1 chicken (1-kg)
2 tablespoons light soy sauce
1 teaspoon cornflour
3 carrots
3 spring onions
1 red chilli pepper
4 tablespoons oil
1 tablespoon soy sauce (optional)


-Halve the chicken and bone it with a sharp knife.
-Cut the chicken into bite sized pieces, place them in a shallow bowl and sprinkle with the light soy sauce and the cornflour. Stir well.
-Cover and marinate for 30 minutes.
-Peel the carrots, trim the spring onions and cut both into thin strips.
-Cut the chilli pepper into rings.
-Heat 2 tablespoons of the oil in a wok or large frying pan and fry the chicken for 4-5 minutes, stirring continuously.
-Remove the chicken from the pan with a slotted spoon.
-Heat the remaining oil in the pan and fry the carrot , spring onion and chilli pepper for 5-6 minutes, stirring continuously.
-Return the chicken to the pan and heat through with the vegetables, stirring frequently.
-Season to taste with soy sauce if desired.
-Serve with boiled long grain rice.
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1 chicken (about 1.5kg)
75 grams flour
1 teaspoon baking powder
2 eggs
6-7 tablespoons milk
Oil for deep frying


-Sift the flour and baking powder in a bowl.
-Beat the eggs with ¼ teaspoon of salt and gradually add 6 tablespoons of the milk.
-Stir the egg mixture into the flour to make a smooth batter, adding the remaining milk if necessary.
-Heat the oil in a deep saucepan or fryer to 180*C.
-Rub the chicken pieces with salt, coat them with the batter and lower them into the hot oil with a slotted spoon.
-Deep fry the chicken pieces for 10-15 minutes, turning them occasionally.
-Serve hot with a green, tomato or sweet corn salad or mayonnaise.
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4 eggs
1 long French loaf
5 tablespoons mayonnaise
1 small lettuce
225 grams sliced ham sausage
1 carrot
1 stick celery
Bunch of radishes
1 onion
2 tablespoons wine vinegar
4 tablespoons oil
1 tablespoon chopped parsley
Salt and pepper
175 grams frozen peas
225 grams sliced salami
100 grams cheddar cheese
2 tablespoons natural yogurt
¼ teaspoon paprika powder
Few dill and parsley sprigs for garnishing or cheese


-Hard boil the eggs, plunge into cold water, shell and leave to cool.
-Slice the outer crust off the top of the loaf lengthways, to within 5 cm of each end. Scoop out some of the bread, and coat the inside of the loaf with 4 tablespoons mayonnaise.
-Separate the lettuce into leaves; wash, drain thoroughly and use to line the inside of the loaf.
-Cut the ham sausage into fine strips.
-Wash and scrape the carrot and slice into small fingers.
-Wash the celery and radishes and slice very finely.
-Peel the onion and cut into rings.
-Place the sausage, carrot, celery, radishes and onion rings together in a bowl.
-Whisk the vinegar with the oil and chopped parsley, season with salt and pepper and stir into the salad.
-Blanch the frozen peas in boiling water for 5 minutes and leave to cool.
-Cut the salami into fine strips, dice the cheese, and place the peas, salami and cheese together in a bowl.
-Make a dressing with the remaining mayonnaise, the yogurt and paprika, season with salt and pepper and stir into the salami mixture.
-Fill the inside of the loaf with alternate spoonfuls of the ham, sausage and salami salads.
-Slice each egg into 8 wedges and arrange in the salad.
-Garnish with sprigs of parsley and dill or cheese, and serve.
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50 grams onions
25 grams butter
225 grams crabmeat
50 grams fresh brown breadcrumbs
2 level teaspoons French mustard
150 grams natural yogurt
3 tablespoons cream or milk
Cayenne pepper
40 grams cheddar cheese


