SZECHUAN CHICKEN

1 1/2 kilo chicken breast, diced (3.30 lb)
1 red capsicum, sliced
1 green capsicum, sliced
1 bunch spring onions, chopped (not the hollow green bits)
2 cups frozen julienne carrots, thawed


SAUCE
1/2 cup soy sauce
1 1/2 cups water
2 teaspoons chopped garlic
2 teaspoons crushed chillies (store bought jar)
35 grams fresh ginger, grated (1.25 ounces)
4 tablespoons cornflour
3 teaspoons sugar

salt and pepper to taste

in a large jug, mix the sauce ingredients together. put aside.

in a large, deep fry pan, saute chicken in 2 tablespoons oil
until cooked through.  drain and put aside.

in the same fry pan, in 1 tablespoon oil, saute the capsicum
for a couple of minutes, stirring, then add the spring onion,
carrots and corn. cook, stirring until carrots are tender.

add the chicken back to the pan. increase heat and add the
sauce. stir until sauce boils and thickens. add salt and pepper.
simmer 1 minute.

serve over boiled rice.

PESTO CHICKEN with chorizo, cherry tomatoes and chillies

1 kilo chicken breast fillets, diced
1 red onion, diced
1 french shallot, diced
2 teaspoon minced garlic
2 chorizo sausages, sliced
2 red chillies, deseeded and diced
1 punnet cherry tomatoes, sliced into halves
900 mls thickened cream
2 x jars basil pesto
salt and pepper to taste

spray a large, deep fry pan with cooking spray.  saute chicken until colour changes. drain and put aside.

spray the same fry pan with cooking spray and saute the onion, shallot and chorizo, stirring,  until chorizo is just brown. stir in the garlic.

add back the chicken then the cream and pesto.  bring to the boil then reduce heat and simmer for 10 minutes.  add the tomatoes and salt and pepper and simmer another 5 minutes.

serve over pasta of choice.

AGNOLOTTI WITH SPICY TOMATO AND BACON SAUCE

1 small red capsicum, diced
1 small green capsicum, diced
1 small onion, diced
4 heaped teaspoons minced garlic
8 rashers short cut bacon, diced
2 x 400 gram cans diced tomatoes
1 x 400 gram can champignons, pieces and stems
1 jar dolmio spicy peppers sauce
1/2 teaspoon chilli powder or to taste
salt to taste

2 x  packets agnolotti pasta*

liberally spray a large frypan with cooking spray.  saute
capsicum and onion until onion is translucent.

add garlic and bacon and saute until bacon is just browning.

add tomatoes, spicy pepper sauce, champignons and garlic.

cook on medium heat for 10 minutes, stirring occasionally.
 
cook pasta according to directions on packet.

serve over pasta.

*I used leggo's fresh italian style sausage agnolotti.

this will serve 6 - 8 people.

WARM POTATO SALAD WITH BACON AND BASIL

1 1/2 kilo potatoes, chopped
1 1/2 cups frozen peas and corn
1 small onion, finely diced
8 rashers short cut bacon, cooked and diced
1 1/4 cups whole egg mayo
1 cup fresh basil, chopped
salt and pepper to taste

boil potatoes in salted water until tender. drain and place into a large bowl.  add onion.

boil peas and corn in salted water until just tender. drain and add to potatoes.

add the bacon and basil.

stir the mayo through until potatoes are coated.

add salt and pepper.

serve while potatoes are still warm.

CHOCOLATE MAYONNAISE CAKE


2 cups self raising flour
1 cup sugar
1 teaspoons bicarb soda
1/2 teaspoon salt
3 tablespoons cocoa, sifted
1 cup whole egg mayonnaise
1 teaspoon vanilla
1 cup water.

preheat oven to 180 c. (350 f.)  line bottom and grease and
flour sides of 23 cm (9 inch) cake tin.

place all ingredients into a bowl and using an electric
mixer, beat until well combined.

pour into tin and cook for 45 - 50 minutes or until a skewer
comes out clean.

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

ice and decorate as desired.

POTATO SCONES

with easy blackberry jam



3 cups self raising flour
1 teaspoon salt
2 teaspoons sugar
4 1/2 tablespoons cold butter
1 1/2 cups mashed potato (mashed with milk and butter)
1/2 cup milk
1 egg

preheat oven to 200 c. (400 f.) line a large baking tray with
baking paper.

in a large bowl, combine the flour, salt and sugar. rub in
butter until mixture resembles coarse bread crumbs.

combine potato, milk and egg. stir into flour mixture until a
soft dough forms. add a little more milk (or flour) if needed.

turn onto a floured board and knead gently. Gently pat out
dough to about 2 cm. thick (3/4 inch).

using a scone cutter, cut out rounds, roll excess dough into
a ball and flatten out to 2 cm. again. cut out more rounds.  continue.

cook for 20 - 25 minutes or until golden brown.

I served them with easy homemade blackberry jam.

JAM

250 grams frozen blackberries
1 cup caster sugar
1 tablespoon lemon juice.

sterilize 1 x 300 ml jar and metal lid.(10.5 oz)

place a saucer or small plate into the freezer.

place all ingredients into a small saucepan. stir on low heat
until sugar is dissolved then raise heat to medium. still
stirring, bring to boil and cook for 10 minutes. remove from
heat.

remove saucer from freezer and drop a spoonful of jam onto
it. leave for a couple of minutes. turn saucer upside down.
if jam stays put, it's ready. if it doesn't, place saucer
back in freezer, place pot back on stove and boil the jam for
another minute or so. retest.

place hot jam into HOT sterilized jar. put lids on straight
away. turn jar upside down which creates a seal.
cool completely.

TO STERILIZE JAR...preheat oven to 100 c. (210 f.)
wash jar and lid in hot soapy water. rinse with hot water.
place jar and lid upside down in the oven for at least 20
minutes. only remove when jam is ready.

LEMON PIKELETS

1 1/2 cups self raising flour
finely grated rind small lemon
1 tablespoon sugar
1 egg
1 3/4 cups milk
pinch salt


using an electric mixer, beat the flour, sugar, rind, egg, salt and 1 1/2 cups milk together until well combined.

cover bowl and let sit in a cool place for about 30 minutes so the lemon flavour has time to infuse.

when ready, using the electric mixer, beat in the other 1/4 cup of milk.

heat  a fry pan or griddle on medium heat. spray lightly with cooking spray or grease with butter.  spoon  1 1/2 - 2 tablespoons batter to form a circle. continue to spoon batter until the fry pan or griddle is reasonable full, leaving enough space to be able to flip.

once bubbles have formed on top and the bottoms are brown, flip each pikelet. cook till golden. remove from heat and place on wire rack. continue with rest of batter.

if browning too fast, lower heat.

serve warm or cold.

I used the really easy raspberry jam (recipe under this one)
and cream to serve.