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Soles – lemon butter<\/strong> Grill prawns<\/strong> Method<\/span><\/strong> Grilled oven chicken <\/span><\/strong> 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 .<\/span><\/p>\n Grilled T Bone steak<\/strong> Make a sauce with 3 Tblspn of each: garlic sauces, barbeque sauce, peri-peri, mustard, tomato n mayonnaise.<\/span> Pour over marinated steak, pour over 1 tin cream style corn over it then slice onion tomato n butternut. <\/span>Sprinkle with salt n pepper dot with butter cover with foil bake in oven for 1 hour.<\/span>\u00a0 Remove the foil n grill for few more minutes. Serve with bake beans, toast n chips <\/span><\/p>\n COURTESY; KHATIJA EBRAHIM<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n","protected":false},"author":1,"featured_media":47987,"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-13542","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-other"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2021\/04\/orange-grilled-chicken.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-3wq","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-15 15:03:24","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\/13542","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=13542"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/13542\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/47987"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=13542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=13542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=13542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/span>
1 kg Soles.<\/span>
Marinate soles with: 1 tsp salt, 1 tsp pepper, 2 Tblspn green masala, 3 Tblspn lemon juices for about 2 hours.<\/span>
Then dip fish in flour n fry on high with olive oil n butter.<\/span>
Then layer the fish in Pyrex dish.<\/span>
In the evening make a lemon butter sauce.<\/span>
Sauce: Put 20g butter in a pot add 5 Tblspn lemon juices and cut finely chopped green dhana.<\/span>
Heat all this and pour over fish n grill.<\/span>
Serve with savoury rice, chips n salad.<\/span><\/p>\n
<\/span>
1 kg prawns.<\/span>
250ml Debra\u2019s peri-peri oil.<\/span>
Juice of 1 lemon.<\/span>
3 tsp fine red chillies.<\/span>
2 tsp peri-peri chillies.- this type of chilies can be purchased from a fish shop or u may use the Robertson\u2019s peri peri spice.<\/span>
Salt.<\/span>
Garlic Butter.<\/span><\/p>\n
\u2022\u00a0\u00a0 \u00a0Wash n butterfly prawns<\/span>
\u2022\u00a0\u00a0 \u00a0Rub each prawn with salt.<\/span>
\u2022\u00a0\u00a0 \u00a0Marinate with peri-peri oil, lemon juice, fine red chillies, and peri-peri chillies.<\/span>
\u2022\u00a0\u00a0 \u00a0Dip each prawn in marinate and leave open<\/span>
\u2022\u00a0\u00a0 \u00a0Dot with small pieces garlic butter.<\/span>
\u2022\u00a0\u00a0 \u00a0Grill in oven serve hot with chips ,Greek salad and mushroom sauce<\/span><\/p>\n
Cook chicken with arad, salt, fine jeero, red chillies, and vinegar n red masala.<\/span>
Cook on a low heat until tender.<\/span>
Do not burn out water<\/span>
Put Chicken in Pyrex Dish.<\/span><\/p>\n
<\/span>
T-Bone. Steak\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\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/span>
\u00a01 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.<\/span><\/p>\n