FRIED PUMPKIN

ingredients

6Oog pumpkin
l00g flour
olive oil
seasoning

Slice the pumpkin into squares. Season the flour, pass the pumpkin through the flour and cook in hot oil. Cook on both sides, taking care not to burn.

STUFFED TOMATOES

ingredients

4 large tomatoes
2 hard boiled eggs
seasoning
olive oil
50g white breadcrumbs
50g chopped tomatoes
clove of garlic

Cut off the top of each tomato, and remove the seeds. Finely chop the eggs and garlic, add all the other ingredients and mix well. Fill the tomatoes. These tomatoes may be served hot or cold. If served hot, grill for 6 minutes.

Minty Lamb Meat Balls

SAUCE

14pt natural yaghurt 1tbsp.fresh chopped mint 2in length cucumber, diced

MEATBALLS

To make the sauce, mix together the yoghurt, chopped mint and cucumber. season well with freshly ground black pepper and chill until ready to serve. Place the minced lamb in a bowl with the breadcrumbs, garlic, lime rind and chopped mint. Mix thoroughly until blended and season well with tsp salt and freshly ground black pepper. With floured hands, take small pieces of the minced mixture and roll into about 20 small balls the size of walnuts. Toss in the seasoned flour. Pour enough oil into a frving pan for it to measure 1in deep. fry the meatballs for 6-7 minutes until cooked through. Finely shred the lettuce leaves and slice the spring onions into short lengths. Arrange on a serving plate with cucumber sticks and top with the meatballs. Serve with the sauce garnished with a spring of mint, toasted pitta bread and lime wedges.

Mediterranean burgers

500g. good-quality sausagemeat
8 sun-dried tomatoes in oil, very finely chopped
2 garlic cloves, finely chopped
2tbsp freshly grated Parmesan cheese
2tbsp pine nuts, toasted and roughly chopped
2tbsp shredded fresh basil
2tbsp chopped fresh parsley
Salt and freshly ground black pepper
Lime wedges, to serve

Place the sausage meat in a large bowl and stir in the sun-dried tomatoes, garlic, Parmesan cheese, pine nuts, basil and parsley Season well with plenty of salt and black pepper.

Using damp hands, shape the mixture into four burgers. Cook the burgers over medium coals or in griddle pan over a medium heat for 5-6 mins on each side until well browned and completely cooked through. Serve with a side salad, corn on the cob and lime wedges.

Anchovies Toast Snack

toast the slices of bread
in a small pan, melt the butter meanwhile
stir the eggs in the milk till combined, add the salt and pepper and add to the melted butter, stirring with a wooden spoon all the time, when ready put a little on each peace of toast,
add the anchovies like the picture and add the capers

serve hot if preferred with a little salad

SNACK 2

Egg and Anchovies Toast Snack

For 4 persons

Ingredients

4 eggs little tomotoe paste 4 pieces Anchovies parsley 4 slices square bread Salt and pepper

Method

toast the slices of bread
Fry the eggs lay each egg on a slice of toast, add the Anchovies, top with a little parsley, and salt and pepper

serve hot if preferred with a little salad

CHICKEN STUFFED TOMATOES

Preperation: 15 minutes Serves 6 as a starter 3 as a main coure

Ingredients

6 large beef tomatoes
1 stick of celery
100g. cooked chicken
Fresh chives
2 fresh apricots or 4 canned
apricot halves
4tbsp mayonnaise
1 tbsp orange juice
Salt and pepper

Method

Cut a slice off the rounded end of each tomato. Scoop out the seeds with a small spoon, taking care not to split the skins. Stand hollowed-out tomatoes upside down on a plate to drain.
Chop celery finely. cut chicken into small pieces, discarding skin if preferred. Mix together in a bowl. Snip chives into short lengths with a pair of kitchen scissors and add about 15ml.tbsp. to the bowl, remove stones from fresh apricots, chop flesh into small pieces and add to the bowl with the mayonnaise, orange juice and seasoning .
Mix well then spoon into tomato shells pushing down well Serve sprinkled with extra chives and replace lids or serve without lids as preferred