Coriander/Cilantro Rice

Whenever I make a curry this is the rice I serve with it and it is always a winner. The recipe below is for one cup of rice which will be enough for two people. You can just adjust the recipe if you need to make a bigger amount.

You will need:
1. One cup of rice ( I use long grain rice or you may use basmati)
2. Half a white onion finely chopped
3. A handful of coriander/cilantro finely chopped.
4. Salt

1. I would advise to cook your rice well before you start to make the coriander rice so that the rice will be cool because if you make it with warm rice the rice will become mushy :/. You may even use leftover white rice if you have. If I know that I am going to make this rice for supper and I don't have leftover rice then I will cook the rice the morning already.
2. Braise the onion in sunflower oil till nice and brown but not burnt. ( You may add a teaspoon of butter for extra flavour)
3. Add the chopped coriander and stir through then add about a half teaspoon of salt and stir through.
4. Add your cooled cooked rice and stir through until the rice is fully combined with the onion and coriander mixture.
5. Taste your rice to see if it has enough salt.
6. Serve

Chicken Quiche

For the base:
100g cake flour
100g cheddar cheese
100g butter
Process all of the above ingredients together until it forms into a ball. Remove from processor, cling wrap it and let it firm up in the fridge for at least 1/2 hour

The Filling:
1. Half a white onion chopped.
2. One chicken fillet cut into small cubes
3. About 4 big spinach leaves chopped up
4. Five peppadews chopped or you can use red or yellow pepper. If you using red or yellow pepper then a half will be enough
5. One heaped teaspoon chicken braai spice (Spice City). You may use a BBQ spice or dried crushed chillies.
6. Salt to taste.

Making the Filling:
1. Braise the onion in some oil till lightly brown.
2. Add the pepperdews or pepper and braise with onions for a about 2-3 min.
3. Add the chicken and spice and cook until done.
4. Add the spinach and cook until it has  wilted completely. Then finally season to taste.

Roll out the dough onto a floured surface till its the same size as the quiche tin and place inside your quiche tin.
Once the Filling has cooled spread the Filling evenly over the dough.
In a jug mix together one cup of milk, three eggs salt and pepper. Not too much salt because your Filling already has salt. Pour this mixture over the  filling.
Bake in pre-heated oven at 180 degree until done.

Mediterranean Style Pasta

Mediterranean Style Pasta
(serves 2)

1. 200g penne
2. 300g cherry tomatoes sliced in half
3. Three cloves of garlic finely chopped
4. Five calamata olives, pitted and sliced in half.
5. One red chili chopped
6. Half tablespoon lemon juice
7. Feta
8. About 6 rocket leaves chopped
9. Salt and sugar to taste ( about 1-2 TSP of sugar depending on how sweet you like it or you can leave it out). I like to add sugar to mine.

Method
1. Heat about 5 tablespoons of olive oil in a pan.
2. Add the garlic and chili and give it a quick fry, careful not to burn the garlic.
3. Add the tomatoes, olives, lemon juice, salt and sugar and simmer until the tomatoes are almost soft.
4. Cook your pasta while the sauce is simmering. Don't forget to add salt to your pasta water.
5. Just before your pasta is done crumble a nice amount of feta into your sauce and throw in the rocket leaves. Stir through.
6. Add your pasta to the sauce with a little of the pasta water and stir through till all the pasta is coated. Taste again to see if you have enough salt and/sugar
7. Serve with pecorino or parmesan cheese and extra feta and chili if you like

The 514 from Simply Asia Recipe

The 514 is a noodle dish from a Thai restaurant Simply Asia. The dish is called Ba-Mee Prik Phao which is roasted chilli paste and cashew nut noodle.

