Teriyaki-Orange Chicken

Teriyaki-Orange Chicken

Teriyaki Orange Chicken

Ingredients

• 2 cups broccoli, carrots and water chestnuts 
• 2tbsp tapioca
• 1kg skinless, boneless chicken-breast halves or thighs, (cut into 1-inch pieces)
• 3/4 cup chicken broth
• 3/4 cup orange juice
• 3tbsp orange marmalade
• 2tbsp bottled teriyaki sauce or 11/4 tbsp soy sauce mixed with 3/4 tbsp sugar syrup
• 1tbsp dry mustard powder
• 2 cups hot cooked brown or regular rice

Method

1. Put the vegetables and tapioca in a deep karahi.
2. Add the chicken pieces. In a small bowl combine chicken broth, orange juice, orange marmalade, teriyaki sauce (or soy sauce and sugar mix) and dry mustard powder.
3. Pour it over the vegetable-chicken mixture. Cover and cook on low heat for 1 hour.
4. Serve with hot cooked rice. To make it into a thick soup, cook for 2 to 2 1/2 hours.
5. Pass it through a sieve.
6. Teriyaki-orange chicken is ready to serve.

Crunchy Chicken Fingers

Crunchy Chicken Fingers

Crunchy Chicken Finger

Ingredients

• 1 1/2 cups skinless, boneless chicken breast halves 
• 1 egg, lightly beaten
• 1tbsp honey
• 1tsp dry mustard powder
• 2 cups cornflakes (finely crushed) 
• 1/4 tsp salt
• A dash of ground black pepper 
• Tomato ketchup (optional)

Method

1. Heat oven to 232 degrees Centigrade, cut chicken into 3/4 - inch strips.
2. In a shallow dish, combine the egg, honey and mustard. In another shallow dish stir together cornflakes crumbs, roll them in crumb mixture to coat evenly.
3. Arrange chicken strips on a baking sheet. Lightly grease baking sheet with butter.
4. Bake for 12 to 15 minutes, or until chicken is cooked properly.
5. Serve with ketchup, if desired.

Lemon Yogurt Cake

Lemon Yogurt Cake

Lemon Yogurt Cake

Ingredients

• Unsalted butter, softened - 180 grams or 12 tablespoons
• Sugar - 1 1/4 cups
• Eggs - 3 whole and 1 egg yolk
• Juice and zest from 1 lemon/lime
• All purpose flour/Maida - 1 cup
• Whole wheat flour - 1/4 cup
• Baking powder - 1 teaspoon
• Baking soda - 1/2 teaspoon
• Yogurt - 5 tablespoon
• Salt - 1/2 teaspoon

Method

1. Preheat oven to 180C or 350F.
2. Butter and flour a 9 inch baking tin.
3. In a mixing bowl, whisk together all the dry ingredients - the all purpose flour, whole wheat flour, baking powder, baking soda and salt.
4. In another mixing bowl, beat together the butter and sugar until creamy, for about 2 minutes.
5. Add the eggs one by one and continue beating.
6. Add the lemon juice and the zest and combine.
7. Then add the prepared flour mix and beat together well until mixed thoroughly.
8. Finally add the yogurt and beat for a minute. The batter is now ready.
9. Pour the prepared batter into the prepared tin and bake for about 60 minutes. A toothpick or skewer inserted should come out clean.
10. Allow the cake to cool down before removing from the pan and slicing.

Margherita Pizza

Margherita Pizza 

Margherita Pizza

Ingredients

• 300ml tepid water
• 1 small sachet fast-action dried yeast
• 1/2 tbsp caster sugar
• 1/2 tbsp olive oil
• 500g flour, (plus extra for dusting)
• 1/2 tbsp salt

For The Tomato Sauce

• 500g tomatoes
• 11/2 cloves garlic, (crushed)
• 50ml olive oil
• 1/2 bunch basil, (leaves only)

To Serve

• Mozzarella
• Sliced fresh tomatoes
• Basil

Method

1. For the tomato sauce, put the tomatoes, garlic and olive oil into a saucepan and cook over a medium heat for about 30 minutes, until the tomatoes become pulpy.
2. Tear up the basil leaves, add to the sauce and season to taste with salt and freshly ground black pepper. Cover with a lid and set aside.
3. Mix the tepid water, yeast, sugar and olive oil together in a jug. Sift the flour and salt together in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix and knead the mixture together to form pliable dough.
4. Divide the dough into 10 pieces, each about the size of a tennis ball. Cover with a damp cloth and leave in a warm place for about 20 minutes to rise.
5. When well risen, dust a clean work surface with a little flour and roll the balls out into flat discs with a rolling pin.
6. Heat a barbecue grill until hot, then cook the dough discs until lightly toasted on both sides. Remove from the heat and spread a little warm tomato sauce on top. To serve, scatter over your favourite toppings while the pizza is still hot.

