2

Tomato and Pepper Chutney 

Salams all…just a quick recipe for you guys…seeing as I posted a few savoury recipes , you definitely need a chutney to dip all those lovely things into…there’s no specific measurements to this recipe, it’s all according to taste but I will try and write down what I think is appropriate to taste but you can always add more or less of the ingredients to taste.

INGREDIENTS:

6 Green Peppers (cubed chunky pieces) 

500g Tomato Ketchup

1 tbsp whole Cumin seeds

2 tbsp Achaar Masala

1 tspn Salt (add more or less to taste)

1 tspn Red chilli powder (optional if you want more spicy)

6 cloves garlic 

1 cup vinegar 

Half to 1 bunch Coriander (keep the thin stalks) 

1 tbsp Mint Sauce

METHOD:

Put all of the above ingredients into a blender and give it a whizz until it becomes a nice thick sauce.  Taste for the salt and chillies (Achaar masala) and add more if required.

Fill into a Glass Jar and refrigerate.

TIP: You can also use Red peppers or Both green and red instead of just green…this will give a more reddish colour to the chutney.

Enjoy 😎

  

Ingredients for the chutney  

 Cube the peppers quite chunky

 Put the ingredients into the blender and give it a whizz.  Empty the Chutney into a glass jar and refrigerate and enjoy with your fried or baked savouries  

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8

Chicken and Potato Pastries 

Salams my fellow cooks…sooo alhumdulillah the beautiful month of Ramadhan has finally started…there’s just no other month that gives you a feeling like Ramadhan does..I pray everyone’s first fast has gone ok…

First post of Ramadhan is for these delicious Chicken and potato pastries…past couple of Ramadhans I had been trying out new pastry recipes that was passed on through friends and family but this one is a classic one…and I thought I should just make these this year as they’re easy to make, tasty and is something that the whole family enjoys.

INGREDIENTS:

2 chicken fillets (cubed small)

4 medium sized potatoes (cubed and parboiled)

2 medium sized onions (chopped finely)

50g butter

1 and half tspn ginger/garlic paste 

Handful of coriander and 2 green chillies (chop together in a food processor) 

1 and half tspn Salt (add to taste)

2 tspn coarse Black Pepper

Some more chopped coriander 

Puff Pastry Sheets (ready rolled)

1 egg (beaten) 

For the sauce:

2 mugs water and 4 tbsp Plain Flour

METHOD:

In a large pot add the butter and let it melt on medium heat.  Once melted add the cubed chicken and to that add the the chopped Coriander and chilli mix, salt and pepper and ginger garlic paste. 

Let this all cook together on medium heat until most of the water has burned off.  When there is still a little water remaining add the boiled potatoes and mix gently until everything is combined.  Allow the mixture to cook for a few minutes until the potatoes are cooked and then add the chopped onions and cook together until no moisture remains in the mixture. 

For the sauce bring the 2 mugs of water to the boil in a saucepan (or just boil water in a kettle) make a paste of the plain flour separately with a bit of cold water, once the water is boiled add the plain flour paste and let this sauce thicken, making sure you are stirring all the while and ensuring no lumps remain.  If there are any lumps in the sauce just give it a whizz with a hand blender or a whisk.

Once sauce has thickened add this to the chicken and potato mix, add the chopped coriander and gently stir everything together.

Let the Mixture cool before filling into the puff pastry.  

Bake at gas mark 4/5 or electric 180 degrees until golden brown and puffed up 

Enjoy 😋
 Cook the Cubed chicken with butter, salt, pepper, ginger/garlic and the coriander/chilli mix

  

When a little water remains add the cubed potatoes and cook until potatoes are thoroughly cooked

  After adding onions and letting that cook for a while add the White sauce and coriander and mix well.  Let the mix cool completely 

And now I’ll show how I filled the pastries..I had a large sheet of ready rolled puff pastry which I bought from a local Asian grocers but you can use any you like and fill them however u like 

  Take some of the pastry filling and layer it in a neat row as show, leave some puff pastry on the left side to over lap the mix 

  Over lap the left side of the puff pastry over the mix as shown and then cut, with a knife the right side neatly, leaving some puff pastry on the side 

