Saturday, 13 August 2011

Grilled Hot Dog



Ingredients:
8 kosher beef hot dogs
8 hot dog buns
½ cup BBQ sauce
8 dill pickle spears
Coleslaw-
¾ cup mayonnaise
½ small white onion (minced)
2 tablespoons sugar
1 teaspoon celery salt
3 tablespoons apple cider vinegar
salt and pepper (to taste)
1 head cabbage (finely shredded)
1 large carrot (finely shredded)
Cooking Instructions:

Step 1: To make coleslaw- In a large bowl whisk together mayonnaise, onion, sugar, celery salt, vinegar, and salt and pepper. Add the cabbage and carrot and stir to combine. Cover and refrigerate for 15 minutes.
Step 2: Heat the grill to medium high heat and lightly grease the grill grate. Place hot dogs onto the grill and brush all around with BBQ sauce while grilling. Grill until golden brown. Remove from the grill. Place hot dog buns on the grill cut side down and grill until lightly browned (about 20 seconds)
Step 3: Place a hot dog into each bun and top with a dill pickle spear and coleslaw.
(Makes 4 Servings)

Grilled Chicken Sandwich



Ingredients:
4 boneless skinless chicken breasts halves
¼ cup BBQ sauce
8 slices bacon
8 slices Swiss cheese
2 large tomatoes (sliced)
lettuce
8 slices sour dough bread (to toasted)
½ cup ranch dressing
1 small avocado (peeled, pitted, and sliced)
Cooking Instructions:

Step 1: Pre-heat the oven to 375 degrees. Spray a baking sheet with cooking spray. Brush both sides of the chicken breasts with bbq sauce and place onto the baking sheet. Top each chicken breast with 2 slices of bacon.
Step 2: Bake chicken breasts for 25 minutes or until the internal temperature has reached 165 degrees. During the last couple minutes of cooking top each chicken breast with 2 slices of Swiss cheese and allow it to melt. Remove from the oven. While chicken is cooking in a food processor blend together ranch dressing and diced avocado. Set aside.
Step 3: Lay down one slice of sour dough bread. Top with lettuce and 2 slices of tomato. Top the tomato with a chicken breast. Spread avocado ranch dressing onto the bottom of the top slice of bread. Place on top of the sandwich.
(Makes 4 Servings)

Steak Tacos



Ingredients:
1 1/2lbs sirloin steak
Marinade-
1/2 cup orange juice
4 tablespoons vegetable oil
2 tablespoons lime juice
4 teaspoons cider vinegar
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Tacos-
10 (8 inch) flour tortillas
shredded Monterey jack cheese
lettuce
tomato
Guacamole
Cooking Instructions:

Step 1: In a medium bowl combine orange juice, oil, lime juice, cider vinegar, oregano, salt and pepper. Add steak and toss in the marinade. Cover and refrigerate for a few hours or overnight.
Step 2: Heat an outdoor grill to high heat. Remove steak (reserving the marinade) and place onto the grill. Grill steak for 3-4 minutes per side and brush with the reserved marinade occasionally while grilling. Remove from the grill and slice into thin strips.
Step 3: Place a bit of guacamole onto the bottom of each flour tortilla. Top with steak strips, cheese, lettuce and tomato.
(Makes 5 Servings)

Jerk Wings


Ingredients:
3lbs chicken wings
6 green onions (chopped)
1 onion (chopped)
1 jalapeño pepper (seeded and minced)
¾ cup soy sauce
½ cup distilled white vinegar
¼ cup vegetable oil
2 tablespoons brown sugar
1 tablespoon fresh thyme (chopped)
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice

Cooking Instructions:


Step 1: In a food processor combine green onions, onion, jalapeño pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, ground cloves,  ground nutmeg and ground allspice. Blend until smooth.
Step 2: Place chicken wings into a bowl and pour the marinade over the wings. Toss to coat. Cover and refrigerate for 4 hours to overnight.
Step 3: Lightly grease grill grate. Place chicken wings onto the grill and cook turning as needed until chicken wings are fully cooked (the internal temperature has reached 165 degrees).
(Makes 4 Servings)

Coffee...Mocha Cake



Those that enjoy coffee will love the delicious flavor of mocha cake. This is a very moist and rich cake that gets a lot of its flavor from cocoa powder and instant coffee. If you want to up the coffee flavor you can add more than 1 tablespoon of instant coffee powder. You could try 2 or 3 tablespoons. After the cake is baked, it is then topped with a mocha frosting. The mocha frosting adds even more coffee flavor to this amazing cake. If you are looking for a very moist and delicious cake, give this one a try. Enjoy.

