Chicken, Bacon and Spinach Salad

Serves 6

Ingredients

• 2 chicken breasts
• sesame oil
• 3 bacon rashers
• 300g spinach, washed trimmed and roughly sliced
• 1 cup bean sprouts
• 1/2 red pepper, thinly sliced
• 1/2 cup roasted unsalted cashews
• 1 small red onion, sliced
• 70g Highmark crisp fried noodles
• Dressing
• 2 tablespoons Highmark golden soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 clove garlic, crushed
• 1 tablespoon sesame oil

Chicken Teriyaki with Asian coleslaw

If making ahead of time leave out noodles and dressing and dressing until you are ready to serve.
serves 6

Ingredients

• 4 chicken breasts, boned
• 200ml Highmark teriyaki sauce
• 2 teaspoons honey
• Coleslaw
• 1 cup finely chopped Green cabbage
• 1 cup finely chopped Red cabbage
• 1/2 red pepper, finely sliced
• 4 spring onions, sliced
• 1 medium carrot, grated
• 1 small red onion, sliced
• 70g Highmark crispy noodles
• 1/2 cup dry roasted unsalted peanuts
• 3 tablespoons chopped coriander
• Dressing
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 2 tablespoons rice vinegar (can use wine vinegar)
• 2 tablespoons honey
• 1 tablespoon Highmark Golden soy sauce
• 2 teaspoons sweet chilli sauce
• 1 garlic clove, crushed

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Duck and Pork Cassoulet

Serves 8
This is delicious and hearty. Don't be put off by ingredient list or time as it really is simple and worth the wait!
Dry beans can of course be used by soaking over night and then cooking. In NZ it is often difficult to source dry cannelini beans which is why I have used canned.

Ingredients

• 8 duck legs
• sea salt
• olive oil or duck fat
• 400 g pork slices, finely chopped
• 8 toulouse sausages, cliced into 2 cm thick sliices
• 6 chorizo sausages, sliced as above
• 1 onion, finely chopped
• 5 cloves garlic, crushed
• 1 large carrot, peeled and chopped
• 2 stalks celery, finely sliced
• 2 sprigs thyme
• 2 400 g cans crushed tomatoes
• 1 tablespoon tomato paste
• 1 bay leaf
• 4 400 g cans cannelini beans
• 1/2 cup roughly chopped parsley

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