  Over the right side of the puff pastry ensuring the mix is completely covered and seal well, you can use water or a flour paste to seal of you are a bit wary of it opening up while baking
  Cut into pieces as shown, mine are about 3 to 4 inches wide but you can cut as small or big as you like
  Make small slits on the top with a knife or some holes with a fork and brush with a beaten egg for the glaze and sprinkle some sesame seeds on top
  I also filled some like this, but you can fill however you like 

 All baked and ready for Iftaar…..mmmm 

2

Peri Peri Tilapia Fish with a Gazebo style sauce 

Salams my fellow cooks…how’s everyone?  Just two weeks to go folks…I’m so excited…Ramadhan ❤️ Even though it was half term holidays for school its been a bit of crazy week for me…last of the Ramadhan Preps, Work and to top it all off my phone was playing up big time…the weekend also seems to have just flown by as well…anyways all sorted now alhumdulillah.  On the weekends my family and myself to be honest usually just want to eat things like roast or grilled chicken, fry ups etc …they will not eat curries, rotlis (roti-for the non gujis 😝) etc.  I don’t make fish dishes often although fish is something we need to bring into our diet.  This is a fried fish recipe in which I use Tilapia fillets but you can use any fish u prefer.  Some people find Tilapia to have a very strong ‘fishy’ taste but I like it and the fact its fillets it’s quicker and easier to cook.  Let me know if you try the recipe…or if you try it any other way at all.

INGREDIENTS:

Marinade

5 Tilapia Fillets (frozen pack)

1 Tspn Garlic

1 Tspn Crushed Chillies

Half Tspn red chilli powder

1 Tspn Salt 

1 Tspn coarse black pepper

2 Tbsp Malt Vinegar

2 Eggs (lightly whisked)

5 tbsp Peri Peri Chicken Fry Mix (or alternatively you can use 4 tbsp Plain flour and 1 tbsp cornflour) 

Sauce:

Quarter cup oil

2 large onions ( cut into 4 pieces lengthways and layers separated)

1 and half tspn crushed garlic 

1 Tspn red chilli powder

1 Tspn Crushed Chillies 

1 Tspn Sugar

1 Tbsp Malt vinegar 

2-3 cups Tomato Ketchup

METHOD:

Marinating

Place the Fish in a bowl and add the all the Marinade ingredients and mix well.  Cling film the bowl and leave for minimum of one hour in fridge.  

Sauce

Heat the oil in a saucepan and add the sliced onions.  Cook until the onions are slightly golden brown.  Stir every so often so that the onions brown evenly.

Once onions have browned add the tomato ketchup, garlic, chilli powder, crushed chilled, sugar and vinegar and stir. Bring to the boil and then allow to simmer on low heat until the sauce has thickened. Turn off until ready to serve.

Deep fry the marinated Tilapia on medium to high heat until golden brown and fish is nicely cooked. Drain well on kitchen towel.

When ready to serve you can Serve the sauce on the side or can drizzle or dollop on top of the fish.  

Serve with Southern Fried chips.

Enjoy ☺️

  Defrost the Tilapia Fillets and wash and drain thoroughly 

  Add the Marinade seasoning 

  Add the eggs and the flour and mix well until well coated.  Leave in Fridge for a minimum of 1 hour

 This is the Peri Peri Chicken Fry Mix I use  

Deep fry until golden brown and drain on kitchen towel

 Slice the onions in 4 lengthways and separate the layers 

  Fry the onions in oil until lightly golden

 Add the rest of the sauce ingredients and cook until sauce has thickened 

 Sauce can be served separated or poured over the fish and chips…Mmmm this is all mine!! 

27

Bread Rolls

A few weeks before Ramadhan us Mums, wives, sisters (I’m sure some of you brothers too 😝) start to fill up our freezers with savouries ready to be baked or fried. Some people start a couple of months before Ramadhan but I tend to start just a few weeks before. My family needs fried or baked savouries at Iftaar.  We tend to break our fast with dates and Zam Zam and have a few snacks, pray our salah and then enjoy our main meal, Alhumdulillah.

This recipe is for bread rolls, to be honest I’ve only started making these a few years ago, the recipe was given to me by a close friend…there’s only one thing I’ve changed and that is that I don’t dip in egg and breadcrumbs although this is optional if you do want to try it out. 

