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Akoho sy Voanio (Chicken in Coconut Milk) one chicken, cut into bite-sized pieces juice of one lemon (optional) one teaspoon grated lemon rind (optional) salt, black pepper, cayenne pepper or red pepper (to taste) enough oil for frying (coconut oil if possible) two onions, chopped two cloves of garlic, minced two or three tomatoes, chopped two teaspoons ground ginger (or one teaspoon fresh ginger, minced) one cup coconut milk - In a glass dish, marinate the chicken in the lemon juice, lemon rind, salt, and pepper for about an hour.
- Heat oil in dutch oven or any large covered pot. Sauté the onion and garlic for a few minutes. Add the chicken and continue to cook and stir until the chicken is nearly done. Reduce heat. Add tomatoes and ginger and stir for a few minutes.
- Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened. Stir often. Serve over Rice.
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Pilau or Jollof rice 5 ozs chopped tomatoes 1 large onion 2 scotch bonnet peppers 2 cloves garlic 2 ozs tomato puree 2 chicken breasts or equivalent lamb or beef diced (2 chicken stock cubes1 litre water) 2 cups rice. Salt to taste Process Tomato, Onion, Pepper & Garlic in a blender Heat some of the oil in a non stick pot, add blended mixture and cook for 5-10 minutes Add chicken stock, thyme, and tomato puree. Fry meat in the remainder of the oil until brown, then add to the above, cook until meat is nearly done. Add the rice and finish cooking until liquid drys and grains are tender. Submitted by Sam (Chef Rayon d'or) |
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CURRIED CHICKEN 2 Sauce:
2-4 tbsp. spicy curry powder (Jamaican)
3 tbsp. flour
1 can chicken or vegetable stock
1/4 stick of butter
cayenne pepper powder to taste
salt to taste (if using chicken stock, not much salt is needed)
Stir-fry:
1 large sweet chopped onion (vidalia)
1 small yellow pepper, choopped
2-3 large yellow potatoes, cubed
1 1/2 pounds chicken or pork chopped in 2 inch strips.
Oil - just enough to coat big frying pan or wok Procedure:
To make sauce, melt butter in a good sized sauce pan on medium high heat.
allow it to just burn. Stir in curry powder and flour slowly, until it is clumpy and very thick.
Cook for 3 minutes, constantly turning with a spoon.
Slowly add 1/4 of the stock, stirring out the clumps and reduce heat to medium.
Add cayenne pepper and salt if needed. Continue to stir and add stock slowly over the next 30 minutes.
at the same time, boil chopped potatoes in salted water. boil 5 minutes, and drain.
when sauce is halfway done (15 minutes), heat oil in wok. when oil is hot add onion and pepper.
fry for 5 minutes, stirring. add black pepper to taste. when vegetables are soft, add chicken or pork.
fry for 3-5 minutes, until tender, and reduce heat. add potatoes. when sauce is done, add it to the wok.
cook all ingredients together for 15 minutes on medium heat.
Add water if sauce gets too thick. serve over basmati rice.
For color, top with sliced scallions and a sprinkle of paprika. It looks great with the bright yellow curry.
serves 4-5
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JAMAICA CURRY GOAT 2lb (1kg) goat meat
2 stalks scallion, chopped 2 teaspoons salt to taste
1-2 Scotch bonnet peppers, chopped, with or without seeds
Black pepper
3 tablespoons curry powder
2 tablespoons (1 oz, 25 g) butter 1/4cup (2 fl oz, 50 ml) oil
1 clove garlic, crushed
About 3 cups (1 1/4 pints, 750 ml) water
2 tomatoes, chopped 2 onions, sliced
Cut the goat meat into small pieces; place them in a bowl, and season with the salt, black pepper, curry powder,
garlic, tomatoes, onions, scallion and hot peppers (remove the seeds from the peppers if you do not want the curry to be too hot).
Allow the meat to marinate for at least 1 hour.
When you are ready to proceed, separate the seasonings from the meat and fry the meat in the butter and oil until it is lightly browned.
Add enough water to cover the meat and bring to the boil.
Reduce the heat cover the pan, and simmer until the meat is tender, adding more water if necessary.
