Potato and Mince Cutlets

INGREDIENTS
½ kg washed and drained lamb/sheep mince (remove all water from the mince)
2 potatoes bolied in their jackets
salt to taste
crushed green chillies to taste
1 ½ tsp dhania powder
1 tsp jeera powder
½ tsp arad (turmeric)
1 ½ tsp crushed garlic
green dhania and mint

METHOD
Place washed and drained mince in a bowl
Peel the boiled potatoes, cut into pieces and add to mince
Add spices, chillies, garlic and greens to mince
Mix together using a food processor until the mixture is nice and soft
Take small portions of the mixture and form into cutlets
Dip in flour and thereafter egg
Fry on medium heat
Enjoy with chutney/ sauces of your choice.

PLEASE NOTE THAT THESE CUTLETS CANNOT BE FROZEN. BETTER TO MAKE THEM FRESH.

Bombay Potato Curry

 

Ingredients

• 500g Halved new potatoes
• 1 tbsp Olive Oil
• 1 Large sliced onion
• 1 tbsp Medium Curry Powder
• 400g Tinned Chopped Tomatoes
• 2 tbsp Mango Chutney

Preparation

Add the potatoes to a saucepan and cover with cold water.
Bring to the boil and then simmer for 15-20 minutes or until tender.
Heat the oil in a pan and add the onion, add the curry powder and fry for a further 2 minutes.
Stir in the halved potatoes, chopped tomatoes and mango chutney and potatoes and cook for 2-3 minutes.

Piri Piri Chicken

Ingredients
1 (500g) chicken
1 tsp lemon pepper
1 tsp red chillies rough or fine
¼ tsp black pepper
1 ½ tblsp garlic salt
1 tblsp vinegar or 2 tblsp lemon juice
1 tblsp Worcester sauce
1 tblsp oil
¼ tsp barbeque spice
¼ tsp Halaal Aromat
Pinch of yellow food colouring
Butter


Method

1.Marinate the chicken with all the above except butter.
2.Place in a pot with blobs of butter and cook till done.
3.Serve with garlic bread and chips or garlic bread & mixed vegetables.

Vegetables
Cut vegetables into convenient sizes don't remove the skins – use baby vegetables if possible.
Steam : Butternut, Gem squash, Sweet potatoes, sweet corn, frozen baby carrots, Garlic Flakes, Garlic Salt, Lemon Pepper, Fine black pepper.

Sauce for Veg: Butter, fine fresh garlic, brown sugar / honey
Boil together and pour over cooked vegetables.

Raita - Yogurt Salad

This yogurt salad goes well with biryani and any other rice or meat dish.

Ingredients:

2 cups low fat yogurt
1 cucumber, chopped small
1 large tomato, chopped small
2 green onion sprigs, chopped fine (or 1 small onion chopped fine)
1/2 bunch cilantro, chopped
salt and pepper to taste

Method:
Combine all ingredients in large bowl.
Mix thoroughly. If too thick add a small amount at a time of milk or water until desired consistency is reached.

Chicken Tikka

Ingredients:

1 kg chicken breast fillet
1 tablespoon ginger / garlic
2 tablespoons lemon juice
2 tablespoons ground dhanna / jeero
½ teaspoon gharam masala
½ teaspoon chilli powder
80 ml yogurt
2 tablespoons tomato paste
1 tablespoon chicken marinade
½ teaspoon arad
1 tablespoon fresh red chillies

Method

1. Cut chicken fillet in half, make 3 shallow cuts across each piece.
2. combine remaining ingredients in large bowl, add chicken, stir to coat with marinade. Cover and refrigerate overnight.
3. Griddle fry chicken on both sides until tender.