Ingredients:
2 cups all-purpose flour
2 cups white sugar
2/3 cup unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water
Mocha Frosting-
1 cup shortening
1 ½ teaspoons vanilla extract
4 ½ cups confectioners’ sugar
4 tablespoons milk
¾ cup unsweetened cocoa powder
1 tablespoon instant coffee powder
1 cup hot water
Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees and grease 2 (9 inch) round cake pans. In a large bowl add flour, sugar, cocoa powder, oil, eggs, buttermilk, baking powder, baking soda, and salt. Dissolve instant coffee in hot water and add it to the mixing bowl. Beat on medium speed for 2 minutes until smooth. The batter will be thin. Pour into prepared cake pans.

Step 2: Bake for 30 to 35 minutes or until a toothpick comes out clean. Remove from the oven and cool for 10 minutes. Remove the cake from the baking pans and finish cooling on wire racks.
Step 3: While the cake is cooling, to make mocha frosting- in a large bowl combine shortening and vanilla extract. Beat in half of the confectioners’ sugar. Blend in 2 tablespoons of milk. Repeat with the other half of the confectioners’ sugar and 2 tablespoons of milk. Mix in half of the cocoa powder. Dissolve 1 tablespoon of instant coffee into 1 cup of hot water. Pour 2 tablespoons of the coffee mixture into the frosting. Mix in the remaining cocoa powder. Add coffee mixture a tablespoon at a time until the frosting has achieved your desired consistency.
Step 4: Fill and frost the cake with mocha frosting.

Macaroni/Pasta Salad....



Ingredients:
4 eggs
1lb elbow macaroni
4 ounce ham steak (cubed)
2 stalks celery (chopped)
1 large shallot (finely chopped)
2 tablespoons lemon juice
Dressing-
2/3 cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons sweet pickle relish
1 (4 ounce) jar chopped pimentos (drained)
salt and pepper (to taste)
Cooking Instructions:

Step 1: To hard boil eggs- add the eggs into a medium saucepan. Cover with cold water and bring to a boil over medium heat. As soon as the water starts to boil cover with a lid and remove from the heat. Let sit in the hot water for 14 minutes. Drain and cool under cold water.  Peel the eggs and chop. Set aside.
Step 2: Cook elbow macaroni according to package directions. Drain and rinse with cold water.
Step 3: In a large serving dish add the eggs, ham, celery, shallots, and lemon juice. Add in the macaroni and mix well. In a separate bowl whisk together mayonnaise, mustard, pickle relish, salt and pepper. Stir in the chopped pimentos. Add the dressing to the macaroni mixture and toss to coat. Cover and chill in the refrigerator for 2 hours.
(Makes 6 Servings)

Turkey Salad



Ingredients:

For Italian Dressing:
  • 1/4 cup Lime juice/distilled White Vinegar
  • 3 tablespoons Water
  • 2 teaspoon granulated Sugar
  • 1 teaspoon Garlic salt
  • 1teaspoon Onion salt
  • 1 teaspoon coarsely ground Black Pepper
  • 2 teaspoon minced fresh Parsley OR 1teaspoon dried Parsley flakes
  • 1/2 teaspoon minced fresh Basil OR 1/4 teaspoon dried Basil
  • 1/2 teaspoon minced fresh Oregano OR 1/4 teaspoon dried Oregano
  • 1/2 teaspoon minced fresh Thyme OR 1/4 teaspoon dried Thyme
  • 1/2 cup Extra Virgin Olive Oil
Directions:

For Italian Dressing:

  1. In a bottle or cruet, shake together all ingredients, except oil until well blended and salts have dissolved.
  2. Add oil and shake to mix.
  3. Store covered in the refrigerator.
Ingredients:

For Salad:
  • 4-5 Gluten Free Oven-Roasted thinly sliced Deli Turkey, cut into bite-size pieces
  • 4-5  halved cherry Tomatoes (Sweet Snacking Tomatoes)
  • 1 small green or red sweet Pepper, cut into small bite-size strips(1/2 cup)
  • 1/4 cup thin red Onion wedges
  • 1/2 cup small baby Carrots, cut into small bite-size pieces
  • 1 medium Beet - scrubbed, trimmed and cut into small bite-size pieces
  • 1 jalapeno/green chili, finely chopped
  • 4 cups Romaine & Iceberg blend
  • 1/4 cup Italian Dressing
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 teaspoon Black Pepper
  • Salt
Directions:
  1. In a large bowl toss Turkey, halved cherry Tomatoes, sweet Pepper, Onions, Beet, jalapeno, Salt and Pepper.
  2. Arrange Greens (Romaine & Iceberg blend) in a salad bowl. 
  3. Top greens with the above Turkey mixture.
  4. Drizzle with dressing.

