Roast lamb

Image Credit : www.ocado.com

Roast lamb with spring herb crumbs

Ingredients

For the crumbs

100g good-quality white bread

2 garlic cloves

zest 1 lemon

1 tsp thyme leaf, chopped

small bunch parsley, chopped

3-4 anchovy fillets, chopped (optional)

For the lamb

5 carrots, cut into chunks

2 onions, cut into chunks

4 bay leaves

small bunch rosemary

2 tbsp olive oil

large leg of lamb, about 3kg/6lb 8oz

3 garlic cloves, thickly sliced, plus a whole bulb, halved

For the gravy

5 tbsp plain flour

200ml white wine, plus a splash

600ml lamb stock

Method

Heat oven to 160C/140C fan/gas 3. For the lamb, scatter the vegetables, bay leaves and a few rosemary sprigs into a large roasting tin and drizzle with the olive oil. Use a sharp knife to make little slits all over the lamb. Poke a slice of garlic and a small sprig of rosemary into each one. Sit the lamb on top of the veg in the roasting tin, add a splash of wine, then cook for 2 hrs if you like it pink, or 2 hrs 15 mins for cooked through. Remove from the oven, transfer to a board and cover with foil, then rest for 45 mins-1 hr.

To make the gravy, pour off most of the fat from the tin but leave the veg and any meat juices. Place the tin on the heat to caramelise the veg, then stir in the flour and cook to a paste. Gradually stir in the wine, cook for a min, then stir in the stock and simmer until you have a tasty gravy. Push the gravy through a sieve into a small pan and keep warm.

Turn oven up to 220C/200C fan/gas 7. For the crumbs, blitz everything in a food processor and scatter over a tray. Bake in the oven for 10-15 mins until crisp, then re-blitz or break up with your fingers to crumbs again. These can be made in advance and kept in an airtight container for 2 days. Serve the lamb carved into slices, sprinkled with crumbs and a jug of gravy alongside.

Recipe Credit : Good Food / http://www.bbcgoodfood.com/

Nigerian Meat Pie

Image Credit : http://www.africanaroma.com/

Ingredients:

For  the filling you will need:

300g of ground meat

1 onion, sliced

2 garlic gloves, crushed

1 tsp thyme leaves

1 tsp curry powder

 1 bouillon cube .

2 potatoes, cubed

1 carrots, cubed

2 tbsp oil

2 tbsp of flour, to thicken the filling

salt, to taste

2 cups of water

 For the dough, you will need:

500g all-purposed flour

200g Margarine or any butter of your choice

1 tsp baking powder

250 ml water

A whisked egg

Direction:

A-Making the Filling:

• Step 1:  Heat the oil and lightly brown the onions and garlic.
• Step 2:  Add the ground meat and fry until brown, season the meat with the thyme leaves, curry powder and the bouillon cube. Then  add a cup of water and let it cook for 5 min.
• Step 3: Add the carrots and potatoes with 1 cup of water and salt to your taste.
• Cover the pot and let it cook till everything is tender (around 15 min) .
• Step 4: Dissolve the flour in some water and add in the filling. This will thicken the filling.
• Stop the heat and let the filling completely cool down.

B-Making the dough:

• Step 1: Add the flour in a bowl with the baking powder and a pinch of salt. Then mix well.
• Step 2: Add the margarine and mix thoroughly until the mixture looks more like bread crumbs.
• Step 3: Gradually add water while mixing until you get stiff dough.
•  Now, Knead the dough well for at least 8 to 10 minutes until your dough is smooth and elastic.  Then let it rest for 5 minutes.
• Step 4:  Place the dough on a lightly floored table. Roll out the dough using your rolling pin, make sure that it is not too flat nor too thick.
•    Use a circular shaped cutter, cut the dough into medium size circles.
• Step 5: Fill it with the meat filling. You can add around a f tablespoon of the pie filling. Brush the ends with a beaten egg.
• Close and secure using a fork. Then repeat the process for all the dough
• Step 6: Transfer the meat pies on your baking tray that was greased with butter or oil .
• Rub the surface of the meat pies with a whisked egg.
• Then to Place the Meat pies in the preheated at 335°F  or 170°C and bake it for 35 minutes or until the meat pies are lightly browned.
• And your meat pies are ready.

