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What you need:

1 1/4 cup Water

1/4 cup Lemon juice

1 1/4 cup cashews, un-soaked

1/3 cup macadamia nuts, un-soaked

2 tsp onion powder

1 1/2 tsp rock Salt

6 spring onions, chopped

What you do:

 Place Water, lemon juice, cashews, macadamia nuts, onion powder and salt in a high-speed blender and process until creamy.

Add spring onions, and blend on a low setting to incorporate but not break down completely, ( around 10 seconds).

Cover and let sit in refrigerator to chill and fuse flavors for about two hours.

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What you need:

4 (6 oz) salmon fillets
1/4 cup extra-virgin olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 tsp capers
4 pieces of aluminum foil

What you do:

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.

Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tbsp of lemon juice, 2 tbsp of wine, and 1 tsp of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

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What you need:

1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/3 cup lemon juice
¼-1 tsp chilli powder ( according to paste)
Zest of 1 lemon
1 tbsp olive oil
1 tbsp smoked paprika
1/8 ground black pepper
2 cloves garlic, peeled and crushed
1 x size 12 or 14 chicken
1 cup boiling water or liquid chicken stock.

What you do:

Mix together the marinade ingredients in a bowl. Then rub over the chicken.
Marinate for 1-4 hours in the refrigerator.
Over a medium to high heat, place the pressure cooker pan.
Cook the chicken. Brown all sides and pour over any extra marinade.
Place and lock the lid on the top of the pressure cooker.
Set to high pressure, bring up and stay for 20-25 minutes.
Remove from heat.Allow to cool.

To make the gravy:

Pour any excess fat from cooking liquid.
Add 2 tsp of corn flour and smooth paste with cold water.
Bring to the boil then simmer.
Serve with potatoes or rice.

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