Catering on the Move Catering Finger Food in Melb

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SPICED BEEF ROAST
2007-11-08 08:42:00
Amount Measure Ingredient — Preparation Method ——– ———— —————&mdash ;————– 1/4 c Margarine 2 lb Beef stew meat, cubed 1/4 c Flour 1/2 c Onions, thinly sliced 1/2 t Garlic, minced 1 cn VEG-ALL Mixed Vegetables, -drained (16 oz) 1 t Thyme, dried 1 Bay leaf 1/2 t Salt 1/4 t Pepper 1 T Brown sugar 1 c Beer or water 1 cn Beef broth (12 oz) 1. Melt margarine in skillet; brown beef. 2. Add flour and mix well. 3. Add onions, garlic spices, sugar, beer or water, and broth. 4. Place casserole dish in 350′F. oven. Cook 1-1/2 hours until meat is tender, adding VEG-ALL 15 minutes before completion. 5. Remove whole bay leaf and serve.
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SMOKED BEEF
2007-11-08 08:42:00
1 2-4 lb lean beef roast 1 tb Garlic Powder 1 tb Onion Powder 1 tb Black Pepper 1 ts Chili Powder 1 tb Salt 1 tb Paprika 1 tb Cayenne Pepper 1 ts Cumin * Use a covered Grill (Webber is the best.) or make a cover for your grill with aluminum foil and Clothes hangers. * Build two fires on each side of where the meat will be. * Place a drip pan (alumimum foil again) with water under where the meat will be. * Soak your smoking wood (preferably hickory) at least overnight. Mix the spices together to make a dry rub. Rub the spice mixture on the trimmed beef roast and let marinate overnight in your icebox. When the fire has developed to ash covered, add the smoking wood and the meat, cover, and don’t peek for at least 2 hours. Then add charcoal and smoke for another 2 hours. As always, adjust as necessary but the slower you smoke, the longer it will take and the more tender the meat will be.
More About: Beef

SIRLOIN STEAK WITH SAUCES
2007-11-08 08:41:00
Amount Measure Ingredient — Preparation Method ——– ———— —————&mdash ;————– 1 tb Butter or margarine 1 1/2 lb Boneless sirloin steak,1″ Thick Mushroom onion sauce, Onion Butter sauce, or Sour cream Sauce Preheat Sizzling Skillet in microwave oven at high for about 6 1/2 minutes.Place butter on preheated skillet to melt.Spread evenly across surface.Place steak on skillet.Microwave at high for 4 minutes turn steak over.Microwave until medium-rare doneness,3 to 4 minutes longer.Serve with one of the sauces.Serves 4 to 5.
More About: Sauces , Steak

SICILIAN STEAK
2007-11-08 08:41:00
2 lb Round steak 2 c Tomato, crushed 1/4 c Flour 1/8 ts Dry mustard 1/8 ts Ground pepper 1/2 ts Oregano 1 ea Garlic clove, minced 1 tb Parsley, chopped 3 tb Olive oil 1/2 ts Salt Cut steak into serving pieces and pound thin. Mix flour, salt, pepper and dredge meat in mixture. Brown the meat with oil in large skillet. Pour off the liquid, add tomatoes, oregano, mustard,parsley and garlic. Cover and simmer about 1 hour.
More About: Steak , Sicilia

Sensational Beef Stroganoff
2007-11-08 08:40:00
1 lb BONELESS ROUND STEAK 2 tb MARGARINE, DIVIDED 1/2 c CHOPPED ONION 10 3/4 oz CREAM OF CHICKEN SOUP 1/2 ts PAPRIKA 1/2 c LIGHT SOUR CREAM 1 ea HOT NOODLES 1 ea CHOPPED PARSLEY FOR GARNISH SLICE BEEF ACROSS GRAIN INTO VERY THIN STRIPS. IN A SKILLET OVER HIGH HEAT IN 1 TBSP. OF MARGARINE COOK BEEF AND ONION UNTIL BEEF IS NO LONGER PINK. STIR IN SOUP AND PAPRIKA. HEAT THROUGH, STIRRING TO KEEP FROM BURNING. REDUCE HEAT AND STIR IN SOUR CREAM. SERVE OVER HOT NOODLES. MAKES 6 SERVINGS.
More About: Beef

