Mexican Chicken Pizza

	Ingredients: 500 g ground chicken 2 prepared pizza crust 200 g hot taco sauce 2 cups pizza cheese, grated 1 yellow capsicum, diced 250 g cherry tomatoes, halved
Method: Cook chicken mince in a greased and heated pan, breaking up any large clumps until mince is just cooked through, remove from heat. Place pizza bases on oven trays and spread taco sauce over them, sprinkle with cheese and then top with cooked mince, capsicum and tomatoes. Bake at 190°C in a preheated oven for 20-25 minutes or until bases are crisp & topping lightly browned

Hot Pickled Vegetables

	Ingredients: 4 ounces Green Beans -- Whole 3 each Celery; Stalks -- * 1 cup Carrots; 2 med -- ** 1 1/2 cups Cauliflower 1 cup Broccoli Flower 1 cup Pearl Onions 1/2 cup Peppers -- *** 1/2 cup Coarse Salt 2 cups Cider Vinegar 2 cups Water 2 tablespoons Black Peppercorns 1/4 teaspoon Cloves -- Ground
Method: Wash clean and dry 4 1L capacity jars. Wash vegetables thoroughly. Cut vegetables into more or less the same size. Salt vegetables. Divide salted vegetables and aromats amongst the jar. Dissolve sugar in both vinegars and water. Bring pickling solution to a boil. Pour solution into the jars carefully making sure the vegetables are completely immersed. Store in a cool dark place.

Mexican Chicken

Ingredients: Chicken breast ½ kg Capsicum 1 Red capsicum 1 Tomatoes boiled 3 Fresh red chilies 5 Chicken stock 1 cup Tomato paste ½ cup Cumin powder 1 tsp Ginger garlic paste 1 tbsp Oregano ½ tsp Butter 2 tbsp Oil 2 tbsp Tomato ketchup 2 tbsp Coriander leaves 2 tbsp Salt to taste

Method: Cut ½ kg chicken into cubes and keep aside. Heat 2 tbsp oil and 2 tbsp butter in a pan, add 1 tbsp ginger garlic paste, 1 chopped capsicum, 1 chopped red capsicum, chicken cubes, 5 chopped fresh red chilies and 2 tbsp chopped coriander leaves. Fry well. Add 1 cup chicken stock, 2 tbsp tomato ketchup, ½ cup tomato paste and 3 boiled chopped tomatoes. Also add 1 tsp cumin powder, salt to taste and ½ cup water. Cover and cook on low flame for 10 – 12 minutes. Now remove the lid, fry for 2 – 3 minutes and serve.

Avocado Pasta Salad

	Ingredients: 1 avocado, sliced 1 lemon juice 3 tomatoes thinly sliced 2 cups boiled pasta 1 cup mozzarella cheese cubed 4 tbsp chopped walnuts 4 taps lemon juice 3 tbsp olive oil 3 tbsp mustard powder 5 taps chopped fresh basil to taste salt pinch sugar to taste ground black pepper
Method: Apply lemon juice to avocado slices Ina bowl mix last seven ingredients for dressing Combine all the ingredients of the salad in a serving bowl, add dressing and toss well. Cover and refrigerate for about 30mins Serve chilled.

Green Rice

Ingredients: 1 cup rice 2 tablespoons lard 1/2 small onion -- finely chopped 3 poblano chiles 1 3/4 cups chicken broth 1/4 cup cilantro leaves -- chopped juice of 1/2 lime salt -- to taste

Method: De-vein poblano chiles, puree with 1/4 cup water, and strain. Soak the rice in very hot water for 15 minutes. Drain it; rinse it in cold water; then drain very well. Saute' the rice in hot lard for a minute or so. Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened. Add the broth, cilantro, lime juice, and salt to taste. When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.