Lamb Kofta Curry

Ingredients :

For the koftas

• 2 tbsp olive oil
• 2 red onions, finely chopped
• 3-4 long green chillies, deseeded, finely chopped
• 4 garlic cloves, chopped
• 5cm (2in) piece root ginger, grated
• 2 tsp ground cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• 400g minced lamb
• 30g fine fresh white breadcrumbs
• 2 tbsp chopped coriander
• 1 egg, beaten
• 2 tsp panch phoran seasoning
• 1 x 400g tin chopped tomatoes
• 200ml (1/3pt) hot vegetable stock
• 2 bay leaves
• 4 tbsp coconut cream 

Method:

1. Heat olive oil in a large frying pan, add onions, chilli, garlic, ginger and cook until softened, about 5 minutes. Remove half of the mix and reserve for later.

2. Add cumin, turmeric and ground coriander and fry for another minute. Remove from the heat and set aside to cool slightly.

3. Put the mince into a large bowl, add the breadcrumbs, egg and coriander and mix together. Once cooled, add the spiced onion mix, season well and mix together. Shape into 20 size balls and shallow fry on medium heat ( you can bake -  for 15 minutes, turning once).

3. Keep aside the fried meatball

4. Meanwhile, put the reserved onion mix back onto the stove in a medium saucepan. Add the panch phoran, fry for 1-2 minutes. Add the tomatoes, stock, bay leaves, season and simmer for 15 minutes or until thickened slightly. Remove the bay leaves, stir in the coconut cream and blend until smooth.

5. Add the meatballs to the tomato sauce and bubble for another 10 minutes or until cooked through.

6. Scatter over some coriander leaves and serve with lime wedges.

Fried Chicken Lemon

Ingredients :

4 skinned and boned chicken breasts

1 teaspoon salt

1/2 teaspoon pepper

1/3 cup all-purpose flour

4 tablespoons butter

2 tablespoons olive oil

1/4 cup chicken broth

1/4 cup lemon juice

1 tablespoon honey

2 teaspoons minced garlic

2 teaspoon lemon zest

1/4 cup chopped fresh flat-leaf parsley

Optional: fresh rosemary and lemon slices for garnish

Method :

1. Cut chicken breast in half lengthwise. Flatten chicken using a rolling pin. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.

2. Melt 2 Tbsp. butter with 2 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving plate.

3. Add minced garlic to the skillet, when its browned add broth. After few minutes add honey and lemon zest, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.

4. Remove skillet from heat; add parsley, lemon juice and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.

Baked Lemon Chicken

Ingredients :

4 boneless skinless chicken breasts

3 tablespoons butter

⅓ cup chicken broth

2 tablespoons fresh chopped Thyme (2 tsp dried)

2 teaspoons fresh chopped Rosemary (½ tsp dried)

4 tablespoons fresh lemon juice

4 teaspoons lemon zest

1 tablespoon honey

2 teaspoons minced garlic

Salt and pepper to taste

Optional: fresh rosemary and lemon slices for garnish

Method :

1.Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.

2. Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.

3.In a small bowl whisk together chicken broth, lemon juice, lemon zest, thyme, rosemary, honey, garlic, salt and pepper.

4.Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.

5.Garnish with fresh rosemary and lemon slices if desired and serve.

No Bake Vanilla Cheesecake

Ingredients :

100g digestive biscuits crushed into fine crumbs

50g demerara sugar

50g melted butter

500g full-fat cream cheese

100g icing sugar

1 tsp vanilla extract

200ml double cream

Method :

1. In a mixing bowl, mix together the biscuit crumbs and Demerara sugar. Add in the melted butter and mix well.

2. Put the biscuit mixture into a 20cm Cheesecake tin (Springform pan) lined with baking paper. Press the biscuit crumbs down firmly and evenly. Chill in the refrigerator until set.

3. Beat together the cream cheese, icing sugar and vanilla extract until well mixed.

4. Fold in the double cream, mixing well.

5. Spoon the cream mixture over the chilled biscuit base. Smooth the top of the cheesecake.

6. Chill the cheesecake in the refrigerator for 1 hour until set.

7. To serve, remove from the cake tin and cut into slices.

Quick Caesar Salad

Ingredients :

4 piece cooked boneless chicken sliced ( Crispy chicken, Fried fresh or leftovers)

½ Cup or enough Mayonnaise

2 tbsp Lemon juice

1 tbsp Worcestershire sauce

50g grated Parmesan (optional)

1 garlic clove, crushed

Crushed Pepper (to taste)

Salt (to taste)

50g crouton or toasted bread pieces

1 large lettuce or 4 Little Gem, ripped into pieces

Tomatoes, Avocado ( Optional for garnish)

Method :

1. In a large bowl, mix the mayonnaise, lemon juice, Worcestershire sauce, grated Parmesan and garlic, then season.

2. When ready to eat, add the chicken slices, croutons and lettuce.

3. Mix well and sprinkle with extra Parmesan.

4. Garnish with Tomatoes, Avocado if you like.