Ingredients
7 raw bananas
1 onion (diced)
2 cloves garlic
1/2 Tsp Ginger root
4 tomatoes(Chopped)
Cooking Oil
1/2 Tsp Salt and Pepper
Method
1. Peel the bananas and cut them into half. Set aside.
2. On a medium heat pan, add onions, garlic and gingerroot. Stir and cook until tender.
3. Add tomatoes, stir, cover and simmer for 5-10 minutes.
4. Add the bananas and cook until done, but do not mash.
Serve
Bon Appetit!!
Wednesday, July 26, 2017
Monday, July 17, 2017
57. Parsley Potatoes
Ingredients
4 Large Potatoes
3 Cups Cooking oil
1/2 Tsp turmeric.
1/2 Tsp of ground parsley
1/2 Tsp salt
Method
1. Wash and peel the potatoes. Cut them into small quarters.
2. Add the potatoes in a pan, add water, salt, and turmeric. Cook until slightly tender, sieve and set aside.
3. Heat pan on a medium heat and add the cooking oil.
4. Add the potatoes carefully and cook until crispy but not brown.
5. Season with the parsley and serve.
Bon Appetit!!
Friday, July 14, 2017
56. Butternut Squash Soup
Ingredients
3.5 lb Butternut Squash
11/2 Onions(small diced)
3 tbsp butter
Chicken/Beef stock(Enough to cover the butternut squash)
Method
1. Peel the butternut squash using a peeler/knife.
2. Chop it into small pieces.
3. Heat pan on a medium heat, add oil and onions.
4. Cook the onions until tender not brown.
5. Add the butternut squash and chicken/beef stock stir, cook until tender and set aside to cool down.
6. In a blender pour in the cooked butternut squash with a little broth and blend to a smooth texture.
7. Pour into a bowl and serve.
Bon Appetit.
3.5 lb Butternut Squash
11/2 Onions(small diced)
3 tbsp butter
Chicken/Beef stock(Enough to cover the butternut squash)
Method
1. Peel the butternut squash using a peeler/knife.
2. Chop it into small pieces.
3. Heat pan on a medium heat, add oil and onions.
4. Cook the onions until tender not brown.
5. Add the butternut squash and chicken/beef stock stir, cook until tender and set aside to cool down.
6. In a blender pour in the cooked butternut squash with a little broth and blend to a smooth texture.
7. Pour into a bowl and serve.
Bon Appetit.
Wednesday, July 12, 2017
55. Minced Meat
Ingredients
1lb ground beef
1/2 cup onions (Roughly chopped)
2 cloves of garlic (crushed)
3 tomatoes (Blended/diced)
2 tbsp Cooking Oil
2 carrots(diced)
1 cup peas(out of pod)
1/2 tsp Salt
1/2 tspPepper
Method
1. Heat pan on a medium heat and add oil.
2. Add onions, garlic, carrots, peas and cook until tender. Add the tomatoes to make a thick sauce. You can either add the minced meat at this point and continue cooking until the meat is well-done or go to number 3.
3. Heat a different pan on a medium heat, add oil and the minced meat. Season the minced meat with salt & pepper and cook until the beef turns brown. Set aside.
4. Add the minced meat to the sauce #2. Mix well and simmer for 5-10 minutes.
5. Add dhania and Serve.
Bon Appetit!!!
1lb ground beef
1/2 cup onions (Roughly chopped)
2 cloves of garlic (crushed)
3 tomatoes (Blended/diced)
2 tbsp Cooking Oil
2 carrots(diced)
1 cup peas(out of pod)
1/2 tsp Salt
1/2 tspPepper
Method
1. Heat pan on a medium heat and add oil.
2. Add onions, garlic, carrots, peas and cook until tender. Add the tomatoes to make a thick sauce. You can either add the minced meat at this point and continue cooking until the meat is well-done or go to number 3.
3. Heat a different pan on a medium heat, add oil and the minced meat. Season the minced meat with salt & pepper and cook until the beef turns brown. Set aside.
4. Add the minced meat to the sauce #2. Mix well and simmer for 5-10 minutes.
5. Add dhania and Serve.
Bon Appetit!!!
