2 Chicken breasts, cut to open out.
Korma paste
4 slices lean ham
Thinly sliced mushrooms

Brush Korma Paste over one side of each chicken breast
Fill with sliced mushrooms
Place onto 2 slices of ham overlapped; then roll till encased in ham
Put roll into tin foil
Put more sliced mushrooms around roll and a small pat of butter
Fold all edges of foil into a sealed wrap

Put onto tray
Bake in halogen
heat 175 degrees for 30 minutes.

Serve with bed or rice or any accompaniment

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Ingredients

110g Self raising flour
30g caster sugar
30g butter
75ml milk

Sift flour add sugar and combine well.

Add butter and work until it looks like bread crumbs.
Add milk a little at a time until you have a soft but not wet dough
On a floured surface roll out to about 4-5mm thick. You make one big round or biscuits prick the top with a fork.

Preheat oven using ovens own preheat setting
Set temperature to 210c
Cook shortcake on browning tray for 10-12 mins until just golden
Turn out to cool.

Makes 6-8 depending on size

to alter this to coconut shortcake

increase
sugar to 50g
flour 175g self raising
50g desiccated coconut
butter 110g

Cream sugar and butter
add flour and coconut combine into a dough
roll out cook at 180 (no preheating for this one)
cook for 30 mins

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Ingredients

Fresh mince beef or lamb (depends on how many you’re feeding for quantity)
Veg or olive oil
1-2 onions chopped
1-2 carrots sliced

110g (4oz) mushrooms sliced
celery chopped
bacon (optional diced)
Worcester sauce
beef stock
salt & pepper
herbs of choice (thyme, mixed herbs etc)
450-900g (1-2lbs) cooked smashed potato

Method

Fry onions and other veg, remove from pan and keep warm. Fry meat. Return veg to browned meat, add stock, cook on low heat for 10-15 mins. Meanwhile boil potatoes till soft mash with a little butter and pepper. Drain meat, save stock to make gravy, place into a suitable pie dish cover with the potato, place in Halogen Oven on low rack at 180-200°C (355-390°F) for approx 20-25 mins or until top brown. During cooking time thicken gravy with cornflour and cook veg of choice.

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Instructions

225gbutter
1 cup brown sugar
1 cup granulated sugar
2 well beaten eggs

1 cup peanut butter
1 teaspoon vanilla
1 teaspoon baking soda
2 1/2 cups flour

Ingredients
1. Cream together butter, sugars and add well beaten eggs. Add peanut butter and vanilla.
2. Sift flour and soda together and add to mixture, mixing well. Drop by level teaspoonfuls
onto an oiled baking sheet about 1-inch apart.
3. Press into shape with a fork, leaving imprint of fork for a decorative touch. Bake at 230°C
for about 10 minutes.

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