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 :)

Bihari Boti

Steak, when cooked properly is amazing, when over cooked, can be dry, tough and chewy. Please I beg you in the name of all that is good in this world, DONT OVER COOK YOUR STEAK!  This recipe does have a lot of components, but I promise its worth it in the end. The beef is melt in your mouth tender!

Ingredients:

1 Kg Sliced Fillet Steak (Rib or Eye)
1 Purple Onion - Grated and Fried
1 Tbsp each of Ginger and Garlic
100g Yoghurt
4 Tbsp Dry Roasted Chana/Besan Flour
1/2 Tsp each of Whole Corriander & Cumin Seeds
1 Tsp Garam Masala Powder
1 Tsp Red Chilli Flakes
2 Tbsp Oil
Salt to taste

Whole Green Chillies, Almonds and Purple Onion to Garnish

Method:

If using any other cut of beef, make sure you tenderize it well with either fresh papaya paste or store bought tenderizer for a few hours before using it.

To dry roast chana flour: Heat a frying pan and add the chana flour to it. Keep stirring over medium heat with a wooden spoon until the colour of the flour changes and you can smell the nutty aroma.

Fry the onions in about 1/2 a cup of oil. Once fried to a golden colour, remove onions from the oil. Keep this oil to fry the steak in.

Marinate Steak with all ingredients and leave to marinate for about 4 hours. Heat the oil in a pan or wok till very hot. Stir - Fry the steak in batches for about 3-4 minutes only. Add more oil as required. Do not be tempted to put all the steak in at one go as the steak will release its juices instead of sealing well.

Give the almonds and green chillies a quick fry. Use these as well as fresh corriander and purple onion to garnish. Serve hot!

Enjoy!

Hamburger Cupcakes

Ok so if your're really bored like me, or want to try something different, go ahead n give these a go. theyre pretty easy to make, just takes time n effort :)

Ingredients:

Cupcake Batter
8 Squares of Dark Chocolate
Sesame Seeds
Fondant
Butter Icing

Method:

Following the instructions from my previous post (link below), make the batter for the cupcakes. Spoon less than you normally would into the cupcake cases n bake as normal. You want a cupcake that isnt too big. When almost ready, sprinkle a few sesame seeds on top.

 Melt the dark chocolate and mix into the remainder of the batter. Spoon about a teaspoon of this into your cupcake cases and bake for a short while. these will be your burger patties.

http://www.fraged.blogspot.com.au/2012/11/sponge-cupcakes.html

Make the Butter icing as explained in the previous post. Divide into 2 portions, colouring one green and one red. Colour the fondant yellow and roll out till about 3mm thick. Cut into squares.

To assemble: Cut the cupcake bun  in half; place your burger pattie onto the bottom half, followed by a slice of fondant cheese. Then pipe on the lettuce and tomato and finally place the top of the cupcake bun on and press firmly.

Enjoy!