Greek-style Chicken

8 chicken pieces
1 teaspoons sweet paprika
1 head garlic
Fresh oregano
12 back olives
1 lemons, cut into wedges

Pat dry the chicken, place in a large baking dish and toss in the paprika. Add the garlic. Drizzle with oil, sprinkle with oregano and season well. Bake for 30 minutes. Add olives, basting chicken with the juices, and cook for 15 minutes.

Greek Salad

6 Tablespoons extra virgin olive oil
2 Tablespoons fresh lemon juice
1 garlic clove, crushed
Pinch of sugar
Salt and pepper to taste
400 g feta, crumbled
8 tomatoes, quartered
1 cucumber, sliced
24 black olives
4 Tablespoons chopped fresh herbs such as oregano, parsley, mint or basil

Make the dressing by whisking together the oil, lemon juice, garlic, sugar and seasonings in a small bowl. Set aside.

Put the tomatoes and cucumber in a bowl. Sprinkle over feta and toss to combine.

Just before serving, whisk the dressing again, pour over the salad leaves and toss together. Scatter over the olives and chopped herbs and serve.

Keftedes (Meatballs)

1/2 kg beef mince
1 medium onion, diced
1 egg
1 Tablespoon chopped mint leaves
Salt, pepper and oregano seasoning
1 Cup flour
Olive oil, for cooking

Mix the meat with the mint, the egg and the onion. Season with oregano, salt and pepper. Form into egg size balls. Heat the oil. Roll the meatballs in flour and place in the hot oil. When turning brown, turn, cook other side and serve hot.

Spanakopita (Spinch Pie)

16 sheets filo pastry
1 kg spinach, defrosted
1 kg féta cheese
250g butter
2 teaspoons minced garlic

Preheat oven to 200 C.

Mix the féta cheese with the spinach to make a mixture, adding the chopped garlic.

Spread some butter on an oven tray. Place each thin pastry on the tray, buttering each one using a brush. After you have done 8 fílo slices, place the spinach/féta mixture and spread over the entire oven tray, covering the 8 pastry slices. On top of this, place the remaining pastry slices, buttering each one of them as well. Place in oven and cook till brown.

Tzaziki

500 grams Greek yoghurt
3 garlic cloves
1/2 Cup olive oil
1/2 sliced cucumber

Put the yoghurt in a bowl. Put the garlic through a garlic press and using the edge of a knife, spread the garlic coming our of the press on the yoghurt. Take the cucumber and peal the skin. Slice it thinly, either with a knife or using a salad slicer. Mix the ingredients and slowly add the oil. The oil will be absorbed, and when it is done, the tzazki is ready.

Baklava

1/2 box filo pastry
455 g chopped nuts
225 g butter
2 g ground cinnamon
1 Cup water
200 g white sugar
1 teaspoon vanilla extract
1/2 Cup honey

Preheat oven to 175 C. Butter the bottom and sides of a 9x13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover filo with a dampened cloth to keep from drying out as you work. Place two sheets of pstry in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool.

Patates Fournou (Garlic Potatoes in the Oven)

Salt and freshly ground black pepper, to taste
Dried oregano
5 garlic cloves
Olive oil
4 large potatoes
3 lemons (juiced)
Dried thyme

Preheat oven to 180 C.

Wash, peel and cut the potatoes into pieces (pieces should be slightly larger than a mouthful).

Arrange the chopped potatoes in a large baking pan.

Pour olive oil over them and 3 tablespoons of oregano, salt, pepper, squashed garlic cloves and a pinch of dried thyme. Pour the lemon juice over the potatoes and mix well.

Bake the potatoes for 18 minutes or until cooked.

Thai Dipping Sauce

1/3 Cup cold water
1 teaspoon sugar
2 Tablespoons fish sauce
1 small red chilli, finely chopped
1 Tablespoon chopped coriander

Place the cold water in a small bowl, add the sugar and stir until it dissolves. Stir in the fish sauce, vinegar, chilli and coriander leaves. Serve the spring rolls with the Dipping Sauce.

