Fried Duck Wontons in a Ginger-apple Sauce

Serves: 4 | Preparation Time: 15 min


Ingredients for Filling:

  • 1/4 cup finely diced onions
  • 1 Tbsp. sesame oil
  • 1 tsp. minced garlic
  • 3 cups finely shredded green cabbage or Iceberg lettuce, chopped fine
  • 6 oz finely shredded duck meat (skin on duck thighs slow cookedwith
    pepper, ginger, juniper, anise,salt, allspice, cinnamon)
  • 1 tsp. ground ginger
  • 2 pinches cayenne
  • 3/4 tsp. ground star anise
  • 1 tsp. kosher salt

Ingredients for Sauce:

  • 1-1/2 cups diced apple or rhubarb if you have it.
  • 2 very thin, full slices of leek (white)
  • 1/4 cup finely sliced ginger, peeled
  • 1 cup dark meat stock
  • 1-1/2 cups chicken stock
  • 1/2 cinnamon stick, crushed
  • 1/4 cup orange juice
  • 1/2 cup granulated sugar
  • 1 Tbsp. whole black peppercorns,crushed just before using
  • 1 clove garlic
  • 2 Tbsp soy sauce
  • 6 Tbsp whole butter


Procedure for Filling:
Heat oil over medium flame and sauté onions until slightly browned and very tender. Take off the heat, stir in the garlic well.

Return pan to heat and cook, stirring for 1 minute (garlic should colour a little). Add cabbage/Iceberg and cook for 1 minute, tossing well.

Add salt and toss well again. Cook until cabbage has lost its liquid and it has evaporated. Stir in all other ingredients and cook, stirring occasionally until everything is completely heated through, about 5 minutes and remove to a bowl and chill.

Procedure for Sauce:
Combine all ingredients except peppercorns and butter in a thick bottom, non reactive pan and bring to a boil, stirring to avoid scorching, for 20 minutes. Stir in freshly crushed peppercorns off the heat, cover and let sit 20 minutes. Push through fine strainer and cool.

Procedure for Stuffing Wontons:
Layout 8 wonton skins on a cutting board and place a mound (1/8) of the filling on each near the center. Brush two adjacent edges of the wonton skins with water and fold the pasta diagonally over the filling and seal firmly. with a pasta crimper, cut a round shape just inside the sealed edges. Repeat.

Procedure for Cooking Wontons:
In a large sauté pan, heat 1/4 cup sesame oil. When hot, lay the stuffed pasta in a single layer (or do half at a time in 2 batches) and sear the bottom for about a minute.
Turn each over and sear the other side. Add the sauce and cook for about 2 minutes.
Add the 6 Tbsp whole butter from the sauce recipe and swirl pan so butter dissolves evenly. Divide the pasta, 2 to a plate and pour over sauce.
Garnish with crispy fried leek julienne.


Cinnamon & Apple Tart

Serves: 4 | Preparation Time: 30 min


  • Melted butter, to grease
  • 1 sheet (25 x 25cm) ready-rolled butter puff pastry, partially thawed
  • 1 50g pkt almond meal
  • 1 tbs caster sugar
  • 1/4 tsp ground cinnamon
  • 1 egg white, lightly whisked
  • 2 pink lady apples, quartered, cored, thinly sliced
  • 85g (1/4 cup) apricot jam


Preheat oven to 220°C.

Brush a baking tray with melted butter.

Place pastry sheet on greased tray and cut a 2cm border around sheet, only cutting half-way through.

Combine almond meal, sugar, cinnamon and egg white, and spread evenly over pastry.
Top with an overlapping layer of apples.

Bake in preheated oven for 20 minutes or until apples are tender and pastry is crisp.

Meanwhile, melt jam in a small saucepan over low heat. Strain through a fine sieve into a bowl.
Brush evenly over apples and pastry. Cut apple tart into quarters. Cut each quarter in half diagonally and serve immediately.

Honey Apple and Nectarine Tart with Whipped Mascarpone

Serves: 4 | Preparation Time: 15 min


  • 1 sheet frozen puff pastry thawed
  • Flour, for dusting
  • 1 small apple, peeled, halved, cored, thinly sliced
  • 1 small nectarine, halved and thinly sliced
  • 2 tablespoons unsalted butter, melted
  • 4 teaspoons sugar
  • 4 teaspoons honey
  • 1 cup mascarpone cheese
  • 1 teaspoon orange liqueur


Line one large baking sheet with parchment paper.

Place the sheet of puff pastry on a floured surface and cut into 4 even squares.

Separate the squares and leave some room between them on the baking sheet.

Create a border around the inside of each square by scoring abou1/2-inch around the inside the square.

Prick the dough inside the small square. Cover and refrigerate at least 30 minutes and up to 1 day.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400 degrees F.
On each pastry square, overlap slices of apple and nectarine, within the border.
Brush fruit on each tart, with melted butter and sprinkle with 1 teaspoon sugar.

Bake tarts until pastry is golden and apple and nectarine are tender, about 20 minutes.
Drizzle each tart with 1 teaspoon honey heat in microwave to make it easier to drizzle.

