Tipsy Tarts Deli

INGREDIENTS · 8-10 Tablespoons Oil · 1 kg Leg Mutton or Lamb · 6 Cardoman pods · 1 Tablespoon Cumin powder · 1 teaspoon Cumin Seeds · 2 Tablespooons Fresh Ginger and Garlic · 5ml Salt (Salt to taste) · 250ml Plain Yogurt · 3 Cups Rice · 3 Large Onions · 1 Bunch Mint · 1 Bunch Thyme · 1 Bunch Dhania · 6 sticks Cinnamon · 6 Cloves · 6 Bay Leaves · 4 Anistars · 1 Tablespoon Dhania Powder · 2 Cups Black Lentils · 1 ½ (level) Tablespoons Turmeric Powder · 4 Boiled Eggs · 4 Level Tablespoons Masala · 6-8 Potatoes METHOD Cut meat into cubes then wash and drain. Add all spices, salt, yogurt ;add ½ bunch mint, ½ bunch thyme, ½ bunch Dhania and 2 Tablespoons oil. Marinate mixture for 1 hour. Boil lentils with 2 ml salt and a pinch of turmeric. (I use tinned lentils) Boil rice with 4 Cardamon pods, 3 cinnamon stick, 3 bay leaves, 2 anistars, a tablespoon of Cumin seeds, 10ml salt and pinch of turmeric powder for 15-20 minutes until ¾ co

  Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as a marinade for the ultimate salad! Ingredients Marinade: 4 tablespoons of the balsamic marinade. Reserve the remaining dressing to use later in the refrigerator. Salad: Seared chicken - crispy on the edges and golden. For this salad I used boneless, skinless thighs but you can use breasts if you wish. cherry tomatoes or chopped Roma tomatoes. Mozzarella balls Romaine, butter, ice berg or spinach are all fine to use as the base Sliced avo Shredded basil to garnish

Ingredients olive oil 6 free-range chicken thighs , skin on, bone in plain flour 100 g quality chorizo 1 onion 4 cloves of garlic ½ a bunch of fresh flat-leaf parsley 6 rashers of higher-welfare pancetta or smoked streaky bacon 2 litres organic chicken stock 2 large pinches of saffron 1 heaped teaspoon smoked paprika 3 cups uncooked Arborio rice or other short-grain rice 1 dozen littleneck clams, scrubbed 10 large raw shell-on king prawns , from sustainable sources 500 g mussels , (cleaned) from sustainable sources, optional 1 lemon Method Preheat the oven to 190ºC/375ºF/gas 5. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely

KIDS' FAVOURITES Gratinated Macaroni Cheese Ingredients   This creamy dish is a favourite with children and can be served as a main meal or as a side dish by adjusting the portions. Bèchamel Sauce 40g butter 40g plain flour 600ml full cream milk salt, pepper and nutmeg to taste 1 egg yolk 160g grated Cheddar 280g macaroni Method Bèchamel Sauce Heat milk in microwave (easiest) or on stove. Melt butter over low heat in a saucepan. Add flour and stir with a wooden spatula. Cook, stirring for about 5 mins or until the mixture becomes bubbly and turns whitish. Pour in hot milk and stir until thick. Add seasoning. Remove from heat and set aside for 10 mins to cool. Stir in egg yolk and half the cheese. Granite Cook the macaroni in salted water according to package instructions. Drain well. In a mixing bowl, combine macaroni and ¾ of the Bèchamel Sauce. Mix well and pour into a buttered, ovenproof dish. Top with remaining Bèchamel Sauce and sprinkle over the remaining cheese. Place o

TACO SALAD Ingredients 1 1/2 pounds ground beef, browned and drained 1 16 ounce can red kidney beans, rinsed and drained 1 head lettuce, shredded 1 pound cheddar cheese, grated 4 tomatoes, diced 1 10 ounce bag GF corn chips, crushed Directions Mix together beef and beans; chill 3 hours or overnight. Place in large bowl and top with lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and serve. OLIVE-STUFFED CHICKEN with CREAMED MUSHROOMS Ingredients: 4 boneless, skinless chicken breasts 1 pound button mushrooms, sliced 1 cup olives, chopped 1 small onion, chopped 1 cup heavy cream 2 cloves garlic, minced ½ teaspoon dried thyme ¼ cup olive oil, divided 2 tablespoons butter 4 toothpicks, optional 1 ½ teaspoons each salt and pepper, plus more to taste Directions: Preheat oven to 350° F. Rinse and pat dry chicken. Cut a pocket in the thickest part of the breast and stuff with ¼ cup of chopped olives. If olives spill out, pierce with a

