CHICKEN JAL FREZI,CHICKEN BIRYANI, CHICKEN KORMA, NUTTY CHICKEN AND SHAHI CHICKEN RECIPES

TRY OUR TASTY CHICKEN RECIPES

Chicken Jal Frezi
Ingredients

½ kilo boneless chicken breasts
4 onions, sliced
4 tomatoes, peeled and diced
10 green chillies, finely chopped
1 inch ginger root finely chopped and crushed to a paste
6 cloves garlic, well chopped
1 handful of both mint and coriander leaves, fresh
2 tbsp fresh lemon juice
1 cup cooking oil
6 eggs
1 tbsp garam masala (see recipe)
1 tbsp cumin seeds
1 curry leaf
1 tbsp thyme
1 tsp turmeric
salt and pepper to taste.

Method
Put chicken breasts into a pan with 1and a half cups of water and boil them until only half a cup of water is left. Remove chicken from the water and allow to cool. Then shred the meat.
Cut the mint and coriander leaves into small pieces and mix half with the eggs and a pinch of salt. Reserve the rest until later.
Put half the sliced onions, ginger, garlic, tomatoes, spices, tomatoes and chillies along with salt and pepper into the remaining water and cook them over a medium heat, stirring until all the water has evaporated. Now add the oil to the pot and stir it into the mixture. Cook for a further 2-3 minutes. Add the shredded chicken and the remaining onions and cook on a low heat for 5 mins. Now put the egg mixture into the pot with the other ingredients and cook for 5-7 mins.
Remove from the heat and mix in the mint, coriander and lemon juice, cover it and leave to stand for 5mins.
Now it’s ready to serve. Try it with pitta, chapattis, naan or other breads.


Chicken Biryani
Ingredients
½ kilo chicken
½ kilo basmati rice
1 large onion, sliced
1 tomato, diced
4 green chillies, chopped
4 cloves garlic finely chopped
1 inch piece ginger root, chopped
1 tbsp garam masala
1 tbsp cumin seeds
1 curry leaf
1 tbsp thyme
1 handful of mint leaves
1 handful coriander leaves
1 cup cooking oil
salt and pepper to taste

Method
Clean the rice and wash in water. Put oil in a pan and fry onion until brown. Add ginger, garlic and curry leaf and cook for 1 min. Then add chicken, tomatoes, spices, salt, pepper and cook for 5 mins on a low heat. Add 3 large glasses of water and when it begins to boil, pour in the rice, mint and coriander, and stir slowly. Cook until the water is at the same level as the rice. Turn the heat down to its lowest setting, cover with a tight-fitting lid and leave it to cook for 10 mins.
Remove from the heat and allow the dish to stand for 5 mins. Now it is ready to serve.
You can serve it with natural yoghurt or Tzatziki (see recipe).


My Special Chicken
Ingredients
½ kilo chicken
2 onion, sliced
3 tomatoes, diced
4 cloves garlic finely chopped
1 inch piece ginger root finely chopped
4 green chillies, finely chopped
4 tbsps fresh lemon juice
½ handful of both mint and coriander leaves
1 tbsp garam masala
1 tsp chilli powder
1 tsp thyme
1 tsp turmeric
1 curry leaf
½ cup cooking oil
salt and pepper to taste


Method
Fry onions, garlic, ginger and the curry leaf in oil for 5 mins on a very low heat. Add chicken, tomatoes, green chillies, spices and salt and pepper. Cook for 30 mins. Add mint, coriander and lemon juice and cook for 2 mins. Remove from the heat and leave to stand for 5 mins.
Now it’s ready to serve with boiled rice, or breads of your choice and salad.


Chicken Korma
Ingredients
½ kilo boneless chicken, cut into pieces
1 large onion, chopped
1 tomato, diced
4 cloves garlic finely chopped
1 inch ginger root finely chopped
4 green chillies, finely chopped
1 tbsp garam masala
1 tsp dried oregano
1tsp turmeric
salt and pepper to taste
½ cup of cooking oil
1 cup coconut milk


Method
Mix all the spices together and cover the chicken pieces on all sides. Fry these in oil for 4-5 mins. Remove the chicken from the pan and put in the onion, ginger, garlic and curry leaf and fry for 3 mins. Add tomato, chillies, spices and seasoning, and cook for 3 mins. Add chicken and coconut milk and cook on a low heat for 20 mins.
Remove from the heat and add the herbs, stirring them into the dish, allow to stand for 5 mins, and it’s ready to serve.
Serve with boiled rice or your choice of breads, pitta, naan, chapattis etc.


