For this session, there are five (5) mouth-watering recipes that CHEF RIKKS shared with us. Crabcakes with Aioli Dill Sauce,  Poached Salmon with Dijon Cream Sauce, Honey Sesame Glazed Prawn with Arugula & Raspberry Vinaegrette, Pan-Grilled Sea Bass with Port Wine Reduction, Cream Dory Tandoori with Raisin Couscous

Personally I like all of them, after Chef Rikks showed us how easy to cook them and after eating the portions we were given. It's not the traditional tasting, because the sampler came in big portions unlike in other cooking demos I have attended. But what keeps me wishing to have a go at cooking them are the Crabcakes with Aioli Dill Sauce, the Honey Sesame Glazed Prawn with Arugula and Raspberry Vinaegrette, and the Cream Dory Tandoori with Raisin Couscous.

Ingredients:

• 2 eggs
• Fresh ParsleyWorcestershire Sauce
• 1 teaspoon Dijon mustard
• 2 tablespoons mayonnaise
• 1 piece lemon and zest
• Salt and pepper
• 1 lb Blue Swimming Crab Lump Meat
• 1/2 cup panko breadcrumbs
• Half stick butter

for Aioli:

• 1 piece garlic clove
• Sea salt
• Black Pepper
• 1 large egg yolk
• 1 teaspoon Dijon Mustard
• Around 600ml extra virgin olive oil
• Lemon juice and zest
• Fresh Dill

1. Beat eggs in a bowl and add parsley, mustard, Worcestershire sauce, mayonnaise, lemon juice and seasoning. Mix well.
2. Gently fold in crabmeat and normal breadcrumbs until mixture is no longer moist.
3. Gently make 6-8 balls out of the mixture. Then flatter into thick patties.
4. Ligtly coat the patties in panko breadcrumbs and refrigerate for 30 minutes.
5. Fry in butter until golden brown. Squeeze lemon when done.

For Aioli:

1. Smash garlic and salt in a large bowl (or pestel and mortar)
2. Combine with egg yolk and mustard. Mix together.
3. Start adding the olive oil little by little, whisking continuously.
4. Add the lemon juice/zest, and dill.
5. Season to taste.