Satay Chicken

Preparation time :20 minutes
Total cooking time: 15 minutes
Serves 4-6

Ingredients:
Oil,for cooking
500 g (1lb) chicken,thinly sliced
1 onion,chopped
2 cloves garlic,crushed
2 tsp grated fresh ginger
1 tsp ground chili
1 tsp ground cumin
1 tsp ground coriander
1/4 cup(125g) crunchy peanut butter
1 tbsp soy sauce
2 tbsp lemon juice
1/3 cup(125ml)coconut cream
Salt to taste
Fresh coriander for garnish

Method:
1.Heat the wok with oil.Stir-fry the chicken until it is well browned and cooked. Remove the chicken from wok and set aside.
2.Reheat the wok with some oil and stir-fry the onion over medium heat until soft and transparent,which takes about 2-3 minutes.Stir in the garlic,ginger,chilli,cumin and coriander and cook for 1 minute.
3.Stir in the peanut butter,soy sauce,lemon juice,coconut cream,salt and 1/2 cup water.Slowly bring to the boil.Return the cooked chicken to the wok and stir until heated through.
4.Garnish with fresh coriander.

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HINT:Cook the chicken in batches if necessary.

Chicken and Cashew Stir-fry

Preparation time:30 minutes
Total cooking time:20 minutes
Serves 4-6

Ingredients:
oil for cooking
750g(1 1/2lb) Chicken thigh fillets,cut into strips
2 egg whites,lightly beaten
1/2 cup (60g) corn-flour
2 onions,thinly sliced
1 red capsicum,thinly sliced
200g(6 1/2oz)broccoli,cut into bite-sized pieces
2 tbsp soy sauce
2 tbsp sherry
1 tbsp oyster sauce
1/2 tsp brown sugar
salt and pepper to taste
1/3 cup (50g) roasted cashews
4 spring onions,diagonally sliced

Method:
1.Heat the wok with 1 tbsp of the oil.Dip the chicken strips into the egg white and then into the corn-flour.Then stir-fry for 3-5 minutes,or until the chicken is golden brown and just cooked.Repeat with the remaining chicken and drain in on a paper towel.
2.Reheat again with 1 tbsp of the oil and stir-fry with rest of the vegetables over medium heat for 4-5 minutes,or until the vegetables have softened slightly.Increase the heat to high and add the soy sauce ,sherry and oyster sauce.Toss the vegetables well in the sauce and bring to the boil.
3.Return the chicken to the wok and toss over to make sure it is entirely cooked through.Season well with salt,sugar and freshly cracked pepper.Toss the cashews and spring onion through the chicken mixture and serve immediately.

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NOTE: If u want it spicy add some chilli sauce in the end.

Zucchini Soup

Preparation time:15 minutes
Total cooking time:30 minutes
Serves 4

Ingredients:
1 tbsp(1oz)butter
1 onion,chopped
4 zucchini,sliced
1 tbsp all-purpose flour
2 cups(500ml)chicken or vegetable stock
2 cups(500ml) milk
1 tsp fresh thyme,chopped
1/3 cup(80ml)cream
1/4 cup(47g)finely grated Parmesan cheese

Method:
1.Melt the butter in a pan and cook the onions,covered over a low heat.Cook until soft not brown.Add zucchini and cook for about 5-8 minutes.
2.Add the flour to the pan and stir for a minute over low heat.Gradually add the stock and milk,stirring after each addition.Then add thyme and bring it to a boil.
3.Reduce the heat.Cool,then puree until smooth.Reheat gently and add cream and cheese.Stir until the cheese has melted,but don not boil.Season to taste with salt and pepper.

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STORAGE TIME:Refrigerate for a day without cream and cheese.Add them while reheating.
VARIATION:For extra spice,add chopped green chili while cooking onion.

Eggplant with Lemon noodles

Preparation time:30 minutes
Total cooking time:12 minutes
Serves 4

Ingredients:
1 kg(2lb) small eggplants
1 tbsp salt
oil,for cooking
2 tsp cumin seeds
3 cloves garlic,crushed
2 green chili,chopped
8 spring onions,sliced
1 tbsp ground coriander
1 tsp grated lemon rind
1/2cup(80ml) lemon juice
2 tsp brown sugar
salt to taste
2 tbsp fresh coriander leaves,chopped

Method:
1.Cut Eggplants into small cubes.Put in a colander and sprinkle with the salt.Leave for 15 minutes,then rinse under cold water and pat dry with paper towels.
2.Heat the wok with some oil and stir-fry the eggplants until brown and cooked.Remove from the wok.
3.Add 1 tsp oil again in the wok.Add cumin seeds,garlic,green chili,spring onions,ground coriander and eggplants.Stir-fry and cook for a minute or two.
4.Season with the rest and serve it with buckwheat noodles.

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Hint:Cook the noodles separate.
Variation:Can use any plain noodles of your choice.

Chicken and Eggplant Stir-fry

A delicious combination that can be put together in no time.It smells so good while you're making it. The soft flesh of the eggplant absorbs all the flavors of the spices and pairs perfectly with the chicken.

Preparation time:15 minutes
Total cooking time:20 minutes
Serves 4

Ingredients:
Oil,for cooking
1 onion,finely chopped
500g(1lb) eggplant,cut into thin slices like french fries
600g(11/4lb) chicken fillet,cut diagonally into thin slices
2 cloves garlic,finely chopped
2 small red chili,seeded and finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
1/2 cup thick coconut cream
1 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
lemon wedges,to serve

Method:
1.Heat the wok with 2 tsp of oil.Stir-fry the onions until golden.Remove and set aside.
2.Add 1 tbsp oil and cook the eggplant in the same wok until golden brown.Remove and drain on a paper towel.
3.Again add 2 tsp of oil and stir-fry the chicken until browned and cooked.
4.Return the onions,eggplant.Along with garlic,chili and spices and cook for 1minute.Pour in the coconut cream and bring to a boil.
5.Stir in the fresh herbs and season with salt and pepper.Serve with the lemon wedge.
NUTRITION PER SERVE
Protein 35g;Fat 30g;Carbohydrate 7g;Dietary Fibre 5g;Cholesterol 100mg;1775kJ(425cal)

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VARIATION:Can substitute 2 tsp of chili powder instead of fresh red chillies.
HINT:Stir-fry the chicken and eggplant in batches if necessary,to prevent it stewing.