Mains

Spanish Chicken with Chorizo and Potatoes

By Nigella Lawson

Ingredients

2 x 15ml tablespoons regular olive oil

12 chicken thighs (bone in, with skin)

750g chorizo sausages, whole if baby ones, or cut into 4cm chunks if regular-sized

1kg new potatoes, halved

2 red onions, peeled and roughly chopped

2 teaspoons dried oregano

grated zest 1 orange

Method

Serves: 6

Preheat the oven to 220°C/gas mark 7. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.

Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.

Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.

Meat Loaf

Ingredients

1kg lean minced beef

2 large onions, chopped

1 egg

3 boiled eggs

100g breadcrumbs

2 tablespoons worcestershire sauce

300g bacon

Method 

Fry onions in ghee, butter, or goose fat until soft and transparent. Add onion, egg, worcestershire sauce, and breadcrumbs to beef and mix onion through the meat. Don’t over mix or loaf will be tough.

Separate meat mixture into two halves. Make a hollow in the centre of one half and lay boiled eggs end to end, then add other half to cover eggs. Form into a loaf.

Cover loaf with strips of bacon to enclose completely.

Bake for 45 minutes at 180C.

Cheese and Spinach Pizza

Ingredients

Crust

3 cupsbread flour

1 tablespoon powdered milk

1 teaspoons salt

2 teaspoons sugar

¾ cup lukewarm water

2 tablespoons olive oil

2 teaspoons dry

Topping

1 ½ cups ricotta cheese

1 ½ cups shredded mozzarella

2 tablespoons olive oil or garlic oil, plus extra for brushing.

1 bunch baby spinach

pinch of salt

1 cup crumbled feta cheese, optional

Method

Mix all of the crust ingredients either by hand or using an electric mixer fitted with a dough hook. Knead for 6 minutes, place the dough in a lightly greased bowl, cover and allow to sit for 30 minutes or more.

Preheat the oven to 220C. Grease two 20cm  pizza pans with olive oil.

Divide the dough in half, and press each piece into each of the pans.

Chop spinach and microwave for a few seconds or until spinach starts to wilt. Mix the ricotta and shredded cheese. Set aside.

Heat 2 tablespoons of the garlic oil in a large skillet set over high heat. Add the spinach and sprinkle with salt.

Bake the crusts for 10 minutes, then remove them from the oven. Brush them lightly with olive oil or garlic oil. Spread the ricotta topping evenly over the crusts.

Sprinkle on the feta, then divide the spinach evenly between the two pizzas. Return the pizzas to the oven, and bake them until the the crust is crisp and the feta is a bit browned, about 10 to 12 minutes. Serve warm.

Kentucky Fried Chicken … close

Ingredients

2 cups plain flour

2 or 3 eggs, beaten

oil for frying

Coating Ingredients

1 teaspoon garlic powder

1 teaspoon onion salt

2 tablespoons paprika

2 teaspoons salt

1 teaspoon pepper

1 teaspoon dried marjoram

1 teaspoon dried basil

1 teaspoon ground sage

1 teaspoon chilli powder

1 teaspoon oregano

Method 

Mix the coating ingredients and place in a flat tray like a baking dish. Dip each piece into beaten egg, then into the flour mixture, then toss in the tray of spices.

Heat to a moderate temperature enough oil to cover the bottom of a high sided heavy based stockpot to a depth of about 1cm. Cook chicken for 40 to 50 minutes until golden brown and cooked through.

Alternative Method

Prepare everything as above but cook chicken only to brown the outside. Transfer chicken pieces to an oven and cook at 180C for  30 to 40 minutes.

Kentucky Fried Chicken … not quite

Ingredients

2 cups plain flour

2 or 3 eggs, beaten

oil for frying

Coating Ingredients

1 teaspoon garlic powder

1 teaspoon onion salt

2 tablespoons paprika

2 teaspoons salt

1 teaspoon pepper

1 teaspoon dried marjoram

1 teaspoon dried basil

1 teaspoon ground sage

1 teaspoon chilli powder

1 teaspoon oregano

Method 

Mix the coating ingredients and place in a flat tray like a baking dish. Dip each piece into beaten egg, then into the flour mixture, then toss in the tray of spices.

Heat to a moderate temperature enough oil to cover the bottom of a high sided heavy based stockpot to a depth of about 1cm. Cook chicken for 40 to 50 minutes until golden brown and cooked through.

Alternative Method

Prepare everything as above but cook chicken only to brown the outside. Transfer chicken pieces to an oven and cook at 180C for  30 to 40 minutes.

Korean Fried Chicken

Ingredients

oil for frying

5 cloves garlic, chopped

5cm peeled ginger, chopped

3 tablespoons soy sauce

3 tablespoons chile paste

2  tablespoons vinegar

1 tablespoon sesame oil

1 tablespoon honey

3 cups flour

1 tablespoon cornflour

2 kg chicken pieces

Method

Heat oil in a pan to medium.

Place garlic and ginger in the bowl of a food processor. Add soy, chilli paste, vinegar, sesame oil, and honey. Purée and place in a bowl.

Whisk flour, cornstarch, and 2 cups water in another bowl. Coat chicken and fry until golden, 6 to 8 minutes.

Toss chicken in sauce to serve. Serve with rice, pasta, or beanshoots.

Upside down Shepherd’s Pie

Ingredients

600g cold mashed potatoes

500g minced beef

1 tablespoon butter

1 large onion, chopped

½ cup tomato sauce

1 teaspoon dried dill

½ cup chopped parsley

? cup sour cream

dill sprigs to garnish

Method

Preheat oven to 230C. Butter a large baking dish or deep pie plate. Press cold mashed potatoes onto bottom and up side of dish. Bake potato crust 20 minutes or until edge is golden.

Heat a pan to quite hot and cook beef until it is lo longer pink. Drain and set aside. In same pan, melt butter over medium heat. Add onions and cook for six to seven minutes or until tender and golden, stirring occasionally. Return beef to pan with onions. Stir in tomato sauce and dried dill. Reduce heat to low then stir in parsley and sour cream. Spoon ground-beef mixture into mashed-potato crust; garnish with dill sprigs.

Rwandan Chicken

Ingredients

1 chicken, cut into pieces

3 tablespoons oil

1 onion, thinly sliced

3 large tomatoes, mashed

2 sticks of celery, sliced thinly

1 teaspoon salt

1 hot pimento pepper

Method

Fry the chicken pieces in hot oil until golden. Remove pieces and cook onions until golden brown. Return chicken pieces to the pot, add tomatoes, celery, salt and hot pepper. Reduce heat and simmer until chicken is tender.

Beggars Chicken

Chicken wrapped in a dough clay and cooked for several hours. The dough keeps the moisture into the meat and retains the flavour. The 1kg of salt in the dough is quite correct. The salt makes the dough rock hard for protection.

Ingredients 

1 ½ kg chicken

3 shallots

2cm piece of ginger

1 teaspoon sugar

4 tablespoon soy sauce

1 tablespoon water

½ teaspoon five spice powder

2 tablespoons soy sauce, extra

2 tablespoon oil

extra oil

Ingredients for clay dough

1kg cooking salt

4 cups plain flour

water

Method for clay dough

Mix flour and salt thoroughly. Gradually add water to form a very firm dough. Roll dough out to a thickness of about 1cm. Dough needs to completely encase the chicken.

Method for Chicken 

Mix together chopped shallots, sugar, chopped ginger, soy sauce, water, and five spice powder. Place mixture into the chicken cavity. Rub chicken with extra soy sauce, and then with the two tablespoons of oil. Do not let liquids escape from cavity of chicken.

Lay chicken on top of a double thickness of aluminium foil and carefully wrap chicken without breaking the foil.

Place wrapped chicken on top of prepared pastry dough and fold across the sides, then the two ends to completely enclose chicken with dough. Wet the edges where pastry will join and press with the fingers. Make sure there are no holes in the pastry.

Place in a greased baking tray and bake for 1 hour at 180C. Reduce temperature to 150C and bake a further 3 hours.

To serve, break dough with a hammer and remove chicken.

Crispy Mozzarella Chicken with Garlic Spinach

Ingredients

1 chicken breast
2 cups seasoned bread crumbs
1 cup mozzarella cheese
1 tablespoon olive oil
4 cloves garlic, minced
1 handful baby spinach leaves

Method

Heat oven to 200C.

Place chicken between 2 sheets of plastic wrap and pound to 1cm thickness. Coat chicken with bread crumbs, place on foil-covered baking sheet and bake for 10 minutes. Top with cheese and bake 4 to 5 min. or until cheese is melted and chicken is done.

Meanwhile, heat oil in deep skillet on medium heat. Add garlic and cook for 1 min. Add half the spinach and cook 1 min. or just until spinach starts to wilt, turning constantly with tongs. Add remaining spinach and cook 1 min. or just until wilted, turning occasionally. Serve with chicken.

Chutney Chicken

Ingredients

6 to 8 chicken portions

1 chopped onion or 1 packet of brown onion soup

1 cup chutney

1 cup mayonnaise

¼ or 1 cup boiling water (depending on whether you use fresh onion or onion soup)

salt and pepper

Method
Pre-heat oven to 160°C

Season the chicken with a little salt and pepper and place in an oven-proof casserole dish. If you use fresh onion, chop it up and sauté gently until the onions are soft and slightly golden. Do not overcook! Add a quarter cup of water to de-glaze the pan. If using the onion soup powder, mix the soup powder and boiling water. Mix the chutney and mayonnaise together with the onion or onion soup mix and pour over the chicken. Cover casserole dish and bake in oven at 160°C for an hour and a half

Great served with rice and a green salad.

Chilli Con Carne

Ingredients
500g beef mince
500g mushrooms sliced
2 cans 410g chopped tomatoes
2 cans 410g drained kidney beans
1 large chilli
2 large onions finely chopped
5 cloves garlic crushed
4 celery sticks finely chopped
4 large carrots peeled and finely chopped
2 teaspoons ground cumin
cooking oil
½ teaspoon cinnamon
2 teaspoons sugar
1 teaspoon paprika
1 pinch ground cloves
1 pinch ground cinnamon
salt and pepper to taste
Method
In a large pot fry mince until brown. Remove and set aside. In the same pot fry onion, garlic, celery, and carrots until golden brown. Add mushrooms and fry for another 5 minutes. Add tomatoes, beans, all spices and 1 cup of water. Cook for 10 minutes until sauce has started to thicken.
Serve with guacamole, sour cream, warmed tortillas and tomato salsa on rice.

Chilli Chicken – Indian

Ingredients

1 kg chicken cut into medium sized pieces

3 tablespoons oil

1 stick cinnamon

2 cardamoms

2 cloves

½ teaspoons turmeric powder

1 teaspoon pepper

1 medium sized onion, sliced

1 tablespoon ginger garlic paste

2 tablespoon chopped coriander leaves

8 mint leaves, chopped

4 whole green chilies, slit

½ cup water

2 teaspoons salt

½ a lime

Method

Heat 3 tablespoons oil in a pressure cooker or saucepan. Add spices, turmeric powder, pepper powder, fry for one minute. Add sliced onions and fry for a minute until light brown. Add ginger garlic paste, fry for a minute. Add chopped coriander, mint leaves, and slit green chilies, stir well. Add chicken pieces and fry until partly done. Add water and 2 teaspoons salt. Cook in pressure cooker for 2 whistles, or in a saucepan until done. Open cooker, make sure that all the water is evaporated. Add lime juice, toss and serve.

Chicken Stew

Ingredients

2 tablespoons olive oil

2 stalks celery, chopped

1 carrot, chopped

1 small onion, chopped

salt and pepper

1 large can chopped tomatoes

½ cup fresh basil leaves, chopped

1 tablespoon tomato paste

1 bay leaf

½ teaspoon dried thyme leaves

700g chicken pieces

1 large can kidney beans, drained and rinsed

Method

Heat the oil in a large saucepan over medium heat. Add the celery, carrot, and onion. Cook the vegetables until the onion is soft, about 5 minutes. Season with salt and pepper. Stir in the tomatoes with their juices, basil, tomato paste, bay leaf, and thyme. Add the chicken.

Simmer for about 30 minutes. Remove chicken pieces and allow to cool on a work surface. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the chicken into small pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste. Serve with bread.

Chicken with Spring Onion and Mustard

Ingredients

750g whole chicken breasts

1 teaspoon ground paprika

2 teaspoons chicken spice

2 tablespoons olive oil

8 spring onions

1 chicken stock cube

1 tablespoon honey or syrup

1 tablespoon mustard

1 teaspoon mixed herbs

1 teaspoon oregano

Method

Rub chicken breasts with paprika and chicken spice. Heat oil in a large frying pan and fry until brown. Add spring onions to the pan and fry for 2 minutes. Dissolve chicken stock in 400 ml hot water and add honey and mustard. Mix until well blended. Pour chicken stock mixture over chicken. Reduce heat to a simmer and cook for 10 to 15 minutes or until chicken is cooked through. Stir in mixed herbs and serve with rice, boiled or mashed potatoes.

Chicken in Red Wine

Ingredients

500g bacon, sliced

8 onions sliced

8 cloves garlic

150g butter

100ml oil

3kg chicken pieces

200ml brandy

salt and black pepper

4 sprigs thyme

8 sprigs parsley

8 bay leaves

2 litres red wine

1 litre chicken stock

100g kneaded butter

50g each butter

50g flour

250g pitted prunes

Method

Fry the bacon in the oil & butter in a large pan until golden, add the onions and garlic and fry until soft and just changing colour. Remove from pan with a slotted spoon and set aside. Fry the chicken pieces, a few at a time, until golden brown, removing from the pan as they brown. Place in a colander to drain off oil. When all the chicken is browned, put the bacon and onion mix in the bottom of a casserole, add the chicken and pour over the flaming brandy. When the flames have died down, season with salt and pepper. Add the thyme, bay leaves and parsley. Bring the stock and wine to the boil and simmer gently for 1 hour. Add the kneaded butter, allow to reboil and thicken, pour over the chicken and simmer for 45 minutes. Refrigerate and allow to marinate overnight. Next day bake at 180C for 45 min. Add the prunes and cook for a further 30 min. Serves 12

Chinese Crispy Skin Chicken

Ingredients

chicken pieces

shallots

ginger

garlic

salt

Method

Really good crispy chicken should have crispy skin on the outside but juicy and tender on the inside. This is a two-step cooking process. It is very simple.

