Crispy Fried Fish Recipe: Mouthwatering Delight in 30 Minutes

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

Garlic & parmesan breaded chicken with quick giardiniera

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

Green beans and tuna salad

Recipe

500g green beans (blanched) 

¼ cup mushrooms

¼ Red, yellow and green peppers chopped

1 Tbsp olive oil

1 Tbsp Seven Colours Grill Seasoning

1 tin Tuna 

½ cup mayonnaise or any dressing of your choice

1 tbsp fresh parsley

Savoury Waffle Chicken Burger

Method

Blanch green beans 

In a saucepan, bring water to a boil and salt it.

Prepare an ice bath by combining cold water and ice cubes in a large bowl, and set aside

Add the prepped green beans to the boiling water, and set your timer to 2-3 minutes. The green beans should be bright in color, crisp but tender at the same time.

Remove from the saucepan, and plunge into the ice bath. Leave for 5 minutes, then drain... 

On another sauce pan add olive oil, mushrooms, peppers, Seven colours grill seasoning, blanched green beans, mix everything together and remove it from the stove. 

Let it cool... Then add tuna, dressing and fresh parsley.

Tip:you can add cherry tomatoes 

Enjoy!

Savoury Waffle Chicken Burger

Savoury Waffle Chicken Burger

Ingredients

For the waffles:

2 cups plain Flour

1½ Tbsp Baking powder

1 Tbsp Seven Colours Grill SeasoningTM

2 Tbsp Sugar

2 large Eggs

½ cup unsalted Butter

¼ cup grated Cheese

1 Tbsp fresh parsley

1 tsp Vanilla essence

For the chicken:

2 Chicken breast fillets

1 Tbsp Seven Colours Grill SeasoningTM

1 tsp Paprika

½ tsp Garlic salt

½ tsp black Pepper

¼ cup Buttermilk

¼ cup Corn Flakes crumbs

2 Lettuce leaves

2 slices Tomato

2 rashers Bacon

2 slices Cheese 

2 Tbsp Burger sauce

Method

For the waffles:

Mix the dry ingredients in a bowl and set aside.

In a separate bowl, mix the wet ingredients.

Pour the dry ingredients into the wet ingredients and whisk until blended.

Preheat waffle iron for 5-10 minutes.

Once heated, spray with non-stick cooking spray.

Scoop batter into waffle iron and cook for 4 minutes or until the waffles are golden brown and crisp.

For the chicken :

Season chicken fillets with Seven Colours Grill Seasoning, paprika, garlic salt and black pepper.

Dip chicken fillets in buttermilk and then into the crumbs.

Place in the air fryer at 180 degrees and cook for 15 minutes.

Stack the crumbed chicken between the waffles with lettuce, tomato, bacon, cheese and burger sauce. Enjoy!

Penne pasta with meatballs

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

Beef curry recipe

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.

Chicken mayo sandwich🥪

 

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

Cola Lamb Riblets

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.

Caesar salad dressing

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

Method

STEP 1

Crush the garlic to a paste using a pestle and mortar, then mash in the anchovies – you can also do this with the edge of a knife on a chopping board. Spoon into a bowl and finely grate in the parmesan, then stir in the mayonnaise and vinegar. The dressing should be the consistency of yogurt – if it is thicker, stir in a few drops of water to loosen it. Will keep chilled for three hours.

Caesar salad wrap

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

Method

STEP 1

Bash together the garlic and anchovies using a pestle and mortar to create a thick paste. Transfer to a bowl and stir in the mayonnaise, parmesan, mustard and a splash of the leftover giardiniera pickling liquid. Season with salt, pepper and a bit more pickling liquid, if needed.

STEP 2

Spread the dressing over the tortillas, leaving a border, then dot over the sliced chicken leftovers, lettuce and the leftover drained giardiniera. Wrap up tightly, folding the ends in so everything stays in place.

Garlic & parmesan breaded chicken with quick giardiniera

 

Make breaded chicken for dinner served with giardiniera – Italian-style pickled veg. Any leftovers will make a great lunch the next day

Nutrition: Per serving

• kcal: 571
• fat: 17g
• saturates: 5 g
• carbs: 44g
• sugars: 14g
• fibre: 2g
• protein: 59g
• salt: 2g

Ingredients

• 600g frozen vegetable mix of cauliflower, broccoli and carrots
• 150ml white wine vinegar
• 1½ tbsp caster sugar
• 1 tbsp dried oregano
• 4 tbsp olive oil, plus extra for the tray
• 200g dried breadcrumbs
• 100g plain flour
• 300g low-fat yogurt
• 4 tbsp milk
• 1 tbsp garlic granules
• 40g parmesan, finely grated
• 1 ½ tbsp dried mixed herbs
• 6 medium chicken breasts
• boiled new potatoes, to serve

Method

STEP 1

First, make the giardiniera (Italian style pickled veg). Tip the veg mix into a pan, pour over boiling water, bring back to the boil and cook for 4 mins until tender. Drain thoroughly and set aside. Return the pan to the heat and pour in 150ml water, the vinegar, sugar and 1½ tsp salt. Bring to the boil and when the sugar and salt have dissolved, remove from the heat. Tip in the oregano and veg, stir, then set aside.

STEP 2

Heat the oven to 240C/220C fan/gas 9. Heat 2 tbsp of the oil in a frying pan over a medium-high heat. Toast the breadcrumbs for 3-5 mins until golden, then tip into a bowl to cool. Put the flour and yogurt in separate bowls and stir the milk into the yogurt. Combine the breadcrumbs, garlic, parmesan and herbs along with a large pinch of salt and pepper in a bowl.

STEP 3

Put the chicken breasts between two sheets of baking parchment and lightly bash with a rolling pin to around 1cm thick. Dip in the flour, then the yogurt, then the crumbs, pressing them in to stick. Put on a large oiled baking tray and drizzle over the remaining oil. Bake for 20-25 mins until cooked through and golden. Spoon over some of the giardiniera and serve with boiled new potatoes, if you like. The chicken and giardiniera will keep chilled for two days.