4 lge tomatoes
1 onion chopped
1 carrot thinly cut/sliced
250g minced beef
½ tsp paprika
150g canned tomatoes chopped
2 cloves garlic chopped
dash gravy granules
½ tsp paprika
2 mushrooms sliced
to taste: dried oregeno/parsley
cheddar cheese grated
parmesan cheese dried

serve with garlic baguette

slice off top of tomato, discard, scoop out seeds and little tomato flesh reserve
In pan(wok) fry minced beef, then add onions until clear, add tomatoes/garlic/granules/paprika/
mushrooms/carrots/tomato flesh,cook through
Spoon mixture into peppers,sprinkle with oregano/parsley, then top with cheddar cheese and
parmesan, ovencook 180°C 30 mins, serve

150g long grain rice (paella rice)
3 eggs scrambled
2 tbsp veg oil
2 garlic cloves crushed
4 spring onions chopped
125g petit pois
1 tbsp soy sauce
(optional – 50g prawns or 100g small diced cooked chicken)

Cook rice in boiling water for 10-12mins until almost cooked but not soft, drain well and rinse in cool water.
Reserve
Heat oil in wok, add garlic/spring onions/peas/ (prawn/chicken options) , saute for 1-2mins stirring ocassionaly.
Stir the rice into the wok mixture, mix well, add eggs/soy sauce, stir to mix well, serve.

1 tbsp butter
675g potatoes sliced
2 garlic cloves crushed
75g cheddar cheese grated
1 red onion sliced
300ml double cream
pepper (salt)
2 bacon slices chopped
2 slices ham chopped

serve with garlic ba

lightly grease shallow oven dish with little butter
arrange single layer of potato slices, top slices wuth little garlic/onion/cheese/seasoning/ham/bacon
repeat layering finishing with layer of sliced potatoes and then top with cheese.
pour the cream over top potato/cheese layer
ovencook 180°C 1½hrs until potatoes are browned & crispy, serve

16 cooked langoustines peeled(500g)
1 sml carrot ribbon sliced
½ iceberg lettuce shredded
1 med cucumber peeled halved lengthways seeded thinly diagonally sliced
2/3 spring onions halved thinly diagonally sliced 1 ncelery peeled thinly diagonally sliced
optional topping(s): 4/6 whole langoustines cooked/2 harboiled eggs cooled quartered/can white
asparagus drained
dressing:
¼ cup extra virgin oil
2 tbsp malt vinegar
2 tbsp light soy sauce
2tsp white sugar

dressing:
in sml bowl mix oil/sugar, then mix in vinegar/soy

salad:
in lge bowl combine all ingredients, pour over dressing, toss well, serve plated immediately (salad does not keep well) arrange optional topping(s)

serve with: fried mushrooms chips or baked potato / green veg or salad

Into 2 frying pans heat olive oil, medium heat
Mix breadcrumbs/crushed peppercorns.
Coat steak in egg white, coat steak with breadcrumb mix.
Place steak in fry pan cook each side for 2½mins until browned (medium rare).
While steak cooking, in other fry pan fry onions/celery for 1min,then add carrot/petits pois/chopped tomatoes/seasoning mix well.
While heating sauce,slice steak into 1″pieces, place sauce onto plate
top with steak, serve.

rosa (prawn cocktail) sauce mixed with little white wine vinegar
place in order of ingredients on lge serving dish
garnish – sliced peaches

2 sirloin steaks
2 tbsp chilli sauce
2tbsp olive oil
Half lemon sliced
2 sprigs thyme or 1tsp dried

serve with: sauteed baby potatoes and guacamole salad

In shallow dish mix olive oil/chilli sauce/thyme.
Dip steaks in mix to coat both sides, place under grill.
Cook to desired level of cooking, brushing with remaining chilli oil occasionally. After cooking, plate up, squeeze lemon over steak, serve with potatoes/salad.

8 fresh turkey or chicken sausages
8 rashers streaky bacon
little oil/butter for shallow frying
penne or tubed pasta cooked (keep warm),
1 tbsp oil
25g salami diced small
100ml tomato puree
1 tbsp basil chopped
1 onion chopped
2 garlic cloves chopped
little oil/butter for sauteeing

serve with salad

wrap sausages with bacon, secure with cocktail stick, in lge frypan heat oil/butter, fry until browned
all over
in wok heat oil/butter, saute lightly onion/garlic, add salami, saute 3-4min, add tomato/basil, stir, add
cooked pasta, stir until well mixed, serve with pasta mix at side of sausages

8 fresh chorizo sausages
8 rashers streaky bacon
little oil/butter for shallow frying
penne or tubed pasta cooked (keep warm),
1 tbsp oil
25g salami diced small
100ml tomato puree
1 tbsp basil chopped
1 onion chopped
2 garlic cloves chopped
little oil/butter for sauteeing

serve with salad

wrap sausages with bacon, secure with cocktail stick, in lge frypan heat oil/butter, fry until browned
all over
in wok heat oil/butter, saute lightly onion/garlic, add salami, saute 3-4min, add tomato/basil, stir, add
cooked pasta, stir until well mixed, serve with pasta mix at side of sausages

2 cucumbers pare away strips of skin to give striped effect, halve, deseed with spoon.
Stuffing
15g butter
50g mushrooms chopped
125g cooked peeled prawns
1 tbsp parsley chopped
2 tbsp fresh white breadcrumbs
1 garlic clove finely chopped
1 tbsp double cream
1 egg beaten
pepper(salt)
Dash tabasco sauce

serve with sliced garlic baguette

Place cucumber in microwave, cover, micro one hundred percent 3-4min until just tender, remove from micro
Stuffing
In small bowl, add butter/mushrooms/garlic, micro one hundred percent 1min, allow to cool slightly, mix together.
Cream/egg, to mushroom mix add prawns/parsley/breadcrumbs then mix in cream/egg mix.
Season to taste.
Add tabasco, mix, spoon mix into cucumber shells, micro one hundred percent for two to two and a half min, until filling hot.
Serve