Open Baked Spring Rolls

Chicken Roulade Stuffed with Turkey Ham

8 chicken thighs
Lettuce leaves
100 gms Ham cut into strips
Carrots, capsicum, spring onions cut into strips
Soya sauce 2 tbsp
Pepper powder ¼ tsp
Sugar ½ tsp
Vinegar 1 tbsp

Debone the chicken thighs and with a knife spread open. Leave skin on.
Marinate with the soya sauce, pepper sugar and vinegar. Overnight or for 4 to 5 hours
Spead open chicken thighs and put a lettuce leaf on it with the ham, and veges as shown


Roll the thighs into a nice roll and secure with toothpicks

Bake in an oven over a double boiler for an hour or so or until chicken is done. Keep basting the chicken with the juices gathered. Once browned, Remove chicken and let it rest for sometime till it is cold enough to handle…

Remove toothpicks. With a sharp knife slice the chicken into rounds as shown. Serve on bed of salad leaves. Can be served cold right from the refrigerator too.

Mixed Beans Salad

1/2 can garbanzo beans
1/2 can pinto beans
1/2 can red kidney beans
1/2 can broad white beans
1 red onion minced
1/4 tsp black pepper powder
1/4 tsp salt
3 tbsp white vinegar
3 tsp sugar
1 tbsp olive oil

Method

open the can drain all the water and add all the beans in a bowl. Add the minced onion, black pepper powder, sugar, salt, vinegar, olive oil and mix it and let it sit for 2 hours before serving.

POTATO & EGG SALAD

Ingredients

3 Medium size waxy potatoes (boiled and cut in big cubes)
5-6 eggs boiled and peeled and cubed
5 heaped tbsp Mayyonaise
1/4 tsp salt
1/4 tsp black pepper powder


Method

Take a bowl add the boiled & cubed potatoes, add the cubed eggs, put the mayyonaise, then season it with black pepper powder and salt. If you want it little tangy sqeeze half a lemon and mix it well. Now garnish it with chopped spring onion greens. Serve cold.