Vegetable Samosas

2 large potatoes, diced finely
1/2 Cup peas or beans
2 Tablespoons oil or ghee
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 medium onion cut into small dice
1 teaspoon minced garlic
1 teaspoon minced ginger
2 teaspoons garam masala
Salt and Pepper to taste
2 - 3 sheets shortcrust pastry

Heat the oil in large fry pan. Add cumin and mustard seeds and fry until they splutter, about 2 minutes. Add the onions and cook until translucent. Add garlic, ginger paste and garam masala. Cook for about 3 minutes. Add potato and peas and about 1/2 Cup water. Cook gently over medium heat until the vegetables are cooked, about 12 minutes. Season to taste. Remove from heat and allow to cool.

Cut each sheet of pastry into 4. Place a Tablespoon on the filling in the middle of each pastry square. Fold over diagonally and seal edges by pressing together. Repeat for the rest of the mixture. Gently brush with ghee or melted butter.

Cook at 220 C for 15 - 18 minutes or until the pastry is golden.

Serve hot or cold as part of a meal, or as a snack.

Char Sui Pork Stir-Fry

Serves 6

2 x 400 g packets hokkien noodles
2 Tablespoons olive oil
500 g pork fillet, thinly sliced
2 brown onion, halved, thinly sliced
2 teaspoons minced garlic
2 heads broccoli, cut into small pieces
2 red capsicums, cut into 5 mm strips
1 green capsicum, cut into 5 mm strips
2/3 Cup water
1 large jar Char Sui Sauce

Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.

Meanwhile, heat 1 teaspoon of oil in a wok over high heat. Add a third of the pork and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat until all the pork is cooked.

Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 3 minutes or until the onion softens. Add vegetables and stir-fry for 3 - 4 minutes. Add 2 tablespoons of water. Cover and cook for 2 - 3 minutes or until the vegetables are tender crisp.

Use a fork to separate the noodles. Add the noodles and char sui sauce to the wok, and toss to coat. Add the remaining water to the sauce bottle and seal. Shake until well combined. Pour into the wok. Add the pork and toss to combine.

Vegetable Stir-Fry

Serves 6

2 red onion, cut into thin wedges
3 teaspoons minced garlic
2 Tablespoons peanut or vegetable oil
2 tsp grated fresh ginger
3 carrots, sliced thinly
2 heads broccoli, cut into small pieces
2 red capsicum, cut into 4 mm strips
1 green capsicum, cut into 4 mm strips
2 ½ Cups finely chopped green cabbage
2 handfuls snow peas
3 Tablespoons soy sauce

Heat the oil in the wok over medium-high heat. Add the onion, garlic and ginger, and stir-fry for 3 minute or until aromatic. Add the carrots and broccoli and stir-fry for 3 minutes. Add the rest of the vegetables and stir-fry for 3 minutes or until tender crisp.

Add the soy sauce and stir-fry for 2 minutes or until well combined and warmed through.

Spring Rolls

100 g dried rice vermicelli noodles
3 tsp peanut oil
¾ Cup finely chopped green cabbage
3 carrots, peeled, coarsely grated
1 ½ celery stick, ends trimmed, finely chopped
3 spring onions, ends trimmed, thinly sliced
3 teaspoons minced garlic
2 teaspoons minced ginger
3 teaspoons soy sauce
30 frozen spring roll wrappers, thawed
Olive oil spray
Sweet chilli sauce, to serve

Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place noodles in a bowl and cover with boiling water. Set aside for 5 minutes. Rinse under cold running water. Drain. Squeeze out excess liquid. Cut into short lengths.

Meanwhile, heat the oil in a frying pan over medium heat. Add cabbage, carrot, celery and shallot. Cook for 3 minutes. Add garlic and ginger and cook, stirring, for 30 seconds. Stir in the soy sauce.

Transfer vegetable mixture to a large heatproof bowl. Stir in the noodles. Set aside for 10 minutes to cool.

Place 1 spring roll wrapper on a clean work surface. Place 1 tablespoon of the mixture diagonally along the centre. Brush edges with water.

Fold in the ends. Roll up firmly to enclose filling. Repeat with remaining wrappers and filling.

Place on the lined trays. Spray with olive oil spray. Bake for 20 - 25 minutes or until golden. Set aside to cool slightly.

Serve with sweet chilli sauce.

