If you are using rohu fish it will usually be frozen. Soak it in cold water for 30-45 minutes to defrost and while still a little firm, descale and cut each steak into quarters and wash in cold saltwater a few times. Drain and set aside. If using an alternative such as cod, cut into 2 ½ inch chunks then rinse, drain and set aside 2 Top and tail the daikon and peel using a potato peeler. Cut in half widthways then cut each half down the middle, lengthways. Now slice into 2cm-thick half-moon pieces. Rinse and set aside 3 Place a large, shallow saucepan over a medium heat and add the oil. When the oil is hot add the crushed garlic and stir for a minute until pale golden 4 Add the onion paste and salt and cook for 3-5 minutes, until the onion softens and becomes translucent, stirring occasionally 5 Pour in 200ml of water then cover and cook for 10 minutes, stirring once or twice 6 After 10 minutes add the ground spices and stir for a couple of minutes so that the spices cook through. Cover and cook for 5 minutes over a low heat then stir in the daikon. After a minute or so add 200ml of water. Cover and cook for 10 minutes on a medium heat 7 Add the fish pieces to the pan and mix thoroughly so that the fish is coated in the spices. Gently shake the pan and cover and cook for 5 minutes on medium heat. It is very important not to stir the pot after this stage 8 Meanwhile, boil some water. After the 5 minutes are over carefully pour 500ml hot water into the pan. When doing this pour into the sides of the pan so that you don’t pour boiling water directly onto the fish 9 Give the pan a gentle shake then cover and simmer over high heat for 15 minutes. Add the chopped coriander and chillies and continue cooking for another 5 minutes then turn off the heat. Serve immediately with rice and the lime wedges
Preheat oven to 360 F (180 C) Beat eggs in a bowl, using a whisk ( no mixer needed). Slowly add the melted butter, whisking to incorporate. Add the cheeses (mozzarella, feta and cream cheese), stir to combine. Then add the baking powder and whisk. Grease a 8×8 -inch square baking dish with butter and pour the mixture inside. Top with sesame seeds (optional). Bake for 20 minutes, until golden. Let it cool for 5-10 minutes inside the pan, then cut into pieces and serve. Keep in the fridge for up to 3 days.
Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg. Bake in preheated oven until golden-brown, about 20 minutes. Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.
Place chicken breast in a saucepan and cover with water. Bring to a boil, add 1 tsp salt and simmer for approximately 15 minutes. Allow chicken to cool and then shred meat with two forks. Finely chop shallot/red onion. Stir mayonnaise, crème fraîche, Dijon mustard and apple cider vinegar to combine. Season with salt, pepper and extra Dijon mustard to taste. Combine with onion and chicken. Fry bacon until crisp and transfer to plate lined with paper towels. Rinse mushrooms, slice and fry in the same pan as bacon until golden (approximately 5 minutes). Season with a bit of salt and pepper. Arrange your chicken salad in a serving dish, topped with crisp bacon, mushrooms and chopped parsley. Serve on a slice of light or dark bread.
