APRICOT AND SULTANA ROCK CAKES

1 1/2 cups self raising flour
1 teaspoon baking powder
115 grams butter
115 grams sultanas
50 grams dried apricots, chopped
1/3 cup sugar
finely grated rind 1 orange
2 eggs

preheat oven to 180 c. line a large cookie tray with baking
paper.

place flour and baking powder into a large bowl.
add butter and rub in until the mix resembles breadcrumbs.

stir in the sultanas, apricots, sugar and rind.

add the eggs and stir until everything is well combined.

place mounds of dough onto the baking tray (I used a dessert
spoon), leaving space between each mound to allow for
spreading.

cook for 15 - 20 minutes or until golden.  remove to wire
rack to cool.

FRIED RAVIOLI

30 pieces ravioli*, any flavour you like
1 1/2 cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon italian herbs
2 eggs
1/2 cup milk

canola oil

spaghetti sauce of choice

in a bowl, mix the panko with the garlic powder, onion powder and herbs.

whisk the egg and milk together in another bowl.

line a large cookie tray with baking paper.

dip a ravioli in the egg mix, shake off excess and roll in

the breadcrumbs.  it won't be totally covered. place on the cookie tray.

continue with the rest of the ravioli.

fill a frypan with the oil, about 2 1/2 inches deep. heat on medium heat.

place about 10 ravioli at a time in the hot oil, cook for

about 2 minutes each side, until golden brown. turn heat down

if cooking to fast.

drain on absorbent paper.

sprinkle with parmesan cheese and serve as an appetizer with dipping sauce or on a plate with your favourite pasta sauce.

* agnolotti works well too.

LEMON SQUARES

125 grams butter, soft
3/4 cup icing sugar
1 egg
3/4 cup self raising flour
1 cup plain flour

350 grams lemon curd
50 mls lemon juice
200 mls thickened cream
1 1/2 tablespoons gelatine
1/4 cup boiling water

preheat oven to 180 c. line a 9 x 13 inch baking dish with baking paper, over hanging edges on long side.

using an electric mixer, cream the butter and icing sugar.

add the egg and beat until combined.

stir in flours.

press into bottom of baking dish.

cook for 20 -25 minutes until just browning. cool completely.

when the base is cold......mix the lemon curd and juice together in a microwave safe small bowl.  microwave for approx. 40 seconds until warm.

stir the gelatine into the boiling water until dissolved.

stir the dissolved gelatin into the lemon curd. cool to room temp.

using an electric mixer, whip the cream until stiff.

whisk the lemon mix into the cream then spread over the base.

refrigerate until set. approx. 2 hours.

cut into squares to serve. dust with icing sugar and lighty grated lemon rind if desired.

CHILLI COLA WINGS



2 kilo chicken wings
1 cup coca cola
1 cup sweet chiili sauce
3 tablespoons heinz fiery chilli sauce


preheat oven to 180c.

cut the wing tips off the wings and discard.

place chicken wings in a baking dish and cook for 1 hour.

remove from oven and drain off any liquid.

mix the coca cola, sweet chiili sauce and fiery chilli sauce together until well combined.

pour over chicken wings.

cook until wings are brown and the sauce is reduced and sticky. turn wings a couple of times during cooking.

CREAMY CAJUN CHICKEN...with fettucine


3 chicken breasts, sliced
4 teaspoons masterfoods cajun seasoning
3 tablespoons canola oil
60 grams oil free sun dried tomatoes, chopped
1 teaspoon minced garlic
6 spring onions, sliced
400 mls thickened cream
1/2 teaspoon dried basil
1 teaspoon garlic powder
salt and pepper to taste

500 grams fettucine, cooked according to directions on packet.

parmesan cheese


place the chicken and cajun seasoning in a bowl and stir to coat all the chicken.

heat 2 tablespoons of the oil in a large frypan and on medium heat, saute the chicken, stirring till cooked.

add the other 1 tablespoon of oil to the chicken then add the minced garlic, tomatoes and onions, cook stirring for 5 minutes.

reduce heat to low  and add the cream, garlic powder, basil and salt and pepper. heat till just boiling.

remove from heat and serve over the fettucine.

sprinkle with parmesan cheese.