Lemon Chicken

Serves 6

4 eggwhites
2 1/2 Tablespoons cornflour
1 kg chicken breast fillets, trimmed, thinly sliced
½ Cup vegetable oil, for shallow-frying
6 spring onions green onions, sliced diagonally

Lemon sauce
1 ½ Tablespoons cornflour
5 lemons, juiced
3 chicken stock cubes, crumbled
3 Tablespoons honey
2 ½ Tablespoons white sugar

Make lemon sauce: Combine cornflour and 3 Tablespoons cold water in a small saucepan. Stir until cornflour is dissolved. Add 1/4 cup cold water, lemon juice, stock cubes, honey and sugar. Place saucepan over medium heat and cook, stirring, for 5 minutes or until sauce comes to the boil. Reduce heat to low and simmer, without stirring, for 2 minutes.

Meanwhile, combine eggwhites and cornflour in a large bowl. Whisk with a fork until cornflour is dissolved. Add chicken and stir to coat.

Heat oil in a wok over medium-high heat until hot. Add chicken, 6 to 8 pieces at a time. Cook, stirring, for 2 minutes or until chicken is light golden. Transfer to a wire rack over a baking tray. Drain oil from wok (but don't wash or wipe wok).

Return chicken to hot wok and stir-fry for 1 minute or until sizzling. Pour over lemon sauce and stir-fry for 1 minute. Sprinkle with green onions.

Beef and Black Bean Noodle Stir Fry

Serves 8

2 x 400g packets hokkien noodles
2 Tablespoons olive oil
800 g beef steak, cut into strips
2 brown onion, halved, thinly sliced
2 teaspoons minced garlic
2 heads broccoli, cut into small pieces
2 red capsicums, cut into 5 mm strips
1 green capsicum, cut into 5 mm strips
2/3 Cup water
2 jars Black Bean Stir Fry Sauce

Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.

Meanwhile, heat 1 teaspoon of oil in a wok over high heat. Add a quarter of the beef and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat until all the beef is cooked.

Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 3 minutes or until the onion softens. Add vegetables and stir-fry for 4 minutes. Add 2 tablespoons of water. Cover and cook for 2 - 3 minutes or until the vegetables are tender crisp.

Use a fork to separate the noodles. Add the noodles and black bean sauce to the wok, and toss to coat. Add the remaining water to the sauce bottle and seal. Shake until well combined. Pour into the wok. Add the beef and toss to combine.

Chicken and Cashew Stir-Fry

Serves 6

800g chicken thigh fillets, cut into 2cm pieces
4 ½ teaspoons cornflour
1 teaspoon vegetable or sesame oil
2 Tablespoons soy sauce
3 Tablespoons vegetable peanut oil
2 large red capsicum, deseeded, coarsely chopped
7 spring onions, ends trimmed, cut into 5cm lengths
½ Cup chicken stock
½ Cup salted roasted cashews

Combine the chicken, cornflour, sesame oil and 1 Tablespoon of the soy sauce in a medium bowl.

Heat 3 teaspoons the peanut oil in a wok over high heat until just hot. Add the capsicum and green shallot and stir-fry for 1-2 minutes or until tender. Transfer to a heatproof bowl.

Heat 3 tsp of remaining peanut oil in the wok over high heat. Add a third of the chicken mixture and stir-fry for 2-3 minutes or until brown.
Transfer to a heatproof bowl. Repeat with the remaining oil and chicken mixture, reheating wok between batches.

Return chicken mixture to the wok. Add the stock and the remaining soy sauce and cook until mixture boils. Return the capsicum mixture to the wok and stir-fry until heated through. Remove from heat. Add the cashews and toss to combine.

Middle Eastern Dips and Bread

Hummus
500 g chick peas
1/4 Cup lemon juice
1/3 Cup Tahini
2 tablespoon cold water
1 Tablespoon olive oil for garnish
Parsley chopped, for garnish
Paprika for garnish
Salt and pepper, to taste

Mix chick peas, lemon juice, tahini and water in a food processor until a smooth paste is formed. Garnish with paprika, parsley and olive oil.

