Thanks for all the love and support I am getting from everyone on the successful launch of JUULUUMFOOD.
One of the many requests sent to me was about recipes. When I cook like many of you do yourselves; I mostly use my intuition and apply the method of moderation. It has always worked for me in the past and still to this day.
In cooking I have found that adding too much sometimes takes the flavour and the originality of the dish away. I believe as I do in my cooking I always say that it’s easy to add later than try to subtract from the dish you have already prepared.
“My Mantra for daily cooking is Moderation”
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Boiled Corn
Mains: Depending on the number of people you are serving just portion it accordingly.
We love corn so we have 2 each J.Big pot filled with enough water to submerge the corns to boil in.
Preparation: I usually peel the corn .But you can decide to leave couple of layers of leaves on if you wish. Peel and take out all the leaves and all the small grandfather hairs I call them LOL LOL. Place in the pot of water.
Cooking: Turn heat to high and and place pot with water and corn on to the stove top.
Boil for approximately 10 minutes, by then the corn will be done and you could see the nice shinny nibs. Once you see this colour add salt to taste.
Turn off the heat and take the corn out one at a time with a pair of tongs, place on plate add Nibble Nibble 
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Spicy Red Snapper
Mains: I usually buy a medium sized dressed whole snapper. You may use snapper fillets or snapper steaks. You can also try any rock fish for this dish.
Salt to taste, curry spices, 2 fresh chilli peppers quarter cup of vegetable oil,6 cloves of garlic, medium ginger, 1 table spoon of tamarind extract and a flat frying pan.
Preparation : Cut the snapper into medium size steaks .Once that is done take the steaks and cube it into 2 inch squares or as big piece as you want .I like it this way cause when you the snapper is happy happy with the all the nice ingredients it will soak the flavours in very well. Put them into a bowl.
I don’t debone the fish cause I like to chew on the bones once they are deep fried .The bones are so crunchy and I love that feeling.
Now crush the garlic, ginger, fresh chilli peppers together and add salt. Put aside and take the tamarind and soak it in water for the extract.
Take all the above ingredients and add to the bowl the snapper is in and give it a good mix. Let it marinade for 20 minutes, or till all the ingredients have soaked into the snapper
MMMM.
Cooking: Heat oil on medium to high heat in the frying pan. Once oil is nice and hot just place the cubes of marinated snapper into the fry pan.
Let it cook on one side till the meat is nice and golden brown. Once the fish is nice and golden brown, turn it on the other side and do the same thing.
I usually cook it is really dark brown , this dark browning makes the outside really crisp and the inside is still nice juicy and moistJ
Now that the fish is all nice and crisped up get some dipping sauce of your choice and dip and eat dip and eat. I usually make a nice spicy sauce consisting of ketchup, chilli sauce and some thick dark soy sauce. Yummy Yummy Can’t touch this LOL.
Snapper is all good Mama Style
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Spicy Green Cabbage
Mains: A head green cabbage, salt to taste, half a teaspoon of ground red chilli pepper, quarter of an onion , 3 cloves of garlic and a tablespoon of oil.
Preparation: Cut cabbage in half and take the core out .Once you have done that cut the cabbage very finely. The finer the better. Discard all the core of the cabbage.
Dice the onions and garlic.
Cooking: In a medium sized fry pan heat oil on medium high heat. Once oil is hot add the garlic and onions and sauté till golden brown.
Once golden brown add the cabbage, salt and chilli powder and stir well. Cover with lid and cook for 3 minutes.
Take lid off and stir and put lid back on and cook for another 3 minutes. Once the 3 minutes is up take cover off put the temperature to high and cook for couple of minutes or till the cabbage is a light golden colour.
As soon as you see this colour take off heat, last thing you want is the cabbage all going crispy on you. Enjoy as your main dish or as a side dish.
For me both works and love the left overs for my roti wrap the way mom made them yumm yumm *************************************************************
Curry Battered Zucchini Sticks
Mains: 6 small baby or couple of medium young zucchini, salt to taste, teaspoon of curry spices, half a teaspoon of ground chilli powder, quarter of cup of pea flour and plain flour, half a cup of oil, and quarter cup of water.
Preparation: Wash and pat dry the zucchini. Slice the zucchini into thin wedges.
In a bowl put the flour and pea flour; add the curry spices, chilli powder and mix well. This is an important process. All the ingredients must be thoroughly mixed so the flavours are all evenly spread.
Now add the water to the mixture and make a smooth batter. The batter must have a slightly thick consistency and not runny.
Take the zucchini sticks and place in the batter and coat the sticks evenly one at a time.
Once this is done take a shallow fry pan and put the oil in it.
Cooking: Turn the heat to high and place the fry pan on it and let oil really heat up. Be very careful as this is dangerous when you cooking with hot oil.
Once the oil is hot slowly place each zucchini stick into the hot oil .Depending on the size of the fry pan you can place as many as u can , but please remember not too many ,you don’t want them sticking to one another. I personally like 4 to 5 at a time.
The cooking process is very fast approximately few minutes minimum. The zucchini is very tender to begin with so it takes very few minutes to cook. Remember you are looking for the batter to turn golden brown for the crispiness of it.
Once the sticks have turned golden brown take a slotted spoon and take them out and place on paper towel for drainage of extra oil.
Repeat process for the rest and enjoy the tasty zucchini sticks. I love spicy so I tend to add extra chilli mmmmm
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Fresh Garden Salad
Mains: 4 nice juicy roma tomatoes, 3 medium carrots, 6 radishes, couple of cups of mixed greens.
Preparation: Wash and pat dry the tomatoes, carrots and radishes. Then cut into bite size pieces, wedges or any size you prefer. Place in salad bowl.
Wash the greens and spin dry them and add to bowl.
Serving: Toss all the vegetables so there is love and peace amongst the vegies once all are in harmony, add your favourite salad and crunch or munch on the salad LOL
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Spicy Long Green Beans
Mains : A bundle of nice long fresh green beans,4 cloves of garlic, small piece of ginger, salt to taste, 2 fresh green chillies ,quarter of an onion and a tablespoon of vegetable oil.
Preparation: Wash, pat dry and cut beans into approximately 3 inch pieces (I usually just break it) do what you prefer there is no magic to this LOL.
Peel garlic, ginger and grate them. Finely chop the onions and chilli peppers.
Cooking: In a shallow fry pan heat oil on medium to high heat. Once oil is nice and hot add the beans and sauté in oil for approximately 5 minutes stirring it frequently.
Once beans have cooked for five minutes add the salt, garlic, ginger, onions, peppers and stir well. Turn the heat to high and cook for another couple of minutes.
Beans are done now just take of stove and munch munch on this fresh tasty long spicy beans
Cooking may vary according to ones stove so please use own judgement and how long the cooking times you prefer.
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Curried Mash Potatoes
Mains: Half a dozen large russet potatoes or potato of your choice, salt and pepper to taste, tablespoon of curry spices, table spoon of butter, quarter of a cup of milk 1 red chilli.
Preparation: Wash and then peel potatoes and cut them in bite size pieces. Once this is done turn stove to medium high heat and place a medium sized pot filled with water on the stove.
Add the potatoes to the pot. Cut the chilli pepper very finely. Pour the milk in a measuring cup as well as measure the butter and put aside.
Cooking: While the water is boiling add a teaspoon of salt and the potatoes in into the pot. Boil the potatoes till they are tender
You don’t want to over boil the potatoes or you will be having potato soup instead which can be nice too .Naaa
Once the potatoes are done take and drain all the water. Add butter chilli peppers, curry spices, salt and pepper to taste and mash the potatoes.
As soon as you start getting a very smooth consistency add the milk slowly and mash again. By this time the potatoes should look so creamy and wanting to meet your taste buds.
Take a serving bowl, scoop the potatoes out from the pot and put it in the bowl and enjoy it with your favourite main dish .You can add and subtract any ingredients for this dish choice is yours
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BBQ Sirloin Steaks.
Mains: 6: 8 oz. sirloin steaks, my favourite spicy BBQ sauce salt and pepper to taste. You can use any BBQ sauce that you prefer I use spicy ones because we love it so does our friends.
Preparation: Take steaks out of the fridge half an hour before cooking so it will be of room temperature. You don’t want to put cold steaks right out of the fridge on to the grill on the BBQ.
Heat the BBQ to 450 degrees F. Take a soft cloth pour a little oil on it and wipe the surface of the grill before putting the steaks on.
Cooking: Once grill is hot to the desired temperature season the steaks with salt and pepper on both sides and lay the steaks evenly on the grill and let it cook.
Here is the catchy part, some of my friends like the steaks rare, some well done, some medium, some medium well
Big dilemma oh noo, naaaa just use common sense of grilling. The steaks that need to be cooked well, stays longer on the BBQ longer than the ones that need to be taken off sooner.
So I put the ones that has to be well done first cook for about 5 minutes, give it a flip than I put the ones that need to be cooked lesser.
You will figure it out LOL if your friends chase you back to the BBQ to cook their steaks more you know you made a mistake LOL.
Once steaks done take off grill run away with it to the kitchen and start eating it No No time to share it and enjoy with your friends.
A toast to the fabulous cook, joking! Nothing more than giving thanks to the guy upstairs and chow time.
I usually don’t baste my steak with sauces when cooking because not all my friends prefer spicy sauces, so I leave all of the sauces on the table for them so they can choose whichever one they prefer.
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Southern Fried Chicken
Mains: Half a dozen of chicken legs with back attached, quarter cup of flour, 2 table spoon of chilli pepper, half a teaspoon of salt, table spoon of black pepper, half a teaspoon of curry spices, half a teaspoon of brown sugar and 3 medium eggs.
Preparation: Wash and pat dry the chicken backs. Cut the chicken so to separate the backs from the drumsticks and put chicken in a shallow dish.
In a small bowl mix the chilli peppers, black pepper, curry spices, flour salt and brown sugar.
Whisk the eggs together in a separate bowl.
