500 g Lean Mince
Bacon (approx. 4 slices)
Tomato Sauce
Coles brand American Style BBQ Sauce
Oregano
Pepper
Chicken Salt
Garlic Powder/Crushed garlic
Grated Cheese or Parmesan

1. Cook mince and bacon until browned through.

2. Once mince mixture is cooked, place the dry ingredients (oregano, pepper, chicken salt, garlic powder) and mix in.

3. Once mixed together then add the sauces.

4. Serve in a large bowl with Doritos (or CC's) corn chips topped with grated cheese

NOTE: You may add any other ingredients that you wish to add to this base mixture. The dry ingredients (oregano, pepper, chicken salt & garlic powder) and the sauces (Tomato sauce and American style BBQ sauce) you may add to your liking.

Sides may include:

Extra cheese

Sour Cream

Avacado (mashed with a little vinegar, lemon juice, salt & pepper)

Chopped Capsicum/cucumber/tomato/onion/celery

Refried beans

10 (160g) Fish for Grilling
2 bunch Spinach
1.5 kg Potato Mash
1 lt Fish Stock
300 mls Cream
200 mls Coconut Milk
6 Limes
2 Red Capsicum
Unsalted Butter
Coriander Leaves

1. Prepare fish for grilling.

2. Prepare potato mash - cook potato, add butter and milk and seasoning. Keep hot.

3. Prepare curry lime sauce. Reduce fish stock to 1/3, add cream and coconut milk and reduce by half. Add butter away from heat (to monte au beurre). Add lime juice and sweeten with red capsicum brunoise and coriander leaves near service time.

4. Grill fish as necessary.

5. The wilted spinach should be cooked in a little stock with butter and seasoning.

COMENTS:

To assemble place a little sauce on a plate - place mach potato in the middle of plate add some wilted spinach on top. Place grilled fish on top of the spinach. Nape a little sauce over the fish. SERVE IMMEDIATELY.

500 gr Beef Rump (cut into cubes)
100 gr Shallots
100 gr Ginger
20 gr Chilli
15 gr Garlic
20 gr Galangal
1 cm Cinnamon
3 Cardamon Pods
90 gr Lemon Grass (finely chopped)
2 Kafir Lime Leaf
3 Duan Salam (Curry Leaf)
1 Turmeric Leaf
110 gr Coriander Powder
2 Pandan Leaf
40 gr Palm Sugar
250 ml Coconut Milk
Salt
80 gr Fried Desiccated Coconut

1. Mix powdered spices with water.

2. Fry Pandan leaves.

3. Fry moistened spice mix.

4. Saute onion, galangal, lemon grass & garlic.

5. Add chilli and cook.

6. Turn up heat and add meat.

7. Add coconut milk & palm sugar.

8. Add double lime leaf, Turmeric leaf and curry leaf.

9. Cook on low heat until the meat is tender and sauce is almost dry.

10. While cooking, it should be stirred to brevent burning.

11. Lastly, add in fried coconut and adjust the season ing to taste.

800 gm White Fish Fillets
100 gm Carrot
100 gm Zucchini
100 gm Broccoli
1 Lemon
50 ml Soya Sauce - Light

BATTER

4 Egg Whites
100 ml Ice Water
100 gr Cornflour/Arrowroot
300 gr Plain Flour
10 gr Salt

1. Prepare each vegetable and cut to desired shape (long thin shapes) - for example carrot, zucchini cut 7mm x 7mm x 50mm shapes.

2. Cook vegetables lightly. Blanch 20 seconds and refresh.

3. Cut fish fillets into thick fingers marinate in the soya sauce and lemon juice.

4. Make a batter (mix egg and ice water together and add the combined flours).

5. Pass the vegetables and fish through the batter and cook by deep frying at 175 °C.

6. Drain and season with salt.

7. Arrange and serve.

1.8 kg Loin of Pork
Salt & Pepper (as required)
50 ml Oil
Pork Bone or Roast Trivet (as required)

1. Trim exces fat and sinew from the loin and remove the skin.

2. Season and roll the loin, trim the end square andt ie with butcher's twine.

3. Weight the loin.

4. Lay the skin over the loin and season and brush with oil. Place in a roasting tray o the bones or trivet and then place into pre-heated oven at 200 °C for 20 minutes, then reduce the heat to 180 °C and cook for 20 minutes per kilogram and an extra 30 minutes overall.

5. Allow to rest for 10 minutes before slicing.

1 kg Thick Pork or Beef Sausages
3 tbsp Vinegar
2 Onions
1 Cooking Apple
3 tbsp Butter/Margarine
1 1/2 tsp Curry Powder
1/4 tsp Mixed Herbs
2 1/2 Cups Water
2 Chicken Stock Cubes
2 tbsp Flour
1/4 Cup Water, Extra

1. Prepare cooking dish

2. Place sausages in a saucepan, cover with cold water and vinegar.

3. Cover and bring to boil

4. Reduce heat and simmer for 10 minutes.

5. Peel and finely chop onions and apple.

6. Melt butter in frying pan and saute onions and apple for 5 minutes. Drain sauages.

7. Crumble stock cubes into water and stir.

8. Add curry powder and mixed herbs to onion and apple.

9. Stir over heat for 3 minutes.

10. Gradually add water and crumbled stock cubes and bring to bol, stirring all the time.

11. Remove skins from sausages and add sausages to sauce.

12. Reduce heat and simmer for 10 minutes.

13. Blend flour and extra 1/4 cup water in cup.

14. Add to curry and stir until sauce boils and thickens.

1 Onion
4 Rashers Bacon
125 g Mushrooms
1 1/2 kg Chicken Pieces
2 tbsp Flour
Salt & Pepper
3 tbsp Butter
1 Can Mushroom Soup
1 tsp Chopped Parsley
60 ml Water
40 ml Cream

1. Prepare cooking dish.

2. Peel and chop onion finely. Chop bacon and slice mushrooms.

3. Coat chicken pieces with flour.

4. Melt butter in a rying pan. Fry chicken pieces until golden brown. Lift out of pan and put into a casserole dish.

5. Saute onion, bacon and mushrroms in butter until onion is tender (about 5 minutes).

6. Add soup to the vegetables and bacon in the pan. Stir well.

7. Add parsley, water and cream.
8. Mix thorougly and pour over chicken.

9. Cover casserole dish and bake in moderate oven for 1 hour or until chicken is tender.

10. Serve garnished with small mushrooms, bacon and onion rings.

1/2 kg Steak Mince
1 Onion
2 Large Tomatoes
1 1/2 tsp Salt
Pepper
2 tbsp Flour
20 ml Worcestershire Sauce
2 tsp Herbs
2 Cups Soft Breadcrumbs
1 Egg
2 Bacon Rashers
60 g Cheese

