Grilled Tuna with Herbed Aioli
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh thyme
- 2 teaspoons dried tarragon
- 2 large garlic cloves, finely chopped
- 1/3 cup Mayonnaise
- 4 Tuna steaks (each about 3cm thick)
Method: Whisk together first 6 ingredients in shallow dish for marinade. Place Mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside. Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally. Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.
- 4 large potatoes (peeled)
- 2 cups chopped spinach
- 1 cup olive oil or vegetable oil
- 2 garlic cloves(minced) (or teaspoon of garlic powder )
- 2 cups garbanzo Beans
- 1 red pepper(seeded+ diced)
- 1 green pepper(seeded + diced)
- 1 medium Onion (diced)
- 1 teaspoon oregano
- 1 teaspoon dried basil
- Sprinkle of red pepper powder
Method: Boil potatoes 8 minutes. Add spinach and cook until potatoes are tender. Drain pot. Heat oil in large, deep frying pan until lightly bubbling. Add potatoes, spinach, Beans and remaining ingredients (except red pepper powder). Sautee (stirring with spatula) until potatoes become slightly creamy and ingredients are heated through. Sprinkle all over with red pepper powder. Cover pan; simmer at medium heat 3 mins.
Date and Banana Mix
- 250 g butter
- 200 ml sugar
- 2 eggs
- 500 ml flour
- 1 pinch salt
- 10 ml baking powder
- 4 bananas
- 250 g dates
- 15 ml melted butter
- 5 ml cinnamon
- 30 ml sugar
Preheat oven to 180°C. Cream butter and sugar together until light and fluffy. Beat the eggs in one at a time. Add the flour, salt and baking powder and mix well. Place half the mixture into a greased 9 x 13 baking dish. Cover the dough with banana slices and chopped date pieces. Place the remaining dough over as a topping. Bake for 30-35 minutes until golden brown. Remove from oven. Brush the melted butter over the top while still hot. Mix cinnamon and sugar and sprinkle over the top. Ready to serve
Burmese Chicken Curry
- 1/2 cup vegetable oil
- 1/2 teaspoon turmeric
- 3 large onions, chopped finely
- 4 cloves garlic, minced
- 2 tablespoon ginger finely minced
- 1 teaspoon cayenne pepper
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 teaspoon garam masala
- 4 whole chicken breasts and 3 whole chicken legs
- 1 cinnamon stick
- 1 bayleaf
- 8 cups chicken broth
- 2/3 cup chick pea flour or dried yellow split peas
- 2 cups coconut milk
- 1 tablespoon fish sauce
- salt to taste
- 2 lbs fresh Chinese egg noodles
- Peel and slice 12 garlic cloves crosswise. Fry them in 4 tablespoon oil until they are golden. Remove and cool.
- 3 hard cooked eggs quartered
- 2 red onions slivered lengthwise
- 3 green onions thinly sliced
- 2 limes or lemons cut into wedges
- 1 bunch fresh coriander sprigs, trimmed.
- 2 tablespoon crushed dried Asian Chili peppers sauted in 1 tablespoon vegetable oil
Heat the vegetable oil in an 8 to 12 quart pan or Dutch oven. Stir in the turmeric and cook it for one minute. Add the onions and cook on medium heat stirring occasionally, until the onions are limp but not browned, about 20 minutes. Add the garlic, ginger, cayenne, cumin, coriander and garam masala. Cook and stir the mixture about 1 minute. Add the chicken pieces and stir to coat them with the onions and spices. Add the cinnamon, bay leaf, and chicken broth, and simmer for 25 minutes.
Mix the chick pea flour with 1 1/3 cups water, or grind the lentils to a flour in a blender or mortar and mix 3/4 cup of the resulting flour with 1 1/3 cups water. Stir the mixture into the soup. Add the coconut milk, cover and simmer for an additional 30 minutes. Thaw egg noodles if frozen. Put noodles in a large pot of boiling water and boil for 6-7 minutes. Drain noodles and stir in a couple of teaspoon of vegetable oil to keep them from sticking together and set aside.
Remove the pan from the heat and carefully lift out the chicken pieces. Remove the meat from the bones and return it to the sauce. Add fish sauce and salt to taste. Serve the noodles of a platter and the curry and condiments separately. Diners first serve themselves to noodles, then the curry, then to the condiments they like.
