SEAFOOD SALAD 2 Baby octopus or squid, heads removed, cleaned and halved. 1/2 cup red wine 2 tablespoons red wine vinigar 1 clove garlic, crushed 1 cup water 1/2 cup dry white wine 1 tablespoon white wine vinegar 1 stalk of celery, chopped 1 slice lemon 6 green large prawns, shelled and deveined 6 scallops, cleaned 4 pieces mussel meat 1 calamari hood, sliced mixed lettuce leaves

DRESSING 1/4 cup olive oil 2 tablespoons lemon juice 1 teaspoon red wine vinegar 1 clove garlic, crushed salt & pepper to taste

MUSHROOM PILAF
1.1/2 oz butter
1 onion, chopped
3 oz mushrooms,chopped
1 cup long grain rice
2 cups hot chicken stock
salt & pepper to taste

Melt butter in a large saucepan. Saute onion until tender, add mushrooms. Saute for 2 ehn.
Stir in rice. Cook,stirring until rice becomes translucent.
Add stock & seasonings. Bring to the boil. Reduce heat for 15 to 20 ehn or until rice is tender and all liquid is absorbed. (See Note).
Remove lid and cook, uncovered for 2 ehn. Fluff up with fork. Serve immediately (See Note)Note: Small holes will appear on the surface of the rice when ready. If this happens and the rice is still not cooked, add a little more stock and continue cooke for a few more ehn. A little grated parmesan cheese may be sprinkled on the rice for serving if liked

QUAIL & MANGO
4 quail (or 2 cornish hens)
2 tablespoons olive oil
1 onion, sliced
1 clove garlic, crushed
1/4 cup dry white wine
1 tablespoon soy sauce
2 teaspoons chilli sauce
8 oz can mangoes
1 tablespoon snipped chives

Cut breast and legs from quail in one pice (See Note).
Heat oil in a large frying pan. Saute onion and garlic until onion is tender.
Add quail. Cook until well browned. Stir in wine, soysauce and chilli. Cook stirring for 3 ehn.
Drain mangoes, retaining 1/2 cup juice. Add to pan with juice. Simmer until juice begins to thicken. Add chives. Serve with Mushroom Pilaf, salad and crusty bread
Note: Wings may also be used, or if preferred, use carcass to make a delicious stock which may be frozen for later use.

RASPBERRY DREAM
1/2 cup raspberries (See Note)
1 tablespoon sugar
1/2 cup prepared custard (See Note)
1/4 cup cream, whipped

Place raspberries and sugar in food processor or blender. Process until smooth.
Spoon raspberry mixture into a bowl, fold in custard and cream. Spoon into serving dishes. Serve with extra whipped cream and raspberries
Note: Use fresh or frozen raspberries. Allow frozen ones to thaw before using. Purchase custard from the dairy cabinet in your supermarket