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

Greek "Salad dressing" Chicken by Foodeva Marsay

 

Greek 'Salad Dressing' Chicken

 

Servings: 3-4
Difficulty: easy

Author : Foodeva Marsay/Marriam S

INGREDIENTS
3-4 Chicken Fillets, Butterflied along the sides.
1 teaspoon Garlic Paste/Crushed/Chopped Garlic
3 Tablespoons Plain Yoghurt
1/2 Cup Greek Salad Dressing (any variety)
1/2 Teaspoon Salt ( or to taste, bearing in mind the salad dressing may already be salted)
1 Tablespoon Olive Oil
1/2 teaspoon Cumin Powder
1/4 teaspoon Lemon Pepper seasoning
1/2 teaspoon of Dried Mixed Herbs

METHOD
 Marinate the Chicken with all the Ingredients above, for a minimum of 10 minutes.
Heat a Large enough, Heavy Based Pan, and add 2 Tablespoons of Butter
 Melt the Butter, and add in the Chicken Fillets and the Marinade, turn after 1 minute when slightly browned.
Add a tiny bit of water, and lower heat and cook Chicken until soft and cooked through. +|- 25 minutes.
 Allow the chicken to brown nicely on both sides before dishing up.
Serve paired with a salad of choice. (I served this with a Mediterranean Couscous Salad, find Recipe further down this blog;)
NOTE:
 above recipe may be used with whole chicken pieces as well.
 I have also used the same Ingredients but varied flavour by Using an Italian Salad Dressing, then served that with an Italian type Pasta Salad.
ENJOY!!!
Foodeva Marsay

Light and fluffy buttermilk pancakes by Kelly posted by Aamena

Light and Fluffy Buttermilk Pancakes

 

Yield: 4 servings

Prep Time: 10 min

Cook Time: 5 min

 

Ingredients:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 Tablespoon sugar
1/4 teaspoon salt
1 1/2 cups buttermilk
1 large egg
2 Tablespoons unsalted butter, melted

 

Directions:

In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.

In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)

Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.

 

Kelly's Notes:
Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.

CHICKEN PASTA TOPPED WITH PUR BY YASMEEN

Chicken pasta 

1/2kg chicken fillet cubed 
1 onion sliced
Saute onion and and add chicken with salt (don't add too much as aromat is also added),  garlic,  green chillies,  ginger garlic,  Jeeru, lemon pepper,  lemon juice 
When almost done add 1 cup frozen corn,  1 carrot (julienned) , red and green pepper (julienned) remove from heat when done and add mustard pdr (1/4tsp) aromat and little chopped mint adjust to taste
Boil pasta of your choice (I used spaghettini) make a thin white sauce and layer as follows,  chicken,  pasta,  white sauce,  cheese bake until heated through
Then make off wagaar: butter,  1 tblsp/more sesame seeds,  chopped dhania and little mint if desired spread over heated pasta and top with fried pur

Shanaaz Ahmod - Pot Roasted T-BONE Steak

Shanaaz Ahmod: Pot Roasted T-bone Steak

6 slices T-bone steak

2 tsp full ginger garlic

1 tsp black pepper

1 tsp salt

2 tab lemon juice

2 tab soya sauce

2 tab worcester sauce

1 tsp chillie pwd

1 tsp dhana jeera

1/4 tsp tumeric

2 tab Aminas Steak and Chops Marinade

*marinate steak with above. Use a flat pot, add butter and oil and cook on low till tender. (Test with a knife to see if its done) don't overcook. Mines cooked for 15min.

Note: Always buy t-bone that is thinly sliced. If you see that the cut of the t-bone is too thick rather leave it and try elsewhere because thick steak gets really tough during any type of cooking process and is difficult to chew.

BATTERED ONION RINGS

Ingredients:

1 large onion

1 cup flour

1/2 teaspoon salt

1/4 teaspoon chillie powder/paparika, (optional)

2 tablespoons oil

1 egg white, stiffly beaten

Enough water to make a batter

Preparation:

Cut onion into rings and cover with ice water. Refrigerate while making the batter. Combine batter ingredients, folding in stiffly beaten egg white last. Drain the chilled onion ring slices, dip in the batter and fry in batches in hot oil for 3 minutes or until golden brown. Drain on paper towels.

Vegetable Broth by Ayesha Seedat

Vegetable broth

Boil 1 carrot, 1 potatoe, 1 onion, 1 tomato, 3-4 green chillies and a few whole peppers. Boil till all veggies soft.
Liquidize all veggies with the same water left over frm boiling to make a broth.
Braise 1/2 onion in ghee till soft and add chicken fillets with garlic, salt, and 1 tsp chilli powder and lil Dhana jeera.
When braised add chopped dhunia and frozen corn. When fillets are cooked, add your veggie broth.
Add spaghetti pieces and boiling water and boil all together till all flavours emersed.
This is a lovely winter soup recipe. NB. When boiling your broth add only how many green chillis u need to suit your family taste as it can get strong.

