Spaghetti With Oil And Garlic

 4 tbs extra virgin oil
 6 large cloves garlic, chopped
 2 red chilies, sliced
 500 g spaghetti
 ¼ cup fresh parsley, chopped

  How to cook:

1)    Cook the oil, garlic, and chilies in a frying pan until the garlic becomes a   pale golden color.
2)    Meanwhile, boil the spaghetti until al dente.  
3)    Drain the pasta and put it into the serving dish. 
4)    Pour over the hot oil with garlic and chilies, add the parsley and toss thoroughly.
5)    Serve immediately with parmesan cheese on top of it.  

Creamy Cauliflower And Chicken    Fettucine

 1 head cauliflower, cut into small pieces
 2 cloves garlic
 1 cup skim milk
 2 tsp low fat spread
 1 leek, washed well and finely sliced
 4 chicken thigh fillets, trimmed of fat, cut into cubes
 Salt and white pepper
  400 g fettucine
 ¼ cup chives, chopped

    How to cook:

1)        Place the cut cauliflower in a large saucepan, cover with hot water, and add garlic and cook for 10-15 minutes until tender; drain. In the same saucepan combine milk and cooked cauliflower. Simmer for 5 minutes. Blend with a hand blender until smooth.
2)        Heat low fat spread in a frypan to high heat. Sauté the leeks and chicken pieces for 3-4 minutes. Add the blended cauliflower mix and cook for 5-7 minutes till chicken is tender. Season with salt and white pepper.
3)        While chicken is cooking, bring a saucepan of water to the boil and cook the fettucine for 10-12 minutes or till al dente.
4)        Combine the cauliflower and chicken sauce with the pasta and sprinkle with chopped chives.  

 GINGERED PORK WITH STIR FRIED VEG

 1/2 cup (60ml) low salt soy sauce
 2 tbs dry white wine
 1 tbs golden syrup or honey
  1 tbs sugar. Preferably a sweetener of choice.
 2 cloves of crushed garlic (I tend to use more).
 1 tbs grated fresh ginger
  500g lean pork fillet
  2 tsp peanut oil
  1 medium onion, chopped coarsely
 1 carrot, sliced finely
 1 medium zucchini, sliced
 2 tsp corn flour
 150g snow peas, of snow peas, halved
 1¼ cups (100g) bean sprouts.

     How to cook:

1)       Combine first six ingredients together in a bowl. Add pork and mix well. Cover, refrigerate several hours or over night, stirring occasionally.  
2)      Drain pork, reserve marinade.  Add pork to heated non-stick pan, cook till well browned all over. Transfer pork to wire rack in baking dish, Bake uncovered in moderate oven for about 30 mins or until tender.  Slice into strips.
3)       Heat oil in wok or pan, add onion, carrot and zucchini, stir fry over high heat till tender.
4)       Blend corn flour with reserved marinade and enough water to make one cup (250ml) of liquid.  Add to wok with peas sprouts and pork. Stir till sauce boils.
5)       Eat as is or serve with rice.  

 Pasta With Prawns & Roasted Capsicum

 500g fusili
 4-5 tbs olive oil
 500 g cooked medium prawns, peeled
  2 roasted red sweet capsicums cut in strips
 2 cloves garlic, crushed
  1/3 cup black olives in oil, pitted and sliced
 ½ cup freshly chopped flat parsley
 ½ cup freshly chopped basil
  ½ teaspoon hot paprika or chili powder
  Juice of 2 lemons
  Zest of 2 lemons

    How to cook:

1)        Cook the pasta in a large pan of rapidly boiling salted water until al dente.
2)        Drain the pasta and toss with the olive oil. Set aside
3)        When cool, combine the pasta with the remaining ingredients. Toss together and taste for seasoning. Serve at room temperature.

  Zesty Chicken

 1 tsp garlic, chopped
 1 lemon, rind and juice
 1 orange, rind and juice
 2 tbs flat leaf parsley, chopped
 1 tbs basil
 4 x 115g skinless chicken fillets
 225g couscous
 Salt

    TO SERVE

 Salad leaves
 Orange wedges
 Basil leaves
 Black pepper

1)        Combine the garlic, lemon, and orange rind and juice into a bowl with the parsley and basil. Season and add the chicken fillets. Leave to marinate for 10 minutes.
2)         Meanwhile, tip the couscous into a bowl and pour over 275ml boiling water over it. Season with salt, stir once and cover with foil. Leave to one side for 20 minutes.
3)         Meanwhile, heat a nonstick, ridged griddle pan or plain frying pan if you haven’t got a griddle, and cook the chicken, basting with the juices, and turning the fillets occasionally.
4)         Stir the couscous and spoon onto plates. Slice the chicken and lay over the couscous. Serve with the salad leaves, and garnish with the orange wedges and basil leaves. Season with black pepper.  



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