Author: Khuzaimah

Sunday Lunch Chicken Pie

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Ingredients:
1 piece chicken breast
Green chillies
Salt
1 tsp crushed ginger and garlic
Black pepper
Pinch of cumin powder
Sweetcorn
Green pepper (diced)
Mushrooms (chunky)
Red onion
Potatoes (cubed & par boiled)
1/2 pint Bisto gravy
Cheese (grated)

Method:
1. Cut chicken breast in small chunks, and cook in oil.
2. Add the spices, green chillies and ginger & garlic then the vegetables. Combine and leave to cook.
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3. Once cooked leave the mixture to cool. Meanwhile make the gravy and leave to cool.
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4. Then place a layer of pastry in an oven-proof dish and sprinkle with grated cheese. Add the pie mixture, pour the gravy on top, add the remaining cheese the seal with pastry.
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5. Bake in a preheated oven till the pastry has turned brown.

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Serve with homemade mash potatoe, beans, sweetcorn and any other steamed vegetables of your choice.

Enjoy x

Love from Foodie Amina Batan

Brown Rice 2

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Ingredients:
1 whole chicken
4 small onions (sliced)
2 fresh tomatoes (chopped)
3 pieces fresh garlic (finely chopped)
5 whole cardamon pods
6 whole peppercorns
6 whole cloves
4 small pieces of cinnamon
1tspn garam masala
1 tspn green chilli
3/4 tbspn ginger
1/2 tspn crushed garlic
salt to taste
1/4 tspn black pepper
10ml crushed coriander and cumin
Pinch of whole cumin
1/2 packed butter
Rice

Method:
1. Wash the chicken and add to a pot with the two sliced onions, tomatoes, ginger and garlic, chillies, whole and crushed spices.
2. Then add water according to the rice and bring to a boil.
3. Simmer for a further 5 minutes, drain and keep the liquid as stock for later. Set aside the chicken also and throw away the spices.
4. Then browm two small onions in butter till burnt, add the chicken pieces and stir fry for a few minutes.
5. After this add the liquid stock bring to a boil and add washed rice. Lower the heat and after five minutes stir through so chicken and rice are mixed evenly. Then leave to cook till water completely evaporated and cooked through.

Enjoy x

Love from Foodie Afifa Batan

Steak Pie

Ingredients:
500g beef cubed finely
Salt
Pepper
Grounded chillies
Tumeric powder
Onions
Butter
Shortcrust pastry
Potatoes diced
Sweetcorn
East End Honey & Chilli Sauce
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Method:
1. Marinate the beef overnight in salt, pepper, green chilies and tumeric.
2. Finely dice onions and braise in the butter until the onions soften. Add the cubed beef pieces and let it cook until the beef becomes tender.
3. Add sweetcorn and diced potatoes and cook until the potatoes are cooked. 4. Lastly add the Honey & Chilli sauce and leave the mixture to cool down.
5. Place a sheet of short crust pastry at the bottom of an oven proof dish, pour the meat mixture on top and layer a sheet of pastry on top.
6. Cook in a preheated oven till the pastry is cooked.

Enjoy x

Love from Foodie Samreen & Habibah Bhayat

Chicken Tikka Masala

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Ingredients for Chicken Tikka:
1 1/2 lb boneless chicken
1/2 chopped tomato tin
1 medium onion (chopped)
1 tsp whole cumin
1 tsp red chilli powder
1 tsp coriander & cumin powder
1 1/2 tsp crushed garlic and ginger
1 1/2 tsp tandoori powder
1 tsp salt
1/4 tsp tumeric
1 1/2 tbsp yogurt
1 tsp dry fenugreen (methi) leaves
Black pepper (pinch)

Method of Chicken Tikka:
1. Marinate the chicken with the above ingredients apart from the onions, fenugreen and whole cumin seeds.
2. Fry the onions in oil till golden brown. Then add the cumin seeds fenugreen leaves and let it cook for a few minutes.
3. Add the marinated chicken 1/4 cup water to the onions. Mix well and cook on medium heat till water evaporates and oil bubbles appear at the top. Garnish with chopped coriander.

Serve with the Chilli Ketchup Onions (below) and chappattis, rice, home made pitta bread or poppadoms.

Ingredients of Chilli Ketchup Onions:
1 large onion (diced or sliced)
5 -6 tbsp ketchup (more if needed)
Chopped corinader
1/4 tsp red chilies
1 tsp lemon juice
A pinch of salf
A pinch of red chilli flakes

Method of Chilli Onion Ketchup:
1. Mix all the ingredients together and serve with the Chicken Tikka.

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Enjoy x

Love from Foodie Aiysha Haji

Homemade Coleslaw

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Ingredients:
1/2 Cabbage
1/2 onions
Carrot
Mayonnaise
Double Cream
Salt & Pepper to taste
Sugar

Method:
1. Shred the cabbage, thinly slice the onion and grate the carrot. Mix together.
2. Add a good glug of double cream. Then add salt & pepper to taste and a sprinkle of sugar.

Note: Prepare the day before for a better taste!

