Author Archives: Ayesha Haq

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About Ayesha Haq

A versatile chef ...

Portuguese Style Charcoal Chicken

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Portugese Style Charcoal Chicken is a charcoal – Flame grilled succulent chicken which is very Famous here in Western Australia and mostly its available at Halal Food Outlets and believe me its awesome, try and let me know your remarks …

Ingredients:

  • 1 chicken size 20 skinned

FOR PORTUGUESE SAUCE

  • ½ cup chilli garlic sauce
  • ¼ cup mayonnaise
  • ¼ cup tomato sauce
  • ¼ cup tomato purree
  • ½ tspn dill
  •  ¼ cup chopped celery
  • 2 tbspns capers
  • 3 tbspns chopped onions
  • 2 cloves of garlic
  • ½ tspn thyme
  • 2 tbspns stuffed green olives
  • ½ tspn Tabasco sauce
  • 2 tbspns worchestershire sauce
  • 1 tspn seasoned instant tenderizer

Procedure:

-Wash and pat chicken with a kitchen towel. Now Either divide it into 4 pieces or do Frogging. The process of Flattening chicken like quails is called Frogging. This is done by cutting the chicken From the breast joint and by straightening the legs.

-Place your chicken in a shallow tray.

-Now to prepare sauce, combine all ingredients in a blender. Blend on high speed For about 5 minutes.

-Pour this mixture all over the chicken and keep it aside For 60 minutes.

-Grill it on charcoal grill For about 30 minutes each side or until done. Turn Occasionally.

Outcome:

Serve this tasty Portuguese style chicken with rice or with pita bread.

portuguese chicken

Tips:

-Blend all the ingredients until they Form a smooth paste.

-Marinade For 60 minutes or more.

Servings:

This will serve 4 persons easily.

Satay Chicken Sticks

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These satay sticks are made according to my recipe and preferences but I have given you a plenty of choices, you can change it accordingly but my recipe is Ayesha’s Kitchen’s recipe, do try this and let me know …

Ingredients:

  • 1 kg boneless chicken breasts or thighs
  • 4 – 6 tbspns satay sauce*
  • 2 tbspns olive oil

Procedure:

-Take chicken breasts or thigh meat, I prefer breast piece because its odourless, low in cholesterol and pure white meat, well you can take thigh meat because it is very moist and very juicy, up to you, wash and pat with a kitchen towel.

-Chunk them.

-Marinade them in half of the satay sauce. Well here I have said 4 – 6 tbspns, that is up to you, if you like satay sauce than 6 tbspns otherwise I prefer 4 tbspns because I don’t like it much. I use it just For adding a peculiar satay taste.

-Marinade it For 20 minutes.

-Now pass skewers* through them, one skewer For 5 – 6 pieces.

-Now grill them in a preheated oven For 20 minutes or on charcoal grill or in a Frying pan with a tbspn of olive oil For 30 minutes, but the best part is on charcoal grill.

Outcome:

Now serve it hot on sautéed vegetables bed with a drizzle of the remaining satay sauce.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Marinade well.

Servings:

This will serve 4 persons easily.

 

*Refer to glossary

Boiled Egg Sandwich

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Boiled egg sandwich is I think a perfect breakfast …

Ingredients:

  • 2 eggs
  • 2 bread sliced
  • Some butter
  • Some salt and pepper

Procedure:

-Boil eggs in salted water For around 10 – 20 minutes. Remove shells and cut them into rings.

-Toast bread (very light) and apply some butter.

-Place the eggs between the two slices and enjoy you egg sandwich. 

Outcome:

Tasty and easy-to-make, less time consuming egg sandwich is ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-See egg tips on “Tips” page.

-Use soft and unsalted butter.

Servings:

This will serve 1 person easily.

Rigate Bolognese

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Spaghetti Bolognese is a Bolognese sauce based dish, which is very tangy and very tasty, its easy-to-make, do try this and let me know your remarks …

Ingredients:

  • 1 jar or 575g Bolognese sauce
  • ½ kg beef mince
  • 1 pkt hollow pasta noodles or any pasta of your choice (rigate)
  • ½ capsicum chopped
  • ½ onion chopped
  • 1 tbspn soy sauce
  • ½ tspn black pepper
  • 4 tspns dry parmesan
  • 4 tbspns olive oil
  • 4 sprigs of coriander chopped

Procedure:

-Heat olive oil in a wok and stir Fry beef mince in it. After 5 – 10 minutes add Bolognese sauce and mix. Now add chopped onion and capsicum along with all the other ingredients.

