South African Indian Dish

I have no time to try out new recipes so I am sticking to my old time favorites, at least until we move. Nothing beats the comfort of familiar homecooked food when stress levels are high. So if you need some comfort food why not try this Spicy Lamb Kebab Chutney, a typically South African Indian version of meatballs.

The tomato sauce or chutney for this sauce is made from tomatoes with a few simple spices and can be used as a base for many other dishes too. You will see from the recipe that the kebabs are spicy so you don’t need an overly spiced chutney. Feel free to reduce to the amount of chilli and chilli powder according to your preference.

Spicy Lamb Kebab Chutney is also a great make ahead dish. It freezes well so you can cook a big batch and freeze them for those lazy days or if you need a meal in a hurry.In our home we usually serve this lamb dish with Roti or naan bread, you always have to have that bread to dunk into the tomato chutney.

The lamb kebabs can be shallow fried or cooked in the oven but be sure not to overcook them. It just needs a few minutes of cooking on each side, they need to be tender and succulent.My food processor is one of my most loved gadgets in the kitchen, makes life really easy. I used mine to blend the ingredients for the kebabs, I didn’t make mine into a fine paste. I prefer my onion and herbs a little chunky but you can make yours into a smooth paste, especially if you don’t really like tasting the onion

Please do try my recipe and I would love to hear your comments.

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Spicy Lamb Kebab Chutney
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MAIN COURSES LAMB
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Ingredients
Lamb Kebabs
Chutney
MAIN COURSES LAMB
Servings
Ingredients
Lamb Kebabs
Chutney
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Instructions
  1. To make the lamb kebabs add one onion, 2 green chillies, ginger/garlic paste, kashmiri chilli powder, cumin, turmeric, garam masala, salt, mint and coriander leaves to a food processor and process until it resembles a rough paste or smooth if your prefer
  2. Chop up the spring onion and add to this mixture. Add mince and egg and mix it well
  3. Divide the mixture into equal sized balls and side aside
  4. Heat 2 tablespoons oil and fry the lamb kebabs and set aside. Be careful not to overcook them.
  5. For the Chutney Heat 2 tablespoons oil and add the onion, chilli and curry leaf
  6. Saute the onion until it's translucent. Add the garlic and saute for another minute
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Perfect for Afternoon Tea

Are you surprised? Yes I did bake these scones in the airfryer for 8 minutes and they are totally satisfying and yum. You may adjust your time depending on the thickness of your scones. Did you ever think such simple things in life can give us so much joy. Well I was in heaven eating these Easy Buttermilk Airfryer Scones.

I missed my scones, it’s the one thing I make often because not only is it quick but there’s something comforting about having scones with tea. I couldn’t bake for a while now because my oven decided to give up on me. So today I thought why not make some scones in my airfryer and it turned out perfect. You can of course bake yours in the oven for a little extra time, about 10-15 minutes.

I’m sure most of us assume baking scones is the easiest thing to do, well at least I did. Until one day when I overworked my dough and had chewy, horrid scones. I have since learnt the secret to making beautiful, light scones is in how you handle the scone dough and of course using cold butter. These Easy Buttermilk Airfryer Scones are so quick and easy to make and if they are a little rustic looking then you know you’ve done a good job.

Unfortunately scones are not the most forgiving, you work the dough a little more than you should and you will have disastrous scones. I have seen chefs use ice-cold butter, straight from the freezer, grated into the flour. To be totally honest I don’t think I have the patience to grate frozen butter. For this Easy Buttermilk Airfryer Scones I remove my butter from the refrigerator when I’m ready to use it. I then add my flour into the food processor, pop my butter in and give it a quick pulse. This works perfectly for me.

You can also add your buttermilk and egg to the mixture in the food processor. If you give it a pulse just a few times it brings the dough together without overworking it. Thereafter you remove the dough and place it on a flat surface lightly dusted with flour. Just use your hands to press it down to about 2cm thickness.

When cutting the dough press the cutter into the dough but do not twist, press and lift. This technique will then create those rich, buttery layers in your scone.

