Salt & Pepper Sweet Potato Cubes with Lemon-Garlic Mayonnaise : Recipe


  • Sweet potatoes, peeled and cut into small cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Lemon-Garlic Mayonnaise

If you leave out the garlic it still makes a really nice lemon mayo which still works perfectly.

  • 1 cup mayonnaise
  • 2 teaspoons minced garlic
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt


  1. Preheat oven.
  2. Place sweet potato cubes on a lightly greased pan.
  3. Drizzle potatoes with 2 Tbsp. oil, and sprinkle with pepper and salt. Toss to coat.
  4. Bake for 15 to 20 minutes, turning cubes twice.
  5. Serve with Lemon-Garlic Mayonnaise.


  1. Stir together all ingredients. Store in an airtight container in refrigerator up to 7 days.

Salt & Pepper Chicken with KMC Seasoning : Recipe

I also added some orange peppers to this and Very Lazy pre chopped onions as I am lazy.

Feel free to experiment with the recipe below 🙂 it makes cooking more fun that way.


  • 2 x Chicken Breast
  • salt
  • pepper
  • KMC Seasoning
  • Cornflour
  • 1 x white onion
  • Green & Red Pepper


Chicken Preparation

  1. Dice chicken into even small pieces
  2. Sprinkle with 1 tbsp salt, 1 tbsp KMC seasoning and 1 tbsp black pepper
  3. Rub the spices into the chicken to evenly coat the chicken
  4. Set aside while you chop and prepare the vegetables, I set aside for 10mins

Vegetable Preparation

  1. Finely dice the onions, red pepper, green chilli and spring onions, and set aside

Chicken Batter Preparation

  1. Pour 1 cup of cornflour onto a large, flat plate or surface
  2. Add the marinated chicken to the cornflour, and toss/move around with your hands until it is all evenly coated
  3. Do not let the coated batter sit too long before the next step or the moisture of the chicken will soak up the cornflour. If this happens do a quick dusting before adding to the oil.

Frying Time

  1. Heat 1 cup of oil in a large pan, until a little cornflour sprinkled in bubbles upon contact
  2. Add the coated chicken to the pan, and cook until the underside turns light brown
  3. Stir the chicken to brown the other side, and cook for a further 10 minutes; or until the chicken is cooked through and brown and crispy on the outside
  4. Remove the chicken from the oil and set aside on kitchen roll to soak up a little oil or if you don’t have any just a flat plate.
  5. To the remaining oil, add the chopped onion and fry on medium heat until it becomes to turn brown, then add the green chilli to the pan, and cook for 2 minutes further, stirring to ensure nothing is sticking to the pan.
  6. Add the red pepper to the pan, cook for a further minute and stir,
  7. Add 1 tsp salt, 1 tsp pepper and 1 tsp KMC seasoning and stir to coat the vegetables
  8. Add half of the chopped spring onions, stir and cook for a further minute
  9. Then add the cooked chicken to the pan of vegetables, stir to thoroughly coat the chicken in the vegetable mix, and cook for a further minute or so until the chicken is as brown as you prefer
  1. Remove from heat, top with the remaining, raw spring onions, and serve on a bed of rice and enjoy.

Munro’s Turkey Club Sandwich : Recipe


Special Sauce: 

  • 1/2 cup mayonnaise
  • 1/2 cup cranberry sauce
  • 1 tablespoons Dijon mustard
  • 4 tablespoon honey

The Sandwich:

  • 1 focaccia or thick sliced bread if you cant find it
  • spinach leaves
  • 2 sliced cooked turkey
  • 2 slices Gouda cheese
  • 4 very thin cut sliced tomato
  • 3 Smokey bacon (cooked)

Method :

  • In a small bowl, mix the mayonnaise, cranberry sauce, mustard and honey till well mixed. 
  • Spread both sides with mayonnaise mixture. 
  • Layer bottom half  in this order : lettuce, turkey, cheese, tomato and smokey bacon.
  • Place the other slice on and cut diagonally.
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