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( 400g egg noodles, soaked in cold water ) ( 36g Siniora Chicken Pops ) ( 20ml hoisin sauce ) ( 20ml soy sauce ) ( 10ml sesame oil ) ( 8ml corn oil ) ( 200g carrots, julienned ) ( 160g leeks, julienned ) ( 80g spring onions, sliced ) ( 100g onions, sliced ) 14g garlic, chopped ) Deep fry the chicken pops until golden brown. Fry the onions and garlic for one minute with some corn oil in a wok over high heat. Add the carrots and stir, then add the leeks and mix all the ingredients well. Add the soy sauce, hoisin and sesame oil and stir well with the vegetables. Add the chicken pops and egg noodles and stir until all ingredients are combined. Place in a dish and garnish with the spring onions.
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( 10 pieces Siniora vegetable sambousek ) ( 25g onion, chopped ) ( 30g cucumber, diced ) ( 30g cumin seeds, crushed ) ( 20g salt ) ( 7g pepper ) ( 400g yogurt, drained ) ( 50ml vegetable oil ) Combine the onions, cucumber, cumin seeds, salt, pepper and yogurt in a bowl and mix well. Adjust the seasonings to taste and let the mixture stand for one hour. Fry the vegetable sambousek in the vegetable oil until crispy. Serve with the yogurt raita.
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( 560g Siniora Chicken Escalope ) ( 30ml corn oil ) ( 100g iceberg lettuce, torn ) ( 100g cherry tomato, halved ) ( 150g avocado, peeled and sliced ) ( 2000g nacho chips ) ( 100g red cheddar cheese ) ( 10g garlic ) ( 80g mayonnaise ) ( 60g mustard ) ( 10g Cajun spices ) Place the chicken breasts onto a tray and bake for 10 minutes at 170 degrees Celsius. Set aside and slice when cool. Whisk the mustard, mayonnaise and garlic together and add the Cajun spices. To serve, place the lettuce in serving bowl, arrange the tomatoes and avocado on top. Add the chicken, nacho chips and drizzle with the dressing.
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( 250g Siniora Meatballs ) ( 150g spaghetti ) ( 50g tomato paste ) ( 150g tomato sauce ) ( 50g onion, chopped ) ( 30g garlic, chopped ) ( 25g parsley, chopped ) ( 50g Parmesan cheese, grated ) ( Seasoning, to taste ) In a pot with salted boiling water, add the spaghetti and cook until al dente, keeping some of the water. In a frying pan on medium heat, heat corn oil and add the meatballs, searing until brown and cooked through. In a sauté pan over medium heat, cook the onions in some corn oil. Add the garlic and sauté with the onions until both of them are transparent. Add the tomato paste and deglaze. Add the tomato sauce and some of the boiling water from the pasta, and allow all the ingredients simmer together. Season and once the sauce has simmered, add the cooked pasta and fold in until it is fully coated. Garnish with chopped parsley and Parmesan cheese.
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( 560g Siniora Chicken Tenders ) ( 150ml corn oil ) ( 100ml ketchup ) ( 100ml honey ) ( 40ml soy sauce ) ( 10ml tabasco ) ( 15ml lime juice ) ( 15ml rice vinegar ) ( 30g spring onion, sliced ) Heat the corn oil in a deep pot and fry the tenders until they are cooked and golden brown. Combine the rest of the ingredients except the onions in a bowl and mix well. Heat the sauce in a pan, add the chicken tenders and toss well until they are completely coated. Serve in a plate and drizzle the rest of the sauce on top. Garnish with the spring onion.
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( 250g Siniora Lamb Kubbe ) ( 500g cucumbers, peeled, deseeded and diced ) ( 13g salt ) ( 10g dill leaves ) ( 115g plain yoghurt ) ( 10ml olive oil ) Fry the lamb kubbe and set aside. Sprinkle the dill leaves over cucumbers. Whisk the yogurt with a fork briefly, then drizzle in olive oil if using. Pour over cucumbers and put in the fridge until chilled. Serve the yogurt with the fried kubbe.
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( 400g minced meat ) ( 50g chopped onion ) ( 250ml water ) ( 200ml beef stock ) ( 60g ketchup ) ( 10ml Worcestershire sauce ) ( 5g black pepper ) ( 5g salt ) ( 5g oregano ) ( 2g nutmeg ) ( 50g plain flour ) ( 2 puff pastry sheets ) Pre-heat oven at 220 degrees Celsius. Sauté the onion and the minced meat. Add 3/4 cup of the water, beef stock, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg. Boil and cover for 15 minutes. Blend the flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix. Let cool. Grease a pie dish and line with puff pastry. Add the cooled filling mixture; brush edges of pastry with milk or egg wash (beaten eggs); put the pastry top on; press edges down with a fork. Trim edges and glaze top with milk or egg wash. Bake in a very hot oven, 220 degrees Celsius for 15 minutes. Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown. Serve with veggies, fries or salad.
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( 4 pieces Siniora Cordon Bleu ) ( 100g broccoli, cut into florets ) ( 200g potato, peeled, cubed and boiled ) ( 10g nutmeg ) ( 50ml cream ) ( Seasoning, to taste ) Deep fry the Cordon Bleu until golden brown. Steam broccoli, mash the potatoes. In a pot, combine the mashed potatoes, cream, and nutmeg, season to taste and serve with the chicken.