Chicken Shashlick

Ingredients:
1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil

Method:
Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.
Serving: 3 to 4 persons

Mexican Pasta

Ingredients:
½ pkt spaghetti of macaroni
2 ltrs water
2 tsp salt
2 tsp oil

Boil together for +- 10 - 15 minutes and empty into colander
Pour cold water over to remove starch
Drain.

Sauce:
250ml fresh cream
1 pun net mushrooms chopped fine
½ tsp salt
½ tsp pepper
2 tsp butter

Combine sauce ingredients
Simmer on low heat for 5 – 10 min

1 onion sliced
1 green pepper sliced
2 Tbsp oil or butter
1 tsp garlic
¼ tsp salt
Tussers or any other white cheese mixed herbs.

Method:
Fry onion and pepper together with oil/ butter, garlic and salt until onions are transparent
Toss together with pasta and sauce
Top with cheese and mixed herbs
Bake at 180 for 10 min or until cheese melts.

Vegetable Spring Roll

Ingredients:
2 tbsp Ching's Secret Schezwan Sauce
2 tbsp Ching's Secret All In One Sauce
1 tbsp Chings Secret Soy Sauce
1 shredded carrot
1 shredded capsicum
1 sliced onion
¼ thinly sliced cabbage
Spring roll sheets
1 tbsp oil
Oil to deep fry the rolls
1 tbsp of maida
1 tbsp of corn flour

Method:
Heat 2 tbsp oil in a pan, add vegetables and sauces and cook for one min. keep them aside and let it cool. Mix corn flour and maida and make a thick batter. Spread one sheet, add two table spoons of vegetables and roll the sheet tightly. Close the roll while sticking with the thick batter of corn flour and maida. Deep fry the rolls till golden brown and serve hot.

Chicken Satay

Ingredients:500g chicken meat (1 medium chicken or 4 drumsticks)
2tbsp soy sauce
2tbsp cooking oil
40 satay sticks or bamboo skewers, soaked in water for 1 hours
1 stalk serai (lemon grass), lightly bruised
salt to taste
sugar to taste

Ingredients to be ground
3 stalks of sliced serai (lemon grass)
2.5cm turmeric (kunyit)
3 cloves garlic
2 tbsp cooking oil

Ingredients to be mix (for grilling)
4 tbsp pure coconut cream
4 tbsp cooking oil

Peanut Sauce
5 tablespoons oil
150g roasted peanuts, coarsely ground
2 tbsp asam jawa (tamarind pulp)
125ml water, to be mix with asam jawa
1 tsp salt
2 tbsp sugar

Ingredients to be ground
20 dried chillies, soaked in warm water
4 cloves garlic
10 shallots
4cm ginger
2cm turmeric
4cm galangal
3cm shrimp paste (belacan)
5 candlenuts
1 tbsp coriander seeds
½ teaspoon cumin seeds
1 tsp fennel seeds
2 stalks lemongrass

Preparation of Satay:
1. Into a mixing bowl, mix well the chicken, ground ingredients, salt, sugar, light soy sauce and oil.
2. Marinate the chicken cubes for at least 2 -12 hours.
3. Thread 4 to 5 pieces of the marinated chicken into each skewer until all the chicken pieces are used up.
4. Grill the chicken over a hot charcoal fire, constantly brushing with a stalk of lemongrass dipped in the mixed ingredients.
Turn the skewers frequently to prevent the meat form burning. Grill the chicken under an oven broiler for 10 minutes on each side.
5. Serve with a bowl of peanut sauce and sliced cucumber, raw onion and nasi himpit (compressed rice cake) or boiled rice on the side.

Preparation of Peanut Sauce
1. Heat the oil in a saucepan and put the ground ingredients. Stir for a while and let it fragrant.
2. Add in ground roasted peanuts, stir together and bring to a slow boil for 3 minutes.
3. Mix all the boiling sauce with tamarind juice, sugar and salt to taste. Let it simmer for 5 minutes.

