Category: Recipes

Stuffed chicken Tikka


  • 1.2 kg Whole deboned chicken washed and drained
  • 15ml oil
  • 30ml lemon juice
  • 30ml chopped fresh coriander
  • 45gr Kuisine Tikka Rub spice
  • 100gr smoked chicken fillet grated
  • 100gr sliced mushroom


In a bowl mix together spice, lemon juice and oil

Marinate the chicken from inside and outside, leave to marinate preferably overnight or for a few hours.

Preheat oven to 180C, mix the grated fillet with mushrooms and coriander, stuff the chicken evenly and close the openings with toothpicks.

Place into an oven proof dish and pour over the rest of the marinade, cover with a piece of foil.

Cook for 45minutes, remove the foil and grill for another 15minutes.

Serve with savoury or sweet rice.

Savoury rice


  • 500gr fragrant rice rinsed
  • 60ml butter
  • 15ml oil
  • 1 medium onion, sliced
  • 1 punnet mushroom
  • 100gr sundried tomatoes, diced
  • 10gr Kuisine Citrus BBQ spice
  • 2.5ml turmeric
  • Salt to taste


In a large pot, heat butter and oil, add onion and braise for 5minutes until golden.

Add mushroom and 5gr Kuisine Citrus BBQ spice and braise for further 3 to 5 minutes.

Remove with a slotted spoon and place in a bowl. Add sundried tomatoes and keep aside.

In the original pot, add rice and pour in enough boiling water, add turmeric and 5gr Kuisine citrus BBQ and salt, cook the rice 7-10minutes using the absorption method till the rice is cooked.

Add mushroom and onion mixture to the rice and mix through lightly.

Leave to stand for a few minutes before serving

Stuffed roasted beef fillet


  • 1 whole beef filet
  • 15ml oil
  • 30ml butter melted
  • 45gr Kuisine Citrus BBQ steak Rub
  • 100gr feta cheese
  • 30ml roasted crushed almond
  • 10ml mixed dry herbs
  • 10ml oil


Make an insertion from the back on the top of the fillet with a sharp knife,

Pushing the knife to the front of the fillet, try do not tear it.

Mix together cheese, herbs and almonds and stuff where the insertion is.

Mix oil and Kuisine Citrus BBQ Rub and rub it on the fillet.

Leave to marinate preferably over night.

Heat a large, non stick pot.

Add 10ml oil and butter to the pot and heat until just bubbling.

Add fillet and sear all sides to seal. Cook the fillet until well browned and cook to desired tenderness.

Add water when necessary to ensure that the meat does not burn.

Leave to cool for 25minutes. Cut into slices.

Coconut sweet rice – with a twist


  • 400gr Fragrant Rice, cooked
  • 100gr Butter
  • 15ml oil
  • 3 cardamom pods
  • 2cinnamon sticks
  • 100ml coconut milk
  • 60ml milk
  • 300ml sugar
  • 60ml coarse coconut
  • 15ml sultanas
  • 30ml roasted flaked almonds
  • Few strands Saffron


In a large pot, heat butter and oil, add cardamom and cinnamon, braise for 30 seconds.

Remove from heat, add remaining ingredients except rice and stir well.

Place pot back on heat and bring to a slow boil till mixture thickens. Toss in rice and steam till the rice is heated through.

Fluff with a folk and add the Saffron strands to infuse and leave for a few minutes before serving.


Roast leg of lamb


  • +/-2kg leg of lamb
  • 60ml cooking oil
  • 60ml butter
  • 45gr Kuisine Tikka Rub spice
  • 60ml Plain yoghurt (optional)


  • Preheat oven to 180°C. Pat dry the leg of lamb and place in a large bowl. In a medium bowl, mix together oil, melted butter, yoghurt and Kuisine Tikka rub spice.
  • Rub mixture over leg of lamb to cover well.
  • Using a large piece of foil enclose leg and place in an oven proof dish, cook for 1.30 to 2 hours.
  • Remove leg from oven, open the foil and baste with the cooking juices.
  • Return the meat to the oven, uncovered for 45min, or until cooked and tender.
  • Allow leg to rest for 15min and then cut into slices.
  • Serve with roasted vegetables, sweet rice and salad.