Burkinabe Spiced Lamb Balls
- 200g yellow onions
- 1/2 tsp cinnamon
- 1 tsp powdered ginger
- 1 tsp garlic powder
- 1 tsp chilli flakes
- 1 tsp ground coriander
- 1 tsp salt
- 4 tbsp groundnut oil
- 900g cooked lamb cut into 3cm strips
- 3 large eggs, lightly beaten
- 50g breadcrumbs
Method: Add the salt to the groundnut oil and place in a large frying pan. Heat then add the yellows, cinnamon, ginger, garlic powder, chilli flakes, coriander and cooked lamb. Fry until the onions have softened. Allow the mixture to cool and put once through a meat grinder. Add the eggs and form into 3cm balls before dipping in the breadcrumbs. Chill for an hour in the fridge before cooking. Deep fry at 180°C for about 4 minutes until browned. Spear the balls with toothpicks and place in a bowl. Serve with a Piri-Piri dipping sauce
Sweet Potato Fritters (Krakro)
- 4 sweet potatoes
- 3 eggs
- 15 ml plain flour
- 30 ml margarine
- A little milk
Cooking Instructions: Peel and boil the potatoes until tender. In a mixing bowl, mash the cooked potatoes and add in the flour, and a little salt, and mix well. Add milk as necessary to make a workable paste. Beat eggs and put into a shallow dish. Put the breadcrumbs into another shallow dish. Take a scoop of potato batter and make into a flat cake about 5mm deep and 5 cm diameter. Coat both sides in beaten egg. Coat both sides in breadcrumbs. Fry the fritters on each side until golden brown. Serve hot with chutney and fairtrade lemon quarters as a starter or serve hot as a side dish.
Imambayalda (Babaganoush, Stuffed Eggplants)
- 4 eggplants
- 6 tomatoes, grated
- 5 onions, chopped
- 2 carrots, grated
- 1 celery, grated
- 4 cloves garlic, finely chopped
- half a lemon,
- 1 bay leaf,
- half a cupful sunflower oil,
Preparation: Remove the top of the eggplants and scoop out the soft insides (you should end up having 4 hollow eggplants with half of their meat still on the sides). Heat the oil and cook the onions until golden. Add the carrots, celery, tomatoes, garlic and parsley, add the bay leaves and some water and sauté for 5 minutes. Stuff the eggplants with this mixture (you can add some of their meat you scooped out if you don’t have enough ingredients to fill them with), top with a slice of tomato and bake in a 375F oven for 25 minutes. Serve warm or cold.
- 1 chicken, about 900gms ( beef/mutton )
- 1 tbsp poppy seeds
- 1 clove garlic
- 1 cup shallots – sliced
- 1 tsp curry powder
- 2-3 tsps salt
- 2 chillies
- 1/2 coconut – grated
- 5 cm piece ginger
- 4 tbsps ghee
- 5 cloves
- 5 cm cinnamon stick
- 10 cashew nuts
- 10 almonds
- 450 gms long-grain rice
Cut chicken into 6 — 8 pieces. Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds. Heat ghee and fry cloves, cinnamon, shallots. Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder. Stir to mix and cook covered for 10 minutes. Extract 1 – 2 cups coconut milk from coconut. Add in salt. Mixed with washed rice and cook it. When the rice has absorbed all the milk, make a well in the center and put the chicken mixture. Cover and allow rice to cook over very low fire.
- 1 lb Uncooked soba noodles
- 3 tb Low-sodium soy sauce
- 1 tb Brown sugar
- 2 ts Crushed red pepper flakes
- 1 c Finely chopped onions
- 1 tb Minced garlic
- 1 tb Peeled & grated gingerroot
- 1 c Snow peas
- 6 ea Scallions, chopped
- 1 t Grated lime peel
- 1 c Mung bean sprouts
- 8 oz Firm tofu — cut into 1/2-inch cubes
- 1 tb Fresh lime juice
- 1/4 c Chopped fresh cilantro
Directions: Prepare noodles according to package directions, drain and set aside. In a large, nonstick saute pan, combine soy sauce, brown sugar and red pepper flakes. Stir to dissolve sugar. Add onions, garlic and gingerroot. Cook for 2 minutes. Add snow peas, scallions and lime peel. Toss and cook until peas are tender and bright colored, about 1 to 2 minutes. Add bean sprouts and tofu. Continue cooking and toss just until bean sprouts are slightly wilted. Add noodles and toss to mix. Add lime juice to taste and garnish with cilantro. Serve hot.
- 1 c Cubed, firm tofu (1/2-in. –cubes)
- 2 Stalks celery, cut into -julienne strips
- 2 Carrots, shredded
- 2 Italian plum tomatoes, cut -into thin wedges
- 1/2 Cucumber, thinly sliced
- 1 c Fresh bean sprouts
- 1 c Broccoli florets
- 1/2 c Szechuwan Peanut Dressing
- Garnish: raisins, toasted sesame seeds, fresh watercress sprigs, or unsalted peanuts, optional
- 1/3 c Peanut butter, smooth or -crunchy
- 1/2 c Hot vegetable stock or hot -water
- 1 t Soy sauce
- 2 tb Rice vinegar
- 2 tb Safflower oil
- 2 Cloves garlic, minced
- 1/2 ts Dry crushed red pepper (1 -teaspoon if you prefer -spicy flavoring
In a large bowl, gently toss together salad ingredients.
In a small bowl, combine dressing ingredients. Pour over salad and toss again. Top with garnish.
Advance Preparation: Both salad ingredients and dressing may be prepared in advance and refrigerated. For best quality, toss together just before serving.