Coronation Chicken Pittas

Coronation Chicken Pittas 

Coronation Chicken Pittas

Ingredients

• 2tsp tikka masala curry paste
• 2 pitta breads
• 100g cooked chicken breast, (chopped or torn into small pieces)
• 150g yogurt
• 1tbsp mango chutney
• A small cucumber, (peeled and sliced)

Method 

1. Place the curry paste in a small frying pan over a medium heat and fry for a minute stirring throughout. Remove from the heat and cool.
2. Toast the pitta and cut in half crosswise. In a medium bowl mix the yogurt and cooled curry paste, stir in the mango chutney, add the chicken and cucumber.
3. Fill each halved pitta with the coronation chicken filling and serve with salad leaves.

Victoria Sponge With Creme Chantilly

Victoria Sponge With Creme Chantilly 

Victoria Sponge with Creme Chantilly

Ingredients

• 225g unsalted butter, (softened) 
• 225g caster sugar 
• 4 eggs 
• 225g self-raising flour
• 5tbsp strawberry jam 
• 250g strawberries, (sliced length ways) 
• Icing sugar, (for dusting)

For The Creme Chantilly

• 300ml double cream 
• 25g icing sugar
• 1 vanilla pod, halved length ways and seeds scraped (or vanilla extract) 

Method

1. Preheat the oven to 180 degrees Fahrenheit. Grease and line two 18cm sponge pans with baking paper.
2. Put the butter and sugar in the bowl of an electric mixer and cream well until light and fluffy – this will take at least 10 minutes to get it properly aerated. Whisk in the eggs, one at a time, beating well after each addition. Fold in the flour gradually. 
3. Fill each of the prepared pans halfway with the batter and bake for 20 minutes until risen and golden. Remove from the oven and leave to cool for 10 minutes, then remove from the baking pans and allow to cool completely on a wire rack. 
4. For the creme chantilly, put the cream in a bowl, sift over the icing sugar and add the vanilla seeds. Whip to the soft peak stage, then refrigerate until slightly firmed. Put the jam into a small saucepan and warm gently. Turn one of the cake bases upside down on a plate.
5. Spread the jam generously onto the surface top with some sliced strawberries. Pipe the creme chantilly evenly on top of the strawberries and jam, then top with the other half of the cake.
6. Dust the top of the cake with icing sugar. Pipe a little cream onto the middle of the top and decorate with the remaining strawberries. 

Battenberg Cake

Battenberg Cake

Battenberg Cake

Ingredients

• 175g unsalted butter, (softened) 
• 175g caster sugar 
• 3 eggs, (lightly beaten) 
• 175g self-raising flour 
• 2tbsp milk 
• Red food colouring
• 150g apricots glaze 
• 2tbsp icing sugar 
• 350g almond paste

Method

1. Grease a 20 x 15cm Battenberg cake tin with butter. Use enough to cover the base and sides. Cut another piece of baking parchment as long as the tin. 
2. Fold the paper in half along its length – so it's just over the height of the tin. This last bit of paper will keep the two colors of sponge separate as they bake.
3. Heat the oven to 180 degrees Fahrenheit. Beat the butter and sugar together until light and fluffy – this should take about 10 minutes.
4. Gradually beat in the eggs. Fold in the remaining flour along with enough milk to give a soft dropping consistency. Divide half the cake mixture between 2 sections of the tin. Tinge the remaining cake mixture pink with food coloring and spoon into the remaining two sections of the tin.
5. Bake for about 15-20 minutes, until firm to the touch. Leave to cool for 5 minutes before turning out onto a wire rack. It's a good idea to bake this cake the day before assembling as it firms up and is easier to handle.
6. Trim both halves of cake so they are the same size. Cut each piece in half down their length so you have 2 long strips of each colour.
7. Warm the apricot glaze. Lay a strip of pink cake on a board and brush the top and sides with the glaze; put a plain strip alongside it and brush with more glaze in the same way. Finish with the other two strips on top, so you have a coloured checkerboard affect.
8. Roll the almond paste on a surface dusted with icing sugar to a 20cm x 30 cm rectangle. Put the cake at one end of the oblong and encase with the almond paste.
9. Serve at tea time.

Red Lentil Curry

Red Lentil Curry

Red Lentil Curry

Ingredients

• 2 cups red lentils
• 1 large onion, (diced)
• 1tbsp vegetable oil
• 2tbsp curry paste
• 1tbsp curry powder
• 1tsp ground turmeric
• 1tsp ground cumin
• 1tsp chilli powder
• 1tsp salt
• 1tsp white sugar
• 1tsp minced garlic
• 1tsp ginger root, (minced)
• 1 can tomato puree

Method

1. Wash the lentils in cold water until the water runs clear.
2. Put the lentils in a pot with water. Cover and simmer until lentils get tender (add more water if necessary).
3. While the lentils are cooking, in a large skillet or saucepan, caramelise the onions in vegetable oil.
4. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chilli powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well.
5. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for a minute or two.
6. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready
7. When the lentils are tender drain them briefly. Mix the curry base into the lentils and serve immediately.

