tag:blogger.com,1999:blog-76731127381195590302024-03-05T01:46:48.353-08:00A Foodie's RamblingsFood blog written by a true foodie who will try just about anything!Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-7673112738119559030.post-91605785057370265712014-06-17T17:44:00.003-07:002014-06-17T17:44:59.793-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-size: large;"><b>HAWAIIAN CHICKEN & COCONUT CILANTRO RICE...</b></span></div>
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I am one of the people who have down the dark, black hole called Pintrest and do not wish to be saved! Lol. I pin everyday (well almost everyday) and find all sorts of recipes, from the weirdest to the simplest to the I've Just Gotta Try That!</div>
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I found this recipe on Pintrest and didn't think it would work but boy was i wrong! I loved it, it was simple. I maybe did 5 minutes of work while the oven and cooktop did the rest.</div>
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2 Cups of Regular Parboiled Rice </div>
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<span style="color: #cc0000;">*</span>If you choose to use Basmati or Jasmine rice for this recipe, just reduce your cooking liquid so as not to end up with mush.</div>
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6 Chicken Thighs </div>
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3/4 Cup Soy Sauce</div>
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250ml Coconut Milk</div>
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3 Tablespoons Brown Sugar</div>
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1 Spring/Green Onion (Chopped)</div>
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1/2 White Onion (Chopped)</div>
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3 Cloves of Garlic (Minced)</div>
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1 Teaspoon Sesame Oil</div>
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1/2 Cup Chopped Fresh Cilantro</div>
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Salt & Pepper</div>
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Pour half your coconut milk, soy sauce, brown sugar, sesame oil, garlic, onions, green (spring) onion, slat and pepper in a resealable bag and mix properly. Add chicken and swish around until it is completely coated. Refrigerate for 4 - 6 hours.</div>
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Pre-heat your oven to 400F or gas mark high and place your chicken on a middle rack and allow to cook for 8 - 10 minutes on each side depending on the size of your chicken thighs. To check for doneness, gently poke the thickest part of the drumstick with the tip of a sharp knife, the juice should run clear with no sign of blood. I you see any blood, allow it cook for another 5 minutes.<br />
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While your chicken is in the oven, wash and drain your rice. Stir fry it gently with 1 teaspoon of vegetable oil until it is completely coated then pour in your remaining coconut milk. You may add some water to it to get the rice to your desired softness.<br />
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Season with salt and fluff up gently with a fork. Stir in chopped cilantro and take off the heat immediately.<br />
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Introduce rice to chicken, relax and enjoy.<br />
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Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com0tag:blogger.com,1999:blog-7673112738119559030.post-13738447189424409562014-06-02T23:01:00.000-07:002014-06-02T23:03:14.447-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-size: large;"><b>BEEF & MUSHROOM ALFREDO SAUCE WITH WHEAT BOW TIE PASTA...</b></span></div>
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250Grms Chopped Beef</div>
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100Grms Button Mushrooms</div>
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1 Shallot</div>
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1 Cup of Chardonnay</div>
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250ml Alfredo Sauce</div>
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Wheat Bow Tie Pasta (or any other pasta of your choice)</div>
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1 Tablespoon Chopped Parsley</div>
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1 Spring (Green) Onion</div>
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Olive Oil</div>
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1 Teaspoon Dried Oregano</div>
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1 Teaspoon Dried Basil</div>
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Garlic</div>
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Seasoning Cubes</div>
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Salt & Pepper</div>
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Slice shallot and soften in a pan over medium heat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcBa9_Nt1zdMzEKIPloEYQ-vjpkbVNbEyyDenyuU7dVOghc8HLPCgUsSmTwqvqSwVRhMNYNNZHqDcPTxpFxw_JqlaXI7XCHdAU8BrQ9I3ov2noqim-WvBuXTEOJQGzQvVm3rkg8PJkZ0/s1600/photo+1+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcBa9_Nt1zdMzEKIPloEYQ-vjpkbVNbEyyDenyuU7dVOghc8HLPCgUsSmTwqvqSwVRhMNYNNZHqDcPTxpFxw_JqlaXI7XCHdAU8BrQ9I3ov2noqim-WvBuXTEOJQGzQvVm3rkg8PJkZ0/s1600/photo+1+(6).JPG" height="400" width="300" /></a></div>
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When onions are soft and translucent, add meat and mushrooms. Please do not wash your mushrooms, just dust them off with a clean soft sponge or dish towel. Washing mushrooms affects the taste and you'll lose some of the earthiness. Season with seasoning cube, salt, pepper, garlic, dried oregano and basil. Do not over-season because your Alfredo Sauce has its own seasoning already added plus the flavour in sauces keep developing even after you're done cooking.<br />
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When meat is properly browned, pour in your white wine and allow to simmer.<br />
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Pour in Alfredo Sauce and turn down the heat, allowing your sauce to reduce to about 2/3rd of its volume, it should take about 7 - 10 minutes.<br />
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When your sauce is cooked and has reached the right consistency, stir in spring onion and parsley and turn off the heat.<br />
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You can spoon your sauce over your pasta or toss in your cooked pasta and stir and allow to cook for another minute.<br />
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Top with parmesan cheese and little more chopped parsley.<br />
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Chase it down with your remaining white wine.<br />
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:)</div>
Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com0tag:blogger.com,1999:blog-7673112738119559030.post-1821860742437809962014-05-29T00:41:00.002-07:002014-05-29T00:41:19.537-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-size: large;"><b>STEAK & PARMESAN ROAST POTATOES...</b></span></div>
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This is maybe my 10th Steak & Potatoes recipe, there's no prize for guessing that i love meat and potatoes! Well, no need for any fancy intro, lets just get into it...</div>
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5 Large Potatoes (Cut Into Halves or Quarters)</div>
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1/2 Cup of Olive Oil</div>
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1/2 Onion (Sliced)</div>
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1/2 Cup Button Mushrooms (Sliced)</div>
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250ml Alfredo Sauce</div>
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2 Lean Cut Flank Steaks</div>
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1/2 Cup Grated Parmesan Cheese</div>
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Chopped Green Onions and Parsley</div>
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Garlic Powder </div>
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Salt & Black Pepper</div>
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Preheat oven to 400 degrees.</div>
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Season steak simply with salt and pepper and set aside.</div>
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Wash and cut potatoes and drain. In a bowl add half your portion of oil, salt, pepper and garlic and toss potatoes into it.</div>
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Arrange on the wire rack of your oven, cut side up, placed in the center. Placing it directly on the rack instead of on a pan allows for even distribution of heat to give you crisp potatoes all the way round. Allow to cook for 35 minutes.</div>
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Keep a pan under your potatoes to catch any oil drippings and don't forget that food shrinks as it cooks so don't cut your potatoes too small or they will fall right through the rack after a few minutes of cook time.</div>
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Carefully remove potatoes and transfer back into the bowl with whatever remaining oil may be in it. If you have no oil left, add maybe an additional teaspoon. Taste a little bit of your potatoes for seasoning. Pour in cheese and toss around.<br />
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Transfer back to the oven and allow to cook for an additional 10-15 minutes, the parmesan cheese flavour will permeate the potatoes and form a light brown crust over it.<br />
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While your potatoes finish up in the oven, pour your remaining oil in the pan and add your steak. Now i must state that for thin cut steaks like this, during the cooking process, it tends to balloon up. To avoid this, snip into the steak with a pair of kitchen scissors or a sharp knife maybe about 1/2 an inch deep around the circumference. Lol, obviously i was a bit overzealous and quite hungry and ended up butchering my meat... womp womp...<br />
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Cook on each side for 1 - 2 minutes on medium to high heat and transfer steak to plate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gRC3TsfueUPYetVqdiGGoDp2U4mEHtzCieqXgRtWW4wnHjF-n9kubTRriQD3pcYaGiXXleolO9kuRz2Y2LQKEQxmQEiOri6tv5leOgdeewDpXWFNCnIPtn8PByKpa4QiH-FWwY_ejSw/s1600/photo+3+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gRC3TsfueUPYetVqdiGGoDp2U4mEHtzCieqXgRtWW4wnHjF-n9kubTRriQD3pcYaGiXXleolO9kuRz2Y2LQKEQxmQEiOri6tv5leOgdeewDpXWFNCnIPtn8PByKpa4QiH-FWwY_ejSw/s1600/photo+3+(2).JPG" height="400" width="300" /></a></div>
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Turn the heat down and add your onions and allow to cook down, add mushrooms and stir fry for 2 - 3 minutes.<br />
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Add Alfredo Sauce and taste for seasoning. If your sauce is too thick, you can add a little water or chicken broth to loosen it up a bit.<br />
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Serve with a light salad and garnish with chopped green (spring) onions and chopped parsley.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOmKKfvrfqxAIyqdnO0WDx8oe4UoSQHkwjuHkqfD7_hfTYD-Tu10aYYAhZ8YE6mCB1Y-nMwNKTjpJbfF5HSXEcpSkMlcU_zlyGmllv_x5zngiqS-MmE6zmAacbLxkgHNGJZ0G8TExXfBI/s1600/photo+5+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOmKKfvrfqxAIyqdnO0WDx8oe4UoSQHkwjuHkqfD7_hfTYD-Tu10aYYAhZ8YE6mCB1Y-nMwNKTjpJbfF5HSXEcpSkMlcU_zlyGmllv_x5zngiqS-MmE6zmAacbLxkgHNGJZ0G8TExXfBI/s1600/photo+5+(1).JPG" height="400" width="300" /></a></div>
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I had to tap out after this one, in a great way!<br />
:)</div>
Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com0tag:blogger.com,1999:blog-7673112738119559030.post-60884977939225318082014-05-22T17:30:00.001-07:002014-05-22T17:30:25.229-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-size: large;"><b>SIMPLE CHICKEN CURRY...</b></span></div>
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<span style="color: #cc0000; font-size: large;"><b><br /></b></span></div>
