source from: taste

Mango Sauce
1 large or 2 small mangoes
2-3 TBSP sour cream
1/4 cup lemon or lime juice
1 tsp soft brown sugar
2-3 tsp Thai sweet chili sauce

Methods / Instructions
Lower bugs into large pan of lightly salted boiling water. Simmer uncovered for 4-5 minutes or until shells have changed to an orange red color. Gently separate the heads from the bodies. Use a pair of sharp kitchen scissors to cut along the soft underside of the bugs. Pull shell apart and ease out the flesh. Cut each piece of flesh in half, lengthways. To make the mango Sauce, peel the mango(s), remove the seeds and roughly chop flesh. Place flesh in a food processor. Add sour cream, juice, sugar and sauce. Process for 20-30 seconds or until smooth. Refrigerate, covered, until needed. If the sauce is too thick, add a little extra cream or juice.

Toffee Sauce:
1 cup soft brown sugar (150 g)
3/4 cup light whipping cream.
1/2 tsp vanilla
2 TBSP butter

Methods / Instructions
Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top
and leave to stand. Cream butter and sugar until pale, then add eggs one
at a time, heating well after each addition. Gently fold in sifted flour,
stir in the date mixture, and pour into a lightly buttered 18cm or 7″
square or round cake tin. Bake in a preheated oven (180 C) for 30-40
minutes, until an inserted skewer comes clean.
Combine sugar, cream, vanilla essence and butter in a saucepan, bring to
the boil, stirring, and simmer for five minutes. Set aside until ready to
serve, then quickly reheat when needed. Cut pudding into squares and place
each square in the centre of a warm dinner plate. Pour hot toffee sauce
over each square and serve with fresh cream.

Methods / Instructions
Saute’ the onion, and meat in a frying pan until browned, draining off any excess fat. Add the beef stock, tomato sauce and seasoning, cover, bring to a boil, then simmer for 15 minutes. Stir in the blended flour, and allow the mixture to thicken then cool. Lightly grease a 23cm (9″) deep pie dish and line with the shortcrust pastry. Spoon in the cool filling, moisten the edges with water, and top with the puff pastry, pressing gently to seal. Trim and score the edges, brush the top lightly with a beaten egg and make a slight cut in the center of the pastry. Bake at 230C (425F) for 10 minutes then reduce heat to 180C (350F) and bake a further 30 minutes. Serves 4 – 6

Methods / Instructions
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Ready in: 1 Hour 20 Minutes

1) Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

2) Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

3) In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

4) Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

5) Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Methods / Instructions
Beat sugar and potato together well.
Add milk, fruit and flour mix together well.
Grease two 7 1/2 ” – 8″ tins
Pre heat oven to 400F – 200C
Cook for 1/2 hour
check @ 20 mins

TOPPING

cap full vanilla essence
4 Tbls icing sugar
2 Tbls butter
Beat all together , spread over buns and top with coconut

ENJOY

Methods / Instructions
Set oven to 160C (325F). Mix oats, sugar and flour. Mix golden syrup, soda and boiling water. While frothing, add melted butter and pour in dry ingredients. Mix thoroughly. Drop by spoonfuls on floured oven tray (cookie sheet), allowing room for mixture to spread. Bake 18 – 20 minutes. Cool on wire rack. Makes 36 biscuits.