BBQ SAUCE.

Ingredients......2 tbs of rice bran/ canola oil, 3 tbs og minced garlic, 1 onion, finely chopped, 170 gm of tomato paste, 180 gm of apple cider vinegar, 5 tbs of soy sauce, 5 tbs of golden syrup, 1 tsp of Chinese five spice powder, 1 tbs of mustard, 5 tbs of honey, cracked black pepper and 200 ml of chicken stock. Saute the onion in the oil until tender and translucent. Add all the other ingredients, except for the stock and bring to the boil. Reduce the heat to a simmer. Little by little add the stock until the sauce thickens, but keep stirring all the time. Store in an airtight jar. the sauce can be served warm or cold. Once opened store in your refrigerator.

HELPFUL TIPS FOR YOU.

1. For softened butter in a hurry, grate and set aside for 10 minutes. 2. to gewt rid of lingering kitchen odours, bake orang peel in a preheated oven set at 160 deg c for 15 minutes. 3. Freeze unused pastry in a zip lock bag to prevent it from drying out.

CHICKEN LIVERS IN RED WINE AND THYME.

Ingredients......250 gm of fresh chicken livers, 3 tbs of rice bran / canola oil, 2 tbs of finely grated lemon rind, 3 tbs of minced garlic, 4 tbs of red wine, 1 tbs of fresh chopped thyme, cracked black pepper, rocket leaves and crusty bread, to serve. Rinse the chicken livers under cold running water, pat dry with kitchen paper. Heat the oil and grated lemon rind in a frying pan, add the garlic and cook, stirring over a medium heat for 3 minutes. Add the chicken livers, wine and thyme. Season with the cracked black pepper and continue to cook for 5 minutes. TO serve, arrange the rocket leaves on a serving platter. Remove the pan from the heat and spoon the chicken livers over the rocket leaves. Serve with crusty bread.

THE MANOR RISSOLE PASTRY PUFFS

8 prepared and cooked Manor rissoles, 2 sheets of puff pastry, 4 tbs of sweet chilli sauce, 8 cherry tomatoes, grated tasty cheese to top pastries. Preheat your oven to 200 deg C. Line a baking tray with baking paper. Slice each sheet of puff pastry into 4 equal squares. Place a tsp of sweet chilli sauce in the centre of each pastry square. Place a rissole on top and then turn the rissole over to make sure the rissole is lightly coated with the sauce. Fold the pastry square up around the coated rissole and top with a sprinkle of the grated cheese . Finish off the pastry puffs with a trimmed cherry tomato. Place the pastry covered rissoles on the prepared oven tray and bake in the preheated oven for 40 minutes or until the pastry is golden and risen. Cool on a wire rack . The pastry puffs can be frozen.

CARROT AND HONEY OATMEAL BISCUITS.

These biscuits are seriously good and easily prepared. I found this recipe in a paper from the 90's and these are the measurements as printed, please make sure you use a 250 ml measuring cup. Ingredients.....1 cup of plain flour, 1 cup of wholemeal plain flour,1 dsp of baking powder, 1/2 tsp of bi carb of soda, pinch of salt, 3 tsp of ground cinnamon, 125 gm of butter/ marg, 1 cup of runny honey, 2 eggs, lightly beaten, 2 cups of coarsely grated carrot, 1 cup of sultanas, 2 cups of rolled oats, 2 cups of granulated nuts. Preheat your oven to 180 deg C. Line 2 oven trays / 1 large oven tray with baking paper. In a large bowl mix together the flours, baking powder, bi carb of soda, salt and cinnamon. Beat the butter/ marg until soft and creamy. Add the honey and continue to beat until thick and smooth. Add the beaten eggs a little at a time alternating with the flour mixture . Now with the beater running on slow add the carrots, sultanas, oats and granulated nuts, mix well. Place tablespoons of the mixture in rough clumps on the prepared tray / trays about 2.5 cm apart. Bake in the preheated oven for 25 minutes or until golden brown. Remove to wire racks to cool.

THE MANOR RISSOLE RECIPE.

Ingredients....500 gm of premium mince, 1 x 50 gm packet of dried chicken noodle soup mix, 2 tbs of sweet chilli sauce, 1 tbs of minced garlic, 2 tbs of dried inions, 2 eggs, well beaten, 2 tbs of chia seeds, plain flour. In a large bowl mix together all the ingredients except for the flour. Mix with a wooden spoon or your fingers to blend evenly. Place a cup of flour into a medium bowl, place a sheet of baking paper beside the bowl to sit the rissoles on. Wet your hands to shape the mixture into balls. Roll the rissole balls through the flour and place on the baking paper to flatten to 3 cm/ 4cm thick. Cook in a lighty oiled pan on the stove top or on your bar be que.

CHICKEN PASTA WITH ZUCCHINI.

Ingredients......375 gm of fresh fettucine pasta, 4 medium zucchini, grated, 1 tbs of canola / rice bran oil, 500gm of stir fry / tender loin fillets, sliced, 1/2 cup of milk, 375 ml of evaporated milk, 2 tbs og minced garlic, 250 gm of grated tasty cheese. Cook the pasta in a pot of boiling water, until tender. Drain and set aside. Heat the oil in a large fring pan and saute chicken strips until golden and cooked through. Add the milk and evaporated milk along with the minced garlic, stir until the mixture boils. Add the grated zucchini and half the grated cheese. Add the cooked pasta to the chicken milk mixture and toss through. Top with the remaining cheese. Serve with a crusty bread and or a green salad.