Beef Strip Roti / How to Make Beef Strip Roti

Sour Chicken Soup / How to make Sour chicken soup

Chicken jambalaya / How to Make Chicken jambalaya

Traditional Meat Paella / How to Make Meat Paella

Chili Lime Chicken Wings,

INGREDIENTS:

5 pounds chicken wings
1 cup lime juice
2 -3 green chilies, diced
2 tablespoons garlic powder
2 tablespoons dried oregano, crumbled
2 1/2 tablespoons paprika
1 tablespoon sugar
1 tablespoon salt
1 tablespoon lemon pepper
1 tablespoon soy sauce
1/4 cup olive oil
1 tablespoon cayenne pepper
4 limes, cut in wedges

PREPARATION:

Puree chilies in food processor (or dice really small). Mix all ingredients together in a bowl. If required, add more cayenne to your desired heat level.
Split the wings to make drumettes. Use a nice sharp knife to find the joint and cut through to avoid splitting the bone. Marinade for 2-8 hours (the longer you leave it in the marinade, the hotter they will be).
Grill the chili lime chicken wings at medium-high heat (If you're using a charcoal grill, spray gently with water to keep heat at medium intensity). Turn and baste often with marinade.
Serve hot off the grill.

Bang bang chicken

Ingredients

1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup Panko*

For the sauce

1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
2 teaspoons Frank's Hot Sauce

Instructions

To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside.

Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Serve immediately, drizzled with sweet chili sauce.

Balti Chicken with Lentils

Ingredients

75 g (3 oz) split yellow lentils
60 ml (4 tbsp) corn oil
2 medium leeks, chopped
6 large dried red chillies
4 curry leaves
5 ml (1 tsp) mustard seeds
10 ml (2 tsp) mango powder
2 medium tomatoes, chopped
2.5 ml (1/2 tsp) chilli powder
5 ml (1 tsp) ground coriander
450 g (1 lb) boneless chicken, skinned and cubed
salt
15 ml (1 tbsp) chopped fresh coriander, to garnish
paratha, to serve

method

1. Put the lentils in a sieve and wash carefully under plenty of cold running water.

2. Put the lentils in a saucepan and add just enough water to cover. Bring to the boil and cook for 10 minutes or until they are soft but not mushy. Drain thoroughly, transfer to a bowl and set aside.

3. Heat the oil in a pre-heated wok until hot. Lower the heat and add the leeks, dried red chillies, curry leaves and mustard seeds and stir-fry gently for 2 - 3 minutes.

4. Add the mango powder, tomatoes, I chilli powder, ground coriander and chicken. Season with salt and stir-fry for 7 - 10 minutes.

5. Mix in the cooked lentils and fry for a further 2 minutes or until the chicken is cooked through. 

6. Garnish with fresh coriander and serve immediately with paratha.

Argentinian chicken

Ingredients

6 pieces of chicken
A bunch of leaves of parsley
Garlic to taste, peeled. I used 6 fat cloves of garlic
Half a medium size onion, peeled and roughly chopped
2 teaspoons of dried oregano
1 heaped teaspoon of paprika powder
1 large red sweet pepper, deseeded
¼ cup of olive oil
3 tablespoons of white wine vinegar.
2 heaped teaspoons of chicken stock powder

Method


Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Put the chicken in an oven tray

Put the rest of the ingredients in the blender and blend for 2 minutes
Try to check taste
Pour it over chicken
Cover with a lid or tin-foil
Put it in the top of the oven for 45 minutes
Check the chicken is properly cooked
Enjoy!

Annabelle's creamy chicken and tomato stew

Ingredients

2 large skinless chicken breasts (or similar cuts of chicken for two people)
1 large onion, peeled and sliced
4 fat garlic cloves,peeled and crushed
4 tablespoons olive oil
1 400g can of plum tomatoes, chopped
1 teaspoon jaggery or sugar
1 small pot of creme fraiche
sea salt and freshly ground black pepper to taste
1 teaspoon of dried tarragon
A handful of fresh parsley, chopped
Toasted sesame seeds to garnish

Method

Preheat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]

Fry the onions and garlic for 5 minutes in half of the oil over a gentle heat until soft and translucent, don't brown them.
Add the tomatoes and jaggery or sugar and simmer for 10 minutes.
Remove from the heat, stir in the creme fraiche and the herbs and set to one side.
In a clean pan stir-fry the chicken until the surface is golden, about 5 minutes.
Transfer the chicken to a baking dish or casserole, pour over the sauce, cover and bake for 35 minutes.

Sous vide Tex-Mex turkey breast

Ingredients

1.2 kg boneless turkey breast joint
2 tablespoons Old India Taco Seasoning

Method

Remove all the packaging from the turkey breast, including the nex bag as the vacuum packing will hold the joint together while it cooks.
Add 2 tablespoons of Old India Taco Seasoning to a plate and roll the breast around in it to coat evenly.
Measure out a vacuum bag bigger than you probably need, it makes for much easier sealing I find.
Seal one end, twice for good measure!
Pop the turkey breast in the bag and vacuum seal.
Cook in a sous vide bath for 10 hours at 67°C.
If you wish you can finish the joint by browning in a hot pan with a little butter or olive oil, if you have a blowtorch you can use that while sealing in the pan. It saves setting fire to the worktop!
Carve and serve immediately.

Spicy ostrich liver smokey bacon and onions

Ingredients

350 g (12 oz) ostrich liver, de-veined and thinly sliced
1 large onion, peeled and sliced
6 slices home smoked bacon, chopped roughly
1 teaspoon white cumin seeds, ground
1 teaspoon black cumin seeds, ground
½ chili powder (or to taste)
½ teaspoon caraway seeds, ground
4 tablespoon plain flour
Juice from half a lemon
The zest from ¼ of a lemon, finely chopped
½ teaspoon brown sugar
1 tablespoon balsamic vinegar
Pinch of salt
6 tablespoons of beer (mild!) or lager
Olive oil for frying

Method

Mix the plain flour, ground spices, salt and add to a shallow dish and roll the liver in the mixture so it's really well covered
Leave the liver in the flour while you cook the onions, so it grabs as much flour as possible
Mix the beer, balsamic vinegar, lemon juice and lemon zest together and put to one side
Heat a wok and add a few glugs of olive oil and gently fry the onions for 5 minutes until soft and golden, don't burn them
Just as the onions start to colour, add the chopped bacon slices
When the onions are done, reserve and keep warm
Add a dash more oil if the wok is dry and over a low to medium heat, fry the liver for about 1 minute a side so it browns slightly and the blood runs a little.
Turn the heat up high and add the liquid and the reserved onions and bacon and reduce to most of the liquid has gone
You should be left with a nice gooey sauce
Serve hot with peas and Sautéed potatoes