Enjoy x

Love from Foodie Shereen Bham

Salmon and Brocolli Pie

Ingredients:
400g Salmon fillets (approx 2)
Mixed herbs
Salt
Black pepper
Broccolli
Potatoes
Cheese
Breadcrumbs
White cheese sauce
Parsley

Ingredients:
1. Clean and season the salmon fillets with herbs, salt and black pepper.
2. Shallow fry the salmon lightly on both sides till cooked. Leave to cook and then flake it into little pieces.
2. Boil the peeled potatoes and create a mash.
3. Boil the broccoli in salty water. Place the salmon and broccoli into a oven proof dish and cover with white cheese sauce. Add a little chopped parsley to the sauce.
4. Cover it all with the mash and sprinkle cheese over the top. Then sprinkle fresh breadcrumbs to cover the mash.
5. Cook in a preheated oven for 1/2 hour until it turns golden brown.

Enjoy x

Love from Foodie Afifa Batan

Pastry-less Quiche

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Ingredients:
1/2 chicken breast
1 tin creamed style corn
1 cup self raising flour
1 cup milk
75g melted butter
Salt & pepper to taste
1 & 1/2 tsp crushed green chillies
3 eggs
1/2 tsp baking powder
1/2 bunch spring onions
1/2 chopped green and red peppers

Method:
1. Beat egg whites till stiff. Then add egg yolks and beat well.
2. Then add sweetcorn, milk, butter, sifted flour, baking powder, salt, pepper, finely cut chicken and green chillies. Mix well.
3. Pour into a greased casserole dish or baking pan. 4. Sprinkle the spring onions and peppers on top to make it  colourful. Bake in a preheated oven at gas mark 4-5 for 45-60 minutes.

Serve with beans and salad.

Enjoy x

 

Chocolate Mousse & Strawberries

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Ingredients
200g chocolate (any of your choice; white/milk/dark)
250g double cream
2 egg whites
400g large strawberries
4 tbsp sugar
Icing sugar
Chocolate sauce
Mint leaves or sprinkles for deco

Method:
1. Clean, slice and wash the strawberries.

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2. Squash about 75g worth of strawberries in each of your six dessert bowls/ramekins/glasses.

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3. Mix some icing sugar into each glass according to the sweetness of the strawberries. Not too sweet as the mousse also has sugar in it.

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4. Now break the chocolate into pieces and and place over boiling water to melt.

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5. Once majority has melted, add ONLY around 100g of the double cream. Stir till the chocolate has fully melted. Then place it in the fridge to cool down totally.

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6. Whip up the rest of your double cream till it appears to have soft peaks.

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7. Then add the egg whites and whip till white. Add one spoon of sugar at a time, whilst continuing to whisk until the mixture forms stiff peaks.

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8. Once the melted chocolate has totally cooled down in the fridge, fold it into the whipped mixture with a light hand to create the mousse. Gently stir it a little so the dark and light colours combine to create a marble effect.

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9. Spoon over the strawberries. Roughly three large tablespoons of mouse per a glass.

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10. Leave to chill overnight in fridge. Garnish with chocolate sauce and mint leaves or sprinkles.

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Enjoy x

Butter Chicken Lasagna

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Ingredients:
(makes one medium sized dish)
2 tbsp olive oil
1/2 onion (sliced)
2 tsp crushed garlic
1 pepper (cut finely)
1/2 courgette (cut finely)
1 carrot (cut finely)
Chicken breast (cubed)
1/2 tsp black pepper
1 tsp tandoori masala
1/2 tsp red chilli powder
1 jar ready pasta sauce
Salt to taste
50g single or double cream
1 jar white sauce/homemade
Lasagna sheets
Mozerella & cheddar cheese

Method:
1. Heat the oil in a pot and add the onions till they soften and turn brown at the edges.
2. Then add the garlic and let it fry for a few seconds.
3. Par boil the carrots separately and then add with the rest of the vegetables to the onions. Cook until soft.
4. Now add the chicken, black pepper, tandoori masala, salt and chilli powder and mix together. Ler the chicken cook till it starts to release water.
5. Then add the jar of pasta sauce and a little more oil if needed. Let the mixture cook on medium heat till oil bubbles appear at the top.
6. Taste and adjust salt and chilli powder accordingly. Lower the heat and then add the cream; mixing till fully incorporated. Cook for a few minutes on medium heat and then switch off the heat completely.
7. Grease an oven proof casserole dish and put a layer of lasagna at the bottom. Then some white sauce, mixed grated cheese and butter chicken filling.
8. Repeat twice more in the order of lasagna white sauce, sprinkled grated cheese and chicken filling. Bake in the oven for 35-45 minutes at gas mark 5 till lasagna is cooked and brown at the top.

Serve with a crunchy ceaser salad.

Enjoy x

 

Butter Pie

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Ingredients for butter filling:
50 – 100g butter
1 onion diced
1 cup milk
Salt and pepper to taste
6-8 potatos sliced and par boiled

Method for butter filling:
1. Melt butter in a pan and add onions. Cook till soft.
2. Then add the milk, salt, pepper and par boiled potatoes. Mix together.
3. Place the filling in a dish. Cover with shortcrust pastry. Bake in the oven.

Ingredients for shortcrust pastry:
100g plain flour
50g butter or margerine

Method for shortcrust pastry:
1. Rub butter and flour together.
2.  Slowly add a few tablespoons of water till it forms into a dough.

Enjoy x

Love from Foodie Zaynab Kalang