Goose liver terrine with balsamic raisin vinaigrette (serves 8) The Bostonian Ingredients 800g goose liver 4/5 litres milk 150ml brandy 150ml port wine 5g salt 5g pepper Method Soak goose livers in milk for three hours, remove and trim veins from livers. Pat dry. Marinate the livers in the port wine and brandy for three hours, and drain liquid. Season livers with salt and pepper, place in a terrine mould (available at fine food stores such as Great), pressing in each piece one at a time until the mould is full. Place mould in a pan of water and slowly cook it in the oven at 70 degrees Celsius for no more than an hour. Cool at room temperature for three hours, before covering and refrigerating overnight. In the morning, loosen cooked liver from mould. To make the vinaigrette, blend balsamic reduction, shallots and olive oil before adding raisins that have been soaked in port wine for three hours. Add salt and pepper to taste. The vinaigrette is to be sprinkled onto the sliced terrine. Babi Guling Bebek Bengil 3 Ingredients 10 shallots 6 cloves of garlic 2cm ginger 15 candlenuts 5cm fresh turmeric root 20 chillies 5 lemongrass stalks 1 teaspoon black peppercorns 1 tablespoon shrimp paste 5 lime leaves 4/5kg whole suckling pig Method Blend all but the last ingredients in a blender until they form a paste. Saute for about 10 minutes and set aside. Rub the paste inside the cavities and on the skin of the cleaned pig. Reserve some paste for dipping. Steam for an hour to 11/2 hours or until the pig is tender. Carve or chop of pieces and bake them in the oven at 250 degrees Celsius for about five to 10 minutes or until the skin is golden brown. Serve hot with steamed rice and dipping paste. Eggnog souffle Belvedere Ingredients 5 egg yolks 5 egg whites 10g corn starch 125ml milk 100g custard powder 150g sugar 150g eggnog Method Bring milk to the boil. Mix custard powder and corn starch with a little cold milk and add to the boiled milk. Allow to boil again and remove from the heat. Leave to cool. Mix the eggnog, sugar and egg yolks together and add the mixture to the custard. Whisk the egg whites, gradually adding the sugar. Fold the egg whites into the custard mixture. Place in a dish that has been brushed with butter and dusted with sugar. Place in the oven and cook till it the souffle has risen and is golden brown on top. Serve immediately. Oscietra caviar on ratte potato snow (serves 4) The Place Ingredients 1kg ratte potatoes (kipfler potatoes) 200g creme fraiche 30ml lemon juice 125g Oscietra caviar 100g red onions 100g chives Method Boil potatoes in their skins until well done, drain water and set aside. Peel potatoes and press through a potato press directly on the serving plate to make a mountain shape. Whisk creme fraiche with lemon juice. Top potato snow with creme fraiche. Scoop caviar on top of creme fraiche and serve with finely diced red onions and chives. Guinea fowl prepared two ways La Cite Ingredients 1 whole guinea fowl 1 small tin of goose fat (vegetable may be used but a darker colour may result) salt and pepper olive oil carrot button mushrooms zucchini celery onion garlic chicken stock butter Method Remove guinea fowl breast and leg from the carcass. Confit leg in melted goose fat, completely submerged, for two and a half to three hours at 150 degrees Celsius in the oven. Sear breast and roast in the oven. Cut vegetables into similar shapes, saute in hot olive oil, deglaze with chicken stock, reduce sauce and add butter. Serve the vegetables and the juice topped with the leg and breast. Eel with potato, cherry tomatoes and bread The Mistral Ingredients 800g eel 300g potatoes 200g cherry tomatoes 80g bread 5g garlic 5g dried thyme 5g dried marjoram 5g dried rosemary 100ml white wine 10g salt 8g white pepper 20ml extra virgin olive oil Method Mix the bread crumbs, garlic, thyme, marjoram, rosemary, salt and pepper together. Dice and parboil the potatoes. Place a little olive oil in a casserole; add the eel, then the boiled potatoes and then the cherry tomatoes. Top with white wine and seasoning. Top this with the breadcrumb mix. Cover the casserole and bake it in the oven for 15 minutes. Roasted Christmas goose with orange, red cabbage, roasted chestnuts and blackcurrant glaze JW's California Ingredients 1 goose salt, pepper and oil fresh marjoram, chopped 3 apple quarters 2 orange quarters 2 oranges for juice 1 head red cabbage, cut julienne 1 medium-sized onion, sliced julienne 250 ml red wine 200 ml chicken stock 30g sugar 100g bacon, sliced julienne 12 chestnuts, peeled 100g dried blackcurrants 1 slice of orange red currants Method Mix marjoram with salt and pepper to season under the skin (by making pouch) and inside of the goose. Stuff the goose with apple and orange quarters. Place in a pan and add chicken stock. Roast at 200 degrees Celsius for 40 minutes, add chestnuts then reduce heat to 170 degrees Celsius and cook two more hours, glazing the goose every 20 minutes. Add stock or water to the pan as needed. Increase heat for the last few minutes to get a crisp skin. For the sauce, remove goose and chestnuts to a warm platter to keep warm. Strain the liquid off the pan and add dried currant, boil and simmer for ten minutes. For the cabbage, saute onion and bacon for few minutes on medium heat, add cabbage and saute for few more minutes. Add sugar to caramelise for two minutes, and add orange juice and red wine to braise for 25 minutes on low heat. Salt and pepper to taste. One slice of orange and red currants for garnish.