Cooking with Naseema

Paprika Chicken

Paprika Chicken

Paprika Chicken

This meal is part of a weekly meal plan designed by Naseema Osman. It saves you both time and money.

Ingredient List: Shopping List
3 chicken breasts
2 teaspoons crushed garlic
3 tablespoons olive oil
1 red pepper, thinly sliced
½ red onion, thinly sliced
1 tablespoon paprika
1 teaspoon lemon and herb spice
1 teaspoon salt (or to taste)
½ cup cream
½ cup of double cream yoghurt

Method:
Step 1: Preheat the oven to 180°C with fan assisted.
Step 2: Place all the ingredients, except the cream and yoghurt into a large oven proof dish.
Step 3: Mix well, then cover with foil.
Step 4: Place in the oven for around 14 minutes, turning the chicken at the halfway mark (7 minutes).
Step 5: Remove the foil and keep it in the oven for another 7 minutes,
Step 6: Mix the cream and yoghurt, then pour it over the chicken and veg.
Step 7: Place it back in the oven for another 10 minutes or until the chicken is cooked.

Serve warm over mixed veg rice or serve with warm rolls.

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Egg Chutney/Curry

Egg Chutney/Curry

Egg Chutney/Curry

This meal is part of a weekly meal plan designed by Naseema Osman. It saves you both time and money.

Ingredient List: Shopping List
8 hard boiled eggs, sliced in half
¼ cup oil
2 tablespoons butter
3 medium to large onions, finely sliced
3 medium to large tomatoes, grated or finely chopped
2 teaspoons crushed garlic
1 teaspoon crushed ginger
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon chilli powder
1 teaspoon fennel/barishap
1 teaspoon salt (or to taste)
2 green chillies
15 to 20 grams of fresh coriander, finely chopped

Method:
Step 1: Place a large pot or pan over medium to high heat.
Step 2: Add butter and oil.
Step 3: Once the butter has melted, add onions and saute until onions are golden brown.
Step 4: Add tomatoes, spices, salt, sugar, ginger and garlic.
Step 5: Mix well and cook for 3 minutes with a covered lid.
Step 6: Add 1 cup of water, and cook on medium heat for 25 minutes, stirring every few minutes. (Most of the water would have cooked away at this point, leaving you with a thick and slightly sweet gravy).
Step 7: Add boiled eggs, coriander and chillies.
Step 8: Give it a gentle toss, and cook for a final 2 to 3 minutes.

Serve warm with naan or roti.

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Chicken Gyros (Greek Wrap)

Chicken Gyros (Greek Wrap)

Chicken Gyros (Greek Wrap)

This meal is part of a weekly meal plan designed by Naseema Osman. It saves you both time and money.

Ingredient List (Chicken Marinade): Shopping List
3 chicken fillets, thinly sliced
1 ½ teaspoons lemon and herb spice
¾ teaspoon salt (or to taste)
1 teaspoon crushed garlic
¼ cup of double cream or greek yoghurt

Ingredient List (Tzatziki):
¾ english cucumber, grated
Salt to taste
½ teaspoon black pepper
½ cup of double cream/greek yoghurt
1 teaspoon garlic paste
Juice of a ¼ lemon
1 tablespoon olive oil

Ingredient List (To build the wrap):
4 garlic naans
¼ cucumber, thinly sliced
1 red onion, thinly sliced
1 tomato, thinly sliced
1 tablespoons olive oil

Method (Chicken Marinade):
Step 1: Add chicken with the rest of the ingredients into a bowl.
Step 2: Mix well, and allow to marinate for at least 30 minutes.
Step 3: Place the chicken into an airfryer, or oven for 10 to 15 minutes on 180°C
 or until the chicken is cooked and slightly charred.
Step 4: Remove the chicken and set aside.

Method (Tzatziki):
Step 1: Squeeze out all of the liquid from the grated cucumber. Try and squeeze out as much as you can, else your tzatziki will be too liquidy).
Step 2: Place the cucumber into a bowl, along with the rest of the ingredients.
Step 3: Mix well and set aside. (If you prefer a thicker tzatziki, you can add more yoghurt).

Method (To build the wrap):
Step 1: Brush each of the naans with olive oil, then fry them lighty for 30 to 45 seconds on each side or until they are slightly toasted.
Step 2: Add a big spoonful of tzatziki onto the base of the naan.
Step 3: Add sliced cucumber, onion and tomato, followed by chicken and finally some more tzatziki if you wish.
Step 4: Serve immediately.