To cook bean thread, immerse it in boiling water for about 10 minutes to soften. Drain, rinse with cool water, and cut into 3-inch strands.
For those concerned about complete protein, tofu, peanuts and sesame seeds complement one another to form a high-quality “complete” protein.
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large onion, sliced
- 2 yellow and/or red peppers, cored, seeded and cut in lengthwise julienne slices
- 1 pound fettuccini
- 1 tablespoon olive oil
- 2 cups cooked drained black beans
- 2 cups cooked broccoli floweretes (just the top portion of small broccoli)
- ¼ cup chopped fresh basil or 1 teaspoon dried
- 2 teaspoons fresh chopped oregano or ½ teaspoon dried
- Parmesan cheese
METHOD / DIRECTIONS: Heat oil in a large skillet and sauté garlic, onions and peppers just until limp. Add drained, cooked black beans. Cook fettuccini in rapidly boiling salted water just until cooked. Drain and toss with olive oil. Combine cooked pasta with pepper mixture, broccoli and seasonings. Sprinkle generously with freshly grated Parmesan cheese.
SERVING SUGGESTIONS: This can be served hot or at room temperature as a salad or main dish.
Mom’s Stovetop Pork Ribs
- 10 pork spareribs
- 1/2 cup soy sauce
- 10 cloves garlic, crushed
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 lime, juiced
- 10 sprigs fresh parsley
- ground black pepper to taste
- 2 limes, cut into wedges
Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.
Brazilian White Rice
- 2 cups long-grain white rice
- 2 tablespoons minced onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 4 cups hot water
Place the rice in a colander and rinse thoroughly with cold water; set aside.
Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.
- 1/2 pound peppered bacon, diced
- 1 onion, chopped
- 2 pounds collard greens – rinsed, stemmed and torn into 3×6 inch pieces
- 1 cup chicken stock
- 1 teaspoon cayenne pepper
- 2 tablespoons red wine vinegar
Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.
Brazilian Passion Fruit Mousse (Maracuja)
- 8 passion fruits
- 1 tablespoon white sugar
- 1 (14 ounce) can sweetened condensed milk
- 2 cups cream
Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.
Botswanan Chicken Pie
For the Dough:
- 490g plain flour
- pinch of baking soda
- pinch of salt
- 2 egg whites
- 1 egg yolk
- 225g butter or margarine
- 60ml cold water
For the Filling:
- 60g butter
- 100g onion, sliced thinly
- 1 apple, peeled and diced
- 450g cooked chicken, chopped
- 2 tsp hot chili powder
- 100g currants
- 2 tomatoes, diced
- salt, to taste
- 1 egg yolk whisked in 1 tbsp water
Method: For the filling, add the butter to a pan and use to fry the onion until softened (about 5 minutes) then add the apple, chicken, chili and currants. Fry for 1 minute more then add the tomatoes and season. Cook for about 5 minutes, or until the tomatoes begin to release their juice then continue cooking gently until the mixture is almost dry (but not totally dry). Take off the heat and set aside to cool. In the meantime prepare the pastry: Sift together the flour and baking soda into a bowl. Cube the butter and rub into the flour with your fingers until the mixture resembles fine breadcrumbs. Whisk the eggs together and stir into the flour and butter mix. Add just enough water to bring the mixture together as a dough then roll out to about 4mm thick. Use a plate to cut circles about 15cm in diameter. Add about a tablespoon of the meat mixture in the centre of each pastry circle (exactly how much will depend on the size of the round) then fold the pastry over into a half-circle and use a fork to press down and seal the sides. Prick the middle to make a few steam holes then transfer to a lightly-greased baking tray. Brush the top of the pie with the eggwash then place in an oven pre-heated to 180°C. Bake for about 35 minutes, or until the pie has begun to color and the filling is hot. Serve hot or cold.
- 1 lb ground beef
- 1 lb ground pork
- 1 large yellow onion, peeled and grated
- 3 cloves garlic, peeled and crushed
- 3 tbsp hot Hungarian paprika, or sweet paprika and a little cayenne
- 2 tbsp freshly ground black pepper
- salt to taste
- Pinch of freshly grated nutmeg
- olive oil for basting
- 1 pint yoghurt
- ½ cucumber, peeled, grated and drained 1 hour
- 2 cloves garlic, peeled and crushed
- 3 tbsp lemon juice
- salt and ground white pepper to taste
- Pinch of cayenne pepper
Mix all the ingredients, except the oil, thoroughly and roll the mixture into little “cigars” about 1 inch by 3 inches. Rub lightly with olive oil and grill or broil until done.
- 10 sheets of filo dough
- 4 – 5 eggs
- 500 g ricotta cheese
- 200 g of your 2 favorite cheeses
- butter and oil
Mix the cheeses, eggs and pepper together. Set aside. Use a large soufflé or a deep pie dish for this one. Oil the bottom of the pan. Then put 1 sheet of filo dough and cover the bottom. Brush some butter over the filo dough. Repeat this again and then put some filling on. Repeat this until you use all of the filo dough sheets and cheese. Top with butter and put into a pre-heated oven at 350°F for 45–55 minutes. Do check from time to time and brush additional butter on the top. Serve in small triangles or enjoy as a dinner dish with a green salad. Ziveli!.
