Egg fried rice.
A simple modern classic that can be infinitely adapted.

Ingredients.

Rice of your choice 2/3 cup per person
Rice wine vinegar
Fish sauce
1 Egg per person
Frozen peas
Fresh parsley
Prawns
Tamarind sauce
Poppy seeds
Sesame seed oil
Unsmoked gammon ham
Garlic and Ginger paste


Amounts of ingredients are not needed for this dish, as I feel unlike say baking stir fry should just be done to taste. the only thing I would insist on is using cold boiled rice from the day before freshly boiled rice will just not work. Mix your egg in a jug and add to a very hot oiled wok cook for 30 sec then take off the heat and let it cook with residual heat, once cooled roll up and slice and save, add garlic and ginger paste to the empty egg wok add the chopped ham, peas and pawns and fry till coloured. add the rice, vinegar, fish sauce, parsley, egg  and poppy seeds. and fry on a high heat for 5mins serve with a Tamarind sauce.

Elderflower jelly with Chinese stem ginger.

A Truly easy recipe with a complex taste.

Ingredients.

1 packet of unflavoured gelatine
125ml of hot water
10 tablespoons of elderflower cordial
500ml of cold water
1 thumb of Chinese stem ginger sliced

Mix your gelatine with the hot water, make up the elderflower cordial separately
with the cold water making sure it taste strong, stir the gelatine mix into the cordial and pour into a bowl, let it set in the fridge for at least 3 hours and serve with sliced Chinese stem ginger.

Avocado ice cream.

 

Ingredients.

2 large ripe avocado's
50g caster sugar
2 tablespoons milk
140ml whipping cream

Scoop the flesh of the avocado's into a liquidiser, add milk and sugar then blend until smooth, pour the cream into a mixing bowl and whip until it form soft peaks, fold the avocado mixture into the cream pour into a shallow freezer safe container and freeze for 3-4 hours stirring every 40mins to break up any big frozen lumps

Cherry Clafoutis.

Ingredients.

4 eggs             
160 g plain flour
160 g butter melted and cooled
300 ml milk             
120 g caster sugar
2 vanilla pods, split lengthways        
60 g butter             
400 g  ripe cherries, stoned and with stalk removed
25g flaked almonds

Preheat the oven to 200°C/gas 6. 

 beat the eggs in a bowl with a fork, then lightly beat in the flour. Whisk in the cooled melted butter, then gradually whisk in the milk followed by the sugar. With the point of a knife, scrape out the seeds
from the vanilla pods and add them to the mixture.
Cut 20g of the butter into small pieces, set aside. Use the remaining 40g to generously grease an ovenproof dish, about 22cm in diameter and 3-4cm deep. Spread the cherries evenly over the base of the dish, then pour the batter mixture over them. (I pit the cherries by stabbing them with the top of a icing bag), transfer the dish to the oven and bake for 10 minutes. Lower the oven setting to 180°C/gas 4, and cook for a further 15 minutes. Scatter the reserved butter pieces and almonds evenly over the top of the clafoutis and bake for another 5 minutes, or until set. To check, carefully insert the point of a sharp knife in the middle, if it comes out clean, the clafoutis is cooked