MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Biryani Cooked Over Fire
Categories: Poultry, Vegetables, Dairy, Herbs, Chilies
Yield: 6 servings

1/2 c Grated carrot
1/2 c Fried onions
1 1/2 c Double-thick plain yoghurt
3 ts Coarse salt
3 ts Cumin seeds; toasted
1/4 ts Fresh turmeric; grated
5 ts (heaped) red masala
2 ts Paprika
4 Sticks cinnamon
1/4 c Lemon juice
2 Star anise
6 Green cardamom pods
3 Whole long green chilies
3 ts White vinegar
2 kg (4.5 lb) chicken
5 md Potatoes; peeled; halved
600 g (21 oz) basmati rice
1/2 c Preboiled masoor (brown
- lentil dhal)
pn Saffron
3 ts Ghee
2 c Plain double-thick yoghurt
30 g (1 oz) fresh coriander
pn Salt
1 Long green chile
1/4 ts Cumin
Fried onion; to garnish

MMMMM----------------------------DHAI---------------------------------
2 c Double think yoghurt
Salt
15 g (1/2 o) fresh coriander
1 Green chile
1 ts Cumin

Blend the carrots, fried onions and yoghurt until
smooth. Mix with the salt and spices.

Divide the chicken into 8 pieces. Mix the spice mixture
with the chicken and potatoes and marinate for 12-24
hours.

Parboil the rice.

Generously oil a heavy-based cast-iron pot with your
hand to prevent the chicken from sticking. Sprinkle ¼
cup of the masoor, then layer the marinated chicken and
potatoes to cover the bottom of the pot. Reserve the
excess marinade.

Add three-quarters of the rice and the remaining 1/4 cup
boiled masoor to the excess marinade and mix well,
coating all the rice. Layer this over the chicken in the
pot.

Place the remaining rice on top of the masala rice so
that you only see white rice. Sprinkle a large handful
of fried onion over the rice.

Mix the saffron with 1/2 cup boiling water. Pour over
the contents of the pot in a circular motion. Add the
ghee in the same manner.

Cover the pot with its lid and seal with foil. If you’re
cooking over a fire, use a flour-and-water solution to
make a dough and seal the edges of the pot.

Cook over a high heat for 15 minutes, then reduce the
heat to medium-low and cook for 45 minutes.

Make the dhai by blending the ingredients together until
smooth.

Remove the biryani from the heat and serve with the
dhai.

COOK’S NOTE: Biryani is also served with fried poppadoms
and kachumber salad (fresh chopped tomatoes, cucumbers,
onions, lemon juice and sometimes chilies).

Published in Woolworth's Taste Magazine

Recipe By: Mohammed Adam

Makes: 6 servings

RECIPE FROM: https://taste.co.za

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fish Schnitzel
Categories: Seafood, Herbs, Breads, Vegetables, Citrus
Yield: 2 servings

600 g Angelfish w/garlic & herb
- marinade
100 g Flour
1 tb Paprika
1 tb Dried mixed herb
1 ts Garlic powder
Salt & fresh ground pepper
200 g Asian panko breadcrumbs
50 g Sesame seeds
2 lg Free-range eggs
Oil; for frying
4 md Tomatoes; in chunks
10 g Italian parsley
Lemon wedges; to serve

MMMMM------------------------BAGNA CAUDA-----------------------------
100 g White anchovy fillets
1 Lemon; zested, juiced
4 cl Garlic; fine chopped
Cracked black pepper
50 g Butter
1/3 Extra virgin olive oil
1 Sprig thyme

Remove the skin from the fish and discard (or fry in hot
oil and season as a snack!) and pat dry with kitchen
paper.

Combine the flour, paprika, herbs, garlic powder, salt
and pepper in a wide, shallow bowl. Mix the breadcrumbs
and sesame seeds and place in a separate bowl.

Whisk the eggs with the garlic-and-herb marinade from
the fish. Coat the fish in the seasoned flour, then dip
into the egg mixture, ensuring the fish is completely
coated. Lastly, coat the fish in the breadcrumbs and
place on a plate.

Heat a large pan over moderately hot coals and add some
oil. Fry the schnitzels for 4-5 minutes on each side
until golden brown.

To make the bagna cauda, blend all the ingredients in a
food processor. Transfer to a saucepan and heat slowly
for 10-15 minutes, stirring occasionally, until the
sauce separates. Serve immediately with the schnitzels
or pour over the tomatoes. Garnish with parsley and
serve with the lemon wedges.

Recipe By: Khanya Mzongwana

Makes: 2 servings

RECIPE FROM: https://taste.co.za

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