Preparation
To make the Basbosa Balls:

• Mix the Basbosa flour with vanilla, raisins & sugar then add the yoghurt and mix then the butter,
• Then slowly add the milk until you form a firm dough
• Make small balls the size of a walnut , then fry the  Balls in  deep fryer at 160 c for 4 minutes, the balls will turn to  golden brown color,
• Pull it out and put it on a kitchen towel to drain any extra oil
• Drizzle it with chocolate sauce
  

Chefs can truly be creative when it comes to creating stuffing’s. In this recipe you will find popular Arabic ingredients like pomegranates, aubergine, tahini and freekeh. An ideal recipe for Ramadan or the carving station. Full recipe here!

 

Preparation
Chicken Deboning

• Cut a whole chicken down the back bone in a butterfly like style.
• Debone the chicken completely, leaving only the wing bones and bottom leg bones in place

Prepare the Stuffing

• Dissolve the Knorr Chicken Stock Cube in warm water, add the freekeh and cook until al dente but not fully soft. Allow to cool down
• In a separate pan sauté onion, black pepper, garlic and then add grilled aubergine and sundried tomatoes, season the mix with Knorr Chicken Shawarma Marinade
• Remove from the heat and add cooked freekeh, tahini paste, thyme, pomegranate molasses and seeds
• Mix the stuffing thoroughly before placing approx. 500g of stuffing in each one of the 3 deboned birds
• Begin trussing the deboned chickens with cooking string. Sprinkle the chickens with Knorr Chicken Stock Powder
• Roast chickens in the oven at 170◦C for 30 minutes or until golden brown
• Serve with lemon, molasses and fresh mint.

Brining of meat is nothing new, chefs have been doing it for centuries and for good reason, it helps preserve the meat, keeps it from drying out during cooking and increases the not to mention seasoning it through out. In these recipes we explore how you can add extra flavour to your basic brine recipes.

 

Preparation

• Bring the water to a boil in a large pot stir in the Knorr Chicken Stock Cubes till dissolved.
• Cut the chilli, turmeric and ginger into slices and add to the brine, simmer for 5 minutes and remove from heat
• Add in the Lipton Yellow Label Black Tea and steep for 2-3 min the remove the tea bags.
• Let the mixture cool completely in the fridge then add your chicken and keep submerges in the fridge, use a heavy plate if needed. After 12 – 24 hours remove the chicken and pat dry before cooking.

Brining of meat is nothing new, chefs have been doing it for centuries and for good reason, it helps preserve the meat, keeps it from drying out during cooking and increases the not to mention seasoning it through out. In these recipes we explore how you can add extra flavour to your basic brine recipes.

 

Preparation

• In a large cooking pot over medium heat, add the sausage and cook a few minutes until Brown color.
• Add the  onion, Peppers , and cook until onion is translucent and soft. Add garlic and chopped parsley  and fry for 1 minutes., stirring often. Add paprika, add the tomatoes and the spices , the cook for 2 more minutes.
• Drain any extra fat from the pan then put it back on the stove,
• Add water, Knorr Demi Glace   increase heat and bring to a simmer allow to cook for 3 minutes before adding Pomegranate Molasses,  and cooking for another 5 minutes. 

If you are looking for tasty fried chicken snacks you can get much better than chicken poppers. There are a few simple steps you can take to make them extra special for your guest, marinade, crust and sauce. Check out this recipe to find out how.

 

Preparation

Chicken poppers

• Cut the breasts into bite sized cubes and marinade with 50g Knorr Chicken Stock Powder, garlic and chilli for 4 – 6 hours.
• Combine the corn flour and 10g    Knorr Chicken Stock Powder and coat the chicken in flour. Dust of the excess and fry in Knorr Frying Solution at 175◦C for 4 -5 min till golden brown, remove and drain on paper towel.

Sauce

• Put the cumin in a pan and toast slightly add the Knorr Hickory BBQ Sauce and heat up, now add the chicken popper and coat with the sauce.

Plating

• Place the poppers in a serving bowl, top with cheese and serve.