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Kal’s Cooking Pot

Welcome to Kal’s Cooking Pot, where culinary artistry meets heartwarming flavors. Located in Leicester, UK, we are your destination for dishes that are a cut above the rest. From mouthwatering recipes to captivating content, we create culinary experiences that are truly special. Join us on a journey of delicious food made from scratch. BismiLlah.

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About Us

At Kal’s Cooking Pot, we are passionate about creating culinary experiences that tantalize taste buds and inspire creativity in the kitchen. Based in Leicester, UK, our journey began with a simple goal: to share dishes that are a blend of tradition and innovation, crafted with love and care. Our recipes are more than just food; they are a reflection of our commitment to excellence and our love for delicious, homemade meals. Whether you’re a cooking enthusiast or just looking for some inspiration, join us in celebrating the joy of cooking, one dish at a time. BismiLlah.

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Explore Our Featured Recipes

Meat Pies

Peri Peri

Ribs and Chops

Tandoori Chicken

Chicken Kebab

Curries

Garlic Bread

Chocolate Torte

Keema Couscous

Mille Feuille

Shawarma Rolls

Hot Mango Wings

Mackerel Bhazi

Lunch Inspo

Fried Rice

Lamb Stew Tips

Our Delicious Recipes

Peri Peri Chicken & Rice

In these last few days of Ramadan, give someone a break from cooking (or even yourself) and buy a box from The Gift of Iftar by @thehalalbutcheryuk And this gift is one that spreads because from the sale of each box, a portion goes to feeding 10 of our Palestinian brothers and sisters. In these last 10 days of Ramadan, the reward for this would be immense. Such a wonderful initiative with delicious food – give it a try!

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Potato, Mince & Egg Hash

Today I’m bringing you a delicious and different recipe for suhur. You can make this as spicy or mild as you like. You can cook the hash in advance and add the eggs when you’re ready to eat it. Top with whatever you like. I added pickled jalapeños and crispy fried onions. Give it a try!

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Palak Chaat

This Palak Chaat was shared with family friends and it was described as mindblowingly good and it really is. Made using products sent to me by @heera_foods and @emr.uk this is an explosion of flavour and texture dancing on your tongue. To get this effect, I would really recommend making your own sauces! Give it a try!

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Nihari

Nihari is not something that I grew up with, but living abroad amongst many Pakistani and Indian friends, I learnt what I love about it and this is how I make mine now. This became the main dish I would serve on Eids when all of the families would get together for a pot luck and this would go down a storm. I absolutely love Nihari and this one is delicious! Give it a try!

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Air Fryer Chicken Shawarma

This needs no introduction at all. Everyone loves a good shawarma and this one hits the spot. The chicken is marinated in a lovely spice mix bursting with flavour and cooked until juicy in the air fryer. This is simple and the shawarma can be used for so many things. I’ve even used it in pastry before. Give them a try!

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Spicy Lamb Kebabs

My Ramadan Pastries Series has come to an end and we are beginning Ramadan Recipes. Starting off strong with this Spicy Lamb Kebabs. They are just perfect! They are spicy, flavoursome, juicy and full of flecks of chilli, fresh coriander and crispy fried onions. Each bite is just delicious – give these a try!

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Lamb Stew Tips

🌸 RAMADAN RECIPES 2023 🌸

Coat meat in flour. This will help brown the meat better when searing, giving a better flavour to the stew. It will also thicken the stew evenly, without any clumps giving a smoother stew consistency.

Fried Rice

🌸 RAMADAN RECIPES 2023 🌸

Quick lunch using leftover fried chicken

Lunch Inspo

🌸 RAMADAN RECIPES 2023 🌸

All done. With a bit of maya and nega sauce

Mackerel Bhazi

🌸 RAMADAN RECIPES 2023 🌸

Mackerel and Spinach Bhazi. Quick Recipe.

