Wednesday, 6 September 2017

Crispy "KFC" chicken


For chicken seasoning

1 teaspoon Foodace Grill mix 
1 knorr cube (optional) 
1/2 teaspoon sea salt 
1/4 teaspoon curry powder 
2 njangsa seeds (optional) 

1.2kg chicken (thighs and drumsticks) 

Dry coating 

1 cup plain flour 
1/3 cup corn flour 
1/4 teaspoon sea salt 
1 teaspoon dried dill/basil/parsley

(Place all in a baking tray, mix to combine and set aside).

Wet coating

2 eggs
Season with little sea salt.
(whisk and set aside).

PS: use bowl/tray that is big enough to accommodate more than 2 chicken at once.

1 cup Light cream


1. Place chicken in a bowl, season with sea salt (toss to ensure they are well coated) and leave to rest for about 10 minutes.

2. Blend together All purpose seasoning, Grill mix, Knorr cube, curry powder and njansa seeds.

3. Add the blended mix in the chicken bowl, again ensure that they are all coated with the spice blend. Cover with cling film, place in the fridge and allow to marinate for 1 – 2 hours or more if you have got the time.

4. Once chicken is out of the fridge, pour in the light cream, lightly toss, again to ensure chicken pieces are coated.

5. Using a thong or your hand/fingers, take out the chicken pieces, one after another, dip in the whisked eggs, lightly coat and then transfer onto the flour tray, toss around to ensure they are well coated, then, transfer to a clean tray, leave the coated chicken pieces to rest for about 5 – 7 minutes.

6. While the chicken pieces are resting, heat up oil for frying (I used cast iron deep pan). Once heated, fry chicken in batches. 

7. Transfer fried crispy chicken pieces to a lined baking tray, mix 1 tablespoon honey and 1 teaspoon lime juice, coat the chicken using pastry brush.

8.  Preheat oven, gas 160 degree Celsius, place chicken in the oven (reduce gas oven to 100)  for about 7 – 10  minutes. Serve hot.

Sunday, 23 July 2017

Easy Shredded Beef sauce


1 parsnip (chopped)
1 leek (chopped)
3 medium carrots (cut to desired shape)
1 knorr cube (optional)
2 tablespoons corn flour
1 teaspoon curry powder
3 tablespoons coconut oil
1 and ½ cup of water
2 spring onions (finely sliced)
560g of sirloin beef (thinly sliced)
3 garlic cloves (crushed and finely chopped)
1 tablespoon Foodace All Purpose seasoning
2 (1/4 teaspoons) Himalayan pink salt
1.     Place thinly sliced beef in a bowl, season with Himalayan salt, knorr cube, curry powder, all purpose seasoning and corn flour. Combine all together and set aside.

2.     In a pot, heat up the coconut oil. Once heated, add in the chopped garlic, fry for few second, then add in the seasoned beef strips.

3.     Fry until they start to brown, this should take about 5 – 7 minutes (this should be on a high gas burner). Now, add in the parsnip, followed by carrots. Allow frying for another 3 minutes. Then, add in the remaining vegetables and stir in.

4.     At this point, pour in the water, stir and have a taste. Adjust taste by adding more salt or seasoning cube; your call.

5.     Cover pot with lid and allow to simmer until vegetables are cooked and sauce thicken as desired. Stir occasionally.

6.    Once satisfied with taste, turn off gas and pair with mash or rice or have it on its own. Delicious.

Friday, 21 July 2017

Foodace Easy Mackerel Sauce


4 frozen mackerel fillets (I buy from Iceland)
½ teaspoon Foodace Grill Mix
2 garlic cloves (crushed)
2 fresh tomatoes
2 paprika peppers
1 scotch bonnet
1 small onion
¼ cup avocado oil
1 knorr chicken cube
2 handfuls spinach
salt to taste


1. Place mackerel fillets on a microwavable plate, microwave to defrost or allow to thaw overnight.

2. Once defrosted, drain out the water, season with the Grill mix and Himalayan salt.

3. Place tomatoes, paprika peppers, onion and scotch bonnets in a food processor and process; just roughly chopped.

4. Heat up avocado oil in a medium sauce pan/pot, fry the fillets for 3 minutes on each side, skin side first.

5. Once frying time is up, take out the fillets and place on a plate. Add in the roughly chopped tomato mix, season with knorr cube, Foodace All purpose seasoning and then fry until the juice dries a little bit, this should take about 8 – 10 minutes.

6. Then add back the fried mackerel fillets, break them up into smaller pieces. Stir in and taste. Adjust taste by adding either salt or seasoning cubes.

7. Cover pot with lid, leave to simmer on low heat for 5 minutes. Then add spinach,  stir in, once wilts, turn of the gas and serve hot. Can be eaten with bread, boiled yam, fried/boiled plantain…

Wednesday, 28 June 2017

Foodace Easy Seafood Okra


4 slices salmon stake (722g)
Okra – 500g (finely sliced)
Prawns/shrimps (300g)
I large onion
2 scotch bonnet (ata rodo)
1 paparika pepper
1 cup meat stock
125g spinach
1/3 cup palm oil
1 knorr cube
Salt to taste


1. In a pot, put salmon steaks and prawns. Season with 1 knorr cube, ¼ of the onion, salt and black pepper. Cook on medium heat with ½ cup water, for 5 minutes.

2. Divide chopped okra in 2. Put one part in food processor with remaining onion, paprika pepper and scotch bonnets and process (aiming for the okra to be roughly chopped).

3. On a heat, place a medium put and heat up palm oil. Once heated, add the blended okra mix in the food processor and fry for 3-5 minutes. Stir continuously to avoid burning.

4. Add 1 cup meat stock and stir and then carefully add in the already cooked prawns and fish. Allow cooking for 2-3mins.  

5. Adjust taste by adding more salt or seasoning cubes.

6. At this point, add the remaining chopped okra and cook on medium heat for 2 - 3 minutes.

7. Stir in the sliced spinach, once wilted, turn heat off and serve hot. Can be eaten alone or paired with swallow of choice