Tuna Cakes. Makes about 12 tuna cakes

Tuna Cakes Makes about 12 tuna cakes 2 x 175 g cans tuna, drained 1 egg, beaten 2 Tbsp. parsley, chopped 1 small onion or 6 spring onions, chopped 1/2 cup potato mash 1/4 cup flour Salt and freshly ground black pepper to taste Oil for frying Method To make the tuna cakes, mix all the ingredients together in a bowl. Form small cakes with your hands. Arrange the tuna cakes on a tray and place in the fridge for several minutes. Heat more oil in frying pan and fry the cakes until golden brown. Serve with the dipping sauce of your choice e.g sweet chillie sauce and lemon wedges. Useful Tips Fish cakes freeze well. Simply wrap each one in clingfilm and freeze for no longer than 2 months. Adapted from: Rhodes recipes

CHEDDAR, MUSHROOM AND BLACK PEPPER PIES INGREDIENTS 1 Roll puff pastry 15 ml Cooking oil 250 g Button mushrooms, sliced 1 Clove crushed garlic or flakes 2 Carrots, peeled and grated 4 Baby marrows, grated 1 sachet KNORR Black Pepper Sauce 150 g Cheddar cheese, grated METHOD Preheat oven to 200 C. Heat cooking oil in a pot and fry the mushrooms and garlic until soft. Add the grated carrots and baby marrows and allow to cook until soft, stirring occasionally. In the meantime make up the sachet of KNORR Black Pepper Sauce as per on pack instructions. Add the made up sauce to the pot and stir in the grated cheddar cheese. Divide the mixture between four oven proof ramekins. Unroll the pastry and cut out four 7.5 cm circles and top the ramekins with the pastry circles making sure the pastry

stretches over the edge of the ramekins. Bake in the oven for 15 minutes or until the pastry is golden brown and flaky. Worsrolle Genoeg vir 4 mense Bereidingstyd: 10 minute Baktyd: 20 minute 2 velle (500 g) bereide skilferkorsdeeg, ontvries 30 ml (1 e) heelkorrelmosterd 600 g boerewors, in 4 stukke gesny 1 eier, geklits 1 Voorverhit die oond tot 200 C. Voer n bakplaat met bakpapier uit. 2 Sny elke vel deeg middeldeur. Smeer met heelkorrelmosterd en laat n rand van 2 cm. 3 Verwyder die omhulsel van die wors en plaas die vleis van een worsstuk langs die lang kant van een van die deegstukke. Rol die deeg oor die vleis, knyp die kante om dit te verseël en verf dit dan met die eier. Herhaal met die oorblywende deeg en worsvleis. 4 Verplaas na die bakplaat en bak 20 minute of tot die deeg

pofferig en die vleis gaar is. SPINASIE, SAMPIOEN, SPEK EN FETA QUICHE Kors: 240 g Koekmeel 230 g Botter 150 g Cheddarkaas Vulsel: 500g Spinasie 45 ml olie 250 g Spek 1 groot Ui 1 Knoffelhuisie 300 g Sampioene Sout, peper en aromat 100 g Gerasperde cheddarkaas Bolaag: 3 Eiers 150g Korrelerige maaskaas 100 ml Melk 1 wiel Feta

Meng al die bestandele met n voedselverwerker totdat dit n deeg vorm. Gebruik dan n koekpan met n los boom en smeer die kante en die boom met die deeg. Laat staan in die yskas vir 15min. Soteer die spek, uie, sampioene en knoffel in olie tot gaar. Kook die spinasie en voeg by die gaar spekmengsel. Laat dit vir 5min kook. Voeg al die speserye by. Skep mengsel eweredig in pan. Strooi gerasperde kaas oor. Klits al die bolaag se bestandele behalwe die feta. Giet die mengsel oor die spinasie. Frimmel dan die feta kaas oor. Bak vir sowat 40min in die oond by 180oC. Bedien warm of koud saam met gebraaide kersie tamaties, of net n lekker mengel slaai Nasi Goreng 2 cups SunRice White Long Grain Rice, rinsed 2 1/2 tablespoons kecap manis 1 tablespoon Yeo s Dark Soy Sauce 1 tablespoon sweet chilli sauce 1/4 cup peanut oil 4 eggs, lightly beaten 1 brown onion, thinly sliced 1 teaspoon sambal olek (see note) 3 garlic cloves, finely chopped

