This dish is for 4 people

• 4 chicken fillets( preferably free range)
• 2 bananas green
• 2 spoon mango chutney
• 3 shallots
• 1 teaspoon of garlic
• 4 spoon of sour cream
• ½ orange
• 1 lime
• 2 teaspoon curry powder (preferably from the Caribbean islands)
• Coriander and Chives
• 3 egg yolk
• Grated cheese mix mozzarella and cheddar

Cut the fillets in long stripes, and season with fresh herbs like chives and coriander, a little curry powder salt and pepper.

In a bowl mash the bananas with a fork, until soft and smooth. Add the mango chutney. Cut the shallots into small rings and add them to the bananas together with the garlic. Squeeze the orange and add as well the chunky bits. Half the lime and squeeze it into the bowl. Add a teaspoon of the curry powder (if you like it spicy add another teaspoon or go for madras curry or raz el hanout).Season it with salt and pepper. Mix all ingredients well, and last ad the egg yolks to the mixture.

Place the chicken fillets into an baking dish, and add the whole mixture over the chicken fillets until all of them are covered.

Preheat the oven to 200°C and put the dish in and bake for 20 minutes. Remove the dish from the oven and add the mixed grated cheese. Bake for another 10 to 12 minutes until the cheese is golden brown.

A Fantastic accompaniement to this dish is some Basmati rice or Jasmin rice.

(Note: If you like it less spicy ad into the mixture a spoon of Honey. For a more spicy texture ad 1 teaspoon of cayenne pepper and a pinch of cinnamon.)

Download the recipe ‘Chicken Bake Atlantica’

This recipe serves 4 people

Ingredients

• 3 cups of basmati or jasmine rice
• 3 chicken fillets cut in strips lengthways
• 100g of bacon or rashers, cut thinly
• 100g of small prawns, cooked and peeled
• 1 clove of fresh garlic, finely chopped
• 1 teaspoon fresh ginger, grated
• 1 tablespoon fresh coriander, finely chopped
• 1 tablespoon of maple syrup or honey
• ½ a red chilli, finely chopped (if you do not like it too spicy, remove the seeds)
• 1 -2 tablespoons Thai fish sauce
• 1 tablespoon of paprika
• 1 tablespoon of Cajun spice mix
• 1 slice of fresh pineapple finely chopped
• 1 mango, peeled and finely chopped
• 1 tablespoon of mango chutney

How to prepare the Jambalaya

Use a large pot to boil some water, add about 1 tablespoon of salt or if you prefer, 2 tablespoons of vegetable stock, which gives a softer and more delicate taste. Add rice and simmer until cooked to your liking. Drain the water through a fine sieve and put the aside.

Season the chicken with salt and pepper and a little Cajun spice mix. Take the wok and add 2 tablespoons of olive oil. Heat it on high heat until it slightly steams. Reduce the heat and add the chicken strips, garlic, ginger, and chilli. Stir the chicken constantly until it is light golden brown. Then add the bacon and stir for a further 2-3 minutes.

Add the rice, spices, pineapples, mangoes, coriander, and fish sauce and stir for another 2 minutes. Add the maple syrup and the mango chutney. Stir it in until fully infused into the mixture. Finally, add the prawns and give it a good stir.

Before serving, try the Jambalaya. If it is too spicy for you, add a  little milk, or, if it is not spicy enough, you can add a small amount of the above-mentioned spices. If it needs some more saltiness add a little more fish sauce.

Tip: Do not use salt and pepper as it might spoil the delicate flavours of the jambalaya.

Jon's JambalayaDownload the recipe ‘Jon’s Jambalaya’

Boil the potatoes until soft but not mushy. After boiling rinse them in very cold water, which will make the peeling easier. Let them cool down until you can handle them, then peel the potatoes. After peeling, grate them in to a bowl, add the flour and salt and mix well. Always try not to mush them.

Heat some sunflower oil or similar in a big frying pan that will hold the whole quantity of potatoes. (If you do not have such a pan, you will have to do the following in two runs.) You can test the correct heat of the oil, with a little of the mixture. If it browns very quickly, reduce to medium and add the whole mixture into the pan.

Stir and mix it constantly until the mixture forms golden brown crumbles. The dish is ready to serve, when there are no sticky bits left.

Crumbled PotatoesDownload the Recipe for Crumbled Potoatoes (pdf,166KB)

We recommend serving it with a Summer Berry Compote. If you do so, you should take some mild cheddar or gruyere cheese (if you find some) and grate it over the crumble. It’s just fantastic!

Ingredients

• 800g to 1kg of Lamb Rack (ask your butcher to cut off the bone and prepare little steaks)
• 2 tablespoons of Irish Honey
• 2 tablespoons of Olive Oil
• 1 teaspoon of salt
• some pepper
• 1 teaspoon of Chives
• 1 teaspoon of Mint
• 1 teaspoon of Lavender
• 1 teaspoon of Garlic

Finely chop herbs and garlic and mix them with the Olive Oil. Add salt and pepper. Then marinate the lamb in this mixture for at least 30 minutes. Pan fry the steaks to your liking and serve with your choice of vegetables. Just before serving, you can flame the steaks with whiskey.

Lamb - "How the West was Won"Download the Recipe for Lamb – ‘How the West was Won’

With this Main Course, we recommend:

• Crème Fraiche and Cranberry Dip
• Cabbage Mushroom Stir-fry with Strawberries
• Lavender Potatoes