Nutty Chicken
Ingredients
1 kilo boneless chicken pieces
2 onions, sliced
2 inch piece of ginger root, finely chopped
6 cloves garlic, finely chopped
4 green chillies, chopped
1 tbsp garam masala
1 tbsp turmeric
1 tbsp chilli powder
1 tsp black pepper
salt to taste
20 gr. pistachio nuts,
20 gr. almonds
20 gr. walnuts
1 tbsp desiccated coconut
1 cup cooking oil
1 handful chopped coriander leaves


Method
Fry the onion until it’s brown, add ginger and garlic and cook for 2 mins. Then add chicken, tomato, spices and seasoning, and cook on a low heat for 15 mins in its own juices.
Crush the nuts together and add them to the pan with ½ cup of water and cook for a further 5-7 mins. Add fresh coriander and chillies, stir into the dish, then remove the pan from the heat and leave to stand for 5 mins.
Serve with boiled rice.


Shahi Chicken
Ingredients
1 and a half kilos fresh chicken cut into quarters
2 inch piece of ginger root, finely chopped
6 cloves garlic, finely chopped
6 green chillies, very finely chopped
2 tomatoes, peeled and diced
½ handful mint leaves finely chopped
½ handful coriander leaves finely chopped
1 tbsp fresh lemon juice
1 tbsp mustard
1 tbsp white wine vinegar
1 tbsp black pepper
1 tbsp ground cumin
1 tsp dried oregano
50 gr grated cheese
2 eggs
2 tbsp cooking oil
salt to taste


Method
Score the chicken. Mix all ingredients, apart from eggs and cheese together and cover the chicken with the mixture, making sure to rub it well into the cuts you have made. Cover this and put in the fridge for 2 hours.
Mix the cheese and eggs together and after 2 hours remove the chicken and sprinkle the egg and cheese mixture over the top. Cover it and put on a very low heat and cook for 1 to 1 and a half hours.
You could cook it in the oven too if you put the chicken on a baking tray and sprinkle the egg and cheese mixture over it, and you could put some slices of tomato on top, then cook in a low oven for 1 to 1 and a half hours.
Serve with salad and your choice of bread


Honey and Lemon Chicken
Ingredients
1 chicken (about1½ kilos) with skin removed
½ cup honey
½ cup fresh lemon juice
½ cup cooking oil
1 inch ginger root, pounded to a paste
1 tbsp ground cumin
1 tbsp chilli powder
1 tbsp dried fenugreek leaves
1 tsp black pepper
salt to taste

Method
Score the chicken, making fairly deep cuts, although not going down to the bones.
Mix all other ingredients together and cover the chicken with this paste.
Put in the fridge for 2 hours.
Put in the oven at a low temperature and cook for 1½ - 2 hours.
Serve with French fries and salad.


Chicken in Tamarind and Tomato Sauce
Ingredients
½ kg boneless chicken cut into pieces
½ kg peeled, diced tomatoes
1 onion chopped
2 tbsps fresh lemon juice
2 tbsps sugar
20 gr. tamarind (dried and stoned)
4 green chillies, finely chopped
1 handful mint leaves
½ handful coriander leaves
1 tbsp garam masala
1 curry leaf
1 tsp turmeric
salt and black pepper to taste
½ cup cooking oil


Method
Mix the garam masala with the salt and pepper and rub over the meat. Put onion, tomatoes, sugar, tamarind and chillies into a pan with three glasses of water. Boil until one glass of water is left. Add the mint and coriander and stir.
Pour the oil into a frying pan and add the chicken and curry leaf and fry for 10-20 mins, or until cooked right through. Now put all this into the pan with the sauce. Cook for 2 mins over a low heat.
Remove from the heat, stir in the lemon juice and leave to stand for 5 mins.
Serve with naan, chapattis or pitta bread.

