Nando’s style (peri-peri) chicken

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Serves: 4 Time: 1 hour 40 minutes

  • 8 chicken thighs
  • 2 tsp chilli flakes
  • 4 cloves garlic, grated
  • 2 tsp smoked paprika
  • 2 tsp oregano
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 2 limes, juiced

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Mix all the ingredients together in a bowl then cover and refrigerate for at least 1 hour, preferably overnight.

Place the chicken on a baking tray and place in a preheated oven (200c) for 35-40 mins until the chicken is cooked

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Serve with chips (tossed in a little cajun or smoked paprika) and some garlic bread or corn cobs

Veg biryani

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Serves: 2 Time: 30 minutes

  • 200g basmati rice
  • 3 cloves garlic, finely sliced
  • 1 tbsp curry powder
  • 625ml veg stock
  • 1 orange pepper, deseeded and diced
  • 5 spring onions, sliced
  • 50g sugar snap peas, halved
  • 100g cauliflower florets
  • 100g broccoli florets
  • 50g peas
  • 10g fresh coriander, roughly chopped
  • 30ml lemon juice
  • Salt and pepper to taste

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Heat some oil in a frying pan on a medium heat. Add the garlic, rice and curry powder and cook for 3 minutes before turning down to a low heat.

Add the veg stock, cover and simmer for 15 minutes or until the rice is cooked and the stock has been absorbed.

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While the rice is cooking, heat some oil in a large saucepan over a medium heat and add all the veg. Cook for 10 minutes stirring frequently.

Once the rice is cooked add it to the veg with most of the coriander and the lemon juice and mix well.

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Serve with the remaining coriander to garnish.

Goats cheese and lentil salad

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Serves: 2 Time: 30 minutes

  • 150g soft goats cheese, cut into 6 even pieces
  • 75g green lentils
  • 125g cherry tomatoes, halved
  • 100g rocket
  • 25g, mango chutney
  • 30g breadcrumbs
  • 1 tsp poppy seeds
  • 1 tsp cumin
  • 1 tsp sugar
  • 2 tbsp olive oil (for the dressing)
  • 5 tbsp veg oil (for frying)
  • 1 egg
  • 2 cloves garlic, crushed
  • 1 shallot, thinly sliced
  • 4 tbsp flour
  • Salt and pepper to taste

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http://stutab.plantbc.hop.clickbank.net

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Keep the goats cheese refrigerated until needed.

Cook the lentils according to the packaging then set aside to cool.

In a bowl or measuring jug, combine the mango chutney, garlic, shallot, cumin, olive oil and 1 tbsp water and add some salt and pepper to taste.

Toss the rocket, lentils and dressing in a large bowl.

Meanwhile, place the tomatoes on a baking tray and drizzle with some olive oil and the sugar. Place in a preheated oven (160c) for 20 minutes until soft and starting to blister.

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Mix the breadcrumbs and poppy seeds together in one bowl. Place the flour and a little salt and pepper to taste in another bowl. Crack the egg and gently whisk with a fork in a third bowl.

Working one piece at a time gently place the goats cheese in the flour and coat, then move into the egg bowl and coat, then move to the breadcrumbs and coat. Finally move onto a plate then repeat with each piece of goats cheese.

Heat the veg oil in a wide frying pan over a medium-high heat. Place the goats cheese in the oil and cook for 2-3 minutes on each side until golden. Place on some kitchen paper to drain any excess oil.

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Serve with the goats cheese and tomatoes on top the rocket and lentils with some crusty bread alongside.

Carnitas

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Serves: 4 Time: 3 hours 30 minutes

  • 900g boneless pork shoulder, skin removed and cut into small chunks
  • 1 orange, rind and juice
  • 2 red chillies, halved lengthwise and deseeded
  • 1 onion, sliced
  • 6 garlic cloves, halved
  • 1 tsp cumin
  • 4 bay leaves
  • 1 tsp round cinnamon
  • 1 tsp oregano
  • 25ml spiced rum (optional)

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Preheat the oven to 135c.

Combine all the ingredients in a deep baking tray or casserole dish, cover tightly with foil or a lid and bake for 3 ½ hours or until the pork is fork tender adding some water or rum if it seems too dry.

Discard the orange rinds and bay leaves then shred the pork using two forks.

Cover and refrigerate until ready to use.

Serve as fajitas, enchiladas, burritos or on its own with some rice.