My favourite recipes

Chicken Loaf

  • 3 x skinless boneless chicken breasts chopped in chunks
  • 1 small pkt chicken mince
  • 1 pkt pistachio nuts (shelled )
  • 1pkt chopped dried apricots
  • 1pkt chopped prunes
  • 1x large red onion chopped
  • Seasoning of your choice

Put all ingredients in bowl and mix

Line a loaf tin with streaky bacon overlapping each side. Tip mixture into tin and fold bacon over bacon, tucking in sides. Takes 5mins to put together  and 1hour to bake. 350For 180C. Eat hot or cold. Lasts 4 days in fridge.

Buttercup, green bean and prawn salad

Serves 6

  • 250g blanched and cooled Green beans
  • 350g cubed and dry roasted buttercup or butternut
  • 2 cloves garlic finally chopped and sautéed in 2tbsp oil
  • Pinch chilli flakes
  • 150g peeled cooked prawns combined with 1 cup basil

Mix buttercup, green beans, chilli flakes and 1/2 lemon very thinly sliced together.   Put in serving bowl with prawn mixture on top. Top with 100g feta crumbled.

Dressing

  • 50 mls virgin olive oil
  • Juice 1/2 lemon
  • Salt pepper to taste

 

Baked salmon fillet

  • Place the salmon fillet on a greased baking sheet
  • Whisk together 2 tbsp wasabi paste, 1 tbsp sesame oil, juice of lemon
  • Spread over salmon and let stand for 30 minutes

Bake 180°C  for 7 to 10 mins for rare, 13 to 15 well done. Serve with Japanese salad.

Japanese salad

  • Julienne 1 red capsicum and ½ cucumber
  • Add ½ cup bean sprouts, ½ cup spring onions and 1cm shredded fresh ginger
  • Mix and dress with Japanese dressing

Japanese dressing

  • 50ml Japanese red wine vinegar
  • 75 mls Japanese soya sauce
  • 50mls sesame oil
  • Juice 1/2  lemon
  • 1 clove garlic crushed
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