Soles – lemon butter

1 kg Soles.
Marinate soles with: 1 tsp salt, 1 tsp pepper, 2 Tblspn green masala, 3 Tblspn lemon juices for about 2 hours.
Then dip fish in flour n fry on high with olive oil n butter.
Then layer the fish in Pyrex dish.
In the evening make a lemon butter sauce.
Sauce: Put 20g butter in a pot add 5 Tblspn lemon juices and cut finely chopped green dhana.
Heat all this and pour over fish n grill.
Serve with savoury rice, chips n salad.

Grill prawns

1 kg prawns.
250ml Debra’s peri-peri oil.
Juice of 1 lemon.
3 tsp fine red chillies.
2 tsp peri-peri chillies.- this type of chilies can be purchased from a fish shop or u may use the Robertson’s peri peri spice.
Salt.
Garlic Butter.

Method
•    Wash n butterfly prawns
•    Rub each prawn with salt.
•    Marinate with peri-peri oil, lemon juice, fine red chillies, and peri-peri chillies.
•    Dip each prawn in marinate and leave open
•    Dot with small pieces garlic butter.
•    Grill in oven serve hot with chips ,Greek salad and mushroom sauce

Grilled oven chicken
Cook chicken with arad, salt, fine jeero, red chillies, and vinegar n red masala.
Cook on a low heat until tender.
Do not burn out water
Put Chicken in Pyrex Dish.

In the Leftover water put Butter ,black pepper ,lemon juice ,Steers peri-peri sauce ,Nandos barbeque sauce , Portuguese spice Texan spice ,garlic pepper ,red chillies .Let it melt pour over chicken and give a quick grill .

Grilled T Bone steak

T-Bone. Steak                                                         
 1 kg T-bone, 1 tsp salt,
2 Tblspn ginger garlic,
3 Tblspn lemon juice,
2 tsp steak n chops spice,
5 Tblspn oil
marinate everything together.

Make a sauce with 3 Tblspn of each: garlic sauces, barbeque sauce, peri-peri, mustard, tomato n mayonnaise. Pour over marinated steak, pour over 1 tin cream style corn over it then slice onion tomato n butternut. Sprinkle with salt n pepper dot with butter cover with foil bake in oven for 1 hour.  Remove the foil n grill for few more minutes. Serve with bake beans, toast n chips

COURTESY; KHATIJA EBRAHIM