In a medium to large pot, add 1 litre of water, some chopped chinese shallots, sliced ginger and crushed garlic. Add 1 tablespoon of salt. Bring mix to boil.

Add chicken pieces (I used chicken drumsticks in this case) Simmer for 20 minutes.

Remove chicken and remove excess moisture from the chicken pieces with kitchen towel. Leave aside for an hour for chicken to dry.

In a small bowl, add teriyaki sauce, cumin powder, white pepper and cornflour, and mix into a thick gravy. Coat the chicken evenly in the gravy.

Next is to fry it to crisp the skin. Heat up peanut oil in a wok and then fry the chicken piece until they are golden brown.

You can vary the spices, but avoid honey as it is easy to burn

Chicken with Lemon and Oregano

Ingredients

1 chicken quartered

1 tablespoon olive oil

1 ½ teaspoons chopped oregano

1 tablespoon lemon juice

¼ teaspoon salt

1/8 teaspoon fresh ground black pepper

1 tablespoon butter cut into chunks

Method

Heat Oven to 190C. Coat the chicken with oil and arrange pieces skin side up in a large roasting pan. Sprinkle the chicken with oregano, salt, pepper and lemon juice. Top each piece of chicken with a piece of butter. Cook chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Return the breasts to the pan and baste the chicken with pan juices. Heat for 2 minutes. Serve with pan juices and noodles.

Chicken Kalmi Kebab

Ingredients

6 chicken legs

1 tablespoon tomato sauce

½ tablespoon soy sauce

1 tablespoon ginger garlic paste

1 teaspoon chilli powder

1 tablespoon vinegar

½ teaspoon chilli sauce

1 teaspoon salt

¼ cup water

oil for frying

Method

Mix the raw chicken with tomato sauce, soya sauce, ginger garlic paste, chilli powder, chilli sauce, vinegar, and salt. Set aside for 30 minutes. Skewer chicken and shallow fry in a little oil. Serve with raw onion rings and quartered limes.

Chicken Breasts stuffed with Pesto and Mozzarella

Ingredients

4 Chicken Breasts

½ teaspoons fresh ground black pepper

½ cup of pesto

½ cup of fresh small mozzarella balls

½ cup roasted red peppers

Method

Prepare a charcoal or gas grill for direct high heat. While grill is heating up, cut a pocket lengthwise on the side of the chicken breast half. Make sure not to cut through to the other side. Season chicken on both sides with pepper. Spread 1 tablespoon pesto inside the pocket, then fill with mozzarella balls and roasted red pepper slices. Rub the remaining pesto over the exterior of the chicken to coat lightly. Place chicken on grill. Cook about 15 minutes, turning once with a spatula, until meat is browned on both sides and no longer pink in the centre. Serve with salad and baked potatoes

Chicken Barbecue Filipino Style

Ingredients

1 kilo chicken, whole or cut in pieces

1 cup soy sauce

1 whole garlic, minced

1 onion, finely chopped

3 tablespoons of lemon juice

½ cup of beer

2 cups of lemon grass

1 teaspoon ground black pepper

3 tablespoons of brown sugar

Method

Marinate the chicken in soy sauce, lemon juice, minced garlic, chopped onions, beer, sugar and pepper. Marinate in the refrigerator for 1 to 3 hours.

Stuff the chicken cavity with lemon grass. Thread the chicken pieces on barbecue skewers and grill on hot charcoal until cooked.

Butter Chicken – Indian

Ingredients

1 kg chicken

To make gravy

2 tablespoons oil

1 small onion, ground to a paste

1 teaspoons ginger

garlic paste

1 teaspoon cumin powder

½ teaspoon turmeric powder

2 teaspoons chilli powder

1 teaspoons garam masala powder

2 pinches tandoori colouring

½ kg tomatoes, chopped

2 teaspoons salt

1 cup water

½ cup whisked curds

2 tablespoons cashew nuts, crushed (optional)

25 g butter

2 tablespoons milk cream

1 tablespoon chopped coriander leaves

Method

Cut chicken into serving sized pieces. Cook chicken in oil and set aside.

Heat 2 tablespoons oil in a pan. Add ground onion paste and fry for a minute till light brown. Add ginger garlic paste, fry for a minute. Add cumin powder, turmeric powder, chilli powder, garum masala powder & tandoori colouring and fry for a minute. Add tomatoes and stir well. Add salt and 1 cup water. Cover pan with lid. Simmer on high flame for 2 minutes, then on low flame for 10 minutes. Remove lid and add the chicken pieces, beaten curds and cashew powder.Simmer for a minute and mix well. Serve garnished with butter, milk cream and chopped coriander leaves.

Moussaka

Ingredients

700g potatoes, peeled and sliced

3 tablespoons cooking oil

120g butter

1 large onion, sliced

1 clove garlic, chopped

500g cooked lamb, chopped

500g peeled ripe tomatoes

salt and pepper

1 tablespoon flour

600ml milk

120g cheddar cheese, grated

Method

Preheat the oven to 190C.

Place oil and 100g butter in a pan and fry the potatoes until soft. Remove from the pan and add onion slices and fry until soft. Add the finely chopped garlic, lamb, and tomatoes. Mix together and season well with salt and pepper.

Line a buttered shallow medium sized roasting pan with the potatoes. Spread with the meat mixture. Place the flour, remaining butter, milk, half the grated cheese, salt and pepper in a saucepan. Heat, whisking continuously, until the sauce thickens. Pour the sauce over the meat mixture. Sprinkle top with remaining grated cheese. Bake for about 30 minutes until the top is golden brown.

Chicken Napoli

Ingredients

25 g butter

1 tablespoon oil

4 chicken joints

1 onion, sliced

1 green pepper, sliced

400g can tomatoes

100g mushrooms, chopped

150ml chicken stock

Method

Heat butter and oil in a large frying pan. Add chicken joints and onion and fry for 5 min, turning chicken until golden brown all over.

Drain off fat, add all remaining ingredients to the pan. Bring to the boil. Cover pan with a lid or foil and simmer gently for about 30 mins. until the chicken is tender.

Taste and adjust seasoning. Transfer to a serving dish. Serve with pasta or rice

Boloroni – Mexican

Ingredients

300g beef or mutton mince

1 red capsicum diced

1 onion diced

15ml vegetable oil

200g frozen corn

410g red kidney beans

¼ teaspoon red chilli powder

500g pasta elbows

2 cloves garlic, crushed

1 teaspoon ground paprika

salt and pepper to taste

Method

In a large saucepan with the oil fry the mince, peppers, onion, garlic, paprika, chilli and cook until the onion is soft and the mince is done. Boil the pasta in water with salt until soft. Add the pasta and kidney beans to the saucepan mixture and simmer for 10 minutes or until warmed through.

Boerewors

Ingredients

2kg boneless beef, cubed

1kg boneless pork, cubed

4-5 teaspoons salt

3 tablespoons ground coriander, roasted

½ teaspoon ground cloves

½ teaspoon grated nutmeg

½ teaspoon allspice

black pepper

300g diced prosciutto

5 tablespoons red wine or vinegar

1 tablespoon brandy

100g sausage casings

Method

Combine cubed meat with salt and spices and sprinkle with vinegar and brandy. Mix lightly, but thoroughly and leave to stand for 2 hours. Stuff into sausage casings. Chopped onion or garlic can be added to taste.

Perfect Rump Roast

Ingredients

2 kg rump roast

3 garlic cloves

1 tablespoon salt

1 tablespoon pepper

1 onions

1 cup water

Method

Pre-Heat the oven to 220C

Make 4 or 5 deep holes in the roast and fill the holes with cloves of garlic. Sprinkle the top with salt and pepper.

Bake for 20 minutes. Reduce heat to 150C, add chopped onion and water, and bake a further 2 hours.

Use a meat thermometer for accurate cooking.

Serve with roast potatoes.

Beer Brisket with Wine Glaze

Ingredients

1½ kg piece of brisket off the bone

1 cup red wine

4 tablespoons flour

4 tablespoons oil

2 cloves garlic sliced

2 bay leaves

salt and pepper to taste

150g water

1 cup frozen peas

1 cup dried pitted prunes

4 sweet potatoes

6 medium onions

1 can 340ml beer

2 tablespoons honey

dash ground nutmeg

1 tablespoon cornflour

Method

Roll meat in flour and brown in hot oil. Place in a large casserole dish, add vegetables and remaining ingredients. Bake for 2-3 hours until meat is tender.

Serve with rice or dumplings.

Beer Batter

Ingredients

1 cup plain flour

2 tablespoons corn flour

1 cup beer or soda water

salt and pepper

Method

Mix the dry ingredients together in a bowl. Add the beer or soda water slowly while whisking with a wire whisk. Allow to stand at room temperature for 30 minutes.

Beef Trinchado

Ingredients

1 kg beef steak or scotch fillet

4 cloves garlic, crushed

salt and pepper

garlic or herb butter

Method

Cut the meat into cubes and place in a bowl. Season with the garlic, and salt and pepper. Allow to stand for 20 minutes.

Thread the meat onto skewers. Grill for 8 or 10 minutes on each side. Brush with melted butter and serve.

Goes well with crusty bread and salad or vegetables.

Beef Short Ribs with Tomato

Ingredients

1 ½ kg beef short ribs

flour for dusting short ribs

1 onion sliced

2 cans chopped roma tomatoes

3 teaspoons tomato paste

6 baby zucchini sliced

6 cloves garlic crushed

1 cinnamon stick

juice of 1 lemon

fresh oregano chopped

½ cup fresh coriander leaves, chopped

2 tablespoons grated ginger or ginger powder

¼ cup brown sugar

¼ cup balsamic vinegar

1 ½ cups red wine

salt and freshly ground black pepper

Method

Season the short rib, dust with flour, and brown in hot oil in a pot. Drain off excess oil and set aside. In the same pot, fry onion, garlic, ginger, cinnamon and sugar until the onion is soft. Add the rest of the ingredients and 1 cup water leaving zucchini aside. Add wine, cover, and bake for 2 ½ hours at 160C. Add zucchini and bake for a further 30 minutes. Check that meat is done.

Serve with rice or mashed potato.

Beef Kebabs -Beef Skewers

Ingredients

1kg beef, cut into cubes

1 packet onion soup

1 cup dry red wine

1 cup vegetable oil

1 tablespoon soy sauce

2 cloves garlic crushed

salt and pepper

3 tomatoes, cut into quarters

1 punnet small whole mushrooms

1 green capsicum, cut into large chunks

1 red capsicum, cut into large chunks

Method

Combine onion soup, wine, oil, soy sauce, garlic and seasoning. Cut steak into cubes of about 2cm, marinade steak cubes overnight. Push steak and vegetables onto skewers; grill on open fire or in the oven until done according to taste. Baste with remaining marinade while grilling.

Prawn Omelet

Ingredients

4 eggs

salt and pepper

oil

30g mushrooms, finely chopped

2 shallots, finely chopped

½ stick celery, finely chopped

125g prawns, finely chopped

100g bean shoots

Sauce

1 cup water

1 tablespoon cornflour

2 chicken stock cubes, crumbled

1 teaspoon sugar

2 teaspoons soy

salt to taste

Method for sauce

Blend water and cornflour in a small saucepan until smooth, add stock cubes, sugar, soy, and salt. Cook until sauce thickens.

Method for Omelet

Place eggs in a bowl, season, and beat until frothy. Heat oil in a pan, saute mushrooms for 1 minute and add to beaten egg. Add shallots, celery, bean shoots, and prawns.

Add oil to cover base of a frypan. Pour in egg mixture and spread thinly. When surface starts to bubble, turn omelet and cook other side.

Keep omelet warm while you cook the remaining omelets.

Chinese Bream

Ingredients

2 pieces bream, 500g each

salt

3cm grated ginger

2 tablespoons soy

6 shallots, sliced thinly

5cm grated ginger extra

3 tablespoons oil

Method

Fill to ½ a shallow pan and add salt and ginger and boil for 5 minutes. Clean and scale fish and place in boiling water and boil, covered, for 10 minutes.

Remove fish and place on heated serving plates.

Pour soy over fish, sprinkle with extra ginger and shallots.

Beef Fillet in Bacon

Ingredients

1 whole beef fillet

250g rindless smoked bacon

hot english mustard

Method

Cut the fillet almost through leaving two sides that can be closed later. Coat the inside of the fillet with hot english mustard. Close the fillet and wrap with bacon. Wrap the fillet in foil.

Bake at 180C for about 30 minutes. Check for doneness and adjust time if necessary. Served sliced.

Barbecue Beef Short Ribs with Wine Glaze

Ingredients

2 kilos beef short ribs, cut across the bone

2 teaspoons salt

1 teaspoon freshly ground black pepper

½ cup cider vinegar

½ cup soy sauce

2 litres water

1 cup white wine

½ cup barbecue sauce

Method

Season the ribs with salt and pepper. Place into a large bowl, add the vinegar and soy sauce. Marinate at room temperature for 1 to 2 hours, or covered in the refrigerator overnight, turning the ribs occasionally.

Preheat the oven to 180C. Remove the ribs from the marinade and place in a large roasting pan. Pour in the water and bake, covered, until tender, about 1½ hours. Pour off and discard the cooking liquid. Baste the ribs well with barbecue sauce. Pour over white wine. Return the pan to the oven and bake, uncovered, for about 30 minutes. Serve hot.

Barbecue Pork Ribs

Ingredients

1 ½ kg pork ribs

1 medium onion

250ml tomato sauce

1 tablespoon vinegar

1 tablespoon lemon juice

3 tablespoons brown sugar

¼ cup water

1 teaspoon salt

1 teaspoon mustard powder

1 teaspoon tabasco or pepper sauce

1 bay leaf

1 clove garlic, crushed

Method

Chop onion and garlic into small pieces. Add remaining ingredients to garlic and onion. Pour the mixture over meat.

Cook in oven or on a barbecue till meat is cooked.

