Shake n Bake Chicken

INGREDIENTS
1 chicken
1 teaspoon chilli garlic paste
1 teaspoon barbecue spice
1 teaspoon aromat
1 teaspoon chicken spice
1 tablespoon lemon juice
1 egg, beaten
1/2 cup buttermilk

COATING:
1 cup flour
1 teaspoon barbecue spice
1 teaspoon chicken spice
1 teaspoon aromat
½ teaspoon red chillies
½  teaspoon baking powder

METHOD
Cut chicken into pieces.
Combine spices, lemon juice, egg and buttermilk.
Marinate chicken overnight.
Combine the flour and spices for the coating together.
Place flour in a plastic bag and add chicken portions. Shake well, remove from bag and fry portions in shallow oil.
Place chicken in an oven tray and cover with foil.
Bake at 180 degrees for 30-40 minutes

Source: radioislam.org.za

Spicy Vegetable Wrap

Ingredients:

• 300g sweet potatoes , peeled and cubed
• 400g can peeled plum tomatoes
• 400g can chickpeas , drained
• ½ tsp dried chilli flakes
• 2 tbsp mild curry paste
• 100g baby spinach leaves
• 2 tbsp chopped fresh corriander
• 4 plain chapatis (Indian flatbreads)/wraps
• 4 tbsp fat-free Greek yogurt 

Method:

1. Cook the sweet potatoes in a pan of boiling water for 10-12 minutes until tender. Meanwhile, put the tomatoes, chickpeas, chilli flakes and curry paste in another pan and simmer gently for about 5 minutes.
2. Preheat the grill. Drain the sweet potatoes and add to the tomato mixture. Stir in the spinach and cook for a minute until just starting to wilt. Stir in the coriander, season to taste and keep warm.
3. Sprinkle the chapatis with a little water and grill for 20-30 seconds each side. Spoon on the filling, top with yogurt and fold in half to serve.

 

Cheest Twists

Ingredients

Makes: 1 bowlful

• 150g Red Leicester cheese

• 40g butter, softened

• 160g plain flour

• 1 1/2 teaspoons salt

• 1/2 teaspoon mustard powder (optional)

• milk, as required

• plain flour, as required

 

Method

Prep: 20 mins | Cook: 15 mins

Grease a large baking tray with butter. Preheat the oven to 190 C / Gas 5.

Grate the Red Leicester and place it in a mixing bowl. Cut the butter roughly into cubes - this makes it easier to work with - and cream the two together. Don't worry if it looks a bit of a mess, this is a very rustic snack!

Add the flour to the bowl (there’s no need to sieve) and the salt. If you want, this is the time to add 1/2 teaspoon powdered mustard, for a stronger flavour. Mix all the ingredients together to make a dough, usually you'll need to add milk until it comes together, but make sure you add very small amounts at a time. Now you may have a sticky dough, put a small amount of flour onto the mixture (too much and you’ll dry it out) and lightly knead it in your hands. Now you’ll have what appears like a speckled bread dough.

On a lightly floured surface, roll out the dough, using a floured rolling-pin, to a thickness of 3mm. Cut off the rough edges of the rolled out dough to make a square/rectangle. Cut the square into longish strips, I usually cut mine 7cm long and 3cm wide.

Hold both ends of a strip and twist one of your hands to make a twist in the strip, this'll make it resemble a double helix, then transfer to the baking tray. Do this for all the strips and repeat steps 4 and 5 until you have none of the dough left.

If you want a shiny glaze on your cheese straws, use a greasing brush to distribute small amounts of egg over each cheese straw; but as I said earlier, this is a rustic snack and looks better without the glaze.

Place the cheese straws in the oven for 15 minutes or until the cheese straws have puffed up and are golden-brown. Use a palette knife to scrape the cheese straws off the baking tray and place them in the oven, unlike many other things you may bake you don’t need to wait for this treat to cool! Place the cheese straws in a bowl and garnish with a dusting of flour. They taste great warm but they’re still very pleasant served cool. Enjoy!

Tip

Don't worry if the cheese straws are slightly burnt around the edges, this adds colour and texture and should not be considered as a bad thing.