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Curry has received a bad flack from a lot of people. We eat food from all over the world and not everything will agree with our palate, i believe in making food work for me. Don't be scared to cook any recipe, just taste as you go along and tweak it to suit you.</div>
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You can make curry from scratch if you please but some might find this a bit too technical because it has to do with developing a lot of flavours and searching out a lot of traditional spices so just feel free to buy curry paste with a heat level that works for you and lets get to cooking. For this recipe i used Sharwood's Red Curry Paste.</div>
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250 Grms Boneless Chicken Breasts</div>
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Sharwood's Red Curry Paste</div>
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2 Cups Coconut Milk</div>
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1 Spring (Green) Onion, Chopped</div>
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1/2 Medium Onion, Chopped</div>
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1/2 Teaspoon Cumin</div>
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Garlic Powder</div>
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1 Tablespoon Vegetable Oil</div>
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1 Teaspoon Grated Ginger</div>
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Juice from 1/2 a Lemon (or 1 lime if you want a bolder flavour)</div>
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1 Tablespoon Chopped Cilantro</div>
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Red Pepper Flakes</div>
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2 Seasoning Cubes</div>
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Salt</div>
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Cut chicken breasts up and season with salt, chili, ginger, garlic, 1 seasoning cube and lemon juice. Mix and refrigerate.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_07b0uO-AwRBHGd0o1O-tGMiH09oC8JE5YXFD5qwzPTdFzg0CoEvdsI2Pl9n5BbRajZOKcRdZvtNFW9vAfSeLrjGKrWGAfAo4tK1ueqsSCRHTchaClKDxPpKYDYwDvP6fBj6Mk6SMznw/s1600/photo+1+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_07b0uO-AwRBHGd0o1O-tGMiH09oC8JE5YXFD5qwzPTdFzg0CoEvdsI2Pl9n5BbRajZOKcRdZvtNFW9vAfSeLrjGKrWGAfAo4tK1ueqsSCRHTchaClKDxPpKYDYwDvP6fBj6Mk6SMznw/s1600/photo+1+(2).JPG" height="400" width="300" /></a></div>
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Pour oil to the pan on high heat, add cumin and onions, fry until soft. Add the chicken and stir fry until brown on the outside but not all the way cooked.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiAUauGNyqKIcvNVRc915UJJC6ZgxXXt4CxJiOo6knBRqDc3S7NB0jPvet1uiFC9JgJ0S_EuU5GMEoS9rWUVU-txzgwQMsVC7trAAFGOTJCtvPwJZYAJM2nWEVmmbohwtjK_fDwYzTDw/s1600/photo+2+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiAUauGNyqKIcvNVRc915UJJC6ZgxXXt4CxJiOo6knBRqDc3S7NB0jPvet1uiFC9JgJ0S_EuU5GMEoS9rWUVU-txzgwQMsVC7trAAFGOTJCtvPwJZYAJM2nWEVmmbohwtjK_fDwYzTDw/s1600/photo+2+(2).JPG" height="400" width="300" /></a></div>
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Pour in curry paste and coconut milk and bring to a simmer. As soon as it starts to bubble, add chopped spring (green) onions and turn down the heat.<br />
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Season to taste and add chili flakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJrg1kBNpCilFBN9Kurc9vkubCxGyjgMidJx_7BsoQBo1mxuWGluPkStllz9TBlgS93nnbFjyL9AMRLXwzIrkFTsGGZA_sMZTJFXRU3oqviwatqJi_EN_9dBpYZmR6VF3hUcfANhuiCg/s1600/photo+3+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJrg1kBNpCilFBN9Kurc9vkubCxGyjgMidJx_7BsoQBo1mxuWGluPkStllz9TBlgS93nnbFjyL9AMRLXwzIrkFTsGGZA_sMZTJFXRU3oqviwatqJi_EN_9dBpYZmR6VF3hUcfANhuiCg/s1600/photo+3+(1).JPG" height="400" width="300" /></a></div>
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Allow to continue to simmer till you get your desired consistency, add chopped cilantro and leave for another 30 seconds to 1 minute for the flavour to infuse and serve on a bed of basmati rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4QxDAqJt2OISFQ6hY2wTNZe4ChBRqc5ld2JPw5-ttJBAtm_w3w234SqIqMQBtjnyCpBTaiUuExssYkKSBAiE2eNhVKs-dNH543-pIo1viTNg60ij9Eqduod5BMv3jAGM7oOk7Pw6LyY/s1600/photo+4+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4QxDAqJt2OISFQ6hY2wTNZe4ChBRqc5ld2JPw5-ttJBAtm_w3w234SqIqMQBtjnyCpBTaiUuExssYkKSBAiE2eNhVKs-dNH543-pIo1viTNg60ij9Eqduod5BMv3jAGM7oOk7Pw6LyY/s1600/photo+4+(1).JPG" height="400" width="300" /></a></div>
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Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com0tag:blogger.com,1999:blog-7673112738119559030.post-19485791850247674562014-05-22T16:21:00.001-07:002014-05-22T16:23:20.937-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-size: large;"><b>FRIED RICE...</b></span></div>
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<span style="color: #cc0000; font-size: large;"><b><br /></b></span></div>
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Since my last post was a Party Jollof Rice post, i figured i'd follow it with a party fried rice post, you can never go to a proper Nigerian party and find one without the other...</div>
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3 Cups of "Regular" Rice</div>
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6 Chicken Drumsticks</div>
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1 Large Chopped Onion</div>
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Chopped Carrots, Green & Red Bell Peppers.</div>
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Green Peas and Sweet Corn</div>
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1 Teaspoon Oriental/Chinese 5 Spice</div>
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Curry, Thyme, Garlic & Ginger Powder, Chili Flakes</div>
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1 Cup of Shrimps (Peeled & De-veined)</div>
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Chopped Cooked Liver (Optional)</div>
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2 Cups of Vegetable Oil</div>
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3 Seasoning Cubes</div>
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Salt and Pepper</div>
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Season chicken at least 1 hour prior to cooking time with salt, pepper, curry, thyme, ginger and half your portion of onions. Refrigerate covered.</div>
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Cook you chicken with enough water to just about cover it for 15 to 20 minutes.</div>
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Remove your chicken from the stock and set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpvI7Poj8D_FU1sO-XaP2nLfTg9k33nskHuvOB9JkJInFNVAxdY4K2sLVko6fJuRM30V_5FL0k3j5VgyfiBhFWfG2fPeLEvnQ5DQLVAeJFOJ3w6W2NypE2Rq74Wanl5GBhOtXeohSI1c/s1600/photo+1+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpvI7Poj8D_FU1sO-XaP2nLfTg9k33nskHuvOB9JkJInFNVAxdY4K2sLVko6fJuRM30V_5FL0k3j5VgyfiBhFWfG2fPeLEvnQ5DQLVAeJFOJ3w6W2NypE2Rq74Wanl5GBhOtXeohSI1c/s1600/photo+1+(1).JPG" height="400" width="300" /></a></div>
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Pour oil into a pan and fry your chicken for about 2 minutes on each side, not manipulating it too much so that it doesn't start to break apart. This will seal up the moisture in the chicken without deep frying it as well as infuse flavour into the oil.<br />
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Allow the oil to cool then strain it.<br />
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Wash your rice and drain properly.<br />
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In a dry pot/pan, add a quarter cup of vegetable oil and as soon as it gets hot add your rice to it and stir for about 30 - 45 seconds, till your rice is properly coated but not turning brown.<br />
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Add Chicken stock and allow to cook on medium heat uncovered. As soon as you start cooking the rice please do not stir or move it about, just leave it be. You can use a fork to taste for flavour and see if its properly cooked and if need be add a little water or chicken stock at a time. When the rice is al dente (3/4 cooked) and the stock was been fully absored, take it off the heat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis72OAoYZpHQgjfC1F26LksJQuEwM-TAcnryObBgBnA3ZA3o5zBLDWkLqGOcL38ruWyGVPkmLfLWdJ6iYsFWxcBkyWKwF-FOp-FqfUrQ8cdgHwB0bW-UrohRKCPw8rbxDcvQUNe0MBXv8/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis72OAoYZpHQgjfC1F26LksJQuEwM-TAcnryObBgBnA3ZA3o5zBLDWkLqGOcL38ruWyGVPkmLfLWdJ6iYsFWxcBkyWKwF-FOp-FqfUrQ8cdgHwB0bW-UrohRKCPw8rbxDcvQUNe0MBXv8/s1600/photo+3.JPG" height="400" width="300" /></a></div>
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This next step is going to be pretty fast as everything left needs just 2 - 3 minutes to cook so have all your chopped vegetables or additional meats ready.<br />
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Add whatever oil you have left to another pot/pan and fry your shrimps (and chopped liver) for a minute, add remaining chopped onion first and stir then follow with all other vegetables. Season with as needed with seasoning cube, all other spices and it is here that you add your Chinese 5 Spice. There's a reason why i specified the quantity to use for this spice, it isn't one that we find in our everyday recipes so a lot of people may not be familiar with it. You want to use it sparingly because if you add to much it will overpower the food and it will be difficult to rectify. Using this spice, however, is well worth it and brings a nice earthy and even almost sweet flavour to the food.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6NH8XPLJcyijksJWFx-TZWBm6vqPNxyFgOvFMkGDd1ogxNMFW6O6liVfN7eIjilu-3H4bwSFQvp-DkKdeIvxap9RrhGeJIWQeQUDqM2GyqWADHoYXQI3NvX2xdBfB7DwwByFUcMV3qo/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6NH8XPLJcyijksJWFx-TZWBm6vqPNxyFgOvFMkGDd1ogxNMFW6O6liVfN7eIjilu-3H4bwSFQvp-DkKdeIvxap9RrhGeJIWQeQUDqM2GyqWADHoYXQI3NvX2xdBfB7DwwByFUcMV3qo/s1600/photo+4.JPG" height="400" width="300" /></a></div>
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Almost immediately after, turn your heat down low and gently add your rice to the shrimps and vegetables a little at a time, mixing as you go along until you have transferred all of your rice. If your rice is still a little hard, leave the heat low and just cover the pot for 5 to 10 minutes.<br />
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Serve with a light vegetable salad and enjoy!<br />
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Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com0tag:blogger.com,1999:blog-7673112738119559030.post-72527544072195565462014-03-12T12:42:00.002-07:002014-03-12T12:42:16.705-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #990000; font-size: large;"><b>FIREWOOD JOLLOF A.K.A PARTY JOLLOF...</b></span><br />
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Who doesn't love party jollof rice??? If we are really honest to ourselves we would admit that the only thing we look forward to at events especially in Lagos, is that plate of hot smoky firewood scented and flavoured rice! Well, that and small chops... I replicated it at home and trust me if i could build a firewood fire, so can you. Firewood is cheap and really accessible and wherever you find firewood you will find someone selling little bottles of kerosene. No, you don't want to use petrol because its more dangerous plus it burns off quicker so your wood doesn't have time to really burn.<br />
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So we'll start with a fire building tutorial.<br />
Find a nice dry spot a bit away from your door/window.<br />
Get a base that will not burn, like a random sheet of aluminum or plantain leaves or just build it on the ground if you don't mind the stain or washing off the ashes when you're done.<br />
Next, find something stable you can use as your stand for your pot, i used and old metal flower pot stand.<br />
