Salmon Patties With Lemon And Dill

• 800g  potatoes, peeled, halved
• 415g can pink salmon, drained, skin and bones removed
• 3 green onions, trimmed, finely chopped
• 2 tablespoons finely chopped fresh dill
• 1 teaspoon lemon rind
• 1 tablespoon lemon juice
• 2 eggs
• 1/2 cup plain flour
• 1 1/4 cups dried panko breadcrumbs
• Vegetable oil, for shallow frying
• 1 cucumber, halved lengthways, sliced
• 2 celery stalks, trimmed, thickly sliced
• 1/2 red onion, thinly sliced
• 1 1/2 tablespoons French dressing
• Lemon wedges, to serve
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• Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 15 minutes or until tender. Drain. Return to pan over low heat. Toss until excess liquid has evaporated. Mash potatoes. Place potato in a bowl. Stir in salmon, green onion, dill, lemon rind, lemon juice and 1 egg. Season. Using wet hands, shape into 12 patties.
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  Place flour and breadcrumbs in separate shallow dishes. Lightly whisk remaining egg and 1 tablespoon cold water in shallow dish. Coat patties in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs. Place on a tray lined with baking paper.
• Heat oil in a large non-stick frying pan over medium heat. Shallow-fry patties for 5 to 6 minutes each side until golden and crisp. Transfer to a plate lined with paper towel.
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  Combine cucumber, celery, onion and dressing in a bowl. Toss to coat. Serve patties with salad and lemon wedges.
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Spinach And Parmesan Souffles

• 30g butter
• 1 1/2 tbs plain flour
• 185ml (3/4 cup) milk
• 1 bunch English spinach, ends trimmed, finely chopped
• 60g (3/4 cup) finely grated parmesan
• 3 eggs, separated
• Pinch of cayenne pepper
• Melted butter, to grease
• 2 tbs dried breadcrumbs
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• Melt the butter in a medium saucepan over medium heat. Add the flour and use a wooden spoon to stir until the mixture is smooth. Reduce heat to low and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly until the mixture is smooth. Place the pan over medium heat. Bring to the boil and cook, stirring constantly, for 3-5 minutes or until the mixture thickens. Add the spinach and cook, stirring, until the spinach wilts.
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  Remove the pan from heat and stir in the parmesan. Transfer the mixture to a large heatproof bowl. Stir in the egg yolks. Season with salt and cayenne pepper.
• Preheat oven to 200°C. Brush the base and sides of six 185ml (3/4-cup) capacity ovenproof ramekins with melted butter to grease. Divide the breadcrumbs among the ramekins and rotate to coat the inside. Shake out excess.
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  Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Use a large metal spoon to fold half the egg white into the spinach mixture until combined. Gently fold in the remaining egg white until the mixture is just combined. Spoon the mixture evenly among the prepared ramekins.
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  Place the ramekins on a large baking tray. Bake in oven for 15 minutes or until the soufflés are puffed and golden. Serve immediately.

Fish Parcels With Lime And Sweet Chilli

olive oil cooking spray
    4  salmon  fillets
    1 tablespoon brown sugar
    1 teaspoon fish sauce
    Fresh lime juice (About 1/4 cup)
    2 tablespoons sweet chilli sauce
    2 spring onions, thinly sliced.
    lime wedges and steamed jasmine rice, to serve

    Preheat oven to 200°C. Spray 4, 30cm x 40cm sheets of baking paper with oil. Score thickest part of fish twice with a knife. Place fish onto baking paper.

    Combine  sugar, fish sauce, lime juice and sweet chilli sauce in a small jug. Brush fish with mixture.

    Top fish pieces with green onions. Bring long sides of paper together and fold over twice. Fold short sides in to form a parcel.

    Place parcels, seam side up, onto a baking tray. Bake for 12 minutes or until fish is cooked through. Open parcels. Top with coriander. Serve with lime wedges and jasmine rice.

Vegetarian Pizza

1 cup  grated mozzarella
    200g soft goat’s cheese, crumbled
    6 individual pizza bases
    1/2 cup  tomato paste
    4 ripe figs, thinly sliced
    Extra virgin olive oil, to drizzle

    Preheat the oven to 200°C.

    Combine the cheeses with a fork and season with salt and pepper. Place the pizza bases on a greased oven tray.

