“TANDOORI” CHICKEN FILLETS
Chicken fillets – sliced in half lengthwise
1 tbspn tandoori spice
1 tbspn Robertson chicken spice
Garlic Salt to taste
1/2 tsp chilli flakes
1 tbspn lemon juice
1 tsp finely crushed garlic
1/2 cup double cream yoghurt
Mix the ingredients with the chicken fillets and let it stand for 1 hour.
Heat 2cm of coconut oil and fry on med to hot heat for about 4 mins per
1. Two bunches of spinach – stalks cut off, washed and put in a pot with 1/4 cup of water to wilt down for 5 mins.
2. Strain off water and use the back of a spoon to remove excess water. Put on a chopping board and chop finely.
3. Heat 1 tbspn olive oil in a pot, throw in 4 pieces of whole garlic and a sliced onion the size of a pickle onion and when golden brown add spinach and salt to taste. Cook for 7mins and mash the garlic well and then add 1 tbspn of butter and 4 tbspn of cream cheese. Stir until the butter and cream cheese is melted and gives you a smooth sauce. Sprinkle with black pepper.
500g pumpkin – diced
1 heaped tsp garlic paste
Salt to taste
1 tbspn xylitol
1 tbspn olive oil
1 tsp butter
Heat oil and sauté onions. Add garlic paste and pumpkin and salt.
Cook for 15 minutes and add xylitol.
Cook for another 15 minutes and add black pepper.
Add 1 tsp butter and mash with the back of the spoon until pumpkin is smooth.
Prepared, tried and tested by: Omi Nair