ROCK CAKES

Rock cakes are easy and quick to make.Its a favourite for picnics,lunch boxes or a quick snack with a cup of tea or coffee.Eat them warm or cold.Buttered or plain.
                                                                               

       
                                                                            ROCK CAKES
You will need
200 grams(2cups) of self raising flour

90   grams (6 tbsp)of butter                                                                       
125 grams (1/2 cup) of sugar
1/2  teaspoon mix spice powder
2     tablespoons of currants/sultanas
2     tablespoons of chopped mix peel
1     egg
1/4  cup of milk(4tbsps)
           

                                
LETS BAKE
1.Sift flour into a bowl with the mix spice powder and rub in the butter,until the mixture resembles crumbs.

2.Add sugar and the fruits and mix well,Beat the egg with the milk and add to the dry ingredients
mix lightly to form stiff dough.

3.Place tablespoons of the mixture in little rough heaps on a lightly greased baking tray.

4.Bake in a pre-heated oven 200c/400f gas mark 6 for 15 minutes or until golden brown.Done.

CHINESE STICKY CHICKEN WINGS

                                                     

                                                                                                                   CHINESE STICKY CHICKEN WINGS
YOU WILL NEED
12 chicken wings
1 tbsp white sesame seeds(optional)
FOR THE MARINADE
2 tbsp dark soy sauce
2 tbsp clear honey
1 tsp Chinese five spice powder
METHOD
1.In a large bowl mix together the soy sauce,honey and the five spice till well combined.

2.Add the chicken wings to the bowl of marinade and mix well.Let the chicken marinate for 30 minutes or more.

3.Pre-heat the oven to 200 degrees c.Place the wings on a baking tray lined with grease proof paper and bake for 30 minutes.

4.Place the wings on a serving plate,Pour any left over juices on the chicken.Sprinkle with white sesame seeds and serve.
                                                                            

Nelsons Anglo Indian Kitchen: FRIED CHICKEN KEBABS

Nelsons Anglo Indian Kitchen: FRIED CHICKEN KEBABS:                                                                                                                                   FRIED C...

MEATBALL CURRY

This curry is made in many different ways and every family has there own secret recipe.This is our family recipe.Make this curry and serve it with coconut rice as we do.                                                                         

                                     MEATBALL CURRY

INGREDIENTS(for the meatballs)
500 grams of lean beef mince
1 large onion chopped finely
1 fresh green chili chopped finely
3 pods of garlic chopped finely
1/2 inch piece of ginger chopped finely
2 tbsp of fresh coriander chopped finely
1 tsp garam masala powder
salt to taste.
METHOD
Put the mince in a large bowl and add all the above ingredients.mix well.
Roll into walnut size balls and place in the fridge to chill.

 
Now for the curry.
2 medium onions chopped finely
4 medium fresh tomatoes made into a puree
1 tbsp freshly made ginger and garlic paste
1 cup coconut milk
2 tsp coriander powder
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala powder
5 to 6 curry leaves
salt to taste
2 tbsp oil of your choice
METHOD
1.Heat the oil in a medium size vessel and add the onions and fry till the onions start to turn golden brown.

2.Add the ginger and garlic paste and curry leaves and fry till the raw smell goes.about 2 minutes.
Mix all the dry spice powders with 1 ladle of warm water and add to the mixture and fry till the oil starts to separate.

3.Now add the tomato puree and cook till the raw smell goes.Now add the coconut milk,2 cups of hot water and bring the curry to a boil.At this stage you can add the potatoes if using.

4.Gently drop the meatballs into the curry.Add salt cover with a lid and simmer for 15 minutes.Open the lid and let the curry simmer for 2 more minute or until the oil starts to float on the top.
Garnish the curry with fresh coriander and serve with rice or bread.