-Boil pasta as prescribed on the back side of its packet. Drain thoroughly.

-Now in a serving plate place some boiled pasta and then scoop some Bolognese mixture on it, top with some coriander leaves and serve hot with some dry parmesan.

Outcome:

Tasty and easy Spaghetti Bolognese is ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-See noodles/ spaghettis tips of tips page.

-See Bolognese sauce recipe by clicking it in ingredients’ list.

Servings:

This will serve 4 persons easily.

Chicken Barbecue Pizza

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Chicken Barbecue Pizza is a very aromatic pizza, very juicy and very tangy, try it and love it …

Ingredients:

  • Some barbecued chicken
  • One thin crust pizza dough
  • Some pizza topper
  • ½ capsicum sliced thinly
  • 1 onion thinly sliced in rings
  • ½ tomato sliced thinly
  • ¼ to ½ cup grated mozzarella cheese
  • ¼ cup grated cheddar cheese
  • 1 pinch of grated parmesan cheese
  • 4 – 6 tbspns pizza sauce
  • 2 tbspn olive oil

Procedure:

-Preheat oven to 200 degrees Celsius.

-Prepare a pizza crust, apply some olive oil on edges and then spread some pizza sauce on it. Sprinkle all the cheese and then place chicken and all the other vegetables on it.

-Top it with some pizza topper and bake For 15 minutes or until its golden or hot red.

-Slice and serve.

Outcome:

Tasty and lovely chicken barbecue pizza is ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Preheat oven 30 minutes before baking.

Servings:

This will serve 2 – 4 persons easily.

Keema* Biryani

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Keema Biryani is one of the special dishes of Ayesha’s Kitchen, believe me its awesome, i made it yesterday and my family loved it, do try this and let me know about your comments …

Ingredients:

  • 1 ½ cups of basmati rice
  • Few drops of yellow Food colour
  • Some water to soak and boil
  • Few drops of kewra essence

FOR KEEMA

  • ½ kg mincemeat
  • An onion chopped
  • A tomato chopped
  • 1 green chilli slitted
  • 1 cup water
  • A cardamom pod
  • A green cardamom pod
  • 1 cinnamon stick
  • ¼ tspn cumin seeds
  • A small piece of bay leaf or few curry leaves
  • 2 – 4 peppercorns
  • 4 – 8 tbspn olive oil

MASALA POWDER

  • ½ tspn methi dana
  • Salt to taste
  • 1 big cardamom whole
  • 2 pcs. Cinnamon
  • 3 green cardamom pods
  • 4 – 6 black peppercorns
  • 8 – 10 dried red chillies or pods
  • 4 – 6 curry leaves
  • ½ tspn dry coriander
  • 1 tspn cumin seeds
  • ¼ tspn turmeric

Procedure:

-Take all the ingredients given for masala in a spice blender and make fine powder. Keep aside

-Soak rice For at least 10 minutes (no more nor less).

-Heat some water in a vessel, add some salt and boil it. When it comes to boil add soaked rice and when they are all white and 80 percent cooked drain the water and keep them aside.

-Now in a separate vessel heat oil something around 4 – 6 or 8 tbspns and add whole garam masala or all the spices that are given (not the powdered one). When they begin to splatter add onions.

-When onions are slightly brown in colour add tomatoes and cook them on low heat, avoid adding water at this stage. Add powdered masala and mix well. When tomatoes lose their stiffness add mincemeat and fry for some time.

-Add a cup of water and cook it covered. When the water begins to simmer and a dry mixture of mincemeat is formed add boiled rice layer by layer. Add few drops of yellow food colour and kewra essence and cook it covered on very low heat.

-After 5 – 10 minutes when rice are 99 percent cooked serve your Biryani hot with some mint sauce and Fresh salad.

Outcome:

Tasty and mouth watering Keema* Biryani is ready to serve.

Ayesha's Kitchen

Ayesha’s Kitchen

Tips:

-Avoid adding too much of kewra just a small drop and same goes with food colour.

-See tips for Biryani rice given on Tips page.

Servings:

This will serve 4 persons easily.