cubes, bones 'n all
3 medium Onions
5 carrots
1 tin peeled plum tomatoes
6 cloves garlic
20 black pepper corns
3 bay leaves
1 tablespoon olive oil
1 teaspoon salt
1 star anise
1 handful dried rosemary
2 dried chillies or 1/8th fresh scotch bonnet chilli (add more or less according to taste)
1/3 bottle red cooking wine
6 medium potatoes

This is a really simple dish to assemble and cook. In fact the longer you cook it the tastier it becomes - what could be easier than that - you can even do it over a couple of days. Or if you start early in the morning it can cook all day while you work on your tunes in the studio and there will be amazing, tantalizing aromas ensuring that you and all your friends (vegetarians excepted) are ravenously hungry by the time it is done (actually I do have a vegetarian equivalent).

Have your butcher cube the Mutton or Lamb and chop the bones.

Heat the olive oil in a large cast iron ovenproof casserole dish. I use one about 30cm in diameter, 15cm deep and it needs to have a lid. Quarter the onions, chop the carrots into about 2 cm lengths and add them to the dish together with the garlic cloves, the black peppercorns, the star anise, the rosemary, the chillies and the bay leaves. Give everything a stir and let the whole lot sizzle for about 5 minutes in the dish.

Then add the meat, the tin of tomatoes and the red wine, using a little to wash out the empty tomato tin. If the liquid in the dish is not enough to cover everything top it up with a little water and add the salt. Bring the contents of the dish to a simmer then put the lid on and transfer to a preheated oven on gas 3 (around 130 - 160 C).

Leave for 3 hours, check it and give it a stir. The liquid should just cover the contents. If it seems to be drying up a bit top it up with more water and turn down the heat a little. If the level of liquid is the same and it looks like not much has happened edge the heat up a fraction.

Leave for another 2 - 3 hours. You should be getting some mouthwatering smells by now. When you check it now the inside of the lid of the pan will probably be quite blackened which is normal. The liquid should just cover the contents, if it doesn't top it up with a little more water and give it a little stir. It's a good idea now to taste it to see if you need to add any more salt and to check if it's done the way you want it. It's ready to eat when the fat has melted away and the meat just starts to fall apart.

If you're not planning on eating today you can now can turn everything off and let it sit in its own juices for 24 hours before proceeding to the final stage.

However if your mouth is watering and you can barely contain your hunger then proceed as follows.

Scrub the potatoes and chop them into wedges. Arrange the wedges on top of the stew allowing some of them to get a good coating of the lamb fat which will have floated to the top. Grind a little pepper on top and return the dish to a hotter oven (gas 6, 210 C) leaving the lid OFF and cook for a further 40mins or until the potatoes are golden and cooked through.

Allow to sit for 10 minutes if you can, then serve with some healthy greens, a cucumber and tomato salad, crusty bread, natural yoghurt and tuck in.

to drink - either
an ice cold bottle of San Miguel or
a bottle of Greek Kourtaki Retsina or
a southern French red from the Rhone maybe a Gigondas

Hake A La Vasca



Ingredients:
hake
red prawns
olive oil
batter
garlic
parsley
white wine
asparagus (white) and its juice

Cut the hake into slices (3-4 cm).

Add salt and batter with flour. Fry in a little bit of olive oil for just 30 seconds on each side.

Fry 6 cloves of garlic cut into slices in olive oil in a Spanish casserole.

When the garlic is brown, add white wine (20cl) and the juice of the asparagus and parsley cut into small pieces.

Add two spoonful of flour and let it dissolve for 4-5 minutes to thicken the sauce.

Put the hake and the red prawns into the casserole, cover the hake with the sauce and cook for 5 minutes on slow fire.

Dish presentation: One or two slices, two white asparagus and sauce.

Wine: Macia batle blanco 2004

Chef: Nacho Velasco (Garito Café)

Hot Salsa De Combolito



Ingredients for 1 big bag of nachos:
1 can of crushed tomatoes
2 tomatoes
1/2 leek
1 handfull of coriander
1/3 bag of ajichileno
1 clove of garlic
1 table spoon of olive oil
1 table spoon of white wine vinegar
1 pinch of cumin
1 pinch of salt & pepper

Blanche the tomatoes, then remove the skin. Mince the tomatoe, leek and coriander. Press the garlic. Mix all the ingredients in a bowl (the strength can be varied by the amount of ajichileno).

Serve with nachos and a cold mexican beer.

Chef: Combo (Sumo/Bangana)

Ayesha’s Avocado Omelette With Love



Ingredients for two persons:
3-4 eggs
2 avacados
1 red onion
2 cloves of garlic
1 tomato
salt
black and white pepper
fresh basil

Slice the red onion into half moons. Whip the eggs until the yellow and the white blends. Then add the sliced onion and two pressed cloves of garlic. Finally add the seasoning.

Pour the mix into a hot, oiled pan and let it simmer for approx. 30 seconds. Put peeled avocado slices on one half of the omelette. When the mix has a firm consistency, fold the empty half of the omelette over the avocado half, so that you end up with a half moon-shaped omelette. Fry it some more, but be careful so that it doesn’t burn.

