Chop the red onion, spring onion and coriander. Season the chicken breasts with salt and pepper. Sauté the chicken over medium heat about 5 minutes on each side and season with salt and pepper. Remove chicken from heat. In a small bowl mix the chopped red onion, spring onion and coriander; season with salt and pepper and set aside. 

Cut the mango from the pit, peel and cut into thin slices. Cut the avocado in half, remove the pit, peel, cut into slices and sprinkle with lemon juice. 

Heat the tortilla until they become soft. Fill the tortilla wraps with lettuce, chicken, sliced mango, avocado and onion relish. Wrap a serviette or wax paper around the wraps and serve.

     Although the roast chicken in itself is delicious, the red Mojosauce is an added flavor.

Preheat oven 400° F (200° C)

Wash and pat chicken dry. Oil a casserole dish and place the chicken in the dish. Press the lemon and reserve the lemon. Brush the chicken with 2 tablespoons lemon juice and let it rest for 20 minutes. Brush with olive oil and season with salt and ground black pepper. Cut the lemon into wedges and place half of them inside the chicken; place the rest in the casserole dish. Roast the chicken for 1 hour 15 minutes. Check that the chicken is well done. Let the chicken rest while you make the Mojosauce.

Wash and remove seeds from the bell peppers (capsicums). Trim and cut the chili pepper in half. Remove all or some of the seeds, depending on how hot you want the Mojosauce to be. Chop the bell and chili peppers. Add the fresh bread crumbs and garlic to the bell and chili peppers. Place all ingredients in a blender and blend until smooth. Season with salt, freshly ground black pepper, ground cumin and white wine vinegar. Add the olive oil, a little at a time while the blender is running. Serve with the chicken.

     This is an easy recipe which you can even prepare the day before and bake when needed.

In a large skillet or saucepan, heat the oil and brown the meat. Add the minced garlic, curry, paprika and French herbs, tinned tomatoes and water, and simmer for 10-15 minutes until you have a thick meat sauce. Do not let the sauce get too thick; add a little water when necessary. Add salt and pepper to taste.

Thaw the spinach and press out as much of the water as possible. Thin the cheese sauce with milk and stir to blend well. Butter an oven-proof casserole dish and layer the lasagna as follows: First spread a little cheese sauce, then a layer of lasagna noodles topped with meat sauce, spinach and cheese sauce. Continue the layers, ending with the meat sauce. Let the lasagna rest for 30 minutes. Bake for 30 minutes at 400° F (200° F), top with the cheese and continue baking for 10 more minutes. Remove the lasagna from the oven and let it rest for 10-15 minutes before serving.

*The cheese sauce can be ready-made or home made.

     There are many ways to serve turkey, but this is one of the easiest and tastiest ways to serve turkey. 

Trim the turkey breast and cut into three long strips. Cut these strips into good-sized pieces. Sprinkle with a little paprika, freshly ground pepper, oregano and coarse salt. Wrap half a piece of bacon around the turkey and secure with a wooden toothpick. Brown the meat on all sides (or use a grill pan) for 5 to 7 minutes. Do not cook the meat too long or it will become dry, but be sure it is not pink inside - it must be cooked through. Remove, let the meat rest for 5 minutes and serve.

     Fennel and tomatoes go well together, and so does chicken. All you need to serve with this is mashed potatoes and your meal is complete, healthy and tasty.

If you are using chicken breasts, remove the skin and bones and cut into medium-sized cubes. Peel and cut the onion in half, then cut into slices. Cut the garlic into thin slices. 
Toast and crush the coriander seeds. Chop the parsley. Trim and rinse the fennel. Cut it into thick slices or quarters.

In a large Dutch oven, brown the chicken pieces in the olive oil. Transfer to a plate and set aside. Reduce the heat and add the onion and garlic; fry until soft. Add the coriander seeds,1 Cup (2 dl) of water, the tomatoes, tomato paste, sugar, parsley, thyme, salt and pepper; bring to a boil, simmer 5 minutes. Add the chicken and bake in the oven uncovered if you are using thighs and legs, covered if you are using chicken breasts, for 25-30 minutes at 350° F (180° C) or until the chicken is lightly browned and the fennel is tender. Thicken the sauce with a little gravy thickener or a little cornstarch dissolved in water and added to the chicken and sauce. 

Mix together the ingredients for the gremolata - chopped mint, grated zest of lemon and minced clove of garlic. Sprinkle over the chicken before serving. Serve with mashed potatoes. 

* If you want to prepare more chicken breasts, just add one more. 

     Chicken can be marinated a day ahead. This is a simple chicken recipe, but the herbs make it special.

Combine garlic, ginger, coriander, mint, shallots, sauce, oil and sugar in a large bowl; add chicken and mix well. Cover and refrigerate for several hours or overnight.

Add chicken in a single layer to a heated, greased large frying pan and cook over medium heat for about 10-15 minutes on each side or until tender and golden brown. Brush with remaining marinade during cooking. You can also bake the chicken in the oven. Place the chicken pieces in an oven-proof casserole dish in a single layer and bake at 350-375° F (180-190° C) for 40-45 minutes or until chicken is cooked through and golden brown. 

