\n
Tempting tuna brique <\/span><\/strong><\/p>\n 1 small onion chopped\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 tablespoons oil<\/span> Method<\/span><\/strong> Farmas puri<\/strong> <\/span><\/p>\n 1kg mince<\/span> Cook\u00a0 mince dry using all the above ingredients as for\u00a0 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.\u00a0 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…<\/span><\/p>\n Peri per chicken<\/strong><\/span><\/p>\n Ingredients<\/strong><\/span><\/p>\n 4 tablespoon olive oil<\/span> Directions<\/strong><\/span><\/p>\n 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.<\/span><\/p>\n Crunchy onion rings<\/strong> <\/span> 1.Combine flour, corn flour, instant potatoes, and soda water in a bowl stir well and let sit for about ten minutes.<\/span> COURTESY FOWZIA AHMEND AUTHOR OF YUMMYLICIOUS CUISINE<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" Tempting tuna brique 1 small onion chopped\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 tablespoons oil190g tuna in brine\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 teaspoons capers chopped(optional)3 tablespoons chopped parsley\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 teaspoon chillie sauce of your choice4 whole eggs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4 sheets spring roll or warka pastry1 egg white to seal MethodSaut\u00e9 the onion in the oil till soft & translucent. Remove from heat & mix […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[114],"tags":[],"class_list":["post-12433","post","type-post","status-publish","format-standard","hentry","category-other"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-3ex","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-19 08:31:35","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/12433","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=12433"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/12433\/revisions"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=12433"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=12433"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=12433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
190g tuna in brine\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 teaspoons capers chopped(optional)<\/span>
3 tablespoons chopped parsley\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 teaspoon chillie sauce of your choice<\/span>
4 whole eggs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4 sheets spring roll or warka pastry<\/span>
1 egg white to seal<\/span><\/p>\n
Saut\u00e9 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.<\/span><\/p>\n
6 chopped onions<\/span>
2 tablespoons of butter<\/span>
1 tablespoon dhana powder<\/span>
1tsp haldi<\/span>
3 tsp ginger garlic paste<\/span>
The following to taste<\/span>
spring onions<\/span>
methi bhajee<\/span>
green chillie paste<\/span>
salt n pepper<\/span><\/p>\n
4 cloves garlic,<\/span>
juice of 1 fresh lemon (about 1\/4 cup)<\/span>
1 tablespoon paprika<\/span>
1 bay leaf<\/span>
1\/2 tsp oregano<\/span>
*1 teaspoon Portuguese spice<\/span>
* 1 teaspoon sea salt<\/span>
1\/2 teaspoon chillie flakes ( if u need heat )<\/span>
4 chicken legs( or one whole chicken spatchcocked with skin on )<\/span>
extra sea salt, optional( I use a dry spice like chicken spice to sprinkle on chicken the last ten minutes or so of baking )<\/span>
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 )<\/span><\/p>\n
\u00bd cup flour<\/span>
\u00bc cup corn flour (mazeina) <\/span>
2 tablespoons instant mash potato powder<\/span>
1 cup soda water<\/span>
2 -3 cups panko bread crumbs (Japanese-style breadcrumbs although if u unable to find this use fresh bread crumbs) <\/span>
salt<\/span>
2 -3 onions<\/span>
Method<\/span><\/p>\n
2. Place 2-3 cups Panko in a bowl for dredging.<\/span>
3.\u00a0 Cut onions into \u00bc inch size rings and separate.<\/span>
4. Heat the oil then dip the onion rings in batter then coat with Panko.<\/span>
5. Fry onion rings 2-3 minutes flipping half way or until golden brown then remove from oil and season with salt.<\/span><\/p>\n