No it's not actually a marshmallow lol
it's not a sweet savoury,
however it is as soft as toasted marshmallow when this savoury is fried,
bit hard on the outside and soft on the inside.
This is actually a savoury we tried for the first time last year
and I decided to share it with you as Ramadan Prep has already began for most people.
At the bottom of the post I would have linked the series of
Ramadan Savoury Recipes I've shared
so you can make the same recipes from the years before
or try something new.
I will have all the links on my social sites
so be sure to follow me there as well.
- CHICKEN MARSHMALLOW INGREDIENTS -
500g Chicken Fillet - small cubed
4 Tbsp Green Chilies (paste)
1/4 tsp Salt
1 Tbsp Crushed Cumin
1 Tbsp Ground Coriander Seeds
3 Tbsp Lemon Juice
1/4 cup Chopped Fresh Coriander
1/3 cup Feta Cheese - crumbed
1/2 cup Boiled Macaroni
- WHITE SAUCE INGREDIENTS -
1/2 Tbsp Butter
1/2 tsp Flour
1/2 cup Milk
- COATING INGREDIENTS -
2 Eggs - beaten
4 -5 cups extra fine raw vermicelli
- METHOD -
- Marinate your cubed chicken in the green chili paste, salt, cumin, coriander seeds and lemon juice.
- Add some water and cook on low until done and leave to cook.
- Par boil your macaroni and leave to cook as well, with scissors cut them so they're small.
- Now make your white sauce with the butter, flour and milk and once it's thick in consistency leave to cool.
- Once the cubed chicken, macaroni and white sauce has cooled, strain the chicken of any excess water and mix all 3 together, now add your fresh coriander and feta cheese as well.
- Now grease baking tray and pat down the above mixed ingredients onto the pan in an even layer.
- Place in the freezer for an hour or 2 till it's hard.
 |
| My hand model (mummy) |
- When it's hard cut into small squares and place back into the freezer.
- In 2 bowls separately, keep your beaten egg and crushed vermicelli.
- Dip your squares into the egg and next the vermicelli .
- Once they're all coated, freeze for another hour before packing away into your Tupperware.
- When you want to fry, in a pan add some oil, heat it up and place the savoury in the oil. Make sure to not add it when the oil is too hot especially is the savoury is right out of the freezer because it will burn.
- PLEASE NOTE -
- It's called the 'marshmallow' kebab because it's incredibly soft, which can make working with it annoying. This is why I suggest when it comes to 'coating' do a tray at a time, as they soften they break which is why they need to be frozen.
- If you find working with vermicelli hard, I love the taste and so a little effort is worth it, it's crunchy on the outside and soft on the inside. But as an alternative you could use bread crumbs and double coat it.
- Please do not add a lot of salt, feta is a salty cheese so when marinating the cubed chicken fillet if you add a lot of salt it could make the whole savoury salty.
- PIN IT -
It is so easy to pin a recipe you like right onto your pinterest boards,
simply click on the picture and it will automatically take you to pinterest.
When you share the picture the link shares as well,
which makes it easier for you and any one else to find the recipe.
- RAMADAN SAVOURY SERIES -
As the years pass I add a new savoury recipe to this series on my blog.
I do hope you enjoy my savoury recipes
some have been passed down from amazing women
who make our Ramadan spread extra yummy!
I hope you like this Chicken Marshmallow Ramadan Savoury recipe,
takes a bit of extra effort but it's worth it because it's delicious!
I pray your Ramadan prep goes well
and InshaAllah you are blessed with a lovely ramadan to come.
Please be sure to check out the other savoury recipes
and
follow me on my other social media for the behind the scenes:
Ah, it's that time of the year again, we're in the final countdown for Ramadan, and the food prep is in full swing for many.
While I have been sharing previous Ramadan Savoury recipes as my mum
and I make them, on my social media (so be sure to follow me on
Instagram
and/or
Facebook), it's been a while since I posted a savoury recipe on here.
I was always intimidated by spring rolls, yes, intimidated by spring rolls lol I had a fear they'd open up
when I fry them, and it was one of the savouries we used to purchase, instead of making our
own.
Last year, my Fatima Khala (Aunty) [my Lala] kindly sent me her recipe and even a video
of how she fills them.
Having tried it for the second time this year, with a few additions to her recipe, because it's me and I never always
stick to one version of a recipe, I decided to post my version of how I make my chicken spring
rolls.
How deep are you into your Ramadan prep?
Now I've shared quite a lot of my family's go-to savoury recipes,
which majority are chicken recipes
so I thought why not share a yummy steak pie recipe
which my family makes every year.
You can't go wrong with a pepper steak filling.
which majority are chicken recipes
so I thought why not share a yummy steak pie recipe
which my family makes every year.
You can't go wrong with a pepper steak filling.
This is a steak filling recipe but if you aren't a fan of steak or steak pies
you can substitute it with chicken fillet (cubed).
I used ready cut pastry,
it makes life so much easier!!!
For mama pies you need 2 different size pastries,
usually they're sold together because one goes in the foil cup
and one is smaller for the lid.
You will also need tin foil cupcake holders for this recipe.
You will also need tin foil cupcake holders for this recipe.
