Makes 36 cookies

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2/3 cup room temperature butter
• 1 cup tightly packed brown sugar
• 1 cup unsalted canned pumpkin
• 2 large eggs at room temperature
• l teaspoon vanilla extract
• 2/3 cup miniature dark chocolate chips

Cooking Instructions

1. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or lightly spray with cooking spray.
2. Combine the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a bowl. Whisk to mix the ingredients together and set aside.
3. In a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed for 3 minutes or until very light and smooth. Scrape down the bowl once to blend evenly. You may also mix the butter and brown sugar together by hand until it is very light and smooth.
4. Add vanilla extract and blend until well-combined (the mixture may appear curdled or broken, but this is okay), about 3 minutes. Scrape the bowl down once or twice to blend evenly.
5. On low speed, add the dry ingredients until just blended, about 2 minutes. Add the chocolate chips and continue to mix until they are evenly distributed in the batter, about 30 seconds.
6. Use 2 serving spoons to drop batter into mounds (about 2 tablespoons each), 2 inches apart onto the prepared baking sheets. Cookies will spread when they bake.
7. Bake until the bottoms are golden brown, about 15 minutes. Transfer to wire racks and let cookies cool completely. Store in an air-tight container for up to 3 days.

Submitted by Chef Mike of Liaison College

These are the kings of the meatball world. The recipe originates from the Greek community in Asia Minor and was originally made for the Sultan.

Ingredients

• 80g lamb mince (ask your butcher to mince some shoulder finely)
• 80g belly pork (finely minced)
• 150g chicken leg meat (finely minced)
• 3 tbsp very fine, white breadcrumbs
• 2 tbsp finely chopped fresh mint leaves
• 1 bunch spring onions, finely chopped (including the green parts)
• 1 tbsp of garlic chopped
• 2 tablespoons roasted, salted pistachio kernels, coarsely ground
• 1 tsp freshly grated nutmeg
• 1 tsp ground cumin
• 6 sheets filo pastry
• 50ml melted butter
• Groundnut oil for frying
• 1 medium egg, beaten
• Sea salt and freshly ground black pepper

Cooking Instructions

1. In a large bowl knead together the three kinds of minced meat, bread-crumbs, mint, spring onions, garlic, cumin, pistachios, nutmeg and the seasoning. Cover and leave to rest for 1 hour in the fridge.
2. Take one sheet of filo, brush well with melted butter and superimpose the second sheet on top. Butter that one and add a third sheet. Arrange half the meat mixture along one of the edges of the filo sheet and roll it up like a fat cigar. Repeat with the other sheets of filo and the rest of the filling. Cover and put them in the freezer for about 1 hour so that they firm up.
3. Cut across each roll to give discs about 1.5cm thick.
4. Heat the oil in a pan and when it is hot but not smoking, dip the discs in the eggwash. Deep-fry them until they are golden brown, for about 3 minutes each side. Drain on kitchen paper.

Submitted by Chef Mike of Liaison College

Yield 10 Servings

Ingredients

• 10 lamb shanks
• Salt and black pepper, freshly ground
• 1 ½ tbsp vegetable oil
• 4 cups dry wine
• 4 cups light chicken gravy
• 1 Bouquet garni ( * see recipe below)
• 1 cup + 3 tbsp Green Lentils
• 2 cups celery (medium dice)
• 1 ½ cups + 2tbsp carrots (medium dice)
• 2 tbsp parsley, chopped
• 1 1/2 tbsp lemon juice
• 1 tbsp thyme, chopped

Bouquet Garni

• 1 Whole celery stalk, trimmed
• 3 or 4 Fresh parsley stems
• 1 Fresh thyme sprig
• 1 Bay leaf
• 2 or 3 Leek leaves

Tie the bundle securely with butcher’s twine.

