6 chicken breast fillets
2 red capsicums
120g butter
450ml cream
60ml whiskey
1 glass sherry
50ml chicken stock
½ tbsp plain flour
lemon juice

Cut the capsicums into thin strips and fry gently. Halve the fillets and fry in butter. Remove chicken and set aside. Flame the pan with the whiskey. Add the cream, sherry and chicken stock and simmer together for 5 mins.

Sprinkle in flour and blend with a wooden spoon. Add a squeeze of lemon juice. Pour sauce over the chicken and garnish with capsicum.

Serve with rice.

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2 cups water
1 tsp sugar
1 tsp vinegar
4 whole cloves
8 whole black peppercorns

Place chicken in casserole with above ingredients. Heat through, approximately 30 minutes.

Sauce:
1 cup milk
1 tbsp mustard (dry)
2 tbsp sugar
1 tbsp lemon juice
2 tsp corn flour
½ tsp salt
1 egg yolk beaten

Add milk to dry ingredients blending to a smooth consistency in heavy based saucepan or double boiler. Simmer 5 minutes stirring. Slowly stir in beaten egg yolk and cook gently for a further 3 minutes. Remove from heat and stir in lemon juice.

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No 6 chicken cooked and chopped
2 sticks of celery, diced
2 tangelos segmented
4 spring onions chopped
¼ cup chopped crystal Ginger
Small can drained unsweetened pineapple pieces
½ can of water chestnuts, drained and halved
¼ cup each of toasted and chopped almonds, pinenuts, hazelnuts

Dressing:
¾ cup mayonnaise
juice of ½ lemon
1 tsp dry mustard
½ tsp curry powder
½ tsp salt

Mix dressing. Combine all ingredients in a large bowl. When well mixed, serve in a lettuce lined salad bowl.

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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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6 boneless/skinless chicken breasts (size 8 chicken)
160g proscuttio/palma ham sliced wafer thin
blanched spinach – large leaves
500g puff pastry

Hollandaise
4 egg yolks
100ml wine vinegar reduction
500ml clarified butter
roasted cloves of garlic
chopped parsley

Wrap the proscuttio around each chicken breast. Wrap the spinach around the chicken and proscuttio. Roll out the puff pastry as thin as possible and wrap around the above. Coat with eff wash and bake at 200°C for 15mins. Slice and serve on individual plates alongside a roasted garlic hollandaise.

Hollandise:
Whisk together yolks and vinegar over boiling water. Slowly whisk in butter and add warm water if hollandaise gets too thick. Finally stir in pureed garlic and chopped parsley.

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Arrange on a large platter-

Lettuce
Thinly sliced red onion
Thinly sliced red capsicum
Chopped spring onion
Thinly sliced tomatoes

On top of salad arrange cooked or smoked chicken. Sprinkle with chopped bacon and sliced avocado. Add French dressing and fresh herbs. Serve with crusty bread.

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