Barbecue Chicken Legs

Ingredients

1 ½ kg chicken legs

1 medium onion

250ml tomato sauce

1 tablespoon vinegar

1 tablespoon lemon juice

3 tablespoons brown sugar

¼ cup water

1 teaspoon salt

1 teaspoon mustard powder

1 teaspoon tabasco or pepper sauce

1 bay leaf

1 clove garlic, crushed

Method

Chop onion and garlic into small pieces. Add remaining ingredients to garlic and onion. Pour the mixture over meat.

Cook in oven or on a barbecue till meat is cooked.

Barbecue Beef Ribs

Ingredients

1 ½ kg beef ribs

1 medium onion

250ml tomato sauce

1 tablespoon vinegar

1 tablespoon lemon juice

3 tablespoons brown sugar

¼ cup water

1 teaspoon salt

1 teaspoon mustard powder

1 teaspoon tabasco or pepper sauce

1 bay leaf

1 clove garlic, crushed

Method

Chop onion and garlic into small pieces. Add remaining ingredients to garlic and onion. Pour the mixture over meat.

Cook in oven or on a barbecue till meat is cooked.

Veal with Lemon Wine Glaze

Ingredients

8 veal schnitzel, trimmed

½ cup seasoned flour

¼ cup olive oil

1 clove garlic, crushed

1 tablespoon plain flour

1 cup stock

½ cup white wine

juice of 2 lemons

seasoning to taste

30g butter

2 tablespoons chopped parsley

Method

Dust veal in flour dusting off excess. Fry in hot oil for 2 to 3 minutes each side. Transfer to a plate. Add garlic to same pan and saute for 30 seconds. Stir in flour and cook for 1 minute. Remove from heat and blend in stock, wine, juice, and seasoning. Return to heat and bring to the boil, then reduce heat. Blend in butter and simmer for 3 minutes. Return meat to pan with parsley. Heat gently for 1 to 2 minutes. Serve with sauce.

Lemon and Olive Chicken with Potatoes

Ingredients

olive oil spray

600g small new potatoes, quartered lengthways

1 ½ tablespoons extra virgin olive oil

2 cloves garlic, crushed

juice of 1 lemon

8 small chicken thighs, trimmed

½ cup kalamata or black olives

¾ cup chopped parsley

½ cup tzatziki dip

steamed green beans to serve

Method

Preheat oven to 200C. Spray the potatoes with olive oil and sprinkle with salt. Place onto a large non stick baking tray for 20 minutes or until golden and tender.

Combine 1 tablespoon of the olive oil, garlic, 1 tablespoon lemon juice, and salt and pepper in a medium bowl. Add chicken and toos to coat. Place in fridge for 10 minutes.

Heat remaining oil in a large frypan over high heat, add chicken and cook for 2 to 3 minutes on each side or until cooked through. Add olives to pan, cook over medium heat for 1 minute. Add parsley and remaining lemon juice, stir to combine.

Place chicken on serving plates, spoon over olives, and top with a dollop of Tzatziki dip.

Serve with potatoes and steamed green beans.

Lamb with Tomato and Herb Sauce

Ingredients

1 tablespoon extra virgin olive oil

1 clove garlic, crushed

4 lamb noisettes, trimmed

2 cups tomato paste

3 zucchinis, chopped

½ teaspoon sugar

¼ cup torn basil leaves

50g baby spinach leaves

Method

Heat oil and garlic in frying pan, add lamb, and brown well on both sides. Transfer to a baking dish. Bake at 180C for 10 to 15 minutes or until cooked to taste. Heat sauce in a saucepan with zucchini and sugar. Simmer for 3 to 5 minutes or until zucchinis are just tender. Stir in basil.

Serve lamb with tomato sauce, spinach, and mashed potato.

Fetta-Stuffed Rack of Lamb

Ingredients

8 lamb cutlets

100g marinated fetta, crumbled

2 tablespoons oil reserved from fetta

2 tablespoons chopped oregano

1 tablespoon balsamic vinegar

6 vine ripened tomatoes

Method

Preheat oven to 200C. Cut a 3cm deep pocket where the meat joins the cutlet bones. Using your fingers, insert the marinated fetta. Secure meat with string and place into a greased roasting pan. Stand meat up interlocking the bones. Combine oregano, balsamic vinegar, and marinate fetta oil, and brush over meat. Season with salt and pepper. Arrange the tomatoes around the lamb. Roast for 20 to 30 minutes. Rest for 10 minutes before carving.

Beef Steaks with Red Wine Glaze

Ingredients

1 cup red wine

1/3 cup olive oil

2 tablespoons soy sauce

2 teaspoons beef stock

1 tablespoon brown sugar

1 teaspoon grated ginger

4 scotch fillet steaks

2 teaspoons cornflour

½ cup water

1 ½ tablespoons chopped basil

2 tablespoons sour cream

Method

Combine the first seven ingredients, pour over steaks, and marinate for 1 hour or overnight, turning occasionally. Remove steaks from marinade, and reserve ¾ cup.

Cook steaks in hot pan or grill, basting frequently with remaining marinade. Keep warm.

Combine cornflour and water, add to saucepan with reserved marinade. Bring to the boil, remove from heat, stir in basil and sour cream and pour over steaks.

Serve with long green beans and fresh garden vegetables.

Roast Lamb and Asparagus

Ingredients

800g lamb joint

2 lemons

4 tablespoons extra virgin olive oil

2 tablespoon balsamic vinegar

2 bunches asparagus, trimmed

100g snow peas

Method

Preheat oven to 200C. Place lamb into a greased ovenproof dish, cut lemon into slices and arrange over lamb. Drizzle with half the oil and vinegar, season with salt and pepper, roast 40 minutes.

Toss asparagus in remaining oil and add to dish with lamb. Cook a further 10 minutes. Test lamb with a meat thermometer.

Allow to std for 5 minutes before slicing.

Serve with asparagus and snow peas.

Oriental Marinated Turkey

Ingredients

1.8kg turkey breast thawed

½ cup soy sauce

¼ cup honey

2 tablespoons sweet chilli sauce

2 cloves garlic, crushed

1 ½ teaspoons chinese 5 spice powder

cooked hokkien noodles to serve

steamed choy sum to serve

Method

Place thawed turkey breasts into a large ceramic dish. Combine soy, honey, sweet chilli sauce, garlic, and chinese 5 spice powder. Pour over turkey breast, cover, and place in a refrigerator to marinate overnight.

Preheat oven to 180C. Place marinated turkey into a large ceramic ovenproof dish lined with baking paper. Pour marinade over turkey. Bake for 1 hour and 45 minutes, basting every 30 minutes.

Remove turkey to a plate, cover with foil and allow to stand for 15 minutes before slicing. Serve slices of turkey on hokkien noodles with steamed choy sum.

Wine Glaze Roast Beef with Horseradish and Mustard

Ingredients

5 to 6 pieces of bacon, rind removed

50g butter, softened

3 cloves garlic, crushed

1 tablespoon of seeded mustard

1 tablespoon horseradish

1.3 kg piece topside beef roast

¾ cup red wine

1 ¾ cups red wine

Method

Preheat oven to 200C. Arrange bacon rashers on a chopping board so that they are slightly overlapping. Combine butter, garlic, mustard, and horseradish in a bowl. Rub mixture over the beef and sprinkle with salt and pepper.

Place beef on top of bacon rashers. Fold bacon over beef. Secure bacon at 1cm intervals using kitchen string. Transfer to a roasting dish and roast for 20 minutes.

Reduce oven to 180C. Add red wine and beef stock. Roast for a further 50 minutes. Remove from oven and cover with foil. Rest 15 minutes before serving.

Serve with seasonal vegetables.

Seafood Skewers

Ingredients

500g firm fish, cubed

500g uncooked prawns

¼ cup lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon chopped fresh dill

2 cloves garlic, crushed

½ teaspoon paprika

¼ teaspoon tabasco sauce

400g can pineapple pieces

1 red capsicum, seeded and cut into chunks

1 green capsicum, seeded and cut into chunks

8 cherry tomatoes

Method

Place fish in a bowl with prawns. Whisk together juice, oil, dill, garlic, paprika, and tabasco. Pour over fish, coating well. Marinate for at least 15 minutes.

Soak 8 skewers in warm water for 20 minutes. Thread prawns and pieces of fish onto skewers alternately with pineapple, capsicum, and tomato.

Cook on a hot plate or grill for 5 to 10 minutes, basting and turning regularly. Serve with a salad.

Spiced Crusted Pork with Apple

Ingredients

2 teaspoon sea salt

1 teaspoon ground cumin

1 ½ teaspoon ground fennel

1 kg loin pork, rind on

olive oil spray

1 kg granny smith apples, peeled and sliced

1 tablespoon white vinegar

½ cup water

Method

Preheat oven to 220C. Combine sea salt, cumin, and fennel in a small bowl.

Slash pork rind with a sharp knife and spray with olive oil. Rub on spice mixture.

Place pork in a greased roasting pan and roast for 20 minutes. Reduce heat to 180C. Add apples to pan, sprinkle with sugar, and pour over water. Roast for a further 1 ½ hours, stirring apples occasionally.

Remove pork from oven and cover loosely with foil. Rest for 15 minutes before carving.

Serve with apples.

Mini Olive Quiche

Ingredients

2 sheets ready rolled puff pastry

½ cup milk

3 eggs lightly beaten

½ cup thickened cream

¼ cup grated mature cheese

1 teaspoon ground paprika

freshly ground black pepper to taste

10 green stuffed olives

Method

Line 4 7.5 flan tins with pastry, then line each pastry case with baking paper. Fill each with uncooked rice or dried beans. Cook at 200C for 5 minutes. Remove rice and paper and cook a further 5 minutes.

Place milk, eggs, cream cheese, paprika, and black pepper in a mixing bowl. Divide olives between pastry cases, then pour over egg mixture. Reduce oven temperature to 180C and bake for 15 to 20 minutes or until quiches are set.

Serve with a small garden salad.

Moroccan Turkey with Couscous Stuffing

Ingredients

1 x 3 kg turkey, thawed

1 ½ cups chicken stock

1 ½ tablespoons olive oil

1 ½ cups couscous

1 clove garlic, crushed

juice and rind of 1 lemon

½ cup finely chopped parsley

1 teaspoon ground cinnamon

½ teaspoon ground turmeric

½ teaspoon ground cardamon

roast pumpkin and greens to serve

Method

Preheat oven to 180C. Wash turkey cavity and dry with a paper towel. Place on a wire rack over a baking dish.

Bring stock and 1 tablespoon oil to the boil, add couscous, garlic, and lemon rind. Cover and and set aside for 2 to 3 minutes. Stir in lemon juice and parsley; season with salt and pepper. Stuff turkey. Pull skin oven neck cavity and secure with a skewer. Cross legs and secure with butchers string.

Stir in remaining spices and brush onto turkey. Cover legs ends with foil.

Place turkey breast side up on a rack. Roast for 1 hour. Remove foil and cook a further 30 to 50 minutes. Rest for 15 minutes before carving.

Beef Stroganoff

Ingredients

2 tablespoons oil

200g beef, cut into thin strips

1 medium onion, finely sliced

2 teaspoons paprika

420g can cream of mushroom soup

2 tablespoons tomato sauce

1 tablespoon worcestershire sauce

150g button mushrooms, sliced

2 tablespoons sour cream

2 tablespoons chopped fresh parsley

Method

Heat oil in a large saucepan, add beef and cook for 3 minutes or until brown. Set aside. Add onion and cook until soft. Add paprike and cook a further 2 minutes. Add soup, tomato sauce, and worcestershire sauce, mix well and stir in mushrooms. Bring to the boil, reduce heat and simmer uncovered for 30 minutes or until beef is tender. Stir in sour cream and parsley.

Serve with pasta or rice.

Veal Cordon Bleu

Ingredients

6 veal steaks flattened and halved

6 slices of swiss cheese

6 slices of ham

1 ½ cups plain flour

3 eggs, beaten

3 cups dry breadcrumbs

3 tablespoons gourmet stock powder

40g butter

3 tablespoons extra virgin olive oil

Sauce

2 tablespoon olive oil

1 onion, chopped

80g mushrooms, sliced

3 teaspoons gourmet stock powder

300g carton sour cream

Method for Sauce

Heat oil in a frying pan. Saute onion until tender, add mushrooms and stock. Cook stirring for 3 minutes. Mix in cream and bring to the boil. Keep warm.

Method

Place veal on a board and top each half with a slice of cheese and a slice of ham. Top with remaining half of veal. Press together firmly.

Dust each stack with flour, shake off excess, and dip into egg then combined crumbs and stock. Refrigerate for 15 minutes before cooking.

Lemon Chicken with Citrus Couscous

Ingredients

½ cup orange juice

grated rind of 1 orange

1 tablespoon dijon mustard

1 clove garlic, crushed

8 chicken drumsticks, skinned

1 cup water

¾ cup couscous

1 green onion, chopped

1 tomato, diced

¼ cup sultanas

1 teaspoon orange rind, extra

Method

Combine rind, mustard, garlic, and half the juice in a dish. Add chicken and toss to coat. Marinate for 30 minutes.

Bring water and remaining juice to the boil in a saucepan. Remove from heat, stir in couscous and and stand covered for 10 minutes or until liquid is absorbed. Fluff with a fork.

Stir in onion, tomato, sultanas, and rind. Set aside.

Bake chicken in marinade at 180C for 30 to 45 minutes or until cooked. Serve with couscous.

Caramelised Onion and Blue Cheese Quiche

Ingredients

2 cups plain flour

60g butter, cubed

1 egg yolk

2 to 3 tablespoons lemon juice

Filling

2 onions

125g tasty cheese, cut into chunks

3 eggs

½ cup cream or milk

2 tablespoons extra virgin olive oil

30g butter

2 red capsicums, cooked and sliced

60g blue cheese, crumbled

¼ cup parsley leaves

Method

Process flour and butter with a food processor or electric mixer. Add yolk slowly, then add juice until dough begins to come together. Wrap in plastic unand refrigerate.

Slice onions, and grate cheese. Add eggs and cream, and mix together.

Roll pastry on floured surface, ease into a 20cm quiche tin. Trim edges and refrigerate for 15 minutes.

Heat oil and butter in a frying pan, sautee onions until brown. Spread onions over pastry top with capsicum, cheese, and egg mixture. Chop parsley and sprinkle over top.

Place on baking tray and bake at 180C for 25 to 30 minutes or until firm.

