TASTIEST GRILLED CHICKEN KEBAB RECIPE

In the first episode of how to 'Create New Flavour' Rosemary, Sumac, Lavender, Mint and Bay leaf were used in a creative way to marinate and infuse flavours into Lamb shanks. 

The Lamb shanks were then used to prepare a stew in the second episode. The stew was flavoured with Black Lime, Cumin and Shiitake Mushrooms. 

In this concluding episode, I have used the stew as a marinade for this grilled Chicken recipe and served it with a warm, tangy Red/ Purple Cabbage Salad

INGREDIENTS

2 large Chicken breast with the skin taken off and cut into sizeable chunks

3 tablespoonful of the Lamb stew (without the Lamb)

Juice of 1 Lime

1 teaspoonful of Smoked Paprika

I teaspoonful of Chinese Five Spice Mix

2 tablespoonfuls of Olive oil

1 teaspoonful of Chilli powder (reduce the quantity to suit your personal preference)

PURPLE CABBAGE SALAD

200g of shredded Purple or Savoy Cabbage

1 medium sized sliced Onion

3 cloves of thinly sliced Garlic

2 tablespoonfuls of Olive oil

1 tablespoonful of Apple Cider  Vinegar 

1 teaspoonful of Honey (optional)

Salt and Pepper to taste 

METHOD

Watch how to prepare this incredible grilled Chicken recipe with a Warm Purple Cabbage Salad below ;

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Honey and Ginger roasted Fig

Enjoy this simple and tasty recipe which is perfect for breakfast as well as pudding. 

Ingredients:

Serves 4

8 large fresh figs

1 tablespoon of honey

A few sprigs of Greek basil

200g of all natural yoghurt.

3 tablespoons of Ginger wine

1 teaspoon of golden caster sugar

Method:

Pre heat the oven to 180*c

Cut the figs into quarters, place in an oven proof dish, pour 2 tablespoons of the ginger wine over the figs and sprinkle with sugar. 

Roast the figs for 8 minutes, then take it out of the oven (making sure you have a protective glove on) and

drizzle with honey. 

Place the figs back into the oven and bake for a further 4 minutes. 

Take the figs out from the oven proof dish and place in a separate bowl till it's cool. 

Tear the leaves from the Greek basil sprig and add to the ginger and honey juice in the oven proof dish. Mix it well and add a tablespoonful of the juice to the yoghurt and stir. 

Serve the figs with your flavoured yoghurt, drizzle the remaining juices on the fig and garnish with the tip of the Greek basil.

Enjoy

All photos are by the author of this blog. 

My inspiration for cooking

'Hmm! Antoinette your mum is an amazing cook', said a family friend with a smile.  Everyone at dinner in unison agreed with a nod or muffled noise of hmm..

Having to wake up early on Saturdays to get fresh ingredients from the market, I watched with intrigue, my mum interacting with stall holders, negotiating deals, touching and smelling each ingredient. Sometimes a visit to the market could take almost 6 hrs, due to mums negotiations and also wanting the very best of ingredients.

I watched mum handpick quality ingredients, mix spices to create amazing seasoning and marinating with mixed herbs to create amazing flavours.
My passion for cooking was heightened and I began creating flavours. Before long I was cooking for a minimum of  8 people each night for dinner. I enjoy watching people love what I have created. My favourite Uncle will visit everyday for his share of dinner. I always made sure I had some reserved for him. Good food does bring people together and it does ignite all their senses.

I love sourcing good quality ingredients, exploring new ingredients, creating flavours, infusions and sharing my passion, thanks to my mum, my inspiration.

Learn to cook with passion, create flavours by mixing spices or herbs, turn everyday ingredients into show stopping meals with lip-smacking flavours. For all enquiries please  email contactus@ndudu.co.uk

Caramel Cashew Nuts

"KUBEY CAKE".. Handmade caramel Coconut and Ginger bites.
Paying homage to a Ghanaian sweet

Spicy black eyed beans and avocado salad.

Yam with spinach, mackerel and melon seed sauce

Pan fried cod  in thyme served with Jasmine rice, ginger and chilli hoisin sauce

My beautiful mum Paula and I.

Pan fried fillet of steak with grilled asparagus

Ingredients

Fillet of beef 400g each

A bunch of asparagus

1mixed bag of salad (watercress, spinach and rocket)

1 chopped red onion

2 tablespoon full of olive oil

1 teaspoon of balsamic vinegar

Salt

Black pepper

Method

Remove your steak from the fridge and allow to rest to room temperature for about an hour. 

Pour 1 teaspoonful of sunflower oil in a non stick frying pan

In the very hot frying pan, fry the steak turning every 10 seconds to create a sealed crust, continue this process for 2 -3 min. Leave the meat to rest for about 5 minute. 

Discard the fat from the frying pan but do not clean the pan, lower the heat then add the asparagus and red onions. Cook for about 4 minutes

For the dressing mix the balsamic vinegar, olive oil, salt and pepper together. 

Enjoy!!