Recipes from our 2015 TW Wed-Zine Magazine

Tandoori Chicken and Green Tomato  Chutney Wrapsuntitled (1 of 1)-23

  • 200g Chicken Breast
  • 30ml Lime juice
  • 25g Cayenne pepper powder
  • 80g Tandoori Seasoning
  • 100g Flavours World Green Tomato Chutney
  • 500g Coconut Sada Roti
  • Salt to taste

Cut chicken into bite size pieces and add the lime, mix well and then add to tandoori seasoning mix until it is well coated and place on a baking sheet and cook in the oven at 200°C for 25 minutes.

Cut rounds or oval shapes of the sada roti and put a piece of chicken on it. Top with Chutney wrap and serve either hot or at room temperature.

 

Grape Spheres 

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  • 100g Gorgonzola Cheese
  • 100g Cream Cheese
  • 150g Crushed Almonds or nuts of your choice
  • 200 Seedless Grapes – small

Mix the cheeses together and put into the fridge for 15minutes to become firm. Using chilled grapes, coat each one not too thickly with the cheese mixture and then roll in the crushed almonds. Set on a tray and keep cold until ready to serve.

 

Recipes by: ian Rooks, Flavours World
Photos: Aarti Gosine

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