Tuesday, 21 May 2013


Who doesn't like pasta? It can be cooked a million different ways, it cooks quick and its filling. What's not to like? Now when you throw in some mozarella and parmesan cheese with a few herbs, what you get is nothing short of a delight!

Now what better to eat it with but a beautiful parmesan chicken...

Ps. You can make this recipe as cheesy as you like...

700Grms Penne Pasta
6 Boneless Skinless Chicken Breasts
2 Cups Flour
2 Eggs
2 Cups Breadcrumbs
300Grms Grated Mozarella Cheese
6 Slices Mozarella Cheese
300Grms Grated Parmesan Cheese
2 Cans of Cherry Tomatoes in Tomato Sauce
1/2 Cup Chopped Basil
1 Tablespoon Chopped Rosemary
1 Tablespoon Dried Oregano
1 Tablsepoon Worcestershire Sauce
300Grms Smoked Sausages
1/2 Red Onion (Chopped)
4 Cloves of Garlic (Grated)
Vegetable Oil
2 Seasoning Cubes
Salt and Pepper

We'll start with the chicken...

Season chicken with some salt pepper and garlic powder at least 30 minutes before you start cooking.

Split your grated parmesan cheese into 3.

Arrange your assembly line of 2 whisked eggs, breadcrumbs and 1 part grated parmesan cheese mixed with flour.

Coat chicken first with the flour and parmesan cheese mix, pat properly so it sticks, transfer to the eggs and then into the breadcrumbs, patting to make sure its completely coated the shake of excess breadcrumbs.

Lay them all out and  allow to sit for at least 10 minutes before you start the cooking process so that your coating sticks properly.

Take this time to cook your pasta until al dente (half cooked), drain and set aside.

Pre-heat oven.

Add about 3 tablespoons of oil in a hot pan and sear off for about 2 minutes on each side.

It should have nice golden brown colour and just spring back when you press it down gently.

Gently grease a baking tray and place the chicken on it.

Drain some of the sauce from the canned cherry tomatoes and set aside. Spoon a little gently over each chicken fillet, place a little piece of basil then cover with a slice of mozarella cheese and sprinkle a little parmesan over it.

Pop into the oven  for 5 - 7 minutes until the cheese just melts.

This step is totally optional, you can end the cooking of your chicken in the pan, just allow to pan fry for a little longer, about 4 - 5 minutes on each side depending on the thickness of your chicken breast.

If your cheese doesn't melt the way you would like just smoosh it all up with a spoon... :)

Take chicken out, cover with some aluminum foil and set aside so it stays warm.

In a large pan, fry up your onions and garlic until it softens then add your chopped sausages until it just begins to brown.

Add the cherry tomatoes with the rest of its juices, worcerstershire sauce, basil, oregano, rosemary, seasoning cubes, salt and pepper and allow to cook for 2 - 3 minutes.

Tip in your pasta, add remaining mozarella cheese and gradually fold everything in together then taste for seasoning.

When the cheese has melted properly, transfer pasta into a greased casserole dish and sprinkle with remaining parmesan cheese. Pop into your oven which should still be on and really hot for 15 minutes.

Parmesan will not melt like mozarella will, its a harder sharper cheese but it will melt in a bit. When it has melted and browned a little bit your food is ready.

Plate up & dig in!

Monday, 13 May 2013


A different, filling and simple way to eat potatoes for breakfast.

Had some potatoes, didn't want to have it boiled or fried or mashed so i went searching and found this recipe.

1 Small Onion
2 Cloves of Garlic (Chopped)
2 Smoked Vienna Sausages (or any other sausage of your choice)
2 Strips Smoked Beef  (Or Bacon)
300grms Potatoes (Half Cooked, Peeled and Chopped)
1/2 Cup Chopped Parsley
1 Teaspoon Fresh Rosemary
1 Teaspoon Paprika
Salt & Pepper

Fry onions, garlic, sausage and smoked beef in 1 tablespoon of vegetable oil till onions softens.

Take off the heat, add another 1/2 cup of oil and toss in the chopped potatoes and stir every couple of minutes until potatoes are cooked through.

Return smoked beef, sausage, onions back into the pan. Season with salt, pepper and paprika.

Add chopped parsley, mix properly and serve.

You can top it off with a fried egg.

Sunday, 5 May 2013


Don't you sometimes just want to do away with the niceties and fineries and just get down to being in your natural element? I know i do and i was in one of those moods when i thought, "heck, i'll just roast a big chunk of meat and everyone will just rip a portion for themselves as they please". And that's exactly what we did...

You can roast just about any cut of meat but the reason you see leg of lamb or lamb shank being roasted more often that others is because it is more tender. I especially love lamb (even more) because its a power house of nutrients and contains very little fat (hear, hear oh ye dieters). Its high in Protein, Iron, Zinc, Vitamin B, Copper, Manganese and Selenium (great for skin and nails).

3Kg Leg of Lamb
Fresh Mint, Oregano and Rosemary (1 Tablespoon Each, Chopped)
1 Tablespoon Cumin
1 Tablespoon Corriander
10 - 12 Cloves of Garlic
1 Teaspoon Garlic Powder
1 Tablespoon Smoked Paprika
3 Bay Leaves
3 Tablespoons Olive Oil
Salt & Pepper
Aluminum Foil

Pre-heat oven. 350F for electric or gas mark 6.

Rinse off your leg of lamb and pat dry with a clean kitchen towel.

Place on a large sheet of foil, large enough to wrap it all up.

Take a knife, imagine all the bad habits you have and wish you could get rid of and take that anger out on the lamb, back and front of the leg. Ok, don't take all of your anger out on it, emm just poke a number holes about 1/2 inch deep into the meat.

Stuff holes with garlic cloves and half your portion of herbs, alternately or both herb and garlic in the same hole if it will fit. These will permeate and flavour the meat on the inside as well as it cooks. Your can take out the garlic cloves before eating if you find them a bit too strong.

Mix the remain herbs with cumin, corriander, paprika, garlic powder, salt, pepper, bay leaves and olive oil and make a paste.

You can always taste a wee bit of your paste to make sure you have a balance of flavours and check especially for amount of salt being used.

Generously coat leg of lamb, this time imagine it was some cocoa butter commercial. Lol.

PS. All of this can be done 1 - 12 hours before desired cooking time. Just remember that meat must be brought back down to room temperature before going into the oven to ensure and even roast.

When you're done with the rub down, wrap lamb tightly, then double wrap with another sheet of foil till you have a tight package.

Place on an oven tray, put in the middle of the oven and go find something to do for 2 hours.

After 2 hours, carefully remove the foil from the lamb and baste with the juices and pop it back into the over for another hour. 30 minutes on each side for a perfect browning.

When the meat is cooked the juices should run clear when poked with a skewer.

Allow meat to rest for 20 minutes before carving ripping apart.

I could have sworn i took a pic of the lamb straight out of the oven, alas i didn't. Womp!

Cavemen and women had to time for that wait and take picture business. It was delicious, need i say more?

Try it out and let us know what you think and/or how you made yours a bit different.