SEARED FILET MIGNON
2007-11-08 08:40:00
Amount Measure Ingredient — Preparation Method ——– ———— —————&mdash ;————– 6 sl Filet Mignon,, each about -1/2 pound Salt and pepper 1/3 c (6 tablespoons) butter 1 1/2 tb Olive oil Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter Yield: 6 servings

SESAME BEEF WITH ASPARAGUS
2007-11-08 08:39:00
Amount Measure Ingredient — Preparation Method ——– ———— —————&mdash ;————– 6 ounces shoulder steak, trimmed, — frozen 30 minutes to 1 hour 1/2 teaspoon baking soda 3 large cloves garlic, crushed plus — 2 tablespoons chopped 1 egg white 1/4 teaspoons salt 1 tablespoon sesame seeds 5 teaspoons sugar 1 teaspoon peanut oil plus 4 cups, — for deep-frying 3/4 teaspoon cornstarch 2 tablespoons thin soy sauce 2 tablespoons Shao Hsing (Chinese rice wine) — or dry sherry 2 teaspoons Chinese dark vinegar or balsamic vinegar 2 teaspoons sesame oil 1 teaspoon Chinese sesame paste — (available in Asian groceries) 1/4 pound pencil-thin asparagus tips — (4 inches) 1/2 small red bell pepper, very thinly sliced — (about 1/3 cup) 4 dried red chili peppers 3 scallions, — chopped 2 tablespoons chopped ginger Slice steak into broad...
More About: Sesame , Beef , Asparagus , Sesam

SHORT RIBS AND NOODLES
2007-11-08 08:39:00
Amount Measure Ingredient — Preparation Method ——– ———— —————&mdash ;————– 4 lb Beef short ribs 2 tb Flour 1 t Salt 1/2 ts Paprika 1/8 ts Pepper 1 lg Onion, sliced 1 cn Tomato paste, 6 oz. 1 c Water 1 c Carrots, sliced 1 c Celery, sliced 1 pk Noodles , cooked 8 oz. Trim excess fat from ribs, combine flour and seasoning. Rub into ribs using all of it. Place in 2 1/2 quart baking dish; bake at 450 degrees for 30 minutes. Spoon off fat. Lower the temperature to 325 degrees, arrange onion slices over the top, pour on tomato paste mixed with water. Cover, bake 1 1/2 hours or until ribs are tender. Last 45 minutes add carrots and celery. Skim excess fat. Serve ribs on platter. Stir noodles into vegetable and gravy drippings. Add salt to suit your taste. Serve around ribs.
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Scottish Meat Balls
2007-11-08 08:38:00
1 lb Lean ground beef 1 Egg, slightly beaten 3 tb Flour 1/2 ts Salt 1/4 ts Freshly ground black pepper 3 tb Minced onion 3 tb Vegetable oil 1/3 c Chicken broth 1 8-oounce can crushed -pineapple, drained MMMMM—————& mdash;—–SCOTTISH SAUCE—————& mdash;———- 1 1/2 tb Cornstarch 1/4 c Sugar 3 tb Soy sauce 3 tb Plain red wine vinegar 2 tb Water 1/4 c Scotch whiskey 1/3 c Chicken proth 1/2 c Diced green pepper Combine first six ingredients. Gently shape into balls about 1 inch in diameter (If you have a melon baller, it helps standardize the size of balls.) Brown all over in aoil in 10-inch frying pan. Remove from pan and drain on paper towels. Drain pan, retaining about 1 tablespoon oil. Add broth and drained pineapple. Simmer for 5 minutes. Meanwhile, make the following Scottish Sauce. Combine all ingredients except green papper and mix until smooth. Stir into skillet with pi...
More About: Meat , Balls

