Recipes

Tom Yum Roasted Chicken

Tom Yum Roasted Chicken

If you love Tom Yum, Try this Roasted Tom Yum Chicken recipe. You can use this on a full roasted chicken, chicken wing or chicken pieces.
Ingredients :

Whole chicken cut into 8 /12 pieces.
4 tbsp Suree Tom Yum Paste.
Some Hot Water

Method:

Mix Tom yum Paste with hot water to thin it out.
Rub the marinade all over the chicken.
Place chicken pieces into the leftover marinade and leave to marinade for up to 1 day. or at least 2 hours.
Heat Over to 200 Degrees.
Bake for about 30 minutes or until done.
Fayros Jaffer
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Breakfast Papaya

Breakfast Papaya

Papaya Breakfast ! Serves Two
Prep Time: 5-8 minutes
Cook Time: 5-8 minutes

What you’ll need:
1 ripe papaya
1/3 cup rolled oats
3/4 cup hot water
1/2 tsp  ground cardamom
1/4 tsp  ground cinnamon
1/8tsp  vanilla extract
pinch of pink Himalayan salt
a small handful of dark chocolate chips

Slice open a large papaya, and scoop out the seeds in the center. Set aside, as you cut up your favourite berries and fruit.

In a pot, bring 3/4c of hot water to a boil, and add in the oats, cinnamon, cardamom, vanilla extract, and a pinch of Himalayan salt.

Cover the oats, and let them cook for about 5-8 minutes, until tender.

Once the oats are finished cooking, throw in a few handfuls of  chocolate chips, and stir until the chocolate is melted.

Split the contents of the chocolatey, gooey oatmeal in half, and pour it into each half of the papaya, leaving enough room for your other toppings.

Be careful with overflow, it can get a little messy! Add the oats with berries of your choice and pecans or even almonds.
Fayros Jaffer
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Chicken Tikka Recipe

Chicken Tikka Recipe

 

Chicken Tikka

Purchase Ingredients here

1) Use 1kg Chicken, cut, wash and allow water to drain.
2) Use 3 tbs of Amina’s Chicken Tikka and mix with +-50ml yogurt (optional) to form marinade.
3) Rub marinade into chicken and leave in Fridge Overnight or for 6-8 hours.
4) For Braai's: Baste with a mixture of 3 tbs oil, +- 3 tbs lemon juice and 3 tbs Amina’s Chicken Tikka.
5) For Pot Roast & Oven Grills:
Add touch of oil or butter in pot or oven dish. Add marinated chicken & cover with foil or lid.
6 ) Serve with baked vegetables or French fries.

Fayros Jaffer
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Thai Red Curry Recipe

Thai Red Curry Recipe

Thai Red Curry 

Find the Thai Red Curry Meal Kit Here

  1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and melt until it sizzles when flicked with water.

  2. Add in the veggies and stir-fry, stirring frequently, for 4-5 minutes, or until the broccoli turns bright green. Scoop veggies into a separate bowl & set aside.

  3. Heat up the second table spoon of oil. Add chicken and sauté for 5 minutes, stirring constantly, until the chicken (cubbed/ strips) is cooked through and no longer pink. Scoop the chicken into a separate bowl, leaving the juices in the pan, and set aside.

  4. Add curry paste along with some crushed lemongrass, saute for 1-2 minutes, or until fragrant.

  5. Stir in the coconut milk, 1 tablespoon of lime juice, 1 tsp of sugar stir until combined.

  6. Stir in the veggies and chicken until combined.Bring the curry to a simmer and let cook for 2 minutes.

  7. Taste and Season to your liking.

  8. Serve the curry hot over rice with your favourite toppings.

 

      Enjoy

Fayros Jaffer
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Thai Green Curry Recipe

Thai Green Curry Recipe

Thai Green Curry Recipe

Purchase a Thai Green Curry Meal Kit here.

  1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and melt until it sizzles when flicked with water.

  2. Add in the veggies and stir-fry, stirring frequently, for 4-5 minutes, or until the broccoli turns bright green. Scoop veggies into a separate bowl & set aside.

  3. Heat up the second tablespoon of oil. Add chicken strips and sauté for 5 minutes, stirring constantly, until the chicken (cubbed/ strips) is cooked through and no longer pink. Scoop the chicken into a separate bowl, leaving the juices in the pan, and set aside.

