Ingredients List:
450g of Chanterelle mushrooms
350g of pork mince
125ml of double cream
10 slices of thin smoked ham
2 egg whites
2 tbsp. of butter
2 shallots
2 garlic cloves
4 tbsp. of chopped fresh parsley
Pinch of salt and pepper

Method of Preparation:
1. Preheat oven to 150C/gas mark 2. Line a loaf tin with greaseproof paper and butter it well.

2. Finely chop the shallots, mushrooms and garlic.

3. Heat 1 tbsp. of the butter in a large saucepan until melted. Add the shallots and garlic and cook for around 5 or 6 minutes or until the shallot has softened. Put the onions into a large mixing bowl and leave to one side.

4. Melt the other tbsp. of butter into the same frying pan you just used. Add the mushrooms and cook for around five minutes – they should be browned and slightly crispy. Stir in the parsley and heat through for a further minute. Add the mushrooms to the onion and garlic mixture.

5. Add the minced pork, egg whites, double cream and salt and pepper to the mushrooms and shallots. Using your hands mix everything together, squeezing the mixture between your fingers.

6. Line the loaf tin with the thin ham, overlapping the pieces so that there are no gaps. Make sure you line the top and bottom of the tin, too.

7. Pack the pork mixture into the tin, pressing everything down. Wrap any excess ham over the top of the pork.

8. Put into the oven. Cook for around an hour or until a clean knife inserted into the centre of the pâté comes out clean.

Source: Pâté Recipe.

Ingredients for the sauce:
1 tbsp vegetable oil
1 can of tomato paste, 6 oz
½ cup of chopped onion
6 ounces of water
½ tsp granulated sugar
1 tsp of salt
1/8 tsp of ground pepper
½ tsp of garlic powder
¼ tsp of dried basil
½ tsp of dried oregano
¼ tsp of dried marjoram
¼ tsp of ground cumin
¼ tsp chili powder
1/8 tsp crushed red pepper flakes

Instructions:

You will want to take out a small sized bowl and dissolve the yeast in warm water and let it stand for about ten minutes or until it is creamy. Take out a larger bowl and combine your flour, salt, and shortening. Then stir in your yeast mixture. Once the dough has pulled together, take it out and place it onto a lightly floured surface and knead it for about 8 minutes. You want it to become smooth and elastic textured.

Now you will want to lightly oil a large bowl and place the dough into the bowl. You should turn the dough so it all gets covered in the oil. Cover the bowl with a towel and allow it to rise for about 45 minutes. Heat oil in a small sized sauce pan placed over medium heat. Sauté your onion until it is tender. Then stir in your tomato paste and water. Season it with the sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes and simmer it for 15 minutes.

The final step will be for you to divide the dough in half and spread it onto pizza pans. Cover each of the dough with the sauce and any toppings you choose. You will bake it in the oven at 400 degrees for about 20 minutes, or until the crust is done.

Source: Pizza Recipe.

1/2 cup of mayonnaise.
3 cloves garlic.
1/2 teaspoon of paprika.
1/4 teaspoon of salt.
1/4 teaspoon of pepper.
3 baking potatoes, cut in quarter-inch slices.
1 large onion, sliced.

Method:

In a large bowl, mix the mayonnaise and seasons until well blended.

Stir in the sliced potatoes and onions to coat.

Divide the potato mixture evenly among six 12-inch square pieces of heavy duty foil.

Seal each piece to form a packet.

Place the foil packets on your grill over medium-high heat.

Grill, covered, for 25-30 minutes or until the potatoes are tender.

Source: Grilling Recipes.