Fricasé (spicy pork meat stew)
- 2 spoonfuls oil
- 2.2 pounds pork meat, preferable ribs, cut into 16 pieces
- 1 cup white onion, cut into thin strips
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1 teaspoon crumbled oregano
- 4 cloves garlic, minced
- 1/2 cup ground cayenne pepper (1/2 kilo in cases)
- 1 spoonful salt
- 1/2 cup green onion, cut into thin strips
- 8 cups boiling water
- 1/2 cup plain bread crumbs, to thicken
- 4 cups cooked white corn
- 8 peeled potatoes (cooked separately)
In a large pot heat the two spoonfuls of oil over medium heat. Add the pork and fry until golden. Add onion, cumin, pepper, oregano, garlic, cayenne pepper, salt and green onion. Stir and add the eight cups of boiling water. Let cook until the meat comes off a little of the bones, at least two hours. Try to maintain the initial amount of broth, adding a little of water if necessary. Shortly before serving, add bread crumbs to thicken. Serve in a deep plate with sufficient broth. Garnish with one cooked potato and cooked white corn.
Suspiros (Baked Meringues)
- 8 egg whites
- 1/2 lemon
- 3 and 1/2 cups of powdered sugar
- Baking paper
Instructions: Beat the eggs until they form soft peaks. Continue to beat them as you gradually add the sifted powdered sugar and juice from 1/2 a lemon. Beat continually until firm peaks form. Heat your oven to 350 degrees. Place a piece of baking paper on a cookie sheet and drop the meringue by large spoonfuls onto the paper. Lower the oven temperature to about 250 and bake until slightly toasted. Remove and cool. Your meringues will be crunchy but fragile and will break easily. They’ll also melt in your mouth.
Buckwheat Noodles With Egg Strips And Scallion (Bumthang Putta)
- 1 bunch large scallions, trimmed and cut into lengths to fit the feed tube
- 1 small onion, peeled and quartered
- 1 medium tomato, quartered
- 3 large eggs
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1/2 pound Japanese buckwheat noodles (soba)
Cook the noodles in a saucepan of boiling water until just tender. Drain and rinse under cold water. Reserve.
Slice the scallions with the thin [2mm] slicing disc. Set aside. Chop the onion coarsely with the metal blade, about 5 pulses. Set aside. Chop the tomato, about 4 pulses.
Beat the eggs in a bowl with salt and pepper to taste. Heat 1 teaspoon oil in a nonstick 10-inch skillet over medium-high heat, add the eggs, and cook, tilting the skillet to let the uncooked egg flow underneath the omelet, until set, 2 to 3 minutes. Invert onto a cutting board and cut into 1/4-inch strips.
Cook the onion in the remaining 2 teaspoons oil in the skillet over moderate heat, stirring, until browned, 3 to 5 minutes. Add the scallions and tomato and cook until softened, about 3 minutes.
Add the noodles and egg strips and toss carefully over low heat until heated through. Makes 6 servings.
Pork with Radish and Bok Choy (Phaksha Pa)
- 1 medium onion [about 4 ounces, 110g], peeled and quartered
- Fresh ginger, peeled and cut into a 1 inch [2.5cm] cube
- 1 medium daikon or white radish [about 31/2 ounces, 100g], peeled, halved lengthwise, and cut crosswise to fit the feed tube
- 1 stick unsalted butter [4 ounces, 40g]
- 1 pound boneless pork shoulder [450g], cut into 6 by 1/2 inch [15 by 1.25cm] strips
- 1/2 cup water [120ml]
- 2 tablespoons chili powder
- 2 teaspoons salt
- 3 large heads bok choy [about 3 pounds total, 1.3kg], stems removed and leaves cut into 1/2-inch [1.25cm] strips
- 6 ounces dried pork [170g], cut into 3 by 1/2 inch [7.5 by 1.25cm] strips
- 1 large fresh green chili pepper [about 1/2 ounce, 15g], seeded and cut into julienne strips
Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside.
Drop the ginger through the feed tube with the motor running and chop finely, about 10 seconds. Set aside. Slice the daikon with the thick [6mm] slicing disc.
Melt the butter in a large saucepan. Add the pork shoulder, onion, daikon, water, chili powder, and salt and simmer over low heat until the pork is just tender, about 1 hour and 25 minutes.
Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5 minutes. Drain.
Add the ginger, bok choy, dried pork, and chili pepper to the stew and simmer over low heat until heated through, 5 to 10 minutes. Makes 6 servings.