INGREDIENTS:

2 and half pound Chicken Fillets (large cubes)

2 tbsp butter

2 tins sweetcorn (drained)

2 Tubs 300g Philadelphia cream cheese

Half bunch coriander 

1 tbsp ground green chillies

1 and half tsp salt (or more to taste)

2 tspn coarse black pepper 

1 and half tspn ginger and garlic (blended)

1 and half tsp cumin powder

Egg and breadcrumbs (optional) 

4 packets white bread (I used Hovis medium)

Paste made with plain flour and water (to seal edges)

METHOD:

Clean and wash the chicken fillets and cut in to large cubes.  In a large pot melt the butter and add the chicken fillets with the salt and pepper and cook on medium heat until all of the water burns off.  Keep stirring every so often. While chicken is cooking in a food processor chop the coriander with 1 tin of sweetcorn. 

Once chicken is cooked and water has completely burned off, turn off cooker and let it Cool slightly and by hand shred the chicken. Once shredded turn on cooker again to medium heat and add the green chillies, the chopped coriander/sweetcorn mix, ginger/garlic and cumin powder. Let this all cook together making sure it’s not sticking to the bottom of the pot. Once any moisture has disappeared, turn off cooker and while still warm add the Philadelphia and the other tin of sweetcorn (drained) and mix all well until everything is nicely combined and creamy. Taste for salt and add if necessary.  Let the mixture cool completely before filling. 

I will also show you in pictures how to fill the bread rolls.  Any questions please feel free to ask. 

 Cook the chicken in butter and add the salt and pepper

  Once cooked and slightly cool shred with your hands

  In the meantime chop the coriander and sweetcorn in a food processor 
  Add the coriander/sweetcorn mix and the other spices and mix well
  Cook again on medium heat until all moisture has evaporated
  Once you turn off the cooker add the Philadelphia cream cheese and the other tin of sweetcorn and mix all together until well combined and now it’s ready to be filled

Now the pictures will show you how to fill the bread rolls 

  Cut off all crusts of the bread, I take 3 at a time and then heat in the microwave for 10 seconds 
  Take one bread and roll it completely flat making sure the edges are completely rolled flat
  Put a couple of teaspoons of the creamy chicken mixture into the middle of the bread slice and generously apply the flour paste on the edges of the bread (not on the bottom edge)

  Fold over the bottom half of the bread one third of the way so it covers the mix
  Fold over the top half to overlap and seal the edges properly ensuring no gaps 
  All prepped and ready to be frozen or deep fried 

  Obviously I had to sample a few 😜

0

The beautiful Month of Ramadhan…

Salams all…I pray that all my sisters and brothers are well..The beautiful month of Ramadhan is not far away now…Ramadhan is the month I crave and need.  This month, I feel for myself is a spiritual cleanse..and I’m sure others feel the same.  As humans we become so weak spiritually and we need that boost back. It’s a time to reflect too and I feel it also brings the family closer to each other.

I live in a predominantly Muslim area and the sense of community spirit feels so much more alive in Ramadhan.  Everyone is doing the same…everyone is fasting, everyone praying together, everyone turning towards Allah SWT and repenting.  Although Fasting is the main part of Ramadhan it is also a means of getting closer to Allah SWT.

In the UK the fasts will be longer, but Allah SWT gives sabr (patience) to his servants.  It’s just a month out of twelve months that we need to make a few sacrifices and our reward will be very great Insha’allah.

We all need to try and make the most of this blessed month as only Allah SWT knows if we will get to see it again.

I pray you all have a beautiful Ramadhan and also humbly request you all to remember this servant of Allah and also my family in your precious Duas during this blessed month and you all are in mine Insha’allah.

  

4

Pizza Samosas (Filling) 

Salams all hope you’re all well..I wasn’t planning on making this one a blog post…but have had a few requests for it…I’ve just started my Ramadhan preps today and thought to start off with something easy to get into the swing of it..the fact that these are 2 favourites combined and that there’s no cooking involved will appeal to a lot of people…these actually do taste like pizza as it has all of everyone’s fave pizza toppings…you can omit or add any other ingredients if you like…I found that spring onions made the mix a bit soggy so don’t add that anymore…also there’s no specific measurements..add more or less of whatever ingredient you like the most.