Looking for more sweet treats then another easy recipe to try is my Shortbread

https://itsallaboutthekitchen.co.za/recipe/shortbread/

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Easy Buttermilk Airfryer Scones
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Instructions
  1. Preheat your airfryer for a minute
  2. Add flour and butter to a food processor and give it about 3 to 4 pulses until it resembles fine breadcrumbs
  3. Add sugar and pulse one more time
  4. Add the egg and buttermilk and pulse about 3 times until the dough comes together
  5. Turn dough out on a lightly floured surface and bring it all together. Flatten the dough with your palms, about 2cm thickness and cut into circles.
  6. Do not twist the cutter when cutting the dough, simply press and lift. This is what creates the beautiful layers in your scones
  7. Brush the top of the scones with eggwash (egg mixed with a few drops of water) or some extra buttermilk and bake in the airfryer at 180 degrees for 8 minutes or in the oven at 180 deg celcius for 10-15 minutes
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Chilli Chicken is an Indo-Chinese dish, it is battered chicken fried and smothered in a soy and chilli sauce. You would normally deep fry your chicken for this dish. However, the idea of deep-frying too often doesn’t appeal to me much. I therefore shallow fried the chicken in a little bit of peanut oil and it was still perfect. Be careful not to over cook your chicken though, chicken breasts can become rubbery when over-cooked. If you won’t compromise on the crispness of your chicken then I suggest you deep-fry them. Deep-frying definitely makes the chicken more crispy.

There are saucy versions and dry versions of Chilli Chicken. I cooked the dry version but you can double the recipe for the sauce, if you want a more saucy dish.  This Chilli Chicken has the perfect balance of sweet and sour with the crunchiness of the peppers and onion, you definitely won’t have leftovers. My kids love this Chilli Chicken dish as they are not fans of chicken on the bone and they love the fact that this dish has chicken breasts. They also love Chinese food and although this is not exactly the Chinese food they normally eat but it still ticked all the boxes.

Chilli Chicken is great with some rice and a side of vegetables. We often have it with broccoli, it’s one of the vegetables that goes down well with my fussy boys. Another favourite Chicken dish is Spicy Thai Chicken Noodles so if you love spice and chicken then please do try it.

You can make this dish in a  jiffy and you won’t need that much coking skill. It also makes a perfect weeknight dinner, especially if you don’t have loads of time. You can increase or reduce the amount of chilli according to your preference. Although I didn’t  add salt to my dish, as I felt the soy sauce had enough, you can add more if you wish.

Unlike the curry dishes I usually prepare in advance, Chilli Chicken is best served immediately with some freshly steamed rice.


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Chilli Chicken

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MAIN COURSES CHICKEN
RECIPES MAIN COURSES

Servings


Ingredients

MAIN COURSES CHICKEN
RECIPES MAIN COURSES

Servings


Ingredients

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Instructions
  1. Marinate the chicken with the egg, cornflour and ginger and garlic paste. I did not add salt as the soy sauce adds enough salt to the dish, however you can taste once its cooked and add more salt if required. Refrigerate the chicken for half an hour or you can fry it immediately if you don't have time

  2. Heat oil and fry the chicken in small batches. Set aside

  3. Heat 2 tablespoon oil and sauté the onion, white part of spring onion, chilli and pepper for about a minute. Reserve the green part of the spring onion for later

  4. In a bowl mix soy sauce, chilli sauce, vinegar and tomato paste (if using) together. Add this to the onion mix together with the fried chicken. Heat through

  5. Add more salt if required. Garnish with the spring onion. Serve immediately as desired


Recipe Notes

If you add the tomato paste and you find the sauce too acidic you can add a pinch of sugar


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These fish cakes have been on my mind for a while now, don’t know why it took me this long to make them again. They are so yummy and like most of my recipes, fuss free too. I remember my mum making these fishcakes when I was younger, mine is probably not exactly the same but close enough. I have tried making them with dill once but I’m not crazy about dill, it’s one herb I can’t get used to so no more dill in my recipes. I’ve used coriander and mint in this recipe, my most loved herbs, together with thyme. You will see that I use a lot of these 3 herbs in my recipes. I think this is something I get from my mum. She always has these 3 herbs in her refrigerator and her garden and it’s the same with me. I always have these in my refrigerator, I wouldn’t say garden as I don’t have green fingers nor do I love gardening.

This recipe will let you have a meal in a jiffy and if you don’t add a lot of chilli the kids can eat them too.

I poached my fish in some milk but you can also poach it in some water if you prefer. You should know by now, if you’ve been following my recipes, we love spicy so I’ve piled on the chilli, the chilli wasn’t too hot so I had to use a little more than usual, you can add less if you can’t handle the heat of the chilli. I also used a mixture of panko and normal breadcrumbs, you don’t have to do the same, either one will do. The panko crumbs gives the fishcakes that extra crunch, it’s why I’ve used it. You can serve these fishcakes with a side salad  or potato wedges and a tangy dip, with a drizzle of lemon. Great as an appetizer too.