Transfer tarts to racks; cool 5 minutes. Serve warm or at room temperature.
While tarts are cooling, whisk mascarpone with orange liqueur.

Top each cooled tart with a dollop of flavored

Apple & Squash Meatloaf

Serves: 4 | Preparation Time: 40 min


  • 800g-1kg butternut squash
  • 450g lean ground beef
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 2 cups chopped apples (2 to 3 apples)
  • 1/4 cup raisins, optional
  • salt
  • 4 tablespoons brown sugar, firmly packed (if you are using sweet apples use less or none)
  • 2 tablespoons melted butter


Heat the oven to 400°. Cut each squash in half; remove seeds and fibrous pulp. Place the squash, cut sides down, on an ungreased shallow baking pan. Add water to the depth of about 1/4-inch and bake, uncovered, for about 30 minutes, or until squash is tender.

While the squash is cooking, brown ground beef in a large pan. Drain off excess fat. Remove the pan from the heat and stir in the 1 1/2 teaspoon of salt, cinnamon, the chopped apples and the raisins.

When the squash is cooked, turn them so that the cut side is up; remove them to a platter. Drain off any remaining liquid in the pan and scoop out the pulp from the squash.
Mash the pulp and stir into the ground beef mixture. Return beef stuffing mixture to a flan or shallow tray speading it out so that you have a 2-3 inch depth.

Sprinkle the brown sugar on and drizzle with the melted butter. Bake, uncovered, for about 20 to 30 minutes, or until apple is tender. 

Apple and Mango Crumble with Cranberries

Serves: 4 | Preparation Time: 30 min


The base

  • 1 mango, peeled and diced
  • 5 Apples, peeled and diced, enough to fill the baking dish
  • 1/4 cup dried cranberries
  • 1/4 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tsp Chinese five spice powder (optional)
  • 1 tbsp flour

For the topping

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup flour

Lemon whipped cream

  • 1/4 cup sugar
  • Juice of 1/2 lemon
  • 1/2 pint heavy whipping cream, cold.


The base
Toss the apples and mango with the other ingredients except flour, and pack tightly in a 2" deep buttered pie dish. Bake at 180 degrees for 30 minutes.
Stir the fruit, and check for sweetness and juice. If the mango is not very ripe, it will require longer baking.
Sprinkle the fruit with the flour, and stir to thicken the juices. When both the mango and apple start to soften, prepare the topping.

The topping
Blend the brown sugar with the butter. Add the flour to the mixture and sprinkle on top of the fruit. The topping will be crumbly. Bake an additional 30 minutes, or until the topping is browned. Serve with lemon whipped cream.

The cream
Stir the sugar and lemon together, heat in a pan to dissolve sugar. Refrigerate until cool. Whip the cream until peaks form, and slowly whip the lemon sugar mixture into the cream. Refrigerate until needed.

Apple Galette

Serves: 4 | Preparation Time: 10 min


  • 1 Unit sheet of ready made puff pastry
  • 80 Gram apricot jam
  • 1 Unit granny smith apple
  • 2 Teaspoon (Metric) raw demerara sugar


Pre heat oven to 210 degrees. Place the pastry over a large plate and cut around to form a neat circle. Transfer the pastry onto a lightly greased baking tray.

Heat the jam in a saucepan and strain off lumps. Brush the jam over the puff pastry leaving a 2cm border all the way around.

Peel and core the apple and slice into thin 2mm pieces. It is easier to cut it in half and work round the apple to get even wedge like pieces.

Starting 2cm from the edge overlap the apple pieces in a circular pattern all the way around, continue this in a second row until the pastry is totally covered. Sprinkle evenly with the sugar and bake for 30-35 minutes or until the edges rise and turn a golden colour.


Apricot, Banana & Apple Crumble

Serves: 4 | Preparation Time: 15 min


  • 4 apples, peeled and cored and diced
  • 3 small bananas, thickly sliced
  • 150g dried apricots, halved (or 2-3 fresh)
  • 200ml orange juice or apple juice
  • 1 tsp ground cinnamon
  • 1 inch piece of ginger, peeled and finely chopped
  • 2 tbsp runny honey
  • 1/3 lemon, juice only
  • Boiling water
  • For the crumble:
  • 1.5 cups of oats
  • 1 cup flour
  • 1 cup ground almonds
  • 1 cup unsweetened dessicated coconut
  • ¾ cups butter, softened
  • ½ cups demerara sugar


Place the all the filling ingredients into a large pan on a medium-high heat and stew for 30 mins, stirring and adding water as required

Spread over an ovenproof dish about 3 inches thick. over in clingfilm and refrigerate for at least 2 hours

For the cumble, mix together all of the ingredients except the sugar with your fingertips, rubbing it all together until it forms a crumb consistency. It takes about 5 mins to achieve this

When ready, pre-heat oven to 180°C and scatter the crumble mix over the fruit. (You will not need it all, so place it in the freezer for another time of mix with honey and toast tom make really tasty grenola!)

Place in oven and cook for about 20-30 mins until crunchy and golden on top. Serve with plenty of hot custard! (creme anglais for the French!)