One pkt  Latana gnocchi 
1 Large onion
30gr Butter
2 tbs. Plain flour
4-6  tsp. Curry powder
1 clove Garlic
8 Slices hot Hungarian  salami (diced)
400 gr. Cooked chicken breast (diced)
 cup frozen peas
 cup frozen corn
Salt & pepper to taste
2 Spring onions (chopped)
5 Button mushrooms (chopped including stalks)
500 ml milk
Melt butter in a deep pan then add onions and garlic, cook until transparent. 
Add flour, curry powder and pepper, stir into a roux, cook for 2 minutes (stirring).  
When roux resembles bread crumbs remove from heat and add warmed milk 
(room temp) a little at a time stirring well after each addition until you have 
a rich creamy sauce (you may have to add more liquid depending on the consistency 
of the sauce) Once you have achieved the consistency you like simmer for 5 minutes. 

Now add salami, peas, corn, chicken and gnocchi (gnocchi should be pre cooked). 
Simmer for ten minutes stirring constantly. 
Just before serving add mushrooms and spring onions, stir and simmer 2 minutes then serve.


4 Chicken breasts (boneless &  skinless)
570 ml plain yoghurt
2 tsp. ground coriander
2 tsp. paprika
1 tsp. turmeric
juice of one lime (lemon as a substitute)
1tbsp honey
 clove garlic, finely minced
1 small piece ginger, peeled & grated
Pierce the chicken all over with a fork or skewer, Combine all the remaining 
ingredients and spread half the mixture over the chicken, rubbing in well. 
Place the chicken in a shallow non metal dish or plastic bag and cover or tie, 
place in refrigerator for at least 4 hours or overnight.
Cook chicken in frying pan or barbecue grill until browned on both sides 
constantly basting with remaining marinade until cooked. 
Use any remaining marinade as a sauce accompaniment with the chicken.


1.5 kg chicken fillets
Salt & black pepper
2 tbsp ghee
1 large onion, minced
4 cloves garlic, crushed
Piece of fresh ginger (about 2.5 cm), minced
1 tbsp ground coriander
2 tsp ground cumin
2 bay leaves
60 g white poppy seeds, soaked overnight
2 cups water
 cup thick cream
Chilli powder to taste
1 tbsp finely chopped fresh coriander leaves (for garnish)
1 tsp freshly ground black pepper corns 
Clean chicken and wipe dry. Cut into large pieces and rub with salt and pepper. 
Melt ghee in heavy pan and fry onion and garlic for 3 minutes on moderate heat. 
Add ginger and spices and fry a further 3 minutes. 
Put in chicken and cook until well coloured.  Add bay leaves. 
Grind poppy seeds to a smooth paste. 
Add  cup water to the pot and simmer until dries up, then add 
remaining water and poppy seeds and simmer until the sauce is thick 
and creamy and chicken is tender. 
Stir in thick cream and add salt, pepper and chilli powder to taste.  
Garnish with fresh coriander leaves and serve on a bed of steamed rice.
If you can't find the poppy seeds, don't worry, this recipe works without them.

4 Large chicken breast fillets
2 tbsp plain flour
1   tbsp olive oil
25 gr butter
extra 2 tsp olive oil
1 tbsp finely chopped sun dried tomatoes
1 clove garlic, crushed
2 tsp grain mustard
 cup chicken stock
 cup white wine
 tsp sugar
1  tbsp lemon juice
1  tsp cornflour
 cup thickened cream
2 tsp chopped fresh parsley


Toss chicken fillets in flour shake off excess. 
Heat oil and butter in large pan add the fillets and cook 
until brown on both sides. 
Drain on absorbent paper. 
Heat extra oil in pan add sun dried tomatoes and garlic 
cook stirring over low heat for 1 minute. 
Add the combined mustard, stock, wine, sugar and juice. 
Bring to boil and simmer for one minute stirring constantly. 
Stir in corn flour blended with cream simmer until mixture thickens slightly. 
Stir in parsley. 
Pour sauce over fillets.
Juice of 3 limes 
2 tablespoons palm or brown sugar 
1 clove of garlic, chopped 
1 medium to hot chilli, sliced 
2-3 tablespoons Thai fish sauce 
2 cups roasted, poached or purchased pre-cooked chicken (no seasoning) 
2 cups mixed citrus segments 
2 cups crisp salad ingredients  eg: Chinese cabbage, capsicums, red onion, 
cucumber and spring onion fresh herbs - mint, coriander and Thai basil bean sprouts 
Extra herbs, for garnish 
Chopped peanuts, for garnish
1. To make the dressing put the lime juice into a saucepan along 
with the palm or brown sugar. 
Reduce to a syrup (3 or 4 minutes), then add the garlic and chilli. 
Remove from the heat and stir in the Thai fish sauce. 
2. Chop the vegetables. Chop the herbs and reserve some to use as a garnish. 
3. Mix the vegetables and herbs together, then add the bean sprouts. 
(Tip: keep bean sprouts in a bowl of water until ready to use; 
this stops them fermenting.) 
4. Prepare the chicken by dicing the thigh and leg meat, 
and shredding the breast meat using two forks. 
If you wish, remove fat and skin from the chicken. 
5. To assemble, drain the excess juice from the citrus 
segments and put them into a salad bowl. Toss in all the other ingredients. 
6. Pile high onto serving plates, and garnish with reserved herbs and chopped peanuts.