Now take the chicken and dip in egg and the flour mixture .Make sure that the mixture is evenly spread. This is important so you don’t miss any spots with the lovely mix.
Once you have done all these procedures, line a flat baking sheet with foil spray some spam on the bottom of the pan. This helps the chicken from not sticking to the foil. Place chicken evenly on the sheet.
Cooking: Heat the oven to 450 degrees F .Once the oven is hot place the baking sheet in the oven.
Bake for 20 minutes and then take the chicken out and turn them over for it to cook evenly.
Place the baking sheet back and bake for another 30 minutes. Take chicken out turn them over for the second time and then let it cook for another 10 to 15 minutes.
Once the 15 minutes is over the chicken should look all crispy, brown and ready to eat and enjoy.
Whenever I eat cook and eat this dish good old memories just rush back to me and for a moment I picture myself back on the island
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Baked Salmon with Perogies and Fresh Green Salad.
Mains: 2 Sockeye Salmon fillets, half a dozen cheese and potato filled perogies, couple of tablespoons of sour cream, table spoon of soy sauce, teaspoon of lime juice, teaspoon of brown sugar , pinch of chilli pepper, package of garden mixed salad.
Preparation: Turn oven on to 400 degrees F. Line a small baking pan with foil.
Wash and pat dry salmon fillets and place in bowl. Add soy sauce, brown sugar, lime juice and chilli powder. Let it marinade for 5 minutes.
Take your pregoies out of the bag and have it ready to cook on the fry pan as your fish is cooking. For this recipe I use store bought perogies they are ready to go so easy smezzy
In a bowl place the beautiful salad mix and give it a toss so everyone is happy and grooving LOL.
Cooking: Place the fish in the baking pan and put it in the oven. Fish cooks very fast so make sure that when you place the fish inside the oven to keep an eye on it, the last thing you want is the salmon drying out on you. The fillet I cook takes approximately 4 minutes each side
While the fish is warm and fuzzy, place the margarine on the fry pan on medium to high heat. Once the margarine is melted place the perogies in the fry pan and let it cook for about 3 minutes each side.
As all the cooking is taking place take your serving plates out and plate the salad. Once this is done check on the perogies and flip it over .I like the perogies all nice and golden so I cook it a bit longer, choice is yours.
Time to look into the oven the fish should be about done turn the oven to broil and move pan with the fish underneath it. Make sure that the fish is under the broiler for only few minutes, just enough time to give it a char look.
Check list, perogie done yes, fish done yes, salad done yes LOL. All you have to do now is sit at the table and enjoy the bounty of the ocean.
I have not given the times for the cooking of the fish because it really depends on the size of the steak, some of you may want some other fish instead of salmon or bake a whole fillet. Please use your own discretion and the cooking times of your oven.
Enjoy the ocean fest.
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Zucchini Mushroom and Egg Omelette.
Mains: 1 small zucchini, 2 stems of green onion, 6 mushrooms, 4 medium eggs, 2 tablespoons of shredded Tex mix cheese, salt to taste.
Preparation: wash and cut zucchini into thin slices, cut the green onions very finely, slice the mushrooms very thinly and whisk the eggs in a bowl and add the cheese to it.
Cooking: In a flat fry pan on medium heat add about half a teaspoon of butter to the pan. Once the butter is melted add the zucchini and let it cook for few minutes.
Add the mushrooms and stir and let the two ingredients cook for few more minutes on medium heat.
Evenly spread the whisked egg with the cheese (Yumm) on top the zucchini and mushroom. Once you have done that just add salt to taste. Cover the pan with a lid for few minutes. This way the top of the omelette is cooking with all the steam that is released.
Let it cook for few minutes then gently with a flat spatula check the bottom of the omelette. If you can slide the spatula all the way through its time to flipy.
Make sure that your spatula slides all the way through the bootom of the pan before you flip. Now all you have to do is just let the other side cook for few minutes and be patient because I know my mouth is watering with the entire nice beautiful aroma in the kitchen.
Take off the stove and enjoy. I usually add more cheese before serving my Quissy because she is a very cheesy loving girl LOL. Enjoy!
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Fresh Tomato Salsa
Mains: Half a dozen large tomatoes, quarter of an onion, a teaspoon of fresh lime juice, 3 fresh chilli peppers, 5 stems of cilantro, salt to taste.
Preparation: Dice tomatoes very finely and put in a bowl. Cut the anions and chilli peppers very finely and add to the bowl.
Pluck the leaves of the cilantro stem and cut it very finely. Now add the cilantro, salt and lime juice to the bowl of tomatoes.
Stir all the ingredients thoroughly and enjoy.
Serving: The above method gives you a chunkier salsa. I prefer a more saucy type so I usually put all the ingredients into a food blender and give it a nice pulse.
This way all the ingredients are so happy happy and so am I, and when I am happy its yeah LOL.
Enjoy with fresh tortilla, potato chips or with fries.
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Bitter melon Curry
Mains: 4 medium sized bitter melon, quarter of an onion, salt to taste, 1 fresh chilli pepper, 2 cloves of garlic, a teaspoon of curry spices and a teaspoon of vegetable oil.
Preparation: Make sure the bitter melon is not fully mature or you will find that the seeds would be very hard and the dish won’t be enjoyable when you eat it.This is the key to this dish the size of the melons.
Fill a medium sized bowl with water and add 2 tablespoons of salt to it and put aside.Wash and cut the bitter melon into thin circles. Once you have done that put the bitter melon in the bowl and soak it for half an hour.
Why you may ask and some of you have already guessed it. The answer is simply to take some of the bitterness away.
While the melon is soaking prepare the rest of the ingredients by dicing the onion and chilli pepper and the garlic.
Cooking: In a medium fry pan add the oil and let it heat on medium high heat .Take the bitter melon, pat dry with paper towel and add to the pan.
Slowly cook for about 10 minutes stirring it occasionally. Make sure during this cooking process the water is evaporating from the melon and making it dry
Once the melon has changed colour from green to a nice golden colour add all the other ingredients and stir thoroughly.
Cook for another five minutes on a higher temperature till the bitter melon is nice and crispy.
Now take of heat and serve with rice, roti or with your favourite meat, yumm
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Zucchini, Broccoli and Mushroom Medley
Mains: 1 medium zucchini, one medium sized broccoli head , half a dozen mushrooms, quarter of an onion,2 cloves of garlic, small piece of ginger, teaspoon of olive oil ,salt and pepper to taste.
Preparation: Wash, pad dry and cut zucchini, mushrooms and broccoli into small to medium slices.
Peel and grate ginger, garlic very finely and cut the onion into small chunks.
Cooking: In a skillet heat oil on medium high heat. Once oil is hot add ginger, garlic and onion and sauté for few minutes .Once the ingredients are slightly golden add the broccoli and mushrooms and stir well and cook for few minutes.
At this point in time add the zucchini, salt and pepper and stir well .Cook for another few minutes and take off heat and serve.
This dish needs to be eaten right away because once cold it loses its originality. We usually have it with rice, pasta or with roast meats or seafood.
You don’t have to cook this dish for long as you want to preserve all the nice vitamins and proteins from all the beautiful veggies
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Roasted Chicken with Potatoes and Vegetables.
Mains: 1 whole roasting chicken, 2 medium sized sweet potatoes,8 baby potatoes,1 medium onion,1 medium zucchini, 6 medium carrots, salt and pepper to taste and your favourite basting sauce.
I use a mixture of different sauces such as tomato, chicken and rib sauces and some spicy sauces. You can choose any one that you enjoy.
Preparation: I usually let the chicken sit out for an hour to get it to room temperature. I then wash it thoroughly, pad dry and put in the roasting pan lined with foil.
Salt and pepper the outside and inside of the chicken so you can taste the flavour of the juices once mixed with all the sauces, salt and pepper .The last thing you want is a bland taste.
Wash the baby potatoes, carrots and zucchini. Peel and cut the onions into chunks. Now cut the zucchini, carrots and sweet potatoes into nice circular chunks as well.
I usually leave the potatoes alone cause they are nice, small and tastes better when roasted whole.
Once all the above is done lay then in the pan evenly and salt and pepper them too got to keep it consistent .No bland stuff LOL.
Ahh we can’t put the zucchini in cause it cooks faster than all of the other vegetables so we will let it reunite with the rest of the family in about 3 quarters of the cooking process.
You don’t want mush up zucchini do you? LOL All done now for the best stuff!
Cooking: Turn oven to 350 degrees F, let it heat up and place the roasting pan with all the beautiful ingredients in the middle of the oven.
Slowly bake for 30 minutes, take the pan out very carefully and baste the chicken with the sauces. I usually skor the chicken a little at this point so the sauces can penetrate to the nice meat.
At this time you will also see the nice juices from the chicken at the bottom of the pan. Don’t be afraid scoop it out with a spoon and spread it all over the veggies .Yummy this is where all the flavours are.
Place the roasting pan back in the oven and let cook for another 20 minutes .Take the pan out from the oven check on everything and place the zucchini in the pan, baste and place back in the oven.
I usually put the temperature to 400 degrees F at this point and cook for another 15 to 20 minutes depending on the time of the chicken.
This helps in crisping the outside of the chicken and also giving the vegies a nice charred looked. Once cooking process is over, what to do, oh no just serve, make a toast and enjoy this beautiful meal with your loved ones.
Cooking times may vary according to oven temperature and size of chicken .Please use your discretion .The last thing you need is an undercooked chicken.
Have yourselves a very happy dinner from us to yous
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Sole Food
Mains: 3 medium sized fillets of sole, fresh greens, 1 medium carrot,1 medium tomato, table spoon of olive oil, salt and pepper to taste, tablespoon of lemon juice hand full of cranberries and almond flakes.
Preparation: Wash sole fillets and pad dry them. Season with salt and ground pepper.
Wash all the salad ingredients and dry them .Once dry cut into bite size pieces and place in salad bowl.
