Cooking/Preparation Time
35 minutes
 
Serves
4
 
Ingredients
1 soft shelled crab per person
1 bunch fresh mint, finely chopped
100 ml La Vallee des Baux olive oil
Juice of one lemon
Tempura batter mix
100g plain flour
50g cornflour
1 egg and 1 egg yolk, beaten
100ml ice water
 
Instructions
Combine the two flours, beat the ice water into the egg mix, quickly stir the flours into the egg/water mix. Just stir the mixture for a short time, it is normal for the batter to have lumps and clumps.
 
Dip the soft shelled crab into the batter and carefully place in a half filled saucepan of hot rapeseed oil. Fry until brown and crispy.
 
Mix the mint, olive oil, and lemon juice and serve alongside the soft shelled crab for a wonderful starter or gourmet snack.
 

Cooking/Preparation Time
45 minutes
 
Serves
6
 
Ingredients
3/4 teaspoon unflavored gelatin
1 tablespoon cold water 3/4 cup sour cream 2 ounces Tsar Cut of smoked salmon, chopped (about 1/3 cup), plus 6 ounces sliced Organic smoked salmon
1 tablespoon finely grated peeled fresh horseradish, or to taste
2 teaspoons minced fresh dill plus dill sprigs for garnish
Sardinian Piano Bread accompaniment if desired
 
Instructions
In a small saucepan sprinkle the gelatin over the water and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved, add 1/4 cup of the sour cream, and cook the mixture, whisking, until it is smooth. In a food processor purée the Tsar cut salmon until it is very smooth. In a small bowl whisk together the gelatin mixture, the remaining 1/2 cup sour cream, the puréed salmon, the horseradish, the minced dill, and salt and pepper to taste and chill the mousse, covered, for 1 hour, or until it is firm. The mousse may be made 2 days in advance and kept covered and chilled.
 
Scoop oval-shaped mounds of the mousse onto each of 6 chilled plates, arrange the sliced salmon decoratively on the plates, and garnish each serving with a dill sprig. Serve the salmon with the toast points.

Cooking/Preparation Time
15 minutes
 
Serves
4 - 8
 
Ingredients
110g Chorizo Sausage
400g Black Pearl Scallops
1/2 Juice of a lemon
4 tpsp of chopped Flat Leaf Parsley
 
Instructions
Slice the chorizo into rounds and place in a medium hot dry frying pan and fry for about two minuites on either side until crisp. Remove the fried chorizo and in the same pan fry the scallops in the oil left behind from the chorizo for about a minute either side. Return the chorizo back to the pan and add the lemon juice and let it bubble for a few seconds before removing from the heat. To serve place on a plate with a healthy handful of the chopped parsley scattered over the top.
 

Cooking/Preparation Time
20 minutes
 
Serves
4
 
Ingredients
2 Cloves of Garlic
1 tablespoon Halen Mon Pure White Sea Salt
1 Large Red Chilli
1.25kg of Blue Swimming Crab Meat
125ml of La Vallee des Baux Olive Oil
Juice and Zest of 1 Lemon
500g of Linguini
handful of Flat Leaf Parsley, chopped
Handful of watercress leaves, roughly torn
 
Instructions
Bring a large pan of water up to the boil for the pasta. In a large pestle and mortar pulverise the peeled garlic cloves, the chopped deseeded chilli and the salt. Add in the crab meat, breaking it up with a folk; and the olive oil. Then add in the zest and juice of the lemon and mix all ingredients together well.
 
Once the pasta is cooked, tip it into a serving bowl before adding the garlic, chilli mixture and then combine well. Finally add in the handfuls of parsley and watercress and toss well before serving.

Cooking/Preparation Time
60 minutes
 
Serves
4
 
Ingredients
150g of Sundried or sunblush Tomatoes
30g of Fresh Basil
75ml of La Vallee des Baux Olive Oil
8 Slices of Parma Ham
4 Cod Fillets
Salt and Pepper
 
Instructions
In a food processor blitz the sundried or sunblushed tomatoes with the basil and then slowly drizzle in the olive oil until it becomes a paste.
 
On a piece of grease proof paper lay down the parma ham spaced out, 2 pieces for each fillet. Spread the tomato and basil paste evenly over the ham and then place each fillet on top. Then gently fold over the parma ham so that each fillet is encased in a parcel of paste and parma ham.
 
Place them on a baking tray lined with foil and roast in a oven of 180 degrees C for about 15 - 20 minutes and until cooked all the way through. Serve immediately.

Cooking/Preparation Time
60 minutes
 
Serves
6
 
Ingredients
For the Sauce:
Drizzle of La Vallee des Baux Olive Oil
2 whole fresh red Chillis, deseeded
2 stalks of Lemon Grass, outerstalks removed
1 clove of peeled garlic
1 handful of fresh Coriander, chopped
zest and juice of 2 Limes
1 can of coconut milk
2 tsp of Sesame Oil
1 tsp of soy sauce
drizzle of fish sauce
3cm cube of fresh ginger, peeled
6 fillets of white fish (we suggest Mahi Mahi)
6 or more decent sized Banana Leaves
 
Instructions
In a food processor blitz all the ingredients for the sauce, adding for taste preference. Spread out your banana leaves and spread the middle with some of the paste. The place a fillet on top and add more of the paste on top. Do this for each one before gently folding up your banana leaves around the fish fillet and fastening with either toothpicks or bamboo sticks, whatever is most suitable, until you have a neat closed package.
 
In a preheated 450 oven place the packages onto a roasting tray lined with tin foil and bake in the oven for about 15 mins, more or less, depending on the size of the fillet. Remove from the oven and allow to sit for 5 mins before serving. Serve with Rice and fresh vegetables.