Master chef Club

13/05/2023

https://youtu.be/HJk2cw7iVc4

Easy chutney recipe ideal for Ramadan 700 ml tomato sauce 470 g mrs balls organial recipe chutney 4 tablespoons rough chili powder Liquidize altogether Heat ...

04/05/2023

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30/03/2022

Chicken and Prawn Pasta
Ingredients:
33g Onions
2g Paprika
278g Chicken Breast
300g Prawns, peeled and deveined
2g Oregano
2g Black Pepper
30g Butter
Preparation:
Sweat the onions in the butter, than add the paprika and cook for 2 minutes.
Add Chicken, Prawns and the rest of the spices and cook until fully cooked through.
Cook the pasta in boiling water until fully cooked. Strain and keep warm.

White Sauce: Prepare one pot white sauce recipe
Ingredients:
570ml milk
25g Sauce flour or plain Flour
50g Butter
Salt and Freshly milled Black Pepper

All you need is a balloon whisk and a wooden Spoon

It is suitable for all sauces except those where a vegetable has to be 'sweated' in butter first. But the liquid you add to this one must be cold, the dreaded lumps will form if the flour goes straight into hot liquid.

When you are ready to make the sauce, put the milk in a saucepan, then simply add the sauce flour, butter and seasoning and bring everything gradually up to simmering point over medium heat, whisking continuously with a balloon whisk, until the sauce has thickened and becomes smooth and glossy.

Then turn down the heat to its lowest possible setting and let the sauce cook very gently for 5 minutes to take the raw taste out of the flour. Stirring from time to time. Finally taste and check for seasoning.

Assemble:
Add the white sauce to the pot with the chicken and Prawn. Bring to a gentle simmer. Add the chopped coriander and zest and juice of one lemon. Adjust seasoning.
Garnish with roasted cashew nuts and lemon wedges.

05/06/2020

CREAMY PERI PERI PRAWNS
INGREDIENTS:
2 TBLSP BUTTER
2 TBLSP OIL
2 TBLSP LEMON JUICE
3 BAY LEAVES
HALF A CHOPPED ONION
3 CHILLIES
HALF A BUNCH CORIANDER
3 GARLIC
250ML FRESH CREAM
50G ALMOND SLICES
12 PRAWNS
2 TSP CAJUN SPICE
SALT AND PEPPER TO TASTE
METHOD:
HEAT UP A PAN ADD YOUR OIL, THROW IN YOUR ONIONS, GARLIC, CHILLIES AND CAJUN SPICE FRY IT OFF. THEN ADD YOUR CREAM AND STIR WELL. THEN THROW IN YOUR PRAWNS AND COOK FOR 10 MINS ALLOWING YOUR CREAM TO REDUCE. ADD SALT AND PEPPER TO TASTE. BEST SERVED WITH SAVOURY RICE.

29/10/2018

Master chef Club is home based that specializes in cakes, biscuits and pastries