In small bowls keep aside the lemon juice and the garnish, the cranberries and almond flakes.
Cooking: In a shallow fry pan heat oil to medium high. Place the sole fillets gently into the pan and let it cook and crisp on that side.
This will take only a couple of minutes as the fillets are really thin and very easy and quick to cook.
Now flip the fillet very gently with a spatula on the other side and repeat the above. Once the sole is cooked place on a paper towel to get rid of the access oil.
Now plate it and pour a little lemon juice on the fish. Garnish your salad with the almond flakes and cranberry and enjoy the sole food
I usually use a lemon juice on my salad .I love the sweetness and tangy flavour of the cranberry and lemon complimented by the subtle sweetness of the almond.
You may make any salad with this dish it’s your choice and add as many garnishes as you please. As you can see my fillet was not a fillet by the time dinner rolled around, don’t worry if that happens it still tastes good
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Lamb Stir Fry
Mains: Couple of pounds of lamb chops , 1 red bell pepper, 2 medium sized carrots, quarter of an onion, 2 tablespoons of soy sauce, small piece of ginger, 1fresh chilli pepper ,half a tablespoon of olive oil and a pound of Bok Choy.
Preparation: Take off excess fat of the lamb chops and cut into bite size pieces.
Thinly slice the bell peppers, carrots and chilli peppers .
Cut the onion into thick wedges
Wash and dry the Bok Choy. Separate the stems from the leaves. Cut the stems into chunks and the leaves as well.
Thinly slice the chilli pepper and ginger root.
Cooking: In a shallow fry pan heat the oil on medium to high heat.
Once oil is nice and hot add the lamb chops and stir fry till the meat tender and cooked .This should take about 5 to 7 minutes.
Once the lamb is done add the ginger, garlic, chilli pepper, Bok Choy stems and the carrots.
Stir for few minutes. You don’t want to overcook the vegetables because when you eating them you want to taste the crispiness and the freshness of the vegetables.
Now add the red bell pepper and the Bok Choy leaves and soy sauce .Give it a good stir.
Take off stove and there you have it, nice fresh tasty lamb stir fry MMMM.
I am not a red bell pepper fan so before I add the red bell pepper to the dish I take usually take a portion of the dish out for myself
You may add any other vegetable of your choice to this tasty dish.
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Papadum
Mains: 6 large chilli papadum, fry pan and quarter of cup oil depending on the amount you are cooking.
Preparation: Since papadum is pre prepared you basically need a fry pan with enough oil to fry it in or the method I use is cooking it on open flame. Please be very careful when cooking the papad either way.
Cooking: Place papadum in hot oil gently one at a time .Once in hot oil the papadum will fluff up quickly to golden colour, once this happens turn the papadum over with a metal slotted spoon and remove from the oil. Discard the extra oil on the papadum by laying it on a paper towel for couple of minutes.
I usually cook mine on top my gas stove burner. This type of cooking involves a lot of caution and experience. You don’t want to be starting a fire because you will be cooking on open flame.
Cooking papadum on top the stove is very fast, just lay the papadum on top the flame and as soon as the papadum fluffs up, rotate it evenly till all sides are cooked. The papadum will have a nice smokey taste to it .Once again use extreme caution.
Serve as soon as the excess oil is discarded .You want to bite on the crunchy papadum’s and feel all the flavours tingling your buds LOL
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Chick Pea and Potato Curry
Mains: 1 medium can of chick peas, quarter of an onion, small piece of ginger, 3 cloves of garlic, 1 tablespoon of curry spices,1 medium tomato, quarter of a teaspoon of salt,1 fresh chilli pepper, 1 and half cups of water , teaspoon of vegetable oil and 1 large potato.
Preparation: Peel and cube the potato into medium size pieces and grate the ginger and garlic.
Finely chop the onion and cut the tomato into bite size pieces. Chop the chilli peppers very thinly seed in.
Cooking: Heat oil in a medium cooking pan on low heat. Once oil is nice and hot add the ginger, garlic, onions and chilli and sauté. When all the ingredients have turned golden brown add the potatoes, curry spices and salt and stir.
Close lid and cook for about 10 minutes. Make sure that you keep stirring so that the ingredients don’t stick to the bottom.
After cooking for 10 minutes add tomatoes and chick pea to the potatoes. Stir well.
Cook for 5 more minutes and then add the water an turn up heat and bring the curry to a boil.
Once you have brought the curry to a boil, turn heat to low and simmer for 15 minutes. All done; now it’s time to enjoy your savoury tasty chick pea and potato curry Mama Style
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Canned Ocean Mackerel Curry.
Mains: 1 large Fijian ocean canned mackerel or any canned fish you would prefer, quarter of an onion, half a teaspoon of curry spices, quarter of a teaspoon of turmeric powder, 3 cloves of garlic, small piece of ginger, 1 large potato, one fresh green chilli pepper, half a teaspoon of vegetable oil, quarter of a spoon of salt and one and half cup of water.
Preparation: Peel potatoes and cube them into bite size pieces, mix the curry spices and turmeric together, make a garlic, ginger and chilli paste by crushing all the ingredients together
Cooking: In a shallow fry pan heat oil on medium heat.
Once oil is nice and hot add onions, chilli, garlic and ginger paste and sauté.
Sauté till its golden brown then add the potatoes.
Add the curry spices and turmeric to the potato and additional ingredients.
Cook till the potatoes are nice and tender. Depending on the type of potatoes you use cooking time may vary.
Once potatoes are done add the canned mackerel and stir till every ingredient is happy with each other
You may have to break the fish into smaller pieces are they come in large chunks.
Now add the water and simmer slowly for 10 minutes approximately. It’s all good, time to dig and enjoy the beautiful island curry fish treat.
You can serve it with rice or with naan bread or roti
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Cheese Bread
Mains: 1 baguette, half a cup of 3 cheese mix consisting of mozzarella, jalapeno, and medium cheddar.
Preparation: Line a cookie sheet with foil. Turn oven to 400 degrees F
While oven is heating and getting toasty :) cut the baguette in half. Take each half and slice it open
Place the baguette face up on the cookie sheet and evenly spread the cheese. Once oven is hot place the cookie sheet and bake till all the cheese is melted
Bake for 5 minutes .Baking time is approximate depending on one’s oven.
Serving: Cut into wedges and serve as appetizers or as a side dish to a main course.
Simply yummmmm.
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Spicy Chilli Chicken
Mains: For 2 people. I use half a chicken. You can use chicken backs or thighs for this recipe.
4 tablespoons of chilli sauce, 2 tablespoons of soy sauce,3 fresh cloves of garlic, small piece of ginger ,teaspoon of vegetable oil ,quarter of an onion and one fresh whole chilli .
Preparation: Wash and cut chicken into bite size pieces.
Chop onion, chilli and ginger very finely and grate the cloves of garlic.
Cooking: Heat oil on medium to high heat in a non-stick fry pan.
Once oil is hot add the onion, garlic, chilli and ginger to the oil.
Sautee for few minutes and then add the chicken to it.
Mix well close lid and let cook for 10 minutes stirring frequently.
Add the sauces now and cook for another 10 minutes on medium to high heat.
By this time the chicken should be very tender and all the juices and sauces are all very happy and enjoying the fusion
At this time of the cooking increase the heat to high and let the chicken crisp up and brown. Once you hear the sizzling sound you know it’s time for MMMM.
Not going to say anything more because I am going to eat this spicy chilli chicken LOL so should you
Please use spices and ingredients to your likes these are all approximate measurements.
I do not use salt in this dish because all the sauces make it tasty as it is but if you wish you may.
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BBQ Filet Mignon
Mains: Dinner for 2. 2 filet mignon steaks approximately 6oz, couple of large potatoes, your choice of greens, half a dozen carrots, 2 gloves of garlic and your favourite gravy or sauce, quarter cup of milk and 1 tablespoon of butter, salt and pepper to taste.
Preparation: Boil couple of potatoes till they are soft and tender; while potatoes are boiling wrap the garlic in foil with a dash of olive oil and toss it in the toaster over to roast for 5 minutes.
Leave the meat out so they can be of room temperature before cooking, in a bowl set aside 2 tablespoon full of butter to soften.
Cooking: Fire the BBQ let it reach a temperature of about 450 degree F, if you don’t have a BBQ a hot fry pan will do.
Place the steaks on the hot surface and let it sear for couple of minutes. Make sure sear both sides of the steak. While that is being done prepare your mashed potatoes.
In a bowl mash the boiled potatoes. While mashing the potatoes add the butter, milk, salt, ground pepper and bring it to a desired consistency. Once this is done check on your steaks.
Gently cut through the steaks making sure not all the way through. Lay the uncooked side on the grill or fry pan to sear for couple of minutes.
Whilst that is being done get your favourite greens and sauce ready. Once the sides are done and plated take your meat of the grill and its chow chow
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Spicy Jerk Pork
Depending on the amount you want to cook. For me I like left over’s. For smaller portions use your own judgement.
Mains: About a 5lb pork roast, 3 tablespoons of jerk sauce, one third cup lemon juice, 1 tablespoon of brown sugar and couple of tablespoons of soy sauce.
I use different varieties of Jerk Sauces .They are usually available at the local supermarkets or at the Caribbean stores.
Once you got the pork all ready to be all dressed and washed, make deep cuts in the pork for the marinade to seep into the deepest parts of the pork.
Preparation: In a bowl pour jerk sauce. I do not measure the sauce because I like it really saucy and spicy so I tend to put more. For 5lb pork I usually use 4 tablespoons full. Jerk sauce is usually very spicy so be careful with the amount you use.
Add the 2 tablespoons full of freshly squeezed lemon juice, teaspoon of brown sugar and a tablespoon of soy sauce.
Mix thoroughly .You can have it saucy or thick, it’s your decision .I like it in between.
Grab a freezer bag for smaller portion or 2 for bigger portion. Put Pork in the bag.
