8 Chicken Pieces
2 Tbs Cajun Chicken Seasoning
1 Large Onion diced
1 Large Green Pepper sliced
1 Large Red Pepper sliced
4 Cloves Garlic chopped
1 Tap Cumin powder
1 Tsp Paprika powder
1 Tsp White Pepper
1 Cup Frozen Peas
1 Cup Olives pitted
1/2 Cup Tomato Sauce
2 Chicken Stock Cubes
1 Liter Warm Water
Season the chicken well with cajun season and a a sprinkle of salt cover and place in the fridge for 1 hr or over night.
Chop all all the onion, and peppers then put aside and measure out all all your spices, cumin,paprika,black pepper.
After 1 hour place a big pan on high heat when the oil is hoy brown the chicken for only 3 minutes on each side. Remove the meat from the pan and keep aside covered.
In the same pan drop the onion and peppers saute for 2 minutes.
While the onion are cooking quickly rinse the rice under running water until the water runs clear and all the white colour is gone then add the rice along with the garlic back into the pan.
Mix the stock cubes and warm water until dissolved. Add the stock to the rice along with the tomato sauce, white pepper, peas and olives. Stir the mixture making the chicken is areanged on top of the rice then cook uncovered in a preheated oven at 180 degrees celcius for 30 minutes.
Marinade: Tomato sauce, BBQ Sauce, chicken spice, paprika, salt and pepper. Mix everything together and marinade the wings for 4hours
Put the wings in the oven and cook for 45 to and hour
Potato salad- Boil potatoes for 15 minutes, drain the water and keep aside. Fey bacon until crispy, put aside. When the potatoes have cooled, add bbq spice, salt, gingef and garlic and oil and toss the potatoes. Roast the potatoes until golden brown. In another bowl, add mayonaise, bbq sauce, a bit of water and salt and pepper to taste. Add the mixture to the potatoes. Add bacon, and spring onion.
Supreme curry powder
Babarque sauce 250ml
Barbaque tikka sauce 125ml
Salt and pepper
Fry onions until tender then add garlic powder, bay leaves and garlic paste, then add cayenne pepper, paprika and supreme currypowder let it cook until tender then add water and both babarque sauce and Tikka let it simmer then add meat and reduce heat. Then add salt and pepper for taste let it cook until ur meat is soft then serve
Cook rice the normal way then grate carrot and put parsley.
(Best if u replace tomatoes with tomato puree),
season with any spices of ur choice
Mix ur pasta with the fried veges
then add mayonnaise
and any sauce of uo choice.
This is so fluffy and a bit lemony and tastes so good using SASKO flour
LEMON BUTTERMILK BUNDT CAKE
3 cups flour
3 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
200g butter softened
21/2 cups castor sugar
3 large eggs
1 cup buttermilk
1 tbsp grated lemon zest
4 tbsp lemon juice
1 tsp lemon essence (optional)
1/3 cup water
1/3 cup castor sugar
2 tbsp lemon juice
1 cup icing sugar
1 tbsp lemon essence
1 tbsp water
1 tbsp melted butter
Glazed lemon slices for decoration (optional)
Preheat oven to 180 degrees
Spray a bundt pan with cooking spay and dust with flour
In a mixing bowl mix sift together flour, baking and salt
In a separate bowl cream together butter and sugar until light and fluffy
Beat in eggs one at a time
In a small jug mix together buttermilk, lemon zest , lemon essence and lemon juice
Mix together the flour mixture with the butter, sugar and egg mixture until combined to form a batter
Add in the the buttermilk mixture and mix until incorporated
Spoon the batter into a prepared bundt pan
Bake for 1 hour or until a skewer or cake tester comes out clean
Once cake is baked remove from oven and cool for 10 minutes
Make the syrup by combining all ingredients the syrup ingredients in a pot and bring to a boil
Boil for 5 minutes or until sugar has dissolved
Poke the cake using a cake tester and pour the syrup over the cake
Let the syrup soak in
Remove cake from pan and cool on a cooling rack for an hour
Make the glaze by combining all the glaze ingredients and mix until smooth
Spoon the glaze over the cake and decorate with glazed lemons
INGREDIENTS: 500g butter 6 large eggs 2 cups sugar 12 cups sifted flour 12 tsp baking powder Pinch of salt 350ml inkomazi 350ml ultramel custard 1tbs vanilla essence
Preheat oven to 180 degrees and grease your pan
Cream sugar and butter. Doesn’t have to be smooth. Rub in the mixture of flour, baking powder and salt till it resembles breadcrumbs
Beat eggs and vanilla aside then add to the mixture
Add mixture of amasi and custard and knead till your ingredients are nicely combined
Roll onto a flour dusted surface and cut as desired
Brush with eggwash and bake for 15 minutes or till golden brown.