Awsm Roast Leg of Lamb

This classic roasted leg of lamb recipe is sure to be a hit with the family. Serves 4-6.

Ingredients

• 1 leg of lamb
• 2 tablespoons of olive oil
• 3 garlic cloves, sliced
• 6-8 sprigs of rosemary
• salt and freshly ground black pepper to taste
• mixed vegetables, peeled and chopped

Cooking Instructions

Preheat the oven to 400 ° F (200 ° C).

Use a sharp knife to make a few small incisions in the outside of the leg of lamb.

Insert the garlic and rosemary into each of the cuts. Both these flavors are a classic combination with lamb.

Rub the skin of the lamb with a little bit of olive oil. Season with salt and pepper.

Place the lamb in a large baking tin and surround with a selection of peeled and chopped vegetables. Drizzle the vegetables with the remaining oil.

Roast the lamb in the oven for about1 hour, maybe a bit longer. Approximately every 20 minutes coat the lamb with the juices which develop at the bottom of the baking tin.

Remove from the oven, cover and allow to cool down before carving. Keep the vegetables warm until ready to serve.

You can make a gravy using the pan juices, which is a great accompaniment for the leg of lamb to pack it with flavor.

Awsm Cream Cheese and Clam Wonton

Delicious won tons with cream cheese and clam filling. Makes 25 wontons.

Ingredients:

• 16 ounces cream cheese (softened)
• 7 ounces canned clams (minced)
• 2 onions (diced)
• 16 ounces canned water chestnuts
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 14 ounces won ton wraps
• 3 cups oil for frying (vegetable)

Instructions:

1. In a medium-sized mixing bowl, combine cream cheese, clams, green onions, water chestnuts (drained), paprika and ground black pepper. Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.
2. In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.

Awsm Pork Wonton Soup

Wonton soup is a traditional chinese recipe which is very popular. The word “won ton” actually means swallowing a cloud, and the wonton dumplings which are used for this soup are thought to resemble clouds.

Ingredients

• 2 dried chinese mushrooms
• 5 oz of pork mince
• 1 tablespoon of fresh coriander, chopped
• 1 tablespoon of soy sauce
• 2 teaspoons of fresh ginger, grated
• 18 wonton wrappers

SOUP

• 6 1/4 cups of chicken stock
• 2 dried chinese mushrooms
• 1 garlic clove, halved
• fresh ginger, sliced
• 1 tablespoon of soy sauce
• 6 1/2 oz of thin egg noodles
• 3 1/2 oz of mushrooms
• 2 spring onions, sliced

Cooking Instructions

Combine the chopped mushrooms, pork, coriander, soy sauce and ginger in a bowl, and mix together well.

Brush the edge of each wonton paper with water and place the spoonful of the pork mixture into the center of each wonton. Stick the edges together.

Combine stock, mushrooms, garlic, ginger, and soy sauce in a large saucepan and bring to a boil. Reduce heat and simmer the broth for 15 minutes. Strain the soup and remove the ginger and garlic. Slice the mushrooms and return to the soup.

Cook the egg noodles in boiling water for a 2 minutes until tender. Drain well.

Add the wontons to the soup and cook for a further 5 minutes. Add the noodles, mushrooms and spring onions and continue to cook until the vegetables are tender.

Awsm San Choy Bau

San choy bau is a very popular dish in Chinese restaurants. It may surprise you to know it’s surprisingly easy to make at home. The texture of this traditional chinese recipe is excellent. It combines the crispy lettuce leaves with the soft vegetables and flavorsome pork.

Ingredients

• oil
• 1 tablespoon of peanut oil
• 1 tablespoon of sesame oil
• 1 tablespoon of ginger, freshly grated
• 2 spring onions, sliced
• 1/2 cup of bean sprouts
• 8 oz of pork mince
• 3 1/2 oz of barbecued pork
• 6 1/2 oz of water chestnuts, chopped
• 1 tablespoon of soy sauce
• 3-4 lettuce, leaves separated

Cooking Instructions

Heat the peanut oil and sesame oils in the same wok. When hot add the ginger, spring onions and cook over a medium heat until the onion has softened and lightly browned. Add the pork mince and cook over a high heat until browned and the liquid has evaporated. Add the barbecued pork and water chestnuts and stir in the noodles and sauces.

Wash the lettuce leaves and pat dry with a paper towel. Spoon the meat mixture into each lettuce leave and sprinkle some of the remaining sliced spring onions over the meat.

Awsm Honey Mustard Chicken

The sweet and spicy marinade makes this chicken a sure hit. Serves 4.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 teaspoon ground paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon curry powder
• 3 tablespoons Dijon mustard
• 1/4 cup honey
• 2 tablespoons apricot jam

Instructions:

1. Heat oven to 350 F (175 C). Season chicken with spices and place in a roasting pan.
2. In a bowl, combine remaining ingredients. Spread mixture over chicken, and marinate for at least an hour.
3. Bake in oven for 30 minutes, basting frequently.