Black Chana/Chickpea salad



Ingredients:
  • 1 cup Sprouted Black Chickpeas
  • 4-5  halved cherry Tomatoes (Sweet Snacking Tomatoes)
  • 1 small green or red sweet Pepper, cut into small bite-size strips(1/2 cup)
  • 1/4 cup thin red Onion wedges
  • 1/2 cup small baby Carrots, cut into small bite-size pieces
  • 1/2 cup diced Salad Cucumber
  • 1 medium Beet - scrubbed, trimmed and cut into small bite-size pieces
  • 1 jalapeno/green chili, finely chopped
  • 4 cups Romaine & Iceberg blend
  • 1/4 cup Italian Dressing
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt
  • 1 ounce Parmesan Cheese (optional)
Directions:

For Sprouted Blackpeas:
  1. Wash and soak black chickpeas in plenty of water, overnight. They expand considerably, so place them in a big vessel.
  2. The next day drain and wrap in muslin or cheese or loosely woven cotton cloth.
  3. You can do sprouts either in a Sprout Maker or a just by hanging in a loosely woven Cotton Cloth.
For Sprout Maker:
  1. Place the muslin cloth in the sprout maker, and add water in the lower container of sprout maker.
  2. The next day change water in lower level and the spouts are done on the third morning.
By hanging in a Cotton cloth/Muslin cloth/Cheesecloth
  1. In a colander, place the black chickpeas soaked overnight, wrapped in cheesecloth. Gather soaked black chickpeas, bring the edges together and tie a knot. Hang the cloth in a windowsill.
  2. Allow to sprout. Usually takes a day or two. Don’t let them dry completely. Remove, sprinkle water and hang again or use a sprayer to keep the cloth moist. 
  3. Its always better to let the sprouts grow only as long as the seed. Too long a sprout, the seed turn to bitter sometimes.
  4. Remove and rinse in cold water. { for Salad there is no need to steam-cook }.
For SALAD:
  1. In a large bowl toss sprouted Black Chickpeas, halved cherry Tomatoes, sweet Pepper, Onions, Cucumber, Beet, Jalapeno, Salt and Extra Virgin Olive Oil.
  2. Arrange Greens (Romaine & Iceberg blend) in a salad bowl. 
  3. Top greens with the above Sprouted Chickpeas mixture.
  4. Drizzle with dressing and, if desired, Parmesan Cheese.

Chicken Sausage Curry


Ingredients: 

  • 1 lb Sausages, I prefer Italian sausages with herbs and flavors
  • 1/2 green Capsicum, diced into big pieces
  • 1/2 red Capsicum, diced into big pieces
  • 1-2 Carrots, diced roughly
  • 1 large Onion, finely chopped
  • 1 small Onion, diced into big pieces
  • 2-3 cloves Garlic, minced
  • 1 teaspoon Ginger paste
  • 1 large Tomato, diced
  • 3-4 Green Chilies, sliced
  • 1/2 teaspoon Red-Chili powder
  • 1/2 teaspoon Coriander powder
  • 1/4 teaspoon Turmeric powder
  • Salt and Extra Virgin Olive Oil, as per requirement
  • 2 cups Warm Water
Directions:
  • Remove the Sausage casing: To remove the casing from a fresh, raw link sausage, snip off the end of the sausage with kitchen shears, then squeeze the sausage filling from the casing, like squeezing toothpaste from a tube.
  • Cut the sausages into 1 inch pieces. 
  • Heat a little oil  in a wok or a frying pan and fry the sausage pieces till golden brown. Remove from pan and fry the capsicums and carrots. Keep aside with the fried sausages.
  • Add more oil, if required, add the finely chopped onions and fry till golden brown. Add the big pieces of onions with garlic and green chilies. Saute for 1-2 minutes.
  • In a small bowl, mix Red Chili, Coriander and Turmeric powders with Ginger paste and 1-2 tablespoons of water. 
      You can also use 1-2 teaspoon of Curry Powder in place of Red Chili, Coriander and    Turmeric powders
  • Add the above mixture in the pan and fry for another 2-3 minutes.
  • Add Tomatoes, saute for 1-2 minutes and cover the pan till the tomatoes are mushy and leaves oil from corners.
  • Add all the vegetables with Sausages, give a nice stir, add the salt and water. Cover the pan till the gravy becomes thick and all the vegetables are completely cooked.
  • Serve hot withsa plain Rice or Chapati.