54. Baked chicken stew.
Ingredients
1lb chicken(cut into 1/4 Inch strips)
1 tbsp olive oil/ oil
2 sprigs thyme
2 cloves garlic crashed
1/4 cup chili peppers
3 cups chicken broth
3 cups chicken broth
3 tomatoes (diced)
salt and pepper
Method
1. Pre- heat the Oven to 350F.
2. Heat pan on a medium heat.
3. Add oil and put the pieces of chicken in.
4. Cook them for five minutes, add garlic, tomatoes, thyme, chili peppers and chicken broth.
5. Season with salt and pepper.
6. Put it in the oven for 20 minutes.
7. Add the olive, bake for five minutes.
8. Serve.
Bon Appetit!
Monday, July 10, 2017
53.Minestrone soup
Minestrone soup.
Ingredients.
2 tbsp of olive oil.
2 Carrots chopped.
2 Celery chopped.
2 cup of diced tomatoes.
2 Cloves Garlic chopped.
Medium Onions chopped.
2 cups of Green beans.(cooked)
Minced meat(browned)
2 tbsp Basil.
2 cups of Beans.(cooked)
7 cups of Beef Broth.
1 cup of macaroni.
1. Heat the oil in a large pot on a medium heat, add garlic, carrots, and celery.
2.Cook while stirring occasionally until the carrots are slightly softly(10 minutes).
3.Add green beans, tomatoes and the beef broth.
4.Bring to boil and simmer for 30minutes.
5.Add macaroni, beans, and basil.
6,Simmer until the macaroni is tender.
7,Add the minced meat, stir and serve.
Bon Appetit!!!
Saturday, July 8, 2017
52. Lentil Soup.
Ingredients
1lb Lentils
1/2 Onions(diced small)
2 Garlic cloves (paste)
1 tbsp ginger (paste)
3 Tomatoes (Blended)
1 tbsp Cooking oil
Water (enough to cover lentils)
1 tsp Salt
Method
1. Wash the lentils in a large bowl and put them in a large pot. Cover them with enough water, and season with salt.
2. Boil the lentils until well done, turn off the heat and set aside.
3. Heat the pan on a medium heat, add cooking oil and the chopped onions, garlic paste, and ginger paste.
4. Sauté the mixture until tender. Add the blended tomatoes, stir and cook for 5-10 minutes.
5. Add the boiled lentils, stir well and simmer for 5-10 minutes.
6. Serve
Bon Appetit!!!
1lb Lentils
1/2 Onions(diced small)
2 Garlic cloves (paste)
1 tbsp ginger (paste)
3 Tomatoes (Blended)
1 tbsp Cooking oil
Water (enough to cover lentils)
1 tsp Salt
Method
1. Wash the lentils in a large bowl and put them in a large pot. Cover them with enough water, and season with salt.
2. Boil the lentils until well done, turn off the heat and set aside.
3. Heat the pan on a medium heat, add cooking oil and the chopped onions, garlic paste, and ginger paste.
4. Sauté the mixture until tender. Add the blended tomatoes, stir and cook for 5-10 minutes.
5. Add the boiled lentils, stir well and simmer for 5-10 minutes.
6. Serve
Tuesday, June 27, 2017
51. Osso Bucco
Ingredients:
500g All Purpose Flour
1. Dry the meat and season with salt and pepper; dust with flour.
2. Heat a heavy pot to smoking hot, add the cooking oil.
3. Brown meat on both sides to get good color. Remove shanks and set aside.
5. Do not remove any fat in the pan, add the carrots, celery, onions and cook until soft.
6. Add white wine, herbs and tomatoes, simmer for 15 minutes.
7. Add meat back to the pan in a single layer.
8. Bring up to a simmer, cover tightly with a foil and braise in 325° oven for 1 hours.
9. Check if the meat is done by inserting a knife into the thickest part of the meat.
Serve
Bon Appetit
500g All Purpose Flour
5 meat
2 tbsp cooking oil
2 carrots,
peeled, medium-small diced
1 onion,
small diced
1 celery
stalk, medium-small diced
1tbsp rosemary
1 tbsp thyme
5 tomatoes(Blended)
1 cup of white
wine(optional)
