Ingredients: (makes 24)
6 pack of ready made tortilla wraps
Jar of salsa/tortilla dip
Chicken breast, cut finely
Crushed green chillies to taste
Salt to taste
1. Cook the chicken in a little oil and all the spices till cooked through.
2. Now use a round pastry cutter to cut out 4 circle shaped bases from each of the tortilla wraps, giving you 24 altogether. You might want to put a little oil in the cupcake holes to allow the tortilla bases to stick down. But do not worry too much as the filling will weigh it down later.
3. Add one tsp of the salsa onto each base then two to three pieces of the chicken, the sweetcorn, sprinkle cheese and then crumble some of the tortillas (you can do this after).
4. Put in a preheated oven (about 8 mins) till the bases form a little crust on the outside rims. Careful not to allow them to go too dark or burn.
Ingredients (for 200g pasta or two medium fish steak pieces):
1/2 cup boiled water
1/2 cube chicken/vegetable stock
2 tbsp olive oil
1 heaped tbsp minced fresh garlic
1/4 cup lemon juice
1 tsp parsley flakes/finely chopped fresh parsley
1tsp chilli flakes
30g butter cubed
1. Place the olive oil in a pan, heat and add the minced garlic. Let it cook on a medium heat till the garlic turns medium brown. Stir occasionally to ensure the garlic cooks evenly and does not burn.
2. Meanwhile make the chicken or vegetable stock by stirring the stock cube into boiling water till it has totally dissolved.
3. Add the stock to the garlic once it has cooked. Now add the lemon juice, parsley, chilli flakes as well as salt and pepper to taste. Mix together.
4. Now let the sauce reduce on a medium heat for 4-5 minutes till the mixture looks thicker and has reduced by half at least.
5. Then take it off the heat and wait for about half a minute for the sauce to ‘calm down’. Add the cubed butter and stir till it has melted into the sauce. Adjust salt and pepper. Serve immediately poured over simple fish or boiled pasta. Garnish with thyme leaves.
500g large cubes breast chicken
1 tsp tumeric powder
1 heaped tbsp ginger and garlic paste
1 tsp salt
3 tbsp yogurt
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp chilli flakes
2 tsp coriander powder
1 tbsp lemon juice
1 heaped tbsp achar (pickle)
2 tsp biryani masala (spice factory or box)
2 cups rice (and 1 tsp salt)
Handful of fried onions
Handful of chopped coriander
Handful of chopped mint
1. Soak the rice in cold water. Heat the oil in a small pot and add the washed and patted chicken with the tumeric, salt and garlic & ginger paste. Let it cook on a high heat till the chicken releases all its water and is mostly cooked.
2. Now add the pasatta, yogurt, mustard, cumin seeds, coriander powder, chilli flakes, lemon juice, biryani masala and achar to the chicken. Mix together and let this cook on a high heat till the mixture is fully cookes and oil bubbles appear at the top, (approx 5-10 minutes). It may still appear a little watery but it’s fine. Set aside.
3. Meanwhile wash the rice and cook it in cold salty water on a medium flame. Remember adding boiling hot water directly into the rice makes for less fluffier rice.
4. Once rice is cooked but not overcooked, layer a medium-sized pot with foil. Put 1/3 of the rice as a layer at the bottom. Now evenly spread half the achari chicken mix (not the soupy bit) , then layer on top another 1/3 of the rice and add the rest of the chicken mix and sprinkle half (about 50ml) of the soupy masala evenly over the rice. Lastly add the rest of rice and pour over any leftover soupy masala over the rice evenly. Sprinkle on top the fried onions and freshly chopped herbs. Cover the top of the pot with foil and place over it the lid. If it is a heavy-bottomed pot then put it on a low flame for five minutes. If not then put it on a hot frying pan (tawa) to cook on a low heat for five minutes. Serve with mint raita and poppadoms.
