Baked Salmon with Quinoa & Veggies

Ingredients:
Salmon fillet - 200 g
Quinoa -½ cup (uncooked)
Water - 1 cup
Bell peppers ½ cup, sliced
Broccoli - ½ cup, florets
Zucchini - ½ cup, sliced
Olive oil - 2 tbsp
Garlic - 2 cloves, minced
Lemon juice - 1 tbsp
Lemon slices - optional
Salt - ½ tsp (or to taste)
Black pepper - ¼ tsp
Chilli flakes - ¼ tsp
Mixed herbs - ½ tsp


Instructions:
Preheat the oven to 180°C and line a baking tray. Place the salmon fillet on the tray and drizzle it with 1 tablespoon olive oil. Add minced garlic, salt, black pepper, chilli flakes, mixed herbs, and lemon juice, then gently rub the seasoning into the fish. Bake for 12-15 minutes until the salmon is tender and flakes easily. Meanwhile, rinse the quinoa thoroughly and cook it with 1 cup water until all the water is absorbed and the quinoa is light and fluffy. In a pan, toss the bell peppers, broccoli, and zucchini with the remaining olive oil, salt, and pepper, and sauté or roast until the vegetables are cooked but still have a slight crunch. To serve, layer the quinoa on a plate, add the veggies, and top with the baked salmon. Finish with a squeeze of lemon and serve warm

Grilled Mutton Chops

Ingredients
Mutton chops - 300 g
Olive oil - 2 tbsp
Garlic - 4 cloves, minced
Ginger paste - 1 tsp
Lemon juice - 1 tbsp
Yoghurt - 2 tbsp
Salt - ¾ tsp (or to taste)
Black pepper - ½ tsp
Red chilli powder - ½ tsp
Cumin powder - ½ tsp
Coriander powder - ½ tsp
Mixed herbs - 1 tsp
Fresh coriander to garnish

Instructions
Prepare the chops
Take mutton chops out of the Cambay tiger pack. Cover each lamb chop with plastic wrap and use a meat mallet to flatten it for even cooking.Mix salt, red chili, dry roasted cumin and coriander powder, oil, yogurt, and mustard in a bowl.Apply this mixture to the chops and marinate for 30 minutes.Cook Lamb ChopsHeat a cast iron pan and add 1 tbsp of oil to it.Once the pan is hot, layer lamp chops and cook from one side for 4-5 minutes or until a beautiful brown crust is formed.Once golden brown, change the side and cook for another 4-5 minutes.Add butter and baste the chops with it and enjoy by garnish with coriander leaves!

Lemon Herb Prawn Skewers

Ingredients
Prawns - 300 g, cleaned and deveined
Olive oil - 2 tbsp
Garlic - 3 cloves, minced
Lemon juice - 2 tbsp
Lemon zest - 1 tsp
Salt - ½ tsp (or to taste)
Black pepper - ½ tsp
Chilli flakes - ¼ tsp
Mixed herbs - 1 tsp
Fresh parsley - 1 tbsp, finely chopped
Wooden skewers - soaked in water


Instructions:
In a bowl, combine olive oil, garlic, lemon juice, lemon zest, salt, black pepper, chilli flakes, mixed herbs, and chopped parsley. Add the cleaned prawns and toss well so they are evenly coated. Cover and let them marinate for 15 to 20 minutes. Thread the prawns onto soaked wooden skewers. Preheat a grill pan or barbecue on medium heat and lightly grease it. Grill the prawn skewers for 2 to 3 minutes on each side until the prawns turn pink and slightly charred. Remove from the heat and serve hot with extra lemon wedges on the side.

Tandoori Chicken Wings

Ingredients:
Chicken wings - 500 g
Yoghurt - ½ cup
Ginger garlic paste - 1½ tsp
Lemon juice - 1 tbsp
Red chilli powder - 1 tsp
Turmeric powder - ¼ tsp
Garam masala - 1 tsp
Cumin powder - ½ tsp
Kashmiri chilli powder - 1 tsp
Salt - 1 tsp (or to taste)
Oil - 1 tbsp

Instructions:
In a bowl, mix yoghurt, ginger garlic paste, lemon juice, red chilli powder, turmeric, garam masala, cumin powder, salt, and oil until smooth. Add the chicken wings and coat them well with the marinade. Cover and let them marinate for at least 2 hours, preferably overnight for deeper flavour. Preheat the oven to 200°C or heat a grill pan on medium heat. Arrange the wings on a lined baking tray or place them on the grill. Cook for 25 to 30 minutes, turning halfway, until the wings are cooked through and nicely charred on the outside. Finish with a squeeze of lemon and serve hot with mint chutney and onion rings.

Rarebit with fried egg

Ingredients:
Eggs - 2
Bread slices - 2
Cheddar cheese - 100 g, grated
Butter - 1 tbsp
All-purpose flour - 1 tsp
Milk - ¼ cup
Worcestershire sauce - ½ tsp
Salt - ¼ tsp
Black pepper - ¼ tsp
Chives - 1 tsp, chopped (optional)

Instructions:
In a small pan, melt the butter over low heat and whisk in the flour to make a smooth roux. Gradually add the milk, stirring constantly, until thickened. Remove from heat and stir in grated cheddar, Worcestershire sauce, salt, and black pepper until smooth and creamy. Toast the bread slices until golden brown. Spread the cheese mixture generously over the toasted bread. In a separate pan, fry the eggs sunny side up or to your liking. Place the fried eggs on top of the cheese-covered toast and garnish with chopped chives if desired. Serve immediately while warm and gooey.