1. Place mince, salt, pepper, herbs, sauce, flour, 1/2 cup breadcrumbs, chopped onion and beaten egg in a bowl.

2. Cut eight thick slices of tomator. On top of each place a small piece of bacon and a slice of cheese.

3. Chop remaining bacon and tomato finely and add to mixture in a bowl.

4. Mix well to bind the mixture.

5. Divide mixture into eight portions and mould into cutlet shape. Roll in breadcrumbs.

6. Place in a baking dish or pyrex dish and add stock or water until cutlet are half covered.

7. Bake in a moderate oven for 30 to 40 minutes.

8. Remove from oven and add topping to each. Continue to bake until well done.

9. Serve hot with vegetables.

50 ml Oil
1 Onion (Peeled & Sliced)
675 g Minced Beef
30 ml (2 tbsp) Tomato Paste or Sauce
Salt & Pepper
Pinch Mixed Herbs
5 ml (1 tsp) Worcestershire Sauce

TOPPING:
2 Cups Self-Raising Flour
Pinch Salt
50 g Butter
50 ml Water (or more as need to form scone dough)
15 ml Milk

1. Heat the oil in a pan and fry onion until soft.

2. Add the beef and cook for 5 minutes.

3. Stir in the flour and tomato puree and cook for 5 minutes.

4. The add, stock, seasoning, herbs, mustard and worcestershire sauce.

5. Make the topping by sifting the flour and salt together, and rub in the butter.

6. Add enough water to form a dough.

7. Roll out the dough to 1/4 inch thick. Cut into rounds to form small scones.

8. Arrange the scones aroung the top of the dish. Brush the scones with milk.

9. Bake in preheated oven (190 °C or 375 °F) for 30 minutes until scones are browned.

10. Serve with creamed potatoes and Brussel sprouts.

1 kg Fillet Steak
1 Chinese Mustard Cabbage
1 Bunch Shallots
2 Carrots
400 g Button Mushrooms
Chicken Stock Cubes
Water (2 lt or more)

SESAME SEED SAUCE

2 tsbp Seasme Seeds
1 tsbp Vinegar
6 tbsp Light Soy Sauce
2 tbsp Finely Chopped Shallot
1tsp Finely Grated Fresh Root Ginger

1. Cut steak in very thin slices.

2. Cut cabbage in short lengths, using stems and leaves.

3. Cut shallots into bite sized lengths, cut carrots in round slices, parboil and drain.

4. Wipe mushrooms with a damp cloth, trim ends of stalks and cut in half.

5. Pour stock to a depth of 2.5 cm in a table-to-cooker or electic frypan. Heat and place in the centre of the table.

6. Sesame Seed Sauce - Lightly brown sesame seeds in a dry pan, stirring over a moderate heat. Crush with a mortar and pestle. Combine with remaining ingredients.

7. Supply guests with bowls to eat from, sauce bowls, chopsticks and spoons.

8. Serve a large bowl of boiled rice.

Pick up raw ingredients in chopsticks and hold them in the boiling stock briefly, until just done. Care should be taken not to over cook. Steak should be pale pink when cooked, begetables tender but still crisp. Steak and vegetabels are dipped into the dauce and eaten immediately. When all the meat and vegetables are eaten, the stock is served as soup.

1 Onion (choped finely)
1/2 Green Capsicum (seede & diced)
3 Rashers Bacon (rind removed, chopped finely) 2 Tomatoes (thinly sliced)
1 Clove Garlic (crushed)
1 tbsp Oil
2 tbsp Tomato Paste
60 g Anchovy Fillets
Salt/Pepper
1/2 tsp Oregano
250 g Mozzarella Cheese (grated)
60 g Stuffed Olives (sliced)

Optional:

(Pineapple Pieces
(Sliced Salami or Pepperoni
(Mushrooms [sliced]

BASE:

1 Cup Self-Raising Flour
1/2 tsp Salt
1 tbsp Butter
100 ml Milk.

1. Preheat oven 220 °C.

2. Heat ol in saucepan. Lightly fry onion, garlic, bacon, capsicum.

3. Sift flour and salt into a bowl. Rub in butter with fingertips, then stir to moist dough with milk.

4. Knead lightly, roll out thinly to fit pizza tray.

5. Spread tomato paste over base. Spring with onion mixture. Cover with tomato slices, anchovies and other toppings.

6. Sprinkly with salt, pepper, oregano and finish with the mozzarella cheese. Decorate with stuffed olives.

7. Bake in moderately hot oven until crust is golden brown.

1 Cup Shell Noodles
1 Small Onion
1/2 Green Pepper 1 Small can tuna (or salmon or cooked chicken)
1/2 Cup Tomato Paste
250 ml Water
60 g Cheese
1/2 tsp Basil
1/2 tsp Oregan
o 1 tbsp Chopped Parsley
Salt & Pepper

1. Preheat oven 190 °C.

2. Cook noodles in boiling, salted water until tender. Drain well.

3. Peel onion, chop onion and green pepper.

4. Drain salmon and flake.

5. Combine in abowl with tomato paste, water, tuna, onion, cooked noodles, grated cheese, basil, oregano and parsley.

6. Place into a well greased casserole dish.

7. Bake, covered in a moderate oven for 35 minutes.

8. Serve with tossed green salad.

1 Cup Noodles/Macaroni
1 Onion
1/2 Green Capsicum
1 Stalk Celery
1 tsp Curry Powder
250 g Mince Steak
1 tbsp Butter
1 Chicken Stock Cupe
1 Cup Water
2 tbsp Tomato Paste
150 g Cheese