Cooking Instructions

1. Dry the lamb shanks and season well with salt and pepper.
2. Heat the oil in a pan. Sear the shanks. Remove the shanks and degrease the pan.
3. Deglaze the pan with the wine. Add the light chicken gravy.
4. Return the shanks to the pan and add the bouquet garni.
5. Bring to a simmer, skim, cover, and braise in a 325F oven until the lamb shanks are tender, about 1 to 1 ½ hours.
6. Remove the cover and braise for another 5 to 10 minutes to form a crust on the shanks.
7. Transfer the lamb shanks to a clean pan and cover to keep warm.
8. Remove the bouquet garni.
9. Degrease the sauce by skimming the surface.
10. Add the lentils to the sauce. Simmer the lentils in the sauce for 20 minutes, or until tender.
11. Add the celery and carrots to the sauce. Simmer until the vegetables are tender, about 10 to 12 minutes.
12. Season the sauce with parsley, lemon juice, and thyme.

Submitted by Chef Mike of Liaison College

Makes about 15 servings

Ingredients

• 1 cup butter, room temperature
• 1 cup sugar
• 3 eggs
• 1 cup molasses
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp ground allspice
• 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 cup boiling water
• 2 tsp baking soda
• sifted confectioners’ sugar

Cooking Instructions

1. In a mixing bowl cream butter with sugar, beating with electric mixer until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Add molasses and blend well.
4. In another bowl combine flour, salt, allspice, ginger, and cinnamon. Stir well.
5. Slowly add flour and spice mixture to creamed mixture, beating at low speed.
6. Combine water with baking soda and add to cake batter, mixing well. Batter will be thin.
7. Pour batter in to a greased and floured 13x9x2-inch baking pan. Bake at 350° for 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
8. Cool in pan and cut into serving-size squares. If desired, sprinkle with sifted confectioners’ sugar.

Submitted by Chef Mike of Liaison College

Ingredients

• 1 lb Shrimp, peeled and deveined
• 1 lb Cherry Tomatoes, sliced in half
• 1 lb Pasta
• 1 Bunch of green onion finely chopped, green and white parts separate
• 3 Cloves of garlic, finely chopped
• 1 Chile pepper, finely chopped
• 1 lemon, zest only
• 2 Tbs tarragon, finely chopped
• 1/3 cup of sherry wine
• 1/3 cup of olive oil
• 2 Tbs butter
• Salt and pepper to taste

Cooking Instructions

1. Bring a large pot of water to the boil. Season with salt and add the pasta, stir and allow to cook until they float to the surface. Strain quickly and spread on a baking sheet. Set aside to cool until needed.
2. In a heavy bottom sauté pan, heat the olive oil to the smoke point and pan sear the shrimp quickly on both sides. Season the shrimp with salt and pepper remove from the pan and set aside until needed.
3. Add a little more olive oil to the pan if needed and sauté the garlic and Chile pepper until the garlic is aromatic. Take care not to burn the garlic. Add the white part of the green onion to the garlic and Chile in the sauté pan and sauté to the first stages of colour.
4. Add the cherry tomatoes to the sauté pan and sauté until they begin to release there juice. Cook until all the liquid evaporates and the pan is dry.
5. Add the seared shrimp back to the pan and deglaze with the sherry wine. Cook until the wine is almost all evaporated.
6. Stir the tarragon, lemon zest and the green part of the green onion into the sauté pan and keep warm.
7. In another sauté pan heat the butter until it begins to take on a nutty brown colour. Toss the pasta into the browned butter and cook until lightly golden and crispy.
8. Mix the pasta into the mixture in the sauté pan, toss and serve.

Submitted by Chef Mike of Liaison College

Serves 6

Ingredients

• 1 cup green or brown lentils
• 1 small onion, cut in half
• 1 carrot, cut in half
• 1 celery rib, cut in half
• 1 bay leaf
• 3 garlic cloves, 2 lightly crushed but kept whole and 1 finely chopped
• 2/3 cup extra virgin olive oil, plus about 1 tablespoon for frying
• 4 oz pancetta (Italian bacon) cut into matchsticks
• 1 lb. large flat mushrooms or fresh porcini, wiped and thickly sliced
• 3 tablespoons red wine vinegar
• ½ teaspoon sugar
• 12 sun-blushed tomatoes, cut in half
• 6 scallions, white and green parts, chopped
• 10 oz arugula
• Sea salt and freshly ground black pepper

