Rhubarb Quick Bread

Compote 
6 cups fresh chopped rhubarb, washed
1/2 cup fresh orange juice
1/2 cup maple sugar or brown sugar
Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften. Uncover and continue to cook another five minutes. Remove from heat, cool.

Banana Streusel Cake

FOR THE STREUSEL TOPPING AND CENTER

1 3/4 cups all-purpose flour

1 cup packed light-brown sugar

1 1/4 teaspoons ground cinnamon

Coarse salt

1 1/2 sticks cold unsalted butter, cut into small pieces

1 1/2 cups coarsely chopped toasted pecans

FOR THE CAKE

1 stick unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

Coarse salt

1 cup granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

1 cup coconut cream

Squeeze of Lemon

1 1/2 cups mashed ripe bananas (about 3)

3/4 cup unsweetened shredded coconut

Jelly Slice - Gluten and Dairy Free

1 Packet plain GF Biscuits, crushed

170g coconut butter melted

400g coconut milk

Juice of 2 lemons

3 level teaspoons gelatine

1 tablespoon vanilla

1/4 cup boiling water

1 packet jelly crystals

Cool Water

Mix crushed biscuits with melted butter. Press firmly into a lined slab tin. Place in the fridge until cold and set.

Bun Cha Style Pork Belly

3 garlic cloves, peeled

Grated zest and juice of 1 lime
500g pork belly 
1 tblsp Thai fish sauce (Nam Pla)
1 tblsp dark soy sauce
2 tsp sesame oil
Marinate pork for two hours. Cut into two inch slices and grill for 3 -5 minutes. Pour the rest of the marinade into a pan and simmer until thick. Serve on the side. 

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Fish Cakes

500g firm white fish fillets (such as ling), coarsely chopped

1 garlic clove, quartered

3 kaffir lime leaves, centre veins removed, finely shredded

2 tablespoons coarsely chopped fresh coriander

1 tablespoon fish sauce

3 teaspoons red curry paste

Pinch of salt

5 (about 30g) green beans, thinly sliced

Peanut oil, to shallow-fry

60g (1/4 cup) white sugar

60ml (1/4 cup) fresh lime juice

1 tablespoon fish sauce, extra

1/2 Lebanese cucumber, deseeded, finely chopped

1 small fresh red birdseye chilli, deseeded, thinly sliced

Kaffir lime leaves, extra, to garnish