Mushroom Salad

Ingredients
150g White Button Mushrooms (cleaned and sliced)
4 Tablespoons Virgin Olive Oil
1 Tablespoon Lemon Juice
5 Anchovy Fillets (drained and chopped)
1 Tablespoon Fresh Marjoram (chopped)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl

The Good Bit

1. Mix the oil and lemon juice in your bowl. Drop in the sliced mushrooms and mix well until the mushrooms are coated (they'll go brown if not coated well enough and that looks ugly)
2. Stir in the anchovies then season with pepper only and then add the marjoram, stir and leave for 5 minutes.
3. Season with salt and serve (if you season with salt to early it extracts the water from the mushrooms and turns them brown, which again is a look you don't really want)

Serves 4

Steak Wrap

Ingredients
4 Fillet Steaks
8 Slices Parma Ham
125g Mozzarella (sliced into 4)
Handful of Fresh Marjoram (chopped)
2 Cloves Garlic (finely chopped)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl

The Good Bit

1. Mix the marjoram and garlic then season with salt and pepper, coat the steaks with this mixture then wrap with the parma ham making sure to cover all the steak.
2. Grill the steaks under a high a grill as you can for 3 minutes both sides for rare, 5-6 medium and 8 minutes for well done.
3. When the meat is done to how you like, top each wrap with with a slice of mozzarella then put back under a cooler grill until the cheese begins to melt and brown.
4. Remove from the grill and set aside for 5 minutes to let the meat rest then serve.
   

Serves 4

Basque Chicken

Ingredients
4 Chicken Breasts
175g Bacon (cut the rind off and bin)
4 Onions (thinly chopped)
3 Cloves Garlic (crushed)
2 Green Peppers (seeded and diced)
1 400g Can Chopped Tomatoes
150ml Chicken Stock
A Good Splash of Oil
1/4 Teaspoon Dried Marjoram
Salt and Pepper
Parsley (chopped, to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Spatula
1 Wooden Spoon
1 Slotted Spoon
1 Garlic Press

The Good Bit

1. In a Splash of Oil fry the diced bacon until it is just cooked then remove, now fry the chicken breast, if you need to add a splash more il do, until the breasts are evenly golden all over, remove and set aside with the bacon, keep warm if possible.
2. Next fry the onion, garlic and marjoram gently over a low heat for about 10 minutes until the onion is golden too, then add the tomatoes and stock and bring to a gentle simmer.
3. Now add the chicken and bacon back in and stir well, cover and leave for 45 minutes. Remove the chicken to a serving dish and boil the sauce until it coats the back of a wooden spoon, adjust the seasoning and serve with a topping of chopped fresh parsley.
   

Serves 4