1tbsp salt
1tbsp black pepper
Method
1. Dry the meat and season with salt and pepper; dust with flour.
2. Heat a heavy pot to smoking hot, add the cooking oil.
3. Brown meat on both sides to get good color. Remove shanks and set aside.
5. Do not remove any fat in the pan, add the carrots, celery, onions and cook until soft.
6. Add white wine, herbs and tomatoes, simmer for 15 minutes.
7. Add meat back to the pan in a single layer.
8. Bring up to a simmer, cover tightly with a foil and braise in 325° oven for 1 hours.
9. Check if the meat is done by inserting a knife into the thickest part of the meat.
Serve
Bon Appetit
Thursday, June 22, 2017
50. Grilled Steak
Ingredients
500g Beef steak
1tbsp salt & pepper
Method
1.Clean and pre heat charcoal or gas grill from 5 to 10 minutes, This move allows the grill wires to be hot, so the beef steak will no stick on grill.
2.Season the beef steak with salt & pepper on both sides.
3.Slowly put the steak on the grill. You can either cover the steak or leave it open, Its your choice.
4. Cook both sides of the steak to your prefered temperature.
Serve
----I used to like my steak well done, but nowadays I prefer it medium well. How do you like you steak? Please Comment below.
Bon Appetit.
500g Beef steak
1tbsp salt & pepper
Method
1.Clean and pre heat charcoal or gas grill from 5 to 10 minutes, This move allows the grill wires to be hot, so the beef steak will no stick on grill.
2.Season the beef steak with salt & pepper on both sides.
3.Slowly put the steak on the grill. You can either cover the steak or leave it open, Its your choice.
4. Cook both sides of the steak to your prefered temperature.
Serve
----I used to like my steak well done, but nowadays I prefer it medium well. How do you like you steak? Please Comment below.
Bon Appetit.
Sunday, June 18, 2017
49. Mukimo
Ingredients
5 big potatoes(Peeled, diced and boiled)
500g peas ( off the pod, cleaned and boiled)
500g corn/maized( off the cob, cleaned and boiled)
1 large red onion (diced)
A bunch of pumpkin leaves(Clean, roughly chopped, boiled and drained)
1 Tbsp vegetable oil
1/4 cup of water
1/2 salt & pepper
1tbsp curry powder
Method
1. Heat the pan on a medium heat, add oil and red onions. Cook until brown, then add curry powder and water, Set aside.
2. Mix boiled potatoes, boiled peas and boiled corn/maize together. Make sure the peas do not break.
3. Blend the boiled pumpkin leaves and pour inside the mixture. Continue folding until the pumpkin leaves have mixed well.
4. Add curry powder, fold and serve with stew, soup etc.
Bon Appetit.
Bon Appetit.
48. Barbecue Chicken Wings
Ingredients
500g Chicken Wings
1/3 cup wheat flour
1tsp Garlic Powder
1tsp Chilli powder
1tsp cayanne pepper
1tsp Pilau Masala
1/2 tsp Salt & Pepper
Method
1. Preheat the oven to 375 degrees temperature.
2. In a small bowl mix all the spices together and set aside.
3. In a big bowl add the chicken wings and spices together.
4. Mix them evenly, place the mixture on a clean baking sheet(spread/spray it with oil/fat before adding the chicken).
5. Put it in the oven and cook for 25 minutes.
6. Remove from the oven and turn the wings carefully.
7. Put them back in the oven and cook for 15-20 minutes/until crispy.
8. Apply your favorite barbeque sauce (You can put them back in the oven for five minutes or serve them)
Serve
Bon Appetit
500g Chicken Wings
1/3 cup wheat flour
1tsp Garlic Powder
1tsp Chilli powder
1tsp cayanne pepper
1tsp Pilau Masala
1/2 tsp Salt & Pepper
Method
1. Preheat the oven to 375 degrees temperature.
2. In a small bowl mix all the spices together and set aside.
3. In a big bowl add the chicken wings and spices together.
4. Mix them evenly, place the mixture on a clean baking sheet(spread/spray it with oil/fat before adding the chicken).
5. Put it in the oven and cook for 25 minutes.
6. Remove from the oven and turn the wings carefully.
7. Put them back in the oven and cook for 15-20 minutes/until crispy.
8. Apply your favorite barbeque sauce (You can put them back in the oven for five minutes or serve them)
Serve
Bon Appetit
Monday, May 8, 2017
47. Fried Cabbage
Ingredients:
1 cabbage (Julianne)
1/2 red onions (roughly chopped)
2 cloves garlic(roughly chopped)
4 tomatoes (blended/ diced)
2 tbsp cooking oil
1 tbsp Royco
1/2 tsp salt & pepper
Method:
1. Add oil to a medium heat pan/pot.
2. add the red onions, garlic and cook until tender.