Simple Fried Chicken
Ingredients
6 chicken drumsticks
1 cup plain flour
2 eggs
1 inch ginger root finely chopped
4 cloves garlic finely chopped
½ handful mint leaves shredded finely
½ handful coriander leaves finely shredded
1 tsp garam masala
1 tsp ground cumin
2 tsps salt
1 tsp black pepper
oil for frying




Method
Put chicken drumsticks in a pan with half a glass of water, ginger, garlic, salt and cook over a medium heat until the water has gone.
Remove the drumsticks and leave until cool. Mix the coriander and mint in the eggs and whisk until blended.
Mix garam masala, cumin, salt and black pepper together.
One by one dip the drumsticks into the egg mixture and then coat them with the spice mixture, coating them evenly. Heat the oil in the frying pan and cook until the coating is crisp. This should only take 4-5 mins over a medium heat.
Serve with salad, French fries and our mint dip.


Chicken with Herb Yoghurt
Ingredients
½ kg boneless chicken breasts
250 gr. natural yoghurt
1 onion sliced
1 inch piece of ginger root finely chopped
2 cloves garlic finely chopped
1 handful fresh mint leaves shredded
1 handful fresh coriander leaves shredded
6 green chillies, finely chopped
1 tbsp garam masala
1 tbsp cumin seeds
1 tsp turmeric
salt and pepper to taste
½ cup cooking oil


Method
Mix green chillies and cumin seeds into the yoghurt with half a cup of water.
Mix the garam masala, turmeric, salt and pepper together, and then cover the chicken pieces with the mixture.
Pour the oil into a frying pan and fry the chicken for 2 mins, to seal it. Remove the chicken and fry the onion in the oil until it is brown. Add the ginger and garlic and cook for 2 mins.
Pour the yoghurt mixture into the pan and bring it to the boil over a low heat. When it is boiling, put the chicken pieces inside the mixture and cook for approx.15 mins.
Remove the pan from the heat and add the mint and coriander, stirring it well. Allow it to stand for 5 mins before serving.
Serve with plain boiled rice, salad, and naan, chapattis, pitta etc.

If you have any suggestions or advice, please let us know. We’re interested in your recipes too, and will post any really good ones on this blog accredited to you.
We think all these recipes are Treats and have a great Taste, so why not give them a try?

How to make Garam Masala

GARAM MASALA
Ingredients
4 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
2 tbsps caraway seeds
3 black cardamom pods
½ tbsp cloves
1 curry leaf
4 sticks of cinnamon (approx. 1 inch long, each)


Method
Dry fry all the spices, except the black cardamoms, on a medium heat, until they change colour. Just before you turn off the heat, add the black cardamoms and fry them for about a minute.
Allow the spices to cool. Remove the cardamom seeds from the pods and mix the seeds in with the other spices. Discard the pods. Grind all the spices together and store in an airtight jar.
This has Taste and is a Treat.

Summertime Time Out

SUMMERTIME TIME OUT
So how do we relax? We read, and thought we’d have a brainstorming session to see if there were any books etc that we could honestly recommend to you, which would in some way be linked to our blogspot.
It was easy to come up with the kids’ story, “The Gingerbread Man”, and JP Donleavy’s “The Onion Eaters”, and “The Ginger Man”, but then we went off on a Greek trip down memory lane, having posted recipes for Tzatziki, and a Greek Salad, and came up with the following:”Eleni” by Nicholas Gage; ”The Island” by Victoria Hislop; “Zorba the Greek “ and ‘Freedom and Death” by Nikos Kazantzakis and “Captain Corelli’s Mandolin” by Louis de Bernieres. There is the film of Zorba, (Anthony Quinn and Alan Bates) and of Captain Corelli too.
Of course we’d have to also recommend Bram Stoker’s Dracula (film starring Gary Oldman, Anthony Hopkins, Keanu Reeves and Winona Ryder). Bram Stoker was partly responsible for the resurgence of the old belief that garlic wards off evil, as Van Helsing hangs a string of garlic around Lucy’s neck, to protect her from vampire bites.(Read the book.)
As for music, chill out to Jeff Buckley’s album, “Grace”, and perhaps the soundtrack from “I’m Your Man”, featuring the songs of Leonard Cohen. There is a link, really!

