Sunday 24 June 2012

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.

Thursday 14 June 2012

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 pepper1/6 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.

Sunday 10 June 2012

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

Thursday 7 June 2012

Tomato Feta Salad

Ingredients

Cherry tomatoes………250g
Baby plum tomatoes250g
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 pepper¼ 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

Wednesday 6 June 2012

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