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.

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.