For One Serving:
1 packet of 2 minute noodle soaked in boiling water (but dont let it soak for too long it must still be a little bit firm). I use the Alhami brand.
1 small chicken fillet thinly sliced
About a quarter of an onion and green/red pepper (or a little bit of both if you like) sliced
Sliced springonion
A few roasted cashews
1 heaped dessert spoon of roasted chilli paste.
I couldn't find roasted chilli paste where I live so I made my own. Here's the link http://www.food.com/recipe/thai-roasted-chili-paste-nahm-prik-pao-469694
I substituted the shallots for red onion, the whole dried chillies for a tablespoon of crushed dried chillies and the tamarind juice for one tablespoon tamarind paste only because i couldn't find these ingredients here.
1 tablespoon of crushed garlic
1/2 teaspoon red chilli paste or crushed dried chllies
1 tablespoon Suree pad thai sauce
1 tablespoon light soy sauce

Method:
1. Heat a wok with some vegetable oil. Add your garlic and red chilli paste or crushed dried chillies and fry for a couple of seconds.
2. Add your chicken and stir fry till cooked through.
3. Add your sliced onion and greenpepper and stir fry for about a minute.
4. Add your roasted chilli paste, pad thai sauce and soy sauce. Make sure your roasted chili paste is stirred through your chicken and veg properly without any lumps since its a thick paste.
5. Stir through your noodles then lastly add your springonion and cashews.
6. Serve and enjoy! :)

The 508 from Simply Asia Recipe

The 508 is a noodle dish from a Thai Restaurant called Simply Asia called Pasta Khi-Mao ( linguine with basil). This is one of my favourite noodle dishes.

For One Serving:
100g linguine (if i dont have liguine I use the thin spaghetti)
1 small chicken fillet sliced thinly
Sliced onion, but not too thin, about 1cm thick. I use about a quarter of an onion.
Sliced green pepper, i also use about a quarter of a big green pepper
Green beans sliced length ways
A few bamboo shoots from the tin (optional)
5 basil leave finely chopped
1 tablespoon crushed garlic
1/2 teaspoon crushed dry chilies or red chili paste ( i use Aminas Red Chili Paste)
1 tablespoon Suree Pad Thai sauce
2 tablespoons light soy sauce

Method:
1. Cook your pasta till al dente, it mustn't be too soft. Keep a bit of the pasta water.
2. Heat your wok and add some vegetable oil. Add your crushed garlic and stir fry for a few seconds then add your crushed dry chilis or red chili paste. Stir to mix then add your chicken. Don't let the garlic burn!
3. When your chicken is cooked through add your onions and stir fry the onions till it becomes a bit soft and see through.
4. Add the green pepper, the green beans and the bamboo shoots. Stir fry the veg for about a minute. If it becomes a bit dry add a very little of the pasta water to create a little sauce.
5. Add your pad thai sauce and soy sauce then add your pasta. Stir through the pasta then finally add your chopped basil, stir through, then serve. Enjoy! :)

Marinade - For oven or braai (bbq)

I am never satisfied with the ready-made braai (BBQ) marinades that I buy in the shops. However I do buy certain ones...then "doctor" it :)

For The Marinade:

4 tbs tomato sauce (I use All Gold or Heinz)

4 tbs Woolworths Original Braai Marinade

2 tbs honey

2 tbs mayonnaise

2 tbs Nandos Medium Peri-Peri Sauce

1 tbs dry thyme

1 tbs dry origanum

2 cloves garlic roughly chopped

Mix all ingredients together and add to your chicken or meat.

Enjoy!

Sticky Chicken Wings

2kg wings cleaned and seasoned

For the Marinade:

2 tablespoons tomato sauce

2 tablespoons mustard sauce

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon oil

1 tablespoon white vinegar

1 tablespoon paprika

Mix all the ingredients for the marinade in a bowl.

Add the wings to the marinade and allow to marinade for at least a half an hour but you can do it the day before and let the wings marinate overnight.

Place in a baking tray and place in a pre-heated oven at 200 degrees.

Wings cook very quick in the oven so keep a close eye on them.

Or you can fry it in a large saucepan.