SAFFRON BROTH WITH PEPPER-STUFFED BABY SQUID AND GREEN TOMATOES
1 Oven roasted pepper
(180°C/350°F/mark 4 for 15 minutes) peeled and chopped

2 Tablespoons chopped parsley
8 Baby squid tubes, cleaned and rinsed
600ml (1 pint) strong, clear chicken stock
1g Saffron
1 Green tomato, sliced
1 Teaspoon caster sugar
Salt and pepper

A soup is only as good as its stock. It is therefore vital that you use only the best sock
for this broth. If not, even a special ingredient, like saffron, cannot save it.

Method
Mix the pepper and the parsley, season, and stuff the squid tubes with the mixture.
Bring the stock to a rapid boil, add the saffron and season well.
Add the squid and cook for seven minutes.
Caramelise the tomato with the caster sugar over a medium heat and add to the soup.

PEPPERED SIRLOIN WITH POTATO CRISPS AND A PARMESAN TUILLE
4 Thyme sprigs, leaves picked
50g (2oz) Freshly grated Parmesan
2 Tablespoons flour
4 Large potatoes, peeled and stored in enough water to cover
Vegetable oil
7g (1/4oz) White peppercorns
7g (1/4oz) Pink peppercorns
7g (1/4oz) Caraway seeds
4 x 175g (60oz) Sirloin steaks
Olive oil
Salt

Steak and chips with a posh twist! The Parmesan biscuit is a stylish garnish.

MILLEFEUILLE OF NOUGATINE AND FRESH BERRIES
200g (7oz) Caster sugar
20g (3/4oz) Liquid glucose
110g (4oz) Ground almonds
Some vegetable oil for greasing the paper and the rolling pin
2 Punnets of fresh, mixed berries
Icing sugar for dusting
4 Sprigs of redcurrants

An uncomplicated dessert that has a very appealing visual as well as tasty effect.

Method
Melt the sugar and the glucose on a fairly high heat, stirring all the time until it turns
a red-brown colour.

Add the almonds and pour onto an oiled baking sheet, roll out thinly with an oiled
rolling pin and cut three discs per portion.

Arrange the berries on each but 4 of the nougatine discs. Place them one on top of each other and dust the last one, without the berries, with icing sugar. Garnish with a
sprig of recurrants.

• Walt Disney, the creator of Mickey Mouse, was afraid of mice
• An octopus has three hearts?
• The penguin is the only bird that can swim, but cannot fly.
• A baby quail is called a "cheeper"?
• It takes a drop of ocean water more than 1,000 years to circulate around the world.
• A group of frogs is called an army.
• The first cellphone was invented in 1924.

1. Allow the lobster to cool after cooking.
2. Remove the large claws from the body by twisting them off at the joints.
3. Use a nutcracker to crack the claws. If you do not have a nutcracker the back of a
   heavy chef's knife, a small hammer or even a rock can work.
   Bend the body back from the tail - it will crack and then you can remove the tail.
   Break off the small flippers on the tail.
4. Push the tail meat out of the tail. It should come out in one piece.
   Remove the black vein in the tail and discard it.
5. Dip the lobster meat in melted butter, or any sauce of your choice and enjoy.
   Repeat this process as you unshell more meat
6. Find the tomalley (the lobster liver; it's green) and discard it
   - unless you like to use it in sauces.
7. Crack the body apart to find the meat in four cavities where the small legs join the body
8. Look for meat in the small walking legs, too.
   It is easier to find if you push a skewer into the legs to get the meat out.
   

1. Allow plenty of room for each place at the table.
   
2. For a springtime luncheon, create a welcoming table with colourful place mats, a
   bowl of fruit for a simple centrepiece.
   
3. Place the knives, forks and spoons one inch from the edge of the table. Place
   the cutlery used first farthest from the dinner plate. The forks are placed to the left
   of the plate. The knife (with the blade toward the plate) and then the spoons
   are placed to the right of the plate. Place a seafood fork to the right of the spoons.
   
4. If you're using a butter plate, place it above the fork. Place the butter knife horizontally
   or vertically on the rim or edge of the butter plate.
   
5. If you're serving a salad with the main course, place the salad plate to the left of
   the forks and the salad fork at either side of the dinner fork.
   
6. Arrange glasses above the knife. The water glass is usually at the tip of the knife,
   with beverage and / or wine glasses to the right of the water glass.
   
7. If you're serving coffee or tea at the table, place the cup slightly above and to the
   right of the spoons.
   
8. Place the napkin either in the center of the dinner plate, to the left of the forks or
   in another creative spot at each place setting. There are lots of nifty ways to
   fold napkins; check your local library or bookstore for ideas.
   
9. Place dessert flatware horizontally above the top of the dinner place, or bring it to
   the table with the dessert.
   
10. Before dessert, clear the table of serving dishes, plates, glasses, salt
    and peppershakers and flatware that won't be used for dessert. Bring coffee
    or teacups, saucers, spoons and cream and sugar to the table if you plan to serve
    it with dessert.

Definition: A rich sauce of crushed garlic, egg yolks, lemon juice, and olive oil, it is also best known in its
mayonnaise form with egg yolks. The provençal name comes from ail, which means garlic and oli, which
is a dialect for oil. Aïoli is served with cold poached fish, fish soup, hard-boiled eggs, salad, snails, or
cold meats.

An avocado slicer is firm yet flexible ensuring that one scoop removes the flesh from a halved avocado of any size. The teeth of the avocado slicer are easy to clean and child friendly. The benefits of this tool are that one size fits all avocados, it separates tissue from its peel quickly and easily and it is an easy tool for a quick, healthy snack

How To Use:
Begin by vertically halving an avocado, and then remove the large pip. Hold the avocado in your hand and insert the slicer end into the top portion of the avocado where the tissue meets the peel. Pull the slicer toward yourself while holding the avocado in place. Remove the segmented pieces and enjoy.

You can also custom design individual hampers tailor made to your own personal or specific company branding requirements. For further information contact Conrad Gallagher. A full hamper comprising of the above ingredients will start at R1250. (excl VAT)

[t] +27 21 434 6100
[f] +27 21 434 6106

P.O. Box 157
Green Point, 8051
Cape Town, South Africa

conrad@conradgallagher.com
www.conradgallagher.com