Cooking Instructions

1. Put the lentils, onion, carrot, celery, bay leaf, and crushed garlic cloves in a large saucepan. Add enough water to completely cover all the ingredients. Bring to a boil, then turn down the heat and simmer for about 45 minutes, or until the lentils are tender but not falling apart and mushy. Drain well. Remove and discard the vegetables, then transfer the lentils to a large serving bowl.
2. Heat about 1 tablespoon oil in a skillet, add the pancetta, and cook until golden and crisp. Remove the pancetta, drain on paper towels and add to the lentils. Return the pan to the heat and add the mushrooms. Fry for 2-3 minutes, then add to the lentils.
3. Add the chopped garlic to the hot pan, along with a little more oil if necessary, and fry until just beginning to colour. Immediately add the vinegar, scraping up any sticky bits in the pan. Add the sugar and boil until it is dissolved. Stir in the olive oil and heat gently — do not let it boil. Season to taste with salt and pepper.
4. Add the tomatoes, scallions, and arugula to the lentils and mix well. Pour over the hot dressing and toss lightly but thoroughly.
5. Serve immediately before the salad goes soggy.

Submitted by Chef Mike of Liaison College

Ingredients

• 2 tbsp. virgin olive oil (extra for brushing and drizzling)
• 2 ½ cups fresh spinach, stems removed
• 1 onion, finely chopped
• ½ tsp. ground cinnamon
• Salt and freshly ground black pepper
• 3 ½ oz. finely minced lamb
• 1 egg yolk
• 4 double rib lamb chops, 2 in. thick, slightly flattened
• 1 tsp. ground cumin
• 1 tsp. fresh oregano leaves
• Lemon wedges to garnish
• Fresh thyme leaves to garnish

For the Skordalia

• 1 large eggplant
• 2 garlic cloves, peeled
• 6 tbsp. virgin olive oil
• ½ cup ground almonds
• 1 cup fresh white bread crumbs
• ½ cup whole milk, or light cream

Cooking Instructions

1. Preheat the oven to 400 degrees F.
2. To prepare the stuffing, heat a frying pan with half the oil. Add the spinach, cook over a high heat for 1 minute, then drain in a colander. Squeeze out any excess moisture by hand, then finely chop.
3. Return the frying pan to the heat, add the remaining oil, and when hot, add the onion and cinnamon. Cook for 2-3 minutes until the onion is soft and tender. Add the chopped spinach, cook for 2 minutes, and season to taste. Transfer to a bowl and allow to cool.
4. Add the minced lamb to the cold spinach mix, then add the egg yolk and adjust the seasoning.
5. Using a sharp knife, cut a deep pocket into the side of each lamb chop, ensuring that you don’t cut right through it. Open each pocket gently with your fingers, then fill each with a good amount of the lamb stuffing and secure with toothpicks.
6. Brush the chops all over with olive oil, season well with cumin, salt and pepper; sprinkle with the oregano. Place in the refrigerator until needed.
7. For the skordalia, pierce holes all over the eggplant with a sharp knife. Place the eggplant and garlic cloves on a large sheet of foil. Drizzle with 2 tbsp. of the oil, then scrunch up the foil to form a pocket. Place on a cookie sheet, bake for 25-30 minutes, then remove from the foil and cool. When cold, cut the eggplant in half, then scoop out the inner pulp flesh with a spoon.
8. Place the eggplant flesh and cooked garlic in a blender. Add the almonds, bread crumbs, and milk, and whiz to a smooth puree. Finally, drizzle in the oil with the motor running, season to taste, and keep warm.
9. Place the lamb chops on a barbeque rack and charbroil (ideally over charcoal) or grill in a pan until cooked, about 3-4 minutes each side.
10. Serve the chop on the skordalia , drizzled with a little olive oil and garnished with lemon wedges and thyme leaves.

