The Main Event

Flaky Crust:

1. Combine flour and salt in a food processor and blend well, add butter and shortening and pulse until crumbly in appearance, pulse in 4 tablespoons of water adding water a tablespoon at a time until dough gathers into a ball away from the sides if the bowl.
2. Wrap dough in plastic and chill for 1 hour.

Chicken pancetta and fennel filling:

1. Preheat oven to 375F
2. Bring broth to a hard boil in a heavy medium sized pot over a medium high heat. Add fennel, cook for 5 mins add chicken, carrots, lower to a simmer and cook for 10 minutes. Meanwhile place pancetta and onions on a baking tray and place in hot oven for 15 minutes or until pancetta is sizzling and onions are lightly golden.
   Set aside.
3. Strain chicken mixture and reserve broth. In saucepan melt butter, whisk in flour and cook stirring for 2-3 minutes. Gradually whisk in milk and cook, whisking until sauce thickens, about 4 mins. Add fennel seeds and season with salt and pepper to taste.
4. Add chicken and pancetta mixture to sauce and divide between 8-10oz soufflé dishes.
5. Roll out chilled dough on a lightly floured surface to about 1/8th inch thick. Cut out 8 rounds, each measuring 1 inch larger in diameter than the soufflé dish. Reroll excess pastry to cut out 8 leaf shapes. Place a cut out round over each soufflé dish and press dough overhang to sides of soufflé dish. Brush on egg wash and place cut out leaf in center of pastry, brush leaf with egg wash. Cut 2 small slits for steam to escape. Place soufflé dishes on a baking tray and bake in oven for 40 minutes or until pastry is golden.

1. Preheat oven 400f Prepare a sheet pan with paper towel
2. Whisk together all ingredients in a small saucepan, simmer over moderate heat, stirring occasionally for 5 minutes. (Glaze can be refrigerated until ready to use will keep for 3 weeks in refrigerator) Meanwhile heat oil in fryer or deep frying pan until oil reaches 450f
3. In a medium bowl combine rice flour and spices and dredge chicken drumsticks, shake off excess flour and fry in batches until golden about 5 minutes and drain on paper towel.
4. Toss drained drums in 1 cup of prepared glaze Set all glazed drums on a lined baking sheet and bake in oven for 15 to 20 minutes until cooked through.
5. Serve warm.

1. Spectrum Canola Oil for frying
2. Place fish in a large bowl, pour enough cold water into the bowl to soak the fish for 4 hours. Soak for 4 hours.  Drain, cover with cold water and refrigerate overnight. Drain fish and shred finely.
3. Measure 2 cups of shredded salt cod and set aside in a medium bowl.
4. Combine egg and milk in a small bowl and set aside.
5. Combine rice with baking soda add in salt, pepper and turmeric, stir in flaked cod, onion, green onion, garlic, cilantro and chili, stir in egg mixture.
6. Pour oil into a heavy skillet fill until you have oil is ¼ inch deep in skillet
7. Drop rounded tablespoons of the batter into the hot oil and sauté cake until golden, about 2 mins, remove with slotted spoon and drain on paper towel. Can be re warmed in oven

1. Preheat oven to 325º. In a large skillet over a medium heat, add olive oil and brown chicken on both sides; sprinkle with seasoning. Place chicken pieces in a large roasting pan. Using the same skillet, sauté garlic, onion, 1 chopped apple and 1 cup cranberries until tender, about 8 minutes.
2. Add 8 tea bags to 4 cups hot water and let steep; squeeze out tea bags and discard. Add honey and mix until dissolved.
3. Pour onion mixture over chicken pieces. Pour tea-honey mixture over all and cover. Bake 1 hour until chicken is cooked through.
4. Meanwhile, steep remaining 4 teabags in 2 cups hot water; squeeze out teabags and discard. Transfer tea to a saucepan and add quinoa; bring to a boil, reduce to simmer, cover and cook 10-15 minutes, until liquid is absorbed. In the same skillet, melt butter and add remaining chopped apple and 1 cup cranberries sauté until softened, then stir into cooked quinoa. Serve chicken alongside or atop quinoa; garnish with green onions and chopped parsley.

1. In a bowl, combine 3 tablespoons of the soymilk, lemon juice, almond butter, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper.
2. Preheat oven to 250° F. In a shallow bowl, lightly beat the egg and the remaining soymilk. In another shallow bowl, combine the flour, remaining salt, and remaining pepper. Dip the trout into the egg mixture, then into the flour.
3. In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat. Cook the fish in batches, skin side up, until the first side is browned, 2 to 3 minutes. Then cook the second side until opaque, 3 to 4 minutes. Keep warm on a baking sheet in the oven. Add the remaining oil for the next batch. Serve with the almond-butter sauce.