Spicy Thai Beef Salad with Nam Jim Dressing

600g beef rump steak

1 Tablespoon extra virgin olive oil

Salt and freshly ground black pepper

200g salad mix

2 Lebanese cucumbers, seeded, sliced thinly

3 sping onions, sliced thinly

¾ cup toasted cashews

Fresh coriander leaves

Nam Jim Dressing

4 spring onions, sliced thinly

1 clove garlic, peeled, quartered

1 small fresh red Thai chilli, chopped finely

2 teaspoons finely chopped coriander root

1 tablespoon brown sugar

2 teaspoons fish sauce

2 tablespoons lime juice

¼ cup extra virgin olive oil

Heat a grill plate. Rub the steak with the oil, sprinkle with salt and pepper. Cook steak over high heat until browned on both sides and cooked as desired. Transfer to a plate, stand, covered, for 10 minutes; slice steak thinly.

Nam jim dressing: Blend or process all ingredients until smooth.

Arrange salad leaves, cucumber, shallots, steak and cashews on a platter. Drizzle with Nam Jim Dressing and top with coriander leaves, if desired.

Mee Goreng

500 g dried egg noodles
6 Tablespoons oil
8 eggs, lightly beaten
Salt & freshly ground pepper
4 teaspoons minced garlic
4 teaspoons minced ginger
4 carrots, peeled, halved lengthways, sliced diagonally
300 g cabbage, hard core removed, shredded
2 Tablespoons kecap manis
4 teaspoons chilli sauce
4 Tablespoons fried onions, to serve
Snow peas, cut very finely on the diagonal, to serve

Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until just soft. Drain.

Heat 1 tbs of the oil in a wok over a medium-high heat. Add one-quarter of the egg and swirl around the hot wok to form a thin omelette. Cook for 1 minute or until just set, season with salt and pepper. Transfer the omelette to a chopping board. Roll up and thinly slice. Repeat with the remaining egg to make 4 omelettes.

Heat the remaining oil in the wok over a medium-high heat. Add the garlic, ginger, carrots and cabbage and stir-fry for 1-2 minutes or until just tender. Add the noodles, kecap manis and chilli sauce and stir-fry for 5 minutes.
Divide the mee goreng among serving plates. Sprinkle with the fried shallots. Serve topped with the omelette and snow pea sprouts

Green Chicken Curry

1 Tablespoon oil
1 onion, chopped
1 – 2 Tablespoons Green Curry Paste
1 ½ Cups coconut milk
½ Cup water
500 g chicken thigh fillets, cut into bite sized pieces

1 lemongrass stick
100 g green bean, cut into short pieces
6 kaffir lime leaves
1 Tablespoon fish sauce
1 Tablespoon lime juice
1 teaspoon finely grated lime rind
2 teaspoons soft brown sugar
¼ Cup fresh coriander leaves

Heat the oil in a work or large pan. Add the onion and curry paste to the wok and cook for about 1 minute, stirring constantly. Add the coconut milk and water to the wok and bring to the boil.

Add the chicken piece, lemongrasss and kaffir lime leaves to the wok. Stir to combine. Simmer, uncovered, for 15 – 20 minutes or until the chicken is tender. Add the fish sauce, lime juice and ring, and brown sugar to the wok. Stir to combine.

Remove lemongrass and sprinkle with fresh coriander leaves just before serving.

Serve with steamed rice.

Thai Fish Cakes

450 g firm white fish fillets
3 Tablespoons cornflour
1 Tablespoon fish sauce
1 egg, beaten
½ Cup fresh coriander leaves
3 teaspoons Red Curry Paste
1 – 2 teaspoons chopped red chillis, optional
100 g green beans, very thinly sliced
2 spring onions, finely chopped
½ C oil for frying
Basic Dipping Sauce

Place the fish in a food processor and process for 20 seconds or until smooth. Add the cornflour, fish sauce, beaten egg, coriander leaves, curry paste and chillies. Process for 10 seconds or until well combined.

