Fried Calamari with mixed greens

Serves 4


2 teaspoons oil
500g calamari rings
1/4 cup lemon juice
2 tablespoons fish sauce
1 tablespoon sweet chilli sauce
1 tablespoon hoisin sauce
1 tablespoon water
12 cherry tomatoes, halved
1 cucumber, seeded and sliced
1 red onion, sliced
1/4 cup small mint leaves
1/4 cup coriander leaves
3 onions (shallots), sliced
1 tablespoon thinly sliced lemongrass
radicchio leaves, to serve


In a wok, heat the oil. Stir-fry the calamari for 1 minute.

Add the lemon juice, sauces and water. Stir-fry for 2 minutes, until calamari is cooked and tender.

Transfer the calamari with sauce to a bowl and toss through remaining ingredients.

Serve on a bed of radicchio leaves.



Oriental Salad ~ Chinese


capellini pasta, cooked, drained
4 boneless skinless chicken breast halves, grilled, thinly sliced
2 carrots, thinly sliced
1 cup mushrooms, sliced
1/2 cup bean sprouts
1/4 cup red peppers, finely chopped
1/2 cup oriental sesame dressing
2 green onions, sliced


Toss all ingredients except dressing and onions in large bowl. Add dressing; mix lightly.

Sprinkle with the green onions.



Chicken with Ginger and Soy Sauce

Serves 4


1/3 cup soy sauce
2 tablespoons dark brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal
1 Tablespoon balsamic vinegar
1 Teaspoon ground coriander
1/2 Teaspoon ground pepper
4 chicken drumsticks and 4 thighs, skin removed
2 medium carrots, thinly sliced crosswise
1 Tablespoon cornstarch
cooked white rice, for serving


- In a pot, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper.

- Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 2 hours .

- Using a large spoon, skim off and discard any fat from surface of cooking liquid.

- In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute.

- With the heat turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.


Could be done in a slow cooker for approx. 6 hours instead of 2.



Angel Hair Pasta with Basil & Tomatoes


1 teaspoon minced garlic
1 teaspoon olive oil
Roma tomatoes, chopped
3 tabelspoons balsamic vinegar
salt & pepper to taste
1/4 cup chopped fresh basil
1/2 lb
angel hair pasta


- In a large skillet, saute the garlic in olive oil until lightly browned. Leave on a side.

- Place tomatoes, salt & pepper, basil and balsamic vinegar in a bowl and set aside for 10 minutes, stirring occassionally.

- Boil water for pasta.

- Just before you put the pasta in the water, drain tomatoes and reserve the juice .

- Put the angel hair pasta in the water to cook for the recommended amount of time.

- Heat your garlic skillet and toss drained tomatoes briefly just to heat. They should retain their shape.

- The pasta should finish cooking within 5 minutes; at the same time the tomatoes are ready.

- Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.


Classic Beef Stew

Serves 8


2&1/2 pounds very lean
beef stew meat
2 tablespoons oil
2 cups chopped onions
1/2 cup sliced celery
5 large potatoes, cut in eighths
5 large carrots, cut in 2-inch slices
salt and pepper to taste
a few cloves of garlic (optional)
can condensed tomato soup


- In a large pot, brown stew meat in oil, add chopped onions and sliced celery and cook until tender.

- Add vegetables and seasonings.

- Add soup and a soup can of water.

- Simmer over lowest heat for about 2&1/2 to 3 hours, or until meat and vegetables are tender.

- Add more water as needed.