Sweet & Sour Sauce

Special request by Anna Froman !

Time: 10 minutes - max!
Effort: Very Easy

1/4 cup each: Hoisin Sauce, Soy Sauce
1 tbsp Orange marmalade or, Apricot jam or Honey
1 garlic clove finely minced
1 tsp sesame oil
1 tsp crushed chile peppers (optional)
1/2 cup chopped pineapple (canned is ok)

Mix all the ingredients in a small bowl, and there you have it !

Paprika Quinoa

Time: 25 mins
Effort: Easy

1/2 large red pepper, seeded and coarsely chopped
4 cherry tomatoes, halved
1 tbsp olive oil
1 cup quinoa
1 3/4 cups water
1 tbsp Hungarian sweet paprika
1 beef bouillon cube

In a medium saucepan, saute peppers and quinoa in the olive oil until some of the quinoa is browned. Add paprika and tomatoes and stir. Add water and beef bouillon and mix well. Simmer on medium/low heat with cover on, slightly tilted to let steam out, and stir from time to time until all the liquid has been absorbed. Remove from heat and fluff with a fork. Great hot or cold !

Yogurt Chicken with Asparagus and Baby Peas

Time: 20 mins
Effort: Easy

2 Chicken breasts, skinned & cut into large chunks
2 large shallots thickly sliced
2 garlic cloves, sliced
Approx. 15 fresh green asparagus cut into 2 inch pieces
2 cups frozen baby peas
1 tbsp lemon juice
1 tbsp olive oil
1/4 cup water
salt & lots of fresh ground pepper
1 cup plain yogurt

In a medium sized skillet, on medium heat, saute garlic and shallots in olive oil until transparent. Add chicken and saute until lightly browned on all sides. Add asparagus strips, lemon juice, salt, lots of fresh ground pepper and water. Stir and simmer on low with cover on, until the chicken is well cooked and the asparagus is tender. Add the peas, stir again and simmer for another 2-3 minutes. At the last minute before serving, mix in the yogurt so that everything is well coated. (I served it with Paprika Quinoa and parsley for garnish).

Baked Leeks, Baby Corn and Brussel Sprouts

Time: 45 mins
Effort: Easy

1 leek cut into 3" lengths then cut again down the middle
8 brussel sprouts, halved
6 ears of baby corn (from a can)
1 cup heavy cooking cream
1 tbsp butter
1/2 cup toasted plain breadcrumbs
salt to taste

In a medium saucepan with steamer, steam brussel sprouts and leeks until almost tender. Turn oven on to 400o. In a shallow or deep ovenware dish arrange the brussel sprouts, corn and leeks. Pour cream all over, then sprinkle with breadcrumbs and salt. Place small pieces of butter all over the top. Bake until top is browned and the cream is bubbly. (Note: For those who don't like leeks or brussel sprouts this recipe will probably change your taste for them - the result is a velvety smooth & tasty blend !)

Roast Eggplant Sauce or Dip

Time: Approx. 30 mins
Effort: Medium

1 large eggplant
1/2 cup olive oil
2 tbsp fresh lemon juice
2-3 cups warm water
salt to taste

Turn BBQ on to medium. With a fork or sharp pointed knife prick the eggplant all over. Place in the middle of the BBQ and grill with cover closed. Turn frequently so that all sides are charred including the bottom. Place the water in a large bowl (large enough so that the water covers the eggplant) - you may need more water - then add the eggplant. Let sit for several minutes to cool off and let the skin loosen. Strain off water then with your hands gently peel off the charred skin and remove the top carefully so that you don't lose too much pulp. Place the pulp in a food processor with the lemon juice. While pulsing the pulp on low, drizzle in the oil little by little. The pulp should almost double in quantity. Add salt to taste and it's ready to serve. This makes a great dip or sauce.

