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The Meal

Starter – Chilli Red Onions and Pita

Ingredients

• 6 pita bread
• ½ tsp red chilli powder
• Tomato puree

Method

1. Roughly chop onions, place into a bowel
2. Add tomato puree NOT sauce
3. Add chilli powder to taste, preferably minimum half a ½ tsp, mix and serve

Main – Grilled Chicken and Feta Stuffed Peppers

Ingredients

• 4 large red or green peppers, stalks intact for artistic quality, flesh cut in half, seeds scooped out
• 4 tbsp vegetable oil
• Peri Peri Spice – Add to taste.
• 2 onions, chopped
• 3 large tomatoes, chopped
• 2 tsp finely chopped herbs and garlic to taste
• 2 handfuls frozen peas
• 70g/2½oz green beans, chopped
• 2 handfuls of button mushrooms each quartered.
• salt, to taste
• ½ tsp ground Paprika
• 250g/9oz fresh Feta, crumbled
• 5 tbsp Cream Cheese
• Salad, Lettuce, onion, tomatoes
• 200g/7oz basmati rice, cooked according to packet instructions, to serve.
• Chicken breast – cubed

Method

1. Preheat the oven to 190C/375F/Gas 5.
2. Place the pepper halves onto a baking tray, drizzle with one tablespoon of the oil and bake in the oven for 20-25 minutes, or until softened. Once the peppers are cooked, remove them from the oven and set aside.
3. Meanwhile, heat the butter in a non-stick pan. Add the mushrooms cook until golden brown.
4. Add the chopped onion and cook for 3-4 minutes, or until golden-brown.
5. Add the tomatoes, herbs, peas, beans, salt and spices and simmer for 10-12 minutes, or until the tomatoes have softened and reduced to a pulp.
6. Add the crumbled Feta and the water and stir until well combined. Bring the mixture to a simmer and simmer for 2-3 minutes.
7. Add Water to mixture if required to stop from drying. Remove mixture from pan after 2-3 minutes.
8. Boil the chicken,
9. Add boiled chicken to pan with butter to brown, add Peri Peri spices to pan mix for 2-3 minutes, add chicken to feta mixture, then add to rice.
10. Preheat the grill to its highest setting. While the grill is heating up, Spread crème cheese to the inside of each pepper and fill each of the baked pepper halves with the feta mixture. When the grill is hot, grill the stuffed peppers until the feta mixture is golden-brown.
11. To serve, place one or two stuffed pepper halves onto each serving plate.

Desert – Caramel Shortcake

Ingredients

For the base

• 4oz butter
• 2oz caster sugar
• 6oz self-raising flour

For the filling

• 1 small tin of condensed milk
• 4oz butter
• 4oz caster sugar
• 2 tbsp golden syrup

For the top

• 6oz plain chocolate

Method

1. To make the base, cream the Digestive Biscuits, butter and sugar together until light and fluffy.
2. Sieve the flour and fold into the mixture.
3. Press the mixture evenly over a greased tin and place in the centre of a preheated oven set at 350F/180°C gas mark 4 for 15-20 minutes until golden brown.
4. To make the filling, put the condensed milk, butter, caster sugar and syrup into a pot.
5. Heat gently until the sugar dissolves.  Boil for 5-10 minutes stirring continuously.
6. Spread over the cooked base and allow to cool.
7. Once cooled, melt the chocolate in a bowl over a pan of hot water. Once melted, pour over the caramel filling and spread out.

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The Meal

Teriyaki marinade

Ingredients

• 250ml Soy Sauce
• 125ml Dark brown sugar
• 75ml Rice wine
• 3 Tablespoons ground Ginger
• 3 Tablespoons ground Garlic
• 2 tablespoons Chinese 5-spice
• Approx 3 Tablespoons chopped spring onions

Method

Throw the lot into a saucepan and cook on a low heat until sugar has completely dissolved.

Teriyaki Chicken Noodles

Ingredients

• 50ml Soy sauce
• 1 clove garlic, chopped
• Root ginger, loosely chopped into thin strips
• 1 green pepper, chopped
• 1 orange pepper, chopped
• 100g baby corn, chopped
• 25g mushrooms, chopped
• 250g Fine egg noodles
• Approx 5 spring onions
• 8 chicken thighs, skinned and the meat diced off the bone
• Teriyaki marinade (above)
• Groundnut oil
• Sesame seeds

Method

Marinade the chicken for at least half an hour. Place the Garlic, Ginger and oil in a wok and fry for 2-3 minutes, add the rest of the veg and fry for a further 5 or so minutes until softened. Meanwhile boil the noodles in a separate pan, drain and rinse with cold water to de-starch, then put into the wok with the veg. Add some more oil to keep it all from sticking and the soy sauce. Skewer the chicken and grill for 10-15 minutes until cooked, use leftover teriyaki marinade as a glaze while cooking. Serve noodles and veg in a bowl with chicken on top and sprinkle sesame seeds to garnish.

Starters and dessert were all store-bought.

Ingredients

• 800g Chicken cut into bite-size pieces
• 2 tbsp vegetable oil
• 4 onions, chopped
• 2 cloves garlic, finely chopped
• 2 peppers,deseeded and finely sliced
• 3 tbsp curry powder
• 2 cans chopped tomatoes
• 50g creamed coconut, grated
• 3 tbsp fresh coriander, chopped
• Long grain rice, boiled, to serve

Method

1. Preheat the oven to 160C/Gas 3. In a nonstick frying pan, fry the chicken- as much as you can fit in a single layer – until brown on both sides, in 1 tablespoon of vegetable oil. Remove to a plate and repeat with the rest. When all the chicken has been browned, transfer to a large casserole dish.
2. Add the remaining oil to the pan and fry the onions until soft and golden. Add the garlic and peppers, then cook for another 4 minutes.
3. Stir in the curry powder and cook for a minute, then add the tomatoes – breaking them up with a wooden spoon – and creamed coconut. Stir to combine, then add to the chicken. Season, cover and cook in the oven for 2½ hours. Stir in the coriander and serve with boiled long grain rice.

Ingredients:

• 2 tablespoons vegetable oil
• 400g long grain rice
• Approx ½ kg (in total, not each) of Serrano ham, Chorizo and Tasso, chopped
• 400g chicken, diced
• 1 green pepper, chopped
• 2 cloves garlic, chopped finely
• 1 Onion, chopped
• Approx 1 tablespoon cayenne pepper
• Salt and Black pepper to season

Method:

Use a large pot, heat the oil and add the chicken, cook until until browned, then add the rest of the meat and a few splashes of water to stop it sticking and cook on a medium heat to get the fat out of the meat. After about 10 minutes, drain the fat and add the garlic, green pepper and onion, keep cooking on a medium heat until the onion has started to go soft (about 5-10 mins), then add the cayenne pepper, salt and black pepper, throw in the rice and enough water to cover it all. Cover and simmer, stirring regularly, until the rice has absorbed all of the water.

Serves about 6…