Chorizo Risotto

Ingredients

1 cup chicken stock

¼ cup (60ml) olive oil

1 medium onion, chopped

2 cloves garlic, crushed

2 cups arborio rice

½ cup white wine

¼ cup lemon juice

1 tablespoon grated lemon rind

1 cup finely grated parmesan

¼ cup grated parmesan, extra

2 chorizo sliced

½ cup parsley leaves

Method

Heat the stock in a large saucepan over medium heat. In another saucepan, heat 1 tablespoon olive oil over medium heat, add onion and garlic and cook for 5 minutes or until softened. Add the rice and wine and cook for 2 or 3 minutes or until rice is absorbed. Gradually add the hot stock a cup at a time stirring continuously for 25 to 30 minutes or until stock is absorbed and the rice is tender.

Add the lemon juice, lemon rind, and parmesan, and stir to combine. Heat remaining oil in a large non-stick frying pan over high heat. Add chorizo and parsley in batches and cook until crisp. Top the risotto with the chorizo, parsley, and extra parmesan to serve.

Seafood and Chicken Rice

Ingredients

300g small mussels

1 tablespoon oil

1 chicken breast, chopped

2 tablespoons oil, extra

1 medium onion, chopped

1 clove garlic, crushed

1 small red pepper, chopped

2 rashers bacon, chopped

½ cup frozen peas

2 ½ cups water

½ chicken stock cube

400g cooked prawns, shelled

Method

Scrub mussels, remove beards, cook in a large saucepan for about 4 minutes or until shells open. Remove and discard 1 shell from each mussel. Heat oil in wok or large frypan. Add chicken, stir-fry over medium heat until lightly browned and tender. Remove from wok.

Heat extra oil in wok, add onions, bacon, garlic, peppers, and peas. Stir-fry for about 3 minutes or until onion is soft. Add water and stock cube and bring to the boil. Gradually add rice. Reduce heat, cover, and cook over low heat for about 20 minutes or until rice is tender and liquid is absorbed. Add mussels, chicken and prawns to pan, stir gently over medium heat until chicken and seafood are heated through.

Snapper with Potato Salad

Ingredients

500g potatoes peeled

6 snapper fillets

olive oil spray

50g baby spinach leaves to serve

lemon wedges to serve

Dressing Ingredients – Combine together

¼ cup chopped chives

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dijon mustard

2 tablespoons capers

Method

Cook potatoes until tender, then slice. Pour dressing over potatoes and toss.

Spray fish with oil, season, and cook in frypan over medium heat for 2 minutes each side.

Arrange potatoes, spinach, and snapper on plates. Serve with lemon wedges.

Trout in Oatmeal

Ingredients

6 trout

¾ cup fine oatmeal

1 cup rolled oats

1 ½ cups fresh breadcrumbs

salt and pepper

flour

2 eggs

¼ cup milk

60g butter

3 tablespoon oil

Ingredients for Parsley Lemon Butter

125g butter

1 tablespoon chopped parsley

2 teaspoons lemon juice

1 teaspoon grated lemon rind

salt and pepper

Method for Parsley Lemon Butter

Beat butter until light and creamy. Fold in parsley, lemon rind, lemon juice, and salt and pepper. Shape mixture into a rough log shape and quarter the way down a sheet of greaseproof paper. Fold paper over roll, then with a rule, push against the butter so the mixture forms a smooth roll. Wrap butter in greaseproof paper and refrigerate until firm. Cut into slices.

Method for Fish

Clean and scale fish. Combine oatmeal, rolled oats, breadcrumbs, and salt and pepper. Coat flour with flour, dip in combined eggs and milk, coat well with crumb mixture. Heat butter and oil in a large frying pan. Fry fish on both sides until golden brown and cooked through. Place on a serving plate and top with lemon slices and sliced lemon butter.

Swiss Chicken with Wine Glaze

Ingredients

4 whole chicken breasts

flour

salt and pepper

90g butter

1 clove garlic

¾ cup dry white wine

1 teaspoon french mustard

½ cup cream

4 shallots

8 slices ham

8 slices swiss cheese

Method

Carefully remove chicken meat from bones into 8 individual pieces. Dust chicken lightly with flour that has been seasoned with salt and pepper.

Heat butter in frying pan, add crushed garlic and chicken; saute gently until chicken is light brown. Add wine and bring to the boil. Reduce heat and simmer gently for 20 minutes or until chicken is tender. Remove chicken from pan, place a slice of ham on each piece, then top with a slice of cheese.

Place in an ovenproof dish and cook uncovered in a moderate oven 10 minutes.

While chicken is in the oven, bring liquid in the pan to the boil and add cream, chopped shallots, and mustard. Season with salt and pepper and pour oven chicken.

Coq Au Vin

Ingredients

2 kg chicken pieces

125g butter

125g bacon pieces

12 tiny onions

salt and pepper

250g mushrooms

½ cup flour

1 clove garlic

2 chicken stock cubes

3 cups water

¼ cup brandy

2 cups dry red wine

¼ teaspoon mixed herbs

Method

Cut chicken into serving sized portions. Heat 60g butter in a large pan, add peeled whole onions and diced bacon. Cook until onions are light golden. Remove from pan. Add chicken pieces to pan a few at a time, brown well on all sides and remove from pan. Repeat with remaining chicken. Add sliced mushrooms and crushed garlic to pan, saute gently until mushrooms are just wilted. Remove from pan. Add remaining butter to pan drippings. When butter has melted, add flour and stir until golden. Remove pan from heat and add water, wine, brandy, crumbled stock cubes, salt and pepper, thyme, and mixed herbs. Stir until sauce boils and thickens. Place chicken, vegetables, and sauce into a large ovenproof dish. Cover and bake in a moderate oven for 45 to 50 minutes or until chicken is tender.

Five Spice Chicken and Fried Rice

Ingredients

1½ kg mixed chicken pieces

½ cup cornflour

1 tablespoon chinese five spice powder

1 teaspoon white pepper

2 teaspoons sea salt

2 tablespoons lemon juice

cooking spray oil

450g white rice

2 teaspoons rice bran oil

4 onions, thinly sliced

1 cup frozen peas

2 tablespoons light soy sauce

2 eggs, lightly beaten

Method

Preheat oven to 220C Place a wire rack over a large baking tray. Using a sharp knife, cut slits in chicken. Combine corn flopur, five spice, pepper and salt in a large snap lock bag. Brush chicken with lemon juice, and spray lightly with oil. Place chicken in bag and shake ensuring chicken is covered. Place chicken on a wire rack and bake for 30 minutes. Spray chicken with oil halfway through. Cook until golden and crisp.

Meanwhile, cock rice according to packet directions. Transfer to a bowl. Cool for 10 minutes. Heat wok over medium heat, add 1 teaspoon oil. Cook egg for 2 or 3 minutes then transfer to a bowl. Add remaining oil to wok, add rice, onion, peas, soy and egg. Stir-fry for about 2 or 3 minutes or until heated through. Serve chicken with rice.

Herb and Garlic Pepper Steaks

Ingredients

2 teaspoons fresh thyme leaves

2 garlic cloves, crushed

1 teaspoon cracked black pepper

2 teaspoons dried oregano

1 tablespoon extra virgin olive oil

4 x 150 beef steaks

Method

Combine thyme, garlic, pepper, oregano, and oil in a jug. Place steaks in a large shallow dish. Add thyme mixture and rub to coat. Cover and refrigerate for 3 hours.

Cook steaks on a hot plate for 4 to 5 minutes each side or until cooked to your liking.

Serve with potato salad.

Pineapple Curried Chicken

Ingredients

1 ½ kg chicken pieces

1/3 cup oil

2 medium onions

1 clove garlic

¼ cup plain flour

1 tablespoon curry powder

¼ teaspoon chilli powder

2 cups water

450g can unsweetened pineapple juice

2 chicken stock cubes

¼ cup tomato paste

salt and pepper

2 tablespoons chopped parsley

4 shallots

Method

Joint chicken into serving pieces. Heat oil in pan, add chicken pieces and cook, turning occasionally until chicken is well browned on all sides. Remove chicken from pan, reserve pan drippings. Place chicken in ovenproof dish. Add peeled and sliced onion, garlic to reserved drippings. Saute until onion are golden brown. Stir in flour, curry powder and chilli powder and stir until flour is golden brown. Remove from heat and add water, pineapple juice, stock cubes, tomato paste, salt and pepper, mix until smooth. Return to heat and stir until sauce boils and thickens. Remove from heat and pour over chicken. Bake covered in a moderate oven for 45 to 50 minutes or until chicken is tender. Stir in chopped shallots and chopped parsley.

Chicken Quenelles with Tarragon Sauce

Chicken Quenelles with Tarragon Sauce is something quite different. You need to take special care handling the delicate quenelles as they can easily fall apart. If they do happen to fall apart they can become part of the sauce.

Ingredients

2 medium chicken breast fillets, chopped

2 egg whites

½ cup thickened cream

1 tablespoon chopped tarragon

2 small chicken stock cubes, crumbled

3 cups water

Tarragon Sauce

¾ cup cream

2 tablespoons brandy

2 tablespoons chopped fresh tarragon

Method

Process chicken and egg whites until smooth. Transfer to a medium bowl. Fold in cream and tarragon. Combine stock cubes and water in a large deep frying pan. Bring to the boil, reduce heat to a simmer. Mould chicken mixture into oval shapes by using two wet dessert spoons, gently spoon mixture into simmering stock. Poach for about 2 minutes on each side. Do not allow water to boil or quenelles will fall apart. Drain on absorbent paper. Serve with sauce.

Tarragon Sauce

Combine cream and brandy in a small saucepan, bring to boil, boil uncovered until reduced by half. Stir in tarragon.

Spinach and Mushroom Baked Risotto

Ingredients

40g butter

4 rashers rindless bacon, chopped

1 brown onion

2 cloves garlic, crushed

300g swiss brown mushrooms, halved

2 cups arborio rice

1 ½ litres chicken stock

10g butter extra

1 cup finely grated parmesan

100g baby spinach leaves

cracked black pepper

Method

Preheat oven to 200C

Melt butter in a large saucepan over medium heat, add bacon, onion, and garlic and cook for 5 minutes or until softened. Add the mushrooms and cook until mushrooms are a golden colour. Add rice and stock, cover with a tight fitting lid and bake for 50 minutes or until rice is tender. Add the extra butter and parmesan and stir to combine.

Serve with spinach leaves and pepper.

Pancit

Ingredients

1 240g pack pancit bihon noodles

1 cooked chicken breast, shredded

2 cups of chicken broth or 2 chicken stock cubes dissolved in 2 cups of water

¼ cabbage, sliced into strips

1 onion, sliced

3 cloves of garlic, crushed

1/3 cup champignons, chopped

1 carrot, julienne

2 tablespoons of cooking oil

¾ cup diced celery

3 tablespoons soy sauce

Salt and pepper to taste

1 lemon, sliced

Method

Soak the pancit bihon noodles to soften for 10 minutes. Grease a large pan or wok with oil. Sauté garlic and onions. Add the chicken broth, the shredded chicken breast and all the vegetables until cooked. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft. Salt and pepper to taste. Serve hot with sliced lemon on the side.

Pancit and lumpia go very well with each other See the recipe here

Lumpia

Ingredients

tablespoon vegetable oil

500g minced pork

2 cloves garlic, crushed

½ cup chopped onion

½ cup minced carrots

½ cup chopped green onions

½ cup thinly sliced green cabbage

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon soy sauce

30 lumpia wrappers

2 cups vegetable oil for frying

Method

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 30cm space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture. Heat a heavy skillet over medium heat, add oil to 10cm depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

For dipping sauce in a bowl just use soy sauce, vinegar, minced crushed garlic and a little ground pepper.

Pancit and lumpia go very well with each other. See the recipe here

Lemon and Garlic Grilled Spatchcocks

Ingredients

16 bamboo skewers

4 x size 5 or 6 spatchcocks, halved lengthways

reduced fat tzatziki dip, to serve

Marinade Ingredients

2 large lemons, juiced

2 cloves garlic, crushed

¼ cup fresh flat leaf parsley, chopped

2 tablespoons extra virgin olive oil

Method

Soak skewers in water for 15 minutes.

Thread 2 skewers through each spatchcock half. Place in a large shallow ceramic dish.

To make marinade

Whisk ingredients in a jug and season with salt and pepper.

Method

Pour marinade over spatchcocks and turn to coat. Cover and refrigerate for 4 hours or overnight. Grease and preheat grill on medium heat. Cook spatchcocks turning occasionally and basting with marinade for 30 to 40 minutes or until cooked through.

Serve with tzatziki, rocket, and lemon wedges.

Lemon and Sage Pork Cutlets

Ingredients

4 large pork cutlets

¼ cup fresh sage leaves

¼ cup extra virgin olive oil

2 tablespoon lemon juice

1 lettuce, leaves separated, washed and dried

2 apples, cored and cut into wedges

Method

Place pork cutlets into a ceramic dish. Finely chop one third of the sage leaves. Combine 2 tablespoons of oi, lemon juice, chopped sage leaves, and salt and pepper, whisk to combine. Pour over cutlets, cover, and refrigerate for 1 hour.

Place lettuce leaves and apples into a large bowl and drizzle with remaining oil. Season with salt and pepper and toss gently.

Heat large non stick frying pan over medium heat. Remove cutlets from marinade, reserve marinade, cook cutlets 3 to 5 minutes each side. Remove from pan and cover to keep warm. Add marinade and remaining sage to frying pan and cook for 2 minutes.

Place sage onto serving plates. Top with sage and drizzle with warm marinade. Serve with apple salad.

Lime and Chilli Fish Patties

Ingredients

4 medium potatoes (600g) potatoes, peeled, boiled, and mashed

1 tablespoon McCormick lime and chilli blend

juice of 1 lime, with rind

1 x 450g can tuna, drained and flaked

1 egg

1 small leek washed and diced

1 tablespoon butter

1 cup breadcrumbs

olive oil for frying

Method

Place mashed potatoes in a large mixing bowl and combine with lime and chilli blend, lime, tuna, and egg.

Pan fry the leeks in butter, and toss into the potato mix. Form the mixture into 8 large patties and press into breadcrumbs.

Heal oil, and shallow fry the patties for 5 minutes each side until golden brown.

