Instructions

Heat oil in a wok or frying pan. Add chicken, in batches, and cook until browned. Remove and set aside.

Add lemongrass, chilli, ginger and garlic to the pan. Cook for 1 minute. Add sugar and allow to melt. Return chicken to the pan and toss to coat with the sugar. Add fish sauce and simmer for a minute until reduced.

Serve immediately with rice.

Instructions

Melt 30g butter in a pan. Season the pork chops with salt and pepper and cook until golden all over, 3 -4 minutes each side. Remove from heat and keep warm.

Wipe the pan clean with paper towels. Melt 30g butter, stir in the curry powder and ginger and cook for one minute over low heat. 

Add the chutney, mustard and cinnamon. Turn up heat to medium and simmer gently for one minute.

Return the chops to the pan, add the custard apple flesh and lemon juice. Season to taste.

Heat through for 1 -2 minutes, being careful not to overcook the custard apple.

Serve on a bed of wilted spinach with steamed squash

Instructions

Wash eggplant. Do not peel, Cut into 1 inch cubes.

Season with salt and pepper.

Fry in heated oil until tender.

Take out and set aside. Saute onion in the same oil until tender.

Add garlic, celery, tomatoes, and olives.

Cook slowly for 10 minutes.

Add eggplant, pine nuts and capers.

Heat vinegar and stir in sugar.

Add to vegetable mixture. Season with salt and pepper.

Cook for 5 minutes longer.

Instructions

Method
Preheat the oven to 100°C.

Place mango pulp, lemon and orange juice in a large pan over low heat and simmer for 10-15 minutes until most of the liquid has evaporated.

Meanwhile, spread the sugar on a large baking tray, place in the oven and warm for five minutes. Blend or sieve the mango mixture, then return to the pan. Stir in the warmed sugar and cook gently over low heat until the sugar has dissolved. Increase the

heat to medium and cook, stirring occasionally to prevent catching, for up to 30 minutes or until mixture is thick.

Spoon the butter into a clean, sterilised jar.

Instructions

Mix the feta cheese with the celery, pimento and chopped basil. Sprinkle with the vinaigrette.
Place the lettuce leaves on separate plates, and spoon the feta and celery salad in the centre of each one.