     Cut the raw breast of chicken diagonally into thin slices. Put the slices in a basin and add a pinch of Ve-Tsin and salt, a dash of freshly ground pepper, the sherry, sesame oil, ginger and garlic and work these all well together.

     Drop the noodles into boiling water and cook for 3-4 minutes. Rinse the noodles in cold water and drain well.

     Heat 2 teaspoons peanut oil in a frying pan. Add the prepared chicken and toss it about 2-3 minutes. Add about 2 cups (16 fl oz / 4 dl / 500 ml) chicken stock and cook for 1 minute. Blend the corn flour with the water, stir it in and cook for 1-½ minutes.

     Reheat the noodles in 4-5 tablespoons chicken stock, 1 teaspoon peanut oil and a little salt. Drain. Place in a heated dish and cut with scissors into suitable lengths (unless it is Chinese New Year, then you leave them one length). Place the hot chicken mixture on top and serve at once.

     *Ginger sherry - Cut 1-2 oz fresh ginger into thin strips, place in a bottle or bowl and cover with warm brown sherry. Leave to infuse, strain and use as directed. For 2 oz fresh sherry, you can add half a bottle of sherry. This will keep 3-4 weeks.

     Mix all ingredients, spread over the turkey leg and marinate in the refrigerator for 2-3 hours (longer if possible). Place the turkey leg and marinade in an oven-proof dish and bake in the oven at 325° F (175° C) for 60 minutes (together with the Vegetable Gratin). When tender, cover with aluminum foil and let rest for 10-15 minutes before cutting into slices and serving.

* Watch the seeds in the chili peppers, as these are the spicy or hot part of the peppers.

Rinse the vegetables. Peel and dice the carrots, celeriac and onion. Slice the leek and wash thoroughly. Cook the carrots in lightly salted water about 3-4 minutes. Remove and drain. Cook the leek for about 2 minutes. Remove and drain. In a heavy skillet, heat the olive oil and lightly brown the onions and celeriac - about 5 minutes. Place all ingredients in a buttered pie or quiche flan or a square casserole dish.

Beat the eggs, add the sour cream and mix well. Add the cornstarch and beat again; add the lemon juice, salt and pepper and stir through. Pour over the vegetables and bake together with the turkey leg at 325° F (175° C) for 60 minutes (together with the turkey leg).

Wash, trim and slice the mushrooms. In a heavy skillet, melt the butter, add the mushrooms and onion and sauté until onions are soft and mushrooms are lightly browned. Season with salt and pepper, add wine and chicken stock. Bring to a boil, add the chopped parsley and thicken with a little gravy thickener if necessary. Serve with the turkey leg and vegetable gratin.

     In a medium-sized saucepan, bring the chicken stock to a boil, reduce heat and add the chopped parsley and crushed peppercorns. Add the turkey breast and simmer gently until cooked - about 45 - 50 minutes. Sieve the turkey stock; use ¾ cup (1-½ dl) for the gorgonzola sauce and set aside the rest ca. 3 cups (6 dl) for the cream of Pea Soup. Wrap the turkey breast in foil to keep it warm and set aside.

     Fry the bacon in a medium-sized saucepan, drain and chop the bacon. Sauté the sliced mushrooms in a little olive oil in a medium-sized saucepan. Add the turkey stock and the crumbled gorgonzola. Reduce heat to low and let the sauce simmer for about 5 minutes, stirring constantly. Add the cream to the sauce heat to boiling point, season with salt and pepper, add a little gravy thickener, cover with a lid and keep hot.

     String, wash and cut the green beans into smaller pieces or do the same with broccoli. Cook the pasta in lightly salted water and when almost ready, add the string beans or broccoli and cook with the pasta for 2-3 minutes

     Slice the turkey breast into thin slices about 2-3 per person; reserve about 1/3 of the turkey breast for the Cream of Pea Soup (the next day).

     Serve the turkey slices and pasta on four plates, top with gorgonzola sauce and serve.

     In a small bowl, combine mustard, soy sauce, pineapple juice, oil, ginger and sugar. Set aside half of the marinade for brushing on the turkey breast during roasting.

     Place remaining marinade in a large foodservice grade sealable plastic bag and add the turkey breast. Marinate in the refrigerator at least 1 to 4 hours.

     Preheat the oven to 425 ° F (220 ° C). Remove the turkey from the marinade and discard all the marinade. Place the turkey, breast side up, on a V-shaped rack set in a shallow roasting pan. Add water or broth to the pan to prevent drippings from burning.

     Roast turkey breast for about 30 minutes or until the skin just begins to turn golden. Reduce the heat to 325 ° F (160° C). Continue roasting about 1-½ to 1-¾ hours longer, until the internal temperature reaches 170 ° F (ca. 82° C) in the breast. Brush with the reserved marinade during the last 30 minutes of roasting.

(Tested by Susan Selasky for the Detroit Free Press Test Kitchen)