1 teaspoon shrimp paste 1 carrot, peeled, finely chopped 1 small chicken breast fillet, chopped 300g green prawns, peeled, deveined, roughly chopped 3 green onions, thinly sliced 1/4 small Chinese cabbage, finely shredded 1/4 cup fried shallots (see note) thinly sliced red chillies, to serve Method Step 1 Cook rice following absorption method on packet until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold (see tip). Step 2 Combine kecap manis, soy sauce and sweet chilli sauce in a jug. Set aside. Step 3 Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add one-quarter of beaten egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Repeat with oil and egg, in 3 batches, to make 4 omelettes. Roll up omelettes and thinly slice crossways. Step 4 Heat remaining 2 tablespoons oil in wok over high heat. Add brown onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry for 1 minute or until aromatic. Add chicken. Stir-fry for 1 to 2 minutes or until sealed. Add prawns. Stir-fry for 2 minutes or until prawns turn pink. Add rice, soy mixture, green onions and cabbage. Stir-fry for 3 to 4 minutes or until rice is heated through. Toss through half the sliced omelette.

Step 5 Spoon nasi goreng onto serving plates. Top with remaining sliced omelette. Sprinkle with fried shallots. Serve with sliced chillies. grilled potato bites Ingredients 1 bag of baby potatoes 1/2 cup butter, divided 1 cup mozzarella 1 to 2 chipotle peppers in adobo, diced super small 1/2 teaspoon onion salt or powder, more or less to taste 1/2 teaspoon garlic salt or powder, more or less to taste 1/4 teaspoon smoked paprika, more or less to taste Salt and pepper to taste 1/4 cup olive oil Instructions Preheat the grill to a medium heat!

For the Potatoes: Boil your potatoes ahead of time for 8 to 12 minutes depending in their size. You want them fork tender but still firm enough that they won t fall apart when hollowing them out. Drain your potatoes and allow to cool slightly. Take a small measuring spoon or melon baller and scoop out as much of the inside of the potatoes without them falling apart. Transfer those scooped out bits to a food processor bowl that s been fitted with a steel blade for mixing. Set your hollowed out potatoes aside. Add the rest of your ingredients to the food processor bowl. Give it a whir. If it doesn t mix well add some olive oil. You want it thick but pliable, sort of the consistency of cookie dough. Turn the food processor off. Unplug and remove the bowl. Scoop out about 1 tablespoon for each potato and start stuffing them. I make mine so they are overflowing, and piled high. Just how we roll here. Place the finished potatoes in a grill pan. Add butter, don t fear the butter. It s game day, live a little. Pop the grill pan on a preheated medium heat outdoor grill and cook for about 10 minutes covered. Uncover and cook another 2 to 5 minutes depending the size of your taters and the heat of your grill. You want them browning on the bottom and the filling just starting to ooze and melt. Obviously this is not a dish you flip over, just putting that out there in case there s anyone out there who thought it was a good idea. Don t flip over stuffed potatoes, it s bad news folks. Make sure you keep an eye on them while cooking. And add more butter if they stick. Yes, I actually said more butter. Once they are ready carefully remove them from the grill and transfer them to a serving plate. Watch out, they re hot. You ll have a literal game of hot potato happening if you re not careful. Serve with a big old potato loving smile!

SPINACH & FETA PIE 100g (3½oz) pinenuts 5 free range or organic eggs 300g (10½oz) feta cheese 50g (1¾oz) Cheddar cheese Dried oregano 1 lemon A knob of butter 400g (14oz) prewashed baby spinach 1 x 270g pack of filo pastry Cayenne pepper 1 whole nutmeg METHOD TO START: Get all your ingredients and equipment ready. Turn the oven on to 200C/ gas 6. Put a medium (approx 26cm/10½in diameter) ovenproof frying pan on a medium heat. Put the standard blade attachment in the food processor. SPINACH & FETA PIE: Put the pinenuts into the dry ovenproof frying pan to toast, tossing occasionally. Keep an eye on them. Crack 5 eggs into a mixing bowl and crumble in 300g