Serve with asparagus spears and shredded red and green capsicum for decoration.

Chicken Adobo – Philippines

Ingredients

2 kgs chicken thighs or legs

½ cup white vinegar

½ cup soy sauce

4 cloves garlic, crushed

1 teaspoon black pepper

3 bay leaves

Method

Combine all ingredients in a large pot. Cover and marinate chicken for 2 or 3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

Glazed Orange Ginger Chicken Rolls

Ingredients

3 medium chicken breast fillets

40g butter

2 clove garlic, crushed

2 teaspoon grated fresh ginger

2 teaspoon grated orange rind

3 tablespoons currants

300g pork and veal mince

1 cup stale breadcrumbs

Glazed Orange Ginger

3 teaspoons cornflour

¾ cup water

¾ cup orange juice

1 tablespoon chopped glace ginger

1 tablespoon sugar

Method

Place chicken between sheets of plastic wrap and pound until thin. Melt butter in frying pan, add garlic, ginger, rind and currants. Stir over low heat for 1 minute. Add mince to pan and stir over a medium heat until mince is well browned. Remove from heat and stir in breadcrumbs. Spread meat mixture evenly over each chicken breast. Roll up each one from long side and wrap each tightly in greased foil. Place rolls onto oven tray. Bake in a moderate oven for about 40 minutes or until tender. Stand rolls in foil for 5 minutes before unwrapping. Serve rolls sliced with glaze.

To make the glaze

Blend cornflour with water in a saucepan, add other ingredients, and cook on high heat until sauce boils and thickens.

Peppered Pork Salad

Peppered pork salad makes a great entree to a meal.

Ingredients

1kg pork fillets

1 bunch watercress, washed

1 small red onion, cut into thin wedges

1 large ripe mango

crusty bread to serve

Marinade

¼ cup lemon juice

2 teaspoons black pepper

1 tablespoons fish sauce

2 teaspoons caster sugar

1 clove garlic, crushed

Method for marinade

Combine ingredients in a bowl and stir well.

Method

Place pork fillets into an ovenproof dish and pour over marinade. Cover and refrigerate 1 to 2 hours.

Preheat oven to 200C. Cook pork for 20 to 25 minutes until cooked through. Cover and set aside for 10 minutes. Reserve marinade; slice pork thinly and diagonally.

Place watercress in a large bowl, add onion. Peel mango and thinly slice flesh. Add mango, pork, and reserved marinade to salad, season with salt and pepper, serve with crusty bread.

Prosciutto-wrapped Chicken

Ingredients

20 chat potatoes

olive oil spray

2 tablespoons dijon mustard

8 slices prosciutto or bacon

4 chicken breasts

1 large zucchini, trimmed

¾ cup grated parmesan

4 tablespoon light sour cream

Method

Preheat oven to 200C. Place potatoes into an ovenproof dish and spray with oil. Bake for 15 minutes.

Meanwhile, spread 2 teaspoons dijon mustard over each chicken breast, wrap with prosciutto and secure with a toothpick. Cut zucchini in half lengthways, then cut into thick slices. Place zucchini into a baking try lined with baking paper, spray lightly with oil and sprinkle with parmesan. Season with salt and pepper.

Remove potatoes from oven, add chicken to ovenproof dish, and return potatoes and chicken to oven. Place zucchini into oven below chicken, and bake for 25 minutes. Remove chicken and vegetables from oven, slice chicken. Combine sour cream with remaining mustard. Arrange chicken and vegetables in a serving bowl. Top with mustard and cream, and season with salt and pepper, and serve.

Bombay Spiced Chicken Skewers

Bombay Spiced Chicken Skewers seems like a basic main course, but the flavour of the chilli and lime and eastern spices make this a wonderful main course.

Ingredients

You will need 8 bamboo skewers, oil, cooking spray, 1/3 cup oil free chilli and lime dressing.

2 teaspoons chopped garlic

1 tablespoon sweet paprika

2 teaspoon ground cumin

2 teaspoon ground coriander

500g chicken breast, skin removed, cut into cubes

salad leaves to serve

raita

1 lebanese cucumber

½ cup low fat natural yoghurt

2 teaspoon lemon juice

1 teaspoon finely chopped garlic

1 tablespoon fresh mint leaves chopped

Method

Spray a small non-stick frying pan with oil, heat over medium heat, add dressing, garlic, paprika, cumin, turmeric, and coriander. Cook for 3 minutes, stirring continuously, until fragrant. Set aside to cool completely.

Thread chicken onto skewers, place into a shallow dish. Brush with spice mixture, refrigerate for 30 minutes.

To make Raita

Cut cucumber in half lengthways. Using a small metal spoon, scrape out seeds, dice cucumber, combine with remaining dressing. Cover and refrigerate until needed.

Heat a non-stick pan, cook chicken skewers for 2 to 3 minutes on each side. Serve with raita and salad leaves.

Parmesan Coated Chicken with Rosti

Ingredients

125 g grated parmesan cheese

½ cup fresh flat leaf parsley, finely chopped

1kg chicken tenderloins

olive oil cooking spray

750g sebago potatoes, peeled and coarsely grated

2 tablespoons extra virgin olive oil

175g baby green beans, steamed to serve

Method

Preheat oven to 200C. Line 2 baking trays with baking paper.

Combine parmesan, parsley, salt and pepper in a shallow dish. Coat chicken with parmesan mixture, pressing on with your fingertips. Place chicken onto prepared trays. Spray with oil, bake for 15 to 20 minutes or until golden and cooked through.

Meanwhile, squeeze all moisture from potatoes. Heat oil in a non-stick frying pan over medium heat. Place heaped tablespoons of grated potato into frying pan. Press down with spatula to form patties. Cook for 3 to 4 minutes each side until golden and cooked through.

Serve chicken with rosti and beans.

Lemon Oregano Lamb Tofu Skewers

Ingredients

You will need 12 pre-soaked bamboo skewers

250g lamb leg steaks, trimmed, cut into 2cm cubes

1 large red capsicum, cut into 2 cm pieces

2 large zucchini, halved and cut into 2 cm pieces

2 medium red onions, cut into wedges

225g firm tofu, cut into 2cm cubes

3 cloves garlic, crushed

1 teaspoon finely grated lemon rind

1 tablespoon finely chopped oregano leaves

2 tablespoons extra virgin olive oil

Crusty bread, salad greens, and plain yoghurt to serve

Method

Thread lamb, capsicum, zucchini, and onion onto half the skewers. Place on a baking tray. Tread tofu and remaining capsicum, zucchini, and onion onto remaining skewers. Place on a baking tray. Combine garlic, lemon rind, oregano, and oil in a bowl and brush onto skewers.

Heat barbecue plate or chargrill over medium-high heat. Cook lamb skewers, turning for 8 to 10 minutes or until cooked to your liking. Place on a plate, cover and set aside. Cook tofu skewers for 5 minutes or until vegetables are tender.

Serve skewers with bread, salad greens, and yoghurt.

Glazed Meatloaf

Ingredients

500g minced steak

500g sausage mince

2 medium onions, finely chopped

2 eggs, lightly beaten

1 tablespoon mustard

1 tablespoon worcestershire sauce

1 tablespoon tomato sauce

2 sticks celery, finely chopped

½ cup fresh breadcrumbs

60g butter

Sauce Glaze

1 tablespoon flour

475g can tomato sauce

1 beef stock cube

¾ cup water

1 tablespoon soy sauce

Method

Combine minced steak, sausage mince, onions, eggs, mustard, worcestershire sauce, tomato sauce, celery, and breadcrumbs. Mix well. Divide mixture evenly into four and shape into separate loaves. Melt butter in baking dish. Add meatloaves, bake in a moderately hot oven for 35 to 40 minutes, or until well browned, turning once and basting frequently with pan juices. Remove from oven, place meatloaves in heatproof dish, and keep warm.

Pour off excess fat from baking dish, add flour and cook until lightly browned. Add remaining ingredients and stir until sauce boils. Reduce heat and simmer for 2 minutes. Return meatloaves to baking dish, reduce heat to moderate, and cook a further 15 minutes basting with sauce glaze.

Octopus with Red Wine Glaze

Ingredients

1 cup fruity red wine

¼ cup red wine vinegar

2 ½ tablespoons extra virgin olive oil

2 cloves garlic, crushed

black pepper

1 kg baby octopus, cleaned

Lemon wedges to serve

Method

Combine wine, vinegar, 2 tablespoons oil, garlic, and ground black pepper in a bowl, add octopus. Cover and refrigerate for 4 hours or overnight.

Drain octopus and reserve marinade. Preheat hotplate on high. Brush plate with remaining oil. Cook octopus for 5 minutes, turning and basting with marinade often. Cut a small piece and taste to see if it is tender. Serve immediately with lemon wedges.

Wine Glaze Duck with Plum Sauce

Ingredients

1 large duckling, trimmed, washed, and dried

salt

thyme sprigs

Ingredients for Plum Glaze Sauce

800g plums, drained, juice reserved

salt and pepper to taste

white or red wine, or chicken stock

1 tablespoon lemon juice

1 tablespoon cranberry sauce

1 teaspoon sugar

1 teaspoon cornflour

Method

Pierce duck in several places with a skewer, rub with salt, and place on a rack on a baking dish. Top with thyme.

Bake in a moderate oven, 180C, for 1¼ to 1½ hours, or until cooked to taste. Insert a skewer into a meaty part of the bird, when the juices run clear, the bird is cooked.

Prepare the plum sauce

Pour reserved plum juice into a measuring jug. Make up to 1 ½ cups with wine and stock.

Pour liquid into saucepan with lemon juice, sauce and sugar. Bring to the boil, stirring, then reduce heat. Pour a little of this liquid into a bowl with the cornflour. Blend together until smooth. Gradually mix the sauce and simmer for 3 minutes. Stir in plums and seasoning.

Cut into 6 portions, serve with sauce and seasonal vegetables.

Italian Style Veal

Ingredients

1 large eggplant, cut into 10mm (½ inch) slices lengthways

6 veal schnitzel

olive oil cooking spray

2 tablespoons lemon juice

250g punnet cheery tomatoes, halved

2 cloves garlic, crushed

¾ cup basil leaves

¾ cup grated parmesan cheese

salad leaves to serve

Method

Sprinkle salt over both side of eggplant, stand 10 minutes, then wipe salt and juices off.

Preheat a chargrill over medium heat. Spray eggplant and veal with oil and season. Chargrill eggplant for 5 minutes each side. Remove from plate and pour over lemon.

Chargrill veal for 1 minute each side. Set aside. Combine tomatoes, garlic, and salt and pepper. Spray with oil and chargrill for 7 minutes or until tender.

Preheat grill on high heat. Place veal in a single layer onto an oven tray. Top with eggplant, basil, tomatoes, and parmesan. Grill for 5 minutes or until cheese is melted..

Serve with salad.

Mexican Tacos

Ingredients

½ red capsicum, diced finely

½ green capsicum, diced finely

3 tablespoons olive oil

1 425g tin red kidney beans, drained and rinsed

2 or 3 medium mushrooms, chopped finely

1 teaspoon chopp[ed basil

2 tablespoons chopped fresh parsley

½ cup tomato paste

500 grams of either chicken, turkey or beef mince

2 stock cubes

1 packet of taco shells

grated cheese

taco sauce or sweet chilli sauce

Method

Fry capsicum in olive oil in a pan for about 5 minutes. Increase heat and add meat and crumbled stock cubes and stir until meat is cooked. Add parsley and basil and continue to stir. Reduce heat and add the mushrooms and kidney beans; stirring gently over low heat for 5 minutes. Finally add the tomato paste and stir through thoroughly. Simmer over a low heat for 5 minutes, stirring occasionally.

Serving

Place a few taco shells in the microwave and heat on a low setting for 1 to 2 minutes or just enoiugh to warm. Remove Shells from microwave and fill them two thirds with the filling.

Pour a little taco sauce or sweet chilli sauce over mixture in the shells. Sprinkle with grated cheese.

Easy Red Bean Curry

Ingredients

1 can of red beans, drained and rinsed

1 onion

1 cup diced tomatoes

1 green pepper

1 tablespoon mustard

salt

2 tablespoon chilli powder or 3 green chillies

1 tablespoon garam masala

2 tablespoon oil

Method

Cook onions in oil until soft. Add the tomatoes and cook for another 3-4 minutes. Add salt and spice mix and continue to cook for another 3-4 minutes. If you are using green peppers add them now. Add the chilli powder and a little water to the pan, and bring to the boil. Add the beans and continue to cook for an additional 5 minutes. Remove from heat. Serve hot with Rice or with Indian bread.

Chicken Kiev

Wikipedia:

Chicken Kiev is a popular dish of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked. The dish has traditionally been considered Ukrainian in origin and the name of it comes from the name of the capital of Ukraine, Kiev.

However, the Russian food historian William Pokhlebkin claimed that Chicken Kiev was invented in the Moscow Merchants’ Club in the early 20th century and was renamed Chicken Kiev (kotleta po-kievski lit. ‘cutlet, Kiev-style’) in one of the Soviet restaurants in later years.

There are other dishes similar to Chicken Kiev. Particularly popular is Chicken Cordon Bleu with a cheese and ham filling instead of butter.

Ingredients

4 chicken breasts

250g butter

2 cloves garlic, crushed

1 egg yolk

2 eggs beaten

½ cup flour

½ cup dry breadcrumbs

4 tablespoons butter for frying

Method

Pound chicken breasts very thinly, taking care not to pierce the meat. Combine the butter with egg yolks and garlic, and divide into four equal parts. Roll into sausage shapes approximately 8cm (3½ inches) in length. Cover each with wax-paper and chill until they very are hard. Wrap the breasts around each piece of butter, creating four packets. Dip each in flour, then beaten egg, then breadcrumbs. Refrigerate for 2 to 4 hours. Fry in butter until golden brown.

Not really suitable for storing and reheating as the butter can melt and leak out.

