Ingredients:

1 tbsp/15ml peanut oil

1 onion, minced

2 cloves of garlic, crushed

1 tsp/5g finely chopped fresh red chilli pepper

1 lb/500g rump steak or chuck steak, cut into thin strips

1 scant cup/7oz/22Og bottled satay stir-fry sauce

1/2 cup/4fl  oz/125ml coconut milk

2 tbsp/30ml lemon juice

1 cup/8 oz/250g green beans, halved

1 red bell pepper, thinly sliced 

How to do:

1.) Place oil, onion, garlic. and chili in a microwavable dish. Cover and cook on HIGH (100°/°) for 3 minutes.

2.) Stir in beef, satay sauce, coconut milk, and lemon juice. Cover and cook for 5 minutes.

3.) Add green beans and red bell pepper, stir, cover, and cook on MEDIUM (50°/°) for 5 minutes or until vegetables are tender crisp.

Note: For a complete meal, serve with brown or white rice or oriental noodles.

Ingredients:

4 skinless boneless chicken breasts

salt and black pepper

&

1 tbsp/15ml light soy sauce

2 tbsp/30ml olive oil

2 lemons

2 tbsp/1oz/25g butter

2 tsp/10g cornstarch

11/4 cups/10 fl oz/300ml chicken broth

1 tbsp/15g  sugar

coarsely grated rind of fresh flatleaved parsley to garnish

How to do:

1.) Place the chicken breasts between two sheets of plastic wrap, and pound with a rolling pin or steak hammer to flatten them slightly. Unwrap and cut into thin diagonal strips. Place in a non-reactive bowl, season, then add the soy sauce, 1 tbsp/15ml oil. and juice squeezed from one the lemons. Mix well, cover, and refrigerate for 20 minutes.

2.) Heat the remaining oil with the butter in a large heavy-based frying pan until foaming. Add half chicken strips and fry, stirring, over a high heat for 3 minutes or until golden and cooked through. Transfer to a plate and fry the remaining chicken. Add to the plate and set aside.

3.) Mix the cornstarch with 1tbsp of water until smooth. Add the broth to the pan with the cornstarch paste and stir over a high heat for 2 minutes or until smooth and glossy.

Stir in the juice from half the remaining lemon, and the sugar.

Return the chicken to the pan and heat for 1-2 minutes, until piping hot.

Serve garnished with thin  slices of the remaining half lemon and sprigs of flatleaved parsley.

Ingredients:

4 salmon steaks

Pineapple Salsa:

1 cup/8oz/250g canned crushed pineapple, drained

2 green onions (scallions), chopped

1 fresh red chilli pepper, chopped

1 tbsp/ 15ml lemon juice

2 tbsp/30g chopped fresh mint

How to do:

1.) Cook salmon on a lighly oiled preheated barbecue or under a broiler. For 3-5 minutes each side or until firm.

2.) Combine all the ingredients for the salsa. serve with the salmon.

Ingredients:

3 sheets puff dough, thawed

6 onions, sliced

4 tbsp/ 2oz /60g butter

3 eggs, beaten

13/4 cups/12fl oz/350ml sour cream

1tsp/5g ground nutmeg

11/2 tsp/7.5g horseradish relish

11/2 cups/6oz  /175g sharp yellow cheese, grated

How to do:

1.) Line six individual pie pans with the dough, preheat the oven to 200 oc/400 f.

melt butter in a frying pan and cook onions until golden. Divide into six portions and spread over base of pies.

2.) Combine eggs, sour cream, nutmeg, and horseradish, pour into pie crusts. Top with cheese and bake for 20 minutes or until firm.

Tip:

If fresh dill is unavailable, substitute 1 tsp/5g dried dill or 1/4 tsp/1.25g ground dill.

Today it's   ITALIAN MEATBALLS but the picture is not good

For serves 6

Ingredients:

2 cups/1 lb/ 500g lean ground beef

1/2 cup/2 oz/60g dry bread crumbs

2 tbsp/30g grated parmesan cheese

1 tsp/5g dried oregano

1/2 tsp/2.5g garlic powder or 1 tsp/5ml garlic paste

2 eggs, beaten

freshly ground black pepper

1 tbsp/15ml olive oil

1 red bell pepper, diced

1 onion diced

3 larges cloves of garlic, crushed

8 mushrooms, chopped

2 cups/16fl oz/500ml bottled tomato pasta sauce

HOW TO DO

1.) Place beef, bread crumbs, parmesan cheese, oregano, minced garlic, eggs, and black pepper to taste in a bowl and mix to combine. Form mixture into sixteen balls.

2.) Heat oil in a frying pan over a medium heat, add meatballs and cook, turning frequently, for 10 minutes or until brown on all sides.

Remove meatballs from pan and set aside.

3.) Add red bell pepper, onion, and garlic to same pan and cook, stirring, for 3 minutes. Add mushrooms and cook for 4 minutes longer. Stir in pasta sauce, return meatballs to pan, cover and bring to simmering. Simmer, stirring occasionally, for 10 minutes.

Serve spooned over hot spaghetti or other pasta of your choice.

TIP:

This dish can be made 1-2 days in advance and reheated in the microwave oven when required.