Series 3:

Veal medallions with bug tails
Snapper with coconut rice cake
Whiting with shellfish mousse
Grilled lamb cutlets
Swordfish with Caprese salad
Emperors torn pancake
Smoked chicken & Waldorf salad
Beef fillet with fried gnocchi
Roasted Capsicum Tart
Seafood Risotto with Saffron,
Asparagus & Tomato
Mushroom cappuccino
Crab Linguine with a rose sauce
Dukkah Crusted Chicken with
Rocket Potatoes

Series 2:

Series 1:

Crab Linguine with a rose sauce

Simple Red Sauce

Ingredients

Whole peeled tomatoes 2 small tins
Onions 1
Garlic 1 clove
Oregano 1 tbsp.
Salt to taste
Pepper to taste

Method

1. Roughly chop the onions, slice the garlic and fry in olive oil in a pot until glassy.
2. Add the tomatoes and cook on a low heat for about 40 mins.

Linguine or pasta of your choice 1pkt.
Shallots 3
Cream 100ml.
White wine 100ml.
Parsley 1 bunch
Roma tomatoes diced 1 cup
Red sauce 500ml.
Olive oil 50ml.
Crab meat picked 500grms.

Method

1. Place the cream and wine in a pan and reduce by half.
2. In a large pot with plenty of salted boiling water cook the linguine.
3. In a large deep fry pan heat some olive oil and fry the finely chopped shallots, then add the diced Roma tomatoes and crab meat. Cook for about 3 minutes until crab is almost cooked.
4. Then add the red sauce followed by the white wine and cream reduction, season with salt and pepper. Add freshly chopped parsley and check the taste.
5. Drain the cooked pasta well, coat with olive oil add to the sauce and serve.

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