Chicken and Almond in Filo pastry

• Soybeans- 1 handful
• Finely sliced carrots- 1 handful
• Cabbage sliced- 1 handful
• Chicken finely chopped- 3 tablespoons
• Almonds chopped- 1 tablespoon
• Chilli finely chopped- 1
• Hoi sin sauc- 2 tablespoons
• Galanga- 1 teaspoon
• Lemongrass- 1 teaspoon
• Coriander roughly chopped- 1 tablespoon
• Sesame oil- 1 teaspoon
• Fish sauce- a few drops
• Garlic finely chopped- 1 clove
• Filo pastry in rectangles- as desired

Heat the oil in a frying pan on medium heat. Add garlic and chilli and stir for a few seconds… just to flavour the oil. Add soybeans, carrots, cabbage and almonds. Stir until softened. Push to side of pan. Reduce heat and add chicken.
Stir all the contents of the pan and add galangal, lemongrass, hoi sin, fish sauce until all cooked but still a little crisp.
Add coriander and remove from heat.
Take filo pastry and role in with desired quantity of filling. Don’t forget to fold sides so contents don’t leak out!

Place under grill for 5-10 mins turning once.

Lamb Kebab

• Lamb diced
• Pepper sliced in squares- 1 0r 2 peppers depending on preference
• Coriander roughly chopped- 1 bunch
• Cumin
• Salt and pepper

Marinate lamb in olive oil, salt, pepper, cumin and coriander- the longer the better!
Skewer the lamb with pepper squares in between.
Cook the lamb under a hot grill for aprox 15 mins turning occasionally.

Tastes great served with mash salad with sesame and balsamic vinegar dressing and pumpkin seeds