Ajuangs Kitchen

Mix together 1 tablespoon of salt, sugar, oregano, 1 teaspoon of black, white and cayenne pepper. Rub the mixture over tenderloins to coat. In an oven-proof skillet, heat 2 tablespoons of the oil over medium heat. When hot, add the pork loins and sear on all sides until just golden, about 2 to 3 minutes each side. 



Transfer to the oven and bake at 200 degrees C for about 20 to 25 minutes. Remove the skillet from the oven and transfer the roasts to a cutting board. Loosely cover with aluminum foil and let rest 10 minutes. 
Put the skillet with the pork juices back on medium heat and add olive oil, 1 onion and 2 cloves of  grated garlic, saute and add pineapples, cook until the pineapples brown. Add hot sauce, salt and pepper to taste.

Slice the pork and arrange on a serving platter, serve with the pineapples.

This recipe is adopted from Sunny Andersen's butterfly chicken. Brown your chicken in a pan of hot olive oil then place in an oven for 30 min.


To make the glaze place three tablespoons of butter in a pan, add grated onions, grated garlic, cinnamon, nutmeg, ginger, 1 teaspoon hot sauce, 1 tablespoon mustard,  2 teaspoons apple cider vinager and 1/4 cup of brown sugar and stir till the sugar melts, add salt and pepper to taste.


Take the chicken out of the oven after the 30 minutes are up and spread the glaze over the chicken. Place back in the oven for 10 minutes then let sit for about 10 minutes before serving. The result is divine.

This is a new meatballs recipe that i saw on some show and i thought I'd give it a try. The idea is to slow cook the meatballs in sauce to ensure that it gets a lot of flavor. It takes longer than my regular recipe but is a lot less work. The first thing to do is in a bowl place chopped bread, ground beef, cayenne pepper, thyme (use as many herbs as you like), Parmesan cheese, salt and pepper. Mix and make the mixture into round balls (i made mine smaller than usual so that they could cook for a shorter time). 
In a pot place pealed diced tomatoes, onions, green peppers, garlic, Parmesan cheese, tomato paste, salt and pepper and turn on heat. I used canned tomatoes to save time, but if you have the time, using fresh tomatoes is always a better option, just place ripe tomatoes in boiling water and let sit covered for about an hr or until the peels come of easily. Place the meatballs in the mixture and let simmer for about an hour and a half to two hours. Monitor to ensure that all the liquid does not dry, add hot water if necessary.
To make spaghetti, simple boil in salted water for around 10 minutes or until soft, drain, run through cold water to keep from sticking, add butter, serve.

This recipe takes about 5 hrs to prepare. We first start by rubbing tenderloin steak with Olive Oil, salt and pepper, the steak should be tied to keep it circular. Heat a skillet and add Olive Oil and brown the steak. Add white wine, onions, garlic and thyme and place the steak in the oven and bake for an hr. Remove and let cool in the refrigerator for at least 30 min. To make a gravy, strain the vegetables from the steak stew after taking it out of the oven. Add a mixture of corn starch and water to the stew and heat till the gravy thickens.

Dice mushrooms, thyme, scallions and garlic into small pieces; possible place the mixture into a food processor to ensure that its finely chopped. In a skillet heat olive oil and add the mushroom mixture. Cook for about 10 minutes and until all the moisture is gone, the mixture reduces to less than half after the moisture from the mushrooms evaporates.

To make the pastry place one cup of flour and half a cup of butter in a bowl, add a pinch of salt. Mix with your finger tips and add 8 tablespoons of cold water and mix. Refrigerate for 30 minutes then roll out into a circle.

Take the steak and cut the string out, rub mustard on it followed by the mushroom mixture and wrap with bacon and place back in refrigerator for about 30 minutes. Wrap the steak with the pastry and use a brush to coat with egg wash, this gives it a gold color. Bake at 200°C for an hr.


Serve, the steak will be medium rare.

This is a hungry man's recipe. I mainly use this recipe with left over meats. Simply take some bread, preferably a baguette, take some of the flesh off the bread to make it hollow. Add your preferred toppings (should be ready to eat), add cheese and place in the oven for 5 min or until cheese melts.

Barbecue chicken is one of my favourite recipes to make with chicken wings. I brined my wings using a solution  of water, sugar, salt , vinegar and let it sit for 8 hrs. I then greased a baking tin and baked the chicken while covered with foil for 20 minutes. I removed the foil and coated the chicken with barbecue sauce then let  it cook uncovered for about 15 more minutes.

In a bowl place wholemeal flour and warm water and make dough, let the dough rest while covered for about an hour. Roll the dough on a flat surface until round and flat. Place the rolled dough in a skillet under high heat and cook both sides to make the wrap. Let the wrap cool. Place cooked chicken and desired vegetables and sauces in the wrap. I used slightly cooked tomatoes, picked onions and red peppers.

To make the baked fries, place the cut potatoes in cold water and bring to a boil. Drain the water and place the potatoes in a baking sheet. Sprinkle olive oil on the potatoes and bake for 15 minutes.