Barbecued Hawaiian Chicken

Serves 4

Ingredients

4 Chicken Breasts, sliced almost in half
2 tbs Soy Sauce
2 tbs Oil
1 tbs Brown Sugar
2 cloves Garlic, crushed
1 Shallot, chopped finely
1 small can Pineapple Slices plus 2 tbs juice from the can

Method

Combine the soy sauce, oil, brown sugar, garlic, shallot and pineapple juice.

Marinade the chicken pieces for a few hours or overnight, covered in cling film.

Drain the chicken and cook over the barbecue turning frequently until cooked.

You could half cook the chicken in the oven to make sure it is thoroughly cooked before finishing on the barbecue.

Towards the end of the cooking time put the pineapple on the barbecue and cook through.

Serve together.

New Potato and Cherry Tomato Bake

Ingredients

Serves 4

900g/2lb baby New Potatoes, washed and cut in half if too large
2 cloves Garlic, crushed
250g/8oz Cherry Tomatoes
1 Red Onion, peeled and sliced
2 tbs Olive Oil
25g/1oz Pine Nuts
100g/4oz Feta Cheese, crumbled

Method

Pre- heat the oven to Gas 4/200C.
Place the potatoes, tomatoes, garlic, onion, oil and pine nuts in a large baking tin and shake the tin well to coat the contents with the oil.
Bake for 25 minutes turning once during cooking.
Stir in the feta and cook for a further 5 minutes or until the potatoes are tender.
Season to taste and serve.

Crispy Bacon and Avocado Salad with Hot Tomato Dressing

Serves 4 as a light starter

Ingredients

4 tbs Oil

100g/4oz Streaky Bacon, chopped into small pieces

2 large Tomatoes, quartered seeds removed and cut into slivers

small bunch Basil leaves, roughly chopped

juice 1 Lemon

small bag mixed Salad leaves e.g. rocket, watercress, spinach

1 large ripe Avocado, peeled and sliced

Method

Heat a little oil in a frying pan and fry the bacon until browned and crisp.

Remove from the pan and keep warm.

Add more oil to the pan then add the tomato strips, basil and lemon juice.

Season well with pepper, gently heat through for about 1 minute.

Arrange the salad leaves between four serving plates.

Place the avocado slices on top then the crispy bacon.

Spoon over the hot dressing, drizzle over a little more oil if you wish and serve at once with some crusty bread.

This salad has masses of delicious flavours but as soon as you have spooned over the hot dressing do serve it, as the salad will wilt.

Spiced Hot Chick Pea Salad

Serves 4

Ingredients
1 tbs Oil
1 Onion, peeled and chopped
2 teasp Ground Turmeric
1 tbs Cumin Seeds
450g/1lb Tomatoes roughly chopped
2 x 430g can Chick Peas, drained
1 tbs Lemon Juice
Salt and Pepper
to garnish: fresh Coriander Leaves

Method

Heat the oil in a saucepan and lightly fry the onion until golden.
Add the turmeric and cumin seeds and cook for a further 1-2 minutes before adding the other ingredients except the coriander leaves.
Continue cooking for about 2 minutes until heated through.
Check the seasoning and serve garnished with coriander leaves