Mains

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

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

Crispy Chicken Fajitas w/ Chilli Pepper Mayo

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Ingredients:
Chicken breasts cut into strips Crushed garlic
Crushed ginger
Crushed green chillies
Salt to taste
Spicy chicken fry powder
Milk
Breadcrumbs

Method:
1. Marinate chicken strips in ginger, garlic, chillies and salt. Cover the chicken in milk and leave it in the fridge for a minimum of two hours.
2. Then take each chicken strip and coat it in the chicken fry powder.
3. Dip the chicken piece into the milk again and now coat in orange coloured breadcrumbs.
4. Deep fry the double coated chicken pieces.

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Serve chicken in tortilla wraps with lettuce and chilli pepper mayo.

Note: To make the Chilli Pepper Mayo sauce crack some fresh peppercorn and mix into mayonnaise. Add chilli flakes to taste and mix well.

Enjoy x

Love from Foodie Safiya Bangee

Tandoori Chicken

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Ingredients:
10 chicken legs
1-2 tbsp tandoori  paste
2 tsp coriander powder
2 tsp cumin powder
2 tsp red chilli powder
1 1/2 tsp salt
1/2 tsp tumeric
Crushed red chillies
2 tbsp tomato ketchup
2 tbsp chilli sauce
2 tbsp yogurt
Juice of a fresh lemon
Crushed ginger and garlic
Crushed green chillies

Method:
1. Marinate the chicken overnight in all the above ingredients.
2. Shallow fry the chicken and then bake in the oven for about an hour at gas mark 4. Turn the chicken after 30 minutes.

Note: To get the bbq look and taste, pour the oil you used to fry the chicken in over it before roasting including all the burnt masala bits.

Enjoy x

Love from Foodie Ayesha Kasu

Chicken & Pepper Soup

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Ingredients:
1 chicken breast (large pieces)
1/2 green pepper (tiny pieces)
1/2 red pepper (tiny pieces)
Handful chopped coriander
2 tbsp vinegar
3 tbsp dark soy sauce
2 veg oxo stock cubes
Salt to taste
1/2 tsp crushed ginger and garlic
1/2 tsp crushed green chillies
Sweetcorn
Corn flour

Method:
1. Boil chicken cubes in water. Once cooked remove chicken let it cool and them tear it into small pieces. Do not discard the chicken stock water.
2. In a pan add a little oil and soften the peppers. Then add the garlic, ginger and chillies. Cook for a little while.
3. Then add the teared chicken.
4. In a seperate pan water add the stock cubes to some water and dissolve fully. Then add to the chicken and pepper mix.
5. After this add the vinegar, soy sauce and some corn flour to thicken.

Serve with warm petite pain bread.

Enjoy x

Love from Foodie Shereen Bham

Chicken Pot Pie

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Ingredients:
Puff pastry
3 tbsp butter or margarine
1/2 onion chopped
2 tbsp of white flour
1 piece breast chicken
1 medium potato chopped
1 cup frozen vegetable
3 tbsp Bisto chicken powder

Method:
1. Layer a casserole or pie dish with puff pastry.

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2. In a pot melt the butter or margarine and add the chopped opinion. Braise till soft and then lower the heat.
3. Then add the white flour and mix so it blends together with the onions. Don’t let it stick.
4.  Add the breast chicken and half a cup of water. Let it cook  for 5 minutes
5. Add the potatoes and stir often to avoid sticking.
6. Add the frozen vegetables and let it cook a few minutes.
7. Now add the chicken powder to a cup of water separately. Stir until dissolved and add it to the pie mixture as gravy.
8. Then add 1/2 cup water and mix constantly until it thickens into a dark brown mixture. Pour it onto the layer of puff pastry.

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9. Roll out another layer of puff pastry to place on top of the mixture. Pinch the edges closed. Place into a preheated oven of 375 F. Bake for 40- 50 minutes.

Enjoy x

Love from Foodie Sahina Bhayat

Chicken Nimbali 2

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Ingredients:
Mixed herbs
Mushrooms
Garlic butter
Red onion sliced
New potatoes
Cherry tomatoes
Crushed garlic
Chicken breast cut into strips
Salt to taste
Crushed Green chillies
Black pepper
Mozerella cheese

Method:
1. Scatter your new potatoes and cherry tomatoes in a casserole dish. Sprinkle over some dry herbs.
2. Saute mushrooms andred onion slices in garlic butter and scatter on top of potatoes.
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3. In a pan, fry the chicken strips in a little bit of garlic and salt till they turn white. Scatter on top of the onions and cherry tomatoes.
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4. In a separate bowl make a cream sauce by mixing together single cream, a little bit of green chillies and black pepper. Pour over the chicken.
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5. Sprinkle grated Mozerella cheese and bake in the oven till brown.
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Enjoy x

Love from Foodie Amina Batan

Sweet & Sour Noodles

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Ingredients:
250g noodles (pre-boiled)
500g prawns or chicken breast
1/2 tsp Ground pepper
1 tsp salt
1 bunch of spring onions
1 bottle of tomato chilli sauce (e.g East End Hot & Spicy)
1 tbsp crushed ginger & garlic
2 tbsp soya sauce
2 tbsp honey
2 tbsp lemon juice
2-3 handfuls of Sweetcorn
2-3 handfuls of fresh peppers
Red chilli powder to taste
Fresh green chillies (optional)
Fresh coriander

Method:
1. Heat 2-3 tbsp oil in a wok. Add the spring onions and pepper. Cook till the vegetables heat up.
2. Add the prawns of chicken and cook for a short while.
3. Add the soya sauce, honey, lemon juice, salt, ginger, garlic fresh peppers and sweetcorn. Cook for a little while.
4. Then add the chilli tomato sauce.
5. Once the prawns are cooked add the boiled noodles and fresh coriander. Mix thoroughly.

Enjoy x

Love from Foodie Ayesha Kasu

Minestrone Soup

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Ingredients:
1 large leek
3 large carrots
1 medium onion
1 spring onion
2 potatoes
4-5 bay leaves
1 1/2 tsp dry or fresh basil
1 tsp dry mixed herbs
Pinch of red chilli powder
Handful of soup pasta
2-3 tbsp oil
2 stock cubes

Method:
1. Chop the onions, spring onion and leeks. Fry in oil for a few minutes till soft.
2. Then add all herbs and stock cubes. Mix together.
3. Chop the rest of the vegetables chunky. Add the potatoes, carrots, pasta and 1 1/2 pint boiling water to the mixture. Leave to simmee simmer till vegetables and pasta cooks and the soup becomes thick.

Serve with garlic bread or fresh bread.

Enjoy x

Love from Foodie Aiysha Haji