Thursday, 11 August 2011

Spicy Kasha Vegetable Salad

Spicy Kasha Vegetable Salad
Instead of kasha, you can substitute 1 cup of quinoa, bulgur wheat, or any whole grain and cook it in the amount of water appropriate to the grain. 

Ingredients

  • 1 cup buckwheat kasha, medium granulation
  • 2 cups vegetable broth
  • 2 medium tomatoes, chopped fine
  • 1/2 cup green onions, thinly sliced
  • 1/2 cup parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 1/2 yellow bell pepper chopped
  • 1/2 large cucumber peeled, seeded and cut into 1/4-inch cubes
  • 1 cup cooked chickpeas
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon agave nectar (or pomegranate molasses)
  • 1-3 teaspoon hot pepper paste or sauce
  • 1/2 teaspoon salt (to taste)
  • 1 tablespoon water

Instructions

  1. Heat 2 cups of vegetable broth (or heat water and add vegetable bouillon). While you’re waiting for it to come to a boil, toast the kasha in a large, dry saucepan for about 3 minutes, or until it releases a nutty aroma. When the broth reaches a boil, add it carefully to the kasha (watch out for spatters!) Cover and turn the heat very low. Cook until kasha is tender and all liquid is absorbed, 5-10 minutes. Remove from heat, fluff, and allow to cool. Kasha can be refrigerated and stored overnight, if necessary.
  2. Add all chopped vegetables and the chickpeas to the kasha. Mix the lemon juice and remaining ingredients well and add them to the kasha, stirring so that the dressing is distributed evenly. Serve mounded in the center of a large platter, with butternut lettuce leaves. To eat, spoon some of the salad into a lettuce leaf and eat like a taco or burrito.
Preparation time: 15 minutes (plus cooling time)
Cooking time: 10 minute(s)
Number of servings (yield): 8

Nutrition Facts

Nutrition (per serving): 132 calories, 11 calories from fat, 1.3g total fat, 0mg cholesterol, 267.5mg sodium, 307.6mg potassium, 27.4g carbohydrates, 4.8g fiber, 4.4g sugar, 5.3g protein, 3.9 points.
Spicy Kasha Vegetable Salad

CHILI - GINGER SHRIMP

Ginger Chilli Shrimp


Prep time: 20 min | Cooking time: 10 min | Serves: 2 
15-20 large
1 medium
1 tbsp
1 tbsp
2 tbsp
1 tbsp
1/4 tsp
1/4 tsp
1 tsp
2-3 tbsp
 shrimp, peeled and deviened
onion, finely sliced
ginger, finely chopped
tomato paste
soy sauce
lime juice
turmeric powder
red chili powder
crushed red chili flakes
light cooking oil
salt, to taste
chopped green onions, for garnish
MARINATE shrimp with turmeric, chili powder and lime juice for 20 minutes. Fry in a bit of oil till crisp on both sides. Set aside.
HEAT remaining oil and saute ginger till fragrant. Add onions and fry for a few minutes till tender and pink.
ADD chili flakes, salt, tomato paste and soy sauce, and stir-fry for a few minutes till it starts to give out oil from the sides. Add shrimp, and stir fry for a minute or two blending spices well.
GARNISH with chopped green onions and serve alongside plain rice and a large pitcher of ice-cold water.

Baingan ka Bhurta (Indian Roasted Eggplant)

Baingan ka Bharta



Ingredients:

  • 1 large eggplant

  • 1 large onion, finely chopped

  • 2 mid-sized tomatoes, finely chopped

  • 1-inch chunk of ginger, finely chopped

  • 2-3 green chilles, finely chopped

  • 1/2 tsp red chili powder

  •  
    • 1/4 tsp turmeric powder
    • 1/4 tsp garam masala
    • 1 tsp cumin seeds
    • salt, to taste
    • 2 tbsp cooking oil
    • fresh chopped coriander leaves, for garnish
    Method:
    1. Make tiny slits all around the eggplant and roast in a 400 degree oven for 30-35 minutes, till eggplant gets a charred coating on all sides.
    2. Remove the charred skin and mash insides of the eggplant. Set aside.
    3. Heat oil in a pan and saute cumin seeds, ginger and green chillies, till they begin to sizzle.
    4. Add in onions and fry till brown. Mix in salt, red chili powder and turmeric and fry spices till fragrant.
    5. Add tomatoes and cook till pulpy.
    6. Add mashed eggplant and cook for another 10-15 minutes, stirring constantly to blend in well.
    7. Sprinkle with garam masala and garnish with coriander leaves. Enjoy with warm, fluffy rotis.