Place a large pot of water to boil, add breadfruit, and let it cook for around 30 minutes Remove breadfruit from pot and let it cool for a few minutes Hold the breadfruit firmly and using a large sharp knife slice into thin rounds Slice as many as you need Then cut off skin and core (You may leave the core on if you like) Gently fold to shape like a taco shell, use two toothpicks to hold it in place. Place on a large plate or tray and repeat this process for all breadfruit slices Heat oil for deep frying, using a pair of tongs submerge breadfruit slices in pan, You can guide slices with tongs if you need to You can leave the small toothpicks in the taco shells and remove them after they're cooked. Or, you can do like I did. If your'e using larger toothpicks, you may need to remove them safely. Be very careful as you need to adjust it in the hot oil. Remove when golden brown Set over tissue paper Repeat this for the rest of the shells Stuff the shell with your favorite filling. I chose codfish/ salt fish
Combine the flour, the sugar, yeast, and salt in a mixing bowl or large bowl Add warm milk and start kneading dough Once the dough is smooth and elastic, add the butter and continue kneading Allow the dough to rise in a covered bowl until it’s doubled in bulk, about 90 minutes. Turn the dough out onto a lightly floured surface, divide dough and round all of the pieces into smooth balls. Lightly grease pans Place dough on pan Cover the pans, and let the loaves rise until they're puffy and soft Using a brush, add egg whites to loaves Towards the end of the rising time, preheat the oven to 375°F Uncover the loaves, and bake them for 28 to 32 minutes, until their crust is golden brown Remove from oven and enjoy
step 1 Heat the oven to 220C/200C fan/gas 7. Oil or butter a baking sheet and set aside. step 2 Heat the milk, butter and salt in a medium saucepan and bring to a boil. Remove from the heat and add the tapioca flour. Stir vigorously, then leave to cool a little. step 3 Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand. Beat the eggs in one at a time, waiting until each is completely incorporated before adding the next. When the dough is glossy and mixed, add the parmesan. Beat again until mixed. step 4 Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.
Cut the peppers lengthwise and remove the seeds. In a bowl combine 3.5 oz (100 grams) Feta cheese, 7 oz (200 grams) cottage cheese, 1 tbsp chopped chives (optional), 1 tbsp chopped parsley (optional), 1/4 tsp salt (more or less to taste) and 1 tbsp lemon juice. Fill the peppers with the mixture. Top with chopped chives and parsley. Serve.
step 1 Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor. Purée until smooth. Heat the oil in a frying pan and pour the purée into it. Fry for 5 mins or until cooked through. Add the prawns, tomatoes and chopped coriander. Squeeze in the lime and add salt to taste. Cook for 3 mins, or until the prawns have cooked through. Remove from the heat. step 2 Drain and rinse the black-eyed peas. Pour into a food processor with the garlic and chili. Purée until smooth. Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder. Mix and roll into 16 balls. step 3 Heat the oven to 190C/170C fan/gas 5. Heat 8cm of the palm or vegetable oil in a wok or small heavy pan. When a small piece of bread sizzles, drop 4-5 balls into the oil. Fry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished. You can keep them warm in the oven while you finish. Slice the fritters open down the centre and spoon the prawn filling in. Serve with hot sauce.
Heat up a pan over medium high heat, add olive oil and let it get hot. Add onions, peppers, cilantro, garlic, cumin, salt and pepper, cook for 3 to 5 min until onion is translucent. Mix in the beans, stir and reduce heat to medium, add the Lizano sauce, stir and cook for 5 more minutes. Add the rice, stir and cooked for a few more minutes, to incorporate all the flavors in the rice. The time to cook it I will depend of how you like your gallo pinto, some people like it a little wet and some other like it a little toasted or dry. I prefer it not too dry, so I cook it for about 5 to 7 min.
Put the corn flour in a bowl and add the salted water little by little, mixing with the flour until all the water has been used and the flour has become a dough. Let it rest for five minutes. Now, shape the dough into round rolls about 3 inches in diameter and 1/2 inch thick. In a lightly greased skillet, slowly cook the arepas until a crust forms on each side. Now place them into a casserole and bake in the oven at 350 degrees for approximately 20 minutes, until the arepas sound hollow when tapped. To enhance taste: instead of using just water, use chicken or beef broth.
Conch Stew Cooking Directions Clean conch meat and pound to tenderize. Boil conch for 2 - 3 hours or until tender. Make Sea Pie while conch cooks (instructions below). Once cool, cut conch in bite size pieces and season. Add all ingredients, except flour, to pan and simmer for 10 to 20 minutes. Mix flour with 1 cup water and pour into pan to thicken. Add Sea Pie pieces and continue to cook for an additional 10 minutes. Sea Pie Cooking Directions Make dough with flour, pinch of salt and water so that you can roll out as thin as possible, then cut into 2 ½” x 2 ½” squares. Let set for 30 minutes then stretch squares to thin them out and add to conch stew mixture. Serve with white rice, plantain, breadfruit or your choice of vegetables.
