Serves 2
Ingredients:

2 whole white fish, each about 300g, such as bream or snapper
1 onion, chopped
1 clove garlic, crushed
1 tsp chopped fresh ginger
1 tsp chopped lemon rind
2 tbsp tamarind concentrate
1 tbsp light soy sauce
1 tbsp peanut oil


Method:

• Preheat the oven to moderate 180°C.
• Place the fish onto large pieces of foil. Make 3 deep incisions with a sharp knife on each side of the fish.
• Place the onion, garlic, ginger, lemon rind, tamarind, soy sauce and oil in a food processor and process until a smooth paste is formed.
• Spread the onion mixture on the inside of the fish and on both sides.
• Wrap the foil around the fish and secure it firmly. Place the fish in a baking dish and bake for 30 minutes, or until the fish is just cooked.

Nutrition per serve:
Protein 65g
Fat 20g
Carbohydrate 4g
Dietary Fibre 1g
Cholesterol 210mg
1820 kj (435 cal)

Serves 4

Ingredients:

1 tbsp oil
1 medium onion, very finely chopped
2 cloves garlic, finely chopped
5cm piece fresh ginger, finely grated
1 tsp ground coriander
1 stem lemon grass (white part only), finely chopped
2 tsp tamarind concentrate
2 tsp very finely grated lemon rind
4 small fish cutlets, such as blue eye cod
lime wedges, to garnish

Method:

• Preheat the oven to warm 160°C.
• Heat the oil in a frying pan; add the onion, garlic, ginger, coriander and lemon grass, and stir over medium heat for 5 minutes or until aromatic.
• Stir in the tamarind, lemon rind and season with freshly ground black pepper to taste. Remove from the heat and set aside until cool.
• Line a baking dish with aluminium foil and grease it lightly to prevent the fish from sticking. Arrange the fish in the baking dish in a single layer and bake for 10 minutes. Turn the fish over gently, spread with the spice paste and bake for another 8 minutes, or until the flesh flakes when tested with a fork. Be sure not to overcook the fish or it will become dry. Garnish with lime wedges and serve with steamed rice.

Note: Adjust the cooking time if the cutlets are thick.


Nutrition per serve:
Protein 15g
Fat 5g
Carbohydrate 2g
Dietary Fibre 1g
Cholesterol 180mg
520 kj (125 cal)

Serves 4


Ingredients:

4 baby chickens, about 500g each
2 medium onions, chopped
1 spring onion, chopped
2 red chillies, chopped
2 cloves garlic, crushed
¼ cup (60ml) peanut oil
¼ cup (60ml) lemon juice


Method:

• Cut the chickens in half along the breast and backbone. Press down on each half to flatten it slightly.


• Combine the onion, spring onion, chilli, garlic, oil and lemon juice in a food processor and process until smooth. Spoon the mixture over the chickens; cover and marinate for 1 hour or overnight in the refrigerator.


• Preheat the oven to moderate 180°C. Using tongs, remove the chickens from the marinade, reserving the marinade. Place the chickens in a baking dish in a single layer. Bake for 40 minutes, or until cooked and browned, brushing occasionally with the marinade. Serve with rice or noodles, and a vegetable dish.
  

Nutrition per serve:
Protein 40g
Fat 40g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 165mg
2305 kj (550 cal)

Ingredients:

300g minced beef
½ tsp pepper
1 tsp chilli powder
½ tsp turmeric powder
2 tsp coriander powder
salt to taste
2 red chillies, thinly sliced, slantwise
1 slice (2-cm thick) ginger, grind to fine paste
1 clove garlic, grind to fine paste
2 tbsp cooking oil
230g pipe macaroni
2 spring onions, chop fine
3 sprigs small coriander leaves, chop fine
3 sprigs big coriander leaves, chop fine
½ tbsp margarine
3 eggs, beaten with a little salt


Method:

1. Mix minced beef with ginger and garlic paste, pepper, chilli, turmeric, coriander powder and salt.
2. Heat oil, add beef, fry until liquid is absorbed, then remove from heat.
3. Bring a pan of water to the boil. When actively boiling, add macaroni and cook for about 12 minutes.
4. Spread the margarine in an ovenproof dish, then put about two-thirds of the macaroni to form the first layer.
5. Spread meat, chopped spring onions and coriander leaves over macaroni to form a second layer; spoon one beaten egg over this. Finally, cover this layer with the rest of the macaroni and spoon two beaten eggs over this. Dot the top layer with margarine and bake in moderate oven for about 20 minutes.
6. Serve with cucumber salad.

Serves 4


Ingredients:

105g cellophane noodles
250g ground chicken
1 tsp fresh ginger, peeled and grated
1 clove garlic, finely chopped
2 tsp rice wine or dry sherry
1 tbsp fresh cilantro, finely chopped
12 large chicken wings
2 tbsp soy sauce
1 tbsp honey
cucumber slices for serving
Thai sweet chilli sauce for serving


Method:

• Soak noodles in boiling water for 10 minutes; drain. In bowl, combine noodles, ground chicken, ginger, garlic, rice wine or sherry and cilantro. Mix well.
• Preheat oven to 180°C (350°F). Oil baking dish large enough to accommodate wings in one layer.
• Using small sharp knife, remove small drumstick from each chicken wing (and reserve for another use), leaving wing tip and middle section intact. Starting at top of middle joint (opposite end to wing tip), start gently separating skin from bone until you reach joint. Remove and discard bone. You should now have wing tip with cavity of skin attached. Fill each cavity with about 1 tbsp chicken stuffing and close. Place into prepared baking dish. Repeat with remaining wings.
• In small bowl, combine soy sauce and honey. Brush on wings. Bake until golden and tender, about 20 minutes.
• Serve hot or cold, garnished with cucumber slices. Pass chilli sauce at table.

Serves 4-6


Ingredients:

285ml double cream or créme fraiche
Juice of 1 lemon
2 cloves garlic, peeled and finely chopped
1 good handful of fresh Thyme, leaves picked and chopped
3 handfuls of grated Parmesan cheese
Salt and freshly ground black pepper
1kg artichokes, peeled and sliced as thick as a pencil
2 good handfuls of fresh breadcrumbs
Olive oil


Method:

• Preheat your oven to 220°C (425°F). In a bowl mix your cream, lemon juice , garlic half the thyme and most of the Parmesan, and season well to taste. Throw in the sliced artichokes. Mix well and place everything in an ovenproof baking dish.
• Mix the breadcrumbs with the rest of the thyme and Parmesan and some salt and pepper. Sprinkle all the flavoured breadcrumbs over the artichokes and drizzle with a little olive oil. Bake in the oven for around 30 minutes until the artichokes are tender and the breadcrumbs golden.