Teriyaki Chicken Wingettes

  • 2 LBS CHICKEN WINGETTES
  • 1/4 CUP SAKE
  • 1/4 CUP SOY SAUCE
  • 2 TABLESPOONS MIRIN
  • 1 TABLESPOON WHITE SUGAR

Combine all but the chicken in a saucepan and over a medium heat cook stirring until sugar is dissolved. Allow the sauce to cool then marinate the chicken, preferably overnight. Place chicken into greased baking tray and bake at 400F for 1.5 hours turning every 15 minutes.

Category:Starters

Fresh Oysters with Dressing

  • 1/2 DOZEN FRESH OYSTERS
  • 1 GREEN CHILI
  • FRESH CORIANDER
  • 1 LIME
  • TABASCO SAUCE

Place opened oyster shells onto a plate of crushed ice. Finely slice some coriander and green chili, then mix together in a bowl with a good squeeze of lime juice and some Tabasco sauce to your liking. Spoon over the fresh oysters and enjoy straight away.

Category:Starters

Tempura Prawns

  • 8 PRAWNS
  • 1 EGG
  • 1/2 CUP MILK
  • 1/4 CUP PLAIN FLOUR

Shell and de-vein the prawns. Beat egg with the milk and add the flour to form a batter. Heat oil in a pan to 350F/180C, dip prawns in the batter mix and gently lower into the oil. Cook until golden and crispy, drain excess oil with some paper towel.

Category:Starters

Chicken Rice Paper Rolls

  • 1LB/450G CHICKEN MINCE
  • 1 CARROT
  • 1/2 SMALL CABBAGE
  • 1/2 SMALL ONION
  • 8 RICE PAPER SHEETS

Finely dice the onion and together with the chicken mince cook in a frying pan. Shred the cabbage and grate the carrot, add to the chicken mince cooking until just soft. Spoon mixture onto rice paper sheets, roll into small 3 inch rolls and serve as a starter.

Category:Starters

Roasted Tomato Soup

  • 10 TOMATOES
  • 1 LARGE ONION
  • 1 LARGE RED PEPPER
  • 4 CLOVES OF GARLIC
  • 1/4 CUP OLIVE OIL

Halve the tomatoes, pepper and onion and along with the garlic and place in a baking dish. Add the oil and mix to cover all vegetables then roast for 25-30 mins at 400F/205C. Place vegetables into saucepan and just cover with water. Simmer for 20 mins allow to cool then blend until smooth.

Category:Soups

Black Eyed Pea Soup

  • 6 CUPS VEGETABLE STOCK
  • 2 CUPS OF DRIED BLACK EYED PEAS
  • 2 CUPS CARROTS
  • 1 CUP GREEN PEPPER
  • 1 LARGE ONION

Finely dice the onion, carrots and pepper then saute until soft. Add the black eyed peas and vegetable stock, simmer for 1 hour and serve.

Category:Soups

Salmon and Zucchini Soup

  • 1 LARGE ZUCCHINI
  • 1/4LB/100G SMOKED SALMON
  • 1/2LB/200G ASPARAGUS SPEARS
  • 1 WHITE ONION
  • CHICKEN STOCK

Peel and dice the zucchini and onion, slice up the asparagus. Place ingredients into a saucepan and cover with the chicken stock. Simmer until all ingredients are soft. Shred the salmon and add to the saucepan, remove from the heat. Blend with a stick blender until smooth.

Category:Soups

Chicken Vegetable Soup

  • 4 CUPS CHICKEN STOCK
  • 2 LARGE POTATOES
  • 1 CARROT
  • 1 ONION
  • 1/2 CUP CORN KERNALS

Cut the carrot and potato into small even cubes, finely dice the onion. Place chopped vegetables into a saucepan with the chicken stock. Bring to the boil then simmer until vegetables are soft. Add the corn and cook until heated through, then serve.

Category:Soups

Peanut Butter Cookies

  • 1 CUP CHUNKY PEANUT BUTTER
  • 1 CUP BROWN SUGAR
  • 1 EGG
  • 1 TEASPOON BAKING SODA
  • CHOCOLATE CHIPS

Gently mix together the peanut butter, sugar, egg and baking soda until incorporated. Add some choc chips and roll into 1 inch balls. Place on a lightly greased baking tray and flatten with a fork. Bake in a preheated oven (350F) for around 12 minutes or until browned on top.

Rice Puff Bars

  • 6 CUPS RICE PUFFS
  • 1 PACKET MARSHMALLOWS
  • 3 TABLESPOONS BUTTER

Melt butter in a saucepan, add marshmallows and stir over a medium heat until melted. Add rice puffs and mix together well. Pour mixture into a greased baking pan then chill in fridge until firm, remove and slice into bars.

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