1/4 bottle Nandos mango and lime sauce
1 tbspn malaysian curry paste (galangal chillies one) or any red chilli/curry paste
1 tbsp Mayonnaise
1 tsp Siracha sauce/powder
Sprinkle of Lime powder
Sea salt and lemon pepper to taste
Fresh lemon juice
1 tbsp Coconut oil (smoothed)
1/2 tsp Cayenne pepper
1. Mix together the marinade and slather over the meat.
2. Place on oiled baking dish/tray and garnish with spring onions and coriander.
3. [For the vegetable side dish, par boil potatoes and carrots, slice big green chillies and mango slices. Then make a sauce with butter, ketchup, nandos sauce, a sprinkle of sugar, 1/2 tsp malaysian curry paste, salt and chilli flakes. Toss the veggies in it, being careful not to mush mangoes.]
3. Place the veggies around it or roast potatoes and cook on medium heat for forty five mins. Serve with rice, cous cous or rotis.
(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 simply cooked fish or boiled pasta. Garnish with thyme leaves.
Little crushes garlic
2/3 tbspn milk.
Red chilli powder
Piri piri flakes
Chip shop batter (Tex Mex)
1. Marinate the fish fillets in all the ingredients above minus the chip shop batter and flakes.
2. Coat and fry in the chip shop batter with the flakes mixed in. Ensure oil is very hot when you put the fish in (so it’s nice and crispy) but lower it immediately so to allow the fish itself to cook.
Serve in naan covered in salad, sauces with fries as a side.
400g Salmon fillets (approx 2)
White cheese sauce
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.