Roast Rockfish, Pan Fried Tofu with Caramelized Artichokes, Shaved Fennel Salad, Red Pepper and Tamarind Coulis
- 6 oz. Portion rockfish (skin off)
- 20 oz. Slice of tofu (can get flavored tofu for added flavor)
- 2 tinned artichoke hearts, halved lengthways
- 1 bulb baby fennel
- 50 ml Virgin olive oil
- Juice and zest of one lime
- 1 lemon
- Half a teaspoon white sugar
- 2 red peppers
- 1 large shallot
- 2 oz. Tamarind paste
- Boiling water
- A little diced butter
- Salt and pepper
- Sprig of chervil
Red Pepper and Tamarind Coulis
1. Gently sauté red peppers and finely diced shallots in a little olive oil being careful not to add any color.
2. When peppers and shallots have softened and starting to stew, season with salt and pepper, then add a little boiling water until just covered.
3. Add tamarind paste and stir. Transfer to food processor and blend till smooth puree. Pass coulis through fine sieve.
4. Whisk in a little cold diced butter to add richness and sheen.
Citrus Vinaigrette with Shaved Fennel Salad
1. Whisk 2 tablespoons of olive oil into the juice and zest of the lime, add the sugar and season to taste.
2. Run fennel through mandolin (watching fingers) in long even strokes or very fine strips called ‘julienne’ which is the fennel cut finely length ways with a sharp knife.
3. Marinate fennel with vinaigrette. (If fennel has frizzy green leaves these can be finely chopped and added for extra flavor and garnish.)
Pan frying of Tofu and Artichoke Hearts
1. Place tofu in a pan with a little hot oil, lightly season, then shallow fry till golden all over.
2. Place artichoke halves face side (flat side) down in a little hot oil and caramelize till golden, seasoning lightly with salt and pepper.
Roasting of Rockfish
1. Place seasoned rockfish (rounded side/spine side) down in a lightly oiled preheated, nonstick pan.
2. Let it sit without moving for a couple of minutes over the heat allowing a golden crust to form.
3. Place fish in pan into a preheated hot oven and allow cook through. Approximately 8 minutes. Fish must feel firm to touch.
4. Remove pan from oven, gently turn fish over, and squeeze a good sprinkling of lemon juice over beautifully golden fish.
1. Spread the coulis on the bottom of warm plate or bowl by making a generous dot.
2. Place the panfried golden tofu on the dot just off centre with the artichoke halves running down next to it.
3. Then place the rockfish at a slight angle over tofu and artichokes, allowing you to see a little of the garnish and sauce on either side.
4. Top the rockfish with the shaved fennel salad, garnish with a sprig of chervil and serve.
Bermudan Spanish Rice
- 6 strips bacon
- 1 onion, minced
- 1 green bell pepper, minced
- 2 cups chopped tomatoes and their juices
- 1/4 cup tomato paste
- 1 1/2 cups rice, medium grain
- 1/2 teaspoon dried thyme
- 2 cups water or chicken stock
METHOD / DIRECTIONS:
Preheat the oven to 350 degrees F. In an oven-proof casserole or a sauce pan, large enough to hold 4 cups of finished rice and fitted with a cover to be used in step 3 below, over high heat, cook the bacon until crisp, remove from pan, let cool, and crumble into small pieces.
In the pan drippings from the bacon, over medium heat, cook the onion for 3 minutes. Add the bell pepper and sauté for 1 minute. Add the tomatoes and their juices, the tomato paste, the rice, salt, and pepper to taste, and the thyme, and sauté for 1 minute. Add the water and bring to a boil. Cover the pan and place it into the oven for 30 minutes. Remove the rice from the oven. Using a fork, fluff the cooked rice and mix in the crisp crumbled bacon before serving.
Chicken Meatballs with Red Sauce
- 1 chicken, jointed and deboned
- 200g peanut butter
- 1 hot red chilli
- 1 bunch of spring onions, washed and chopped
- 4 onions, peeled and chopped
- 6 tomatoes, blanched, peeled, de-seeded and chopped
- 250ml red palm oil
- salt and freshly-ground black pepper
Method: Place half the peanut butter in a bowl and work in a little hot water, so you have a smooth paste. In the meantime, combine the chicken flesh, the remaining peanut butter, chili, spring onions and salt in a blender. Process until smooth then scoop out. Take teaspoons of the meat mixture and shape into balls. Heat the red palm oil in a pan, add the chicken meat balls and fry until golden brown all over. As soon as they are nicely cooked add the onions, tomatoes and diluted peanut butter. Season to taste with salt and black pepper then bring to a boil. Cover the pan and cook over low heat for 15 minutes. Turn the mixture into a serving dish and serve immediately.
Akkra Funfun (Benin) Recipe
- 1 1/2 cup dried white beans
- 1/4 cup water
- 2 teaspoons salt
- oil for deep-fat frying (a mixture of two parts peanut oil to one part palm oil gives an authentic taste)
- 2 tablespoons finely chopped onions
- salt, to taste
- cayenne pepper, to taste
Wash and soak the beans and cook them according to directions on the package. Drain them well and place in a blender with the water and salt. Blend until they form a thick, dough-like paste. (Add more water if necessary.)