Lay little bits of flammable stuff on your base, nothing plastic please! As plastic melts it breaks down and releases chemicals have have been found to be cancer causing plus the smell will affect your food, we certainly don't want that! You can use bits of scrap paper and pieces of wood that splinter off your firewood. Wanna know something else that holds fire really well? Coconut shell! Lol. My mum told me this, i tried it and it really does, smolders and burns slow too.<br />
Now poke your firewood in from different angles all meting in the middle, but do not overcrowd them, your fire needs air to burn.<br />
Pour a cup of kerosene over the wood and carefully light it up and step back. The fire will burn for a minute or two then start to die down. This is where you have to put your back into it.<br />
Get a fan, magazine, newspaper, clean dustpan, whatever you can fan the flame with and get to work. Count as you do, fan too much and you will put the fire out completely. Fan maybe 15 times and rest for 3 seconds and watch for a small flame, if you don't see one yet but you see some smouldering embers, go at it again. In 2 minutes or less you should have a nice steady fire. And emmm, you might wanna tie your hair up first...<br />
When you have your fire going its time to go find a pot that you haven't used in maybe a year and even forgot you had and prep it for the cooking.<br />
Another tip, rub palm oil all over the outside of that pot. This way all the soot coming off the firewood gets trapped in the oil and doesn't stain your pot. Washing off palm oil is messy, no doubt, but it'll have you from scrubbing charcoal stains off your pot!<br />
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Now i had seasoned my goat meat with salt, pepper, garlic and onions, cooked it and fried it in vegetable oil and saved the oil... Lets get to cooking.<br />
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2 Cups vegetable oil<br />
1 Cup palm oil<br />
1/4 Cup ground crayfish (optional)<br />
Medium sized bowl of rough ground red tomatoes and tatshe (bell pepper)<br />
2 Cloves of garlic (grated)<br />
1 Red onion (chopped)<br />
Meat/chicken stock<br />
3 Seasoning cubes<br />
Salt and pepper<br />
Long grain rice<br />
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Put your vegetable oil on the fire, pour in a little palm oil (optional, i like the extra flavour) and add onions, crayfish and ground tomatoes and tatashe and allow to fry for 5 minutes or until "dry". Firewood flame burns hot than you might expect so you have to keep your eyes on the pot. This is also why i choose not to soften the onions by itself first as i normally would.<br />
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Wash your rice a couple of time with hot water and salt a couple of times and then rinse with cold water. I don't recommend pre-cooking the rice first and washing because most times you might end up over cooking before washing, breakup the rice while washing, releasing the starch and then still end up with sticky rice. If you don't go turning your rice, it wont get sticky.<br />
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Strain rice and add to the pot and stir till its well coated and allow to cook for a minute. Add your stock and stir, season and taste. Then, LEAVE THE RICE ALONE! Cook uncovered or with the lid of the pot slightly off, we do want some of that smoke to get into the rice.<br />
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Keep rechecking your firewood and fire, add more wood if you need to but no more kerosene.<br />
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If you notice the rice is still a bit hard and needs a little more stock or water add some, if you notice its cooking unevenly turn the pot around a bit. Instead of stirring, insert a wooden spoon between the rice and the edge of the pot and gently push and lift so the liquid recirculates.<br />
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When the rice is cooked, don't be in a hurry to take it off just yet, allow it to burn for a minute or 2. Trust me on this.<br />
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Now go wash your smelly self off, pat yourself on the back and enjoy!<br />
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Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com6tag:blogger.com,1999:blog-7673112738119559030.post-27973275834290289562014-02-19T18:09:00.001-08:002014-02-19T18:10:58.385-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-size: large;"><b>FISHERMAN'S STEW...</b></span></div>
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I never used to like okra soup, the thought of the slime would make me gag. Then a friend cooked this stew and at first i laughed at her eating rice and okra, made fun and asked if she also dunks her bread in water before eating since she's into yucky combinations. She asked me to taste it and i went from "God forbid" to "I'll only have some fish" to settling down with another spoon and then getting a recipe.</div>
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This stew is easy, it cooks a lot faster than Nigerian conventional stews. You can edit it to suit you as long as the okra and seafood remains constant.</div>
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1 Large Tilapia (scaled, gutted and cut)</div>
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1 White Onion (chopped)</div>
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3 Large Tomatoes (chopped)</div>
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2 Cups of Roughly Chopped Okra</div>
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1 Chopped Spring Onion</div>
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Seafood Mix (Prawns, Crab, Mussels, Baby Octopus, Calamari)</div>
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1 Cup Beef/Chicken Stock</div>
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Salt & Pepper</div>
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2 Seasoning Cubes</div>
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1 Teaspoon Curry</div>
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1/2 Cup Palm Oil</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9GKLmsVi7ALFJuz8XzLrqwpIRzFY1mjTh_X0nl0sTVtrR9tapxyLQEW54K3XHdJTMrrlO0WYlvtJk5nvI_Ik2YZvkL0VJAoGVS12tJc42fOOlOY9bVOWeI2Ll4T0D45NNhe3r1FiC_uU/s1600/photo+(15).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9GKLmsVi7ALFJuz8XzLrqwpIRzFY1mjTh_X0nl0sTVtrR9tapxyLQEW54K3XHdJTMrrlO0WYlvtJk5nvI_Ik2YZvkL0VJAoGVS12tJc42fOOlOY9bVOWeI2Ll4T0D45NNhe3r1FiC_uU/s1600/photo+(15).JPG" height="300" width="400" /></a></div>
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Pour your oil into a dry pot and allow to heat up but not get smoky. Add your okra and fry it for about 2 minutes, this cuts down the slime by more than half as fisherman stew isn't meant to "draw" as much as okra soup.<br />
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Add tomatoes and onions next and allow to cook together for about 5 minutes. Add beef/chicken stock as well as your tilapia and allow to cook for another 5 - 7 minutes depending on the size of your cuts of fish.<br />
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Sidebar: If you have no packaged stock or any saved, don't let your fishmonger throw away your fish head and fins after cutting them off and cleaning your fish. take them home, wash them, season and cook for 10 -15 minutes. Use a spoon to carefully remove any film that would've formed on the surface of the stock or any bits of bone, that should give you a nice stock.<br />
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Taste for seasoning and add to your taste. Always season AFTER you've added stock to food so as not to over salt or over season in general. A tablespoon of crayfish also works well with this ingredient, be careful not to add too much so it doesn't over power the stew.<br />
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Add palm oil and the seafood mix and cook for another 5 minutes and your stew is ready.<br />
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I still enjoy mine the way i had it the very first time, with white rice or i'd just dish up a hearty bowl of the stew alone and go at it with a spoon.</div>
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PS. I'm now an okra soup "semi-fan", its not on my top 5 of favorite soups but i eat and cook it pretty well. I even have a post on okra soup...</div>
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Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com5tag:blogger.com,1999:blog-7673112738119559030.post-88614112467256034892014-02-08T14:45:00.002-08:002014-02-19T18:12:42.260-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-size: large;"><b>THE LAZIEST FRIED BROWN RICE AND SEARED SALMON DINNER...</b></span></div>
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This recipe is exactly what it says it is, a quick and tasty meal even the laziest one of us can make. </div>
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Everyone gives brown rice a bad rap, but i kind of like it. Yes it tastes different but everything will taste different until you get used to it and manipulate it to your taste. This was dinner for 2 and did i mention super healthy?</div>
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For this i used some left over plain cooked brown rice...</div>
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2 Cups Cooked Brown Rice</div>
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2 Beef Franks (Chopped)</div>
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1/2 Onion, Medium Carrot, Green Beans, Medium Tomato, Yellow Pepper (Chopped)</div>
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Sliced Green Pepper & Spring Onion</div>
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1/2 cup Chicken Stock</div>
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Olive Oil (Zero Calorie) Cooking Spray</div>
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1/4 Cup Balsamic Vinegar</div>
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Salmon Steaks</div>
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Salt & Pepper</div>
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1 Teaspoon Oriental 5 Spice</div>
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Chopped Dried Garlic</div>
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1 Seasoning Cube</div>
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Mix balsamic vinegar with a pinch of salt, pepper and garlic and allow to sit for 30 minutes.</div>
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Spray some olive oil into your pan/pot and soften your onions until translucent, about 2 - 3 minutes.<br />
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Add chopped sausages and cook down for an extra minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqy25P4MxWkmqIsFSOTFdUpjEeLQjZaHVrvCq-n7sPS1aBz8cBQ3wbd3ZSrgHtBrRg5FUaKiK5zUK6EY1odixOXy5VJuLAkgeRm2uTo76b9vJbFxoM2LtGxtZChpKAdk6gct4aw0tlhvw/s1600/photo+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqy25P4MxWkmqIsFSOTFdUpjEeLQjZaHVrvCq-n7sPS1aBz8cBQ3wbd3ZSrgHtBrRg5FUaKiK5zUK6EY1odixOXy5VJuLAkgeRm2uTo76b9vJbFxoM2LtGxtZChpKAdk6gct4aw0tlhvw/s1600/photo+(10).JPG" height="300" width="400" /></a></div>
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Add vegetables and season with spices.<br />
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We don't wan't to cook the vegetables for more than 30 - 45 seconds so it doesn't "die" completely before the cooking process is done.<br />
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Add the rice and mix gently with a fork so as not to mush it all up, pour in chicken stock and turn down the heat. Allow the rice to cook through with the pot uncovered, it shouldn't need more than 5 minutes.<br />
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While that is going, spray some more olive oil into a non-stick pan and sear your salmon for 2 minutes on each side. If your steak is pretty thick, turn down the heat, add a few drops of water into the pan and cover it. The steam build up will fish cooking it through.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQP6irj2-cQjNeQrcmTt7CPQr0I7mFdFXKQArQJ2BM5u-abb635weyy9rQPEaHIv9ndyKzfmKn0l8AewbY7s3tREmEA-hzBauw-dEEJlirYMGMhz9QAl8ZqoIrs0_yITsFkbReRE-CrDM/s1600/photo+(13).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQP6irj2-cQjNeQrcmTt7CPQr0I7mFdFXKQArQJ2BM5u-abb635weyy9rQPEaHIv9ndyKzfmKn0l8AewbY7s3tREmEA-hzBauw-dEEJlirYMGMhz9QAl8ZqoIrs0_yITsFkbReRE-CrDM/s1600/photo+(13).JPG" height="300" width="400" /></a></div>