Stir in the seasonings in which the meat was marinated, taste, cover the pan again, and allow it to simmer for a further 10 minutes or until the seasonings are absorbed into
the juice, which should now have more body without being too thick.
The dish should not be at all dry.
Some cooks prefer either to boil the meat first then add the seasonings
when the meat is tender, or to boil the meat and seasonings together from the start.
The choice is yours. Serve this splendid dish with white rice, mango chutney, fried plantains, boiled green bananas or whatever else you like.
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CHINESE RICE DISH
3 cups uncooked rice
4 medium onions - thinly sliced
6 medium carrots - cut thinly into longish strips
1 large green pepper - thinly sliced
1 pkt bacon ( i always use 2) chopped up
1 pkt mushrooms - cut into small pieces and soaked in soy
sauce - iused about a third cup
tumeric
1 cup oil
cook rice in tumeric
heat oil and then fry carrots until just about done
scoop out with a slotted spoon over rice
then fry onions also till nearly done, scoop over rice
next do the green peppers, same as before
cook bacon until done, scoop over rice
if there is too much oil left in pot drain a bit out and lastly cook the
mushrooms together with the soy sauce.
then toss everything together and enjoy
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Murgh Ke Mazedar Tukray (Chicken Bits)
From Madhur Jaffrey's Quick & Easy Indian Cooking
Ingredients:
2 1/2 pounds chicken breast, skinless and boneless
2 tsp. freshly ground black pepper
1/2 tsp. ground turmeric
1/2 tsp. cayenne pepper
2 tsp. ground cumin
1/3 tsp. ajwain seeds
2 cloves garlic
2 paprika
1 1/2 tsp. salt
3/8 cup vegetable oil
Preheat oven to 350 F. Cut each chicken breast piece into
thirds, then lengthwise and then crosswise into 3/4-inch to
1-inch segments. Place in a bowl. Add all the spices and 1
tablespoon of oil.. Mix well and set aside for 10 minutes
or longer. Heat 2 tablespoons oil in a large non-stick pan
over very high heat. When oil is very hot put in chicken. Stir
fry quickly until chicken pieces are lightly browned or turn
opaque on outside. Put in baking dish, cover loosely with
lightly oiled waxed paper (which should sit inside dish and
directly on chicken) and bake for 8-10 minutes or until
chicken pieces are cooked through. If not to be eaten
immediately, remove chicken pieces for dish to prevent
them from drying out. Seasonings can be premixed and
used on fish, beef and pork.
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INDIA RELISH
2 cups ground cabbage
2 sweet red peppers
2 green peppers
6 cups ground cucumbers
4 medium sized onions
1 cup white sugar
½ cup brown sugar, packed
1 teaspoon turmeric, optional
½ teaspoon paprika
1 teaspoon celery seed
¾ teaspoon cinnamon
¾ teaspoon curry powder
¼ teaspoon mace
½ teaspoon dry mustard
1 tablespoon mustard seed
1/8 teaspoon red pepper, optional
4½ cups vinegar
Sprinkle ½ cup salt over ground vegetables and cover and let set overnight. Next
morning, drain for one hour. Boil all but the vegetables together for two
minutes. Add vegetables and boil another 10 minutes. Pour into sterilized jars
and seal.
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Asian Mushrooms with Asparagus Soak the dried fungus and mushrooms in separate bowls of hot water for 20-30 minutes, depending on the thickness of the mushrooms. The thick, top-quality mushrooms require longer soaking than those with thin caps. Squeeze out and save mushroom soaking water, trim off stems and cut caps into halves or quarters. Rinse fungus and cut into bite-sized pieces, discarding any tough gritty bits. Thickly slice or halve the button mushrooms or oyster mushrooms. Heat a wok, add oil and swirl to coat surface. Fry the shiitake mushrooms for a few minutes, then add garlic and ginger, stir-frying until golden. Add 2 cups of the mushroom soaking liquid mixed with soy sauce and sugar, cover and simmer for 20 minutes. Add all remaining fungus and fresh mushrooms, stir well, cover and simmer for 10 minutes. Stir in butter. Add asparagus and toss over high heat. If liquid has reduced, add 1/2 cup hot water or mushroom water, cover and cook for 2 minutes or until asparagus is just tender. If liked, thicken sauce by stirring in 1 teaspoon cornflour mixed with a tablespoon of cold water until it boils and becomes clear. Serve at once. |
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Quick and Easy Beef Chow Fun What makes this dish are the chewy fresh broad rice noodles (hai fun) that soak up the flavor of the sauces. This quick and easy version of Beef Chow Mein uses black bean sauce and baby corn.
