Fried Vegetable Noodles

Ingredients

2 tbsp peanut or sunflower  oil
1 tbsp chopped fresh ginger
2 cloves finely chopped garlic
1 large carrot peeled and julienned
150g shredded mangetout
1 red chilli, sliced
1 tbsp runny honey
3 tbsp soy sauce
300g cooked egg noodles
4 spring onions with tops thinly sliced
2 tbsp chopped coriander

Method

1. Heat the oil in a wok and add the ginger and stir fry for 30 seconds.
2. Add the garlic and carrots and fry stirring for 1 minutes.
3. Add the mangetout and chilli and stir-fry for 1 minutes.
4. Add the honey and soy sauce cook for a further 1 minute.
5. Add the noodles and heat through.
6. Stir in the spring onions and  coriander and serve.

Tomato Salad

Ingredients

3 tbsp finely minced red onions
3 tbsp red wine vinegar
Salt and pepper
1 tsp sugar
120ml extra virgin olive oil
Handful of pitted black olives
5 large ripe heirloom or beefsteak tomatoes cut into ½ inch slices
2 tbsp rinsed salt packed capers
10-12 torn basil leaves

Method

1. First, make the dressing by putting the shallots, vinegar, salt and sugar into a small mixing bowl.

2. Gradually add the oil so that vinegar emulsifies with the oil.

3. Keep to one side to allow the flavours to get to know each other.

4. In the meantime, arrange the tomatoes on a large platter.

5. Scatter the olives and capers and basil evenly over the tomatoes.

6. Season with some salt and pepper. Whisk the dressing once more then drizzle over the salad.

Piri Piri Chicken

Ingredients

1 large free range chicken
8 garlic cloves, crushed
1 tbsp grated fresh ginger
1 tsp ground piri piri chillies or cayenne pepper
3 tbsp piri piri oil
1 x 400ml coconut milk
The juice and zest of 2 large ripe lemons
1 tsp freshly ground white pepper

Method

1. Place the chicken, breast side down, on a clean, flat, work surface.
2. Starting at bottom end of the chicken, cut along one side of backbone with sharp kitchen scissors, then do the same on the other side of the back bone.
3. Turn the chicken over and open it up, press your hands down hard on the breast bone to flatten the chicken.
4. Now mix together the garlic, ginger, ground chillies, coconut milk, piri piri oil and lemon juice and zest and white pepper.
5. Place the chicken in a shallow glass dish and pour over the marinade and rub it all over the chicken.
6. Set the chicken aside for at least 30 minutes to marinade. (Can be overnight in the fridge too for added flavour)
7. Preheat the oven to 200°C.
8. Place the chickens with the left over marinade into a roasting tray and spoon over any leftover marinade.
9. Place the chicken into the oven and roast for 10 minutes and decrease to 180°C.
10. Roast at 200°C for the first 10 minutes, then decrease the oven temperature to 180°C and cook till golden and moist.
11. Serve on a board/platter with cumin potato wedges and a large green salad.
Tips: Before the chicken goes into the oven, it should be at room temperature, so it is best to take it out of the fridge 1 hour before cooking for a whole chicken and 30 minutes before cooking for chicken pieces.

Spicy Arrabiata Penne

Ingredients

Salt and freshly ground black pepper
1 pound penne rigate (penne pasta with ridges)
1/4 cup olive oil
3 cloves garlic, chopped
One 26.42-ounce container chopped tomatoes
1/2 teaspoon red chilli flakes
1/2 teaspoon Italian seasoning
6 leaves fresh basil, chopped, plus more for garnish
Block of Parmigiano-Reggiano, for garnish

Method

Bring a large pot of water to a boil. Add salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chilli flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.

Accordion Potatoes

Ingredients

1 clove garlic
4 tablespoons (1/2 stick) unsalted butter
2 large potatoes
Salt and freshly ground black pepper
1 1/2 cups grated Cheddar
1/4 cup sour cream
2 slices cooked bacon, finely chopped
2 chives, sliced

Method

1. Preheat the oven to 425 degrees F.
2. Smash a clove of garlic and place it in a small saucepan with the butter. Melt over medium-low heat.
3. Using a sharp knife, make crosswise cuts in each potato about 1/8 inch apart, stopping about 1/4 inch from the bottom. Brush each potato generously with the garlic butter and sprinkle with salt and pepper.
4. Bake the potatoes for 30 minutes, then take them out and re-brush with the remaining butter. Bake for another 15 minutes, then (using tongs because they will be hot) stuff the potatoes with the cheese in between the slices.
5. Sprinkle the remaining cheese on top of the potatoes and cook until the cheese has melted. Top with sour cream, bacon and chives.

Greek Pita Nachos

Ingredients

One 6-count bag pitas
3 tablespoons olive oil
Salt
1/2 cup Greek yogurt
2 tablespoons chopped fresh dill
2 lemons, juiced
1/4 cup black olives, chopped
1 cucumber, finely chopped
1 tomato, finely chopped
1/2 small red onion, finely chopped
Feta cheese, for sprinkling

Method

1. Preheat the oven to 400 degrees F.
2. Brush the pitas with the olive oil and cut each into 6 triangles. Spread the triangles in a single layer on a baking sheet, sprinkle with salt and cook until they are crunchy, 10 to 13 minutes (turn the sheet halfway through cooking if necessary).
3. In a bowl, combine the Greek yogurt, dill and lemon juice. Add the black olives, cucumbers, tomatoes and red onions and mix to combine.
4. Spoon the yogurt sauce over the pita chips and sprinkle with feta.

Tomato and Lentil Salad

Ingredients

1 cup small green lentils
2 cloves garlic, peeled
2 teaspoons lemon zest plus 1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
2 cups cherry tomatoes, quartered
3/4 cup sliced spring onions (use pale green and white parts only)
1/4 cup fresh basil, chopped
1/4 cup fresh dill, chopped
1 ear fresh corn, kernels cut off the cob
Salt and freshly ground black pepper

Method

1. Combine the lentils, garlic and 4 cups water in a large heavy pot.
2. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes.
3. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
4. In a mixing bowl, whisk together the lemon juice and olive oil until combined.
5. Add the tomatoes, spring onions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
6. Serve cold or at room temperature. This dish can be made 1 day ahead.