Broadcast at the beginning and end of each month, only on The Home Channel.

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COOK TIME: 8

SERVES: 4

Ingredients

• 12 ounces cooked chilled shrimp, chopped 
• 2 fresh jalapenos, seeded, ribbed and finely chopped divided
• 6 teaspoons lemon flavored olive oil, divided
• Kosher salt and freshly cracked black pepper
• 4 medium vine-ripened tomatoes, seeded and diced
• 1 to 2 avocados, peeled, pitted, and diced
• Chopped chives, for garnish

Directions

1. Put the shrimp in a small bowl and add 1/2 of the jalapeno, 2 teaspoons lemon oil, and salt and pepper, to taste, and toss to combine.
2. In a second bowl, mix the tomatoes with 2 teaspoons oil and salt and pepper, to taste. Put the diced avocado in a third bowl, add the remaining 2 teaspoons lemon oil, remaining 1/2 of the jalapeno, salt and pepper, to taste, and toss well. 
3. To assemble, divide 3/4 of the shrimp among 4 short 6-ounce wide-rimmed glasses. Top the shrimp in each glass with 1/4 of the tomatoes, followed by 1/4 of the avocado.
4. Finely chop the remaining shrimp to garnish each glass and sprinkle the chives evenly over each salad.
5. Alternately, you can layer this salad in a large glass trifle bowl, to share.
6. Serve immediately or chill and serve within 1 hour.

Episode 4

Featuring a 2010 Finalist – Rudie Botha

COOK TIME: 5

SERVES: 4

 Ingredients

• 4 fresh corn on the cob, shucked
• 1/2 red cabbage, sliced
• 1 lime, juiced
• Kosher salt and freshly cracked black pepper
• 1/2 cup crumbled queso fresco
• Handful fresh cilantro leaves, roughly chopped

Directions

1. Heat a grill pan over medium heat. 
2. Grill the corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn. Set aside to cool. 
3. In a large bowl, toss the cabbage with the lime juice; season with salt and pepper, to taste, and set aside.  
4. Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage. Taste for seasoning and adjust, if necessary.
5. Add the crumbled queso fresco and cilantro leaves and stir to combine.
6. Serve as a side dish or use as a taco topping.

Ingredients

• 2 Eggs
• 150ml Milk
• 50ml Sour Cream
• Zest of one lemon
• Pinch Salt
• 2 tbsp Castor sugar
• 2 1/2 cups self raising flour
• 100g Raisins
• 1 Vanilla pod
• 100g Castor sugar
• 200ml Cream
• Favourite strawberry jam

Method

1. Mix the eggs, cream, milk and lemon zest together.
2. In a separate bowl combine the sifted flour,  sugar, salt and raisins and mix.
3. Add the wet ingredients into the dry and mix.
4. Roll out the dough to 2-3 cm thick and cut circles.
5. Place onto a baking sheet and brush with a little milk.
6. Bake in a moderate oven 180°C for 20 minutes approximately.
7. Reserve warm. Split the vanilla pod and place into a bowl with the cream and second lot of sugar, whip to a soft peak.

Serve.

COOK TIME: 20

SERVES: 1

Ingredients

• 4 cups seedless watermelon chunks 
• 1/2 English cucumber, peeled and coarsely chopped 
• 1 lime, zested, plus juice of 1/2 lime, plus wedge for rimming glasses
• 1/4 cup course kosher salt 
• 1-ounce agave syrup or honey
• 3 ounces white tequila

Directions

1. Liquefy the watermelon and cucumber in a blender and strain through a fine mesh sieve into a pitcher. 
2. Refrigerate until ready to use. 
3. Mix the lime zest and salt on a small plate and reserve. 
4. When ready to serve:
5. Mix 1/2 cup watermelon-cucumber juice with lime juice, agave and tequila in a cocktail shaker filled with ice; shake well to chill.
6. Rub the rim of a martini glass with a lime wedge and dip it into the lime zest mixture. Pour the margarita into the salt-rimmed martini glass and enjoy!