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Green Curry

Green Curry

Green Curry

This meal is part of a weekly meal plan designed by Naseema Osman. It saves you both time and money.

Ingredient List: Shopping List
2 tablespoons oil
1 teaspoon crushed garlic
100 grams of good quality thai green curry paste
3 chicken fillets, cut into small cubes
150 grams of broccoli
2 medium carrots
1 to 2 green chillies
50 grams of cashews, lightly roasted
200 ml coconut cream

Method:
Step 1: Place a medium sized pot over a medium to high heat.
Step 2: Add oil.
Step 3: Add garlic and thai green curry paste and saute for 1 minute, constantly stirring.
Step 4: Add chicken, mix well, then add ¼ cup of water.
Step 5: Cover with a lid and cook for 7 minutes on a low to medium heat.
Step 6: Add vegetables, coconut cream and chillies and cook for another 5 to 7 minutes or until chicken is cooked.
Step 7: Stir in cashews and serve.

Best served with a steaming bowl of jasmine rice.

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Sausage and Fried Potato Ciabatta

Sausage and Fried Potato Ciabatta

Sausage and Fried Potato Ciabatta

This meal is part of a weekly meal plan designed by Naseema Osman. It saves you both time and money.

Ingredient List: Shopping List
2 tablespoons oil
1 large onion, finely sliced
500 grams dhania beef sausage
3 large potatoes, cut into thin rings
1/2 teaspoon salt
1 loaf of Ciabatta, cut into slices
2 tablespoons of butter

Ingredient List (Spicy Baked Beans):
2 teaspoons butter
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chilli powder
1/2 teaspoon turmeric
1 tin/410 grams baked beans in tomato sauce
2 green chillies, slit in half
2 tablespoons Mrs Balls Chutney
1 tablespoon chilli sauce


Method:
Step 1: Add oil to a large pan and place it on a medium heat.
Step 2: Add onion and sauté till golden brown.
Step 3: Add sausage, cover with a lid and cook for 6 to 7 minutes or until the sausage is cooked and caramelised on both sides. (You can add a little water if you find the sausage and onion sticking to the pot).
Step 4: Sprinkle salt over the thinly sliced potatoes.
Step 5: Place them in the airfryer at 180°C for around 10 minutes or until the potatoes are soft on the inside and slightly crunchy on the outside.
Step 6: Add some butter to a medium sized pan.
Step 7: Add Ciabatta and toast for 2 to 3 minutes or to your liking.

Method (Spicy Baked Beans):


Step 1: Add butter to a small pot.
Step 2: Place it over a low to medium heat.
Step 3: Once butter has melted, add in your dry spices.
Step 4: Cook for 30 seconds to 1 minute, constantly stirring.
Step 5: Add baked beans and cook for 2 minutes.
Step 6: Add sauces and chillies and mix well.

Step 7: Add sliced sausage and mix (you can also keep the sausage separate from the baked beans if you wish)
Step 8: Cover with a lid and cook for 5 minutes.

Sandwich assembly:
Step 1: Start by adding the potatoes to your toasted ciabatta.
Step 2: Now add some of the baked beans and sausage and enjoy!    

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Chicken and Corn Soup

Chicken and Corn Soup

Chicken and Corn Soup

This meal is part of a weekly meal plan designed by Naseema Osman. It saves you both time and money.

Ingredient List:  Shopping List
2 tablespoons of olive oil
1 medium onion, finely diced
3 teaspoons of crushed garlic
2 chicken breasts, cut into small pieces
1/2 teaspoon salt (or to taste)
1 teaspoon pepper
1 red pepper/capsicum, finely diced
250 grams brown mushrooms, roughly chopped
350 ml water
1 can/415 grams creamstyle sweetcorn
2 green chillies finely chopped
50 grams spring onion, roughly chopped
1/2 teaspoon mixed herbs
350 ml milk
About 5 grams of coriander to serve (optional)
Method:
Step 1: Place a medium pot over a medium to high heat.
Step 2: Add oil.
Step 3: Add onion and sauté until soft.
Step 4: Add garlic and sauté for 30 seconds.
Step 5: Add chicken, salt and pepper and cook for 5 minutes.
Step 6: Add mushrooms, red pepper and water.
Step 7: Mix well and cook until it starts to boil (about 7 minutes).
Step 8: Add sweetcorn, milk, mixed herbs, spring onion and chilli.
Step 9: Mix well, cover with a lid and cook for another 7 minutes on a high heat.
Step 10: Remove the lid, turn down the heat to medium and cook for another 5 minutes.