Panko Salmon and Blue Marlin Strips in Roast Eggplant Sauce

Time: 25 mins
Effort: Easy

1 medium sized salmon fillet, cut into strips
1 medium sized Blue Marlin fillet, cut into strips
1 cup all purpose flour
2 eggs
2 tbsp Hoisin sauce
2 cups Panko (Japanese breadcrumbs)
2 cups Canola oil for frying

On your kitchen counter, lay out two large pieces of parchment or waxed paper side by side. On the left side pour the flour, on the right pour the panko. In a shallow bowl beat the eggs & hoisin sauce with a fork until it's light yellow and well blended. Place the bowl in between the two pieces of parchment. With each piece of fish, coat first with flour on all sides, then dip into the egg mixture. Remove with a fork and let excess egg drip off, then coat with panko on all sides and dab with you palms. Set them aside on a plate. In a large frying pan heat oil so it is quite hot. Fry 3-4 pieces of fish on medium - until golden brown on all sides. Careful not to let the oil get too hot as the panko will burn. Set on paper towels to absorb excess oil. Repeat with the remaining fish. (This method is also great for making chicken strips). Serve on top of Roast Eggplant Sauce, or with homemade sweet & sour sauce.

Summer Chicken Stew with Prosciutto and Chorizo

(Apologies, no picture!)

Time: Approx. 1 hour
Effort: Medium

8 chicken thighs - skin on
3 shallots thickly sliced
2 tbsp olive oil
3 large carrots peeled, cut into 1" pieces
3 celery stalks, cut into 1" pieces
3 cloves garlic, chopped
2 large ripe tomatoes, diced
3-4 bay leaves
1/4 cup dry white wine (optional)
1 Portuguese chorizo, thickly sliced
6 slices Prosciutto, cut into big pieces
Salt & pepper to taste

In a large saucepan saute garlic & shallots in olive oil until transparent. Add chicken thighs and saute until sides are browned. Add vegetables and mix. Simmer on medium until the tomatoes have formed a sauce and the vegetables are cooked. Add wine, chorizo, prosciutto, bay leaves and salt and pepper. Simmer again, on low heat, until the chicken is well cooked and almost falling off the bone. 

Calf Liver with Creamy Mushroom Tarragon Sauce

Time: 30 mins
Effort: Medium

4 very thin slices of milk-fed calf liver
2 cups milk
1/2 cup 15% cooking cream
3 shallots, chopped
7-8 white mushrooms or 1 box of baby mushrooms cut into pieces or simply broken up
1 tbsp fresh tarragon, chopped
2 tbsp red wine (optional)
1 tbsp butter
1 tsp Dijon mustard
1 tsp condensed beef stock
Coarsely ground pepper

In a medium bowl marinate liver in milk while you prepare the sauce. In a small saucepan, saute shallots until transparent. Add mushrooms and saute for another 3-4 minutes. Add the rest of the ingredients and simmer until the sauce has slightly thickened. 
Heat BBQ to high and cook liver on oiled grills for no more than a few minutes on each side because they will quickly become rubbery ! Serve with ample sauce (great for dipping bread into!). (In my picture, I served it with Brocco-parsnip puree).

Giant Shrimp & Scallops in Red Pepper and Tomato Sauce with Pasta

Time: 35 minutes or less
Effort: Easy

8 giant shrimp peeled, raw
8 giant sea scallops, raw
1 large red pepper, diced
1 large tomato, diced
2 shallots, sliced thick
2 cloves garlic, chopped
2 tbsp olive oil
1 tsp balsamic vinegar
salt & pepper
2 cups vegetable fusili pasta
4 cups water
1 tbsp olive oil
Grated romano or parmesan cheese (optional)

In a medium saucepan saute peppers, shallots and garlic in olive oil until golden. Add tomatoes and simmer until tomatoes are almost cooked. Add shrimp, scallops and salt & pepper. Simmer on medium low until seafood is cooked, but be careful not to over cook ! At the last minute mix in vinegar. 
Boil pasta until "al dente" - approx. 20 minutes, then strain well and return to pot, drizzling with 1 tbsp olive oil. 
Serve the pasta in a bowl with a generous serving of the shrimp & scallops, garnished with grated cheese and fresh pepper.

