Chicken Casserole

Ingredients :

1 ½ chicken fillet – cut up
1 onion – finely chopped
1 green pepper – finely chopped
1 large tomato – grated
1 small tin cream style sweet corn
green masala as required
1 tsp jeeru
1 tbsp lemon juice
½ tsp ground pepper
salt to taste
2 tbsp ghee or butter
mashed potato – 1-2
origanum spice

Method :

- Braise onion in ghee
- Add chicken pieces and braise
- Add green pepper and simmer
- Add all the other spices
- And grated tomato and simmer well
- When chicken is soft and done mix in the sweet corn
- Put mixture in a pyrex dish
- Place mash potato on top
- Sprinkle grated cheese and origanum
- Bake at 180 degrees until cheese is golden brown

Battered Fish

Ingredients:
½ kg lean Fish Fillets – Hake is preferred
2/3 cups self raising flour
½ tsp salt
½ tsp bicarbonate of soda
1 tblsp white vinegar
2/3 cups water

Method:
Cut fillets as desired
Pat dry with paper towels.
Mix bicarbonate of soda and white vinegar.
Stir vinegar mixture and water into flour mixture,
Beat until smooth.
Dip fish into batter, allowing excess batter to drip off.
Fry fish for about 5 minutes, turning fish one, until brown.
Drain on paper towels.
Sprinkle of freshly ground pepper and a squeeze of lemon juice is perfection
Best served immediately hot with salads and chips.

Tartar Sauce
 1 cup plain yoghurt 
1 cup mayyonaise
3 Tbsp Sandwhich Spread 

Chicken Croquettes

Ingredients:

100g (3 ½ oz) butter
115g (4oz) flour
750ml (1 ¼ pints) milk
400g (14oz) cooked chicken, shredded
2 tsp tomato purée
salt and freshly ground black pepper
8-9 tbsp fine breadcrumbs
3 eggs, beaten
oil, for shallow frying

Prepare Ahead:

The béchamel sauce can be prepared ahead and allowed to cool. The croquettes can be made up to 24 hours in advance and fried before serving.

Preparation:

1 - Melt the butter in a saucepan over a medium-low heat and add the flour, stirring continuously. Cook the mixture for 1-2 minutes, then stir in the milk to make a smooth, thick sauce.
2 - Add the shredded chicken and the tomato purée and season to taste with salt and pepper. Continue to cook for 5 minutes, or until the mixture thickens. Remove the pan from the heat and leave to cool completely.
3 - Use two spoons to form croquettes about 3-4cm (1 ½ -2in) long. Roll them in the breadcrumbs, coat in the egg and roll in the breadcrumbs again.
4 - Heat the oil in a heavy frying pan. When hot, fry the croquettes in batches for 5 minutes, turning frequently, until they are golden all over. Remove with a slotted spoon and drain on kitchen paper.
5 - Transfer the croquettes to a heated serving plate and serve while still hot.

Grilled Chicken Salad

4 boneless skinless chicken breast.
Marinade:
1 Tablespoon olive oil
1/4 cup fresh lemon juice
2 cloves minced garlic
Salt & fresh ground black pepper (to taste)

250 g white mushrooms,Sliced.
1 head of romaine lettuce, chopped.
1cup cherry tomatoes, halved.
2 medium Lebanese cucumbers, chopped.
1 green bell pepper, chopped.
1 cup black olives.
1 cup green olives.
1/2 cup cheddar cheese,cut into chunks or shredded.
1 cup Yellow Sweet Corn Kernels, cooked.

Dressing:
1/2 Tablespoon olive oil
1/8-1/4 fresh lemon juice.
1 Tablespoon Tahini.
3 Tablespoons low fat mayonnaise
Salt (to taste)

Method
1) First butterfly chicken breast, then cut it in half, pour marinade over chicken in pan, cover and refrigerate at least 1 hour or if you like over night.
2) Sauté mushrooms: Heat a sauce pan over medium heat, add a small amount of oil then add mushrooms & cook until the mushrooms are browned all over,season with salt and pepper ( Cool slightly).
3) Combine all salad ingredients in large bowl. Cover, refrigerate until serving.
4) Grill chicken for 4-7 minutes per side or until chicken cooked through,Cool chicken slightly before slicing.
5) Add chicken and sautéed mushrooms to salad mixture.
6) Drizzle with dressing before serving.