After 2-3 months of salt water solution which needs to be changed every 2 weeks then:

1 litre water

500 ml red wine vinegar

Thyme or rosemary sprigs – a few

8 garlic cloves left whole with skins on

Peel of an orange

1 tablespoon coriander seeds

2 teaspoons fennel seeds

1 teaspoon black peppercorns

1 dried red chilli – deseeded

Salt

Leave for one month and then drain, rinse and store in olive oil.

For the pork chops

• 2 pork chops
• salt and freshly ground black pepper
• 25g/1oz butter
• 1 tbsp olive oil
• 2 cloves garlic, skins on, squashed flat
• 175ml/6fl oz white wine

For the gremolata

• 2 tbsp finely chopped fresh parsley
• 1 clove garlic, finely chopped
• ½ lemon, zest only
  

  Preparation method

  1. For the pork chops, season the pork chops with salt and freshly ground black pepper. Heat the butter and oil together in a frying pan until frothing, then add the flattened garlic and seasoned pork chops. Fry for 2-3 minutes, or until browned, then turn the chops over and fry for a further 2-3 minutes. Lower the heat and continue cooking for 3-4 minutes, or until the pork is cooked through. Transfer the chops to a warm serving plate.
  2. Pour the wine into the pan to deglaze, scraping off the residue from the bottom of the pan. Bubble over a high heat for 4-5 minutes, or until the liquid has reduced by two-thirds.

     For the gremolata, mix together the parsley, garlic and lemon zest in a small bowl.

Because this preparation is so simple, be sure to choose the very best apricots you can find. If you can, ask to taste them before you buy. There is little in this recipe to disguise their flaws, so if they are mealy, watery, tart, or otherwise lacking, this is not the best use for them.

This tart would also be delicious with Italian or French prune plums, those small, oblong, purple-skinned plums that come into season in late August and September. For those, you can use a little less sugar – about ¼ cup, rather than 1/3 cup.

For crust:
4 Tbsp. ice water, plus more as needed
¾ tsp. apple cider vinegar
1 ½ cups unbleached all-purpose flour
1 Tbsp. sugar
¾ tsp. salt
9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes

For filling:
About 1 lb. small, fragrant, firm-ripe apricots
Heaping 1/3 cup sugar
3 pinches of salt

To prepare the crust:

In a small bowl or measuring cup, combine 4 Tbsp. ice water and the cider vinegar.

In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to blend. Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea. With the motor running, slowly add the water-vinegar mixture, processing just until moist clumps form. If you pick up a handful of the dough and squeeze it in your fist, it should hold together. If the dough seems a bit dry, add more ice water by the teaspoon, pulsing to incorporate. I sometimes find that 1 additional teaspoon is perfect.

Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 ½ inches thick. If the disk cracks a bit at the edges, don’t worry; just pinch the cracks together as well as you can. Wrap the dough in plastic wrap, and then press it a bit more, massaging away any cracks around the edges, allowing the constraint of the plastic wrap to help you form it into a smooth disk. Refrigerate the wrapped dough for at least 2 hours. (Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using.) Before rolling it out, allow the dough to soften slightly at room temperature.

To assemble:

Set an oven rack to the middle position, and preheat the oven to 375°F.

On a lightly floured surface, roll the dough into a circle wide enough to fit a 9-inch removable-bottom tart pan. Transfer the dough gently into pan, and ease it into the corners and up the sides. Trim the edges to extend about ½ inch beyond the pan; then fold the overhang inward and press it against the side of the pan to reinforce the edge. Put the tart shell into the freezer while you prepare the fruit.

Cut the apricots in half, remove the pits, and then cut each half in half again. (In other words, the apricots should be quartered.) Put them in a wide bowl, and toss them gently with the sugar and salt. It might look like a lot of sugar, but don’t worry; it is balanced nicely by the salt and the acidity of the fruit. Remove the tart shell from the freezer and quickly arrange the fruit inside it, cut side up, in concentric circles. Scrape any sugar remaining in the bowl over the fruit.

Bake the tart until the crust is golden brown and the fruit is soft and relaxed, about 45 minutes or longer. It’s alright if some of the pieces of fruit are a little burnt (or, I suppose, caramelized) at their edges or tips. The sugar and juices from the fruit should form a loose glaze of sorts in the bottom of the shell and around the fruit, and as the tart cools, the glaze should thicken slightly.