Grilled Octopus with Spicy Red Pepper Oil

Time: 45 mins
Effort: Easy

3 Octopus legs (tentacles!) cut into large pieces
3 celery stalks cut into chunks
2 garlic cloves, chopped
1 carrott unpeeled cut into chunks
2 cups boiling water
1 Beef stock cube (I use Knorr brand)
Coarse sea salt

Boil octopus with the rest of the ingredients for 30 minutes to soften. Strain and separate the octopus from the vegetables. (I kept the celery chunks and served them with the octopus as they were delicious). Grill octopus on high for approx. 5-6 minutes on each side. Remove from grill and salt to taste. Serve with Red Pepper Oil http://jumpintomykitchen.blogspot.com/2011/08/red-pepper-oil.html

Red Pepper Oil

Time: 20 mins for prep, 1 hour (min) to let it sit
Effort: Easy

3-4 red peppers (whole)
4 cups iced water
1 cup olive oil
1 garlic clove finely minced
salt to taste
1 tsp crushed chili peppers (optional)

Grill peppers on all sides so they are almost charred. You can do them on a BBQ or in your oven on broil. But be careful - turn them frequently. When done, soak them for a few minutes in a large bow with iced water - this will cool them off and loosen the skin. Over another medium sized bowl, skin the peppers and remove the core with seeds as well as the stem. With your hands, break them up into pieces - small or large. Add olive oil, garlic, salt and chili pepper, then blend. Let sit for at least an hour. You may also pour the mixture into mason jars for use another time. As a variation to this recipe you may add: 1 tsp balsamic vinegar or herbs of your liking. This is a great condiment for any grilled meat or poultry - or try serving it alone as a dip for fresh baguette!

Crispy Grilled Quail

Time: Approx. 35 mins
Effort: Easy

6 quail
Coarse sea salt
1-2 tbsp Canola oil for basting

Turn BBQ on to Medium. Cut each quail down the back with poultry scissors or a sharp knife and flatten with your palm. Place them on a baking sheet and rub them with sea salt, covering all surfaces. Grill for approx. 5 minutes each side, basting with oil and as you turn them. Turn them about 3-4 times to ensure they are well cooked and crisp. (I served them with fingerling potatoes, Spinach Flans http://jumpintomykitchen.blogspot.com/2011/08/spinach-flans.html and red pepper oil. Yum!

Avocado Cucumber Sauce or Dip

Time: 15 mins
Effort: Easy

1/2 English cucumber (seedless) finely chopped
1 ripe avocado
1/2 tsp garlic powder
1 cup plain, firm yogurt
1 - 2 tsp fresh lemon juice

Cut avocado in half, lengthwise and remove pit. Scoop out the avocado pulp into a medium bowl and mash with a fork or potato masher. Add the remaining ingredients and mix until well blended. Chill in refrigerator until ready to use. Makes a great sauce for grilled meats or poultry or even as a dip !

Red Bean Salad

Time: 20 mins
Effort: Easy

1 can red kidney beans, drained
1/2 each red pepper & green pepper cut into 1/2 inch pieces
1 medium ripe tomato cut into 1/2 inch pieces
1 garlic clove, finely minced
2 tbsp olive oil
1 tbsp lemon juice
1 tsp balsamic vinegar
Salt & pepper to taste

In a medium sized bowl add olive oil, lemon juice, balsamic vinegar, salt, pepper and garlic. Mix until well blended. Add beans, peppers and tomato and mix so that they are well coated with the sauce. (Optional: You may add chopped mint or chopped Cilantro to make a refreshing flavor.)

Chicken Breasts with Romano Cheese & Red Pepper Sauce on Moroccan Flat Breads

Time: 25 mins
Effort: Easy

2 chicken breasts flattened
1 tsp chopped fresh oregano
1 red pepper cut into large strips
4 thin slices Romano cheese
1 tbsp olive oil
Salt & pepper
1 cup cold water for deskinning the peppers
2 Moroccan flat breads split in half, lightly buttered

Flatten chicken breasts with a mallet, then season with salt, oregano & pepper and set aside on a plate.  Turn BBQ on to medium high and add red pepper strips. Cover and cook until first side is quite crisp. Turn the peppers and add the chicken breasts. Cover and grill, turning chicken once, until they are almost cooked. (See bbq cooking chart). Remove chicken onto a plate and in a medium bowl filled with the cold water add the peppers. Turn BBQ to low. Take the peppers out of the water, pat dry with paper towel and gently peel the skin off. Place them on a cutting board and chop them coarsely then in a small bowl blend with olive oil, salt & pepper. Grill the flatbreads until toasted on both sides, and return the chicken to the grill placing 2 slices of Romano cheese on each. Grill for approx. 5 minutes so they are well cooked and the cheese is almost melted. Remove everything from the grill. Spread some pepper sauce on one side of a flatbread and place a chicken breast with cheese on top. You may close it with the top of the flatbread to make a sandwich, or spoon some salad on it (as I did in the picture, with Red Bean Salad and yogurt).