SERVES 6

ITALIAN BOLOGNA DONUT (ciambella bolognese)


contrary to what this name sounds like, this is a sweet, lemony cake like bread. traditionally served for breakfast with milk or tea or for an afternoon treat with a glass of moscato. usually dipped into the drink. (I prefer it undipped).


4 cups cake flour
3/4 cup sugar
pinch salt
3 teaspoons baking powder
finely grated rind 1 large lemon
70 gram butter, soft
3 large eggs
1/2 cup milk

coloured sprinkles

icing sugar


preheat oven to 180 c. line a small pizza tray with baking paper.

in a large bowl, place the flour, sugar, salt, baking powder and rind.

rub in the butter.

mix the egg with the milk then stir into the flour mix.
this should make a soft but firm dough.

tip onto a floured board, knead lightly then roll into a sausage, incorporating more flour if needed.

place the sausage around the edge of the pizza tray, joining the ends together.

sprinkle heavily with the coloured sprinkles, patting them in lightly.

cook for 25 - 30 minutes, should be lightly browned on top.

remove from oven and immediately dust heavily with icing sugar.  cool completely.

can be served with jam or nutella as well as it is.

HONEY SOY CHICKEN.....with sesame seeds


4 chicken breasts (about 1 kilo)
1/2 cup honey
1/2 cup soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon chilli flakes
1 cup water
2 tablespoons cornflour
4 tablespoon sesame seeds, toasted

4 spring onions, sliced

cut chicken breasts in half widthways then slice into strips.

heat a large frypan over medium heat. spray with oil.

saute chicken until colour changes.  drain and put back in pan.

mix the honey, soy, ginger, chilli flakes, water and cornflour. stir until cornflour is disolved.

pour over chicken and bring to the boil, stirring till thickened.

sprinkle the chicken with TWO tablespoons of the sesame seeds.

reduce heat, cover and simmer for 10 minutes.

serve over rice. sprinkle with the spring onions and some more sesame seeds

CRAZY CRUST APPLE PIE

1 cup plain flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
113 grams butter, softened
3/4 cup milk
1 egg
1 can  (595 grams) duncan hines country apple pie filling
cinnamon sugar


preheat oven to 180 c.  grease a 9 inch pie dish

using an electric mixer, beat the flour, butter, sugar, salt, milk and egg until well combined.

pour batter into dish.

pour in pie filling,  starting in centre and moving to 1 inch away from the edge of the dish.

sprinkle with cinnamon sugar.  DO NOT STIR ANYTHING.

cook for 35 - 40 minutes or until golden on top and a skewer comes out clean.

LAMINGTON ICE CREAM LOG


FOR A SMALL LOAF TIN

2 pkts (36) lamington fingers
2 litres vanilla ice cream, softened.
4 tablespoons raspberry jam


line  loaf tin with 2 layers of plastic wrap, overhanging the ends.

line the sides and base of tin with the lamington fingers. stand the lamingtons long ways for the sides. cut to fit.

spread 2 tablespoons of jam over the lamington base.

top with softened ice cream, not quite to the top of the lamington sides.

spread ice cream with the rest  of the raspberry jam.

cover the jammy ice cream with the rest of the lamington fingers again cutting to fit. press lightly into ice cream.

all up should use about 26 lamington fingers.

wrap tightly with plastic wrap and freeze for at least 6 hours or until icecream has hardened.

FOR A LARGE LOAF TIN

3 pkts lamington fingers
2 litres vanilla ice cream, softened
6 tablespoon raspberry jam

same directions as above. will use about 40 lamington fingers.

decorate as desired. serve with chocolate topping.

ONE POT TACO PASTA

500 grams minced steak
35 gram packet taco seasoning
1 teaspoon minced garlic
2 cups water
400 gram can diced tomatoes
450 mls tomato passata
2 tablespoons tomato paste
1/2 cup tomato sauce
400 gram can corn kernels
2 cups elbow macaroni
salt and pepper to taste
2 cups shredded colby cheese

brown the mince in a large, wide pot/pan. drain and return to pot.

add the taco seasoning, garlic, water, tomatoes, passata, tomato paste, tomato sauce and corn.
bring to boil.

add uncooked macaroni. reduce heat, cover and simmer for 15 minutes until pasta is cooked, stirring occasionally.

reduce heat to as low as you can,  add salt and pepper to taste then sprinkle the cheese over the top, and cover until cheese is melted.

serve with sour cream and avocado if desired.

