LEMON MUSTARD CHICKEN
6 pieces CHICKEN fillets wash and drain. Make incisions as you would for tandoori pieces…..
In a bowl: Grate one lemon rind
Juice of 2 lemons
1/4 cup mustard sauce
sprigs of rosemary
2 tspn fine jeero
2 tspns crushed garlic
1/2 cup NANDO sauce of your preference
3tblspns ghee
Pepper and salt to taste
Mix ingredients and RUB into CHICKEN FILLET.
marinate this overnight or the day before it helps keep the meat super succulent and juicy.
Add ghee to pot: one whole green CHILLI, pierce it before adding to pot. A few curry leaves allow to fry a bit…… add your fillets and flash fry till it is cooked on both sides. If necessary add a bit of water and bring to a simmer till sauce thickens slightly.
Put CHICKEN in oven dish and grill… don’t dry out totally.
NB…. you may use chicken pieces or a whole chicken for this recipe as well.
PEPPERS:
I normally use tri-colour peppers cut up in ribbons or julienned.
Deepfry till cooked,, dsn’t take long. Remove and drain on absorbent paper towels
Baked Baby Potatoes
Wash and pierce your potatoes with a skewer
Boil potatoes till SOFT to touch not mushy.
Cut across potatoes:
Add a tablespoon of mushroom
Top with jalapenos and parsley
Season with aromat and pepper
A dollop of CHEESE SAUCE and pop into oven on grill till it’s browned to your satisfaction
I do mine for about 10 min
Add more grated cheese if desired… Garnish with spring onions
MUSHROOMS:
1 punnet mushrooms
Wipe and chop
1 red onion roughly cubed
2 tspns fresh crushed garlic
1 green CHILLI sliced
Add butter to a skillet and add everything and flash fry till it’s browned beautifully.
Season with fresh cracked pepper and cupped dhania
SPAGHETTI:
Bring pasta to a boil as per instructions and drain.
Al dente đ
Season with chilli flakes, chopped spring onion and parsley.
I normally add a few halved cocktail or sun dried tomatoes,,, ran out of stock this time.
In an oven casserole dish
add mushrooms to Spaghetti and
Pour CHEESE SAUCE over…. add pepper ribbons.
mix it in an pop in oven to heat through……
Simple CHEESE SAUCE:
1 and a half cups grated cheese
2 cups milk
2 tblspns butter
2 tblspns maizena >> make a solution with milk
Fresh crackled pepper
Salt to taste
Garnish with fresh chopped parsley.
Bring milk to a gentle boil: add
all ingredients and keep stirring till it thickens to a lovely consistency.
Remove from heat
Serve hot with salad of choice
Source and photo: Leyla Randera