Pour marinade and close bag. Do a little shake a little dance Once you’re done put the bag back in the fridge let it marinade overnight or couple night’s .The longer the marinade sits the more infusion occurs.
Cooking: Take pork out of the fridge at least an hour and a half before cooking. Make sure it is room temperature before the cooking process.
Turn oven on to 300 degree F . Make it toasty for the pork to cozy in.
Take a shallow roasting pan. Line it with foil. Lay the pork in the pan. Pour the marinade over it. Pop into the oven. Discard the left over marinade. It’s a big no no to use leftover marinade
After half an hour take pork out, baste it with the juices in the pan. Porky is happy you are happy what more can you ask. At this point if you wish throw some potatoes with it, usually a good side dish. You can have any sides with this delicious pork.
Rice, broccoli, and Bok Choy are some suggestions.
Cooking usually involves 3 and half hours or so depending on the portions. Use your judgement. Pour yourself a glass of cold beverage or hot one because you know soon it will be mmmmmm time. Enjoy juuluumfood
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Duck Curry slowly cooked in Aromatic Spices
Mains: 2 whole thawed young duck, 10 cloves of garlic, 1 large piece of ginger, quarter of an onion,4 fresh chillies, 6 stems of cilantro leaves, teaspoon of vegetable oil, half a teaspoon of ground cardamom, half a teaspoon of ground cloves, quarter of a teaspoon of salt, curry spices ,half a teaspoon of ground cinnamon and extract of tamarind.
Preparation: Clean the duck by removing all the fat. The ducks usually carry a lot of fat on them so it’s important to take it all out. Cut into bite size pieces. Wash thoroughly. Put aside.
Peel and grind the garlic, ginger and chilli together making it into a paste, mmmmm.
Finely dice the onions.
Wash and pluck the leaves of the cilantro stems.
Mix the curry spices, cloves, cinnamon, salt and cardamom together put aside.
Cooking: In a large pot heat oil on medium to high heat. Once oil is hot add the onions and the paste to it and sauté it for couple of minutes till all the ingredients are golden brown.
The kitchen must smelling so beautiful with all these nice and tasty ingredients
Add the duck to this beautiful sauté and stir well.
Now add all the aromatic spices to this and mix well.
Oh my god the smell is so divine of all these special mixtures
I could dive into the duck right now but have to be patient .This dish takes a lot of tender loving care so patience my boy, LOL.
Cook on medium high heat for half an hour and add the tamarind extract now. You may also add some water if you wish to have some nice gravy with this dish.
After cooking for half an hour lower the heat and simmer for an hour the duck should be nice and tender and juicy. Garnish your duck with the cilantro leaves
Now is the time to dive in LOL. Enjoy the nice flavours!
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Broccoli and Pan Seared Scallops
Mains: Dinner for 2. 6 large scallops, 6 to 8 medium broccoli tips with stem , couple of small pinches of salt, tablespoon of butter, 2 cloves of fresh garlic, small pinch of ground chilli powder and ground black pepper to taste.
Preparation: Wash the scallops, broccoli and pad try separately. Grate garlic very finely.
Cooking: Heat the skillet on medium to high heat. Once skillet is hot add the table spoon of butter and fresh garlic to it.
Sautee the garlic for a minute and then add the chilli and salt to it. The smell of the garlic and chilli and butter cooking are making my mouth water
Now place the scallops into the fry pan and sear it for couple of minutes on each side.
Once the searing is done and the scallops look nice and brown and crispy on the outside add ground pepper to taste and remove from heat
Let it rest for few minutes to finish the cooking process.
Once this is done take off skillet put on serving platter.
Oh no forgot the broccoli LOL. Not at all now comes the best part.
Put the skillet back on the stove, turn the heat back to medium high and put the nice broccoli in the skillet.
Cook it with all the nice flavours that are still in the skillet from the scallops, ginger, pepper and chilli.
Once broccoli has turned to a nice light green colour take off heat, add to your scallops and enjoy *************************************************************
Teriyaki BBQ Sockeye Salmon
Mains: Dinner for 4
A couple of pounds of sockeye salmon fillets , teriyaki sauce, thin multigrain round buns, lettuce, tomato, cucumber and salad dressing of your choice.
Preparation: Wash and pad dry salmon. Once dry, cut into 4 inch cubes.
Pour teriyaki sauce in a bowl and put aside this is your glazing sauce MMMM
Wash the lettuce and spin dry. Cut tomato and cucumber into thin wedges. Mix tomato, cucumber and lettuce in a bowl. This is your beautiful salad to go with your main course.
Cooking: Heat the BBQ to medium high heat and place salmon cubes flesh down evenly on the grill. Cook for approximately 4 minutes and flip over.
Cook for a minute or so and flip one more time and glaze the salmon with the teriyaki sauce.
Throw your multigrain buns on the grill as this part of the cooking is taking place .This will slightly toast the nice multigrain buns that you are about to chow down. Take off heat, your salmon is ready for your belly.
You can also cook the salmon on a fry pan just follow the same instructions for approximate cooking times.
I like to just put the salmon straight into the buns and eat it like that with the salad on the side.
I do this because I like to taste the salmon on its own If you wish you can use part of your salad as a filling with the salmon.
Sit back and enjoy your healthy meal of the week
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Savoury Zucchini Curry
Mains: 3 small zucchini’s washed, or 1 large one,2 cloves garlic , quarter onion , quarter teaspoon salt, fresh chilli depending on how mild or hot you like, quarter tablespoon oil and curry spices.
Preparation: Cut zucchini into small cubes mince the garlic; chop the anion and chilli finely.
Cooking: In fry pan heat oil, add the chilli, onion and garlic. Sautee till everything is well mixed and turns a light brown color.
Add zucchini, salt, curry spices and stir well. Cook 3 to 5 mins on medium high heat .Take off the stove and indulge yourself with the nice aromatic flavours of the islands. Ideal for wraps or side dishes .
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BBQ Savoury Sweet Baby Back Ribs
Mains: 3 Lbs. of Baby Back Ribs cut approximately into 4 inch squares, half an onions, 4 cloves of crushed garlic, one teaspoon of chilli pepper, salt, tablespoon of brown sugar and half a teaspoon ground black pepper.
Use chilli sauce and bbq sauce to your liking and amounts. Measurements are approximate. Please use your own discretion. Same applies when you basting the ribs
Preparation: Wash ribs thoroughly and place them in a large pot of water. Add the above ingredients to the water and place the pot on the stove top. Turn the stove on to medium high heat.
Cooking: Slowly boil over medium high heat for approximately 45 minutes to an hour. Check for tenderness.
If needed, please cook for another half an hour. The ribs should be very tender and infused with all the beautiful ingredients it’s been boiling in by now. MMMM.
Now it’s time to take the ribs out and baste it with your favourite sauces. I love this part cause now is the time to really give it the flavour you want.
I love spicy and savoury so I tend to add chilli sauces, some sweet sauces and bbq sauces.
You can use any sauces you choose or your favourite ones I am ok with that
Let the ribs rest in the sauce and bathe itself in it, LOL.The longer the ribs sits in this sauce the more flavourful it will becomes.
I usually let it sit for couple of hours.
I know that the only thing I am thinking for the last few hours is my juicy juicy ribs. I can’t wait anymore. Ribs are saying eat me, eat me LOL.But I say patience now
Fire the BBQ to 400 degrees F and place the ribs on the grill. All you doing at this point is just giving it some grill marks and letting the ribs and sauces warm up with the heat.
Ok Ok I know it’s looking sooo good You just want to dig into it now! Go ahead its ready, take of grill and happy happy eating.
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Curry Goat One of my Favourites
Mains: Bone in goat curry pieces. I like bone in cause that’s where most of the flavour is for me anyways, but you can de bone it; your call. 6 cloves of garlic, quarter of an onion, 2 fresh chilli pepper seed in, 1 large tomato, 1tablespoon oil, medium sized ginger,6 stems of cilantro stems, and curry spices.
Goat meat is available at many local Indian butchers around town. Usually it’s cubed or you can ask the butcher to do so they are very easy going and will help you out.
Preparation: Wash goat meat thoroughly, cube potatoes into bite size pieces, mince garlic, ginger and fresh chillies together, clean the cilantro separate the leaves from the stem. I only use cilantro leaves and tender part of stems.
Cooking: In midsized pot heat oil over slow to medium heat .Once oil is hot, add onion, ginger, chilli and garlic paste. Cook till golden brown.
Add goat, curry spices, salt and cook for about 10 minutes, add a cup of water. Cook for another 30 minutes. Taste the sauce, if you want to add any extra of the above ingredients please yourself.
Now lower the heat and let the goat simmer with all the spices for another 45 minutes. At this time the goat should be quite tender and juicy.
Taste the sauce and try couple of pieces of meat to see the tenderness and the taste of the gravy
Continue simmering for at least another hour on low heat. By this time the bones should be falling of the meat, the sauce nice and thick. You know goat is ready for chow timey! All you do now is garnish with cilantro leaves and yummmm
This dish requires a lot of patience so be prepared for a long haul. After simmering for an hour and half add diced tomatoes to the dish.
The next step think about what you going to serve this with .Some suggestions are rice and roti wraps .I grew up eating this dish with boiled cassava, so you can see this is a easy dish to have with other mains.
Now you just eat, suck on the nice tasty bones with marrow and think about the exotic Pacific Islands
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Hearty Beef Stew
Mains: 2 lbs. of stewing beef ,half an onion,2 large potatoes,4 garlic cloves,3 cups of water,1 and half tablespoons of flour, ,half a teaspoon salt, ground chilli peppers, ground black pepper, 3 carrots ,a third cup soy sauce ,table spoon of oil and 2 large whole tomatoes.
Increase or decrease the portions of ingredients depending on the number of people having this dinner. I usually make extras because it’s a very good dish to freeze. When you feel like a hearty meal again, just thaw heat and enjoy.
Preparation: Usually when you buy stewing beef at the supermarkets it’s already cubed for you and ready to cook.
