In an open pot put in your chicken and close the lid and allow it to cook on low heat until it release its own juicePut in all your spices and onion and cook on medium heat until cooked… If your chicken didn’t release enough juice you can pour in water please make sure not to pour tomuch.
Pat dry oxtails with paper towels. Sprinkle oxtails all over with flour and pepper. Heat 1 tablespoon of olive oil on medium to medium high heat and brown each side for 2minutes or until golden brownRemove your oxtail from the pot, in the same pot, saute your onions unril soft and after put in your cubes, pepper, bay leafand Add back your oxtail to the pot and pour enough water and allow it to cook on medium heat until well cooked.
Mix all your ingredients in a bowl and mix until smooth… In a non stick pan spray in your cooking spray and scope out the mixture and pour into your pan and cook each side until golden brown on medium heat.
1tablespoon+1teaspoon of Knorrox spice(more if needed 1 sachet of Royco
Creamy cheese and garlic pasta sauce( check pack for instructions)
Soak your samp overnight, and after cook it on medium heat until almost ready.Put in your butter, sauce, parsley, spice and mix the ingredients until combinedAll the samp cook on medium heat until ready and has thicken upTip:serve while stil warm.
Pat dry your chicken and keep asideIn a bowl mix all your ingredients until well combined… Rub your chicken with marinate and allow it to marinate over nightPreheat your oven @180 and grill your chicken for 1hour or until readyWhen ready please allow it to rest for 10-15 minutes before you serve it.
In a big bowl put In your lamb and after season it with all your spicesIn a large open pot..pour in your cooking oil and after brown your meat each side until golden brown,Remove the meat from the pot and keep aside… In the same pot put in your onions and saute until softAfter put in your garlic along with your tomato paste and allow it to cook for a minuteput back your browned meat in the pot and allow it to cook for 5-10 minutes stirring it every now and thenPour in water and allow it to cook until ready and the soup has thicken up and walla.
Mix the marinate ingredients together well in a large bowl.Add the chicken breast and marinade for at least 30 minutes. Thread onto skewers and grill for about 20~30 minutes until golden on the outside and cooked through please make sure not to over cook your chicken breast Brush your chicken kebabs with prego sauce every after 5minutes
150 ml of icing sugar you can use normal sugar and add more if you want
250g salted butter
Preheat the oven to 180 Rub the butter into the flour, until the mixture resembles breadcrumbs. Stir in the sugar Make a well in the centre of the mix and pour in the milk. Mix using spatula until the mixture is even and the dough comes together.(please don’t over mix ur dough) Turn out onto a floured surface and shape into your desired shape and Transfer to the greased baking pan Brush all over with milk andBake for 15 minutes until golden and cooked through
Mix your biscuits with melted butterPour in a cake pan and press and keep in the fridge for 30min soften cream cheese using a hand blender,please make sure not to over mix itfold in your condensed milk and along with your chocolate.. pour over your cream cheese mixture into the biscuits and Refrigerate over night