Ingredients

4 cups frozen waffle-cut fries

1/2 to 1-1/2 teaspoons steak

seasoning

1 cup (4 ounces) shredded

cheddar cheese

2 tablespoons chopped

green onions

2 tablespoons beef bacon

bits

2 spoons of Mint yoghurt

1 tea spoon sweet relish

Diced pickels

 Method
1. Arrange waffle fries in a

greased 15-in. x 10-in. x 1-in.

baking pan. Bake at 450° for

20-25 minutes or until lightly

browned.

2. Sprinkle with steak

seasoning; toss to combine.

Top with remaining

ingredients. Bake 2-3 minutes

longer or until cheese is

melted.

Enjoy your very own

homemade waffle potato

bites and Mince it up.

Ingredients: 

250 gm fillet steak

20 gm Thai curry paste

10 ml pineapple juice

10 ml full-cream cooking cream

30 ml coconut milk

1 gm salt

1 gm white pepper

1 gm black pepper

10 ml olive oil

20 ml New Zealand butter

5 gm white onion

5 gm celery

3 gm corn flour

125 glass noodles

Preparation:   

Place cooked fillet on a plate and season with salt, black pepper and olive oil.

Sauce:

Place a pan on medium heat, add the New Zealand butter.

Add chopped white onions and celery to heated butter and allow to cook.

Then add the Thai curry paste, stir thoroughly until all ingredients are mixed properly

Add coconut milk, stirring thoroughly, followed by the pineapple juice, mix and leave it on the heat until it simmers.

Next add the corn flour, stir continuously until the sauce thickens.

Season with salt and white pepper.

Then finally pour in the cooking cream, mixing it in gently.

Glass Noodles:

Place glass noodles in a pot of boiling water until they soften.

How to serve the dish:

Slice the fillet steak into long slices and add it to the sauce, stirring for 5 minutes over low heat.

Place 100 gm of glass noodles onto the serving plate, then add the slices of fillet steak and pour the sauce over.

Garnish with the remaining 25 gm of glass noodles and serve.

Ingredients:

2 skinless chicken breasts

200 gm konafa

20 gm salt

5 gm black pepper

5 gm rosemary powder

250 ml cooking oil

50 gm grated mozzarella

Preparation:

Place the chicken into a blender and blend it well enough to shape into balls.

Season with salt, pepper, and rosemary, add grated mozzarella then roll the mixture into small balls of about 40 gm each.

Cut the konafa with a knife and roll the chicken balls in it.

Deep-fry the chicken balls in oil in deep-fryer or saucepan.

Serve hot, with Thousand Island sauce on the side.

Ingredients:

2 pieces of salmon fillet

1 cup fresh orange juice

1 cup grape juice

Fresh rosemary

Brown sugar

Peach jelly

Salt and pepper to taste

Salad:

Lala Rosa Lettuce

Baby rocket

Cucumber

Green onion

Red and yellow peppers

Two small leeks

Light vinaigrette (olive oil, lemon juice, salt and pepper).

Garnish:

One orange

Preparation:

For the Salmon:

Marinate the salmon in fresh orange juice and grape juice, add salt, pepper and rosemary to taste.

Heat a skillet until very hot.

Dust the salmon with brown sugar on the presentation side then grill till medium.

Brush with peach jelly.

For the Greens:

Soak Lala Rosa Lettuce in an ice bath with baby rocket, cucumber, green onion, red and yellow pepper curls. Grill the sliced leeks. Drizzle with a little vinaigrette.

Slice the orange and crisp well in the oven.

Plate, serve and enjoy.

Peach Jelly (Simple Version)

Purée the flesh of one fresh peach, or two canned halves.

If using fresh peaches lightly simmer the purée in a pan with a little sugar until moisture is reduced. Prepare a basic peach jelly from a packet; gently stir in cooled peach purée when the jelly is nearly set.

Shrimp Guacamole Salad

When we’re trying to eat a little healthier during the work-week, most of us do the exact same thing: grab a salad. It’s a really easy choice that keeps us away from unhealthy junk food, yet it gets boring after a while, doesn’t it?

So how about a little seafood and summer produce to brighten up our salad and add a little fun to it? After all, summer and seafood go hand in hand you simply can’t have one without the other.

Not only does this salad feature grilled shrimp, it’s packed with corn and other summer veggies for some extra flavor and bright colors of nature that indicate loads of vitamins and minerals. When it’s topped with the delicious guacamole dressing, this dish takes salad from a chore to eat to a treat. Check it out and give it a try!

Shrimp Guacamole Salad

Serves 4 to 6
Prep time: 10 minutes

Assembly time: 10 minutes
Total time: 20 minutes

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound jumbo shrimp, raw, peeled and deveined
• 1 teaspoon salt, divided
• ½ teaspoon black pepper
• ¾ teaspoon chili powder, divided
• 3 limes, juiced, divided
• 1 cup sweet corn
• ½ avocado
• 1 cup cilantro, leaves and stems, chopped
• 2 cloves garlic
• 1 head romaine lettuce, chopped
• 2 medium tomatoes, chopped
• ½ cup red onion, small dice

DIRECTIONS

1. In a large sauté pan, heat oil over medium-high heat.
2. In a medium bowl, while the pan is heating, place the shrimp, ½ teaspoon of the salt, the pepper, ½ teaspoon of the chili powder, and juice from one of the limes (about 2 tablespoons). Toss gently.
3. Add the shrimp to the pan in batches and sauté for 1 to 2 minutes on each side, until cooked all the way through and pink. Set aside.
4. Add the corn to the sauté pan. Sprinkle with the remaining ¼ teaspoon of chili powder, and cook until charred. Set aside.
5. In the bowl of a food processor, add the avocado, cilantro, garlic and juice from the remaining two limes (about 4 tablespoons). Process until smooth.
6. In a large bowl, combine the romaine, tomatoes, onion, corn, and shrimp. Toss gently with the dressing and serve immediately.