3. Add the tomatoes and cook for 5-10 minutes.
4. Add Royco and cabbage. Stir and cover.
5. Cook for 10 minutes then serve.
1 cabbage (Julianne)
1/2 red onions (roughly chopped)
2 cloves garlic(roughly chopped)
4 tomatoes (blended/ diced)
2 tbsp cooking oil
1 tbsp Royco
1/2 tsp salt & pepper
Method:
1. Add oil to a medium heat pan/pot.
2. add the red onions, garlic and cook until tender.
3. Add the tomatoes and cook for 5-10 minutes.
4. Add Royco and cabbage. Stir and cover.
5. Cook for 10 minutes then serve.
Monday, May 1, 2017
46. Fish in batter
Ingredients
400 g fish fillets
Wheat flour 200 g
1 egg
Water or milk 250 ml
Cooking oil 2 tbsp
Salt
Method
How to make batter:
1. Sift the flour and salt into a basin, make well, add the egg and the liquid.
2. Gradually incorporate the flour and beat to a smooth texture.
3. Mix in the oil and allow to rest before using.
Fish in batter:
1. Wash fish and skin.
2. Marinates the fish fillets in a little oil lemon juice and chopped parsley for few minutes before frying.
3. Pass through seasoned flour and batter.
4. Deep fry at 170 degrees celsius and drain well.
Serve with quarters of lemon and tarter sauce.
400 g fish fillets
Wheat flour 200 g
1 egg
Water or milk 250 ml
Cooking oil 2 tbsp
Salt
Method
How to make batter:
1. Sift the flour and salt into a basin, make well, add the egg and the liquid.
2. Gradually incorporate the flour and beat to a smooth texture.
3. Mix in the oil and allow to rest before using.
Fish in batter:
1. Wash fish and skin.
2. Marinates the fish fillets in a little oil lemon juice and chopped parsley for few minutes before frying.
3. Pass through seasoned flour and batter.
4. Deep fry at 170 degrees celsius and drain well.
Serve with quarters of lemon and tarter sauce.
45. Stewed Whole fish
1 Whole fish
Oil 25g
Onions 50g
Carrots 50g
Flour 25g
Tomato puree 1tbsp
Stock 250ml
clove of garlic
Salt and Pepper
Wash the fish.
Pass through seasoned flour.
Fry quickly in hot fat/oil until lightly browned and remove from the oil.
Add cut onions & carrot and continue frying to a golden color.
Add the flour and mix in.
Add the tomato puree.
Mix in the stock, add the fish and bring to boil. Skim.
Add garlic and cover with a lid, simmer gently for 4 minutes.
Serve
Oil 25g
Onions 50g
Carrots 50g
Flour 25g
Tomato puree 1tbsp
Stock 250ml
clove of garlic
Salt and Pepper
Wash the fish.
Pass through seasoned flour.
Fry quickly in hot fat/oil until lightly browned and remove from the oil.
Add cut onions & carrot and continue frying to a golden color.
Add the flour and mix in.
Add the tomato puree.
Mix in the stock, add the fish and bring to boil. Skim.
Add garlic and cover with a lid, simmer gently for 4 minutes.
Serve
Saturday, March 18, 2017
44. Chicken fingers
Ingredients
500g Chicken breasts
1 cup Wheat flour
11/2 cup Breadcrumbs
4 Eggs
1/2 cup Cooking Oil
1 Tsp Salt & Pepper
Method
1. Cut chicken breasts into 1-inch strips (5 to 7 strips of the same size).
2. Set wheat flour (seasoned with salt & pepper), bread crumbs, beaten eggs on different plates.
3. Heat pan on a medium heat and add oil.
4. Take one chicken strip at a time and pass it through wheat flour, beaten eggs and finally breadcrumbs before carefully placing it on the pan (Repeat this process for the rest of the chickens).
5.Cook one side for approximately 2-3 minutes then flip it to the other side, cook until done.
Serve with your favorite sauce.
Bon Appetit.
