1) CHICKEN2) PACKET DRY ITALIAN SEASONING MIX3) 1/2 CUP BROWN SUGARMIX THE ITALIAN SEASONING PACKET AND THE BROWN SUGAR…….COAT CHICKEN ON ALL SIDES…..LINE PAN IN FOIL BECAUSE THE DRESSING/SUGAR WILL CARAMELIZE…..BAKE AT 350 DEGREES UNTIL IT’S GOLDEN BROWN…25 MINUTES ON EACH SIDE…..
Source: Susan Bowden Tips
Marinade
Greek yoghurt (or use amasi or buttermilk)
Garlic and herb seasoning
Paprika
Lemon juice
Dried oregano/thyme
Cayenne powder ( or chilli powder)
Olive oil
Salt and pepper to taste
Marinade for about 30 minutes or overnight.
Source: El Tom
Curry paste (gorimas)
Lemon and herb marinade (Gorimas)
Prego steer sauce
Barbaque steer sauce
Peri peri steer sauce
Steak and chops spice
Zeal
Aromat
Bit of oil
Method
Make a paste of all these sauces and put them in ur meat and refrigerate for two hours, then grill them for 45minutes on ur highest oven heat.
Credit: Slungile Maka Bhoyo Mbatha
Jeqe recipe
10 cups flour
1 packet yeast
125ml sugar
30ml salt
125ml oil
Grated carrots
Chopped spinach
Warm water(kala ngamehlo)
Method
Put flour in ur dish add yeast, sugar, salt, grated carrots, chopped spinach and lastly add oil, then using ur clean hands mix it all together and pour in water and shove it until it forms a plough able dough, let it rise and shove it back maybe repeat that 4 three times and Cook the old way using plastic or enamel dish cook for 1hour 30 minutes, or use mugs and cook for 30 minutes
Spinach
Boil spinach with milk add aromat, let it boil for 5minutes then add mushrooms, then add three cheese sauce. Mushroom sauce as is(powdered) lastly add peppers
Chakalaka
Grated carrots
Robot peppers
Onion rings
Paprika
Mix masala
Oil
Steak and chops
Aromat
Baked beans
Method
Put oil in your pan then when it is hot put onions and crushed garlic let it cook then add paprika and mix masala let it cook, then add steak and chops spice,aromat and let it simmer, then add peppers do not overcook peppers add carrots and let it simmer for 5minutes then remove from stove and add baked beans.
Cabbage
Boil ur cabbage using a small amount of water add aromat to taste and add green beans then laslty add red cabbage and bit of rama original
Chicken
Prego sauce
Peri peri sauce
Zeal
Aromat
Steak and chops
Method
Make a paste of all the ingredients then brush them on your meat then let it soak for 2hours, then grill for 45 minutes on ur highest oven heat.
Source: Slungile Maka Bhoyo Mbatha
BBQ sauce:Tomato sauce + brown sugar+ Worcester sauce + vineger + bbd spice or chicken spice+ paprika…heat in a pot slowly then cost your chicken
Apricot glaze: Apricot jam + lemon juice + Worcester sauce+ vinegar..put into a pan and heat and slowly stir until thick then brush on your chicken. Chakalaka soup + mayonnaise.
Lemon and herbs sauce: lemon juice+ mixed herbs…salt and white pepper coat your chicken.
Via: Nomsa Threesy
Chicken Breasts seasoned with salt and pepper
Fry them in olive oil and set aside
Sauté ginger and garlic
Add fresh cream and lemon juice
Simmer for 5 minutes on low heat, add the chicken and switch off the stove
Add coriander before serving.
Credit: Ntombi Twala
INGREDIENTS
1/4cup of flour
1tablespoon chicken spice
1 teaspoon of black pepper
1 egg
I ddnt have enough cooking oil soo I Boiled my chicken first with salt and after set aside and let cool down….. Dip in egg mixture and lastly to the flour and spice mixture… Repeat this process again and deep fry it.
Last dip should always be flour
Source: Km Maleka
Butternut recipe
Boil ur butternut with just little bit of water when it is soft then mash it and add bit of rama original leave in the stove for two minutes
Mashed potatoes
Potatoes
Three cheese sauce
Aromat
Mushroom sauce
Fresh cream
Rama original
Method
Boil potatoes with Aromat until they are soft then mash them whilst mashing add, rama, three cheese sauce and mushroom sauce mix it very well then lastly add fresh cream then use a nozzle and popping bang to get this shape
Cabbage
Steam or boil your cabbage with carrots for 4minutes then then drain it and set aside then In a separate pan use butter to fry your peppers adding garlic flakes and salt and pepper for taste fry for 3minutes then mix with cabbage
Chicken
Paprika
Lemon and herb nandos sauce
Salt and pepper
Oregano
Method
Wash and marinade ur meat with all these ingredients then grill for 45 minutes in your highest oven heat.
Source: Slungile Maka Bhoyo Mbatha
10 Chicken pieces (5thighs+5drumsticks) skin removed
2 Tsp White Pepper
1 Tsp Chili Flakes
2Large Onions roughly chopped
400g Button Mushrooms thickly sliced
2-4 Garlic Cloves finely chopped
2 Large Red Peppers Halved then thickly sliced
3/4 Cup cremonaise mayonnaise or any mayonnaise of your choice mayonnaise3 Tbs Jalapeno Chutney
2 Tbs Chicken Stock Powder
Method
1. Season the chicken with white pepper chili flakes and salt cover and marinade in the fridge for 1 hour.
2. In high heat warm 2 tbs canola or sunflower oil then brown the chicken serving side first always. This will take about 3 minutes for both sides. Keep the chicken aside covered.
3. Reduce the heat to medium in the same pan saute onions,mushroom, peppers and garlic for 5 mutes then add the chicken back into the veggies.
4. Season with white or cracked
black pepper and chicken stock powder. Stir to combine.
5. In a small bowl mix the creamonaise with chutney and 3/4 cups of water. Pour over the chicken and veggie mixture.
Simmer for 30 minutes in medium low heat.
6. After 30 minutes taste and then adjust the seasoning adding a little salt and a squeeze of lemon juice to bring out all those other yummy flavours.
Now steam broccoli florets by placing them in a microwave bowl with a sprinkle of cracked black pepper, salt and 1 tbs water. Cover ad microwave for 3-4minutes and serve with this chicken dish or place on top as garnish.
Source: Pumla Brook-Thomae
Ingridients- Chicken gizzards, onion, green pepper, red pepper and yellow pepper, garlic, ginger, garlic and ginger masala, mild and spicy curry powder, tomato paste, salt, pepper and chicken spice
Boil chicken gizzards, when cooked, drain water and put aside. Fry onion, and add the peppers. Add ginger, garlic, mild and spicy, garlic and ginger masala. Add a bit of water, then tomato paste, add the gizzards and add salt, pepper and chicken spice and simmer.
Source: Portia’s Catering