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Garnish with chopped parsley and a slice of lemon if you please. Count the minutes, you have dinner on your plate in less than 20 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysmqugzuU7RZS7JXnY0nUQnnu18CCw1Adw2YBtBJYtw2RfssH-047F0u3NIsN3AgxfnXk0wE8C6IqibclYj9lp40jjujrWYnwLkxSAEvh2jk0jaoTrSfW8DtOPcAYT7qy0JL0cN9aRJE/s1600/photo+(14).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysmqugzuU7RZS7JXnY0nUQnnu18CCw1Adw2YBtBJYtw2RfssH-047F0u3NIsN3AgxfnXk0wE8C6IqibclYj9lp40jjujrWYnwLkxSAEvh2jk0jaoTrSfW8DtOPcAYT7qy0JL0cN9aRJE/s1600/photo+(14).JPG" height="300" width="400" /></a></div>
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:)<br />
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PS. I got my mojo back, no more long absences...<br />
<br />
;)</div>
Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com1tag:blogger.com,1999:blog-7673112738119559030.post-38333110925358354132013-10-19T16:23:00.001-07:002013-10-19T16:23:51.957-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-size: large;"><b>LEMON PORK CHOP & POTATO SALAD...</b></span></div>
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<span style="color: #cc0000; font-size: large;"><b><br /></b></span></div>
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Honey, i'm home!</div>
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There's no way i would abandon my baby, i've had an eventful couple of months but i promise i'm back and i apologise to everyone i left hanging, especially E & R, the side eye was all the kick in the butt i needed. :p</div>
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Summer of eating myself out of shape is over so here's a simple healthy recipe, because there's very little cooking involved, this is a recipe for 1. Feel free to multiply as necessary.</div>
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3 Medium Potatoes</div>
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1 Spring Onion</div>
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1 Tablespoon Chopped Parsley</div>
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2 Tablespoons Olive Oil</div>
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1/4 Cup Lemon Juice</div>
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1 Pork Loin Chop</div>
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Spice Mix of 1/2 Teaspoon each of Sage, Paprika, Salt, Pepper & Garlic</div>
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Cooking Spray</div>
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Divide up your lemon juice into 2, mix half with your spices and gently massage the paste into the pork chop. Allow to marinade for 30 minutes to 2 hours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCExuOzVD_OOIJYvWWIZYZ_YRR4FbqiWWgeZZVRqrnXYK5n1L-mzF5_lR7AgVX1sQy96UtDaLbnZqCmzl2-8BL1x28QqSSjYg26yvCSupIH8rymfUsg7HDP-qXRRN1vs_wP14yNLjBN5Q/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCExuOzVD_OOIJYvWWIZYZ_YRR4FbqiWWgeZZVRqrnXYK5n1L-mzF5_lR7AgVX1sQy96UtDaLbnZqCmzl2-8BL1x28QqSSjYg26yvCSupIH8rymfUsg7HDP-qXRRN1vs_wP14yNLjBN5Q/s400/photo+1.JPG" width="400" /></a></div>
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Chop potatoes into bite sizes and boil with a pinch of salt until tender. Take of the heat and allow to cool a bit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGRGCi5lYFfdO0IlQykdQc3SgEu-ToFxuqvr7X0oYsH06TziUGC6sbEWYAqFxVlKqMek2loYucrgVjVsd3BccVy-JmnYnPyXbkeZyK2VI6CXUQizfbPs0jkBXxHW9Q8jWU03IFYKOkeg/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGRGCi5lYFfdO0IlQykdQc3SgEu-ToFxuqvr7X0oYsH06TziUGC6sbEWYAqFxVlKqMek2loYucrgVjVsd3BccVy-JmnYnPyXbkeZyK2VI6CXUQizfbPs0jkBXxHW9Q8jWU03IFYKOkeg/s400/photo+2.JPG" width="400" /></a></div>
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Chop spring onion and parsley and transfer to a bowl. Add remaining lemon juice and olive oil, a little salt and cracked black pepper and lastly the potatoes. Toss gently until well coated.<br />
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Spray a little cooking spray onto a hot pan and add your pork chop, searing each side for 2-3 minutes on each side depending on the thickness of your chop.<br />
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Serve up.<br />
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Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com1tag:blogger.com,1999:blog-7673112738119559030.post-60574839915682219602013-06-30T13:48:00.001-07:002013-06-30T13:50:38.115-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-size: large;"><b>OFE NSALA...</b></span></div>
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Credit for this post actually goes to my mother, she cooked it, not me and it has got to be one of the easiest Nigerian soups to cook as well as the healthiest because you can use absolutely no oil and it'll still turn out great. for this however i used 2 tablespoons of palm oil. Also perfect fo this "weather for 2" we find ourselves in now.</div>
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;)</div>
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2Kg Mix of Goat Meat and Beef</div>
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500Grms Stock Fish</div>
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2 Smoked Catfish</div>
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Cocoyam Paste or Ground Ofor (for thickening the soup)</div>
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1 Tablespoon Ground Uziza Seed</div>
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1 Teaspoon Ground Uda</div>
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1 Onion</div>
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Ground Crayfish</div>
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2 Tablespoons Palm Oil</div>
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1 or 2 Tablespoons Cup Chopped Utazi Leaf </div>
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3 Seasoning Cubes</div>
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Salt & Pepper</div>
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Wash and cook your meats and stockfish together seasoned with salt, pepper, 2 seasoning cubes and chopped onions.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4luII0b1q-YGuGgyRCWDXtLqUVXlg55wFvW9UlUM3SCZtU_qxUAcM8dkA8V4P5mWCbStd5dj60e2qcUuTz_lcjXLFLBO0bqB2GnAHlXCJzcjLjtTtkYVaO0izNTM4EIrlYBbfXICTUE/s1296/photo+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4luII0b1q-YGuGgyRCWDXtLqUVXlg55wFvW9UlUM3SCZtU_qxUAcM8dkA8V4P5mWCbStd5dj60e2qcUuTz_lcjXLFLBO0bqB2GnAHlXCJzcjLjtTtkYVaO0izNTM4EIrlYBbfXICTUE/s400/photo+(4).JPG" width="400" /></a></div>
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When the meat is tender, add smoked fish, crayfish, uda, uziza and allow to boil together. The uda and uziza seeds will give it a hot spicy taste so easy on your pepper. Gradually add either cocoyam paste or ofor little by little (we used ofor) bearing in mind that you still want the soup to be light because these thickeners continue to thicken the soup even after its been taken off the heat and ofe nsala is meant to be light, just a tad thicker than peppersoup.<br />
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Add palm oil and uziza leaf and taste for seasoning. Please don't overdo the uziza leaf of you'll end up with a bitter inedible soup.<br />
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Thats all! Serve with pounded yam.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtl809NS1g0Pj4kdbvyZ4OOokelFLDItFE6Uf0qMhPLnUVXhp1x7ZTDsC93JacTxJ4xoEjnbIS8gbVSPPwk4TKwGgPccN16UGCVIMJZ3NCnfBk5AVVhIL2CVKdiA5NaeSgTclhTd9QHms/s1296/photo+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtl809NS1g0Pj4kdbvyZ4OOokelFLDItFE6Uf0qMhPLnUVXhp1x7ZTDsC93JacTxJ4xoEjnbIS8gbVSPPwk4TKwGgPccN16UGCVIMJZ3NCnfBk5AVVhIL2CVKdiA5NaeSgTclhTd9QHms/s400/photo+(5).JPG" width="400" /></a></div>
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Food, glorious food!</div>
Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com5tag:blogger.com,1999:blog-7673112738119559030.post-62579185043305210382013-06-30T13:27:00.001-07:002013-06-30T13:28:28.887-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-size: large;"><b>ONE POT CHICKEN, BACON & POTATO STEW...</b></span></div>
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Another easy recipe for the day you cant be bothered with cooking. You'll have to stand in front of the cooker for only 15 minutes, then allow your oven do the rest!</div>
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500grm Baby Potatoes (Precooked in its skin for about 15 minutes and cut in halves or quarters)</div>
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1Kg Chicken Thighs (on the bone)</div>
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200Grms Bacon</div>
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4 Large Carrots (Chopped)</div>
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1 Onion (Chopped Roughly)</div>
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2 Tablespoons Flour</div>
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1 Tablespoon Tomato Puree</div>
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2 Seasoning Cubes</div>
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2 Bay Leaves</div>
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1 Cup Chopped Mushrooms</div>
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1 Cup White Wine</div>
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1/4 Cup Double Cream</div>
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2 Tablespoons Vegetable Oil</div>
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Chopped Parsley</div>
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Pre-heat oven. </div>
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Add bacon to dry pot or flameproof casserole dish and fry for about 2 minutes until it renders its fat the transfer to a plate.</div>
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Add oil and chicken and allow chicken to brown on all sides. 5 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnv4tr_fKDjzTQ1XZOkIAzgvdghp_ryW50MXMOdf6E0tU5Z8zrZBqyzJSzREQSGSdQ2gXrwxI7OU0X_f1MleL0qsaJfBrHMd2gegf1eu4TyoQfiIR9TKrjwycIf2IzA8PCsJyzjvfhEcA/s1296/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnv4tr_fKDjzTQ1XZOkIAzgvdghp_ryW50MXMOdf6E0tU5Z8zrZBqyzJSzREQSGSdQ2gXrwxI7OU0X_f1MleL0qsaJfBrHMd2gegf1eu4TyoQfiIR9TKrjwycIf2IzA8PCsJyzjvfhEcA/s400/photo.JPG" width="400" /></a></div>
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Stir in carrots and onions and when it begins to simmer, turn down the heat and add flour and tomato puree and mix gently till you have a paste of even consistency.<br />
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Add white wine, seasoning cubes, i cup of water and while still stirring, pour in the cream.<br />
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Taste for seasoning, re-introduce the bacon to the party and add potatoes. Allow to cook for 1 minute.<br />
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If you're not using a flameproof casserole dish, transfer to a regular casserole dish , cover with foil and pop into the oven for 30 minutes.<br />
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Open your casserole dish, add your mushrooms and stir the return it to the oven for another 15 minutes.<br />
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Serve with a scattering of chopped parsley.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsIU2Q2iKvVq6eRzBQVC60hsUiWPtvY7LIX1PbxeEPc_qXb5dT-6TGkhkL9r8Hi__WYrp38RV1bkBuJ4HlOZOq8-yzfhBtPyD2tO9uLRb-SDHTdAuXa0EyY2OBsPw_Wtl50EP9lXsA44/s1296/photo+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsIU2Q2iKvVq6eRzBQVC60hsUiWPtvY7LIX1PbxeEPc_qXb5dT-6TGkhkL9r8Hi__WYrp38RV1bkBuJ4HlOZOq8-yzfhBtPyD2tO9uLRb-SDHTdAuXa0EyY2OBsPw_Wtl50EP9lXsA44/s400/photo+(3).JPG" width="400" /></a></div>
mmmm...</div>
Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com1tag:blogger.com,1999:blog-7673112738119559030.post-48366748938557037092013-06-09T04:48:00.002-07:002013-06-09T04:50:49.528-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #990000; font-size: large;"><b>SEAFOOD CAKE...</b></span></div>
