Amy Food Diary

05/07/2026

The shop that only sale pomegranate juice, worth to try..

07/06/2026

North London Halal Brunch

01/05/2026

11/04/2026

Cheesy Peri Peri Chicken Paratha Pockets

Ingredients

Main
• Paratha pockets (store-bought)
• 1 kg chicken thigh pieces

Marinade
• ¼ cup olive oil
• Juice of 1 medium lemon
• 1 medium red bell pepper
• 6 garlic cloves
• 1-inch piece lemon rind
• 1 tsp salt (or to taste)
• 1.5 tsp black pepper
• 2 tsp peri peri seasoning
• 2 tsp smoked paprika
• 1.5 tsp dried parsley
• 1.5 tsp garlic granules
• 1 tsp chilli flakes (adjust to taste)
• 1–2 tsp Kashmiri chilli powder

Cornflour Slurry
• 2 tbsp cornflour
• 4 tbsp cold water

Other
• Olive oil (for cooking)
• Mature cheddar cheese (sliced or grated)
• Chilli flakes & parsley (for garnish)

⸻

Method

1. Make the Marinade
• Add all marinade ingredients into a blender.
• Blend until you get a chunky sauce (or smooth if preferred).

2. Marinate the Chicken
• Pour the marinade over the chicken.
• Mix well to coat evenly.
• Marinate for at least 1 hour, ideally overnight for best flavor.

3. Cook the Chicken
• Heat some olive oil in a pan.
• Add the marinated chicken along with all the sauce.
• Cook on high heat until the chicken changes color.

4. Simmer
• Cover and cook on low heat for 15–20 minutes.
• The chicken will release its juices.

5. Thicken the Sauce
• Increase heat to high to reduce the liquid slightly.
• Add the cornflour slurry.
• Cook on medium heat until the sauce thickens.

6. Add Cheese
• Lower the heat.
• Place cheddar cheese on top of the chicken.
• Sprinkle chilli flakes and parsley.
• Cover and let the cheese melt.

7. Prepare Parathas
• Cook the paratha pockets according to packet instructions.

8. Assemble
• Slice parathas open in the middle.
• Fill with the cheesy peri peri chicken.
• Add any extra sauce if desired.

⸻

Serving Tip

Serve hot with garlic sauce, mayo, or extra peri peri sauce for an even better flavor 🔥

05/04/2026

Mugal-e-Azam in Birmingham. We love the food, decor and service..

28/03/2026

Red thai fish cury

Ingredients
• 4 cod fillets
• 1 can coconut milk
• 4 tbsp Thai red curry paste
• 6 garlic cloves
• 1-inch fresh ginger (ground together with the garlic)
• 1 small onion, sliced
• 1 tsp crushed red chili (optional)
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp tomato paste
• A drizzle of soy sauce

Cod Marinade
Step 1:
• 2 tbsp garlic
• 2 tbsp lemon juice
Step 2:
• 1 tsp turmeric powder
• 1 tsp cumin powder
• ½ tsp paprika
• Salt
• Pepper

Vegetables
• Baby corn
• Sugar snap peas
• Salt
• Pepper

Instructions
1. Marinate the fish with the Step 1 ingredients for 1 hour.
2. Rinse and pat dry with a kitchen towel, then marinate with the Step 2 ingredients.
3. Stir-fry the vegetables separately for about 3 minutes each with salt and pepper. Set aside.
4. Heat 1 tbsp oil in a large pan over high heat. Fry the fish for 2 minutes on each side, then set aside.
5. In the same pan, fry the onion, garlic, and ginger until golden brown.
6. Add the Thai red curry paste and cook for 2 minutes.
7. Add the coconut milk, salt, and pepper, and cook for 2 minutes.
8. Add the vegetables and cook for 1 minute.
9. Stir in the tomato paste and drizzle in the soy sauce. Cook for 1 minute.
10. Gently place the cod back into the pan and spoon the sauce over the top. Do not turn the fish, as it may break.
11. Cook for 5 minutes and serve immediately with white rice.

’sfooddiary

01/03/2026

Halloumi Salad

25/02/2026

13/02/2026

Fresh from New York -London

02/02/2026