Rice Salad

Ingredients:

1 cup Cooked Rice

1 cup Grated Carrot

1 Red Onion - finely diced
1/4 cup Roasted Almond flakes
1/2 stick Celery finely chopped
1/2 cup Red & Green Capsicum diced
1/2 cup Mixed Sprouts
1/4 Cup Pomegranite Seeds
1 Tsp Ground Cumin
1 Tbsp Black/White Sesame Seeds
1/2 Tsp Sumac
1/2 Tsp Garlic
2 Tbsp olive oil
2 Tbsp Lemon Juice
Salt & Pepper to taste

Method:

Mix all of the above ingredients together. Adjust Seasoning if required. Enjoy :)

Buttery Cous Cous

Ingredients:

2 Cups Cous Cous
2 Cups Warm Water
2 Tsp Salt
2 Tbsp Olive Oil
35g Butter
Handful of Almond Flakes

Method:

Place the cous cous in an oven proof dish and cover with the warm water. Cling wrap and set aside for about 10 minutes for the cous cous to absorb the water. Drizzle olive oil over the cous cous and mix with your fingers to separate the cous cous grains well. Cut most of the butter into cubes and place over the cous cous. Cover with foil and place into a preheated oven (160 degrees celcius) for about 10 minutes.

Meanwhile heat a pan and give the almond flakes a quick toast. Melt the remaining butter and pour over the cous cous when serving. Garnish with almond flakes.

Harissa Chicken Skewers

Ingredients:

1 Kg Chicken Breast Cubed

2 Whole Roasted Red Peppers

1 Tbsp Garlic

1/4 Cup Lemon Juice

2 Whole Red/Green Chillies

1 Tbsp Almonds

1 Tsp Cumin

1/4 Tsp Turmeric

Salt and Pepper

1/4 Cup Corriander leaves

1 Mint Leaf

Method:

Blend all of the above ingredients (Except the chicken duh :P) and add to the chicken cubes. Leave to marinate for a few hours or overnight. Skewer the meat and grill over a charcoal fire turning till browned well. Serve with pita bread...Yum!

Lamb Tagine with Zuchini & Capsicum

Ingredients

750g lamb backstrap - Cubed
2 Tbsp Olive Oil
1 Tsp Whole Cumin Seed
1 Tsp Whole Corriander Seed
2 Cinnamon Sticks
1/4 Tsp Turmeric
1 Tsp Freshly Ground Chillies
4 Cloves of Garlic - Chopped
1 Inch piece of Ginger - Grated
1 Onion - Cubed
1 Zuchini and 1 Red Pepper - Sliced
Salt and pepper to taste
Corriander to Garnish

Method

Heat the oil in a tagine and fry onion till soft. Add in the garlic, ginger,salt, pepper, chillies, turmeric, cumin, corriander and cinnamon. Fry for about a minute to release the flavours and then add the lamb. Coat lamb with spices well, cover and leave to simmer on low heat for about 1 hour or until lamb is almost cooked.

Add the zuchini and red pepper pieces to the tagine and simmer for another 10 - 15 minutes. Garnish with corriander. Serve with Butter cous cous.

Peri Peri Adega Chicken

Hellllo all, So sorry it has been a while since I last posted. Been busy over the holidays (Also a little lazy :P). Anywhooo I'm back so hopefully will be posting more regularly now! Ok so todays recipe was a result of a request for peri peri chicken. It is a little bit of effort but its worth it :)


Ingredients:

1 Chicken - Quartered
*2 Tsp Garlic
*1 Tbsp Gourmet Garden Mediterranean Paste
*2 Tbsp Lemon Juice
*1 Tsp Red Chilli Flakes
*2 Tbsp Olive Oil
*Salt & Pepper to taste

Sauce - 1 Tbsp Mayonaise, 1/4 Cup Nandos Lemon and Herb Sauce, 2 Tbsp Nandos Hot Sauce

Method:

Marinate chicken with the * ingredients and leave for a few hours or overnight. Heat some butter in a pot and cook chicken on high for 20 minutes. Remove chicken and add sauce ingredients to left over juice in the pot. Cook sauce until thick, add a squeeze of lemon juice over the top.

Meanwhile grill or BBQ the cooked chicken for about 5 minutes on each side till golden. Pour sauce over grilled chicken to serve. Enjoy :)