Chicken Gorky

Ingredients

1.5 kg chicken breasts

60g vodka heated

1 tablespoon tomato paste

5 tablespoons butter

1 tablespoon flour

1 ½ cups sour cream or plain yogurt

4 tablespoons feta cheese crumbled

½ teaspoon pepper

½ teaspoon salt

½ tablespoon dried parsley

1 clove garlic, crushed

¾ cups chicken broth

1 large onion, chopped

Method

Brown chicken and onions in butter. Pour heated vodka over the chicken & onions. Add garlic, salt, pepper, & parsley. Remove chicken from the pan, dredge in the flour, add tomato paste, and chicken broth to the pan. Stir-in the sour cream and feta cheese. Bring to a boil, stirring constantly. Add the chicken again to the mixture, reduce heat and simmer for 20-30 minutes. Arrange the chicken in a deep casserole dish. Pour the mixture over the chicken and bake at 180C (350F) for 20 minutes or until brown.

Smoked Cod

Ingredients

1 medium sized cod

pinch of chilli or pepper to taste

oregano

milk

rice

fresh chopped parsley

Method

Poach smoked cod in milk with chilli and oregano until cod starts to flake.

Stir in fresh parsley and serve over a bed of rice

Turkey Sweet Potato Pot Pies

Ingredients

2 medium sweet potatoes, boiled and cooled (2 cups)

1½ cups cold turkey or chicken

1 cup peas

1 onion, chopped

3 teaspoons curry powder

salt and pepper

1 can chicken soup

pastry of your choice

Method

Divide mixture evenly between 4 ramekins. Cut pastry tops using puff or shortcrust pastry dampening edges where they meet the ramekin.

Bake for 20 to 25 minutes at 180C or until top is golden brown.

Tortillas with Chicken

Ingredients for tortillas

2 cups flour

1 teaspoon baking powder

2 tablespoons canola oil

¼ teaspoons salt

Method

Mix ingredients together and knead to a soft dough. Leave to rest for an hour. Divide dough into 8 pieces. Roll each piece onto a floured board to a paper thin sheet. Place on a medium heat grill and cook on both side for less than a min. Keep warm.

For fillings

2 cups shredded cabbage

pepper

4 tablespoons mayonnaise

4 pieces cooked chicken, shredded

taco hot sauce

8 slices of cheddar cheese

For omelet

6 eggs

4 tablespoons chopped chives

salt

Method

Mix mayonnaise with cabbage. For omelet beat the eggs with chive and salt and divide equally to get 8 omelettes.

Place the omelet on the tortilla, top with mayo  cabbage, chicken, and cheese. Spread taco sauce for extra spicy. Fold in half and serve.

Tacos

Ingredients

500g minced beef beef

¼ cup plain flour

1 tablespoon chilli powder

1 teaspoon salt

½ teaspoon dried minced onion

½ teaspoon paprika

¼ teaspoon onion powder

dash garlic powder

½ cup water

Tacos
12 taco shells

2 cups shredded lettuce

1 cup shredded cheddar cheese

Method

Combine the minced beef with the flour, chilli powder, salt, minced onion, paprika, onion powder, and garlic powder, and thoroughly mix the ingredients into the ground beef.

Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.

Heat up the taco shells in a 190C (375F) degree oven for about 5 minutes.

Spoon 2 to 3 tablespoons of the meat into a warm shell. Spread some of the shredded lettuce over the meat and then sprinkle some cheese over the top. Repeat with the remaining ingredients and serve immediately.

Orange and Ginger Grilled Pork Tenderloin

Ingredients

1 cup orange juice

¼ cup cider vinegar

1 tablespoon ginger — freshly grated

2 tablespoon orange zest

3 pork tenderloins

Orange Ginger Sauce:

1 cup sweet orange marmalade

1 tablespoon ginger — freshly grated

2 tablespoon soy sauce

2 tablespoon cider vinegar

1 tablespoon Dijon mustard

salt and pepper

Method To make the marinade:

Combine the orange juice, vinegar, ginger, and orange zest in a small bowl. Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours

To make the Orange Ginger Sauce. Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine, keep warm.

Method

Prepare the grill. Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until a thermometer inserted in the centre of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange Ginger Sauce during the last 5 minutes of
cooking. Allow the meat to rest on a cutting board tented with foil for a few minutes before slicing. Slice the meat ½ inch thick on the diagonal.
Pass the remaining sauce at the table.

Serves: 6

Recipe Notes:
This recipe actually works best with an inexpensive sweet orange marmalade rather than the seville variety.

Prime Rib Roast

Ingredients

1 head garlic, cloves peeled

1 teaspoon salt

1 standing rib roast of beef 1 kg

4 bay leaves

salt and pepper

1 cups red wine

Method

Preheat oven to 200C.

Remove fat from meat and keep fat in one piece. Puree garlic and salt in a blender. Spoon garlic paste evenly over the top and sides of the roast. Lay the bay leaves on top of the garlic. Place the trimmed strip of fat over the garlic and bay leaves and tie into position with string. Add wine and cook for 20 minutes. Reduce heat to 180C and cook a further 20 minutes.

Serve with roast potatoes and green vegetables.

Pepper Steak

Ingredients

6 pieces fillet steak

60g butter

2 teaspoons oil

1 tablespoons flour

2 teaspoons dry sherry

½ cup dry white wine

½ cup water

1 beef stock cube, crushed

½ teaspoon sugar

2 tablespoons green peppercorns

3 tablespoons cream

Method

Trim steaks and pound lightly. Heat butter and oil in pan, quickly cook to seal both sides then cook to taste. Remove steaks and keep warm. Add flour to pan, stir to combine with pan juices. Stir in the wine, sherry, water, crumbled beef cube, sugar, and green peppercorns. Stir until sauce boils, reduce heat, simmer 3 mins., add cream. Pour sauce over steaks.

Parmesan Chicken

Ingredients

3 chicken breasts, halved

2 tablespoons butter, melted

8 tablespoons grated parmesan

4 tablespoons dry bread crumbs

1 teaspoons each dried oregano, parsley flakes

¼ teaspoon paprika

salt and black pepper

Method

Heat oven to 200C (400°F) Grease a large oven pan.

Combine dry ingredients. Grease chicken in butter and coat with dry mixture.

Bake 20 to 25 minutes.

Meatloaf

Ingredients

1 kg minced beef

2 medium eggs

1 cup breadcrumbs

½ cup green olives, sliced

2 tablespoons tomato sauce

1 tablespoon worcestershire sauce

1 tablespoon fresh parsley

½ teaspoon garlic powder

½ teaspoon oregano

Method

Mix together minced beef, Worcestershire sauce, parsley, garlic, and oregano and allow to marinade overnight in an airtight bowl. Add in the remaining ingredients and form into a loaf shape. Bake at180C (350 F) for 1 hour.

Chipotle Pepper Stuffed Flank Steak

This recipe is quite hot. If you would like a milder version simply reduce the number of chipotle peppers.

Ingredients

3 to 6 chipotle chillies

1 small onion, chopped

6 sun dried tomatoes, chopped

1 tablespoon chopped fresh thyme

1 cup grated fontina or Gruyere cheese

1/3 cup bread crumbs

1kg flank steak

Method

Cook the onion in olive oil until soft. Add the tomato, chilli, and thyme and cook for a couple minutes more. Mix the cheese and bread crumbs with the mixture.

Lay the steak flat and place the stuffing in a line down the long centre of the steak. Roll the steak around the stuffing forming a large sausage. Tie with butchers twine.

Brown the rolled steak in a frying pan with olive oil for just a few minutes, then bake at 220C (450F) for 25 minutes.

Pour excess fat from the baking dish and add a glass of white wine stirring to loosen any loose pieces. Slice meat and pour over sauce to serve.

Beef Bourguignon with Wine Glaze

Ingredients

1kg beef, trimmed and cut into cubes

2 tablespoons oil

1 large onion, thinly sliced

2 cloves garlic, crushed

salt

1 large tablespoon flour

280ml burgundy wine

300g beef stock

bouquet garni: 1 bay leaf, 2 sprigs thyme, 1 sprig romemary, and a peel of orange.

Method

Make a bouquet garni of 1 fresh bay leaf, 2 sprigs fresh thyme, a 2″ sprig of fresh rosemary and a 2″ by 1/2″ strip of orange peel. Brown beef in batches and transfer to a large pot.

Add the onions to the same oil and simmer until they are soft and browned – about 8-10 minutes. Stir in the garlic and cook gently for 30 seconds.

Pour in half the burgundy and stir. When most of the liquid has evaporated, add the rest of the burgundy and the stock. Bring back up to the boil.

Sprinkle flour over the beef cubes and stir until the flour is absorbed in the beef juices. Pour on the hot wine and onions and stir very well. Add beef stock to the meat. Tuck the seasoning bundle in amongst the?meat and cover the pot with foil and then the lid.

Put the pot over a very very low heat and let it simmer for at least two and a half hours until beef is tender. Check the liquid level from time to time, adding more stock if needed, and stir occasionally. When ready to serve, remove the bouquet garni of herbs and check the seasoning. The onions should have dissolved completely.

Baked Chicken with Red Wine Glaze

Ingredients

1 large chicken, cut into serving sized pieces

200g mushrooms, sliced

¼ teaspoon dried thyme

½ teaspoon dried sage

½ teaspoon dried rosemary

2 cloves garlic, crushed

salt and pepper

½ cup red wine

1 tablespoon extra virgin olive oil

1 cup coarsely chopped pecans

Method

Preheat oven to 180C (350 F) Arrange chicken pieces in large 20cm x 16cm baking dish. Sprinkle with seasonings. Pour on wine and drizzle with olive oil. Sprinkle with chopped pecans. Cover and bake for 30 minutes. Remove cover and bake a further 30 minutes. Serve with roast potatoes.

Chicken Tagine With Eggplant and Olives

SOURCE: THE NEW YORK TIMES

2 tablespoons ground cumin

1 tablespoon smoked paprika

1 chicken, cut in 10 pieces

3 tablespoons extra virgin olive oil

1 medium red onion, quartered lengthwise

2 small eggplants, about 1 pound total, quartered lengthwise

3 garlic cloves, slivered

1/3 cup pitted black niçoise olives

½ cup chicken stock

2 tablespoons sherry vinegar

Salt and black pepper

1 tablespoon chopped tarragon, plus a few sprigs for garnish

rice or couscous for serving.

On a plate, blend the cumin and paprika together. Dip the chicken pieces in spices to coat both sides. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat and brown chicken on both sides. Remove.

Add the onions to the skillet and sear on cut sides until browned. Remove. Lower heat to medium and add remaining 2 tablespoons oil. Lightly brown eggplant on cut sides. Remove. Add garlic and olives, cook until the garlic has softened, then add the stock and vinegar. Bring to a simmer, deglazing the pan, then turn off the heat.

Coarsely chop the browned onions. Scatter them in a terra-cotta tagine or in a sauté pan with a cover, then lay the chicken pieces on top. Chop the eggplant in 1-inch chunks and distribute them over the chicken. Pour stock mixture, with olives and garlic, on top. Season with salt and pepper and scatter chopped tarragon on top. Cover the tagine or pan and cook on medium-low heat for 40 minutes. Remove from heat and let rest 10 minutes. Garnish with tarragon sprigs and serve with rice or couscous.

Chuck Roast – Slow Cooker

Ingredients

1 kg chuck roast

3 tablespoons olive oil

300 ml beef stock

1 cup red wine

1 small onion, very thinly sliced

2 tablespoons tomato paste

1 teaspoon thyme

1 bay leaf

baby carrots, ?chopped

celery

1 potato

salt and pepper to taste

1 tablespoon cornflour mixed in 2 tablespoons water to thicken

Method

Brown the roast on both sides in a frying pan in oil. Place the roast in the crock pot and add beef stock and red wine. Slice the small onion very thinly (almost transparent) and add to the pot. Set on high for 2 hours.

Add the carrots, celery, potatoes, thyme, bay leaf, and tomato paste. Turn heat to low and continue cooking for another 2 hours or until the vegetables are tender. While the pot is still simmering, add flour and water to thicken the gravy.

Adjust taste by adding salt and pepper.

Crock Pot Italian Chicken

Ingredients

4 chicken breasts

1 packet italian food flavouring

½ cup water

240g cream cheese, softened

100 mushrooms, chopped

300g condensed cream of chicken soup

300g cooked noodles

Method

Place the chicken in a crock pot. Combine the italian food flavouring and water and pour over chicken. Cover and cook on low for 3 hours.

In a small mixing bowl, beat cream cheese and soup until blended. Add the mushrooms. Pour over chicken. Cook 1 more hour, and serve over hot cooked noodles, noodles or mashed potatoes.

Chicken Tikka

Ingredients

225 g chicken breast, cubed

1 teaspoon ginger, chopped

1 teaspoon garlic, crushed

1 teaspoon chilli powder

1 ¼ teaspoon ground turmeric

1 teaspoon salt

150 ml yoghurt

4 tablespoons lemon juice

1 tablespoon fresh coriander, chopped

olive oil

For the salad:

mixed salad leaves

1 shallot cut diagonally

lemon wedges

fresh coriander leaves

Method

Mix together the chicken pieces, ginger, garlic, chilli powder, turmeric and salt.

Then stir in the yoghurt, lemon juice and fresh coriander.

Marinate for at least 2 hours.

Grill the chicken under a moderately hot grill for 15 – 20 minutes until cooked. Turn and baste while cooking

Baked Chicken Pieces

Ingredients

700g chicken pieces

1 tablespoon brown sugar

1 tablespoon mustard

1 tablespoon paprika

salt and pepper

1 tablespoon tomato sauce

¼ cup olive oil

Method

Combine all ingredients and marinate for 1 hour. Bake at 250C for 30 minutes.

Serve with potatoes or vegetables

Irish Stew

Ingredients

500g lamb neck chops

salt and pepper

300ml water or weak stock

1 onion, chopped

1 small turnip, diced

1 kg potatoes, peeled and sliced thickly

Method

Remove surplus fat from chops, place in a casserole dish. Add turnip, salt and pepper, liquid, and potatoes. Bake covered at 180C for 90 minutes. Remove lid and bake a further 20 minutes.

Garnish with parsley.

Egg and Tomato Savoury

Ingredients

6 medium tomatoes, peeled and sliced

4 eggs

salt and pepper

1 teaspoon sugar

½ cup breadcrumbs

1 tablespoon butter

Method

Grease a pie dish, layer tomato slices. Season with salt and pepper, and sugar. Gently beat eggs, and add to tomatoes. Cover with more tomato slices, cover with breadcrumbs, dot with butter, and bake at 200C until top browns.