250g Digestive biscuits
100g unsalted butter
1 tin Carnation condensed milk (405g) 300ml double cream 300ml
Juice of 5 lemon and limes
Zest of 5 lemon and limes
1. Crush the Digestive biscuits and melt the butter. Then mix the two together.
2. Press the mixture into a greased tin and let it chill in the fridge for 10 minutes.
3. Now whisk together the condensed milk and cream. Then add the lemon juice and zest. It will immediately thicken itself like magic. After which pour this over the chilled biscuit base and let it set for 1-2 hrs.
4. When ready to serve take out of the fridge and decorate the with lemon and lime zest.
1 medium-sized chicken
1 small white onion
5 sprigs of spring onions
Juice of 1 lime
Zest of 1/2 lime
2 garlic cloves
1 inch piece ginger
1 tsp salt
1 tsp sugar
2 tbs oil
1/2 tsp all spice
1/2 tsp chilli powder
1/2 tsp dried thyme
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
50ml soya sauce
2 or 3 scotch bonnet chillies
1. First roughly chop the onion, ginger and garlic. Then blend together.
2. Now grate half the lime skin to create a zest & squeeze all the limes’ juice into the blender.
3. Finally add the rest of the ingredients and blend into a smooth paste. Marinate the chicken in this blend overnight. Roast in the oven when ready.
2 tins chopped tomatoes
3 tsp cumin seeds & 2 tsp for step 2
3 lb chopped onions
1/3 litre oil & 1 cup for step 2
3 tsp salt & 3 tsp for step 4
3 fresh tomatoes chopped
Handful coriander stems
7-9 cinnamon sticks
9 whole cloves
5 – 7 cardamon pods
9 pepper balls
5lb lamb (leg/shoulder)
5 tbsp blended garlic and ginger paste
2 tbsp crushed garlic
3-5 tsp chilli paste
2 pinches saffron
5 bay leaves
4-5 tsp tumeric powder
7-9 tsp coriander powder
5-7 tsp cumin powder
3-5 tsp crushed red chillies
Whole green chillies & freshly chopped coriander leaves for garnishing
Method (Step by Step) :
1. Fry whole cumin in oil. Then add the onions and salt. Let it fry till very onions become very brown. Add the tinned & fresh tomatoes. Simmer till oil bubbles for at the top.
2. In a separate pot fry the cinnamon, cloves and pepper balls in a cup of oil till the smell of the spices becomes prevalent. Then add the cumin and cardamon pods. Lastly add the coriander stems.
3. Now add the meat to the whole spice fry. When the colour of the meat add all the garlic, ginger, saffron and bay leaves. Cook on a low heat, covered for about an hour. Stir occasionally.
4. When the meat is fully cooked and all the powdered spices. Let it cook for a few minutes.
5. Finally add the fried onions from step 1. Let the curry simmer for a little while and then garnish with corriander and chillies. Serve hot with naan bread or rotis.
6-7 mini croissants/3-4 large croissants
1 mug milky hot chocolate
1/2 cup double cream
1/2 cup sugar
1/4 cup water
Chocolate chips/white chocolate chunks (optional)
1. Boil the sugar and water together in a pan and let it cook on medium heat for about 3-5 minutes till it starts to turn golden and thick.
2. Meanwhile make the hot chocolate using only milk. As well as tear and place the croissants in a buttered oven-proof dish.
3. Once the caramel is formed from the sugar and water combination, take it off the heat and let it sit in the pan for a minute. Then add the hot chocolate whilst whisking continuously (expect it to act crazily).
4. Then place the pan back onto low heat and add the cream. Keep whisking till there are no more lumps.
5. Take the mixture and place into a bowl or dish and let it cool till its room temperature.
6. Then whisk in the two eggs till fully incorporated. Pour this caramel custard over the croissants evenly, trying to soak all the croissants. Sprinkle with milk chocolate chips or white chocolate chunks.
7. Bake the pudding in a preheated oven at gas mark 5 for 20 to 30 minutes. Serve warm with ice cream or or custard or slathered in maple syrup.
