1 cup Beef Stock

1/2 cup Tomato Sauce

2T Worcestershire Sauce

1 clove Garlic

Pepper to taste

Method

Combine all ingredients in a saucepan and cook on medium heat for four to five minutes or until sauce thickens.

Serve over steak with salad and Garlic Pea Mash

2 Shallots (Peeled & Quartered)

2 Lemongrass Stalks (Bruised, Trimmed and Chopped)

3 Cloves Garlic (Peeled & Quartered)

2cm Fresh Ginger (Peeled & Chopped)

6 Long Green Chillies (Chopped)

1 Bunch Fresh Coriander inc. Roots (Washed & Chopped)

1/4 Cup Vegetable Oil

Method

Process all ingredients except oil until finely chopped. With motor running, add oil in steady stream until a smooth paste is formed.

Ingredients

¼ cup Soy Sauce

2T Peanut Oil

2T Chinese Wine or Dry Sherry

½ t Garlic (Crushed)

½ t Fresh Ginger (Grated)

2t Five Spice Powder

1T Hoi Sin Sauce

¼ t Ground Black Pepper

Combine all ingredients and marinate either a whole chicken or chicken pieces overnight. Bake in a 180 degree oven for 1h and 20 minutes for a whole chicken or 45 minutes to an hour for chicken pieces, basting every 20mins.

1/4 cup Extra Virgin Olive Oil

1 medium Onion (Diced)

2 Cloves Garlic (Finely Chopped)

2 Bay Leaves

1/2 Cup Kalamata Olives (Pitted)

1/2 Bunch Fresh Basilf

2 Cans Whole Peeled Tomatoes (Drained and Hand Crushed)

Pinch of Sugar

Pinch of Chilli Flakes

Sea Salt and Freshly Ground Black Pepper

Method

Saute Onions with Garlic and Bay Leaves until Soft. Add Olives, Basil and Tomatoes and simmer until liquid has reduced and sauce is thick. Add sugar, chilli, salt and pepper.

This sauce is great for chicken, veal or eggplant parmigiana as well as a sauce for pizza.

To Coat Six Large Chicken Breasts or Similar

1 cup Dried Breadcrumbs

1 cup Grated Parmesan

1/2 cup Finely Chopped Flat Leaf Parsley

2t Garlic Powder

Ground Black Pepper and Sea Salt to taste