CHICKEN SATAY PIZZA

Ingredients .......400gm of chicken thigh fillets (diced), 1 tbs of peanut oil, 4 spring onions ( the whole onion white and green part sliced), 1 carrot grated, 75gm of snow peas (trimmed and sliced), 1 large pizza base( pre bought), 1 dsp of sesame seeds, 1/4 cup of fresh coriander leaves (chopped). Marinade ingredients.....1/2 cup of crunchy peanut butter, 1/2 tsp of chilli powder, 2 tbs of lemon juice, 1 tbs of soft brown sugar, 1/2 tsp of ground ginger, 1/2 cup of coconut milk. It is okay if you have a pre bought base in the freezer, I have been in the garden all day, I want to prepare a pizza and the pre bought base is perfect. It will be defrosted by the time I have marinated the chicken. Preheat your oven to to 200 deg C. First to do is prepare the chicken marinade. Place all the marinade ingredients in a small/ medium pan and stir to combine over a medium heat, then allow to cool. Scoop out a 1/3rd of a cup of the marinade from the pan. Heat the oil in a large pan over a medium heat and add the diced chicken breast and cook stirring for 5 minutes. Stir in the chopped spring onions,carrot and snow peas, cook for 2 minutes until the snow peas turn bright green. Now spread the pizza base with the remaining marinade and spoon over the chicken mixture and sprinkle with the sesame seeds. Place the prepared pizza on a baking paper lined oven tray and bake in the preheated oven for 15 minutes. To serve top with the chopped coriander leaves and slice into wedges.

PORK , FETA AND FENNEL MEATBALL PASTA SOUP.

This is delicious, a Saturday well spent. Ingredients..... 500 gm of pork mince , 150gm of crumbled feta cheese, 5tbs of dried fennel, 2 tbs of minced ginger, 1 cup of dry white wine, 1 bunch of broccolini, chopped, 1 zucchini sliced into sticks, 3 rounds of dried fettucine pasta, 1 onion peeled and thinly sliced, 4 cups of water and finally 1 x 50gm packet of dried chicken noodle soup. In a large bowl mix the pork mince with the crumbled feta cheese , 2 tbs of dried fennel seeds, 2 tbs of minced garlic. Preheat your oven to 150 deg c. Roll the combined mince into golf sized balls and place in a lightly oil sprayed pan. Add the thinly sliced onion to the pan with the pork balls. Place the pan in the preheated oven to seal the meatballs and onions. In the meantime, place 1 cup of dry white wine in a soup pot along with 4 cups of water, 2 tbs of fennel seeds and 1/4 tsp of salt. Place the pot over a low heat, adding the chopped broccolini and sticks of zucchini and bring to a gentle simmer. Now sprinkle over the contents of the dried chicken noodle soup packet, stir through with a wooden spoon until well combined. Transfer the sealed meatballs and onions to the soup pot and stir through, over the low heat. Bring back to a slow simmer and finally add the 3 rounds of( broken ) fettucine pasta to the soup , continue to simmer and stir until the pasta is tender. This is so good , I just might start taking myself seriosly as a home cook.

CINNAMON ORANGES WITH RICOTTA

Ingredients....220gm of castor sugar, 60ml of orange juice, 60ml of water, 1 cinnamon stick, 250gm of ricotta cheese, 1 tsp of ground cinnamon sugar, 4 naval oranges, rind removed and sliced, 1/4 cup of chopped pistachio nuts. I love ricotta cheese, it such a versatile cheese and this dessert has always been a favourite when dished up at The Manor. Combine the sugar, orange juice, water and cinnamon stick in a small saucepan. Stir over a low heat until the sugar dissolves, simmer until the the mixture reduces and thickens. In a medium bowl mix together the ricotta cheese and cinnamon sugar until smooth. Divide the orange slices between the serving bowls and pour the syrup over and serve with cinnamon flavoured ricotta cheese and a sprinkle of the pistachio nuts.