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Beef Mince Biryani

Beef Mince Biryani

Beef Mince Biryani

This meal is part of a weekly meal plan designed by Naseema Osman. It saves you both time and money.

Ingredient List: Shop Ingredients
1 cup oil
2 large onions, finely sliced
3 medium potatoes, cut into cubes
1 bay leaf
1 star anise
1 cardamom pod
1 cinnamon stick
1 all spice
1 clove
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
2 teaspoons chilli powder
1 green chilli
1 teaspoon ground fennel
2 teaspoons garlic
2 teaspoons ginger
300 grams of tomatoes
1 tablespoon tomato sauce
2 teaspoon salt
500 grams of beef mince
1 1/2 cups of basmati rice
20 grams of fresh coriander
Pinch of saffron in 3/4 cup warm water

Method:
Step 1: Place the oil in a large pot or pan over a medium/high heat.
Step 2: Once hot, add onions and fry until golden brown.
Step 3: Remove the onions from the oil and drain the excess oil on a paper towel.
Step 4: Fry the potatoes in the same oil for 3 to 5 minutes or until the potatoes are lightly golden.
Step 5: Remove the potatoes from the oil and drain the excess oil on a paper towel.
Step 6: Place a medium pot over a medium to high heat.
Step 7: Add a handful of the fried onions.
Step 8: Add the whole spices and sauté for 30 seconds.
Step 9: Add ground spices, 1 teaspoon salt, ginger, garlic, tomatoes and tomato sauce.
Step 10: Cook for 2 to 3 minutes or until the mixture is slightly thick.
Step 11: Add mince, fried potatoes and 1 cup of water.
Step 12: Cover with a lid and cook for 20 minutes, frequently stirring.
Step 13: Cook your rice with 3 cups of water and 1 teaspoon salt.
Step 14: Once rice is cooked, drain excess water and keep aside.
Step 15: Once the mince is cooked, add the rice over the mince, followed by coriander, onions and saffron water.
Step 16: Cover and place in a preheated oven of 180°C for 30 to 40 minutes or until most of the water has evaporated.

Serve with dhai and mixed veggies.

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Vienna and Chips Parcel

Vienna and Chips Parcel

Vienna and Chips Parcel


This meal is part of a weekly meal plan designed by Naseema Osman. It saves you both time and money.

Ingredient List: Shop Ingredients
7 to 8 viennas
3 to 4 large potatoes cut into chips
salt according to taste
chilli powder according to taste
vinegar according to taste

Method:
Step 1: Cook your chips by either deep frying or placing them in the oven.
Step 2: Place the chips on greaseproof paper then add salt, chilli powder and vinegar.
Step 3: Wrap the chips in the paper and set aside for a few minutes, so that the chips can really absorb the spice and vinegar mixture.
Step 4: Deep fry the viennas in the same oil as the chips for 2 to 3 minutes or fry them on a non-stick pan.
Step 5: Unwrap the chips, then place the viennas over the chips, topped with sauces of your choice.

Serve hot with some warm rolls.

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Chicken Tikka Roti Wrap

Chicken Tikka Roti Wrap

Chicken Tikka Roti Wrap

This meal is part of a weekly meal plan designed by Naseema Osman. It saves you both time and money.

Ingredient List: Shop Ingredients
2 tablespoons Amina’s tikka spice
2 tablespoon tomato sauce
3 tablespoons yoghurt
300 grams chicken fillets, thinly sliced
40 to 60 grams of lettuce, roughly chopped
1/2 English cucumber, cut into rings
4 roti's
1 avocado, cut into small cubes

Method:
Step 1: Add sauces into a bowl and mix well.
Step 2: Add half of the sauce mixture to the chicken. Keep the rest aside.
Step 3: Cover and marinate this for at least 30 minutes.
Step 4: Place a large non-stick pan over a medium heat.
Step 5: Add chicken and cook for 2 to 3 minutes on each side or until the chicken is cooked.
Step 6: Heat up each of the roti on a pan over a medium heat.
Step 7: Heat the remainder of the sauce in a microwave for 30 seconds.
Step 8: Assemble your wrap by adding lettuce, cucumber, avocado, chicken and finally the sauce.
Step 9: Roll up the roti and cut in half.

Serve immediately.

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Creamy Chicken Curry

Creamy Chicken Curry

Creamy Chicken Curry

This meal is part of a weekly meal plan designed by Naseema Osman. It saves you both time and money.

