INGREDIENTS
2 Fillets of Rockfish (with skin)
3 Tablespoon of Butter
2 Lemons (Juiced)
1 Cup of White Wine
Sea Salt & Fresh Ground Pepper

DIRECTIONS
Heat butter over medium high heat. Salt and pepper rockfish to taste. When butter is bubbly, lay fillets in butter, flesh side down. Allow to brown (3- 5 minutes). Flip over filets, allow the skin side to crisp in the butter (about 3 minutes). Remove when done. Flesh should be flaky. Cover to keep warm. Pour lemon juice and wine into the butter and gently scrape up any brown bits from the fish (leaving them in the sauce). Stir sauce occasionally, and watch it closely. Continue to cook until it is thick, golden brown and syrupy. The spoon should leave a track in the sauce when it is finished. Garnish with lemon slices and serve.

INGREDIENTS
2 Cups of Paneer (Cubed)
3 Onions (Pureed)
2 Tomatoes (Blanched, Peeled and Pureed)
1 Tablespoon of Ginger Garlic Paste
1 Teaspoon of Coriander Powder
1 Teaspoon of All Purpose Curry Masala
1 Teaspoon of Red Chili Powder
A Pinch of Turmeric Powder
1/2 Teaspoon of Dry Fenugreek Powder
2 Tablespoon of Cashew Nuts (Grinded)
A Pinch of Mustard Seeds
2 Tablespoon of Butter
1 Tablespoon of Cream

DIRECTIONS
Heat the butter in a pan and add the mustard seeds. Once they pop, add the onion paste and fry for 2 mins. Then add the ginger garlic paste, chilli powder and the cashew nut paste. Saute for another 2 mins. Now add the pureed tomatoes, coriander powder, turmeric powder, kasuri methi, curry masala and salt. Stir well and leave on sim for about 5 mins. Next, add the paneer and let cook. If the gravy seems too thick, add little water and keep cooking for about 5-6 mins. Remove from fire, mix in the fresh cream if using and garnish with chopped coriander leaves.

INGREDIENTS
1 Cake Yeast (Dissolved in Water)
1/4 Cup of Water
1 Teaspoon of Sugar (White)

DIRECTIONS
Start by letting it sit for 5 minutes then add 1/2 a cup of butter and 2 egg yolks. You want to cut the butter into the flour for the pie. Mix the yeast, egg yolks and flour. Shape it into a ball and let is sit while you prepare the filling.

MERINGUE FILLING
2 Egg Whites
1 Cup of Sugar
1/2 Cup of Nuts

Continue by rolling the dough into 15inch circles. Cut them into 15 pie shaped pieces then spread the wedge with filling and roll them. Place them on a greased baking sheet and put it in the oven for 25 minutes in a 350 degree heat. The frosting is 1 tablespoon of milk with 1/2 teaspoon of vanilla.

INGREDIENTS
1 lb. butter, room temperature
1 lb. powdered sugar
1 lb. brown sugar
1 tbsp. cinnamon
1 tbsp. nutmeg
1 gal. vanilla ice cream
1 shot rum, per serving
Hot water

DIRECTIONS
Combine butter, sugars, cinnamon and nutmeg; cream with an electric mixer. Stir in ice cream. Put in freezer overnight. When ready to serve put 1 shot rum (1 1/2 ounce) in each mug. Add 2 tablespoons of the frozen mixture and hot water to fill mug to each serving. Makes 40 servings. Mix can be put into smaller containers and frozen to use in small batches.

INGREDIENTS
8 raw Dublin Bay prawns in the shell, weighing at least 125g each
125g butter
1 garlic clove, crushed
4 tbsp mixed herbs, such as parsley, tarragon and chervil, very finely chopped
salt and pepper

THE GARNISH
lemon wedges
sprigs of watercress and herbs

DIRECTIONS
Cut the prawns in half lengthways, remove the gut and wash under cold running water. Dry with absorbent kitchen paper. Lay the prawns shell side down on a baking sheet. Blend the butter, garlic and herbs together and season to taste with salt and pepper. Spread the herb butter over the prawns and cook under a preheated, very hot grill for 3-4 minutes. Arrange on warmed plates and garnish with the lemon, sprigs of watercress and herbs. Ready to serve.

INGREDIENTS
1 lb of Fresh Corn
1 Tablespoon of unsalted butter

DIRECTIONS
Place corn in a steamer basket over boiling water. Cover saucepan and steam about 4 minutes or until tender. Remove from pan and transfer to a bowl. Stir in butter and salt and pepper to taste.

INGREDIENTS
1 or 2 onions
2 whole or 1 medium can tomatoes, ripe
1 tsp. ginger paste (or to taste)
1/2 tbsp. garlic paste (or to taste)
1 8 oz. container plain yogurt
salt and pepper
1/3 tsp. red chili powder (or to taste)
1/4 tsp. allspice (or to taste)
1/2 tsp. coriander powder (or to taste)
2 tbsp. soybean oil
1-2 lbs. boneless chicken breasts (or as required)
1/2 stick butter
1/2 cup cream
fresh coriander

DIRECTIONS
All ingredient quantities are suggestions only. Use as much or as little as you require to suit your tastes, and to fit the appetites of those you are serving. Adjust accordingly, and feel free to experiment and create your own version. Marinade the chicken with a combination of oil, yogurt, chili powder, and allspice. Set aside in refrigerator for several hours. In a grinder or food processor, combine onion, tomatoes, ginger and garlic paste (You may substitute fresh garlic and peeled fresh ginger). Heat oil in a pan add this mixture to the hot oil. Saute until oil separates. Add chili powder, allspice, coriander powder, and mix well. Add the chicken pieces and cook until they are semi done. Cover and simmer over medium-low heat for a few minutes. Remove from heat and pour in cream. Stir. Garnish with butter and fresh coriander.