Serves 3 to 4
Prep Time : 15min
Cook Time : 10min
Type of Prep : Stir-Fry
Cuisine : Chinese
Occasion : INGREDIENTS: - 1 lb beef flank steak
- 2 teaspoons dark soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- a few drops sesame oil
- 1 teaspoon cornstarch
- 1/2 pound fresh rice noodles
- 1 8-ounce can baby corn
- 2 garlic cloves
- 2 teaspoons to 1 tablespoon black bean sauce
- 1 1/2 to 2 tablespoons oyster sauce
- 5 tablespoons oil for stir frying, or as needed
PREPARATION: Cut the flank steak across the grain into thin strips about 1/4-inch thick. Add the dark soy sauce, rice vinegar, sugar, sesame oil, and cornstarch. Marinate the steak for 15 minutes.
While the steak is marinating, prepare the vegetables: rinse the baby corn in warm running water and drain. Smash, peel, and chop the garlic cloves.
If using refrigerated rice noodles, rinse them in warm water to loosen. Cut the noodles into 1/2 to 3/4 inch strips.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the beef. Lay flat and let brown for a minute. Stir in the black bean sauce and stir-fry the beef until it is browned and nearly cooked through. Remove from the wok.
Clean out the wok and add 2 more tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the rice noodles and stir fry until browned.
Push the rice noodles up to the side of the wok and add 1 more tablespoon oil. When the oil is hot, add the baby corn. Stir-fry briefly, then mix with the noodles. Stir in the oyster sauce.
Add the beef back into the wok. Mix everything together and serve hot. |
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Biriyani Rice
2 kg rice
2 tins evaporated milk
1 packet kurma powder
1 packet mixed spices
5 cm ginger - chopped
5 shallots - chopped
3 garlic cloves - chopped
1 small bunch coriander leaves - sliced
5 tomtoes - quartered
5 red chillies - halved
3 stalks celery
3 stalks onion leaves - sliced
1/2 cup ghee
4 cardamons
4 cloves
4 star anise
2 stick cinnamon
6 cups water
Heat pot with ghee and fry chopped ingredients till fragrant
Add in cardamons, cloves, star anise, cinnamon and spices
Add in 6 cups water and evaporated milk bringing it to boil
Add in rice, coriander and onion leaves
When rice is nearly cook, add in kurma powder
Add chillies and tomatoes on to of rice
Cover pot and let it dry
When rice is cooked, stir with wooden spoon
Serve hot |
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Chicken Vindaloo
Ingredients
Marinate
1. Chicken breast Skinless boneless: 3 Pounds
2. Vegetable oil: 1/2 Cup
3. Wine Vinegar: 1/4 Cup
4. Tamarind pulp. Or substitute with Lime juice: 3 Tablespoons
5. Salt: 2 teaspoon
6. Finely chopped onion: 1/4 Cup
7. Minced Garlic: 1/4 Cup
8. Finely chopped fresh ginger: 1 Inch
9. Ground Cumin: 1-1/2 teaspoon
10. Ground Coriander: 1 teaspoon
11. Ground Cloves: 1/2 teaspoon
12. Ground mustard seeds: 1 teaspoon
13. Turmeric: 1 teaspoon
14. Lal Mirch (Ground Cayenne): 1-1/2 teaspoon
15. Ground Black pepper: 1/2 teaspoon
16. Cinnamon powder: 1 teaspoon
Cooking
1. Finely Chopped Onions: 2 Cup
2. Vegetable oil: 1/4 Cup
3. Degi Mirch (Paprika): 1 teaspoon
4. Water: 2 Cups
5. Chopped Cilantro: 1/4 cup
Method
Step 1: Cut chicken breast in 1/2" wide 1/4" thick strips. In a stainless
steel dish combines items 1 through 16. Cover and marinate in refrigerator
overnight..
