Oporto Style Bondi Bites

Oporto is AUS/NZ based burger and grilled chicken chain and their Bondi burgers are very popular. They make it with their own special hot sauce and chicken fillets. But I am not a big fan of their burgers, I like their Jalapeno bites and Chicken Bondi Bites more. Bondi bites are thin slices of chicken breast, marinated in tangy marinade and lightly crumbed and fried. I have worked out the recipe by eating them, so its based on my taste and tastes same.

Here we go,

Ayesha’s Kitchen

Ingredients:

  • 2 chicken breasts, boneless, skinless, cut into thin slanted slices
  • Salt to taste
  • Some chicken salt
  • 1 tspn smoked paprika
  • 2 tbspns soy sauce
  • 1 tspn lemon & herb seasoning (easily available at grocery stores)
  • 6 tbspns lemon juice
  • 1 tspn garlic and onion mix powder
  • 1 tspn black pepper
  • 2 eggs
  • 4 tbspns corn flour
  • 2 tbspns self rising flour

FOR CRUMBING

  • 1 cup bread crumbs
  • 2 cups flour
  • 1 tspn paprika
  • 1 tspn chicken salt
  • 1 tspn lemon and herb seasoning
  • Oil for deep frying

Method:

  • Cut the chicken breasts in thin slanted slices and put them in a zip lock bag and pound it with a meat hammer and put all the pieces in a deep mixing bowl.
  • Add all the spices and sauces and mix. Keep aside for 30 minutes at room temperature and crack in 2 eggs, add corn flour and flour and mix well.
  • Keep aside for 1 hour in refrigerator.
  • Meanwhile, combine all the crumbing in a plate. Take one piece of chicken and coat it in the crumbing, pressing it gently to stick the crumbs. Do the same with the rest of the chicken and arrange them on a plate without over lapping and refrigerate for 2 hours.
  • Heat oil to 190 degrees Celsius and fry the chicken. Serve hot with any sauce of your choice. I personally like it with ranch, aoli or dynamite sauce.
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Potato Cutlets with Baby Spinach & Mushrooms

Ideal for tea parties, lunch box, snacks or just breakfast…. ❤

Ayesha’s Kitchen

Ingredients:

  • 4 large potatoes, boiled, peeled and mashed
  • Salt to taste
  • 1 tspn chicken salt
  • 1 tbspn red chilli flakes
  • ¼ tspn mustard powder
  • 1 tspn cracked black pepper
  • 2 green chillies (chopped)
  • 4 spring onions (chopped) (green part)
  • 200 gms baby spinach (chopped)
  • ½ kg mushrooms (chopped)

FOR COATING

  • 2 eggs + 2 tbspns milk (whisked)
  • 2 cups bread crumbs + chicken salt + italian herbs + 2 tbspns grated parmesan cheese
  • Oil for shallow frying

Procedure:

  • Season potatoes with all the spices and salt and mash. Add everything else except mushrooms.
  • Saute mushrooms in 1 tbspn butter until it looks brown.
  • Add sautéed mushrooms to potato mixture and mix.
  • Make round flat patties and refrigerate for 30 minutes.
  • Heat oil.
  • Dip cutlets in egg mixture and then roll in crumbs and fry until the patties are golden brown and crispy. Serve hot with ketchup, pesto or aioli.

Chicken Guacamole Sandwiches

Are you on diet? Looking for a substitute for Mayo? Craving for some snack? Wanna plan a tea party? Want some easy idea for Birthday party? A side for BBQ party?

Yes, This is the recipe you are looking for. Healthy and natural, without any heavy sauces or butter.

Most people dont like avocados because of its bland taste, but hey! its not a fruit. It is good for your health and rich in healthy fats and omega 3 and a perfect substitute for Mayo and butter, so why not switch to it?

Ayesha’s Kitchen

Ingredients:

  • 1 chicken breast (boiled/ roasted/ grilled) (shredded)
  • 1 ripe avocado
  • 4 tbspns chopped red bell pepper
  • 4 tbspns chopped tomato (without seeds)
  • 4 tbspns chopped red onion
  • 2 tbspns chopped jalapenos
  • 1 tbspn chopped coriander
  • A splash of lemon juice
  • 1 tbspn sour cream
  • Some salt and cracked black pepper
  • 6 multigrain/ light rye or white sandwich bread slices
  • Procedure:
  • Mash avocado in a mixing bowl and add all the ingredients in it to make spread.
  • Lightly toast the bread pieces and spread 3 tbspns of chicken mixture in one sandwich. Be generous with your filling.
  • Cut the sandwich neatly with a sharp sandwich knife and serve.

