Mains

Chicken & Sweetcorn Quiche

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Ingredients:
1pk shorcrust pastry
7 eggs
200ml double cream
160g grated cheese
Salt to taste
black pepper
Small handful of sweetcorn
1 small piece of boneless chicken
Chopped coriander
Crushed garlic & ginger

Method:
1. Dice the chicken really small and fry off with garlic, ginger and a pinch of salt. Once cooked leave to fully cool down.
2. In a measuring jug whisk the eggs. Then add cream, black pepper, salt, cheese, sweetcorn and chopped coriander to the eggs. Mix well and leave in fridge. Add the chicken once it has cooled.
3. Roll ur shorcrust pastry 1cm thick place it in ur removal base quiche tray. Leave the base with the quiche mix in fridge till ur ready for cooking
4. When read to cook pour egg mixture into your base and put in the oven for 45-60 min on gas mark 5.

Enjoy x

Love From Foodie Aiysha Haji

Mince (Kheema) Pilau

Ingredients:
2lb lamb mince
2-3 onions
Oil
Cumin powder
Coriander powder
Salt to taste
Red chilli powder to taste
Turmeric powder
Crushed ginger & garlic
3 fresh tomatoes
Fresh coriander
Fresh green chillies to taste
1/2 tub plain yogurt
Garden peas
Diced peppers and mix veg (optional)
Fried potatoes
Ready fried onions
Eggs (boiled)
Whole cumin
4-5 cups rice
Saffron
Whole spiced; cumin, cinnamon and cardamon.

Method:
1. Fry the onions till slightly brown. Then add the whole spiced and fry for a minute.
2. Now add the mince and cook till water burns out. Add the spiced and garden peas and let it cook for a little while.
3.  Then add chopped fresh tomatoes. Lower the heat and let the mixture cook till its dry. Thereafter put aside to cool and once cool add yogurt and chopped coriander.
4. Boil the rice with whole cumin and salt. Boil eggs and fry chopped potatoes separately.
5. Once rice is cooked layer the mince mixture and rice like how you would with biryani. First spread rice at the bottom of a pot, sprinkle with saffron water and fried onions, spread the mince mixture, place eggs and potatoes, sprinkle some fried onions on top. Repeat to create a second layer. Spoon some butter on top of the rice. Create holes in your layered mixture with a big spoon and sprinkle inside fried onions and chopped fresh coriander.  Cover the pot with a lid and cook on the hob until steam comes out. Then put in the oven for about an hour.

Enjoy x

Love from Foodie Ayesha Kasu

Sindhi Biryani

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Ingredients:
1/2 leg/shoulder of lamb
3 big onions (diced)
Few cinnamon sticks
3-4 cloves
3-4 whole black pepper
3-4 cardamon pods
1 tbsp whole cumin
Big pinch fenugreen leaves (fresh/dry)
4-5 tbsp crushed ginger and garlic
1 tbsp green chilies
1 tbsp red chilli powder
1 tbsp tumeric powder
2 tbsp coriander & cumin powder
1 tsp garam masala
Salt to taste
Oil
700g passata jar
1pk Shaan Sindhi Biryani mix
Half a bunch fresh coriander chopped
4 large potatoes
5 eggs
4-5 cups of rice
Ready fried onions
Clarified butter (ghee)
Pinch of saffron
1 cup milk

Method:
1. In a pan cook meat off with half the garlic, ginger, some salt & tumeric powder. Cook till water from meat burns off.
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2. In another pan fry onions in oil till golden then add whole spices & methi. Cook till onions are brown.
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3. Then add the rest of the garlic, ginger, chilies, salt, coriander and cumin powder as well as the shan masala packet. Cook for a minute then add the passata.
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4. Now leave to cook till oil bubbles appear on top. Then add garam masala.
5. Mix the meat into this masala and leave to one side.
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6. In a big pan boil water till its boiling then add plenty of salt and the soaked rice. Cook it till its nearly cooked. Drain and leave to one side.
7. Separately fry the potatoes and boil the eggs.
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8. Now place some foil at the bottom of your pot, add ghee, some rice, fried onions, potatoes, the meat and masala, chopped coriander in this order and then repeat for a second layer.
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9. Bring some milk to boil with some ghee and saffron. Then pour over biryani.
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10. Pour couple of mugs of water over the biryani and then cover with foil then the pot lid. Cook on the cooker for 5 mins till steam starts to come from the pot then place in the oven for around and 1hr 45mins.
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Enjoy x

