Category: Uncategorized

Ingredients:

– 415 grams chicken breasts (2 chicken breasts – slice them in half into 4)

⁃ 225 grams spanish chorizo (chopped into small pieces)

⁃ 1 tablespoon parmesan cheese (optional)

⁃ 1 cup chicken stock

⁃ Oil

⁃ 1 cup double cream/heavy cream

⁃ 2 tablespoons tomato paste

⁃ Half an onion chopped

⁃ 2 garlic cloves chopped

⁃ 1 red bell pepper chopped

⁃ Pasta (I used rigatoni pasta)

To season chicken breasts:

⁃ A pinch of black pepper

⁃ Half a teaspoon garlic powder

⁃ Half a teaspoon paprika

⁃ 1 teaspoon chicken seasoning

⁃ Pinch of salt (optional as chicken seasoning does have salt)

To season the sauce:

Half a teaspoon black pepper

1 teaspoon mixed herbs

Pinch of salt

1 teaspoon chicken seasoning

Method:

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

2. Cut the chicken breast into half to make 4 and then season chicken breasts with black pepper, garlic powder, paprika and chicken seasoning (you can add salt if the salt content in your chicken seasoning is not enough).

3. Add some oil into your pan and pan fry the chicken on a medium heat, flipping over until cooked through on both sides and then set aside.

4. Get a pot and add some oil and allow it to heat on medium heat

5. Add the garlic, onion and red pepper and stir for about 3-5 minutes

6. Add the chorizo and pan fry for about 3 minutes

7. Add tomato paste, mixed herbs and chicken seasoning and fry for 5-7 minutes

8. Add the chicken stock and stir then add the double cream and stir again then add the parmesan cheese and mix everything together

9. Add the cooked pasta and combine it into the sauce.. you can now add more salt or chicken seasoning to taste and stir in

10. Serve by adding your pasta to a plate, slicing the grilled chicken you made earlier and adding on top, you can add more parmesan cheese on top.

11. All done!

This is great to have alongside steak, chicken, lamb chops, pork or any type of meat dish.

Ingredients:

⁃ 250 grams chestnut mushrooms (slice them)

⁃ Oil

⁃ Half a small onion chopped

⁃ 1 tablespoon butter

⁃ 1 garlic clove chopped

⁃ Pinch of salt

⁃ Half a teaspoon black pepper (for the mushroom)

⁃ Half a teaspoon black pepper (for the sauce)

⁃ 1 teaspoon paprika

⁃ 1 teaspoon all purpose seasoning (if you don’t have this you can add a flavourful chicken seasoning)

⁃ 1 teaspoon mixed herbs

⁃ Half a cup chicken stock

⁃ 1 cup double cream/ heavy cream

Method:

1. Add some oil into a pan and allow it to heat on a medium heat

2. Add the onion and garlic and saute for a few minutes

3. Then add some butter into the pan and stir for 1-2 minutes

4. Add the sliced mushrooms and stir for a 3-4 minutes

5. Add a pinch of salt, some black pepper, paprika and all purpose seasoning or chicken seasoning

6. Stir until cooked

7. Add the chicken stock and the double cream and stir

8. Add the black pepper, mixed herbs, and if you would like a little more salt or all purpose seasoning/ chicken seasoning to your taste (optional) and stir

9. Let it simmer for a few minutes while stirring

10. You can garnish with fresh parsley and serve (optional)

Ingredients:

500 grams lamb chops

Oil

Half a teaspoon salt

Half a teaspoon black pepper

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon all purpose seasoning (or any flavourful seasoning if you don’t have an all purpose seasoning)

Half a teaspoon mixed herbs

For the glaze:

2 tablespoons Dark soy sauce

2 tablespoons Dark brown sugar

1 tablespoon Rice vinegar

1 teaspoon ginger paste

1 cup Honey

Note: this recipe is for 500 grams of lamb chops, if you want to make 1kg then just double the ingredients.

Method:

1. Season your lamb chops with salt, black pepper, paprika, garlic powder, all purpose seasoning and mixed herbs

2. Rub the seasonings into the lamb chops (for more flavour you can allow them to marinate for an hour in the fridge or even overnight), then set aside.

3. Mix the “glaze” ingredients together and set aside.

4. Add a little oil in the pan and pan fry your lamb chops for about 5-7 minutes on each side (times may vary) and then set aside.

5. Add the glaze into a pan and stir on a medium heat for a few minutes until it starts to simmer

6. Add the lamb chops into the pan and allow them to simmer in the sauce (flipping occasionally on both sides) until they are nice and glazed.