Hot Mango Wings

BismiLlah. MANGO SCOTCH BONNET WINGS. *Recipe - Save Now*

🌸RAMADAN RECIPE IDEAS 🌸

Ingredients:

For chicken coating:

  • 2 kg chicken wings
  • 1 cup flour
  • 2 tbsp baking powder
  • 1.5 tsp salt
  • 1/2 tsp black pepper
  • 1.5 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp onion powder

For mango scotch bonnet sauce:

  • 2 medium mangos cubed (not too ripe or young)
  • 1 or 2 large scotch bonnet
  • 4 or 5 garlic cloves
  • 1.5 tsp parsley
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp amchoor powder
  • 3 tbsp lemon juice
  • 1 tsp salt or to taste
  • 3 tbsp soy sauce
  • 1 tbsp honey (@rowsehoneyuk)
  • 2 - 3 tbsp hot pepper sauce (@enconaofficial)
  • 1/4 cup olive oil
  • Up to 1 cup water
  • 1 cup fresh chopped coriander

Method:

  • Preheat oven to 150.
  • Coat chicken in all the ingredients well.
  • Place on a rack on top of a tray and put in the oven on the lowest shelf for 30 - 40 mins.
  • Turn oven up to 200 and move tray of chicken to the top shelf and cook until chicken is crispy and golden for about 40 to 50 mins.
  • Blend all the ingredients for the sauce apart from the fresh coriander. Add as much water as you want to get to the preferred consistency.
  • Pour into a small pot, add coriander and bring to a light boil, then cover and simmer for 5 to 10 mins until the color changes to a deeper orange. You can add more olive oil here to help it cook.
  • Take chicken out, place in a bowl, pour in the sauce while hot with some olive oil and fresh coriander. Toss well carefully and your wings are ready!

Give these a try, you won't be disappointed!

The sauce is enough for 6kg of wings so you can freeze some to use later.

Tag me if you make these or DM me if you need more help with them.

Follow @kals.cooking.pot

Shawarma Rolls

BismiLlah. CHICKEN SHAWARMA PASTRY ROLLS. *Recipe - Save Now*

🌸RAMADAN RECIPE IDEAS🌸

As we lived for years in Jordan, one of the most simple, cheap and delicious things to eat was shawarma. For less than a pound, you'd get chicken or lamb shawarma, wrapped in delicious Arabic bread, with pickles, tomatoes, toum (garlic sauce) and shatta (hot sauce) if you wanted it.

These Chicken Shawarma Pastry Rolls are a nod to our love for shawarma. And they came out delicious! I also made wraps with the shawarma meat for my kids and they devoured them as it reminded them of Jordanian shawarma.

Guys, at least MAKE THE CHICKEN SHAWARMA MEAT. So flavoursome, juicy and moist. Will make shawarma bowl soon!

And so perfect for freezing for Ramadan!

Ingredients:

  • 1kg chicken thigh cut into strips
  • 1 tbsp garlic powder
  • 1 tbsp clove powder
  • 2 tsp cinnamon powder
  • 1 tsp salt
  • 1.5 tbsp smoked paprika
  • 1 tsp smoked chipotle flakes
  • 1 tbsp white pepper
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp allspice/pimento
  • Half tsp ginger powder
  • 1/4 cup Olive oil
  • Lemon juice of 1/2 lemon
  • Ghee
  • Pastry sheets (I used @pastryworlduk)
  • Cheddar cheese

Method:

  • Put the chicken pieces and spices, lemon juice, and olive oil in a bowl and marinade for at least 1 hour or overnight.
  • Heat a dry pan and lay chicken pieces in one layer, turning over when the first side is charred. Add a 1/2 tsp of ghee and toss, cover for a couple of minutes to ensure cooked through. Repeat until all chicken is done.
  • Put shawarma pieces in the middle of pastry, top with cheese and roll, sealing well. You can leave ends open or close them as you wish.
  • Make an egg wash with egg and milk and brush well onto pastries.
  • Bake in a preheated oven on 200 until pastry is golden and puffed up. I loved the @pastryworlduk pastry it was so flaky and puffed up beautifully.

Recipe reel coming up if you prefer them.

