Kitchen-mad for Dad
Peri-peri (or piri piri) is a hot chilli pepper used to make a fiery sauce traditionally found in Portuguese or African cuisine.
If you can't find peri-peri in the shops, substitute a Thai or bird's eye chilli pepper.
Be very careful when handling chilli - wear gloves, or be sure to wash your hands immediately after handling them.
For the peri peri sauce
(Makes about 1 cup)
4 red chillies, chopped
juice of 2 lemons
4 tbsp olive oil
2 garlic cloves
2 tbsp paprika
1 tbsp dried oregano
salt and pepper
Combine all ingredients in a blender and process to a smooth paste. Place the sauce in the fridge until ready to use.
Peri peri chicken
16 chicken fillets
4 tbsp peri peri sauce
1 Place the chicken in a plastic zip lock bag then add the peri peri sauce.
2 Shake the bag gently to coat the chicken with the marinade, remove the air from the bag, then seal it.
3 Let the chicken marinate for at least two hours in the fridge.
4 Heat a non-stick frying pan over a medium heat, add a drizzle of olive oil to the pan.
5 Gently slide the chicken fillets into the pan using tongs. Pan-fry the chicken for 3-5 minutes on each side or until they're cooked.
6 Serve with a green salad or chopped cucumber and tomato on the side.
Sticky toffee pudding
This moreish pudding has had a healthy makeover: this recipe uses less sugar and fat than traditional versions but tastes just as good.
Ingredients (Makes 5 puddings)
150g dates with stones removed, chopped
200ml hot water
1 tsp bicarbonate of soda
30g butter/margarine, softened
30g muscovado sugar
2 eggs, lightly beaten
150g self-raising flour
For the toffee sauce
75g muscovado sugar
25g butter or margarine
150ml light evaporated milk
1 Put the chopped dates into a small bowl. Cover with hot water, then add the bicarbonate of soda. Stir, then leave to stand for 10 minutes.
2 Meanwhile, fill a wok with water, place a wire rack on the bottom, then cover with the lid. Bring the water to a boil.
3 Grease the bottoms and sides of five 200ml pudding tins or ramekins with oil. Tear off 5 pieces of foil large enough to fit over the top and hang a bit over the sides. Grease each piece of foil with oil.
4 Cream together the butter and sugar with a wooden spoon or an electric mixer, then gradually beat in the eggs.
5 Add the dates to the butter and egg mixture and then mix in the flour.
6 Divide the mixture evenly between the tins, leaving about a 2.5cm gap from the top. Cover the tins with the prepared foil.
7 Place the tins onto a plate or shallow dish large enough to fit all the puddings. Place the bowl onto the wire rack then cover the wok with the lid. Steam over a medium heat for 45 minutes, checking every now and then to see if you need to top up the water.
8 While the puddings are steaming, prepare the sauce. Melt all the ingredients in a small saucepan over a low heat. If you want a thicker sauce, mix a little cornflour with water to make a paste, stir into the sauce and bring the mixture to a boil.
9 Turn the puddings onto individual serving plates, pour the sauce over and serve immediately.
Wynnie Chan is a British-trained nutritionist. If you've got a question for her or would like to be featured in this column, e-mail firstname.lastname@example.org