Transfer the fish mixture to a large bowl. Add the cliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded Tablespoons of the mixture at a time into flattish patties.

Heat the oil in a medium frypan over medium heat. Cook 4 fish cakes at a time until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a dipping sauce.

Fresh Spring Rolls

50 g bean vermicelli

2 Cups hot water

8 dried rice paper wrappers

16 medium cooked prawns, peeled

16 fresh mint leaves

1 medium carrot, cut into thin strips

1 Cup fresh coriander leaves

1 Tablespoon grated lime rind

2 Tablespoons chilli sauce

Dip a rice paper wrapper into luke-warm water, allow to soften and place on a work surface. Place 2 prawns side-by-side in the centre of the wrapper and top with 2 mint leaves, 1 Tablespoon coriander, a few carrot sticks, a little lime rind and a small amount of rice noodles. Spoon a little chilli sauce over the top.

Press the filling down to flat it a little, bring in two sides; bring in two sides and roll up the parcel. Lay seam-side down on a serving plate and sprinkle with a little water; cover with plastic wrap. Repeat with the remaining ingredients.

Note: For a vegetarian alternative, swap the prawns for cucumber strips.

Refried Beans

3 cans red kidney beans, drained
2 Tablespoons oil
1 teaspoon butter
1 medium onion, chopped

In a large frying pan, heat the oil and butter and sweat the onion until softened.

Mash the beans as fine as you like, then mix them with the onion mixture.

Add some hot water 1 Tablespoon at a time to give you the same consistency as double cream.

Serve. Delicious :-)

Guacamole

4 avocados, peeled, stones removed, roughly chopped
1 bunch green onions, thinly sliced
2 - 3 tomatoes, finely diced
½ C sour cream
2 limes, juiced
5 drops Tabasco
Salt and pepper, to taste

Place avocado in a shallow dish and mash with a fork until smooth. Add onions, tomato, sour cream, 2 tablespoons lime juice, Tabasco and salt and pepper. Stir until well combined. Cover surface with plastic wrap. Refrigerate until ready to serve.

Fresh Salsa

5 tomatoes, finely diced
1 can corn, drained
1 avocado, finely diced
1 red capsicum, finely diced
3 spring onions, very finely chopped
Juice of 1 lime
4 Tablespoons parsley, finely chopped

Combine all of the ingredients in a bowl. Mix well.

Chicken Enchiladas

4 chicken breast fillets, poached and shredded
4 spring onions, finely chopped
4 Cups grated cheddar cheese
Salt & freshly ground pepper
16 tortillas
2 x 400g can crushed tomatoes
½ C parsley leaves
1 large green chilli
2 teaspoons minced garlic
2 Tablespoons cream

Preheat oven to 190°C. Combine chicken with spring onions, half the cheese and season with salt and pepper.

Heat a small frying pan over a medium heat. Cook tortillas for 5 seconds on each side or until golden. Divide chicken mixture between the tortillas and roll up tightly. Place seam side down in a 19cm x 27cm ovenproof dish.

Place tomatoes, coriander leaves, chilli, garlic, cream into a food processor and process until smooth. Pour over enchiladas and sprinkle with remaining cheese. Bake for 20-25 minutes or until cheese is golden and sauce is bubbling.

Chunky Salsa

1 Tablespoon olive oil
1 brown onion, finely chopped
1 long red chilli, finely chopped
1 small green capsicum, finely diced
1 Tablespoon tomato paste
500g tomatoes, diced

Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add chilli and capsicum. Cook for 2 minutes or until tender. Stir in tomato paste and tomatoes. Bring mixture to the boil.

Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until thick. Remove from heat. Cool completely.