Submitted by Chef Mike of Liaison College

Makes 10 servings

Ingredients

• 3 chickens (about 3 lb each)
• 1 oz salt
• 1 tbsp coarsely ground black pepper
• 1 ¾ oz sugar
• 8 fl oz lime juice
• 3 oz onion, sliced into paper thin rings
• 10 Thai chilies, thinly sliced
• 3 ½ oz torn rau ram leaves
• 3 ½ oz torn mint leaves
• 3 ½ oz torn cilantro leaves
• 2 fl oz peanut oil
• 2 fl oz fish sauce
• 2 fl oz Vietnamese sambal
• 10 Boston lettuce leaves
• 12 oz steamed long grain rice
• 6 red Fresno chilies, cut into paper-thin slices
• 1 ½ oz deep fried crispy shallots

Cooking Instructions

1. Bring s stockpot of salted water to a vigorous boil. Add the chickens, return to a boil, and simmer for 15 minutes. Turn off the heat, cover the pot, and let the chickens sit until they reach and internal temperature of 74 degrees C (about 45 minutes).
2. Remove the chickens from the pot and plunge them into cool water for 10 minutes. Remove and discard the skin and bones. Shred the meat into thin strips. Refrigerate until chilled.
3. Season the chicken with the salt, pepper and sugar. Add the lime juice, onions, Thai chilies, rau ram, mint, cilantro, oil, fish sauce, and sambal. Toss gently.
4. Serve the salad in a lettuce leaf with steamed rice.
5. Garnish with three rings of Fresno chile and the deep fried crispy shallots.

Submitted by Chef Mike of Liaison College

Ingredients

• 3 tablespoons red wine vinegar
• 2 teaspoons balsamic vinegar
• 1 teaspoon fish sauce
• 1 tablespoon minced shallot
• 1 garlic clove, minced
• 2 tablespoons chopped fresh oregano
• 1 red chile such as Fresno, Serrano, or thai, seeded and finely chopped
• 1 jalapeno chile, seeded and finely chopped
• Kosher salt
• Freshly ground black pepper
• ¼ cup/60 milliliters canola oil
• 2 tablespoons chopped fresh parsley
• 4 strip steaks, at least 1 inch/2.5 centimeters thick
• Kosher salt

Cooking Instructions

1. In a bowl combine the vinegars, fish sauce, shallot, garlic, oregano and chiles. Season with a two-finger pinch of salt and several grinds of pepper. Add the oil and stir to mix well. Let the vinaigrette stand for at least 30 minutes or up to half a day before using. Just before serving, stir in the parsley.
2. Remove the steaks from the refrigerator 2 hours before grilling/barbecuing them. Give both sides an aggressive salting if you haven’t already done so. If they are the proper thickness, they can take a nice crust of salt.
3. Build a very hot fire in a grill/barbecue. Spread the coals over an area large enough to grill/barbecue the steaks over direct heat. Put the grill rack over the coals and let it get very hot, 5 to 10 minutes. Grill/barbecue the steaks until their internal temperature reaches 120F/48C on an instant read thermometer for rare, about 3 minutes per side over a blazing-hot fire. Allow the steaks to rest for 5 minutes or so.
4. Serve as desired, either individually or sliced, topped with the vinaigrette.

Submitted by Chef Mike of Liaison College

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons honey
• Pinch of cayenne pepper
• Kosher salt
• 2 tablespoons walnut oil or canola oil
• ¼ lemon
• 3 pears
• Canola oil
• 4 slices of baguette or good-quality bread
• Olive oil
• ½ lb (225 grams) arugula/rocket
• 4 oz (115 grams) prosciutto, julienned
• ½ cup (55 grams) walnuts, lightly roasted
• ½ cup (60 grams) coarsely grated
• Parmigiano-Reggiano
• Freshly ground black pepper

