Spicy Chicken Alfredo

INGREDIENTS 

For white sauce
4 tablespoons butter
3 tablespoons flour
2 cups milk
1 tsp black pepper

1kg Chicken fillets cut into strips
1 tray mushrooms
2 green peppers
1 kg penne pasta
2l fresh milk
500g cheese
1 packet chicken ala king sauce

Marinade for chicken fillets
2 tablespoons veri peri sauce
1 tablespoon ginger n garlic
2 tsp black pepper
4 tablespoons mixed herbs
3 tablespoons nandos sauce

METHOD

• Marinate chicken with all the marinades
• Fry it on low heat and set aside
• In a separate pan, saute mushrooms and pepper with 1 tablespoon butter and set aside when cooked
• For the white sauce ,heat the butter
• Add flour and stir continously to avoid lumps from forming 
• Add milk slowly and stir
• Add back pepper, salt to taste and half cup cheese and set aside
• Boil pasta and set aside
• Add sauce to large pot,add the chicken, mushrooms and pepper, pasta, mix chicken ala king mixture and add to pot and and remaining milk and cheese and salt.
• Allow to cook for 10 minutes

Easy Breakfast Omelet

INGREDIENTS

2 eggs beaten

1 mushroom slice

2 tablespoons green pepper diced

1 small onion diced

1 tomato sliced in round circles

pinch of mixed herbs

salt to taste

1 tsp oil

METHOD

• fry mushrooms , pepper and onion until cooked
• Add eggs , mix once and allow to cook on low heat
• add sliced tomato to omelet
• season with salt and mixed herbs
• Allow to cook for 2 minutes , turn once ( try to avoid breaking omelet)
• sprinkle grated cheese onto cooked omelet

* Serve with fried sausages and eggs

Vegetarian Lasagne

INGREDIENTS

1 kg grated cheese
1 packet lasagne sheets

FOR THE VEGETABLES
1 kg Mccain Frozen roasted vegetables
500g Mccain Frozen sweet potato and butternut
4 tablespoons mixed herbs
1 onion diced
4 tbsp olive oil
1 tablespoon cayenne pepper

FOR THE CHUTNEY

6 tomatoes grated
1 can tomato puree
6 chilles
1 onion diced
salt to taste
1 tsp mustard seeds
1 tsp jeera seeds
2 sprigs fresh thyme

FOR THE CHEESE SAUCE

4 tablespoons flour
1 tablespoon butter
1 ltre fresh milk
1/2 cheese
salt & pepper to taste
1 tsp mixed herbs

METHOD

• Fry onions until golden brown , add frozen veg , allow to cook for 10 minutes
• Add cayenne pepper, and mixed herbs and toss
• put stove off and set aside
• For the chutney , fry onions until golden brown
• add chillies , jeera and mustard and thyme
• Add the tomatoes and canned puree and allow to cook on low heat until tomatoes are fully cooked
• For the cheese sauce , melt butter in a saucepan
• Add flour and stir continuously to avoid lumps from forming
• Add milk slowly , whilst stirring
• Season with salt & pepper & mixed herbs
• Add the cheese and bring to boil
• Remove from heat
• Now in A large casserole , add  1 tablespoon sauce ,make 1 layer of lasagne sheets
• Add more sauce over sheets , enough to cover sheets completely
• Add a layer of vegetables over sheets
• Add a layer of chutney
• Add a layer of cheese
• Add another layer of lasagne sheet
• Add more sauce over sheets , enough to cover sheets completely
• Add a layer of vegetables over sheets
• Add a layer of chutney
• Add a layer of cheese
• Repeat process until all ingredients are finished
• over the last layer add a final layer of lasagne sheets 
• Add sauce over sheets and add a layer of cheese
• Allow to sit for 10 minutes
• Cover with casserole with foil and bake in oven on 180° for 30 minutes 
• Serve hot

Grilled Prawns

INGREDIENTS

1kg prawns, cleaned and deveined, with the shell on.
2 tablespoons ginger garlic paste
1 tablespoon of mixed herbs
4 tbsp butter
2 tbsp chilli powder
Salt to taste
1 tsp turmeric powder
1 tsp mixed coriander and cumin powder

METHOD

• Cut prawns down the centre and rinse and drain excess water
• Add  salt on the surface of each prawn. 
• In a  bowl combine the garlic paste, butter 
• Place the butter mixture in the microwave on a high heat setting for 30-40 seconds or until the butter has melted.
• Stir the mix herbs into the butter mixture.
• Brush the surface of each prawn with the butter, garlic and herb mixture.
• Sprinkle chilli powder, coriander and cumin powder on the surface of  each prawn.
• Place the prawns into a large bowl.
• Stir in the turmeric powder and toss .
• Place the prawns (shell side facing down) on an oven proof tray.
• Grill the prawns on 180 degrees for 12-15 minutes or until the prawns have turned a golden brown color.
• Do not over cook the prawns as they will become dry.