Enjoy 🍕🍕🍕

INGREDIENTS:
3 coloured peppers 1 red, 1 green and 1 yellow (cubed small)

1 jar Sundried tomatoes (chopped)

Olives (chopped)

Polony (cubed)

1 tin Sweetcorn (drained) 

Grated Mozzarella and cheddar cheese (as required)

Black pepper/salt/oregano

Cheese & onion crisps (optional)

Spring onions (optional)

METHOD:

In a large bowl mix all the above. Season well. Fill samosa pastry as usual.

  All ingredients in a bowl before seasoning and adding the cheeses 
  Pizza Samosa filling after adding seasoning and cheddar and mozzarella cheese 

4

Mediterranean Roasted Vegetable Lasagne

Salams my fellow cooks, hope alls well..I was planning on posting a recipe last Friday but ended up with a massive migraine and needed to sleep that off. To be honest although I love Lasagne I’m a bit lazy to make it 😳 and the fact that hubby doesn’t eat cheese and the girls are not to keen on mince meat always puts lasagne making on a back burner.  I love Veggies and so do the girls so why not a vegetable lasagne.  This one is loaded with lovely colourful veggies and makes you feel like summer is on its way. 

INGREDIENTS:

For the filling:

1 large courgette (sliced thick)

1 red pepper (cut into large chunks)

1 green pepper (cut into large chunks)

Half yellow pepper (cut into large chunks)

1 small aubergine – optional (cut into large cubes) 

1 large red onion (cut into chunks)

12-15 Olives (chopped)

Olive oil

2 cloves garlic (crushed)

Salt and pepper

1 tspn mixed herbs 

1 tbsp capers (optional)

Half a jar pasta sauce (any you like)

Half a tin chopped tomatoes

Lasagne sheets (no pre-cook)

For the Cheese Sauce:

40 g butter

2 tbsp plain flour

1 pint milk

Handful grated cheddar cheese (any you prefer)

Salt and pepper to taste

More grated cheddar cheese for the topping

METHOD:

In a large baking tray arrange the chopped vegetables and drizzle some olive oil and sprinkle salt and pepper, mixed herbs and garlic.  Toss all this together so all the vegetables are coated with the seasoning.  Bake in the oven on gas mark 4 (180) for about 30 minutes until the veg is slightly brown.

Once the vegetables are roasted put them in a saucepan and to that add the pasta sauce and the chopped tinned tomatoes.  Also add the olives and capers. Taste again for seasoning and add if necessary. Cook this on medium heat on cooker for around 7-10 minutes.

In the meantime make up the sauce, melt the butter in a sauce pan. Whisk the plain flour into the milk until there’s no lumps.  Once the butter has melted pour the milk into the saucepan and heat on medium heat until the sauce has thickened.  Keep stirring all the while while sauce is thickening. Add the handful of grated cheese and let that melt into the sauce, add salt and pepper as required.

Now all the components are ready we can start layering. On the bottom of a large rectangle Pyrex dish spread a couple of tbsp of the cheese sauce. Arrange the lasagne sheets and spread another couple of tbsp of cheese sauce on top of the sheets.  Spread the vegetable filling on top, you can also sprinkle some grated cheese and then another layer of lasagne sheets and repeat this one more time. On the last layer of lasagne sheets pour more cheese sauce and sprinkle some grated cheese and mixed herbs or oregano.  Bake in oven on gas mark 4 (180) for 30 minutes until the top is slightly golden and the lasagne sheets are cooked. I prefer mine soft so take it out before it’s too golden. This is lovely with a side salad.

TIP: You can make this in advance and cover with cling film, this softens the lasagne sheets and results in a lovely soft lasagne. This dish can also be frozen so if there’s a lot of filling then just make up a foil container and freeze for a lazy day.

This recipe has been adapted from Delia Online.

Any questions please feel free to ask.

Enjoy 😋
  The vegetables all prepped and chopped ready for the oven

  The roasted vegetables just out the oven

  First Layer of the lasagne sheets and filling

  Second layer, you can sprinkle grated cheese on top too
  The last layer before the cheese goes on
  All layered and ready to go in the oven

  Baked and ready

  A moist slice of lasagne with some salad