2) Who taught you to cook?
3) What’s your favourite dish to cook during Ramadan?
4) How are you finding fasting under lockdown?
5) How are you structuring your day during Ramadan?
6) What do you look forward to most during Ramadan?
7) Can you tell us about the 4 recipes’ below and what you chose those? [Full recipes at the bottom]
- The Chicken Nuggets are baked rather than fried and shaped into a fun star form your kids are definitely gonna love these.
- Mango Lassi is just a Ramadan staple and comes on who doesn't love it? Mainly made with yoghurt and mango it will keep you hydrated all day long.
- The fried chicken is shallowly fried rather than deep-fried and the marinate is AMAZING you have to try it out!
- Lastly for Suhoor rather than the boring egg on toasts you can enjoy a Cheese Mushroom Toasties. This was inspired by toasties I had from Costa Coffee. It's extremely cheesy and delicious!
- 2 slices of bread, cut into cubes
- 400g chicken breast, cut into cubes
- 1/2 tsp red chilli powder
- 1 tsp salt or to taste
- 1 egg
- 1 tsp coriander seeds, crushed
- oil as needed
- breadcrumbs as needed
- In a food processor blend all ingredients except the breadcrumbs and oil.
- Once nicely blended. Grease hands with some oil and knead the minced chicken well.
- Flatten the minced chicken in a 1/2 inch thick rectangle.
- Then take a star-shaped cookie cutter and stamp as much as stars as you can.
- Coat each star in breadcrumbs.
- Spread some oil in large baking tray and place all chicken nuggets.
- Bake for 15-20 minutes in a pre-heated 180 degree Celsius or until golden brown.
- 2 cups fresh mango cubes
- 2 cups of yoghurt
- 1 cup of milk
- 4-5 tbsp of sugar
- 1/4 tsp cardamom powder
- ice cubes as needed
- chopped pistachio
- chopped almond
- In a blender mix mango cubes, yoghurt, milk, sugar and cardamom powder.
- Once blended it should be nice and smooth.
- Transfer in a glass with some ice cubes.
- Top with chopped pistachio and almond
- 600g chicken leg quarters (make several slits, watch the video below to see how)
- half of a lemon juice
- 2 tbsp yoghurt
- 1/4 tsp red chilli powder
- 1/4 tsp garam masala
- 1/4 tsp turmeric powder
- 3/4 tsp salt or to taste
- 2 cloves of garlic
- oil for frying
- In a large bowl place all the ingredients except garlic cloves and oil. Mix well and let marinate for 1-2 hours or overnight in the fridge.
- In a frying pan heat up some oil (place just enough oil for shallow-frying, the chicken should partially be submerged in oil and not deep-fried).
- Once the oil is a hot, place in the chicken legs and the two garlic cloves. This will give the chicken some of that garlicky flavour.
- As soon as you placed in the chicken and garlic turn the heat to medium-low.
- Cover the pan with its lead and let cook for 10-12 minutes.
- After 10 minutes uncover and turn over each chicken leg quarters. Cover and allow the other side of the chicken to cook for 10-12 minutes.
- After that uncover and turn the heat to high, fry each side of the chicken for 2 minutes or until it turns golden brown (this will make the outside part of the chicken crisp).
- Remove from oil and transfer on to a paper towel to remove excess oil.
- Repeat same process with the rest of the chicken.
- Enjoy warm with rice or roti!
Frying on low-heat will allow the chicken legs to cook evenly while keeping it tender and soft inside.
Covering the pan will produce steam which will make the chicken juicy preventing it to dry out.
Cheese Mushroom Toasties:
- 1 tbsp oil
- 200 g chestnuts mushrooms
- 1 small onion, chopped
- 1/4 cup of Halal salami, chopped
- salt to taste
- some ground black pepper
- some dried rosemary leaves
- some butter
- a handful of grated Cheddar cheese
- 2 slices of Emmental cheese
- 4 slices of bread
- In a pan heat one tablespoon of oil. Once hot add in the chopped onions, mushrooms and halal salami. Stir well, cook for 1-2 minutes or until the onion is translucent and the mushroom has reduced in size. Season with salt, black pepper and rosemary.
- Once well-combined remove from heat and set aside.
- Spread some butter on both sides of the bread and place on a hot griddle.
- Top with about 3 tablespoons of the mushroom mixture, grated Cheddar cheese and a slice of Emmental cheese.
- Lastly, top with another slice of bread. Press the toasties with the help of a spatula then flip and toast the other side.
- Once the done remove and cut the toasties in half. Cover the top with some more grated cheese.
- Place the toasties in the oven at 250 degree Celsius for 5 minutes or until the cheese is fully melted.
- Serve warm!