THYME USES AND HISTORY

THYME
Thyme was cultivated by the Sumerians more than 5000 years ago, for its antiseptic properties. They used it for these and its anti-fungal qualities, and as a disinfectant.
Its name comes from Greek and means to have spirit, or courage. Soldiers from both Rome and Greece would bathe in thyme water before going into battle as it was believed that it gave them courage.
The ancient Egyptians used it in their embalming fluid, and in Greece and other parts of Europe, sprigs of thyme were placed on coffins, so that the dead person’s spirit could live in its flowers.
It’s native to the Mediterranean region and for many centuries it has been used to produce honey on Mount Hymettus, near Athens, Greece. Greeks say that honey from thyme flowers is the best in the world.

Pliny burnt thyme to keep away scorpions and other “venomous creatures”. Greeks use it to prevent nightmares. It is said to attract fairies, whereas rosemary attracts elves in folklore.
Thyme oil is used in toothpastes, antiseptics, anti-dandruff shampoo and insect repellent, echoing its uses in the ancient world.
We think it’s good to use with rosemary in the water you use to rinse your hair after washing it, and thyme tea has a calming effect on our sometimes frayed nerves.
As with other herbs, 1fresh sprig = ½ tsp of the dried herb. We used thyme with rosemary in the last post, and it can be used with meat, chicken and fish. Below is a recipe for thyme vinegar, which we like poured over salads, with olive oil.

Thyme Vinegar

ingredients


3 tbsps thyme leaves, crushed
1 pint white wine vinegar
1 sprig of thyme for each bottle

method


Bring the vinegar to just below boiling point, and pour over the crushed thyme leaves. Put the mixture in to a wide-necked bottle, seal it and leave it in a dark place for 2-3 weeks. Strain it into a clean bottle with the sprig of thyme, and cork it. It’s ready to use when you need it.
This has Taste and is a Treat.

ROSEMARY:MEDITERRANEAN LAMB RECIPE

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ROSEMARY
All the ancient writers wrote about rosemary: Pliny the Elder (23-79AD) in his Natural History, and Dioscorides in his De Materia Medica, who said that it has “warming” qualities; and Hippocrates, the father of medicine. Its name comes from the Latin, ros meaning dew, and marinus meaning of the sea.
In ancient times and in the Language of Flowers and Herbs, it symbolizes fidelity, abiding friendship and remembrance. Brides used to wear garlands of it on their heads at their weddings, and in ancient Greece, young men would wear sprigs in their hair when they sat examinations to help their memory.
A gilded sprig of rosemary would be given to guests at the marriages of the rich in the Middle Ages.
It was reputed to keep away evil spirits and if you slept with a fresh sprig under your pillow you were supposed to have a good night’s sleep, and no nightmares. John Gerard, in his Herball, says that it wards off colds if worn on the head.
It has antiseptic and anti-inflammatory qualities so is good for wounds, and stomach disorders. It is also good to put in the water you use to rinse your hair, and when mixed with borax, it will get rid of dandruff, due to its astringency.
We think it’s good to put sprigs on BBQ coals as it flavours the grilled meat, and you can use its sprigs as skewers for shish kebabs.
If you boil half a pint of water and add 1tsp of the dried herb, this tea will calm you down and sort out any stomach problems you may have.
Try the recipe below for a taste of the Mediterranean, where it comes from originally.



Mediterranean Lamb


ingredients


1 shoulder of lamb
oil
2-3 large onions, sliced
6 cloves of garlic, finely chopped
8 oz peeled and chopped tomatoes
12-14 pimento-stuffed green olives
4 oz. mushrooms thickly sliced
2 large sprigs of both rosemary and thyme
1 tsp dried oregano
half a bottle of red wine
1 tbsp tomato puree
½ pint water
salt and pepper

method


Fry meat in hot oil to seal it completely, then put in a covered roasting tin.
Pre-heat the oven to a low temperature.
Fry the onions, garlic and mushrooms and add to the meat. Pour the water, tomatoes and red wine into the frying pan and add the herbs. Stir until it boils and allow to simmer for 5 mins. Add the tomato puree, stir and simmer for a further 5 mins, then add to the meat with seasoning. Cover, put in the oven and cook for 3 hours.
This has Taste and is a Treat!