500g Chicken breasts
1 cup Wheat flour
11/2 cup Breadcrumbs
4 Eggs
1/2 cup Cooking Oil
1 Tsp Salt & Pepper
Method
1. Cut chicken breasts into 1-inch strips (5 to 7 strips of the same size).
2. Set wheat flour (seasoned with salt & pepper), bread crumbs, beaten eggs on different plates.
3. Heat pan on a medium heat and add oil.
4. Take one chicken strip at a time and pass it through wheat flour, beaten eggs and finally breadcrumbs before carefully placing it on the pan (Repeat this process for the rest of the chickens).
5.Cook one side for approximately 2-3 minutes then flip it to the other side, cook until done.
Serve with your favorite sauce.
Bon Appetit.
Tuesday, March 14, 2017
43. Fruit Smoothie
Ingredients
1 cup of fresh or frozen fruit
1/3 cup of frozen yogurt or ice cream
1 tsp of flax seed
1 splash of citrus (lemon/lime/orange/grapefruit)
1 cup of greens
1/2 cup of liquid (water/juice/milk)
Method
Mix all greens and liquid in blender until smooth. Add all other ingredients, pulsing at first and blending until smooth.
Bon Appetit!!
Additional Notes/Comments
I absolutely LOVE to start or end a day with this fresh, healthy treat that you can customize to your liking. If you have frozen fruit, it works perfectly for a cold smoothie. If you have a great deal on fresh fruit at the store and stock up, you can always freeze some for future smoothie use. If you want to freeze bananas for smoothies (or homemade ice cream), peel and chop into thirds or quarters. Put on top of a cookie sheet and leave in the freezer until frozen (roughly an hour). Then you can put the banana pieces together in a zip top bag without them freezing together solid as a block.
I love using ground flax seed, but there are other good options you could use here as well.
I typically skip the frozen yogurt or ice cream, but tonight we enjoyed the extra sweetness from the little touch of left over ice cream from a birthday event. Most other times we just use a splash of juice or some type of milk (coconut, almond, cow's, etc.).
The splash of citrus helps all of the flavors come awake and shine without overpowering anything.
Usually we have a LOT more greens - maybe 3 cups worth, but tonight we just used a little bit of leftovers.
This is all customized to your liking - I find I enjoy QUITE a bit of variety in making smoothies and sometimes top it off with a dash of cayenne pepper to enjoy a little bit of heat or cinnamon to enjoy a little bit of sweet. The fun is definitely in the experimentation. Once again, Bon Appetite!!!
Thursday, February 2, 2017
42. Chapati
5 cups all purpose flour(not self rising)
2 cups warm water
11/2 teaspoon salt
1/2 cup of oil/fat ( heated then cooled down) - you will not use all of it.
2 cups extra flour for kneading
Method
Step 1
Mix all the ingredients together. You can either use a spatula or your hands to knead the dough.
Step 2
Make sure the dough is soft and not sticky.
Step 3
With a rolling pin, roll one part of the dough.
Apply the oil.
Roll it and form a circle. Repeat the process until it's done.
Step 4
With a rolling pin take the first spiral shaped dough and roll it to an even circle.
Step 5
Heat the pan and place chapati on the pan.
The chapati will look like this when you turn it.
Use a spoon to apply oil on the side you have just turned.
Chapati is ready to serve. Serve it with your favorite accompaniment or eat it the way it is.
Wednesday, February 1, 2017
41. Mashed Potatoes
Ingredients
1kg potatoes
Butrer
Cream
Salt & Pepper
Method
Wash potatoes well, peel and wash.
Boil in salt water
Drain the water and cool
With a wooden spoon, mash the potatoes to smooth texture.
(Optional) Heat pan on a medium heat, add oil and onions. Stir until cooked. Add the mashed potatoes stir and serve
Add butter and cream.
Serve.
Bon Appetit.
1kg potatoes
Butrer
Cream
Salt & Pepper
Method
Wash potatoes well, peel and wash.
Boil in salt water
Drain the water and cool
With a wooden spoon, mash the potatoes to smooth texture.
(Optional) Heat pan on a medium heat, add oil and onions. Stir until cooked. Add the mashed potatoes stir and serve
Add butter and cream.
Serve.
Bon Appetit.