Spinach Flans

Time: 45 mins
Effort: Medium

1 lb fresh leaf spinach, coarsely chopped
2 cups water for boiling
2 egg yolks beaten
salt & pepper to taste
pinch of garlic powder 
1 tsp olive oil

Heat oven to 395o. In a medium saucepan bring water to boil and add spinach. Boil for no more than 3-5 minutes then strain. With your hands squeeze out as much of the water in the boiled spinach as you can. Return the spinach to the saucepan you used and add seasoning and egg mixture. Blend well and simmer on low for approx. 5 minutes. Line a baking sheet with parchment paper, then lightly brush the insides of two small ring molds with olive oil. Place the molds on the baking sheet and fill them generously with spinach mixture. Bake for approx. 25 minutes until they are firm to the touch. Remove from oven and let cool slightly. Gently remove ring mold by pulling upwards. These can be served hot or cold.

Carrot and Raisin Salad

Time: 15 mins
Effort: Easy

2 cups coarsely shredded carrots
1/2 golden raisins
2 tbsp olive oil
1 tsp lemon juice
1 tbsp balsamic vinegar
1-2 tbsp finely chopped parsley
1/2 tsp garlic powder
1 tsp salt

In a medium sized bowl add all the ingredients except the carrots, raisins and parsley. Blend well using the back of a wooden spoon. Add remaining ingredients and mix until carrots are well coated. Set aside for approx. 30 minutes.

Skewered BBQ Potatoes

Time: 20 minutes
Effort: Easy

10-12 baby potatoes, washed, skin on
2 1/2 cups water
2 tbsp olive oil
1 tsp coarse sea salt

In a medium saucepan boil potatoes in water until almost tender. (About 15 minutes). Drain well and place a few on skewers (I use bamboo), doing the same with the remaining skewers. You will end up with about 2-4 skewers. Place them on a shallow tray or dish and drizzle with olive oil then sprinkle with sea salt. Turn BBQ to high and grill potatoes until crispy on all sides. 

Grilled Stuffed Peppers with Tangy Tomato Sauce

Time: 35 - 45 mins
Effort: Easy

2 whole peppers (any color)
1/4 lb ground veal/beef
1 egg yolk
1 large shallot, minced
1 tsp oregano
salt & pepper
1 tsp Worcestershire sauce
1 tbsp condensed beef stock
1 tsp sugar
1 tbsp olive oil
1 small can (5 oz) Tomato Paste
! 1/2 canfulls of water (using the tomato can)

Slice the tops of the peppers off and remove stem. Finely chop the remaining pieces of the tops and put 3/4 of it into a medium sized bowl. Put the remain quarter into a small saucepan. Clean out the seeds and rind of the peppers and set them aside. In the bowl with the chopped pepper add ground meat, egg yolk, beef stock, Worcestershire sauce, pepper and oregano. Blend with your hands until egg and sauces are well incorporated. Take a handful and stuff each pepper pressing in firmly. Set aside.
In the small saucepan, add shallot and olive oil and saute lightly. Add tomato paste, water, sugar and salt & pepper to taste. Cover and simmer for approximately 5-10 minutes. Turn off heat.
Heat BBQ to medium and grill peppers top down at first for approx. 5-6 minutes. Then grill all sides of the peppers for 5 minutes each so that they are quite browned and the stuffing well cooked. Be careful when turning the peppers not to let the stuffing fall out ! Serve with tomato sauce. 