Ingredients: (for marinate)
1 whole medium chicken (legs tied and gutted with skin)
2 tbsp greek yogurt
2 tbsp tomatoe puree
2 tbsp Peri Peri cooking spice (panache or nandos marinade sauce)
2 tbsp mayonnaise
1 tsp tandoori masala
1 tsp chicken spice (packet or jar)
1 tsp mixed herbs
1 tsp ground salt and pepper
1 tsp Aromat
Squirt of lemon juice
1 heaped tbsp ginger and garlic paste
Method (for marinade):
1. Make cuts into the chicken breast and any other meaty areas so to increase the surface area of the chicken. Mix all the ingredients above and slather all over the chicken including the inside.
2. Cover and put the chicken to marinate in the fridge at least overnight.
Ingredients (for roasting and basting):
50g butter (olive oil can be used for a healthier option)
Chopped red onions (optional)
Chopped sweet peppers (optional)
Chopped spring onions (optional)
Pinch of salt
1/2 tsp peri peri spice
1/2 tsp tandoori masala
1/2 tsp of Nandos spice rub or lemon pepper
Sprinkle of dried herbs
Method (for roasting):
1. When ready to cook take out the marinated chicken from fridge and let it become room temperature whilst you make the basting sauce. Place it on a roasting tray and preheat the oven to gas mark 6.
2. (Basting sauce) Melt the butter in the microwave. Then add the rest of the spices above and mix together.
3. Cut the vegetables you would like to roast with the chicken and place them around the chicken. Now pour from a jug or use a brush to cover the chicken and the vegetables in the spiced butter. Sprinkle with dried herbs.
4. Place the chicken in the oven for about 1 hour and 15 minutes. Do not cover. Make the spiced butter again and every 15 minutes to half an hour, take out the chicken and brush it over the whole chicken. Sprinkle a tiny bit of Nandos chicken rub on top each time.
5. Once the chicken appears crispy on the outer skin layer, check the inside with a knife and then leave to rest for about 10 mins with foil very loosely placed on it. Serve with chips and restaurant style lamb ribs.
Ready made puff pastry
Knob of butter/margerine x2
400g boneless chicken cubed finely
Small red and yellow sweet pepper cubed finely
2 sprigs worth of chopped spring onions
1 tsp crushed black pepper
(not finely grounded)
1tbs parsley flakes/freshly chopped parsley
1tsp mixed herbs
2 tbsp worth of chopped mint
1tsp crushed green chillies
1/2 tsp sea salt
1 tsp blended garlic & ginger paste
1. Melt butter in a pan and add chicken with the ginger and garlic paste, salt, chillies and all the dry spices including any dry herbs but not the fresh herbs yet. Let it cook uncovered, stirring occasionally till the chicken is cooked through
2. In a separate pan add another knob of butter and the peppers and spring onions. Sprinkle a pinch of salt and pepper and let it cook on low heat till softened.
3. Add the cooked peppers to the chicken and mix together. Now add all fresh mint and parsley (if adding).
4. Cut the rolled puff pastry into squares and then slice the squares to make two equally sized triangles. Place filling on one triangle covering the whole triangle and the place the other triangle on top. Place in a high heated I’ve on gas mark 6-7 and cook for twenty minutes maximum till pastry is cooked.
1 pineapple cut into small pieces
1 green pepper cut into julienne strips
1 red pepper cut into julienne strips
Carrots cut into julienne strips
1 onion sliced
Cucumber sliced (optional)
Ingredients: (Salad dressing)
1/2 cup yoghurt
1/2 cup mayonnaise
3-4 tbsp olive oil
3-4 tbsp white vinegar
2 tbsp sugar (less if you like)
1 tsp ground pepper
Fresh coriander chopped
1. Chop and mix all the salad ingredients.
2. For the sauce whisk together the mayonnaise and yoghurt.
3. Then add the rest of the dressing ingredients and mix well.
4. Toss in the chopped pineapples, peppers, onions and carrots or serve separately. Finally garnish with fresh coriander.