-Finely chop the onion and fry in the butter till golden brown.
-Flake the crabmeat, taking care to remove any membranes or shell particles.
-Mix the onion, crabmeat and breadcrumbs well together.
-Stir in the mustard with the yogurt and cream. Sprinkle generously with the cayenne pepper, add salt to taste. Mix with the crabmeat mixture.
-Spoon the mixture into individual ramekin dishes.
-Grate the cheese thinly over the surface of each dish.
-Bake the dishes in a hot oven at 170*C for 25-30 minutes or until really hot.
-Serve hot with crisp breads.
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1 head red cabbage
3 whole large chicken breasts
Salad oil
½ cup mayonnaise
2 ½ tablespoons milk
1 medium zucchini, thinly sliced
1 small carrot, grated
¼ teaspoon basil


-Coarsely slice cabbage to make about 5 cups.
-Debone chicken breasts and cut into bite sized pieces.
-In a frying pan heat 2 tablespoons oil over medium heat. Cook the sliced cabbage and add 1 teaspoon salt. Cook till cabbage is tender, stirring occasionally. Spoon cabbage into a large bowl and set aside.
-In the same pan over medium heat, add 1 tablespoon oil and toss in the chicken. Add salt. Cook till chicken is lightly browned and tender, cook for about 3 minutes, stirring frequently. Remove chicken to the bowl with the cabbage.
-Into the drippings remaining in the pan, stir in the mayonnaise and milk and mix until smooth; heat through over low heat, stirring occasionally.
-Pour the mayonnaise mixture over the chicken and cabbage.
-Add the zucchini, carrot and basil; gently toss to mix well.
-Garnish as desired.
-Serve warm.
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450 grams minced beef
150 grams minced pork
3 tablespoons breadcrumbs
4 tablespoons single cream
Salt and freshly milled pepper
Pinch of garlic powder
4 tablespoons chopped chives
1 teaspoon paprika
50 grams butter
3 tablespoons oil


-Mix the minced beef, minced pork, breadcrumbs and cream together in a bowl and season with salt, garlic powder and pepper.
-Work the chives and paprika into the butter and divide the mixture into 4 equal portions.
-Divide the minced meat into 4 equal portions.
-Using wet hands shape the meat into 4 balls around the butter. Brush them with oil.
-Leave meat balls to stand in the refrigerator for 30 minutes.
-Preheat the grill, or a grid iron and brush with oil.
-Cook the meat balls under a moderate heat for about 30 minutes, turning frequently and brushing repeatedly with the remaining oil.
-Serve hot with a green salad.
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675 grams potatoes boiled in their skins
2 onions
450 grams tomatoes
450 grams steak fillet
1-2 tablespoons oil
Salt and freshly milled black pepper
Butter for greasing
½ teaspoon dried thyme
50 grams cheddar cheese grated
150 ml soured cream


-Peel and slice the potatoes. Slice the onions. Wash and slice the tomatoes. Cut the meat into 5-6 thin slices.
-Heat half the oil in a frying pan, add and brown the meat for about 2 minutes each side, then remove the meat from the pan and season with salt and pepper.
-Grease an ovenproof dish with butter and cover the base with a layer of sliced potato.
-Arrange the meat over the potato, sprinkle it with the remaining oil and cover with alternate layers of potato, tomato and onion. Sprinkle with salt, pepper and the thyme.
-Stir the cheese into the soured cream and pour the mixture into the dish.
-Bake in a moderately hot oven 200*C for 15 minutes.
-Serve hot with a fresh green salad.
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225 grams spaghetti
1 ½ tablespoons butter or margarine
450 grams zucchini, grated
225 grams mozzarella cheese, grated
½ cup cream
½ teaspoon salt
¼ teaspoon basil


-Prepare the spaghetti as per the packet instructions.
-In a frying pan heat the butter over medium heat and cook the zucchini until tender, for about 5 minutes.
-When the spaghetti is done, drain. Return spaghetti to the saucepan; add the zucchini and all the remaining ingredients.
-Toss the spaghetti mixture over low heat until all the cheese is melted.
-Serve hot.
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2 eggs
Salt and ground black pepper
4 tablespoons oil
8 spring onions
2 cloves garlic
1 red chilli, deseeded
2.5 cm piece of root ginger, peeled
350 grams cooked chicken, diced
175 grams shrimps, peeled and cooked
350 grams cooked long grain rice
3 tablespoon soy sauce
1 teaspoon anchovy essence
Chopped parsley to garnish
Choice of vegetables can also be added.


