Pork Wellington

Ingredients
- 1 onion
- 500g white mushrooms
- 3 cloves garlic
- butter
- olive oil
- liverwurst/pate
- puff pastry
- 2 pork tenderloins
- 100g prosciutto
- 1 egg

Directions
1. Preheat oven to 400F
2. Pulse onions and garlic in food processor. Add to pan with olive oil and butter. Cook until translucent.
3. Pulse mushrooms in food processor. Add to pan. Cook until all moisture evaporated. Add salt and pepper to taste. Cool.
4. Roll out pastry dough. Spread layer of liverwurst. Spread layer of duxelles. Layer prosciutto. Place pork tenderloins on top. Roll and seal edges of puff pastry with egg wash. Pinch ends closed. Roll with seam on bottom and eggwash entire surface.
5. Place in oven for 25 minutes. Internal temperature at least 140F. Cool for 10 minutes before serving.

Marinated Tofu Two Ways

Thai Soy Marinade
- 1/4 cup light soy
- 2 tbsp dark soy
- 2/3 cup chicken stock
- 2 tbsp lime juice (or rice wine vinegar)
- 1 tbsp minced ginger
- 2 minced garlic clobes
- 1 tbsp sambal olek
- 1/4 cup sugar
- cracked black pepper
- chopped thai basil or cilantro

Ancho Chile Lime Marinade
- juice 1 lime
- zest 1/2 lime
- 2 tbsp oil
- 2 minced garlic cloves
- 2 tbsp ancho chile powder
- 1/2 tsp ground coriander
- 1 tsp chipotle puree

Directions
1. Simmer ingredients in pot until combined.
2. Dice/slice firm tofu - add into marinade
3. Marinate overnight, use in in place of meat

Thai Fried Eggplant and Pork with Basil

Ingredients
- 2-3 Chinese eggplants, chopped into 1-1.5 inch pieces
- 1 bell pepper, medium dice
- 1 onion, medium chop
- 3 tbsp chopped garlic
- 250g sliced pork
- bunch thai basil
- 1/4 cup chicken broth

- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1-2 tbsp sambal olek
- 1 tbsp sugar
- 1 pinch white pepper
- 2 tsp corn starch mixed with cold water

Directions
1. Heat oil in wok, add eggplants. Fry until begins to brown. Remove from wok
2. Re-oil wok, add garlic and fry for few seconds. Add pork and fry until meat begins to colour
3. Add onion and pepper, fry until onion begins to turn translucent
4. Add eggplants back into wok, sauté for 30 seconds and add sauce and broth. Cover with lid and cook on high until eggplant cooked through
5. Add in whole basil leaves
6. Stir in cornstarch