Makhluba – Upside down rice cake

This can be cooked in many different ways. I am putting this recipe here so that I can try it tonight. This is from Marwa in the cooking group i’m in.

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Ingredients:

Chicken – 1 Whole (1.5kgs)
Potatoes – 3-4 medium size
Egg plant – one large
Onion – 1 big I used 3
Butter – 1 tblspn
Olive oil – 2-4 tblspns
Vegetable oil for frying
Basmati rice – 3 cups

Spices for the chicken:
Cinnamon ground – 1/2 tspn
Cardamom ground- 1/4 tspn
Coriander ground – 1 tspn
All spice ground – 1 tspn
Seven spices ground – 1 tspn
Cumin – 1 tspn
Turmeric – 1 tspn
Spices for the rice: Salt and pepper- 1/2 tspn each; All spice – 1/2 tspn; turmeric – 1 tspn.

Method:
1. De-skin the chicken, cut into 12 pieces at the joints, clean, wash, drain and keep aside.
2. Heat a tblspn of butter in a big pot and add the diced onion to it.
3. When the onions sweat a little add the chicken to the pan followed by the spices and mix well. Keep turning over and brown the chicken in the pan.
3. Add 3 – 4 cups of water and let it cook for sometime till the chicken is done.
4.Slice the egg plants and potatoes separately. Rub a little salt and keep them aside for sometime. The egg plants sweat a little on rubbing salt. Press them gently to drain the water and wipe with paper towels. This way they don’t absorb oil when frying.
5. Deep fry them separately. Drain on paper towels.
6. Boil water in another pot. Add the basmati rice. When the rice is 80% cooked, drain well, then add the spices to the rice, mix well and set aside.
7. Take a small round roaster and grease it with some butter (1tspn) on the inside. Then sprinkle a little of the spiced rice at the bottom.
8. Now spread a layer of the chicken pieces (reserve the broth) on top of the sprinkled rice.
9. Then spread a layer of baked/fried egg plant on top of the chicken. Then a layer of potatoes on top of the egg plant or you can layer both together – one eggplant and one potato slice, all stacked together.
10. Finally add the spiced rice on top. Press the rice with a lid and then pour the reserved broth on top of the rice. Close the roaster lid and put it in the pre-heated oven (at 350 degrees fahrenheit) for 15 mins till you see the steam gushing out as soon as you open the lid. You have to be careful when you are opening the lid and avoid keeping your face close to the roaster.
11. Keep a round serving platter ready. Remove roaster lid and close it with the serving platter.
12. Put your oven gloves on (thick insulated ones) and holding the roaster bottom with one hand and the top of the closed serving platter with the other, overturn the roaster carefully on to the serving platter and slowly rest the serving platter on the counter top. Remember it is very hot so you have to do it very carefully and tactfully balancing it really well. Otherwise ask someone to help you.
13. Let this rest for 2 mins. Take a serving spoon and tap the roaster on the top and all the sides slowly to release the makhlooba from sticking to the roaster.
14. Uncover the roaster slowly. Lo and behold! You have the whole makhlooba with the chicken on the top like a cake. It looks beautiful, smells great and tastes heavenly. Hmm, so yummy! Enjoy.

Chicken Tenders

These gorgeous chicken tenders is made by Adele on the cooking group I am in. They look so good and i’m sure the kids will love them when I make them this week!

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Ingredients

For the Marinade
1-1.5kg chicken tenderloins
1 cup yoghurt
1.5 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika

For the crumbs
2 cups plain flour
1 heaped teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1.5 teaspoons baking powder
4 tablespoons milk
1 cup oil for frying

Combine the chicken tenders with all of the marinade ingredients in a large bowl or ziplock bag. Mix until chicken tenders are evenly coated. Refrigerate for however long you have, I left it for 30 mins you can leave it as long as you can.

Make the crumbs by mixing the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Mix until well combined, then add the milk and stir with a fork until mixture is evenly clumpy/crumbly.

Get a plate or tray ready. Put tenders into the crumbs one or a few at a tome (depends how but your bowl is). Be sure to press the chicken firmly into the crumbs so clumps stick to the meat. (It’s best to use one hand to remove the tenders from the bag and the other to toss in the crumbs). Put crumbed tenders on the tray.

Line another tray with a few layers of paper towels and set aside. Add oil to a pan I put about 1 or 2 cm high oil. Heat just above medium heat (5/9). Fry a few at a time until golden brown on both sides, flip only once. Put cooked tenders on paper towels to drain.

Serve hot alongside salad, bread, potato n gravy, whatever you like.