Chicken in Green Almond Sauce

12 chicken pieces
2 Cups hot chicken stock
1 onion, chopped
1 garlic clove, chopped
2 Cups fresh coriander, coarsely chopped
1 green pepper, seeded and chopped
1 chilli, seeded and chopped
5 tomatoes, diced
Juice of 2 lemons
1 C ground almonds
2 Tablespoons oil
Salt, to taste
Fresh coriander, to garnish
Rice, to serve

Preheat oven to 200 C.

Place the chicken pieces in a flameproof casserole of shallow pan. Pour in the stock and bake in oven for 45 minutes, until tender. Drain the stock in a measuring jug and set aside.

Put the onion, garlic, coriander, green pepper, chilli, tomatos and lemon juice and the almonds in a food processor. Puree fairly coarsely.

Heat the oil in a fry pan, add the almond mixture and cook, over low heat, stirring with a widen spoon, for 3 – 4 minutes. Mix with the stock and return to the pan with the chicken.

Heat the chicken through. Add salt to taste.

Serve at once with coriander and accompanied by rice.

Picadillo

4 Tablespoons oil
1 kg beef mince
2 onions, finely chopped
4 teaspoons minced garlic
1 to 2 teaspoons of minced chilli or to taste
440 g can diced tomatoes
2 Tablespoons tomato paste
½ teaspoon of ground cumin
1 Cup beef stock
1 Tablespoons cornflour

In a large pan or saucepan heat the oil and add the mince. Cook over a medium heat until well browned.

Add the onion, garlic and chilli and stir through. Cover and sweat for 2 to 3 minutes.

Stir through the tomato paste and crushed tomatoes, and cumin.

Barely cover the mixture with beef stock and simmer for 30 minutes. The amount of stock added will determine the consistency. If the sauce is a little thin, lightly thicken with cornflour mixed with a little cold water. Add salt and pepper to taste.

Chimichangas

Makes 14

Picadillo (see recipe here)
14 warmed tortillas
1 Tablespoon oil

Spoon 2 - 4 Tablespoons of filling down the centre of each tortilla. Fold the edges, then the top and bottom, envelope-fashion, and fasten with a toothpick.

Heat oil in frypan over moderate heat. Fry the chimichangas, a few at a time, for about 1 – 2 minutes, or until golden.

Drain and keep warm while you cook the rest of the chimichangas.

Quesadillas

Makes 14

14 tortillas
2 C grated cheese
Picadillo (see recipe here)

Have warmed tortillas ready, covered with a cloth.

Mix the cheese and picadillo together.

Heat fry pan then, holding the tortilla in your palm, put a spoonful of filling along the centre, avoiding the edges.

Fold the tortilla and seal the edges by pressing together well, use a little water if necessary. Brown on both sides.

Remove the quesadilla and transfer to a plate to keep warm while cooking the remaining quesadillas.

Serve hot.

Creamy Tuna Vol e Vont

1 can tuna, drained
1 tub Philadelphia cream cheese
1 red onion, finely chopped
Salt and pepper, to taste
12 vol e vont cases
2 Teaspoons parsley, finely chopped

Preheat oven to 180 C.

Mix the tuna, cheese and onion. Season to taste. Place a small amount of mixture in each case until it is gently rounded.

Bake for 15 minutes or until heated through.

Sprinkle with parsley and serve.

Note: Vol e vonts are little pastry cases that you can buy from the supermarket - look in the gourmet or bakery sections.

Stuffed Mushrooms

8 large field mushrooms, stems removed
Cooking spray
1 ½ Cups cooked white rice
2 teaspoon mild curry powder
1 teaspoon ground turmeric
8 green onions, finely chopped
2 teaspoons crushed garlic
4 Tablespoons flat-leaf parsley leaves
5 tomatoes, finely chopped

Preheat oven to 200°C. Place mushrooms, stem-side up, in a single layer in roasting pan.

