Turkey Purse Stuffed with Basil and Tomato Compote

30ml vegetable oil
5 chopped garlic cloves
1 tin Cut Chilli Tomatoes
115g tin tomato paste
10g fresh basil, sliced
salt and pepper
15ml sugar
4 medium turkey breasts
100ml peri peri sauce
8 slices Parma or Black Forest Ham

Preheat oven to 180C
Heat the oil in a saucepan
Add the garlic and saute for 2 minutes
Add Fresh Cut Chilli Tomatoes and Tomato Paste and stir well
Bring up to a simmer and cook for 7-8 minutes till reduced
Add the basil and season well with salt and pepper and sugar
Remove from the heat and cool slightly
Make a lengthways slice into the turkey breasts to form a pocket (do not cut all the way)
Brush the inside of the pocket with peri peri sauce, then stuff the pocket with tomato mixture. Season the breast and then wrap it in parma ham.
Bake at 180C for 20 minutes or till cooked through but still juicy.
Serve with gnocchi or mashed potatoes and some fresh greens

Sweet Glazed Line Fish with Festive Sauce Vierge

800g line fish
50ml Sweet Chilli Sauce
50ml Super Fine Apricot Jam

Sauce Vierge:
6 Spring Onions sliced
half tin Italian Tomatoes
10 rosa tomatoes halved
30ml fresh basil, sliced
1 lemon juice and zest
1 crushed garlic clove
100ml olive oil
salt and pepper

Fresh Asparagus Spears
4 jam toatoes
15ml olive oil

Cut the fish into 200g portions
mix the sweet chilli sauce and jam together and place the fish into the mixture
Mix all the sauce vierge ingredients together and set aside
10 minutes before serving, heat a pan or an oven grill
Grill or fry the fish for 6-8 minutes until just cooked through
Blanche the asparagus until tneder
halve the jam tomatoes and drizzle with olive oil then roast
Serve the fish dressed with the sauce vierge on a bed of asparagus and roasted tomatoes

Barbequed Fillet Steak Medallions Drizzled with Mustard Sauce

4 x 180g portions fillet steak
100ml BBQ Sauce
100ml Tomato Sauce
30ml vegetable oil
1 head broccoli broken into florets
3 chopped garlic cloves
Salt and pepper to taste

Mustard Sauce
250ml cream
100ml organic wholegrain mustard
1 t sugar
1 T good brandy
4 potatoes and oil for frying

Place the steak into a casserole dish
Mix the BBQ Sauce, Tomato Sauce together and brush the steak generaously witht he mixture. Set aside
Heat a grill pan and add the broccoli (gives a smoky flavour), 2 minutes before the end and add the garlic and seasoning
Grill the meat with a flame - on a braai or on your gas stove, cook medium or the way you like basting continuously

Mustard Sauce
Combine all the ingredients together, simmer for about 5 minutes till it thickens slightly.

Serve with the broccoli and baked potatoes or potato wedges... and Mustard Sauce

Strawberry Jam Tarts

You can use bought puff pastry if you wish..

125g cake flour
pinch salt
45g castor sugar
90g butter at room temperature
1 egg small
5ml vanilla extract
180ml chocolate and hazelnut spread
180ml good home made or bought strawberry jam

Sift the flour, salt and sugar together
rub the butter into the flour until it resembles crumbs
add egg and vailla extract and incorporate into the mixture until it just comes together - don't over work.
Rest the dough for a few minutes then roll out to 2mm thick.
Use a pastry cutter to cut rings from the dough. Line either a muffin pan or small tart tin with the pastry. Fill the pastries half way with the chocolate and hazelnut spread and top with strawberry jam to cover. Bake at 180C until the pastry is crisp and golden.

Garnish with a dusting of icing sugar, a couple cherries and fresh mint