Wonderful cooked on the barbeque and a tasty change from barbeque sausages.

500g lamb mince
1 cup fresh breadcrumbs
1 egg
2 tbsp tomato sauce
1 tbsp Worcestershire sauce
2 tsp crushed garlic
1 tsp ground cumin
1 tsp mixed herbs
1 tsp Dijon style mustard
½ tsp chilli powder
salt and pepper to taste

Sauce:
1 cup plain unsweetened yoghurt
½ cup sour cream
2 tsp crushed garlic
2 tsp lemon juice
salt and pepper

Mix all burger ingredients together and form patties (makes about 12). Chill until ready to cook. Cook 2 to 3 minutes each side over a high heat.

Mix sauce ingredients together. Chill and server over patties.

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4 chicken breasts
1 tbsp yoghurt
2 tsp lemon juice
1 tsp curry powder
1 tsp salt
½ tsp ground ginger
¼ tsp dried chilli peppers
1/8 tsp mustard powder
1/8 tsp turmeric
1/8 tsp ground cardamom or finely crushed cardamom seeds
lemon quarters sprinkled with paprika
small onions cut in thick slices
parsley

Skin and bone chicken, flatten with hands and cut into 5 cm pieces. Mix remaining ingredients, except onions, lemons and parsley, to a thick paste. Add chicken pieces and stir to coat well. Let stand for one hour at room temperature.

Thread on skewers, alternating several pieces with a slice of onion. Repeat until four skewers are filled. Set across a shallow pan and boil for 15 minutes or until done, turning once during cooking. Serve at once, garnished with lemon quarters and parsley.

Serves four.

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Serve the chicken on a bed of rice topped with the sauce.

Chicken fillets (one bag)
1 can apricot nectar
3 cm piece of green ginger
3 tsp soy sauce
3 tsp cornflour
1 tbsp water
1 spring onion
butter and oil

Fry chicken in a mixture of butter and oil until golden while making the sauce. To make the sauce, combine the apricot nectar, thinly sliced ginger and soy sauce in a pot and bring to the boil. Blend cornflour and water and stir in, mixing until the sauce thickens. Add the sliced spring onion.

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4 chicken thigh fillets
½ large avocado
4 medium sized mushrooms
2 tsps melted butter or oil
2 tsps grainy mustard
4 sheets filo pastry sesame seeds

Trim away any fat and skin from chicken meat and spread with mustard. Top each fillet with a slide of avocado and a sliced mushroom.

For each fillet take a slice of filo pastry and place chicken in one corner. Fold side edges of pastry over chicken and then roll up pastry into a pastry into a parcel around chicken. Seal edges with a small amount of melted butter or oil.

Place each parcel onto a greased baking tray, brush tops with remaining butter and sprinkle with sesame seeds. Bake in a moderate oven for 40 to 45 minutes.

Serves four.

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