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Ingredients
6 Hake fillets
Ingredients
2 eggs
¼ cup milk
½ cup cake flour
1 tsp seven colours grill seasoning
1 tblspn black pepper
Sunflower oil or canola for deep frying
Pat the fish dry with some paper towels.
Beat eggs...Stir in milk.
In another bowl mix flour and seasoning
Dip fish fillets in egg mixture; Coat each piece of fish, both sides, in the flour mixture and dust off any excess flour
Heat oil....Add fish, make sure the oil is hot. The fish should sizzle when touches the oil.
Fry until golden brown. When the fish is done remove and
drain on paper towels
Penne pasta with meat balls is one of my go to comfort ultimate meals and this recipe is so easy and tasty
Step 1
Prepare the meatballs
1kg Ground beef mix
¼ cup breadcrumbs
½ cup grated cheddar cheese
1 tblspn seasoning of your choice
1 tsp olive oil
Combine all the ingredients in a large bowl.. Roll into balls and Bake for 20 minutes or until cooked through
Step2. Cook 2 cups of penne pasta according to package directions, then drain and set aside
Step 3
Ingredients
¼ cup mushrooms
½ onion chopped
1tsp crushed garlic
¼ cup green pepper
1 grated tomato
250ml fresh cream
1 tblspn seasoning of your choice
Method
Fry onions, green pepper, garlic, cook until softened, add grated tomato (I added cocktail tomatoes) mushrooms and cook for 2 minutes
Add fresh cream let it simmer for 5 minutes on a medium heat, now gently stir in the penne pasta and meat balls. Mix everything together with spatula. Add seasoning according to your personal preference. You can add cheese.
Garnish with parsley and enjoy!
Beef curry recipe
INGREDIENTS
1kg stewing beef
1 onion, finely chopped
1 tsp minced garlic
1 cup plain yoghurt(optional)
1 tblsp tomato paste
1 tsp supreme curry powder
1 tsp rogan josh paste
1 stock cube
¼ cup cook in sauce Cape Malay curry
Salt & pepper, to taste
1 cup water
METHOD by Zee_thecook
Marinade beef with curry paste, plain yoghurt for 2 hours
Heat oil. Add the onions, garlic, currypowder, paprika, stir.. cook until onions are soft...
Now add the meat to the onions stir over a medium-high heat for a few minutes. Add 1cup of water, stock cube & cover the pot with a lid, stirring occasionally, cook on medium heat for an hour... Then tomato paste, cape Malay cook in sauce stir and cook for a few more minutes or until cooked through.
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Ingredients
6 slices bread
2 chicken fillets
1/2 tsp. Paprika
1 tsp. Spice of your choice
85g tuna
1 diced tomato
Lettuce sliced
1/2 onion chopped
4 tbsp. Nola Mayonnaise Original
1 tbsp. Habanero sauce
1/4 cup white and yellow cheddar cheese
Salt and pepper
Method
Season chicken fillets with spice of your choice and pan fry for 4-5 minutes then shred it.
In a bowl combine chicken fillets, lettuce, tomato, onion, tuna, Nola Mayonnaise Original and habanero sauce.
Spread mayonnaise on each slice of bread, spread chicken mayo filling and cheese over the it. Repeat the process…..
Heat butter in a pan, place the sandwich and cook for 2 minutes each side or until golden brown
Ingredients
1 kg Lamb riblets
2 Tbsp Seven Colours Grill SeasoningTM
1 tsp Paprika
1 Tbsp Oil
2 knobs Butter
½ medium Onion, finely chopped
1 tsp Garlic
1 Tbsp Mixed herbs
¼ cup Sweet and sticky sauce
1 Tbsp Honey
¼ cup Tomato sauce
¼ cup Cola
1 Tbsp Lemon juice, freshly squeezed
1 tsp Hot sauce (optional)
Method
Season lamb riblets with 1 Tbsp Seven Colours Grill SeasoningTM and paprika.
Heat a large saucepan over medium-high heat then add oil and 1 knob of butter, fry lamb riblets for 3 minutes per side until golden brown and set aside.
In a saucepan add the other knob of butter and sauté onion and garlic until soft.
Add dried mixed herbs, sweet and sticky sauce, honey, tomato sauce, Cola, lemon juice, remaining Seven Colours Grill SeasoningTM and hot sauce if using, stir to combine and bring to a simmer.
Add seared lamb riblets to the sauce and let them simmer for 15-20 minutes on a low heat.
Tip: Best served with mashed potatoes.
Make a rich and creamy caesar dressing to perk up lettuce, drizzle over cooked greens or enjoy as a tangy dip with crudités
Ingredients
- 1 garlic clove
- 2 anchovies in oil
- 15g parmesan
- 5 tbsp mayonnaise
- 1 tbsp white wine vinegar
Use leftovers from our garlic & parmesan breaded chicken with quick giardiniera to make this easy caesar wrap. It makes a great lunch on busy days
Ingredients
- 1 small garlic clove, or 1 tsp garlic granules
- 2 anchovies in oil
- 4 tbsp mayonnaise
- 15g parmesan, grated
- 1 tsp Dijon mustard
- 2 tsp giardiniera pickling liquid
- 2 large flour tortillas
- 1 leftover garlic & parmesan breaded chicken breast, sliced (see recipe below)
- 1 romaine lettuce, roughly chopped
- 75g leftover giardiniera, roughly chopped
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