Bacon-Wrapped Beef Tournedos

Time:20 minutes
Effort: Easy

4 Beef tournedos, surrounding fat & string removed
4 tsp each: Grainy mustard & Dijon Mustard
4 strips of bacon
4 toothpicks

On each tournedo, spoon 1 tsp grainy mustard on one side and spread all over, then do the same on the other side with the Dijon mustard. Lay a tournedo (with mustard) over one strip of bacon, cross-wise and wrap the bacon over the top, close tightly with a toothpick. Set aside and turn on the BBQ to high. Repeat with the rest of the tournedos. Grill on high so that each side is quite crisp but the inside is pink. Approx. 5-6 minutes per side. (See grilling chart)

Creamed Peas and Beans with Lettuce

Time: 25 mins
Effort: Easy

1 cup fresh green beans, cleaned and cut into 1" pieces
2 cups frozen or fresh baby sweet peas
1 shallot, finely chopped
4-5 iceberg or romaine lettuce leaves coarsely chopped
1 tbsp olive oil or butter
1 tbsp fresh lemon juice
1/2 cup water
salt & pepper
1/4 cup 10% cooking cream
1 tbsp fast dissolving flour
1 tbsp finely chopped parsley

In a medium saucepan, saute shallot green beans. Let simmer until slightly cooked then add water, cover and cook until almost tender. (Note: If you are using fresh peas, add them at the same time as the beans). Add  frozen peas and lettuce and simmer again for approx. 5-10 minutes. Add lemon juice, seasoning, cream, parsley and flour. Simmer gently, stirring frequently until thickened. Turn heat off so it does not overcook. If it gets too thick, you may add a little more water or cream. 

Red Rice

Time: 20 mins
Effort: Easy

13/4 cups water
1 cup long-grain rice such as Jasemin
1 cup roasted red peppers, marinated in oil
1 beef bouillon cube

Add water to a medium saucepan and bring to a boil on high. Add roasted red peppers, rice and bouillon cube. Stir and reduce heat to medium low. Place cover a bit tilted to let some of the steam out, and simmer, stirring once in a while, until all the water is evaporated. (Approx. 20 minutes). Fluff with a fork and serve. 

Breaded Pork Scallopini (Flour-less!)

Time: 35 mins
Effort: Easy

6 very thin pork scallopini
2 eggs well beaten
1-2 cup breadcrumbs
Salt & Pepper to taste
6 lemon wedges
1 cup Canola oil for frying (you may use any oil you prefer but I do not suggest Olive Oil as it burns too quickly)

In a shallow dish, beat eggs well and add salt & pepper. On a large sheet of parchment, pour the breadcrumbs and spread them with your hand or the back of a spoon. Using a fork (or your fingers) dip a scallopini in the egg mixture and ensure well coated. Place on breadcrumbs and lift sides of the paper to coat all sides. Pat both sides firmly with your hand and set on a plate. Repeat process with the remaining scallopini. In a large skillet or even a wok, add oil and heat until very hot. Add two or three scallopini, reduce heat slightly, and fry until golden on all sides. Don't over-cook ! Set on a paper towel to drain excess oil and repeat with remaining scallopini. This dish can be made with veal or even fish or seafood. The usual recipe calls for flour before the egg, but I did not use it as it makes it much heavier.

Eggless Chocolate-Orange Mousse

Time: 2-3 hours (approx)
Effort: Easy

2 cups whipping cream
1/2 cup cold milk
1/4 cup boiling water
1 packet unflavoured gelatin
1/2 cup sugar
1/2 cup melted semi-sweet chocolate or cocoa powder
1 tsp vanilla
1 tbsp Cointreau (or 1 tsp orange flavor concentrate)
1 orange or tangerine, sliced

In a small bowl add cold milk and gelatin, stir and let sit for a couple of minutes until softened then add the boiling water and mix constantly until gelatin has dissolved. In a large bowl add whipping cream, chocolate, orange liquor or flavour and sugar. Blend well. Then add gelatin mixture and beat with an electric mixer on high until soft peaks form. Pour into ramekins or cups for serving and chill until firm. Garnish with a slice of orange. (I also poured 1 tsp of Cointreau on each ramekin and it was delicious !)

