Grilled Barbeque Chicken

Ingredients

Chicken drumsticks………6

Barbeque sauce…………….3 ½ table spoon
English mustard….……….½ tea spoon
Tomato ketchup……………1 table spoon
Soya sauce……………………½ table spoon
Worcestershire sauce…….½ table spoon
Salt to taste

Method

• Place the drumsticks in a non-stick oven tray and sprinkle the salt on each drumstick.
• Mix all the other ingredients in a bowl and generously coat the created sauce on the drumstick.
• Pre-heat the oven on grill mode at 250°C. Place the tray in the oven and grill for 15 min.
• Remove tray and flip the chicken and grill the flip side for 15 min.
• Pour the juices collected in the bottom of the tray, on the chicken while serving, for more flavour.

Apple and Avocado Salad

Ingredients

Gala apples…………….…2 (chopped in ¾ inch cubes)

Avocado……………………1 ½ (chopped in ¾ inch cubes)
Mayonnaise………………2 ½ table spoon
Milk………………………….¼ cup
Vinegar…………………….1 table spoon
Lemon juice………….….2 table spoon
Fresh ground pepper…1/6 tea spoon
Salt to taste

Method

• Mix mayonnaise, milk, lemon juice and vinegar in a salad bowl.
• Add the chopped apples and avocados in the bowl and sprinkle the ground pepper and salt (if required).
• Mix well and serve.  Garnish with fresh mint leaves if required.

Serves: 2

Honey Chicken Legs

Ingredients

Chicken drumsticks………3

Clear honey………………….3 tea spoon
Chilli powder………………..½ tea spoon
Cloves………………………….12
Fennel seeds…………………1 tea spoon
Salt to taste

Method

• Place the drumsticks in a non-stick oven tray.
• Sprinkle the salt and chilli powder on the drumsticks and rub the ingredients on each drumstick with hand to make sure it is evenly applied.
• Poke the flesh of each drumstick at 4 places and insert one clove per poke.  (Distribute the poked clove evenly i.e. do not cramp them very close to each other only on one side.) 
• Now evenly apply the honey on all sides of the drumsticks with a basting brush.
• Lastly sprinkle the fennel seed on all sides.   
• Pre-heat the oven on grill mode at 250°C. Place the tray in the oven and grill for 10 min.
• Remove tray and flip the chicken and grill the flip side for 10 min.
• Remove the poked cloves from the chicken before serving.
• Pour the juices collected in the bottom of the tray, on the chicken, for more flavour.

Grilled Lemon Chicken

Ingredients

Chicken drumsticks………3

Potatoes………………………3 (peeled & cut in wedges)
Cherry tomatoes…………..150g
Lemon juice…………………3 table spoon
Garlic………………………….4 cloves (crushed)
Fresh basil leaves…………from 3 stems
Fresh ground pepper……1/6 tea spoon
Salt to taste

Method

• Place the drumsticks, potatoes and tomatoes in a non-stick oven tray.
• Drizzle lemon juice on the chicken and vegetables. Make sure the juice is applied on all sides.
• Sprinkle the salt and ground pepper on them and mix with hand to make sure it is evenly seasoned.
• Place the crushed garlic and basil leaves on the tray at even intervals between the chicken and vegetables.
• Pre-heat the oven on grill mode at 250°C. Place the tray in the oven and grill for 15 min.
• Remove tray and flip the chicken and vegetables and grill the flip side for 10 min.
• Pour the juices collected in the bottom of the tray, on the chicken while serving, for more flavour.

Lamb Lentil Curry

Ingredients

Lamb………………..……….200g (1 inch cubed) 
Split pigeon peas…………¼ cup
Onion…………………..……1 (small, chopped)
Tomato…………………..…2 (chopped)
Fresh basil leaves……….from 3 stems (roughly chopped)
Garlic………………………..2 cloves (chopped)
Green chills……………….2 (slit vertically)
Chilli powder……………..¼ tea spoon
Water………………………..3 cups
Salt to taste
Oil to cook

Method

• Soak the split peas in water for 15 in a cooking pan. Add the chopped onions to it and cook for 25 min or until peas are soft and tender. (Alternatively if using a pressure cooker, use only 2 cups of water)
• Cool the cooked peas and onion for 15 min, then blend them to create a smooth paste.
• Heat oil in a pan and add the garlic, tomatoes and the green chillies. Sauté for 2 min.
• Now add the lamb, chilli powder, chopped basil and salt and mix well. Cook for 5 min with the lid on.
• Pour in the split pea paste (if the paste is too thick, add a little extra water). Mix well.
• Cover the pan with a lid and let the lamb cook in the simmering curry for 30 min or until cooked on low heat.
• Serve in a bowl and garnish with fresh basil leaves.
• Best served with rice.

Serves: 2

Tomato Feta Salad

Ingredients

Cherry tomatoes………250g

Baby plum tomatoes…250g
Salad tomatoes…………3
Feta Cheese….………….150 g (cut in 1” rectangles)
Green pitted olives……150 g
Fresh basil leaves……..from 3 stems
Olive oil……………………1/6 cup
Fresh ground pepper…¼ tea spoon
Salt to taste

Method

• Cut each cherry and plum tomato in half and collect them in a salad bowl.
• Quarter the salad tomatoes and cut each quarter in 3 pieces. Add them to the bowl as well.
• Now add the olives, feta cheese and the basil leaves (if the leaves are too big, tear them by hand).
• Sprinkle in the salt and ground pepper, and drizzle in the olive oil.
• Mix well.
• Garnish with fresh basil leaves.

Serves: 4

Slow Cooked Lamb Curry

Ingredients

Lamb………………..……….150gm (1 inch cubed) 

Potato………………………..1 (large, 1 inch cubed)
Onion…………………..……1 (small)
Tomato…………………..…2
Clove…………………………2
Cinnamon stick………….1 inch long
Garam masala powder..½ tea spoon
Meat masala………………½ tea spoon
Turmeric powder……….1/6 tea spoon
Cumin powder……………1/3 tea spoon
Coriander powder………½ tea spoon 
Chilli powder……………..¼ tea spoon
Water………………………..½ cup
Lemon juice………………1 table spoon
Salt to taste
Oil to cook

Method

• Marinate cubed lamb with salt and lemon juice for 20 min.
• Heat oil in a pan. Add clove, cinnamon stick, turmeric, cumin, coriander, garam masala, chilli powder and meat masala (available in any Indian grocery shop) in the heated oil, stir and cook for 1 min.
• Now add onions. Sauté for 2 min. Add more oil if required.
• Add tomatoes and cook with the lid on for 2 min.
• Mix in the lamb.
• Pour in the water, add the salt and mix well. Cook the lamb with the lid on for 5 min on low heat.
• Add in the potatoes, mix well. Now cover with a lid and cook for 20 min or until the lamb and potatoes are cooked, on very low heat.
• Serve hot with rice or naan.

Serves: 2