Pasta Salad

1 packet pasta, cooked according to directions on packet
440 g can corn, drained
1 – ½ Cups green beans, trimmed, cut into 3cm pieces, cooked
1 red capsicum, cut into thin strips
3 ripe tomatoes, chopped
¼ Cup flat-leaf parsley leaves, finely chopped
Dressing of choice

Transfer pasta to a large bowl. Add corn, beans, capsicum, tomato and parsley to warm pasta. Toss until well combined. Add dressing and salt and pepper. Toss gently to combine. Serve.

Cucumber Salad

2 Tablespoons lime juice
2 Tablespoons rice vinegar
1/3 Cup fish sauce
2 Tablespoons caster sugar
1 small red chilli, seeded, cut into thin strips
1 small red onion, finely chopped
1/2 Cup chopped fresh parsley
1 telegraph cucumber, chopped

Combine the lime juice, rice vinegar, fish sauce and sugar in a small bowl, stirring to dissolve the sugar. Place the cucumber, chilli, onion and coriander in a medium bowl, pour over the dressing and stir to combine.

Greek Salad

3 Lebanese cucumbers, sliced
6 firm, ripe tomatoes, roughly chopped
1 red capsicum, chopped
1 red onion, thinly sliced into rings
250g marinated Greek kalamata olives
250g Greek feta cheese
1 tablespoon dried Greek oregano leaves
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar

Combine cucumber, tomato, capsicum, onion, olives and feta in a large bowl. Sprinkle salad with oregano and 1 teaspoon salt. Drizzle with oil and vinegar. Toss to combine. Serve.

Potato Salad with Dill Dressing

1 kg chat potatoes, scrubbed
1 red onion, very finely diced
4 boiled eggs, crumbled
1 can corn kernels, drained
1 – 1 ½ C peas, cooked according to packet directions
200g carton light sour cream
¼ Cup Paul Newman’s Ranch Dressing (I don't usually recommend brands but there is no substitute for this one)
Dill, finely chopped

Place potatoes into a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 to 15 minutes, or until tender. Drain.

Stand for 10 minutes. Cut each potato in half. Place into a bowl. Add onion, eggs, peas and corn.

Combine sour cream, dill, and salt and pepper. Drizzle sauce over potatoes. Season with salt and pepper. Toss gently to combine. Serve.

Cheese-Stuffed Beef Rissoles

1/3 cup milk
2 slices white bread, crusts removed, crumbled
500g beef mince
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
2 teaspoons thyme leaves, chopped
1/4 cup flat-leaf parsley leaves, chopped
Block cheese

Place milk, bread, beef, worcestershire sauce, mustard, thyme and parsley in a large bowl. Mix well. Divide mixture into 8.

Cut 8 x 1 cm cubes from the cheese. Press a cheese cubes into centre of each beef portion. Shape portions into balls then flatten slightly. Cover and refrigerate for 20 minutes.

Preheat barbecue plate and grill on medium-high heat. Spray rissoles patties with oil and cook for 5 minutes each side or until golden.

Barbequed Corn

4 cobs of fresh corn, husks removed and cut in half
1 Tablespoon tbs olive oil

Preheat a barbecue to medium. Brush the corn with the olive oil and cook, turning frequently, for 10 minutes or until tender and golden brown.

Bacon-wrapped Chipolatas

24 chipolata sausages (or 12 regular sausages twisted in half and then divided)
8 rashers rindless bacon

Place sausages in a large saucepan. Cover with cold water. Bring to the boil over high heat. Remove pan from heat. Allow sausages to stand in water for 10 minutes. Drain.

Cut bacon in half lengthways and then cut each piece in half crossways. Wrap a piece of bacon around each chipolata. Secure with a toothpick.

Preheat a barbecue plate on high heat. Add sausages. Cook for 2 to 3 minutes each side or until golden and heated through.

Satay Chicken Skewers

20 small bamboo skewers
8 chicken breasts, each cut into four long strips
2/3 Cup smooth peanut butter
1 Cup chicken stock
2 Tablespoons soy sauce
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil

Soak skewers in cold water for 30 minutes. Drain.

Thread 1 chicken strip lengthways onto each skewer, making sure the it is flat. Place in a large dish. Repeat until all the chicken is used.

Whisk the peanut butter, stock, soy sauce and lemon juice together. Spoon 1/2 the peanut sauce over the skewers and turn the skewers to coat the chicken with the sauce. If time permits, cover with plastic wrap and place in the fridge overnight to marinate.

Place remaining peanut sauce in a small sauce- pan and bring to the boil over high heat. Simmer, uncovered, stirring, for 1 minute or until the sauce thickens slightly. Place in a small serving bowl, cover with plastic wrap and keep in the fridge until required.

Heat the oil on barbeque over medium-high heat. Add ½ the chicken skewers and cook for 3-4 minutes each side or until light golden and cooked through. Transfer to a serving plate and cover loosely with foil to keep warm. Repeat with the remaining chicken skewers. Serve accompanied by the peanut sauce.

Real BBQ Sauce

2 Tablespoons olive oil
2 small onion, peeled, chopped
4 garlic cloves
600 g can peeled tomatoes, drained
4 Tablespoons tomato puree
2 Tablespoons brown sugar
2 Tablespoons Worcestershire sauce
2 Tablespoons sweet chilli sauce
4 Tablespoons white wine vinegar
2 Tablespoons Dijon mustard

Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly. Set aside to cool slightly. Place in a blender and blend until smooth. Store in an airtight container in the fridge for up to 2 weeks.

Coleslaw

4 Cups finely shredded cabbage
2 large carrots, peeled, coarsely grated
1 white onion, finely diced
½ Cup good-quality whole-egg mayonnaise
1 Tablespoon Dijon mustard
1 ½ Tablespoons fresh lemon juice

To make the coleslaw, combine the cabbage, carrot and onion in a large bowl. Whisk the mayonnaise, mustard and lemon juice in a small bowl until well combined. Taste and season with salt and pepper. Add to the cabbage mixture and gently toss until well combined.