Deliciously spicy chicken nuggets threaded onto sticks and fried for the perfect crispy, spicy and crunchy companion to a masala tea. Easy 10 minute preparation recipe, perfect for the busy cook!
You will need:
2 chicken breasts, cleaned and chopped
1 tspn crushed green chilli
1 tspn crushed ginger
1/2 tspn salt (to taste)
1/2 tspn turmeric
2-3 tblspn cream
1 egg
chopped coriander
breadcrumbs
cocktail sticks
Method:
Add the salt, turmeric, ginger and chilli to the chicken pieces which have been cleaned and chopped.
2. Add the cream to the chicken and stir
3. Chop up washed coriander leaves
4. Add coriander to the chicken
5. Crack one whole egg to the mixture and stir. This is to help the breadcrumbs stick.
Now for putting it all together
6. Thread 2 or 3 pieces of chicken on to each cocktail stick ensuring there is enough space on either side to hold the stick.
7.Then roll in breadcrumbs and press gently in your palm
Spread out on to a tray initially to freeze before bagging them.
OR
Fry fresh for the best flavour.
Enjoy with other spicy foodstuffs like samosas and fried chops!
Delicious chocolate chips and chopped hazelnuts layered with coconut and condensed milk - a perfect companion to a cup of strong coffee. This is a recipe which requires no mixing or stirring. Simply measure out the ingredients, layer one over the other and stick it in the oven. Voila!
You will need:
113g melted butter / margarine
150g cracker / biscuit crumbs
90g dessicated coconut
396g (1 tin) condensed milk
1 cup chocolate chips (any flabour)
1 cup mixed nuts (preferably roasted)
Method
Pour the melted butter into a deep 9" x 9" square tin.
Spread the cracker crumbs over the top of the butter layer.
Layer the dessicated coconut over the cracker crumbs.
Next the chocolate chips (Tip: I have used milk choc chips in this recipe, but you could use white, dark, plain or even a mixture of the three! It's entirely up to you)
... and chopped nuts
(Tip: hazelnuts go best with chocolate, as do brazil nuts, but feel free to use a combination of mixed nuts as shown in the picture)
5. Pour the condensed milk over the top, making sure to cover all the ingredients.
6. Cook for 30 - 35 minutes at 350 or Gas Mark 4.
There you have it!
(Tip: A cup of black coffee, an armchair and a good book make perfect companions to the Magic bars)
Chocolate Australian Crunch is a classic teatime treat that uses easily available ingredients and has an unbelievably simple recipe. A long time favourite for young and old, the recipe uses a combination of the 3 C's: cornflakes, coconut and chocolate. Read on for more!
You will need:
10 oz margarine
10 oz self raising flour
7 oz sugar 4 oz dessicated coconut
5 oz cornflakes
3-4 heaped tblspns cocoa powder (as desired)
Cooking chocolate of various flavours ( at least two)
Method
Crush the cornflakes by either placing them in a large bowl and crushing them by hand, or put into a large freezer bag and roll out with a rolling pin. They should be quite well crushed but make sure not to over crush to a powder. Place them in a large mixing bowl.
Add all the dry ingredients to the crushed cornflakes (flour, sugar, coconut, cocoa powder) and stir in to become one mixture.
Melt the margarine in a seperate bowl until runny.
Add the melted margarine into the dry ingredients.
Spread out the mixture evenly into a greased 12" x 9" baking tray, press down well into the corners of the tray using a clean spatula. Tip: Use a smaller, deeper tray if you want a thicker bite, or a wide flat tray for a thinner slice.
Bake in the oven at 160 C for 20-25 minutes, then remove and leave out to cool covered by a clean cloth.
Decoration
This recipe uses milk and white chocolate for the decoration. It is entirely up to you which and how many different chocolates you want to use for the top of the Aussie Crunch. You can reverse this recipe and put white chocolate over the top and drizzle milk chocolate, or you may use milk, white and dark chocolate for drizzling. Be creative!
Melt 150g of milk chocolate over a bowl of simmering (not boiling) water on a low heat. Tip: Instead of melting the milk chocolate, you can grate it over the top of the Aussie Crunch as soon as it comes out of the oven and spread as it melts. Works a treat, but you do have to be quick!
