Ingredients:
Potatoes
Cheese
Onions
Salt
Pepper
Method:
1. Cut the potatoes in half length ways and par boil.
2. Remove the potatoes from the boiling water and scoop out the centre. Put the skins aside.
3. Return the potatoes’ insides to boil again.
4. Once cooked mash the potatoes’ insides. Add cheese and onions, then season with salt and pepper.
5. Stuff the potatoe skins with the mixture and grill till brown.
Enjoy x
Love from Foodie Safiya Bangee
Ingredients:
1 baby chicken (cut know pieces)
1 tbsp crushed ginger & garlic
2 tbsp coriander powder
1 tsp black pepper
1/2 tsp salt
1/2 tsp turmeric powder
1 tsp cumin powder
Juice of 1/2 a lemon
1 cube green chutney (combo of green chillies and fresh coriander)
2 tbsp peri peri sauce
Method:
1. Marinate the chicken in the above ingredients overnight or for atleast 4 hours.
2. Preheat the oven to 180 degrees. Place marinated chicken on a greased baking tray. Be sure to leave some of the marinade mixture for later.
2. Bake in the oven for 30-35 mins. Then turn the chicken pieces over and brush some of the marinade onto each piece. Cook for a further 30-35 minutes till chicken is cooked through.
Serve with spiced wedges, boiled vegetables and sweet chilli sauce.
Enjoy x
Love from Foodie Fatema Hansrod
Ingredients:
1 tbsp ground peanut
1 tbsp white poppy seeds (Khus khus)
1 tsp cumin powder
1 tspn chilli powder
2 fresh tomatoes
1 chicken cut into pieces
2 & 1/4 tbsp crushed ginger
1 & 1/4 tbsp crushed garlic
1 & 1/8 tbsp green chillies
3 glasses water
3/4lb Spaghetti
1 tin coconut milk
1/4 piece of coconut cream block
1tbsp chickpea flour
2 tsp crushed red chillies
Method:
1. Make a paste with the first 5 ingredients on the list till tomatoes using a mini blender.
2. Warm a little oil and add the chicken. Allow to cook till most of the water is burnt away but leave a little so not totally dry.
3. Add salt to taste, ginger, garlic, green chillies and the blended paste. Allow to cook.
4. Then add 3 glasses water and cook on med heat.
5. Once half the water is burnt away mix in a paste created from the tin of coconut milk, coconut cream, flour and water. Allow to cook.
6. In a seperate pan add 1 sliced clove of garlic cut when golden do not use. But add the red crushed chillies and mix thoroughly. Then add this to chicken mix.
7 . boil the spaghetti in water. Drain and add to the chicken mix. Combine it all together. Garnish with coriander. Serve with red onions and fried and flaked filo pastry (samosa par).
Enjoy x
Love from Foodie Afifa Batan
Ingredients:
Chicken drumsticks/pieces
Green
Salt
Black pepper
Tbsp margarine
Chip shop batter
Chicken fry mix
Hot oil
Method:
1.Boil water and add the ingredients above up till the margarine.
2. Boil for 30 minutes then drain the chicken.
3. Make chip shop batter ( not too thick) and add chicken fry mix. Deep fry. Serve with chips!
Enjoy x
Love from Foodie Amina Batan
Ingredients:
Macaroni
4 tbsp butter
2 eggs
180 ml evaporated milk
1 tbsp hot sauce
1 tsp salt
Fresh grinded black pepper
1 tsp mustard
280g cheddar cheese grated
Method:
1. Boil 1 and 1/2 cup macaroni. Drain and return to pot.
2. Melt butter on top by tossing it to give it a coat.
3. Whisk eggs, evaporated milk, hot sauce, salt, pepper, and mustard. Stir into pasta and add cheese.
4. Stir over low heat for a few minutes until creamy.
Note: When reheating leftovers add a little whole milk to restore the creamyness
Enjoy x
Love from Foodie Sahena Bhayat
Ingredients:
Oil
1 Chicken
Chicken breasts (cubed)
Poatatoes
Green pepper
Sweetcorn
White Pepper
Single Cream
Cheese
Ready Roll Puff Pastry
Egg
Green Chillies
Cumin
Crushed Ginger and Garlic
Salt
Fresh Coriander
Method:
1. In a pan, heat oil and fry onions. Once they are fried add chicken cubes and spices. Allow to cook.
2. Meanwhile boil potatoes till par boiled. Add the peppers and sweetcorn to boil with the potatoes at this point. Drain the vegetables.
