Roast

Jerk Chicken

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Ingredients:
1 medium-sized chicken
1 small white onion
5 sprigs of spring onions
Juice of 1 lime
Zest of 1/2 lime
2 garlic cloves
1 inch piece ginger
1 tsp salt
1 tsp sugar
2 tbs oil
1/2 tsp all spice
1/2 tsp chilli powder
1/2 tsp dried thyme
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
50ml vinegar
50ml soya sauce
2 or 3 scotch bonnet chillies

Method:
1. First roughly chop the onion, ginger and garlic. Then blend together.
2. Now grate half the lime skin to create a zest & squeeze all the limes’ juice into the blender.
3. Finally add the rest of the ingredients and blend into a smooth paste. Marinate the chicken in this blend overnight. Roast in the oven when ready.

Enjoy x

Love from Foodie Afifa Batan

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Gazebo Chicken

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Ingredients for chicken:
2 chickens (8 pieces)
3 teaspoons of lemon juice
2 teaspoons of vinegar
1 teaspoon ground pepper
Crushed ginger and garlic
Salt to taste
Ground fresh green chillies to taste
Chilli powder to taste

Method for chicken:
1. Marinate the chicken in the above ingredients overnight.
2. Fry the chicken in hot oil till golden brown.

Ingredients for sauce:
1 bottle hot and sweet tomato chilli sauce (East end)
Ground pepper
Salt to taste
Chilli powder to taste

Method for sauce:
1. In a pot heat a little oil and add the above ingredients.
2. Stir and leave to simmer on low heat for a little while.
3. Place the chicken in a roasting tray, pour the sauce over the chicken, cover with foil and bake in a preheated oven till cooked through.

Serve with chips or rice.

Note: Many Foodies who were unable to get hold of the East End sauce have tried many other tomatoe & chilli sauce combinations which work well also. Tomatoe ketchup is also an option as the main ingredient in the sauce.

Enjoy x

Love from Foodie Ayesha Kasu

Saucy Baked Chicken

Ingredients for chicken:
1 chicken cut into 6-8 pieces
1 tsp tandoori masala
1 tsp chilli powder
Splash of vinegar
1/4 tsp turmeric
1 tsp salt
1 tsp pepper
1 heaped tsp tomato puree

Method for chicken:
1. Marinate the chicken in the above ingredients for at least one hour
2. Place the chicken in a roasting pan, cover with foil and roast in a preheated oven for 50 minutes at 180°. Turn the chicken half way through roasting.
3. When chicken is cooked coat it in the sauce.

Ingredients for sauce:
2 tblsp Oil
1/2 cup tomato ketchup
1/4 cup honey
1 tsp ground cumin
Chilli powder (optional)
Salt to taste

Method for sauce:
1. Heat the oil. Then add the rest of the ingredient and stir continuously. The sauce is cooked once it thickens and the colour darkens slightly.
2. Place roasted chicken pieces in the sauce and ensure that they are fully coated.

Enjoy x

Love from Foodie Yusairah Batan

Peri Peri Chicken

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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

Roasted Lamb/Ribs

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Ingredients:
4lbs lamb or ribs
Oil
3tsp cumin and coriander powder (mixed)
3tsp cumin powder
1tsp whole cumin
Salt to taste
1tsp black pepper
4-6tsp crushed garlic&ginger
4tsp tandoori powder
Juice of one lemon
Chilli flakes to taste
1-2tsp red chilli powder
2tsp of fresh chilli and coriander blend.

Method:
1. Mix together all the ingredients for the marinade.
2. Knife the meat. Smother the marinade all over the lamb/ribs and leave to marinate in the refrigerator for a few days.
3. Place in a roasting tray and drizzle with oil and cover with foil.
4. Cook in a preheated oven at approx 180°c (gas mark 6) for a few hours depending on size of meat.
5. Keep adding a bit of boiling water to the tray as needed.
6. Once cooked serve with garlic mushrooms, roast potatoes, Yorkshire puddings and gravy.

Enjoy x

Love from Foodie Zeynab Kalang