Ingredients -
1 kg chicken fillet cut in strips
½ tsp salt or to taste
1 tsp chillie powder
½ tsp black pepper
1 tsp lemon pepper
1 tsp garlic
2 tblsp Steers Peri Peri sauce
2 tblsp Worcester sauce
1 tblsp Mustard sauce
3 tblsp lemon juice
1 tblsp Nandos Garlic peri peri sauce
1 tblsp Nandos Hot peri peri sauce
1 tblsp Sweet Chillie sauce
Method -
Marinate chicken in all the above ingredients and cook in 2 tblsp ghee till done, but not dry.
Leave aside.
Stir fry some onion rings, coloured peppers and frozen corn in butter, but not too soft.
Stir fry mushrooms separately and add to veg.
Fry some chips. Season with salt and chilli powder.
Boil some pasta screws and once done put in an oven tray or Pyrex.
Make a white sauce: 1 tblsp flour, 2 cups milk, 1 tblsp butter some salt and pepper to taste and throw sauce over pasta.
Now layer over pasta the chicken then the veg then the fried chips that have been spiced with salt and chillie powder.
Make a mixture of Steers Peri Peri sauce and some mayonnaise- it must be a little pink.
Put blobs of this sauce all over the chips.
Top with mozzarella and cheddar cheese and bake in oven.
