Posts by SevenColorsEditor
#SCGS Breakfast Burrito
Ingredients 3 Tbsp (45 ml) Oil2 medium Onions, sliced½ tsp (2.5 ml) Salt and pepper, combined1 tsp (5 ml) Balsamic Glaze 1 Tbsp (15 ml) Sugar1 Tbsp (15 ml) Vinegar200 g Bacon, choppedButter, for frying4 Eggs1 Tbsp (15 ml) Seven Colours Grill Seasoning™2 Tortillas1 cup (250 ml) grated Cheese¼ cup (60 ml) caramelised Onions 1…
Read More#SCGS Creamy Chicken Livers with Mushrooms
Ingredients Oil, for frying1 kg Chicken livers1 tsp (5 ml) Butter2 cups (500 ml) chopped Mushrooms1 Onion, chopped1 Tbsp (15 ml) Seven Colours Grill Seasoning™1 tsp (5 ml) Garlic powder1 tsp (5 ml) Smoked paprika1 cup (250 ml) fresh Cream¼ cup (60 ml) Hot sauceSalt and pepper, to taste Method Heat the oil in a…
Read More#SCGS Curried Hake Bobotie
Ingredients 1 kg Fresh hake fillets2 slices White bread2 cups (500 ml) Milk2 Tbsp (30 ml) Sunflower oil1 Onion, finely chopped1 tsp (5 ml) Fresh ginger, grated1 Garlic clove, finely chopped4 Curry leaves (optional)1 tsp (5 ml) Cumin seeds, crushed1 tsp (5 ml) Coriander seeds, crushed2 tsp (10 ml) Mild curry powder2 Tbsp Seven Colours…
Read More#SCGS Shrimp Biryani
Ingredients 500 g Shrimp, peeled and deveined1 cup (250 ml) Plain yoghurt1 tsp (5 ml) Turmeric3 Tbsp (45 ml) Vegetable oil1 Large onion, thinly sliced3 Garlic cloves, minced1 Tbsp (15 ml) Fresh ginger, grated3–4 Bay leaves2 Tomatoes, chopped1 tsp (5 ml) Biryani masala2 Tbsp (30 ml) Seven Colours Grill Seasoning™2 cups (500 ml) Basmati rice,…
Read More#SCGS Grilled Silver Kob with Creamy Paprika Sauce
Ingredients Fish 3 Tbsp (45 ml) Olive oil2 Tbsp (30 ml) Seven Colours Grill Seasoning™2 Garlic cloves, finely chopped1 tsp (5 ml) Lemon zest¼ cup (60 ml) Lemon juice2 Medium silver kob Creamy Paprika Sauce2 Tbsp (30 ml) Butter1 Onion, diced2 Tbsp (30 ml) Smoked paprika1 Tbsp (15 ml) Tomato paste½ cup (125 ml) Chicken…
Read More#SCGS Crispy Hake Burgers
Ingredients 4 Hake fillets2 Eggs1 tsp (5 ml) Hot sauce1 cup (250 ml) Plain flour1 Tbsp (15 ml) Seven Colours Grill Seasoning™1 tsp (5 ml) Black pepper2 Tbsp (30 ml) Bread crumbs1 cup (250 ml) Oil, for deep frying4 Hamburger buns1 cup (250 ml) Tartar sauce8 Cheese slices4 Large lettuce leaves, shredded Method Pat the…
Read More#SCGS Sticky Pork Skewers
Ingredients Pork & Marinade4 garlic cloves, minced2 tsp (10 ml) fresh, finely chopped coriander (dhania)2 tsp (10 ml) finely chopped flat-leaf parsley2 tsp (10 ml) brown sugar1 tsp (5 ml) soy sauce1 tsp (5 ml) oyster sauce1½ tsp (7,5 ml) ground white pepper1 tsp (5 ml) Seven Colours Grill Seasoning™1 kg pork fillet, cut into…
Read More#SCGS Fire-Cooked Pork Trotters
Ingredients Oil, for frying1 large onion, chopped1 kg pork trotters2-3 Tbsp (30-45 ml) Seven Colours Grill Seasoning™Water, as needed Method Prepare the fire and place a three-legged pot over medium heat. Add a little oil and fry the chopped onion until softened and fragrant.Add the pork trotters and Seven Colours Grill Seasoning™. Sauté for a…
Read More#SCGS Cheesy Pasta Bake with Pork Meatballs
Ingredients 2 cups (500 ml) penne pasta700 g pork mince2 Tbsp (30 ml) breadcrumbs1 Tbsp (15 ml) Seven Colours Grill Seasoning™1 Tbsp (15 ml) oil, for frying1 can tomato and onion mix1½ Tbsp (22,5 ml) chopped fresh parsley1 cup (250 ml) grated mozzarella cheeseBlack pepper, to taste Method Cook the penne pasta according to the…
Read More#SCGS Cheesy Pork Pockets
Ingredients 2 tsp (10 ml) oil1 onion, diced1 cup (250 ml) diced mixed peppers2 Tbsp (30 ml) Seven Colours Grill Seasoning™½ tsp paprika500 g pork, cut into strips2 Tbsp (30 ml) sweet chilli sauce4 to 5 tortilla wraps1 Tbsp (15 ml) butter, melted1 cup (250 ml) grated mozarella cheese½ cup (125 ml) grated Cheddar cheese1…
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