Muhammara (Hot Pepper Dip)
3 medium onions, finely chopped
½ Cup plus 1 tablespoon olive oil
¾ Cup crushed walnuts
¾ Cup breadcrumbs blended with cold water to a purée
2 Tablespoons paprika
Pinch of ground cumin
Salt
1 tablespoon pine nuts sautéed in a little oil

Using a deep frypan, sauté the onions gently in the oil until soft and golden. Add the walnuts, breadcrumb purée, paprika, cumin and salt to taste. Continue to sauté gently on a low heat until the ingredients are well blended - about 12 minutes. Remove from the heat, place in a bowl and garnish with pine nuts.

Baba Ghannouj (Eggplant Dip)
1 large eggplant
1 clove garlic
1/4 - 1/2 Cup lemon juice
3 Tablespoons tahini
1 teaspoon salt
3 teaspoons olive oil
2 Tablespoons lemon juice
2 teaspoon olive oil

Preheat oven to 180 C and bake eggplant for 30 minutes, or until outside is crisp and inside is soft. Allow to cool for 20 minutes. Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together, or pulse in a food processor hand. Place in serving bowl and top with lemon juice and olive oil.

Za'atar flatbread
1/3 Cup olive oil
2 Tablespoons sesame seeds
1 Tablespoon ground sumac
1 teaspoon dried thyme
Pita Bread
Mild paprika, extra, to serve
Olive oil, extra, to serve

Combine the sesame seeds, sumac and thyme in a mortar and pound with a pestle until crushed. Place the bread, in a single layer, on 2 baking trays. Drizzle with oil and sprinkle with sesame mixture. Bake for 5 minutes or until crisp.

Egyptian Rice

500 g beef mince
1 small onion, chopped
2 C beef stock
2 – 3 Tablespoons soy sauce
1 teaspoon Worcestershire sauce
2 C mushrooms, sliced
1 C rice
Salt and pepper to taste

Brown mince and onion. Add remaining ingredients. Cover and simmer until rice is done. To serve, put on top a dollop of yogurt or sour cream and sprinkle with toasted slivered almonds.

Moroccan Tagine

2 teaspoons vegetable oil
2 Cups chopped onion
2 large cloves garlic, crushed
1 Cup carrots, sliced crosswise ½ cm thick
1 large green capsicum, cut into ½ cm strips
1 teaspoon ground cumin
½ teaspoon each: ground allspice, ground ginger, and turmeric
¼ teaspoon each: cinnamon, salt and cayenne pepper
1 Cup water
1 medium eggplant, peeled and cut into ¼ inch cubes
400 g can chopped tomatoes
400 g can chick peas, rinsed and drained

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, 3 minutes. Add carrots, capsicum, spices and ½ Cup water. Cook, stirring occasionally, 5 minutes.

Add all remaining ingredients. Cover and simmer over medium-low heat, 30 minutes or until vegetables are tender. Stir several times during cooking. Serve over couscous.

Lamb with Chermoula

1 medium onion grated
2 teaspoons crushed garlic
8 Tablespoons chopped flat leaved parsley
½ teaspoon ground cumin
½ teaspoon saffron
½ teaspoon Harissa
½ Cup olive oil
2 Tablespoons lemon juice
l/2 kg leg of lamb

To make Chermoula:
Mix onion, garlic, parsley, cumin, saffron, harissa, olive oil and lemon juice together and stand for 1 hour.

Spread chermoula mixture into both sides of lamb and marinate for at least 2 hours. Over bake on 180 C for about 3/4 hour turning frequently. Cut in thick slices across the grain and serve.

Mixed Green Salad with Yogurt Dressing (Yogurtlu Karisik Yesil Salata

Funky lettuce
2 cucumber, washed, discard the seeds, grated
12 fresh basil leaves, chopped
12 fresh mint leaves, chopped
3 Tablespoon fresh parsley, chopped
3 Tablespoon fresh dill, chopped
1 ½ Cup walnut halves, lightly toasted
Salt and pepper to taste

Yogurt dressing:
1 Cup Greek yogurt
4 garlic cloves, smashed with salt
6 Tablespoons extra virgin olive oil
2 Tablespoon lemon juice
2 Tablespoon white wine vinegar
1 teaspoon sugar
Salt and pepper, to taste
Paprika

Place all the salad ingredients in a salad bowl. Whisk all the dressing ingredients in a separate small bowl. Taste and if necessary add more salt or pepper.

Just before serving the salad, spread yogurt dressing all over the greens. Sprinkle some paprika to garnish.