Garnish the omelette with some slizes of tomato and fresh basil. Serve with some classical music or old Latin folk music, and a glass of water or freshly squeezed juice.

Chef: Ayesha Quraishi

Gavin Smith´s Spanish Tortilla With Love



Ingredients:
1/2 cup olive oil
four large potatoes (peel and diced pieces about 1 cm thick)
sea salt ground, and black pepper to taste
one large onion, diced
six large eggs
1/4 cup of milk

Heat the oil in a 10-inch skillet, add potato pieces, and stir softly with spatula to avoid sticking. Add the onions and cook slowly, medium flame. Turn now and then until potatoes are tender, and the onions are golden, but NOT brown. They must be loose.

Beat eggs in a large bowl with a fork adding the milk. Sea salt and pepper to taste. Drain potatoes from the oil. Add potatoes to beaten eggs mixture, stirring them so that eggs cover them completely. Let it sit for 15 minutes.

Heat 4 tb-sps of the oil in large skillet and make sure it is spread evenly. Add potato-onion-egg mixture, spreading quickly. Lower the heat to medium-low. It is important to shake pan to prevent sticking VERY IMPORTANT we don´t want NO sweaty Tortilla .

Cover with a lid and wait for 5 minutes, with a plate on top of the skillet, flip to cook other side, adding another tbsp of oil. Brown on the other side. Another 5 minutes and turn the fire off and let rest covered for 15 minutes, uncover before serving in a plate.

Remember the final look is an inch thick "cake" of fried potatoes mixed with fried eggs and onions, small pieces of red & green peppers and bits of crispy bacon are optional and can be added to the initial egg mix. They will add some flavor and color.

After cooking the tortilla cut into pizza-like triangles to serve 8 to 10 or 12 to 14 people, or cut into squares. It should be served at room temperature. It can be cooked couple hours before serving and best with a well aired Rioja.

Chef: Gavin Smith (Pantone Music)

Dennis Christensen´s Soulmates Thai Curry



Ingredients:
1 tbsp vegetable oil
2 tbsp green curry paste (according to taste)
1-2 thick stalks lemongrass
3-4 mushrooms
1 pepper
1 chicken stockcube
1-2 boneless chicken breast cut into chunks
6-8 kaffir lime leaves, torn into pieces
400ml coconut milk
a good shake of Thai fish sauce
½ lime , juice only

Heat the oil in a pan. Add the green curry paste and cook for about a minute, stirring with the lemongrass.

Reduce the heat slightly and stir in the chicken pieces, mushrooms, pepper and lime leaves until coated in the paste.

Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Then add lime juice and more fish sauce if needed.

Serve with some Thai jasmine rice.

Chef: Dennis Christensen (Soulmates)

Gilles Peterson´s Pasta Aquatic



Ingredients:
spaghetti ricci
sea urchins with a touch of chilli

Serve with a "Chadwick 2000" from Chile.

Chef: Gilles Peterson

Bangana Punch



Ingredients:
4 cl Havana Club Anejo
1 cl Boudier Orange Curacao
4 cl freshly squeezed pineapple
3 cl freshly squeezed oranges
1.5 cl freshly squeezed lime
1 cl Sugar

Shaken and served in Collins glass.

Chef: Combo (Sumo/Bangana)

Maceo´s Redhead Curry



Ingredients:
curry paste
chicken breast
canned apricot
garlic
cream 36% thick
coconut milk
natural yoghurt

Slice the garlic & chicken, fry´em on olive oil, add curry paste & apricot, a little bit of cream, some coconut milk & yoghurt. Add a bit of salt, then wait until the sauce gets thicker.

Serve with rice mixed with almonds & raisins.

Chef: Maceo Whyro (Innocent Sorcerers)

Da Simbad Freestyle Salad



Ingredients:
different types of fresh salad
(Caesar,Lettuce,Rocket etc)
real tomatoes (meaning with taste)
an apple
100 g of Feta cheese
half an advocado
bit of garlic
a can of tuna if u want

Sauce:
a spoon of mustard
4 spoons of apple or balsamic vinegar
10 spoons of olive oil

Chop up all da bits in small pieces & mix it up with da salad leaves, add a bit of salt, pepper and basil.
Now we need da real french sauce: First mix da mustard and da vinegar 2gether then add da oil slowly by slowly while stiring add 2 ur salad and ENJOY !!!!!!!!!

Ur welcome 2 add few more ingredients 2 it of course, depending on whats in ur fridge... Its a freestyle! Enjoy with icecold icetea.

Chef: Simbad

Claude Monnet´s Gnocchi Di Patate Al Ragu



Ingredients:

Per 1l gnocchi:
1Kg potatoes
salt to taste
150 g white flour

Per Il ragu (or bolognese sauce):
5 spoon olive oil
50g butter
1 large onion, finely chopped
2 stalks celery finely chopped
2 carrots finely chopped (size of a wooden match head)
2 bay leaves
1/2 pinches of dry oregano (more to taste) 1 tsp fresh
25cl red wine (optional)
1Kg cans tomatoes (36 oz all together) or 10 fresh tomatoes
1 pinch of sugar
500g meat, good quality beef, minced
200g ground pork or Italian style pork sausage broken up in small pieces
salt
chili pepper or pepperoncino, small piece (more to taste)

Scrub the potatoes and place them, unpeeled, on a vegetable rack set over - but not in - a large pot of boiling water. Steam until tender all the way through but not falling apart (a kitchen knife passes all the way through with some resistance). You can also boil them to the same tenderness.