Swipe for juicy chicken shawarma. 🤤

Mille Feuille

BismiLlah. WHITE CHOCOLATE AND RASPBERRY MILLE FEUILLE. *Recipe Post - Save Now*

🌸 RAMADAN RECIPE IDEAS 🌸

Makes 5 Mille Feuille

Ingredients:

  • - Ready rolled puff pastry (enough for 15 layer pieces 4 inches by 2.75 inches)
  • - 250ml fresh double cream
  • - 1/4 tsp vanilla extract
  • - 90g white chocolate (I used Swiss)
  • - 30g double cream
  • - Fresh raspberries

Method:

  • - Using a ruler, measure and cut out 15 pieces of puff pastry measuring 2.75 inches by 4 inches).
  • - Place on one baking tray covered with baking paper. Cover the puff pastry with another sheet of baking paper. Then place another tray on top. (This will prevent the puff pastry rising too much, but still give the layers).
  • - Bake in a preheated oven on 160 for 30 minutes or until golden.
  • - Take out and cool completely.
  • While the pastry is cooking, whip fresh double cream with vanilla until whipped and pipeable.
  • To make the ganache, heat a pan with some water in it to a simmer. Place a stainless steel bowl that's fits on top making sure the bottom doesn't touch the water.
  • - Place white chocolate in the bowl. Heat double cream and pour on top of of the chocolate and start stirring until you have a nice thick ganache.
  • - Once cooled, but still spreadable, spread ganache on top of each piece of puff slice.
  • (You may have to reheat puff in the bowl over hot water again to keep it a spreadable consistency).
  • - To make 3 layer mille feuille, take first puff slice with ganache, pipe on whipped cream, put another puff slice, then pipe with whipped cream again, then add final puff.
  • - Top with fresh raspberries and dust with icing sugar.
  • - For best results let the mille feuille set in the fridge for at least 2 hours. Serve just before eating.
  • Please, like and save. Follow me for more Ramadan Recipe Ideas. @kals.cooking.pot

Keema Couscous.

BismiLlah. KEEMA COUSCOUS. *Recipe - Save* (Swipe for more pics!)

🌸RAMADAN RECIPE IDEAS🌸

This was absolutely delicious guys!! Everyone wished there was more of it as I only made enough for one meal to test the recipe out.

It's perfect for those iftars when you want something filling, but not too heavy on the stomach, esp before tarawih. And it's bursting with flavours and textures in every bite. Definitely one for the iftar table; give it a try.

Ingredients:

  • 4 tbsp ghee
  • 4 tbsp olive oil
  • 1 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 6 green cardamom
  • 2 cinnamon sticks
  • 3 small bay leaves
  • 4 cloves
  • Salt
  • 2 onions thinly sliced
  • 10 garlic cloves crushed
  • 1 inch ginger grated
  • 500g lamb mince
  • 1.5 tsp coriander
  • 1.5 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp amchoor
  • 1.5 tsp madras curry
  • 2 tsp achar gosht masala
  • 300g couscous
  • 1/2 stock cube
  • Juice of 1/4 lemon
  • Fresh chopped coriander
  • 2 thinly sliced onions fried
  • Cherry tomatoes halved
  • 2 bell peppers sliced

Method:

  • - In a pan, heat oil and ghee and add whole spices, let aroma release.
  • - Add onions, salt, garlic and ginger and cook until translucent and starting to brown.
  • - Put the mince in and cook on high, breaking into even pieces. When it's changed colour, put lid on, lower heat and simmer for 5 mins.
  • - Uncover, turn heat up and add ground spices except garam masala. Cool on high until raw smell goes, stirring often.
  • - Add water to just cover and bring to boil. Then put lid on and cook on medium low for 10 mins. Sprinkle on garam masala here.
  • - Add peppers.
  • - Turn heat on high, add cherry tomatoes and bhun the mince until nice and brown.
  • - Put couscous in a large bowl and add enough water/stock to cover just 1/2 cm above the couscous. Cover with cling film for 5 mins.
  • - Once done, fluff up the couscous with a fork. Pour into mince pan, add lemon juice, half the fried onions, fresh coriander and fresh chillies if you wish. Stir using a fork fluffing up all the time so the couscous doesn't clump. Done!
  • Please like and save. 💗

