Artichokes Filled with Pork, Mint, and Pine Nuts

Ingredients:

4 artichokes trimmed and middle hairs removed
2 spicy pork sausages
1 lemon
1 bunch mint (finely sliced)
1 bunch of flat leaf parsley (finely sliced)
1 cup pine nuts, toasted
4 slices of bread finely chopped into bread crumbs 
¼ cup parmesan cheese
extra virgin olive oil

Method:

Trim the outer leaves from the artichoke and cut the last 1 ½ inch of the artichoke leaves off, allowing you to clean the hairs from the choke.  Place the chokes in some acidulated water. 
 
To make the stuffing, push the meat out of the sausage skin and discard the skin. Add the herbs, bread crumbs and pine nuts.  Remove the artichoke from the water and stuff with mixture.
 
Stand artichokes in a roasting dish and half fill with water. Cover with tin foil and place in the oven for 25-35 minutes. Remove from the oven and sprinkle with parmesan cheese and return to the oven for 5 minutes.  Remove and allow to cool for 10 minutes before serving.  

Bison Braised in Merlot

Ingredients:
2 ¼ pounds diced bison
1 cup red wine (merlot)
2 shallots cut into large dice
2 carrots (peeled and cut into large dice)
1 celery stick (cut into large dice)
2 bay leaves
1 sprig of thyme 
1 quart veal or beef stock

Method:

Preheat oven to 325°F/160°C.  Place a large heavy based pot over a high heat. Dust the diced bison in a little flour. Seal and cover bison on all sides.  Remove bison and drain in a strainer.

In the same pan sauté the carrot and the shallots for 3-4 minutes. Add the celery and herbs.  Return bison to pan.  Add the red wine and allow the wine to deglaze the pan and reduce.  Add the stock to almost cover the meat and place in the oven for 3-4 hours.

Swiss Chard Gratin

Ingredients:
1 bunch Swiss chard, stems and veins trimmed (cut into strips)
3 tablespoons butter
1/3 cup flour
1 ½ cups milk
1 cup grated parmesan cheese
3 tablespoons dried bread crumbs

Method:

Preheat oven to 350°F/170°C.  Place a heavy based oven wear pot over a medium heat.  Add the butter and the flour and stir for 3-5 minutes.  Don't allow mixture to boil. Whisk the mixture and add the milk little by little. Once all the milk is incorporated and the mix is lump free, add the chard.   Stir the mixture and once the chard has wilted down wipe the sides of the dish.  Sprinkle the bread crumbs and grate the cheese.  Place in the oven for 15-20 minutes and serve.

Dried Fruits Dipped in Chocolate

Ingredients:
7 ounces of dried mango slices
7 ounces of dried pineapple
7 ounces of dried Turkish apricots
7 ounces dried papaya   
14 ounces of dark chocolate (grated)
5 ounces of white chocolate

Method:

In a bowl over boiling water place the chocolate and constantly stir until all is melted.  Remove from the heat and dip each piece of fruit and place onto a cling-wrapped plate. 

Melt the white chocolate in a separate bowl.  Once melted pour into a small piece of plastic wrap (or small plastic sandwich bag). Gather the sides of the plastic and hold the pouch of chocolate quite firm. Prick the pouch (or bag) with a cocktail stick allowing a small stream of chocolate to pour out directly over the dark chocolate on the fruit.