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Spicy Hake Fishcakes
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RECIPES MAIN COURSES
MAIN COURSES SEAFOOD
Servings
Makes 12-14
Ingredients
RECIPES MAIN COURSES
MAIN COURSES SEAFOOD
Servings
Makes 12-14
Ingredients
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Instructions
  1. Add the milk to a pan and place the fish in and cook on medium heat for 5 minutes. Turn of the heat and allow the fish to cook further in the hot pan. Boil the potato with the skin until soft and set aside.
  2. Drain the milk and flake the fish. In a large bowl, grate the potato and add the fish.
  3. Combine the green chilli, coriander, mint, onion and egg yolk with the fish and potato. Season with the salt and mix well.
  4. In a separate bowl, beat the egg with 3 tablespoon water. Place the breadcrumbs in another bowl.
  5. Divide the fish mixture into 12 to 14, depending on how big you want the fishcakes, round balls. Flatten them in your palm.
  6. Dip the fishcake into the egg and then roll into the breadcrumbs. Heat some olive oil in a pan and cook them until golden brown and crunchy. Drizzle some lemon juice over.
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I always wanted to try my hand at making my own sticky chicken sauce but I just never got around to experimenting. My older son is studying for exams and my little one was out the house with dad so I thought it was my chance to see if I could figure this whole sticky sauce business. It really wasn’t all that difficult to make and besides being a little hot, only because I chose to use an extra hot chilli sauce. You can definitely use a more subtle chilli sauce.  These chicken fingers had a perfect crunch, the right amount of sweetness and although I loved the heat I don’t everyone will so choose your chilli sauce according to your tastebuds.

The chicken was baked in the oven with just a little drizzle of light olive oil, so much healthier than deep fried.

I used panko crumbs for that extra crunch but if you not too fussy about the crunch you could use normal breadcrumbs.  These can make a great lunch with some veggie sticks on the side or makes impressive appetisers for your guests.

 

 

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STICKY CHICKEN FINGERS
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MAIN COURSES CHICKEN
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Ingredients
MAIN COURSES CHICKEN
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Ingredients
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Instructions
  1. Preheat oven to 180 degrees celcius. Cut chicken breasts into strips. Mix the flour, mixed herbs and salt in a ziplock bag, place the chicken in and shake well to coat the chicken
  2. Line a baking sheet with parchment paper. Beat the egg with a tablespoon of water, in a bowl. In another bowl place the panko breadcrumbs
  3. Dip the chicken strips into the egg first and then roll into the panko breadcrumbs. Place on the baking sheet, drizzle with a few drops of olive oil and bake in the oven
  4. For the sauce, heat a pan on medium heat and melt the butter, add the garlic and fry for a minute. Add the brown sugar and the chilli sauce with the 2 tablespoons water and bring to the boil. Once chicken fingers are cooked, toss in the sauce and serve warm. A tangy dip works well with this saucy chicken.
  5. Recipe adapted from https://www.lecremedelacrumb.com/wingers-sticky-fingers/
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This is a recipe I’ve had since I was 19, a friend I worked with gave me this recipe she found in a cookbook. It is a simple, flop proof recipe and if my kids want a treat in a hurry this is my go to recipe. It also brings back very fond memories of my younger days in Durban.  I had an amazing colleague I worked with, it was my second job and I was in a very junior position at the time , but she always made me feel like a part of the team. Her name was also Lorraine and she had the kindest heart, I guess all Lorraines are special people. She took me out for lunches and coffee and one our favourite places was the Botanical gardens, where they served the most amazing crumpets with cream and syrup…that’s where my love affair with crumpets started.

My kids have been really good the past 2 weeks, staying of meat, fish and eggs so today I made all their favourite foods. My 9 year old couldn’t stop eating the crumpets, with a dollop of cream and loads of syrup. Thank goodness he didn’t go crazy with the sugar rush.  I let him relish it as it’s not often that they get treats on a weekday, that’s usually left for the weekends.

These crumpets can be eaten with a spread of butter or some cream and syrup, either way they are still so yummy!

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Crumpets
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Servings
Makes 12
Ingredients
Servings
Makes 12
Ingredients
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Instructions
  1. Sift all the dry ingredients and set aside. Beat the eggs and combine it with the melted butter or oil and milk
  2. Stir the dry ingredients into the wet mixture until it forms a smooth batter. I use a whisk to ensure there are no lumps
  3. Grease a pan with butter and drop spoonfuls of the batter into the pan. Ensure that your stove is on medium heat so it doesn't cook too quickly.
  4. When bubbles start to form on the batter, flip them over and cook the other side for a minute.
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