Ingredients
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating
2 cups flour
4 teaspoons paprika
1 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning (or chicken stock powder)
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon parsley
1/2 teaspoon thyme
1 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt

Directions:
Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess.

Source: WikiHow

Ingredients:

• Orange juice- 70 gm
• Vegetable oil- 40 gm
• Salt- ¼ table-spoon
• Plain flour or Cake flour- 55 gm
• Zest from 2 oranges
• Egg yolks-4 + whole egg-1 (60 gm each)
• Egg white- 150 gm
• Cream of tartar- ¼ tsp
• Sugar- 60 gm

Method:

First of all Preheat the oven to 160 deg C with a tray of boiling water on the most bottom rack.

Line baking sheet at the bottom of an ungreased 7 inch square pan.

Whisk egg yolks,and vegetable oil until frothy and add orange juice, mix well.

Sift in flour, salt and orange zest, mix well set aside.

Using an electric mixer, whisk egg white, cream of tartar until foamy.

Gradually add castor sugar till peak form (not stiff).

Mix ⅓ of meringue with yolk batter with a rubber spatula.

Then pour in remaining meringue. Fold gently to mix well.

Pour batter into pan and tap pan lightly to remove air bubbles.

Steam bake for 40 minutes at 160°C and bake for another 20 minutes at lower temperature 140°C.

Remove cake immediately after baked and invert cake on wire rack to cool.

Credit: khoobsuratworld

ingredients
4 cups of cake flour
4 teaspoons of baking powder
4eggs
2 cups of caster sugar
125g baking margarine
2 Tablespoons of caramel essence
1 cup cooking oil
2 cups of full cream milk

Method sieve your dry ingredients
cream margarine and sugar add oil mix
add caramel essence mix add eggs mix add baking powder mix 2 cups of flour mix and one cup of milk add 2 cups of flour and the remaining cup of milk mix and pour into cupcakes holders bake in your muffin pan 160 for 15 minutes and enjoy 🙂

nb this mixture makes 36 cupcakes

Credit: Zaza’s Kitchen

Samp (I used the 30minutes samp)
1 carrot
1 onion
Few leaves spring onion
Half a cup of milk (preferably full cream)
6 spoons of cremora
Garlic
Robertsons mixed herbs

Method

Boil your samp then drain all the water out,on another pot fry your onions with garlic then add your grated carrots,add your spices and your chopped spring onion .
When this has cooked ,add your boiled samp into the pot and stir. Add your liquid milk,stir again and add your cremora and make sure you lower your heat and allow to simmer for 5 minutes and remove from heat.

You can add butter when boiling your samp I didn’t this time because I knew I was going to drain all the water out. Enjoy😊

Credit: By Grace Food Affair

Masala potatoes- Boil potatoes when cooked put aside. Fry onion, add garlic, ginger, cayenne pepper, cumin powder and coriander powder, masala powder and a can of tomatoes. Add the potatoes and add salt and pepper and simmer for few minutes and garnish with fresh coriander.

Tomato sauce, BBQ sauce, garlic salt, mixed herb, chicken spice, black pepper. Mix everything together. Add to the chicken. Marinade for few hours, then put in the oven then use the left over to base the chicken.

Spinach- Boil spinash when cooked drain the water. Add butter salt and pepper and fresh cream. Simmer for few minutes.

Credit: Portia’s Catering

Mash potato recipe

Boil potatoes in garlic
and ginger,
salt and black pepper.
When potatoes are cooked, put aside.
Fry the bacon until crispy and put aside. In the same pan you fried the bacon, fry the cabbage.
When the cabbage is cooked,
add the potatoes,
add butter,
fresh cream
and mash the potatoes.
Add the bacon.
Sprinkle with chives.
I don’t have chives so I will be using fresh parsley.

Credit: Portia’s Catering

Avocado Salad
Chop red onion,
avocado,
tomato,
add kidney beans+ drain the kidney beans).
Put that in a bowl.
Add salt,
black pepper,
olive oil
and lemon juice.

Pan fried Veges- In a pan, add oil, green beans, carrots and garlic. Fry for few minutes and add the peppers. Add roasted vegetables spice and simmer for few
minutes

Marinade for chicken wings- Salt, BBQ sauce, chicken spice and mixed herbs. Mix everything together and marinade the chicken for 2hrs. Put the chicken in the oven 180 for 45minutes. Brush the wings with left over marinade after 30minites in the oven.

Credit: Portia’s Catering

Oxtail
Brown the meat with:
flour
salt
and black pepper.
Add carrots and onion.
Then add water.
When the oxtail is cooked
add tomato paste,
BBQ spice
brown onion
and simmer

Mash potatoes Boil potatoes with salt, when cooked add butter and mash.

Spinash
Boil the spinach,
when cooked,
add salt,
black pepper
and butter.
Then cream of mushroom and a bit of fresh cream.

Source: Portia’s Catering