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Grilled Sirloin Part 2. #keanonskitchen #privatechef #localbusiness #supportlocalbusiness #foodie str8outtastrandfontein
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Oven Lamb Chops & Rice 🥘 @snappychef @cerebossa @inapaarmanskitchen @bwellfoods @hinds_spices_the_strong_one @sixgungrill @tasticricesa @my_spar @hirschs_homestores @symbioticcommunications #food #viral #foodie #foodlover #foodies
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CREAMY COCONUT CHICKEN A rich, fragrant coconut chicken dish. INGREDIENTS For the Chicken * 700 g boneless chicken thighs, cut into bite-sized pieces * 1 tsp paprika * 1 tsp curry powder * ½ tsp ground cumin * ½ tsp salt, or to taste * ½ tsp black pepper * 1 tbsp olive oil For the Coconut Sauce * 1 tbsp butter or olive oil * 1 medium onion, finely chopped * 3 garlic cloves, minced * 1 tbsp fresh ginger, grated * 1–2 tsp curry powder * ½ tsp ground turmeric * ½ tsp chilli flakes (optional) * 1 tbsp tomato paste * 400 ml full-fat coconut milk * 100 ml chicken stock * 1 tsp brown sugar or honey (optional) * 1 tbsp fresh lime juice * Salt and black pepper, to taste * Fresh coriander, for garnish METHOD 1. Season the Chicken Place the chicken in a bowl and season with paprika, curry powder, ground cumin, salt, black pepper and olive oil. Mix well to coat evenly. Allow to marinate for 10–15 minutes, if time permits. 2. Sear the Chicken Heat a large frying pan over medium-high heat. Add the seasoned chicken in batches and sear for 3–4 minutes per side until golden brown. Remove from the pan and set aside. The chicken will finish cooking in the sauce. 3. Prepare the Aromatics In the same pan, add the butter or olive oil. Add the chopped onion and sauté for 3–4 minutes until softened. Add the garlic and grated ginger, then cook for another minute until fragrant. 4. Add the Spices Stir in the curry powder, turmeric, chilli flakes and tomato paste. Cook for 1–2 minutes, stirring continuously, to release the flavours of the spices. 5. Make the Coconut Sauce Pour in the coconut milk and chicken stock. Stir well, scraping the bottom of the pan to incorporate the caramelised bits. Add the brown sugar or honey, if using, and season with salt and black pepper to taste. 6. Simmer the Chicken Return the seared chicken to the pan and stir to coat it in the coconut sauce. Reduce the heat to medium-low and simmer gently for 12–15 minutes, or until the chicken is fully cooked and tender. The internal temperature should reach 74°C. Garnish with freshly chopped coriander Pots: @snappychef #cookingclass #recipeoftheday #coconutcurry #dinnerideas #chefpearl
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Grilling 300g Sirloin Steaks for 9 Guest Part 1. #keanonskitchen #privatechef #localbusiness #sᴜᴘᴘᴏʀᴛsᴍᴀʟʟʙᴜsɪɴᴇss
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If you love a good prawn curry, you NEED to try this one! 🍤🤎 The gravy is so creamy, rich & full of flavour! Honestly, this is the best prawn curry I’ve ever made or tried!🤌🏼 For this recipe, I used my @snappychef induction stove & super light cast iron pot & I loved how beautifully the curry cooked in the pot. It’s perfect for letting all those flavours come together while the gravy develops that rich, creamy consistency. Good cookware really does make a difference in the kitchen! Don’t forget to share it with someone who loves a good prawn curry as much as you do! 🫶🏼 Creamy Prawn Curry 🍤 @naazz.kitchen Ingredients * 800g cleaned & deveined prawns * 2 tbsp butter * 1 tbsp crushed garlic * 1 large onion, finely chopped * 1 tsp mustard seeds * Curry leaves * 1 to 2 tsp Kashmiri chilli powder * 1 tsp salt to taste * 1 tblsp green masala, or less if you prefer it mild * ⁠1 tblsp magic masala * ⁠1 - 2 tsp fish masala * 2 tin tomatoes, blended * 3 tbsp Mini’s Aged Chilli sauce * 3 tbsp Mini’s prawn sauce * Chopped fresh dhania * 1 to 2 sliced green chillies (optional) * 250ml fresh cream Method * Heat butter in a pot, add garlic & prawns & cook until pink. Remove & set aside. * In the same pot, add mustard seeds, curry leaves & onion. Add a little oil & braise until the onion is soft. * Add Kashmiri chilli powder, salt, green masala, fish masala, Magic Masala, Mini’s aged chilli sauce & Mini’s prawn sauce. Mix well. * Add the blended tomatoes & cook for 10 minutes, stirring occasionally. * Add the prawns to the pot & mix well. Cook for a few minutes. * ⁠Add chopped dhania & sliced green chillies. * Stir in the fresh cream & simmer gently until the sauce is creamy. * Serve hot with rice. #creamyprawns #prawncurry #creamyprawncurry #prawncurryrecipe #prawnrecipe