Heat the oil to 350 to 375 degrees F in a deep, heavy saucepan or a deep-fat fryer.
Fold the chopped onion, salt, and cayenne pepper into the bean paste. Drop the mixture into the oil 1 tablespoon at a time and fry until golden brown. Drain the fritters on paper towels and serve while hot. Coarsely chopped hot Guinea pepper-type chilies or finely chopped okra may also be added to the mixture.
Belinean Rice & Beans
- ½ pound red kidney beans
- 2 cups rice
- 1 cup thick coconut milk
- 1 medium onion (sliced)
- ½ bell (green) pepper
- 1 clove garlic (optional)
- 1½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried thyme
METHOD / DIRECTIONS: Cover beans in water, and soak overnight. Put beans in pot; add onions, bell pepper, garlic, and enough water to boil until beans are tender and whole. Add coconut milk, and seasonings. Add rice to beans, and cook over gentle heat until liquid is absorbed. Stir gently with a fork, and add a little water as necessary, until rice is cooked.
Sweet Plantain and Pepper Stuffed Chicken Matinade
- 2 fresh lemons, juiced
- 4 garlic cloves, minced
- 1 tablespoon dried Mexican oregano, crushed
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 1 whole 3 to 31/2 pound chicken
METHOD / DIRECTIONS: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours.
Sweet Plantain and Pepper Stuffing
- 4 slices bacon, diced
- 1 large ripe plantain, peeled and cut into 1/2inch cubes
- 2 garlic cloves, peeled and chopped
- 1 small red pepper, seeded and chopped
- 1 Anaheim chili, seeded and chopped
- 1/2 bunch oregano, chopped
- 1/2 cup chicken stock
- 2 slices country bread, diced and dried
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup chicken stock
METHOD / DIRECTIONS: Over medium high heat, sauté the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.
- 2 pounds sweet potato
- 1 tsp. nutmeg
- 2-4 oz root ginger (grated)
- 1 cup raisin
- 2 cups brown sugar
- 2 tsps. vanilla
- 4 cups milk (evaporated or coconut)
- 2 tbsps. margarine (melted)
1. Grease baking tins or Pyrex dishes.
2. Pre-heat oven to 450 degrees Fahrenheit
3. Wash, peel and grate potato
4. If using coconut milk not canned or from powdered mix, then grate your coconut and squeeze with water to get four cups milk (or use the evaporated milk)
5. In a large bowl, add the grated potato, sugar,vanilla, nutmeg and ginger. Mix well.
6. Add the milk and margarine. Mix well. Put in baking pans or Pyrex dishes.
7. Put on bottom shelf of oven for 35 -40 minutes. Then remove to top shelf, lowering oven to 350 degrees Fahrenheit. 8. Cook for about 80 minutes until brown or check with a knife, which should come out clean. The top should have a jelly, sticky look.
The potato pound is similar to another all-Belizean quick and easy dessert – bread pudding – and yes, you got it – basically you substitute the grated potato in the above recipe for mashed up bread and bake for less time.
The ginger used in the above recipe and the aforementioned tablata is not only used in desserts, but is also a key ingredient in some East Indian dishes, especially those made by the descendants of the original East Indians, many of whom have intermarried with Creole families. In particular, the yellow ginger is a delicacy used in the distinctive cohune cabbage dish
Waterzooi de Poulet
- 2 tablespoons butter
- 2 carrots, peeled and diced
- 2 leeks, chopped, rinsed and dried
- 2 all-purpose potatoes, peeled and diced
- Salt and white pepper
- 6 cups chicken stock or broth
- 1 fresh bay leaf or 2 leaves dried
- 4 sprigs fresh parsley, plus a handful chopped for garnish
- 4 sprigs fresh thyme
- 4 boneless, skinless chicken breasts, 8 ounces
- 1 cup heavy cream
- 1 large egg yolk
- Crusty baguette, warmed, for passing
Directions: In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay, parsley and thyme and add to the pot with stock or broth. Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.
Brussels Sprouts in Beer
- 450g/1lb Brussels Sprouts, trimmed
- Approx. 480ml/16fl.oz. Dark Beer
- 1/2 teasp Salt
- 3 tbsp Butter
1. Place the sprouts in a medium saucepan and pour in enough beer to cover.
2. Bring to the boil then reduce heat and simmer for 15-20 minutes or until tender, adding more beer if necessary.
3. Drain well then return to the pan, season with salt and add the butter. Stir over a low heat until the butter has melted and coated the sprouts. Serve immediately.
