Category: Uncategorized

Ingredients:

⁃ 1kg beef (cut into pieces if not already cut, I use beef brisket because I love the flavour, but you can use your preferred cut of beef)

⁃ A few tablespoons of Cooking oil

⁃ Half an onion (chopped)

⁃ 2 garlic cloves (chopped)

⁃ Half a teaspoon Salt

⁃ 1 teaspoon Black pepper

⁃ 1 teaspoon Garlic powder

⁃ Half a teaspoon Ginger powder

⁃ 2 teaspoons of a flavourful seasoning of choice (all purpose seasoning, beef seasoning, maggi cubes, aromat ect..)

⁃ 1 teaspoon Paprika

⁃ 1 teaspoon Mixed herbs

⁃ 1 teaspoon Curry powder

⁃ 1 cup of tomato passata / blended tomato

⁃ 1 Beef stock cube (I used an oxo beef cube as I like the flavour but you can use your preferred)

⁃ 1 cup of boiled water

Method:

1. Add the beef into a pot and then add enough boiled water to cover it, allow to heat on a medium heat and once it starts boiling, cover and allow to simmer until tender (times may vary according to your cooker and the type of beef , it takes 45 minutes on a medium heat for me)

2. Remove the water and add some oil and once it starts heating up add the salt, black pepper, garlic powder, ginger powder , paprika, your seasoning of choice (I added a maggi cube and all purpose seasoning) then add the mixed herbs

3. Fry until browned (allow it to get a little charred as it releases a nice smoky flavour), during this time you can add the chopped garlic and onion and fry with the meat for more flavour

4. Add the tomato passata/ blended tomato and curry powder and fry for about 7-8 minutes

5. Add the beef stock cube and water, then stir in for a few minutes, at this point you can add more of your seasoning of choice (I didn’t add anything as it was already perfect!)

6. Lower the heat a little , cover and allow to simmer for 8-10 minutes

7. Serve with your choice of side, I had mine with rice and some veg.. enjoy!

Ingredients:

⁃ 500 grams chicken breast (cut into small pieces)

⁃ 1 cup and a half cups of chicken stock

⁃ 1 cup of double cream/heavy cream

⁃ 2 cups of mushrooms (sliced)

⁃ Half a small onion (chopped)

⁃ 2 gloves garlic (finely chopped)

⁃ A handful of fresh spinach (optional)

⁃ 2 tablespoons of parmesan cheese

⁃ Half a teaspoon of salt

⁃ Half a teaspoon of black pepper

⁃ 1 teaspoon of garlic powder or granules

⁃ Half a teaspoon of mixed herbs or Italian seasoning

⁃ 1 teaspoon of paprika to season the chicken

⁃ 1 teaspoon of paprika for the pasta

⁃ 1 teaspoon of chicken seasoning to season the chicken

⁃ 1 teaspoon of chicken seasoning to season the chicken (for the sauce)

⁃ Cooking oil or olive oil

⁃ Pasta

Method:

1. Cook pasta according to the instructions and then set aside

2. Season chicken with salt, black pepper, garlic powder, paprika and chicken seasoning

3. Add some oil into a pan, allow to heat on a medium heat

4. Add chicken and stir until cooked through and then set aside

5. In the same pan add onion and garlic and when cooked add the mushroom and mixed herbs and stir until cooked (you can add a little more oil if needed)

6. Stir in the chicken stock, then the double cream and some chicken seasoning and a pinch of salt for more flavour and allow to simmer for a few minutes

7. Add in the the spinach and stir for about 5-6 minutes until it cooks down, then mix in the parmesan cheese

8. Add in the cooked chicken and mix in

9. Add in the cooked pasta and combine

10. Enjoy! You can top with more parmesan cheese (optional)

Ingredients:

⁃ 500 grams chicken breast mini fillets (or you can buy chicken breasts and slice them into “fillets”)

⁃ 2 eggs (beaten)

⁃ Enough oil for deep frying

⁃ Plain tortilla wraps

⁃ 1 and a half cups plain flour

⁃ 1 and a half cups panko breadcrumbs

⁃ Half a teaspoon salt

⁃ Half a teaspoon black pepper

⁃ 1 teaspoon garlic powder

⁃ 1 teaspoon paprika

⁃ 1 teaspoon chicken seasoning for the seasoned flour

⁃ 1 teaspoon chicken seasoning for the chicken

For the hot honey sauce:

⁃ 1 cup honey

⁃ 4 tablespoons of melted butter

⁃ 1 teaspoon garlic powder

⁃ 3 tablespoons of hot pepper sauce/ chilli sauce (you can add more if you want is spicier)

⁃ Lettuce (shredded/sliced)

⁃ Red onion (sliced)

⁃ Tomatoes (chopped)

Method:

1. Make the hot honey sauce by combining the ingredients into a pot/pan and allow to simmer for a few minutes and set aside for later use

2. Season the chicken fillets with 1 teaspoon of chicken seasoning

3. Season the flour by adding salt, black pepper, garlic powder, paprika and 1 teaspoon of chicken seasoning (mix seasonings into the flour)

4. You will need a bowl/container for the seasoned flour, a bowl/container for the beaten egg and a bowl/container for the panko breadcrumbs

5. You will firstly dip the chicken fillets in the seasoned flour then into the beaten egg then lastly into the panko breadcrumbs and then set aside (you will repeat the same steps until all the chicken is coated)

6. If you are frying the chicken in the deep fryer then allow it to heat up or alternatively get a pot/pan, put enough oil to deep fry and allow it to get hot then add the coated chicken, allow them to fry until cooked and golden. Deep frying chicken breast doesn’t take very long. You may need to do this in two batches so the pot/fryer isn’t overcrowded (if it isn’t big enough to fry in one batch).

7. Give the hot honey sauce a stir and dip in the fried chicken fillets, ensure all of them are coated well in the sauce

8. Assemble your tortilla wraps by adding the veggies and the fried chicken , wrap them tightly and cut in half (do the same steps until all the chicken is used up)

9. Enjoy !

Ingredients:

⁃ 500 grams skinless and boneless chicken thighs (cut into small pieces that can fit into the Bao buns)

⁃ 2 eggs (beaten)

⁃ Bao buns (I used 1 pack – you can find these in the freezer section of Asian supermarkets that sell East Asian foods)

⁃ 1 and a half cups plain flour

⁃ Vegetable or sunflower oil (enough for deep frying)

⁃ 1 and a half cups of panko breadcrumbs

⁃ Half a teaspoon salt

⁃ Half a teaspoon black pepper

⁃ 1 teaspoon garlic powder

⁃ 1 teaspoon paprika

⁃ Half a teaspoon chicken seasoning to season the chicken

⁃ 1 teaspoon chicken seasoning for the flour

For the sauce:

⁃ 1 garlic clove finely chopped

⁃ Half a cup of Honey

⁃ 1/4 cup of Dark soy sauce

⁃ 1 tablespoon of Ginger paste or puree

⁃ 1 Tablespoon of Brown sugar

Veg:

2 carrots (sliced or shredded)

Cucumber (sliced or shredded)

Fresh coriander to garnish (optional)

Method:

1. Make the sauce by adding the “for the sauce” ingredients into a pan and allow to simmer on a medium heat for a few minutes and set aside for later use

2. Season the chicken with half a teaspoon of chicken seasoning

3. Season plain flour with salt, black pepper, garlic powder, paprika and chicken seasoning and mix seasonings in

4. You will need a bowl for the seasoned flour, a bowl/container for the beaten egg and a bowl for the panko breadcrumbs

5. First you will dip the chicken in the flour, then the beaten egg, then the panko breadcrumbs , repeat the same steps until all the chicken is coated

6. Heat up your deep fryer or if you don’t have one heat up enough oil to deep fry the chicken in a pot and allow it to get hot

7. Add your coated chicken pieces and deep fry until golden and cooked (you may have to do this in 2 batches so you don’t overcrowd the fryer or the pot

8. Place the cooked fried chicken in a bowl and coat with the sauce you made earlier, ensure all the chicken is coated well

9. Prepare your bao buns according to the instructions

10. Assemble the bao buns by adding the sticky fried chicken and vegetables

Ingredients:

⁃ 1kg potatoes (cut into bitesize pieces)

⁃ 700 grams sirloin steak (cut into “bitesize pieces)

⁃ A few tablespoons olive oil

⁃ Oil for deep frying (vegetable or sunflower oil)

⁃ 4 tablespoons unsalted butter

⁃ 4 garlic cloves (finely chopped )

⁃ Half a teaspoon salt (for the steak)

⁃ Half a teaspoon salt (for the potatoes)

⁃ Half a teaspoon black pepper (for the steak)

⁃ 1 teaspoon dried rosemary

⁃ 1 teaspoon dried thyme

⁃ 1 teaspoon dried oregano

⁃ 1 teaspoon paprika

⁃ 1 teaspoon all purpose seasoning for the steak

⁃ 1 teaspoon all purpose seasoning for the potatoes

⁃ Fresh chopped parsley (optional)

