Vietnamese chicken salad

For 4 serves:

1 crappy (or 1/2 good) Chinese cabbage, sliced

2 carrots, grated

2 big handfuls coriander, chopped

1 big handful mint, chopped

Handful toasted peanuts, chopped

4 spring onions, chopped & fried

Poached chicken

Blitz:

1 chilli

3 cloves garlic

Small knob of ginger

2 spring onions

2 Tbsp (15ml) brown sugar

3 Tbsp EVO oil

Stir through:

2 Tbsp fish sauce

1 Tbsp rice wine vinegar

3 Tbsp lemon or lime juice

Spicy Aussie pork burgers

6 burgers:
750g pork mince

1 Tbsp curry powder

1 egg

1 Tbsp tomato paste

1/4 cup desiccated coconut

3 garlic cloves

Salt

Mix, shape into 6 big flat patties and BBQ or fry.

Serve with well-cooked onion and grilled pineapple.

Blueberry cheesecake french toast

For 4 sandwiches:
8 slices day old brioche (or white bread)
150g cream cheese
2 Tbsp (20ml) caster sugar
1 tsp vanilla
1/2 cup blueberries
1 egg
1/2 cup milk
1/2 cup cream
1 tsp cinnamon
Butter for frying
Icing sugar, maple syrup and fresh blueberries to serve

Mix cream cheese, sugar and vanilla. Stir through blueberries and spread on half the bread. Top with the other half.

Heat a frying pan with a knob of butter. Beat milk, cream, egg and cinnamon together. Rest each side of the sandwiches in the mixture for about 30 seconds. Fry about 4 minutes each side until golden brown.

If using, garnish with fresh berries. Dust with icing sugar & drizzle with maple syrup.