Fattoush

2 large pita bread, split horizontally
2 cos lettuce, torn into medium pieces
1 bunch spring onions, white and tender green parts only, thinly sliced
3 Lebanese cucumbers—peeled, halved lengthwise, seeded and thinly sliced
7 tomatoes, cut into wedges
3 bunches coarsely chopped flat-leaf parsley
1 bunch fresh mint leaves
2 ½ Tablespoons ground sumac
6 Tablespoons extra-virgin olive oil
Salt and freshly ground pepper

Preheat the oven to 180 C. Bake the pita bread directly on the oven rack for 10 minutes, or until the bread is dry and crisp but not browned. Let the pita bread cool completely, then break it into 1-inch pieces.

Meanwhile, in a large bowl, combine the lettuce with the spring onions, cucumbers, tomatoes, parsley, mint and sumac.

Immediately before serving, drizzle the olive oil over the salad, season with salt and pepper and toss to coat. Add the toasted pita bread pieces to the salad and toss again. Serve at once.

Spicy Couscous

1 teaspoon vegetable oil
4 spring onions, chopped finely
2 red capsicums, finely diced
2 teaspoons minced garlic
1 teaspoon minced ginger
4 tomatoes, diced
2 zucchini, diced
2 C chickpeas
2 Cups boiling water
¼ teaspoons salt
1 teaspoon curry powder
2 teaspoons ground cumin
4 Tablespoons fresh parsley, chopped
¼ teaspoon ground cinnamon
½ teaspoon cayenne pepper
2 Cups couscous

In a medium-size frypan; heat the oil. Add green onions, capsicum, garlic, ginger, tomatoes and zucchini. Saute for 5 minutes, stirring periodically. Remove from heat and keep warm.

In a medium-size saucepan, combine the remaining ingredients .

Mix, cover and let stand 5 minutes, until liquid is absorbed. Add the first mixture and fluff with a fork.

Cucumber And Yoghurt Salad - Laban Khyar

3 medium cucumbers
1 cups Greek yogurt
1 teaspoon minced garlic
1 teaspoon salt, or to taste
Fresh mint leaves, chopped finely

Peel cucumber and cut into thin round slices. Place in a glass bowl.

Combine garlic with salt. Add it to the yoghurt. Add the cucumbers.

Mix thoroughly.

Serve cold, garnished with mint.

Chicken Baked With Onions and Sumac On Bread - Musakhani

16 chicken pieces
3 Tablespoons olive oil
4 loaves pita bread
6 chopped onions
½ cup water
1 Cup pine nuts
1 teaspoon saffron
3 Tablespoons ground sumac
½ teaspoon paprika
Salt and pepper to taste

Preheat oven to 180 C. Rub the chicken pieces with olive oil. Sprinkle with salt and pepper and place in a baking dish surrounded with chopped onions and water. Cook for 30 minutes, turning occasionally.

Meanwhile, lightly brown the pine nuts. Sprinkle the chicken with olive oil and cover with a mixture of pine nuts, saffron, sumac, and paprika.

Just prior to serving, transfer the cooked chicken to the top of the bread brushed with oil and arrayed on a large, oven-proof platter. Cook for about 5 minutes. Serve and eat with fingers.

Tabbouleh

2 bunches fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 medium onion, finely chopped
6 medium tomatoes, diced
1 Tablespoon salt
½ teaspoon black pepper
½ Cup bulghur, medium grade
6 Tablespoons lemon juice
6 Tablespoons extra virgin olive oil

Soak bulghur in water for 1 1/2 to 2 hours in cold water until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.

Veal Scaloppini in Lemon Sauce

8 veal cutlets
½ Cup lemon juice
3 Tablespoons olive oil
Fresh sage and garlic to taste
Salt

Lightly pound the cutlets to flatten them out, salt them lightly, and marinate them in the lemon juice and a tablespoon of the olive oil for a half hour.

Heat the marinade, oil, and herbs to taste in a frypan, and when the mixture is bubbling add the meat. Cook quickly for about 1 - 1/12 minutes on each side, turning the meat once.

Note: You could cook this with chicken breasts that have been butterflied, instead of veal.

