Recipes Galore!

Instructions:

1. Whisk all marinade ingredients together in a small baking dish
2. Preheat the oven to 450ºF
3. Drain the tofu and chop it into ½ inch cubes. Drop the tofu cubes into the marinade and turn them gently, using a spoon to completely coat each one. Make sure that the tofu cubes are close together and sitting in the marinade. Bake in the hot oven for 15 minutes.
4. Meanwhile, soak the bean thread noodles in a pot of hot water for 20 minutes, and then strain through a colander to remove excess water.
5. Simmer the onions and the corn in the vegetable stock in a large sauté pan until the onions are tender and the corn is bright yellow (about 3 minutes). Add the soy sauce, mangoes, tofu and the juices from the marinade. Pinch the leaves off the cilantro and sprinkle them in. Add the bean thread noodles and toss until everything is thoroughly coated. Cook for 2 more minutes. For a handsome presentation, you can make a bed of the cellophane noodles and nestle the tofu, corn and mango mixture on top. The toss at the table.
6. Garnish with mint

For the Chilled Pea Soup
Bring a large pot of salted water to a boil. Blanch the snap peas in the boiling water for about 5 minutes, refresh in ice water. Blanch the pea’s for about 5 minutes and refresh in ice water. Cook the spinach and pea shoots in the boiling water for about 5 minutes and refresh in the ice water. All the vegetables should be soft. Drain the vegetables and pat dry. Place the vegetables in a blender, add some of the cold vegetable stock and blend until very smooth. Do this in batches if necessary. Season the soup with salt, fresh ground pepper and truffle oil. Strain the soup through a colander. Adjust the consistency with more vegetable stock if necessary. The soup should be fairly thick.

For the Garnish
Cut tomato into filets. Season the tomato with salt, fresh ground pepper and a sprig of fresh thyme. Drizzle olive oil over the tomato. Bake for 20 minutes in a 200 F oven. Let cool. Remove any oil and tomato juice, add the sherry vinegar. (Making a vinaigrette)
To plate the dish, lay the tomato in the center of four large soup plates. Mix the shrimp with pea shoots and vinaigrette. Season with salt, fresh pepper and two or three drops of white truffle oil (optional). Evenly distribute the shrimp and place on top of the tomatoes. Carefully add six floz of chilled pea soup around the shrimp. Drizzle ½ teaspoon of the mint infused yogurt.

1. For the Sauce: Heat the Olive oil in a medium size sauce pan. Add the onion and garlic and sauté until translucent on medium heat
2. Add the bell peppers, chili paste and diced peeled tomato with the natural juice from the tomato to the pot. Cook on low heat for 30 minutes until all the vegetables are tender.
3. Finish the Sauce with chopped cilantro and season to taste with salt and pepper
4. To Grill the Hammour: Season the fillet with salt and pepper. Brush the fish lightly with olive oil and place the fillet on a hot grill
5. Once seared place the fillet on a baking tray and bake the fillet in a 185C oven until cooked through.
6. To finish squeeze the lemon juice over the fillet

To Plate:

Spoon the hot Harrah Sauce in the bottom of a bowl. Place the Hammour on top of the sauce. Garnish with toasted pinenuts and cilantro.

For Chocolate Ganache Flan
Puree it in a blender and stir in the melted chocolate. Pour over crust and let it cool.

For Unbaked Crust
Mix together and press on the bottom of cake ring. Pour ganache over.

Decorate with fresh fruit.