1. Cut the chicken fillet into strips.
2. Liquidize all the ingredients except the chicken, yogurt and fresh cream.
3. Pour the mixture over the chicken fillet and add the yogurt and fresh cream. 
4. Leave the meat to marinate overnight. 
5. Thread onto skewers and braai/bbq, keep basting with the the leftover marinade. 
6. For a more exotic taste, you can add olives to the ends of the skewers after threading the chicken and you can add squares of peppers. 
7. Serve with shredded lettuce and yogurt and green chilli chutney. 

Potato Slices (medium sized)
Lemon Slices (thinly sized)
Onion Slices (thinly sized)
Fresh Garlic (grounded)
Fresh Coriander
Fresh Spring Onions (chopped)
Freshly Ground Black Pepper
Robertson's Zesty Lemon Pepper
Robertson's Fish Spice
Salt
Green Chili Paste (green chilies and coriander paste)
Lemon Juice



METHOD

1. Make the marinade by mixing the green chilli paste, some freshly grounded garlic, salt, Robertson's zesty lemon pepper, Robertson's fish spice, lemon juice, black pepper. Mix well together - rub half the mix inside the fish and mix the rest of the garlic with the leftover marinade and coat over the outside of the fish and underneath. 
2. Add lemon and onion slices inside the fish.
3. On a baking tray add a sheet of foil, add the slices of the potato slices and place the fish on top. 
4. On the fish add some onion slices and a lemon slice(s).
5. Top with a lot of coriander and spring onions.
6. Drizzle with olive oil, if you want you can add butter, add some water as well (don't be heavy handed).
7. Close up the fish into a foil bag.
8. Pre-heat the oven on a high temperature, before placing in the oven. Leave in the oven for 195 degrees, keep checking. 
9. When its close to serving around 10 minutes - grill the top to make the outside crispy (if that is what you prefer).
10. Serve hot and enjoy!

• Slit the sides of the fillets in half to form 2 thin fillets out of 1. 
• Mix the following ingredients together: lemon juice, mayo, cumin, garlic, aromat, green chillies, lemon pepper and black pepper.
• Add the marinade to the fillets and mix well.
• Place in the fridge and leave to marinate for a couple of hours, we left it to marinate overnight.

• Next, dip the fillets into the egg,
• Then, completely coat them in the crushed chips.
• Shallow fry using any oil you prefer (olive oil) in a non stick pan, and turn once only when golden brown on both sides.

DOUGH

3 cups flour
2 Tb ghee (clarified butter) - if you cannot find it, or don't have it use normal butter
pinch of salt
1/2 cup warm milk
1/2 cup warm water

• Make the dough and kneed down a bit.
• Roll them out and fry them like you would do with rotis but with no oil. (this means spray or use a non stick pan, heat it on the stove, place one at a time the tortilla you rolled out and keep turning and flipping till its cooked on both sides).
• Stack them on top of each other so they stay warm.
• Fill in with the chicken filling and serve, 

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. 

So I came up with this recipe the other day, since everyone liked it, I though of different ways to twist it up. Now this is not an oven pasta dish, but it can be easily made into with also a twist of adding fried potato chips to it.
I hope you like this recipe, the spices and ingredients are quite simple and a few. Also I added a white sauce to keep it saucy of cause, I used the woolworths instant white sauce powder as a cheat, but usually I make it from scratch.



Take chicken fillet that you cut into small cubes.

Mix with the spices below:

Red Chilli Powder
Turmeric
Crushed Red chilli paste
Tomato sauce
Ground pepper
Robertson's Chicken Spice
Lemon Juice
Nando's Peri-peri Garlic Sauce
Wooster sauce

• After adding this spices, check the taste to see if it needs salt. I didn't put any salt, because all the spices as some salt to it, if I add salt separately it becomes too salty. 
• When you're happy with the marinade, mix in the chicken cubes and cook with water on low till done. 
• 3/4 way through cooking add a cup or 2 of frozen mixed veggies - if you don't have or you have fresh veggies in the fridge add some cubed carrots, peppers, few spring onions and green peas. 
• When finished, boil up some pasta noodles and mix into the chicken. If your chicken isn't saucy by the time it finished cook don't worry remember we shall be making a white sauce. 

This chutney recipe has the authentic taste of the the chutney you buy in an Indian or Pakistani restaurant - it has such a different taste from the usual rita (yoghurt and green chilli) chutney.
Goes along with your tandoori chicken, chicken braai/bbq and whatever you wished to eat it wish.

handful of mint leaves
chopped onion
chopped tomato
chopped (finely) green chillies

• Blend with a little water till smooth, but not so watery.
• Add natural plain yoghurt, salt, red chilli powder and a dash of lemon juice.
• Taste to see it has a spicy kick to it. 
• When happy it can be served. 

So this awesome recipe is from the Cosmopolitan Cuisine VI page 46. It's quite easy to make, super filling, and defiantly worth the repeat.

By the way, I am so sorry I haven't been posting in a bit I have been studying and I wrote my college paper so waiting for results to come out so I can carry on with my next course. Anyway back to the recipe, you can marinate this and freeze works perfectly, and its a good idea if you entertain a lot to have some ready home-made meals at go.



500g chicken fillet cubes
1/2 tsp crushed ginger and garlic
1 tsp fresh ground chillies
1 tsp crushed cumin
1 tsp salt
1/2 tsp cardamom powder
1/2 tsp white pepper
2 Tb grated, mozzarella cheese
1 egg beaten
1 tsp corn flour
2 Tb mascarpone cheese
2 Tb lemon juice
1 tsp green chutney

Wooden Skewers - soaked in water
2 Tb butter
1 Tb lemon juice
1 Tb finely chopped, coriander leaves

1. Combine all the ingredients and marinate the chicken for around 3 hours.
2. Thread 5 pieces  of chicken on to each skewer.
3. Grill on a braai or electric griller until tender. 
4. Melter butter and lemon juice and brush with skewers when done. 
5. Sprinkle coriander leaves over skewers and serve. 

Holiday's everywhere, festive season so you can imagine the braai/bbq parties, this is a quick recipe to marinate your chicken with. Served with salad, and/or the side dish recipe posted before this called Creamy Sliced Potato Baked and will be linked here so you can find it easily. Mumsie marinated the chicken I was there watching and taking pictures obviously lol .

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:

Made by my aunty Fatima, when she made Friday lunch akni + dhay. Its quick to make and goes with all Indian rice dishes. Its spicy mangos and you need achaar masala to make this. I have said previously said that achaar masala is widely found in Southern Africa, if you from other countries you can check at the Indian section in the supermarket or the spice shop, you can look for the recipe online to make it yourself, I don't make it personally never have I will check around for the recipe to share with you all so you can try making it yourself as well.

Measurements are for 5 mangos.

• Cut and peal the mangos.
• In a saucer-pan add: 3 Tb achaar masala, 1 Tb mustard powder and 1/4 cup oil
• Warm up the saucer-pan but DO NOT BOIL.
• Add this to the mangos, toss and sprinkle with sesame seeds.
• In the same saucer-pan add: 2 tsp cornflour (mazina), 1/4 cup vinegar, 1 Tb oil
• Bring this mix to a boil till its translucent and add to the mangos.
• Make a vagaar with chopped curry leaves, garlic, mustard seeds and a little oil.
• When it begins to boil (pop) pour over the mangos and toss.