Chicken with Chinese Broccoli

In many Asian dishes meat and vegetables are cooked together, as they are in this easy dish. Served with rice it forms a complete meal. Recipe serves 4.

Ingredients:

12 1/2 ounces (400 g) Chinese broccoli
3 teaspoons freshly crushed garlic
1 chili, finely sliced
5 spring onions, finely sliced
6 ounces (180 g) chicken thigh or breast fillets, finely sliced
2 tablespoons oil
1 tablespoon soy sauce
1/3 cup chicken stock
2 teaspoons cornflour made into a paste with some water
3 1/2 ounces (100 g) oyster mushrooms

Method:

1. Wash, trim and slice broccoli.
2. Heat oil in a wok or fry pan. When it is very hot add the garlic, chili and spring onion and cook for a few minutes.
3. Reduce heat, add chicken and stir-fry for 2 minutes. Add the soy sauce and stock and bring to the boil.
4. Add the broccoli and mushrooms and stir-fry for 3 minutes over medium heat until the broccoli has reduced in bulk.
5. Move meat and vegetables to one side and add the cornflour paste and cook, stirring, until the sauce thickens. Serve immediately.

Layered Lamb and Potato Bake

Please the family with this easy dinner dish of cubed lamb chops and vegetable layers with a potato and baked-on tasty cheese topping. Serve with vegetables or salad, as desired. Recipe serves 4.

Ingredients:

1 1/2 pounds (750 g) lamb chump chops
1 tablespoon oil
4 ounces (125 g) mushrooms, thinly sliced
2 zucchini, thinly sliced
2 tablespoons all-purpose (plain) flour
1 cup water
1 small chicken stock cube, crumbled
3 potatoes, thinly sliced
1 ounce (30 g) butter, melted
1/2 cup grated tasty cheese

Method:

1. Remove fat and bones from chops, cut lamb into 1 inch (2.5 cm) cubes. Heat oil in medium saucepan, add lamb, stir over heat until lamb is browned all over.
2. Add mushrooms and zucchini to pan, stir over heat for about 2 minutes until mushrooms are soft. Stir in flour, stir over heat further minute. Remove from heat, gradually stir in combined water and stock cube, bring to the boil, reduce heat, simmer, uncovered, for about 20 minutes or until lamb is tender.
3. Spoon half the lamb mixture into 4 ovenproof dishes (1 cup capacity), top with a layer of potato slices. Repeat layers, finishing with potato slices.
4. Brush potatoes with butter, sprinkle with cheese, bake in moderate oven for about 25 minutes or until potato is lightly browned.

Orange Butter Teacake

Traditionally served at either morning or afternoon tea gatherings, this easy layered teacake with decorative fruit and cream topping also makes a spectacular dessert. Orange butter filling can be made up to 3 days ahead and kept, covered, in the refrigerator. Recipe serves 6-8.

Ingredients:

2 ounces (60 g) butter
1/2 cup caster sugar
2 eggs
1 tablespoon milk
1 cup self-rising (raising) flour
2 tablespoons chopped pecan nuts or walnuts
3/4 cup thickened cream
Icing sugar
Orange Butter Filling:
2 tablespoons custard powder
1/2 cup water
2 teaspoons grated orange rind
1/4 cup orange juice
1/2 cup caster sugar
2 ounces (60 g) butter, chopped
1 egg, lightly beaten

Method:

1. Grease a deep 7 inch (18 cm) round cake pan, cover base with greaseproof paper; grease paper. Cream butter and sugar in small bowl with electric mixer until light and fluffy, add eggs 1 at a time, beat until combined.
2. Transfer mixture to a large bowl, stir in milk, then fold in sifted flour and nuts. Spread into prepared pan, bake in moderate oven for about 30 minutes or until golden brown. Turn cake onto wire rack to cool.
3. Using a sharp knife, cut cake into 2 even layers, place 1 layer onto serving plate, spread with orange butter filling, top with remaining layer. Beat cream in small bowl with electric mixer until firm peaks form. Cover side of cake with cream and pipe remaining cream around top. Dust cake with sifted icing sugar.
Orange Butter Filling: Blend custard powder with water in a medium saucepan, add remaining ingredients, stir over medium heat for about 3 minutes (or microwave on High for about 3 minutes) or until mixture boils and thickens. Pour mixture into medium bowl, cover; cool to room temperature.