- INGREDIENTS -
1 kg Small Cubed Steak
1 Grated Onion
2 Tbsp Olive Oil
2 1/2 Tbsp Crushed Green Chilies
1 Tbsp Crushed Garlic
2 tsp White Pepper
3 - 4 Tbsp Pepper Sauce
Salt to taste
2 Tbsp Lemon Juice
3 TB Sago (soaked in water)
2 Potatoes - Cubed and Steamed
Grated Cheese - optional
Grated Cheese - optional
Mama Pie Pastry
Tin Foil Cupcake Holders 2 Eggs - Whipped
Handful Sesame Seeds
- METHOD -
- Marinate your steak with the ingredients above, however only add the lemon juice just before cooking the steak.
- Braise your onions in some olive oil, add in your marinated cubed steak with some water and leave to cook on a medium heat.
- When your steak is 3/4 way done add your sago (after draining the water).
- Cook your steak till its done.
- Leave to cool, when cooled mix in your cubed and steamed potatoes. If you want you can mix in your grated cheese as well.
- Now take your foiled cups, spray with 'Spray and Cook' so the pastry does not stick after baking.
- Add the bigger circle pastry inside and try to line it smoothly.
- Add a your filling inside and pop the small circle pastry (lid) over.
- Snip around 2 or 3 holes on the lid, brush with your whipped egg and sprinkle some sesame seeds.
- You can store them in the freezer for when needed, and if you want to bake them, pre-heat your oven at 200 degrees celcius and pop them in a tray and in the oven and bake till golden.
- PIN IT -
It is so easy to pin a recipe you like right onto your pinterest boards,
simply click on the picture and it will automatically take you to pinterest.
When you share the picture the link shares as well,
which makes it easier for you and any one else to find the recipe.
I hope you enjoy this Steak Mama Pie recipe,
it was a hit in the family and it's one we always make
which surprises me that I haven't shared it before.
I hope all your Ramadan prep goes smoothly,
may whatever you make for yourself, your family and even to sell
be filled with a ton of blessing.
Want to see any other 'Ramadan Savoury' recipes I have shared,
check the link down below to access them all easily;
check the link down below to access them all easily;
Please be sure to like, comment, share and subscribe,
if you have any questions comment down below or send me a message
and check out my social media sites to stay up to date;
Youtube
Subscribe To My Blog
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?
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
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.
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.
I hope you enjoy this recipe,
it was a hit in the family when we tested it out
and now it's definitely a repeat.
Basically whatever savoury we make
we fry or bake a couple so we can all taste it.
Basically whatever savoury we make
we fry or bake a couple so we can all taste it.
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
or simply search on the site
or google the 'recipe name', 'ramadan savoury' and/or 'spicyfusionkitchen'
and they should all pop up.
or google the 'recipe name', 'ramadan savoury' and/or 'spicyfusionkitchen'
and they should all pop up.
By far my favourite savoury recipe,
it's soo delicious we need to make double whenever we fry them.
because everyone loves them so much.
This is a lovely recipe my aunty taught me,
it's super easy to make and you can change up the filling as you please.
- INGREDIENTS -
500g Chicken Fillet [Small Cubes]
1 tsp Salt
1 tsp Pepper
2 Tbsp Tomato Sauce
4 Tbsp Peri Peri Sauce
1 Tbsp Lemon Juice
1 Tbsp Fresh Garlic
2 tsp Paprika
1 tsp Ground Coriander Powder
1 tsp Turmeric
1/2 tsp Ground Cumin
1 Tbsp Red Chili Paste
125ml Piccalilli [or Mayo]
2 Loafs Sliced White Bread
4 Eggs
Breadcrumbs
1/3 cup Black Sesame Seeds
- METHOD -
- Marinate your chicken in the above spices, add some water and cook on low till the chicken has cooked.
- When the chicken has cooked, remove of the heat and leave to cool down.
- Once it has cooled down add in your piccalilli [a quick sub is mayo].
- Now, take a slice of bread, roll it out till it's flat and cut the edges.
- Scoop your filling onto one side, brush the other side with your whipped egg and tightly roll your bread till it's sealed (it should look like a cigar). Make sure your filling reaches the ends so it's full.
- Place on a lined tray and pop it in the freezer so they harden a bit, you can leave them overnight or a few hours.
- After they've harden, cut them all in half, this will double your bath instantly.
- Whip some more eggs and in a bowl mix your black sesame seeds with breadcrumbs, coat each bread roll in egg and than your breadcrumb mix.
- Freeze in a tupperware, when you want to eat them, fry in shallow oil till golden.
- PIN IT -
It is so easy to pin a recipe you like right onto your pinterest boards,
simply click on the picture and it will automatically take you to pinterest.
When you share the picture the link shares as well,
which makes it easier for you and any one else to find the recipe.
I hope all your Ramadan prep goes smoothly,
may whatever you make for yourself, your family and even to sell
be filled with a ton of blessing.
Want to see any other 'Ramadan Savoury' recipes I have shared,
check the link down below to access them all easily;
check the link down below to access them all easily;
Please be sure to like, comment, share and subscribe,
if you have any questions comment down below or send me a message
and check out my social media sites to stay up to date;
Youtube
Subscribe To My Blog
.jpg)
