I’ve made lots and lots of sweet cheesecakes over the years, but I’m yet to make a savoury one. This chicken one looks good though, so watch out family I’m going to give it a go next time you all come around.
A fabulous flavour of Greece or so the Women’s Weekly said in it’s Let’s Go Greek supplement back in 1992. Don’t think anyone would disagree with that statement. Always a favourite at a Greek restaurant, but by the look of this recipe pretty easy to make at home as well.
I’m sure there’s a much more authentic way to make Mexican rice around now, but back in February 1972 Sunwhite rice published this recipe in the Woman’s Day. It mightn’t be a true taste of Mexico, but could still be a tasty dish.
This is a traditional South African dish and is basically a curried mince pie. The milk, bread cubes and egg give it a nice custard topping somewhat like moussaka.
These sausage shaped meatballs can be prepared a day ahead or even frozen, which is really handy. Making a casserole the day before you need it has the convenience factor, but as it can also improve the flavour, it can be a great idea.
Pork is a great barbecued. We usually just marinade it, but this recipe goes a step further by wrapping the marinades pieces in foil and adding potatoes and chutney. I don’t think it really matters which cut of pork you use and if you don’t want to barbecue you can always cook it in the oven.
This recipe comes from a Women’s Weekly segment entitled ‘Make-ahead Meatballs’. As it says it can be made the day before you need it and that can be really useful if you have a lot of people to cater for. I also think the corn chips and sour cream make it a winner!