OREGANO,HISTORY OF OREGANO,GREEK SALAD

OREGANO
This plant originated in Greece, and is a member of the mint family of herbs. Its name comes from the Greek, oros meaning mountain, and ganos meaning joy. Greek mythology says that the plant was created by the goddess of love, Aphrodite, who tended it in her garden on Mount Olympus. She gave it to mortals to make their lives more joyful.
In Greece, the bride and groom would wear garlands of it in their hair at their wedding and it was put on graves so that the dead would rest in peace.
Hippocrates used it as an antiseptic and for stomach pains. It is known nowadays a powerful natural antibiotic, and oregano tea is taken for indigestion and to ease coughs.
It was one of the few flavourings for meat used in the dark ages.
You need to be careful with this herb, do not put too much of it into food when it’s dried, as it can make you vomit. A teaspoon is fine!
This is the herb which is normally found on the top of pizzas. It’s one of our favourite herbs, but we were used to the fresh herb or sun-dried herbs.
Try the simple recipe below for the real taste of oregano and Greece.

Greek Salad

ingredients


4oz feta cheese, sliced
1 cucumber, peeled and sliced thickly
1 red onion, thinly sliced (optional)
1 green pepper (capsicum), cut into slices
4-6 fresh tomatoes, chopped
1 tsp oregano (dried)
olive oil
salt and black pepper

method


Put the feta on top of the salad vegetables, sprinkle the dried oregano over it, and drizzle olive oil over that and the salad vegetables.

What could be simpler?
It has Taste and is a Treat.

ONION,HISTORY,USES AND RECIPE:onion in cheese sauce

ONIONS
The onion is a staple in most cultures; it has a long history, just like garlic. There are different types of onions, e.g. shallots, spring onions, pearl onions the wild onions and many more. Most people have cried while peeling onions and have their own remedies against this phenomenon.
In Mesopotamia the laws of Hammurabi stated that the poor should be given a monthly ration of bread and onions, showing that they were considered a staple at that time.

The onion originated in Central Asia, some say in Pakistan and Iran. It was growing wild in North America when the Pilgrim Fathers landed.
The ancient Egyptians revered the onion and small ones were found in the eye sockets of King Ramses IV, and because of the concentric layers of the onion, it was seen as a symbol of eternal life, and so it was found in the tombs of other pharaohs.
Both Dioscorides and Hippocrates waxed lyrical about the efficacy of the onion as a cure for diseases. Dioscorides recommended it as a cure for the hard of hearing.
Modern medical studies have shown that it can prevent some cancers; lower cholesterol levels kill infectious bacteria and help dissolve blood clots.
If you mix onion juice with honey, and take 3-4 tsps a day you may be able to protect yourself from the common cold. If you have a cold then this will help you get over it, and it works well to stop coughs, bronchitis and flu.
Because of its astringent and antiseptic qualities, it’s good to put on wounds and snake bites.
We use onions almost every day, in sauces, raw in salads and in the recipe below to which we add spices or herbs or both, depending on the time of year and how we feel.

Onions in Cheese Sauce


ingredients
1 1/2 oz plain flour
1 ½ oz butter
1 pint milk
4-6 oz grated cheese
seasonings to taste
2 – 3 large onions


Method
Peel and clean onions, then boil them in salted water for 20 minutes.
Make the cheese sauce; melt butter and remove from heat, add flour and stir to a smooth paste, add milk slowly continuing to stir till the mixture is smooth. When it boils, remove from the heat and add half the cheese, stirring until it melts.
Slice onions and arrange in an oven proof dish that has been greased with butter. Pour the sauce over them, top with the rest of the grated cheese and put in a preheated medium oven for 20 minutes, or until the cheese is golden brown.
Serve with baked potatoes.
This is a Treat and has Taste.

CORIANDER HISTORY,USES AND SIMPLE SIDE SALAD

CORIANDER
Firstly, let me point out that here we are describing the coriander leaves, or fresh coriander and not the seeds. In US English it is known as cilantro.
This herb has had a bad press over the centuries, with Pliny the Elder calling it the “bug-smelling plant”. He called it Coriandrum, meaning just that; koros in ancient Greek means bug, or insect. In the 17th century, John Gerard called it the “stinking herbe”.

