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

Southern Fried Chicken Bites

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Ingredients:
2 chicken breasts cubed
3 tbsp yogurt
1 tsp salt
2 tbsp lemon juice
1/2 tsp cumin powder
1/2 tsp red chilli powder
1 tsp crushed garlic
Southern fried chicken coating

Method:
1. Mix together all the above ingredients minus the southern fried chicken powder.
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2. Roll the yogurt-coated chicken pieces in Southern fried chicken powder.
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3. Fry in hot oil till chicken is cooked.

Enjoy x

Love from Foodie Shereen Bham

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

Mushroom Soup

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Ingredients:
Butter
Mushrooms
Vegetable stock
Potatoes (diced)
Boiling water
Black pepper
Salt to taste

Method:
1. Fry the mushrooms in butter.
2. Then add the diced potatoes, stock, salt, pepper and boiling water according to how much soup you wish to make.
3. Bring the water to a boil and then simmer on a low heat till potatoes are cooked.
4. Use a hand blender to thicken half the soup a little. Leave the other half chunky. 5. Mix together and leave to simmer for a further five to ten minutes.

Serve with bread.

Enjoy x

Love from Foodie Aiysha Haji

Chicken 65

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Ingredients for chicken:
500g chicken breast (cubed)
2 tbsp corn flour
1 tbsp soya sauce
1 tsp salt
1 tsp chilli powder
1/2 tsp curry powder
Crushed ginger & garlic
1 egg
1 tsp baking powder

Method for chicken:
1. Marinate the chicken in the above ingredients, minus the baking powder, overnight. Add more salt and chillies if needed.
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2. Mix the baking powder into the chicken and shallow fry. Set aside.
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Ingredients for paste:
2 tbsp of oil
3 tbsp of tomato purée
1 tbsp yogurt,
1/2 tsp salt
1 tsp chilli powder

Method for paste:
1. Mix all the ingredients together and heat it in a pan.
2. Let it cook till the paste is warm.
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3. Then add the fried chicken. Mix all together till fully incorporated.

Enjoy x

Love from Foodie Ayesha Kasu