Take the stewing beef out of the package, wash then cut out some of the extra fat out. I usually leave some on so when you searing it the flavour from the fat and the meat fuses really nicely.
Peel potatoes and cut in the middle making two halves. Now cut the halves into cubes a little bigger than bite size. Put them aside in a bowl of water.
Peel and cut the onion into quarter chunks. Do the same for the carrots and cut them into medium junks
Take the garlic cloves and take the shell of it and crush with the back of a knife handle or anything solid that you have in the kitchen meaning kitchen utensils. Also cut tomatoes into quarters and place aside.
Now take the flour add chilli, ground black pepper, salt mix well. Once done take the mix add to the cubed beef .Once they are together in harmony give it a good stir acquainting the beef and the nice mix together.
Cooking: In a non-stick fry pan heat oil on low to medium heat. Add the garlic cloves and half the onion let it sauté for few mins; this adds a nice flavour to the oil. Add the beef let it sear till nice and brown.
Once the meat is nice and brown add 1 cup of water and the soy sauce and stir well. Cook for half an hour stirring occasionally.
Now add the carrots and another cup of water and cook for another half an hour.
At this time add the remaining water, onions and the potatoes and turn the heat really low and simmer for 45 mins.
For thicker gravy you can always crush some of the potatoes that are already in the stew, this will thicken the stew.
Good sides to compliment this dish are cheese bread, biscuits or some plain rice. Your dinner is ready to savour. Compliments of Sazzie from Fiji.
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Jerk Wings and Drumettes
Mains: Chicken wings, drumettes, jerk sauce, one lime, brown sugar, soy sauce.
Preparation: Place chicken wings and drumettes in a zip lock bag. Pour the mixture of jerk sauce, lime juice, brown sugar and soy sauce into the bag .Close bag and mix well .Marinade overnight for best results. Take a cookie sheet line it with foil. Once you ready to cook, spray the lining with spam so the chicken does not stick to the foil. Lay the wings and drumettes on the sheet.
Cooking: Heat oven to 400 degrees F. Place the cookie sheet with the wings and drumettes in the oven. Cook for half an hour.
Turn the chicken over, cook for another half an hour. You are ready to open a cold one and enjoy .For more crispiness cook chicken a little longer
I did not put the amount of chicken wings and drumettes to use .We love this recipe and love wings so we cook loads LOL.
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My Fijian Chicken Palau
Mains: 2 cup of cooked rice, 1 whole chicken, one eighth tea spoon ground cinnamon, one eighth teaspoon ground cloves, one eighth teaspoon ground cardamom, 2 fresh chilli peppers, 4 cloves of garlic, quarter of an onion diced,1 table spoon of dark soy sauce, salt to taste, 1table spoon of oil and 1 heaped teaspoon of brown sugar.
If you wish you can add or subtract the spices to your liking.
Preparation: Cut chicken into medium size pieces.
Mix the cardamom, cloves, cinnamon and salt together.
Peel and crush the garlic. Finely cut the chilli peppers.
Cooking: Heat oil in a large cooking pot on medium to high heat.
Once oil is nice and hot add the onions, chilli and garlic .Sauté for couple of minutes.
Add the mixture of cardamom, cloves and cinnamon. Sautee for a minute or so.
MMM the kitchen must be smelling so nice an aromatic at this point in time, but don’t get to excited yet LOL, lots more to come.
Add the chicken now to the all the aromatic flavours in the pot and stir well.
Add the soy sauce and brown sugar at this time turn the heat a bit higher and stir well.
Make sure that the mixtures and sugar don’t burn on you so keep stirring frequently.
Once the chicken looks golden brown and looks likes it’s crisped up on the outside lower the heart.
Now simmer the chicken and let all the flavours all blend in for about 10 minutes.
At this point all the juices from the chicken and all the beautiful spices should have blended in and the chicken should be ready to meet the rice.
Rice say hello to the chicken, no not the chicken; but beautiful aromatic chicken.
Stir really well so the rice is mixed with the chicken and all the flavours of the spices.
And there it is my friends the aromatic flavours of the East and West all coming together.
Now it’s time to dig in
I cook this dish because I love the flavour of all the aromatic spices .The meat is so tender after cooking that the bones just fall away from the meat.
What a nice way to thank myself and remembering mom by enjoying something that has so much love and sweet memories for me . Just love it! LOL
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Roasted Turkey Dinner with Stuffing
Mains: 1. 14 lb. fresh butterball turkey, 2 loaves of day old bread , 1 teaspoon sage, 1 teaspoon poultry seasoning, half a teaspoon salt ,teaspoon of pepper, 2 eggs, 1 cup chicken broth, 1fresh chilli, teaspoon of hot madras masala, quarter of an onion, 3 stalks of celery, 3 cloves of finely grated garlic and half a pound butter.
Preparation: Take turkey out of fridge about an hour and half before cooking so that it can be of room temperature before cooking.
Stuffing Prep: In a small bowl put the sage, poultry seasoning, salt, pepper and masala. Grate garlic very finely. Chop chilli pepper, celery stalks and onions very finely and melt butter. Pour chicken broth in a measuring cup. Crack the eggs put in a bowl and mix till its blended well. Break bread into small bite size pieces and put into a large mixing bowl.
Mixing and Fusing: Take all the above ingredients and add to the bowl the bread is in. Mix well till all the ingredients are bonded together.
Fun Part: Open the back cavity :) and slowly insert the stuffing into the turkey. Make sure that you don’t push the stuffing to hard, just gently. When you have finished with that process close the cavity with couple of skewers so that the stuffing does not run on you when it’s cooking Once you have stuffed the bird place it in a roasting pan big enough for the size of turkey you are cooking. Add salt and pepper to the outside of the turkey and gently rub some olive oil .The oil will help to crisp the skin of the turkey MMMM
Cooking: Turn the oven to 350degrees F. Once oven has reached its desired temperature, place the roasting pan with the turkey in the middle of the oven and let it slowly cook. We use the standard rule! 15 minutes per pound. So take the weight of your turkey and multiply by 15 and that gives you the number of hours you will need the turkey to cook.
We had a 14 lb. turkey so 14×15=210 minutes
60 minutes in and hour
210 minutes divided by 60 minutes
3.5 hours approximately.
Some ovens vary so please check after 3 hours of cooking. Once turkey is cooked nothing more to do but take the lovely stuffing out Take the turkey of the pan make your gravy, carve the turkey give thanks and enjoy!
Measurements are all approximate as well the cooking times. Please gauge your cooking time according to your oven cooking time.
You can serve you turkey with any side dishes of your choice. I usually prefer steamed carrots, mashed potatoes and sautéed French beans garnished with almonds
Happy thanks giving you all!
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Goodbye to summer
Mains: Strawberry, raspberry, tomatoes, radish, cucumber, carrots, romaine lettuce and blue cheese
Preparation: Wash all the fruits and vegetables thoroughly and place them on a platter to dry.
Once everything is dry, cut carrot, tomatoes, radishes, cucumber, strawberry into bite size pieces. Leave the raspberries as they are because they are already to eat as they are.
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Break the romaine leaves into small pieces and place in a salad bowl.
Now add all the above ingredients and give it a nice gentle stir
Serving: Lay the nice and beautiful fruit and vegetable salad on a serving platter and garnish it with blue cheese or any cheese of your choice.
Pour yourself a nice glass of wine or bubbly and remember all the cherished moments and the happy summer memories you have had and look forward to the next one
For this recipe please use your own discretion for the amounts of the above ingredients.
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Spicy Soy Chicken
Mains: For 4 people. I use 1 whole chicken cut into quarters or any size you are comfortable with, 2 medium sweet potatoes, a pound of baby potatoes, 4 tablespoon of soy sauce, fresh chilli or chilli sauce, teaspoon of brown sugar, 2 tablespoons of lemon juice, I teaspoon of ground ginger.
Preparation: Mix soy sauce, chilli sauce or fresh chilli, lemon juice, brown sugar and ground ginger and put aside. Take couple of large freezer bags and portion the chickens and place them inside them.
Skor the chicken so that the marinade goes deep into the chicken. This is where all the flavours will be when you are munching on the chicken later
Slowly pour the marinade equally among the two bags. Seal bag and put in the fridge overnight
Patience: The next day will be the day when the munching will begin, LOL.
Cooking: Take the chicken out of the fridge at least an hour before you are cooking so it can be of room temperature.
Turn oven to 350degrees F .Let it get nice and toasty for the chicken. Meanwhile line a shallow baking pan with foil.
Toss the potatoes in some salt and pepper. Ready your sweet potatoes.
Take chicken out of the freezer bag and place the chicken, potatoes and sweet potatoes evenly in the roast pan.
Place the pan in the oven and cook for half an hour uncovered. Take the pan out and turn the chicken and both the potatoes over.
Baste the chicken with the juices from the fry pan. If you wish you can baste the potatoes too. Cook for another half an hour. Repeat the process and cook for another half an hour.
Chicken should be juicy juicy and the potatoes should be golden brown at this time. Take out of oven, plate and MUNCH.
Happy Munching
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Fijian Italian Fusion Fries
Mains: 2 large potatoes, basil leaves dry or fresh, dry oregano, salt to taste, ground chilli, one tablespoon of olive oil, curry spices.
Preparation: Line a flat baking sheet with foil.
Cut potatoes into wedges and place in a bowl. Mix the oregano, chilli, curry spices, basil leaves and salt together.
Add the mix to the potatoes and mix thoroughly. Once you have finished this process add the olive oil.
The olive oil will just glaze the potatoes just enough that it won’t stick to the baking sheet.
Lay the wedges on the cookie sheet evenly.
Cooking: Heat oven to 350 degrees F. Place the baking sheet in the middle of the oven.
Cook for 12 minutes. Turn the potatoes over cook for another 12 minutes. If the potatoes still need cooking please repeat the process
Cooking times are just approximate times.