Step 2: Cooking. Heat a heavy pot. Add Vegetable oil. Add onions. Sautee
till onions are clear.
Step 3: Remove chicken from the marinate. Add Chicken to the onions. Stir
fry chicken till it is all opaque white. Add the marinate mixture, Degi
Mirch and water. Bring to a boil.Simmer on medium heat till done (about 20
minutes). Add Cilantro.
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Teriyaki Chicken
8 boneless, skinless chicken thighs
Toasted sesame seeds for garnish
SAUCE
1/2 cup Japanese soy sauce
1/2 cup water
2 Tbsp. cornstarch (use 2 1/2 Tbsp. for thicker sauce)
1/2 cup sugar
1/4 cup mirin (sweet rice wine)
1/2 tsp. grated fresh ginger
1 clove garlic, slightly smashed
1. Mix cornstarch with water and soy sauce to dissolve. Add remaining "Sauce" ingredients.
2. Heat on medium high until sauce boils and slightly thickens.
Grill chicken thighs approx. 6 minutes on each side or until done.
4. Slice chicken into bite sized pieces. Serve on a bowl of Japanese "sticky" rice and top with teriyaki sauce. Garnish with ground toasted sesame seeds. |
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Black Bean and Corn Wonton Cups
With hints of Asian and Southwest cuisine, this stunning appetizer is
sure to draw raves from party guests. Makes 36 appetizers 36 wonton
skins
2/3 cup Old El Paso® Thick 'n Chunky salsa 1/4 cup chopped fresh
cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15.25 ounces) Green Giant® whole kernel corn, drained 1 can (15
ounces) black beans, rinsed and drained 1/4 cup sour cream Cilantro
sprig, if desired
Heat oven to 350ºF. Gently fit 1 wonton skin into each of 36 small
muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to
10 mins or until light golden brown. Remove from pan; cool on wire
rack.Mix remaining ingredients except sour cream and cilantro sprigs.
Just before serving, spoon bean mixture into wonton cups. Top each with
1/2 teaspoon sour cream. Garnish each with cilantro sprig. 1 Serving:
Cals 55 (Cals from Fat 10 ); Total Fat 1 g (Sat Fat 0g); Chol 5 mg; Sod
90 mg; Total Carb 10 g (Dietary Fiber 1 g); Protein 2 g % Daily Value:
Vitamin A 2 %; Vitamin C 4 %; Calcium 0%; Iron 4 % Exchanges: 1/2 Starch
Do-Ahead Tip Get a head start on your party by baking the wontons and
making the filling 2 days before. Fill and garnish wonton cups just
before serving. Special Touch Tie green onion strips into elegant "bows"
around each cup to make guests feel extra special! |
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Cauliflower and Potato Curry
2 tsp olive oil
1 1/4 c onion, thinly sliced
2 tsp fresh ginger, finely minced
1 tbsp + 1 tsp curry powder
1/4 tsp turmeric
2 cloves garlic, minced
4 c cauliflower florets
3-4 medium red-skinned potatoes, peeled and diced
1 c canned crushed tomatoes in thick puree
1/4 tsp salt
1/2 c fresh cilantro, chopped
Heat oil in large pan over medium-high heat. Add onion and ginger,
cover, and cook for 3 minutes. Add curry powder and garlic, and cook
30 seconds, stirring often. Add cauliflower and potates, and cook
for 5 minutes, stirring often, until they start to soften. Add
tomatoes, 1/4 c cilantro, 1/2 c water, and salt.
Simmer, reduce heat, and cook, covered for 15 minutes, until
vegetables are tender. Stir in remaining cilantro and cook, covered,
for 2 more minutes.
Serve alone or over rice.
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Southeast Asian Beef and Noodle Salad
(Makes 4 servings) 6 ounces (180 g) Chinese noodles
1/2 teaspoon (2.5 ml) sesame oil
1 pound (480 g) sirloin steak, all fat removed
4 cups (220 g) shredded romaine lettuce
1/4 cup (60 ml) fresh mint, chopped
1/4 cup (60 ml) fresh cilantro, chopped
1/4 cup (60 ml) fresh basil, chopped
1/4 cup (60 ml) fresh flat leaf parsley, chopped
1 English cucumber, seeded, sliced very thin
sauce:
1 tablespoon (15 ml) low sodium soy sauce
2 cloves garlic, minced
2 tablespoons (30 ml) Asian fish sauce
1/4 cup (60 ml) fresh lime juice
1/4 cup (60 ml ) water
1/8 teaspoon (0.6 ml) sugar substitute
1/4 teaspoon (1.25 ml) dried hot red pepper flakes
Cook the noodles in boiling water according to package directions until done.
