Skewered melon & prosciutto

Ingredients

• 1 cantaloupe melon, cut into 40 bite-size pieces
• 12-14 slices prosciutto
• 40 cocktail sticks

  Method

  1. Quarter and deseed the cantaloupe.
  2. Peel, then cut the flesh into about 40 bite-size chunks.
  3. Cut 12-14 slices prosciutto into 3 long strips each, then wrap a strip around each melon chunk.
  4. Secure with a cocktail stick.

Chinese-style wintery rolls

Ingredients

• 1 medium carrot, trimmed
• 1 medium leek, trimmed, outer leaves removed
• ½ celeriac or small kohlrabi, peeled
• 2 sticks celery, trimmed
• 1 small red onion
• ½ each red and yellow pepper, cored, deseeded
• 1 large fresh red chilli, deseeded
• 2 cm knob fresh root ginger
• 2 fat garlic cloves
• 25g bunch coriander, leaves picked
• 25g bunch flatleaf parsley, leaves picked
• 2-3 tbsp olive oil
• 1-2 tbsp soy sauce
• 1 tbsp sesame oil
• 100g mung beansprouts or mixed bean sprouts
• 1 tbsp sesame seed, lightly toasted
• 6 large spring roll wrappers (about 25cm square)
• 1 egg white, lightly beaten
• groundnut or vegetable oil, for deep frying

For the dipping sauce

• draining juices from vegetables (see step 3)
• 1 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• 2 tsp sesame oil
• 1 tbsp rice wine vinegar
•  Method
  1. Make the filling. Slice the carrot into long, thin lengths. Then cut into long, thin ‘julienne’ sticks. Cut the leek into three, halve, then cut into sticks. Slice the celeriac and celery, then cut into julienne sticks as before.
  2. Halve the onion lengthways, then slice thinly. Slice the peppers into sticks. Cut the chilli into thin shreds. Cut the ginger into small julienne sticks and chop the garlic. Mix everything together in a bowl with half the picked herb leaves.
  3. Heat olive oil in a wok until very hot and add half the veg. Toss for 30 secs to wilt, then remove from the heat, season and toss in soy and sesame oil. Drain in a colander set over a bowl. Repeat with remaining veg. Mix in bean sprouts, sesame seeds, remaining herbs and extra soy, if liked.
  4. When the filling has cooled, peel off a spring roll wrapper – it will feel slightly sticky. Cover the remainder with a tea towel. Lay the wrapper on a board and brush the edges with egg white. Spoon a sixth of the vegetables in a line on the top third of the wrapper.
  5. Fold over the top of the wrapper and press well down all round. Fold in the sides, then roll up firmly, pressing the end in well. The roll should be about 18cm long. Repeat process with the remaining filling and wrappers. The rolls can be chilled at this point for up to 3 hrs, uncovered, in the fridge, until ready to cook. (You should only cook the rolls just before you’re ready to serve, so that they remain crisp.)
  6. Heat a deep fat fryer or large pan a third full of oil to 180C (or until a cube of bread crisps and turns brown). Deep-fry two rolls at a time for 5 mins until golden and crisp. Drain on paper towel. Mix ingredients for the sauce and pour into 1 larger or six very small bowls. Trim the ends off the rolls, then cut in half diagonally. Serve on one large or six small plates with sauce. Garnish with herb leaves or salad.

Chinese Kung Pao Chicken

Ingredients:

1 lb boneless skinless chicken breast
1 egg white
1 tablespoon cornstarch
1 dash white pepper
1 teaspoon soy sauce

Vegetables

8 medium Thai peppers (as many as you like, I use about 8)
1 large green pepper, cut into bite size squares (leave them out if you don't like them)
1 medium onion, cut into bite size pieces (if you leave out the peppers, perhaps increase the onions)
2 stalks celery, cut into bite size pieces on the diagonal
1 (8 ounce) can sliced water chestnuts, drained

Sauce

4 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons sesame oil
2 -3 tablespoons hoisin sauce
2 -3 tablespoons oyster sauce
1 tablespoon peanut oil
1/2 cup roasted unsalted peanuts (such as Planter's Mix)

Directions:

1
Cut chicken into bite size pieces.
2
Combine egg white, corn starch, pepper and soy sauce in a glass bowl.
3
Add chicken pieces mixing to coat well.
4
Cover and refrigerate 30 minutes.
5
Vegetables: Set aside prepared vegetables.
6
Sauce: Mix all sauce ingredients in a glass bowl and set aside. ) In a wok or large frying pan, stir fry the red peppers in the 1 Tbsp peanut oil over med.-high heat until the peppers are almost golden brown.
7
Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes.
8
Add the sauce mixture and heat for a minute or so.
9
Serve over rice and sprinkle peanuts over each serving.

Szechuan Chicken

Ingredients:

lb skinless chicken breast half
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
2 teaspoons grated peeled fresh ginger
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
6 green onions, cut into 2-inch pieces
1 green pepper, cut into 1/2-inch pieces
1 red pepper, cut into 1/2-inch pieces
1/4 cup dry-roasted unsalted peanuts

Directions:

1
With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
2
In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
3
In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
4
Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
5
With slotted spoon transfer vegetables to bowl.
6
Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
7
Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
8
Return vegetables to pan; heat through.
9
To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.

Kung Pao Chicken

Ingredients:

1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or 2 teaspoons vegetable oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice, hot

Directions:

1
Combine chicken and cornstarch in small bowl.
2
Toss to coat.
3
Heat oil in large non-stick skillet or wok on medium heat.
4
Add chicken.
5
Stir fry 5- 7 minutes or until no longer pink in center.
6
Remove from heat.
7
Add onions, garlic, red pepper and ginger to skillet.
8
Stir fry 15 seconds.
9
Remove from heat.
10
Combine vinegar, soy sauce and sugar in small bowl.
11
Stir well.
12
Add to skillet.
13
Return chicken to skillet.
14
Stir until chicken is well coated.
15
Stir in nuts.
16
Heat thoroughly, stirring occasionally.
17
Serve over hot rice.

Chicken & Corn Chowder

Ingredients

• 2 slices reduced sodium bacon, chopped
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 2 Homestyle Stock - Reduced Sodium Chicken
• 5 cups water
• 1 lb. Russet potatoes, peeled and finely chopped
• 1 can (15 oz.) cream-style corn
• 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
• 1/4 cup flat-leaf parsley

Directions

• Cook bacon with onion in 4 quart saucepot over medium heat, stirring occasionally, until tender is soft and bacon is almost done, about 4 minutes. Stir in carrot and cook, stirring occasionally, until carrots are tender, about 6 minutes.
• Stir in water Homestyle Stock - Reduced Sodium Chicken until Stock is melted. Bring to a boil over high heat. Add potatoes and corn and return to a boil. Reduce heat to medium and simmer until potatoes are tender, about 5 minutes.
• Stir in chicken and cook, stirring occasionally, until vegetables are tender and chicken is thoroughly cooked, about 10 minutes. Garnish with chopped parsley.

Summer Vegetable Pasta Salad

Ingredients

• 2 ears corn-on-the-cob, husked
• 1 medium red onion, sliced 1/2-inch thick
• Butter & Herb, prepared according to package directions
• 1 large ripe tomato, finely chopped
• 1/3 cup chopped fresh basil leaves
• 1/3 cup crumbled feta cheese

Directions

• Grill corn and onion on oiled grill rack, turning as needed, until lightly charred and tender, about 10 minutes. Cut corn from cob and chop onion; arrange in medium serving bowl. Stir in Butter & Herb, tomato and basil. Sprinkle with cheese.