    Spread pizzas with tomato paste and top with the cheese mixture. Arrange sliced figs on top. . Drizzle with olive oil, sprinkle with mixed herbs and bake for approx 10 minutes or until the cheese is melted and golden brown.. Serve immediately

Fettucine With Garlic Prawns

500g fettucine pasta
    1 tbs olive oil, plus extra to toss
    4 cloves of garlic, crushed
    100g green prawns, peeled, deveined, tails intact
    2 tbs chopped fresh parsley
    Juice and zest of 1  lemon
    1 cup dry white wine
    125g unsalted butter, chilled, cut into small pieces.

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, return to the pan and toss with a little oil. Set aside to keep warm.

Place remaining oil and the garlic in a frypan and heat gently over low heat. When the oil is hot, add the prawns, chilli and half the parsley, increase heat to high and cook for 2-3 minutes. Remove the prawns and set aside, then add the lemon juice and white wine to the pan and allow to bubble and reduce for 2 minutes. Briefly stir in the cold butter and lemon zest until you have a smooth sauce. Return the prawns to the pan to heat through, then add the pasta. Toss together well and serve garnished with remaining parsley.

Serve with more of the white wine if you wish.

Beer Battered Fish And Chips

4 large (about 200g each) potatoes, peeled and cut into wedges
    2 tsp olive oil
    225g (1 1/2 cups) self-raising flour
    1 egg, lightly beaten with a few drops of water
    375ml (1 1/2 cups) chilled light beer
    Salt & freshly ground black pepper
    Vegetable oil, to deep-fry
    8 (about 120g each) white fish fillets (such as flathead or whiting)
    Lemon wedges, to serve

    Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place potato on tray. Drizzle with olive oil. Cook in oven, turning occasionally, for 40 minutes or until golden brown.

    Meanwhile, place flour in a bowl. Add the egg and stir to combine. Gradually whisk in the beer until batter is smooth. Season with salt and pepper. Cover and place in the fridge for 30 minutes to rest.

    Add enough vegetable oil to a large saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Dip 2 pieces of fish, 1 at a time, into batter to coat. Drain off excess. Deep-fry for 3-4 minutes or until golden brown and cooked. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining fish and batter, reheating oil between batches.

    Divide fish and chips among serving plates. . Serve with tartare sauce and lemon wedges.

Lime Granita

3/4 cup sugar
1 1/2 cups fresh lime juice
1 teaspoon grated lime zest (1 lime)
3 cups water

In a small saucepan, combine sugar with 3 cups water.

Bring to a boil.

Reduce heat and simmer for 5 minutes.

Chill for 1 hour.

Stir in lime juice and zest.

Pour mixture into a shallow metal cake pan and freeze, crushing and stirring the lumps with a fork every 30 minutes for 2 to 3 hours, or until it has a slushy, granular texture.

Serve immediately.

Lemon Posset Puddings

 2 1/4 cups whipping cream
    3/4 cup plus 1 teaspoon sugar
    3 tablespoons fresh lemon juice
    1 teaspoon grated lemon peel

Bring cream and 3/4 cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat. Stir in lemon juice  and cool 10 minutes. Stir mixture again and divide among six 1/2-cup ramekins or custard cups. Cover and chill possets until set, at least 4 hours or overnight.

Mix remaining 1 teaspoon sugar, lemon peel in a small bowl and sprinkle over possets .
Serve with cream or ice cream.

Strawberry Shortcake

• 2 cups sliced strawberries, hulled
• 4 tbs (1/3 cup) caster sugar
• 1 egg
• 2/3 cup (160ml) milk
• 2 cups (300g) plain flour, sifted
• 1 tbs baking powder
• 100g unsalted butter, chopped
• 1/2 cup strawberry jam
• 200ml thickened cream, lightly whipped
• Icing sugar, to dust

1. Preheat oven to 180°C. Line base and grease sides of a 20cm springform pan.
2. Place strawberries in a bowl with half the sugar, stir to combine and set aside.
3. Beat egg with milk and set aside. Place flour, remaining sugar, baking powder and 1/2 teaspoon salt in a large bowl and rub in butter with fingertips. Add egg and milk and mix with a fork until combined.
4. Spread dough into pan. Bake for 15-20 minutes until golden. Remove and cool.
5. To serve, split cake and lift off top half. Spread bottom half with jam, cover with cream and top with strawberries. Replace lid and dust with icing sugar.

