Orange Chicken Recipe

Ingredients

• 1 cup chicken broth
• 1 (4 pound) whole chicken, rinsed and patted dry
• 1/2 cup butter, cut into 1 tablespoon sized pieces
• 2 navel oranges, halved
• salt and pepper to taste
• 2 cloves garlic, minced
• 1/2 cup butter, melted
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
2. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. 
3. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
4. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. 
5. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Chocolate 'Fridge' Cake Recipe

ingredients

• 200g digestive biscuits
• 110g whole pecans, roughly chopped
• 110g pistachio nuts, peeled
• 10 glace cherries
• 2 ready-made meringue nests, smashed up
• 150g unsalted butter
• 1 tablespoon golden syrup
• 200g dark chocolate

method

This chocolate cake is wicked! And even better, you don't need to do any baking. 

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries and mix together. Put the rest of the ingredients into a separate heatproof bowl and put on a low heat over a pan of simmering water until the butter and chocolate have melted.

Combine the biscuit mix with the chocolate mixture. Line a 30 x 20 cm plastic container with cling film, leaving plenty of extra film at the edges to help turn the cake out later. Whack everything into the container, place in the fridge to firm up, then turn out and cut into chunky slices.

This cake can be kept in an airtight container for a few days, and it actually improves in flavour!

Bacon & Egg Sandwich Recipe

Ingredients

2 tablespoons Butter 1 Sweet Onion, halved and thinly sliced 4 ounces Canadian Bacon, cut into 1/8-inch cubes 1 Red Bell Pepper, roasted, peeled, seeded, and coarsely chopped 8 Large Eggs, lightly beaten 2 tablespoons Whole Milk Salt and Black Pepper, to taste 4 ounces Italian Fontina Cheese, cut into 1/8-inch cubes 4 English Muffins, split and toasted

Preparation

1. Melt butter in large skillet over medium heat. Sauté onion until onion is tender, about 5 minutes. 2. Add bacon, roasted bell pepper, and sauté 2 minutes. 3. Add eggs, milk, salt and pepper to medium bowl. 4. Pour egg mixture into skillet with bacon and vegetables. 5. Stir continuously until the bottom and sides have set but center has yet to firm 6. Sprinkle Fontina cheese over top. 7. Stir egg mixture until cheese melts. 8. Spoon egg mixture onto toasted English muffins.

Hazelnut Cake Recipe

SPONGE CAKE
6 eggs,
6 tbsp sugar,
5 tbsp flour,
3 – 4 tbsp ground hazelnut,
1 baking powder.

Mix the ingredients and bake in a 26 cm diameter mold. When finished cut the sponge cake in two.

CREAM
2 vanilla pudding,
10 dkg sugar,
6 dl milk,
1 margarine
Cook the cream using milk, sugar and vanilla pudding. When cool add foamy mixed margarine. After the cream is mixed add 4-5 tbsp ground walnuts. Decorate by sprinkling ground walnuts or hazelnuts and grated chocolate.

Bacon Roasted Chicken Recipe

Ingredients

• 2 tablespoons butter
• 1 (4 pound) whole chicken
• salt and pepper to taste
• 1 teaspoon dried thyme
• 2 carrots, cut in chunks
• paprika to taste
• 8 slices bacon
• 2 cups beef broth
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Directions

1. Preheat the oven to 450 degrees F (220 degrees C).
2. Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. 
3. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
4. Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
5. Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.

Creamy Cajun Chicken Pasta Recipe

Ingredients:

Serves 2

• 2 boneless skinless chicken breasts , cut into thin strips
• 4 ounces linguine , cooked al dente
• 2 teaspoons cajun seasoning
• 2 tablespoons butter
• 1 thinly sliced green onion
• 1 -2 cup heavy whipping cream
• 2 tablespoons chopped sun-dried tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/4 cup grated parmesan cheese

Directions:

1. 1
   Place chicken and Cajun seasoning in a bowl and toss to coat.
2. 2
   In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. 3
   Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. 4
   Pour over hot linguine and toss with Parmesan cheese.

Chicken Wontons Bites Recipe

Ingredients:

• 1 medium sized onion (chopped finely)
• 1 clove garlic (crushed)
• 1 tbsp oil
• 250g (8 oz) minced chicken
• 2 tbsp peanut butter
• 1 tbsp sweet chilli sauce
• dash of lemon juice
• 30 wonton wrappers
• Oil for deep frying

Steps:

• Fry chopped onion and garlic in 1 tbsp oil
• Add ground chicken and fry over high heat until brown
• Stir in 2 tbsp of peanut butter and 1 tbsp of sweet chilli sauce and lemon juice
• Set to cool
• Place 1 tbsp of mixture in centre of wonton wrapper and brush edges with water
• Place another wrapper on top to form a star
• Repeat with the rest of the mixture and wrappers
• Deep fry in hot oil till crisp and golden
• Serve with a store-bought plum sauce or leftover sweet chilli sauce

Chicken with Peanuts and Chilli Recipe

Ingredients:

• 400g boneless chicken breast with skin
• 1/2 cup chicken stock
• 1 cup bamboo shoots
• 1 small green capsicum (sliced)
• 1 small red capsicum (sliced)
• 1 medium onion (sliced)
• 1 fresh or dried red chilli (sliced)
• 1/2 cup raw peanuts (skinned)
• 1/2 cup vegetable oil
• 1 tsp ginger (grated)
• 1 tbsp dry sherry
• 1 tbsp light soy sauce
• 1 tsp chilli sauce (optional)
• 2 tsp cornflour

Steps:

• Cut chicken breasts into bite-sized pieces
• Put chicken into a dish with ginger, sherry and soy sauce
• Mix well and marinate for at least 30 mins in fridge
• Fry the chilli and peanuts in hot oil for about 1 min and remove
• Pour off 1/2 oil
• Stir-fry onion, capsicums and bamboo shoots for 1 min then set aside
• Add in chicken and stir-fry for 2 mins or till chicken is cooked through
• Add in combined chicken stock, sauce and cornflour
• Bring to a boil over high heat, stir till thicken
• Return capsicum mixture and stir in chilli and peanuts
• Heat through briefly and serve with rice

HINT: You can also make this dish with large prawns, diced (or cubed) pork or even make this a vegetarian dish by using deep-fried tofu.