Nam's Mixed grill for two..

6 medium glass prawns(trimmed)
4 chicken wing
1 rib eye steak
4-6 long potatoes(cut 1cm lenght wise)
Chili flakes
4 cloves garlic(crushed)
for chicken: chicken marinate sauce + foil

lemon for serving

Dip:
plain greek yogurt
2 tablespoons lemon juice
bunch of fresh mint
salt + pepper

**You may need 2-3 grill/frying pan.

Directions:
1. Prepare yogurt dip. Mix all ingredients and
give it a good mix. Cover and keep it chilled.
2. Marinate chicken with chili flakes,sauce and season well.
Place all wings into a foil wrap and set aside.
3. Have both pan working at the same time.
So food can be served all at one go.
4. First pan-
a)Place the wrapped foil onto the pan over medium high heat.
Flip over after 7 mins to cook the chicken evenly.
Push the foil to one side of the pan.
b) Drizzle olive oil on the other side of pan,
brown garlic and chili flakes and toss in prawns. Season well.
5. Second pan-
a)drizzle olive oil onto pan, place
potatoes slices over high heat.
Top with chili flakes and season well.
Cook for 5 mins on each side till charred with grill marks.
b) As for the steak, repeat same step as the potatoes.
Cook steak for 2 mins over high heat for medium,
5 mins for well done. Allow steak to rest for
5 mins before cutting into cubes.


6. Serve all in one grill pan together
along with the dip and lemon on the sides.

Baked buttered potatoes with parsley

Serves 2-4

4 large russet potatoes

(trim ends and cut into 4 or 6 sections lengthwise)

2 tablespoons of butter

1 handful of fresh parsley (roughly chopped)

1 teaspoon of paprika powder

Salt

1. Preheat oven to 200 deg C.

2. Toss all ingredients together and mix well with hands.

3. Line grease proof paper in shallow baking tin.

4. Baked the potatoes for 45 mins.

Serve as a side.

Enjoy..

::Pan seared Scallops with lemon butter sauce with spinach & mash::

Serves 2

Ingredients:

A:

10 frozen scallops

(of course it's way better if you

cant can fresh ones) Defrost

1 tablespoon butter

Fresh black pepper

Salt

Sauce

1 clove garlic (finely chopped)

2 tablespoon butter

1 lemon (for zest and juice)

Black pepper

Salt

Sides:

Frozen spinach (200 grams)

4 medium potatoes

Alfalfa sprouts (Garnish)

Butter

Salt

Pepper

Directions:

1. Boil potatoes with salt water till soft in a pot.

2.Place scallops on paper towels to absorb excess moisture.

3. Heat up a small pot for the spinach.

Melt butter and add frozen spinach cook on medium

low heat till spinach get soft and cooked.

Season with salt. Set a side once done.

4. Once potatoes are soft, drain water and

cool potatoes down before peeling the skin.

5. Mash potatoes till smooth with some butter,

salt and pepper. Set side once done.

6. For the sauce, heat up a small pot

and melt butter throw in the garlic.

Stir for 1 minute on medium low heat.

Make sure you don't burn the garlic.

7. Add in the lemon juice and zest

simmer till sauce thicken slightly.

Reduction process. Season well and set aside.

8. Finally, heat up a skillet or non stick pan.

Melt butter on medium high heat.

Place scallops once pan is hot.

Cook each side for 1 minute till brown.

Remove and place on paper towels to absorb excess butter.

9. For serving, Place half portion

of spinach in middle of plate, then place

5 scallops on each plate followed

by spoonfuls of mash in between the scallops.

10.Drizzle the sauce all over scallops and mash.

Top some alfalfa sprouts on each scallop. Serve hot.

~~Grilled parsley crusted snapper fillet on bed of asparagus with panroasted potatoes~~

Here is a very healthy nutritious meal. Completed with protein, carbohydrates, vegetables all in one go.

Serves 2

Ingredients:

2 red snapper fillets

1 kg of small potatoes (cut into halves)

1 packet of thin asparagus

1 good bunch of fresh English parsley (chopped finely)

Breadcrumbs

Salt & Fresh crushed black pepper

Crush red chillies

Lemon wedges

Directions:

1. Drizzle some olive oil on pan and roast the potatoes over medium

low heat till soft and crunchy on the outside.

2. Toss some parsley, salt, pepper and crush chillies.

Make sure you keep stirring from time to time so it cooked evenly .

3. Also drizzle some oil onto another shallow pan for the fish and asparagus.

Grill asparagus with some salt and pepper till slightly charred.

4. Season fillets well on both sides with salt and pepper. Coat The skin with a coat of the parsley then followed by breadcrumbs. If you so the other way the parsley wont stick as well.

5. Place skin side down first onto pan till it turn golden and crispy.

Cook evenly on both side till fish is cooked.

6. Serve by placing fillets over asparagus with potatoes and lemons wedges on the sides.

You can have capers as well it goes great with the fish.

Spinach Keema

(Serves 4)

One of my fav from my beloved Dadi...

