½ kg Chicken Mince
1 Slice Brown Bread & 1 Slice White Bread (Soak in ½ cup warm water until mushy then squeeze out excess water)
1 large Onion (Grated)
1 teaspoon Crushed Garlic
1 teaspoon Crushed Green Chilli
½ teaspoon White Pepper
½ teaspoon Salt or Aromat (a South African Spice)
1 teaspoon Jeeru (Cumin) Powder
1 teaspoon dhania (coriander) Powder
½ teaspoon Baking Powder
Green dhania (coriander) (Chopped)
Spring Onions (Chopped)
Process all ingredients together until smooth. Refrigerate for an hour. Oil palms slightly & roll into longish kebabs (not too big as kebabs will rise with the baking powder).
Shallow fry then place into oven proof casserole.
Make a simple lemon-butter sauce with 60gr butter,
a generous squeeze of lemon juice
1 tablespoon mayonnaise
1 tablespoon Garlic sauce
1 tablespoon nandos wild herb
1 teaspoon sugar
Chopped spring onions or dhania (coriander) (optional)
Pour over kebabs & place in oven for a few minutes before serving.
Sweet chilli feta potatoes:
Boil whole potatoes untill tender. Leave to cool then peel and cut into chunks. Whisk together some olive oil, salt, crushed black pepper, cayenne pepper and garlic flakes. Pour over potatoes and coat evenly. Grill untill potatoes get crispy. Drizzle sweet chilli sauce and crumble feta over. Grill untill it sizzles.
2 cups self raising flour
2 teaspoon ghee (Clarified butter)
1 teaspoon salt
½ teaspoon each of dried parsley and garlic flakes
2 tablespoon sesame seeds
Make a soft dough with Inkomasi. Knead well and leave to rest for 20min. Roll out small rotis and fry on hot tawa untill golden on both sides. Brush with alil ghee (Clarified butter).
INFO / TIPS / CREDITS
Freeze kebab for an hour or so after forming. Makes for easier frying.