Prepared PESTO PARMESAN CHICKEN

BUKHARI RICE

Fixings 

2 containers basmati rice 

2 Tablespoons olive oil 

1 huge onion, slashed or cut dainty 

1 piling measure of ground carrot 

1 cinnamon stick and/or ½ teaspoon powdered cinnamon 

2 inlet clears out 

2 teaspoons cumin 

1½ teaspoons cardamom 

½ teaspoon dark pepper (or more, to your taste) 

½ teaspoon nutmeg 

⅛ teaspoon clove 

1½ mugs cooked chickpeas 

3¼ mugs hot vegetable stock 

ocean salt (to taste, relies on upon how salty your vegetable stock is- - I utilized 1 teaspoon) 

nuts or dried natural products to embellish

Directions 

Wash and deplete the rice 3 times, then cover with warm water and let it douse for no less than 10 minutes or more. 

In a vast nonstick pan or pot over medium-high warmth, include the oil and sear the onions with only a squeeze of salt until they get delicate and begin to take a decent cocoa shading on the edges. Include the carrots and sauté for one more moment or two. While that is going on, channel the rice and have it prepared by you. 

Presently, to the onion and carrot blend, include the cinnamon stick, cove leaves, cumin, cardamom, dark pepper, nutmeg, and clove and sauté for an additional 30 seconds. The smell will be extremely fragrant. Rapidly include the depleted rice and the chickpeas and mix them around delicately to consolidate every one of the flavors. Pour in the hot vegetable soup, blend, and let it reach boiling point with the top only marginally off the pot. Following 5 minutes, you'll see that the level of stock is presently just underneath the surface of the rice and air pockets are popping through. (On the off chance that this isn't the situation, let it heat up a couple of minutes more.) Cover the pot firmly with the top and put the warmth underneath on the least setting conceivable. Cook undisturbed (no looking or blending!) for 22 minutes. 

Following 22 minutes have slipped by, expel the cover and delicately crease and lighten the rice with a spatula or a rice paddle. At that point spread it again and let it sit off the warmth for 5 minutes to complete it off. 

NOTES 

- Serve embellished with toasted almonds or pine nuts. Raisins and slashed dried apricots additionally make a great option.

GRILLED CHICKEN WITH SMOKED PAPRIKA AND HONEY

INGREDIENTS

• Chicken breast - 3
• Olive oil - 1 tbsp
• Salt to taste
• Freshly ground black pepper - ½ tsp
• Smoked paprika powder - ½ tsp
• Honey - 1 tbsp
• Garlic - 3-4 cloves ( minced )

INSTRUCTIONS

1. Wash the chicken breast and pat dry.
2. Keep them between a kitchen towel and pound with a mallet till they are slightly thin.
3. Mix all the remaining ingredients in a bowl.
4. Apply the marinade all over the chicken breast.
5. Cover with a cling wrap and refrigerate for at least 2-3 hours.
6. Brush a grill pan with little oil.
7. Grill the chicken from both the sides till golden brown.
8. Serve hot.

Beef Brisket Pot Roast

Ingredients

• 4-5 pound beef brisket
• Salt
• 1-2 Tbsp olive oil
• 3 large onions, sliced
• 5-6 garlic cloves, minced
• 1 sprig thyme
• 1 sprig rosemary
• 3-4 bay leaves
• 2 cups of beef stock
• 2-3 large carrots, peeled and cut into 1 1/2 inch pieces
• 1 Tbsp mustard (optional)

Method

1 Prepare the brisket for cooking: On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely.

Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.

Salt the brisket well and let it sit at room temperature for 30 minutes.

2 Sear the brisket: You'll need an oven-proof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions.

Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5-8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. You want a steady sizzle, not a raging sear.)

Turn the brisket over and cook for a few minutes more to brown the other side.

3 Sauté the onions and garlic: When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot, if not, add some olive oil.

Add the chopped onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5-8 minutes. Stir in the garlic and cook 1-2 more minutes.

4 Return brisket to pot, add herbs, stock, bring to simmer, cover, cook in oven: Preheat the oven to 300°F. Use kitchen twine to tie together the bay leaves, rosemary and thyme.

Move the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and the tied-up herbs. Bring the stock to a boil on the stovetop.

Cover the pot, place the pot in the 300°F oven and cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.

5 Add carrots, continue to cook: After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.

6 Remove brisket to cutting board, tent with foil: When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs.

7 Make sauce (optional): At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step.

To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into the pot into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.

8 Slice the meat across the grain: Notice the lines of the muscle fibers of the roast. This is the "grain" of the meat. Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices.

Serve with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, egg noodles or polenta.