It has been known for centuries, and is referred to in an ancient Sanskrit text written over 7000 years ago. At least 3000 years ago it was used by the ancient Egyptians both in cooking and medicines. In Ayurvedic medicine it is used as an anti-inflammatory to aid digestion and relieve indigestion, heartburn and diarrhoea. Coriander leaf juice or tea is good to drink and also to put on the skin to relieve an itchy rash.
Women on the subcontinent add the leaves to sesame oil and let them steep in it for several days, then use it on their hair to give it body, and shine. It is said that it also prevents hair loss.
Its leaves are added to dishes such as potato soup to improve the flavour, to just about every dish in our cooking, and to salads.
We believe that it’s good for the blood and has soothing qualities.



Simple coriander side salad
1 bunch coriander leaves and a few stalks chopped
1 lemon squeezed
salt and pepper to taste

Pour lemon juice over the coriander leaves, add salt and pepper to taste and serve as a side salad to fish, or chicken dishes.
It is a Treat and has Taste!

GARLIC:HOW TO MAKE GREEK TZATZIKI

GARLIC

The word garlic comes from the Old English, garleac, meaning spear leek, or plant, describing the shape of its leaves. The first written mention of garlic shows that it was used for medicinal purposes by the Sumerians in the region between the Tigris and Euphrates rivers. It originated in Central Asia and has a long history of use in medicine, although it was not used in cooking by some Hindus and Buddhists. The ancient Egyptians revered garlic, but did not eat it, although they fed it to their slaves. Clay models of it were found in Tutankhamen’s tomb, and pictures of it were discovered in the Great Pyramid of Cheops. The ancient Egyptians used it for curing such things as lethargy, heart disease and tumours. An Egyptian papyrus dating back to 1500 BC recommends it as a cure for 22 ailments.

There is a legend from the Muslim world which tells us that when Satan left the Garden of Eden after the fall of man, garlic sprang up from where he had placed his left foot, while the onion appeared from the spot in which he had placed his right foot.
In ancient Greece garlic was known as a Theriac, or cure-all. It was used to treat infections, give strength to soldiers before battle and to Olympic athletes before the Games. Hippocrates, usually referred to as the father of modern medicine (460-370BC), used it to cure digestive problems, as a diuretic and to treat pneumonia, among other ailments. The Roman, Pliny the Elder, wrote that it was used for similar purposes in the Roman Empire. Dioscorides, in his De Materia Medica, recommended it as a treatment for bites from rabid dogs, snake bites, coughs, leprosy and clogged arteries.
Ayurvedic practitioners use it to improve blood circulation and cure digestive problems.
In the Middle Ages in Britain and France it was used to protect people from the plague, as well as from evil spirits and vampires.
In the language of flowers and herbs, garlic is a symbol for courage, strength, get well and ward off evil and illnesses.
Recent medical studies have shown that it can help lower cholesterol levels, improve blood circulation and boost insulin levels in the body, which means that blood sugar levels are also lowered.

Garlic has often had a bad press because of the smell, but if you eat fresh parsley or coriander after having food with garlic in it, your breath won’t have the distinctive garlic odour
The whole garlic bulb is either referred to as the ‘bulb’, or ‘head’; and the single piece of garlic is a ‘clove’ of garlic, so be aware of this when you try one of our recipes.

Tzatziki
ingredients

125 gr natural yoghurt
2 cucumbers
6-8 cloves of garlic
salt and pepper to taste
1 handful fresh mint leaves, finely chopped (optional)

Peel and seed the cucumbers. Salt them and leave for 15 mins, or so until the water has come out of them. Dry them and grate them. Mix all ingredients together and refrigerate, covered, until ready to serve as a dip.
Fresh bread is good to dip in this. Enjoy the Treat and Taste! (Kali orexi as the Greeks would say.)
It is a Treat and has Taste!