Belgium Strawberry Mousse
- 1 Pound Strawberries — sliced
- 2 Tablespoons Granulated Sugar
- 1 Tablespoon Kirsch Or Grand Marnier
- 1/2 Cup Confectioner’s Sugar
- 1 1/4 Cups Whipping Cream
Directions: Place half the strawberries in bowl and sprinkle with the granulated sugar and kirsch. Let macerate for 15 minutes. Puree the remaining strawberries together with the confectioner’s sugar. Whip the cream into stiff peaks. Reserve a quarter of the whipped cream for garnish and refrigerate. Carefully fold the remaining cream into the pureed strawberries. Arrange the macerated strawberries in 4 wine glasses, reserving a few slices for garnish. Fill the glasses with strawberry cream, cover with plastic wrap and refrigerate for a few hours. Pipe the reserved whipped cream through a pastry bag fitted with a star tip and decorate with sliced strawberries.
Mushroom Stuffed Draniki
- 4 potatoes
- 2 tsp. flour
- 1 egg
- salt and pepper to taste
- vegetable oil for frying
For the stuffing
- 1/2 oz dried mushrooms
- 1 onion, finely sliced
- oil for frying
Instructions: Prepare the stuffing. Wash the dried mushrooms and soak in cold water for 3-4 hours. Wash the mushrooms again and return to the water you used to soak them. Pour water with mushrooms into a saucepan and boil for about 1 hour. Remove mushrooms from the stock and mince finely. Reserve the stock. Meanwhile, fry the slice onion until golden. Add the minced mushrooms and 1/2 cup of the mushroom stock and mix well.
Prepare the draniki. Shred the raw potatoes and wring them out. Add the flour, egg, salt and pepper and mix. Shape the potato mixture into small balls, flatten with your hand, put a little bit of filling on top and cover with more potato mixture. Flatten into patties and fry until golden brown. Place in oven for a few minutes and serve. You can accompany the draniki with sour cream.
Machanka (pork stew)
- 1 lb stewing pork
- 2 tbsp. butter
- 1 cup + 2 tbsp. beef or pork stock
- 1 onion
- 1 tbsp. flour
- 1 cup sour cream
- 2 bay leaves
- salt to taste
Instructions: Cut pork into bite-size pieces. Melt butter in a saucepan and fry the pork until dark. Add 1 cup of stock, bay leaves and salt, cover and cook for about 20 minutes or until the pork is half done. Meanwhile, in a separate saucepan, sauté the flour for a couple of minutes. Add 2 tbsp. of stock and mix well. Strain and return to saucepan. Add sour cream and salt to taste. Mix well and cook over low heat for 5 to 10 minutes. Heat oven to 350F. Put pork in baking dish, cover with sour cream sauce and bake in oven for about 20 minutes or until done. Serve with pancakes.
Grilled Tuna Steaks
- 4 Tuna steaks
- 2 tbsp low sodium soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp sugar
- 1 tsp Dijon mustard
- 1 tbsp vegetable oil
Directions: Place tuna in dish in a single layer. In a small bowl, whisk together the soy sauce, Worcestershire sauce, mustard & sugar Pour marinade over tuna, turn steaks until well-coated on each side. Cover, let stand in refrigerate for at least 30 minutes up to 2 hours. Heat the grill. Remove tuna and reserve marinade for basting. Grill tuna for about 5-10 on each side and basting often with reserved marinade.
Papaya Black Beans Rice
- 1 Medium papaya, peeled, seeded, and diced
- 2 tsp olive oil
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 1 cup chopped red onion
- 2 tbsp fresh chopped cilantro
- 1 Large finely chopped red bell pepper
- 1 Large finely chopped green bell pepper
- 1/2 tsp cayenne pepper
- 2 Garlic cloves, minced
- 2 15-oz can black beans, rinsed and drained
- 6 cups brown rice, cooked
Directions: In large skillet heat oil over medium heat, add the onion, red, and green peppers. Add remaining ingredients except beans and rice. Cook for 5 minutes, stirring occasionally. Add the beans, stir and cook about 5 minutes. Serve over rice.
Yellow Dhal – Sweet Potato Soup
- 1 1/2 cups dry yellow lentils
- 2 1/2 cups water
- 1/4 teaspoon ground turmeric
- 1 sweet potato, peeled and cut into 1-inch cubes
- 2 tablespoons vegetable oil, divided
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 3 fresh jalapeno peppers, seeded and finely diced
- salt and freshly ground black pepper to taste
- chopped fresh cilantro, for garnish
- Rinse lentils under running water; drain. Place lentils, 2 1/2 cups water, and turmeric in a medium pot, and bring to a boil. Cover, reduce heat, and cook until lentils are tender, about 30 minutes.
- Meanwhile, place cubed sweet potato in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 15 minutes (time may vary depending on size of potato pieces). Once tender, mash sweet potato and lentils together; set aside.
- Heat the oil in a skillet over medium heat, and cook the onion until lightly browned. Stir in tomato, jalapenos, salt, and pepper, and continue cooking another 3 to 5 minutes. Place lentils, vegetables, and potatoes in a stockpot over medium heat. Stir in water as needed to attain desired consistency. Serve warm with cilantro or green onions.
