Recipes Archives - Page 12 of 16

Posted on March 23, 2017April 21, 2017 by Joe Deguara

Chicken and Chick Pea Stew

Prep Time : 20 Minutes

Cook Time : 1 Hour, 30 Minutes

Ingredients :

2 tablespoons canola oil

1/8 teaspoon ground cloves

3 garlic cloves, halved

1/2 teaspoon chili powder

1/4 teaspoon ground turmeric

1/2 teaspoon ground coriander

1 Teaspoon Curry Powder Mild or Hot depending on your preference.

1 Can of Chick Peas

500 grams Diced Chicken

1 cup light coconut milk

1 can diced tomatoes

250 Grams Potatoes

Directions :

1.Cook the chicken with the garlic & chopped onion for a few minutes in a frying pan with oil, until white on the outside.

2. Prepare a pot with all the other ingredients and add a reasonable amount of water – a cup should do.

3. Put the chicken and the remaining ingredients into the pot.

4. Cook on low heat for about 1 hour or until potatoes are nice and soft.

Posted on March 23, 2017April 21, 2017 by Joe Deguara

Spicy Hash Browns

You will love our chicken burgers; if you have not tried them already we suggest you do. The following recipe is for Hash browns; a delicious addition to your chicken burgers as a side. We also suggest some steamed vegetable on the side

The following recipe is for Hash browns; a delicious addition as a side.

Prep Time : 10 Minutes

Cook Time : 6 Minutes

Ingredients :

Salt

Pepper

400 Grams Baking Potatoes

3 Tablespoons of Olive oil.

1 Large Egg or 2 Small

A Pinch of Cayenne Pepper (Optional)

Kitchen Roll – The more absorbent the better.

Directions :

Step 1: Peel and grate the potatoes. Ensure that you get as much lenght as you can, (Use the thicker side of the grater.

Step 2: Take the shredded potatoes, a bit at a time and place them in a sheet of kitchen roll – a small handful at a time. – Squeeze the shredded potatoes to remove as much moisture as you can from them.

(Step 2 is important to make your potatoes nice and crispy)

Step 3: Beat the egg in a bowl. Mixing in a pinch of cayenne.

Step 4: Sprinkle the potatoes with salt and pepper – mix it around trying to make sure you get a little salt over all the potatoes.

Step 5: In a bowl put the potatoes and the egg & cayenne.

Step 6: Heat the oil in the pan until it is sizzling. – The higher the heat the better.

Step 7: Form the shredded potatoes in to patties about a handful should do.

Step 8: Place the Patties in the frying oil and flatten it out. Let it cook on each side for about 2 Minutes or until brown and crispy.

Step 9: Repeat & Enjoy eating.

Posted on March 23, 2017April 21, 2017 by Joe Deguara

Chinese Style Steamed Chicken Mince

Prep Time : 10 Minutes

Cook Time : 10 Minutes

Ingredients :

2 teaspoons olive oil

1 large red onion, thinly sliced

750g lean chicken mince

1 bunch coriander

1/4 cup sweet chilli sauce

2 tablespoons Teriyaki Sauce

2 tablespoons lemon juice

3 teaspoons brown sugar

1 Teaspoon Soy Sauce

1 Cup Long Grain Rice

Directions :

Step 1: Chop up the onion. Mix the Corriander; Sweet Chilli Sauce, Teriyaki, Soy Sauce, Lemon Juice, Brown Sugar.

Step 2: Put the mix with the chicken mince, in a zip lock bag and place in the refrigerator for an hour or so. (Mix well together)

Step 3: Steam the chicken mince; preferably in a closed steamer. For 8 Minutes.

Step 4: Prepare the rice of your choice to go with your mix. (A cube for flavour in the water goes a long way to add to te taste of the rice).

Step 5: Serve and Enjoy.

Posted on March 23, 2017April 21, 2017 by Joe Deguara

Spicy Lemon Chicken Breast

Prep Time : 5 Minutes
Cook Time : 10 Minutes

Ingredients :

3 Chicken breasts

White Wine

Garlic Powder

Sweet White Wine or Grape Juice

1 Lemon

1 Spoon Thick Soy Sauce

1 Spoon Teriyaki Sauce

Sea Salt & Pepper

Paprika

Pinch of Hot Chili Powder or a finely chopped hot chili

Directions :

Mix all the ingredients except the Paprika in a bowl. Squeeze the lemon in the mix.
Sprinkle the Paprika on the chicken Lightly
Heat a pan with oil till the oil sizzles.
Quickly put the paprika covered chicken and fry over for 30 Second each side.
The chicken should be slightly whitened.
Once the chicken is out of the pan make slight cuts with a serrated knife not cutting to deep.
Dip the chicken into the bowl and let sit for a few minutes each.

Put the chicken into the frying pan and pour any left over juice equally as you fry/grill them.
Serve and enjoy

Posted on March 23, 2017April 21, 2017 by Joe Deguara

Beef Tripe

Prep Time : 2 Hours

Cook Time : 20 Minutes

Ingredients :

200 gms ox tripe, sliced into strips

1 glove garlic, crushed

1 medium onion, chopped

1 medium green bell pepper, cut into cubes

1/2 cup tomato sauce

1 cup baked beans or 1 can pork and beans

1/4 cup frozen green peas

1 cup cubed carrots

1 cup cubed potatoes

1 tbsp soy sauce

salt and pepper

oil for sauteing

Directions :

Simmer ox tripe with 2 liters water until very tender (This may take a few hours) Add more water if necessary. Set aside including broth.