Method:

1. Season steak with salt, black pepper, paprika and all purpose seasoning and set aside for later

2. Season potatoes with salt, rosemary, oregano thyme and all purpose seasoning

3. Add enough oil into a pot/pan to deep fry the potatoes and allow it heat until hot or if you have a deep fryer heat it up

4. When hot, add the potatoes and allow them to cook until done and crispy then set aside for use later

5. In a pan add the olive oil and the unsalted butter, stir until melted

6. Add the garlic cloves and a little black pepper and stir for a few minutes until garlic starts to brown

7. Remove from sauce from the pan and set aside for later

8. In the same pan add the steak bites , a little more oil and cook until desired doneness (flipping over/stirring) so all sides can cook through (you can sprinkle with more paprika)

9. Add the garlic butter sauce you set aside earlier

10. Add the potatoes and combine everything together (you can add more of any of the seasonings if required)

11. Garnish with freshly chopped parsley (optional)

Ingredients:

⁃ 2 large chicken breasts (cut in half to make 4 – should weigh about 450- 470 grams)

⁃ 2 garlic cloves chopped

⁃ A few tablespoons of Olive oil

⁃ Half a teaspoon Salt

⁃ Half a teaspoon Black pepper

⁃ 1 teaspoon Paprika

⁃ 1 teaspoon Chicken seasoning

⁃ 1 teaspoon Italian seasoning

⁃ 1 cup baby plum tomatoes (halved)

⁃ 1 tablespoon balsamic vinegar

⁃ Balsamic glaze (optional – to drizzle on top, adds a nice sweet, tangy taste to the dish – highly recommend

⁃ Fresh basil (optional – to garnish)

⁃ Soft Mozzarella cheese (enough to go on top of each chicken breast)

Note: You can serve the dish by itself or with salad, rice, potatoes ect

Method:

1. Preheat oven to 175- 180 degrees

2. Season chicken breasts with salt, black pepper, paprika, chicken seasoning and Italian seasoning, rub the seasonings in.

3. Add some olive oil to a pan and allow it heat on a medium heat

4. Sear the chicken for about 4 minutes on each side then remove from the pan

5. Add the garlic and tomatoes into the same pan, add a little more oil and the balsamic vinegar and stir for 2-3 minutes

6. Place the chicken breast into an oven dish and add the garlic and tomatoes mix on top (pour any liquid left in the pan over the chicken breasts)

7. Place in the oven for 15-25 minutes (check at 15 minutes as cooking time may vary, you don’t want the chicken breast to be overcooked)

8. Remove from the oven and top with the mozzarella cheese then place back into the oven for a few minutes (until the cheese has melted onto the chicken breast)

9. Garnish with fresh basil , there will be a little liquid in the oven dish – pour it over each chicken breast for added flavour and then add a few drops or a drizzle of the balsamic glaze (if you are using any) highly recommend as it adds a nice sweet tangy taste **chefs kiss**!

10. Enjoy!

Smothered Turkey wings (Baked Turkey Wings in Gravy)

Ingredients:

⁃ 1800 grams turkey wings (with the tips cut off)

⁃ Black pepper

⁃ Salt

⁃ Garlic powder

⁃ Paprika

⁃ Onion powder

⁃ Chicken seasoning

⁃ Cajun seasoning

⁃ Cooking oil

⁃ Onions

⁃ Mixed peppers

⁃ 2 cloves chopped garlic

⁃ Chicken stock (enough to cover just under the turkey wings in the oven dish)

⁃ Cornstarch/Cornflour (Add 1 tablespoon at a time so you don’t add too much – a little goes a long way)

Note: you will need a big enough oven dish to fit all of the wings

1. Preheat the oven to 175 degrees

2. Season turkey wings with salt, black pepper, garlic powder, onion powder, paprika, cajun seasoning and chicken seasoning and rub the seasonings into the wings

3. Add the chopped onion, mixed peppers and and chopped garlic into the oven dish with the turkey wings (add the veg on top of the wings)

4. Add the chicken stock, you will need enough to cover the bottom of the turkey wings

5. Add some oil on top , about 1 – 2 tablespoons

6. Cover the dish with foil and place in a preheated oven on 175 degrees for 2 hours

7. After 2 hours remove the dish from the oven and then remove the turkey wings from the dish (leave the chicken stock and veg inside the dish)

8. Add some cornstarch/cornflour into the dish (it may be better to add a bit at a time) and stir to create a light gravy consistency – the gravy should be nice and smooth

9. Add the turkey wings back into the dish and place back into the oven for 15 minutes (uncovered)

10. When done the top should be nice and brown and the gravy will be a nice thick gravy

Serve with rice and enjoy!!!