1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute. 2. Add 1 lb boneless, skinless chicken thighs to the pot and cook until browned on all sides, approximately 5-7 minutes, stirring occasionally to prevent sticking. 3. Pour 4 cups water into the pot and bring to a boil, then reduce heat to a simmer. 4. Stir in 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tsp sugar until fully dissolved, about 1 minute. 5. Add 1 stalk lemongrass and 2 kaffir lime leaves to the pot, then cover and simmer for 10 minutes to infuse the broth with flavor. 6. Tip: Bruising the lemongrass before adding helps release its essential oils for a more aromatic stew. 7. Add 1 cup pineapple chunks, 1 cup cherry tomatoes, and 1 cup green beans to the pot, stirring gently to combine. 8. Simmer uncovered for 10-12 minutes, or until the green beans are tender but still crisp and the tomatoes start to soften. 9. Tip: Avoid overcooking the vegetables to maintain their vibrant color and texture in the final dish. 10. Stir in 1 Thai chili and simmer for an additional 2 minutes to incorporate the heat. 11. Tip: Taste the broth and adjust with extra tamarind paste or fish sauce if desired, but do so gradually to avoid overpowering the balance. 12. Remove the pot from heat and discard the lemongrass and kaffir lime leaves before serving. 13. Present the stew hot in bowls, optionally garnished with fresh herbs like cilantro.
Place coconut cream in a small pot over low heat. Cut 3 pandan leaves into large strips and add to the pot with brown sugar, salt, and ginger. Bring to a boil, then cook 2 more minutes. Turn off the heat, remove the pandan leaves, and let cool. Chop the remaining 4 pandan leaves, blend with ¼ cup water until very green, then strain well. In a bowl, place 200 g sticky rice flour, add a little pandan liquid, and knead until smooth. Peel and chop beetroot, blend with ¼ cup water until red, then strain well. In a bowl, place 200 g sticky rice flour, add a little beetroot liquid, and knead until smooth. Bring 3 litres of water to a boil in a medium–large pot. Divide each dough into small pieces, roll into balls about ⅓ the size of a ping pong ball, then drop into boiling water. When they float, remove and place them into fresh, icy water to keep them separate. Drain well, then place the mixed colored balls into the cooled coconut sugar syrup and stir. Serve in small bowls (add longan and shredded coconut as desired). Add the coloring liquids gradually—each flour absorbs differently. You want a dough that’s smooth and pliable, not sticky.
Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet. Whisk flour, 1 cup melted butter, milk, baking powder, and salt together in a bowl until begins to pull together. Turn dough out onto a lightly floured surface; knead until smooth and elastic. Roll dough out to ⅛-inch thickness; cut into 8-inch circles. Brush circles with remaining 3 tablespoons melted butter. Fold each circle in half, then fold in half again to form triangles. Press firmly to seal the layers; place on the prepared baking sheet. Bake in the preheated oven until golden brown, about 15 minutes. Serve warm
Wash crabs and boil in large pot of water for 15 minutes, remove from boiling water and cool. Crack legs and open backs to remove all meat, set aside. Remove seeds from scotch bonnet pepper and dice pepper and onions. Sauté onions and scotch bonnet peppers in oil over medium heat until onions begin to get transparent. Add crab meat, black pepper and salt, stirring occasionally. Cook over medium heat for an additional 5 to 10 minutes. Serve with “bread kind”, a local dish that consists of a variety of starchy vegetables including pumpkin, squash, plantain, potato, cassava and breadfruit. Optional: Seasoned crab meat may also be stuffed in cleaned crab backs and baked. Cover stuffed backs with foil paper and bake at 350 degrees for 30 minutes.
