Chicken Livers

Chicken Livers

Ingredients:

  • Chicken livers
  • Olive oil
  • Chopped Onions
  • Green peppers
  • Garlic & Ginger
  • Dhania
  • Rajah flavourful and mild spice
  • Chicken spice
  • Lemon juice
  • Know chicken stock cubes

Preparations:

Saute chopped onions, add green peppers and add garlic & ginger, dhania and spice with the Rajah flavourful and mild spice.

Fry in olive oil until all golden brown. 

Add the chicken livers to the mixture and add a bit of lemon juice and half of the knorr chicken stock cube and spice with chicken spice.

fry for 5 minutes.

Serve the livers on a bed of…

Ingredients:

Basil, lettuce, grated beetroot, feta topped with avocado and sprinkled with chives.

Lamb Knuckles

Lamb Knuckles

Lamb knuckles:

 

Ingredients:

  • Lamb Knuckles
  • Fresh rosemary herbs
  • Red peppers
  • Tomatoes
  • Crushed garlic & ginger
  • Dhania
  • Rajah Mild curry powder
  • Barbecue spice
  • Barbecue marinade
  • Lemon juice

Preparations:

  • Mix the fresh rosemary herbs, barbecue spice, barbecue marinade and lemon juice together and refrigerate overnight.
  • Grate the tomatoes and mix with tomato puree.

Cooking method:

  • Boil the knuckles on low fire for 3 hours with lamb stock until it fries and turns golden brown.
  • In a different sauce pan, fry your onions, and once golden brown, add red peppers, crushed garlic & ginger, dhania and rajah mild curry powder as well as Yudhika’s magic masala.
  • Add your grated tomatoes to the sautéd onions.
  • Bring to boil and let in simmer for about 5 minutes.
  • Add the tomato bredie to the Lamb knuckles.
  • Let it all simmer for 15 minutes.
  • Then Lamb Knuckles are good and ready to be enjoyed.

I served the knuckles with Dumpling, hubbard squash and corn.

DISCLAIMER: C’mon guys, I’m sure we all know how to boil hubbard squash and corn

Chicken Breasts

Chicken Breasts

Chicken Breasts

 

Ingredients:

  • Chicken Breast
  • Chicken spice
  • Ina Paarman garlic and herb spice
  • Fresh Rosemary herbs (MY FAVOURITE!)
  • Ground coriander.
  • ANY chicken marinade sauce

Method:

  • Mix the top ingredients and the chicken breasts and let the chicken soak in the juice for 30 minutes.
  • Heat olive oil in a pan until hot.
  • Add the marinated chicken breasts to the pan (Cast Iron Grill Pan).
  • Fry until it’s nice and tender (You still want the chicken to be succulent and not dry).
Beetroot Salad

Beetroot Salad

Beetroot Salad

 

Ingredients:

  • Beetroot
  • Feta Cheese
  • Green Grapes
  • Fresh Basil Herbs

Preparations: 

  • Boil Beetroot for 1 hour.

Method:

  • Dice the beetroot
  • Add the top ingredients
  • Drizzle the Knorr honey and mustard salad dressing.
Green Bean & Tuna Salad

Green Bean & Tuna Salad

Green Beans and Tuna Salad

Ingredients:

  • Green beans
  • red onions
  • Tuna
  • Balsamic Vinegar

Preparations:

  • Steam the green beans for 4 minutes, add garlic salt and wait for them to cool down.

Method: 

  • Once the green beans are crunchy and cooled, chop them.
  • Add chunky tuna in brine(not the one in oil), to the chopped green beans.
  • Chop the red onions and add to the mix and add balsamic vinegar to the salad to give it PAZZAZ!!!