Love from Foodie Aiysha Haji

Chicken Biryani (Kachi;Uncooked)

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Ingredients:
1 chicken (eight pieces)
Two large handfuls of pre fried onions
Half a tub of yogurt
Whole cinnamon, cumin, cloves, peppercorns, cardamon
Crushed garlic and ginger
Crushed green chillies
Red chilli powder
Tumeric powder
Salt
Oil 

Method:
1. Marinate chicken overnight in the above ingredients.
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2. When ready to cook, boil rice so not too soft.
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3. Layer the bottom of a cooking pot with bit of the rice then add the marinated chicken.
4. Fry some potatoes and boil some eggs.  Slice the eggs and scatter it on top of chicken.

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5. Then add the remaining rice.
6. Sprinkle some water mixed with saffron for colour and taste onto the rice. As well as spoon over several generous blobs of ghee on top.
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7. Cover lid with foil and place the pot on the cooker on a high heat until rice is steaming.
8. Then place a crepe or roti pan on the heat and place the pot on top and cook on low heat for atleast an hour.

Serve with Biryani trimmings of yogurt chaas (drink) , poppadoms (both types), mango pickle, marinated carrot, raita and salad.

Enjoy x

Love from Foodie Maryam Kika

Chicken Biryani (Kaheli:Pre-cooked)

Ingredients:
3 large onions
2 chicken in pieces
Crushed ginger & garlic
Crushed green chillies
Curry chutney (fresh coriander, garlic and green chilli blend)
Salt
Red chilli powder
Tumeric powder
Cumin powder
Corinader powder
Garam masala
1 tsp curry paste
Saffron
Yogurt
3 small fresh tomatoes
Handful of fresh coriander

Method:
1. Fry onions in oil with whole cinnamon, cumin, cloves, peppercorns,  cardamon and bay leaves until golden brown.
2. Then add chicken, garlic, ginger, green chillies, salt and curry chutney.
Leave to cook.
3. Meanwhile boil eggs and fry potatoes .
4. Once meat has cooked and no water is left; add red chilli powder, turmeric, coriander powder, cumin powder, garam masala and curry paste. Leave to cook on low heat.
4. Once the masala has been absorbed. Switch off the heat and add yogurt, chopped tomatoes, saffron and fresh coriander. Scatter the fried potatoes and sliced eggs on top.
5. Boil rice with whole cumin and salt until soft. Place rice only on top of cooked chicken.
6. Chop a large onion or two and fry in clarifies butter. Pour the ghee and the onion over the rice.
7. Place the Biryani on the cooker again on high heat for about half an hour, then lower heat for an hour or so.

Enjoy x

Love from Foodie Maryam Kika

Pizza Pie

Ingredients:
Chicken breast
Salt
Pepper
Crushed green chillies
Crushed ginger and garlic
Onions
Potatoes (cubed)
Peppers
Sweetcorn
Cheese
East End peri peri sauce
Tomatoe ketchup
Butter

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Method:
1. Braise the onions in butter till softened.
2. Then add the chicken, vegetables, chillies, ginger, garlic and cook till chicken is cooked and veggies soft.
3. Add the sauces, salt and pepper to taste. Mix till well incorporated.
4. Cook in puff pastry or shortcrust pastry in a preheated oven till cooked.

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Enjoy x

Chicken Steak Burger

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Ingredients:
Chicken breast sliced thin
Olive
Garlic (more than ginger)
Ginger
Peri peri powder
Salt
Cumin powder
Tumeric powder
Vineger
Yoghurt
Black pepper
Crushed green chillies or chilli flakes
Worcester sauce
Olive oil
BBQ Spice powder
Nandos Hot Piri Piri sauce
Soya sauce

Method:
1. Combine the above ingredients together minus the oil and leave the chicken steak to marinate in it overnight.
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2. Brush the steaks with oil and cook on a griddle pan till cooked though.
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Serve in a burger bun with salad and homemade chips on the side.

Enjoy x

Love from Foodie Hannah Chotia

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