HISTORY AND USES OF MINT

MINT
Spearmint, or Garden Mint was introduced into the British Isles by the Romans, and it originated in the Mediterranean area. It was mentioned by Pliny, who wrote that it “brings out a person’s desire for meat.” This certainly holds true, as lamb with mint sauce is a familiar dish these days.
In the 14th century it was used for whitening teeth, and nowadays we have mint-flavoured toothpastes.
John Gerard (1545-1612) and Nicholas Culpeper (1616 - 1654), who wrote herbals, talk about it as a herb which increases libido
However, today it is used to flavour boiled new potatoes; it is also boiled with green peas, and the Welsh boil it with cabbage too.
In the language of flowers, it symbolizes virtue.
You can drink boiled mint water to cure hiccups, and if you rub the leaves over your tongue, it will take away any feeling of roughness. You can use it as a mouthwash too, as it can soothe gums and sore mouths.
It is a good aid for digestion, and is good for the stomach. If you have lost your appetite, mint in your food will help you regain it. Try mint tea, which is a refreshing drink and will also help you get your appetite back.
Try one of our recipes which use mint, for different ideas of how it can be used.

Mint and Yoghurt Sauce
Ingredients
250 gr. natural yoghurt
50 gr. dried pomegranate seeds
1 handful of fresh mint leaves
l handful of fresh coriander leaves
Salt and pepper to taste.


Method
Grind the dried pomegranate seeds with the mint and coriander. Mix all ingredients together and blend.
It’s ready to serve, or you can put it in the fridge until needed. Serve with meat and chicken, or use as a dip.
Bon appetite! It has taste and is a treat!

GINGER ROOT: MEDICINAL BENEFITS, USES AND HISTORY OF GINGER ROOTS: MARINADED GINGER CHICKEN RECIPE

GINGER
Ginger has been used for centuries by people from nearly all cultures. It has been used for flavouring food and its medicinal properties. As long ago as 77 AD Dioscorides, in his De Materia Medica wrote that ginger “warms and softens the stomach”.
It was introduced into Britain by the Romans, but fell into disuse after the fall of the Roman Empire. It was reintroduced during the Renaissance, and Queen Elizabeth I is credited as the creator of gingerbread men, which are still given to children at Christmastime.
Its name originally comes from Sanskrit, srngaveran, which means horn root, aptly describing its appearance. It became gingivere in Middle English, and hence, ginger. Its young rhizomes are preserved or crystallized and are known as stem ginger. The root that we refer to here is root ginger, as opposed to the sweet stem ginger
It has several medicinal uses. In India and China it is used for its anti-inflammatory qualities, and Ayurvedic practitioners believe that it heightens the properties of other herbs when they are eaten with it.
Studies have shown that it lowers cholesterol levels, as well as blood pressure, and prevents blood clots, so it might prevent the onset of heart disease. These are big claims for a little root, but we know that it is good to gargle with an infusion of ginger root to help ease a sore throat when you have laryngitis. Again when drunk as a hot infusion, it increases perspiration, and is good if you feel a cold coming on. It is also an anti-spasmodic and helps to relieve muscle spasms in the legs and other parts of the body. It also stimulates blood circulation.
We use it almost every day in our cooking, for its taste, although of course we know that it can treat us too.
Why not try the recipe below, or one of our others which include ginger?



Marinaded Ginger Chicken
Ingredients
4 tbsp cooking oil of your choice
4 inches ginger root
6 cloves garlic
1 tbsp freshly squeezed lemon juice
250 gr. tomatoes
7-8 hot green chillies
1 bunch coriander
1 small onion

Grind all the above ingredients to make a paste.
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp oregano
1 tsp ground turmeric
Salt and black pepper to taste
4 cloves
1 inch cinnamon stick
4 green cardamoms
Grind these together to make a spice powder and mix into the paste.
4 chicken pieces.
Now make slashes in the chicken flesh (it’s better if you remove the skin) and cover it completely with the new paste. You should rub it into the cuts you have made so that the flavours will seep into the meat. Put it in the fridge for 2 hours.
You can either cook this on a low heat on the hob, in which case you should cover the pan with a tight fitting lid and leave it for 45 mins; or, you can put it in the oven on a low setting. In this case check it so that it doesn’t become brown. Depending on the heat of your oven it should be ready in half an hour to an hour
Serve garnished with slivers of ginger root, mint. and squeeze lemon over it to taste.
It’s a treat and has taste!