I LOVE FISH! Especially hake and prawns..well this is a hake recipe that you can either fry after it has marinated for a couple of hours or grilled in the oven with the marinade. It's a light meal perfect for weekend lunches and with a crisp salad it will go perfectly.


FILLET OF HAKE MARINADE

Fresh lemon juice
Green chilli chutney
Robertson's Garlic Salt Spice
Little mint sauce
Ground cumin
Ground coriander
Fresh crushed garlic
Robertson's lemon pepper
Garlic Sauce
Robertson's Fish Spice

• Make a paste in a bowl and marinate the hake fillets for a couple of hours. 
• Heat some garlic butter and melt over the fish and fry till done, slowly turning every couple of minutes - like I said you can fry or grill the fish. 
• Garnish and serve with salad, chips and lemon wedges. 

This is the first time we tried the Mrs Balls Chutney and I must say it was great. It was a lovely different recipe from the usual spices and sauces. Defiantly a repeat in the family. We used the original chutney, I'm ready to try out the other chutney's also.

RIBEYE MARINADE 

1 tsp lemon pepper
1 tsp garlic flakes
1 tsp Robertson's bbq spice
1 tsp freshly ground pepper
1 tsp Robertson's steak and chops spice
1/2 cup Mrs Balls Chutney (original)
1 TB Worcestershire sauce
Lemon Juice
Green chilli paste
Robertson's Tenderiser - just so its not tough to cook

• Add a little olive oil and cook on low heat till done.
• Serve with salad, sliced baked potato or garlic bread. 

Enjoy!

Summer is coming to an end, this is a dessert that you can end it off with, or if you're from the part of the world that's just welcoming summer you can start with this recipe (btw check for other dessert recipes I have shared). My aunty shared this recipe with us when she came for holiday, there was a bit of a glitch so she fixed the recipe so it would taste perfect.

1 litre milk

So this is basically a saucy grilled chicken recipe. It uses cubed chicken fillet, but I think you can use any chicken pieces according to what you prefer to eat. Mum made this and served it with garlic naan. Had such a different flavour to, was different that the usual red chilli grilled chicken, also it was quite saucy for grilled chicken. Defiantly to be repeated in my opinion, was a good different and a good flavour, loved it.

OMW! This sponge cake melted in my mouth when I ate it. I've said it once and I will say it again I'm not a baking person, so mum (Aysh Dok) made this and it was amazing!! I did the garnish, took the pictures and enjoyed every bite lol




125g butter or margarine (softened)
250ml (210g) castor sugar
4 extra large eggs (separated)
5ml of vanilla essence
45ml granadilla pulp
500ml (280g) cake flour
10ml baking powder
1ml salt
120ml milk
80ml water
5ml cream of tartar

1. Cream the butter and sugar together.
2. Next, add yolks; one at a time, beating well after each has been added, until it is light and fluffy.
3. When fluffy, add the vanilla essence and granadilla pulp.
4. Sift flour, baking powder and salt together,
5. Than, add the egg mixture, alternately with milk and water.
6. Beat the egg whites with cream of tartar, until stiff peak stage, and fold in lightly into the creamed mixture.
7. Turn out into 2 greased 20cm round cake pans.
8. Baked in a preheated oven at 180 degrees for 30 minutes. 

Those that know me know I am so not a dessert making person unless its the fridge kind!! Which this is :D oh the joy lol. It was super easy easy to make and was finished in seconds. You can make them in individual servings or in one big dish which you can serve from. Either way loved this recipe, mum made it this weekend when we had family friends over, I was the taster and photographer lol

And while I was taking pictures I think my kitty wanted to be in the picture and so his in a couple of more shots even. Super cute :p

• 100ml of lemon juice is quite a lot, so mum used way less that that, around half because lemon is a strong ingredient and it can over power the whole dessert. 
• We did 3 layers, not 2. Also, we ended up using 1 and a half pkts of tennis biscuits. 

So I whipped this up quick in the morning, I had to type the recipe out quick before I forgot what I put in it, simple ingredients. My aunty made the crispy baked potato wedges in the side, the recipe which I have posted previously and I will link it on this post.




Mayo
Red chilli paste
Crushed Ginger
Garlic Sauce
Mild Peri-peri Sauce
Machacho Mild Dry Spice
Robertson's Chicken Spice
Tomato Sauce
Lemon Juice
Turmeric
Red Chilli Powder (bhookie)
Freshly Ground Pepper

• Please Note: In the recipe there is no salt, all the spices and sauces have salt already if you add salt as well it will become salty. You can taste and decide if it needs salt or not. 
• Now after making the marinade add it to the chicken and marinate. 
• Place the chicken in a pyrex/baking dish, add some water and drizzle with olive oil and cover with foil. 
• Grill in the oven at 200 degrees till done, make sure you keep turning the meat, also make sure that it stays a bit saucy. Even though this is a grilled dish a little sauce is good. 
• When done serve with salad or crispy baked potato wedges. 