1. Preheat oven 190 °C.

2. Cook noodles in boilg water until tender.

3. Peel and finely chop onion. Chop capsicum and celery.

4. Melt butter in a large pan and gently fry the vegetable until tender (about 3 minutes).

5. Add minced steak and curry powder, and fry until meat is browned.

6. Dissolve chicken stock cube in water and add to pan with tomato paste.

7. Add cooked, drained noodles and stir to combine.

8. Turn into a well-greased casserole dish and top with grated cheese.

9. Bake in a moderate over for 30 minutes.

470 g Can Apricot Nector
1 pkt French Onion Soup
1.5 kg Chicken Pieces

1. Preheat oven 180 °C.

2. Combine apricot nector and dry soup powder.

3. Place chicken pieces in casserole dish.

4. Pour liquid over chicken.

5. Cover and cook in a moderate oven for 1 hour.

6. Uncover and cook for an additional 30 minutes.

7. Serve with rice.

1 Cup Macaroni Shapes
2 Onions
1 Small Green Capsicum
120 g Bacon Pieces
500 g Beef Mince
440 g Can Tomato Soup
1 Cup Water
1 Beef Stock Cube
Salt & Pepper

1. Chop onions, capsicum and bacon.

2. Saute bacon pieces in a large pan until transparent.

3. Add onions and capsicum and cook for a futher 2 minutes.

4. Add ince and stir contantly until well browned.

5. Combine soup, water and crumbled stock cube. Add to mince and season with salt and pepper.

6. Cover pan and simmer for 10 minutes.

7. Add macaroni and simmer for a further 10 - 15 minutes until cooked.

4 Eggs
1 Onion
1 Apple
2 tbsp Butter
2 tsp Curry Powder
2 tbsp Flour
2 tsp Sugar
250 ml Water
200 ml Milk

1. Hard boil eggs, cool, shell and cut into halves of quarters.

2. Peel and grate onion and apple.

3. Melt butter in a saucepan and gently saute onion and apple until light golden brown.

4. Remove from heat and gradually stirl in curry powder, flour and sugar.

5. Return to heat and cook gently for 1 minute.

6. Remvoe from heat and gradually add milk and water.

7. Return to heat and cook, stirring until sauce boils and thickens.

8. Add eggs to sauce and heat through

9. Server with boiled rice.

Wholemeal Short Pastry:

2 Cups Wholemeat Plain Flour
1/2 tsp Salt (optional)
1 Cup Wheatgerm
250 g Butter or Margarine
1/4 Cup Water

FILLING:

1 Large Onion
1 Clove Garlic
500 g Ripe Tomatoes
2 Sticks Celery
1 Red Capsicum
470 g Can Red Kidney Beans
3 tbsp Margarine or Butter

1. Preheat oven at 250 °C.

FILLING:

2. Peel and chop onion. Crush garlic.

3. Chop tomatoes and celery, seed and chop capsiocum, and drain and rinse red kidney beans.

4. Melt margarine or butter in a pan. Saute onion and garlic until tender.

5. Add tomatoes, celery, red capsicum and beans. Stir until combined.

6. Cover and simmer for 15 minutes. Remove lid and simmer a further 10 minutes or until mixture ia thick. Allow to cool.

PASTRY:

7. Mix flour, salt and wheatgerm in a bowl.

8. Rub in butter or margarine until mixture resembles fine breadcrumbs.

9. Gradually add water. Mix to a firm dought with a knife.

10. Knead pastry on a lightly floured board.

11. Divide in two, making one piece slightly bigger.

12. Roll out larger piece to line a 23 cm pie plate.

13. Spoon filling into pie case.

14. Moisten edges of pastry. Roll out remaining pastry to cover pie dish.

15. Press edges together firmly, decorate and trim edges.

16. Make a small hole in the centre. Brush with water.

17. Bake in a hot oven for 15 minutes, reduce heat to moderate and cook a further 15 minutes.

1/2 Quantity Short Pastry
6 Slices Bacon
1 Medium Onion
1 tbsp Butter
1 Can Whole-Kernel Corn
1 tsp Worcestershire Sauce
1/2 tsp Sugar
3 Eggs
1 1/2 Cups Milk
90 g Cheese

1. Preheat oven 190 °C.

2. Prepare pastry according to recipe.

3. Roll out on a lightly floured board and line a 20 cm pie plate.

4. Place in refrigerator to chill.

5. Chop bacon. Peel and chop onion finely.

6. Melt mutter in a pan. Saute onion and bacon until golden brown.

7. Drain liquid from corn and add corn to onion and bacon mixture.

8. Stir in Worchestershire sauce, sugar, beaten eggs, milk and grated cheese.

9. Pour into pster shell.

10. Bake in a moderate to hot oven for 35 minutes or until set.

11. Garnis with bacon curls and parsley.

1/2 kg Pork Fillet
Soy Sauce/Tandori Paste (to taste)
Red Food Colouring
Sliced Onion (optional)
1 kg Capsicum
800 g Celery
800 g Carrot
800 g Green Zucchini
500 g Hokkein Noodles
750 g Oyster Sauce
Seasme Oil (to taste)
Chopped Garlic (to taste)
1 bulb Chopped Ginger
1 root Coriander Leaves
Bean Sprouts (to taste)

1. Trim pork fillet and marinate in soy & red food colouring. Just before service, pan roast pork and gently cook in oven.

2. Just before service, thinly slice pork fillet and cover.

3. Slice onion, prepare julienne of capsicum, selery, carrot and zucchini (keep onion separate).

4. Chop garlic and ginger and cover in oil.

5. Have all sauces and condiments ready as well wok station and wok spoons.

6. At service time heat oil in a wok. Stir fry onion, garlic and ginger (chilli optional), add vegetables, add noodles to the wok. Until noodles are hot and stirfried, finish with soy/oyster sauce, seasme oil. Add thinly sliced pork fillet. Add coriander leaves and bean sprouts at the end.

7. Serve on a plate and arange thinly sliced pork on top. Serve immediately.

1 lt stock of your choice
1 tbsp butter
1 tbsp oil
1 large onion finely chopped
1 stalk celery
400 g risotto rice
1 wineglass dry white wine
2 cloves of garlic (or more if you like garlic)
bunch fresh rosemary
1 cup pumpkin cut into smallish pieces
100 g freshly grated Parmesan cheese

1. Place pumpkin pieces, garlic cloves & rosemary into the oven in a little oil and start roasting. You can add some capsicum or other vegies if you like.

2. Heat the stock in the microwave or on the stove.

3. Fry the onions & celery in a pan in the butter and oil on a lowish heat until soft.

4. Add the rice and turn up the heat. The rice will start to fry so keep stirring it. After a minute or so, add the wine and keep stiring.

5. Once the wine has cooked into the rice, add your stock a ladelful at a time. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside.