If you wish you can brush the potatoes with some extra olive oil. This makes the fries very golden and crisps it.
Turn the fries once more and there you go .My mouth is already watering just with the thought of all the fusion happening. How about you?
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The weather was getting cooler and we wondered what would be a nice treat for dinner that would make us all warm and fuzzy
Quissy suggested that we look in the freezer and fridge.
To our delight we found some nice veggies and chicken waiting to be put to work LOL.
I quickly put my apron on and went to work
Sweet and Sour Chicken Stew
Mains: 1 Whole Chicken either deboned or bone in, 5 carrots, 1 whole onion,1 stalk of broccoli,2 tomatoes,4 cloves of garlic, small piece of ginger 2 potatoes,2 tablespoon of dark vinegar, 3 tablespoons of dark soy sauce ,1 teaspoon oil and 2 cups of water, salt and little a teaspoon of white sugar, chilli peppers.
Preparation: Cut chicken slightly bigger than bite size pieces. Peel carrots and slice them into quarter inch thickness.
Cut onions into thin slices and also cut tomatoes into thick chunks, slice the ginger into thin pieces. Peel potatoes and cut into bite size pieces and peel the cloves of garlic and crush.
Cooking: In a large pot heat the oil and add ginger, garlic. Once the garlic and ginger is sautéed add the chicken and cook on medium high heat till the chicken turns brown.
Once the chicken turns brown add salt, sugar and vinegar, chilli and a cup of water .Save the other cup of water for later. Turn the heat low and simmer for about 45 minutes stirring occasionally.
Taste the broth and add anything that you wish that would enhance the taste more. If everything is cool after 45 minutes add the tomatoes, potatoes, carrots and the other half of the water and keep simmering for half an hour.
At this point the chicken stew should be ready. Use your judgement .If need be simmer for another 10 to 15 minutes. Take off heat add broccoli and let it sit for 5 minutes.
Now grab a bowl, pour the beautiful looking stew in it and chow it down
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Spizy Jerk Chicken
Depending on the amount you want to cook. For me I like left over’s. For smaller portions use your own judgement.
Wash whole fresh Chicken thoroughly, pad dry. Cut into halves. (For smaller portions use back and thigh attached portions. I prefer this.
Once you got the chicken all ready to be all yummy yummy, make deep cuts in the chicken for the marinade to seep into the deepest parts of the chicken.
Marinade process.Hint moderation.
I use different Jerk Sauces. They are usually available at the local supermarkets or at the Caribbean stores.
In a bowl pour jerk sauce, some freshly squeezed lemon juice, brown sugar and soy sauce. Mix thoroughly. You can have it saucy or thick, it’s your decision. I like it in between.
Grab a freezer bag for smaller portion or 2 for bigger portion. Put chicken in the bag. Pour marinade and close bag. Do a little shake a little dance.
Once you’re done put the bag back in the fridge let it marinade over night or couple night’s. The longer the marinade sits the more infusion occurs.
Cooking: Take chicken out of the fridge at least an hour before cooking. Make sure it is room temperature before the cooking process.
Turn oven on to 300 degree F. Make it toasty for the chicken to lay in.
Take a shallow roasting pan. Line it with foil. Lay the chicken in the pan. Pour the marinade over it. Pop into the oven. Discard the left over marinade. It’s a big no no to use leftover marinade.
After half an hour take chicken out, baste it with the juices in the pan. Chicken is happy you are happy what more can you ask. At this point if you wish throw some potatoes with it.
You can have any sides with this dish. Rice, broccoli, and bok choy are some suggestions.
Cooking usually involves an hour and half or so depending on the portions. Use your judgement. Pour yourself a glass of cold beverage or hot one because you know soon it will be mmmmmm time. Enjoy juuluumfood.
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Spizzy Cassava fries
Cassava also known as Yucca, Manioc is one of Fiji islands staple diets. It’s very versatile and you can prepare it in these different ways. Boil it, it fry or make cakes out of the paste.
Making Cassava fries: Take about 4 to 5 pieces.
Put them in a pan of lightly salted water. Boil them till they are about half way done. Do not overcook or it will become very soft. Drain water, let cassava cool.
Cut in thin pieces, add a little salt, chilli powder, and curry spices. Heat oil in fry pan. Once oil is nice and hot; gently place the seasoned cassava into the hot oil. Once cassava starts turning golden brown take them out carefully with spatula.
Let it cool a little bit and taste for seasoning. Everyone’s different so it’s your call. For me the spicier the better. Enjoy with ketchup, hot sauce or salsa.
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Spicy Spinach Pakoras
Mains: Bundle of fresh spinach very thinly chopped, quarter cup finely chopped onion, one fresh chilli finely chopped, 2 cloves grated garlic, pea flour, cup of oil, quarter teaspoon salt, half a cup of water
Preparation: In a bowl mix pea flour, garlic, onions, chilli and salt. Add water slowly to the mix and bring it to a semi thick batter.
Add spinach to the batter. If the batter is too liquidy add little more pea flour to it to make it a consistent thickness. Do not make the batter too thin or too thick. Just a nice consistency.
Cooking: In a shallow frying pan bring the oil to a high temperature. Take your battered spinach and make into small balls and slowly drop them into the hot oil.
Cooking process for this does not take long .Once the pakoras start turning golden brown on one side turn it over to the other side.
Take out of frying pan with a spatula, place on a paper towel.
What to do next? Eat themmmmmm while it’s nice crispy and hot. Hot sauce usually goes good with this dish or any of your favourite sauces really.
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My Vegetable Samosa Recipe
Mains: I large potato diced into bite size pieces ,half a diced onion, half a cup of thawed mixed vegetable,2 cloves grated garlic, small piece of grated ginger, chilli peppers ,salt to taste, tablespoon oil, curry powder,2 tablespoons of soft butter and a package of filo pastry.
Preparation: Heat oil in a frying pan. Sautee ginger, garlic, onion and chilli peppers .Add potatoes and stir well. Cook until potatoes are tender, add salt, curry powder, and mixed vegetables.
Be careful not to overcook the mixed vegetables. Take fry pan of the stove and let it cool, this your filling for the samosa.
Use instructions on filo pastry box to thaw and unfold. For each samosa take one sheet, fold length wise in long rectangular shape.
Put filling on the end and follow the instructions per box on how to fold into triangular shapes. Once in triangular shape brush with butter. Place on cookie sheets .Now they are ready to go into the oven
Cooking: Turn oven to 350degrees F .Place cookie sheet in the center of the oven and bake until golden brown.
Usually takes 20 minutes to cook depending on the oven. Once samosas are done let it cool its munchy munchy time. Nice snack for entertaining.
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Grilled Tender Pork Loin with Baked Potato
Mains: Pork Loin chops (for 2), Bacon, Potatoes
Condiments: Tex Mex Cheese, Sour Cream, Green Onions
Marinade process: use your favourite sauce. I use a mix of garlic, ginger soy sauce and fresh chillies. The marinating process depends on the individual.
I prefer over night myself. Russet potatoes are good for baking and it really compliments this dish. Wash them, skor it, wrap in foil and it’s ready for the oven.
Cooking: Heat Oven to 400 degree F and pop the potatoes into the oven. For medium sized potatoes about hour and quarter, larger may be 2 hours tops depending on your oven.
While potatoes are baking prepare your toppings, cheese, onion, sour cream and bacon. I usually cook the bacon so it’s nice and crisp.
Check on the potatoes in an hour. If near ready fire the bbq. If you don’t have a bbq a nice hot fry pan will do.
Cook pork on the grill or pan for approximately 6 mins per side or to your desired liking. Remember this is a tender cut so cooking will be faster.
Serving: Dress your tatoe with the fixings, plate the pork. I usually add some greens on the side and wash it down with a glass of red wine. Cheers
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Crab in Coconut Milk
Mains:1 Fresh Dungeness crab without shell, can coconut milk
Condiments: Garlic, Ginger, Onion, Coconut milk, Cilantro, Tamarind
Preparation process: Cut Dungeness crab in equal portions, grate ginger, garlic, dice onions, green chillies ,soak tamarind in water and open and pour the coconut milk in a separate bowl
Cooking: Heat half a teaspoon of oil in a cooking pot, sauté ginger, garlic, chillies and onion together. Add crab, spices to the pot. Stir well. Close lid. Cook for 5 minutes, add water.
Once the shell turns orange in colour add coconut milk, tamarind extract and simmer and bring the broth to a boil. Turn heat off. Let it rest for few minutes.
Portions and ingredients based on number of people. Use your imagination and indulge into the exotic tastes of the Pacifica.
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Mouth Watering Spicy Jumbo Prawns
The process of cooking for this dish is similar to the above minus the coconut milk and tamarind extract.
Follow all the above procedures sautéing the onion, garlic, ginger and green chillies.
Add the prawns and garam masala cook for few minutes till the shell is orange in colour, take off the heat and yumm yumm!
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Stuffed Double Decker Cheese and Mushroom Hamburgers
Mains: A pound and half of lean ground hamburger meat, mushrooms, 6 slices of cheddar cheese, finely diced onions, grated garlic, salt , pepper, hamburger buns and your favourite toppings.
Preparation: Take ground beef and make them into very thin patties. Sautee the mushroom with garlic, onion, salt and pepper till they are golden brown.
Now lay one of the patties flat on a plate and place the sautéed mushroom, garlic and anion evenly on the patty. Once you have done that place 2 slices of cheese on top.
Take another thin patty lay on top the other patty which has the fillings and carefully seal the ends so when cooking the juices doesn’t run out.
Make sure that you make a little opening on the top of each burger before placing it on the fry pan or BBQ so a little bit of air can flow during the cooking process. This prevents the burger from bursting.
Cooking: Heat the BBQ to 400 degrees F. You could use a flat fry pan if you don’t have a BBQ. Just heat the pan to a medium high heat.
Place the burgers and cook for about 3 minutes. Then gently turn the burgers to the other side and cook for another 3 minutes.
