Place the bacon slices onto a cutting board and top each with a chicken tenderloin. Grate a little parmesan onto the chicken, season with pepper and top with several tarragon leaves.
Roll them up into even cigar shapes. These can be grilled or fried. For grilling: place on alfoil and evenly grill both sides. For frying: Preheat a frypan with some olive oil and then fry. Drain on paper towel.
Cut them into bite size pieces and pierce with a toothpick.
Serve a bed of lettuce scattered with tarragon leaves and surround them with a drizzle of extra virgin olive oil.
Bring the chicken/vegetable stock to the boil, keep at a slow simmer.
Put the butter in a large heavy saucepan over low heat. Add onion and garlic and sweat until soft. Add the rice and stir to coat in the butter. Add the white wine and cook for 30 seconds.
Start adding chicken/vegetable stock, a ladle at a time. Slowly add stock as it is absorbed by the rice. Cook for ten minutes then add the fennel and mushrooms. Keep stirring and add remaining stock until the rice is 'al dente' .
Finally, stir in the grated parmesan. Season with salt and pepper to taste and serve.
Place the lamb in a large casserole pan, clay pot or slow cooker. Add the daikon, onion, ginger, garlic, and peppers. Add enough cold water to cover. Bring to a boil.
Then reduce the heat to low and simmer until the daikon is soft and translucent, about 1-1/2 hours. Season to taste with salt. Remove the lamb and the daikon from the liquid, reserving the liquid. Remove the lamb meat from the bone. Cut the lamb into cubes. Cut daikon into cubes. Set aside.
To make the sauce:
In a large saucepan, heat the oil over high heat. Add the chopped onion and sauté until golden brown, about 5 minutes. Add the paprika and stir to mix, about 30 seconds. Add the tomato. Add the reserved lamb and daikon, and enough cooking liquid to cover. Bring to a boil and reduce the broth slightly, about 10 to 15 minutes. Reduce the heat and add the buk choy. Cover and steam until the greens are just wilted, about 2 minutes.
Heat a frypan while trimming the steak of any fat. Add the oil and cook the steak over a high heat for 3 minutes on each side, season and set aside. If using sweet potato do same – slice and fry until slightly soft but add some soy.
To make the dressing:
Peel and crush the garlic, peel and grate the ginger then combine with the sugar, lime juice and fish sauce. Stir to dissolve the sugar.
Peel and slice the persimmons. Slice the steak (or sweet potato) and arrange on the persimmons, on serving plates with thin slices of onion, mint leaves and roughly chopped coriander. Generously drizzle over the dressing and serve.
Boil the stock, slice the fennel, put it in a baking tray.
Throw in 2 or so cloves of garlic, drizzle with extra virgin olive oil, if you've got parsley or thyme throw that on top, seal it with foil, bake for 30-35 minutes or until soft.
What do with the mince:
Meatballs - put the mince in a bowl with half a cup of breadcrumbs, 1 egg, grated onion, grated carrot, chopped parsley, season with salt and pepper, add a bit of melted butter then roll into little balls, saute in a saucepan, pour a tin of tomatoes over the top, cook for 20-30 minutes at 180C. Serve with mashed potato and greens.
Combine onion, garlic, thyme, bay leaf and 100ml white wine into a pan and reduce by ⅔. Then add the fish stock and reduce again by ⅔. Next, pour in the cream, boil them pass through a fine sieve. Scrape out the seeds of half a vanilla pod and heat in a small saucepan. Deglaze with 20ml of white wine, 150ml fish veloute, lemon juice and almond oil.
Season with salt and pepper.
To make fennel puree:
Sweat the onions in olive oil without colouring for 5 minutes. Then add fennel and cool until tender (approx 5 minutes). Add chicken stock and reduce by ⅔. Pour in the cream and boil for 5 minutes. In a blender process the mix and pass through a chinois or a fine strainer.
Fennel is a wonderfully aromatic vegetable, its peak supply is during winter and early spring Fennel is indispensable in many Italian dishes such as risotto, or simply braised in some chicken stock to make a tasty side dish.
It can also be eaten raw in a salad, provided you like the aniseed flavour (which is reduced to just a faint taste during the cooking process). The frond can be used to flavour salad dressing, soup stock or as garnish.
1 – 2 chillies, chopped (take out seeds unless you like extra hot)
Cut off the stalks flush with the tops of the bulbs. (Reserve the stalks for vegetable soup or boil and mash them along with potatoes. Save the leaves to flavour soups.) Turn the bulb cut side down and cut them into quarters through the cores. Remove the tough outer layers from the pieces, then cut out the cores. Slice the pieces crosswise into 4cm strips.
Heat the butter in a medium frypan over medium heat until foaming. Scatter the fennel pieces and chillies over the butter, season them lightly with salt and pepper and cook, tossing and stirring, until they begin to brown, about 6 minutes. Pour in the chicken stock and bring to a boil.
Lower the heat so the stock is simmering. Cover the pan and cook until the fennel is tender, 15 to 20 minutes.
During the last few minutes, remove the lid from pan so about half the liquid evaporates.
If you’d like to serve the fennel ‘dry’ and lightly caramelized, continue cooking until all the liquid has boiled off the fennel is lightly browned, about 4 minutes. Taste and add more salt and pepper if you like.
Bring the chicken stock to the boil, keep at a slow simmer.
Put the butter in a large heavy saucepan over low heat. Add onion and garlic and sweat until soft. Add the rice and stir to coat in the butter. Add the white wine and cook for 30 seconds. Start adding chicken stock, a ladle at a time. Increase the heat to medium while constantly stirring the rice. Add more stock ladle by ladle, as it will be absorbed by the rice. Cook for approximately eight minutes then add the shaved fennel and mushrooms. Keep stirring and adding stock until the rice is 'al dente' for about 15 minutes.
Stir in the grated parmesan, ensure the rice is not stodgy (add a little more stock if it is). Season to taste and serve immediately
Creamy sweet potato and fennel soup with parmesan wafers