51. Osso Bucco

Ingredients:

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

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.

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.

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

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.

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.

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

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.

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!!!

42. Chapati

Ingredients

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

Divide the big dough into 8 to 10 equal parts (make a ball like shape), arrange them on a flat surface, and then cover with plastic wrap or white clean cloth.

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.

Step 6
The chapati will look like this when you turn it.

Step 7
Use a spoon to apply oil on the side you have just turned.

 

Step 8
Chapati is ready to serve. Serve it with your favorite accompaniment or eat it the way it is.


                         

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.

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!!!!

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!!

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!!

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!!!

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!!!

35. Crisps/ Chips

Ingredients

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!!

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!!!