Chicken cuisine
Palate pleasers to conjure up
Starters and snacks, made using Zorabian’s zesty chicken products, add a touch of innovation and spice to your preparations
Preparation time: 10 mins
Cooking time: 35 mins
Serves 4-5
A packet of Zorabian sausages (choose your favorite flavor — Cheese N Onion,
Long spaghetti sticks
Red tomatoes (6-7 medium size or a can of tomato sauce 400 g)
Onion (1 large – chopped)
Green capsicum (1 large – chopped)
Garlic (6-7 cloves – chopped)
Basil leaves (½ cup – chopped)
Oregano seasoning (1½ tbsp)
Sugar (1 tbsp)
Red chilli powder (1 tbsp)
Tomato ketchup (1 tbsp – optional)
Salt and pepper (to taste)
For the spaghetti
Put a pot of water to boil with a pinch of salt. Cut the raw sausage into 1” pieces. Insert three sticks of the spaghetti into each piece of the sausage, making sure the sausage is in the center on the sticks. Once all the pieces are done, place them in the boiling water half in and half out. Make sure that the spaghetti stick touching the pot doesn’t burn. As soon as the spaghetti gets a bit soft, using a tong place the rest in the pot. Cook for 25 minutes till the spaghetti is well done, turn off the heat and with the tong take the spaghetti sausage out and place it on a plate to cool off.
For the tomato basil sauce
Blanch the tomatoes (or one can use a can of tomato sauce) by taking another pot of boiling water and adding the whole tomatoes. Boil for about 30 seconds to one minute. Take tomatoes out immediately and place in ice cold water to prevent further cooking. Then peel off the skin and chop the tomatoes into pieces. Discard the skin.
For the sauce
Put oil in a non-stick frying pan, place it on medium heat. Add the garlic, onions and capsicum and sauté for about five minutes. Add the tomatoes, basil, chilli powder, pepper, salt, sugar, oregano, tomato ketchup and a bit a water. Stir to break up the tomatoes. Do this for about 10 minutes until the tomatoes break down to become this delicious sauce. Take the sauce off the stove and add the spaghetti sausage. Sprinkle some more oregano on top. Best eaten with garlic bread.
ZORABIAN’S TANDOORI CHICKEN STIR FRY
Preparation time: 10 mins
Cooking time: 12 mins
Serves 2
A packet of Zorabian’s Fresh Tandoori Chicken Marinates
Green capsicum (½ – chopped in ½” squares)
Yellow capsicum (1 – chopped in ½” squares)
Red capsicum (½ – chopped in ½” squares)
Broccoli bunch (½ – chopped)
Mushrooms (4 – sliced)
Babycorn (5 – cut in half and slit each piece lengthwise)
Red onion (½ large – chopped lengthwise)
Lemon (½ – deseeded)
For the yogurt dressing
Low fat yogurt (½ cup)
Green capsicum (½ – chopped)
Coriander (1-2 tbsp – chopped)
Garlic (2 cloves – chopped)
Salt and pepper (to taste)
Mix all ingredients together and keep.
Cook Zorabian’s Fresh Tandoori Chicken Marinate in a large non-stick pan over medium or high heat for eight to 10 minutes on each side until just done. When almost done, squeeze in a bit of lime, reduce heat and add all the remaining ingredients. Stir fry the vegetables for about three minutes along with the tandoori chicken. Take off heat. Serve the stir fry with or on steamed white rice with a dash of low fat yogurt dressing on the side.
ZORABIAN’S SPICY SALAMI PIZZA
Preparation time: 15 mins
Cooking time: 10 mins
Serves 2
For the bread
French baguette bread (12 inches – sliced)
Garlic cloves (4-5 – finely chopped)
Spoon the chopped garlic on one side of the bread and toast it.
For the Pesto sauce
Basil leaves (½ cup – finely chopped)
Pine nuts (½ cup)
Salt and pepper (to taste)
Feta cheese (5 small cubes – optional)
Garlic (2 cloves)
Olive oil (2-3 tbsp)
Blend all the above ingredients in a mixer till it becomes a paste. Can add a bit of sun dried tomatoes for more flavor. One can also buy readymade Pesto sauce from the market.
For Topping A
Tomato (1 – deseeded and finely chopped)
Jalapeños (3 – finely chopped)
Zorabian’s Salami (5 slices – thawed and finely chopped)
Pesto sauce (2 tbsp)
Fresh basil (2 tbsp – chopped)
Heat a non-stick pan on medium heat. Add 2 tbsp of Pesto sauce and the salami. Sauté for no more than two minutes. No oil required as the Pesto sauce has enough. Once done let it cool. In another bowl add the tomatoes, jalapeños, basil and Zorabian’s Salami mix, stirring all the ingredients together. Place a good quantity on the garlic toast and serve.
For Topping B
Green capsicum (½ – finely chopped)
Yellow bell pepper (½ – finely chopped)
Tomato (1 – finely chopped)
Zorabian’s Salami (5 slices – thawed and finely chopped)
Pesto sauce (2 tbsp)
Take a non-stick pan. On medium heat cook all the ingredients along with the Pesto sauce. Sauté for about three minutes. Once cooked let it cool a bit. Place the toppings on each garlic toast and serve.