The Good Food Guide

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)

Method

-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.

1 chicken (about 1.5kg)
75 grams flour
1 teaspoon baking powder
2 eggs
Salt
6-7 tablespoons milk
Oil for deep frying

Method

-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.

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

Method

-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.

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
Salt
40 grams cheddar cheese

Method

-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.

1 head red cabbage
3 whole large chicken breasts
Salad oil
Salt
½ cup mayonnaise
2 ½ tablespoons milk
1 medium zucchini, thinly sliced
1 small carrot, grated
¼ teaspoon basil

Method

-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.

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

Method

-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.

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

Method

-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.

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

Method

-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.

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.

Method

-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.

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

Method

-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.