Braised oxtail and pork belly with red wine Ingredients

• 3 tbsp plain flour
• Sea salt and pepper
• 1.7kg oxtail, cut into sections
• 300g pork belly, cut into 3cm sections
• 2 tbsp olive oil
• 300ml red or white wine
• 2 tbsp tomato paste
• 500ml water or stock
• 10 small pickling onions, peeled
• 4 medium carrots, peeled, cut in 4cm lengths
• 4 garlic cloves, finely sliced
• 1 tsp dried oregano
• 2 bay leaves
• 2 tbsp chopped parsley

How to Prepare Braised oxtail and pork belly with red wine:

1. Mix flour, salt and pepper, add oxtail and pork and toss to coat. Heat oven to 160C. Heat oil in a deep, heavy-bottomed pan and fry meats on both sides until browned. Place in a large, lidded casserole dish.
2. Add red wine to the pan and bring to the boil, scraping the good bits off the base for extra flavour. Add tomato paste and water or stock, stirring. Add onions, carrots, garlic, oregano and bay leaves to the oxtail, then pour red wine mixture over the top.
3. Cover tightly and cook in oven for three hours. Skim off oil or, if you have time, refrigerate overnight, then remove top layer of fat. Reheat gently, stir in parsley and serve.

Chef: Chef: Jill Dupleix, Photo: Marina Oliphant, Source: The Sydney Morning Herald

Grilled Mackerel with Cucumber and Tomato Salad Ingredients

• 2 cucumbers, peeled
• 10 cherry tomatoes, quartered
• 4 tbsp extra virgin olive oil
• lemon, juiced
• 2 tsp good quality balsamic vinegar
• 2 tbsp apple cider vinegar
• cup parsley, chopped
• 4 blue mackerel, filleted, skin left on
• Salt and pepper

How to Prepare Grilled Mackerel with Cucumber and Tomato Salad:

1. Cut cucumbers into quarters lengthwise. Chop into segments about five millimeters thick and toss with a few pinches of salt.
2. Place in a colander over a bowl for 20 minutes so they lose some water, then transfer to a clean cloth and wring out remaining water. In a bowl, mix cucumber with tomatoes, 3 tbsp olive oil, lemon juice, both vinegars and parsley.
3. Season with salt and pepper to taste. Cut each mackerel fillet down the middle on either side of the bone line, leaving any small bones in that thin strip.
4. Heat remaining olive oil on a grill or in a pan until it is just smoking. Fry mackerel for 20 seconds each side and serve with salad.

Chef: Steve Manfredi Photo: Marco Del Grande Source: The Sydney Morning Herald

Cranberry-Raisin Coffee Cake Ingredients

• 1/2 cup butter or margarine
• 1 cup sugar
• 2 eggs
• 2 cups sifted flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup milk
• 1 (15 ozs.) can whole cranberry sauce
• 1/4 cup chopped walnuts
• 2 tbsp melted butter
• 1/4 cup raisins
• 1 tsp cinnamon
• 2 tablespoons brown sugar

How to Prepare Cranberry-Raisin Coffee Cake:

1. Cream butter and sugar. Then add eggs and beat until fluffy. Sift in dry ingredients alternately with milk.
2. Combine drained cranberry sauce, walnuts and raisin. Spoon 2/3 of batter into greased pan, then spread 2/3 of cranberry mixture over.
3. Add balance of batter and top with cranberry mixture balance. Sprinkle with melted butter, brown sugar and cinnamon. Bake until knife comes out clean (about 3/4-1 hour), at 350F.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.