Foodie

Peri Peri Roast

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Ingredients (for marinate):
1 whole medium chicken (legs tied and gutted with skin)
2 tbsp greek yogurt
2 tbsp tomatoe puree
2 tbsp Peri Peri cooking spice (panache or nandos marinade sauce)
2 tbsp mayonnaise
1 tsp tandoori masala
1 tsp chicken spice (packet or jar)
1 tsp mixed herbs
1 tsp ground salt and pepper
1 tsp Aromat
Squirt of lemon juice
1 heaped tbsp ginger and garlic paste

Method (for marinade):
1. Make cuts into the chicken breast and any other meaty areas so to increase the surface area of the chicken. Mix all the ingredients above and slather all over the chicken including the inside.
2. Cover and put the chicken to marinate in the fridge at least overnight.

Ingredients (for roasting and basting):
50g butter (olive oil can be used for a healthier option)
Chopped red onions (optional)
Chopped sweet peppers (optional)
Chopped spring onions (optional)
Pinch of salt
1/2 tsp peri peri spice
1/2 tsp tandoori masala
1/2 tsp of Nandos spice rub or lemon pepper
Sprinkle of dried herbs

Method (for roasting):
1. When ready to cook take out the marinated chicken from fridge and let it become room temperature whilst you make the basting sauce. Place it on a roasting tray and preheat the oven to gas mark 6.
2. (Basting sauce) Melt the butter in the microwave. Then add the rest of the spices above and mix together.
3. Cut the vegetables you would like to roast with the chicken and place them around the chicken. Now pour from a jug or use a brush to cover the chicken and the vegetables in the spiced butter. Sprinkle with dried herbs.
4. Place the chicken in the oven for about 1 hour and 15 minutes. Do not cover. Make the spiced butter again and every 15 minutes to half an hour, take out the chicken and brush it over the whole chicken. Sprinkle a tiny bit of Nandos chicken rub on top each time.
5. Once the chicken appears crispy on the outer skin layer, check the inside with a knife and then leave to rest for about 10 mins with foil very loosely placed on it. Serve with chips and restaurant style lamb ribs.

Sausages in a Blanket

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Ingredients:
2lb mince
Handful of coriander
Salt
Pepper
2 tsp garlic and ginger paste
4 tsp tandoori powder
2-3 tsp cumin powder
Green chillies to taste
1-2 onions (diced and water squeezed)

Method:
1. Put the mince in a blender for a few minutes. Then add the spices and further blend.
2. Take out the meat and make into sausage shapes.
3. Then place on a baking tray with a less than a few tbsp of boiling water.
4. Cook in a preheates oven for 15-20 mins. Leave to cool.
5. When cool wrap in puff pastry and now they are freezer suitable or bake fresh.

Chicken Manchurian

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Ingredients for chicken:
1kg chicken fillet (cubed or strips)
1 tsp chicken spice
1 tsp garlic paste
2 tbsp vinegar
Chilli powder to taste
Ground pepper to taste
Salt to taste

Method for chicken:
1. Marinate the chicken in the above
ingredients.
2. When ready to cook add 1/2 cup of water and cook the chicken until tender. You can also add sliced onions. Then add the sauce below.

Ingredients for sauce:
Cornflour
100g butter
2 cups water
2 tbsp vinegar
1-2 tbsp nandos garlic sauce
1 tbsp peri-peri sauce
3 tbsp tomato sauce or chilli sauce.
3 tbsp soy sauce
3 tsp sugar/or 1 tbsp honey
Salt to taste
Crushed garlic
Pinch of turmeric
Red food colouring (optional)

Method for sauce:
1. Make a paste with 3 tbsp corn flour and some water. Set aside.
2. Boil the rest of the ingredients above together.
3. Once boiled pour the sauce onto the chicken and cook together for a little while. Add the corn flour paste and cook till the gravy becomes thick.
4. Finally garnish with fresh green pepper, fresh coriander and some chopped spring onion. Serve sizzling with roti or naan.

Enjoy x

Love From Foodie Ayesha Kasu

Boti Kebab

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Ingredients:
Oil
4 Sheesh Kebabs (KQF)
2 medium – small onions
1 large chicken breast (small cubes)
1 green and red pepper (large cubes)
500g pasatta
1/3 bottle of Asian Sweet Chilli Sauce (Aldi brand)
2 tsp tandoori masala
1 1/2 tsp cumin powder
1 tbsp crushed ginger & garlic
2-3 chopped fresh green chillies
1 tsp any steak spice
(Amina’s Steak&Chops)
1/2 chilli powder (optional)
Salt to taste
Sprinkle of sugar
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Method:
1. Marinate the chicken in the tandoori masala, cumin powder, steak spice, ginger & garlic. Set aside.
2. Chop finely and fry the two onions in a wok or large frying pan in about an inch of oil till brown on the edges and slightly crispy.
3. Meanwhile take your Sheesh Kebabs and grill them till brown and slice. You can also slice them and fry em in a pan with some oil. This is to ensure they retain their shape when added to the curry.
4. Once onions are done add the chopped chillies and peppers to the hot oil and let it cook for less than a minute on absolute low heat.
5. Then add the pasatta to the wok. Sprinkle salt, sugar and red chilli powder; as well as the sweet chilli sauce. Add more oil if necessary. Cover and let it cook on medium heat till the pasatta darkens and oil appears at the top.
6. Add the the marinated chicken and cook for a little while on medium to low heat till the chicken is cooked.
7. Finally add the Sheesh kebab pieces and stir thoroughly. Taste and adjust the salt if necessary.