Peach Cobbler

1/2 cup melted butter
1 cup plain  flour
1 cup caster  sugar
2 teaspoons baking powder
Pinch salt
2/3 cup milk
1  egg
Filling
1 (28 ounce) can sliced peaches, drained
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Melt butter in a 9 x 13 inch pan. Mix together flour, sugar, baking powder & salt.
Stir in milk & egg.
Pour evenly over melted butter.
Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
Serve warm with ice cream or cream.

Roast Pork With Apple And Bacon Stuffing

• 50g butter
• 4 rashers  middle bacon, rind removed, finely chopped
• 1/2  brown onion, finely chopped
• 1 large green apple, peeled, finely chopped
• 1 1/4 cups fresh breadcrumbs
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 2 tablespoons finely chopped fresh rosemary leaves
• 1.5kg rolled pork loin
• 1 tablespoon olive oil
• 2 teaspoons sea salt
• Apple sauce, to serve

1. Melt butter in a frying pan over medium-high heat. Add bacon and onion. Cook, stirring, for 3 to 4 minutes or until onion has softened.. Cook, stirring, for 5 to 7 minutes ,. Remove from heat. Stir in apple, breadcrumbs, parsley and rosemary.
2. Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through the thickest part of the meat without cutting through to skin. Open pork out to form 1 large piece. Press stuffing, in a wide row, on cut side of loin. Roll up pork to enclose stuffing. Tie with kitchen string at 3cm intervals to secure. Rub with oil. Sprinkle with salt. Place in a large, disposable foil baking dish.

     3  Preheat oven to 180 c  (350 F),cook pork at this temperature for 30 minutes then
         reduce heat to 150 c and Cook for 1 hour 30 minutes  or until juices run clear when a skewer is inserted into centre. Remove pork. Cover with foil. Stand for 10 minutes. Slice and serve with apple sauce.

Egg And Bacon Tart

• 2 sheets ready rolled shortcrust pastry
• 1 tablespoon olive oil
• 1  onion, finely diced
• 5 rashers middle bacon, rind removed, finely chopped
• 1 cup grated tasty cheddar cheese
• 4 eggs
• 1 teaspoon  flour
• 300ml cream
• 1/2 cup milk

1. Preheat oven to 200°C. Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan.
2. Line base and sides of flan with pastry. Trim excess. Line pastry with baking paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden.
3. Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese.
4. Reduce oven temperature to 180°C. Whisk remaining ingredients and salt and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.

Lemon Meringue Tart

250g plain flour
¼ cup (35g) icing sugar
200g cold butter, chopped coarsely
1 teaspoon finely grated lemon zest
1 egg yolk
1-2 tablespoons iced water, as necessary
½ cup (75g) cornflour
1 ¼ cups (280g) caster sugar
3 eggs
3 egg yolks
4 lemons, zested and juiced
½ cup (125ml) water
100 g butter, chopped into 1 cm cubes
3 egg whites
1 cup (220g) caster sugar
½ cup (125ml) water
To make the pastry: process flour, icing sugar mixture, butter and zest until they resemble breadcrumbs. Add yolk and 1 tablespoon of the water; process again until pastry begins to come together into a ball. If necessary, gradually add more water, a teaspoon at a time, until pastry does form a ball. Tip onto a lightly floured work surface and knead briefly until smooth. Shape into a flat disc. Wrap in plastic wrap and refrigerate 30 minutes.
Preheat oven to 220°C or 200°C fan-forced. Roll out pastry between 2 sheets baking paper until 3mm thick. Press pastry into 24cm loose bottomed flan tin. Trim edges and dock base (to dock means to prick base using a fork). Line with baking paper and fill with dried beans, lentils or baking beads. Bake in preheated oven 15 minutes or until lightly browned. Remove paper and beans; return to oven. Bake a further 5 minutes or until pastry is lightly golden brown all over base. Allow to cool.
For lemon filling: Combine cornflour and sugar in medium bowl. Gradually add combined eggs, yolks, zest, juice and water; whisking to ensure mixture is lump free. Microwave on medium (50%-60%) for 10 to 15 minutes, stirring every minute or until mixture is thick. Or place mixture in medium bowl over a saucepan of simmering water. Stir occasionally until thickened – about 30 minutes. Beat butter into lemon mixture. Cover closely with plastic wrap and cool.
For meringue: Place egg whites in large bowl of electric mixer. Combine sugar and water in medium heavy based saucepan. Stir over low heat, without boiling, to dissolve sugar. Brush down sides of pan with wet pastry brush to remove any sugar crystals. Simmer, uncovered, without stirring, until mixture reaches firm ball stage (119 – 121°C) on a sugar thermometer (a teaspoon of mixture will form a firm ball when dropped in a cup of cold water).
Just before sugar reaches temperature, begin to beat egg whites until stiff peaks form. With motor operating, gradually pour sugar mixture onto egg whites until fully incorporated.
Spoon lemon mixture into pre-baked pastry case. Level top with a small palette knife. Pile meringue mixture on top, ensuring lemon mixture is completely covered. Return pie to preheated oven (220°C or 200°C fan-forced) and bake 10-15 minutes or until top is golden brown and crisp. Stand 5 minutes before serving.