Drain well and run under cold water to stop cooking. Toss with sesame oil and set aside.
Place the meat in a heated ridged pan and grill until cooked.
Transfer to a cutting board and let stand 10 minutes.
Slice very thin.
Divide the lettuce between 4 plates. Top with 1/4 of each of the herbs and toss.
To make the sauce:
Combine the soy sauce, garlic, fish sauce, lime juice, water, sugar substitute, and pepper flakes in a small bowl and whisk until emulsified. Drizzle 1/3 over the steak , 1/3 over the noodles, and 1/3 over the salad and herbs. Toss to coat each. Place 1/4 of the noodles on top of each plate of greens. Top with steak slices. Surround each plate with cucumber slices. Serve immediately. |
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Moroccan-style meatballs served with sour cherry and date sauce
Ingredients
For the meatballs
2 large red capsicums
5 tbsp extra virgin olive oil
8 garlic cloves
4 tbsp roughly chopped ginger
1 tbsp sea salt
500g/1lb pork mince
500g/1lb beef mince
2 eggs
125ml/4½fl oz extra virgin olive oil, plus extra
2 medium-sized red onions, finely diced
5 tbsp mustard fruits (mostarda), diced
2 tbsp finely diced fresh turmeric
1 tbsp preserved lemon, rind only, chopped
large handful roughly chopped coriander leaves
small handful finely sliced coriander stems and roots
small handful roughly chopped mint
small handful roughly chopped flatleaf parsley
2 tbsp honey
2 tbsp balsamic vinegar
2 tsp ground cumin
1½ tsp ground cinnamon
pinch cracked white pepper
For frying
approx. 70g/2½oz plain flour
olive oil
For the cherry and date sauce
40g/1½oz dried blueberries
40g/1½oz dried cranberries
60ml/2¼fl oz extra virgin olive oil
5 salad onions, trimmed and finely sliced
3 tsp sea salt
120g/4¼oz dried sour cherries
4 fresh dates, sliced
6 bay leaves
1 tbsp sherry vinegar
1 tbsp plain Greek-style yoghurt Method
1. Preheat oven to 200C/400F/Gas 6. Place capsicums in a roasting tin and drizzle with olive oil. Roast, uncovered, for about 35 minutes, or until skin blisters and blackens, turning once halfway through cooking time. Transfer capsicums and pan juices to a bowl, cover with plastic wrap and leave to stand for 10 minutes. Drain off juices for later use. Peel skin from capsicums, cut in half and remove seeds and membranes. Roughly chop flesh and set aside.
2. Pound garlic, ginger and salt in a pestle and mortar until you have a fine paste. Combine pork and beef mince, then take handfuls of the mixture and throw them against the side of a large bowl to tenderise the meat. Add reserved capsicum, garlic and ginger paste, eggs and all remaining meatball ingredients. Combine well, using your hands.
3. Shape meatball mixture into balls, then toss in flour to lightly coat. Heat oil in a large frying pan and shallow-fry meatballs in batches until lightly browned and cooked through. Drain well on kitchen paper and keep warm.
4. Meanwhile, for the sauce, soak blueberries and cranberries in 180ml (6¼fl oz) of boiling water for 20 minutes. Strain, reserving the soaking water as well as the fruit. Heat oil in a medium-sized frying pan. Add onions and salt, and cook, stirring, for about three minutes, or until onions are soft. Add cherries and cook, stirring, for a further two minutes. Stir in dates, bay leaves, berries with their soaking water and 125ml (4½fl oz) of the reserved capsicum-pan juices. Simmer, uncovered, for about five minutes, or until fruit has softened and mixture is slightly reduced. Stir in vinegar.
5. To serve, place the meatballs in a shallow bowl, spoon over the sour cherry sauce and top with a generous dollop of yoghurt Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves 6 (about 30 meatballs |
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