It is important that the potatoes not be overcooked. (Overdone, they will absorb too much water and take up so much flour that the gnocchi will sink like heavy little stones to the bottom of the stomach.)

As soon as the potatoes are tender enough to push through a vegetable mill, remove them from the rack and when they can be handled, but while they are still hot, peel them and pass them through the vegetable mill into a large bowl. (Don´t be tempted to try a food processor for this; it will turn them to glue).

Add a healthy pinch of salt and all the flour to the potatoes, working in the flour with a wooden spoon, then knead the dough gently for about 5 minutes on a lightly floured board or wooden work surface.

Taste and knead in more salt if you wish, but be careful not to overwork the dough - it should be soft and supple.

Divide the dough into 5 or 8 equal pieces.

Roll each piece into a rope about 3/4 inch in diameter and 8 to 10 inches long. Cut each snake into regular pieces about 3/4 inch long. Continue until all the dough has been rolled and cut.

If you wish, roll each gnocco (yes, that´s the singular of gnocchi) over the large holes of a cheese grater or along the tines of a fork to impress the soft dough with a pattern.

Bring a large pot of lightly salted water to a rolling boil and drop in the gnocchi. (Do this in two batches if it´s easier.)

Boil the gnocchi until they rise to the top, then remove them with a slotted skimmer and transfer them to a heated platter or bowl.

Serve immediately, with a my Bolognaise Sauce or ragu.

Spoon half of the sauce over the gnocchi and mix gently, then garnish with the remaining sauce or ragu and a little grated pecorino chesse, if desired.

In an earthenware pot or the heaviest, deepest pot you have, heat the oil/butter. Add the chopped onion and saute briefly over medium heat until just translucent. Add the celery, carrot and optional hot pepper and cook gently until softened, about 2 - 4 minutes.

Add the minced beef and the pork sausage, breaking it up with a fork. Add salt to taste, stir, and cook only until the meat has lost its raw, red color. Add the wine, turn the heat up to medium high, and cook, stirring occasionally, until all the wine has evaporated.

Add the tomatoes, the oregano and the bay leaves and stir thoroughly. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at the gentlest simmer, just an occasional bubble. Cook, uncovered, for a minimum of 3 to 4 hours, stirring occasionally. Taste and check for salt. (If you cannot keep an eye on the sauce for such a long stretch, you can turn off the heat and resume cooking it later on. But do finish cooking it in one day.)

USING FRESH TOMATOES: Plunge in hot water, peel and de seed as much as possible, simmer in a little water, covered, until soft, then process briefly to a coarse sauce consistency before adding.

Chef: Claude Monnet

Tumblin´Bolognese



Ingredients for 4 persons or 2 big ones:
500g minced beef
1 onion
1 red onion
5-8 mushrooms
3 pepper (different colors)
10-15 cocktail tomatos 1 can crushed tomatos
250g light sour cream
3-5 tbs. mustard
Tabasco
Thyme
Salt & Pepper

Fry the mixed vegetables and the minced beef easy in a pan. Then add the crushed tomatoes, sour cream, mustard and the spices.

Serve with your best pasta and your favourite Shiraz.

Chef: Alf Tumble (Sumo/Bangana)

Clarisse Muvemba´s Mikila Na Foufou



Ingredients:
2 oxtails
2 onions
2 cloves of garlic
1 leek
2 tablespoons of tomato purée
1 can of crushed tomatoes
2 bay leaves
1/2 tablespoon of shredded nutmeg
semolina
rape oil
salt

Chop the oxtails (1 inch/peace), one onion, garlic and leek and throw it into a pan. Cover with water. Add bay leaves, nutmeg and salt. Boil for approx. 3-4 hours.

While the oxtails are boiling, fry one chopped onion in rape oil. Add the tomato purée and crushed tomatoes. Let simmer for 15 minutes. Add the tomato sauce to the pan with the oxtails.

Serve with semolina that you have boiled in water until it is solid.

With this you preferably drink an ice cold bottle of the Congolese beer Primus or Ton Ton Scoul.

Chef: Clarisse Muvemba

Spiritual South´s Brixton Broiler



Prepare by running to Costcutters Local Mart before they close.
Give the roughneck outside a pound.
Locate freezer.
Select cod in parsley sauce.
Boil in the bag.
Grab last bottle of Hardy´s Shiraz on departure.
Return in one piece and remove cardboard and piece lid.
Set off tinnitus with microwave alert.
Locate clean plate.
Devour in-between incessant phone calls.
Change keyboard due to Vino mishap.
Round off with a 20 Silk Cut Chaser.

Chef: Spiritual South