Steve's Jerk Chicken

This marinade is a spicy blend of herbs, vinegar and scotch bonnet chilli. 

Serves: 4 

Ingredients 

1/2 small onion, finely chopped 
3 tablespoons brown sugar 
4 tablespoons soy sauce 
4 tablespoons red wine vinegar 
small handful chopped fresh thyme 
1 teaspoon sesame oil or sunflower oil
3 cloves garlic, chopped 
1/2 teaspoon ground allspice or whole pimento seeds 
1 Scotch bonnet, sliced 
4-6 skinless, chicken pieces 

Method

1. Blend together the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and scotch bonnet into a smooth paste. Add to the chicken. Marinate in the refrigerator for at least one hour.

2. Preheat oven to 220C. 

3. Grill chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

Tandoori Chicken

Authentic tandoori chicken should be cooked in the traditional clay tandoor oven, but there are still ways that you can get the flavours and taste of this favourite Indian dish at home.

The key to a good Tandoori is first of all the chicken needs to be left in the marinade for a long time, so the flavours can soak into the meat and the yoghurt can tenderize the meat. Secondly always use fresh spices or herbs.

Tandoori Chicken Served with Carrot Raita, Corn, Hash Brown and Watercress

Ingredients: 

8 pieces of chicken , thighs and drumsticks, skinned
250 ml Greek yoghurt
juice of one lime
3-4 cloves garlic
1 inch cm ginger
1-2 red chillies
1/2 tsp whole cumin 
1/2 tsp coriander seed 
1/2 tsp turmeric 
1 cinnamon stick 
1 -2 tsp paprika 
4-5 black peppercorns 
10-15 stalks of fresh coriander, finely chopped 
Salt for seasoning

Method:

1. Blend together the yoghurt, lime juice, cumin, coriander, turmeric, cinnamon, paprika, black pepper and salt. 

2. Make slits into the chicken pieces, right to the bone. Rub the marinade into the chicken and refrigerate it in a covered bowl, or sealed in a ziplock bag, for 8-24 hours.

3.You can cook the chicken on a griddle pan, barbeque or in a hot oven. In the oven bake at the 220C in a shallow baking tray for 20 -25 minutes until cooked through. On a barbeque or griddle pan, cook turning occasionally, for 20-25 minutes until cooked through..

4. Serve with lime or lemon wedges , onion salad or raita.

Tips:

You can add a pinch of saffron to the marinate for added flavour and colour. Chat masala can be sprinkled just before serving to give an added zing.

Malaysian Fish Curry

A simple and easy fish curry, full of flavour and fabulously fragrant.

Ingredients:


2 fillets of white fish or any fleshy fish, cut into chunks
100g prawns, de-veined
2 green chillies, slit


For the curry sauce


1 large onion
1/2 inch ginger
4 flakes garlic
2 tbsp Madras curry powder
1/2 tsp whole cumin
1/2 tsp coriander powder
1/2 tsp turmeric powder
1 pea sized tamarind piece, soaked in water
150ml tinned, coconut milk
Salt & pepper for seasoning


Method:


1. Blend the curry paste ingredients into a smooth paste.


2. In a saucepan, heat the coconut milk, once it starts the boil , add in the curry paste. Let it simmer for 5-8 mins, add the chillies.


3. Add the fish and prawns, cook until fish is tender. Should not take more than 5-8 mins. Check for seasoning.


4. Serve with boiled rice.

Baked Rum Banana Served with Vanilla Ice Cream

Serves 4

Ingredients:


2 bananas, cut lengthwise and halved
2-4 tbsp brown sugar
1/2 tsp nutmeg
1 cinnamon stick or 1/2 tsp cinnamon powder
1/2 cup orange juice
2-4 tbsp dark rum
1 tbsp butter


Method:


1. Pre heat oven to 200C. Heat a saucepan, add the sugar, orange juice, nutmeg, cinnamon and rum. Cook until the sugar is completely dissolved.


