Mango and chicken salad

Mango & Chicken Salad

Serves 4

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Ingredients

• 2 tbsp Toasted Sesame Seeds
• 3 tbsp Lemon Juice
• 2 Cloves Garlic, finely chopped
• 3 Boneless Chicken Breasts
• Leaves from 1 Cosberg Lettuce
• 1/2 c Cherry Tomatoes, halved
• 1/4 Cucumber, thinly sliced
• 1/2 c Roasted Peanuts, chopped.
• 1 tbsp Sugar
• 3 tbsp Soy Sauce
• 2 Mangos, peeled and sliced.
• 5 tbsp Soy Bean Oil & 2 tbsp Sesame Oil
• Mint leaves for garnish

Method:

To make the dressing, put the sesame seeds, sesame oil, lemon juice, 2 Tbsp of the soy bean oil, and 1 Tbsp of the soy sauce into a small bowl and mix well. Reserve.

Preheat the oven to 200°C

Put the remaining soy bean oil, soy sauce, sugar, garlic and chicken breasts into a bowl and mix well. Set aside 20 minutes to marinate.

Place the chicken, skin side up in a roasting pan, add the

marinade and place in the oven and roast for about 20 minutes until cooked and well browned.

Remove from the oven, rest in a warm place for 5 minutes then slice thinly.

Place the Cosberg leaves, mango slices, tomatoes and cucumber in a wide salad bowl.

Place the sliced chicken on top.

Dribble the dressing over everything and sprinkle

with peanuts and mint leaves.

• Place the Cosberg leaves, mango slices, tomatoes

and cucumber in a wide salad bowl.

• Place the sliced chicken on top.

• Dribble the dressing over everything and sprinkle

with peanuts and mint leaves

Vege lasagne (has dairy in it)

Ingredients

Oil spray
200gm button mushrooms sliced
2 x 400gms tins tomatoes chopped
300gm fresh lasgne (6-7 sheets)
1 large courgette grated and or 2 cups spinach, water squeezed out and chopped
1 1/4 cup ricotta
1 tbs milk
1/4 cup grated mozeralla cheese
1 tbs grated parmesan cheese

Method
1. Heat oven to 180 degress celsius.  Spray dish with oil.
2. Cook mushrroms 4-8 minutes
3. Spreadh 400gms tomatoes over base dish.  Cover with lasagne sheet.  Top with 1/2 mushrooms; 1/2 courgette or spinach; 200gms tomatoes; 2 tbsp ricotta; another layer of lasagne.  Top with remaining mushroons, courgettes/spinach and tomatoes. Sprinkle 2 tbsp of ricotta and top with lasagne.
4. Whish remaining ricotta and milk until smooth.  Spread over pasta.  Sprinkle over cheeses.
5. Bake for 40 minutes.

Steamed Fish Parcels with coconut rice

Serves

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Ingredients

• Coconut Rice
• 2 cups Basmati rice, well washed and drained
• 1 cup Homebrand coconut cream
• Fish Parcels
• Select baking paper cut into 4 sheets, each big enough to wrap around fish fillets
• vegetable oil for brushing
• 4 x 150g Tarakihi fillets, skinned, boned (or your favourite firm white fish)
• 1 large clove garlic, finely chopped
• 2 tsp finely grated fresh ginger
• 1 tsp fish sauce
• 2 tsp sesame oil
• 2 spring onions, thinly sliced on the diagonal
• 1/2 fresh red chilli, finely chopped
• coriander leaves for serving
• 2 limes, quartered, for serving

Method:

For the Coconut Rice

Put the rice, coconut cream and 1 cup water into a saucepan. Bring to the boil over high heat.

Cover tightly and turn the heat down to the lowest setting. Cook for 20 minutes without uncovering.

Remove from the heat and, without uncovering, let stand for 10 minutes.

Uncover and fluff up with a fork, being careful not to mash the rice. Season to taste with salt and pepper.

For the Fish Parcels

Preheat the oven to 180°C.

Place the pieces of baking paper on a clean surface side by side and brush them lightly with oil, before placing a fish fillet on each. Rub a little of the garlic and ginger over each fillet.

Sprinkle each fillet with the fish sauce, sesame oil, spring onions and chilli, and season with salt and pepper.

Fold the paper in half over the fish, and twist the edges of paper together to seal each parcel.