ITALIAN STYLE FENNEL MEATBALLS

Ingredients.......500gm of pork mince, 3 tbs of fennel seeds , 2 tbs of minced garlic, 1/3 cup of red wine vinegar . Place all the ingredients in a large bowl and mix with wet hands to combine . Then roll into balls . The meatballs can be frozen, cooked or uncooked. Seal the meatballs in a pan over a medium heat before adding them to your favourite pasta dish. Serve the cooked meatballs on a skewer or in a slow cooked dish , you are the cook make them part of your meal.

ROAST PORK WITH APPLE SAUCE

Ingredients .....2kg boned leg of pork, salt for crackling, 4 green apples, squeeze of lemon juice. Ask your butcher to score the skin of the boned pork. Preheat your oven to 200deg C. Then rub a liberal/excessive amount of salt into the scored skin.(There is no need for oil or water). Place the salted pork on a wire rack inside of a roasting pan. Roast in the preheated oven until the rind turns golden, dries and looks crackly. Continue to cook for a further 10 minutes. To check the pork is cooked , pierce the thickest part of the meat with a knife if the juices run clear , the pork is ready.. While the pork is cooking, prepare your apple sauce. Peel, core and slice your apples, place into a small saucepan with 3 tbs of water, simmer gently until the apples are soft. Now gently mash to a pulp and add a squeeze of lemon juice. Serve the apple sauce alongside the pork, the perfect combination, with hot vegetables of your choosing.

PASTA WITH PESTO

Pesto is a green sauce based on fresh basil ( thanks Maureen and Roel), garlic, olive oil and parmesan, used to flavour pasta and as a general flavouring. Just a little history ....pesto is so called because it originates from Italy where it WAS prepared in a pestle( pesto in Italian) and mortar. Ingredients.....2 cups of fresh basil leaves, 4 tbs of minced garlic, 1/4 cup of pine nuts, 1 cup of olive oil, crack black pepper to taste, 1/4 cup of grated parmesan cheese, 1 x 475 gm pack of fettucine noodles. Wash and dry the fresh basil and place in a blender with the garlic, pine nuts, a sprinkle of cracked black pepper, 3/4 cup of olive oil. Blend until smooth and add the remaining oil if necessary .(too dry ). Stir in the grated cheese. Now prepare your fettucine pasta. Place the dried pasta in a pot of boiling lightly salted water with an added slurp of oil. Drain through a colander when the pasta is tender. Add the pesto to the hot pasta , tossing until each strand is coated with sauce. Serve with extra parmesan cheese sprinkled over.

GINGERBREAD ( the original recipe ).

Please keep in mind this is a very old recipe and our range of ingredients is now endless. I will give you an alternative ingredient when required. Ingredients.....2 and 3/4 cups of wholewheat flour ( you can use wholemeal flour ), pinch of salt, 1 dsp of ground ginger, 125gm of beef dripping (you can substitute the dripping for solid cooking margarine, it is sold under the brand of 'fairy'). 2/3rds of a cup of golden syrup, 1/3 rd of a cup of black treacle, 1/2 cup of soft brown sugar, 1 tsp of bi carb of soda , 2/3rds of a cup lukewarm milk. Preheat your oven to 160 deg C. Grease a 10"x 8" square pan and line with baking paper. In a large bowl mix together the ginger, flour and salt. Over a low heat and in a small saucepan, melt the dripping (solid margarine), golden syrup, black treacle and sugar. Stir until well incorporated. In a separate bowl, mix together the warmed milk with the bi carb of soda, the the soda is dissolved. Now add the flour and melted ingredients together, mix well by using your electric beater and finally add the combined milk mix and beat thorougghly. Pour into the prepared pan. Bake in the well preheated oven for 60 minutes or until inserted with a skewer in the middle comes out clean. Remove from the oven and let the gingerbread cool in the pan. Then turn out, slice and store in an airtight container to keep the gingerbread moist. Definately an oldie and a goodie!!