Spicy Fusion Kitchen: ramadan

, by Zainab Dokrat

Blog, pie

Steak Mama Pies (RAMADAN SAVOURY)

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, by Zainab Dokrat

Blog, chicken

Zesty Fried Chicken Strips (RAMADAN SAVOURY)

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This is a new recipe we're trying for Ramadan.
Now we even tasted it the same night we made a bit,
and I must say it has a quiche taste to it.
It was a hit and defiantly cannot wait to have them Ramadan time.
This Ramadan prep we have tested a few recipes which I will be sharing with you all.

Just note you can cut your chicken fillet into much thinner strips than we did,
also remember to double coat in eggs and breadcrumbs
so it's much more crisper.

CHICKEN STRIPS MARINADE

1 kg chicken fillet cut into strips
2 Tb Crushed Garlic
1/2 tsp Salt
3 tsp ground green chilli paste (or red ground red chilli paste)
2 Tb Lemon Pepper

1 Tbsp Lemon Juice

1/2 tsp Dry Mixed Herbs

1/2 tsp Dry Origanum
1/4 Cup Finely Chopped Fresh Parsley
5 Tb sour cream

Please note when it comes to sour cream over here there was no halaal one so I substitute it with the fresh cream and couple of tsp of yogurt. Make this separately and taste to see if its sour but not overpowering.
Marinate the chicken strips overnight or for at least a couple of hours.

DIPPING MIXTURE

Eggs

Breadcrumbs

Dried Parsley

Mix together some dry parsley (Robertsons) and breadcrumbs, also whip 1 - 2 eggs in a separate bowl.
Dip your chicken strips into the egg mix and than into the breadcrumb/parsley mix.
When all is done, freeze for a couple of hours till its hard and you can place them in a tupperware and store back in the freezer to be fried or baked when needed.
You can bake for 20 minutes in a pre-heated oven or fry in shallow hot oil for 15 minutes till golden brown.

I hope you enjoy this Zesty Fried Chicken Strips recipe,

it was a hit in the family when we tested it out

and now it's definitely a repeat.

I hope all your Ramadan prep goes smoothly,

may whatever you make for yourself, your family and even to sell

be filled with barakah (blessings).

Want to see any other 'Ramadan Savoury' recipes I have shared

click here

or simply search on the site or google with my 'spicyfusionkitchen' next to the recipe name.

15Comments

, by Zainab Dokrat

Blog, ramadan

5 in 1 Cutlets (RAMADAN SAVOURY)

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Ah Ramadan Prep has crept up on us so quickly!
A lot of you have already begun
and
some of you may be thinking isn't it a bit too early?

However,
I know a lot of people and women may agree with me when I say

it's best to get all the savoury prep done before Ramadan,

because it saves you from wasting a lot of time in the kitchen

when you could be spending the time praying.

When I started Spicy Fusion Kitchen a couple of years back,

I started a 'Ramadan Savoury' series.

I share tried and tested recipes;

honestly the bulk lot I shared the first year.

Now every year mum and I try out a couple of new recipes
and I add them to the series.

- Ingredients -

2 cups Chicken Fillet (cut into small cubes)

2 TB Green Masala (ground green chillies)

Salt To Taste

1 tsp Coriander Powder

1/2 tsp Crushed Cumin'

1 TB Crushed Garlic

1 Cup Spaghetti (boiled)

1 1/2 Cup Mash Potato

1 Cup Grated Cheese

1 Cup Mixed Veggies (peas, whole corn, carrots and robot peppers)

4 Strands of Spring Onions

- METHOD -

With your spaghetti cut them up into small pieces after it's been boiled. Also do not over boil them otherwise they will get too soft.

With the spring onions go ahead and cut them up as well into small pieces.

Cube your chicken fillet into small pieces, marinate it in ground green chillies, coriander powder, crushed cumin and crush garlic.
Cook with a little bit of water till done, depending on the amount of chicken fillet you're using the timing will have to be adjusted (15 - 20 minutes).
Remove from the heat and leave to cool down.
Next mix all your other ingredients together and begin to bind small balls together like you would for meat balls or round kebabs.
We flattened ours a bit because all our kebabs were starting to look very similar lol so this just made it seem like more variety.
After doing this go ahead and dip into egg and than semolina (if you cannot find this in your local supermarket you can substitute it with flour).
You can pack all of these into your tupperware and label them.
If you want to do the next step before labeling to save you even more time in Ramadan than pop them in the freezer for an hour till it gets a bit hard.
Dip them back into egg and next bread crumbs.
After coating them again you can pack them into your tupperware and freeze them for Ramadan or you can fry them into shallow hot oil.