Chocolate Torte

BismiLlah. CHOCOLATE TORTE. *Recipe - Save Now*

🌸 RAMADAN RECIPE IDEAS 🌸

This rustic dessert is a chocolate lovers dream. It's also gluten free as there is no flour in it at all. Perfectly chocolatey, fudgy, crumbly and moist. Almost brownie like. This torte is not meant to rise like a normal cake as it contains no raising agents. And what's more it's so easy to make!

Ingredients:

  • 175g butter
  • 175g dark chocolate
  • 175g eggs (see method)
  • 150g ground almonds
  • 175g sugar
  • 1/4tsp salt

Method:

  • - Preheat oven to fan assisted 150 (I use an oven thermometer when I bake for accuracy).
  • - Line a 9 inch or 8 inch spring form tin (for a deeper torte), grease the sides well butter.
  • - Prepare eggs. First measure out 175g eggs (about 4 medium eggs). Separate eggs into whites and yolks. If the eggs exceed 175g. Carefully scoop out some eggs whites until the total egg weight is 175g. Then carefully use you cupped hand to remove the egg yolks into a large bowl, using your hand as a sieve.
  • - Simmer a pan of water with a metal bowl on top making sure the bottom of the bowl is not touching the water. Put in butter and dark chocolate and melt until smooth. You can use the microwave method if you prefer.
  • - Whisk egg whites with half the sugar until you get stiff peaks.
  • Whisk the egg yolks with the remaining sugar until pale and doubled in size.
  • - Pour in the melted butter and chocolate into the egg yolk and sugar mix and gently fold in until all combined well.
  • - Fold in ground almonds until combined.
  • - Fold in one half of the whisked egg whites, then the other half. Do this gently until all mixed in.
  • - Pour into the springform tin and bake in oven for 40- 45 mins or until a toothpick comes out clean.
  • - Leave to cool. If you prefer to eat it warm, you can do so after 20 mins or to get it to set like a brownie texture, refrigerate for a couple of hours. Dust with cocoa powder and serve with vanilla ice cream or extra thick double cream.

Garlic Bread

BismiLlah. CHEESY GARLIC BREAD CROISSANTS. *Recipe Post - Save*

🌸 RAMADAN RECIPE IDEAS 🌸

Ingredients:

  • 8 all butter croissants
  • 100g butter
  • 3-4 garlic cloves crushed
  • 1tsp dried parsley
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 150g cheddar cheese

Method:

  • - Freeze croissants for 15 minutes to make them easier to cut.
  • - In a bowl, mix together all the ingredients except cheese to make garlic butter.
  • - Slice croissants across length way.
  • - Spread garlic butter on cut side.
  • - Sprinkle on cheese, parsley flakes and black pepper.
  • - Place on a baking sheet and bake in a preheated oven on 180 until crisp, golden brown and cheese has melted.
  • Follow @kals.cooking.pot for more recipes and food inspiration.

Curries

BismiLlah. KOFTA CURRY *Recipe - Save*

🌸 RAMADAN RECIPES 2023 🌸

This restaurant style kofta curry requires a little more effort, but totally worth it. Flavoursome and tender kofte, in a rich and spicy sauce. The addition of crispy fried onions gives this another level of intense flavour. Mouthwatering! 🤤

For kofte:

  • - 2kg lamb mince
  • - 2 tsp salt
  • - 1 grated onion
  • - 2 tbsp ginger garlic
  • - 2 eggs
  • - 1/2 bunch coriander
  • - 1 slice bread or brioche bun
  • - 1 tsp chilli flake
  • - 2 tsp smokey chipotle flakes
  • - 1 tsp cumin
  • - 1 tsp coriander
  • - 1 tsp coarse ground coriander
  • - 1 tsp coarse ground cumin
  • - 1 tsp chilli powder
  • - 2 tsp smoked paprika
  • - 1 tsp turmeric
  • - 1 tsp madras curry
  • - 1 tsp amchoor
  • - 1/2 cup crispy fried onions
  • - 1/2 bunch fresh coriander chopped.