Ingredients:

250 grams beef mince

4 medium potatoes (cut into small cubes)

75-100 grams frozen spinach

1 medium red onion & 2 clove garlic (blended with a bit of water)

2 tablespoons meat curry powder

1 tablespoon turmeric

1 tablespoon maggi seasoning

1 teaspoon garam masala

3 tablespoons of vegetable oil

Salt

Directions:

1. Heat oil in wok, add the puree mixture along with the curry powder and turmeric. Stir for 5-7 mins.

2. Throw in the potatoes, mince and seasonings. Mix well and cover and cook till potatoes are soft.

You can add a little water if mixture is too dry.

3. Once potatoes are soft, you can add in the frozen spinach. Cover and cook till

spinach is well combined. Check taste and season accordingly.

Serve with chapatti or pratas!!!!

Pan roasted potatoes..

Pan roasted potatoes.....


Ingredients:
4-6 washed potatoes (cut into quarters)
1 clove of garlic (thinly sliced)
Crushed chili flakes
Black pepper
Salt
Olive oil


Directions:

1. Heat oil in a pan, throw in garlic, chili and potatoes.
2. Season well and cook over slow fire till potatoes soft.
3. Remember to stir potatoes so it doesn't get burned.

Baked potatoes with cream cheese sauce..

Baked potatoes with cream cheese sauce...

(Serves 4)

Ingredients:

A:

6 russet potatoes
Salt

Water (for boiling)

B:

250 grams Philadelphia original cream cheese

2-3 tablespoons butter

3-4 tablespoons plain yogurt

50 ml milk

Black pepper

Salt

Directions:

1. Boil water in a pot and prick the potatoes with a fork.

2. Add the potatoes, salt and boil till potatoes are half cooked.

3. Drain potatoes, cut each into halves lengthwise and place into baking dish and set aside.

4. Heat up ingredients B in a small pot over low fire.

5. Whisk well till combine.

6. Preheat oven to 180 deg.

7. Pour sauce over potatoes and bake for 30 Min's till brown.

Chicken Masak Merah...

Chicken Masak Merah.. (Red sauce)

(Serve 2-3)

Ingredients:

A: To Blend:
2 red onions (peeled and quartered)
3 cloves garlic
4 red chilies
1 cm ginger
1/2 cup water

B:
2 inch cinnamon stick
1 star anise
2 cardamon seed
2 cloves
1/4 teaspoon cumin seed
1/4 teaspoon fennel seed
1 tablespoon turmeric
1 tablespoon chili paste
3 chicken thighs (cut tight into 2)
4 large potatoes (cut lengthwise)
1 cup water
1 cup vegetable oil
Salt

Directions:

1. Blend all ingredients A.
2.Heat oil in wok or pot. Throw in the spices in B and fry for a minute.
3.Add in the blended mixture, chili paste and turmeric powder once oil is hot.
4. Fry till fragrant for 20 Min's.
5. Add the chicken and water and simmer till cook.
6. Throw in the potatoes when chicken is half cooked.
7. Season well and cook till potatoes is soft.


Serve hot with rice...

Shepherd's pie...

Shepherd's Pie....

(Serves 4)

A:

500 grams beef mince

1 medium onion (grated finely)

1 carrot (grated finely)

2 cloves garlic (chopped)

1 can/ 8 oz tomato sauce

2 tablespoons Worcestershire sauce

1 can green peas

Black pepper

Salt

Olive oil

B:

1 kilo potatoes (peeled)

50 grams butter

2 eggs

100 grams parmesan cheese (grated)

Directions:

1. Boil potatoes in salted water in a huge pot till soft and tender. Once done let it cool and set aside.
2. Preheat oven to 200 deg.
3. Heat olive oil in a frying pan.
4. Once oil is hot, brown the meat and season it well with salt and pepper.
5. Stir in the onions and carrots and mix well for 10 Min's.

6. Add in the tomato sauce and Worcestershire sauce and stir and let it simmer till mixture thicken.
7. Mash the potatoes in a big bowl, add in the butter and eggs, combine well and set aside.
8. Lastly add the green peas to the beef mixture and stir for 5 Min's. Set aside.
9. Prepare a 10 by 10 or a 12 by 12 baking dish.

10. Scoop in the beef mixture into the dish and gently pressing it down evenly.
11. Top the mash potatoes over the beef mixture evenly.
12. Sprinkle the grated parmesan over the cheese and gently mixing it together till slightly combine.
13. Use a fork and make rough peaks.
14. Bake till golden brown for 30 -40 Min's.

Melted cheese potatoes...

Melted cheese potatoes...

Here is a new one that i stir up last night... Super easy yet a great side dish..


Ingredients:
7-8 small potatoes
200 grams shredded mozzarella cheese
50 grams shaved or grated parmesan cheese
1 tablespoon dried parsley
1 teaspoon crushed chili flakes
Olive oil
Salt
Black pepper


Directions:
1. Boil a big pot of water with a good pinch of salt and throw the potatoes in.
2. Half cook the potatoes till slightly soft for 20 Min's.
3. Drain and slightly cool the potatoes down. Get a medium baking tray ready.
4. Cut the potatoes in halves and lay them flat sides facing up. Pack them closely to each other.
5. Sprinkle a generous amount of mozzarella,then parmesan.
6. Followed by the dried parsley,chili flakes and season well with salt and pepper.
7. Lastly drizzle a good amount of olive oil over the potatoes.
8. Bake at 180 deg for 30 Min's.