CHOCOLATE FUDGE CAKE


2 1/4 cups cake flour
2 teaspoons bicarb soda
113 grams butter, softened
2 1/4 cups brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 cup boiling water
90 grams dark cooking chocolate, melted
1 cup sour cream

preheat oven to 180 c.

grease sides and line bottom of 24 cm springform tin.


sift together flour and bicarb. put aside.

using an electric mixer, cream the butter then gradually add the sugar and beat until well combined.

add the eggs one at a time, beating well after each addition.

add vanilla and melted chocolate.

turn mixer to low and beat in 1/3 flour alternating with 1/3 the sour cream, at a time.

beat in boiling water. the mix is really runny.

pour into tin.

cook for 60 - 70 minutes or until a skewer comes out clean.

cool in tin for 10 minutes then remove to wire rack.

cool completely

ice.

RASPBERRY FLAN WITH WHITE CHOCOLATE CREAM

BASE:
2 eggs
200 grams butter, cold
450 grams cake flour*
160 grams sugar

FILLING:

250 grams cream cheese, softened
100 grams icing sugar
250 mls thickened cream
200 grams fresh raspberries, pureed
1 tablespoon gelatine
1/4 cup boiling water

TOPPING:
150 grams fresh raspberries, pureed
350 mls thickened cream
2 tablespoons icing sugar
56 grams white choc buttons




preheat oven to 180 c.

FOR THE BASE..using a processor, blitz the flour and butter
until a sandy texture. add the eggs and sugar and pulse till a dough comes together.

remove the dough from the processor and knead together. wrap
in plastic wrap and refrigerate for 30 minutes.

roll dough out to cover a 25 x 4 cm pie dish. trim edges. (there will be some dough left over)

prick  all over the bottom and a bit on the sides with a fork.

cook for approx. 35 minutes or until golden. if pastry is browning to fast, cover with foil.

cool completely.

FOR THE FILLING..using an electric mixer, beat the cream cheese together with the icing sugar until smooth.

beat in the cream until thickened.

beat in the raspberry puree.

mix the gelatine with the boiling water, stirring until dissolved.  cool slightly then beat into the raspberry mixture until well combined.

pour filling into the base and refrigerate till set, at least 6 hours.

FOR THE TOP:

remove 2 tablespoons of cream from the 350 ml. put aside.

whip the rest of the cream with the icing sugar to soft peaks.

in a heat proof bowl over a pot of boiling water, melt the chocolate stirring till smooth. remove from heat, cool slightly, then stir in the 2 tablespoons of cream. stir till smooth.

beat the white chocolate into the whipped cream, beating till thick and firm.

TO PUT TOGETHER.. spoon the raspberry puree over the top of

the filling.

pipe or spoon the  cream around the edge of the flan.

decorate as desired.

keep refrigerated.

CHOCOLATE MOUSSE CREAM CONES...quick and easy

1 packet "aeroplane" chocolate mousse*
500 mls cold milk
14 cup cones
peppermint crisp, crushed, optional

600 mls thickened cream
1/2 cup icing sugar
sprinkles


using an electric mixer, beat the mousse powder with the milk as per directions on packet.

fill each cone with mousse, layering with some peppermint crisp if desired.

refrigerate for 1 hour.

whip the cream with the icing sugar.  pipe or spoon the cream onto the cones.

top with sprinkles.

serve.

* make your own mousse if preferred.

SUSHI CUPS

2 cups sushi rice
3 cups water
2 tablespoons rice wine vinegar

2 cans tuna in brine, drained
250 grams cucumber, diced
2 avocado, diced
1/2 cup mayonaisse
2 tablespoons chilli sauce, or to taste

2 sheets nori, toasted and cut into strips
soy sauce

fill 2 x 12 hole muffin tin with small paper muffin papers.

place the rice in a sieve and rinse under cold water till water runs clean.

place the rice in a pot with the cold water and bring to the boil. cover and simmer for 15 minutes or until all the water is absorbed.  turn off heat and let sit another 5 minutes.

place rice into a plastic bowl and stir in the vinegar.

cool.

place approx. 3 rounded tablespoons of rice into each muffin

case and press the rice across the bottom and up the sides of

the cases to form a cup.

combine the tuna, cucumber, avocado, mayonaisse and chilli sauce in a large bowl. lightly fold to combine.


distribute evenly into the rice cups. refrigerate for an hour or so to cool and set.

top with the toasted nori just before serving . serve with the soy sauce.

