EASY MANGO CHICKEN CURRY


1 kilo chicken breast, diced
4 medium carrots, sliced
8 medium potatoes, quartered
2 teaspoons onion powder
1 teaspoon minced garlic

1 1/2 cups mango nectar
1 can + 1/2 cup coconut cream
2 teaspoons mango chutney
6 teaspoons curry powder, or to taste
200 grams canned sliced mango, sliced

salt and pepper to taste



in a large, deep fry pan/pot, on medium heat, cook the chicken until colour changes. drain and put aside.

while the chicken is cooking, boil the carrot and potato
until just soft. drain and put aside.

in the same pot, heat the coconut cream and nectar. stir in the curry powder, onion salt and chutney. bring to the boil and add back the chicken and vegetables.

bring back to boil then lower heat and simmer for 10 minutes, stirring occasionally.

turn off heat and stir in the mango pieces then salt and pepper to taste.

serve over boiled rice.

JAMAICAN GINGER CAKE...with apple

3 cups self raising flour
1 teaspoon bicarb soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
pinch salt

226 grams butter, soft (1 cup)
1 cup sugar
2 eggs
1 heaped teaspoon grated fresh ginger
1 teaspoon vanilla

1/2 cup molasses
1 cup hot water

2 granny smith apples, peeled and diced small


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

mix the flour, bicarb soda, ground ginger, cinnamon, nutmeg,
allspice and salt together. put aside.

dissolve the molasses in the hot water. put aside.

using an electric mixer, cream the butter and sugar. add eggs
one at a time, beating well after each addition.

beat in the fresh ginger and vanilla until combined.

beat in half the flour then half the molasses then the rest
of the flour and molasses.

stir in the apples.

pour into tin.

cook for approx.  65 minutes or until a skewer comes out
clean.

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

dust with icing sugar to serve.

IRISH TEA CAKE

113 grams butter (1/2 cup)
1 cup sugar
2 eggs
2 teaspoons vanilla
1 3/4 cups self raising flour
1/2 teaspoon salt
1/2 cup milk

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

using an electric mixer, cream butter and sugar. add eggs
one at a time beating well after each addition. beat in
vanilla.

fold in the flour and salt then stir in the milk until
well combined.

spoon mix into tin.

cook for approx. 35 - 40 minutes or until a skewer comes
out clean.

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

dust with icing sugar mixed with a little cinnamon.

serve with butter and jam.

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.