2. Melt 65g of white chocolate in the same way.
Tip: leave the centre of the white chocolate bowl empty to avoid overheating.
3. Spread the milk chocolate evenly over the top of the Aussie Crunch once it has cooled (alternatively you can use the grating method described above). Then, using a piping bag, drizzle the white chocolate in any pattern you choose.
4. Run the tip of a knife through the still wet chocolate in different directions to create a marbled effect.
5. Cut into pieces (square, rectangle or slices, as you prefer) before the chocolate sets completely.
Make a cup of your preferred hot drink, and enjoy!
For more recipes from the Muslimah Cooking Channel, look for us on Youtube!
Bechamel is the white sauce used in my lasagna recipe to soak the pasta sheets in between each layer. There are many ways of making bechamel and it can also be purchased in a jar, but if you're reading this then you're probably the type that likes to know exactly what went into your food, instead of the processed stuff from a shelf in a supermarket.
This is the quickest and simplest recipe there is for making the bechamel that goes into your lasagna:
You will need:
2 tblspns plain flour
1 1/2 tblspns butter/margarine
1 1/2 cups (200 ml) milk
and a saucepan
Allow the butter to melt in a saucepan over a low heat, then stir in the flour, mix and allow to simmer for 2-3 minutes. You should be able to smell the combination of the butter and flour heating up.
Flour and butter
Simmering flour and butter mixture
Once combined, add the milk to the saucepan, allow to boil and thicken and becomes gloopy but spreadable.
Tips:
If the bechamel become too runny, all you need to do is add 1/2 tblspn of flour to the mix and allow to simmer until it thickens and becomes gloopy. If required, keep adding 1/2 tblspn flour at a time until you reach the required consistency.
If the bechamel becomes too thick and unspreadable, add 1/2 tblspn of milk at a time, stir, simmer and allow to thicken to the required consistency.
What makes this recipe so easy is that it uses readily available ingredients and is very easy to correct if it begins to go wrong.
METHOD(featuring cameo appearances from the Wooden Spoon and Flat Steel Spatula a.k.a Chabetti - lol)
Sweat down some chopped onion in a little oil and cumin seeds.
When the onion begins to turn a ginger colour, mix in all the spice powders, crushed chillies and ginger, as well as half a teaspoon of salt (adjust to taste).
Add a few tablespoons of passata or blended tomatoes to make it moist.
Boil the chosen meat in half a teaspoon of salt and turmeric as a marinade.
Once it is mostly cooked, mix the meat into the spice mixture and stir until fully combined.
Boil and drain mixed cubed vegetables. (Suggestions: carrots, peas, sweetcorn, swede, broccoli, green/long beans) Don't use potatoes as they will be in the mash.
Mix the boiled veg into the meat filling.
PREPARATION:
Lay down lasagna sheets in your chosen tray. Make sure it is deep. You might have to break the sheets into different sizes. Don't worry, as long as the majority of the bottom of the tray is covered, you'll be fine.
Spread a thin layer of bechamel over the sheets. This is to soak the sheets and ensure they will be cooked and soft like pasta.
Spread the first layer of the meat filling over the top of the bechamel. Use 1/2 of the entire filling, the other 1/2 will be needed for the second layer.
Now repeat the whole process: place lasagna sheets on top of the meat, then spread bechamel over the top and spread the remaining meat filling on top of that.
Now layer for the third time lasagna sheets and bechamel. It is now time for the mash and cheese.
Spread a thin layer of mashed potatoes over the top of the bechamel. Be careful not to let the mash layer get too thick as this will overpower the spices.
Grate cheese over the top of the mash. Regular cheddar cheese will do just fine.
Bake in the oven for 1 hour at Gas Mark 4. Once cooked, it will look brown at the edges, the cheese will be all cooked. Allow to cool for 5-10 minutes, cut into slices or squares of preferred size and enjoy!
6. Thread 2 or 3 pieces of chicken on to each cocktail stick ensuring there is enough space on either side to hold the stick.