6. Keep adding ladelfuls of stock, and continue stirring. It will take about 15 minutes. If you run out of stock you can add some hot water.

7. Add the now roasted and slightly smooshed pumpkin, rosemary and squished-out of the cloves of garlic. Stir. It should still be a little runny and the rice should be slightly al dente in the middle. Check the seasoning and add a little more rosemary if you wish.

8. Remove from heat. Add the Parmesan cheese. Give it a stir, place the lid on and allow it to sit for a minute or two.

500 g Avocado Dip
2 - 3 Red Capsicums
5 Red Egg Tomatos
2 Large Eggplants
Tahini Paste (to taste)
500 ml Natural Yogurt
1 Continental Cucumber
5 Kaliamata Olives
20 Pieces of Lavosh Bread
10 Pieces of Brushetta Toasted

1. Prepare avocado dip. Puree avocado, levon juice, chopped tomato, cumin, cream and seasoning.

2. Roast capsicum peel and cut into long strips. Roast tomato, sut in half, brush with olive oil and roast.

3. Bake eggplant whole until soft in centre. Puree flesh add lemon juice, olive oil, garlic, chilli and seasoning and tahini paste.

4. Peel cucumber remove seeds, cut into small dice, add yogurt, chopped mint and dill.

5. Prepare Lavosh bread and brushette by cutting a French stick on angle, brushing with olive oil and toasting in the oven till golden brown.

COMMENTS:

To assemble the platter - place some avocado dip, eggplant dip, yogurt on a plate. Place neatly roast capsicum 1/2 roast tomato, kalamata olives. Serve on side some toasted brushetta and Lavosh bread.

1.25 kg Calamari
250 g Carrot
250 g Celey
250 g Leek
100 g Beans
200 g Bean Sprouts
150 g Slice Onion
100 g Chopped Garlic
100 g Chopped Ginger
Fish Sauce (to taste)
20 g Basil Leaves
Red Chilli (to taste)
ABC Soy/Ketchup
Manis
Sesame Oil

1. Heat wok, add oil, weet onion, garlic and ginger and red chilli, stir fry. Add vege strips, calamari and stir fry until just undercooked.

2. Add fish sauce, bean sprouts and basil leaves and reduce heat.

3. Add soy/ketchup, manis and sesame oil.

4. Serve immediately on a large plate with steamed rice.

COMMENTS:

It is important to have all Mise en Place prepared well in advance and set up with several clean woks at service tim.

Calamari should be marinated in chilli, ginger, garlic, soy sauce, fish sauce and rice wine.

5 - 6 chicken breasts fresh or frozen
1/2 cup brown sugar
1/2 cup (120 ml) soy sauce
2 handfuls of baby carrots
2 handfuls of broccoli florets

1. Place the chicken into the base of the slow cooker, then add the sugar and soy sauce, stirring gently to combine before cooking on high for 5 hours.

2. After 5 hours cooking, add the carrots and cook for a further hour, before adding the broccoli and cooking for one more hour.

If you want use your favourite vegetables, then go right ahead! Capsicum, baby corn and onion would all work well. Serve over cooked white rice for a dish that the whole family will love. Any leftovers are just fabulous tossed with finely sliced carrot, cold noodles, salad leaves, a little oil and a few sesame seeds. Told you it was worth making extra!

8 skinless, boneless chicken thighs
80 ml olive oil
12 cloves garlic, peel on, smashed
1 tablespoon dried oregano
10 sprigs thyme
24 (150g) dried apricots
24 caperberries
24 green olives
1 strip orange rind
2 bay leaves
120 ml sherry vinegar
240 ml verjus or white wine
2 tbsp brown sugar
parsley, chopped for garnish
salt and pepper, to taste
flat breads, to serve
coleslaw, to serve.

1. Combine chicken, oil, garlic, oregano, 8 thyme sprigs, apricots, caperberries, olives, orange rind, bay leaves, sherry vinegar, salt and pepper in a ziplock bag. Seal bag and gently massage the flavours into the chicken. Set aside to infuse, in the fridge for minimum of 2 hours or overnight.

2. Preheat oven to 180°C<

3. Transfer chicken and all marinade ingredients into a large baking dish. Add verjus/white wine and sprinkle over the sugar.

4. Place in the oven to roast until cooked through. Remove from oven and allow to rest 5-10 minutes.

5. Sprinkle with parsley and leaves of remaining sprigs of thyme.

6. To serve, chop chicken and serve with flat breads and coleslaw.

2 cups Short Grain Rice
3 cups Water
1/3 cup Rice Vinegar
1/3 cup Sugar
3 tsp Salt
5 Sheets Nori, toasted
2 tsp Wasbi Paste

FILLING:

1 Small Green Cucumber, peeled
3 Spinach Leaves
100 g Ham
60 g Packet Sliced Pickled Ginger
2 Eggs
2 tsp Sugar
1 tsp Salt

1. Cover rice with cold water, stand for 1 hour, drain well. Combine rice and the 3 cups of water in pan, bring to boil, reduce heat, simmer, uncovered, until water is absorbed. Cover, reduce heat to as low as possible, cook for 5 minutes.

2. Allow rice to cool slightly, stir in combined vinegar sugar and salt. Toast nori lightly. This can be done by holding the sheets with tongs over a flame or by grilling them for a minute or two. Both sides must be toasted until the nori is just crisp. The easiest was is to place a sheet at a time on an oven tray, bake in a moderate oven for a minute or two, or until sheets are crisp - there is no need to turn the nori using this method.

FILLINGS:

3. Slice cucumber in half lengthwise, scoop out seeds, cut cucumber int long narrow strips. Drop spinach leaves into pan of boiling water, drain immediately, press as much water as poosible from the spinach leaves, do this between pieces of absorbent paper. Cut ham into fine strips. Beat eggs, sugar and salt together with fork, pour into small greased pan, cook over a medium heat until set. Remove from pan, cool, cut into fine strips.

BUILD SUSHI:

4. Cut a strip about 4 cm wide from the narrow end of the nori as shown. Place the large miece of nori int ehcentre of the bamboo mat, place the extra narrow strip in the centre, this helps strenghten the nori during rolling.

5. Spread about a fifth of the rice over the nori leaving 4 cm edge as shown. Make a hollow with fingers as shown. If rice is to sticky, moisten fingers with a little rice vinegar.

