Apricot and Chilli Chicken Kebabs

Apricot and Chill Chicken Kebabs

An easy and delicious way to eat chicken

Ingredients

• 80 g chicken pieces cubed
• 1 red capsicum broken into chunks
• 1 yellow capsicum broken into chunks
• 200 g cherry tomato halved
• 1 onion medium chopped
• 2 tbs parsley chopped fresh
• 2 tsp apricot jam
• 1/2 cup sweet chilli sauce
• 1 garlic clove grated

• Method

  • STEP 1Mix apricot jam, sweet chilli sauce, garlic and 1 tablespoon of parsley, then add in chicken pieces.
  • STEP 2Marinate chicken for 1-2 hours.
  • STEP 3Using wooden skewers layer ingredients 1 after the other until skewer is full.
  • STEP 4Place kebabs on a tray and garnish using the left over parsley.
  • STEP 5Cook for 10-15 minutes or until chicken is cooked through.

  • Notes

    I served these with steamed vegetable and baked potatoes. I also cooked them in a fan forced oven but they would be wonderful on the BBQ. Use 7 pieces of chicken per person.
  • 
    

Easy to prepare meatballs that are delicious to serve at a party - hot or cold

Greek Meatballs

Ingredients

• 600 g lean beef mince
• 1 1/2 cups parsley finely chopped
• 1 egg
• 3 cups fresh breadcrumbs
• 1/2 cup mint chopped
• 1 tsp oregano
• 1/2 cup cold water
• 1 garlic clove crushed
• 1 lemon juiced

• Equipment

  • 1 baking tray
  • 1 bowl

  • Method

    • STEP 1Preheat oven to 220C.
    • STEP 2Put all ingredients, except lemon, into a mixing bowl and mix thoroughly.
    • STEP 3Form mixture into walnut-sized balls and place on a lightly greased baking tray.
    • STEP 4Bake for 30 minutes or until well-browned
    • STEP 5Sprinkle with lemon juice to serve.

    • Notes

      Goes very well with a yoghurt-based or sweet chilli dip to serve.

Coconut and Date Balls

No-bake coconut balls contain just two ingredients and they are super healthy. Pop them into lunch boxes, snack on them after exercise and use them to satisfy your sweet tooth.

Ingredients

• 3 cups desiccated coconut
• 2 cups pitted dates

• Method

  • STEP 1Place 2 cups of coconut and the dates into a blender or food processor.
  • STEP 2Process on high speed for 3-4 minutes, pausing to scrape down sides as needed.
  • STEP 3Remove from processor and roll teaspoon-sized balls. Roll in remaining 1 cup of coconut.
  • STEP 4Pack in portions for snacks, to put in lunch boxes and keep on hand to satisfy a sweet tooth in a healthy way.

  • Notes

    The coconut in this recipe turns to cocoa butter as it is processed with the dates and binds them together.
    You can roll these in more crushed nuts, sesame seeds or even sifted cocoa powder.

This quick chicken casserole is so tasty and simple that you will make it a regular on your family menu plan.

Quick Chicken Casserole

Ingredients

• 2 tbs olive oil
• 1 kg chicken breasts cut into pieces
• 850 g cream of chicken condensed soup
• 1 cup chicken stock (liquid)
• 500 g frozen mixed vegetables
• 1 tbs thyme
• 2 tbs parsley chopped

• Method

  • STEP 1Preheat oven to 200°C (180°C fan-forced).In a frying pan, heat the olive oil and fry the chicken until it is slightly browned on the edges.
  • STEP 2Add the stock and soup with the thyme and mix. Stir in the frozen vegetables. Bring to the boil and pour into a casserole dish.
  • STEP 3Bake for 45 minutes. Sprinkle with chopped parsley to garnish.

Christmas in July dessert is sorted with this classic fruity pudding, topped with lashings of creamy custard.

