Guacamole

1 avocado

1/2 small onion (finely diced)

1/2 green chilli (finely diced)

1 tomato (finely chopped)

Juice from 1/2 lime

Salt & Pepper

Method

Mash the avocado, then add the other ingredients and stir. Season to taste

Beef Enchiladas

For the Enchiladas

1 packet of flour tortillas (only 4 needed)

250g minced beef

1/2 green pepper (sliced)

1/2 red onion (sliced)

1 tsp paprika

1 tsp cayenne pepper

Olive oil

1/2 tin chopped tomatoes

1 tin kidney beans

1 oxo cube

Method

Put the oil with paprika and cayenne in frying pan, gently warm the spices, add the onion and fry until softened, add the minced beef and fry until all browned, add the pepper and continue to cook for 1 minutes. Add the tomatoes, kidney beans and sprinkle in the oxo cube. Stir and cook for 15 minutes. Season to taste. Allow to cool slightly.

Take a tortilla, put 1/4 of the mix in the tortilla and roll up, place in serving dish. Repeat with other tortillas.

Mix the other 1/2 chopped tomatoes with 1 tablespoon of tomato puree and season. Pour over the tortillas.

Grate 75g of cheese and sprinkle over the top, put in a hot Gas 6 oven for 15 minutes.

Serve with Guacamole and Salsa

Thai Green Chicken Curry

Ingredients

1 tablespoon cooking oil

2 dessert spoons thai green curry paste (start with Amoy paste)

2 tablespoons thai fish sauce

1 tin coconut milk

chicken breast (raw or ready cooked) cut into 1inch pieces

1 mug of thai fragrant rice

cold water to cover by half an inch

salt

Method

Add rice to a saucepan and wash under the cold tap a couple of times. The water will turn cloudy, this is the starch in the rice which would make it sticky when cooked. Cover the rice with enough cold water to reach half and inch above the level of the rice and add salt. Bring to the boil, stir once, cover with a tight fitting saucepan lid and turn heat to the lowest simmer possible. Don't be tempted to look at the rice, leave it for 10 minutes then turn off the heat. Leave rice until you are ready to serve the curry. Fluff the rice with a fork before serving.

In a wok or large frying pan, heat the oil of a medium heat, add the curry paste and fry for about 1 minute stirring continuously, be careful it spits.

Add the coconut milk and fish sauce, stir and simmer for about 1 minute.

Add the chicken to the sauce and turn heat to a simmer, if raw cook for about 15 minutes, if using ready cooked, for about 5 minutes.

Serve

Tips:

I cheat and buy a hot roast chicken and then strip the breast meat straight into the curry sauce, just don't burn your fingers picking it off the bone.

Curry pastes vary with the brand, I have found that the Amoy paste is very tasty and mild, suitable for those who don't like fiery curries, if you do like them hot, buy the traditional green paste which comes in plastic tubs, be warned, use only 2 teaspoons of paste unless you book the fire-brigade.

Beef Stroganoff

Ingredients

1 onion, sliced

125g button mushrooms, sliced

50g butter

250g sirloin steak

25g plain flour

Salt & pepper

1 tablespoon tomato puree

125ml pot sour cream

Method

Fry the onions in the 25g of the butter until soft add the mushrooms and fry together until soft. Spoon the onions and mushrooms onto a separate plate, keep the remaining butter in the pan, add the rest of the butter and melt.

Slice the beef into thin strips and then toss in seasoned flour. Remove excess flour and then fry the beef until golden brown. Return the onions and mushrooms to the pan with any juices. Add the sour cream and tomato puree, stir carefully over a gentle heat, season to taste.

Serve with boiled rice or noodles.