CUSTARD SLICE POSTED BY ZAKIYYAH

Custard Sliced Cake
250g butter
11/2cups sugar
4 eggs
4 tsp baking powder
1 tsp vanilla essence
Flour to make a nice dough so that it can be rolled.

Divide dough onto 12 equal size balls. Roll in round rotis(roll on a sheet of wax paper it makes it easier to handle). Bake rotis for approximately 10 - 15 mins. Once rotis are baked make a custard not too thick nor too thin. Custard 1 lt milk 1 cup sugar. 250 ml fresh crm 1 tsp vanilla essence. 5-6 Tblsp custard powder. Combine custard Pwd and 1/4 cup warm water. Heat milk, fresh crm , ess ,sugar on stove b4 it starts to come to boil slowly stir in custard mixture until custard begins to thicken remove Layer cake and custard not too thick nor too thin. Layer cake and custard alternately about 5 to 6 layers. Decorate ώĩ†̥ђ nestle cream then sprinkle ώĩ†̥ђ crumbles cake , grated coconut or flake ...
BON APPETITE!!!

Arabian Chicken by Fatima Latif

Arabian chicken
Recipe credit: Nazia
Marinate chicken fillets or 1 cut chicken in:
2Tlb lemon juice
1tsp crushed garlic
1Tlb ginger garlic
1/2tsp lemon pepper
1tsp red masala or crushed red Chilles
1tsp salt

Put ghee (Clarified butter) in pot and cook chicken.

Make separate sauce by boiling together the foll:

50g tomato paste
1 cup yogurt/maas (I use 500gr yogurt)
1 cup fresh cream
Whole green chillies
1 1/2TLb mustard sauce
1⁄2 tablespoon chillie/peri peri sauce
1/2tsp garlic.

Once boiled add to cooked chicken. Simmer for 5mins. Finall add lots of chopped dhania (coriander).

Serve with savoury rice or pasta

Latif_fati

CHEESY MALAI TIKKA BY SHEZ

Ingredients :

 
Skinless Boneless Chicken breast 1/2 kg cut into medium cubes
Ginger Garlic Paste : 2 tsp
Lime Juice : 1 tbsp
Salt to taste
Cashew nuts paste:  3 tbsp
Milk : 1/4 cup
Cheddar cheese : 2 tbsp (finely grated)
Freshly Grounded Black Pepper 1/2 tsp
Ground Cumin powder : 1/2 tsp
Garam Masala Powder : 1 tsp
Eggs : 1
Fresh Cream : 2 tbsp
Oil  : 1 tbsp
Green chillies : 3
Red chilli powder : 1tsp
Fresh Corriander: handful

Blend all ingredients in a blender except chicken. Adjust seasoning and pour over chicken cubes. Mix well n put in fridge for atleast 6 hours. Best over night.
Arrange chicken pcs on skewers and either bake or grill turning frequently and basting with oil and remaining marinade. Do not over cook as it will dry the chicken.Garnish with grated cheese and corriander leaves. Serve with naan , salad and chutney.

Cheesy chicken and creamy mash pies by Shamima Olla

Cheesy chicken and creamy mash pies:

1 kg chicken fillet cubed, wahed and drained.
Sautee 2 medium onions in a T of butter. Add:
1 tsp ginger garlic
1tsp crushed garlic
2tsp dhana jeeroo
1/4 tsp arad
2 tsp rough salt
Zest and juice of half a lemon
3 tsp fresh red chillies
Add the chicken and cook till all the water has burnt out. Then add 1 cup ground tomato and 1 cup frozen corn and braise again.  Empty into a dish.
Make a thick white sauce with 2 T butter and 2 T flour. You will need about 1&1/2 cups of milk. Add white sauce to the chicken.  Adjust salt and chilies. Cool completely.  Add 1/2 cup grated gouda and 1/2 cup grated tussers. Add 1 bunch finely chopped dhania.  Mix well. Cool before using.
For the mash:
You will need about 15 medium sized potatoes.  Peel, cube and boil in salted water. Mash and set aside.
Make wagaar with the ffg:
3 T butter
1tsp crushed garlic
1tsp crushed red chili
2tsp mustard seeds     
Add to mash. Add juice of half a lemon. Mix well. Ajdust salt.  If you have  very waxy potatoes you may need milk to loosen the mixture.
Roll out pastry.  Cut with  round cutter to fit the pie case. Pop in the chicken filling then pipe mash over. Garnish with a piece of chopped tomato or a peppadew. Sprinkle parsley.  Dry freeze at this stage. Empty into tupperware and store.   Preheat oven to 180. Pop frozen pies into the oven on the bottom rack so pastry cooks and mash doesn't burn.
Enjoy

Meatloaf Cuppies by Sara

MEATLOAF CUPPIES BY SARA 

INGREDIENTS
Meatloaf Cupcakes
1 lb / 500g beef mince (ground beef)
1 onion, grated, squeeze out excess water
6 green chilli
Fresh dhania nd spring onion chopped
1 tsp salt
1tsp chilie powder
1 tsp garlic paste

Mashed Potato
2 large or 3 medium potatoes
1 tbsp butter (optional)
½ - 1 cup milk

Garnish
Red Chutney/Green Chutney
Parsley, finely chopped (optional)

INSTRUCTIONS

Meatloaf Cupcakes
Preheat oven to 180C/350F.
Spray 8 holes of a muffin tin.
Grate the onion straight into a large bowl, squeeze out water.