2. Place the bananas in an oven proof dish. Pour the hot rum mixture over the bananas and place in the oven.


3. Cook for 10 minutes or until caramelised, remember to baste the bananas with the rum sauce.


4. Serve with Vanilla Ice cream and toasted nuts (optional).

Potato Bhaji

Ingredients


1 tbsp ghee (Clarified butter)
4-5 potatoes, cut into small cubes and par-boiled
2 green chillies / red chillies
3-4 flakes of garlic, finely chopped
1/2 inch ginger, finely chopped
1-2 onions, finely chopped 
1 tsp mustard seeds
1/2 tsp whole cumin
1 tsp turmeric powder
1 tsp red chilli powder
6-8 curry leaves
2 tbsp masoor dal
5-6 tbsp freshly chopped coriander
Salt for seasoning




Method:


1. In a saucepan, heat the ghee. Add the mustard & cumin seeds , once it starts to splutter, add the curry leaves, chillies, garlic and ginger. After a minute add the chopped onions, saute until translucent.


2. Add the turmeric, chilli and cumin powder, stir and mix in the lentils.


3. Add the potatoes and stir until well coated with the masala. Season with salt. Add water (depending on how thick you want the gravy). Cook until potatoes are very tender and the gravy is thickened.


4. Check for seasoning and garnish with chopped coriander. Serve with rice or chapattis.


Tips:


You can also add 1 tsp of kasoori methi , it give a nice flavour.

Chicken Thighs Stuffed with Celery,Spinach and Mash Potato

This is one of my own creative recipe..Enjoy !

All ready to be grilled

All ready to be eaten

Ingredients:


4-5 Chicken thighs


For the marinade


1.5 tbsp ginger/garlic paste
1 tbsp red chilli flakes
1 tbsp Worcester sauce
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1 stock cube, powdered
1/2 tsp olive oil
Salt & Pepper for seasoning


For the Stuffing


1 celery stick, chopped finely
6-8 tbsp chopped spinach
3 small potatoes, boiled and mashed




Method:


1. Remove the bone from each thigh and flatten using a meat tenderizer.


2. Mix the marinade ingredients and marinate the thighs for atleast an hour, you can also leave it overnight


3. Heat the grill at 200C. Place a little mash potato on each thigh fillet, press so it is spread evenly. Then place the mix of spinach and celery.


4. Roll the thigh and pierce with a skewer to keep the filling intact.


5. Place on the grill, reduce heat to 180C. Grill until meat is well cooked.


6. Season if required and serve with salad.

Aad Maas (Goan Pork Bones/Ribs Curry)

Ingredients:


1 tbsp oil
1 kg pork ribs , cut into medium pieces

8-10 red chillies

8-10 kokum rinds

2 onions, chopped

Salt & pepper for seasoning

For the masala


6-8 cloves
6-8 flakes of garlic
1 inch ginger
1 cinnamon stick
1 tsp whole cumin
2 cardamon pods
8-10 peppercorns
1 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp cumin powder
2 tbsp red wine vinegar
50 ml water






Method:


1. Blend together the masala ingredients and marinate the pork for atleast 1 hr. Add some water to the blender and shake. Keep this liquid to make gravy.


2. Heat oil in the saucepan or cooking pot. Add the red chillies, fry for a minute and then add the chopped onions and kokum. Cook until the onions are translucent.


3. Add in the meat ( don't add the liquid) and fry for few minutes. Add the liquid (from the marinade and blender). Cook on low heat until meat is tender. If you require gravy little water can be added, but boil well to thicken the sauce.


Season and serve with boiled rice.