3. Add the vegetables to the chicken mix , white pepper, salt and single cream; then stir.
4. Add the grated cheese and stir till melted. Let the mixture cool.
5. Lay out the pastry on a lined baking tray and prick all over (top and bottom) with a fork. Add the mixture and fold over the pastry and seal.
6. Bake in the oven. Turnover halfway so both side cook well.
Enjoy x
Love from Foodie Shereen Bham
Ingredients:
Oil
Two large onions
Whole spices: cinnamon, cloves, cumin, peppercorns, cardamon
3lb lamb
Salt to taste
Crushed ginger and garlic
5 whole chillies
5 fresh tomatoes
3 potatoes (peeled and cut into halves/quarters)
1 tsp tumeric
2 tsp chilli powder
2 tsp coriander powder
2 tsp cumin powder
1 tsp garam masala
1 tso Patak’s tikka paste
2 tbsp yogurt (optional)
1 tbsp cream
Boiled eggs
Chopped coriander for garnishing
Method:
1. Fry onions with whole cumin till brown.
2. Add the lamb pieces to the onion with about 3tbsp water the crushed ginger and garlic, salt and whole chillies.
3. Cover and leave on low heat for about an hour. Stir in every so often as bits will stick to bottom of the pot.
4. Chop the fresh tomatoes and potatoes and add to meat. Cover and leave for half another hour.
5. Add the dry spices to the meat and onion mix. Stir well and allow to cook for a while until oil bubbles appear on top of the curry.
6. Add boiled eggs and garnish with fresh coriander.
Enjoy x
Love from Foodie Mariam Kika
Ingredients:
1.5 kg lamb ribs
80 ml orange juice
15 ml soy sauce
30 ml honey
60 ml tomato sauce
15 ml oil
Salt to taste
Freshly ground pepper
Method:
1. Preheat the oven to 180°C. 2. Cut the ribs into smaller pieces. Marinate the ribs in all the ingredients for at least 30 mins preferably overnight.
3. Spoon the ribs and marinade into a large roasting tin and cover with foil. Bake for about 30 minutes.
4. Then remove the foil and bake until the ribs are done and sticky. Be sure to turn the ribs so they brown evenly and baste occasionally with marinade. Serve with chips/mash potatoes.
Enjoy x
Love from Foodie Afifa Batan
Ingredients:
1 1/2 pound meat/chicken.
1/2cup oil
1 tbsp crushed garlic and ginger
1/4 tsp salt
Pinch of critic acid
Couple of drops of lemon juice
1 medium finely chopped onion
2-3 level tbsp plain flour
1/4 -1/2 pk Shan Nihari curry mix pk (use less if want a milder taste)
Method:
1. Fry onions in a pot using oil till golden. Then add meat and all the above ingredients except the flour.
2. Them add 2pints of boiling water and let it simmer till meat is cooked. Meat can be cooked in a pressure cooker before hand.
3. Dissolve flour in 3 cups of water and mix till there are no lumps.
3. Gradually pour this into the pot and stir as you pour.
4. Simmer the nihari for 39 minutes. Garnish with chopped fresh coriander. Serve with buns, fried onions and sliced lemon.
Enjoy x
Love from Foodie Aiysha Haji
Chicken Ingredients;
500 g bones less chicken breast (cubed)
1 tsp chilly powder
1 tsp cumin powder
1/2 tsp turmeric
1 tbsp garlic and ginger
1 tbsp tandoori masalo
1 tbsp lemon juice
2 tbso oil
2 tbsp yoghurt
1 tsp salt
Chicken Method:
1.Marinate chicken in the above Ingredients and leave for a minimum of four hours or overnight.
2. Grill for 15 mins (or over cook for 10 mins at 200 degrees) turning chicken a few times until just cooked. Be careful not to over cook.
3. Once cooked chop into smaller bitesize chunks.
Pita Bread Ingredients:
(makes 6)
270g plain flour
4 1/2 tlb oil
1 tsp salt
3/4 tsp dried yeast
3tbsp milk
Warm water
Pitta Bread Method:
1. Mix the flour, yeast, salt and oil.
2. Add warm milk and enough water to make a dough.
3. Knead with oiled hands the place in a bowl and cover. Leave it to rise for 30 mins.
4. With light hands roll out 6 equally sized pittas and cover and leave for 10 mins.
5. Cook on a hot flat romantic pan (tawa).
6. Once cooked assemble the chicken into the pitta bread with salad (grated carrots, red onions, lettuce and cucumbers).
Enjoy x
Love from Foodie Safiya Bangee
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