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Posts Tagged ‘cayenne’

What you need:

1 large  chicken breast
1  egg white
40g fresh bread crumbs
15g  finely grated parmesan
A good pinch of cayenne pepper
1/2 tablespoon olive oil
1/2 lemon, cut into wedges
Salt and freshly ground black pepper
Parsley

What you do:

Flatten the chicken breast using a rolling pin. Lightly whisk the egg white in a medium-sized bowl.

In another bowl, combine the breadcrumbs, parmesan and cayenne pepper, lemon zest and chopped parsley.

Dip the chicken fillet, first in the egg white and then in the breadcrumb mixture until well covered. Set aside on a large plate.
When the fillet is coated, heat the oil in a non-stick frying pan.

Cook the chicken for seven minutes on each side, over a medium high heat, until it is cooked through and the outside is crispy and golden.

Season to taste.

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What you need:

2 lbs chicken breasts, boneless & skinless
2 red  pepper, cut into cubes
2 tbsp olive oil
1/2 tsp garlic powder
1 tsp paprika
1 tsp ground cumin
1/2 tsp turmeric powder
1/4 tsp cayenne pepper
1/2 tsp cinnamon powder
salt to taste
2 tbsp Coriander leaves, finely chopped
6 bamboo skewers

What you do:

Wash chicken breasts and pat dry.
Cut into 1-1/2 inch cubes.
Soak bamboo skewers in water for 30 minutes.
Preheat grill over high heat.
Combine cumin, paprika, turmeric, cinnamon, garlic powder, cayenne, and salt in a bowl.
Mix well.
Toss chicken cubes with oil and prepared marination.
Cover and marinate for 30 minutes.
After 30 minutes, thread chicken and pepper onto skewers.
Lightly greased grill then place chicken kebabs over it.
Turning occasionally.
Grill for 8-10 minutes or until chicken is browned.
Garnish with fresh coriander leaves.

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What you need:

2×200 g pieces of tuna, or 370g tinned tuna
350 g cold mashed potato
1 large French shallot, finely diced
1 tsp Dijon mustard
½ tsp cayenne pepper
Zest and juice of half a lemon
1 tbsp capers
3 sprigs parsley leaves, finely chopped
1 egg, lightly beaten

For the coating:
2 eggs, whisk with a little water
100 g flour
150 g panko breadcrumbs
Light olive oil, for frying

What you do:

Pre heat the oven to 190C / 375F /gas mark 5
Place the tuna fillets on a baking tray and lightly oil and season. Place in the oven and bake for 6 minutes or until the fish is just cooked.
Once the fish is cool, flake the (or simply add the canned tuna) into a large bowl with the mashed potatoes. Add the mustard, French shallots, cayenne, lemon juice and zest, capers, parsley and egg. Season to taste. With a wooden spoon, incorporate all the ingredients well. If the mixture seems a little wet add a little of the bread crumbs.

Divide the tuna mixture into golf ball size portions and roll to make perfect circles. Place on a baking tray and gently press down on each fish cake with a fork.

Dip the fish cakes in the flour, then the egg wash and finally into the bread crumbs. Shallow-fry the croquettes in the oil until golden and crispy. Place on some paper towelling and drain off the oil.
Serve hot.

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What you need:

1 kg boneless veal sirloin
2 tbsp olive oil
½ tsp cumin
½ tsp cayenne
1 tsp salt

parsley sauce:

Make the sauce by mixing the ingredients below in a bowl.

1 clove
1 bunch parsley
½ bunch mint
3 tablespoon white wine vinegar
75 ml olive oil

What you do:

With kitchen paper to dry steaks. Mix olive oil with the cumin, pepper and salt and coat the steaks from both sides. Heat a  heavy frying pan or skillet  and fry the steaks.

Cook for 4-5 minutes on each side  and allow 4 minutes to calm down. Cut the steak diagonally into thin slices and serve on a large platter with the  Parsley sauce.

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What you need:

8 chicken thighs, skinned
1.7 litres hot vegetable stock
2 tbsp olive oil
4 red peppers, deseeded and cut into strips
700g uncooked shelled prawns
2 cans chopped tomatoes
450g paella or basmati rice
400g green beans, trimmed
3 strands of saffron
1 pinch cayenne pepper
1 pinch paprika
1 handful fresh flat-leaf parsley, finely chopped
1 pinch salt
1 pinch freshly ground black pepper

 What you do:

Put the chicken thighs in a large pan, add 600ml (1 pint) of the stock, cover with a lid, and cook over a low-medium heat for 15–20 minutes, or until the chicken is nearly cooked. Remove with a slotted spoon and reserve the stock.

Meanwhile, heat the oil in a paella pan or large frying pan, add the peppers, and cook for 2 minutes. Add the prawns, season with salt and black pepper, then cook over a medium heat, stirring occasionally, for 10 minutes or until the prawns are cooked and pink. Remove the prawns and peppers with a slotted spoon and put to one side.

Add the tomatoes to the pan, then the rice, and the reserved cooking stock and stir. Season again, then add another 600ml (1 pint) of the stock, and the chicken. Simmer gently for 20–30 minutes, or until the rice is cooked, adding the remaining stock as you need it. Add the beans for the last 10 minutes of cooking along with the saffron, cayenne, and paprika. Return the peppers and prawns to the pan, heat through, then sprinkle over the parsley and serve.

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What you need:

8 oz / 200 g prawns ( shelled)
juice of 1/2 a lemon
3 tbsp ovile oil
1 tbsp tomato puree
1 tbsp paprika
1/4 tsp cayenne pepper.

what you do:

Divide the prawns between 4 ramekins ( or something similar)
Beat all the other ingredients together & pour over the prawns.
Place the ramekins into a microwave and cook on full power for around 2 mins.
Serve straight away.

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What you need:

8 oz /225 g self-raising flour
½ tsp salt
1 tsp  mustard powder
½ tsp cayenne pepper
2 oz /50 g softened, salted butter
2 oz /50 g cheddar, grated
1 oz /25 g parmesan cheese ( grated )
150ml whole milk, plus a little to glaze

What to do:

Preheat the oven to 230C /450F / gas mark 8

In a bowl sift the flour, salt, mustard and cayenne pepper .

Cut the butter into pieces and rub it into the flour mixture with your fingertips until you have a mixture that resembles breadcrumbs.

Grate the cheeses and stir them into the flour mixture. Pour all the milk into the bowl with the flour and cheese, and using a fork  bring everything together to make a dough.

Roll the dough out on a floured surface until it is 1cm thick, and cut into rounds with a fluted 6.5cm cutter.

Arrange on a greased baking tray and brush the top of each scone with milk.

Bake for 8-10 minutes, until the scones have risen and are golden.

When cooled cut in half & spread with butter or margarine.

For a change try spreading with soft cheese.

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What you need :

16 chicken wings
4 tsp paprika
2 tsp ground coriander
1 tsp celery salt
1 tsp ground cumin
1/2 tsp cayenne pepper
1 tbsp oil
2 tbsp red wine vinegar

What to do :

Preheat the oven to 180C / 350F /gas mark 4
With kitchen scissors remove the wing tips of the chicken.
In a bowl, mix together the paprika, coriander, celery salt,cumin, cayenne pepper, red wine vinegar and oil.
Rub the mixture over the chicken wings making sure there all coated evenly.
Place in fridge for an hour, so the flavour’s can soak into the meat.
Place in the preheated oven for around 30 mins or until the juices run clear.

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