Showing posts with label International. Show all posts
Showing posts with label International. Show all posts

September 25, 2016

PIMENTO TURKEY

Ingredients:
Cooked Turkey meat - 450 gms
Butter - 25 gms
Onions - 2 (sliced)
Pimentos - 1 small can
Chicken stock cube - 1
Hot water - 450 ml
Salt and pepper
Corn flour - 1 tsp

Method:

  • Cut the turkey meat into neat pieces.
  • Melt the butter and fry the onions until transparent.
  • Drain the pimentos and cut into strips. Add to the onion and cook for 5 minutes.
  • Dissolve stock cube in water , add to pan and bring to the boil.
  • Reduce the heat and simmer for 10 minutes.
  • Season well.
  • Mix the cornflour to a smooth paste with a little cold water, add to the pan and stir until thickened.
  • Add the turkey meat and heat through.
  • Arrange in a serving dish with the sauce poured over. 

June 29, 2016

APPLE SAUERKRAUT

Ingredients:
Sauerkraut - 500 gms
Butter - 50 gms
Tart eating apples - 3
Onions - 2 (sliced)
Sausages - 4
Bacon rashers - 2 (chopped)
Tomatoes - 2 (skinned and quartered)
Bay leaves - 2
Salt and pepper
Caraway seeds (optional)

Method:

  • Put sauerkraut in a casserole with butter.
  • Core and quarter apples, but do not peel, and add them to sauerkraut, together with onions, sausages, bacon, tomatoes, bay leaves and a little water.
  • Cook in  moderately hot oven, 375 F, for about 45 minutes; add seasoning and caraway seeds, if using.
  • Cook in a moderate oven for a few minutes longer.




March 16, 2016

APPLE AND BANANA CHUTNEY

Ingredients:
Cooking apples - 500 gms
Water - 300 ml
Large  onions - 2 (chopped)
Raisins - 200 gms (chopped)
Crystallised ginger - 100 gms
Brown sugar - 350 gms
Large bananas - 3
Salt - 25 gms
Cayenne pepper  -1 tsp
Malt vinegar - 750 ml

Method:

  • Peel, core and chop the apples and put in a large saucepan with the water.
  • Add the chopped onions, raisins, ginger and sugar.
  • Simmer until soft.
  • Add the chopped bananas, salt, cayenne pepper and vinegar and simmer slowly, uncovered until thick.
  • Stir frequently to prevent the mixture burning.
  • Pour into warmed jars and cover at once.


March 14, 2016

COCONUT ICE

Ingredients:
Condensed milk - 4 tbsp
Icing sugar - 350 gms (sieved)
Dessicated coconut - 175 gms
Pink colour - one drop

Method:

  • Mix together the condensed milk and icing sugar.
  • Stir in the coconut (the mixture should be very stiff) and divide into two parts.
  • Tint one half of the mixture pale pink with pink colour.
  • Shape the mixture into two identical bars and press firmly together.
  • Dust a plate or tin with icing sugar and leave the coconut ice on this until firm, then cut into squares. 



February 05, 2016

SEAFOOD GUMBO

Ingredients:
Garlic clove - 1 minced
Onions - 6 (chopped)
Green pepper - 1 (chopped)
Corn oil - 3 tbsp
Froze sliced okra - 250 gms (partially thawed)
Whole tomatoes - 2 cans (400 gms)
Water - 3 cups
Salt - 2 tsp
Pepper - 1/4 tsp

Tabasco sauce - 2 drops
Bay leaf  - 1
Raw rice - 1/4 cup
Frozen deveined shrimp - 450 gms
Frozen crab meat - 175 gms (thawed)
Oysters - dozen
Parsley - 3 tbsp (chopped)
File powder
Boiled rice

Method:

  • Saute garlic, onions, and green pepper in hot oil in Dutch oven.
  • Add okra, tomatoes, water, seasonings and raw rice; bring to boil.
  • Cover; reduce heat. Simmer 10 minutes.
  • Add frozen shrimps; stir.Return to boil; cover. Simmer 3 minutes.
  • Add crab meat, oysters, and parsley; simmer until heated, about 2 minutes.
  • Remove bay leaf. Place about 1/8 tsp file powder in each soup bowl.
  • ladle gumbo into  bowls; stir gently to mix all ingredients.
  • Add mound of hot cooked rice to each bowl.