Once more turn the burgers over for the same time frame. Some BBQ’s cook faster and some fry pans do heat faster so use your discretion when cooking the burgers. Last thing you want is the burgers not cooking all the way through.
While the cooking process is mid- way prepare you burger buns with your favourite fixings and get ready for the mouth watering juicy burger to fill your senses with delight.
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Indian Asian Fusion
Mains: 8oz sirloin steak, package of noodles, 3 carrots, half a package of snow peas, and quarter of an onion thinly chopped 3 cloves of garlic minced, fresh red chillies.
Also for this dish you will need a quarter cup of broccoli thinly sliced, table spoon of soy sauce and teriyaki sauce combined together, touch of Indian curry spices, hot sauce of your choice and half a teaspoon of vegetable oil.
Preparation: This is a very simple dish to make .Just thinly slice up the steak and your veggies except the snow peas. Fill a pot with water to cook your noodles. Have a deep fry pan ready for your stir frying
Cooking: Bring water to boil in a pot. Slowly put in the noodles and cook till its tender.
While the noodles are cooking, in a fry pan heat oil on medium to high heat. Once oil is hot add the onions, garlic and chillies and sauté for about 30 seconds.
Add the beef and stir well. Cook for couple of minutes stirring continuously. Make sure all the flavours are combined togetherJ
Add the carrots and broccoli cook for few more minutes. Add the snow peas and all the sauce mixes and the curry spice. The dish should be about done.
Check on your noodles and if they are nice soft and tender take of heat and drain .Be careful as the water will be very hot.
There are two ways I serve this dish. One way is by plating the noodles first then putting the stir fry on top.
The other way is you can take the already prepared noodles and give it a quick stir fry and add the toppings directly to the noodles while it’s still in the fry pan. My ladies favourite way, so I go the same way J
You can make this dish as spicy as you like or as mild as you like. Sazzie likes it spizy so I tend to add a little extra chilli, hot sauce and hot curry spices.
Gives the tongue a taste of the Orient and the Pacific at the same time. What can be more Exotic?
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Bow Tie Pasta with Hot Italian Sausage
Mains: Handful of tri coloured bow tie pasta per serving: (Tomato, Spinach, and Regular Pasta), 4 hot Italian sausages, 6 fresh tomatoes, basil, oregano, onions,4 cloves of garlic parmesan cheese , salt ,some powdered chilli and half tablespoon oil.
Preparation: Finely chop the onions, oregano and tomatoes .Grate the cloves of garlic. Thinly slice the oregano .Cook the sausages half way through and slice them into bite size pieces.
Cooking: In a shallow fry pan on medium heat oil and sauté the garlic and onions for few minutes. Add the sausages, basil and oregano and cook till all the juices from the sausages have infused with the onions, garlic and the herbs.A very yummy yummy mix.
Add the tomatoes, salt and chilli and cook for 5 minutes .By this time the tomatoes would be turning saucy.
Lower heat and simmer for 10 minutes. Add some beef stock or red wine, if you wish to enhance the sauce a little bit more. Creates leftover sauce for the next day.
While the sauce is simmering away and everything is happy together it’s time to bring the water to a boil so you can get your pasta ready for the sauce.
Usually I use a large pot half filled with water. I add some salt and a teaspoon of oil to prevent the pasta from sticking to each other.
Slowly put your pasta into the boiling water and cook till desired tenderness. Drain and put in a serving bowl. Take sauce off the heat, serve and enjoy.
I usually mix the sauce into the pasta, plate it and garnish it with parmesan cheese and serve it that way. Serve it anyway you wish, it will be tasty either way.
Compliment it with a glass of wine, cheese bread or just the way it is .Lots of nice tongue tingling flavours.
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BBQ Salmon with Fresh Mango and Peach Salsa
Mains: For 2 people: 2 pieces of Sockeye Salmon, a teaspoon of lemon juice, fresh red chillies, half a mango, half a peach, a pinch of brown sugar.
You can use any fish of your choice for this recipe .I prefer sockeye salmon because of its flavours and also the texture holds when you are cooking.
Preparation: Wash and pat dry the fillets of fish and make sure there are no bones in the fish.
Salt and pepper the fillets lightly.
For Salsa: Peel the mango and peach and cut into small cubes. Add a tablespoon of lemon juice and a pinch of brown sugar to this.
Cut chilli into very fine slices and add to the salsa. Make sure that you don’t over power the salsa with chillies. Mix well and there is your fruity salsa
One the other hand if you prefer a hot fruity salsa then add as much as you please.
Cooking: You can BBQ this dish or you can cook on the fry pan if you don’t have a BBQ.This dish tastes mmmm either way you cook it.
Heat BBQ to medium high heat and place fish on the grill flesh side down. Cook for 2 to 3 minutes depending on the thickness of the fish fillets.
Turn fish and let it cook for another 2 to 3 minutes. Fish does not take long to cook. To check if the fish is done, take a small knife and make a gentle cut in the middle.
The fish should look flaky all the way through not soft. If it looks soft in the middle, cook for a few extra minutes.
The same cooking method applies for the fry pan .Just repeat the above.
Now take off heat and plate it.
You can serve this dish in 2 ways. One with the salsa directly on the fish or the second way is to have the salsa on the side.
I prefer either way Now enjoy this good soul food.
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BBQ Lamb chops and Sausages with grilled Mushrooms and Asparagus
Mains: Dinner for 3
3 Lamb chops approximately 6 ounces each. 3 Lamb sausages.
A dozen medium size mushrooms and a bunch of asparagus. A third cup of Italian seasoning for the marinade of the mushrooms and asparagus
3 table spoons of dark soy sauce, 2 tablespoons of chilli sauce, tablespoon of ketchup, freshly grated ginger and garlic for the lamb marinade. Measurements are approximate .Use more or less .I leave it up to you.
I love savoury with a little heat so you can guess what I do!
Preparation: Marinade the Lamb chops overnight in a sauce of your choice. I personally like the above mentioned for my marinade.
Simply put the chops in a large freezer bag. Mix the above sauces add the ginger and garlic to it.
MMM marinade is ready. Pour the sauces in the bag and tuck it away in the fridge. See you later alligator sorry lamb chopsJ.
No marinade is required for the lamb sausages .Usually when you buy them they are flavoured with an herb seasoning.
The next day LOL: Marinade the mushroom and asparagus in the Italian seasoning couple of hours prior to cooking.
Make sure the Lamb chops and the sausages are at room temperature before cooking.
Cooking: Heat the BBQ to about 400 degrees F. Place the lamb chops and lamb sausages on the center of the grill.
Sear the lamb chops and the lamb sausages for couple of minutes on each side .Now turn the heat low to about 300 degrees F and grill slowly.
At this time you can place the mushrooms and asparagus evenly on the grill. Close lid and let everyone inside be happy. Cooking time for lamb chops should be approximately 5 minutes per side .Same for the lamb sausages.
For the veggies, I cook them approximately for few minutes. Once I get nice char marks I am happy.
Now I think it’s time to make you happy for all the hard work you have done. Pour yourself a glass of beverage, hot or cold.
Now take a deep breath smell the nice aroma of the sizzling meats and veggies coming out of the grill and say a little prayer. Cause soon its din din time.
I always thank the Lord for the abundance of grace he has given me so that I am able to enjoy his gifts and remembering the less fortunate
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Lentil: Dhal Soup
Mains: One and half cups of split peas,4 cups of water, half a teaspoon of salt, tablespoon of butter,2 cloves garlic, quarter of an onion, half a cup eggplant,1 medium sized tomato , half a teaspoon turmeric powder, chilli peppers and a teaspoon of finely chopped cilantro.
Preparation: Wash split peas thoroughly and put in a medium pot add the 4 cups of water. Peel garlic and slice them thinly and crush it gently.
Dice the onions and tomato. Cut the eggplant into bite size pieces and put aside.
Cooking: Boil the lentils for about half an hour on medium to high heat .Check the lentil for its tenderness.
Add tomato, eggplant, salt, chilli, turmeric powder and boil for another 30 minutes. Check for the consistency of the soup .If the soup is to liquidy turn the heat a little bit higher .This helps to rid of the excess water.
Vice versa if the soup is to thick add water to desired amount. Cook for another half an hour to 45 minutes continuously stirring the soup.
Once you have reached the consistency that you desire, check to see that all of the split peas have become very tender. Last thing you want is hard peas when you are enjoying this delicious soup.
When you have reached this stage turn of the heat. Take a separate non stick pot and place over medium to high heat.
Add butter, garlic and onion to the pan and sauté till a light golden brown colour.
Using a ladle, take a scoop full of the beautiful lentil soup and add to the sautéed onion, garlic and butter mixture.
Close lid quickly to retain the moisture begin created by the addition of the soup.
Let it sit for a minute with the lid closed. Add the remainder of the soup to the pot carefully and stir.
Lower heat and bring to a gentle boil. Once the soup comes to a boil turn off heat and add the cilantro give it a stir .And there you go! Enjoy the nice flavoured lentil with all the goodies in it.
A Heart warming dish.
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Spicy and Savoury Okra
Mains: 2lbs of fresh okra, 1 fresh chilli pepper,2 cloves of garlic, teaspoon of olive oil, quarter teaspoon salt and quarter of an onion diced.
Preparation: Wash and dry okra with a tea towel or napkin. Make sure there is no moisture present. Cut the okra into small circular pieces .Make note the okra will be sticky don’t worry about it; it’s just the texture of it. Once in the cooking process it will dry outJ.
Dice the onions finely and mince the garlic and chilli together. If a loved one comes in the kitchen while you mincing the garlic and chilli pepper together no loving otherwise lots of crying LOL.
Cooking: Heat the olive oil in a shallow fry pan over medium heat. Once oil is hot add the okra and cook for 5 minutes stirring frequently.
You will notice the stickiness disappearing. Cook for another 10 minutes .If you need to you can turn the heat lower. Just make sure the okra doesn’t burn just brown it gently.