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<span style="color: #990000; font-size: large;"><b><br /></b></span></div>
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I got this recipe from my friend @ajikespecial, added calamari to it and it was beautiful! Thank you babe! ;)</div>
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It couldn't be any simpler and it makes for an amazing starter or snack.</div>
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2 Cups Fresh Calamari</div>
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1 Cup Fresh Shrimps</div>
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2 Cans of Tuna</div>
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1 Spring Onion (Chopped)</div>
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3 Cloves of Garlic (Chopped)</div>
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2 Eggs</div>
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1/4 Cup of Flour</div>
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1 Tablespoon Chopped Parsley</div>
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1 Tablespoon Dark Soy Sauce</div>
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1 Tablespoon Red Chili Flakes</div>
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2 Tablespoon Vegetable Oil</div>
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Add calamari and shrimps to food processor and blitz till its broken down but still chunky. Or you could chop semi-finely with a sharp knife.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivV93TEu8kjK-2wzENFpceEkH8j-akDOL2t7YiGsUgmV1uYHhnKfCgBhKej1A9m8lyBMGRaxA88Qe-fJu_XGV6W9T6axwLhyphenhyphenoR3UAWBx1pocj1a-zjJZoyJ4PvjYdH48G14Fbbclu8y74/s1600/photo+(51).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivV93TEu8kjK-2wzENFpceEkH8j-akDOL2t7YiGsUgmV1uYHhnKfCgBhKej1A9m8lyBMGRaxA88Qe-fJu_XGV6W9T6axwLhyphenhyphenoR3UAWBx1pocj1a-zjJZoyJ4PvjYdH48G14Fbbclu8y74/s400/photo+(51).JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LcAKt2NGP4iXPkSd38vl7i2lPCFgPnjEVDzqoHfeqTuVza2LjAm4HymaGfmA4Vc2tgDHtSexpSgwZ1cyC617FN5iUOEMD1DIjLUhl34G47OiyaIthNg8w4Int2HuDnAvCgooDo9Lpto/s1600/photo+(44).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LcAKt2NGP4iXPkSd38vl7i2lPCFgPnjEVDzqoHfeqTuVza2LjAm4HymaGfmA4Vc2tgDHtSexpSgwZ1cyC617FN5iUOEMD1DIjLUhl34G47OiyaIthNg8w4Int2HuDnAvCgooDo9Lpto/s400/photo+(44).JPG" width="400" /></a></div>
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Transfer to a big bowl, add tuna and mash together with a fork.<br />
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Gradually incorporate all the other ingredients and mash till you have a thick paste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKRfhZM5qbW_ZYrmzNvnEss2tt3M57tOvEFmcHcdFh8uSSDJ5CgJT70YnnIUFyNB0DbfbFIxZzp23WEE0eIJuYeRvg3vU6r-fAwCJv_tOOr9xOK0vM4F9Wv5BDLzxLLseWckMwfhjofA/s1600/photo+(50).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKRfhZM5qbW_ZYrmzNvnEss2tt3M57tOvEFmcHcdFh8uSSDJ5CgJT70YnnIUFyNB0DbfbFIxZzp23WEE0eIJuYeRvg3vU6r-fAwCJv_tOOr9xOK0vM4F9Wv5BDLzxLLseWckMwfhjofA/s400/photo+(50).JPG" width="400" /></a></div>
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Add the oil to a large non-stick pan and when the oil is hot, add medium sized seafood mix. A quick tip; to avoid having your seafood patty sticking to your palms, you could rub a little vegetable oil on your palms before moulding.</div>
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Do not over crowd you pan, you should give yourself some room to flip the cakes over. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFM9dlCWrIRGcDmeGaxkaYvw8hbzbZU4Os6oFqWSR4WLVlwkejV9XQ4hqCZZ5zjjtKasRSHef1pZSDPPwTMWsDh2TB5YEZK-VzQ2uxkT8CjQSnlxRnVF_B5ONOHdU6ftQdQlEwF9djSY/s1600/photo+(48).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFM9dlCWrIRGcDmeGaxkaYvw8hbzbZU4Os6oFqWSR4WLVlwkejV9XQ4hqCZZ5zjjtKasRSHef1pZSDPPwTMWsDh2TB5YEZK-VzQ2uxkT8CjQSnlxRnVF_B5ONOHdU6ftQdQlEwF9djSY/s400/photo+(48).JPG" width="400" /></a></div>
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<span style="text-align: justify;">Fry for 2-3 minutes on each side, till the outside is a nice golden brown and crisp. Resist the urge to press the cakes down as you fry, you will only be pushing out all the moisture and leaking all the flavour into the oil.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidL0yI5LjZyBr1W1TEGgk3LWh_ME6aUVGzlVgHD01lnN7sG1s-XeDcmpXTK-P12AR3gFHM5cDLTYBQRgBu4I97Q6cLbhVVUryz0T0cuBGlO-3WSBctfMyHZGJu9NTFhnrZ6pxAuAsU4E/s1600/photo+(47).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidL0yI5LjZyBr1W1TEGgk3LWh_ME6aUVGzlVgHD01lnN7sG1s-XeDcmpXTK-P12AR3gFHM5cDLTYBQRgBu4I97Q6cLbhVVUryz0T0cuBGlO-3WSBctfMyHZGJu9NTFhnrZ6pxAuAsU4E/s400/photo+(47).JPG" width="400" /></a></div>
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Serve on a bed of vegetables, in a burger or just much away as is.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10NUNraomlQUFPIMNHI7EvO_EtuOpEnyay7kU5MC4IrXXolXmnrSe9Uk6ioAt9nmh-Rq1gIDe1QmAx7ut9K5Zm3IcEu4IzoDcmc5HjT19WX7legsHTwMQB4B5ez2NNmUJKmaZL15Tdqc/s1600/photo+(46).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10NUNraomlQUFPIMNHI7EvO_EtuOpEnyay7kU5MC4IrXXolXmnrSe9Uk6ioAt9nmh-Rq1gIDe1QmAx7ut9K5Zm3IcEu4IzoDcmc5HjT19WX7legsHTwMQB4B5ez2NNmUJKmaZL15Tdqc/s400/photo+(46).JPG" width="400" /></a></div>
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You can make a simple dipping sauce by whisking together a tablespoon of garlic sauce, a teaspoon of mustard, sweet chilli sauce, chili flakes, fish sauce, lemon juice and a pinch of salt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjb6Sfjv6Q4TqXTUVmfMGqYI4XIr2-t7aCw6vPoYDs6CMdgn3xuZwVl8taSdm9XELl-Axxo_VozKSi2xEapuvPX7vqm2MeQvnyyVd23bUntUnbkEvNuKUDvXWMd1d_sHanNKjYWY_LBGA/s1600/photo+(45).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjb6Sfjv6Q4TqXTUVmfMGqYI4XIr2-t7aCw6vPoYDs6CMdgn3xuZwVl8taSdm9XELl-Axxo_VozKSi2xEapuvPX7vqm2MeQvnyyVd23bUntUnbkEvNuKUDvXWMd1d_sHanNKjYWY_LBGA/s400/photo+(45).JPG" width="400" /></a></div>
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Enjoy!</div>
Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com0tag:blogger.com,1999:blog-7673112738119559030.post-36158778471481603572013-05-21T16:07:00.003-07:002013-05-21T16:11:19.564-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="color: #cc0000; font-size: large;">PENNE PASTA BAKE WITH PARMESAN CHICKEN...</span></b><br />
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Who doesn't like pasta? It can be cooked a million different ways, it cooks quick and its filling. What's not to like? Now when you throw in some mozarella and parmesan cheese with a few herbs, what you get is nothing short of a delight!<br />
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Now what better to eat it with but a beautiful parmesan chicken...<br />
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Ps. You can make this recipe as cheesy as you like...<br />
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700Grms Penne Pasta<br />
6 Boneless Skinless Chicken Breasts<br />
2 Cups Flour<br />
2 Eggs<br />
2 Cups Breadcrumbs<br />
300Grms Grated Mozarella Cheese<br />
6 Slices Mozarella Cheese<br />
300Grms Grated Parmesan Cheese<br />
2 Cans of Cherry Tomatoes in Tomato Sauce<br />
1/2 Cup Chopped Basil<br />
1 Tablespoon Chopped Rosemary<br />
1 Tablespoon Dried Oregano<br />
1 Tablsepoon Worcestershire Sauce<br />
300Grms Smoked Sausages<br />
1/2 Red Onion (Chopped)<br />
4 Cloves of Garlic (Grated)<br />
Vegetable Oil<br />
2 Seasoning Cubes<br />
Salt and Pepper<br />
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We'll start with the chicken...<br />
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Season chicken with some salt pepper and garlic powder at least 30 minutes before you start cooking.<br />
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Split your grated parmesan cheese into 3.<br />
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Arrange your assembly line of 2 whisked eggs, breadcrumbs and 1 part grated parmesan cheese mixed with flour.<br />
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Coat chicken first with the flour and parmesan cheese mix, pat properly so it sticks, transfer to the eggs and then into the breadcrumbs, patting to make sure its completely coated the shake of excess breadcrumbs.<br />
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Lay them all out and allow to sit for at least 10 minutes before you start the cooking process so that your coating sticks properly.<br />
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Take this time to cook your pasta until al dente (half cooked), drain and set aside.<br />
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Pre-heat oven.<br />
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Add about 3 tablespoons of oil in a hot pan and sear off for about 2 minutes on each side.<br />
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It should have nice golden brown colour and just spring back when you press it down gently.<br />
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Gently grease a baking tray and place the chicken on it.<br />
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Drain some of the sauce from the canned cherry tomatoes and set aside. Spoon a little gently over each chicken fillet, place a little piece of basil then cover with a slice of mozarella cheese and sprinkle a little parmesan over it.<br />
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Pop into the oven for 5 - 7 minutes until the cheese just melts.<br />
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This step is totally optional, you can end the cooking of your chicken in the pan, just allow to pan fry for a little longer, about 4 - 5 minutes on each side depending on the thickness of your chicken breast.<br />
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If your cheese doesn't melt the way you would like just smoosh it all up with a spoon... :)<br />
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Take chicken out, cover with some aluminum foil and set aside so it stays warm.<br />
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In a large pan, fry up your onions and garlic until it softens then add your chopped sausages until it just begins to brown.<br />
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Add the cherry tomatoes with the rest of its juices, worcerstershire sauce, basil, oregano, rosemary, seasoning cubes, salt and pepper and allow to cook for 2 - 3 minutes.<br />
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Tip in your pasta, add remaining mozarella cheese and gradually fold everything in together then taste for seasoning.<br />
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When the cheese has melted properly, transfer pasta into a greased casserole dish and sprinkle with remaining parmesan cheese. Pop into your oven which should still be on and really hot for 15 minutes.<br />
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Parmesan will not melt like mozarella will, its a harder sharper cheese but it will melt in a bit. When it has melted and browned a little bit your food is ready.<br />
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Plate up & dig in!<br />
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Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com1tag:blogger.com,1999:blog-7673112738119559030.post-19591357483855935972013-05-13T07:25:00.002-07:002013-05-13T08:31:22.384-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="color: #cc0000; font-size: large;">BREAKFAST AUSTRIAN HASH...</span></b><br />
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A different, filling and simple way to eat potatoes for breakfast.<br />
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Had some potatoes, didn't want to have it boiled or fried or mashed so i went searching and found this recipe.<br />
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1 Small Onion<br />
2 Cloves of Garlic (Chopped)<br />
2 Smoked Vienna Sausages (or any other sausage of your choice)<br />
2 Strips Smoked Beef (Or Bacon)<br />
300grms Potatoes (Half Cooked, Peeled and Chopped)<br />
1/2 Cup Chopped Parsley<br />
1 Teaspoon Fresh Rosemary<br />
1 Teaspoon Paprika<br />
