Mince Scones by Feroza Butler

Mince Scone
(Kindly shared by Feroza Butler)
3 cups flour
3 tsp baking powder
1 egg
1 tsp pepper
125gr butter
About a cup of half milk / water mixed

Add butter to flour / Baking Powder  and pepper n make it like breadcrumb mixture. 
Add the egg to the breadcrumb type mixture.. 
Make dough with a little milk at a time as you might not use all the liquid..
Divide dough into 2, roll as per size of greased oven tray, put one dough at the bottom, add cooked filling of choice, and cover with other rolled dough.. 
Brush with egg, add some thill and bake for about  20 - 25 min on 180 degrees Celsius ..

NOTE : Can use cooked steak or chicken and add sliced tomatoes / boiled eggs between the layers...(Feroza Butler)

Spicy chicken and potato finger...reposted by Marriam

#Savoury #Snack #Spicy #ChickenandPotatoFingers #Recipe

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Spicy Chicken and Potato Fingers

(yourfamily.co.za)

The Spicy Chicken and Potato Fingers is a chicken snack to love, perfect to serve as a snack.

INGREDIENTS

4 large potatoes, peeled and cooked (still hot)
2 garlic cloves
15ml (1T) ground cumin
8ml (½ T) ground nutmeg
1 chilli, deseeded and finely chopped (optional)
250ml (1 cup) cream
500ml (2 cups) cooked chicken, torn
3 spring onions, sliced
handful chives, chopped
14 sheets phyllo pastry
180ml (¾ cup) butter, melted
chutney, to serve

 

METHOD

Mash the potatoes, garlic, cumin, nutmeg, chilli and cream together. Mix in the onion and chives and season.
Brush 7 of the phyllo sheets with butter. Top each with another phyllo sheet. Cut each of the 7 double phyllo sheets into 3 strips through the width.
Spoon 15ml (1T) of the chicken mixture onto the bottom of each of the phyllo strips. Fold a 1cm seam inwards on each side over the filling.
Brush the ends of the strips with butter. Roll each up tightly into a roll. Brush with the rest of the butter.
Bake for 15-20 minutes until golden and crisp, and serve with chutney.

Creamy oven baked chicken by Nissa

Creamy oven baked chicken

Ingredients:
1 tray of chicken legs (4/5 pieces)
1 tray of chicken fillet (3/4 pieces)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon crushed garlic paste
1.5 tablespoons Chilli powder
Pinch of Chilli flakes
1 tablespoon lemon juice
Sprinkle of parsley
Pinch of Cajun/chicken spice
2 green chillies roughly chopped
1 tablespoon mayonaise
2 tablespoons yoghurt
4 tablespoons nandos medium peri peri sauce
Toppings to garnish before it goes into the
oven:
Half a small onion diced
Lemon slices
Chilli flakes
Parsley

Method:
1. Marinate the chicken in the above
ingredients for about two
hours.
2. Preheat the oven to 190degrees
3. Take a baking tray and grease it with
butter, place the marinated chicken into the
tray with the excess sauce that comes out of
the bowl.
4. Place your toppings on the chicken and
cover the tray with foil.
5. Bake it in the oven for 45 minutes, then
remove the foil, turn the chicken over, increase
the oven tempreture and bake for a further
15/20 minutes on 200degrees or until the skin
gets nice and crispy.
6. Remove from the oven and serve hot with
your side dishes!

Garlic herb roasted shrimp by Emma

GARLIC HERB ROASTED SHRIMP

For the shrimp:
2 pounds (12 to 15-count) shrimp
3-4 garlic cloves
4 tablespoon good olive oil
1/2 teaspoon of red pepper flakes
1 teaspoon of dry basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. In a large bowl, toss with garlic, olive oil, pepper flakes basil and salt and pepper until well coated. Place them on a sheet pan laid out in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, just combine all ingredients together and chill.
Compliments of Healthy Recipes 24/7

Beef Stir fry from another group

This lovely recipe and pic is from one of the lovely ladies from one of the groups I am in, unfortunately I don't have her name.

 

Beef stir fry -

 

 Beef strips marinated in salt pepper worcester sauce..soy sauce..garlic..zambian chutney..meat tenderiser.

Strips of carrots
Strips of corgettes
Sliced red onions
Green beans par boiled n drained
Rice boiled n drained n cooled
Noodles boiled drained n cooled

Stir fry beef till done then add carrots n corgettes n stir fry
when cooked stir fry beans and onions till cooked n dry and then add the rice and noodles and salt pepper and soy sauce and stir fry few mins.

Sprinkle chopped onions after done.
Optional.. sweet chilli sauce added in the end.

Grilled Chicken and Corn Salad posted by Najeebah

Grilled Chicken & Corn Salad:

- 3 Pieces Chicken Fillet

- Olive Oil

- 2 Corn ση The Cob

- Salad Leaves

- 1 Punnet Cherry Tomatoes σя 2 Ripe Tomatoes, Diced

- 2 Spring Onions, Sliced

Dressing: 

- 30 Ml White Vinegar

- 10 Ml Mustard

- 50 Ml Olive Oil

- 15 Ml Finely Chopped Basil

Method:

- Halve The Chicken Fillets Horizontally, Brush ωιтн Olive Oil & Season Well. Heat Griddle Pan & Grill The Chicken ση Both Sides Until Ðσиε, Cut Into Slices σя Cubes

- Place The Corn ση The Griddle Pan & Grill ση Αℓℓ Sides Until Ðσиε. Cut The Kernels Oƒƒ The Cob & Mix ωιтн The Chicken Pieces And The Remaining Salad Ing.

- Dressing: Mix The Vinegar & Mustard Together. Slowly Pour The Oil °̩ή While Whisking Continuously, Stir °̩ή The Basil & Pour The Dressing Over The Salad. Toss To Coat Then Serve.

Crayfish Tail Curry by Fatima Sydow

Crayfish Tail Curry

 

Ingredients

10-15 large crayfish tails ( washed and cleaned ( inside grit along the tail meat removed ) I cut the tails in two .

3 onions peeled and finely chopped 
Salt to taste 
1 red pepper finely chopped 
2-3 tablespoons of oil 
4-5 garlic cloves peeled and grated on the fine side of grater 
2 cardamom pods 
3-4 stick Cinnamon
6-8 curry leaves 
2 teaspoons of red chili powder
1 teaspoon of paprika 
1-2 teaspoons of turmeric 
2-3 tablespoons of roasted Masala 
Some freshly chopped coriander .

 

Method.

Heat your oil in a large pot and add your onions , red pepper , salt  and whole spices , that would be your cinnamon , cardamon and curry leaves . Fry until golden brown and add half a cup of water and Cook for about 10 minutes . Next add all your spices and garlic and stir to prevent from burning and add about a cup of water and allow the water to cook away  ...Next add your crayfish tails and stir and cook for just a few minutes . Next add about 2 cups of hot water and cook for about 25 minutes . And you are done . Sprinkle over some fresh coriander .

Delicious.

 

Recipe and photo by Fatima Sydow