Rec and pic cred: ruhana ebrahim
Strips-500g chicken fillet (cut into strips),1 teaspoon salt,Pinch turmeric powder,Dried rosemary,1 teaspoon dhana Jeeru (Cumin) powder2 tablespoon lemon juice,3 tablespoon Nando’s Bushveld braai (bbq) sauce,1 tablespoon mayonnaise,1 tablespoon butter.
Veggies-1 onion (sliced),1 small punnet baby corn,½ small punnet baby marrows (sliced),3 carrots (julienned),1 small punnet button mushrooms (sliced),Red & yellow pepper (julienned),1 cup green beans (French sliced),½ teaspoon ground ginger,½ teaspoon ground garlic,3 tablespoon water,½ teaspoon salt,1 tablespoon Robertsons veggie spice,½ teaspoon rough red chillies,½ teaspoon dhana Jeeru (Cumin) powder,2 tablespoon worcestershire sauce.
1. Marinate chicken, heat butter in pan, add chicken and cook till done.
2. In a wok, braise onion with a little oil, until lightly golden. Add ginger, garlic and spices. (Oil may shoot when adding garlic).
3. Now add green beans, carrots and water and allow to steam, covering with a lid.
4. When halfway cooked, add peppers and baby marrows, toss.
5. When steamed, add mushrooms and corn. Cook till mushrooms just cooked, then add sauce and toss, coating well.
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Food Author of "Oh My Cupcakes!"
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