Salt & Pepper<br />
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Fry onions, garlic, sausage and smoked beef in 1 tablespoon of vegetable oil till onions softens.<br />
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Take off the heat, add another 1/2 cup of oil and toss in the chopped potatoes and stir every couple of minutes until potatoes are cooked through.<br />
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Return smoked beef, sausage, onions back into the pan. Season with salt, pepper and paprika.<br />
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Add chopped parsley, mix properly and serve.<br />
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You can top it off with a fried egg.<br />
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Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com0tag:blogger.com,1999:blog-7673112738119559030.post-33319729420376473262013-05-05T06:02:00.001-07:002013-05-05T06:11:40.433-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #cc0000; font-size: large;"><b>SPICY ROASTED LEG OF LAMB...</b></span><br />
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Don't you sometimes just want to do away with the niceties and fineries and just get down to being in your natural element? I know i do and i was in one of those moods when i thought, "heck, i'll just roast a big chunk of meat and everyone will just rip a portion for themselves as they please". And that's exactly what we did...<br />
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You can roast just about any cut of meat but the reason you see leg of lamb or lamb shank being roasted more often that others is because it is more tender. I especially love lamb (even more) because its a power house of nutrients and contains very little fat (hear, hear oh ye dieters). Its high in Protein, Iron, Zinc, Vitamin B, Copper, Manganese and Selenium (great for skin and nails).<br />
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3Kg Leg of Lamb<br />
Fresh Mint, Oregano and Rosemary (1 Tablespoon Each, Chopped)<br />
1 Tablespoon Cumin<br />
1 Tablespoon Corriander<br />
10 - 12 Cloves of Garlic<br />
1 Teaspoon Garlic Powder<br />
1 Tablespoon Smoked Paprika<br />
3 Bay Leaves<br />
3 Tablespoons Olive Oil<br />
Salt & Pepper<br />
Aluminum Foil<br />
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Pre-heat oven. 350F for electric or gas mark 6.<br />
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Rinse off your leg of lamb and pat dry with a clean kitchen towel.<br />
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Place on a large sheet of foil, large enough to wrap it all up.<br />
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Take a knife, imagine all the bad habits you have and wish you could get rid of and take that anger out on the lamb, back and front of the leg. Ok, don't take all of your anger out on it, emm just poke a number holes about 1/2 inch deep into the meat.<br />
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Stuff holes with garlic cloves and half your portion of herbs, alternately or both herb and garlic in the same hole if it will fit. These will permeate and flavour the meat on the inside as well as it cooks. Your can take out the garlic cloves before eating if you find them a bit too strong.<br />
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Mix the remain herbs with cumin, corriander, paprika, garlic powder, salt, pepper, bay leaves and olive oil and make a paste.<br />
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You can always taste a wee bit of your paste to make sure you have a balance of flavours and check especially for amount of salt being used.<br />
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Generously coat leg of lamb, this time imagine it was some cocoa butter commercial. Lol.<br />
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PS. All of this can be done 1 - 12 hours before desired cooking time. Just remember that meat must be brought back down to room temperature before going into the oven to ensure and even roast.<br />
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When you're done with the rub down, wrap lamb tightly, then double wrap with another sheet of foil till you have a tight package.<br />
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Place on an oven tray, put in the middle of the oven and go find something to do for 2 hours.<br />
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After 2 hours, carefully remove the foil from the lamb and baste with the juices and pop it back into the over for another hour. 30 minutes on each side for a perfect browning.<br />
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When the meat is cooked the juices should run clear when poked with a skewer.</div>
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Allow meat to rest for 20 minutes before <strike>carving</strike> ripping apart.</div>
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I could have sworn i took a pic of the lamb straight out of the oven, alas i didn't. Womp!</div>
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Cavemen and women had to time for that wait and take picture business. It was delicious, need i say more?</div>
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Try it out and let us know what you think and/or how you made yours a bit different.</div>
Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com1tag:blogger.com,1999:blog-7673112738119559030.post-595103526319325682013-04-30T06:36:00.002-07:002013-04-30T06:50:04.398-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-size: large;"><b>BANGA A.K.A NATIVE SOUP...</b></span></div>
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My Banga Soup recipe is a little bit of this and a little bit of that from all over the place and my friend who watched me cook yesterday was clearly a tad confused, not that i was concerned, it's the finished product that counts and at the end of the day i had 3 near comatose and fully satisfied friends in my house.</div>
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Its not your traditional Ofe Akwu recipe, its Banga with seafood (growing up in Port Harcourt, you can't do soup without seafood especially not Banga Soup aka native Soup), its Banga with the Niger Delta Spices and its Banga with Atama Leaves (i'm not Efik or Ibibio but i do cook a lot like them).</div>
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Lets start, shall we?</div>
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500Grms Seafood Mix (Shrimps, Calamari & Baby Octopus)</div>
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1.5Kg Beef, Goat Meat and Kpomo</div>
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1Kg Fresh Palm Fruits</div>
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1 Cup Crayfish</div>
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250Grms Stockfish</div>
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1 Dried Catfish</div>
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1 Red Onion</div>
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1 Oburunbebe Stick</div>
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1 Tablespoon Uziza Seed</div>
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1 Teaspoon Rogojie</div>
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1 Tablespoon Ground Ehuru</div>
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3 Seasoning Cubes</div>
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Salt & Pepper</div>
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Now i know there are a lot of weird sounding spices here, you can go ahead and just ask in the market to Banga Spice Mix and the women will know exactly what you need.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FqKAK9FFuijkoff5zkLvaGmxxYUIoxKR8CylTpYxGX_yiVscDtI2jPb3O4L6n3Yc0NwXFkDNtbEK5q349RiF7K0H-zBF6DnfxpqKBNafIZOgf2LvLDm6jaicqwygNNilZWKurNrDC1k/s1600/photo+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FqKAK9FFuijkoff5zkLvaGmxxYUIoxKR8CylTpYxGX_yiVscDtI2jPb3O4L6n3Yc0NwXFkDNtbEK5q349RiF7K0H-zBF6DnfxpqKBNafIZOgf2LvLDm6jaicqwygNNilZWKurNrDC1k/s400/photo+(10).JPG" width="400" /></a></div>
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In a mortar, grind the rogojie and uziza seeds together. Its best in a mortar because they are very small and smooth seeds that will very easily evade the blades of your dry mill or blender. Grind and set aside. Rinse mortar.<br />
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Season meat with chopped onion, 1 seasoning cube, salt and pepper and cook together with stockfish until tender then set aside.<br />
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While meat is cooking, wash palm fruits and boil for about 15 minutes in salted water or until the flesh is soft and can be torn of the kernel.<br />
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Put another 3 cups of water to boil.<br />
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Drain and add palm fruit to mortar and pound gently. I know this looks like a lot of work but i really isn't, the skin comes right off and you don't have to work it for more than 5 - 7 minutes.<br />
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When you are done pounding, add half of your hot water to the palm fruit in the mortar and allow it sit for about 2 minutes, this will help draw out all the oil from the fruit. If its too hot to touch, you can dot a little cold water into it but not too much because we don't want a watered down juice.<br />
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Its time to get dirty! Get your hands in there and squeeze and juice the palm fruits<br />
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When you feel you have enough juice, take the chaff and kernels and transfer them into another bowl.<br />
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Strain the juice you have in the mortar into a pot and repeat process with the kernel and chaff (which will definitely still have some pulp in it) till you have a clean dry kernel and chaff.<br />
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Now of course you don't have to go through this long process if you don't want to. You can just go buy palm concentrate in a can, i hear it tastes about the same but i've never tried it and don't know if i ever will. I like things the old school way mummy taught me. :)<br />
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Now, remember your meat? Yeah, its time to get it back on the heat.<br />
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As soon as it starts to boil, add crayfish and dried fish and stir and leave for another 2 - 3 minutes.<br />
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When it comes back to a boil, pour in all the extracted palm juice and your ground ehuru, uziza and rogojie seed. Split your stick in half to get right into the essence of it and toss it right into the pot as well.<br />
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Believe it or not, your soup needs no more work.<br />
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Allow to boil on high heat for 30 - 45 minutes. As it boils it'll continue to reduce and thicken. When the red oil concentrate begins to come to the surface then we are almost done. I do not like to use any thickener for my banga soup, if you must use just a little, even a tablespoon of flour dissolved in half a cup of water can help but do not make it too thick because the soup continues to thicken even after cooking and with every re-heat.<br />
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Hope you didn't forget your sea food mix, this is when it is needed.<br />
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Toss it all in and allow to cook for 3 minutes.<br />
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Add a good pinch of dried atama leaves (too much and your soup gets bitter), stir, taste for seasoning and allow cook for another minute then take of the heat.<br />
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Serve with pounded yam, eba or even rice.<br />
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Enjoy! Food, glorious food!</div>
Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com4tag:blogger.com,1999:blog-7673112738119559030.post-84341668438390381832013-04-16T07:32:00.000-07:002013-04-16T17:09:53.351-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-size: large;"><b>ONE POT LEMON CHICKEN AND POTATOES...</b></span></div>
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You're tired, you're not in the mood to wash pots and pans, and you want something healthy? This is it...</div>
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500grms Potatoes</div>
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6 Chicken Breasts (with Skin and Bone In)</div>
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1/2 Cup White Wine</div>
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3 Medium Size Lemons (2 Sliced and 1 Juiced)</div>
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1 Portobello Mushroom</div>
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1 Teaspoon Red Chili Flakes</div>
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4 Cloves of Garlic (Minced)</div>
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1 Small Onion (Chopped Roughly)</div>
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1/4 Cup Olive Oil</div>
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100grms Green Beans (Trimmed)</div>
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Salt & Black Pepper</div>
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Season chicken before hand with salt, pepper, paprika, garlic and ginger and set aside for about 30 minutes. </div>
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Pre-heat oven to 450F.</div>
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Grease a casserole dish and set aside.</div>
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Whisk together remaining oil, wine, garlic, lemon juice, salt and pepper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPVwGgVlq7NX-7eSSW55kB6YIs_TmdlkzsooQSnuTB8kroSeoY-DopntD6t2SaHmWkpRKq4biKhAfQPmEAMWXq3jmbGSp-VttQlmN-Tu7-qK2kIpaOXGoJ96OSlkxdtG2DK4aoTpqRlwI/s1600/photo+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPVwGgVlq7NX-7eSSW55kB6YIs_TmdlkzsooQSnuTB8kroSeoY-DopntD6t2SaHmWkpRKq4biKhAfQPmEAMWXq3jmbGSp-VttQlmN-Tu7-qK2kIpaOXGoJ96OSlkxdtG2DK4aoTpqRlwI/s400/photo+(9).JPG" width="400" /></a></div>
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Arrange the bottom of the casserole dish with lemon slices.<br />
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Toss beans in the marinade, remove with tongs and layer over the lemons. Add Onions. Toss potatoes in marinade and arrange in casserole dish.<br />
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Next toss the chicken in the marinade and arrange on top of the potatoes, skin side up.<br />
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Lightly rinse mushroom, you don't want to over do it because portobello mushrooms are very delicate. i love them for their deep woody taste. (I ate most of it before it even hit the plate). Tear it up and place in all the open spaces.<br />
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Pour over any remaining marinade and pop it into the oven.<br />
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Allow to cook for 1 hour, take out chicken and check if your potatoes are cooked. If the need a little more time pop them back in for another 15 minutes.<br />
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Feel free to peel the skin of the chicken right off after before eating if you like, but just leave it on for the cooking process as it helps to keep the chicken moist while in the oven.<br />
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Enjoy with a side salad...<br />
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Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com5tag:blogger.com,1999:blog-7673112738119559030.post-66914716335391724502013-04-09T01:16:00.002-07:002013-04-09T01:20:26.514-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #cc0000; font-size: large;">MANGO CHICKEN STIR FRY...</span></b><br />
<b><span style="color: #cc0000; font-size: large;"><br /></span></b>
I used to say that sweet and savoury had no business being on the same plate, not because id tried it and hated it but because i just couldn't imagine the struggle of flavours. friends would laugh and point out that i like sweet and sour meals and i'd say that was different, the only exception. Then i had a Hawaiian pizza with pineapple... Lets just say i'm about to start cooking with a lot of fruits...<br />
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Mango season is here!!!<br />
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I don't like a lot of fruits but i like mangoes, came across this recipe and thought to try it out and it was delish! The right combination of savoury and sweet... whats not to love?<br />
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This recipe serves 2...or 1 very very hungry fellow. :)<br />
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250 Grms Boneless Chicken Breasts (Cut Into Strips)<br />
1 Ripe Mango (Peeled and Chopped)<br />
1 Carrot (Sliced Into Thin Strips)<br />
1 Cup Spinach (Cut Into Ribbons)<br />
1 Spring Onion (Chopped)<br />
Green and Red Bell Peppers (Sliced)<br />
250 Grms Rice Vermicelli Noodles<br />
2 Tablespoons Soy Sauce<br />
1 Tablespoon Sweet Chilli Sauce<br />
2 Tablespoons Vegetable Oil<br />
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Get about 4 cups of water boiling for your rice noodles.<br />
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Lightly season your chicken with a bit of salt, ginger and garlic while you deal with the other cutting and slicing business or allow it to sit for 30 minutes before you begin to cook if you decide to cut the long process short by getting a stir fry veggie mix bag...<br />
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Add a tablespoon of oil to a pan and stir fry chicken for about 5 minutes or until it begins to brown, take it out and set aside.<br />
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Add the remaining oil then add spring onions and mango. Fry together for about 2 minutes.<br />
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Your water must have boiled by now, add noodles to a bowl and cover with hot water and set aside for just 2 minutes.<br />
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Add remaining vegetables to pan and stir fry for another minute.<br />
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Add soy sauce and sweet chili sauce, stir and taste for seasoning. Season lightly so we don't mask the flavours of the mangoes and fresh vegetables.<br />
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Add chicken back into the pan.<br />
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Drain rice noodles, add to the stir fry in the pan and toss together...<br />
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Voila, an easy lunch/dinner in less than 20 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IPZIVpuv5rbcdCPZE_qXMxWH9KQz4iPGiDpbcImpn78-UrwAhZr4teCg9SIzEZxW3UCj_dsuoZxKPDAlkbQVEtzCaqIJFZUVGCed4n8HOgjxIU_u_ijGz19_60xBcfjD1VQuhyphenhyphen8uQYg/s1600/photo+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IPZIVpuv5rbcdCPZE_qXMxWH9KQz4iPGiDpbcImpn78-UrwAhZr4teCg9SIzEZxW3UCj_dsuoZxKPDAlkbQVEtzCaqIJFZUVGCed4n8HOgjxIU_u_ijGz19_60xBcfjD1VQuhyphenhyphen8uQYg/s400/photo+(3).JPG" width="400" /></a></div>
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Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com2tag:blogger.com,1999:blog-7673112738119559030.post-71876895490851540822013-03-17T15:40:00.002-07:002013-04-08T09:41:53.949-07:00<div dir="rtl" style="text-align: right;" trbidi="on">
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<span style="color: #cc0000; font-size: large;"><b>...PRAWNS IN CREAMY GARLIC SAUCE</b></span></div>
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.Haven't met anyone who doesn't like prawns, except friends with general seafood allergies. This recipe is fresh and cooks in about 10 - 15 minutes</div>
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500Grams Prawns</div>
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Tablespoon Vegetable Oil</div>
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200Ml Light Cream</div>
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2Tablespoons Chopped Garlic</div>
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(Small Onion (Chopped</div>
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Sliced Red and Green Chillis</div>
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(A Couple Asparagus Stem (Optional</div>
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1Cup White Wine</div>
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A Teaspoon of Chopped <span style="text-align: right;">Parsley</span></div>
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Salt & Pepper</div>
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Peel prawns, leaving only the tail on. Cut a slit down the front (where the legs would have been) all the way </div>
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.down and remove the thin black line that is the digestive tract </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0ne7_PvzDbRImGJ_CGbp2_HtcdHIwwywZlGCAptkYJ8wQM7PGggVurnH7GBS7KzjIKIANg2Wnj-GwbDafvJG6IBBN6ZoiGndHzXd_6QbYeM99MzHwQ19yKFgJa-KYz6vhJHJhuOnVRQ/s1600/photo+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0ne7_PvzDbRImGJ_CGbp2_HtcdHIwwywZlGCAptkYJ8wQM7PGggVurnH7GBS7KzjIKIANg2Wnj-GwbDafvJG6IBBN6ZoiGndHzXd_6QbYeM99MzHwQ19yKFgJa-KYz6vhJHJhuOnVRQ/s400/photo+(9).JPG" width="400" /></a></div>
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Pour oil into a pan and soften onions and garlic for about 5 minutes, just as it is about to brown add prawns and stir fry until the colour changes</div>
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Pour in white wine and gently stir around. Turn down the heat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqHaCUmr_Jc75PWVHtyCNJUwwc_B8stTTIwV9PZiegOP1oaCAJljkHJ9L-JpyMzRivGxCdUCmimbInLzLuQ4PxV2V8xX48jWUVc1r7MQpLtBe_s9EClkzAvHGHFoZlW_B0ZyaX7qS3ok/s1600/photo+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqHaCUmr_Jc75PWVHtyCNJUwwc_B8stTTIwV9PZiegOP1oaCAJljkHJ9L-JpyMzRivGxCdUCmimbInLzLuQ4PxV2V8xX48jWUVc1r7MQpLtBe_s9EClkzAvHGHFoZlW_B0ZyaX7qS3ok/s400/photo+(10).JPG" width="400" /></a></div>
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As soon as it starts to simmer, add cream , chillis, asparagus and chopped parsley</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRV95yYDWj97iMsK6qj6V4CLToN3KU3M52dey91V-7fmE9lWFa4h3fA06i2a9jlqB0wxu_MWsY9YGyVBSzf3xE1MjyRL1UuHl3sD_3GP2xrLt75YBTgRULmVC6M6dqrUTsWe3w-7jZyQ/s1600/photo+(11).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRV95yYDWj97iMsK6qj6V4CLToN3KU3M52dey91V-7fmE9lWFa4h3fA06i2a9jlqB0wxu_MWsY9YGyVBSzf3xE1MjyRL1UuHl3sD_3GP2xrLt75YBTgRULmVC6M6dqrUTsWe3w-7jZyQ/s400/photo+(11).JPG" width="400" /></a></div>
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Season and take off the heat.</div>
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Serve with rice</div>
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Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com4tag:blogger.com,1999:blog-7673112738119559030.post-40773775620425272112013-03-02T06:17:00.002-08:002013-03-02T06:17:21.148-08:00<div class="separator" style="clear: both; text-align: justify;">
<span style="color: #cc0000; font-size: large;"><b>GUINNESS BEEF AND CARROT STEW...</b></span></div>
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The first time i heard about this recipe i knew i had to taste it, not because i like Guinness Stout (i quite hate it actually, bitter...ugh) but because i felt there was no way it would taste nice and wanted to know what crazy drunk came up with it. Then i see it on the menu in a pub in London and of course i had to order it... I Loved It! Found a recipe that works for me. here we go...</div>
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1Kg Beef Cut Into 1 Inch Pieces</div>
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1 Onion (Chopped)</div>
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500Ml Guinness Stout</div>
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2 Cups of Roughly Chopped Carrots</div>
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2 Tablespoons Vegetable Oil</div>
