Prawn paella

http://www.taste.com.au/recipes/22405/prawn+paella

Guacamole

http://www.jamieoliver.com/recipes/vegetables-recipes/crispy-tortillas-with-guacamole

Chilli con Carne

http://www.jamieoliver.com/recipes/beef-recipes/good-old-chilli-con-carne

Venison roast

http://www.nzvenison.com/annabelsroast

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