These recipes are practical for making in Airbnb kitchens as they use basic ingredients and don’t require a long ingredient list. Spaghetti Bolognaise - an all time fav Spaghetti Pasta Sauce (or tomato paste + garlic + Italian herbs) Ground Beef Ciabatta Method Fry the ground beef until cooked. Add pasta sauce and simmer for 30 mins or so. While that is cooking boil the spaghetti Serve with a little grated Parmesan cheese and ciabatta. Rotisserie Chicken This is available in most grocery stores. Serve is with a salad. One can also buy complete salsalads in most grocery stores, with salad dressing. One can then use the left-over chicken to make sandwiches or chicken soup the next day. Chicken Soup Chicken broth (made from the bones of the rotisserie chicken). potatoes Left-over rotisserie chicken carrots Seasoning Add all of the above to the chicken broth and simmer for an hour. I add Ina Paarman's chicken flavoured stock powder for seasoning. Beef Tacos Most grocery stores sell Tac

Ingredients 3 cups chicken stock 1 can Coconut Milk 400 g cooked chicken meat pulled (I use roast chicken) 250 g sliced mushrooms 6 Spring Onions, chopped 1 de-seeded chopped chilli 2 stalks lemongrass, bottom half only, cut into 1-2 inch pieces Use the juice of 1 - 2 inch piece of ginger Juice and rind of 1 lime 1 cup cherry tomatoes,halves Salt as needed 1 bunch Corriander METHOD Heat the oil in a large wok or deep frying pan and fry the spring onions for 2 to 3 mins.  Add the chicken strips and stir-fry for 4 to 5 mins until no longer pink (if using raw chicken).  Pour in Coconut milk and let simmer for 5 mins. Pour in the stock and add the lime juice and zest and chilli. Simmer gently for 10 to 15 mins until the chicken is just cooked. Season to taste with salt and freshly ground black pepper.  Stir in the coriander and simmer for 1 to 2 mins until just wilted.  Serve in warmed bowls.

INGREDIENTS: 12 chicken pieces 2 tablespoons oil 2 medium sized onions sliced fine 1 teaspoon garam masala 1/2 teaspoon turmeric 1 teaspoon ground corriander 1 teaspoon cumin seeds 2 tablespoon Durban masala 2 bay leaves 2 star anise 2 cardamom 2 ripe tomatoes (to be peeled, de-seeded then grated) desired limit salt (I used 1 teaspoon) 1 teaspoon ginger and garlic curry leaves bunch fresh coriander 500ml chicken stock half cup peas 4 medium potatoes quartered 1 tablespoon tomato concentrate (if you want to achieve the deep orange color without added colorants) INSTRUCTIONS: Prepare the chicken and vegetables. Wash and peel the vegetables. Blanche tomatoes in boiled water this will help remove the skin off the tomatoes. Once the skin is off – remove the seeds then grate to form tomato puree. Slice the onions fine. Peel and cut the potatoes into quarters then soak in water until needed. This recipe requires just 2 tablespoons oil- no more! Additional oil is released by first browning th

chicken breast into slices, 30 oz green pepper, 1 yellow pepper, 1 lemon, 2 mint leaves, 6 bread crumbs, 3,5 oz extra virgin olive oil, 2 tablespoons salt, to taste pepper, to taste mustard, 1/2 teaspoon Procedure Preheat the grill to the highest temperature. Wash and dry the peppers. Cook them on the grid covered with a sheet of aluminum. Roast them on all sides. Once dark outside, put them in a paper bag and let stand. Then peel, slice and set aside. A few hours before preparing the dish, marinate the chicken with the lemon juice, one tablespoon of oil and broken bay leaf. Once the chicken breasts are marinated, cook them on the hot grill, until golden brown on both sides. Let cool and then cut into strips. Chop the bread and fry in a nonstick frying pan with two tablespoons of oil, until crispy. Compose the salad in a large bowl putting the chicken breasts and peppers; seasoning with salt and pepper, adding the juice and zest of lemon, mint leaves, mustard. Stir well. Complete addi