6. Spread wasabi paste along hollow in rice, place a comination of cucumber, spinach and ham in hollow or combination of ginger and omelet in hollow of rice as shown.

7. Use bamboo mat to help roll the sushi, pressing firmly as you roll.

8. Remove bamboo mat, use a sharp knife to cut sushi into 4 cm slices.

1/4 cup Butter
1 kg Boneless Lamb, trimmed & cubed
1/4 cup Chopped Capsicum
2 Medium Sized Onions
1/4 cup Tomato Paste
1 1/2 cups Water
1/2 tsp Ground Allspice
1/4 cup Chopped Parsley
Salt
Freshly Ground Black Pepper

1. Heat half the butter in a pan, add the meat and cook quickly until brown all over. Remove the meat and keep on one side. Add the remaining butter to the pan, add the capsicum and onions and cook until the onion is transparent.

2. Add the tomato paste and water, stir well, then add the allspice and parsley and season. Add the meat, cover and simmer hently until the meat is tende and the sauce has thickened, which takes about 1 1/2 hours. Serve with white pilaf.

3. Wash the rice until the water runs clear, then drain well. Heat the butter in a pan, add the rice and cook for 5 minutes, stirring all the time. Add the stock and salt and cook, stirring occasionally, until the mixture boils.

4. Turn down the heat, cover and simmer until the rice is cooked but not mushy, which will take about 25 mintues.

5. Then remove from the heat, put a teatowle around the rim of the pan and replace the lid. Allow to stand for 10 minutes or longer before lifting the lid.

6. Sprinkly on the parsley and serve with meat dishes.

1.5 kg Chicken Pieces
Juice of Half a Lemon
1/4 tsp Salt
1/4 tsp Cardamon Seeds
2 tsp Cumin Seeds
1 tsp Fennel Seeds
3 tsp Grated Fresh Ginger
3 Cloves Garlic, crushed
1 tsp Chilli Powder
200 g Plain Yoghurt
1 tbsp Butter, melted

MINTED YOGHURT:

200 g Plain Yoghurt
1 tbsp Chopped Fresh Mint
1 tsp Sugar
1/4 tsp Salt

1. Preheat oven 210 °C.

2. Remove the skin from the chicken and make a few cuts in the flesh with a sharp knife.

3. Rub the combined lemon juice and salt into the chicken.

4. Heat a small frying pan, add the cardamon, cummin and fennel seeds and dry-fry over high heat for 2 minutes or until fragrant.

5. Transfer to a large bowl and add the ginger, garlic, chilli and yoghurt.

6. Stir to combine, add the chicken pieces, cover and chill overnight.

7. Preheat the oven to 210 °C and lightly brush and oven tray with oil. Put the chicken on the tray, brush with melted butter and cook for 45 minutes.

MINTED YOGHURT:

8. Put the yoghurt, mint, sugar and salt in a bowl, mix together and serve with the chicken pieces.

3 Dried Chinese Mushrooms
1/2 cup Hot Water
1/2 cup Dark Soy Sauce
1/4 cup Soft Brown Sugar
3 tbsp Shaosing (chinese) Wine
1 tbsp Soy Sauce
1 tsp Sesame Oil
1/4 tsp Groud Star Anise or 1 Star Anise
No. 14 Chicken
4 cm Ginger, peeled and grated
1 tsp Salt

1. Soak the mushrooms in the water, drain, reserving the liquid. Combine the dark soy sauce, sugar, wine, soy sauce, sesame oil, star anise and reserved liquid in a small pan and bring to the boil, stirring continuously.

2. Rub the inside of the chicken with ginger and salt. Place the chicken in a large pan. Cover with the soy marinate and mushrooms, turning the chicken over os that it is evenly coated.

3. Cover and cook the chicken over a low heat, turning regularly for 55 minutes or until the juices run clear when pierced with a skewer.

4. Remove the chicke and allow to cool briefly. Boil the suce over a high heat until thick and syrupy. Discard mushrooms.

5. Using a Chinese cleaver or a large sharp knife, cut down the backbone to divide the chicken in two (2). Lay the cut sides down on a chopping board and remove the wings and drumsticks. Cut the body of the chicken into 2 cm pieces, cut the drumbsticks and wings in two (2).

6. Arrange the chicken pieces on a serving platter, brush lightly with syrupy sauce and serve.

NOTE:

Delicious wih sliced spring onions. Alternatively you could serve the sauce separately for dipping.

1/4 cup Olive Oil
1 cup Raw Long Grain Rice
1 Medium Onion
1/2 cup Ham, cut in wide strips
Pinch Saffron
2 - 3 Joints (chicken, rabbit or pork)
1 cup Prawns, Mussels etc.
125 g White Fish (cut into pieces)
1 1/2 cup Shredded Red Capsicum
2 tbsp Cooked Peas
2 - 3 cups Chicken Stock
Salt & Pepper
Chopped Parsley

1. Heat oil in a large sauce pan or electric frypan.

2. Add rice, onions, ham. Stir until rice turns white, add saffron.

3. Remove from heat, arrange meat, fish, prawns. sliced capsicum, peas on top of rice.

4. Season well. Pour on stock, cover with lid.

5. When boiling, turn to a low heat and simmer, approx. 30 minutes till rice is tender and stock is absorbed.

6. Do not stir.

7. Serve sprinkled with parsley.

ENCHILADAS

Tortillas
Prepared Filling
Tomato Sauce

TOMATO SAUCE

2 tbsp Oil
1 Onion
1 Clove Garlic
1 Can Tomatoes
1/4 tsp Oregano
1/2 tsp Cummin
1/2 - 1 tsp Chilli Powder (or more if required)
Salt & Sugar to Flavour

CHICKEN FILLING

1 tbsp Butter
2 tbsp Plain Flour
3 tbsp Powdered Milk
2 Chicken Stock Cubes
1 cup Water
1 1/2 cups Chicken Cooked
1/2 - 1 cup Grated Cheese

CORN TORTILLAS

1/2 cup Plain Flour
1/2 tsp Bicarbonate of Soda
1/2 tsp Salt
1/2 tsp Baking Powder
1 cup Corn Meal
1 Egg
1 1/2 cup Milk soured with 1 tsp Vinegar

1. Preheat oven 180 °C.

TORTILLAS:

2. Sift flour, soda, salt and baking powder into a bowl.

3. Add cornmeal.

4. Stir in beaten eggs and soured milk to make a thin batter. Add more milk if required.

5. Pour 2 tbsp batter into heated, lightly grease pan. Roll pan to make pancake thin. Cook and turn to cook on other side.