    Masala Mutton





    Ingredients:

  • 2 lb boneless mutton/lamb, cut into 1-inch cubes

  • 1 large onion, sliced

  • 1 tbsp tomato paste

  • 1 tbsp ginger-garlic paste (I just take equal amounts of ginger and garlic and make a

  • paste of it)

  • 2-3 green chillies, finely chopped

  • 1 tsp cumin seeds

  •  
  • 1 cinnamon stick

  • 6-7 whole peppercorns

  • 7-8 cloves

  • 1/4 tsp turmeric powder

  • 1 tsp coriander powder

  • 1/2 tsp red chili powder

  • salt, to taste

  • 2 tbsp cooking oil

  • fresh coriander leaves, finely chopped for garnish

  • Method:
    1. Heat oil in a pan and add cumin seeds. Once it starts to sizzle, add in sliced onions and fry till slightly brown.
    2. Add in meat pieces, chopped green chillies and ginger-garlic paste, and fry for 3-4 minutes.
    3. Add salt, red chili powder, turmeric powder and coriander powder and let all spices blend in well.
    4. Once meat starts to brown, add tomato paste, cinnamon stick, peppercorns and cloves, and saute for 2-3 minutes.
    5. Add water and cover cook for 30-35 minutes or till meat tenderizes. You can add more water, bit by bit, to prevent it from drying up.
    6. Garnish with chopped coriander leaves and serve hot!

    Cabbage Stir Fry



    1 teaspoon urad dal
    1 teaspoon chana dal or yellow split peas
    2 teaspoons olive oil
    1 teaspoon brown mustard seeds
    1 teaspoon cumin seeds
    1 whole dried red chili
    1/2 teaspoon asafoetida
    small handful fresh or dried curry leaves
    2 hot green chilies, slit lengthwise
    1 pound green cabbage, finely chopped
    1/2 cup green peas, fresh or frozen and defrosted
    2 tablespoons water
    2 tablespoons grated coconut
    1/2 teaspoon sea salt, or to taste


    Thoroughly rinse the urad dal and chana dal under running water in a fine-meshed strainer and set aside to drain.

    Heat a large saucepan or wok over medium-high heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Toss in the dals, brown mustard seeds, cumin seeds, dried red chili, asafoetida and curry leaves.

    As soon as the mustard seeds begin to pop, less than a minute and as little as a few seconds, add the green chilis and stir for a few seconds. Now stir in the cabbage, green peas and water. Turn down the heat to low, cover, and cook until the cabbage is warmed and just slightly tender, about 10 minutes.

    Remove from heat, add the coconut and salt, and mix thoroughly. Serve hot or warm.

    Cabbage Vada/Fritters


    • 1 cup split red lentils (red dal)
    • 1 1/2 cups water
    • 1 tsp asafoetida
    • 4 small green chillies
    • 1/2 tsp salt
    • 1/2 cup shredded cabbage*
    • 1 onion
    • 1 bunch coriander leaves
    • oil
    *Use spinach leaves for another variety.
    Soak the lentils in the water for at least 2 hours. Drain off the water completely and blend the lentils in a blender. Add the asa, chopped chillies, chopped onion and salt. Blend some more.

    Add the cabbage and chopped coriander leaves. Mix well. With a wet hand, take a spoonful ofthe dough and form a ball. Flatten it with a palm of your hand and let slip into hot oil. Fry until golden brown and crisp. Drain on the kitchen towel until the others are done.

    (Kuracia polievka) Chicken Soup




    • 2 chicken breasts*
    • 2 carrots
    • 1 parsnip root
    • 1/4 celery bulb
    • 1 onion
    • 1 bunch fresh parsley
    • salt
    • black pepper
    * NOTE: My mum puts chicken intenstines into the soup instead of breasts. It is a great way of using chicken leftovers. If using, boil the intenstines first (for abt 40 min) and then towards the end, add the chopped veggies.

    Clean the breasts and pat dry. Wash and peel the root veggies and cut into big bite-sized pieces. Peel and halve the onion. Organize the parsley into a buquet and tie a piece of thread around it.

