Chicken and Shitake Cups

Ingredients:
8 chicken thighs, roughly chopped
10cm ginger
4 garlic cloves
1 tsp sesame oil
100ml light soy sauce
100ml Chinese cooking wine
4 tablespoons honey
2 tablespoons sesame seeds
mushrooms, quartered
spring onions, sliced

Method:
In a baking dish add chicken thighs, ginger, garlic, sesame oil, light soy, Chinese cooking wine, honey, sesame seeds and mushrooms. 
Put in the oven at 200 degrees and cook for 45 minutes, stir half-way through.
Serve with lettuce and rice

Sweet Chilli Sauce with Blueberries

Ingredients:
300g blueberries, fresh or frozen
2 cinnamon sticks
2 tsp celery seeds
2 tsp white pepper
4 french shallots, sliced
4 cloves garlic
320ml red wine vinegar
320g caster sugar
10 red chilli, chopped with seeds (optional how many)
2 tsp fish sauce

Method:
Add ingredients to saucepan and simmer for 40 to 45 minutes.
After taking off the heat stir in the fish sauce.
Spoon into jars with a seal and label.

Peaches and Raspberry Pudding (Fast Ed)

Ingredients:

820g can of peaches and 1/2 cup of juice
2 tsp cinnamon
3 eggs
1 can of evaporated milk
2 cups SR flour
1 cup brown sugar
Frozen raspberries

Method:
Add the peaches to the baking dish along with 1/2 cup of syrup/juice.
Stir the remaining ingredients in a bowl and then add frozen raspberries at the end and then spoon mixture over the peaches.
180 degrees for 40 to 45 minutes in the oven.
Serve with custard and fresh raspberries.
Enjoy!