Iced Cinnamon Tea

Ingredients:

1L mineral water
1 stick of cinnamon
2-3 teaspoons of black Tea!
Orange peel

Method:

    * Put cinnamon stick in room temperature mineral water and turn on heat gradually till the water reaches boiling point.
    * Strain water and put water in bowl. Add black tea into this and mix.
    * Then put the water into a decanter and strain again.
    * Place decanter in bowl full of ice to cool.
    * Put orange peels into decanter.
    * Then pour tea into wine glasses to serve.   

Garlic / Parsley Bread

Ingredients:

Finely chopped parsley
Grated garlic
Bread
Soft butter

Method:

    * Mix the parsley and the garlic into a fine paste.
    * Cut the bread halfway so that only about 90% of it has been sliced (from the top)
    * Put the garlic and parsley mixture in between the gaps in the bread and wrap in foil.
    * Put it on grill and roll it from time to time so as to prevent only one side from getting cooked and burnt.

Katsuono Tataki

Ingredients:

1 Skip Jack fillet
Grated garlic
Soy sauce

Method:

    * Pierce fillet of skip jack with 3 metal skewers.
    * Hold skewers together and hold over grill to cook.
    * Plunge fillet in bowl of ice and then take skewers out.

Serving:

    * Take fillet out and pat dry with towel.
    * Cut into slices and serve with grated ginger and soy sauce Or,
    * Cut into thick slices and serve with olive oil, soy sauce and black pepper (put all 3 in one bowl) Or,
    * Place thin slivers of garlic on slices of the skip jack.

Cuttlefish grilled with soy and Ginger

Ingredients:

Head of cuttlefish
Soy sauce
Mirin
Ginger marinade / juice
Mayonnaise

Method:

    * Pour soy sauce, ginger marinade & mirin onto a plate and marinade cuttlefish head in it lightly.
    * The pierce fish with metal skewers and grill it.

Serving:

    *Cut Fish into strips and serve with mayonnaise.

Garlic Rice with Squid

Ingredients:

1 Squid
Chopped garlic
Finely chopped parsley
Soy sauce
Rice

Method:

    * Mix the garlic and parsley together and heat in frying pan.
    * Once the garlic start to brown, add the rice and mix.
    * Add a few drops of soy sauce and mix well.
    * Then, stuff the squid head with the mixture.
    * Pierce the open end with a toothpick to close and cook on grill with olive oil.
    * Pour soy sauce around it and turn squid around from time to time.  
    * Once the squid is cooked, cut off 2 inches from either side and slice the rest into 3/4 inches pieces.

Serving:

    *Serve with black pepper strewn generously on top.