February 04, 2016

FRIED RICE WITH PORK

Ingredients:
Long grain rice - 225 gms
Vegetable oil - 3 tbsp
Onion - 1 (chopped)
Garlic - 1 tbsp (chopped)
Pork - 115 gms (Cut into small cubes)
Eggs - 2 (beaten)
Fish sauce - 2 tbsp
Dark soy sauce - 1 tbsp
Castor sugar - 1/2 tsp

For Garnishing:
Spring onions  - 4 (finely sliced)
Red chillies - 2
Lime - 1 (cut into wedges)

Method:

  • Cook the rice in boiling salted water until rice is soft but grains are separate.
  • Heat the oil in a wok; ass the onion and garlic.
  • Cook the onion and garlic for 2 minutes, then add the pork and stir fry until it is cooked.
  • Add the eggs and cook until scrambled into small lumps.
  • Add the rice and continue to stir and toss, to coat it with the oil and prevent it from sticking.
  • Stir in the fish sauce, soy sauce and sugar ad mix well.
  • Continue to fry until the rice is thoroughly heated.
  • Tip into a bowl and garnish with sliced spring onion, red chillies and lime wedges.

January 28, 2016

SPICED TOMATO MACARONI

Ingredients:
Macaroni - 500 gms
Margarine - 50 gms
Flour - 50 gms
Milk - 750 ml
Tabasco sauce - 2 tsp
Tomato puree - 2 tbsp
Cheese - 250 gms (grated)
Salt and pepper
Bacon - 200 gms (chopped and fried)

Method:

  • Preheat oven to moderate, 350 F.
  • Cook macaroni i boiling salted water for about 10 minutes.
  • Meanwhile, make a sauce by melting margarine and adding flour.Stir in milk gradually, add Tabasco, tomato puree, 150 gms of cheese, and seasoning.
  • Drain macaroni and add to sauce in pan.
  • Add fried bacon pieces and mix well.
  • Place in an ovenproof dish, sprinkle with remaining grated cheese and bake in centre of oven for about 30 minutes.

January 22, 2016

RICE CALAS

Ingredients:
Cooked rice - 1 cup
Fresh yeast - 15 gms or
Active dry yeast - 2 tsp
Warm water - 1/2 cup
Eggs - 2
Sugar - 1/2 cup
Plain flour - 1/2 cup
Salt - 1/2 tsp
Freshly grated nutmeg - 1 tsp
Vanilla essence- 1 tsp
Oil for deep frying
Icing sugar for sprinkling

Method:

  • Sprinkle yeast over warm water in a bowl, leave to soften, then dissolve by stirring.
  • Mash the rice with a fork and mix with the yeast.
  • It does not matter if all the rice grains are not mashed- if rice is soft boiled a light mashing is all that is needed. Cover and leave overnight.
  • Next day, beat eggs until frothy and add to rice mixture together with sugar.
  • Sift the flour, salt and spice together and mix in, add vanilla and stir well.
  • Heat oil in a wok to a depth of at least 5 cm and when hot drop the mixture into the oil by teaspoonfuls.
  • Do not cook too many at a time.
  • Fry until golden brown, spooning the hot oil over and turning to cook both sides.
  • Drain on absorbent paper.
  • Serve warm, dusted with icing sugar.


