Ingredients

• 1/4 Cup Brandy / Cognac or Bourbon
• 3/4 Cup Beef Stock
• 1/2 Cup 35% Cream
• 2 Tbsp Whole Peppercorns (crushed with a mortar / pestle, leaving a few whole)

Instructions

1. In a cast iron skillet, heat the Brandy/Cognac or Bourbon.
2. Add the Peppercorns, and beef stock and sauté until liquid is reduced by 1/2 (approx.)
3. Add the 35% cream and stir to combine.   Sauté until the sauce thickens (about 5-7 minutes).

Ingredients

• 2 Mangos (diced)
• 1/2 English Cucumber (diced)
• 1/2  Cup Blue Berries
• 1/2  Jalapeno Pepper (small dice)
• 1/3 Cup Purple Onion (diced)
• 1  Lime (Juiced)
• 1/2 Cup Cilantro Leaves

Instructions

1. Combine all ingredients in a glass bowl, stirring gently to mix well.
2. Refrigerate for at least 1 hour (ideally 2-3) to allow flavours to infuse.
3. Serve over Salmon, or as a side salad to any fish or chicken meal.

Ingredients

• 3/4 cups of sugar
• 1/2 cup of apple cider (or apple juice)
• 1/8 cup of apple cider vinegar
• 1 1/2 cups of dried cranberries
• 1 pear diced (equal in size to cranberries)
• 1/8 cup of fresh ginger (grated)
• 1/2 teaspoon of crushed pepper flakes

Instructions

1. Stir sugar, cider (or juice) and vinegar together in a skillet over medium heat until sugar dissolves.
2. Add remaining ingredients and bring to a boil.
3. Reduce heat to medium/low and simmer unti the chutney thickens – stirring  occasionally – about 20/25 minutes.
4. Season with salt and pepper.
5. Transfer to a bowl and let cool prior to serving.

Ingredients

• 1 Pan used for browning beef prior to roasting (beef tenderloin seasoned
• with salt and pepper and browned in olive oil)
• 1 Cup Bourbon
• 1 Tbsp Sage (fresh and finely chopped)
• 1/4 Cup Unsalted Butter
• 1/2 Cup Toasted Pecan Pieces

Instructions

1. Over medium/high deglaze a browned pan with bourbon.
2. Add the sage and reduce the bourbon to about 1/2 on medium heat.
3. Add the butter and pecans.
4. Reduce the heat to low/medium and cook until the butter begins to brown.   Remove from heat.
5. When roast/beef is done in the oven heat the Beurre Brun while the roast is standing (don’t over heat and burn the butter).
6. Serve drizzled over the beef and ensure there is some extra – it will be asked for.

Ingredients

• 1 Cup Mixed fresh Herbs (Cilantro, Mint, Chives & Parsley)
• 1 Cup Peas – fresh if possible (if frozen, blanched and cool before using)
• 2 Cloves Garlic (chopped)
• 1 Red Chile (seeded and chopped)
• 1/2 Avocado (chopped)
• 1 Lemon (juiced)
• 1/2 tsp Salt (Himalayan Pink)
• 2 Tbsp Olive Oil

Instructions

1. Combine all ingredients except Olive Oil in a food processor (scrapping the sides frequently)
2. Process until smooth and creamy.
3. Add the Olive Oil slowly while processing.
4. Refrigerate until ready to use.

Ingredients

• 2 cups Mango diced (about 2 Mangos)
• 1/2 cup Red Onion finely diced
• 1 cup Avocado diced (a ratio of 1 Avocado to 2 Mangos is good)
• 1 cup English Cucumber diced
• 1/4 cup Cilantro minced
• 2 tbsp Olive Oil
• 1 tsp Black Pepper
• 1/4 tsp Red Pepper Flakes
• 1 Lime Juiced (use only the juice)

Instructions

1. Mix all the ingredients in a bowl, adding the lime juice and olive oil last.
2. Refrigerate for a least 1 hour to allow flavor fusion (can be done up to 1 day ahead).

Ingredients

• 2 Cups Fresh Basil Leaves (washed)
• 2 Cloves Garlic (chopped)
• 1/4 Cup Pine Nuts
• 1/4 Cup Olive Oil (I like to use extra virgin)
• 5 Grinds Black Pepper
• 2 Grinds Salt (a pinch if not using rock salt)
• 1/2 Cup Parmesan Cheese (freshly grated)

Instructions

1. In a food processor, combine the basil, garlic and pine nuts and pulse until mixture is coarsely chopped.
2. While the processor is running, add the olive oil and run until the oil is fully incorporated
3. Remove blade from food processor
4. Season with salt and pepper and add the grated parmesan cheese – fold into the pesto.