40. Mutton Curry
Ingredients
Mutton 500g
Oil 3tsp
Onions 200g
Clove garlic 1
Curry powder 10g
Flour white 10g
Tomato Puree 10g
Stock of water 1/2 ltr
Chopped churtney 25g
Desicated coconut 25g
Sultanas 25g
Chopped apple 50g
Grated root ginger
Method
Trim the meat and cut even pieces.
Season and quickly colour in hot oil.
Add the chopped onions and chopped garlic, cover with a lid and sweat for a few minutes. Drain off supplus fat.
Add the curry powder and flour, mix and cook out.
Mix in the tomato puree and gradually add the hot stock: Stir thoroughly, bring to boil an season with salt and pepper. Skim.
Allow to simmer and add the rest of the ingredients
Cover with a lid and simmer in the oven. Set on top of the stove and it cools.
Correct seasoning and consistency. Skim of the fat .
Add cream yoghurt and serve.
Bon Appetit!!!!
Mutton 500g
Oil 3tsp
Onions 200g
Clove garlic 1
Curry powder 10g
Flour white 10g
Tomato Puree 10g
Stock of water 1/2 ltr
Chopped churtney 25g
Desicated coconut 25g
Sultanas 25g
Chopped apple 50g
Grated root ginger
Method
Trim the meat and cut even pieces.
Season and quickly colour in hot oil.
Add the chopped onions and chopped garlic, cover with a lid and sweat for a few minutes. Drain off supplus fat.
Add the curry powder and flour, mix and cook out.
Mix in the tomato puree and gradually add the hot stock: Stir thoroughly, bring to boil an season with salt and pepper. Skim.
Allow to simmer and add the rest of the ingredients
Cover with a lid and simmer in the oven. Set on top of the stove and it cools.
Correct seasoning and consistency. Skim of the fat .
Add cream yoghurt and serve.
Bon Appetit!!!!
39. Beef Stroganoff
Ingredients
Beef 400g
Butter / Magarine 50g
Finely chopped Shallots / onions 25g
Dry white wine 125ml (1/4pt)
Cream 125ml (1/4pt)
Lemon juice
chopped parsley
Method
1. Cut the meat into strips approximately 5cm.
2. Place butter/cooking oil in a saute pan over a fierce heat.
3. Add beef strips, lightly season with salt, pepper, and allow to cook rapidly for a few minutes. Cook beef until it turns brown and well done.
4. Drain beef in a coliander and put it a side.
5. Pour butter/ cooking oil back into the pan.
6. Add the shallots/ onions, cover with a lid and allow to cook gently until tender.
7. Drain off the fat, add wine and reduce to one third.
8. Add cream and reduce by a quarter.
9. Add lemom juice and beef strips, do not reboil.
10. correct the seasoning.
11. Serve lightly, sprinkled with chopped parsely/ Dhania.
12. Accompany with rice/Pasta.
Bon Appetit!!
Beef 400g
Butter / Magarine 50g
Finely chopped Shallots / onions 25g
Dry white wine 125ml (1/4pt)
Cream 125ml (1/4pt)
Lemon juice
chopped parsley
Method
1. Cut the meat into strips approximately 5cm.
2. Place butter/cooking oil in a saute pan over a fierce heat.
3. Add beef strips, lightly season with salt, pepper, and allow to cook rapidly for a few minutes. Cook beef until it turns brown and well done.
4. Drain beef in a coliander and put it a side.
5. Pour butter/ cooking oil back into the pan.
6. Add the shallots/ onions, cover with a lid and allow to cook gently until tender.
7. Drain off the fat, add wine and reduce to one third.
8. Add cream and reduce by a quarter.
9. Add lemom juice and beef strips, do not reboil.
10. correct the seasoning.
11. Serve lightly, sprinkled with chopped parsely/ Dhania.
12. Accompany with rice/Pasta.
Bon Appetit!!
38. Braised Liver
Ingredients
Liver 300g
Flour 25g
Oil 50g
Onions, sliced 200g
Brown stock 500ml
Tomato Puree 25g
Bouquet garni
Clove garlic 1
Method
1.Prepare the liver by removing the skin and tubes then cut into slices.
