Chinese Chicken with Pineapple

Ingredients

1 tbs vegatable oil 2 garlic clove finely chopped 4 boneless, skinless, chicken breasts cut in bite size 250g can pineapple chunks in natural juice 2 carrots cut in sticks 1 tbs corn flour

2 tbs tomato paste/puree 3 tbs light say sauce Bunch of spring onions trimmed and halved length ways Rice/noddles 2 cup cooked to serve Juice of 1 lemon

Cooking method

Heat oil, add garlic and chicken, add drained pineapple chunks and spare the juice add carrots and stir occasionally. Mix the corn flour with lemon juice stir in the tomato puree soy sauce and diluted pineapple juice, pour over the chicken and add the spring onions. cook for 2 minutes.

Brusheta

Ingredients

4 slices of bread

2 medium size tomatoes

2 cloves of garlic

2 tbs olive oil

Cooking method

Cut tomatoes in small cubes. Crush garlic and mix them with tomatoes and olive oil. Spread the mixture on the slices of bread and toast for 2 -3 minutes. Serve with salad.

Spicy Beef and Aubagine

Ingredients

500g cooked meet 2 tbs olive oil 2 onion sliced Aubagine trimmed 3 tbs curry powder

Sweet red peppers/green seeded and cut in chucks 400g can of plum tomatoes 2 cups of rice cooked to serve

Cooking method

Fry onions and aubagine, top in the beef, mix the pepper and stir, spinkle curry powder, poor tomatoes and 150ml water, stir and oven leave to simmer for 5 minutes