Sweet and Sour Pork

750gm Diced pork pieces
Pickled Pepper Chutney
1 Large onion
Stir Fry vegetables
Soya Sauce
Can pineapple pieces
Oil and seasonings

Oil pan and brown the pork pieces.
Add the chopped onion. Keep stirring while frying.
Add 2 tablespoons of Soya Sauce (can be more) and 1 teaspoon salt.
Add pineapple pieces but not the juice.
Add about 300gm Pickled Pepper Chutney (You can add more or less depending on taste)

Stirring all the time.

When the pork is cooked, stir in the mixed vegetables. Don’t over cook these.
Fry gently, stirring occasionally.

This is a quick easy meal. Cooking time approx ½ hour.
Great family dish.

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Yummy Mince Dish

Approx. 800gm Beef Mince
Pasta
200gm jar of Kasundi
200gm jar of Tomato Chilli Salsa.

Heat the frying pan with a bit if oil.
Lightly fry a large onion and add the mince.
Add 1 teaspoon of salt and a few shakes of pepper.
Stir while browning the mince.
Add 1 X 200gm jar of Kasundi and 1 X 200gm jar of Tomato Chilli Salsa.
Stir on medium heat then leave to simmer.
Cook the Pasta.
Grate some cheese.

Dish the mince onto a bed of pasta. Sprinkle grated cheese on top.
A spoonful of sour cream can be added on top if desired.

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Roast Leg of Lamb

1 Butterflied leg of lamb
1 jar of Asian Marinade

Spread Asian Marinade all over the butterflied leg of lamb, turning it over so that both sides are covered.
Leave sitting in the marinade for at least 2 hours.
Preheat the barbeque to 200 degrees C
Lift the lamb out of the marinade but don’t wipe any marinade off the meat. Place in a dish in the centre on the barbeque. Turn the middle flames off and leave only the outside flames going.
Cook for 45 minutes – turn once while cooking

Remove from the barbeque, cover with tinfoil, and leave to stand for 10 minutes. Yummy!!!!

Serve with Vegetables of your choice.

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Barbequed Asian Meatballs
(or patties)

500gm Mince
1 medium onion diced
3 Tablespoon Asian Marinade
1 egg and 2 tablespoons flour to bind.

Mix all together and roll into meatballs (25mm)
Cook on the BBQ plate or tray (or in a pan)
Turn often until well browned

Serve with toothpicks and sauce for dipping
(eg: sweet chilli, plum, or Maison Therese Bell Pepper Relish,)
- or make larger as BBQ patties.

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Pan fried Chicken with Satay Sauce

5 Medium Chicken Breasts
A little Olive Oil
2 Tbsp Maison Therese Asian Marinade
1 tsp Maison Therese Sambal Oelek
Freshly Ground Pepper
1 Tbsp Olive or Rice Oil

Place chicken in a bowl and add the first 5 ingredients. Marinate for 1/2 an hour.

Heat oil in pan and fry chicken over a moderate heat. Seal on both sides, then turn pan down and fry gently until cooked through.

Swirl around the pan to pick up all the juices and serve with Satay Sauce (see below) on top.

Hint - To reduce cooking time cut the chicken into smaller pieces.

Satay Sauce

2 tsp Oil
1 Small Clove Garlic - Crushed
Approx 3 tsp Finely Chopped Onion
3 Heaped Tbsp Crunchy Peanut Butter
1/2 Cup Water
1 Tbsp Maison Therese Asian Marinade
1 tsp Maison Therese Sambal Oelek
Juice of 1/2 Lemon

Mix everything together and heat over a moderate heat. If it is too thick add more water.

Simmer for a few minutes and serve over chicken.

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