6. Use as required to make.

CHICKEN FILLING:

7. Saute onion in melted butter.

8. Stir in flour, powered milk and stock cubes.

9. Remove from heat. Add water gradually, stir until smooth.

10. Return to stove, stir until boiling. Simmer for 2 minutes.

11. Stir in chicken pieces. Reheat by simmering for 2 minutes, stirring occasionally.

12. Use to fill tortillas.

TOMATOE SAUCE

13. Heat oil, fry chopped onion and chrushed garlic.

14. Add chopped tomatoes, oregano, cummin, chilli powder, salt and sugar as required.

15. Reheat, cook for 15 minutes.

16. Serve over enchiladas.

ENCHILADAS

17. Place 3 tbsp filling on each tortilla. Roll up.

18. Place side by side in a greased casserole dish.

19. Pour prepared tomato suce over rolls.

20. Sprinkle with grated cheese.

21. Reheat in a moderate over for 15 minutes.

22. Serve with Mexican rice and salad.

1 kg Coarsely Minced Lamb
1 tsp Salt
1/2 tsp Ground Black Pepper
1 Large Onion, grated
3 Spring Onions, finely chopped
1 tbsp Worcestershire Sauce
1/4 tsp Ground Nutmeg
1/2 cup Rich Beef Stock
1/4 cup Finely Chopped Fresh Parsley
1/4 cup Dried Breadcrumbs
1 Egg, lightly beaten

PASTRY:

200 g Lard/Dripping
1 cup Water
2 cups Plain Flour
1/4 tsp Salt

1. Preheat oven 180 °C.

2. Brush six 2/3 cup capacity round, oval or square pie dishes with melted butter or oil. Place lamb, salt, pepper, onion, spring onions, sauce, nutmeg, stock, parsley and breadcrumbs into a large bowl. Mix with hand until ingredients are well combined.

PASTRY:

3. Place lard or dripping and water in a small pan. Stir over low heat for 5 minutes or until lard/dripping has melted. Remove from heat.

4. Sift flour and salt in a large mixing bowl. Make a wel in the centre, add lard/dripping mixture. Using a flat-bladded knife, stir liquid into flour until all liquid is absorbed and a soft dough forms.

5. Turn pastry onto lightly floured surface, knead for about 30 seconds.

6. Divide pastry onto six equal portions. Roll out two-thirds of each portion large enough to cover base and side of each prepared pie dish, (remaning one-third of each portion will be used for pie lid).

7. Divide lamb mixture evenly into six portions. Press one portion at a time into each pastry-lined pied dish.

8. Roll out remaining portions of dough large enough to cover pies. Brush filling and pastry edge with egg, top each pie with pastry lid.

9. Brush each top with egg, trim edges. Make two slits into top of each pie with a sharp knife. Bake for 1 hour or until crisp and well browned.

NOTE:

Once the pastry has been kneaded, work quickly to prevent it hardening and becoming difficult to work with.

1 No. 15 Chicken
Salt & Pepper
Mixed Herbs
3 Slices Bread, crumbed
1 Onion, finely chopped
2 tbsp Chopped Parsley
1 Egg
1 Oven Bag and twistem
1 tbsp Gravox
1 tbsp Plain Flour
1 cup Water

VEGETABLES:

Potatoes
Carrots
Small Onion

1. Preheat oven 190 °C.

2. Combine bread,onion, parsley, good pinch mixed herbs, salt and pepper and egg in a bowl. Mix well. Fill bosy cavity of chicken.

3. Sprinkle with salt, pepper and pinch of herbs. Place in oven bag, tie securely. Prick bag 3 to 4 times. Place in baking dish.

4. Bake in centre of moderate oven 1 1/2 hours or until leg of chicken moves easily when tested.

GRAVY:

5. Combine gravox, plain flour and a little cold wate in a saucepan. Stir until smooth, add remaining water gradually. Carfully remove chicken from oven bag and place on warmed serving platter.

6. Hold oven bag over saucepan of gravy, carefully snip corner of bag and let stock run into saucepan, BUT STOP before chicken fat runs in.

7. Stir over hot plate until it boils and thicken.

VEGETABLES:

8. Peel and cut vegetables into same sized pieces. Place in a small amount of oil in a baking dish. Sprinkle lightly with salt.

9. Place on top shelf of oven above chicken in oven bag 30 minutes after chicken started to cook. Turn vegetables after 30 minutes and cook a further 30 minutes until golden and crispy.

10. Serve hot.

4 Sheets ready rolled Puff Pastry
1 cup (150 g) Chopped Cooked Chicken
1/2 cup Chopped or Drained Canned Asparagus
2 tbsp Sour Cream
2 tbsp Chopped Fresh Chives
50 g Tasty Cheese, finely chopped
1 Egg, lightly beaten

1. Preheat oven 180 °C.

2. Cut each pastry sheet into 4 strips, cut each strip crossways to give 3 rectangles. Roll each rectangle on a lightly floured suface to an 8 cm x 10 cm rectangle.

3. Combine chicken, asparagus, sour cream, chives and cheese in a bowl. Spoon a level tsp. of mixture onto each pastry rectangle, lightly brush edges with egg, fold in long sides, fold in ends. Place pastries seam side down on a greased oven tray.

4. Just before serving, brush pastries with egg, bake in a moderately hot oven for about 15 minutes or until lightly browned. Makes 48.

1 cup Plain Flour
90 g Butter
1 Egg Yolk
1 tbsp Lemon Juice

FILLING:
30 g Butter
1 Leek
300 ml Carton Cream
3/4 cup Grated Cheese
3 Small Ripe Tomatoes
3/4 cup Chopped fresh Basil
1/2 cup Chopped Parsley
Salt & Pepper
1 tbsp Parmesan Cheese

1. Preheat oven 190 °C.

PASTRY:

2. Sift flour into bowl, rub in butter, add egg yolk and enough lemon juice to mix to firm dough.

3. Cover, refrigerate 30 minutes.

4. Roll out to fit 23 cm flan tin, trim edges.

5. Line tin with greaseproof paper, fill with dry beans of rice, and bake in moderately hot oven for 10 minutes.

6. Remove paper and rice, return to oven, bake further 5 minutes.

FILLING:

7. Melt butter in a pan, add sliced leek, cook until tender.

8. Combine eggs, cream and cheese in a bowl, add leek, pour into pastry case.

9. Peel tomatoes, cut into 1 cm slices. Roll edge of tomato slices in combinded basil and parsley, place o to of leek mixture.