For sauce:

  • - 8 cardamom
  • - 2 black cardamom
  • - 4 sticks cinnamon
  • - 5 bay leaves
  • - 6- 8 cloves
  • - 8 peppercorns
  • - 1 tsp cumin seeds
  • - 5 onions thinly sliced
  • - 2 tbsp ginger garlic
  • - 1-2 tsp salt
  • - 2 tsp madras curry
  • - 1 tsp curry powder
  • - 2 tsp achar gosht masala
  • - 1.5 tsp cumin
  • - 1.5 tsp coriander
  • - 1 tsp garam masala
  • - 1 tsp chilli powder
  • - 1/2 tsp black pepper
  • - 1 tsp smoked paprika
  • - 1 tsp smoked chipotle flakes
  • - 1/2 tsp turmeric
  • - 4 tbsp kasuri methi
  • - 4 tbsp crispy fried onions
  • - 1 tin plum tomatoes
  • - 1 tbsp tomato paste

    • Method:

  • - Mix all kofte ingredients together, rolld into balls and fry until seared on outside, not fully cooked. Set aside.
  • - In same oil, add ghee, whole spices and cook for 20 seconds.
  • - Add onions, garlic and ginger and cook until dark golden brown and soft.
  • - Put in ground spices and cook on high until raw smell goes, add water if needed.
  • - Simmer for 5 mins. Add plum tomatoes and paste. Smash and cook on medium, covered until oil separates.
  • - Add fried onions and methi and cook on high for 5 mins stirring. Cover and simmer for 20 mins.
  • - Now add meatballs and juices. Bring everything to boil, then simmer and slow cook for 30 minutes or longer.
  • - Add coriander.

Chicken Kebab

BismiLlah. CHICKEN KEBABS. *Recipe - Save*

🌸 RAMADAN RECIPE IDEA 🌸

Chicken kebabs are a must for our iftar table during Ramadan. When my eldest sampled one of these he immediately said they're "juicy" and indeed they are. Moist, spicy, moreish and delicious. So many ways to make these and this is mine; hope you give them a try!

Ingredients:

  • - 1.5 kg chicken mince
  • - 1 tbsp grated ginger
  • - 1 heaped tbsp crushed garlic
  • - 1/4 cup finely chopped green chillies
  • - 1 cup chopped coriander
  • - 2 tbsp chopped mint
  • - 1 large onion blitzed
  • - 1.5 tbsp coriander seeds
  • - 1.5 tbsp cumin seeds
  • - 2 tsp shahi jeera
  • - 1 heaped tsp methi seeds
  • - 2 heaped tsp amchoor
  • - 2 heaped tsp curry powder
  • - 2 tsp smoked paprika
  • - 3 tsp smoked chilli flakes or normal
  • - 1.5 tsp black pepper
  • - 2- 3 tsp salt to taste
  • - 1.5 tsp coriander
  • - 1.5 tso cumin
  • - 1/2 cup crispy fried onions
  • - 1/4 ghee

Method:

  • - Lightly toast the whole spices in a dry pan and grind coarsely.
  • - In a bowl, mix together all the ingredients really well.
  • - Using slightly damp hands roll into balls, then flatten into pattie shapes.
  • - Shallow fry until cooked and golden.

Tandoori Chicken

BismiLlah. TANDOORI CHICKEN NIBLETS.

🌸 RAMADAN RECIPE IDEA 🌸

These Tandoori Chicken Niblets are the best way to eat tandoori chicken! They're juicy, zingy, spicy and just so delicious. Made with my own mix of spices, this is so easy and quick to put together, saving you time. I decided to use chicken niblets as we ate them with keema pulao, so wanted something lighter. You can use any chicken pieces of your choice. Give it a go.