December 29, 2015

CHICKEN IN CREAMY ORANGE SAUCE

Ingredients:
Skinless chicken thighs or drumsticks - 8
Brandy - 45 ml
Orange juice - 300 ml
Spring onions - 3 (chopped)
Corn flour - 2 tsp
Low fat fromage frais - 90 ml
Salt and ground pepper
Rice or pasta and green salad to serve

Method:

  • Cook the chicken pieces without fat in a non-stick or heavy based pan, turning until they are evenly browned.
  • Stir in the brandy, orange juice and spring onions. Bring to a boil, then cover, lower the heat and simmer for 15 minutes, or until the chicken is tender and fully cooked.
  • Blend the corn flour with a little water then stir the paste into the fromage frais. Stir this into the sauce and stir over a medium heat until the sauce boils and thickens.
  • Adjust the seasoning and serve with cooked rice or pasta and green salad.

December 10, 2015

SPINACH SOUFFLE

Ingredients:
Butter - 50 gms
Frozen Spinach - 100 gms
Fresh single cream - 150 ml
Egg yolks - 4
Cheddar cheese - 100 gms (grated)
Salt and freshly ground pepper
Egg whites - 5

Method:

  • Melt the butter in a saucepan, add the spinach and cook from frozen for 10 minutes or until just thawed. Puree in blender until smooth, then transfer to a bowl.
  • Beat the cream into the egg yolks and stir in the spinach together with the grated cheese. Season to taste.
  • Beat the egg whites until stiff, then fold into the spinach and egg mixture.
  • Butter a one litre souffle dish,  pour the spinach mixture and bake in a fairly hot oven for 30 to 35 minutes or until the souffle has risen and formed a crust.
  • The centre should still be quite creamy.
  • Serve immediately.

November 05, 2015

CARROT STICKS

Ingredients:
Carrots - 6 
Onion - 1/3 cup (finely chopped)
Butter - 5 gms
Thyme - 1/4 tsp
Salt and pepper to taste
Parsley - 1 tbsp (finely chopped)

Method:

  • Peel and cut carrots into 2" sticks or julienne style; place in double boiler.
  • Add onion, butter, thyme, and one tbsp of water; cover.
  • Cook over boiling water 30 minutes or until crisp tender.
  • Season with salt and pepper.
  • Turn into serving dish; sprinkle with parsley.

November 03, 2015

STUFFED PEPPERS

Ingredients:
Peppers - 4 (medium size)
Cooked rice - 200 gms
Garlic clove - 1
Black olives - 100 gms
Anchovy fillets - 1 small can
Condensed tomato soup - 1 small can
Salt and pepper

Method:

  • Remove tops from each pepper. Scoop out seeds, put flesh into a pan of cold water and bring to the boil.Drain and stand peppers in an ovenproof dish.
  • Mix rice, crushed garlic, chopped olives and chopped anchovies together. Season well and fill each pepper with the mixture. Top each with a whole anchovy fillet.
  • Dilute soup with half a tin of water and pour around the peppers. Cover dish with a tight fitting lid or piece of foil and bake in centre of preheated oven for 15 minutes.

November 02, 2015

TUNA BAKE

Ingredients:
Tuna fish - 7 oz can
Condensed mushroom soup - 10 oz
White bread crumbs - 25 gms
Butter - 50 gms
Few mushrooms 
Parsley spring - 1

Method:

  • Drain fish and flake.
  • Heat soup in small pan, add fish and cook for 2-3 minutes.
  • Pour mixture into baking dish. Sprinkle with bread crumbs and dot with half the butter. 
  • Grill for 5 minutes or until golden brown.
  • Meanwhile, melt the remaining butter in a small pan.
  • Wash the mushrooms, add to the butter and cook gently for minutes.
  • Garnish along with parsley.

