Recipe #9: Barbequed Leg of Lamb with Thai Green Spices

By Jamie Oliver:

for the marinade:
• 10 kaffir lime leaves, torn
• 2 thumb-sized pieces of fresh ginger, peeled and roughly chopped
• 2 sticks of lemon grass, trimmed and roughly chopped
• 4 cloves of garlic, peeled
a bunch of fresh coriander, leaves picked• 2 green chillies, roughly chopped
• 4 tablespoons olive oil
• juice of 2 limes

for the lamb:
• 1 x 2-2.5kg leg of lamb, butterflied (ask your butcher to do this for you)
• sea salt and freshly ground black pepper
• 1 x 400ml tin coconut milk
• 1 fresh red chilli, deseeded and chopped
optional: juice of 1 lime

By Andrew Fernandez:

Kafir lime leaves are not easily attainable in Michigan. I had to go to four different stores before finding these leaves. Where did I find it? Pacific Rim Food.

It's probably the signature flavour and aroma for all Thai cooking. At $3.00 a pack of 40 leaves, I wasn't complaining. The green paste was interesting and not quite appet

izing to look at, but nevertheless, the taste was very remarkable.

I do have to stop using coconut milk as I am beginning to see the extra weight I'm putting on.

Recipe #8: Moroccan Lamb Stew

By Jamie Oliver:

• 1/2 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 3-4 small dried chillies
• a small bunch of fresh rosemary, leaves picked and finely chopped
• 2 thumb-sized pieces of fresh ginger, peeled
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 4 smallish neck fillets of lamb• 4 sweet potatoes, peeled, cut into 2.5 cm/1 inch dice
• 2 red onions, peeled and roughly chopped
• 4 cloves of garlic, peeled and sliced
• 12 ripe plum tomatoes, each cut into 8 pieces
• 1 stick of cinnamon
• 2 bay leaves
• a handful of dried apricots
• 285ml (½ pint) boiling water
• 350g/12oz couscous
• a little wine vinegar
• 1 large bunch of fresh coriander
• 4 tablespoons natural yoghurt

By Andrew Fernandez:

This is the reason I like Jamie Oliver. This is a spicy dish that I am more familiar with and like. Cilantro played a big part in this dish.

One of my mistakes on this dish was probably making way too much. It was delicious and lasted me for a week and lunches for a couple of coworkers.

This is my first time using apricots in my cooking and it is amazing, providing a sweet flavor to the curry like dish. Definitely give it a shot! You will love it!

Recipe #7: Banana Tarte Tatin

By Jamie Oliver:

• 60g unsalted butter
• 150g caster sugar
• 4 large bananas
• ¼ teaspoon ground cinnamon
• 1 orange
plain flour, for dusting
• 250g puff pastry
• optional: crème fraîche
• optional: vanilla ice cream and a few tablespoons of desiccated coconut

By Andrew Fernandez:

This proved to be an interesting dish. It was a little difficult melting the castor sugar in the oven so I thought it would be quicker to do it in a pot on the stove. Well the sugar got burnt a little and the whole dish was bitter. Had it not been bitter, I think this was a great desert!

Nevertheless, Rob Zimmer was near by to save the day with a little flambe action to draw your attention away from the bitterness of the over cooked sugar.

Note to self, take all pots off the stove when answering the door!

Recipe #6: Pan-Fried Sole Fillets with Salsa Verde

By Jamie Oliver:

for your salsa verde
• 1 clove of garlic, peeled
• a handful of capers, drained
• a handful of gherkins, drained and finely chopped
• 6 good-quality anchovy fillets in oil, finely chopped
• 2 bunches of fresh flat-leaf parsley, finely chopped
• a bunch of fresh basil, leaves picked and finely chopped

• a bunch of fresh mint, leaves picked and finely chopped
• 1 tablespoon Dijon mustard
• red wine vinegar
• good-quality extra virgin olive oil
• sea salt and freshly ground black pepper

• 300g new potatoes, scrubbed or peeled
• 4 double sole fillets, pinboned
• sea salt and freshly ground black pepper
• flour
• 300g purple sprouting broccoli
• olive oil
• a knob of butter
• 1 lemon

By Andrew Fernandez:

My very first Fish Dish. Amazing! Again never try something absolutely new with about 10 guests waiting on you! Out of the 12 sole fish fillets cooked, only one turn out in one piece. The rest didn't even make it to the quality of Fillet-O-Fish. Special thanks to Jason Spangler for helping out with this dish. Clearly, this is the only fillet that didn't crumble to pieces. I need Jamie to show me how this fish is really cooked, because I had 11 others that crumbled and didn't quite look anything like his!

Nothing too special about the sole fish, however the salsa verde was awesome. Yes there is anchovies in the salsa, sounds weird, but it really added to the flavor.

Frankly, I would ever cook this again. However the Salsa Verde - Definitely.