Serves 6

Ingredients

· 1/3 cup Thai sweet chili sauce

· 2 teaspoons lime zest

· 2 teaspoons lime juice

· 1 tablespoon chopped cilantro

· 6 cups broccoli florets, steamed

· 1 cup grated carrot

Directions

Whisk the sweet chili sauce, lime zest and juice in a small bowl.

Toss the steamed broccoli and the grated carrot in a salad bowl with the dressing.

Top with chopped cilantro.

Serve chilled or at room temperature.

Serves 4

Ingredients

· 2-3 pound whole chicken

· Juice of 2 lemons, plus zest

· ¼ cup extra virgin olive oil

· 1 tablespoon chilli powder
or crushed chilli, or to taste

· 2 teaspoons salt

· 1 clove garlic, crushed

· 1 piece of ginger, peeled
and grated

Directions

Mix together all of the ingredients for the marinade and place chicken and marinade in a plastic bag and refrigerate.

Massage and turn frequently and marinate for at least two hours or preferably overnight.

Preheat the oven to 450° F. Place the chicken and marinade in a baking tray and roast for about an hour or until cooked through, basting occasionally during cooking.

Once cooked, remove from oven and rest for 15 minutes, reserving cooking juice.

Carve and serve with crusty bread, a green salad with olives and the piri-piri juice.

Serves 2

• 6 ounces good-quality dark or semi-sweet chocolate
• ½ cup whipping cream
• 1 tablespoon Frangelico or preferred liqueur, optional

Some Dipping Ideas:

• Pound cake cut into bite-size cubes
• Strawberries, bananas, pineapple, dried fruit (apricots, crystallized ginger, etc.)
• Hard pretzels, graham crackers, lady fingers, mini meringues

Directions

• Break up chocolate into small pieces and set aside.
• Heat the cream over medium heat in a fondue pot or on the stove.
• Before the cream boils, lower the heat and add the chopped chocolate.
• Allow it to sit for a few minutes, then begin to stir gently.
• Continue stirring until all the chocolate has melted.
• Add liqueur (if using) and serve with your favourite dipping items.
• This recipe can be doubled.

Serves 4

Ingredients

• 1 ½ cups milk
• 1 ½ teaspoons salt
• 3 cups cooked white rice, cooled
• 2 cups shredded chicken breast
• 1 10-ounce package frozen corn, thawed
• 3 tablespoons minced onion
• 2 cups grated cheddar cheese
• ¼ teaspoon black pepper
• paprika

Directions

Preheat oven to 356° F and butter a 2-quart casserole dish. Place milk in a small bowl and add salt. Stir until salt has dissolved. Combine the remaining ingredients, except the paprika, in a large bowl with the milk mixture, gently stir, transfer to the prepared casserole dish and sprinkle generously with the paprika. Bake uncovered in pre-heated oven for 40-45 minutes or until knife inserted comes out clean.

Serves up to 10 as an appetizer

Ingredients

· 3-4 red bell peppers, roasted, peeled, seeded and cubed

· 1 cup water

· 1 cup sugar

· 1-2 teaspoons white vinegar

· Pinch of salt

· Chopped herbs for garnish

· 1 package cream cheese, at room temperature

Directions

Combine the water, sugar, vinegar and salt in a medium pan and bring to a simmer until the sugar has dissolved.

Add the diced peppers and continue simmering, uncovered, until the peppers look almost translucent and bright red. This will take about 30 minutes.

Remove from heat and allow the mixture to come to room temperature.

Place cream cheese in the center of a platter and pour the bell pepper mixture around. Sprinkle with fresh herbs and serve with crackers.

Serves 6

· 3 cups dry white wine

· 1 ½ cups sugar

· 1 strip lemon peel

· 2 tablespoons lemon juice

· 1 whole cinnamon stick

· 4 whole cloves

· 6 firm ripe pears (Bartlett or Bosc)

· 1 ¼ cup butterscotch sauce, store-bought or homemade

Bring wine, sugar, lemon peel, juice, cinnamon and cloves to a boil in a large saucepan.

Boil until sugar has dissolved, about 5 minutes.

Peel the pears, leaving stems on, and carefully core from the bottom.

Add the pears to the liquid and then cover and simmer for 10-15 minutes or until tender.

Remove from heat and cool.

Keep pears in cooking liquid and chill in the refrigerator for at least 3 hours.

When ready to serve, remove pears from liquid and place in a bowl with warm butterscotch sauce.

Serves 4

· 8 skinless, bone-in chicken thighs

· 3 tablespoons lemon juice

· 1 teaspoon salt

· ½ teaspoon black pepper

· ¾ teaspoon paprika

· ½ tablespoon olive oil

· 1 cup pitted ripe olives

· 1 cup chopped onion

· 2 tomatoes, seeded and sliced

· 1 ½ cups orange juice

Directions

Preheat oven to 350 degrees.

Marinate chicken in lemon juice, salt, pepper and paprika for at least 30 minutes.

Remove chicken from marinade and heat oil in a pan on medium-high heat. Place chicken in pan and brown on all sides. Place the chicken in a baking dish and add the olives, onion, tomatoes and orange juice.

Cover tightly with aluminum foil and bake for about 45-50 minutes or until chicken is cooked through and tender.

Serves 4-6

· 2/3 cup dark rum

· 1/3 cup fresh orange juice

· 1 tablespoon orange zest

· 1 tablespoon grated ginger

· 1/3 cup Worcestershire sauce

· 2 tablespoons brown sugar

· 2-3 garlic cloves, minced

· Salt and pepper to taste

· 4-5 skinless, boneless chicken breasts cut into 1-inch pieces

· Chopped cilantro, optional

· Orange wedges, optional

Directions

In a medium bowl, whisk together the first seven ingredients and season with salt and pepper.

Place the chicken in a shallow dish or ziplock bag and add enough marinade to coat the chicken. Marinate for at least an hour.

Place chicken cubes on a metal or bamboo skewer and broil for 10-15 minutes, turning once or twice during cooking and occasionally basting with remaining mixture.

Serve chicken with orange wedges and sprinkled with chopped cilantro.

Serves 6

Ingredients

· 8 cups baby spinach

· 4 cups sliced strawberries

· 1 can sweetened condensed milk

· ¾ cup white vinegar

· Poppy seeds (optional)

Directions

Remove any stems from the spinach and wash well.

Pat or spin dry then combine with the sliced strawberries in a salad bowl.

In a separate bowl, combine condensed milk and slowly whisk in vinegar. You may have to add more or less depending on your taste.

Toss salad with enough of the dressing to coat the leaves and strawberries.

Refrigerate the leftover dressing for use on other salads. It will keep for up to three weeks refrigerated in a well-sealed container.

Sprinkle with poppy seeds and serve immediately.

Serves 4

· 4 boneless, skinless chicken breasts

· 4 tablespoons Dijon mustard

· 4 slices toasted bread

· ½ cup fresh parsley

· 1 clove garlic, roughly chopped

· Salt and pepper to taste

· 1 tablespoon olive oil

Preheat oven to 200⁰C.

Spread about 1 tablespoon of Dijon mustard onto each chicken breast and set aside.

In a food processor, pulse together the toast, parsley, garlic, and salt and pepper until you have coarse crumbs. Add the oil and pulse again briefly. Transfer mixture to a plate.

Dip the mustard-covered pieces of chicken into mixture until evenly coated.

Place on a lightly greased baking sheet and bake for 20 minutes or until cooked through and golden brown.