Interesting and entertaining content served up from everyone here at Chilli Power, Zimbabwe.
Operating as usual
1/4 cup butter, softened
2 sprigs thyme
1 turkey (14 to 16 pounds)
2 teaspoons salt
2 teaspoons chilli power sauce
1 large onion, quartered
1 medium orange, quartered
1 medium lemon, quartered
3 fresh rosemary sprigs
3 fresh basil sprigs
3 cups chicken broth, divided
3 to 4 tablespoons all-purpose flour
Preheat oven to 325°. Mix butter and Italian seasoning.
Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and chilli sauce; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together.
Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan.
Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.
time may have run out but you can still get your hustle become a micro distubutor and sell your lot and you start getting money in nhasi chaiye yes US$4.00 for 6 bottles of Assorted (6 x 200ml)
3/4 cup flour
1 cup water
1 cup yellowtail — cooked leftovers or raw
1 spring onion — chopped
1 jalapeño pepper — thinly sliced
salt and black pepper
chilli power sauce
lime — or lemon, cut into wedges
Make a smooth batter by whisking the flour, water and eggs together.
Add the fish, spring onion and jalapeño.
Season with salt and pepper and some of your favourite chilli power.
Heat some oil in a non-stick pan and add enough batter for one pancake. Lower the heat, cover with a lid and leave for 2–3 minutes. Turn the pancake over and cook for 1 minute on the other side. Slide onto a warm plate and make the rest of the pancakes.
Scatter with coriander, mint and toasted sesame seeds. Serve with lime/lemon halves.
Christmas is the perfect time of year to celebrate family, joy, and coming together. It’s a time to be merry and indulge in plenty of food and drink to keep warm enjoy great conversations with family and friends.
If there was ever any one thing that could bring people together and make peace, it would be food. Good food is always good, whether you’re a lover or a fighter, a celebrity or a politician. Chilli Power has that same impact or closer, if you use it at all your family and church gatherings, or even at work events.
Makes 8 square turnovers
30 minutes prep and bake total
640 g. Chilled ready rolled puff pastry (2 sheets of 320 g. each)
250 g. Leftover turkey, cut into small cubes
250 g. Ocean Spray brand smooth or whole berry cranberry sauce
8 Slices Mature cheddar cheese, or sub for your favourite variety. Brie would be lovely.
1 Handful fresh baby leaf spinach, cut into very thin strips
1/2 lemon, juice only
2 tbsp. Whole/ full fat milk
1 tsp. Sweet paprika
1 tsp. salt
2 tsp. Zaatar( mix of crushed herbs like oregano, thyme and toasted sesame seeds with added sumac or marjoram) As exp, plus more for sprinkling before baking
2 tsp. chilli power sauce
1 Egg, beaten
Salt and pepper to taste
Preheat oven to 205°C/401°F This is crucial, your oven must be HOT!
In a bowl mix turkey with everything, but egg, pastry and cheese. Stir well to combine flavours.
Roll out your puff pastry sheet and cut in half lengthwise and widthwise, giving you four squares. I use the parchment sheet that comes with the dough to line my baking sheets, easy :)
Dough should be cold when placed in oven, so if cooking in batches (I do 4 at a time) keep other turnovers in fridge until ready to bake.
Place one slice of cheese on half of each square. Place a heaped tablespoon of turkey filling in centre of cheese slice. Fold over and cover with other half of dough. Press edges together and using a fork, press down to crimp edges.
Cut a small slit on top of each turnover. Brush tops all over with beaten egg. Sprinkle with more zaatar, if using, if not salt and pepper would be lovely.
Place in centre of preheated oven and bake for 20 minutes or until puffed up and browned.
Serve after cooled for 10 minutes.
The characteristic red color of chili peppers is an indication that it is rich in beta-carotene or pro-vitamin A. Vitamin A is key in maintaining a healthy respiratory, intestinal, and urinary system. Also, vitamin A and vitamin C in the chili peppers are vital in building up your immunity against infections and illnesses. If you suffer from congestion or allergies, a capsaicin nasal spray can help relieve your symptoms. Moreover, capsaicin has a number of antibacterial properties that can fight chronic sinus infections. If you are suffering from a high fever, hot chili peppers can not only relieve the pain, but they can also stimulate the immune system to fight off the virus.