Cooking Instructions

1. In a small bowl, combine the lemon juice, honey, and cayenne. Season with a two-finger pinch of salt. Slowly whisk in the oil.
2. Build a hot fire on one side of a grill. When it is ready, squeeze the ¼ lemon into a bowl of cold water. Quarter the pears and cut out the cores, keeping the pears in the water as you work.
3. When you are ready to cook the pears, remove them from the water, pat dry, and rub with canola oil.
4. Grill the pears over direct heat until they are nicely marked on the cut sides and are tender. Move the pears to the cool side of the grill(or to a plate, as they don’t need to be piping hot).
5. Toast the baguette slices on both sides over the coals. Remove from the grill and brush with olive oil.
6. In a salad bowl, toss the arugula/rocket with the vinaigrette, reserving 1 to 2 tablespoons.
7. Divide among plates, and garnish with the prosciutto, walnuts, and Parmigiano. Cut each pear wedge in half lengthwise. Arrange the slices on the salad. Drizzle with the remaining vinaigrette and season with pepper.
8. Serve with the baguette slices

Submitted by Chef Elaina of Liaison College

Serves 6

Ingredients

• 2 cups dried figs, stems trimmed
• ½ cup extra virgin olive oil
• 5 brown onions, peeled leaving root end intact, then quartered lengthwise
• 6 lamb rib chops, trimmed of excess fat and halved
• ½ cup all-purpose flour, seasoned
• 2 tbsp tomato paste
• 1 tsp ground allspice
• 1 cup red wine
• ½ cup chicken stock
• 2 fresh bay leaves
• Crusty bread, for serving

Cooking Instructions

1. Soak the figs in 1 cup boiling water in a small bowl for 45 minutes.
2. Preheat the oven to 325 degrees F.
3. Heat half of the olive oil in a large flameproof casserole dish over medium heat. Add the onion and cook, stirring often, for 15 minutes, or until golden all over. Remove to a bowl.
4. Dust the lamb lightly in flour, shaking off any excess.
5. Heat the remaining olive oil in the same casserole dish over medium heat. Add the lamb, in batches, and cook for 6 minutes, turning once, until golden all over.
6. Transfer the lamb to the bowl with the onions, then add the tomato paste and allspice to the casserole and cook, stirring, for 1 minute.
7. Stir in the wine, bring to a boil, and cook for 3-4 minutes, or until reduced slightly, then add the stock, figs and any soaking liquid, lamb, onion and bay leaves.
8. Bring to a simmer, cover with a lid, and cook in the oven for 1 ½ hours, or until the lamb is very tender.
9. Remove the bay leaves and serve with crusty bread.

Submitted by Chef Elaina of Liaison College

Servings: 15

Ingredients

• 1 lb blue crab meat
• 6 fluid oz heavy cream
• 2 oz red bell pepper, small dice
• 2 oz green bell pepper, small dice
• clarified butter, as needed
• 1 bunch green onions, sliced
• 6 oz fresh bread crumbs
• salt and pepper, to taste
• 1 tablespoon dijon mustard
• worcestershire sauce, to taste
• tabasco sauce, to taste
• 1 egg, slightly beaten

Instructions

1. Carefully pick through the crab meat, removing any pieces of shell. Keep the lumps of crab meat as large as possible.
2. Place the cream in a saucepan and bring to a boil. Reduce by approximately one half. Chill the cream well.
3. Sauté the bell peppers in a small amount of clarified butter until tender.
4. Combine the crab meat, reduced cream, bell peppers, green onions and approximately 3 ounces (90 grams) of the bread crumbs along with the salt, pepper, Dijon mustard, Worcestershire sauce, Tabasco sauce and egg. Mix to combine all ingredients, trying to keep the lumps of crab meat intact.
5. Using a mold, form the crab mixture into cakes of the desired size.
6. Place the remaining bread crumbs in an appropriately sized baking sheet. Place the crab cakes, a few at a time, on the baking sheet and cover with the bread crumbs. To help them adhere, press the crumbs lightly into the cakes.
7. Heat a sauté pan over moderate heat and add enough clarified butter to cover the bottom approximately 1/4 inch (6 millimeters) deep.
8. Add the crab cakes to the pan and cook until done, turning once when the first side is nicely browned. Remove and drain on absorbent paper.

