Beef Strip Roti / How to Make Beef Strip Roti

Stir Fried Sweetcorn with Chillies/ How to make Stir Fried Sweetcorn with Chillies

Batatas harras (Lebanese spiced potatoes)

Ingredients

900 g potatoes, peeled and chopped into small chunks
160 ml olive oil
garlic to taste, peeled and sliced
Fresh chillies to taste, finely chopped
Salt
coriander leaves to taste, finely chopped

Method

Heat the oil in a deep frying pan and add the potatoes.
Cook over a medium heat and when they are soft, add the garlic and chillies.
Cook for a few minutes until the garlic is golden.
Add salt to taste.
Mix in the chopped coriander, stir and serve.

Basa with Chillies, Garlic & Basil

Ingredients

400 gm Basa (fillets)
1/2 each Red, Yellow, Green Bell Peppers (sliced)
2 Spring Onions (finely chopped)
2 stalks Celery (finely chopped)
3/4 cup Basil (finely chopped)
8 cloves garlic (finely chopped)
3 dried Red Chillies (soaked in warm water)
1 teaspoon Olive Oil
Fish Sauce
Soy Sauce
Thai Sweet Chilli Sauce

Method


Blitz 3/4 of the garlic & red chillies with a dash of soy sauce to make a coarse paste.
Marinade the fillets with this paste & leave to rest for 15-20 minutes.
Heat the oil  in a pan & add the rest of the garlic, onions, celery & bell peppers. Saute till soft.
Move the veggies in the pan to the edges & place the fillets in the pan & quickly heat them on both sides.
Spread half the veggies on the pan & place the fish on it & top it up with the rest of the veggies.
Splash a little water into the pan.
Season with fish sauce & a dash of Thai sweet chilli sauce & toss in the basil
Leave on the flame till the fish is just about cooked. The take it off the flame & cover for about 5 minutes allowing the fish to cook a bit.

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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.

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.

Prawns 'n' Pepsi

Ingredients

500 g (1 lb) of fresh peeled prawns
25 g (1 oz) butter for frying
4 cloves of Garlic
Sea salt and freshly ground black pepper




..for the sauce..

Olive oil
2 medium onions, peeled and chopped
2 cloves of Garlic
1 large (400g) can of peeled plum tomatoes, blitzed in a food processor.
2 tablespoons tomato puree
1 teaspoon lime zest
1 can or small bottle of Pepsi Original. Not lo-cal, diet or odd-flavoured versions)
2 chipotle chillies, finely chopped
2 chile de Arbole, finely chopped

..to garnish..

Wedges of fresh lime
A handful of chopped parsley, finely chopped

Method

The sauce

Fry the onions and garlic for 4 minutes in a little olive oil until they are translucent
Add the pressed tomatoes, tomato puree, chopped chillies, lime zest, Pepsi, salt and pepper then simmer vigorously for 25 minutes or until reduced to a thick sauce.

The prawns

Fry the garlic in the butter until it takes a little colour
Add the prawns and fry them until they turn pink
Season to taste with salt and pepper
Mix the sauce into the prawns, combine well and serve

Serve hot with plain boiled rice and peas and peppers

Philadelphia Chilli Pasta Bake

Ingredients

300 g extra lean minced beef
1 large jar ready made chilli con carne sauce
300 g penne pasta
100 g Philadelphia Light with Garlic and Herbs
1 egg
150 g tub Greek yogurt
40 g reduced fat cheddar cheese, grated

to serve

A green salad
Mise en place

Method

Heat a large frying pan, add the mince and brown then add the chilli sauce and cook over a reduced low heat for 5 minutes.
Cook the pasta according to the instructions on the pack and drain well.
Mix with the chilli sauce to combine and pour into an ovenproof dish.
In a bowl with a whisk, mix the Philly, egg and yogurt and half of the cheddar cheese.
Pour the Philly mix over the top of the saucy pasta and top with the remaining cheese.
Bake for 20 minutes until browned on top.


Serve with a green salad.