Courses ← Balagan Recipes ← Page 11

Pumpkin and Kumara Soup

Feb

21

2003

This is a bit of a mash up on an Israeli and a couple of New Zealand Pumpkin soup recipes. Seems to work. Steven Thomas Pumpkin and Kumara Soup Print Recipe

Vegetable Soup

Feb

21

2003

Galit loves soup. This one is simple but tasty. Galit calls it a “light” meal. Vegetable Soup Simple but tasty vegetable soup. Print Recipe

Manolito’s was a Tex-Mex restaurant in my home town and Sue Dempsey smuggled out a couple of recipes. Their Guacamole was okay, but not great, which I blame on the sour cream they added (300 grams of it). Without the sour cream it was better. With a bit more garlic and a dash of lemon ...

Chicken in Orange Marinade with Sweet Potato

Feb

21

2002

It was Rosh Hashanah again so we had to make something sweet … very sweet. Steven Thomas Chicken in Orange Marinade with Sweet Potato Print Recipe

Malaysian Chicken Curry

Feb

21

2002

Malaysian restaurants are common in Australia and New Zealand and I got a bit of a taste for Malaysian Chicken curry with Roti. These restaurants are rare in the UK so here is my attempt to recreate the taste. The recipe is for 800 grams of chicken, which is a fairly standard pack in the ...

Chicken in Tarragon Cream Sauce

Feb

21

2002

Really simple and really wicked. Serve with a salad and new potatoes. Serves 4. Chicken in Tarragon Cream Sauce Print Recipe

Chicken in Lemon and Caper Sauce

Feb

21

2002

Brilliantly simple. The capers and lemon really zing. Chicken in Lemon and Caper Sauce Brilliantly simple chicken recipe. The capers and lemon really zing. Print Recipe

Chicken with Lemon and Coriander

Feb

21

2002

Incredible. Serve chicken on noodles with a side salad. Steven Thomas Chicken with Lemon and Coriander Print Recipe

“Jane’s Apricot Special”: Apricot Chicken

Feb

21

2001

Jane’s Apricot Special is chicken cooked in an apricot sauce. Yum. Sauce should be rich and fruity – watch you don’t dilute it too much. Jane Bray "Jane's Apricot Special": Apricot Chicken Print Recipe

French/Italian Vinaigrette

Feb

21

2001

Once at Sean and Sue Dick’s their brother in law Ken – a professional chef – gave me some advice on Vinaigrette. Apparently 1:2 vinegar to oil is classic French, whereas, 1:3 is classic Italian. Ken French/Italian Vinaigrette 1:2 vinegar to oil is classic French, whereas, 1:3 is classic Italian. Print Recipe