Tomato Aspic with Seared Scallops and Shrimp

Time: 4 hours (approx )
Effort: Medium

Tomato Aspic:
2 large very ripe tomatoes, pureed and pulp strained
1 3/4 cups tomato juice
2 1/2 cups vegetable cocktail or Clamato juice
3 envelopes unflavoured gelatin
2 tsp fresh lemon juice
1 tbsp balsamic vinegar
1 tbsp finely chopped cilantro or parsley
1 tsp Worcestershire sauce
Salt and pepper to taste
Olive oil 

12 medium to large sea scallops, raw
12 medium to large shrimp, pre-cooked 
1 tbsp olive oil plus another 2 tbsp
1 tbsp each lemon juice, balsamic vinegar
Salt & pepper to taste
Slices of lemon for decoration
Mayonnaise (optional)

Take 4-6 ramekins and brush lightly with olive oil, setting them aside. In a medium saucepan add the 1 3/4 cups tomato juice and the juice from the fresh tomatoes that were pureed and bring to a boil. In a small bowl add 1/4 cup vegetable cocktail and the gelatin, stir well and let sit for a few minutes until gelatin is softened. In a large bowl, add the remaining vegetable cocktail, cilantro, lemon juice, balsamic vinegar, salt & pepper to taste and Worcestershire sauce. Pour in the gelatin mixture, mix well then add to the pot with the tomato juice. Gently boil until all the gelatin has dissolved. Pour into the ramekins and refrigerate until firm (approx. 4 hours). (You can make this recipe the day before if you want).

In a medium skillet heat 1 tbsp olive oil until very hot. Add a few scallops and sear on all sides so that they are browned. Careful not to over cook ! Continue with the remaining scallops. Place them in a shallow dish with the remaining olive oil, lemon juice, balsamic vinegar and salt & pepper. Refrigerate until ready to serve.

To unmold the tomato aspic: Run a sharp knife along the sides of the ramekin, then run hot water on the bottom or place on a hot towel for a minute or two to loosen. Flip onto a plate and serve with scallops, shrimp a slice of lemon and some mayonnaise. (I used plain cooked shrimp, but you can saute them with the scallops if you wish).

Ciabata with Prosciutto and Grated Goat Cheese

Time: 20 mins or less
Effort: Very easy

1 medium ciabata bread sliced in half, then halved again to make approx. 8 pieces or so
2-3 tsbp olive oil
10 -12 slices lean prosciutto
1 log of firm goat cheese, rind cut off

Coarsely grate goat cheese and set aside. Turn oven to broil. Place parchment paper or foil on a large baking sheet and add ciabata slices. Brush lightly with olive oil and broil until slightly browned on both side - be careful not to burn them !
Remove from oven, place a few slices of prosciutto on each piece of bread and sprinkle generously with cheese. Broil until cheese is melted. (Only takes a few minutes). This is great served with cold soups, salads or terrines !

Grilled Pork Tenderloin with Potato Carrot Salad

Time: 1 hour
Effort: Medium (only because there are a few simultaneous steps)

1 whole pork tenderloin, halved and all fat removed
2 tbsp grainy dijon mustard
salt, coarse pepper
2 tbsp balsamic vinegar
1 tbs olive oil
8 baby potatoes, quartered - unpeeled
1 egg
3 cups water
4-5 carrots coarsely shredded
2 tbsp each mayonnaise & sour cream or plain yogurt
salt & pepper
1 tsp celery seeds
1 tsp Dijon mustard
1 tsp lemon juice

Place pork in a shallow dish and season with salt, pepper then add vinegar, oil, grainy dijon mustard ensuring they are well coated. Set aside to marinate. 

In a medium saucepan add water, egg and potatoes. Boil until tender (the egg will be hard boiled), then drain and let cool. 
Add mayonnaise, sour cream, celery seeds, dijon mustard, lemon juice and salt and pepper and mix well. Add carrots and blend. Peel and chop egg then add to the mayonnaise mixture. Once potatoes are chilled slightly and them to the carrot/egg mixture and mix well. Refrigerate. 

Heat BBQ to medium and sear the pork on each side, then continue to cook for a few minutes. I like my pork pink on the inside, but if you prefer yours well done, then let them cook for a few minutes longer with the cover closed. Set on a plate or serving dish and cut into thick slices, sprinkle with coarse pepper. Serve with potato carrot salad and extra dijon mustard if you wish.