(10½oz) feta. Grate in the Cheddar. Add a pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon and a glug of olive oil. Once the nuts are light golden, add them to the egg mixture and mix well. Put the empty frying pan back on the heat, add a little olive oil and a knob of butter and pile in half of the spinach. Gently push and move it around and add more as it wilts down. Make sure it doesn t catch on the bottom and, when there s room, start adding the rest, stirring frequently. Meanwhile, take the pastry out of the fridge. Lay a large sheet of greaseproof paper, approx 50cm (20in) long, on the worktop, rub a little olive oil all over it, then scrunch it up and lay it out flat again. Arrange 4 filo pastry sheets in a large rectangle, overlapping at the edges, so they almost cover the paper. Rub some olive oil over them. Sprinkle over a good pinch of salt and pepper and a pinch of cayenne. Repeat until you have 3 layers. Don t worry about any cracked bits. Remember to keep stirring the spinach. Once the spinach is really nice and dense, take the pan off the heat. Add the wilted spinach to the egg mixture and grate in ½ a nutmeg. Mix well. Carefully move the greaseproof paper and filo into the empty frying pan so the edges spill over. Push it down into the sides of the pan, then pour in the egg mixture and spread it out. Fold the filo sheets over the top and let them fall where they will (for more help go to www. jamieoliver.com/how-to-filo-pie). Put the pan back on a medium heat for a couple of minutes to get the bottom cooking, then put the pan into the oven on the top shelf to cook for 18 to 20 minutes, or until golden and crisp.

Slow roasted beetroot and ricotta bruschetta SERVES: 6 AS A STARTER 3 bunches small beetroot (about 15-18), all of a similar size 2 tablespoons cider vinegar 1 tablespoon pure maple syrup 1 2 cup olive oil 1 baguette, sliced 1cm diagonally 1 punnet baby chard leaves (about 2 handfuls) or the small tender leaves from the beetroot tops 1 cup ricotta 2 tablespoons coarsely chopped toasted pistachio nuts or walnuts Trim the beetroot stalks, leavingabout 5cm intact, then wash the beetroot under cold water. Put in the slow cooker and cover with the lid then cook on High for 3 hours or until just tender when a skewer is inserted. Meanwhile, put the vinegar and maple syrup in a bowl and whisk

in 1 4 cup of the oil. Season with salt and freshly ground black pepper. This is the dressing. Preheat the oven to 180 C. Brush the baguette slices with the remaining oil and put on a baking tray. Bake for 7 minutes or until golden brown. Transfer to a wire rack to cool. Peel the beetroot, either by using a small sharp knife, or by using your fingers to rub off the beetroot skins under slowly running cold water. Put in a bowl then add the dressing to the warm beetroot and toss to coat. Just before serving, add the baby chard and gently toss to combine. Serve the toasted bread slices topped with ricotta and beetroot, sprinkled with the nuts. In the oven Preheat the oven to 180 C. Put the beetroot in a baking paperlined roasting dish then drizzle with a little olive oil and season with salt and freshly ground black pepper. Cover with foil and roast for 45 minutes to 1 hour until tender. Bacon wrapped chicken wings with bourbon Barbecue Sauce Chicken

1/4 teaspoon freshly cracked pepper 1.5 kg chicken wingettes and drummettes 12 slices bacon, cut in half crosswise Bourbon Sauce 1/2 cup ketchup 1/2 cup bourbon 1/4 cup packed brown sugar 2 tablespoons soy sauce 3 cloves garlic, finely chopped 1 teaspoon Dijon mustard 1/2 teaspoon red pepper flakes Directions 1 Heat oven to 200 C. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray. 2 Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon. 3 Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 85 C). 4 Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside. 5 In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.

Salmon fishcakes Ingredients for the fishcakes approx. 500 grams cold mashed potatoes 418 grams tinned salmon (preferably organic) 15 grams unsalted butter (melted if the mashed potato hasn t got any butter in it) 1 fat pinch of cayenne pepper grated zest of ½ lemon salt pepper 1 large egg for coating and frying 2 large eggs 100 grams matzo meal (preferably medium) 50 grams unsalted butter 2 tablespoons vegetable oil

Method 1. In a large bowl, and preferably with your hands, mix together all the fishcake ingredients. 2. Cover a baking sheet with clingfilm, plunge your hands back into the mixture and form fat, palm-sized patties. Place these on the baking sheet and stand in the fridge to firm up for about 20 minutes to an hour or considerably longer if that helps. 3. Beat the eggs in a shallow soup bowl and sprinkle the matzo meal onto a dinner plate. One by one, dip the fishcakes into the beaten egg and then into the matzo meal, sprinkling and dredging over as you go to help coat them. When you re all done, put the butter and oil in a large frying pan, heat till it begins to fizzle and then fry the fishcakes on each side until the crusts are golden, and speckled brown in parts, and the soothing centres are warmed through. 4. by Nigella