10. Sprinkle with salt, pepper and grated parmesan cheese.

11. Bake in moderate over for 30 minutes.

1 kg Kanagroo Mince
8 Sausages
3 - 4 Rashers Bacon
Black Pepper, to taste
Italian Herbs, to taste,
Garlic Powder, to taste
1 can Tomato Soup

VEGETABLES (if required):

Carrot
Celery
Onion
Capsicum
Chilli, to taste
or any other vegetables that you require.

VEGETABLES: 1. Chop vegetables to require thickness, and cook until all vegetables are browned.

MEAT:

2. Chop bacon, sausages to required thickness.

3. Add chopped bacon and sausages to a fry pan and cook until brown.

4. Add black pepper, italian herbs and garlic powder to bacon mixture.

5. When bacon mixture is ready, add tomato soup and heat.

NOTE:

This can be served with pasta, rice or anything that you require to have.

1 - 3 Chicken Breasts
3 - 4 Rashers Bacon
Black Pepper, to taste
Italian Herbs, to taste
Garlic Powder, to taste
1 can Chicken Soup

VEGETABLES (if required):

Carrot
Celery
Onion
Capsicum
Chilli, to taste
or any other vegetables that you require.

VEGETABLES:

1. Chop vegetables to require thickness, and cook until all vegetables are browned.

MEAT:

2. Chop bacon, chicken breasts to required thickness.

3. Add chopped bacon and chicken to a fry pan and cook until brown.

4. Add black pepper, italian herbs and garlic powder to bacon/chicken mixture.

5. When bacon mixture is ready, add chicken soup and heat.

NOTE:

This can be served with pasta, rice or anything that you require to have.

POTATO GNOCCHI:

4 Large Potatoes
1 Egg, lightly beaten
1 1/2 cups Plain Flour
1/2 cup Grated Fresh Parmesan Cheese

MEAT SAUCE:

1 tbsp Olive Oil
1 Onion
1 Clove Garlic
750 g Mince Pork
250 g Mushrooms
2 x 410 Cans Tomatoes
2 tbsp Tomato Sauce
2 tsp Chicken Stock Powder
2 tbsp Chopped Fresh Basil
2 tsp Fresh Oregano
1 tsp Sugar
Salt/Pepper

POTATO GNOCCHI:

1. Peel and chop potatoes.

2. Boil, steam or microwave the potatoes until soft, drain.

3. Mash potatoes finely in a large bowl, stir in lightly beaten egg and enough flour to form a soft dough.

4. Knead dough on a lightly floured surface until smooth.

5. Roll Level teaspoons of mixture into falls and shape with a fork.

6. Ad gnocchi to large pan of boiling water in batches, simmer uncovered for about 3 minutes or until gnocchi rise to the surface. Drain.

MEAT SAUCE:

7. Heat oil in a pan, add onion, garlic and mince. Cook stirring, until mince is browned.

8. Add mushrooms, cook stirring, until mushrooms are tender.

9. Stir in undrained crushed tomatoes, paste, stock powder, herbs and sugar.

10. Bring to the boil, simmer uncovered until mixture is coked and thickened.

11. Serve gnocchi with meat sauce, serve sprinkled with cheese.

750 g Lamb Stewing Chops
1 lt Water
3 Carrots
2 Onions
4 Potatoes
1 Bay Leaf
1/2 cup Tomato Sauce
1 tbsp finely chopped Parsley
2 tbsp Flour

DUMPLINGS:

2 cups Self-Raising Flour
1/2 tsp Salt
2 tbsp Butter
200 ml Milk
2 tbsp Finely Chopped Parsley

1. Place chops, diced carrots, onions and potatoes in a large sauce pan.

2. Add seasoning, bay leaf, tomato sauce and parsley. Pour water over, cover with a lid.

3. Brint to the boil, reduce heat and simmer for one hour.

DUMPLING DOUGH:

4. Rub butter into sifted flour and salt, add parsley.

5. Add milk and stir to make a moist dough.

6. Thicken stew by stirring in blended flour. Reduce heat to low.

7. Drop tablespoons of dough onto the top of stew and cover withlid. Simmer for 20 minutes without lifting the lid.

20 g Butter, softened
1 cup Dried Breadcrumbs
30 g Butter, extra
1/4 cup Plain Flour
1 1/4 cups Milk
2 cups Coarsely Grated Vintage Cheddar Cheese
2 tsp Dijon Mustard
1/4 tsp Cayenne Pepper
4 Large Eggs, at room temperature, separated

1. Preheat oven to 200 °C. Place an oven tray in the oven to preheat. Brush the base and side of four 1 1/2 cup (375ml) ramekins with butter to grease. Sprinkle the breadcrumbs in the ramekins and rotate to coat each base and side with breadcrumbs. Turn ramekins upside down and gently tap to remove excess crumbs.

2. Melt the extra butter in a saucepan over medium heat until foaming. Add the flour and cook, stirring, for 2 minutes or until mixture bubbles and starts to come away from the side of the pan. Remove from heat and add half the milk. Use a balloon whisk to whisk until mixture is smooth. Add remaining milk and whisk until smooth. Return to heat and cook, stirring, for 3 minutes or until mixture boils and thickens. Remove from heat. Add the cheese, mustard and pepper and stir until cheese melts and mixture is smooth.

3. Add the egg yolks and stir until well combined. Season with salt and pepper. Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form.

4. Add one-quarter of the eggwhites to the cheese mixture and use a metal spoon to fold through until just combined. Add the remaining eggwhites and gently fold until just combined.

5. Pour the cheese mixture into the ramekins and smooth the tops. Run your finger around the inside rim of each ramekin, about 2cm into the souffle (this will help the souffle rise more evenly and give a top hat appearance). Place the souffle on the preheated oven tray and bake for 10 minutes or until golden brown and puffed. Serve immediately.

8 boneless, skinless chicken thigh fillets
3/4 cup sweet chilli sauce
2 cloves garlic, crushed
1 tsp finely grated ginger
1/2 bunch coriander. leaves picked for garnish, stems scraped and cleaned
1/2 tsp sesame oil
3 kaffir lime leaves, finely sliced for garnish
salt to taste.