So this recipe was actually called a Nandos recipe, but it has no nandos spice or sauce, so I decided to change the name to the not-so-nandos-chicken. My aunty made this the other day, her on holiday means I get new recipes and cooking lessons.. It's a quick and easy recipe, which I hope everyone enjoys. Can be served with roti, naan, paratha or like how we served it with garlic bread.


MARINATE CHICKEN PIECES:

Red chilli powder (bhookie)
Tumeric (araad)
Lemon Juice
Crushed Garlic

• Cook till the chicken is done, can use a bit of water so it doesn't burn out while cooking.
• Next, fry some potato wedges.
• Once the chicken is cooked take a pyrex (baking/oven dish) and mix with ingredients below:

Nothing beats a good old fashioned British lunch; fish fingers, chips, baked beans, mushy peas and mayo. Can be served with a sunny side egg. My dad literally lives for this meal, reminds him of home I would think, this is my plate but he literally has a platter of the whole meal.

It is quite simple to make, frying up the fish and chips, heating up the baked beans.
The mushy means what I did was blitz up some green peas with a bit of salt.

Like I said this meal is super straight forward, and easy to make, you can switch up the fish if you want and instead of cooking up fish fingers you make hake or salmon. But this is a great meal, fish is good for you and it makes those Saturday lunches a bit more easier to make.

I will say if you have any other fish and chips recipe or tips please feel free to comment down below or on my facebook group, all social sites for spicy fusion kitchen are linked on the home page. Like, comment, follow and share (:

Apple Kachoomar

Mango Achaar

Credit goes to my aunty Fatima for making Friday lunch for us, loved it. This is another traditional Indian rice dish, with many different ways to make and serve it. I will show how this one was made, I will also posting 2 kachoomar dishes (small side dishes that goes with the rice) and also a mango achaar recipe (pickled mangos).
Those recipes, will be posted separately, but also linked on this post after-ward.

Low quality pictures for this one, I am sorry about that, when I try making this next time around I will update the post with better pictures.

• Soak a pinch of saffron in boiling water for a while.
• Braise chopped onions in ghee/oil with; cardamom (elachi), cinnamon stick (taj), clove (lavang) and whole green chilli. 
• When the onions are golden, add the chicken and the saffron with the water.
• Also add chopped carrots and peas. 
• Cut up some potatoes and fry them.
• Add liquidised tomatoes, the fried potatoes and fresh green coriander to the chicken.
• IMMEDIATELY after adding the above ingredients add your half way boiled rice to the pot. 
• Seal the pot shut with some foil and put the temperature on high till it starts boiling. 
• When it starts to boil put the temperature on low and leave to steam till the tomatoes have cooked.  
• Serve with dhay, kachoomar and mango achaar. 

I love love love beetroot, its super healthy for your diet and actually goes well with Indian dishes, well that is how my family eats it. Now the other day we got fresh beetroot straight out of the ground - as fresh as it can be.

• Slice the top and bottom off and boil in quite a bit of water for a while.
• But keep checking it doesn't burn.
• After an hour or 2.
• Leave to cool.
• When cold, cut up in small cubes.
• Mix a bit of vinegar, salt, pepper and sugar - according to taste, also some beetroot are sweet so be careful not to add too much.
• Store in a glass bottle in the fridge.

So this is a great weekend dish, get the whole family involved in the making, it will be fun. My dad was on the plating duty lol. So this is quite an easy dish to make from the marination till the serve up. A healthy alternative than going out and getting take-out, same burger but packed with more good flavour.

Please note to all my international subscribers, the machacho spices and sauces are mostly found in Southern Africa, and I'm not sure if it can be found anywhere else. I do apologize, I will suggest if you want you can still try this recipe but substitute the spices with what is available in your area (if I am wrong and these spices can be found internationally please let me know so I may update this post).

Marinade:
Machacho's mild peri peri sauce
Machacho's mild dry spice (powder)
Salt/Pepper
Lemon Juice
Ground red chilies
Chili Flakes (not too much)
Paprika
Turmeric
Ground ginger & garlic
Ground cumin & coriander
Robertson's chicken spice

Preparation:

• Take your chicken fillet, make slits in the meat. Be careful not to go so deep. 
• Marinate the chicken and make sure the marinade goes in to the slits and keep over night or for a few hours. 
• We used a water griller to grill the meat, but any griller will do. 
• Keep basting the chicken as you turn with the next over marinade. 
• When the chicken has cooked, butter up some burger rolls, add chicken, cheese, lettuce, and a sauce of; mayo, tomato sauce, garlic sauce, machacho peri peri sauce and the dry spice mild machacho. 
• You can serve with fried chips.