Once the stickiness is gone add the onion, garlic and chilli paste cook till all the ingredients have all fused together.
By now the okra and all the delightful ingredients are in a merry merry place. I don’t know about you but I would be too! Happy merry merry place.
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Stir fry Bok Choy Fijian Style
Mains: Bundle of Bok Choy, onion, garlic, salt, chilli peppers and quarter teaspoon oil.
Preparation: Wash and finely chop Bok Choy, dice onion and chilli finely.
Cooking: In a shallow fry pan heat oil on high heat. Add garlic, onion, and chilli stir till near golden brown .This will only take few seconds.
Add Bok Choy; salt to taste, stir and take off heat .It’s all done ready for the belly.
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Steak Sub and Roasted Baby Potatoes
Mains: Grilling steak, potatoes, hot sauce of your choice, mushroom, onion and greens if you will compliment this dish with a salad.
Preparation: In a bowl place the potatoes. Add your favourite seasonings. I usually use different herbs such as oregano and basil.
Add a little oil some salt and chilli flakes. Line a flat roasting pan with foil and place potatoes evenly on it.
Slice mushrooms and onions thinly. If you are having salad with this meal use any type of greens, tomatoes and cucumbers.
Cooking: Turn the oven to 400 degree F temperature and place the potatoes in the oven. Cook for 10 minutes and turn them around. Cook for another 10 minutes.
When the potatoes are in the oven the last 10 minutes, fire the BBQ or heat the fry pan and prepare your steak. I usually cook the steak medium rare. It’s nice and juicy in the middle yet seared perfectly outside.
As the steak is cooking, sauté the onions and mushrooms till they are a nice brown colour and crispy.
Slice a hoagie roll; spread your favourite sauce or hot sauce on both sides. I usually use hot sauce from the islands it’s tangy, spicy and has a bite to it. Then evenly spread the crispy onion and mushroom.
Take your steak of the BBQ or fry pan, slice it very thinly and lay on top the onion and mushroom.
By now the potatoes are roasted. Take of pan plate it .Cut your sandwich in half place on plate with your potatoes and greens if you are having them.
Now enjoy the nice spicy hoagie with your roasted potatoes and salad. I usually don’t share my other half with anyone because they are sooo tasty but if you wish to then it’s your call
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Egg and Potato Curry
Mains: I usually portion one and half egg per person,3 cloves of garlic, small piece of ginger, 2 medium potatoes,1 tomato, curry spices, teaspoon of olive oil, quarter of an onion diced, salt and fresh chilli peppers.
Preparation: Mince the garlic, ginger and chilli together till it becomes a paste. Cut the potatoes into bite size pieces. Dice the onion, tomatoes and boil the eggs. Once egg is done peel and put aside. I usually boil the eggs till they are fully cooked for this recipe.
Cooking: Heat oil in a shallow fry pan on medium high heat. Gently with a fork poke few holes on the outside of the eggs. Make sure you don’t break the eggs.
Once oil is nice and hot, gently place the eggs in the pan and brown the outside of the egg. The purpose for this is to make the eggs crispy on the outside.
Take the eggs out of the fry pan and add the ginger, garlic, chilli paste and sauté it till it’s nice and golden. Add the potatoes and curry spices. Stir well and cook for 10 minutes stirring occasionally.
By this time the potatoes will be nearly done. If for some reason it’s taking longer for the potatoes to cook or if the potatoes are sticking to the bottom of the fry pan use a little water. Water will help with the loosening of the stickiness. Cook till potatoes are done.
The final process to finish this dish is by adding the eggs, tomatoes and a cup of water. Simmer for 10 minutes .By this time everything in pan will be happy and so will you.
I usually cut the eggs in half before serving and gently pour some of the sauce on the yolk.
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BBQ Summer Fest
Mains: Portion the ingredients’ on the number of people you are cooking for .Usually I cook for two so my portions are smaller however when I have friends over I usually increase the number of ingredients I am going to use.
2 -( 8 oz) Sirloin steaks, 1 red or green pepper your choice,1 medium zucchini , couple of lamb sausages, half a dozen medium white mushrooms,3 corns , half a cup Italian dressing ,butter or margarine to put on your corn and salt and pepper.
Preparation: Wash the vegetables and dry them with a paper towel.
Cut them according to the size you wish .I usually cut in thick slices so that when I grill them they are nice and crispy. With the peppers I usually just cut in halves.
Now take a freezer bag and pour the Italian seasoning inside it. Take the vegetables and put them in the bag also. Give it a good shake and let it marinade for about 15 to 20 minutes.
The vegetables will all be very happy with the beautiful seasoning that they will be bathing in. You will be very happy too when you taste them once they are ready to eat.
Peel couple of layers of the husk from the corn and soak them in water for an hour.
Make sure not to peel too much of husk as the rest of the remaining husk retains the moisture during the cooking process.
Salt and pepper the steaks on both sides and let it rest for about half an hour.
The lamb sausages do not seasoning as they are usually seasoned when you buy them at the butchers.
Cooking: Fire the BBQ to 350 degrees F and place the corns evenly on the grill.
Let it slowly cook .Turn it frequently so the cooking process is evenly distributed.
Once the husks are turning brownish black it’s time to load the vegetables and meat on the grill.
I usually turn the BBQ to 400 degrees F at this point .This will give the meats and vegetables a nice sizzle.
Sirloin steaks won’t take very long to cook as this is a tender cut piece of the beef. Give and take 5 to 8 minutes.
Same with the sausages it cooks very fast .Tops 5 to 8 minutes approximate.
Cook the vegetables till they are crispy and have nice char marks on them. Nothing beats thisJ
I can’t wait anymore to try the summer fest. Grab a plate, garnish with your favourite sauces and enjoy the spread.
Happy summer to all!
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Sockeye Salmon and Spinach Pakoras
Mains: 2Lbs of ground salmon. I prefer sockeye salmon but any type of salmon will do.
Half a bundle of fresh spinach, quarter of a teaspoon of chilli powder, a quarter teaspoon of salt, 3 stems of cilantro , 3 cloves of garlic, small piece of ginger, half a cup of water, quarter of an onion , approximately quarter cup of chick pea flour and a cup of oil.
I use olive oil as it is much healthier.
The ingredients are all approximate use your discretion. Remember everything in moderation. For myself I add extra chilli because I enjoy this dish a little spicy but it’s your choice
Preparation: Finely chop the spinach and put aside, grate garlic and ginger. Dice the onions into very fine pieces and separate the cilantro leaves from the stems and chop very finely.
Once you have the above ingredients ready get a mixing bowl and put all the above in there. Mmmm now the best part is coming.
Now add the chick pea flour, salt and chilli powder to this mix. Are we finished yet?
On no no we forgot the Salmon and the water. Yes indeed we did
Add the Salmon first to the delicious looking mix in the bowl. Now you must put all the love you got in you at this point to this dish.
Wash hands thoroughly, pad dry and start mixing the ingredients in the bowl with your hands. That’s where Mama told me the love is, in the hands
Once the mixture is well infused with each other and are happy happy together, add the water slowly to bind all the ingredients.
The mixture must not be runny; the consistency should allow you to make small balls out of it without it running through your fingers.
Now take the mixture and make into small balls and place on a plate.
Cooking: Heat oil to high in a shallow fry pan. Once oil is nice and hot slowly places the balls in the oil mmmm. You can just taste the pakoras from the nice aromatic flavours
Patience is a virtue literally for this dish.
Once the pakoras are in the oil, let it cook for few minutes on the side that is on the bottom.
Carefully turn the pakoras with a stainless steel skimmer. Let it cook on the other side for few minutes.
Once the pakoras are golden brown in colour and is floating on top of the oil you know it’s that time. Carefully take out of oil, place on paper towel to drain the extra tid bits of oil.
Yes you guessed it. It’s Munchy on the crunchy pakora time.
This dish is at its best tasting when it’s right out of the pan. Hot, crunchy and full of beautiful flavours.
You may use any dipping sauce of your choice. Tasty Munching All!
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Fruit Chill
Mains: Approximately a cup of ripe cherries, one cup of watermelon, 2 nice cocktail glasses.
Preparation: Wash cherries and dry them. Cut watermelon into bite size pieces.
Place the cherries and watermelon into separate cocktail glasses.
Put into the fridge to chill.
Serving: Once chilled serve it as part of lunch or as a dessert after dinner.
Either way, it’s going to cool and satisfy your palate.
Nice summer treat :)
It’s healthy and nutritious what more can you ask?
Thank you Mother Earth for your beautiful gifts
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Quissy had been talking to me about this dish for a couple of weeks. This happens to be one of her favourite dishes. She was craving it so bad, to the point where I was hearing it on a daily basis
I knew how happy she would be to come home from a hard day’s work and have this beautiful dish waiting for her.
So I surprised her this week with this beautiful, savoury and tasty dish hot of the stove.
Spinach Tomato and Eggplant Fusion
Mains: I large eggplant,2 tomatoes,3 cloves garlic peeled, quarter of an onion, fresh chilli, bundle of spinach, half a teaspoon of oil , quarter of a teaspoon of salt and about quarter of a cup of feta cheese.
Preparation: Wash spinach thoroughly and chop very thinly, dice the onions and tomatoes, chop garlic very finely, and cut the eggplant into small cubes and put them in a bowl with salted water.
Cooking: In shallow fry pan heat oil on medium to high heat. Add garlic, chilli, onions and cook till it becomes golden brown.
Now drain the water from the bowl and add the eggplant to the fry pan. Cook for 5 minutes
Add tomatoes to the eggplant and cook for another 5 minutes. At this point add salt and the spinach.
Cook till all the ingredients have mixed with each other thoroughly.
It should look like a mush up LOL. Don’t worry because it is supposed to be looking the way it is.
Take off heat place in a serving bowl and garnish with feta cheese. For cheese lovers you can add as much cheese as you desire. No limits to cheese please
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