Refreshing Raspberry Sorbet

• 1 cup  caster sugar
• 1  kg frozen raspberries, slightly thawed
•   2 tablespoons freshly squeezed lemon juice

1. Place the sugar and 1 cup water in a medium saucepan. Bring to the boil, stirring until the sugar dissolves. Simmer gently for 5 minutes, then remove from the heat.
2. Place the raspberries and lemon juice in a food processor or blender and process until smooth. Press through a nylon sieve into a large bowl; discard the seeds in the sieve.
3. Stir the sugar syrup into the raspberries. Cover and chill for about 1 hour. Reserve 1/2 cup to use as the sauce.
4. Pour the remaining mixture into an ice-cream machine and freeze according to the manufacturer’s instructions. Transfer to a large freezerproof container, cover and freeze until ready to serve.
5. If you don’t have an ice cream maker you can still make this by
   • Chill a 23×33 cm baking tin in the freezer.
   • Pour in the raspberry mixture and freeze until slushy, about 1½ hours, stirring every 30 minutes.
   • Place in a food processor and process until smooth.
   •Transfer to a large freezerproof container, cover and freeze until firm, about 4 hours. Before serving, let the sorbet stand at room temperature for 10 minutes.
6. Divide the sorbet between 8 dessert dishes. Drizzle each with 1 tablespoon reserved sauce and serve.

Lamb Skewers With Tzatziki

Ingredients

• 3 lemons, juiced
• 1 tablespoon dried Greek oregano leaves (see note)
• 1/2 teaspoon white pepper
• 1.6kg lamb (rump or leg), diced into 3cm cubes
• 1 small lemon, juiced, to serve

Tzatziki

• 1 large green ridge cucumber
• 2 cups thick, plain yoghurt
• 1 garlic clove, crushed

Combine 1/2 cup lemon juice, oregano, and pepper in a large ceramic dish. Add lamb and turn to coat. Cover and refrigerate for 4 hours, stirring every 30 minutes, to marinate.

Make tzatziki: Peel and halve cucumber lengthways. Scrape seeds from centre and discard. Grate cucumber. Place in a sieve. Cover and stand over a bowl for 30 minutes to drain. Combine cucumber, yoghurt, garlic and 1/2 teaspoon salt in a bowl. Cover. Refrigerate until ready to serve.

Drain lamb, reserving marinade. Thread 4 pieces lamb onto each skewer.

Preheat a barbecue plate on medium-high heat. Lightly grease barbecue plate. Cook skewers, turning and basting with marinade, for 8 to 10 minutes for medium or until cooked to your liking. Place skewers on a platter. Sprinkle with 1/4 teaspoon salt and drizzle with 1 1/2 tablespoons lemon juice. Serve lamb skewers with tzatziki and Greek salad

Poached Pears In Cranberry Juice

• 2 Cups (500ml) cranberry juice
• 1/4 cup brown sugar,firmly packed.
• 1 stick cinnamon
• 4  ripe pears,peeled.
• Cream or Ice Cream To Serve

1. Combine the cranberry juice, brown sugar and cinnamon stick in a saucepan large enough to hold the pears standing upright. Stir over medium heat until the sugar dissolves. Bring to the boil and reduce heat to medium-low.
2. Add the pears and simmer, uncovered, spooning the juices over and carefully rotating the pears occasionally, for 40-50 minutes or until tender.
3. Remove from heat and cool pears for 30 minutes in the syrup. Discard cinnamon stick.
4. Serve the pears warm with cream or ice cream

