Oven Baked Cheese Hamburgers

Jo loves to help me make these hamburgers. The kids don't like the Shiso herb in the middle, so we make some without it too. The carrot makes the burger juicy and adds a sweet flavour. Cooking them in the oven on a drip tray makes cooking easier, allowing you to do it all in one quick batch, and also reduces the amount of fat used.
Ingredients:
1 onion, chopped
1 tsp garlic, minced
500g mince
1 carrot, grated
1/2 tsp nutmeg
1/2 tsp dried thyme
Salt and pepper
1 egg
6 leaves of Shiso herb, cut in half
12 cubes of cheddar cheese
olive oil
Fry onion and garlic in 1/2 tbsp oil. Cool. Grate carrot into a bowl and season, add thyme and mix. Add onion & garlic, mince, nutmeg and egg. Mix well until the mixture becomes pasty. Form into large balls, then toss from hand to hand to help keep the burgers tender. Poke your finger in the centre and press a shiso leaf and a cube of cheese in the middle, then cover up by closing the hole. Smooth surface and place on a grilling tray. Sprinkle with 1 tbsp olive oil and bake in the oven at 230 degree Celsius for 14 mins.

Stroganoff-Style Chicken

Ingredients:
600g Chicken Breast, cubed
1 Onion, sliced
1 cup shimeji mushrooms, or white mushrooms
1 Red Capsicum
1 Yellow Capsicum
1 clove Garlic
1 175g can evaporated milk
1 cube chicken stock
2 tbsps tomato paste
1 tbsp paprika
1/4 cup sake or dry white wine
Rub salt and pepper into the chicken. Fry in olive oil until browned. Add onions and stir fry for 2-3 mins. Add capsicum, garlic, mushrooms and coat in oil. Add tomato paste, chicken stock, paprika, then pour in Sake. Simmer for 2-3 mins. Finally add evaporated milk, and heat but do not boil.
Season with salt and pepper. Serve with sourcream and rice if desired.

Seafood Soup

Olive oil
1 Onion, chopped
2 cloves garlic, minced
1 sweet potato cubed
1 can chopped tomatoes
1 tbsp dried thyme
1 bay leaf
juice of 1/4 lemon
2 tbsps turmeric
700ml fish stock
500g mixed frozen seafood
salt and pepper
In a large pot, saute onion in olive oil for 4 minutes. Add garlic. Then add the sweet potato, tomatoes, thyme, bay leaf, lemon juice and turmeric. Bring to the boil. Add fish stock and boil for 10 mins. Add the seafood. Bring to the boil, then season and cook for a final 3 minutes. Season as desired.

Lemon Chicken & Broccoli Salad with Daikon & Bacon

Tonight's meal was chicken nibbles coated with lemon and herb seasoning and grilled in the oven. Salad: Lettuce, tomato, broccoli and boiled chicken. Dressing.
Daikon Raddish and Bacon Hot Pot:
Peel and cube Daikon and blanch. Heat bacon in a pot with a little olive oil and add Daikon to coat. Pour in 2 cups of dashi (Japanese fish stock), 3 tablespoons of Sake, and 1 teaspoon of sugar. Boil for 5 minutes. Add 1 tablespoon of Soy Sauce and boil until liquid reduces to half.