- 2 bunches fresh cilantro, leaves picked from stems
- 2 tablespoons minced fresh ginger root
- 1 teaspoon cumin seeds
- 2 green chile peppers
- 2 tablespoons lemon juice
- 2 tablespoons tomato sauce
- 1 tablespoon water, or as needed
Blend the cilantro, ginger, cumin, green chile peppers, lemon juice, and tomato sauce in a food processor or blender until finely ground. Stir water into the mixture to give a sauce-like consistency as desired.
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 3 (19 ounce) cans garbanzo beans, drained
- 2 tablespoons curry paste
- 1/2 cup apple juice
- 3 sheets frozen puff pastry, thawed
- 1/4 cup all-purpose flour for dusting
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium-high heat. Saute onion until browned, about 5 minutes. Reduce heat and add garbanzo beans. Mix curry paste with apple juice until smooth, then add to skillet. Simmer mixture 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist.
- Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. (You will have 18 pieces total.) Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin. Spoon an equal amount of filling into center of each pastry square. Fold in half and press edges to seal. Place on nonstick baking sheets.
- Bake in preheated oven for 25 minutes, until golden brown.
- 1 lb of chicken tenders or 2 large chicken breasts (diced into 1 inch pieces)
- 3 medium sized onions
- 4 cloves garlic, crushed
- 1.5 inch piece fresh root ginger, peeled and crushed/grated
- 2 ripe tomatoes
- Spices: 1/2 tsp salt, 1/2 tsp turmeric, 1 level tsp chilli powder, 1 tsp coriander powder, 1 tsp cumin powder
- 1 tsp Patak’s Original Mild Curry Paste (found in most grocery stores, especially Indian).
- Fresh coriander leaves, finely chopped.
- 2 green chillies (optional)
- Cooking oil
1. Heat up a non-stick pan up and add 2 tablespoons of cooking oil. Finely dice up 3 onions and fry on high heat.
2. Add 1 level tsp of salt (to help soften the onions) and then add the garlic and ginger prepared as above. Turn down the heat to the lowest setting, and cover. Onions should be softened and browned. Add enough boiling water (preferably from a kettle) to soften the onions further, cover and cook for about 10 minutes.
3. When all the water has evaporated from the onion paste, add all the spices and cook on high heat for 5 minutes to make sure the spices are cooked through and not still raw and powdery. Add 2 green chillies sliced in half sideways.
4. Stir in the diced tomatoes, cover and cook on low heat for 5 minutes.
5. Stir in the chicken pieces making sure they are coated evenly with the onion and spices. Cook on high for 5-8 minutes making sure the chicken browns all over.
6. Add 1 tsp of Patak’s Original Mild Curry Paste and stir in well. Reduce the heat, cover and cook for a further 5 minutes, adding a little more hot water if need be. If you prefer it with a little more sauce, add half to one cup of hot water and cook on a medium heat until the sauce thickens. (If at any point during the bhuna process you feel the sauce is getting too dry, add 1/2 cup of water).
7. Remove from heat and sprinkle finely chopped coriander leaves all over.
Recommendations: Serve with a rice dish of your choice and a leafy side salad.
Traditional Bahraini Chicken Machboos / Machbous
- 4 1/2 cups water
- 1.43 lb basmati rice
- 3 tomatoes, quartered
- 1 -1 1/2 kg chicken
- 3 onions, finely chopped
- 1/4 cup coriander leaves, chopped
- 1 green hot pepper, as desired
- 2 black dried limes
- 2 teaspoons buharat spice mix
- 1 1/2 teaspoons turmeric powder
- 1 teaspoon cumin powder
- 2 teaspoons cinnamon
- 1 teaspoon cardamom powder
- 2 garlic cloves
- 1 slice gingerroot, cut into small pieces
- 3 tablespoons butter
- 1/4 cup lemon juice
- 3 tablespoons rose water
- 3 tablespoons oil
- 3 teaspoons salt
- 2 tbsp fresh ground black pepper
- 2 tbsp paprika
- 2 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground cloves
- 1 tsp nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
1 Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the buharat, turmeric, cumin, and cardamom together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
2 Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes – you MUST make a hole in each limes.
3 Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
4 Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.
5 Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.
6 Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.
7 Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.
8 Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
9 Serve the rice on a large serving plate and place the grilled chicken halves on the top.
Cioppino (Modified into Fish Stew)
- 1/3 cup butter
- 1 onion, chopped
- 2 bulbs garlic, minced
- 1/2 bunch fresh parsley, chopped
- 1 (14.5 ounce) cans stewed tomatoes
- 1 (14.5 ounce) cans chicken broth
- 1 bay leaf
- 1-1/2 teaspoons dried basil
- 1/4 teaspoon dried thyme
- 1/2 cup water
- 3/4 cup white wine
- 13 ounces large shrimp – peeled and deveined
- 10 small clams
- 10 mussels, cleaned and debearded
- 3/4 cup crabmeat
- 12 oz cod fillets, cubed
Directions: Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes. Stir in the shrimp, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!