OVEN BAKED TANDOORI CHICKEN

INGREDIENTS

Marinade

• 1½ cups plain yoghurt (full fat is best)
• 2 tbsp oil (any)
• ½ onion (brown, yellow, white)
• 1½ tbsp lemon juice
• 2 tsp ginger, grated
• 5 garlic cloves, minced
• 3 tsp garam masala spice mix (Note 1)
• 1 tsp turmeric powder
• 2 tsp cumin
• 2½ tsp coriander powder
• 2 tsp cayenne pepper
• 2 tsp paprika (preferably smoked)
• ¾ - 1¼ tsp salt
• Black pepper
• Few drops red food colouring (optional) (Note 2)

Chicken

• 8 chicken drumsticks (about 1.2 kg / 2.4 lb)
• Oil spray

Mint Yoghurt (optional)

• ¾ cup plain yoghurt
• 2 tsp fresh mint, finely chopped
• Lemon juice
• Salt and pepper
• Olive oil

INSTRUCTIONS

1. Place all the Marinade ingredients in a food processor and whizz until smooth. (Note 3) Pour into a ziplock bag with the chicken and marinate for at least 3 hours, preferably overnight.
2. Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray.
3. Remove chicken from the Marinade (reserve Marinade) and place on the rack. Bake for 20 minutes, then slather on Marinade (very generously), turn the chicken and slather Marinade on the other side.
4. Bake for a further 10 minutes.
5. Remove chicken from the oven, slather on Marinade, turn the chicken and slather on more Marinade and SPRAY WITH OIL. Bake for a final 10 to 15 minutes, or until the chicken is cooked.
6. Let the chicken rest for 5 minutes before serving with Mint Yoghurt. Optional: Garnish with cilantro/coriander leaves and serve with lemon wedges.

Mint Yoghurt:

1. Combine ingredients in a bowl and mix.

NOTES

1. Garam Masala is an Indian spice mix that you can purchase in dried herbs and spices section of supermarkets. It costs the same as other spices. The spices in it include: cardamon, coriander, cumin, ginger, cinnamon, nutmeg and cloves.

2. The red colour in the marinade comes from the cayenne pepper and paprika. It's is quite red, but not quite the same red as what you typically get in restaurants. If you want to make it redder, just add a few drops of red food colouring.

3. The alternative to using a food processor is to grate the onion as finely as possible and mix with the other ingredients. The crust won't look as smooth as there will be little lumps of onion but the flavour is the same, I've made it this way plenty of times.

4. You can make this with any chicken cut you want. Drumsticks take a total of 40 to 45 minutes, boneless thighs will take around 20 to 30 minutes (depending on size), bone in thighs around 45 minutes, and chicken breast 20 to 30 minutes (depends on size).

5. You can also make this on the grill. You will get much more charcoal on it, it's so good! Cook it on the grill side, not flat iron side. 

6. You can freeze the chicken with the marinade (raw). Then when you want to cook it, allow it to defrost then simply follow the recipe.

7. If you don' have time to marinade overnight, I recommend cutting 2 or 3 shallow slashes on each drumstick to help the marinade infuse into the flesh faster.

Chicken Karhai

Ingredients:

1 kilo, 12-16 pieced, chicken

¼ cup vegetable oil

2 Tablespoon ginger garlic paste

5-6 medium size fresh tomatoes

2 teaspoon red chili powder, leveled

1 ½ teaspoon salt, leveled

¼ cup yogurt

4-6 green chilies, sliced

1 teaspoon ground cumin (zeera powder)

1 teaspoon dried fenugreek leaves (kasuri methi)

1 teaspoon allspice powder (garam masala powder)

Fresh coriander leaves

Directions:

In a pan heat the oil. Fry ginger garlic paste till golden brown. Add the sliced tomatoes. Mix well. When the oil appears on the surface, add the chicken pieces. Mix. When chicken turns white, add the chili powder, and the alt. Mix. Add a ¼ cup water. Cover the pan, and cook on low heat. As soon as the chicken is half done, add the yogurt, green chilies, and the ground cumin. Mix. Cover, and cook on low till chicken is fully cooked.

Then, crank up the heat and cook the chicken while continuously mixing. Add half a cup of water. Mix till masala is fully uniform. Add the garam masala, and the fenugreek. Mix and cook for five minutes longer on low heat, covered.

Garnish with fresh coriander leaves and julienned ginger.

Serve hot with naan.

Grilled Chilli Lime Chicken Fajita Salad.

Grilled Chilli Lime Chicken Fajita Salad
Ingredients
Meat
4 Chicken thigh, fillets
Produce
2 Avocados
3/4 tsp Chilli flakes, red
2 tbsp Cilantro, fresh
1 Cilantro, leaves
2 cloves Garlic
1/2 Onion
1/2 Red bell pepper
5 cups Romaine
1/2 Yellow bell pepper
Baking & Spices
1 tsp Brown sugar
1 tsp Salt
Oils & Vinegars
3 tbsp Olive oil
Nuts & Seeds
1/2 tsp Cumin, ground
Dairy
1 Sour cream
Other
100ml (just over ⅓ cup) freshly squeezed lime juice


INSTRUCTIONS.

1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserveduntouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
4. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.

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