DIRECTIONS:        

1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight.
2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.
3. Finely chop to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste. Remove from the pan and leave to the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. When the mushrooms begin cool.
4. Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
5. Season the beef fillets, then place onto the mushroom-covered ham then on top of a precooked puff pastry. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Then chill for at least 20 minutes.
6. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 20 minutes.
7. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C for 15-20 minutes until the pastry is golden brown and cooked. Rest for at least 10 minutes before carving.

DIRECTIONS 

1. Rub chicken with soft butter and season well.
2. Roast in oven at 180C for about 50 minutes and allow to rest.
3. Season vegetables well and grill over medium heated grill pan.
4. Mix stuffing ingredients together and season well, pour on tray and heat in over for 10 minutes before serving.
5. When all items are ready, serve chicken with grilled vegetables, stuffing and red wine sauce.
6. Shave truffles.

DIRECTIONS 

1. Butterfly the turkey breast. Cover with plastic wrap and pound to a 1.5 cm thickness. In a bowl, combine the pork sausages, pistachios, dried cranberries and finely chopped sage leaves.
2. Spread the sausage mixture over the turkey breast and tightly roll into an even cylindrical shape. Lay the prosciutto over the rolled turkey breast. Tightly wrap the rolled turkey breast in plastic wrap and refrigerate for one hour.
3. After one hour, set up your barbecue for indirect cooking. Preheat your barbecue for roasting. Please refer to your handbook for further instructions.
4. Remove the turkey roll from the refrigerator and discard the plastic wrap. Secure the turkey roulade with string.
5. Once the barbecue has preheated, adjust the burner(s) to the roasting setting. Place the turkey roulade on the barbecue. Cook for 40 minutes and place the 5 sage leaves on top of the turkey roulade. Continue to cook the turkey for an additional 10 to 20 minutes, or until the cooked through.
6. While the turkey is cooking, make the cranberry reduction. On a side burner or stovetop, simmer the cranberries, port and chicken stock for 10 minutes or until reduced, stirring as required. Add the butter and continue to cook for a further 2 minutes. Remove from the heat and season with salt and pepper.
7. Once the turkey has cooked, remove from the barbecue and allow to rest for 10 minutes.
8. Once rested, slice the turkey and serve with the cranberry reduction.

DIRECTIONS 

1. Lightly sauteed the baby spinach and set it aside to cool.
2. Blend the button mushrooms and sauteed till dry over a medium heat pan.
3. Set the mushrooms aside to cool.
4. Slice the pork rack along the bone till 2/3 of the way.
5. Open up the meat and prepare to assemble.
6. Layer the spinach evenly follow by the mushrooms.
7. Season with rock salt and black pepper.
8. Fold the meat back together and secure the pork rack with butcher strings.
9. Cut the baby potatoes in half and carrots in big chuck.
10. Lay the vegetables on a tray and place the pork rack above the vegetables.
11. Roast the pork rack in a pre-heated oven at 120degree for 1hr 30mins.
12. Lastly blast bake the pork rack at 240degree for 20 minutes before serving.