Creamy pesto and chicken mushroom gnocchi

This delicious recipe is from Majida on Facebook. I want it RIGHT NOW !! So easy too!

I feel like i’m ripping my readers off by not writing long drawn out posts before a recipe. I feel like I should be remembering a time long ago at some far away place whilst drinking champagne and watching the sunset and children playing at my feet that I ate something the same as this….

Sorry.. It’s not my style.

I just want to record delicious food with occasional spam of my family.

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Boil the gnocchi and put it aside . I used two packs .Once it floats to the top it’s ready.
In a saucepan . Pan fry half a kilo of chicken. Once cooked , add a finely diced onion until soft(not brown) , in a tbsp of oil. Then 5 large cloves of garlic . Once you smell the aroma , add a tbsp of pesto and toss . Then 500 grams of mushrooms . Toss until cooked . Add 400ml cream and 400 ml milk. And two tbsp of cornflour mixed into the milk. , drizzle it in slowly and on low heat so it doesn’t clump . Tbsp of vegeta, 2 large spring onions , 2 tbsp of Parmesan handful of parsley and salt and pepper to Taste. Once it’s reduced to the thickness that you like. Turn off the heat and add the gnocchi in and toss . 😊Bon appetit

Chicken Kabse

This recipe looks great!! I’m going to be making it tonight and hopefully it’s as good as Em Haytch from a FB cooking group i’m in says it is.

I love chicken and rice, I love when they’re cooked together like this and this style of recipe is exactly my style of food.

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Ingredients –

1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground white pepper
1 onion, finely chopped
6 cloves garlic, minced
1 whole chicken, cut into 8 pieces
1/4 cup tomato puree
1 can diced tomatoes, undrained 3 carrots, peeled and grated
2 whole cloves
1 pinch ground cumin
1 pinch ground coriander salt and freshly ground black pepper to taste
3 1/4 cups hot water
1 cube chicken stock
2 1/4 cups unrinsed basmati rice

Directions –

Mix together the cardamom, cinnamon, allspice, white pepper, in a small bowl, and set the spice mix aside.

Melt the butter in a large stock pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.

Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, cumin, coriander, salt, and black pepper. Cook for about 3 minutes; pour in the water, and add the chicken stock cube and the spice mix you’ve set aside.

Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.

Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.Transfer the rice to a large serving platter and arrange the chicken pieces on top. And enjoy

Chicken and Mushroom Pies

Mona from a cooking group I am in cooked another one of Tagrid’s beautiful recipes. They look amazing!

There are no measurements to the ingredients so just go with what you feel.

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chicken breast cut in 2cm chunks (3 breast fillets)
sliced mushrooms
diced onion
crushed garlic
tablespoon wholegrain mustard
teaspoon vegeta (chicken stock powder)
italian herbs
tablespoon chicken gravy powder
2 tablespoons plain flour
approx 2 cups milk

cook chicken in batches, set aside

in some butter/olive oil sautee onion + garlic for a few minutes. add the mushrooms & cook until slightly wilted. add flour & mix, then slowly add milk whilst mixing until thickened. add mustard, vegeta, gravy powder & italian herbs. adjust seasonings & thickness of the sauce if desired & add the chicken back in.
cool before filling pastry.

Satay Chicken

Tagrid from a cooking group I am in on Facebook shared this delicious looking recipe for Satay Chicken. It looks so good and I cannot wait to make it for myself in the near future.

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Ingredients

1 cup crunchy peanut butter
400ml can coconut milk
4 tablespoons kecap manis (sweet soy sauce)
1 cup chicken stock
juice of 1 small lime
1 tablespoon cornflour
1 kg chicken breast thinly sliced
2 onions thinly sliced
4 cloves garlic crushed
1inch freshly grated ginger
1 teaspoon of each cumin, ground coriander, turmeric

any vegetables of ur choice

Method

first in a bowl add the peanut butter, kecap manis, coconut milk, lime juice, chicken stock & cornflour. whisk very well, it will look clumpy at first but keep whisking until u get a smooth sauce. set aside

in some oil half cook chicken in batches, set aside
heat some more oil & cook the garlic & ginger until fragrant.
add the onions & spices & stir for a few minutes.
add the chicken back in with the vegetables & the sauce. bring it up to a simmer & cook 5min until thickened & chicken is fully cooked.

Yoghurt marinated BBQ chicken

This recipe was shared on Facebook by Cass Hopping. It sounds delicious and I look forward to trying it for myself!

She did not give measurements for her spices so just use what you feel would be nice for your own tastes πŸ™‚

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Mix yoghurt with Garam Masala, Tumeric, ground chilli, salt and pepper. Leave to marinate for some time then grill away on the BBQ. YUM!

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