Kiwi Mint Lemonade
1 cup water
1/2 cup granulated sugar 1/2 cup fresh mint leaves, packed 3 kiwi fruits 2 -3 lemons sparkling water Directions: 1 In a medium saucepan, heat with with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, 5 minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes. 2 Meanwhile, peel kiwifruit and cut into chunks. Puree in food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a tarter lemonade. Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit. Makes 2 1/4 cups without sparkling water - 4 glasses. |
Grilled Chicken Breast With Barbecue Glaze
4 chicken breast fillets
1/3 cup barbecue sauce 1 tablespoon honey 1/4 cup mayonnaise 2 garlic cloves, crushed 2 teaspoons fresh ginger, grated Directions: 1 Combine sauce, honey, mayonnaise, garlic and ginger. 2 Add chicken fillets to bowl and until well coated with the marinade. Cover and refrigerate for 3 hours or overnight. 3 Put chicken on oiled grill plate and bbq for approximately 5 minutes each side (longer if using large breasts), brushing occasionally with the marinade. |
Meat Pie
500 g minced beef
1 onion, chopped 1 cup water, divided 2 beef bouillon cubes 1/4 cup ketchup 2 teaspoons Worcestershire sauce pepper 1/2 teaspoon oregano 1 pinch nutmeg 3 tablespoons plain flour 2 puff pastry sheets Directions: 1 Pre-heat oven at 220 degrees Celsius. 2 Brown meat and onion. 3 Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg. 4 Boil and cover for 15 minutes. 5 Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix. 6 Let cool. 7 Grease a pie dish and line with puff pastry. 8 Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork. 9 Trim edges and glaze top with milk or beaten egg. 10 Bake in a very hot oven, 220 degrees Celsius for 15 minutes. 11 Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown. 12 Serve with veggies, fries, or salad. |
Lamb Chops Rosemary
6 large lamb chops, trimmed (cheap cuts, chump or forequarter)
1/2 cup chopped green pepper (optional) 2 medium onions, sliced 1 teaspoon salt, pinch pepper 1 tablespoon fresh rosemary or 1/2 teaspoon dried rosemary 1 1/2 cups tomato juice or 1 (14 ounce) can chopped tomatoes Directions: 1 In a heavy fry pan, fry the chops in a little oil until brown. 2 Add pepper and onions, stir around, add everything else and cover and simmer about 30 minutes. 3 If the sauce is too thin, turn to high and take the lid off for a minute or two. 4 Can be done in a casserole or crock pot. 5 Make sure you trim off all the fat, or put in fridge for the night and get the fat off the next day, and re-heat |