1. Combine chicken, sweet chilli sauce, garlic, ginger, coriander stems, sesame oil and salt in a ziplock bag. Seal bag and gently massage the flavours into the chicken. Set aside to infuse in the fridge for a minimum of 2 hours or overnight.

2. Preheat oven to 180°C

3. Transfer chicken and all marinade ingredients into a large baking dish.

4. Place in the oven and roast until the chicken is cooked through, sticky and caramelised, about 25-35 minutes. Remove from oven, scatter with coriander and kaffir lime leaves.

10 x 250 g Dover Sole
200 g Butter
75 g Shallotes, finely chopped
1 lt Sauce Gratin
40 Button Mushrooms
200 ml White Wine, dry
75 g White Breadcrumbs
100 g Butter melted
1 Juice of a Lemon
Parsley, chopped

1. Remove the black skin. Trim the fat and tail and scale the white skin. Wash well and dry.

2. Cut along the backbone of the skinned side from just below the head to the tail.

3. Patially detach the fillets and place 20 g butter under the fillets of each sole.

4. Butter earthenware dishes, sprinkle with the shallots and just cover with a little sauce.

5. Place the soles on top, skin side uppermost, and season. Was the mushrooms, remove the stalks and place four mushrooms alon the center of each sole.

6. Pour the wine over the soles and cover them with the remaining sauce.

7. Sprinkle with the breadcrumbs and melted butter.

8. Bake in a moderate oven at 175 °C for 15 - 20 minutes. Remove and sprinkle with lemon juice and chopped parsley.

1 medium Shallot, finely chopped
1 tbsp Parsley, finely chopped
4 medium Sole Fillets
Salt & Pepper to taste
1/4 cup White Wine
1/4 cup Fish Stock
29 g cold Butter

1. Sprinkle the chopped shallot and parsley over the bottom of the sauté pan. Add the fillets, with the white, bone side up, to the pan. (The fillets should completely cover the surface of the sauté pan without overlapping). Season the fillets with salt and pepper and pour over the white wine and fish stock.

2. Cover the fillets loosely with a piece of aluminum foil or parchment paper.

3. Heat over a high flame until the liquids come to a simmer.

4. Immediately place the pan containing the fillets in a 204 °C oven. As soon as the fillets are cooked (this will take from 2 to 7 minutes, depending on the size and quality of the fish), carefully remove them from the sauté pan and keep them warm.

5. Put the sauté pan on the stove and reduce the braising liquid to a lightly syrupy consistency.

6. Whisk the cold butter into the reduced braising liquid and adjust the seasonings.

7. Place the fillets on a plate or platter and top them with the sauce. Slide the plate or platter rapidly under the broiler to give the fillets an attractive glaze.

400 ml Vegetable Stock
150 ml White Wine
50 ml Extra Virgin Olive Oil
30 ml Apple Cider Vinegar
10 g Coriander Seeds, toasted, crushed and wrapped in muslin cloth
2 Bay Leaves
1 tbsp Tarragon Leaves
2 Garlic Cloves, crushed
3/4 tbsp Tomato Paste
6 Parsley Stalks
1 Brown Onion, cut into strips
400 g Button Mushrooms, wiped and cut in half

1. Place all the ingredients, except for the onion and mushrooms, in a stainless steel saucepan and bring to a simmer.

2. Simmer for 15 minutes, then add the onion and cook for a further five minutes.

3. Add the mushrooms and simmer for a further 10 minutes.

4. When they are cooked, if there is too much liquid, remove the mushrooms and reduce the sauce a little to intensify the flavour. Add the mushrooms back to the liquid to chill overnight so they can marinate in the sauce.

100 ml Oil
100 g Onion
1 clove Garlic
400 ml White Wine, dry
500 g Tomato Concasse
2 tbsp Tomato Puree
1 Bay Leaf
Thyme
50 g Celery
750 g Calamari
Parsley, chopped

1. Heat the oil in a pan, add the onions and garlic and cook without colour.

2. Add white wine, season, bring to the boil, skim and simmer gently for 10 minutes.

3. Clean calamari and cut into sections 2 cm wide.

4. Place in a shallow tray.

5. Pour the mixture over the calamari, cover with a oiled paper and cook in a moderate oven at 170 °C for 30 minutes.

6. Allow to cool in the sauce.

7. Dress neatly in a ravier with some of the sauce. Sprinkle with the chopped parsley.

100 g Butter
10 Chicken, cut for saute
250 g Button Mushrooms, sliced
50 g Shallots, finely chopped
250 g Tomato Concassees
200 ml White Wine, dry
1/2 tbsp Taragon, chopped
500 ml Jus Lie
Parsley, chopped

1. Heat the butter in a saute pan, season the chicken and when the butter is just turning brown, add the chicken and colour quickly on both sides.

2. Cover with a lid and cook more slowly on the side of the stove.

3. Remove the breasts and the wings first, the legs will require extra cooking time.

4. Dress the cooked chicken in earthenware dishes, cover and keep warm.

5. Add the mushrooms to the pan and fry quickly.

6. Add the shallots and cook gently. Add the tomato concassees, the white wine and the tarragon.

7. Allow to reduce by half.

8. Add Jus Lie to the pan and reduce to correct consistency. Adjust the seasoning.

9. Ladle the sauce over the chicken and sprinkle with chopped parsley.

10 Quails, cleaned
few drops Brandy
75 g Butter, melted
400 g Grapes
few drops Brandy
200 ml White Wine
400 ml Jus Lie
200 ml Fonds de Gibier

1. Sprinkle the insides of the Quails with a few drops of brandy and season inside and out.

2. Place the Quails in a small deep pan on their backs, cover with the melted butter, cover with the lid and place in a hot oven at approx. 240 °C.

3. Baste occasionally and remove the lid after 15 minutes to colour.

4. When just cooked, remove the Quails, discard the strings and arrange in cocottes. Cover and keep warm.

5. Skin grapes and remove the pips. Place the grapes with the Quails in the cocottes and sprinkly with the brandy.

6. Cover and keep warm.

7. Place the pan on the stove and heat gently allowing the juices and sedimnent to settle and colour lightly.

8. Drain off the fat, add the wine and reduce by half.

9. Add the jus lie and stock and simmer gently for a few minutes.

10. Adjust the seasoning.