Steak Filling for Pies, etc.

1kg steak fillet, cut into chunks

1 tsp lemon pepper

1 tsp rough salt

1 tsp BBQ spice

1 heaped tsp Steak & Chops spice

1 medium onion, finely chopped

2 tsp fine red chillies

1 tsp dhana jeeru

2-4 Tblsp tomato paste

 

Heat 2 Tblsp of oil in a pot. Add cubed steak & salt. Cook on low heat until tender, adding water at intervals to keep from drying out. Add lemon pepper, BBQ spice, Steak & Chops spice & cook further until well done. In a separate pot, braise onion with a little oil and add dhana jeeru and chillies. Add tomato paste along with + ½ cup of water. Mix into steak. If a saucier filling is required, add more water. Use as desired.

Salt & Pepper Steak Strips

½ kg steak, cut into strips

1 tsp aromat

½ tsp steak & chops spice

2 Tblsp mayonnaise

1 tsp salt

½ tsp lemon pepper

1 Tblsp Worcestershire sauce

2 Tblsp crushed green chillies & garlic paste mixed

Combine ingredients & marinate in steak. Heat 2 Tblsp ghee in a pot & cook steak until well done. Add ½ cup water at a time at intervals to prevent scorching. Serve with pasta & white sauce.

Chinese Chicken Chop Suey

1 cup chicken fillet, cut into small strips (pinkie finger size)

1 tsp chillie garlic paste

2 Tblsp lemon juice

1 tsp lemon pepper

1 tsp salt

 

Sauce:

1 Tblsp cornflour

4 Tblsp soya sauce

1 cup water

2 Tblsp chillie sauce

3 Tblsp vinegar

2 Tblsp tomato sauce

1 tsp salt

2 Tblsp sugar

1 tsp red chillies

Marinate chicken fillet in  spices & lemon juice. Dip each strip in cornflour & stir-fry till crispy. Set aside. Steam together: butternut pieces/pumpkin, sweet potato, green & red peppers, mixed frozen veg & other veg of your choice. When halfway done, add about ¼ cup sugar & cook till done.

Sauce:

Combine ingredients & bring to a boil until thick.

To assemble:

Mix fried chicken strips with boiled spaghetti & add vegetables. Pour sauce over & serve immediately.

 

Crumbed Chops

 

1kg chops

2/3 Tblsp red chillies

½ Tblsp lemon juice

2 heaped tsp dhana jeeru

1 tsp salt

½ tsp turmeric

2 dashes Worcestershire sauce

1 Tblsp BBQ sauce

1 Tblsp mustard sauce

½ Tblsp garlic sauce

2 Tblsp tomato sauce

1 Tblsp oil

 

Combine all ingredients. Add chops. Steam until done, then dip in beaten egg, cornflakes, bran flakes (OR seasoned flour) & breadcrumbs. Slow fry in shallow oil until crispy.

 

Hot Mayo Chicken


1 chicken, disjointed

¼ tsp turmeric

1 tsp dhana jeeru

1 tsp fresh ground garlic

2 tsp chilli powder

1 tsp ground green chillies

2 tsp lemon pepper

1 tsp aromat

1 Tblsp oil

1 tsp chicken spice

½ cup mayonnaise

salt to taste

3 Tblsp tomato sauce

1 tsp extra chilli powder


 

Marinate chicken above ingredients except tomato sauce & extra chilli powder. Pierce chicken pieces so as to let the marinade soak in. Allow to marinate overnight.

Cook chicken over low heat. When done, mix in tomato sauce & extra chilli powder. Cook for further 2-3 minutes. Garnish with dhania or fresh chopped, red peppers.

