Ingredients

• 4 boneless, skinless chicken breast halves
• 2 limes, juiced
• 2 teaspoons ground cumin
• 2 tablespoons minced fresh cilantro
• 1 teaspoon crushed red pepper flakes
• 4 tablespoons extra virgin olive oil, divided
• 4 large onions, sliced and separated into rings
• 6 tablespoons brown sugar
• 1/4 cup cider vinegar
• 4 slices (1-inch thick) Texas toast, both sides toasted tomato wedges
• dill pickle spears

Directions

In medium bowl, mix together lime juice, cumin, cilantro, red pepper flakes and 2 tablespoons of the olive oil. Add chicken and turn to coat well; set sit 15 minutes. In large frypan, place remaining olive oil over medium heat. Add onions and cook about 5 minutes, stirring. Add brown sugar and vinegar and continue to cook about 5 more minutes until carmelized. Remove from pan and keep warm. To the frypan, add chicken and cook about 6 minutes on each side. Place a slice of toast on each of 4 salad plates and put chicken breast on each. Top with onions and garnish with tomato wedge and pickle slice.

Makes 4 servings

Ingredients

• 2 garlic cloves, crushed
• 1 orange, juice only
• 2 tbsp light soy sauce
• 3 tbsp clear honey
• ½ tsp mild chilli powder
• 8 chicken thigh fillets
• 8 small tortillas
• 8tbsp mayonnaise
• small bag torn iceberg lettuce

Directions

1. Put the garlic, orange juice, soy sauce, honey and chilli into a bowl. Season and mix well.
2. Trim any excess fat from the chicken thigh fillets. Put into a large shallow roasting tin in a single layer, then pour over the honey mixture and turn the fillets over to coat well. Cover with cling film and leave to marinate in the fridge for 1 hour.
3. Preheat the oven to 220C/425F/Gas 7. Remove the cling film from the roasting tin and turn the chicken in the honey marinade once more.
4. Put the toasting tin in the oven and cook the chicken for 25-30 minutes, turning halfway through and basting with the glaze, until the chicken is tender and slightly blackened.
5. Remove the chicken from the roasting tin and leave to cool. Cut the chicken into strips and set aside.
6. Lay a tortilla on a clean board. Put a spoonful of mayonnaise into the centre and spread out a little. Add a little iceberg lettuce and top with several strips of chicken.
7. Fold the tortilla up over the filling, leaving the chicken slightly sticking out. Fold in both sides of the tortilla. Fold a paper napkin lengthways and use to wrap around the tortilla to secure. Repeat to make eight wraps in total.

Ingredients

• Sourdough bread, sliced
• Fresh tomato, sliced
• Deli ham, sliced
• Deli turkey or chicken, sliced
• Cheddar cheese
• BBQ sauce
• Mayo (optional)
• butter or marg.

Directions

This is a hot sandwich, think of it as something more than a grilled cheese Layer sandwich, starting from bottom: Bread, cheese, turkey, tomato, bbq sauce, ham, cheese, mayo (if desired), bread. Heat a skillet on medium heat. Lightly butter top side of top slice of bread. Lift sandwich and place butter side down in skillet. Butter the other slice of bread. When cheese melts and bread is browned, flip sandwich. Grill like a grilled cheese on both sides.

Ingredients

• 1 skinny cucumber
• 6 small pumpernickel rolls
• 4 ounces fresh unsalted butter
• 1-2 teaspoon finely chopped fresh mint
• Salt and pepper

Directions

* Peel cucumber and slice in paper-thin rounds. Salt rounds lightly and place in colander for 15 minutes to drain. Press to release water; pat dry with paper towels.

* Spread bottom and top of roll with softened butter. On the bottom on the roll, place 3 to 4 layers of cucumber slices then sprinkle with finely chopped mint, salt and pepper to taste, and top with another buttered slice.

* Press lightly with palm of hand.

Serves about 6.

Ingredients

• 2 (8-oz.) pkgs. cream cheese, softened
• 1 (8-oz.) can crushed pineapple in its own juice, very well drained

Directions

1. In a food processor fitted with chopping blade, process cream cheese until blended.

2. Add in well drained pineapple and mix just until combined.

Makes enough filling for 1 loaf of party sandwiches.