QUICK PRAWN CURRY

INGREDIENTS

·         1 cup of rice

·         1 teaspoon curry powder

·         ½ cup mayonnaise

·         5oo g prawns

·         1 cup of milk

Method

1. Cook rice in boiling water.

2. Meanwhile, blend the curry powder with the mayonnaise.

3. Add the pawns.

4. Put into a pan with milk and heat very gently for 5-10 minutes.

5. Serve on bed of cooked rice.

EGYPTIAN SALAD

INGREDIENTS

·         4 cucumbers 

·         ½ teaspoon fresh garlic (finely chopped)

·         1 cup yoghurt

·         1 teaspoon fresh dill ( finely chopped

·         3 radishes (thinly sliced)

METHOD

1. Peel cucumbers, cut in half lengthwise and slice fine.

2. In a salad bowl blend garlic, yogurt and dill.

3. Add cucumber and radish slices and toss well.

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Chicken breasts with Romesco sauce and salad

INGREDIENTS

·         4 medium chicken breasts, skin removed

·         4 red peppers, grilled  whole then peeled and seeds removed

·         4 tbsp. blanched almonds, toasted  

·         1 tbsp. red wine vinegar

·         2 tbsp. extra virgin olive oil

·         1 tbsp. sugar

Seasonal salad

·         Lettuce, roughly torn

·         Wild rocket

·         Handful cucumber, sliced

·         Punnet of  baby corn

METHOD

1. Brush chicken breasts with olive oil and season with salt and ground black pepper. Grill over a bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds) or in the oven. Cook, turning once, until both sides are browned and cooked through, about 8 to 10 minutes in total.

2. For the sauce, put the remaining ingredients in a blender and pulse until the sauce combines but still has texture. Season with salt and pepper. Spoon over the chicken and serve with a fresh salad. This sauce also works well with steamed fish.

3. For the salad, place all the salad ingredients in a bowl and toss to mix. Garnish with diced red pepper and, if desired, dress with a little extra- virgin olive oil and balsamic vinegar.

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Curried Green Beans

Ingredients

·         1 kg green beans cut

·         500 g onions, peeled and chopped

·         ¼ cup sugar

·         1 tbsp. curry powder

·         ½ tsp. turmeric

·         1 tsp. dry mustard

·         1½ tsp. salt

·         2 whole cloves garlic

·         1 cup white grape vinegar

·         1 tbsp. corn flour

Preparation

1. Cook the beans in boiling water until they are tender but crisp. Drain.

2. Cook the onions in boiling water until tender. Drain.

3. Combine the beans and onions; add the remaining ingredients, except the corn flour. Bring to boil.

4. Thicken with the corn flour.

5. Serve cold. Keep well refrigerated.

Makes 12 servings.

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Cheese and Noodle Casserole

Ingredients

·         200 g noodles

·         4 cups water

·         1 tsp. salt

·         1 onion, peeled and sliced

·         8 bacon rashers cut into pieces

·         1 tsp. sunflower oil

·         250 g smooth cottage cheese

·         1 tomato cut into thin slices

·         4 tsp. dry breadcrumbs

Preparation

1. Preheat oven to 180⁰C.

2. Cook the noodles in boiling salted water until they are tender. Drain.

3. Sauté the onion and bacon in the sunflower oil until they turn golden and crisp.

4. Combine the noodles and the onion-bacon mixture and cottage cheese.

5. Place in an oven-proof casserole, cover with the tomato slices and sprinkle the breadcrumbs over.

6. Bake for about 20 minutes and serve.

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Hot-Sweet pork Chops

Ingredients

·         2 pork chops

·         Salt to taste

·         ¼ tsp. ground ginger

·         ¼ tsp. curry powder

·         2 tsp. grated orange rind

·         2 tsp. prepared mustard

·         2 tsp. honey

Preparation

1. Cut off the skin and excess fat from the chops.

2. Sprinkle both sides with salt.

3. Mix the dry ingredients together, and then make into a paste with the orange rind, mustard and honey.

4. Spread half over one side of both chops and grill under medium heat for 7 minutes. Turn the chops over and repeat the same with the second side.

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The Freelancer

Fried Rice Meal

Ideal for a light meal.

Ingredients

·         3 chives, finely chopped

·         125 g button mushrooms, sliced

·         3 eggs, beaten

·         50 g frozen prawns, medium sized and peeled

·         2 cups cooked rice

·         2 tbsp. soy sauce

·         ¼ cup frozen peas

·         Salt and pepper to taste

·         Oil for frying

Preparation

1. In a saucepan, brown the chives and mushrooms in a little bit of oil over medium heat.

2. Add the beaten eggs and stir-fry it until cooked but still creamy. Remove from pan and keep warm.

3. Stir-fry the remainder of the ingredients for about 2 minutes until warm. Add the eggs again and mix through. Add salt and pepper to taste.

Serve immediately.

Serves 4. 

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