TO TOAST THE NORI.. place sheets under a hot grill for about 30 seconds or until crisp.

CHOCOLATE ORANGE HOT CROSS BUNS

350 mls water
2 1/2 tablespoons canola oil
finely grated rind 2 oranges
1 1/2 teaspoons salt
2 tablespoons sugar
4 cups plain flour
1 tablespoon cocoa, sifted
1 heaped teaspoon bread improver
1 1/2 teaspoons dried yeast

1 cup dark choc chips

IN A BREAD MACHINE....place all the ingredients, except the choc chips,  in the above order.  set on dough setting.

add choc chips when it's been kneading for 15 minutes.

when machine has finished, tip dough out onto a floured board, knead lightly then cut dough into 12 equal pieces.

roll each piece into a ball and place on a tray lined with baking paper.  cover with a tea towel and place in a warm spot for 1 hour. balls should have doubled in size.

heat oven to 190 c.

pipe on crosses and cook for approx. 20 minutes or until buns sound hollow when tapped.  

remove from oven and glaze.

FOR ELECTRIC MIXER.....place all ingredients except choc chips in bowl and using a dough hook, knead for 15 minutes then add choc chips and knead another 5 minutes. cover bowl with a tea towel and place in a warm spot for 1 hour.

punch down dough, tip onto a floured board and knead lightly.

cut dough into 12 equal pieces and roll into balls.  place on a tray lined with baking paper and cover with a teatowel. place in a warm spot for 1 hour. balls should have double in size.

pipe on crosses and cook as above.



CROSSES
2 tablespoons plain flour
1 tablespoon cocoa, sifted
5 1/2 tablespoons water

mix all together till well combined and a smooth paste.

GLAZE

2 tablespoons caster sugar
2 tablespoons boiling water

stir till sugar is dissolved and brush over hot buns.

CHICKEN LAKSA

3 chicken breasts, sliced
2 tablespoons canola oil
1 small onion, finely diced
1 red chilli, seeded and sliced
1 heaped teaspoon minced garlic
230 gram jar valcom laksa paste
1 litre chicken stock
400 ml can coconut cream
2 teaspoons fish sauce
1 tablespoon brown sugar
3 kaffir lime leaves

1 pkt rice noodles, make according to directions on packet

bean shoots, sliced red chilli and coriander to garnish.


in a small frypan, saute the chicken in 1 tablespoon of the oil, stirring until cooked through but not brown. drain and put aside.

in a large pot, using the other tablespoon of oil, saute the onion, garlic and chilli until onion is translucent.

add the laksa paste and stir till fragrant. add the stock and coconut cream and stir until boiling.

add the chicken, sugar, fish sauce and lime leaves. simmer for 2 minutes. remove from heat.

TO SERVE:

place  desired amount of noodles into bowls, ladle laksa over the noodles, distributing chicken evenly.  top with some bean shoots, chilli and coriander.

NUTELLA RABBIT HOLE COOKIES

1 cup nutella
2 tablespoons butter, melted
1 egg
1 cup plain flour
1/3 cup sugar


preheat oven to 180 c. lightly grease a doughnut baking tray.
(or 2 if you have them)

in a large bowl, mix all the ingredients together until well combined.

using a teaspoon, press 2 slightly heaped teaspoons of mix into each doughnut well, making sure you make the doughnut shape and don't cover the centre.

cook for 8 minutes. cool then tip out onto a wire rack.
if sticking, lightly bang the tin (upside down) to remove.

repeat with the rest of the mix.

cool completely then ice.

ICING

3 tablespoons nutella
2 cups icing sugar
milk

green sprinkles

white fondant
pink food colour

mix the nutella and icing sugar together with enough milk to make a spreadable paste. spread over the cookies then sprinkle heavily with the green sprinkles. attach the feet, tails and ears. (dab a little icing onto the fondant to attach).

