I hope you enjoy watching 😀
Buy the food chopper here: https://amzn.to/3XGIilR
Chicken & Spinach Curry (Chicken Saag) recipe
Ingredients:
– 1 Baby Chicken (in pieces)
– 1 large Onion (diced)
– 3 tablespoons Sunflower Oil
– 2 Tomatoes (sliced)
– 250g Passata
– 1/2 tablespoon Salt
– 1 teaspoon each: Cumin Seeds, Coriander Seeds, Garam Masala, Ground Coriander, Ground Cumin, Ground Turmeric
– 1/2 teaspoon Red Chilli Powder
– 200g Baby Spinach
– 300ml Water
– 1 Finger Chilli (sliced)
Method:
– Heat the oil in a large pan on medium heat. Add the cumin seeds & coriander seeds. Add the onions, cooking until soft. Add the garlic & ginger paste, salt and spices and mix well.
– Add in the tomatoes and cook until soft. Stir in the passata.
– Add the chicken and cook for 5 minutes or until white. Add the spinach and carefully mix into the pan until spinach has reduced in size. Add the finger chilli.
Cover the chicken with water. Bring to the boil and turn down the pan to the lowest heat to simmer for 30 minutes with the pan lid on.
Fried Chicken Wings recipe
Ingredients (for the wet mixture)
– 2kg Chicken Wings (with skin)
– 300ml Buttermilk
– 1 teaspoon each: Salt, Smoked Paprika, Cayenne Pepper, Ground White Pepper, Garlic Granules
Ingredients (for the dry coating)
– 1.5 cup Plain Flour
– 1 teaspoon each: Smoked Paprika, Oregano, Baking Powder, Salt, Garlic Granules
Method:
– Add the wet ingredients (except the wings) to a large mixing bowl and mix until well combined. Add the chicken wings and coat fully. Cover the bowl and refrigerate for at least 4 hours to allow the chicken to marinate.
– Add the dry ingredients to a large bowl and mix well. Coat each chicken wing well on each side with the dry mixture. Deep fry until golden brown.
Lamb & Potato Pilau recipe
Ingredients:
– 750g Basmati Rice (soaked for at least 30 mins, washed & drained)
– 1/4 cup Sunflower Oil
– 800g Lamb Mix Meat
– 600g Potatoes (quartered)
– 3 Small Onions (sliced)
– 3 Tomatoes (sliced)
– 1 tablespoon Garlic & Ginger Paste
– 1 tablespoon each: Salt, Garam Masala, Ground Cumin, Ground Coriander
– 1 teaspoon each: Ground Turmeric, Red Chilli Powder, Cumin Seeds, Fennel Seeds
– 1/2 teaspoon each: Brown Mustard Seeds, Coriander Seeds
– 1 Cinnamon Stick
– 3 Bay Leaves
– 4 Whole Peppercorns
– 4 Green Cardamom Pods
– 1 Star Anise
– 3 Cloves
– 1 cup Low Fat Greek Yoghurt
– 1 Finger Chilli (sliced)
– 1.5 litre Water
Method:
– Heat the oil in a large pan on high heat. Add the onions and cook until golden brown and soft.
– Add the tomatoes and cook until soft. Add the garlic & ginger paste, salt and spices and stir until well combined.
– Add the lamb and cook for 5 minutes. Add the potatoes & yoghurt and mix carefully into the pan. Add the finger chilli and stir in 500ml water. Bring to the boil, turn the pan down to the lowest heat, cover with pan lid and allow to simmer for 45 mins.
– Turn to high heat, add the rice and 1 litre hot boiled water. When the pan boils, turn to the lowest heat, cover with lid and cook for 10 mins on lowest heat. Turn the heat off and don’t remove pan lid for at least 10 mins to allow the pilau to cook in residual heat. Serve with yoghurt and salad.
Keema & Veg Lasagne recipe
Ingredients:
– 500g Lamb Mince
– Lasagne Sheets (approx 10-12)
– 350g Frozen Mixed Veg
– 500g Passata
– 1 tablespoon Garlic & Ginger Paste
– 1 teaspoon each: Salt, Oregano, Coarse Black Pepper
– 1 cup Grated Cheddar (to top the lasagne)
Ingredients (for the bechamel/white sauce):
– 50g Unsalted Butter
– 50g Plain Flour
– 500ml Whole Milk
– 1/2 teaspoon Salt
– 1/2 cup Grated Cheddar
Method:
– Add the mince to a large pan on medium heat and cook until brown and the mince has released it’s water. Add the frozen veg and cook until soft. Add the onions, stir and cook for 2 minutes.
– Stir in the garlic & ginger paste, salt & spices. Stir in the passata. Remove pan from heat and set aside.
– To a small pan on low/medium heat, add the butter and heat until melted. Add the flour and stir until you have a smooth paste. Add the milk, turn the pan to high heat and bring to the boil. Whisk regularly to avoid any lumps forming and you have a thick sauce. Stir in the salt, turn the heat off and stir in the cheddar cheese until melted.
– Add a layer of the mince and veg sauce to a large baking dish. Add a layer of the white sauce, then the lasagne sheets. Repeat the layers. Finish with a generous layer of white sauce and top evenly with the cheddar cheese.
– Bake @ 200c/180c fan assisted for 20 minutes or until the top is golden brown.
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!