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Happy Friday, October in the Kitchen |Series 07✨ On the Menu| Appetizer Crumbed Mushrooms with sauce tartar Ingredients • packets of mushrooms • Worcester sauce lemon juice salt and pepper 150g breadcrumbs 100g cake flour : 2 eggs Oil to fry Method of preparation marinate mushrooms with Worcester sauce, lemon juice and salt and pepper dust in flour and dip in whisked eggs, coat with the breadcrumbs Deep fry golden brown, take out and remove additional fat on kitchen paper Sauce tartar 2 egg yolks, 1 tablespoon lemon juice, 1 teaspoon of mustard, salt, pepper, sugar, 300 ml sunflower oil, and chives mix egg yolk, lemon juice, mustard and spices, then slowly whisk in the oil very carefully until mixture is thick and firm #cookingwithsylvi #foodlover #octoberchallenge #foodie #homemadefood
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Dropping the BEETS, DM for Bookings. #keanonskitchen #privatechef #localbusiness #supportlocalbusinesses❤️ #str8outtastrandfontein
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Granadilla & Chilli Sorbe. Palate Cleanser ahead of a 5 course dinner. #keanonskitchen #privatechef #localbusiness #supportsmallbusiness
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Apple Tarte Tatin my Way. #keanonskitchen #privatechef #food #localbusiness #supportsmallbusiness
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October in the Kitchen | Series 05 ✨ On the Menu Apple beignets with vanilla sauce | Dessert 😊 Ingredients • apples • lemon juice 50g cake flour 1 egg 1 tablespoon oil Sugar Salt 50g cake flour 150 ml white wine 2 egg white 20g sugar • Oil to fry • 100g cinnamon sugar Method of preparation 1. Peel and core the apples and marinate with lemon juice Dredge in flour and dip in the frying batter 3. Bake in pan until golden brown, then dip in cinnamon sugar, serve warm 4. Batter: mix egg, oil, white wine, sugar, salt and flour to smooth dough 5. Beat the egg white with the sugar to a white foam and mix carefully with the batter Vanilla sauce: ½ I milk, vanilla essence, 2 egg yolks, 75 g sugar boil the milk with vanilla essence mix the sugar and egg yolks on the hot water bath add the hot milk and stir until thick, strain and keep cold Serve beignets with vanilla sauce, mint leaves and sprinkle icing sugar over plate #cookingwithsylvi #foodlover #octoberchallenge #homemadefood #foodphotography
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KOFFIE ROOMYS (“no churn”) (geen roomysmasjien nodig nie) Ek is GEK oor roomys,jy kan vir my roomys vir ontbyt,middagete en aandete gee en ek sal tevrede wees. Ek skop af met my eerste geur roomys-KOFFIE ROOMYS Dit is so maklik om te maak,en benodig min bestanddele. Bestanddele: 2 1/2 eetlepels kitskoffie 2 eetlepels kookwater 110g donkersjokolade 2 koppies room 1 blik kondensmelk 1 teelepel vanilla essence Roomyskeëls van jou keuse Metode: 1. In ‘n beker meng die kitskoffie en kookwater saam. Roer dit goed saam en laat dit heeltemal afkoel. 2. Terwyl die koffie afkoel,kap die sjokolade fyn en hou eenkant. 3. In ‘n mengbak voeg die room,kondensmelk,vanilla essence en afgekoelde koffie saam. 4. Klits op hoë spoed vir sowat 4 minute. 5. Vou die sjokolade in jou mengsel in. 6. Skep uit in ‘n bak met ‘n deksel. 7. Vries oornag. 8. Bedien met die roomyskeëls van jou keuse. Geniet dit! #roomys #icecream #nochurnicecream #somer #coffee
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October in the Kitchen | Series 04 ✨ On the Menu Upside-Down Orange Cake For the orange cake 2 cups all-purpose flour 1½ tsp baking powder ½ tsp baking soda Pinch of salt ½ cup butter 1 cup sugar 2 eggs 1 tsp vanilla essence 1 tbsp orange zest ¼ cup orange juice ¾ cup milk (or ¾ cup milk + 1 tbsp lemon juice) For the orange caramel topping: ¾ cup sugar 6 tbsp water ½ tsp vanilla essence 2 tbsp orange juice 4 tbsp butter 1 large orange, peeled and sliced Method: Preheat the oven to 180°C for 15-20 minutes. Prepare the orange caramel topping, arrange the orange slices, pour the cake batter over them, and bake until done. Serve and Enjoy 😍 #cookingwithsylvi #foodlover #foodphotography #octoberchallenge #foodie
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