 

Creamy Chicken Soup


1 chicken, disjointed

¼ tsp arad

1 heaped tsp dhana jeeru

1 tsp crushed green chillies

½ tsp red chillies

1 tsp rough salt

1 tsp chicken spice

few whole peppercorns

1 cardamom

1 tsp fresh grated ginger

1 pkt vegetable soup mix – or any flavour of your choice

1 medium onion, finely chopped

2 Tblsp ghee

1 large carrot, peeled & sliced

2 baby marrows (courgettes), peeled & sliced


 

Sauté onion in ghee with peppercorns & cardamom. Place chicken in pot, add spices & ginger. Cook until well done. Boil carrots in a little water for 5 minutes. Drain. Add marrows & carrots to chicken. Mix powder soup with ½ cup cold water until smooth. Put 1 ½ cups of water & 1 ½ cups of milk into the chicken. Bring to boil. Add soup mix, stirring continuously until thick (add + 1 cup extra water if you prefer a thinner soup).

Alternatively, make soup according to instructions on packet and add to chicken. Simmer for a further 10 minutes. Pour soup in serving bowl, top with a swirl of cream, garnish with fresh chopped parsley & serve with croûtons.

 

 

Lamb with Fresh Cream

 

1kg lamb

1 tsp chilli garlic paste

1 tsp salt

½ tsp white pepper

1 tsp crushed jeeru

 

 

TO FRY:

2 Tblsp sliced garlic

3 Tblsp ghee

1 small onion, grated

6 whole, dry red chillies (or 3 Tblsp rough red chillies)

 

Marinate the meat with the spices. Heat ghee & fry the onion, garlic & chillies & pour over meat. Cook until tender & finally add ½ cup fresh cream (unbeaten) to meat.

 

Délicieux Saucy Minute Steak

 

1 kg minute steak

½ tsp white pepper

½ tsp black pepper

1 tsp chilli powder

2 tsp steak & chops spice

1 tsp salt

4 Tblsp tomato sauce

4 Tblsp mustard sauce

2 Tblsp garlic sauce

¼ – ½ cup chilli sauce

2 Tblsp mayonnaise

1 cup yoghurt (optional)

 

Combine spices, sauces & mayonnaise & marinate steak. Refrigerate overnight.

Then add the yoghurt (if using). Transfer steak to a pan & cook on low heat until steak is tender (the steak should be soft & nicely done so cook for quite a while. It’s perfectly saucy so it will cook nicely but you can add ½ cup of water if necessary). Serve with chips or as desired.

 

PS: This steak recipe is ideal for toasted steak & cheese sandwiches or just about any steak filling. Simply shred the steak & use as desired.

BBQ Kebabs

½ kg steak mince

1 medium onion, juice squeezed

½ cup cooked rice

1 tsp BBQ spice

1 tsp thai spice

1 tsp lemon pepper

1 dessertspoon garlic flakes

¼ tsp cinnamon powder

1 Tblsp melted garlic butter

2 tsp crushed green chillies

1 dessertspoon soy sauce

2 Tblsp fresh chopped parsley

salt to taste

 

Process ingredients together until well mixed. Divide mixture into 8 portions. Roll each portion into sausage shapes. Insert skewers lengthways though centre. Fry in shallow oil, turning frequently until done. Brush with BBQ glaze & grill just before serving.

 

Peri-Peri Chicken


½ kg chicken fillet/chicken pieces

chicken spice

BBQ spice

1 tsp garlic

1 tsp green masala (dhai masala)

1 tsp cayenne pepper

1 Tblsp mustard sauce

3 Tblsp mayonnaise

2 Tblsp white vinegar

1 tsp black pepper

1 Tblsp peri-peri oil

salt to taste


Combine all ingredients together. Marinate with chicken for a few hours or overnight. Add to pot with only half of the marinade. When almost done, add the rest of the marinade & cook until done.

 

BBQ Chicken

 

4kg chicken pieces

2 Tblsp rough red chillies

2 Tblsp peri-peri sauce

juice of 1 lemon

1 Tblsp white vinegar

1 Tblsp crushed garlic

2 Tblsp BBQ spice

2 Tblsp mayonnaise

2 Tblsp hot fruit chutney

1 tsp meat tenderiser

little oil

2 Tblsp tomato sauce

 

Combine ingredients to make a paste. Marinate in meat for at least 2 hours. Baste with butter when braaing or grilling.