Cooking Method:

1. Place cubed beef in mixing bowl.
2. In another mixing bowl,combine remaining ingredients.Mix well.
3. Pour mixture over meat and mix thoroughly.
4. Set aside and allow to marinate for at least 30 minutes.
5. Tread marinated beef cubes onto metal skewers.
6. Grill over preheated charcoal grill until cooked to desired doneness.

Ingredients:

• 1 tablespoon vegetable oil
• 1 yellow onion,peeled and finely chopped
• 2/3 cup (150 ml) passata (bottled strained tomatoes)
• 1/3 cup (75 ml) boiling fish stock
• 2 garlic cloves,peeled and crushed
• 1 small red chili pepper,seeded and finely chopped
• pinch of ground ginger
• pinch of curry powder
• pinch of freshly ground cumin
• pinch of freshly ground turmeric
• seeds from 1 cardamom pod
• freshly squeezed juice of 1 lemon
• 2 pounds (960 g) white fish fillets
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper,to taste

Cooking Method:

1. In a frying pan,heat vegetable oil over medium-high heat.
2. Add chopped onion and cook,stirring,for 10 minutes until onion is soft but not coloured.
3. Transfer cooked onions to slow cooker.Stir in remaining ingredients,except fish fillets and fresh herbs.
4. Cover slow cooker and cook on high-heat setting for 1 1/2 hours until mixture starts simmering.
5. Add white fish fillets to the slow cooker and cook at low-heat setting for a further 45 minutes-1 hour or until fish fillets are tender.
6. Transfer cooked fish to warmed serving platter.Stir fresh herbs into spicy tomato sauce.Test and add seasoning.
7. Spoon spicy tomato sauce over white fish and serve.More fish recipes>>>>>>

Ingredients:

• 3/4 cup (80 g) sliced almonds
• 1 tablespoon unsalted butter
• 1 1/2 pounds (720 g) skinless and boneless chicken breasts,cut into bite size
• 1 tablespoon sunflower oil
• 1 yellow onion,peeled and chopped
• 4 green cardamon pods
• 2 garlic cloves.peeled and crushed
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ground turmeric
• 1 cinnamon stick
• pinch of chili powder
• 1 cup (250 ml) coconut milk
• 1/2 cup (125 ml) boiling chicken stock
• 1 teaspoon tomato puree
• 5 tablespoons light cream
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon garam marsala
• salt and freshly ground black pepper to taste
• saffron rice to serve

Cooking Method:

1. In a frying pan,fry flaked almonds until pale golden.
2. Transfer 2/3 fried almonds to plate and continue to fry remaining until they are lightly deeper in colour.
3. Transfer the darker almonds to separate plate and set aside.
4. Allow the paler almonds to cool.Grind them until fine in a space grinder.
5. In a frying pan,heat the butter.Add chicken pieces and gently fry until evenly brown.
6. Add a little sunflower oil to the fat in pan,then add chopped onion and fry,stirring,for 8 minutes.
7. Stir in cardamon pods and garlic and fry,stirring,for a further 2 minutes,until onion is soft and starting to colour.
8. Stir in ground almonds,cumin,coriander,turmeric,cinnamon stick and chili powder.Cook for about 1 minute.
9. Transfer mixture to slow cooker.Add coconut milk,chicken stock and tomato puree.Stir well.Add browned chicken pieces and season with salt and black pepper.
10. Cover slow cooker and cook on high-heat setting for 3 hours or until chicken is very tender.
11. Stir in light cream,lemon juice and rind and garam marsala into the curry.
12. Cover slow cooker and on high heat setting for a further 30 minutes.
13. Check the seasoning,garnish with reserved fried almonds.Serve immediately with cooked saffron rice.More slow cooker chicken recipes>>>>>

Ingredients:

• 1/2 cup (125 ml) plain yogurt
• 2 tablespoons minced fresh ginger
• 2 tablespoons white wine vinegar
• 2 teaspoons salt
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon granulated sugar
• 1/2 teaspoon crushed red pepper
• 2 medium tomatoes,cut up
• 2 large garlic cloves,peeled
• 1/3 cup (80 ml) vegetable oil
• 2 16 oz (480 g each) packages frozen shrimp,shelled and deveined,thawed and drained
• 1 cup (250 g) minced onion
• hot cooked rice for 8 servings
• fresh parsley for garnish

Cooking Method:

1. In a blender,combine yogurt,ginger,vinegar,salt,turmeric,cumin,sugar,red pepper,tomatoes and garlic.
2. Blend until smooth.
3. Heat vegetable oil in a large nonstick skillet.Add shrimp and cook until tender,stirring constantly.
4. Using a slotted spoon,remove cooked shrimp,reserving cooking oil, and set aside.
5. In a reserved oil,cook onion until tender (about 5 minutes). Stir in yogurt mixture,bring to a boil.
6. Reduce heat to low and simmer 5 minutes or until mixture is lightly thickened,stirring.
7. Return shrimp to skillet.Cook until heated,about 3 minutes.
8. Remove from the skillet.Serve over cooked rice.More shrimp recipes>>>>