Friday, 28 June 2013

Chicken Shashlik with Gravy

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Chicken Shashlik with Gravy. Shashlik is a form of Shish Kebab which is popular in the Middle East, Russia, Pakistan and other places. The version I have made is with chicken and is marinaded and then skewered with onions and tomatoes. I then made a gravy with tiny pieces of chicken, and served the whole thing over boiled rice. It was so tasty and light at the same time.
I would also like to remind you of my other blog, British Muslim Girl - here you will find Islamic reminders and inspiration!


A Simple List of Ingredients:

1. Chilli Sauce
2. Mustard Paste
3. Worcestershire Sauce
4. Soy Sauce
5. Tomato Ketchup
6. Boneless Chicken Pieces
7. Salt
8. Crushed Red Chilli
9. Crushed Garlic
10. Red Bell Pepper
11. Red Onion
12. Tomatoes
13. Vegetable Oil
14. Tomato Puree
15. Boiled Rice


Bismillah, let's begin!


First to make the actual Shashlik: place 1 pound boneless chicken pieces, cut into large pieces.



Add 1 teaspoon salt.



Add 1 teaspoon crushed red chilli.



Add 1 teaspoon crushed garlic.




Take:
1 teaspoon mustard paste 
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon chilli sauce
3 tablespoon tomato ketchup



Add them all to the chicken.



Finally, add 1 tablespoon vegetable oil, and stir to combine. Now, as with any marinade, the longer it's left, the better, but you could cook it straight away.



Heat a drizzle of vegetable oil in a large pan.



Add 1 teaspoon crushed garlic.



Fry for 1 minute.



Then, add the marinaded chicken.



Fry on high until browned all over.



Add a splash of water, and cover on low until the chicken is fully cooked - about 15 minutes.



Once cooked, place onto a plate.



Do not waste the remaining sauce in the pan - we will use it later!



To make the gravy, in the same pan, heat a little vegetable oil.



Add 1 teaspoon crushed garlic.



Fry for 1 minute.



Add 1 pound boneless chicken pieces, cut into tiny pieces.




Take:
2 tablespoons tomato ketchup
2 tablespoons tomato puree
1 tablespoons chilli sauce
1 tablespoons soy sauce
½ teaspoon mustard
1 tablespoons Worcestershire sauce



Add them all to the pan.



Stir to combine.




Slice 1 red bell pepper into small pieces.



Add to the pan.



Bring to the boil, and then simmer for about 10 minutes or until the chicken is cooked through. Add a splash of water if it gets too dry.




Next, take a peeled and sliced red onion.




And, chop and take the seeds out of a tomato.



Take skewers and put on the cooked chicken pieces from earlier, alternating with the tomato and red onion slices.



Heat a grill pan, and place the skewers on.



While the chicken is grilling, brush on some of the leftover sauce from earlier.



Like this!



At this point, the chicken gravy is done! I did add some water and also I added in the leftover red onion and tomato pieces - never waste anything!



Grill the skewers for about 5-7 minutes on high, and then put onto a plate.



To serve, place some boiled white rice onto a plate.



Add some chicken gravy.



And, top with the chicken shashlik skewers, and enjoy!

Wasalaam!

Tuesday, 25 June 2013

Strawberries and Cream

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Strawberries and Cream. Well, it's not really a recipe, but an idea as to how to enjoy these sweet and seasonal strawberries in the best way possible. I've made many strawberry recipes in the past (Strawberries and Cream CakeIndividual Strawberry ShortcakesStrawberry and Kiwi Cheesecake, and Strawberry Pavlova to mention a few.) But one of my favourite ways to eat strawberries is simply with whipped cream.
I would also like to remind you of my other blog, British Muslim Girl - I hope it will be of benefit to you, inshallah!





A Simple List of Ingredients:

1. Double Cream
2. Icing Sugar
3. Vanilla Pod or Vanilla Flavouring
4. Fresh Strawberries

Bismillah, let's begin!


Pour 1 carton double cream into a bowl.



Add 2 tablespoons icing sugar.



Add the seeds of a vanilla pod, or a few teaspoons vanilla flavouring. Or, if you want, you could leave the vanilla out!



Whisk the cream until it just starts to become stiff. You can make this cream in advance, and then keep in the fridge for when you serve.



Next, take fresh strawberries. Make sure they have been washed and dried!



Now, you can serve any way you like - I just arranged a few strawberries in a plate.



And, placed a few tablespoons of the whipped cream in the middle.



The simplest but yummiest dessert ever!



Serve immediately.

Wasalaam!

Monday, 24 June 2013

Raheelas' Strawberry and Chocolate Cream Cake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Raheelas' Strawberry and Chocolate Cream Cake. It was so delicious and looked stunning, as I'm sure everybody will agree. Unfortunately, the recipe was not photographed, but the written recipe is here.
I would like to remind you of my other blog, British Muslim Girl. I hope you will find of benefit, inshallah.


Ingredients

1. 10 ounces Sugar
2. 10 ounces Softened Margarine
3. 5 Eggs
4. 1/2 teaspoon Baking Powder
5. 10 ounces Self-Raising Flour
6. 5oo ml Double Cream
7. 250 grams Milk Chocolate
8. Large Bar White Chocolate
9. Handful Fresh Strawberries

Bismillah, let's begin!

1. Take the sugar, margarine, eggs, baking powder and self-raising flour and place into a mixing bowl. Mix them all together until combined, and pour the mixture into a greased and lined round cake tin. 

2. Place into the oven at Gas Mark 4 for 40 minutes or until it's baked all the way through.

3. Once the cake is baked, allow it to cool completely and then remove from tin.

4. Meanwhile, make the chocolate ganache by placing 500 ml double cream into a saucepan. Heat it until it just starts to boil, and then add 250 grams milk chocolate, broken into pieces. Keep stirring until all the chocolate has melted.

5. Pour the ganache into a mixer, and whisk on high until very thick.

6. Next, melt the white chocolate, and put it into a piping bag.  Make designs with it on some baking paper, and then place into freezer until it hardens.

7. Spread most of the chocolate ganache onto the top and sides of the cooled cake.

8. Put the remaining ganache into a piping bag with a thin nozzle, and pipe all the way round the top of the cake.

9. Place the white chocolate designs around the cake sides.

10. Decorate the middle of the cake with sliced strawberries, and then grate a little milk chocolate over them too.

11. Slice and serve.

Wasalaam!

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