Italian Chicken and Cous Cous

700g Beef diced

1 Cup korma paste

1/2 tin coconut cream

3 stems of coriander

1 onions sliced

Veggies of choice

2 cups of rice

Marinate beef in korma paste, coconut cream and coriander.

Sautee onion , then add beef and marinate to cook, add 500 ml of water and turn to a low heat, slow cook for 2hrs then add veggies to cook.

Serve with rice.

1KG Beef mince

1 pk lasagne sheets

1 onions diced

1 tin crushed tomatoes

½ cup tomato paste

50 g butter

50g plain flour

1/2lt milk

250g tasty cheese

100g parmesan

Sautee onions and add mince to brown.

Mix in tomato paste and crushed tomatoes, seasonand simmer till cooked.

Melt butter and add flour cook for 1-2 min add milk and stir till thick. Add half the tasty cheese, season and put in a pinch of nutmeg.

Construct the lasagne layering mince, pasta, béchamel . Then topping with rest of the cheese.

Bake at 180 degrees for 30mins.

2kg Pumkin peeled and diced

1/2kg Potato peeled and halved

1 onions peeled and halved

1 garlic cloves

2lt chicken stock

2T curry powder

2T veg oil

Salt and pepper

Place pumpkin, potato, onion and garlic in a roasting pan, drizzle with oil, and curry powder and season.

Roast at 180 degrees until almost cooked.

Put into a pot with chicken stock and bring to the boil, simmer until cooked

Remove some liquid and blend adding the liquid back until you have the desired consistency, check seasoning.

Serve with and sour cream and crisp bacon.

1/2KG basa fillets

50g plain flour

50g Butter

1 onion finely diced

1/2 L milk

1 cup tasty cheese (grated)

1 zucchinis sliced

1T crushed garlic

2kg potato

1 bunch dill

Peel potatoes and boil to make mashed potato topping

Sautee onions and garlic in the butter then add the flour and continue stirring for 1-2 min.

Whisk in milk and stir until sauce thickens.

Add fish pieces, veggies and dill, season.

Frequently stir to prevent anything from sticking to the bottom, take off the heat when fish is almost cooked.

Pour fish mixture into baking trays and pipe mashed potato on top .

Sprinkle cheese on top and place in the oven at 180 degrees till the pie is golden brown

700g Diced chicken

1 tin crushed tomatoes

1 carrots diced

1 zucchinis diced

1 onions diced

1T minced garlic

1 pks cous cous

1lts chicken stock

1 T chopped basil

Sautee onions and garlic then add chicken and brown. Add in carrots and zucchini, then crushed tomatoes, season and simmer till cooked.

Boil chicken stock and pour over cous cous cover until swollen then fluff with a fork and add chopped basil.

Serve.