Tempting tuna brique

1 small onion chopped                                2 tablespoons oil
190g tuna in brine                                      2 teaspoons capers chopped(optional)
3 tablespoons chopped parsley                    2 teaspoon chillie sauce of your choice
4 whole eggs                                             4 sheets spring roll or warka pastry
1 egg white to seal

Method
Sauté the onion in the oil till soft & translucent. Remove from heat & mix in together the rest of the ingredients except for the eggs & pastry. Divide filling into 4. Take one sheet of pastry at a time & place the filling on one corner of the pastry surface. Make an indentation in the filling then break a whole egg into this indentation. Seal with egg white & making sure that there is no space left for the filling to leakout fold into a square. (If you use round warka pastry then you will have a triangular shape) Heat a shallow non-stick pan with a little bit of oil. Lift Brique with a spatula & place into the heated oil. Fry on one side & carefully turn with the spatula taking care not to break the pastry or the egg. Don’t overcook as the egg should be a runny surprise when you cut into it. Prepare one at a time & only just prior to frying as the pastry will become soggy. Serve hot.

Farmas puri

1kg mince
6 chopped onions
2 tablespoons of butter
1 tablespoon dhana powder
1tsp haldi
3 tsp ginger garlic paste
The following to taste
spring onions
methi bhajee
green chillie paste
salt n pepper

Cook  mince dry using all the above ingredients as for  Samoosa mince . When mince cooled off add chopped green dhania . To this I add 4 eggs & one tub of fresh cream or nestle cream. Take two sheets of spring roll pastry; sprinkle a thin layer of mince/egg mixture, top with another two sheets of pastry. Then sprinkle a thin layer of mince. Then top with one sheet of pastry. Now start from one end n roll tightly as a Swiss roll.  N seal the edge with lai. Finally take one sheet of pastry n put lai around the edges n in the middle and then wrap this Swiss roll in this. (So altogether u will use 6 sheets per roll). Then wrap each roll in cling wrap n freeze. U can make about 5 -6 rolls from one kilo mince. Remember to defrost partially & slice into pinwheels while the roll is still firm. Dip in egg n fry in shallow hot oil. 1 roll slices into 20 pinwheels. Lai is the flour water paste…

Peri per chicken

Ingredients

4 tablespoon olive oil
4 cloves garlic,
juice of 1 fresh lemon (about 1/4 cup)
1 tablespoon paprika
1 bay leaf
1/2 tsp oregano
*1 teaspoon Portuguese spice
* 1 teaspoon sea salt
1/2 teaspoon chillie flakes ( if u need heat )
4 chicken legs( or one whole chicken spatchcocked with skin on )
extra sea salt, optional( I use a dry spice like chicken spice to sprinkle on chicken the last ten minutes or so of baking )
A few tablespoons or West Indian sauce or nandos sauce ( I mix this in at the end , when u sprinkling the spice on skin ) with some water n corn flour n pour it in on the bottom of pan to thicken the juices n make a sauce )

Directions

In a blender combine everything except the chicken and the extra salt, blend until very smooth. Score chicken legs with a knife a few times. Marinade the chicken at least 1 hour or overnight. Bake from cold with skin side down for the first ten mins on 180 . Turn chicken skin side up . Keep basting with extra sauce, and continue to bake till the last 10 minutes or until chicken is cooked when u will then have to sprinkle spice on skin and thicken sauce. Serve with sauce n chips, onion rings, on salad on the side.

Crunchy onion rings
½ cup flour
¼ cup corn flour (mazeina)
2 tablespoons instant mash potato powder
1 cup soda water
2 -3 cups panko bread crumbs (Japanese-style breadcrumbs although if u unable to find this use fresh bread crumbs)
salt
2 -3 onions
Method

1.Combine flour, corn flour, instant potatoes, and soda water in a bowl stir well and let sit for about ten minutes.
2. Place 2-3 cups Panko in a bowl for dredging.
3.  Cut onions into ¼ inch size rings and separate.
4. Heat the oil then dip the onion rings in batter then coat with Panko.
5. Fry onion rings 2-3 minutes flipping half way or until golden brown then remove from oil and season with salt.

COURTESY FOWZIA AHMEND AUTHOR OF YUMMYLICIOUS CUISINE