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!!!!
Wednesday, February 1, 2017
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!!!
28. Menu for the Week
Ã¥Breakfast
|
Lunch
|
Dinner
|
||
Monday
|
Tea/coffee,
bread, Boiled eggs & oranges |
Ugali, samaki & kachumbari – fruits.
|
Rice, Beef
stew & sukuma wiki - fruits |
|
Tuesday
|
Tea, bread, Fried eggs & Bananas |
Rice, Beef stew & sukuma wiki - fruits
|
Ugali,
samaki & kachumbari - fruits |
|
Wednesday |
Tea, yam,
sausages & pawpaw |
Kitheri and a fruit
|
Matoke,
spinach & matumbo - fruits |
|
Thursday |
Tea, sweet
potatoes, pineapple & eggs |
Mukimo & Chicken stew - fruits
|
Ugali &
Nyama Choma - fruit |
|
Friday |
Tea, avocados
sandwich & eggs |
Matoke, spinach & matumbo - fruits
|
Rice &
bean/ dengu / pojo - fruits |
|
Saturday |
Tea, bread,
omelet & mangoes |
chapati & bean/ dengu/ pojo - fruits
|
Mukimo
& Chicken stew - fruits |
|
Sunday |
Juice, apples/
pears & boiled eggs/sausage |
Ugali & Nyama Choma - fruit
|
Kitheri,
fried cabbage and a fruit |
|
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