Centre Travel

1 tablespoon vegetable oil 1 onion, chopped 175g cooked long-grain rice 2 tablespoons chopped fresh parsley 100g seedless raisins grated rind and juice of 1 lemon 25g walnuts, chopped salt and pepper 1 egg, beaten 1.6 kg shoulder of lamb, boned 1 clove garlic, cut into slivers 2 tablespoons plain flour 300ml meat stock 2 tablespoons single cream 1 tablespoon chopped fresh parsley lemon wedges, to garnish Place oil and onion in a pan. Add the rice, parsley, raisins, lemon rind and juice, walnuts, salt and pepper, blending well. Bind together with the beaten egg. Stuff the shoulder of lamb with the rice mixture and sew the openings. Using a sharp knife, make incisions in the lamb and insert the garlic silvers. Place in a roasting rack. Cover and cook. Remove and discard any excess fat from the cooking juices except for 1 tablespoon. Place in a bowl, blend with the flour. Gradually add the stock and cook until creamy. Stir in the cream, parsley and salt and pepper to taste. Place the meat

250 ml orange juice 600 ml water 1 tablespoon caster sugar 2 tea bags DECORATION 4 orange slices 4 mint sprigs Place the orange juice, water and sugar in a large jug. Cook in microwave for about 8 minutes stirring half way. Stir in the tea bags, cover and leave to stand for 4 minutes. Stir the orange tea, remove the tea bags. Pour into 4 glasses and float a slice of orange on the top. Decorate each glass with a sprig of mint.

450g fresh cranberries 6 tablespoons port wine grated rind of i small orange grated rind of 1/2 small lemon 350g granulated sugar Place the cranberries, wine orange and lemon rind and sugar in a bowl, or pot blending well. Cover and cook until pulpy. Serve warm or cold with roast game or poultry. Makes about 750ml.

Some tips: 1. Drink a cup of peppermint tea. Steep 15g of fresh peppermint leaves in 1 pint boiled water for 20 minutes. 2. Try 1 teaspoon bicarbonate of soda in a glass of water (not recommended for those who must restrict their intake of sodium) 3. Don't smoke or chew gum. Avoid aspirin , alcohol, caffeine and carbonated drinks. 4. Relax, sitting up, after a large meal for 15 to 30 minutes. 5. Sleep with the head of your bed slightly elevated or with a pillow

1 onion, finely chopped 1 turkey heart, chopped 1 turkey liver, chopped 175g mushrooms, sliced 50g liver pate' 225g chestnut puree' 1 celery stick, chopped 100g smoked bacon, derinded and chopped 1 tablespoon chopped fresh parsley pepper salt ( optional) 25-50g fresh white breadcrumbs 50g butter or margarine Place the butter in a large bowl, heat in microwave until melted. Add onion, turkey heart, liver and mushrooms, blending well. Cook for about 3 minutes in (100%) microwave. Add liver pate' chestnut puree', celery, bacon, parsley, salt and pepper. Add sufficient breadcrumbs to bind the stuffing together. Enough for a 5.5kg turkey

750ml red wine 12 cloves 2 small pieces of cinnamon stick grated rind and juice of 1 lemon grated rind and juice of 1 orange 2-3 tablespoons brown sugar Combine wine, cloves, cinnamon, lemon and orange rinds and juice in a large bowl and cook in microwave for 5 minutes, or until nearly boiling. Strain into a heated bowl, add sugar to taste. Serve warm. Serves 6.

La Forca Vella Restaurant Specialities of Paellas, Chargrills, Cod, Rabbit. Daily menu' Address: La Forca,4 (c/ de La Catedral) 17004 Girona Telephone: 972 22 72 02 E-Mail: mabato63@yahoo.es www.restaurantesok.com

La Forca Vella Restaurant Specialities of Paellas, Chargrills, Cod, Rabbit. Daily menu' Address: La Forca,4 (c/ de La Catedral) 17004 Girona Telephone: 972 22 72 02 E-Mail: mabato63@yahoo.es www.restaurantesok.com