Heat oil in a thick bottomed casserole dish and saute garlic until brown and add onions. Fry until transparent.

Add bell pepper and fry for 2 minutes.

Add tomato sauce and baked beans. Simmer for 3 minutes.

Add green peas and simmer for 2 minutes.

Add ox tripe and 1 cup of its reserved broth.

Add soy sauce, salt and pepper.

Simmer for 10 minutes.

Add carrots and potatoes and simmer for another 15 minutes or until vegetables are tender but not soggy.

Best served with steamed rice.

Posted on March 22, 2017April 27, 2017 by Joe Deguara

Beef Rump Roast

Prep Time : 15 Minutes
Cook Time : 1 Hour, 30 Minutes

Ingredients :

1.5kg Beef Rump
2 medium onions
3 carrots
1 bulb of garlic
Thyme
Rosemary
Bay Leaves
Olive oil
Sea salt
Ground black pepper
Beef Broth Cube

Directions :

Prepare the beef rump. Salt it and Pepper it to your taste.
Melt a Beef Broth Cube in a dish about half an inch of hot water; Chop up the vegetables and mix all the ingredients into the broth.
Preheat the oven at the hottest setting and place the beef in the dish. Drizzle it with oil.
Turn the heat down to 200 Degrees Celcius and cook for 1 hour
If the juices dry add some water so do check it half way or so.
Take the beef out and let it rest for 15 Minutes on a drain board.
Serve with Gravy and Roast Potatoes.

Posted on March 22, 2017April 21, 2017 by Joe Deguara

T-Bone Steak with Teriyaki Sauce

A nice and simple method for cooking a delicious T-Bone Steak

Prep Time : 5 Minutes

Cook Time : 15 Minutes

Ingredients :

700 grams bone-in T-bone steak
Rock Sea Salt – Crushed Fine
Peper Corn – Crushed Fine
1 Tablespoon Olive Oil
2 Teaspoons Teriyaki Sauce
Directions :

Mix the other ingredients together in a small bowl.
Season Steak working the mix into the meat with your hands, massaging it in.

Cook Steak for four Minutes on each side on high heat.
Let Steak sit for 5 Minutes and Serve.

Posted on March 22, 2017April 21, 2017 by Joe Deguara

Super Fry Sauce

A quick and simple fry sauce to add an extra bit of falvour to most meats especially our delicious steak burgers!

A quick and simple fry sauce to add an extra bit of flavour to most meats especially our delicious steak burgers!

Prep Time : 10 Minutes

Cook Time : 0

Ingredients :

Mayonaise
Ketchup
Salt
Pepper
Paprika
Garlic Powder
Soy Sauce

Directions :

3 Spoons of Ketchup
8 Spoons of Mayonaise
1 Spoon of Soy Sauce
Half a teaspoon of salt
A bit of pepper use sparingly but 1/4 of a teaspoon should do
1/4 Teaspoon of Paprika
1/4 Teaspoon of Garlic Powder
Mix all well and coat meat with it! Enjoy your Super Fry!

Posted on March 21, 2017April 21, 2017 by Joe Deguara

Spanish Style Beef Steak

A very tasty twist on simple fried or grilled steak, a delicious simple recipe to make no excuses! Cook and enjoy!

Prep Time : 5 Minutes

Cook Time : 15 Minutes

Ingredients :

3/4 kg. of thinly sliced beef (top or bottom round, sirloin or tenderloin are ideal)

1/4 cup of soy sauce (dark soy sauce is traditional)

1 tsp. of freshly ground black pepper

1 tsp. of grated garlic

cooking oil for frying

2 to 3 onions, thinly sliced into rings

1/8 cup of Lemon & Lime juice

snipped scallions to garnish

Directions :

Prepare a dish for the steak and marinate it in the soy sauce adding the pepper and garlic.

Leave to marinate for a couple of hours.

Fry the steak then remove it.

Once you are done in the remaining oil and meat juices, add the onion rings and Lemon & Lime juice into the pan for a short time.

The minute the onions have softened and slightly browned pour over the top of beef, garnish with Scallions and serve.

Posted on March 21, 2017April 21, 2017 by Joe Deguara

Beef Rib Roast

This dish for any meat loving carnivores and will definitely satisfy their tastebuds! This delicious recipe will leave a nice crisp layer on the outside and juicy meat on the inside; be careful not to let it rest to long before serving to avoid the meat drying out; if for any reason you need to let sit for to long reduce the final cooking time by about 15 minutes for best results

Prep Time : 45 Minutes

Cook Time : 1 hour, 50 Minutes

Ingredients :

1/3 cup Dijon mustard

2 tablespoons minced garlic

1 tablespoon chopped thyme leaves

2 teaspoons coarsely ground pepper

Kosher salt

3 tablespoons extra-virgin olive oil

One 5-rib 12- to 13-pound prime rib roast, chine bone removed

Directions :

Step 1: First prepare the meat salt and pepper it. and prepare the coating and mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt. Whisk in the olive oil.

Step 2: Pre-Heat the oven to 450°

Step 3:Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes.

Step 4:Remove the meat from the oven and reduce the temperature to 350°.

Step 5: Brush the mustard coating all over the top and sides of the meat

Step 6: Roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning.

Step 7: The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120° (for medium rare).

Step 8: Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes.

Step 9: Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside.

Step 10: Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates. Pour any carving juices over the meat and serve at once.