-Beat the eggs together with 1 tablespoon water, salt and black pepper.
-Heat 1 tablespoon of the oil in a pan and when hot pour in the beaten eggs. Cook until golden and set. Slide out of the pan and reserve.
-Very finely chop the spring onions, garlic, chillies and ginger.
-Heat the remaining oil in the pan. Add the chopped vegetables and cook until golden.
-Stir in the chicken, shrimps, rice, soy sauce and anchovy essence. Season and fry the mixture until piping hot, adding more oil if necessary.
-Cut the egg pancake into strips and arrange on top of the rice. Garnish with parsley.
-Serve hot.
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For the base
125 grams shortbread biscuits, crushed
3 tablespoons butter, melted
For the filling
500 grams cream cheese
¾ cup castor sugar
Finely grated rind of 1 lemon
2 tablespoons lemon juice
3 eggs
300ml cream


-Combine biscuits and butter together. Press firmly into base of springform pan.Refrigerate till firm.
-Beat cheese and sugar together till smooth.
-Thoroughly beat in the lemon rind, juice and eggs.
-Gently blend in the cream.
-Pour into prepared pan.
-Bake at 160*C for 45 minutes.
-Turn off oven and leave cheesecake undisturbed for a further 30 minutes.
-Allow to cool. Chill in refrigerator for several hours.
-Decorate as desired with fresh or canned fruit and cream.
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Salad oil
2 ½ tablespoons sesame seeds
¼ cup soy sauce
1 ½ tablespoons lemon juice
2 teaspoons sugar
Pepper to taste
600 grams round steak cut 2.5 cm thick
3 medium green peppers
1 large red pepper
1 large carrot
1 large onion
½ teaspoon salt


-In a small saucepan over medium heat, pour 1 tablespoon salad oil and cook the sesame seeds until golden, stirring frequently.
-In a baking dish, mix the sesame seeds with their cooking oil, soy sauce, lemon juice, sugar and pepper. Place the steaks in this marinade, turn to coat both sides. Cover and refrigerate for at least 2 hours, turning steak over once.
-Cut green and red peppers into 1.3 cm wide strips.
-Cut carrot crosswise in half and then lengthwise into thin strips.
-Cut onion into 6mm thick slices.
-In a frying pan heat 2 ½ tablespoons oil, cook green and red peppers, carrot, onion . Add salt and cook until vegetables are tender, stirring occasionally.
-While vegetables are cooking preheat grill.
-Place steak on the grilling rack, reserving the marinade.
-Grill steak for 10 to 15 minutes or until done, brushing often with the marinade and turning steak once.
-To serve thinly slice the steak and arrange on a warm platter along with the vegetables.
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1 ½ tablespoons olive oil
4 pork chops, each cut 2.5 cm thick
1 large onion sliced
100 grams mushrooms, sliced
¼ cup water
2 teaspoons prepared mustard
½ teaspoon salt
½ cup sour cream
Chopped parsley for garnishing


-Heat oil in pan and cook pork chops over medium high heat, until well browned on both sides. Remove and set aside.
-In the remaining drippings in the pan, cook onions and mushrooms over medium heat, until tender, stirring occasionally.
-Return pork chops to pan; add water, mustard and salt. Boil. Reduce heat to low and cover and simmer for 1 hour or until pork chops are tender.
-Remove pork chops to a warm platter.
-In the liquid remaining in the pan, stir in sour cream until blended. Heat through but do not boil.
-Pour the sauce over the pork chops.
-Garnish with chopped parsley.
-Serve hot.
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