Ingredients:

2kg chicken niblets or pieces of choice 6 large garlic cloves, same amount fresh ginger and 4-6 green chillies crushed/blitzed together to a paste.

  • 1 cup Greek yoghurt
  • 3 heaped tsp smoked paprika
  • 3 heaped tsp kashmiri chilli powder
  • 1 level tsp black pepper
  • 1 heaped tsp garam masala
  • 1.5 tsp cumin seeds freshly ground
  • 1.5 tsp coriander seeds freshly ground
  • 1 tsp shahi jeera freshly ground
  • 1 heaped tsp amchoor powder
  • 1 heaped tsp basaar mix
  • @alamgeerfoods
  • 1/4 cup mustard oil Juice of half a lemon 1/2 tsp chaat masala Melted ghee for basting Fresh coriander to serve
  • NOTES:
  • - Freshly grinding the cumin, coriander and shahi jeera is really important.
  • - Mustard oil, chaat masala and basaar mix is a must.

Method:

  • - In a large bowl place all the ingredients apart from ghee and chaat masala.
  • - Mix well and marinate overnight or at least 4 hours.
  • - Lay on a tray and bake slowly on 160 for 30 mins on middle shelf, in a preheated oven.
  • - Take out from the oven, while chicken is halfway cooked, remove chicken from tray, pour juices into a pan and reduce until thick. You can add some onion slices here if you wish.
  • - Put chicken back in the tray and sprinkle the chaat masala on. - Brush the sauce from the pan onto the chicken and bake for further 20 minutes on 180.
  • - As soon as the chicken is cooked and has some nice char on it, baste with ghee and serve with fresh coriander on top.
  • Follow @kals.cooking.pot and tag me if you make this.

Ribs and Chops

BismiLlah. BBQ RIBS AND CHOPS. *Recipe Post - Save Now*

Here is the recipe for my previous post. Go make it guys, you will be so glad you did when you take that first bite. Gorgeousness on a plate. 🤤

DRY RUB:

  • In an oven dish (I used 2) place 1kg lamb ribs and 1 kg chops, then add 3 tsp garlic powder, 4 tsp smoked paprika, 2 tsp onion powder, 1 tsp black pepper, 1-2 tsp cayenne pepper, 1 tsp thyme, 1 tsp rosemary, 1/2 tsp cinnamon powder and 2-3 tsp salt. Add about 1-2 tbsp oil to help rub in the spices.
  • ▪️Mix together really well and cover with foil really well making sure no heat or steam can escape.
  • Leave to marinate overnight or longer for best results.
  • COOK:
  • Take the ribs and chops out of the fridge and bring to room temperature. This may take 1 or 2 hours depending on your oom temperature.
  • Once meat is at room temperature, heat the oven on the highest setting for about 30 mins until it is extremely hot.
  • Quickly put the tray of ribs and chops into the oven, shut the door and reduce down to 150 and slow cook for 1 hour 30 mins or until the meat is falling off the bone by testing a piece with a fork.

    • GLAZE:

  • In a bowl, mix together 5 tbsp dark soy sauce, 1 tbsp honey, 2 tbsp tamarind sauce, 2 tsp English mustard, 1 tsp curry powder, 1 tsp coriander powder, 1 tsp cumin powder, 2 tbsp tomato ketchup, juice of half a large or 1 small lemon and 1- 2 tsp chilli flakes.

FINISHING OFF:

  • Once the ribs and chops are cooked and falling off the bone, take them out and turn up oven to 220. Spoon over or brush the glaze generously on each piece. Put the ribs and chops back in the oven on high for 15 mins or until the glaze is nice and sticky and the juices and oils in the tray are thickened up.

Done!

I served mine delicious vegetable couscous (recipe coming soon).

Delicious, fall off the bone ribs and chops you will not be able to resist.

