Recipes

Saucy Portugese Chicken
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Saucy Portugese Chicken

Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1kg chicken cut or 1 kg fillets

  • 1/2 tsp tumeric

  • 2 tsp kashmiri chillie powder

  • 1 tsp  chillie powder

  • 1 tsp crushed chillie

  • 1 tsp cumin and corriander powder

  • 1 tsp chicken spice

  • 1 tsp lemon pepper

  • 1 tsp aromat

  • 2 tblsp lemon juice

  • 2 tsp ginger and garlic paste

  • 1/4 cup oil

Directions

  • Marinate chicken with above ingredients for 1 hour.
    Place on a foiled baking tray.
    Top with robot peppers and onion rings.
    Place in preheated oven  175 degrees for 1 hour  for chicken pieces.
  • Cover after 30 minutes.
    25 minutes for strips turn and back in the oven for 5 minutes.
  • Sauce
    1 cup fresh cream
    1/2 cup nandos sauce
    2 tblsp tomato sauce
    1 tblsp mayonnaise
    2 tblsp butter
    1 tsp kashmiri chillie powder
    Pinch of salt
  • Whisk the sauce ingredients together.
    Let it heat.
    Pour sauce  over cooked chicken.
    Serve immediately with chips or spicy rice.
    Once tasted never wasted.
Roasted Lamb Chops with Potatoes and Onions
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Roasted Lamb Chops with Potatoes and Onions

Recipe by BRMB
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calorieskcal

Ingredients

  • 6-8 lamb chops

  • 4 medium potatoes, peeled and cubed

  • 2 large onions, sliced

  • 3 tbsp olive oil

  • 4 garlic cloves, minced

  • 2 tsp paprika

  • 1 tsp dried oregano

  • 1 tsp dried rosemary

  • Juice of 1 lemon

  • Salt and black pepper, to taste

  • Fresh parsley, chopped, for garnish

Directions

  • Season the Ingredients:

    In a large mixing bowl, combine potatoes and onions with 2 tbsp olive oil, 1 tsp paprika, and a pinch of salt and pepper. Toss well.
    Rub the lamb chops with 1 tbsp olive oil, garlic, remaining paprika, oregano, rosemary, lemon juice, and a sprinkle of salt and pepper.
    Assemble the Dish:
  • In a large roasting pan, spread the seasoned potatoes and onions evenly.
    Arrange the lamb chops on top of the vegetables.
  • Roast in the Oven:

    Cover the pan with foil and roast for 30 minutes.
    Remove the foil, flip the lamb chops, and continue roasting for another 15-20 minutes until the lamb is golden and the potatoes are tender.
  • Garnish and Serve:

    Sprinkle with fresh parsley before serving.
    Serve warm with a side of green salad or crusty bread.
    Enjoy the hearty flavors of this one-pan lamb and potato dish!
GRILLED AGED T-BONE
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GRILLED AGED T-BONE

Prep time

30

minutes
Cooking time

40

minutes

The marinade, infused with Dijon mustard, fresh herbs, and garlic, enhances the rich, buttery flavour of the steak

Ingredients

  • 1kg T-Bone Steaks

  • Marinade
    4 tablespoons olive oil
    4 tablespoons Dijon mustard
    4 tablespoons white vinegar
    3 small cloves garlic minced (or 2 large cloves)
    2 teaspoons lemon zest
    fresh rosemary leaves finely chopped
    fresh thyme leaves chopped
    fresh tarragon leaves chopped
    salt
    freshly ground black pepper

Directions

  • In a bowl, whisk together the olive oil, Dijon mustard, white vinegar, chopped garlic, lemon zest, rosemary, thyme, tarragon, salt, and black pepper until well combined.
    Place the T-bone in a large resealable plastic bag or a shallow dish. Pour the marinade over ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for maximum flavour.
    When ready to cook, preheat your cast iron skillet to medium-high heat.
    Place the steak in the preheated skillet and cook for 3-5 minutes per side for medium-rare. Add a slice of butter to the skillet and a clove of garlic as well as a sprig of thyme and baste the steak for 2-3 mins. Cooking time will vary based on grill temperature and thickness of the steak
    Remove the steak from the pan and let them rest for 5 minutes.
    Serve with your favourite grilled vegetables, roasted potatoes a sprinkle of Maldon salt.