October 11, 2015

BODI PULAO

Ingredients:
Basmati rice- 250 gms
Lobia (back eyed beans - 100 gms
Onions - 3 (sliced)
Tomatoes - 2 (cut into quarters)
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric - 1/2 tsp
Red chillies - 2-3
Butter or ghee - 4  tbsp
Cloves - 2
Cinnamon - 1" piece
Salt to taste

For garnishing:
Brown onions

Method:

  • Soak the black eyed beans for overnight. Drain and keep aside.
  • Soak the rice for 15 minutes. Drain and keep aside.
  • Heat 1 tbsp of oil and fry half the quantity of the sliced onions and keep aside for garnishing.
  • Heat the ghee in a pressure cooker and add the chillies, cinnamon, cloves, cumin and mustard and allow to crackle.
  • Lower the heat and fry the onions, cook till golden brown.
  • Add tomatoes and saute for a while.
  • Add the rice and the lobia. Mix well and continue to cook in low flame for 5 minutes.
  • Add enough water and salt to cook the rice and the beans.
  • Close the lid and cook until the rice is done but grains are separate.
  • Garnish with the brown onions.

October 01, 2015

SPICY WHIP

Ingredients:
Milk - 750 ml
Golden syrup - 50 gm
Grated nutmeg

Method:

  • Bring milk almost to the boil.
  • Stir in syrup.
  • Pour into mugs and sprinkle lightly with nutmeg.

August 27, 2015

MANGO SHERBET

 Ingredients:
Ripe mangoes - 1600 gms
Granulated sugar - 250 ml
Water - 150 m
White rum - 3 tbsp
Lime juice - 3

Method:

  • Peel mangoes and slice off flesh from pits. Puree fruit in food processor and transfer to bowl.
  • Place sugar and water in small saucepan;cook 5 minutes over high heat.
  • Remove saucepan from heat and let syrup cool.
  • Add syrup, rum and lime juice to mango puree in bowl; mix well.
  • Freeze until almost set then beat once and freeze again.

August 21, 2015

JUNKET

Ingredients:
Fresh milk - 5 cups
Sugar - 2 tsp
Rennet - 2 tsp or 1/2 junket tablet

Method:

  • Junkets are milk desserts set with rennet only, without either grain or gelatin.
  • Warm milk to lukewarm; stir in sugar until dissolved.
  • Add rennet; stir.
  • Pour at once to serving dishes; put in warm place to set.
  • Serve with cream, if liked.

August 18, 2015

SKILLET CABBAGE

Ingredients:
Vegetable oil - 2 tbsp
Cabbage - 3 cups (finely shredded)
Celery - 1 cup (chopped)
Small green pepper - 1 (chopped)
Onion - 1 (chopped)
Salt - 1/2 tsp
Pepper - 1/4 tsp

Method:

  • Heat oil in large frying pan, add remaining ingredients.
  • Cook over medium to low heat about 15 minutes; stir often.
  • Cover pan during last 5 minutes of cooking time; stir once or twice.
  • Serve immediately. (vegetables will be crisp)



August 10, 2015

CHICKEN, PEAS AND CHEESE SALAD

Ingredients:
Cooked chicken - 2 cups (diced into 1/2 " pieces)
American cheese - 1 cup (diced into 1/4" pieces)
Frozen baby peas - 250 gms (thawed to room temperature)
Mayonnaise - 1/2 cup
Lettuce leaves

Method:

  • Mix together all ingredients but the lettuce.
  • Serve on lettuce leaves.



June 04, 2015

CHICKEN RISSOLES

Ingredients:
Cooked chicken - 450 gms
Fresh white bread crumbs - 100 gms
Salt and pepper to taste
Lemon juice - 1 tsp
Eggs - 2
Brown bread crumbs - 50 gms
Oil for frying
Few springs parsley

Method:

  • Mince the chicken finely and add to the bread crumbs.
  • Season well, add lemon juice and 1 whole egg.
  • Beat well until smooth. The mixture should be stiff.
  • Divide the mixture into 8 portions. Make into a sausage shape and dip in beaten egg.
  • Toss in brown bread crumbs. Do this twice.
  • Fry the rissoles, three at a time, in hot oil until golden brown and crisp.
  • Drain on kitchen paper.
  • Serve hot or cold garnished with parsley.
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