Chilli Con Carne

Ingredients:

⁃ 500 grams beef mince

⁃ 1 medium chopped onion

⁃ Vegetable/sunflower oil or olive oil

⁃ 2 garlic cloves chopped

⁃ 1 medium red bell pepper chopped

⁃ 1 can chopped tomatoes

⁃ 2 tablespoons tomato puree/paste

⁃ Half a teaspoon salt

⁃ Half a teaspoon black pepper

⁃ 1 teaspoon paprika

⁃ 1 teaspoon of cayenne pepper/ chilli pepper (you can use more if you prefer it to be spicier)

⁃ 2 teaspoons of your preferred flavourful seasoning (you can use all purpose seasoning, chicken seasoning, beef seasoning, aromat, can also use maggi/ knorr cubes)

⁃ 1 teaspoon mixed herbs

⁃ 1 teaspoon cumin powder

⁃ 1 teaspoon brown sugar

⁃ A 400grams can of kidney beans (drained)

⁃ 1 and a half cups of beef stock (a good quality one)

⁃ Fresh parsley to garnish (optional)

Method:

1. Heat some oil over a medium heat

2. Add onion and garlic and fry for a few minutes

3. Add red pepper and fry for 2-3 minutes

4. Add the beef mince and fry for a few minutes until it separates

5. Add some more oil if needed then add salt, black pepper, paprika, cayenne/chilli pepper, your preferred flavourful seasoning and cumin powder

6. Fry until browned

7. Add the chopped tomatoes, tomato paste and mixed herbs and stir for about 7-8 minutes

8. Add the beef stock and stir in

9. Add the brown sugar and stir in again then leave to simmer for 15-20 minutes on a low heat

10. Increase the heat to a medium heat, stir then you can add/adjust more of your preferred seasonings, I just added a maggi cube for more flavour & more cayenne pepper. (Optional)

11. Add the can of kidney beans (don’t add the water from the can)

12. Stir in and allow to cook for a further 7-10 minutes (covered)

13. You can garnish with fresh parsley (optional)

14. Serve with rice or your preferred side

Tandoori Lamb Chops

Ingredients:

600 grams lamb chops

To season lamb chops:

2 teaspoons lamb seasoning

Marinade ingredients:

1 cup greek yogurt

2 tablespoons pataks tandoori marinade paste (or any good quality tandoori marinade paste)

1 tablespoon oil

Half a teaspoon black pepper

Half a teaspoon salt

1 teaspoon brown sugar

1 teaspoon garlic ginger paste

1 teaspoon tandoori masala seasoning

1 teaspoon paprika

1 teaspoon lamb seasoning

Half a teaspoon red food colouring

Method:

1. Add lamb seasoning to lamb chops

2. Add marinade ingredients to a bowl or a jug and then mix everything together

3. Add the mixed marinade to lamb chops and allow to marinate in the fridge for an hour or even overnight

4. Add oil to pan on a medium heat

5. Add lamb chops and cook while turning the lamb chops to cook on both sides , you can lower the heat if it starts getting too hot.. you don’t want them to burn, you want them to be a little charred for a nice smokey flavour !

6. Keep turning now and again throughout the cooking process, lamb chops don’t take very long to cook

7. All done!

Ingredients:

⁃ 650 grams prawns/shrimp (shell on – cleaned and patted dry)

⁃ 3 tablespoons butter

⁃ 1 tablespoon vegetable oil

⁃ 2 garlic cloves chopped

⁃ Half a teaspoon black pepper

⁃ 1 teaspoon paprika

⁃ 1 and a half teaspoon all purpose seasoning (or a flavourful seasoning of choice)

⁃ Chopped spring onions (optional)

Note: If you want more garlic butter sauce in the prawns you can double the butter, oil, garlic cloves and seasonings

Method:

1. Add the oil and butter to a pan and allow it melt on a medium heat

2. Add the chopped garlic and saute for a minute or so

3. Add the prawns

4. Then add black pepper, paprika and all purpose seasoning

5. Allow it cook until prawns are cooked and pink all over, flipping on both sides and basting in the sauce

6. Add some spring onion for flavour

7. Enjoy!