    Bring about a litre of water to boil together with the meat and veggies. Throw in the parsley buquet and cook on low heat until the carrots are soft.

    Take the chicken pieces out and break into smaller pieces. Put back to the soup, adjust salt and pepper to taste.

    Thai Eggplant Curry...


    Ingredients
    2 tablespoons vegetable oil
    2 tablespoons red curry paste
    3 cups coconut milk
    3 cups vegetable stock
    1 cup string beans cut into 2 inch pieces
    3-4 carrots, cut into slivers (matchstick size)
    1/2 cup baby corn
    1/2 cup cauliflower
    2-3 fresh Thai chile peppers, sliced
    4-5 kaffir lime leaves, chopped
    3 tablespoons thin soy sauce
    1/4 cup chopped fresh Thai chiles
    2 teaspoons palm sugar
    1 teaspoon fish sauce (or a bit more, to taste)
    6 Thai eggplant, quartered
    Fresh Thai basil leaves to garnish

    Method

    In a large-ish (about 2 quart) pot, heat oil, then stir in the curry paste and fry until fragrant. Add coconut milk, and stir until well-mixed. Add the vegetable stock then add all vegetables (including lime leaves). Season with soy sauce, palm sugar and fish sauce. Cook until the vegetables are tender. Ladle into a bowl, garnish with fresh basil leaves, and serve with fresh steamed jasmine rice. Enjoy!

    Baingan/Eggplant Curry



    • 40 g tamarind, chopped
    • 125 ml boiling water
    • 2 big aubergines, sliced
    • salt
    • 2 tbsp ghee (or butter or oil)
    • 3 onions
    • 1 tsp garlic paste
    • 1 tsp ginger paste
    • 4 curry leaves
    • 3 small chilies
    • 1 tbsp coriander powder
    • 2 tsp cumin powder
    • 2 tsp mustard seeds
    • 2 tbsp tomato purée
    • 500 ml coconut milk
    • 3 tbsp chopped coriander leaves
    Firstly soak the tamarind into hot water and let sit for 10 minutes. Stir well and squeeze the juice out. Discard the pulp and set aside the tamarind water.

    Salt the aubergine slices and let sit for 30 minutes. Rinse, drain and pat dry with a kitchen towel.

    Slice the onion and chop the chillies. Heat the ghee in a heavy pan and sauté the onions for about 10 minutes. Add the chillies and continue frying for another 3 minutes. Add the ginger and garlic paste, stir around and add the spices.

    After a minute or so, add the tomato puree and the coconut milk. Stir well to combine all ingredients, bring to boil, add the aubergine, lower the heat and cover with a lid. Let simmer for about 10 - 15 minutes or until the eggplant is soft.

    Garnish with fresh coriander leaves and adjust salt to taste. 

    Nachos with Spicy chicken, chorizo and jalapeños

    Spicy chicken, chorizo and jalapeños nachos.

    Ingredients

    1 x Old El Paso Original Nachos Dinner Kit 
    1 x jar of Old El Paso Hot & Sweet Jalapeños, drained

    300g boneless, skinless chicken breast, cut into bite size chunks
    100g chorizo, cut into thin slices
    150g grated cheese 
    Guacamole to serve
    Sour cream to serve
    Method
    1. Pre-heat oven to 180ºC (160 ºC for fan assisted ovens), gas mark 4.
    2. Place the chorizo in a frying pan and cook for 2-3 minutes until it starts to release its oil. Throw in the chicken and cook for 3-4 minutes until just golden.
    3. Stir in one of the sachets of Old El Paso Nachos Topping and simmer uncovered for another 3-4 minutes or until the chicken is thoroughly cooked.
    4. Place a layer of the Old El Paso Nachips in the base of a large baking dish, then spoon over a few dollops of the chicken and chorizo mixture. Sprinkle with a handful of Old El Paso Hot & Sweet Jalapeños and cheese.
    5. Cover with more Old El Paso Nachips and repeat to make 3 layers, saving some of the cheese for the topping. Top with the second sachet of Old El Paso Nacho Topping and sprinkle on the rest of cheese.
    6. Bake in the oven for 10 minutes until the cheese is melted and bubbling.

    Make it your way

    Take to the table, top with chunky guacamole and cooling sour cream – then let everyone just dig in!
    If you can’t find chorizo, chop up a 3 or 4 standard sausages and add a few chopped jalapeños to the pan when cooking to create that spicy taste!