Add remaining meat loaf gredients and use your hands to mix and combine well.
Scoop up ½ cup of mince and use your hands to form a rough ball shape. Press into the muffin tin. The surface should be a slight dome shape.
Repeat with remaining mince. It should make about 8.
Bake for 20 - 25 minutes until browned on top. Remove from oven.

Mashed Potato
Peel and dice the potato. Steam or boil until soft but not waterlogged.
Drain, then add butter and ½ cup of milk. Mash using a potato masher until smooth or to your liking. Add extra milk if you need it. The mash needs to be creamy but stiff enough to hold its shape when piped or piled onto the Meatloaf Cupcakes.

Assemble
Smear a dollop of Chutney on the Meatloaf Cupcakes.
Top with mashed potato, either by piping it or just dolloping it on with a spoon.
Serve with a sprinkle of parsley, if using.

NOTES
1. After topping with mashed potato, you could bake it for 10 minutes to brown it, or place it until the grill /broiler for a few minutes. But I like the mashed potato without the crunchy surface – more like the icing you actually get on cupcakes!
2. To freeze, let the cupcakes cool then a fine skin will form on the mashed potato so the cling wrap won't stick to it. Wrap in cling wrap and place in freezer. To reheat, thaw then reheat in the microwave or oven.
Shenaaz Osman

COWBOY FOOD , photo by me and recipe from Zulekha

COWBOY FOOD, recipe by Zulekha

1/2 kg sausage - sliced into rings
2 tins Koo Baked Beans
1 tin Koo Butter Beans
2 Tomatoes - grated
Salt to taste
Green Masala
Dhania n jeera powder
Chilli powder
Turmeric
1 large Onion - grated
Whole jeera
Green Chillies
Curry Leaves
Tomato Sauce

METHOD
Braise onion,whole jeera,green chilli n curry leaves until pink
Add grated tomato n spices n cook for a few mins
Add sliced sausage n cook till sausage is done
Add baked beans,butter beans n tomato sauce n cook
Must be saucy n not dry
Garnish wth dhania n mint leaves
Serve wth rice or bread

Personal Note - I did not have any green masala, so left that out but it came out tooooooooo delish. 

Creamy Steak Pasta by Shanaaz

Creamy Steak Pasta

250g pasta of your choice boiled
1 onion grated
1 green pepper grated
3 tab butter
1 cup steak fillet cubed
Salt
Black pepper
Crushed green chillies
1 tsp Ginger Garlic
1 cup of frozen corn (optional)

*braise onions, peppers in butter and add steak with rest of ing and cook till tender. Add corn at this point.

*then add 1tab of flour to steal and braise for a few seconds.

*add 300ml of fresh cream to steak and cook till thickens.

*taste for salt, add lots of chopped dhania, toss with pasta. Add mozarella cheese on top and serve. (Shanaaz Ahmod)

Royal Creams by Sara Sakoor

Royal creams (sara sakoor )

250g Butter

1/2cup icing sugar

1t almond essence

1/2cup mazeinaFlour to make a soft dough 

+-2 cupsCream sugar 

and butter. 

 Add mazeina.  Add essence.  Add flour.  Pipe. Bake on 160.Icing100 g butter1 cup icing sugar2 t almond essenceSandwich biscuits together.

Breakfast Casserole - recipe by Saaleha, picture by Me

BREAKFAST CASSEROLE 

5 slices bread 

2 cups cheese 

3 sausages,precooked and sliced 

1 cup polony- chopped. 

1 cup mushrooms fried. 

Optional -jalapenos,peppers,onions,chillies. 

1 1/2cups milk. 

6eggs. 

1/2 cup cream. 

1 tsp aromat,

1/4 tsp mix herbs. 

Salt and pepper to taste, 

1/4tsp paprika. 

METHOD. 

Cut each slice of bread into 4 and layer in a buttered pyrex.over the bread sprinkle 1 cup cheese, sausages,polony,mushroom.add another cup of cheese. Beat milk,eggs,aromat,salt,pepper,paprika- pour over bread and cheese. Sprinkle herbs,allow to stand for 15 mins before baking. Bake for 25 to 30 mins