Chicken Biryani

Chicken Biryani

Chicken Biryani

Ingredients

• 200g basmati rice
• 1tsp salt
• 2tbsp vegetable oil
• 2 medium onions, (chopped)
• 4 garlic cloves, (finely chopped)
• 2tsp fresh root ginger, (grated)
• 2 chicken breasts, (thinly sliced into strips) 
• 1tsp chilli powder 
• 1tsp ground cumin 
• 2tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• Pinch of freshly grated nutmeg
• 1/2 cup plain yogurt
• 2tsp caster sugar
• 4 or 5 handfuls raisins 

Method

1. Wash the rice in several changes of water until the water runs clear, then leave to soak in tepid water with the salt for 30 minutes.
2. Drain the rice and place in a pan with enough cold water to come about 2cm above the top of the rice. Bring the water to the boil, then reduce the heat to as low as possible, cover and cook for about ten minutes, or until 'holes' begin to appear on the top of the rice and all the water has been absorbed.
3. Heat the oil in a frying pan, add the onions, garlic and ginger and fry for a couple of minutes, until golden-brown. Remove a tablespoonful and set aside for garnishing.
4. Add the chicken and stir fry for four minutes. Add the spices and stir for one minute, then stir in the yogurt and simmer for 1-2 minutes.
5. Add the sugar, raisins and part-cooked rice.
6. Cover the pan with a clean tea towel and cover with a lid (this will hold in all the steam). Place over a very low heat and cook for ten minutes.
7. Remove from the heat and leave to rest for five minutes.
8. Serve large spoonfuls garnished with the reserved onion mixture. 

Saffron And Nut Pulao

Saffron and Nut Pulao 

Saffron and Nut Pulao

Ingredients

• 250g basmati rice
• 1/2 tsp saffron strands
• 25g unsalted butter
• 1tbsp sunflower oil
• 4 small onions, (finely sliced)
• 2.5cm piece cinnamon stick
• 8 green cardamon pods
• 8 cloves
• 6 dried bay leaves
• 1tbsp almonds, (blanched, peeled and slivered)
• 1tbsp unsalted pistachios, (blanched, peeled and slivered)
• 1tbsp unsalted cashews, (halved)
• Salt, (to taste)
• 1 liter water

Method

1. Wash the rice in several changes of water to remove the excess starch until the water runs clear. Cover with fresh water and set aside to soak. This produces fluffier, softer rice and ensures that each grain remains separate.
2. Crush the saffron lightly in a pestle and mortar and set aside.
3. Heat the butter and oil in a large lidded pan and fry the onions over a high heat until dark brown and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper.
4. Lower the heat and fry the spices and nuts in the remaining fat for a few minutes until they begin to change colour. Drain the rice and add to the pan along with the salt and saffron.
5. Cook, stirring constantly for a few minutes. Pour in the water and bring to the boil, then reduce the heat, cover with a tight-fitting lid and simmer for 15 minutes, or until the rice is tender.
6. Allow to cool slightly.
7. To serve, fluff up the grains of rice with a fork and sprinkle over the onions.
8. Remove the whole spices before eating. 

Gulab Jamun

Gulab Jamun 

Gulab Jamun

Ingredients
For The Dough Balls:

• 225g powdered milk
• 110g plain flour
• 11/4 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 350ml milk
• 25g butter, (melted)
• Vegetable oil, (for deep frying)

For The Sugar Syrup:

• 200g caster sugar
• 100ml water
• Few strands saffron

To Serve:

• 1tbsp chopped pistachio nuts, (optional)
• 1tbsp flaked almonds, (optional)

Method
For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough.
Cover with cling film and set aside for 10 minutes.
Shape the dough into small round balls. Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it.
Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen paper to drain. Make sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.
When the dough balls are cool, add to the syrup and leave to soak for about an hour.
Garnish with chopped pistachio nuts and flaked almonds if desired. Serve hot.

Lamb Kababs

Lamb Kababs

Lamb Kababs

Ingredients

• Juice of half lemon
• 450g lamb mince 
• 1tbsp oil 
• 55g fresh coriander leaves, (washed and chopped) 
• 4 cloves garlic, (crushed) 
• 4 green chillies, (de-seeded and chopped) 
• 1/2 tsp coriander powder 
• 1tsp cumin powder 
• 1/2 tsp black pepper, (crushed) 
• 1/2 tsp turmeric powder 
• 1/2 tsp garam masala 
• 2tsp grated ginger 
• 1tsp salt

Method

1. Mix two teaspoons of lemon juice and the lamb mince in a bowl.
2. Blend the oil, garlic, ginger, chillies, crushed pepper, cumin, coriander powder, lemon juice, turmeric powder and salt in a food processor to a paste.
3. Stir the paste and coriander into the mince. With wet hands skewer the meat into long sausage shapes.
4. Rotate the meat around the skewer, pressing gently all round. Alternatively, shape the mixture into small patties. Brush each kebab with a little oil and grill under a medium heat or barbecue for 4-5 minutes on each side, or until cooked through.