Heat a large, non-stick frying pan over medium heat. Spray with oil. Add rice, curry powder, turmeric, onion and garlic. Cook, stirring, for 3 minutes or until heated through.

Chop half the parsley. Add to frying pan with tomato. Cook, stirring, for 3 minutes.

Spoon rice mixture into mushrooms. Spray tops with oil. Roast for 25 minutes or until mushrooms are tender.

Transfer mushrooms to a serving plate. Sprinkle with remaining parsley leaves.

Haloumi Kebabs

24 cherry tomatoes
2 large brown onion, cut into thin wedges
500 g haloumi cheese, cut into 24 pieces
2 red capsicum, cut into 24 pieces
4 zucchini, cut into twelve 2cm-thick rounds
24 button mushrooms
2 large lemon, juiced
4 Tablespoons olive oil
1 Tablespoon thyme leaves, chopped
2 small red chilli, deseeded, finely chopped

Thread tomatoes, onion, haloumi, capsicum, zucchini and mushrooms alternately onto skewers. Place kebabs, in a single layer, on a large plate.

Whisk 1/4 cup lemon juice, oil, thyme, chilli and salt and pepper in a small bowl. Brush kebabs with marinade. Cover and refrigerate for up to 30 minutes, if time permits.

Cook kebabs on high heat for 3 to 4 minutes, turning often, or until vegetables are tender and cheese starts to melt. Serve kebabs warm.

Lamb Koftas

750 g lamb mince
2 red onion, finely chopped
1 Cup firmly packed fresh continental parsley leaves
4 teaspoons crushed garlic
1 ½ teaspoon ground cumin
1 ½ teaspoon ground coriander
1 teaspoon ground cinnamon
2 Tablespoons tomato paste
1 Cup breadcrumbs
2 eggs, lightly whisked
Salt & freshly ground black pepper
1 Cup plain flour
3 Tablespoons olive oil

Line a baking tray with plastic wrap. Combine the lamb, onion, parsley, garlic, cumin, coriander, cinnamon and tomato paste in a large glass bowl. Add the breadcrumbs and egg, and stir until well combined. Season with salt and pepper.

Divide mixture into 16 portions and shape each portion into a 4cm ball. Place on prepared tray. Cover with plastic wrap and place in fridge for 15 minutes to chill.

Place flour on a plate. Roll kofta in flour and shake off excess. Heat half the oil in a frying pan over medium heat. Add half the kofta and cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and kofta, reheating oil between batches. Arrange on a platter to serve.

Chicken and Chorizo Skewers

6 chicken breasts, cut into 2cm pieces
1 Tablespoon olive oil
2 garlic cloves, crushed
2 teaspoons ground oregano
2 teaspoons sweet paprika
1 Tablespoon lemon juice
2 teaspoons brown sugar
4 chorizo sausages, thinly sliced diagonally

Combine chicken, oil, garlic, oregano, paprika, lemon juice and sugar in a bowl. If there is time, place in the fridge for up to 2 hours to marinate.

Evenly thread the chicken, alternating with chorizo, among the skewers.

Heat a char-grill pan or barbecue on high. Add the skewers and cook, turning, for 6-8 minutes or until chicken is cooked through.

Stuffed Baked Potatoes

7 large potatoes, halved horizontally
2 Tablespoons butter, softened
1 Cup sour cream
1 Cup peas, cooked
1 can creamed corn
6 slices bacon, diced
1 ½ Cup grated cheese

Preheat the oven to 180°C.

Wash the potatoes well, then dry. Wrap each potato in foil, place on a baking tray and roast for 1 hour, or until cooked.

When cool enough to handle, scoop out the flesh and place in a bowl with the butter, cream, peas, corn, bacon and 1 Cup grated cheese.

Season with salt and pepper and mix together. Pile back into potatoes, top with remaining cheese and return to the oven for 20 minutes or until golden.