Red Pepper Rouille Sauce

• 2 garlic cloves
• 3 roasted red pepper
• 3 slices white bread ( soaked in water and squeezed dry)
• salt and pepper to taste
• 1 tbsp. lemon juice
• ¼ cup olive oil

Process all ingredients together until *smooth*!!!!

Submitted by Chef Mike

Serves 4 to 6

Ingredients

• 6oz Carrot, peeled and cut on a bias into 1 inch pieces
• 6oz Parsnip, peeled and cut on a bias into 1 inch pieces
• 16oz Butternut squash, peeled and cut into inch cubes
• 8oz Small new potatoes, washed and cut in half
• 8oz Small red potatoes, washed and cut in half
• 8oz Baby corn
• 8oz Shiitake mushrooms, stems removed and wiped clean using a damp paper towel
• 16oz Spanish onion, peeled and cut into large wedges
• 2 Tablespoons Ginger, chopped fine
• 1 Tablespoon Garlic, chopped fine
• 2 Tablespoons Lemongrass, chopped fine
• 1 Tablespoon of Chili pepper, chopped fine or to taste
• 4 Tablespoons Canola oil
• 3 Tablespoons Red curry paste
• 3 Tablespoons Brown sugar
• 3 Tablespoons Thai fish sauce
• 2 Cups Chicken stock
• 2 Cups Coconut milk
• 1 Lime, zest and juice
• ½ cup of Thai basil leaves
• ½ cup of Mint leaves
• Jasmine rice pilaf, to serve

Cooking Instructions

1. Preheat the oven to 450F. Put a large baking sheet in the oven to preheat.
2. Heat a large sauté pan and add a little of the cooking oil to heat.
3. Add the Potatoes and the Carrots to the sauté pan. Cook over high heat until the vegetables develop light color.
4. Season with salt and pepper.
5. Transfer vegetables to baking sheet and put in the oven to roast.
6. Add a little more oil to the sauté pan and toss in the butternut squash, parsnips, onions, baby carrots and mushrooms. Cook over high heat until the vegetables develop color.
7. Season with salt and pepper and transfer to the baking sheet to continue to roast with the potatoes and the carrots (about 20 minutes).
8. Meanwhile heat the remaining oil in a sauce pot and once the oil is hot add the ginger, garlic, lemongrass and the chili pepper. Sauté for 2 minutes.
9. Add the red curry paste and the coconut milk and stir well. Bring the mixture to the boil and continue to cook for about 5 minutes or until the oil starts to separate from the coconut milk.
10. Add the brown sugar and Thai fish sauce and allow to cook for 2 minutes.
11. Add the chicken stock to the rest of the ingredients in the sauce pot and cook for 5 minutes.
12. Very gently stir in the roasted vegetables into the sauce and cook the ingredients together for a short time until the flavors come together.
13. Turn off the heat, stir in the fresh herbs as well as the lime juice and zest.
14. Serve over jasmine rice pilaf.

Submitted by Chef Elaina

15 Servings

Crepes Ingredients

• 2 cups fresh or frozen corn, thawed
• 1 cup all-purpose flour
• 1 cup half-and-half cream
• 4 eggs
• 1/4 cup butter, melted
• 1 teaspoon salt
• 1/2 teaspoon pepper

Cooking Instructions

1. In a food processor or blender, cover and process corn until pureed.
2. Add the flour, cream, eggs, butter, salt and pepper; pulse until blended.
3. Cover and refrigerate for 1 hour.
4. Heat a lightly greased 8-in. nonstick skillet
5. Pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.
6. Remove to a wire rack.
7. Repeat with remaining batter, greasing skillet as needed. When cool, stack the crepes with waxed paper or paper towels in between.

