In saucepan put oil with mushrooms and garlic fry, then add water, parsley, tarragon, garlic and lemon juice. Then add tomato, bay leaf and bring to boil. Cover and simmer for 8 minutes until water has vaporized. Add salt and pepper to taste.
Serve hot or chilled on crusty bread or a bed of rice with steamed buk choi.
Sterilized jar with lid (another one one week later)
In a saucepan (non aluminium) put white wine vinegar with bruised tarragon leaves (pinch them). On low heat simmer off 5 minutes. Then cool and into a sterilized bottle pour contents. Pop on lid and let stand one week.
After one week open jars and strain out herbs. Have new sterilized bottles. Put vinegar into new bottles with a sprig of the herb and store in fridge. Lasts about 1 to 2 months.
If using metal lids with no paper base in lid then put plastic wrap over jar so metal does not come in contact with vinegar. If it does it can change the colour and affect flavor.
In a saucepan put milk, garlic, onions and carrots and bring to simmer for 8 minutes. Then add tarragon, zucchini and capsicum. In a small cup put cornflour with some hot water and mix until dissolved. Mix into saucepan until mixture thickens then add potatoes, pasta, cheddar cheese and nutmeg.
Place mixture into a casserole dish. Then sprinkle on top parmesan cheese, pine nuts, parsley. Put into oven for 5 to 10 minutes until golden brown on top. Serve with rice or salad.
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.