SAVORY MEATBALLS
2007-11-08 08:38:00
2 c Torn bread 3/4 c Milk 1 lb Ground beef 1/2 c Finely chopped onion 2 tb Chopped parsley 1 ts Salt 1/2 ts Garlic powder 1/4 ts Black pepper 1 1/2 c Tomato ketchup 1/4 c Apricot preserves 1 tb Dijon style mustard 2 ts Cider vinegar 1/4 ts Hot pepper sauce 2 cn (16 oz) cut green beans, Drained Microwave: In a mixing bowl,pour milk over bread and let stand 1 minute.Add meat,onion,parsley,salt,garlic powder and black pepper; mix well.Roll into 1″ size balls;place in a 2 quart microwave safe dish.Cover and cook on high for 6 to 8 minutes or until done;drain.Blend ketchup with preserves,mustard,vinegar and red pepper sauce.Combine sauce,beans and meatballs.Cover and cook on high for 2 to 3 minutes or until heated through.Makes 6 to 8 servings.
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Cocktail Party last night
2007-11-06 08:09:00
Lauren, I just wanted to drop a quick note in regard to the function your company catered yesterday evening. I wish to congratulate you on the level of service provided. The food was perfect, of very high quality and exceptionally well received. The star of the evening however were your staff, they were courteous without being unctuous, friendly without being familiar and exceptionally receptive to the needs of our guests. I wish you to extend to them my personal thanks for helping to make the event the success it was and for being so easy going and accommodating. I wish we had more functions for which I could employ your services, but please be assured I will be touting your name to anyone who asks for a recommendation for catering in the future. Once again my thanks for all your help and level of professionalism. Regards Jayne Gleed Office Manager - Grains Division Victorian Farmers Federation 24-28 Collins Street Melbourne VIC 3000 Ph 03 9207 5538 www.vff.org.au
More About: Party , Night , Cocktail

Spice Up Your Macaroni and Cheese
2007-11-01 06:59:00
My child’s favorite meal is macaroni and cheese. The cheesier it is the better. I love it myself, but the cheesier it is, the more fattening it is, too. Here are some suggestions to make that family classic a little more nutritious for the kids. Add variety to the cheese. Maca roni and cheese is nothing unless it is oozing cheese from both ends of the noodle. But, the cheese your mother chose doesn’t have to be the same cheese that you choose. Choose Velveeta® Light cheese spread. The light variety has a third of the fat and melts even better than regular cheese. This cheese works great if you cook your macaroni and cheese in a pot on the stovetop. If you are the kind of person that bakes your macaroni and cheese like a casserole, you can substitute lowfast sharp cheddar for the full fat version and use skim milk to make it creamy. How about turning that side dish into the main meal? Macaroni and cheese can become the entire meal if you add some protein. Turn your side dish ...
More About: Cheese , Spice

Apple Bundt Cake
2007-11-01 06:57:00
This very easy to make apple bundt cake that requires no fancy frosting or filling and is delicious for serving at breakfast, tea time or even as a birthday cake with a chocolate or with a fruit glaze covering. Of course, an apple cake is always great with your favorite ice cream too. You can be sure that your family and friends will love this easy to make home made apple bundt cake. Ingredients: 2 cups of sugar Rind of 1 lemon 4 medium or large eggs 1 cup of vegetable oil 1 tsp vanilla 2 cups of flour 1/2 tsp allspice 1/2 tsp nutmeg 2 tsp baking powder 2 tsp baking soda 1 tsp salt 1 tsp cinnamon 3 large tart apples, grated 1/2 cup of raisins Serves approximately 12 people (depending upon individual appetites) Directions: Mix the sugar and lemon rind quickly in the food processor. Add eggs and blend until it becomes a nice cream. Continue blending while slowly adding the oil. Blend until it is well mixed then add the vanilla. In a separate bowl sift the dry ingredients all together ...
More About: Apple , Cake