Camp Pie

Ingredients

500g finely minced beef

1 cup bread crumbs

1 teaspoon sage

2 rashers finely chopped bacon

salt and pepper to taste

1 tablespoon gelatine

½ cup water

Method

Heat water and dissolve gelatine. Set aside.

Mix remaining ingredients and press firmly into a lidded pudding basin or meat press. Pour over gelatine mixture. Steam for two hours and allow to cool. Serve cold.

Classic Beef Stroganoff – for slow cooker

Ingredients

1 kg beef, stewing cut

1 tablespoon olive oil

2 cups sliced fresh mushrooms

½ cup spring onions, sliced

2 cloves garlic, chopped

½ teaspoon dried oregano, chopped

¼ teaspoon salt

¼ teaspoon dried thyme, crushed

¼ teaspoon black pepper

1 bay leaf

1 ½ cups beef stock

½ cup dry sherry

240g sour cream

½ cup plain flour

¼ cup water

Ingredients

Cut beef into 1cm cubes. Brown meat in a large pan, half at a time, in hot oil.  Drain off fat.

In a large slow cooker, place mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf.  Add beef. Pour beef broth and ?sherry over all.

Cover and cook on low-heat setting for 8 to 10 ours or on high-heat setting for 4 to 5 hours.  Discard bay leaf.

In the last 30 minutes of cooking, take about 1 cup of the boiling liquid and mix it in with the cream. Return cream mixture to cooker and cook a further 30 minutes.

Serves: 6

Chicken in Garlic Sauce

Ingredients

12 large chicken thighs

salt and pepper

¼ cup olive oil

10 cloves garlic, chopped

2 teaspoon chopped fresh thyme leaves

½ cup dry sherry

½ cup chicken stock

Method

I like to use chicken thighs here-they won’t dry out during cooking. If you like white meat, go ahead and use it, just cook it a little less. A paella ?pan, with its wide and shallow shape, comes in handy for this dish. If you have a smaller Dutch oven, brown the chicken in batches and rotate the ?pieces as they simmer in the sauce so the pieces cook evenly.

Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet ?over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.

Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.

Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low ?heat, stir  in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to ?medium and bring to ?a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a ?simmer.

Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is ?very tender, about 20 minutes. Serve hot.

Serves: 4

Sauteed Chicken Breasts on a Mushroom Flan

Ingredients

6 tablespoons butter plus extra for the greasing

5 tablespoon canola oil

500g mushrooms, finely chopped

½ cup shallots, chopped

salt and pepper

2 large egg yolks

1 ¾ cup light cream

¼ cup sour cream

¼ cup grated parmesan cheese

4 tablespoon chopped flat leaf parsley

¼ teaspoon cayenne pepper

3 large chicken breasts

1 ½ teaspoon crushed dried rosemary

½ cup dry white wine

Method

Place a rack at the centre position and preheat oven to 180C. Grease a 2 litre, shallow oven-to-table baking dish.

Heat 3 tablespoons each butter and oil in a large, heavy pan over medium-high heat. Add mushrooms and saute stirring, until browned, 8 to 10 ?minutes. The mushrooms might produce a lot of liquid; cook until liquid has evaporated. Transfer mushrooms to a plate.

In the same pan, melt another tablespoon of butter. Add shallots. Stir and cook until lightly browned, about 2 minutes. Add shallots to mushrooms and ?season with ½ teaspoon salt and several grinds of pepper.

In a large bowl, whisk together egg yolks, ¾ cup of cream, sour cream and Parmesan. Stir in 3 tablespoons of parsley, cayenne and mushroom mixture. ?Pour into baking dish (mixture will only come 1cm inch or so up sides of pan) and bake until flan is set and browned, about 30 minutes. (Can be ?prepared 1 day ahead; reheat in a 180C degree oven, about 15 minutes.)

With a knife held parallel to the work surface, halve chicken breasts horizontally so that you have 6 pieces. Pat chicken dry and season on one side ?with salt, pepper, and rosemary.

Place same pan in which mushrooms were cooked over medium-high heat. Add remaining butter and oil. When hot, add chicken and saute until golden brown ?and juices run clear when pierced with a knife, about 3 minutes a side. Transfer chicken to a plate. Tent loosely with foil.

Add wine to skillet and whisk constantly to scrape up browned bits on the bottom of the pan. When wine has reduced by one-third, whisk in remaining ?cream and cook 1 minute or until sauce has thickened. Season with salt and pepper.

Serves: 6

Baked Snapper

Ingredients

1.5 kg snapper

¼ cup water

60g butter

¼ cup lemon juice

2 tomatoes

2 onions, finely chopped

2 tablespoons chopped parsley

½ cup long grain rice

1 onion

1 stick celery, finely chopped

125g mushrooms, sliced

60g butter, melted

½ teaspoon grated lemon rind

salt and pepper

Method

Boil rice in water for 15 minutes or until just tender, and drain. Melt butter in pan, add onions, celery, and mushrooms, saute until onions are transparent. Add sauteed vegetables to rice and mix well.

Wash and scale fish and pat dry with absorbent paper. Pack stuffing firmly into fish and place in a large, greased baking dish with water. Brush with melted butter and pour over lemon juice. Bake in a moderate oven for 20 minutes brushing occasionally with pan juices.

Cut tomatoes into slices. Peel and slice onions. Arrange tomato and onion slices alternately on top of fish and bake a further 25 minute.

Serve with chopped parsley and lemon wedges.

Steak Teriyaki

Ingredients

4 pieces of fillet steak

2 tablespoons lemon juice

4 tablespoons teriyaki sauce

2 cloves garlic

2 teaspoons grated green ginger

½ cup pineapple juice

1 ½ tablespoons sugar

½ cup water

4 shallots

3 teaspoons cornflour

2 tablespoons oil

Method

Combine lemon juice, teriyaki sauce, crushed garlic, ginger, pineapple juice, sugar and water in a shallow dish. Stir until sugar is dissolved . Trim steaks and flatten slightly. Add steaks to teriyaki mixture. Allow to stand for an hour turning occasionally.

Drain steaks well and reserve teriyaki mixture. Heat oil in a pan and cook steaks and cook to desired taste. Remove from pan and keep warm. Blend cornflour with teriyaki mixture and add to pan. Stir over a high heat until sauce boils and thickens. Add chopped shallots and reduce heat. Simmer for 1 minute and pour over steaks.

Spiced Lamb Cutlets

Ingredients

600g butternut pumpkin, unpeeled and cut into 1cm thick slices

1 tablespoon ground coriander

1 tablespoon paprika

1 teaspoon cumin

18 trim lamb cutlets

olive oil

cooking spray

80g salad leaves

200g cherry or grape tomatoes, halved

1 lebanese cucumber, cubed

Method

Preheat barbecue grill and plate on medium high. Arrange half the pumpkin on a microwave safe plate and drizzle with a tablespoon water. Cover, and microwave on high for 2 minutes. Repeat with remaining pumpkin.

Combine spices and coat lamb.

Spray lamb and pumpkin with oil. Cook lamb on barbecue grill for 4 minutes each side. Cook pumpkin on barbecue plate for 2 to 3 minutes each side.

Serve with salad leaves, tomato, and cucumber.

Marsala Chicken

Ingredients

60g butter

1.5 kilos chicken pieces

flour

salt and pepper

2 onions, finely chopped

1 tablespoon ginger, grated

2 cups water

2 chicken stock cubes

½ cup marsala

½ cup cream

2 tablespoon chopped parsley

Method

Coat chicken pieces in flour, season with salt and pepper. Saute chicken in melted butter until well browned. Remove from pan; add onions and giner, cook until onions are transparent. Add water, crumbled stock cubes, and marsala. Bring to boil, reduce heat, and return chicken pieces to pan. Simmer for 45 minutes, stirring occasionally. Remove chicken from pan, bring liquid to the boil and stir until liquid has reduced slightly. Reduce heat, stir in cream and parsley, pour over chicken.

Roast Turkey with Pine Nut Stuffing

Ingredients

3 kg turkey

45g butter

salt and pepper

1 cup water

2 tablespoons flour

½ cup port

½ cup water, extra

1 chicken stock cube

Stuffing Ingredients

90g butter

50g packet pine nuts

1 onion, chopped

2 rashers bacon, chopped, rind removed

125g mushrooms

3 cups fresh breadcrumbs

1 egg

Stuffing Method

Melt butter in pan, add pine nuts, onion, bacon, and mushrooms. Cook until onion is transparent and remove from heat. Add remaining ingredients and mix well.

Method

Fill turkey with prepared stuffing. Tie legs together to keep in good shape. Rub softened butter well into turkey and sprinkle lightly with salt and pepper. Cover with well buttered aluminium foil. Place in baking dish and pour 1 cup of water into dish.

Cook in moderate oven basting frequently. Remove foil halfway through cooking to allow bird to brown. Allow 3 hours cooking time. To test if turkey is cooked, insert a skewer into the thick section of leg. Juices should run clear, not pink. When turkey is done and golden brown, transfer to a heated serving dish.

Add flour to juices in pan , cook for 1 minute then stir in port, extra water, and crumbled stock cube. Mix well, stir until boiling. Reduce heat and simmer for 3 minutes. Season with salt and pepper.

Rissoles (Meat Balls)

Ingredients

500g minced beef

2 onions, grated

2 eggs, beaten

½ cup bread crumbs

1 vegetable stock cube

2 cloves garlic, crushed

2 tablespoons tomato sauce

Method

Mix all ingredients and roll into patties or balls. Roll in plain flour and refrigerate for 30 minutes before cooking.

Serve with gravy or reheat the next day. Great eaten cold

Cinnamon Wine Glazed Roast Beef

Ingredients

1 kg round roast

½ cup brown sugar

¼ cup tomato sauce

1 whole garlic, roasted

1 teaspoon cinnamon

1 teaspoon salt

½ teaspoon horseradish sauce

¼ teaspoon cayenne pepper

Method

In a small bowl, mix together the brown sugar, tomato sauce, roasted garlic, cinnamon, salt, horseradish and cayenne pepper.

Wipe the the meat completely with brown sugar mixture and allow to sit at room temperature for 1 hour while roast comes up to room temperature.

Preheat Oven to 220C Insert a meat thermometer in to the thickest part of the roast

Place the roast on roasting rack over a drip pan and place in the oven for 20 minutes. Lower oven temperature to 160C and bake until meat reaches preferred doneness on thermometer.

Remove from Oven and allow to rest before slicing

Beef Roast with Tomato Wine Glaze

Ingredients

1 kg beef chuck steak

1 tablespoon cooking oil

2 medium turnips, peeled and cut into 1 cm cubes

3 medium carrots, cut into 1 cm cubes

1 cup tomato paste

1 cup dry red wine

3 tablespoons corn flour

½ teaspoon salt

½ teaspoon ground allspice

¼ teaspoon black pepper

Method

Trim fat from meat.  Place beef into a large casserole dish. In a large pan, brown meat on all sides in hot oil.  Drain ?fat. Place turnips, carrots, tomato sauce, wine, tapioca, salt, allspice, and pepper into the casserole dish and mix to combine. Place meat on top of vegetables.

Cook covered for 2 hours at 160C. Remove cover and cook a further 20 to 25 minutes to brown top.

Serves: 6

Beef Brisket with Red Wine Glaze

Ingredients

2 kg beef brisket

2 onions

3 carrots

1 cup red wine

1 bunch of celery

2 to 3 cups V8 vegetable juice

1 clove garlic

1 tablespoon parsley, finely chopped

salt and pepper

vegetables of your choice cut into large pieces

Method

Line bottom of pan with vegetables, place brisket on top, season beef and add vegetable juice, red wine and about an inch of water around the beef. Cook covered for 3 hours at 150C

Serves 8 – 10

Almond Crusted Chicken Breast

Tasty chicken dish with white wine and almonds.

Ingredients

4 large skinless chicken breasts

2 tablespoons lemon juice

2 tablespoons dry white wine

salt and pepper to taste

2 tablespoons olive oil

plus 1 teaspoon olive oil, extra

1 cup flaked almonds

Method

Sprinkle both sides of the breasts with lemon juice and white wine, and season ?each side with salt and pepper. Flatten breasts slightly.

Crush the almonds roughly. Coat chicken breast with the crushed almonds.

Heat 1 tablespoon of olive oil in large nonstick pan over medium high heat. When the oil is hot, place ?chicken breasts in pan and sauté for 4 minutes until golden brown. Turn the breasts and continue to cook for an additional 3 minutes.

Remove the breasts from the pan and transfer them to a baking sheet lined with paper towels to drain for a few seconds. (Cook chicken in smaller lots if necessary) Serve immediately

Serves: 4

Serve with salad or steamed green vegetables

Afghani Lamb with Spinach

Ingredients

1 kg lamb meat

¼ cup olive oil

2 onions, chopped

4 cloves garlic, chopped

2 teaspoons turmeric

¼ teaspoon nutmeg

¼ teaspoon ground cardamom

1 teaspoon crushed red pepper

½ teaspoon cinnamon

1 tomato, peeled and chopped

1 cup rich brown beef stock

2 or 3 large spinach leaves

½ cup yogurt

1 tablespoon grated lemon peel

salt and pepper

¼ cup pine nuts, roasted

Method

Brown lamb in the olive oil in a hot pan. Add the onions and cook for 2 minutes; add garlic and sauté for 1 ?minute. Add turmeric, nutmeg, cardamom, red pepper and cinnamon and sauté the mixture for a further 1 to 2 minutes, being careful not to burn ?the onions or garlic. Add the tomatoes and beef stock and stir.

Cover the dish and bake at 180C for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, ?stirring until the spinach is wilted and blended in. Allow the stew to cool slightly.

Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts.

Serves 4 to 6 people

Shoulder of Veal with Wine Glaze

A tasty meal for a special occasion. A wonderful blend of subtle flavours. Sweet taste of red currant contrasting with the sharp taste of lemon. The wine glaze adds to the appearance.