Chive And Tuna Muffins

Olive oil (optional), to grease
2 cups plain flour
4 teaspoons baking powder (or 2 teaspoons cream of tartar plus 1 teaspoon bi-carb soda)
125g cheddar cheese
3 medium (about 550g) potatoes, unpeeled
185g can tuna in oil, undrained
1 bunch fresh chives, chopped
2 eggs, lightly whisked
Freshly ground black pepper, to taste
Preheat oven to 180C.
Brush a 12-hole 1/3 cup muffin tray with olive oil to lightly grease, or line with paper cases or use squares of baking paper.
Sift flour and baking powder or pulse briefly in food processor and place in a large bowl.
Grate or process cheese then set aside.
Grate or process potatoes.
Add tuna, chives, eggs, pepper and 3/4 of the cheese to potatoes and pulse to mix.
Add potato mixture to flour, stir with a large metal spoon until just combined.
Spoon the mixture evenly into the muffin pans and sprinkle with remaining cheese.
Bake in preheated oven for 25 minutes or until golden and cooked when tested with a skewer.

Lemon Cheesecake

• 1 Tin sweetened condensed milk
• 300 grams cream cheese
• 285 ml thickened  cream
• 4 lemons
• Grated rind of one lemon.
• 12 wheatmeal biscuits (crushed)
• 80 grams butter

1. You need a 23cm loose bottomed cake tin, melt butter slowly on stove and add the crushed biscuits.
2. once the butter has been absorbed then turn into loose bottomed tin and pat down gently, refrigerate
3. for the cheesecake mixture, place the soft cheese into a mixing bowl and start to soften with an electric mixer
4. add the sweetened condensed milk slowly, this will ensure no lumps from the cheese remain
5. then add the  cream.
6. add the lemon juice and rind to the bowl a bit at a time until the mixture starts to thicken.
7. once all of the lemon juice has been added transfer the mixture to the biscuit base and refrigerate till set.

Chocolate Pudding With Hot Fudge Sauce

• 100g self-raising flour
• 1/4 tsp baking powder
• 1 tbs Dutch cocoa powder
• 75g caster sugar
• 1 egg
• 1 tbs golden syrup
• 100ml milk
• 80ml (1/3 cup) light olive oil
• 2 tbs roasted chopped hazelnuts

Fudge Sauce

• 30g unsalted butter
• 90g good-quality dark chocolate, broken into pieces
• 300ml thick cream
• 20g icing sugar
• 20ml (1 tbs) brandy

1. Preheat the oven to 150°C and grease four 180ml dariole moulds. Sift dry ingredients into a bowl. In a separate bowl, combine egg, syrup, milk and oil. Add to dry mixture and combine until a smooth batter. Pour into moulds, place on a baking tray and bake for 30 minutes.
2. To make sauce, place ingredients in a pan over low heat and cook, stirring, until thick. Turn out puddings, pour sauce over top and garnish with nuts.

Butter Chicken

• 1 tbs grapeseed oil
• 1 large brown onion, finely chopped
• 3 garlic cloves, crushed
• 3cm piece fresh ginger, peeled, grated
• 1 cinnamon stick
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp dried chilli flakes
• 400g butternut pumpkin, peeled, cut into 2cm pieces
• 500ml (2 cups) salt-reduced chicken stock
• 70g (1/4 cup) tomato paste
• 800g chicken breast fillets, cut into 4cm pieces
• 125ml (1/2 cup) low-fat Greek yoghurt
• 1 1/2 tsp cornflour
• Steamed basmati rice, to serve

1. Heat oil in a saucepan over medium heat. Stir in onion, garlic and ginger for 4 minutes or until soft. Stir in cinnamon, garam masala, coriander, paprika, cumin, turmeric and chilli for 1 minute or until aromatic. Stir in pumpkin, stock and tomato paste. Bring to the boil. Reduce heat to low. Partially cover and simmer, stirring occasionally, for 8-10 minutes or until pumpkin is just tender. Stir in chicken for 7 minutes or until almost cooked through. Remove from heat.
2. Spoon 2 tbs of the sauce into a heatproof bowl. Whisk in yoghurt and cornflour until smooth and combined. Slowly stir into the chicken mixture. Stir over low heat for 3 minutes or until the sauce thickens slightly. Serve with rice.

