Quick Bites

B’stilla (Moroccan Chicken Pie)

  1. Preheat the oven to 180°C. Spray a 20 cm cake pan with cooking spray.
  2. Melt 30g butter in a frying pan over medium heat. Fry the onions for 5 minutes or until softened.
  3. Add the Robertsons Steak and Chops and Robertsons Paprika. Fry for 2 more minutes.
  4. Stir in the shredded chicken, cinnamon and flaked almonds. Season and remove from heat.
  5. Add the parsley and coriander.
  6. Whisk the eggs and sugar in a bowl, stir in chicken mixture. Leave to cool down slightly.
  7. Brush 1 sheet of filo pastry with melted butter and stack in pan, allowing some to overhang. Repeat, rotating the pan so that it's completely covered.
  8. Cover the cake pan loosely with foil, bake for 20 minutes. Remove foil and bake for a further 10-15 or until golden brown.
  9. Dust with icing sugar before serving.
  10. Add chicken mixture to pan, then fold overhanging pastry over filling and brush with remaining butter.
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Lamb Koftas on Spicy Couscous Pilaf

  1. In a large bowl, combine the mince, Robertsons Spice for Mince, Robertsons Mixed Herbs, onions, parsley, mint, egg and lemon zest, mix well.
  2. Mould the mince mixture around 8 skewers into sausage shapes. Refrigerate for 10 minutes.
  3. Heat the olive oil in a large frying pan over medium-high heat. Fry the kebabs in batches for 8-10 minutes or until golden brown and cooked.
  4. For the couscous; Heat the butter in a saucepan over medium-low heat. Fry the onion and garlic for 5 minutes or until softened. Add Rajah Curry and fry for 2 more minutes.
  5. Add the couscous and boiling water. Allow to stand for 5 minutes. Season with salt and pepper. Stir in coriander.
  6. Serve the lamb koftas with couscous pilaf.
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