  • If you have any questions about this recipe, feel free to DM.
  • Meat from @tariqhalal

For more amazing recipes, like this post and comment if you'll be making these delicious beauties. 👌😋

Peri Peri

PERI PERI CHICKEN *Recipe Post - Save Now*

This is a good one guys. Delicious finger-licking peri peri chicken. Try it for yourself. 🤤 🤤 🤤

For The Marinade:

In a blender whizz together to make a paste:

  • 1 onion
  • 1 bulb garlic
  • Olive oil
  • 2 tbsp smoked paprika
  • 90g harrisa paste
  • Juice of 1 lime
  • 2 small red bell peppers
  • 1 scotch bonnet
  • 2 tbsp dried birds eye chillies
  • 1 and half tbsp oregano
  • 1 and half tsp garlic powder
  • 2 tsp brown sugar
  • 1 and half tsp black pepper
  • 2 heaped tsp salt
  • Water

To Cook Chicken:

  • Cut slits in chicken leg pieces
  • Pour over marinade and fresh coriander and leave to marinade overnight for best results.
  • Before cooking leave the chicken to come to room temperature (1 or 2 hours)
  • Heat oven to 180 and put the tray of chicken on middle shelf and bake for 30 mins. At this point, take the chicken out and baste it with the marinade juices. Then pour or ladle the remaining juices into a saucepan leaving only a little in the tray. Put chicken back in oven while you reduce the juices down to a pouring sauce consistency in the saucepan.
  • Take chicken out again spoon the reduced sauce on top of each piece generously. Reserve some marinade for the final glazing. Bake chicken for a further 15 to 20 mins until cooked through with some charring.
  • Take the chicken out and glaze with remaining sauce for extra juiciness! And it's done!

Enjoy this deliciously easy peri peri chicken. I normally serve mine with a spicy Nancy's style rice. 😋 🔥

If you want to see this or anymore yummy recipes please follow @kals.cooking.pot.

Meat Pies

🌸 RAMADAN RECIPES 2023 🌸

These are amazing! Crisp and flaky pastry, encasing a gorgeous meaty, gravy filling. For a hearty and decadent treat this Ramadan, give these a try!

Ingredients:

  • 1.5kg lamb on the bone
  • Oil
  • 1 large onion finely diced
  • 4 large garlic cloves crushed
  • 3 bayleaves
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1 tsp garlic granules
  • 2 tsp parsley
  • 1/2 tsp rosemary
  • 1 level tbsp salt or to taste
  • 2 mutton stock cubes
  • 4 tbsp gravy granules
  • 3- 5 tbsp cornstarch
  • Water
  • 2 tbsp dark soy sauce
  • 4-5 ready rolled pastry sheets
  • Mayonnaise

Method:

  • Heat oil and sear lamb pieces.
  • Take them out, add onions and garlic to same pan. Saute until translucent, adding water if needed.
  • Add spices and cook for a minute.
  • Pour meat and juices back in.
  • Cook on high heat for 5 minutes, stirring.
  • Dissolve stock cubes in 1 cup hot water. Add this to the meat. Top up with boiling water to an inch above meat.
  • Bring to a boil for 5 mins, then cover, lower heat and simmer until lamb falls apart.
  • Take the lamb out and shred.
  • Mix corn starch with some broth and add mixture to broth. Start with less corn starch to start, adding more for gravy consistency preference.
  • Add 1 cup hot water to gravy granules to make gravy and add to broth.
  • Bring to a boil, then simmer covered.
  • Add meat back and cook on medium for 15- 20 mins. Check for thickness of sauce to preference. Add soy sauce for colour.
  • Make puff pastry circles for the bottom of a muffin tin depending on size. There should be a lip overhanging slightly. Fill with baking beans and bake for 10 mins on 180.
  • Take these out, empty beans and fill 3/4 of the way with cooled meat filling. Cover with a pastry lid. A bit fiddly, so make sure you join the part cooked pastry to the lid really tightly to avoid too much leakage. (Note: you can skip the prebaking of the bottom pastry. But I found this causes too much leakage).
  • Brush with mayonnaise.
  • Bake in oven at 180 for 25 mins or until pastry is puffed and golden.
  • Check highlights for more notes for perfect pies.