Tandoori Chicken

Ingredients

• 2 chicken legs, skin removed
• Thick yogurt
• 1 lemon
• Ginger & garlic paste
• Tandoori paste
• Kasoori Methi
• Red chilli powder
• Roasted cumin powder
• Garam masala 
• Coriander powder
• Salt, oil, ground pepper

Method
- Rinse the chicken legs well then pat dry using paper towel. Then make gashes on the chicken legs using a sharp knife.
- Prepare the inner coating for the chicken legs in a bowl including:
    * 2 tbsp chilli powder
    * 1 tbsp lemon juice
    * 1 tbsp ginger & garlic past
    * 1 tsp oil
- Mix the masala well together and insert it inside the gashes as well as on over the chicken legs. Keep it to rest for 15 minutes.
- Make the tandoori masala according to the formula below:
    * 1 tbsp thick yogurt
    * 1 tbsp tandoori paste
    * 1 tbsp chilli powder
    * 1 tbsp kasoori methi
    * 1 tsp garam masala
    * 1 tsp roasted cumin powder
    * 2 tsp coriander powder
    * Salt to taste
- Apply the tandoori masala paste well on over the chicken leg in a big bowl. Cover and keep it to marinate in a fridge for 6 hours or overnight.
- Remove the chicken legs from the fridge 30 minutes before baking them.
- Preheat the oven to 250C.
- Bake the chicken legs on top of a grill rack in the oven for 20 minutes. After that, flip them and bake again for 20 minutes more. Then flip them for one more time and bake for final 10 minutes.
- Serve hot with bread and wedges of lemon on the side.

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Grilled Pork with Chili & Lemongrass

Ingredients

• 300 gr pork ribs
• 4 garlic cloves, crushed
• 2 shallots, finely chopped
• 3 tbsp sugar
• 2 tsp lemon zest
• 4 tbsp fish sauce
• 1 lemongrass, finely chopped
• Chili paste
• Salt to taste, ground pepper

Method
- Combine all of the spices in a bowl, add the ribs into the bowl and mix well with the spices.
- Cover the bowl with cling wrap and marinate it for at least 1 hour or overnight in a fridge.
- Remove the meat from the marinade and grilled it until cooked and brown. Discard the leftover marinade because it may taste bitter if you leave it on.
- Serve hot with rice and salad.

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Pasta with Mussels and Orange

Ingredients

• 500g mussels
• 200g pasta
• 1 cup white wine
• 3 anchovies, chopped
• 4 tomatoes, peeled, deseeded, chopped
• 1 tbsp orange zest
• 1/2 cup fresh orange juice
• 2 tbsp chopped fresh parsley
• 1 large onion, finely chopped
• 2 small red chillies, sliced
• 2 garlic cloves, crushed
• Oil, salt, sugar, ground black pepper

Method

- Cook the mussels with wine in a large covered pot, removing them as they open. Set aside the mussels and retain the strained cooking liquid.

- Heat oil in a heavy-bottomed pot, gentle saute the garlic, onion, chillies and anchovies until reasonably tender, regularly stirring.

- Then add tomatoes, orange zest and juice into the pot, season it well with a bit a sugar, salt, pepper, a little of the strained cooking liquid and a good splash of wine. Stir well and cook until thick and fragrant.

- At the same time, cook the pasta in a large pot of lightly salted, boiling water until tender. Drain well and toss through the sauce.

- Remove the pot from the heat, add the parsley and mussels to the pasta. Toss well and serve hot.

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Chilli Chicken

Ingredients

• 400 gr chicken breast, cubed
• 2 tbsp soya sauce
• 2 tbsp red chilli sauce
• 1 egg
• 2 tbsp corn flour
• 5-6 medium hot green chillies, finely sliced
• 1 capsicum, roughly chopped
• 1 big onion, finely chopped
• 4 garlic cloves, crushed
• Salt to taste, ground black pepper
• 1 cup chicken stock
• 1 tbsp vinegar 
• Oil to fry

Method
- Take chicken pieces in a bowl, add 1tbsp soya sauce, 1tbsp corn flour, 1 tbsp soya sauce, salt, egg, black ground pepper and mix well. Marinate it for 15 minutes.
- Heat oil and deep fry the marinated chicken until golden brown (take care not to over cook it), then drain and set aside.
- Heat oil in a separated wok, add garlic and saute for half a minute, add green chillies and continue to saute. Then add onion, capsicum into the wok, season the mixture with chilli sauce and 1 tbsp soya sauce.
- Add 1/2 cup chicken stock and bring the mixture to boil into the pan. Add fried chicken pieces into the wok and toss. Then mix blended corn flour with the chilli chicken. Season it with a good pinch of salt and cook for a minute, then add vinegar and stir. (If you want gravy, add some more stock and let it come to a boil).
- Serve hot with rice or bread.

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Moroccan Spicy Meat Balls

Ingredients

• 300 gr lamb mince
• 4 tbsp cumin powder
• 2 tbsp red chilli powder
• 3 garlic cloves, crushed
• 1 onion, finely chopped
• 4 tomatoes, deseeded, finely chopped
• A good handful of chopped parsley 
• Chopped coriander
• Salt to taste, ground black pepper
• Olive oil
• 4 eggs

Method
- Make meat balls: Combine mince, chopped parsley, 2 tbsp cumin powder, 1 tbsp chilli powder, a good pinch of salt and ground pepper in a large bowl. Mix until well combined. Roll tablespoons of mixture into balls. Place them on a plate.
- Heat oil in a heavy bottomed pan, sear the meat balls in the hot oil until brown. Put them aside.
- In the same pan with same oil, add in garlic, onion, 2 tbsp cumin powder, 1 tbsp chilli powder and saute for a few minutes. Then add chopped tomatoes to the pan and cook until soft.
- Transfer the meat balls into the pan, break some eggs on the top separately, and cook with the lid on just long enough for the eggs to set.
- Sprinkle chopped coriander on top and serve hot with bread or rice.

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French Crepes

Ingredients

• 70gr flour
• 220ml milk
• 1 egg
• 1 tbsp vanilla extract 
• 3 ripe bananas, peeled and cut into 4cm pieces 
• 1 orange
• Some grapes
• Butter, salt, sugar
• Ice cream, whipped cream

Method

- Combine flour, 1 tbsp sugar and 1 tsp salt in a bowl through a strainer and mix well. Beat an egg, milk and vanilla extract into another bowl. 

- Then add the flour mixture into the egg mixture, and mix well together (For better result, you can use an electrical mixer).

- Add 2 tbsp melted butter into the mixture and mix for 5 seconds more to combine all ingredients.

- For the filling, you can choose any fruits up to your liking. In case you choose bananas, marinate them with caramel. To make the caramel, heat 3 tbsp sugar in a sauce pan under medium heat until golden brown, be careful not to overcook it.

- Heat a pan over medium heat, pour a thin layer of the flour mixture into the pan and cook it until smelling nice, then turn it to other side until slightly golden brown. Overall it takes about 2 minutes to cook a crepe. (If your crepe is thin enough to be cooked through, you don't have to turn it).

- Serve warm with fruits, whipped cream and ice cream.

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