Posted by Mary Edoro
It’s a three day public holiday and for most lucky people like me, my weekend has started on a Wednesday. This long holiday means one thing, enough try to try out all the recipes you never seem to get around. It’s always a fun challenge for me to pick some recipes and attempt to make it work. So while you unwind and relax, take a shot at these delicious recipes I’ve rounded up for you. Even if you're more of a takeout and chill kind of person, a few of these will inspire you to cook, I promise.
1: Zobo drink with a lemon twist by Matse Cooks
Prep Time: 30 Min Total Time: 30 Min
Ingredients
Sorrel plant
Lemons
Sugar/Honey/Sweetener
Water
Instructions
Brew sorrel plant in a pot with water over flame. Strain into a container and allow to cool.
Dissolve sugar in some water in a pot over heat. Allow to cool.
Cut and squeeze lemons through a sieve into the pot containing the sugar water solution.
Blend one to two cups of zobo/sorrel juice to four parts of lemonade.
Chill in the refrigerator.
Notes
Serve with ice cubes and lemon slices.
www.matsecooks.com
2: The Gizpotato by Dobby’s signature
• Prep Time: 30 minutes
• Cook time: 30 minutes
• Total time: 1 hour
• Serves: 2 people
Ingredients:::
• 2 cups Gizzard
• 2-3 Cloves Garlic - optional
• 1 tsp. dry pepper - ground
• 1/2 teaspoon Thyme
• 1/2 medium size Onion
• 1/2 cup chopped Green Pepper
• 1/2 cup chopped Red Bell Pepper
• 3 red scotch bonnet pepper (Ata rodo)
• 4 plum tomatoes
• 2 seasoning cubes
• Salt to taste
• 5 medium sized Irish potatoes
• 1 large sweet potato - Optional
• 4 cups Vegetable Oil for deep frying
Method:
Step 1: Wash and peel the potato skin. Cut the potato into cubes and sprinkle some salt over it. Toss to mix properly and deep fry in pre-heated oil till brown – set this aside while you remove the oil from the pan.
Step 2: Cut up the gizzard into smaller pieces. Season the gizzard with pepper, garlic, chopped onion, thyme, salt and a little dry pepper. Allow to marinade for 20 minutes. Steam in a small pot till cooked for about 5 minutes, you want the gizzard to remain crunchy and not soft. Take out the cooked gizzard and keep the stock.
Step 3: Chop the green bell pepper, red bell pepper, onion and set this aside.
Step 4: If you intend making stewed gizpotato, rinse the tomato and scotch bonnet pepper. Blend till smooth in a blender. Pour the blend into an empty pot and cook till all the liquid evaporates. Add a little vegetable oil into the dry puree and stir fry till the oil separates from the puree. Get the gizzard stock and pour into the fried tomapep puree. Now we have our stew. Add the gizzard, chopped bell peppers, chopped onion and fried potato. Mix and leave to simmer for about 3 minutes
Or
If you intend making stir fried gizpotato. Heat 2 tbsp. oil in the frying pan and fry the cooked gizzard till brown. Add the chopped peppers, chopped tomatoes and onion. Season and add salt to taste then stir-fry for 1 minute. Add the fried potato and toss the food to mix the vegetables and potato well. Leave for about 2 minutes and its ready.
Step 4: Serve hot!
3: The moin moin salad by Dooney’s kitchen
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Serves: 1
Ingredients
Cucumbers
Cherry tomatoes
Boiled Eggs
Moin Moin cubes
Plantains grilled or fried
Sweetcorn optional
Green leafy veg
Your choice of salad dressing
Instructions
Follow the rules of dressing first, followed by half-moon cut cucumbers,
Then the tomatoes, followed by chopped onions,
chopped boiled eggs,
diced dodo,
moin moin cubes and the leafy veg
Be wary not to over stack, and plan ahead for what you will need for your salad
4: Coconut and garri crusted shrimp by my belle don full
Ingredients
- 1 medium egg (or 5 quail eggs for those allergic to chicken eggs)
- 2 kg (appx 12) Tiger prawns
- 50g Garri
- 50g Shredded coconut flakes (dried)
- Salt to taste
Instructions
- Pre-heat the oven to 180C
- Clean and prep the prawns leaving the tails on. Once washed leave them to dry on a paper towl
- Beat the egg in a bowl and set aside
- Place the garri and shredded coconut in a separate bowl and mix together
- One by one, dip each shrimp in the egg, then dredge it in the garri coconut mix
- Optional: Repeat process above to thicken the coating
- Place coated prawns on a baking tray lined with parchment paper or foil
- Bake in the oven for 20 minutes
- DIPPING SAUCE
- A few tablespoons of sweet chilli sauce OR make a simple dipping sauce
- 1 tsp of olive oil
- 2 tsp of chilli oil or sirracha sauce if you have it
- 1 tsp of liquid sweetener (I used coconut nectar but you can use honey)
- Remove from the heat and plate along with a small side salad to garnish and dipping sauce
5: Chicken croquettes by 1Q food platter
To make the Dough
Ingredients
1 1/2 cups Plain Flour
1 1/2 cups water
1 teaspoon crushed Chicken seasoning cube
1 teaspoon vegetable oil
Method
- Dissolve the seasoning in the water
- Add the flour and stir to form a smooth paste
- Place on the fire and stir continually to form cooked dough. This will take about 5 minutes for the dough to cook through
To make the Filling
1/2 Chicken Breast
1/2 teaspoon Ginger powder
1/2 clove minced Garlic
1/2 cup Sweet Corn
2 sticks Spring Onion
1 teaspoon chopped Coriander or any other dry herb like thyme.
1/2 teaspoon chopped Scotch Bonnet Pepper
3 pieces chopped green Shombo pepper or Indian green Chilli
3 small triangular packs of soft Cheese
Pinch of Chicken seasoning
Salt to taste
Method
Season chicken breast with dry ginger, pinch of chicken seasoning, salt and garlic.
Allow to marinade for about 30 minutes. Steam for about 10 minutes or until cooked. Allow to rest and cool and cut into tiny bits
Chop all vegetables and add to the chopped chicken.
Add sweet corn, a pinch of chicken seasoning and cut up the cheese by hand and add and combine well. The cheese helps to ‘glue’ all the ingredients together. Set this aside.
To make the Chicken Croquettes
1/2 cup Bread Crumbs
1 beaten Egg
Vegetable Oil for frying
Method
- Roll out the dough thinly on a board. This dough is quite sticky so you will need to flour the board very well. You can also turn the dough over flour the top and roll. This is ensure the dough does not stick to the board.
- Using a circular cookie cutter cut the dough into circles; place about half a teaspoon of the filling on the cut out dough. Close up the small dough until you form a cone like shape at the tip. It helps to work the croquettes both hands to get a nice shape.
- When all the croquettes are sealed, prepare to fry
- Get your bread crumbs and beaten egg ready.
- Heat the oil.
- Roll each croquette in the egg, remove and roll in the bread crumbs. You may need to reshape the croquette to retain the cone like shape after taking out of the bread crumbs.
- Place croquettes on a frying spoon and drop in the medium hot deep oil to fry and brown. Strain each batch on kitchen paper.
- Serve warm with some pepper sauce.
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