Serve with naan or rotis sprinkled with spring onions and chopped fresh coriander.

Enjoy x

Chicken & Potatoe Kebabs

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Ingredients for filling:
1/2 pound chicken breast cut into tiny pieces
1/2 pound potatoes boiled and mashed
1/2 mix vegetables boiled (frozen)
Green chillies to taste
Salt to taste
Crushed ginger/garlic
Coriander powder
Cumin powder
Fresh coriander

Method for filling:
1. In a pot melt some butter on the stove and then add the chicken with all the masala.
2. Then add the boiled mixed vegetables. Cook until the chicken is tender.
3. Finally mix in the mash potatoes and fresh coriander. Thereafter shape into kebabs. At this point you can freeze them to be fried in the batter at a later date.

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Ingredients for batter:
1 cup self-raising flour
Salt to taste
Chilli powder
Pinch of tumeric powder
Water as required

Method:
1. Combine all ingredients for the batter together. Add just enough water to make a smooth paste.
2. Dip the kebabs into batter and fry in shallow oil until crisp on both sides.

Enjoy x

Love from Foodie Ayesha Kasu

Balsamic Mushrooms

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Ingredients:
Large mushrooms
Jalapeno peppers
Cheese
Balsamic vinegar
Oil

Method:
1. Place a little oil in a frying, add a couple of teaspoon oil. Place the mushrooms in the pan stem side up.
2. Put some chopped jalapeños, cheese inside the mushrooms. Then sprinkle some balsamic vinegar on top and chilli flakes. Fry for a few minutes till bottom of the mushrooms are done
3. Then place the pan with the mushrooms in it under the grill on low heat till the cheese has melted and mushrooms are cooked. the mushrooms with chopped jalapenos and sliced cheese.

Enjoy x

Love from Foodie Aiysha Haji

Chicken Spaghetti

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Ingredients:
Chicken breast
Onions (for frying and blending)
Green chillies
Crushed ginger and garlic
Fresh tomatoes or tinned tomatoes
Peppers
Carrots
Sweetcorn
Coconut cream

Method:
1. Brown onions then add the spices including green chilies, ginger and garlic.
2. Add the chopped fresh tomatoes or tinned or both till oil bubbles appear ath the top.
3. Add the diced chicken breast and leave to cook.
4. Meanwhile blend the peppers, sweetcorn, onions and carrots together. Then add to the chicken. Leave to cook for a few minutes.
5. Finally add the coconut cream. Once melted, combine and switch off the gas.
6. Add the boiled and drained spaghetti to the sauce. Garnish with chopped coriander, red onions and fried samosa pastry ( or crushed pringles)

Enjoy x

Love from Foodie Afifa Batan

Fried Chicken

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Ingredients:
Chicken (Legs/Drumsticks)
Red chilli powder
Crushed chilli flakes
Salt to taste
Crushed garlic
Crushed ginger
Corinader and cumin powder
Pinch of tumeric powder
2 tbsp lemon juice
3 tbsp tomato ketchup
2 tbsp tomato puree
3 tbspn of Nandos Peri Peri Sauce

Method:
1. Marinate the chicken pieces in the above ingredients.
2. When ready to serve fry the chicken in oil and then bake till crispy in oven.

Enjoy x

Love from Foodie Afifa Batan

Eat Some More Biscuit

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Ingredients:
1 block of soft butter
1 cup of icing sugar
1/2 cup of oil
1 tsp vanilla essence
3 tbsp of cornflour
3 cups of plain flour (Add more if needed)

Method:
1.Beat the butter, icing sugar, vanilla essence and oil till white and fluffy.
2. Fold in cornflour, add the plain flour and combine to make a firm dough.
3. Shape into a log and using your palm or ruler slice the dough into 1cm thick slices.
4. Place the pieces on a greased baking tray and bake in a preheated oven at gas mark 4 for 10-15 mins or until light brown. Then decorate as you wish or leave them plain.

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Enjoy x

Love from Foodie Ayesha Kasu

Lamb Spaghetti

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Ingredients:
1lb lamb
1 large Onion
Red chilli powder to
Crushed green chillies to taste
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
Whole spices; cinnamon, cloves, cardamon pods.
2 fresh tomatoes
1/2 chopped tomatoes tin
Fresh coriander
Ginger and garlic paste
Salt to taste

Method:
1. Cook the usual meat curry using the above ingredients. Be aware not to add only a little water to the meat when cooking as the onions and tomatoe tin will produce the sauce (masala) which is soaked up by the spaghetti later. It shouldn’t be watery.
2. Whilst waiting for the meat to cook, break the spaghetti into four pieces and boil in a separate pot.
3. Once meat is cooked and masala created toss the spaghetti into the meat and mix till well combined.
4. Garnish with coriander and some fried onions and potatoes and…
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… Serve with the following condiments:
Cucumber – chopped into small cubes
Tomatoes chopped into small cubes
Red onion – diced
Fried onions
Fried potatoes – grated then deep fried
Eggs – boiled then grated/cubed

Note: you can also add a dash of tomato sauce before serving.

Enjoy x

Love from Foodie Amina Batan