Bukhari Rice

Ingredients:

1 big onion chopped

¾ cup ghee or oil

1 tsp cumin seeds

5 Cardamom Pods

5 Whole black peppercorns
3 Pieces cinnamon bark
1 chicken,, washed and disjointed
2 cups chopped tomatoes
3 cups carrots, cut into strips
¼ cup roughly ground coriander seeds
1 Tbsp pounded fresh ginger
1 tsp crushed garlic
2 ground or chopped green chillies
4 ½ tsp salt
3 ½ cups basmati rice, washed
1 cup cooked chick peas
¼ cup ghee
3 Tbsp pine kernels
2 Tbsp chopped Almonds
2 Tbsp sultanas

Method:
Place onions, ghee, cumin, cardamom, pepper and cinnamon in a pot and braise until onions turn light brown.
Add the meat and ¼ cup water. Cook over medium heat and braise for a few minutes.
Add the tomatoes, carrots, coriander, ginger, garlic, and chillies, then cook for 5-7 minutes, or until a thick gravy forms.

Pour over the boiling water, add salt and bring to a rapid boil.

Add the rice and stir well. Close tightly with lid and cook over medium heat until water burns out, about 5-10 minutes. Reduce heat and steam until cooked.

Add the chickpeas to the rice and toss well.

Place the ghee, pine kernels and almonds in a pan. Fry over heat until almonds have browned lightly. Add the raisins and stir until puffed up, then pour over the rice and stir lightly.

Serve with spiced yoghurt

Tangy Tikka Chops

Ingredients:
1 kg lamb chops
30ml crush garlic paste
15ml crushed chillies
5ml whole coriander, crushed
30ml tikka spice

Sauce:
125ml apricot jam
Juice of 1 lemon
30ml Worcester sauce
20ml soy sauce
2 chillies, finely chopped
10ml peri – peri
10ml barbeque spice
Salt and pepper
Chopped dhania leave

Method:

Preheat oven to 200C.
Bring all sauce ingredients together and cook till reduced.
Rub chops with spices. Baste chops with tikka sauce and place in an oven proof dish. Bake in the oven for 20 -30 min, basting the chops after 15 min and turning.

If a saucier meal is desired, double up on the sauce ingredients.

Cup Cakes

Ingredients:
250g butter
575ml sugar
6 eggs
500g self raising flour
125ml cake flour
10ml baking powder
250ml milk

Topping:
Butter icing/ glace icing / 100’s and 1000’s.

Method:
Heat oven to 180C. Place colorful paper cups in muffin trays or small tartlet trays. Cream butter and sugar until light and fluffy. Add eggs one at a time. Sift in flours and baking powder, alternating with milk and fold in well. Fill paper cups ½ way and bake for 10 – 12 minutes, or until lightly golden and springy to the touch. Remove to a wire rack and cool.When cool, decorate with icing and sprinkle with 100’s and 1000’s.

Stir Fry Vegetable Pasta Salad

Ingredients:
200g bowtie pasta
1 red pepper, cut in half and pips removed
1 yellow pepper, cut in half and pips removed
6-8 carrots
1 punnet mushrooms
6-8 baby marrows, washed
100g sow peas
100g walnuts halved
100g sun dried tomatoes, cut into strips oil for stir frying

Dressing:
125ml oil
60ml lemon juice
5ml dried mixed herbs
20ml crushed garlic
2 green chillies, finely chopped
Salt to taste

Method:
Prepared the dressing first by whisking all ingredients together. Check seasoning and adjusting to personal taste. Leave aside until required.

Heat oven to 180C. Cook pasta in lots of boiling water until al dente. Rinse well, and drain. Once cooled, place pasta in a large bowl and keep aside.

Rub the skin of the red pepper with a little oil and roast at 180C until skin blisters. Remove from oven and place in a plastic bag to sweat. Once cooled peel the skin off the peppers. Slice peppers into neat strips and keep aside.

Cut carrot into Julienne strips and keep aside. Cut the baby marrows in half length wise and then cut each half at an angle.

