simple mexican salsa

tomatoes
red onion
lime juice
chili (if desired)
squeeze of lime
coriander

chop tomatoes, onion and coriander as chunkily or finely as you like. place in bowl and add lime juice and chili if desired. stir and set aside to allow flavours to intermingle.

~options~
substitute whatever you like for the tomatoes - try mango, orange, pineapple, cucumber, beans

peach & ginger duck with sweet potato mash

2 peaches, peeled and sliced
4 small or 2 medium red onions, sliced into segments
squeeze of lemon
2T balsamic vinegar
1T dark soy sauce
1 inch ginger, grated
1T honey
400g duck pieces

In a heavy pan, soften the onions gently in olive oil until transparent, add ginger and peaches. Cook for a couple of minutes and add all the other ingredients except the duck. Cook gently for several minutes, add a little water if required.

Remove the onion and peach mixture from the pan and set aside. Turn up the heat, add some oil and brown the duck. Add the onion and peach mixture and cook for a further few minutes, until the duck is just cooked.

Serve on sweet potato mash with an asian leaf salad, splashed with olive oil and balsamic.

~sweet potato mash~
cook for 4 large sweet potatoes in boiling water. once cooked, mash with a knob of butter. season and serve.

chicken with lemon & red onion

1 or 2 kilos of chicken thighs and legs (or chop a whole chook into pieces)
4 regular or 2 large red onions, sliced
4 large sprigs of fresh rosemary
4 heavy slugs of olive oil
juice and zest of 4 lemons
Maldon and freshly ground black pepper

Spread out the onions on a roasting pan with the lemon zest and rosemary (pulled off the stem, but the stems can be thrown in too). Place the chicken pieces on top and pour over the lemon and oil. Scatter with the salt and pepper. Cook at 180-200C until done (the chicken will be cooked and browned and the onions soft and sticky. Serve with brown rice or puy lentils.