Ingredients:

500 grams chicken breast

Oil

Medium size flour tortillas

250 grams grated Cheese

Half a red onion (chopped)

Half a green pepper (chopped)

Half a yellow pepper (chopped)

Half a red pepper (chopped)

Half a teaspoon black pepper

1 teaspoon mixed herbs

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon fajita seasoning

1 teaspoon bbq seasoning or chicken seasoning

Method:

1. prepare and cut your chicken breast into small pieces and place in a bowl

2. Add black pepper, mixed herbs, paprika, garlic powder, fajita seasoning and good flavoured bbq seasoning (you can use a good flavoured chicken seasoning if you have that instead)

3. marinate the seasonings into the chicken (I don’t add salt as the seasonings already have some but you can if you want)

4. Get a pan and add a little oil and allow it to heat to a medium heat

5. Add the chicken and pan fry the chicken until cooked through

6. Once the chicken is cooked you can add the red onion, and the green, yellow and red peppers

7. Pan fry for 6-7 minutes , you can add more paprika for colour or seasonings to your taste and then set aside to cool down

8. Now it’s time to prepare the tortillas (I use a four cheese blend but you can use any cheddar cheese

9. Start by laying your tortilla on a plate and adding the cheese on one side

10. Then add the chicken mixture on top of the cheese

11. Then add more of the cheese on top of the chicken mixture ensuring that it covers the chicken mixture

12. Then fold the tortilla over the filling and press down (You will repeat these same steps with more tortillas until all the filling is used up) you should use up about 3 tortillas with the amount of mixture this makes.

13. Get the pan you used earlier, you can rub it with a little oil and allow it heat up, then add your filled tortilla in the pan

14. Press the tortilla down (the heat is going to melt the cheese to allow it to stick together)

15. Let it heat up while the cheese is melting (you will be pressing it down while it’s doing this)

16. When the cheese is melted and the side down is toasted you will then flip it aside so the other side faces down and you will continue to press it down.

17. Once that’s done , repeat the same steps with the other filled tortillas ensuring that you rub the pan down with a little oil each time, once done you can the tortillas and serve. (It tastes great with a sour cream dip!)

Ingredients:

1kg chicken wings

Half a teaspoon black pepper

Half a teaspoon salt

1 teaspoon paprika

1 teaspoon all purpose seasoning (or any flavourful seasoning of choice)

Half a teaspoon garlic powder

2 teaspoons olive oil

For the sauce:

1 cup of melted butter

Half a teaspoon black pepper

3 teaspoons garlic powder

1/4 quarter salt or just a pinch

Half a teaspoon parsley seasoning

1 tablespoon Parmesan cheese

Method:

1. Cut and prepare the chicken wings (cut them in half to make drums and flats if they are not already cut)

2. Preheat oven to 180 degrees

3. Season the chicken wings with black pepper, salt, paprika, all purpose seasoning (or any other flavourful seasoning you have – chicken seasoning also works well). Add garlic powder and olive oil.

4. Rub the seasonings into the chicken wings well

5. Place the wings onto a baking tray and into a preheated oven for 30 minutes

6. Now you can make your sauce by taking a bowl and adding some melted butter, black pepper, garlic powder, salt, parsley and parmesan cheese

7. Stir everything together nicely

8. Add the wings into the sauce and combine until drenched in the sauce

9. When finished, sprinkle some parmesan cheese on the wings and serve

10. Fresh parsley to garnish is optional

Ingredients:

⁃ 650 grams chicken breasts (chopped into small pieces)

⁃ 2 tablespoons tomato purée

⁃ 1 garlic clove finely chopped

⁃ 1 cup of chicken stock (a nicely flavoured one)

⁃ 1 cup of double cream or “heavy cream”

⁃ 3 tablespoons parmesan cheese

⁃ Half a teaspoon salt

⁃ Half a teaspoon black pepper

⁃ Half a teaspoon garlic powder

⁃ 1 teaspoon paprika

⁃ 1 teaspoon chicken seasoning (any nicely flavoured one)

⁃ Optional: fresh parsley (to garnish)

⁃ Pasta

Method:

1. Boil your pasta until al dente then set aside to use for later (run it through cold water when it’s cooked so that it doesn’t stick together by the time you use it)

2. Get the chicken breasts, cut them into small pieces and season them with salt, black pepper, garlic powder, paprika and chicken seasoning

3. Add a little oil in a pan and fry your chopped garlic for a few minutes

4. Add the seasoned chicken breast and pan fry until cooked through

5. Add the tomato paste, double cream and chicken stock and mix in and stir for about 6-8 minutes .. then add the parmesan cheese and a little chicken seasoning for flavour and stir for a few minutes

6. Then add the cooked pasta and mix in

7. Garnish with more parmesan cheese and fresh parsley (optional)

Ingredients:

⁃ 500 grams sugar beans

⁃ Oil

⁃ Half an onion chopped

⁃ 1 green pepper chopped

⁃ 1 teaspoon black pepper

– 1 teaspoon garlic powder

⁃ Half a teaspoon salt

⁃ 1 teaspoon curry powder

⁃ A flavourful seasoning of choice (I added two maggi cubes)

⁃ 1 knorr beef stock cube

⁃ 1 cup blended tomato / tomato passata

Method:

1. Wash and soak beans (I soaked mine overnight)

2. Add beans to a pot and add boiling water to cover the beans

3. Leave to boil on a medium heat (covered) until beans are soft, if you have a pressure cooker you can use that for less cooking time.