BUNNY FEET AND EARS

using the white fondant, roll out and cut some bunny shaped feet. (I got a pic. off google.) cut out some ears. roll a couple of larger balls as a tail.

colour a bit of white fondant with some pink good colour, roll out and cut out smaller ear pieces. lastly roll some pink balls for the rabbit feet pads.

to attach the pieces together, mix 2 tablespoons of sugar with 1 tablespoon of hot water, mix then microwave for 20 seconds to dissolve. cool.

use a brush to use the sugar water like glue.

CHEATS DOUGHNUTS
(banana, jam and nutella)

12 soft dinner rolls (from supermarket)
2 eggs
1/4 cup water
1/2 cup sugar
2 teaspoons ground cinnamon

3  large bananas
6 - 8 teaspoons raspberry jam
6 - 8 teaspoons nutella

1 - 2 cups canola oil

in a wide bowl, whisk the eggs with the water until well combined. put aside.

in a wide bowl, mix the sugar and cinnamon together. put aside.

using a sharp knife, push the knife through the middle of each roll, lengthwise, from end to end but not quite all the way through. you are just making a pocket in the roll.

FOR THE BANANA "DOUGHNUTS"...

cut the bananas in half lengthwise, then in half again so that a piece fits in each roll.

fill a frypan with about an inch of oil and heat on medium high heat.

when hot, dip 3 - 4  rolls (or how ever many you can fit in the pan) in the egg, coating them all over then place them in the hot oil.

fry, turning, to evenly brown each side.  remove from pan, shake off excess oil then roll in the cinnamon sugar.

serve hot as they are,  or as a dessert with custard or ice cream.

TO MAKE THE JAM OR NUTELLA "DOUGHNUTS", split the rolls as above and fill with a couple of heaped teaspoons of jam or nutella.

cook as above.

NOTE: the amount of bananas you use just depends on how many you wish to make. they are optional. just make the jam and nutella if desired.

AMATRICIANA SAUCE

1 onion, diced
1/2 green capsicum, diced
10 rashers short cut bacon, diced
3 heaped teaspoons minced garlic
1240 grams canned diced tomatoes
2 tablespoons tomato paste
1 teaspoon hot chilli powder
2 teaspoons heinz fiery chilli tomato sauce
1 teaspoon sugar
1 teaspoon of salt or to taste

1 tablespoon olive oil

in a medium sized sauce pan, saute the onion and capsicum until onion in translucent.

add the bacon and garlic and saute for another 2 minutes.

add the rest of the ingredients, bring to the boil then reduce to simmer for 10 minutes.

serve with pasta of choice.


I cooked mine into a pasta bake.

I used a packet of frozen ricotta filled large shells (from costco) poured the sauce over the top and sprinkled grated tasty cheese over the top off the sauce. cooked for approx. 1 hour.

NANNA'S CUSTARD PIE

2 eggs
200 grams butter, cold
450 grams cake flour
finely grated rind 1 lemon
160 grams sugar

700 grams milk
220 grams sugar
peeled rind 1 lemon
3 eggs
1 egg yolk
30 grams plain flour, sifted
35 grams cornflour

preheat oven to 180 c.

using a processor, blitz the flour and butter until a sandy texture. add the eggs, sugar and lemon rind and pulse till a dough comes together.
remove the dough from the blender and knead together.

wrap in plastic wrap and refrigerate for 30 minutes.

in a bowl, mix the eggs, yolk, sugar, and flours until smooth.

in a medium saucepan, place the milk and the lemon rind. bring almost to the boil and remove from heat. remove the lemon rind.

add the egg mix and return to heat, stirring, until thickened.  remove from heat, place in a bowl, cover the top of the custard with plastic wrap and cool to room temperature.

using 2/3 of the pastry, roll out to cover a 24 cm pie dish.
remove excess.

prick the bottom with a fork then pour in the custard.

decorate the edge of the cake with the extra pastry, using a cookie cutter to cut shapes.

cook for approx. 35 minutes or until golden. if pastry is browning to fast, cover with foil .

cool completely.

dust with icing sugar to serve.

