Sautéed Chicken

4 dessertspoons maple syrup

Shallot chopped

Dessertspoons dried chives

½ cup sheep yoghurt

1 teaspoon parsley

Clove garlic crushed

¼ cup Queen Bee sticky white wine (or white wine of choice)

Salt and pepper to taste (we use celery salt)

¼ cup olive oil

Breasts chicken sliced and skinned of fat

Place all in a covered bowl in fridge (the longer the better)


Lettuce chopped

¼ cup olive oil

¼ cup vinegar

Salt and pepper to taste

Serve on the side with cooked Sautéed Chicken

Potato chips

Potatoes diced

Canola oil to just cover the potatoes

Heat oil. Add salt. Test with a small piece of potato – it will sizzle away nicely of ready. Add potatoes and cook until brown. Drain and serve. Add salt to taste.

NB: Making Chips  At Sea

¼ cup oil

Potatoes sliced wafer thin.

Heat oil. Add salt. Add potatoes. Brown, turn and brown other side. Remove and drain.

Serve with lettuce