Christmas Pudding

Ingredients

• 375 g mixed peel
• 150 g sultanas
• 125 g glace ginger chopped
• 75 g dried apricots chopped
• 2 tbs orange rind finely grated
• 250 mls orange juice
• 80 mls brandy
• 150 g plain flour
• 150 g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 1 tsp ground nutmeg
• 75 g macadamias chopped
• 250 g unsalted butter melted cooled
• 220 g caster sugar
• 3 eggs lightly beaten
• 1 carton Pauls Vanilla Custard *to serve
• 1 packet fresh strawberries *to serve
• 2 tbs icing sugar *to decorate

• Method

  • STEP 1Grease a 2L (8 cup) metal pudding steamer (with lid) with butter. Double-line the base with rounds of baking paper.
  • STEP 2Place mixed peel, sultanas, ginger, dried apricots or pineapple, orange rind and juice in a saucepan. Cook over medium heat for 10 minutes or until the fruit is softened. Set aside for about 30 minutes to cool. Add the brandy and stir to combine.
  • STEP 3Sift the flours, bicarb, cinnamon, mixed spice and nutmeg into a large bowl. Stir in the macadamias, butter, sugar, eggs and fruit mixture until well combined. Gently spoon the mixture into prepared pudding steamer. Smooth surface and secure the lid.
  • STEP 4Place steamer in a large saucepan and add enough boiling water to the pan to reach halfway up the side of the steamer. Cover the pan and bring to the boil over medium heat. Boil gently for 31⁄2-4 hours, topping up with more boiling water as needed. The pudding is cooked when a skewer inserted into the centre comes out clean.
  • STEP 5Remove the steamer from the pan. Stand the pudding for 10 minutes to cool slightly before turning out to serve.
  • STEP 6Serve pudding with Pauls Vanilla Custard, berries and a dusting of icing sugar.

Carrot Slice

A lovely moist slice, which freezes well and thaws quickly. Great to have on hand for those unexpected visitors.

Ingredients

• 1 cup self-raising flour
• 1 tsp bicarbonate of soda
• 1/2 cup oil
• 3/4 cup brown sugar
• 1/2 cup sultanas
• 1 1/2 cups carrot grated
• 1/2 cup walnuts finely chopped
• 2 eggs
• 1 tsp mixed spice

• Method

  • STEP 1Grease and line base of a 27 cm square tin.
  • STEP 2Mix all ingredients together in a large bowl.
  • STEP 3Pour mixture into tin.
  • STEP 4Bake at 160C for 30-40 minutes.

  • Notes

    This slice doesn't really need icing, but it is especially delicious with a cream cheese topping.

Macaroni Cheese

Ingredients

• 1/2 cup fresh breadcrumbs
• 20 g parmesan cheese finely grated
• 1 tbs fresh curly parsley chopped
• 1 tbs olive oil
• 300 g macaroni
• 175 g bacon rashers chopped
• 2 cups milk
• 1/4 cup thickened cream
• 50 g butter
• 1/4 cup plain flour
• 2 tsp wholegrain mustard
• 1 1/2 cups tasty cheese grated

• Method

  • STEP 1Preheat oven to 180C. Grease a 5 cm deep, 6 cup capacity baking dish. Combine breadcrumbs, Parmesan cheese, parsley and 2 teaspoons oil in a bowl. Set aside.
  • STEP 2Cook pasta in a saucepan of salted water following packet directions until just tender. Drain.
  • STEP 3Meanwhile, heat remaining oil in a frying pan. Add bacon and cook until crisp.
  • STEP 4Combine milk and cream in a jug. Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 or 2 minutes. Gradually stir in milk mixture. Bring to the boil. Reduce heat to medium.
  • STEP 5Cook, stirring, for 5 minutes or until mixture thickens. Stir in mustard and cheese. Season with salt and pepper.
  • STEP 6Cook for 2 minutes or until combined and cheese is melted.
  • STEP 7Add sauce and bacon to pasta. Stir to combine. Spoon into prepared dish. Sprinkle with breadcrumb mixture. Bake for 20 to 25 minutes or until golden.