Steve's Malaysian Beef Redang & Coriander Rice

Ingredients

For the Rendang

• 1 onion, roughly chopped
• 1 tbsp chopped fresh ginger
• 1 tbsp chopped garlic
• 1 lemongrass stalk, roughly chopped
• 1 tsp turmeric
• 3 red dried chillies, roughly chopped
• 2 tbsp sunflower oil
• 1 cinnamon stick
• 6 cardamom pods
• 500g braising steak or stewing beef, cut into 2cm/1inch cubes
• zest of a lime
• 400ml coconut milk
• 1 tbsp of tamarind pulp or juice of a lime
• 50g desiccated coconut flakes
• Salt for seasoning
  coriander sprigs and dried shallots for garnish

For the Coriander rice

• 1 tbsp sunflower oil
• 1 cinnamon stick
• 2 cardamom pods
  2 cloves
• 250g long grain rice or jasmine rice
• 500ml water
• 2 tbsp chopped fresh coriander
• Salt
  
  
  
  
  Method
  
  
  1. For the Rendang paste, blend into a smooth paste the onion, ginger, garlic, lemongrass, turmeric and chillies .
  
  
  2. Heat oil in a wok. Fry the paste over a high heat until the paste turns darker.Add the cardamom pods and the cinnamon stick. Cook for another minute then add the meat.
  
  
  3. Fry the meat in the paste stirring all the time, until it is well browned.
  
  
  4. Pour over the coconut milk and tamarind purée (or lime juice) and bring to a gentle simmer, add the lime zest. Season with salt, stir well then reduce to a simmer.
  
  
  5. Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce reduced and rich.
  
  
  6. Meanwhile toast the coconut flakes in a dry pan until it turns into deep brown colour. When the rendang is ready stir into the mixture making sure it is well mixed in.
  
  
  For the Rice
  
  
  1.Wash the rice really well under cold water. Soak for 30 mins.
  
  
  2. Heat the oil , add the cinnamon, cardamon and cloves and fry for couple of minutes.
  
  
  3. Add the rice and fry until the grains turn opaque. Add the water and a pinch of salt.
  
  
  4. Bring to the boil , add the chopped coriander. Once the water has been nearly absorbed, cover with a lid. Cook for one minute on high heat, then turn off heat and let it cook in steam for 5 minutes (Do not remove the lid, as this will cause the steam to escape).
  
  
  
  
  Before serving the Redang garnish with dried onions and coriander.

Stuffed Cabbage Parcels

Prepared Cabbage Parcels

Fried & Ready to Eat

Cut in half to show the stuffing

Ingredients:

6 Cabbage leaves 
250g prawns (shelled & de-veined) 
1 red/green chilli, chopped 
2-3 flakes of garlic, chopped 
2 onions, chopped 
2 tomatoes, chopped 
1 tsp turmeric powder 
1 tsp red chilli powder 
1 tsp garlic powder 
1/2 tsp coriander powder 
1/2 tsp cumin powder 
4-5 tbsp freshly chopped coriander 
Salt & pepper for seasoning

Method:

1. Make sure you carefully remove the required amount of leaves from the cabbage, this recipe requires the whole cabbage leaf for each parcel. Heat water in a saucepan, once it starts boiling place one cabbage leaf at a time, cook for 1-2 minutes. Take the leaf out and immerse in cold water. Remove the leaf and dry with a kitchen towel. Keep aside and repeat the process with the other leaves.

2. In a pan, heat oil. Fry the chilli and garlic for 1-2 minutes. Add chopped onions, sauté until golden brown, then add in the tomatoes.

3. Cook until oil separates , add in the turmeric, coriander, chilli and cumin powder. Season with salt & pepper.

4. Cut the prawns into halves or quarters if too big. Add to the onion/tomato mix and fry. Sprinkle the garlic powder and chopped coriander. Cook until prawns are tender (prawns cook really fast so 5-6 minutes should be sufficient). Season with salt & pepper if required.

5. Now to stuff the cabbage, take each leave, place a little of the prawn stir fry in the centre of the cabbage leaf. Fold the cabbage and use a toothpick to hold in place. Make sure the cabbage leaf is rolled or folded tightly to avoid the mix falling out.

6. Heat oil in a pan, fry each parcel for 1 minute either side. Place on a kitchen towel to absorb extra oil. Serve hot.

Tips:

You can use mince to stuff the parcels instead of prawns. For a vegetarian option you can try feta or paneer.