Don’t hang out with people who don’t put Chilli Power at the braai! LOL. You can add your own in the comment section.
2 Cups All-purpose Flour
1 Cup Warm Water
2 Tablespoons Salt
2 Tablespoons Vegetable Oil
200 Grams Boneless Lamb/Goat Meat
2 Tablespoons Oil
1 Teaspoon Red chilli Power
1 Tablespoon Minced Garlic
1 Onion Cubed
2 Bell Peppers (sliced)
3-4 Large Tomatoes
3 Cups Water
2 Tablespoons Salt
2 Teaspoons Cornstarch
3 Potatoes (cubed)
Black Vinegar (on the side when serving)
1.1 One hour before you start, place the mix of flour, eggs, and salt in a bowl and stir. Add some water, mix, and wait until it becomes a smooth, non-sticky dough.
1.2 Start kneading and knead until the dough is not sticky. Cover it for 30 minutes.
1.3 Cut the dough into 4 pieces. Flatten the pieces and aim for a rectangular shape.
1.4 Cut the dough rectangles crosswise and cover the dough for another 30 minutes. If you have the time, you can keep it up to 2.5 hours.
2.1 Dust some flour on the dough and the working area to keep the dough from sticking.
2.2 Take a strip of dough and pressure it with your fingers. Grab it from both sides and pinch it gently between your forefinger and thumb and slowly start stretching along its length.
2.3 Pull until the noodles are 12 to 13 inches long and place it on the floured surface. Dust it with flour on the top. Repeat the process.
3.1 Cut the meat into squares. Season it.
3.2 Heat up your frying pan and add some oil.
3.3 Add the onion, garlic, and meat and stir-fry for 5 minutes.
3.4 Add the bell peppers and tomatoes and keep stir-frying.
3.5 Add water, salt, and other spices.
3.6 Cook for another 10 minutes until the peppers soften but keep their shape and the tomatoes start melting.
Chili peppers also present a potential natural remedy for fighting cancer. The capsaicin and antioxidants in chili peppers can kill cancer cells in leukemia and prostate cancer. This is largely due to the high antioxidant and anti-inflammatory properties of chili peppers. For example, in the case of prostate cancer, capsaicin reduces the growth of prostate cancer cells by triggering a depletion of the primary types of cancer cell lines. We can find similar effects in breast, pancreatic, and bladder cancer.
Ingredients (Serves: 4)
- 500 gm: Chicken bones
- 100 gm: Boneless chicken
- 1 ½ tsp: Refined flour (maida)
- ½ tsp: sesami seeds
- 1 tsp: Chopped garlic
- 200 mls chilli power sauce
- 1 tsp: Butter
- 1 tsp: Oil
- 1 lt: Water
- Salt to taste
- Skin and clean the chicken.
- Make incisions on leg pieces and breast with a sharp knife.
- Apply a mixture of Red Chili Power sauce , Lemon Juice and Salt to the Chicken and leave aside for half an hour.
- Take off extra water by hanging the Yogurt in a muslin cloth for 15-20 minutes.
- Mix in Red Chili powder, Salt, Ginger-Garlic Paste, Lemon Juice and Mustard oil.
- Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
- Put the chicken onto a skewer and stir fry in a moderately hot Tandoor or a preheated oven (200 degrees Celsius) for 10-12 minutes.
- Baste it with Grease and stir fry for another 2 minutes.
- Take off and keep aside.
- Heat up grease in a pan.
- Let it crackle.
- Then mix in Ginger-Garlic paste and cut Green Chillies.
- Stir fry for 2 minutes.
- Mix in Tomato Puree, Red Chili powder , Salt and one cup of water.
- Bring to a boil.
- Lower heat up and simmer the flame for 10 minutes.
- Mix in Sugar or Honey .
- Mix in cooked tandoori chicken pieces.
- Simmer the flame for 5 minutes and then mix in fresh Cream.
- Serve hot
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