Black Forest Cake
2007-11-01 06:56:00
Black Forest Cake , is a chocolate cake with a strong cherry element to it which is popular throughout North America. Called Schwarzwälderkirschtorte in German, which means Black Forest Cherry Torte (torte is the German word for cake). The origin of this cake in unknown, but it is believed to have originated in the late 16th century in the Black Forest Region (Der Schwarzwald in German) located in the state of Baden-Wurttemberg. The area is known for its sour cherries and Kirsch or Kirschwasser (a double distilled, clear cherry brandy made from the sour Morello cherry). It is a chocolate layer cake with Kirsch, whipped cream, sour cherries and chocolate curls. Ingredients: Cake 4oz Irish butter 8oz brown sugar 4oz plain chocolate 7oz self-raising flour 1/4 teaspoon ground cinnamon 1/4 pint sour cream 3 tablespoons strong cold black coffee 2 eggs pinch of salt Pastry Base 4oz cream flour pinch of salt 2oz icing sugar 2oz/ Irish butter 1 egg yolk a few drops of vanilla essence Other...
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Caribbean Shrimp Run Down
2007-11-01 06:53:00
Caribbean Shrimp Run Down 1 lb shell-on shrimp, uncooked 3 tablespoons lime or lemon juice 3 cups coconut milk 1 large onion 3 cloves garlic Finely chopped hot pepper to taste 1 lb. tomatoes, peeled and chopped 1 Tbsp. vinegar 1 t. fresh chopped thyme Sea salt and freshly ground black pepper Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes. Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.
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Coconut Shrimp Kabobs with Island Coconut Salsa
2007-11-01 06:53:00
Coconut Shrimp Kabobs with Island Coconut Salsa 1 lb. shell-on shrimp, uncooked 1/3 cup coconut milk, canned and sweetened 2 tablespoons lime juice 1 garlic clove, crushed 1 teaspoon red chili peppers, seeded and minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground white pepper 12 to 18 fresh pineapple chunks Island Coconut Salsa 1 cup flaked coconut 1 cup chopped cilantro 1 cup chopped green onion 2 tablespoons fresh lime juice 2 tablespoons minced fresh ginger 1 to 2 teaspoons minced garlic clove 1/2 teaspoon sea salt 1/2 cup olive oil or macadamia nut oil Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.
More About: Coconut

Coconut Beer Batter Fried Shrimp with Pineapple Salsa
2007-11-01 06:51:00
Coconut Beer Batter Fried Shrimp with Pineapple Salsa 2 eggs 1-3/4 cups all-purpose flour 3/4 cup beer 1 tablespoon baking powder 2 lb. medium shrimp, peeled and deveined coconut oil 3 cups grated coconut Seasoning mix: 1 tablespoon cayenne pepper 2-1/4 teaspoons salt 1-1/2 teaspoons sweet paprika 1-1/2 teaspoons black pepper 1-1/4 teaspoons garlic powder 3/4 teaspoon onion powder 3/4 teaspoon dried thyme 3/4 teaspoon dried oregano Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside. Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth. Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl. Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to dri...
More About: Coconut

Types of Coffee
2007-11-01 06:46:00
Coffee comes from two main beans, robusta and arabica. Both are grown in equatorial regions of the world, with the arabica grown at a higher altitude than the robusta. Robusta has the highest yield and largest amount of caffeine, but accounts for only about 30% of the world’s coffee. With it’s delicate flavour and caramel aftertaste, Arabica is generally considered to be the superior coffee. All coffee blends are made from these two types, with the cheaper blends having a higher proportion of robusta beans. The various flavours are achieved by different roasting times. American (regular) roast has a moderate flavour due to beans being roasted moderately, while French and dark French roasts are really dark and strong and a dark chocolate colour due to the longer roasting time. Italian is a strong roast used for espresso coffee, while European and Viennese roasts are all made from various blends of slight, medium and dark roasted beans The instant coffee that we all know...
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Italy – the perfect country for vegetarian tourists
2007-11-01 06:46:00
Figuring out where to go on vacation, for vegetarian tourists quite often turns out as a “little problem”. Being vegetarians a significant minority of the population, most of the countries do not really focus on them. Nevertheless there is Japan, India, Thailand and most of the Asian destinations which really do offer quite a wide variety of vegetarian cuisine. But what about Europe? Europe surely is not very famous for its meatless dishes. Italy , however, is a real rock concerning this matter. With its Mediterranean diet, famous all over the world for loosing weight and not having to hunger, it offers a huge amount of receipts based on vegetarian ingredients. Italian cuisine also puts its focus on genuine ingredients. Having Italy this mild climate which is perfect for the agriculture, a lot of fresh products and ingredients are available all over the year. Besides the very famous Extra Vergine Olive Oil, the Minestrone and the Caprese (tomatoes, mozzarella and basil),...
More About: Vegetarian , Country , Tourists , Perfect

