Creamy Peri Peri Fish

600g sliced fish (1.5 cm thick)

2 Tbsp crushed green chillies (or to taste)

2 Tbsp lemon pepper 

1 tsp salt

Lemon juice 

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Chunky Chocolate Chips

Crisp buttery biscuit chock full of chocolate.

Beat 226g of softened butter on medium for 3 minutes.

Add ½ cup of brown sugar and beat for 1 minute.

Add ½ cup of white sugar and beat for 1 minute.

Add 4 tsp vanilla essence and beat till incorporated.

Add 2 cup of flour and 1/8 tsp bicarbonate of soda and beat just till the flour disappears.

Add 340g of chopped dark/milk chocolate and mix in by hand.

Make 2 Tbsp mounds of dough on your tray. Gently press roughly broken pecan nuts onto the top of the mounds.

Bake on 180 degrees celcius for 9 minutes.

If after cooling the biscuits are not crisp enough for you, bake for a further 10-20 minutes on 100 degrees celcius until the desired crispness is achieved.

Crispy Kaleji (Liver)

Wash the kaleji (liver) in vinegar.

If the liver is fresh (eg. from a qurbaani animal), soak for little while in vinegar. 

Rinse out and slice it into thin strips.

Marinate with the following:

Salt

Black pepper

Green chillies

Crushed garlic

Little vinegar

Dip the strips in flour and fry on medium heat till golden.

Strawberry Milkshake Cupcakes

Tasty and fun no matter how old you are.

Beat the following ingredients until they form crumbs:

70 g butter

210 g flour

250 g castor sugar

1 Tbsp baking powder

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Barbecue Chops

Sweet and sticky chops, delicious served with chips or vegetables on the side.

Trim and wash 1kg of chops.

Chop 2 onions and saute in oil until soft.

Marinate chops in:

2 tsp crushed garlic

2 Tbsp soy sauce

2 Tbsp Worcestershire sauce

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