Simply combine everything in a bowl and serve alongside just about anything.
Combine vegetables in a bowl and sprinkle salt on top. Let it stand for 5 minutes. Add the oil. Top with feta and parsley. Serve.
1. In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce. 2. Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering. 3. Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes. 4. Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce. 5. Reduce the heat to low, cover the skillet, and let it cook for 10 minutes until the fish is opaque and flakes easily with a fork—avoid overcooking to keep it tender. 6. Stir in the beaten egg slowly, cooking for 2 more minutes until the sauce thickens slightly, which adds a rich, custard-like texture. 7. While the curry simmers, prepare the banana leaves by briefly passing them over a gas flame for 10 seconds to make them pliable, or use parchment paper as a handy alternative. 8. Spoon the curry into the center of each banana leaf square, folding the edges to form a tight packet to trap steam. 9. Place the packets in a steamer basket over boiling water and steam for 10 minutes until heated through and fragrant. 10. Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving
Peel and cut potatoes in cubes, boil in salted water until tender. Chop peppers and onion and set aside. Mix together mayonnaise, mustard, sugar and black pepper and set aside. Drain potatoes once tender and place in large mixing bowl. Add remaining ingredients and mix well. The salad may be served warm, but is normally served after it has been refrigerated for 2 to 3 hours.
1. Heat the vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes. 2. Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute, stirring constantly to prevent burning. 3. Add the chicken pieces and cook until they turn opaque on all sides, about 5 minutes, stirring occasionally. 4. Pour in the 8 cups of water and bring to a boil over high heat, which should take about 8 minutes. 5. Reduce the heat to low, stir in the fish sauce, salt, and sugar, and simmer uncovered for 20 minutes to develop the flavors. 6. While the broth simmers, cook the rice noodles according to package instructions until al dente, then drain and rinse under cold water to stop the cooking. 7. Divide the cooked noodles evenly among four bowls. 8. Ladle the hot broth and chicken over the noodles in each bowl. 9. Top each bowl with bean sprouts, chopped mint leaves, and optional red chili slices. 10. Serve immediately with lime wedges on the side for squeezing over the soup.
Wash rice in cold water until water runs clear. Sauté onions in olive oil until tender. Add spices and stir until fragrant. Add remaining ingredients. Bring to a gentle boil, then simmer for 30 minutes until all stock is absorbed and rice is tender. Serve as a side dish or filling for dolmas.
Put the chicken, water and one garlic clove in a large saucepan. Place it over medium-high heat until boiling. Then turn the heat low, cover the pan and simmer the chicken for 10 minutes. Remove the chicken leg and breast. Keep the fresh chicken stock for later. Let the chicken cool. Then dice the chicken breast up. Pick the meat off the leg. Discard any bones and skin. Slice the leek, celery and carrot finely (julienne). Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted. Then add the sliced vegetables. Season with pepper and salt. Stir and cook the vegetables for 3 minutes. Then add the shredded and diced chicken. Cover the pan and cook the chicken and vegetables for 5 minutes. Then add the cream and ½ cup (120 ml) of the fresh chicken stock. Look at this delicious waterzooi recipe! Do try out my chunky chicken stew with fresh leeks, celery, carrots and lots of cream... This is Belgian comfort food! Cover the pan and cook the stew for 20 minutes until the potatoes are tender. Add the egg yolk and 2 tablespoons of the warm cream from the pan to a cup. Whisk and add it back to the pan to thicken the sauce. Stir all the ingredients and then turn the heat very low. Check the seasoning and add extra pepper or salt to taste. Remove the rosemary and bay leaves. Divide the stew over deep plates and drizzle with the remaining cream sauce. Serve hot.
Cook beans until tender, add rice, coconut milk, onion, black pepper and salt, and add enough water to just cover the ingredients. Place Scotch Bonnet peppers on top, careful not to burst them. Simmer until rice is tender. Remove pepper before serving.