COCA COLA MEATBALLS

for the meatballs:

500 grams lean mince steak
1/2 cup dried breadcrumbs
1 egg
1/2 medium onion, finely chopped
1/4 small green capsicum, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper

for the sauce:

2 teaspoons minced garlic
1/2 small onion finely chopped
1/4 small green capsicum, finely chopped
1 cup (250 mls) tomato soup
1 cup  (250 mls) coca cola
2 tablespoons worcestershire sauce


preheat oven to 180 c. spray a baking dish with cooking spray.

in a large bowl, mix all the meatball ingredients together then roll into golf ball sized balls.

place  balls in a single layer into the baking dish.

in a small bowl, mix together all the sauce ingredients then pour over the meatballs.

cook for 50 - 60 minutes until sauce is bubbly and meatballs are cooked.  turn the balls once during cooking.

when the meatballs are almost ready to serve,  remove from oven and mix 2 tablespoons of cornflour with enough water to make a thin paste and stir through the meatballs to thicken the sauce. return to oven for 5 minutes then serve.

serve with mashed potato and vegetables of choice.

SAVOURY POTATO CAKE


(served as a side with main meal)

1 kilo potatoes
50 grams butter, chopped
pinch nutmeg
3 eggs
160 grams sliced salami, diced
3 tablespoons milk
80 grams parmesan cheese, grated
salt and pepper to taste

250 grams mozzarella cheese, grated
150 grams shredded ham

breadcrumbs
extra parmesan
extra butter

preheat oven to 180 c.  grease a 24 cm springform tin.

peel then boil the potatoes in salted water. drain and mash well with a potato masher. move to a large bowl.

add a pinch of nutmeg and the butter, stirring until butter has melted.

add eggs one at a time stirring well after each addition.

add the salami, parmesan, milk and salt and pepper to taste.

place half the mix into the tin and sprinkle with the mozzarella cheese and ham.

top with the rest of the potato mix.

sprinkle liberally with breadcrumbs and parmesan cheese. dot with some
cook for 45 - 50 minutes or until nicely brown on top.

serve with a main meal.

great with meat and gravy.

BANANA, APPLE AND OAT BREAD

3 large bananas
1 apple*
3 eggs
1/2 cup  milk
1/2 cup canola oil
2 cups brown sugar
2 cups self raising flour
1 cup of instant oats
1 teaspoon baking powder
cinnamon powder to taste

preheat oven to 180 c.
line the bottom of a large loaf tin with baking paper.

mash 1 banana.

using an electric mixer, lightly beat the mashed banana, eggs, milk and oil.

beat in the sugar.

add the flour, oats and baking powder and beat till well combined.

slice the 2 remaining bananas.
peel, core and chop the apple.

place half of the batter into the bottom of the cake tin. top with the sliced bananas and apple. sprinkle with cinnamon . cover with the rest of the batter.

cook for 50 - 60 minutes until brown and a skewer comes out clean.

if browning too quickly, cover top with some foil.

cool in tin for 30 minutes then remove to wire rack to cool completely.

great toasted and dripping with butter.

*can also use canned apple, 8 large pieces chopped.

CREAMY CHILLI CHICKEN PENNE

1 kilo chicken breast fillets, diced
1 onion, sliced
1 red capsicum, sliced
1 green capsicum, sliced
1 teaspoon minced garlic
2 teaspoons hot chilli powder, or to taste
3 teaspoons cumin powder
750 mls thickened cream
1 pkt  "mainland"cheddar chilli cheese, grated

salt and pepper to taste

300 grams penne pasta.


cook the pasta according to directions on packet. drain and put aside.

in a large deep frypan, in a little oil, saute chicken till cooked through but not brown.  drain and put aside.

using the same pan, saute the onion, capsicum, onion and garlic until capsicum is tender.

add the chicken back to the pan along with the chilli and cumin. stir to coat chicken.

add the cream and the cheese. stir until cheese is melted.

add in the pasta and stir till combined.

simmer until pasta is heated through.

serve.

EASY SWEET AND SOUR CHICKEN

1 kilo chicken breast fillets
2 carrots, julienned
1 onion sliced
1 red capsicum, sliced
1 cup apricot jam
1/2 cup trident tomato and chilli sauce
439 gram tin of "Dole" pineapple chunks, drained

in a large frypan, saute chicken in a little oil till cooked but not brown. drain from pan and put aside.

in same pan, saute the onion, capsicum and carrot in a little oil until onion is translucent.

add the chicken back to the pan along with the jam, sauce and pineapple.

bring to the boil stirring till jam is melted and well combined.

turn heat down and simmer till vegies are tender.

serve with rice.