Chicken Casserole

Ingredients :

1 ½ chicken fillet – cut up
1 onion – finely chopped
1 green pepper – finely chopped
1 large tomato – grated
1 small tin cream style sweet corn
green masala as required
1 tsp jeeru
1 tbsp lemon juice
½ tsp ground pepper
salt to taste
2 tbsp ghee or butter
mashed potato – 1-2
origanum spice

Method :

- Braise onion in ghee
- Add chicken pieces and braise
- Add green pepper and simmer
- Add all the other spices
- And grated tomato and simmer well
- When chicken is soft and done mix in the sweet corn
- Put mixture in a pyrex dish
- Place mash potato on top
- Sprinkle grated cheese and origanum
- Bake at 180 degrees until cheese is golden brown

Battered Fish

Ingredients:
½ kg lean Fish Fillets – Hake is preferred
2/3 cups self raising flour
½ tsp salt
½ tsp bicarbonate of soda
1 tblsp white vinegar
2/3 cups water

Method:
Cut fillets as desired
Pat dry with paper towels.
Mix bicarbonate of soda and white vinegar.
Stir vinegar mixture and water into flour mixture,
Beat until smooth.
Dip fish into batter, allowing excess batter to drip off.
Fry fish for about 5 minutes, turning fish one, until brown.
Drain on paper towels.
Sprinkle of freshly ground pepper and a squeeze of lemon juice is perfection
Best served immediately hot with salads and chips.

Tartar Sauce
 1 cup plain yoghurt 
1 cup mayyonaise
3 Tbsp Sandwhich Spread 

Chicken Croquettes

Ingredients:

100g (3 ½ oz) butter
115g (4oz) flour
750ml (1 ¼ pints) milk
400g (14oz) cooked chicken, shredded
2 tsp tomato purée
salt and freshly ground black pepper
8-9 tbsp fine breadcrumbs
3 eggs, beaten
oil, for shallow frying

Prepare Ahead:

The béchamel sauce can be prepared ahead and allowed to cool. The croquettes can be made up to 24 hours in advance and fried before serving.

Preparation:

1 - Melt the butter in a saucepan over a medium-low heat and add the flour, stirring continuously. Cook the mixture for 1-2 minutes, then stir in the milk to make a smooth, thick sauce.
2 - Add the shredded chicken and the tomato purée and season to taste with salt and pepper. Continue to cook for 5 minutes, or until the mixture thickens. Remove the pan from the heat and leave to cool completely.
3 - Use two spoons to form croquettes about 3-4cm (1 ½ -2in) long. Roll them in the breadcrumbs, coat in the egg and roll in the breadcrumbs again.
4 - Heat the oil in a heavy frying pan. When hot, fry the croquettes in batches for 5 minutes, turning frequently, until they are golden all over. Remove with a slotted spoon and drain on kitchen paper.
5 - Transfer the croquettes to a heated serving plate and serve while still hot.

Grilled Chicken Salad

4 boneless skinless chicken breast.
Marinade:
1 Tablespoon olive oil
1/4 cup fresh lemon juice
2 cloves minced garlic
Salt & fresh ground black pepper (to taste)

250 g white mushrooms,Sliced.
1 head of romaine lettuce, chopped.
1cup cherry tomatoes, halved.
2 medium Lebanese cucumbers, chopped.
1 green bell pepper, chopped.
1 cup black olives.
1 cup green olives.
1/2 cup cheddar cheese,cut into chunks or shredded.
1 cup Yellow Sweet Corn Kernels, cooked.

Dressing:
1/2 Tablespoon olive oil
1/8-1/4 fresh lemon juice.
1 Tablespoon Tahini.
3 Tablespoons low fat mayonnaise
Salt (to taste)

Method
1) First butterfly chicken breast, then cut it in half, pour marinade over chicken in pan, cover and refrigerate at least 1 hour or if you like over night.
2) Sauté mushrooms: Heat a sauce pan over medium heat, add a small amount of oil then add mushrooms & cook until the mushrooms are browned all over,season with salt and pepper ( Cool slightly).
3) Combine all salad ingredients in large bowl. Cover, refrigerate until serving.
4) Grill chicken for 4-7 minutes per side or until chicken cooked through,Cool chicken slightly before slicing.
5) Add chicken and sautéed mushrooms to salad mixture.
6) Drizzle with dressing before serving.