Ravioli with Bacon

This easy cheese-topped fresh pasta, vegetables and bacon dish is suitable for lunch or dinner. Recipe can be made 1 day ahead; keep, covered, in refrigerator. Serves 4.

Ingredients:

8 ounces (250 g) green beans, chopped
2 zucchini, chopped
2 sticks celery, chopped
1 red capsicum (pepper), chopped
6 bacon rashers, chopped
8 ounce (250 g) fresh ravioli
1 tablespoon redcurrant jelly
1 ounce (30 g) butter
1 tablespoon oil
1 tablespoon chopped fresh parsley
1/2 cup grated Parmesan cheese

Method:

1. Boil, steam or microwave beans, zucchini, celery and capsicum until tender. Add bacon to small frying pan, stir over medium heat until golden brown and crispy; drain on absorbent paper.
2. Add ravioli to large saucepan of boiling water, boil, uncovered, for about 12 minutes or until tender; drain.
3. Combine jelly, butter, oil and parsley in large saucepan, stir over medium heat (or microwave on High for 1 minute) until jelly is melted, add vegetables and ravioli, reheat gently. Serve sprinkled with cheese.

Creamed Cabbage

This easy side dish is simple to prepare. It can be cooked in advance and reheated at serving time. Recipe serves 4.

Ingredients:

1/4 green cabbage
1/2 cup sour cream or creme fraiche
1 teaspoon caraway seeds
Salt to taste
Freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped

Method:

1. Thinly slice cabbage and simmer in water for a few minutes until tender. Drain.
2. Add sour cream, caraway seeds and season with salt and pepper. Sprinkle with parsley just before serving.

Fruity Cabbage Salad

This easy cabbage and carrot side dish provides a variation to the standard coleslaw with a sweet and fruity dressing rather than a creamy mayonnaise. Recipe serves 6.

Ingredients:

4 cups cabbage
1 cup grated carrot
2 tablespoons chopped chives
1 cup pineapple, cut into chunks
1/3 cup lemon or lime juice
1/3 - 1/2 cup orange juice
1/2 cup vegetable oil
Salt and pepper
2 tablespoons pine nuts, toasted

Method:

1. Thinly slice cabbage. Place the cabbage, carrot, chives, pineapple and pine nuts in a bowl.
2. Combine juices, oil, salt, pepper. Whisk until creamy.
3. Pour over salad and mix well.
4. Cover with plastic wrap until ready to serve.

Pita Pockets with Satay Bean Shoot Salad

This makes a delicious snack or easy light lunch. It can also be served, without the bread, as a salad with meat or fish. For picnics: dressing and bean shoot mixture can be made ahead and stored in a snap lock bag ready to be put into pita bread at the picnic. Recipe makes 8 pita breads.

Ingredients:

8 wholemeal pita breads
2 packets mung bean shoots
10 spring onions, finely sliced
1 red pepper (capsicum), finely diced
11 ounces (350 g) white button mushrooms, finely sliced
8 ounces (250 g) redskin roasted peanuts
Dressing:
1/2 cup olive oil and 3 tablespoons vinegar (mixed together to make vinaigrette)
1/2 cup crunchy peanut butter
1-2 tablespoons satay sauce
Lemon juice to taste
Garnish:
Handful redskin peanuts
Fresh mustard cress or coriander sprigs

Method:

1. Cut pita bread in halves, crosswise. Set aside.
2. Combine bean shoots, spring onions, pepper and mushrooms in a large bowl. Toss well. Add peanuts, setting some aside for garnish.
3. Combine vinaigrette, peanut butter and satay sauce in a food processor and process well. Add extra satay sauce or lemon juice to taste.
4. Add dressing to bean shoot mixture and toss gently.
5. Fill pita bread halves with salad and serve on individual plates or a large platter. Garnish with peanuts and mustard cress or coriander.