Watermelons
2007-11-01 06:45:00
Every year, as winter fades away and the air warms up marking the advent of spring, many hearts are filled with the cravings of a wonderful fruit which offers a perfect combination of health and taste. They are none other than watermelons. Watermelons, with water content of almost 90%, are America’s favorite thirst quencher. Not only are watermelons well known for their great taste and for being a cool thirst quencher, they are also famous for their nutritional value. Watermelon serves as an excellent source of vital vitamins like vitamin C, A, B6 and B1. Moreover they contain a fair amount of lycopene, which effectively reduces the risk of prostate cancer. They are also rich in potassium and quite low on sodium. Lycopene, being an anti-oxidant, is specially required by human body to fight disorders and build up immunity. Consuming this healthy fruit provides the nutrient in plenty. Watermelons are grown in 44 states of the continental U.S.A. In the west, they are grown in Ca...
More About: Melons

Choosing a Good Restaurant
2007-11-01 06:44:00
So deciding where to have dinner may not exactly qualify as one of humanity’s most crucial choices but it doesn’t mean that you should just pig out at the nearest dining dumpster either. Food, after all, is not merely a physiological necessity; it also happens to be one of life’s greatest pleasures and should be thoroughly enjoyed in the best possible manner. Thus, it is only appropriate that the choice of a restaurant be given its rightful consideration. Let’s start off with the basics. One of the most important criteria in choosing a dining spot is cleanliness. Before even bothering with star rating, a restaurant must at least pass sanitary requirements. You don’t want to worry about intestinal disorders while having dinner, do you? Be wary of flies hovering around, messy tables, stinky smells, or spilled food stuck on the floor. A filthy bathroom is a very bad sign. If a restaurant doesn’t look clean in the areas you can see, then imagine the s...
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Cocktail Party
2007-10-30 09:12:00
Lauren, I just wanted to drop a quick note in regard to the function your company catered yesterday evening. I wish to congratulate you on the level of service provided. The food was perfect, of very high quality and exceptionally well received. The star of the evening however were your staff, they were courteous without being unctuous, friendly without being familiar and exceptionally receptive to the needs of our guests. I wish you to extend to them my personal thanks for helping to make the event the success it was and for being so easy going and accommodating. I wish we had more functions for which I could employ your services, but please be assured I will be touting your name to anyone who asks for a recommendation for catering in the future. Once again my thanks for all your help and level of professionalism. Regards Jayne Gleed Office Manager - Grains Division Victorian Farmers Federation 24-28 Collins Street Melbourne VIC 3000
More About: Party , Cocktail

Catering in Melbourne
2007-10-26 23:25:00
Hi Bev, You girls did an amazing job and the reason it was such a great day is because you guys made it a great day. Cheers and we’ll speak very soon xx
More About: Melbourne , Catering , Erin

Thanks
2007-10-25 16:47:00
Hi Lauren, Many thanks for the birthday chocolates and wine!! Yum!! The event went really well – as always the food was fantastic. We will contact you shortly to finalise everything. Kind regards, Lisa Scott
More About: Hank

Australian food industry urged to act on India boom
2007-10-25 16:46:00
India is rapidly emerging as a critical market for Australia’s food industry, according to a new Australian Government-funded report launched in New Delhi this month. Minister for Trade, Warren Truss, and Minister for Agriculture, Fisheries and Forestry, Peter McGauran, said the report, Strengthening the India-Australia corridor in select food and agribusiness sectors, showed increasing consumer demand among the sub-continent’s burgeoning middle class. Mr Truss said this demand was creating huge opportunities for businesses in the Australian food sector. “Indian food retail is a multi-billion dollar industry, estimated to be worth around $233 billion, with food being the largest category of consumer spending. The sub-continent’s 300-million strong middle class, with its growing affluence and changing lifestyle, is driving growth in organised food retail and food services, with organised retail expected to increase by 30 per cent over the next five years,” Mr Truss ...
More About: India , Food , Industry , Boom

