Month: April 2014

Moroccan Lamb Tagine

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Ingredients:
1/2kg (about 2lb) lamb meat cubed
2 small/1 large onion sliced thinly
2 potatoes (optional
1 tin chickpeas (optional)
2-3tbsp ras-el-hanout
1 tbsp Amina’s steak and chops (or any steak seasoning)
1 tsp Paprika
1 tsp Lemon Pepper (or black pepper)
1 tbsp Cumin powder
1tsp Ginger powder
2 tbsp Ginger and garlic (fresh)
1/2 Lemon Juice
Green chillies to taste
1/3 cup oil
1 tin Chopped Tomotoes (blended)
Pinch of Saffron
Salt to taste
Chopped Coriander (as garnish)

Method:
1. Marinate the lamb overnight in all the spices, seasonings and a little of the garlic & ginger paste.
2. When ready to cook, fry the lamb in a non stick pan with no oil till brown (careful not to burn). Meanwhile slice the onions and cook in a some oil till brown on the edges.
3. Add the meat and onions with the oil used for frying and an additional 1/3 cup with all the remaining ingredients into your slow cooker or tagine.
4. Cook the tagine in the oven for 2 hours or in the slow cooker for 4-6 hours on high heat or 6-8 hours on high heat.

Serve with fresh naan or roti.

Enjoy x

Lots of love from Foodie Khuzzy B

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Balsamic Mushrooms

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Ingredients:
Large mushrooms
Jalapeno peppers
Cheese
Balsamic vinegar
Oil

Method:
1. Place a little oil in a frying, add a couple of teaspoon oil. Place the mushrooms in the pan stem side up.
2. Put some chopped jalapeƱos, cheese inside the mushrooms. Then sprinkle some balsamic vinegar on top and chilli flakes. Fry for a few minutes till bottom of the mushrooms are done
3. Then place the pan with the mushrooms in it under the grill on low heat till the cheese has melted and mushrooms are cooked. the mushrooms with chopped jalapenos and sliced cheese.

Enjoy x

Love from Foodie Aiysha Haji

Chicken Spaghetti

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Ingredients:
Chicken breast
Onions (for frying and blending)
Green chillies
Crushed ginger and garlic
Fresh tomatoes or tinned tomatoes
Peppers
Carrots
Sweetcorn
Coconut cream

Method:
1. Brown onions then add the spices including green chilies, ginger and garlic.
2. Add the chopped fresh tomatoes or tinned or both till oil bubbles appear ath the top.
3. Add the diced chicken breast and leave to cook.
4. Meanwhile blend the peppers, sweetcorn, onions and carrots together. Then add to the chicken. Leave to cook for a few minutes.
5. Finally add the coconut cream. Once melted, combine and switch off the gas.
6. Add the boiled and drained spaghetti to the sauce. Garnish with chopped coriander, red onions and fried samosa pastry ( or crushed pringles)

Enjoy x

Love from Foodie Afifa Batan

Fried Chicken

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Ingredients:
Chicken (Legs/Drumsticks)
Red chilli powder
Crushed chilli flakes
Salt to taste
Crushed garlic
Crushed ginger
Corinader and cumin powder
Pinch of tumeric powder
2 tbsp lemon juice
3 tbsp tomato ketchup
2 tbsp tomato puree
3 tbspn of Nandos Peri Peri Sauce

Method:
1. Marinate the chicken pieces in the above ingredients.
2. When ready to serve fry the chicken in oil and then bake till crispy in oven.

Enjoy x

Love from Foodie Afifa Batan

Gazebo Chicken

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Ingredients for chicken:
2 chickens (8 pieces)
3 teaspoons of lemon juice
2 teaspoons of vinegar
1 teaspoon ground pepper
Crushed ginger and garlic
Salt to taste
Ground fresh green chillies to taste
Chilli powder to taste

Method for chicken:
1. Marinate the chicken in the above ingredients overnight.
2. Fry the chicken in hot oil till golden brown.

Ingredients for sauce:
1 bottle hot and sweet tomato chilli sauce (East end)
Ground pepper
Salt to taste
Chilli powder to taste

Method for sauce:
1. In a pot heat a little oil and add the above ingredients.
2. Stir and leave to simmer on low heat for a little while.
3. Place the chicken in a roasting tray, pour the sauce over the chicken, cover with foil and bake in a preheated oven till cooked through.

Serve with chips or rice.

Note: Many Foodies who were unable to get hold of the East End sauce have tried many other tomatoe & chilli sauce combinations which work well also. Tomatoe ketchup is also an option as the main ingredient in the sauce.

Enjoy x

Love from Foodie Ayesha Kasu

Portuguese Chicken

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Ingredients:
1 chicken (8-10 pieces)
1 cup plain yogurt
1/4 cup oil
3 – 4 tbsp tomato puree
1 tbsp ginger and garlic paste
1 red onion chopped
1 green pepper chopped
2 tbsp Panache Portuguese Spice
1 tsp turmeric powder
2 tsp whole cumin seeds or cumin powder
2 tsp salt (to taste)
1 tsp cayenne pepper
2 tspn chicken tikka masala/Aminas Spices chicken dust/tandoori masala
1 green chillies to taste (bear in mind the other spices have red chilli in them already)
1 bunch fresh coriander and stems
Lemon juice
Fresh lime

Method:
1. Blend all the ingredients into a smooth marinade. Marinade the chicken in it overnight.

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2. Place the chicken and all the saucy marinade into an oven tray, cover with foil and cook on gas mark 4 for 40-45 mins. Garnish with freshly chopped coriander leaves and fresh lime juice. Serve with piri piri rice, naans/pitta bread or chapatis.

Note: For a less saucy recipe such as BBQ, chicken steaks or chicken strips etc. simply add less yogurt and instead of adding in the peppers and onions, slice them and serve alongside it.

Enjoy x

Love from Foodie Khuzzy B