Ingredients

• 2 slices good whole wheat or sour dough bread
• 200g boneless Chicken thigh
• 1/2 tsp Tumeric
• 1 tsp Coriander, ground
• 1 tsp Cumin
• 1 clove Garlic
• 1cm piece of Ginger
• 1 tblsp crunchy peanut butter
• 60ml Coconut cream
• 1 Fresh chilli
• Fresh coriander – chop half
• 3 tblsp thick fresh egg mayonnaise
• 1 tsp Dijon mustard
• 2 tbsp Spring onions, chopped

Method

1. Slice the chicken into strips and marinate in the dry spices and a little oil for 3 hrs or so.
2. Blitz or pound the ginger and garlic with a little oil.
3. Fry the chicken quickly in a hot non stick pan until slightly brown.
4. Reduce the heat and add the ginger & garlic paste, crunchy peanut butter and the coconut cream. Cook for approx 2 minutes.
5. As the mixture begins to thicken and the liquid evaporates remove from the heat.
6. Add the fresh chilli, chopped coriander and the spring onions.
7. Cut the bread into thick slices and toast or grill. Mix a good dollop of Dijon mustard into the mayonnaise and spread thickly onto the toast.
8. Heap the spicy chicken mixture on top and scatter the remaining coriander over the chicken.
9. Serve with thick cut chips a cool beer or chilled fruit driven wine.

Beautiful!

COOK TIME: 75

SERVES: 4

Ingredients

• 1 bone-in, skin-on whole chicken, rinsed and dried
• Kosher salt and freshly cracked black pepper
• 1 lime, zested and juiced (lime halves reserved), plus 1 lime, zested,  
• 1/4 cup water
• 1 cup crema
• 2 chipotle chiles in adobo sauce, finely minced into a paste
• 8 (6-inch) corn tortillas, warmed

Directions

1. Preheat the oven to 400 degrees F.  
2. Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste.
3. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity.
4. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan.
5. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.  
6. Remove the chicken from the oven to a carving board, let sit until cool enough to handle.  
7. In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste. 
8. Once the chicken has cooled, pull the meat from bones and shred.  
9. Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges.

Ingredients

• 1 x Whole Free Range Organic Chicken

Method

1. Carcass – Stock
2. Put the whole thing in a large pot with clean water and simmer for 4-6 hours.
3. Don’t boil. Then carefully strain without disturbing the stock too much.
4. You don’t want to get the gunk from the bones in your stock.
5. Wings
1. Marinate with tamari, a little raw honey, garlic, and ginger then bake. Great for the kids.
6. Breasts
1. Poach in the stock (see stock recipe) and serve atop a salad of shaved fennel, chives, parsley, basil, &  rocket that’s been dressed with lemon juice, olive oil, sea salt and pepper.
2. Drizzle breast with a salsa verde made from parsley, basil, mint, chives, anchovies, capers, garlic, rice wine vinegar, s & p.
7. Legs – Chicken Provencale
1. Brown the legs in a little olive oil in a heavy based pan, then take out and set aside. Place 1 chopped onion in the same pan and cook slowly for a minute then add some garlic. Now add some chopped up curly parsley, fresh oregano, black seeded olives and chopped tinned tomatoes.
2. Let simmer for a few minutes then put the legs back in the pan. Season.
3. Put the pan in an oven heated at 180°c for about 40 mins or until the flesh is coming off the bone.
4. Pull the pan out and scrape the flesh off the bones. Stir through some cooked pasta and serve on the table out of the pan. Sprinkle with a little more chopped parsley…and a glass of good red!

Buonissimo!

Material List:

Steps for vanity

Top

• Join two pieces together to make one thick top.
• Cut out for basin
• Paint with water proofing and leave to dry.

To continue once dry…….

Shelves

• Mark out where bottom, middle and top shelves fit.
• Drill pilot holes
• Join sides onto shelves
• Fit backing board
• Assemble foot piece and attach to cupboard.
• Attaché shelves to main vanity cupboard

Back to top

• Cut tiles to fit top
• Apply glue to tiles and stick.
• Grout all tiles
• Attach top to vanity cupboard

Place basin on top and connect taps once installed.

Plan