Braised Pork

Ingredients

• 1 (about 3-4 pounds) bone-in fresh pork shoulder half (preferably picnic)
• 2 garlic, cloves, slivered
• coarse salt and freshly cracked black pepper
• 2 tablespoons olive oil
• 2 large onion, sliced into 1/4-inch slices
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon ground ginger
• 1 cinnamon stick
• 1 teaspoon harissa, or any hot sauce
• 1/2 cup Riesling
• 3 cups unfiltered apple cider
• 1 cup chicken stock
• 1 cup water
• sprigs mint
• sprigs fresh coriander
• chopped fresh coriander for garnish

Cooking Instructions

1. Preheat oven to 325 degrees F.
2. Score pork in a crosshatch pattern.
3. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit.
4. Pat pork dry and season with salt and pepper.
5. Heat oil in a 4 quart Dutch oven over moderately high heat until hot but not smoking, then brown meat on all sides about 8 minutes
6. Transfer pork to a plate.
7. Add onions to pot and sauté over medium-high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes.
8. Add salt and pepper and sauté, stirring occasionally, until onions are caramelized, 8-10 minutes more.
9. Stir in spices and harissa.
10. Continue cooking onions for another 1-2 minutes.
11. Deglaze pan with Riesling, simmering until liquid has almost evaporated.
12. Stir in cider, stock and water and return pork to pot.
13. Add herb sprigs.
14. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, about 2 1/2 to 3 hours.
15. Transfer pork to a serving dish.
16. Boil juice in Dutch oven until reduced by 1/2 into a glaze, about 20 minutes.
17. Season to taste.
18. Shred pork and mix with the sauce
19. Garnish with a red onion confit and pea sprouts

Submitted by Chef Elaina

Preparation time: 35 minutes
Baking Time: 35 minutes
Baking pan: one rectangular 12 X 8 inch pan or one round 10 inch pan

Ingredients for Filling

• Butter for the mold
• 240 g (1/2 lb) pistachio dacquoise pastry (see below)
• 1 oz (30 g) unsalted chopped pistachios
• 1 ½ lb (700 g) strawberries
• 1 cup (250 ml) whole milk
• 3 egg yolks
• ¼ cup (50 g) granulated sugar
• ¼ cup (25 g) flour plus a little for the baking pan
• 1 ½ tablespoons (15 g) cornstarch
• ½ cup (100 ml) whipping cream

Cooking Instructions

1. Preheat the oven to 350 F
2. Wash, hull, and dry the strawberries. Cut them in half lengthways.
3. In a saucepan, bring the milk to the boil. In a mixing bowl, beat the egg yolks together with the sugar, the flour, and the cornstarch.
4. Pour a little boiling milk into this mixture, beat, and return it all into the saucepan.
5. Bring the mixture back to the boil, stirring constantly with a wooden spoon. Remove from heat and set aside to cool.
6. Butter the mold and dust it with flour. Line the pan with the dacquoise pastry.
7. Sprinkle the pastry with chopped pistachios, setting aside some for decoration. Bake for 25 minutes. Set aside to cool.
8. Whip the cream, and fold it into the cooled milk mixture. Spoon it over the dacquoise.
9. Arrange the strawberries, and garnish with the remaining chopped pistachios.

Pistachio Dacquoise Pastry

Prep time: 15 minutes
Baking Time: 20 minutes
To make 3 tarts, 9 ½ inches (24 cm)
Square or 10 inches (26 cm) round.

Ingredients

• 6 egg whites
• 1 ¼ cups (160 g) confectioners sugar
• 1 oz (24 g) pistachio paste
• 1 2/3 cups (140g) ground almonds
• 1/3 cup (60 g) superfine sugar
• 1 oz (32g) unsalted pistachios, ground
• Butter for the mold

This can’t be frozen, so plan to make it the day you need it.

Cooling Instructions

Beat the egg whites stiffly with confectioners sugar. Add 1 tablespoon of beaten egg whites to the pistachio paste to soften it, and then incorporate the paste into the rest of the egg whites.

Mix together the ground almonds, the superfine sugar, and the ground unsalted pistachios. Fold these ingredients gently into the beaten egg whites.

Butter a mold and spoon the pastry into it. Bake for 20 minutes at 325F.
Allow to cool before garnishing.

Submitted by Chef Elaina