Article Credit : http://www.kadiafricanrecipes.com/

Shrimp Tempura

Image Credit : http://cookinghawaiianstyle.com/

Author: Namiko Chen

Serves: 10 pieces

Ingredients

10 large shrimps

Corn starch for dusting

Oil for deep frying (vegetable oil : sesame oil = 10 : 1)

Tempura Batter (egg + water : flour = 1 : 1)

1 cup (240 ml) egg + water (1 cold large egg (40ml) + 200 ml ice water)

1 cup (240 ml) all purpose flour

Tempura Sauce

¾ cup (200 ml) dashi (or ¾ cup water + 1 tsp. Hondashi)

3 Tbsp. soy sauce

2 Tbsp. mirin

2 tsp. sugar

2" (5 cm) daikon radish, grated and squeeze liquid out

Direction 

• To make tempura sauce, combine dashi, soy sauce, mirin, and sugar in a small saucepan and bring it to a boil. Then lower the heat and let it simmer until sugar is completely dissolved. Remove from heat and set aside.
• To prepare shrimp, read step-by-step instructions with pictures on How To Prepare Shrimp for Shrimp Tempura to make shrimp straight.
• In a deep fryer, heat 1½" (3 cm) of the oil to 338-356F (170-180C). You can check the temperature with chopsticks or with a thermometer. When you see small bubbles around chopsticks, it’s pretty much ready for deep frying.
• In a deep fryer, heat 1½" (3 cm) of the oil to 338-356F (170-180C). You can check the temperature with chopsticks or with a thermometer. When you see small bubbles around chopsticks, it’s pretty much ready for deep frying.
• Add the egg into very cold water.
• Whisk the egg mixture vigorously and discard the form on the surface.
• As you slowly pour the egg mixture into the flour, mix the batter but do not over mix. It's okay to leave some lumps in batter. Keep the batter cold all the time.
• Dust corn starch on top of shrimps.
• Coat the shrimp in batter.
• Deep fry until golden brown. Do not crowd the fryer with shrimps; leave at least half of oil surface empty. Transfer cooked shrimp tempura to a wired rack or a plate lined with a paper towel to drain excess oil. Between batches, remove the crumbs which will burn and turn the oil darker if left in fryer.
• Grate the daikon and squeeze the liquid out. Serve shrimp tempura with warm tempura sauce and grated daikon.
• Notes
• Make batter right before deep frying to avoid activation of wheat gluten.
• When you put too many shrimps, the oil temperature will drop quickly. Make sure to keep the right temperature for frying at all times.
• For vegetarian tempura, you can use vegetables such as sweet potato, kabocha squash, lotus root, king oyster mushrooms, etc. Instead of regular dashi, vegetarians can use kombu dashi.

Recipe by Namiko Chen of Just One Cookbook./http://www.justonecookbook.com/

Loaded Potato and Buffalo Chicken Casserole

Image Credit : http://www.food.com/recipe/loaded-potato-and-buffalo-chicken-casserole-493413

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes

8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)

1⁄3 cup olive oil

1 1⁄2 teaspoons salt

1 tablespoon fresh ground pepper

1 tablespoon paprika

2 tablespoons garlic powder

6 tablespoons hot sauce

Topping

2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend

1 cup crumbled cooked bacon

1 cup diced green onion

DIRECTIONS

Preheat oven to 500F (This is NOT a typo, 500F is correct!) .

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.

Add the potatoes and stir to coat.

Add the potatoes to a greased baking dish.

When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.

Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

Once the potatoes are fully cooked add the marinated chicken.

Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.

In a large bowl mix all the topping ingredients together.

Top the raw chicken with the topping.

Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.

Serve with extra hot sauce and/or ranch dressing.

Recipe Credit : http://www.food.com/recipe/loaded-potato-and-buffalo-chicken-casserole-493413

Kung Pao Chicken

Image Credit : http://en.wikipedia.org/

1 pound skinless, boneless chicken breast halves - cut into chunks

 2 tablespoons white wine

 2 tablespoons soy sauce

 2 tablespoons sesame oil, divided

 2 tablespoons cornstarch, dissolved in 2 tablespoons water

 1 ounce hot chile paste

 1 teaspoon distilled white vinegar

 2 teaspoons brown sugar

 4 green onions, chopped

 1 tablespoon chopped garlic

 1 (8 ounce) can water chestnuts

 4 ounces chopped peanuts

Directions

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens. 

Kheema

Kheema with Coconut 

Murstard : 1 Teaspoons

oil : 2 Tablespoons

mint leaves : 2 Springs

cumin seeds : 1 Teaspoons

green chillies :  5 Numbers

coconut sliced : 1 Cup

Kheema  : 500 Grams

red chillies : 3 Numbers

onion shallots:  3 Numbers

turmuric pinch

Directions

Take coconut sliced,green chillies, cumin seeds, mint, and make into a little bit corse paste and keep a side. Now take a pan add oil, murstard seeds, red chillies dry, shallots sliced mix well,curry leaves, then add turmuric, then add kheema mix well then add salt mix well close it with a lid and cook till 80% done .

Now remove the lid mix well, add the coconut paste mix well and cook till the kheema is done.