Ingredient List:  Shop Ingredients
2 tablespoons oil
1 onion, finely sliced
1 bay leaf
1 cardamom pod
1 star anise
1 cinnamon stick
1 teaspoon whole cumin/jeera
1 heaped teaspoon crushed garlic
1 teaspoon ground coriander
1 teaspoon ground fennel/barishap
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/2 red chilli
1 teaspoon salt (or to taste)
1/2 cup of All Gold tomato sauce
400 grams of chicken fillets cut into cubes
2 tablespoons double cream yoghurt
10 grams of chopped coriander

Method:
Step 1: Place a medium sized pot over a medium heat.
Step 2: Add oil.
Step 3: Add onion, and whole spices and sauté until onions are soft.
Step 4: Add tomato sauce, ground spices and salt.
Step 5: Cook for 30 seconds to 1 minute, constantly stirring.
Step 6: Add chicken and 1 cup of water.
Step 7: Cover with a lid and cook for 10 to 15 minutes or until the chicken is tender.
Step 8: Add yoghurt and coriander and cook for a final 2 minutes.

Serve hot with basmati rice or roti.

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Roasted Chilli, Garlic and Cashew Stir Fry

Roasted Chilli, Garlic and Cashew Stir Fry

Roasted Chilli, Garlic and Cashew Stir Fry


This meal is part of a weekly meal plan designed by Naseema Osman. It saves you both time and money.

Ingredient List:  Shop Ingredients
4 tablespoons oil
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 yellow pepper, thinly sliced
300 grams green beans
1 teaspoon salt
1 teaspoon pepper
1 brown onion, cut into thick chunks
1 tablespoon crushed garlic
3 red chillies, finely chopped or 1 tablespoon crushed chilli
300 grams chicken fillets, thinly sliced
100 grams cashews
50 grams spring onion, roughly chopped
3 tablespoons soy sauce
3 tablespoons fish sauce
2 teaspoons brown sugar

Method:
Step 1: Place a medium sized wok or pot over a high heat.
Step 2: Add 2 tablespoons of oil.
Step 3: Add peppers, onion and green beans.
Step 4: Add salt and pepper and cook for 7 to 8 minutes or until the veggies are tender and slightly charred.
Step 5: Remove the veggies from the pan and set aside.
Step 6: Add the rest of the oil to the pan.
Step 7: Add chilli and garlic and sauté for 30 seconds, constantly stirring.
Step 8: Add chicken and cook for 5 minutes or until the chicken is just about cooked.
Step 9: Add cashews and cook for another 2 minutes.
Step 10: Add back the veggies, sauces, sugar and half of the spring onion and mix well.
Step 11: Cover with a lid, and cook on a medium heat for 3 minutes.
Step 12: Add the rest of the spring onions and serve immediately.

Serve hot with jasmine rice or noodles.

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Roasted Veg and Lentil Soup

Roasted Veg and Lentil Soup

Roasted Veg and Lentil Soup

This meal is part of a weekly meal plan designed by Naseema Osman. It saves you both time and money.

Ingredient List:  Shop Ingredients
250 grams butternut, cut into cubes
250 grams of sweet potato, cut into cubes
1 red/brown onion, cut into thick rings
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon honey/2 teaspoons brown sugar
2 tablespoons olive/sunflower oil
3 teaspoon garlic, finely chopped
1 cup red lentils
1 tomato, cut into cubes
1 teaspoon ground cumin
1 teaspoon chilli powder
1 teaspoon cayenne pepper/paprika
200 ml coconut cream
Coriander and red chilli flakes for serving

Method:
Step 1: Preheat your oven to 200°C fan assisted.
Step 2: Place your veggies onto an oven tray and add 1 teaspoon salt, pepper, 1 teaspoon crushed garlic, oil and honey/sugar.
Step 3: Mix well, then place it in the oven for 30 minutes or until your veggies are tender and slightly charred.
Step 4: Meanwhile, add lentils, tomato, the rest of the garlic, ground spices, 1 teaspoon salt to a medium sized pot.
Step 5: Place the pot over a medium/high heat.
Step 6: Add 1 litre of water and cook for 20 minutes or until the lentils are soft.
Step 7: Add the cooked veg and cook for 2 minutes.
Step 8: Remove the pot from the heat and blend until smooth.
Step 9: Return the pot back over a low to medium heat.
Step 10: Add coconut cream and cook for a further 5 minutes.
Step 11: Add coriander and red chilli flakes when serving.

 by Naseema Osman

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