Chicken Cacciatore

8 chicken pieces
½ Cup flour for dredging
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ Cup oil
400 g can diced toamtoes
1 large onion cut into chunks
1 green capsicum cut into chunks
1 Cup mushrooms
1 ½ Cup chicken stock
1 teaspoon dried oregano
1 teaspoon dried basil
¼ Cup fresh parsley chopped

Mix salt and pepper into the flour. Place chicken in flour and toss to cover.

In a large frypan cook the chicken in batches in the oil until brown.

Place chicken in a large pot and add the tomatoes and stock and cook for about 15 minutes. Add the mushrooms, onions and capsicum. Season with basil and oregano.

Cover and cook for around 45 more minutes.

Garnish with parsley and serve with pasta, rice or polenta.

Margherita Pizza

Dough

3 Cups plain flour
1 Cup warm water
1 sachet yeast
1 teaspoon water

2 - 3 Tablespoons passata
½ kg tomatoes sliced thin
½ kg fresh mozzarella sliced
10 fresh basil leaves
2 Tablespoons extra virgin olive oil.
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Preheat oven to 220 C.

Place yeast and sugar in water and allow to sit for 10 minutes or until it begins to bubble. Add to the flour and mix thoroughly. Knead until the dough is elastic. Roll out dough to the desired thickness.

Lightly cover the base of the pizza with passata. Place a layer of tomatoes. Place a layer of mozzarella on top of the tomatoes. Top with fresh basil and drizzle with olive oil. Sprinkle with salt and pepper.

Cook pizza for around 10 to 15 minutes or until crust is golden brown and cheese is melted.

Makes 2 - 3 pizzas (depending on size and thickness of the base).

Zucchini e Pomodori

6 zucchini
1 red onion, sliced thin
2 cloves of garlic, chopped
2 Tablespoons olive oil
1 Tablespoons butter
6 tomatoes, sliced
¼ Cup fresh parsley, chopped
½ Cup fresh grated parmesan cheese
1 teaspoon oregano
½ teaspoon salt
½ teaspoon fresh ground pepper
½ teaspoon crushed red pepper flakes

Preheat the oven to 180 C.

Cut the zucchini into thin slices lengthwise.

In a frypant, sauté the onions and garlic in the oil and butter for 2 minutes.

In a greased backing dish, cover the bottom with the zucchini slices. Add a layer of tomatoes. Sprinkle half the parmesan cheese, parsley, oregano, salt pepper and red pepper over the top. Add half of the onions. Add another layer and bake for 40 to 45 minutes.

Serves 6 to 8 people.

Eggplant Parmagiana

2 -3 large eggplants

Olive oil

1 bottle passata

500 g shredded mozzarella

Dried breadcrumbs

Preheat oven to 180 C.

Slice eggplants 1 cm thick. Heat a heavy pan, add 1 - 2 Tablespoons olive oil and begin lightly frying eggplant slices on both sides and remove and drain as you go.

Take a cassarole dish and spread some passata on base. Sprinkle some crumbs and layer eggplant slices, sauce and cheese until the last layer is sauce with mozzerella on top. Sprinkle liberally with crumbs and bake in centre of oven for at least 30 mins. It is cooked with a skewer or knife can be inserted using no pressure. Allow to cool a little before cutting and serving.Experiment with quantity of sauce you like, it may be too wet or not wet enough.

Grilled Polenta

4 Cups water

1 teaspoon salt

1 Cup medium coarse polenta

1 cup milk

2 cloves garlic, minced

1 small red onion, chopped

½ Cup sundried tomatoes soaked until soft, drained, and chopped

1 Tablespoon fresh basil, minced

1 Tablespoon fresh parsley, minced

Heat water to boiling.

In a small pan, sauté the chopped red onion and the 2 cloves of minced garlic in olive oil. (This will be added to the cooked polenta later.) When the water has boiled, add the cornmeal and salt, and simmer gently over medium heat, stirring frequently with a wire whisk, being careful that it does not boil over.

Add milk and whisk until liquid is absorbed and polenta is smooth, about 10-15 minutes. Add additional salt, if necessary.

Add the sautéed red onion, sun-dried tomatoes, and basil and parsley to polenta, and stir well. Turn off heat.

While the polenta is still creamy, pour it out onto a baking sheet. Cover, and chill for at 1 - 24 hours.

Once it's set, cut into 12 squares, and brush each side with olive oil. Place the squares on a hot grill, and cover. Grill until polenta is golden brown, about 3 minutes per side.

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.