  4. Add curry paste along with some crushed lemongrass, saute for 1-2 minutes, or until fragrant.

  5. Stir in the coconut milk, 1 tablespoon of lime juice, 1 tsp of sugar stir until combined.

  6. Stir in the veggies and chicken until combined.Bring the curry to a simmer and let cook for 2 minutes.

  7. Taste and Season to your liking.

  8. Serve the curry hot over rice with your favourite toppings. Enjoy!

 

Fayros Jaffer
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Butter Chicken Curry

Butter Chicken Curry

Butter Chicken Curry 

Butter Chicken Meal Kit

Ingredients:
·  2 tablespoons butter
·  2 tablespoons vegetable oil
·  4 large skinless, chicken fillets, cut into bite-sized pieces
·  1 onion, finely diced
·  1 tsp Ground Garlic
·  2 tbsp Amina’s Butter Chicken Marinade
·  1 tomato, grated
·  200g plain yoghurt
·  250ml Fresh Cream
·  1 tsp Brown Sugar ( Optional)
·  salt to taste

·  Fresh Dhania / Coriander finely chopped

 

 

 

 

 

Method

Heat the butter and vegetable oil in a large frying pan over medium heat. Braise the onion and garlic. In a separate bowl, add in chicken fillets, Amina’s Butter Chicken Marinade, yogurt and tomato.

Once onion is soft and translucent add in marinated chicken fillets.

Cook on medium heat until chicken is almost done.


Add in fresh cream and brown sugar.


Garnish with fresh dhania.

Fayros Jaffer
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Sticky, Crispy Sesame Chicken

Sticky, Crispy Sesame Chicken

Sticky, Crispy Sesame Chicken

By: Nathalie Faydherbe 

Ingredients:

Boiled Rice (I used jasmine)
3/4 – 1 Cup of Canola Oil.
Sesame Seeds (Garnish)
Spring Onions (Garnish)

Chicken:

Whole Chicken ( 4 large Chicken breasts) (bite size cubes)
Large Eggs
1/2 -3/4 Cup Cornflour
1 – 1 1/2 Cup of Bread Crumbs
1 Tablespoon Paprika
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder or Crushed Garlic
1 Teaspoon Salt
1 Teaspoon Pepper
 
Sticky Asian Sauce:
1 Tablespoon Sesame
2 Cloves of Garlic (minced)
1 Tablespoon White Wine Vinegar (or Chinese Rice Vinegar)
2 Tablespoons Honey
2 Tablespoons Sweet Chili
3 Tablespoons Tomato Sauce (Ketchup)
2 Tablespoons Brown Sugar
4 Tablespoons Soy Sauce
 
Method:
  • To start off, boil your rice as instructed on the packet. Once cooked, Rinse and strain it and place it aside.
  • Fillet the whole chicken and cut all the meat into bite size portions.
  • Place the Cornflour in a plastic bag/bowl. Add the Chicken to the Cornflour and move the pieces around until completely covered.
  • In a new bowl – whisk the 2 eggs together and take the Cornflour covered Chicken pieces and roll them in the egg mix until fully covered.
  • Lastly in a new plastic bag/bowl, mix together the Breadcrumbs, Paprika, Salt, Pepper, Garlic Powder and Onion Powder.
  • Then take the Egg and Cornflour Chicken pieces and toss them in the bread crumbs until they are fully coated.
  • Place a medium size pot/ wok on the stove and pour in 1cm of Canola Oil.
  • Once the oil has reached a hot enough temperature to sizzle the chicken away. Carefully drop the chicken pieces in one at a time and stir around until beautifully golden and cooked through. (You can cut through a piece of chicken in the beginning to check it is cooked)
  • While the chicken is cooking, in a new bowl place all the Sauce ingredients together and mix well.
  • Take the chicken out the wok/pot and place on a plate with a paper towel under to absorb some of the oil.
  • Place the sauce mixture in a large enough wok/ Pan to fit all the chicken in (alternatively you can half the sauce and cook it in 2 batches with the chicken if you do not have a big enough pan) heat the sauce on a medium heat until it starts to thicken, and then add in the chicken.
  • Toss the chicken through the sauce until all covered and then remove from heat.
  • slice the Spring Onions and In a small new pan toasted the sesame seeds.
  • Plate up the rice and chicken and top off with the Sesame seeds and Spring Onions.
Serve hot and enjoy!
Fayros Jaffer
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Butternut Soup

Butternut Soup

A delicious and creamy butternut soup.
Fayros Jaffer
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