Everyone knows how obsessed I am with Mariam Mahomedy's recipe books,

this recipe is from the book "Cosmopolitan Cuisine III"

INGREDIENTS 

500g chicken fillet, cubed

1/2 cup lemon juice

1 cup mint

1 tsp garlic paste

1 tsp ground green chilies

1 tsp lemon pepper

1 tsp salt

1 tsp crushed cumin

4 Tb yogurt

1/2 cup fresh cream

Skewers

METHOD

*Includes A Video*

If you have been following my blog for a while,

you know how much I LOVE PRAWNS!

So when we thought off bbq'ing some butterflied queen prawns,

I was in heaven!

We are so use to grilling our prawns in an oven, 

and it tastes amazing,

but bbq'ing or braai'ing it outside brings a whole new dimension to the flavours!

It is best to grill prawns with their shell because, 

 it won't dry out quickly and it will be juicy, and that is what you want!

The recipe I will be sharing is super simple and easy to make,

it's spicy and great to incorporate if you're doing a seafood or grill platter.

INGREDIENTS

 - Prawns Marinade

1 Box of ready butterflied queen prawns (24 pieces)

2 Tb Freshly crushed garlic 

3 1/2 TB Tandoori Powder

3 TB Lemon Juice 

2 1/2 Peri-Peri Oil

- Sauce

2 TB Butter

3 TB Lemon Juice 

2 1/2 Crushed Garlic 

1 - 2 tsp Red chilli powder

* In the video and pictures I shared we just tried with 12 prawns. This is just an estimation of the quantity of spices used, usually I just wing the marinade. I will say it depends on your flavour and what you prefer so you can change it up a bit to suit your palette. 

* When it comes to prawns we prefer queen prawns, they're easy to de-shell, they cook faster and they're easier to cook. You can butterfly your own prawns, but nowadays with ready butterflied prawns you can save yourself a whole lot of time. We use the Woolworths brand ones that come in a box and they're ready cleaned and butterflied.

METHOD

This cupcake is to die for! 

I love cream-cheese icing and mixed with the coffee it's super yummy.

We actually want to try this on a cake and see how yummy that turns out.

Literally before posting this I changed the cupcake batter recipe,
the one that came with this recipe flopped two times!
Each time I re did the cupcakes using a basic sponge cake recipe,
I couldn't risk posting the recipe with a batter that kept flopping for me.

You can use this new, easy and flop proof cake batter recipe,
or any sponge cake recipe that you are comfortable with.

COFFEE MIXTURE:

125 ml Boiling Water

1/2 cup Castor Sugar 

2 Tb Coffee

• Mix together and leave aside.
• Once the cupcake as finished baking, leave to cool and then prick with a fork in 3 or 2 separate places on top of the cupcake.
• Pour 1 dessertspoon or around 1 1/2 teaspoon of the coffee mixture on each cupcake into the holes you made, you may add a bit more if you would prefer, just be careful not to add too much or it would be too soggy. 

CREAM CHEESE ICING:

125g Butter

2 Cups Icing Sugar

1 Tb Vanilla Essence 

1/2 Tub Cream Cheese 

• Beat the butter and icing sugar well.
• Add vanilla essence and cream cheese and beat again.
• Pipe onto the cupcakes, dust over with cocoa powder and serve.