2. Pass the liver slices through seasoned flour.
3. Fry on both sides in hot fat / cooking oil and place in a braising pan.
4. Fry the onion to a golden brown. Drain the excess oil and add to the liver.
5. Cover the liver with the stock, and add the tomato puree, bouquet Garni and garlic.
6. Lightly season and cover with a lid.
7. Simmer gently in the oven until tender for approximately 11/2 - 2hrs.
8. Correct the sauce and serve.
Bon Appetit!!
Liver 300g
Flour 25g
Oil 50g
Onions, sliced 200g
Brown stock 500ml
Tomato Puree 25g
Bouquet garni
Clove garlic 1
Method
1.Prepare the liver by removing the skin and tubes then cut into slices.
2. Pass the liver slices through seasoned flour.
3. Fry on both sides in hot fat / cooking oil and place in a braising pan.
4. Fry the onion to a golden brown. Drain the excess oil and add to the liver.
5. Cover the liver with the stock, and add the tomato puree, bouquet Garni and garlic.
6. Lightly season and cover with a lid.
7. Simmer gently in the oven until tender for approximately 11/2 - 2hrs.
8. Correct the sauce and serve.
Bon Appetit!!
37. Fried Liver
Ingredients
Liver 300g
Oil 50g
gravy
Method
1. Skin the liver and remove the gristle. Cut into thin slices on the slant.
2. Pass the slices of liver through season flour and shake off excess flour.
3. Quickly fry on both sides in hot cooking oil/ fat until done.
Serve the liver with gravy.
Bon Appetit!!!
Liver 300g
Oil 50g
gravy
Method
1. Skin the liver and remove the gristle. Cut into thin slices on the slant.
2. Pass the slices of liver through season flour and shake off excess flour.
3. Quickly fry on both sides in hot cooking oil/ fat until done.
Serve the liver with gravy.
Bon Appetit!!!
36. Stewed Matumbo (Tripe)
Ingredients
Tripe 400g
Cooking oil/ fat 50g
Onions 100g
Carrots 100g
Browned flour 35g
Tomato Puree 25g
White pepper 5g
salt 5g
Clove garlic 1
Method
Wash the tripe well. Cut neatly into 5cm squares removing excess fat, then boil for 1hr.
Fry on all sides in hot fat and place in a pan.
Add Roughly cut onions, carrrots and mix in the flour. Add tomato puree, brown stock, bouguet garni and garlic.
Season to taste.
Bring to boil and skim.
Serve
Bon Appetit!!!
Tripe 400g
Cooking oil/ fat 50g
Onions 100g
Carrots 100g
Browned flour 35g
Tomato Puree 25g
White pepper 5g
salt 5g
Clove garlic 1
Method
Wash the tripe well. Cut neatly into 5cm squares removing excess fat, then boil for 1hr.
Fry on all sides in hot fat and place in a pan.
Add Roughly cut onions, carrrots and mix in the flour. Add tomato puree, brown stock, bouguet garni and garlic.
Season to taste.
Bring to boil and skim.
Serve
Bon Appetit!!!
Tuesday, January 31, 2017
35. Crisps/ Chips
10 Potatoes
Cooking oil(enough to deep fry)
Salt and Pepper(Masala)
Method
1.Wash the potatoes, peel or grate them using a grater.
2. Soak them for 15 minutes - 20 minutes (optional) to remove excess potato starch.
3. Dry potatoes with a paper towel or kitchen towel.
4. Heat pan on a medium heat, then and oil.
5. Drop the crisps slowly to avoid burning yourself.
6. Using a perforated spoon stir until they a done(Crisp/ brown).
7. Strain and put them on dry bowl or plate(use a paper towel to wipe excess oil).
8. Season with salt & pepper/ Dania.
Serve
Bon Appetit!!
Sunday, January 29, 2017
29. Mukimo
Ingredients
2 cup maize (sorted)
10 large potatoes.
2 bunch pumpkin leaves/spinach (Boiled)
1 medium size onions (Diced)
1 Tbsp. salt
Method
Boil maize in salt water until its done, add potatoes and cook until
the potatoes are cooked. Make sure all the water is gone.
Set aside ensure the water is not all drained up.
With a wooden spoon mashed the mixture until its soft.
Blend the boiled pumpkin leaves/spinach, add them to the mashed
mixture and stir well.
Heat oil in a medium heat, add onions and fry. Add the fried onions
into the mixture and mix well.
Serve
Bon Appetit!!!
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