Story Bridge Hotel takes Hotel of the Year title
2007-10-25 16:45:00
Brisbane’s iconic Story Bridge Hotel has been awarded the ultimate title – Hotel of the Year . The ‘Bridge’ faced off against some of the best pubs in the country and came out on top. The three other finalists included the famed The Golden Sheaf in Sydney; The Lion in Adelaide; and The Shore Club in Sydney. In 1886, the Story Bridge Hotel was born. Known originally as the Kangaroo Point Hotel it underwent a name change in 1940 to The Story Bridge Hotel to coincide with the actual opening of The Story Bridge. In 1967, the Deery Family, headed by Barrie Deery bought the hotel and it remains in the hands of the family, under the helm of Richard and Jane Deery, Barrie’s son and daughter. The Story Bridge is one of the last remaining family owned and operated hotels in Brisbane.
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Heritage Fine Wines sale
2007-10-25 16:45:00
Today (October 25), leading online auction house GraysOnline (www.graysonline.com.au) will launch the second sale of over 107,000 quality Australian wines from collapsed wine investment company Heritage Fine Wines . The receiver and manager, Nicholas Crouch of Crouch Insolvency values the cache at $5 million though through GraysOnline, every single bottle will be offered unreserved with a starting price of $9. Following the outstanding success of the first Heritage Fine Wine Sale in June 2007, GraysOnline is thrilled to be hosting the second and final sale. Mark Kehoe, Director of GraysOnline says this is an incredible opportunity for anyone with a penchant for fine wine. Anyone looking to invest in premium wines for the cellar will be in their element when the sale goes live at 7am.” The GraysOnline sale includes multiple vintages of Penfolds Grange, such as the superb ‘Bin 95’ vintage from 1996 and 1998; and wines from collectable wineries such as Wirra Wirra, Kilikanoon,...

Chicken meat prices set to rise
2007-10-25 16:44:00
Over the past six months, the continuing global grain shortage has led to unprecedented prices for feed grains. Until now, the Australian chicken meat industry has strongly resisted the imperative to raise prices of chicken meat despite the substantial increase in production costs. Unfortunately, a price increase for chicken meat has now become inevitable. Chicken is a nutritious and staple element of the Australian family diet and has enjoyed low prices for many years, despite the rising cost of major inputs such as feed grains (due to the drought), petrol prices for transport and deliveries and electricity prices which have been worn by the industry. This situation is no longer sustainable. The price of chicken meat will have to rise from mid November. The price of a tonne of wheat, the industry’s single biggest input cost, has more than doubled in a year and hit a new high this month of $492. Grain represents the major part of chicken feed, for which there is no substitute. Fee...
More About: Meat , Rise , Prices

Hotels in duty of care battle
2007-10-25 16:43:00
A current case doing battle in Queensland’s District Court could see Queensland’s licensed venues liable for assaults on patrons in designated smoking areas, car parks and other areas outside pubs and clubs following an incident in June. Lawyers and the Australian Hotels Association agree a statement of claim issued on a Brisbane hotel after an alleged assault will be a test case in setting a boundary for duty of care. The battle concerns 25-year-old Michael John O’Shannessy who could lose the sight in one of his eyes following after an alleged attack on a ramp leading to a designated smoking area in the car park of the Normanby Hotel in the inner city. The case continues.
More About: Care , Battle , Duty

FRIED CHILLI CHICKEN
2007-10-21 02:18:00
FRIED CHILLI CHICKEN Ingredients: 200g/7oz mange tout 4 boneless, skinless chicken breasts 6 spring onions 2 tbsp vegetable oil 2 red peppers 5cm/2in piece of ginger peeled and chopped 1 garlic clove, peeled and crushed 2 tsp corn flour 2 tbsp dark soy sauce Salt and black pepper Method Slice chicken breasts. Slice mange tout lengthways into strips. Trim spring onions and cut into pieces. De-seed pepper and cut into strips. Heat the oil in wok or suitable frying pan. Add garlic and ginger and stir-fry for 30 seconds. Add chicken strips and stir-fry for a further 3 minutes. Add mange tout, red pepper and spring onions and stir-fry for another 3 minutes. Mix the corn flour, soy sauce together with 2 tablespoons of cold water to form a smooth paste. Pour in the chicken and vegetables and stir – fry for 2 minutes. Season with salt and pepper and serve. Tip: Add more chillies if you like it hot! Serves 4
More About: Chilli , Chicken , Fried