BBQ Stir Fry with Oriental Sauce

No picture, sorry !

Time: 20 Mins
Effort: Easy

Use the same ingredients as you would in the Oriental Salad http://jumpintomykitchen.blogspot.com/2011/08/oriental-salad.html, except add 1/2 fresh ginger root chopped finely.
1 tbsp olive oil
1 tbsp soy sauce
3 spring onions coarsely sliced
1 tbsp toasted Sesame Seeds

Oriental Sauce
1/4 cup each: Soy Sauce, Hoisin Sauce, Mirin (Chinese rice wine, optional) & cold water
1 tsp hot red pepper flakes
1 tsp sesame oil
1 tsp rice vinegar
1 tsp honey

In a small bowl, mix all the sauce ingredients, then set aside. (This sauce can be served cold or warmed up). (Note: If you are heating it up do not let it boil as it will become very sticky!)

In a large bowl, combine all the vegetables, ginger, olive oil, spring onions and soy sauce. Heat BBQ to very hot and saute vegetables in a BBQ basket until they are almost tender. Serve hot or cold sprinkled with sesame seeds and serve with oriental sauce.

Oriental Salad

Time: 20 mins plus chilling time
Effort: Easy

Mixed vegetables such as:
Baby bok choy (halved), snow peas, red peppers, green peppers, corn, cauliflower pieces, broccoli flowers, peas, mushrooms etc. whatever you like. Use about 1 cup each of at least 4 veggies plus peppers.

4 spring onions coarsely sliced
1 tbsp olive oil\1 tbsp sesame oil
1/4 cup each Soy Sauce and Hoisin Sauce
2-3 tbs Rice vinegar or White wine vinegar
1 tsp toasted sesame seeds
1/4 water

In a large skillet or wok, saute spring onions in olive oil until golden. Add vegetables except peppers and saute tossing frequently until slightly crispy then add peppers and saute lightly so they are barely cooked. Drain off excess oil and place vegetables in a bowl. In a small bowl mix sesame oil, soy sauce, hoisin sauce, vinegar, water and sesame seeds. Pour over veggies, mix well and chill until you are ready to serve them.

Chicken Bacon Burgers with Lemon Mustard Sauce and Sauteed Mushrooms

Time: 40 mins
Effort: Easy

2 chicken breast halves, skinned & divided into two
4 good quality burger buns
12 strips low fat bacon
12 white mushrooms, thinly sliced
1/4 cup Mayonnaise
1/4 cup sour cream or plain yogurt
1 tsp each lemon juice & Dijon Mustard
salt & pepper to taste
1 tsp butter
1 tbsp olive oil

In a small skillet, saute mushrooms in butter until browned on all sides. Salt lightly and set aside. On large cutting board lay a big piece of parchment paper and two pieces of chicken. Fold over the paper, covering the chicken, then flatten them as much as you can with a kitchen mallet. (If you don't have one - which I did not until recently, you can use a hammer). Set on a plate and repeat with the remaining chicken, then brush with olive oil and salt & pepper. Heat BBQ to high. Add chicken and bacon strips and grill with cover open. Meanwhile mix mayonnaise, sour cream & dijon mustard until well blended. Flip chicken and bacon. Place burger buns on top rack of BBQ and grill until lightly toasted. To serve: On the bottom halves of the buns spread a little sauce, add a slice of chicken, some mushrooms then bacon and dribble more sauce on top &/or on top side of buns. Serve open faced or closed with sweet potato fries ! 

Lemon Chicken

(No photo, sorry!)

Time: 40 mins
Effort: Easy

4 chicken legs and thighs, skin off & deboned
3 shallots, sliced
2 tbsp butter
2 lemons 
1/4 cup water
1/4 fresh parsley, finely chopped
Salt & lots of fresh pepper

In a large skillet saute shallots in butter until transparent. Add chicken pieces, saute until golden on each side, then lower the heat and cover. Let simmer gently until the chicken is almost cooked. Grate or finely slice off rind of the two lemons and add to the chicken, then squeeze in the juice. Stir, add the water, salt & pepper and simmer again until chicken can be broken easily with a fork. Stir occasionally. About 5 minutes before serving stir in chopped parsley.