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.