Lamb Karahi

Ingredients:

1kg Lamb cut into small pieces 1 tsp crushed Jeeru
1 tbls Oil 1 tsp red chilli powder, fine
1 tblsp freshly grated garlic 1 tsp crushed chillies
1 tblsp freshly grated ginger 2 tsps crushed coriander seeds
2/3 green chillies sliced ½ tsp turmeric
1 tsp salt or to taste 2 medium onion chopped
4/5 tblsps ghee 1 tblsp tomato paste/puree
Coriander leaves, spring onion to garnish A few cardamom pods, cloves, cinnamon sticks


Method:

1. Marinate the lamb with oil, garlic, ginger, green chillies and salt for about two hours.
2. Sauté onions, cinnamon, cardamom, cloves and cumin seeds in ghee until brown.
3. Stir in chillie powder, crushed chillies, coriander seeds and turmeric and braise for 1 minute.
4. Add meat and braise well, lower the heat and cook till the meat is tender.
5. stir in tomatoes and tomato paste/puree. Simmer for about 10 minutes.
6. Adjust salt to taste.
7. Garnish and serve with rice or Butter Naan

Source: Radio Islam

Lamb Rogan Josh

Ingredients:
600g Lamb cubed
3 tsp ginger and garlic paste
3 Tbsp oil
2 tsp salt
1 tsp turmeric powder
2 tsp dhana
2 tsp ground jeero
2 Tbsp plain yoghurt
1 tsp chilli powder
2 medium onions finely chopped
¾ tin of peeled tomatoes
Fresh coriander to garnish

Method:

Add oil to saucepan on high heat until very hot. Now add in the finely chopped onions and stir fry until pieces soften and become translucent.

Then add the garlic and ginger paste and keep stir – frying fro 3 min to prevent burning until the mixture is golden brown. Add all of the ground spices and keep stirring whilst continuing to fry on high heat.

Then add the lamb and stir into the mixture fry on high heat for 5 min until the meat has fully browned.

Add in tinned tomatoes and mash the tomatoes into the mixture with a spoon, taking care to ensure that the plum tomatoes do not remain in chunks and stir into the meat mixture.

Allow to cook uncovered for 5 minutes before adding the yoghurt. Stir this in and then cook on high heat to bring to the boil.

Simmer and stir for every 30 min until meat is tender and gravy is thick.

Italian Tuna Balls

Ingredients:
2 x 160g cans of tuna in sunflower or olive oil, drained (reserve a little oil).
small handful of pine nuts.
freshly grated zest 1 lemon.
small handful parsley leaves, roughly chopped.
50g fresh breadcrumbs.
1 egg, beaten.
400g spaghetti.
500g jar pasta sauce.

Method:
Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined.
Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.

Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden.
Drain on kitchen paper.
Heat the tomato sauce, then toss together with the pasta and tuna balls.

Chicken and Spinach Lasagne Rolls

Ingredients:
12 lasagne sheets
2 Tbsp ghee
1 large onion grated
1 tsp garlic paste
1 bunch spinach, chopped
½ tsp salt
½ tsp pepper
¼ tsp turmeric powder
½ tsp ground chillies
1 x 250ml fresh cream
1 cup chicken fillet finely cubed
1 Tbsp butter
1 tsp garlic paste
½ tsp ground green chillies
¼ tsp turmeric powder
¼ tsp pepper
½ tsp salt
¼ cup grated cheddar cheese

Sauce:
100g butter
½ cup flour
½ cup cheddar cheese
3 cups milk
1 cup cheese
Origanum
Dried parsley

Method:
Heat ghee in a large pan and fry onions and garlic paste until onion is transparent
Add spinach and spices cook on low heat until spinach is tender
Add fresh cream and remove from heat and leave aside combine butter and spices with chicken fillet.
Place in a pan and cook on low heat until meat is tender
Add cooked chicken and cheese to spinach mixture.
Place lasagne into salted boiling water and cook until soft
Drain lasagne and place each one on a tray

When cool place 3-4 Tbsp of spinach filling a roll to cover filling
Continue till all the lasagne is used

For the sauce melt the butter in a an and stir in the flour and cook for 1 -2 minutes
Gradually stir in milk and cook until sauce is smooth and thick
Season to taste and add cheese

Pour some sauce on the base of an oven proof dish and place rolls
Cover rolls with white sauce and sprinkle cheese and herbs
Bake in pre heated oven of 180 degrees for 20 – 25 minutes

Cranberry Cooler

Ingredients:
1 cup Cranberry Juice, chilled
1 cup strawberries, chopped
2 cups vanilla ice cream
1 Tbsp castor sugar

Tip:
If fresh strawberries are not available, canned strawberries may be used, but omit the sugar.

Method:
Blend all the ingredients in a liquidizer and serve immediately.