Chicken nuggets are a real kid-pleasure! Adults will enjoy this recipe for a tasty appetizer, tool! Serve warm, with your favourite dipping sauces if desired.

Ingredients

1 tray of meaty chicken cut into chunks, 1/2 cup milk,2 tbsp lemon juice,1 cup all purpose flour,1 cup plain breadrumbs,3tbsp powdered sugar, 1tbsp garlic powder,2tsp salt,2 tsp paprika, 1tsp baking powder, 1 tsp pepper.

Instructions:

1. Start by placing your chicken in a large zip close bag and adding in milk and lemon juice, Smooch around to get all the chicken coated and let sit for 20 to 30 minutes.

2.Meanwhile heat at least an inch deep of oil to 160⁰C.

3.Combine the flour, breadcrumbs, powdered sugar, garlic powder, paprika, salt and pepper in a bowl and mix thoroughly.

4. Drain the marinade from the chicken and discard. Dip each piece of chicken in the breadcrumb mixture, coating completely, and then carefully and to the fryer.

5. Cook in small batches so you do not decrease the temperature of the oil.

6.Fry for 3 to 5 minutes, until chicken is a deep golden brown, then place chicken on a wire cooling rack to cool slightly. Keep cooking until all chicken is done.

ENJOY………………………………………………………………….

As far as good dishes go, this chicken dish studded carrots, dates and pistachios, is a festive as it’s gets. The dates and honey makes it a naturally delicious your family going to love it.

Ingredients: 1tray of chicken 900g,1tsp lemon zest,3tbsp freshly squeezed lemon juice tsp orange zest, 6tbsp freshly squeezed orange juice, 6tbsp extra-virgin olive oil,3tbsp whole grain mustard,6tbsp honey,1/2 tsp red pepper flakes.3cloves garlic, toughly chopped,1tbs fresh thyme leaves (or1 tsp dried),3cups of 1/4 inched sliced carrots,1 medium yellow onion, halved and thinly sliced,2tbsp chopped parsley, for garnish,2spring onions, light and dark green parts thinly sliced for garnish,1/4 cup chopped salted pistachios for garnish.

Instructions:

1. Make the Marinade: In a medium bowl whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic and salt.

2.Place the chicken, carrot and onions in a large sealable plastic bag. Add the marinaded and seal shut. Massage to make sure everything is evenly coated with the marinade. Place the bag on the rimmed sheet pan to protect against leakage and marinate in the refrigerator for at least 6 hrs or overnight.

3. Preheat the oven to 200^oC and set an oven rack in the middle position.

4. Transfer all ingredients from the bag, including the marinade, to the rimmed set pan(do not line the pan with foil).Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through,40 to 50 minutes. About half way through cooking, stir the carrots so that they don’t burn around the edge of the pan.

5.Turn on broiler( leave pan on middle rack),and cook 1-3 minutes more, or until skin is golden brown and crispy. Watch carefully: the honey in the marinade can cause the skin to burn quickly.

6. Transfer the chicken ,carrots and onions onto a platter, along with the sauce in the pan. Sprinkle the parsley, spring onions and pistachio and nuts over top and serve.

7. Serve the delicious meal..!!

Shakshuka Recipe

Shakshuka is the North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It’s easy, healthy and takes less than 30 minutes to prepare.

Ingredients: 5 eggs,2tbsp olive oil,1medium oninion-diced,1red capsicum-seeded &diced,4garlic gloves-finely choppes,2tsp paprika,1tsp cumin,1/4 tsp chilli powder,1 whole peeled tomato(salted and peppered to taste),1 small bunch of coriander-chopped,1small bunch fresh parsley-chopped.

Instruction: 1.Heat olive oil in a large sauce pan on medium heat. Add the chopped capsicum and oinionand ccook for 5 minutes or until the oinions becomes translicent.

2.Add garlic and spices and cook an addditional minute

3.Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

4.Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your likings

5.Garnish with chopped coriander and parsley.

ENJOY…!!.

A simple idea for breakfast or brunch. These eggs get baked inside nests of mashed potatoes, cheese, bacon and chives. Can you think of a more indulging breakfast?

• Ingredients: 4eggs,2cups mashed potatoes,1/2 cup grated parmesan or cheddar cheese, 4 strips diced and lightly cooked bacon salted and peppered to taste,1/4 cup chopped chives pr green onions.

Cooking Instructions:

1.Preheat your oven to 160⁰C and line a pan with baking paper

2. Mixed together the mashed potatoes,2/3 of the bacon,2/3 of the chives and all the cheese.

3. Spoon 4 dollops of the mixture onto a lines banking sheet. With a wet spoon, smooth the surface and open one hole in the centre of each dollop. With wet fingers and circular motions enlarge the nests/holes to fit the eggs. It’s OK if you the baking paper at the bottom.

4.Crack one egg inside each nest. Add some salt onto each egg and top with the rest of the bacon

5.Bake for about 15-20 minutes. Watch them very closely after the 15minutes if you want the whites set and the yolks runny.

6.Remove from the oven and sprinkle with the rest of the chives

7. Serve and Enjoy!!

Ingredients

• 1 1/2 liters hot water
• Warm water, as needed, to loosen sago
• 2 lemongrass stems, finely chopped
• 1 kilogram dry sago

Necessary Equipment

• Aluminium bowl
• Large wooden spoon or Chopsticks
• 2 chopsticks

Instructions

1. Boil the water and add lemongrass stems for flavor.
2. Pour the sago into a bowl. Add just enough warm water to loosen up the sago. (Note: The warm water used for loosening the sago is not the boiled water from step 1. Use a separate supply of plain, warm water.)
3. Hand-mix the sago in warm water to loosen. Strain to remove any stems or other debris. Set aside.
4. As soon as the water boils, give the sago another stir. Little by little, pour in the boiling water and continue to stir until well blended. (Do not add the lemongrass stems.) This process requires a lot of boiling water and continued stirring.
5. When the sago takes on a jelly-like consistency, with no visible white powder remaining, it is ready to serve.
6. To serve, dip both chopsticks into the sago and lift out just enough to shape into small round balls. Set aside on a serving plate. (Locally, nangu is often served on the leaves of banana, breadfruit, or coconut trees.)
7. This dish pairs well with coconut milk soup and greens.

Cooking Time

Prep time:3min,Cook time:5min,Ready in 8min,Yields: 4-5min serving.