Lemon Teacakes

• 65g butter, softened
• 1/2 cup caster sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup self-raising flour, sifted

• 1/3 cup milk
• 4 1/2 tablespoons lemon butter

Topping

• 10g butter, melted
• 2 teaspoons caster sugar

1. Preheat oven to 180°C/160°C fan-forced oven. Line 10 holes of a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
2. Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with remaining flour and milk, adding 2 tablespoons lemon butter. Spoon mixture into prepared cases. Top each with 1 teaspoon remaining lemon butter.
3. Bake for 15 to 20 minutes or until golden and firm to touch.
4. Brush hot cakes with butter. Sprinkle with caster sugar. Cool. Serve.

Chicken Curry

• 2 tablespoons vegetable oil
• 750g chicken thigh fillets, trimmed, cut into thirds
• 1 brown onion, cut into thin wedges
• 2 garlic cloves, finely chopped
• 1 teaspoon ground turmeric
• 2 tablespoons red curry paste
• 1 lemongrass stem, trimmed, bruised, thinly sliced
• 1 small red chilli, deseeded, thinly sliced
• 400ml can coconut milk
• 15 fresh curry leaves
• 1 cup coriander leaves
• 1/2 lime, juiced
• steamed jasmine rice, coriander sprigs and lime wedges, to serve

1. Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.
2. Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stirring, for 1 minute or until aromatic.
3. Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges.

Date And Banana Loaf

• Vegetable oil, to grease
• 300g fresh dates, pitted, coarsely chopped
• 185ml (3/4 cup) water
• 150g butter, chopped
• 450g (3 cups) self-raising flour

• 155g (3/4 cup, firmly packed) brown sugar
• 3 medium (about 300g) overripe bananas, mashed
• 3 eggs, lightly whisked
• 1 1/2 tsp vanilla extract
• Icing sugar, to dust

1. Preheat oven to 180°C. Brush twelve 160ml (2/3-cup) capacity non-stick mini loaf pans with oil to lightly grease. Place the date, water and butter in a medium saucepan and bring to the boil over medium heat. Remove from heat and stir until butter melts. Set aside for 5 minutes to cool slightly.
2. Combine the flour and sugar in a large bowl. Make a well in the centre. Gradually stir in the date mixture, banana, egg and vanilla until just combined.
3. Spoon batter among prepared pans. Bake in preheated oven for 25 minutes or until golden brown and a skewer inserted into the centres comes out clean. Remove from oven and set aside in the pans for 2-3 minutes before turning onto a wire rack to cool.
4. Arrange banana & date loaves on a serving platter. Dust with icing sugar and serve immediately.

Angel Food Cake With Poached Strawberries

Ingredients

• 6 egg whites
• 3/4 tsp cream of tartar
• 1/4 tsp salt
• 3/4 tsp vanilla essence
• 220g (1 cup) caster sugar
• 100g (2/3 cup) plain flour, sifted
• Icing sugar (optional), to serve

For the poached Strawberries

• 110g (1/2 cup) caster sugar
• 125mls (1/2 cup) water
• 2 x 250g punnets strawberries, hulled, washed (halved if large)

Method

1. Preheat oven to 180°C. Rinse a round 20cm cake pan with water and tap out any excess. Line the base with non-stick baking paper.
   
2. Place egg whites, cream of tartar and salt into a large mixing bowl. Use electric beaters to whisk until soft peaks form. Whisk in the vanilla essence. Gradually add the sugar, 2 tbs at a time, whisking well after each addition, until the mixture is thick and glossy. Use a large metal spoon to fold in the flour until just combined.
   
3. Spoon the mixture into the prepared pan and use the metal spoon to gently smooth the surface.
   
4. Bake in preheated oven for 20-25 minutes or until golden brown and firm to touch. Place a piece of non- stick baking paper on a wire rack. Turn the cake pan upside down on the lined rack and allow the cake to cool completely. Remove the cake pan and invert the cake.
   
5. Meanwhile, combine the sugar and water in a medium saucepan. Stir over a medium-low heat until the sugar dissolves. Add the strawberries and stir to coat well with the syrup. Cook for 30 seconds and remove from the heat.
   
6. Sprinkle  cake with the icing sugar (if using). Cut into slices and serve with the poached strawberries.