Aalu Samosa

This aalu samosa used to be really popular in Pakistani home cooking. People used to make it for Ramadan, Eid, guest visits, rainy weather, etc. My very special recipe, crispy spring roll sheets filled with super hot and flavorful loaded with green masala filling, ideal for hi tea parties, birthday parties, small gatherings or just a casual friend visit. Everyone love these samosas. Give it a try and fall in love with these babies ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR SAMOSA

  • 20 to 24 samosa sheets
  • Oil for deep frying
  • Slurry of flour and water to seal the samosa

FOR FILLING

  • 4 medium sized potatoes, boiled
  • Salt to taste
  • 1 tspn red chilli flakes
  • ½ tspn chaat masala
  • ½ tspn garam masala
  • 1 tbspn fenugreek leaves, dried
  • 2 tbspns cracked coriander seeds
  • 3 to 4 green chillies chopped fine
  • 1 cup coriander and mint leaves chopped fine
  • 1 small onion chopped (if you are not freezing the samosas)

Method

  • Boil potatoes and peel the skin while they are hot. Put them in a mixing bowl and add all the ingredients for filling. Now mash the potatoes by mixing all the ingredients.
  • The filling is ready for samosas. If you are freezing the samosas for some other time use, please don’t add onion as it will leave moisture when defrosted plus the strong odour of the onion will spoil the flavour. But if you ae frying within 2 hours of preparing the samosa that’s fine, you can add onion.
  • Now make the cone shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seal all the edges with the slurry.
  • Make all the samosas until the filling is finished.
  • Refrigerate for 1 hr.
  • Heat oil to 190 degrees Celsius and fry them in batches, depending on the size of your fryer.
  • Serve hot with ketchup, imli chutney or mint chutney.

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Chicken Cottage Cheese Samosa

Chicken and cottage cheese samosas are one of my favorites. The crispy spring roll sheet is filled with mild chicken and cottage cheese filling, seasoned to perfection and loaded with flavor. Once you make this, I am sure you will be addicted to these babies ❤ and they are going to be a big hit on you Hi Tea parties.

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients

FOR SAMOSAS

  • 24 samosa sheets
  • Oil for frying
  • Flour and water slurry to seal the edges

FOR FILLING

  • 1 chicken breast, large size, boiled and hand shredded
  • 0.5 kg cottage cheese, grated
  • 3 to 4 green chillies, chopped fine (optional)
  • 3 spring onion, chopped fine (only the green part)
  • Some salt and cracked black pepper to season
  • 1 tspn mustard sauce
  • Some white pepper

Method

  • Combine all the ingredients for filling in a mixing bowl  and mix.
  • Make cone tyoe shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seaal the edges with slurry.
  • Make all the samosas and refrigerate for 1 hr.
  • Heat oil for 190 degrees celsius and fry samosas in batches depending on the size of your fryer.
  • Serve hot with ketchup or ranch.

Chicken Croquettes

This is a very basic recipe of chicken croquettes, Soon I will be uploading the variations as well, stay tuned!

Something for your weekend tea party…..

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Ingredients:

  • 120 gms butter
  • 2 tbspns four
  • 1 cup milk
  • Salt and coarsely ground black pepper to season
  • ¼ tspn white pepper
  • ½ tspn chicken salt
  • ½ tspn onion powder
  • ½ tspn garlic powder
  • ½ tspn mustard powder
  • 1 chicken breast (boiled and shredded)
  • 1 shallot chopped
  • 1 green chilli, chopped (optional)
  • Oil for deep frying

FOR BREADING

  • 1 cup flour
  • 1 egg + 4 tbspns milk
  • 1 cup bread crumbs

Method:

  • Chop the shallot and shred the chicken breast. Best is to use hands to shred the chicken as it will give it a strand texture.
  • Melt butter in a saucepan and saute’ chopped shallot for 2 minutes or until it becomes translucent. Add flour and cook for 45 secs. Gradually add milk and use whisk to avoid lumps. Add onion powder, garlic powder and mustard powder and mix well. Season with salt and pepper and remove from heat.
  • Mix in the shredded chicken and green chillies and put aside to cool for 10 minutes or until it is easy to handle. Please do not refrigerate or cool completely otherwise it won’t be easy to mold it into croquette like shape.
  • Put some oil on your hands and take a small ball of the mixture and shape it into an oval, like an egg. This mixture would make around 12 croquettes.
  • Now get your breading station ready, flour (season with some salt and pepper or some Italian herbs), egg and milk (egg wash) and then bread crumbs. Now take one croquette, roll it into flour, dip it in egg mixture ad bread it with bread crumbs. Do the same with the rest and arrange them on a tray.
  • Now if you are frying, refrigerate them for 15 minutes before deep frying like I did. And then deep fry until golden brown and crispy. Serve hot with ketchup.
  • Or if you are baking, arrange them onto a baking tray linked with baking paper and bake for 25 minutes in a preheated oven at 180 degrees Celsius. Serve hot with ketchup.

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