Serve with crème fraîche or whipped cream.

Yield: 6 to 8 servings

Serves 4
For the dressing
6 anchovy fillets
1 tbsp olive oil
1 small sprig of rosemary
1 single clove of garlic
16 cherry tomatoes
100ml olive oil
For the fritters
100g plain flour
2 tbsp sunflower oil
175ml sparkling mineral water
1 egg white
oil for deep frying
4 large or 8 small courgettes

Directions

Pat the anchovy fillets with kitchen paper to remove the excess (excessively fishy) oil. Chop them finely, then put them with the tablespoon of olive oil in a shallow pan over a moderate heat. As they cook, remove the needles from the rosemary (you need about 1 heaped tsp of them) and chop them finely. Add them to the pan with the anchovies.

Peel and slice the garlic and add it to the pan. Quarter the cherry tomatoes and stir them in, letting them cook for 5 minutes until soft and squashy. Pour in the 100ml of olive oil, season with black pepper but no salt, and leave to simmer for a further 10-15 minutes, until all is soft. Check the seasoning and serve with the fried courgettes. (You can keep this warm for a while, with a last-minute stir before serving.)

Make the batter. Sift the flour into a large basin then add the oil and water, beating slowly to a thick paste. Set aside for 30 minutes. Don’t be tempted to skip the resting time – it is essential for a light batter. Just before you plan to fry the courgettes, beat the egg white until almost stiff and fold it gently into the batter.

Warm the oil in a deep pan. Wipe the courgettes. Cut them into 3cm lengths and then into halves.

Test the oil to make sure it is hot enough – it should send a cube of bread golden in a few seconds – then dip the courgettes into the batter and lower them a few at a time into the hot oil. Hold them under the oil by pushing down with a spatula. Fry for 3 or 4 minutes until the batter is pale gold and crisp then lift out and briefly place on a piece of kitchen paper to drain. Eat the fritters while they are hot and crisp with the dressing.

Courgettes with goat’s cheese and toast

Serves 2
1 lemon
8 basil leaves
4 tbsp olive oil
1 small goat’s cheese
250g courgettes
4 thick slices of good bread

Directions

Make the dressing. Grate the zest from half of the lemon with a fine grater, then add the juice. Finely shred the basil leaves and drop them in with the lemon, then pour in the olive oil. Add a little salt then crumble in the goat’s cheese in small pieces. Stir very gently.

Rinse the courgettes and dry them. Using a vegetable peeler, slice the them very thinly all the way down from one end to the other. Warm a little oil in a frying pan and let the courgette slices cook until golden. Drop into the bowl with the dressing in. Toss gently.

Make toast with the slices of bread, then pile on the courgettes and their dressing.

Add 1/2 cup white wine. Simmer for 5 minutes.

Add 4 chopped tomatoes, salt and pepper. Simmer for 10 minutes.

Add the tuna cut into chunks

Set oven to 150c.

Dust oxtails in flour to which has been added

1tsp. chilli powder

1tsp. mustard powder

lots of black pepper.

Brown the floured oxtails in a thick slice of butter and a bit of olive oil till very brown on all sides.

Remove to a plate and add to the butter/oil

2 carrots, two sticks of celery, one large onion and 4 garlic cloves all roughly chopped.

If you have some mushrooms then add those as well..but no matter if you haven’t.

When the vegetables are softened and a little browned return the meat to the pan with 2 tablesppoons of tomato puree, 4 bay leaves and a handful of tyme leaves.

Add a bottle of red wine, cover and bring to the boil.

Put in the oven and cook for 2 to 3 hours until the meat falls off the oxtail/

At this point you can either leave overnight and then remove the layer of fat that has hardened on the surface or you can remove the meat and vegetables and put the remaining sauce in the freezer for an hour or so until the fat hardens and you can scrap it off.

Finally, add 1 tablespoon of both grain mustard and dijon mustard and a handful of fresh parsley before re-heating to serve with mashed potaoes and a green vegetable.

http://www.channel4.com/food/recipes/chefs/gordon-ramsay/salmon-en-croute-recipe_p_1.html

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article1933742.ece