A classic soup to cure what ails you.

Ingredients:

1 3 to 4 pound frying chicken, skinned and cut
1 quart water, or enough to fully cover ingredients
2 1/12 cups sliced carrots
2 cups sliced celery
4 tablespoons chicken bouillon granules, add more to suit taste
1 small onion, peeled and chopped
1 teaspoon ground black pepper
1 cup cooked macaroni
Salt to taste

Directions:

Place all ingredients, except macaroni, in a large stock pot. Bring to a boil; reduce heat. Simmer until chicken is done. Remove chicken; cool. De-bone chicken and cut into small pieces. Cook macaroni; rinse and drain. Add chicken and macaroni to pot. Bring to a full boil.

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This recipe, which serves four, takes about 20 minutes to prepare and close to 15 minutes to cook.

Ingredients

4 skinless, boneless chicken breast halves (cubed)
2 egg yolks
2 tablespoons of cornstarch
Vegetable oil

Sweet and Sour Sauce Ingredients

1 onion (sliced)
1 small red pepper (cut into 1-inch pieces)
1 small orange pepper (cut into 1-inch pieces)
1 can (one pound) of pineapple cubes in natural juice
1 tablespoon of cornstarch
2 tablespoons of tomato ketchup
2 tablespoons of light soy sauce
1 tablespoon of white wine vinegar
Fresh cilantro leaves (for garnish)
Salt and ground black pepper

Instructions

1) Mix together the egg yolks, (one tablespoon of water), the cornstarch, and some salt and pepper.

2) Heat two inches of oil in a wok or deep frying pan.

3) Toss the chicken in the cornstarch mixture and deep-fry the meat in batches of five minutes (or until the chicken becomes crisp and golden). Drain on paper towels.

4) Empty the oil from the wok, leaving behind a thin coating in the pan.

5) Stir-fry the onion and peppers over high heat for three minutes.

6) Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute or so.

7) Mix together the cornstarch and a little bit of the pineapple juice in order to form a paste. Stir in the remaining juice, the ketchup, soy sauce, vinegar, and a cup of water.

9) After pouring the mixture into the pan, bring to a boil, making sure to stir until the mixture becomes thick.

10) Stir in the chicken pieces into the pan and let simmer for five minutes until cooked through.

11) Check on the seasonings, followed by dividing them between bowls. Spread a bit of cilantro on top.

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This is a simple Arab vegetarian salad and is a meal in itself. I first had this when I was sharing a flat with a Lebanese Doctor, I still think of those days when I eat my fattoush.
The delicate flavours of each ingredient complementing each other really makes it delightful on the tongue..

What you will need:

2 Lenanese Flatbreads.
6 Tbsp Olive Oil.
4 Chicken Breasts.
1 Garlic Clove, chopped.
4 Tomatoes, cut into wedges .
½ Cucumber, diced.
3 Spring Onions, sliced.
1 Red Chilli, sliced.
½ cup Kalamata Olives.
½ cup Parsley, chopped.
¼ cup Mint, chopped.
Zest & juice of a Lemon.
Olive oil for dressing.

What to do:

1. Pre heat the oven to 200ï‚°C.

1. Dice the flatbreads & toss in olive oil & seasoning, spread out on a roasting tray, pop into the oven for 10 mins until golden & crisp. Remove to cool.

1. Roast the chicken breasts until golden. Cool & slice at an angle.

1. Put everything into a large bowl, toss together with seasoning & leave for a short while to infuse the flavours then serve.

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This is a dish for a cold winters day, coming home from work, tired, cold and hungry. Open the door and a gorgeous aroma hits you. The heart warming smells of home cooking, if you are clever you will have put some slices potatoes, butter and herbs in a foil parcel in the oven with the casserole.
Just time to light the fire, put on your PJ’s and pour a glass of wine.

Like all casseroles its what you put in, you will get out, slow cooking is the key to release the flavours. Make more than you need & freeze it for another day.

What you will need:

2.5kg Chicken Pieces, thighs & legs are good.
50g seasoned Flour.
2 Tbsp Oil.
1 Tbsp Oregano.
1 Tbsp Parsley.
1 Tsp Tarragon.
2 Onions, chopped.
3 Carrots, chopped.
6 Sprouts, quartered.
2 sticks Celery, chopped.
½ Red Capsicum, chopped.
½ Green Capsicum, chopped.
25g Mushrooms, quartered.
2 Potatoes, diced.
1 Kumera, diced.
4 Garlic, crushed.
1 cup Red Wine.
1½L Stock.
2 Tbsp Tomato Puree.
1 tin Tomatoes.

** Make a selection of vegetables you like **

What to do:

Easy peasy…

Toss the chicken pieces in the seasoned flour, then put all the ingredients into the slow cooker, boiling the stock first then tipping over, leave to cook on slow all day, or pop into a low oven all day with the potatoes in a foil parcel.

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