4. Once done, set the beans aside

5. In a pot add some oil then add your chopped onion and pepper

6. Add curry powder and fry for a few minutes

7. Then add your tomato

8. Add salt, black pepper, garlic powder and your flavourful seasoning of choice and stir in

9. Keep stirring for about 8-10 minutes , make sure the tomato is cooked properly

10. Add 1 and a half cups of boiled water and the beef stock cube and then stir in

11. Add the sugar beans and stir

12. Add a little bit more water and stir (at this point if you want you can add more salt or more of your flavourful seasoning of choice (I added a teaspoon of six gun grill seasoning)

13. Then add 1 teaspoon of brown sugar and stir in (this is to balance the acidity of the tomatoes)

14. Close the lid and leave to simmer for about 15 minutes on a low heat

15. Serve with your choice of side .. rice or sadza/pap

Ingredients:

⁃ 1 tin baked beans

⁃ Oil

⁃ 1 medium onion chopped

⁃ 3 large carrots (grated)

⁃ Half a small red pepper, yellow pepper and green pepper (chopped)

⁃ 1 tablespoon curry powder

⁃ Aromat (or all purpose seasoning) or both

⁃ A teaspoon or so of sugar

⁃ Half a teaspoon black pepper

Method:

1. Add oil into pan on medium heat

2. Add onion

3. Mix for about 1-2 minutes

4. Add mixed peppers

5. Add curry powder and mix for a few minutes

6. Add carrots and stir in

7. Add black pepper and aromat or all purpose seasoning and stir until carrots are soft/cooked

8. Then add can of baked beans and stir in

9. (You can now add salt or more seasoning to your taste)

10. Cover and allow to simmer for about 5-6 minutes

Ingredients:

⁃ 1 kg maguru/mogodu/ tripe (washed and prepared)

⁃ Oil

⁃ 1 medium onion chopped

⁃ Half a teaspoon salt

⁃ 1 teaspoon black pepper

⁃ 1 teaspoon paprika

⁃ Half a teaspoon garlic powder

⁃ 1 teaspoon curry powder

⁃ 1 teaspoon of a flavourful seasoning of your choice (I added all purpose seasoning.. you can add that or aromat, maggi cube ect..)

⁃ 1 small tomato chopped

⁃ 1 beef stock cube

⁃ 1 cup of boiled water

Method:

1. Add boiled water to the top and let the meat boil on a medium heat whilst covered until soft (this may take an hour and a half or so.. times may vary)

2. If there is water remaining when the meat is soft then remove it and add some oil to the pot

3. Add the chopped onion and stir for a few minutes

4. Add salt, black pepper, paprika, garlic powder , curry powder and a flavourful seasoning of your choice

5. Stir for about 5-6 minutes

6. Add the chopped tomato and you can add another teaspoon of your flavourful seasoning of choice (optional) I added a maggi cube for more flavour.

7. Stir for about 6-8 minutes

8. Add the beef stock cube

9. Add the cup of boiled water

10. Stir and combine everything together for a few minutes , at this point you can more salt if you would like but mine is usually good as it is as I don’t like too much salt.

11. Cover with the lid and place the heat on a low/medium allow it to simmer for about 8-10 minutes until the soup has thickened a little and it is to your liking

Ingredients:

⁃ Chopped muriwo (spring greens)

⁃ Oil

⁃ Small onion chopped

⁃ Salt

⁃ Black pepper

⁃ All purpose seasoning or you can use aromat (or a little bit of both)

⁃ 1 small chopped onion

⁃ Smooth peanut butter

⁃ A little boiled water

⁃ Soup powder of choice (I used knorr minestrone soup for this recipe)

Method:

1. Wash and chop your muriwo (spring greens)

2. Add oil into a pot then add your greens

3. Add chopped onion and stir for a few minutes

4. Add black pepper, aromat or all purpose seasoning (or a bit of both) and stir for a few minutes

5. Add chopped tomato and stir in

6. You can add some more all purpose seasoning/aromat or a little salt

7. Add a few tablespoons of smooth peanut butter and stir in

8. Add a little boiled water and little more (all purpose seasoning/aromat or salt)

9. Add your soup powder and stir in

10. Add a little more boiled water and stir in for few minutes until it slightly starts to thicken (you can adjust seasonings at this point – add in more salt or seasoning to your taste)

11. Lower the heat and cover the pot and leave it to simmer for a few minutes

12. Done!