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.

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.