Sticky Chicken Bites

Ingredients

·         4 skinless boneless chicken breasts cut into bite-sized pieces.

·         2 garlic cloves, crushed

·         25 cm (1in) piece fresh ginger peeled and grated.

·         2 tablespoons soy sauce.

·         2 tablespoons ketchup.

·         1 tablespoons sweet chilli sauce.

·         1 tablespoons sunflower oil.

·         Sweet chilli sauce or hoisin sauce, to serve.

Method

1.       In a bowl, mix together the garlic, ginger, soy sauce, ketchup, chilli sauce and oil. Add the chicken, mix well and marinate for at least 15 minutes.

2.       Heat a frying pan until hot then add the Chicken. Cook over a medium heat, stirring continuously, for 5 minutes until the Chicken is cooked through. Serve with sweet chilli sauce or hoisin sauce for dipping.

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BAKED CARROTS AND APPLES

INGREDIENTS

·         4 – 5 medium-sized carrots, unpeeled, cut lengthways into quarters

·         1-3 apples, unpeeled, quartered, cored and sliced thinly

·         25 ml (2  tbsp.) margarine or butter cut into small pieces

·         2 ml (½ tsp.) salt.

·         5 ml (1 tsp.) grated lemon rind 

·         38 ml (3 tbsp.) hot water

Method

1.       1. Combine the carrots and apples in a heavy-based saucepan.

2.       2. Top with pieces of margarine or butter, salt and lemon rind, and cover with the hot water.

3.       3. Bring to a simmer, cover, and cook the mixture gently for about 20 minutes or until tender.

 Makes four servings.

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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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