Place the parcels side by side on an oven tray and place in the oven for 6-8 minutes or until the fish is just cooked.

Open the parcels at the table and serve with coriander leaves, lime wedges and the coconut rice

Jamie Olivers basic stew four ways

FOR EACH TYPE OF STEW YOU WILL NEED:

• 2 stalks celery
• 2 medium onions
• 2 carrots
• olive oil
• 1 heaped TBL all purpose flour
• 1 x 14-ounce can of diced tomatoes
• sea salt and freshly ground black pepper

Then choose one of the following:

BEEF AND ALE (3 hours)[pictured here]

• 3 fresh or dried bay leaves
• 1 pound diced stewing beef
• 2 cups brown ale, Guinness or stout

CHICKEN AND WHITE WINE (1 ½ hours)

• 3 sprigs fresh thyme
• 1 pound diced, boneless, skinless chicken thighs (you can substitute breasts)
• 2 cups white wine

PORK AND CIDER (2 ½ hours)

• 3 sprigs of fresh sage
• 1 pound diced stewing pork, preferably free-range or organic
• 2 cups medium-dry hard cider

LAMB AND RED WINE (2 ½ hours)

• 3 sprigs of fresh rosemary
• 1 pound diced stewing lamb
• 2 cups red wine

Directions for all recipes:
1. If using the oven to cook your stew, preheat to 350 degrees.
2. Roughly chop celery. Peel and chop the onions. Peel the carrots, slice lengthways and roughly chop.   Put a dutch oven on a medium heat.  Put all the vegetables and chosen herb into the pan with 2 lugs of olive oil and fry for 10 minutes.  Add your meat and flour. Pour in the booze and canned tomatoes.
3. Give it a good stir, then season with a tsp. of sea salt (less if using table salt) and a few grinds of pepper. Bring to a boil, put the lid on, and either simmer slowly on your cooktop or cook in an oven for the times shown.
4. Remove the lid for the final half hour of simmering or cooking and add a splash of water if it looks a bit dry. When done, your meat should be tender and delicious. Remove any bay leaves or herb stalks before serving, and taste it to see if it needs a bit more salt and pepper

Lamb backstrap with moroccan salad

Ingredients

1/2 cup chopped flat leaf parsely
1 tbs chopped coriander
4 garlic cloves finely chopped
2 tsp harissa (or chili)
1 tsp dried thyme
1/2 cup olive oil
1/4 cup lemon juice
2 tsp cumin
2 x 350gm lamb backstrap

Salad
1/2 cup couscous
1tbs harissa (or chili)
100ml olive oil
1 tbs lime juice
1 tbs coriander leaves
1 tbs mint leave choped
100 gms whole blanched almonds
2 butter lettuces, leaves separated
6 spring oninos thinly sliced on an angle

Method
1. For marinade combine parsley, coriander, garlic, harissa, thyme, olive oil, lemon juice and cumin in a bowl.  Add lamb - chill for an hour or overnight.
2. For salad place cous cous in heat proof bowl and add 1/2 cup boiling water, cover and set aside for 5 minutes then fluff up with a fork.  cool.
3. Combine harisaa, 1/3 cup olive oil, lime juice, coriander and mint, set aside.
4. Heat remaining oil in frying pan over medium high heat and cook almonds for 2 minutes until golden.
5. Preaheat chargrill to medium high and cook lamb for 2-3 minutes to your liking - remove from heat and set aside to rest for 5 minutes.
6. Arrange lettuce on a platter, top with couscous and almonds, and drizzle with the dressing.  Scatter wtih extra mint and coriander leaves and spring onions.  Thickly slice lamb and serve with salad.

Tomato Chorizo and bread salad

Ingredients

150gms green beans
1 tbs olive oil
250 fresh chorizo, outer casing removed, broken into bite sized pieces
2 tbs red wine vinegar
250gms cherry tomatoes halved
200 gms ciabatta torn
1 red onion, halved, thinly sliced
1/2 cup flat leaf parsley leaves
100 gms baby rocket leaves

Method

1. Cook beans until tender
2. Heat oil in frying pan over medium high heat, add chorizo and cook for 5 minutes turning until golden.
3. Remove from pan and add vinegar and swirl quickly to deglaze the pan.
4. To serves, place tomatoes, onions on a platter, tear bread and add to platter, add beans, chorizo and cooking juices, parsely, rocket and then gently toss to combine.