Asian style whole fish

Asian style fish
Ingredients :

* 2 whole tilapia cleaned and gutted
* 1 red chilli, sliced
* 2 Tbsp crushed ginger
* 1 tsp crushed garlic
* 3 lemongrass stalks
* 60ml lime juice
* 2 Tbsp sesame oil
* 120ml soy sauce
* 1/4 cup sugar
* 80ml water


•Preheat the oven to 180 degrees.

•Score the fish on each side:
make 3 incisions on each side so more flavour can enter the fish. Season with salt and pepper on each side.

•Combine the sesame oil, garlic , 1 lemongrass stalk chopped , soy sauce and lime juice in a small bowl. Rub the mixture all over the fish, the incisions and inside the cavity.

•Place the fish in the oven and bake for 30 minutes.

While fish is baking, make the ginger and lemongrass syrup :

In a saucepan over a medium heat, dissolve the sugar in the 80ml of water.
Add 2 lemon grass stalks, ginger, sliced chilli and leave to simmer for 5 minutes then remove from heat.

•Once fish is cooked, Drizzle with the lemongrass – ginger syrup and enjoy with sticky rice.




Chicken breasts in creamy mushroom sauce

Chicken breasts in creamy mushroom sauce

Cook time: 20 minutes

Serves : 4



250ml fresh cream
250g sliced Portobellini mushrooms
1 tsp Chilli flakes
8 chicken breasts
1 tablespoon crushed garlic
2 tablespoons of olive oil
1 cup chicken stock
Handful of baby spinach
Salt and pepper


1.In a large pan, on a medium to high heat. Cook your chicken until golden brown on each side. Remove from the pan and set aside

2.Add mushroom and garlic to the pan, saute for 3 minutes then add chicken stock and chili flakes

3.Add the chicken back in the pan, pour the fresh cream, add the baby spinach and leave to simmer for 10 minutes
Season with salt and pepper & serve


NB : longer cook time for big chicken breast


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Lamb Shank Pie


1 sheet Puff pastry, thawed
1 large lamb shank
340ml lamb stock
5 sprigs Fresh rosemary
5 sprigs Fresh thyme
5 garlic cloves
Salt & pepper
1 TBsp Nomu lamb rub
2 TBsp tomato paste
1 cup red wine
2 TBsp Dijon mustard
Vine tomatoes


Rub the lamb with olive oil, dijon mustard, lamb rub and salt & pepper

Preheat the oven to 200 degrees.

Place the lamb shank in a deep oven proof dish then add stock, rosemary, thyme and garlic cloves.
Cover with foil and place in the oven and allow to cook for an hour

Remove shanks from the oven then add the red wine, tomatoes and tomato paste
Cover again and place in the oven for a further 2 hours or until meat is falling off the bone

Remove from the oven and allow to cool.

Preheat the oven to 180

place the lamb shank in a new oven dish then pour over the reduced braising liquid and top with pastry.
Brush the pastry with a beaten egg

Place the pie in the oven and allow to cook for 20-25 minutes until the pastry is golden brown

Remove and allow to cool


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Lamb Knuckles 

Ingredients :
1.5kg Lamb knuckles 

3 shallots, quartered 

3 garlic cloves, crushed 

5 rosemary sprigs

5 thyme sprigs 

1 bouquet garni 

340 ml lamb stock (use what you can find)

1 chopped canned tomatoes 

Baby carrots 

Sweet corn ( mini cobs) 

Baby potatoes
Heat oil in a medium sized pot. 

Sauté shallots, rosemary, thyme, bouquet garni and garlic for 5 minutes then add the lamb knuckles.

Brown the lamb knuckles in the pot and once they are all browned pour in the stock and canned tomato and leave to simmer for 1 hour 

After an hour add in the vegetables and leave the knuckles to cook for a further 30 minutes or until the vegetables and meat are soft.
And there you have it, Enjoy! 


500g oxtail 

1 red onion chopped 

120g baby carrots 

125g celery chopped 

1Tbsp crushed garlic 

1Tbsp crushed ginger 

2 TBsp tomato paste 

1 cup red wine 

500ml beef stock 

Salt and pepper 

Heat oil in a pot, brown the oxtail then add the onion, celery, carrots, ginger and garlic to the pot and cook for about 5 minutes until the vegetables are soft.

Stir in the tomato paste and cook for about 5-10 minutes then pour in the wine and stock and leave to cook for 2 hours or until it’s falling off the bone 
Enjoy with plain rice, cous cous, pap or dumplings 

Chicken liver pasta 

Hey guys, 

Today I thought I should teach you a quick and easy Chicken liver pasta recipe which is perfect for a mid week meal if you a pressed for time or just love a good pasta.

Tell me what you think, enjoy! 

Cookingwithluyanda ❤️
250g chicken livers

250ml fresh cream 

2 tsp crushed garlic 

2 tsp crushed ginger 

1 tsp tumeric paste 

1 tsp chilli (add more to your taste)

2 Tbsp tomato paste 

1/2 onion chopped 

Salt & pepper to taste 

Cherry tomatoes 

Penne pasta 

Basil to garnish

Parmasean cheese, Grated 
*In a pan, on a medium heat. Saute the onion, garlic, ginger, chilli and tumeric paste for 2 minutes then add the chicken livers to the pan and season with salt and pepper. 

*Once the livers have browned add the tomato paste and cherry tomatoes and let that cook for about 3 minutes before adding the fresh cream to the pan then lower the heat and let that cook down for 10 minutes. 

*Cook the penne pasta,Once the pasta is ready, rinse it in cold water (this stops the cooking and removes the residual starch) then add the pasta to the chicken livers to bring it all together.
Garnish with torn basil leg and Grated parmasean 

Chicken and olive casserole 

Hey guys 

It’s Sunday and what’s better on a Sunday than a hearty meal? 

Decided to make an easy chicken and olive casserole made with a lovely tomato base and fresh herbs to really tie it all together.

The key is too cook it slowly so all the flavours can come together. I cooked it for about two hours. 
Enjoy, CookingwithLuyanda


* 8 chicken pieces 

* 5 garlic cloves, peeled and chopped 

* 25 to 30 olives

* 1 onion, chopped 

* 2 tomatoes, diced 

* 2 cups chicken stock

* 2 tbsp. fresh rosemary, minced

* 2 tbsp. fresh thyme, minced

* 2 tbsp. fresh basil, minced

* 2 tbsp. fresh parsley, minced

* olive oil 

* Sea salt and black pepper

* Preheat your oven to 180 C

* Season each chicken piece with salt and black pepper (I also used Robertsons chicken spice)

* Add olive oil to your sauce pan at a medium heat 

* Brown the chicken pieces for about 2 minutes on each side.

* Add the garlic and cook until browned.

* Add the tomatoes, olives, chicken stock, rosemary, and thyme. Cover with foil and place in the oven for 1 h. (If your pan isn’t oven proof. Transfer to an oven proof dish)

* Remove the dish from the oven then add the basil and parsley, and place back in the oven, uncovered, for 45 minutes.

And enjoy with some rice or cous cous