Tandoori Chicken Curry

INGREDIENTS

Marinade for the chicken
Salt to taste
2 teaspoons paprika
4 teaspoons cayenne pepper
3 teaspoons garum marsala
1/4 cup plain yoghurt
2 teaspoons ginger and garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1 chicken, cut into 8 pieces
1 tablespoon lemon juice

For the curry

1 onion, sliced
3ml cumin seeds
1 tablespoon unsalted butter
1 teaspoon coriander powder
1 tablespoon tomato paste
1 tomato, grated
1 cup tomato puree
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon garam marsala
Salt to taste
2 teaspoons sugar
1 cup fresh cream

METHOD

• Place the chicken pieces into a large mixing bowl.
• Combine the marinade ingredients together with the chicken.
• Marinate for 1 hour 
• Place chicken in oven on 180° until golden brownw
• For the curry , add enough oil to cover the base of the pot.
• Add in the sliced onion, cumin seeds, butter and coriander powder.
• Fry the onions on a reduced heat setting till crisp and brown.
• Stir in the tomato paste and simmer for a few seconds.
• Add in the grated tomato and puree.
• Allow the mixture to cook for 2-3 minutes.
• Stir in cayenne pepper, paprika, garam marsala, salt and sugar.
• Mix in the cream and simmer for 3-4 minutes.
• Add the cooked chicken into the curry base.
• Serve the tandoori dish hot with basmati rice or Indian flat breads (naan).

Prawn & Chicken Pilau

INGREDIENTS

2 cups white rice
1 litre water
500 g mushrooms chopped
1/2 cup sweet corn
500g prawns (de-veined with shell removed and rinsed)
2 tablespoon fish and prawn marinade ( I use aminas marinade)
1 kg chicken fillets cut into cubes
1 tablespoon chicken dust marinade
8  tomatoes grated
2 onions
curry leaf
mint
1 tsp mustard seeds
1 green chilli
1 tsp ginger & garlic paste
2 tsp marsala
1/2 teaspoon mixed coriander and cumin powder
fresh thyme
salt to taste
1 teaspoon sugar
Yellow food colouring
1/2 cup chopped coriander


METHOD

• In a large pot stir in the rice and water.
• Cook the rice until boiling point, rinse the rice until the water runs clear.
• Add enough water to cover the rice, season with salt and cook till soft to the touch. Drain the excess water from the rice and set it aside.
• In a separate pot boil the lentils in water. Rinse the lentils, season with salt, add water and return to the stove top until cooked. Remove excess water from the lentils and set it aside.
• Add enough oil to cover the base of a medium sized pot.
• Heat the oil on a medium setting. Stir in 1/2 a finely sliced onion, sprig of thyme, curry leaves, garlic clove, green chilli, mustard seeds.
• Stir in the chilli powder, curry powder, coriander and cumin powders.
• Allow to simmer
• Add in the grated tomatoes and the remainder of the 1/2 onion, grated.
• Season with salt and sugar. Cook the chutney for 15 minutes until the tomatoes have broken down and formed a chutney.
• Remove from stove and set aside
• Marinate prawns with fish and prawn marinade.Marinate chicken with chicken dust marinade
• Fry prawns on low heat for 5 minutes and set aside
• Fry chicken until golden brown and set aside
• saute mushrooms and sweetcorn for 10 minutes and set aside
• In a large pot add half of the rice
• Add the chutney ( do not mix just create layers )
• Add the mushrooms and sweetcorn
• Add the chicken and prawns in the next layer
• Garnish with mint and coriander
• repeat process with remaining rice and other ingredients exactly like you did the first layer
• This should make 2 layers of pilau .
• Cover the pot with foil and place in oven for 30 minutes on 180°C
• remove from heat ad garnish with coriander

* best served with sour milk salad / raita

Milk Tart

INGREDIENTS

Base:
1 pkt Tennis biscuits
150g butter

Filling :
4 cups milk
1 tblsp butter
1 cup sugar
1 tsp vanilla essence
2 eggs
3 tblsp flour
3 tblsp cornflour

*Cinnamon for sprinkling


METHOD

Base:

• Melt the butter. 
• Combine with crushed biscuits and press into 2 large tart pans. Refrigerate for 2 hours

Filling:

• Boil milk with butter. 
• In a bowl, mix remaining ingredients into a paste. 
• Add to boiling milk and stir until thick.
• Pour into your biscuit bases. 
• Turn a spoon over the bowl and pour liquid onto spoon, so that the hot tart mixture doesn’t disturb the base. 
• Sprinkle with cinnamon and leave to cool sufficiently to refrigerate.

Melting Moments

INGREDIENTS

250g butter
1/2 cup icing sugar
1 cup self raising flour
1 cup corn flour
Melted chocolate
Icing sugar for topping

METHOD

• Preheat oven to 180°c
• Cream butter and icing sugar
• Add the self raising flour and corn flour to make a dough
• put dough through a stat nozzle and pipe rosettes
• Bake for about 15 minutes or until biscuits are light brown in colour
• Allow to cool , the dip biscuits in chocolate or drizzle with icing sugar
• The biscuits can also be piped into 5cm long patterns and then sandwiched together with chocolate