VanEats

1 - 26 oz. bottle of red wine (quality is not an issue)
1 cup brandy
1 - 12 oz. bottle of beer
1 orange, thinly sliced with rind on
1 lemon, thinly sliced with rind on
3/4 cup sugar
3 cinnamon sticks
1 tbsp. whole cloves
1 cup raisins
1/3 cup slivered almonds

Make a bag with cinnamon and cloves(we just put them in loose and then skimmed off the cloves near serving time).
Combine everything in large pot; bring to a boil; simmer for 1.5 hours covered (perfect to put in early and put on low heat in a crock pot).

1 jar (340 mL) green Spanish olives
3 cloves garlic, peeled, cut in half
1 lemon, cut into 8 wedges
1 bay leaf
3/4 tsp. whole cumin, toasted
1/2 tsp. chili flakes
3/4 tsp. dried oregano
1/2 tsp. coarsely ground black pepper
Red wine vinegar
Water
Extra virgin olive oil

Drain and rinse olives. Cut a slash at the end of each olive.
Combine olives, garlic, lemon and spices in a medium jar.
Cover olive mixture with enough red wine vinegar to cover by about two thirds. Add water to cover olives.

1 can Tuna 2 medium potaotoes - boiled
1 clove garlic
1/2 to 1 inch piece ginger
1/2 green chilli pepper
1 1/2 tbsp olive oil
1 small onion
few corriander (cilantro) leaves
1 egg
salt to taste
bread crumbs