Ingredients

2 ½ kg shoulder of veal

2 tablespoons sherry

2 tablespoons brown sugar

1 tablespoon honey

1 teaspoon grated lemon rind

1 tablespoon chopped parsley

¼ cup olive oil

¾ cup water

1 ½ tablespoons red currant jelly

1 tablespoon sherry, extra

1 tablespoon lemon juice

½ teaspoon cornflour blended in 1 tablespoon water

Method

Combine, sherry, brown sugar, honey, lemon rind, and parsley in a bowl. Place meat in a baking dish and spread evenly with honey mixture. Add oil, and bake in a hot oven for 15 minutes. Reduce heat to moderate and bake a further 1 ½ hours.

Remove meat from baking dish and keep warm. Drain away excess oil. Place baking dish over heat, stir in water and scrape to remove bits that cling to the bottom of the dish. Continue stirring until mixture boils, then pour into a small pan. Add red currant jelly, extra sherry, and lemon juice, mix until combined. Stir in blended cornflour and water and stir until sauce boils and thickens.

Serve over sliced veal.

Veal Cordon Bleu

Ingredients

4 large veal steaks

4 medium slices leg ham

4 slices swiss cheese

flour

salt and pepper

3 eggs, beaten combined with ¼ cup milk

dry breadcrumbs

60g butter

¼ cup olive oil

Method

Cut each veal steak in half. Pound out very thinly. Trim edges to for an oval shape. You will need two pieces of the veal the same size to make one serving of cordon bleu.

Place a piece of ham, then a slice of cheese on each of the four slices of veal, 1 cm inside the edges of the veal, and press together firmly. Coat veal lightly with flour seasoned with salt and pepper. Dip into beaten egg and milk mixture, then into breadcrumbs, pressing crumbs on firmly. Repeat and egg and breadcrumb process for each piece.

Heat butter and oil in large frypan. Add veal steaks. Cook gently on both sides until golden brown. Approximately 6 minutes on each side.

Sherried Lamb Noisettes

Ingredients

4 lamb noisettes

2 teaspoons oil

15g butter

185g mushrooms, sliced

6 spring onions

1 tablespoon tarragon (optional)

¼ cup medium sherry or orange juice

300g frozen baby carrots

1 tablespoon honey

1 tablespoon water

blanched snow peas

Method

Heat oil in a frying pan over medium to high heat. Add noisettes and brown both sides. Remove, and keep warm.

Add butter to the pan and sauté mushrooms and spring onions for for 2 to 3 minutes. Add tarragon and sherry. Reduce heat to low and allow to simmer for 15 to 20 minutes, or until cooked to desired degree.

Place carrot into saucepan, add honey and water. Cook, covered over low heat for 8 to 10 minutes.

Serve noisettes with the mushroom sherry sauce accompanied by carrots and snow peas.

Duck with Mangoes

Ingredients

2 x 1.5 kg ducks

60g butter

¾ cup flour

2 ½ cups water

1 cup dry white wine

3 tablespoons port

½ cup grand marnier

1 cup orange juice

salt and pepper to taste

500 g mango slices

1 bay leaf

pinch of thyme

Method

Wash and dry ducks and place into baking dish. Brush with butter and bake in a moderately hot oven for 60 minutes or until golden brown. Brush frequently with melted butter.

Remove ducks from pan and drain off all the fat and reserve. Place baking dish on stovetop over high heat. Add water, wine, port, grand marnier, brandy, and orange juiice. Stir until sauce thickens. Season with salt and pepper. Add bayleaf and thyme and stir to combine.

Place ducks into large casserole dish, or two individual sized dishes. Pour over sauce, cover, and bake in a moderate oven for 1 ½ hours.

Remove ducks from pan and cut into halves lengthways. Place on serving plates. Pour over sauce.

Heat mangoes in their own juice, drain and serve with ducks.

Duck with Mangoes

Ingredients

2 x 1.5 kg ducks

60g butter

¾ cup flour

2 ½ cups water

1 cup dry white wine

3 tablespoons port

½ cup grand marnier

1 cup orange juice

salt and pepper to taste

500 g mango slices

1 bay leaf

pinch of thyme

Method

Wash and dry ducks and place into baking dish. Brush with butter and bake in a moderately hot oven for 60 minutes or until golden brown. Brush frequently with melted butter.

Remove ducks from pan and drain off all the fat and reserve. Place baking dish on stovetop over high heat. Add water, wine, port, grand marnier, brandy, and orange juiice. Stir until sauce thickens. Season with salt and pepper. Add bayleaf and thyme and stir to combine.

Place ducks into large casserole dish, or two individual sized dishes. Pour over sauce, cover, and bake in a moderate oven for 1 ½ hours.

Remove ducks from pan and cut into halves lengthways. Place on serving plates. Pour over sauce.

Heat mangoes in their own juice, drain and serve with ducks.

Oriental Lamb Racks

serves 4

Ingredients

4 lamb racks, 8 cutlets in each

1 teaspoon cornflour blended with 2 tablespoon water

steamed vegetable to serve

fresh herbs to garnish

Marinade

½ cup light soy sauce

2 teaspoons grated fresh ginger

2 cloves garlic, crushed

6 teaspoons brown sugar

½ teaspoon five spice powder

4 tablespoons sweet sherry

Method for Marinade

Combine soy sauce, ginger, garlic, sugar, five spice powder, and sherry in a bowl. Mix well.

Method for Lamb Racks

Trim fat from lamb, add lamb to marinade, cover and refrigerate for several hours or overnight.

Remove racks from marinade and reserve marinade. Place lamb on wire racks over baking dish.

Cook at 180C for about 30 minutes, brushing with some of the marinade during cooking. Cook to required taste.

Place remaining marinade in pan and add cornflour mixture. Bring to the boil, stirring constantly. Reduce heat and simmer for about 2 minutes or until slightly thickened.

Serve sliced lamb with sauce and steamed vegetables. Garnish with fresh herbs.

Veal Medallions with Mustard and Prosciutto

Ingredients

8 silverbeet leaves

1 tablespoon Dijon mustard

1 tablespoon Australian mustard

3 teaspoons seeded mustard

2 teaspoons grated lemon rind

1 dessertspoon chopped fresh dill

4 x 300g veal fillets

400g prosciutto

1½ tablespoons oil

2 cloves garlic, crushed

¾ cup dry sherry

1½ tablespoons Dijon mustard, extra

2 cups beef stock

2 teaspoons cornflour blended with 1½ tablespoons water

2 tablespoons chopped fresh dill, extra

Method

Steam silverbeet until just wilted. Rinse in cold water, drain and pat dry. Place a quarter of the silverbeet on a work surface slightly overlapping to form a rectangle the same length as a piece of veal. Spread a quarter of the combined mustards, rind, and dill onto a piece of veal. Place veal onto silverbeet. Roll up like a swiss roll.

Place a quarter of the prosciutto onto a board, slightly overlapping in two rows to form a rectangle. Place rolled veal onto prosciutto, roll up like a swiss roll. Repeat process with remaining veal, mustard mixture, spinach, and prosciutto.

Heat oil in baking dish, add rolls and cook, turning occasionally until prosciutto is lightly browned.

Bake uncovered in a very hot oven for about 15 minutes or until veal is cooked as desired. Remove rolls from baking dish and keep warm.

Place baking dish over heat, add garlic and sherry, boil 2 minutes. Add extra mustard, stock, and blended cornflour and water. Stir over heat until sauce boils and thickens.

Strain sauce, stir in extra dill. Spice with creamy kumara puree and water cress pepper salad.

Fillets of Whiting with Potato Scales

Ingredients

6 fillets whiting

12 baby new potatoes

Marinade

¼ cup olive oil

3 cloves garlic

1 teaspoon black cracked pepper

3 tablespoons lemon juice

1 teaspoon chopped fresh dill

1 teaspoon chopped fresh parsley

Method

Remove skin from fish. Place fish in shallow dish, pour over marinade, cover and refrigerate overnight.

Cut potatoes into 1mm slices. Drain fish from marinade and pat dry with absorbent paper.

Place fish on oven tray. Overlap potato slices on top of fish. Drizzle reserved marinade over potato slices.

Bake uncovered in a moderately hot oven for about 25 minutes or until tender.

Serve with string beans and thinly sliced carrot

Steaks with Whisky Cream Sauce

Ingredients

2 fillet steaks, 2.5cm thick

2 slices bread, 2.5 cm thick

40g butter

1 teaspoon french mustard

60g butter extra

1 teaspoon corn flour

1 shallot

1 dessertspoon water

¼ cup cream

1 tablespoon whisky

2 teaspoons chopped parsley

1 beef stock cube

1 tablespoon lemon juice

Method

Press steaks to a neat shape. Toast bread then cut into rounds about the same size as the steaks. Heat butter in a pan, add mustard and mix well. Brush toast rounds on both sides with the mustard butter. Place on oven tray in moderate oven for about 20 minutes.

Heat extra butter in pan add steaks and cook to desired doneness. Remove from pan and keep warm.

Drain pan drippings leaving 1 tablespoon in pan. Add corn flour and finely chopped shallots. Stir over a medium heat for a few seconds then stir in water. Stir until sauce boils, add cream, parsley, crumbled beef stock cube, whisky, and lemon juice. Reduce heat and simmer for 2 minutes.

Beef Ribs

Ingredients

500g beef ribs

¼ cup dijon mustard

1 tablespoons paprika

1 tablespoon garlic powder

1 teaspoon ground black pepper

½ teaspoon salt

1 tablespoon honey

Method

Mix ingredients to a paste and spread over ribs. Allow to stand covered in refrigerator.

Place in roasting pan and cook covered at 160C for 1 hour. Baste ribs with drippings and cook a further 20 minutes uncovered at 180C.

Serve with green vegetables and steamed potatoes.

Devilled Lamb Shanks

Ingredients

6 lamb shanks

tablespoon chopped mint

2 tablespoons oil

½ teaspoon cayenne

½ cup red wine

1 cup water

2 tomatoes, peeled and chopped

salt and pepper

Method

Brown shanks in butter. Add all ingredients except tomatoes. Place in roasting pan and cover. Bake at 160C for 1 hour. Add tomatoes and bake a further 15 minutes.

Shanks can also be done as a stew on the cooktop. Cover and simmer for 1 hour adding tomatoes in last 15 minutes

Braised Chops in Mushroom Gravy

Ingredients

6 barbecue chops

2 tablespoons butter

2 onions, sliced

1 cup beef stock

250g mushrooms, chopped

Method

Brown chops in pan, set aside. Brown onions and return chops to pan. Add stock and simmer gently for 30 minutes. Add mushrooms and seasoning. Serve with a green vegetable.

Italian Cutlets with Garden Vegetables

Ingredients

8 cutlets

2 tablespoons oil

1 large clove garlic, crushed

½ cup olive oil, extra

4 large potatoes

60g butter

2½ tablespoons lemon juice

3 tablespoons dry sherry

1 teaspoon basil

salt and pepper

2 tablespoons chopped parsley

Method

Place cutlets on tray. Combine oil and garlic in a bowl, spoon over cutlets and let stand for 2 hours.

Peel potatoes and carrots and cut into 2.5 cm cubes. Heat extra oil in large frypan, add vegetables and toss until golden brown. Add cutlets and fry until golden brown and tender.

Remove from pan and keep warm.

To remaining butter in pan, add lemon juice, sherry, basil, salt and pepper, and parsley. Bring to the boil and stir constantly; remove pan from heat and put cutlets on serving plate. Add vegetables and spoon sauce over cutlets. Green beans make a good accompaniment.

This recipe is part of the dinner party 19th February 2011

Citrus Duck with Spicy Ginger Glaze

Ingredients

6 duck breast fillets

1 tablespoon oil

1 cup dry white wine

2 tablespoons honey

1 cup chicken stock

1¼ tablespoons light soy sauce

Marinade

2 tablespoons grated orange rind

¾ cup orange juice

¼ cup honey

½ cup green ginger wine

Method

Trim excess fat from duck. Combine duck and marinade in bowl and refrigerate for several hours or overnight. Remove duck from marinade and reserve marinade.

Heal oil in pan, brown skin side, then other side until well browned. Transfer duck to a baking dish and arrange in a single layer.

Just before serving, bake duck uncovered in a hot oven for about 15 minutes or until tender.

Meanwhile, combine reserved marinade, white wine and ginger wine in a pan and simmer until liquid is reduced by half. Stir in remaining ingredients and simmer until glaze thickens. Serve duck sliced with bok choy and noodles with glaze.

This recipe is part of the dinner party 12^th February 2011

Roast Pork with Apple Seasoning.

1kg boned loin of pork

To cook pork

Score rind of pork on bench, roll up firmly and secure with string at 2cm intervals. Rub oil and salt into rind. Place pork on a wire rack in a baking dish. Bake uncovered in hot oven for 10 minutes or until rind starts to crackle. Reduce to moderate temperature and bake a further 90 minutes. Remove from oven and keep warm.

Apple seasoning

Ingredients

30g butter

1 teaspoon oil

1 medium onion, chopped

2 cloves garlic, crushed

1 stick celery, finely chopped

1 medium apple, finely chopped

1 tablespoon grated lemon rind

1 tablespoon fresh thyme, chopped

1 tablespoon fresh sage, chopped

1 tablespoon chopped walnuts

1 teaspoon prepared horseradish

3½ cups stale breadcrumbs

1 egg, lightly beaten

Method

Heat butter and oil in pan, add onions, garlic, and celery and cook until onion is soft. Stir in apple, rind, and herbs. Cook until apple is soft. Transfer mixture to a bowl and stir in remaining ingredients.

Serve pork with apple on the side

This recipe is part of the dinner party 5^th February 2011

Easy Meatballs

Ingredients

500g finely minced beef
125g grated strong cheese
2 teaspoons worcestershire sauce
salt
chilli powder to taste (optional)

Method

Combine ingredients and shape into balls. Grill until done. Serve with toothpicks.

Serve with barbecue dipping sauce or commercial tomato sauce

Meatballs can also be made as a casserole by placing meatballs in a greased casserole dish and and adding a finely chopped onion to the sauce. Bake at 180C, covered, for about 45 minutes.

Barbecue Chops

Ingredients

8 barbecue chops
500 g fresh tomatoes, skinned and chopped
1 tablespoon dark soy sauce
1 tablespoon honey
1 onion, chopped
1 teaspoon ginger

Method

Place chops on the base of a casserole dish. Mix other ingredients in a small saucepan and simmer for 5 minutes. Pour over chops and bake at 180C for 40 minutes