Heat a wok or fairly large pan. Add a little oil and stir fry carrots until just soft, they must still retain their shape and colour. Add to pasta and mix. Stir fry mushrooms until just browned. Add to pasta and mix. Stir fry marrows until just soft. Add to pasta and mix. Season with salt. Mix in the sliced peppers, sun dried tomatoes and nuts. Pour the dressing over the warm veggies and pasta and mix through gently.

Place in a decorative bowl and serve at room temperature.

Chinese Chilli Chicken

Ingredients:

½ kg chicken fillet cubed
1 ½ tsp chillie garlic paste
1 tablespoons pepper steak spice
2 tablespoons steers garlic sauce
1 tsp salt
¼ cup lemon juice

Tomato Sauce Mixture

1 cup tomato sauce
2 tablespoon lemon juice
3 tablespoon butter

Method

Marinate the chicken with all the ingredients and leave aside for 1 hour
Cook on low until chicken is tender
Combine sauce ingredients together and cook on low heat until sauce boils
Add tomato sauce mixture to the chicken and cook on low heat
Serve with spring onion pancakes

Cream of Tomato Soup

4 cups chicken stock or water
1 kg tomato
Salt as per taste
1 tsp white pepper powder
2 Tbsp sugar
1 tsp Chinese salt
2 Tbsp plain flour
2 Tbsp Dalda Cooking oil

Garnish:

½ cup fresh cream
Croutons as required (to make croutons, dice a bread slice and deep fry in hot cooking oil)

Method

To make the chicken stock boil ½ kg chicken bones in a pot with 8 – 10 cups of water until only four cups of stock remain. To avoid heek, add one small whole peeled onion and one small whole peeled onion and 2- 4 black pepper corns when it comes to a boil.

Make a cross cut at the back of each tomato. Keep them in boiling water for 2 -3 minutes. The peel should come of easily now. Remove the peel and blend. Add the tomato paste to the stock and boil for 15 – 20 minutes.

In a heavy based pot, heat Dalda Cooking oil on low heat for 2 – 3 minutes. Add flour and stir until fragrant. Gradually add the tomato soup, stirring continuously to avoid lumps.

In the end add salt, sugar, Chinese salt and white pepper and mix well.

Lamb Seekh Kebabs




Ingredients

1kg lamb mince
1 onion grated and drained
2 tsp garlic paste
2 tsp ground green chillies
1 ½ tsp salt
1 Tbsp ground almonds
1 Tbsp desiccated coconut
1 slice bread soaked in ¼ cup water

4 Tbsp crushed coriander seeds
1 tsp crushed cumin
1 tsp red chillies
1 Tbsp lemon juice
1 Tbsp ghee
¼ cup shallot chopped (onions)
¼ cup mint leaves chopped
¼ cup coriander leaves chopped

2 Tbsp butter
2 Tbsp lemon juice
6 springs mint

Method
Place all the ingredients except the bread in a food processor.
Squeeze out water from the bread and add bread to the mince.
Process mince well.
Add remaining spices ghee and chopped greens and process once more.
Make ping pong size balls and refrigerator overnight.

Thread onto skewers and braai.
Heat butter and lemon juice and add the mint leaves.
Placed cooked seekh in butter mixture and serve.

Chicken Popcorn

Ingredients

• Chicken boneless 250 gm
• Flour 4 tbsp
• Mustard powder 1 tp
• Black pepper 1 tsp
• Salt to taste
• Sugar 1 tsp
• Onion powder or chiciken spice powder 1 tbsp
• Egg 2
• 1 bread slice

Method

1. Cut the boneless chicken into popcorn sized pieces
2. In a bowl add the chicken, mustard powder, black pepper, salt and onion powder and mix well.
3. Grind bread slice to make crumbs.
4. Take chicken roll in to flour then dip in egg then flour and again in egg.
5. Fry till golden.
6. Serve with ketchup and/ or dips of your choice.