CHICKEN TIKKA

1 IB BONELESS CHICKEN CUT INTO LARGE CHUNKS

1 FRESH LEMON JUICE

1 TSP CHILLI POWDER

1 TSP CRUSHED GARLIC

2 TBSP VINEGAR

2 TBSP NANDO'S SAUCE ANY STRENGTH YOU LIKE

PINCH OF RED FOOD COLOUR

OIL TO COOK

METHOD:

MARINATE ALL THE ABOVE INGREDIENTS TOGETHER AND KEEP IN THE FRIDGE FOR ABOUT 1 HOUR. THEN THREAD THE CHICKEN ONTO SKEWERS WHICH HAVE BEEN SOAKED IN WATER FOR ABOUT 1/2 AN HOUR. PLACE ON A BAKING DISH, DRIZZLE OIL AND GRILL UNTIL WELL COOKED ALTERNATIVELY TURNING THE SKEWERS. ONCE COOKED SPRINKLE FRESH CUT CORIANDER LEAVES OVER IT AND SERVE WITH EITHER RICE OR NAN. FRESH CUT SALAD AND MINT SAUCE IS ALSO NICE.

ALTERNATIVELY YOU CAN BBQ IT ON A SUNNY DAY.

BEEF OR CHICKEN WITH BLACK BEAN SAUCE

CHICKEN OR BEEF CUT INTO STRIPS MARINATED IN 1 TSP CORNFLOUR, 1/2 TSP SUGAR, 1/4 SALT AND A DRIZZLE OF OIL.

IN A WOK DRIZZLE SESAME OIL AND ADD STRIPS OF GINGER, TOSS THE BEEF OR CHICKEN STRIPS IN AND COOK. IN A SEPARATE WOK STIR FRY CHUNKS OF ONIONS  RED AND GREEN PEPPERS AND TOSS IN WITH THE STRIPS, FINALLY ADD ONE PACKET OF BLACK BEAN SAUCE MIX AND SERVE WITH EGG FRIED RICE WHICH YOU CAN FIND HOW TO MAKE IN MY PREVIOUS POSTS.

PASTA WITH SALSA SAUCE

BOIL PASTA. IN A FRYING PAN WITH A TBSP OF OIL FRY SOME CHOPPED ONIONS THEN ADD STRIPS OF CHICKEN, 1/2 TSP CRUSHED GARLIC AND A DASH OF BLACK PEPPER AND COOK WELL THEN ADD SALSA SAUCE (ANY BRAND WILL DO) ONLY USE AS MUCH SAUCE AS YOU WANT THIS WILL DEPEND ON HOW SAUCY YOU LIKE YOU PASTA. SERVE HOT PLAIN PASTA IN BOWLS AND POUR THE COOKED SAUCE OVER, SPRINKLE WITH ITALIAN HERBS AND ENJOY IN THE LOUNGE WITH YOUR FEET UP.