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2 Tablespoons Plain Flour</div>
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1 Seasoning Cube</div>
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1 Teaspoon Garlic</div>
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3 Bay Leaf</div>
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1/2 Teaspoon Thyme</div>
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1/2 Teaspoon Sugar</div>
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Salt & Pepper</div>
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Pre-heat your oven to about 160 degrees C.</div>
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Heat oil in a dutch oven or just a pan and brown properly. Take out of pan/pot and set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWexYVcHxI4LIxVbGKF0S0rmK4H83F05lakA3stJSqsKlPpIIavNKM6z9n0FIiJvxWL60zJHxLKRPLrwWwzJNJS9eYHJjGu5t2jnsqiQjWiK9jFpayCjpod_fI5X-0sp3kDJ4-E3s7Nw/s1600/photo+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWexYVcHxI4LIxVbGKF0S0rmK4H83F05lakA3stJSqsKlPpIIavNKM6z9n0FIiJvxWL60zJHxLKRPLrwWwzJNJS9eYHJjGu5t2jnsqiQjWiK9jFpayCjpod_fI5X-0sp3kDJ4-E3s7Nw/s400/photo+(2).JPG" width="400" /></a></div>
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Add onions and carrots and brown as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4mpOujwaSQYdHGDW_ed3MpgC6z6YN8VHHAsPT7N6wr5BlvJ8rPjDy_oWF_Okcmh7GvpivXiUnM5rm7aGiAjkPK8h5lgGPpIR1t3ayy3-2ia_TqAqQwgqWUjMZWdt-43Nx4PrTMCNGYNg/s1600/photo+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4mpOujwaSQYdHGDW_ed3MpgC6z6YN8VHHAsPT7N6wr5BlvJ8rPjDy_oWF_Okcmh7GvpivXiUnM5rm7aGiAjkPK8h5lgGPpIR1t3ayy3-2ia_TqAqQwgqWUjMZWdt-43Nx4PrTMCNGYNg/s400/photo+(6).JPG" width="400" /></a></div>
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Add flour and stir properly.<br />
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Add meat back into the pot, stir, pour in stout and season with seasoning cube, bay leaf, garlic, thyme, salt, pepper and sugar.<br />
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Allow to simmer for about 5 - 7 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzyypy5_MFhuT7dHrnhBhUJioS-MiJQ4UIEPw3BrgZFEQ3jXnCSig-WNWixSndWEFICQ03MilR9nVgV7EtOSsv3rcwZFtZIWDVRVZncbXhMl80rw69B5uTKTVxWJ_Wsor45MnMDybeJ4o/s1600/photo+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzyypy5_MFhuT7dHrnhBhUJioS-MiJQ4UIEPw3BrgZFEQ3jXnCSig-WNWixSndWEFICQ03MilR9nVgV7EtOSsv3rcwZFtZIWDVRVZncbXhMl80rw69B5uTKTVxWJ_Wsor45MnMDybeJ4o/s400/photo+(5).JPG" width="400" /></a></div>
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If using a dutch oven, just transfer it into the oven. If you have a casserole dish like me, transfer your stew into your casserole dish and cover, if it doesn't have a lid, seal the top with double wrap of foil.<br />
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Transfer into the oven for 2 hours. The meat should be tender and the carrots should just melt in your mouth.<br />
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Serve with mashed potatoes...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExN9mMAt1Qc4IQjJCS5O-LF7IMhh8OxTthcwmyTvF3R7_Xd923nMgmMfYPeEqpnBO4NWSuCqCHEgO65WwDG9eeErSb5O8PjO91-BF4YvphoLAfD8q0fYsEI0CbO72JjwFvkwhO_QzLaM/s1600/photo+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExN9mMAt1Qc4IQjJCS5O-LF7IMhh8OxTthcwmyTvF3R7_Xd923nMgmMfYPeEqpnBO4NWSuCqCHEgO65WwDG9eeErSb5O8PjO91-BF4YvphoLAfD8q0fYsEI0CbO72JjwFvkwhO_QzLaM/s400/photo+(4).JPG" width="400" /></a></div>
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Anyone remember that "Udeme my friend" Guinness ad?<br />
:pCrave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com2tag:blogger.com,1999:blog-7673112738119559030.post-11585826940907918142013-02-23T04:57:00.000-08:002013-02-23T05:01:11.463-08:00<div class="separator" style="clear: both; text-align: justify;">
<span style="color: #cc0000; font-size: large;"><b>EWA AGOYIN...</b></span></div>
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This is unbelievable even to me, this is my 3rd beans post. Maybe i'm not so much of a hater after all, also i discovered a way to cook beans to reduce the bloating and discomfort... Yeah, i think this is why i'm eating a lot more beans and it's simple really...soak it before you cook it for about 5 hours, overnight even. You guys knew this??? Well i didn't and wish someone had told me earlier, a couple hours (minutes really) of researching and i discover that when soaked, breakdown of of the membrane of certain sugars occur and when you rinse, these sugars get washed away. Skip this step and these sugars that don't readily get digested in the stomach, travel to you intestines where bacteria breaks them down causing intestinal gas. All i had to do to enjoy beans was soak it... ah well...</div>
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I had my first ewa agoyin experience when i still lived in Lagos, i had gone to visit a friend in Surulere when suddenly she hears some kind of chant and springs up and calls for her security man to call the women passing by. Now Franca is kinda posh so when i followed her outside with 2 plates, the scene that met my eyes dazzles me quite a bit. We were going to buy food from a street vendor, and not just regular food, BEANS!!! Long story short, we buy and go back inside and i spend quite a while staring at my plate then she says to try it with bread so i "don't see what it is that i'm eating" and i did, and did some more, then ate the rest without the bread...</div>
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Sigh!</div>
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I no longer live in Lagos, i had it just that one time but i never forgot it. so i googled it and found a couple recipes and tried to play back what it tasted like and came up with this...</div>
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2 Cups of Brown Beans (Cleaned, rinsed and soaked in water for 5 hours minimum)</div>
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3 Tomatoes</div>
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4 Red Bell Peppers (Tatashe)</div>
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2 Small Onions</div>
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1 Teaspoon Grated Ginger</div>
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250Grm Offals</div>
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1/4 Cup Ground Crayfish</div>
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1 Cup Palm Oil</div>
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1 Seasoning Cube</div>
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Salt & Pepper</div>
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Cover your beans with enough water and pressure cook for 90 minutes, or regular cook for 2 hours, topping up water when needed.</div>
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While your beans cooks, roughly blend tomato, bell pepper and one onion. Transfer into a pot, add meat, ginger, salt, pepper and 1 seasoning cube and set on low heat and allow to cook until all the water has dried up. The ewa agoyin i ate had no meat in eat but i have to have some meat and because i don't wanna lose any flavour by cooking the meat separately and not being able to use the stock, i chose to cook it in the tomatoes and let everyone party together and flavour one another.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsM8__uhxsto9zBzLB_vLb1cv2xrYvB8_gVmSc-O1vDEG7bKt8wetZN3gpu8v92eIMh19lUFklxR5pj7srbmAOTIYXrYS9fQTcSv022a2MyzKLxh6yw2HrkxT6tyhhihE6OYJFFyCmKK4/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsM8__uhxsto9zBzLB_vLb1cv2xrYvB8_gVmSc-O1vDEG7bKt8wetZN3gpu8v92eIMh19lUFklxR5pj7srbmAOTIYXrYS9fQTcSv022a2MyzKLxh6yw2HrkxT6tyhhihE6OYJFFyCmKK4/s400/photo.JPG" width="400" /></a></div>
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When you have soft cooked beans with some water still in the pot, turn the heat down low and take a hand held blender (if you have one) or a pestle and go to town mashing/pureeing the beans but not till its totally smooth.<br />
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Leave it on the low heat to tighten up, stirring occasionally so that it doesn't burn and stick to the pot. As soon as it has a porridge consistency, turn it off. It will tighten further as it cools so you don't want it very thick before you take it off the heat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3WO0tofjit5dp0cJqLtv3N_bktJQs45mJdsUNPXc2ZyaAlFJnVt3Pdm7ISxGefEVLL13lq0D8qQSvt98wcB_cFljFcvtey27DxZ0rI-VS3LNuCQ2HnDJgf33ZjTkpgdC3YLmuwnHzJAE/s1600/photo+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3WO0tofjit5dp0cJqLtv3N_bktJQs45mJdsUNPXc2ZyaAlFJnVt3Pdm7ISxGefEVLL13lq0D8qQSvt98wcB_cFljFcvtey27DxZ0rI-VS3LNuCQ2HnDJgf33ZjTkpgdC3YLmuwnHzJAE/s400/photo+(8).JPG" width="400" /></a></div>
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Chop 2nd onion.<br />
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Fish meat (lol) out of tomato/pepper paste.<br />
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Pour palm oil into dry pot and allow to bleach for about 7 minutes. Add chopped onions and allow to cook down and caramelize and brown, not burn and blacken.<br />
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Add meat and fry for 2 - 3 minutes.<br />
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Pour in crayfish and lastly tomatoes.<br />
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Fry until the tomatoes appear dry and form separate pieces in the pot. Taste for seasoning.<br />
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Spoon over a bowl of mashed cooked beans.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHt-om9hIqIR2dIFN4rgQOwgtBXhVIRI0RaeDImc-_mNzeKb8DlENI_iTSmIayxT_ifiB1mIQbN2ZsR8PD6kzRqNLQQK5-RPxfi4UsXS7JNztKxg8BF5niJ7s4qW8qXwTseBQwwIVhxo/s1600/photo+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHt-om9hIqIR2dIFN4rgQOwgtBXhVIRI0RaeDImc-_mNzeKb8DlENI_iTSmIayxT_ifiB1mIQbN2ZsR8PD6kzRqNLQQK5-RPxfi4UsXS7JNztKxg8BF5niJ7s4qW8qXwTseBQwwIVhxo/s400/photo+(7).JPG" width="400" /></a></div>
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Enjoy!Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com5tag:blogger.com,1999:blog-7673112738119559030.post-90188072969427439832013-02-15T08:14:00.003-08:002013-02-15T08:16:32.845-08:00<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #cc0000; font-size: large;"><b>NKWOBI...</b></span></div>
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It's the day after Valentine's Day, and while a good number of you were being wined and dined in fancy restaurants, somewhere in Onitsha, one of my Igbo bros was enjoying his own date and a beer parlour with Nkwobi and Big Stout. All na love...</div>
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Nkwobi isn't something you absoultely have to get from a restaurant or "joint" because its a simple recipe...just find the spices and you are well on your way.</div>
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1 KG Cowleg</div>
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2 Cups Oil Bean Seed aka Ugba</div>
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1/4 Cup Palm Oil</div>
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Akanwuu (Pottash)</div>
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1 Teaspoon Ground Efura/Ehuru</div>
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Onions</div>
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1 Tablespoon Ground Crayfish</div>
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Utazi Leaf (optional)</div>
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Salt & Pepper</div>
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Chop cowleg into little pieces, season your cow-leg and cook until tender.</div>
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Take cow leg out of any left over stock and set aside. It should cool down a bit before being added to the sauce or it will spoil the consistency.</div>
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Put a little akanwu into a bowl and pour in some stock (if you have any left over) or add a little water, about 1/4 cup. Allow to stand as it dissolves some of the akanwu.</div>
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Get out your trusty little mortar or a bowl or pot and get your sauce started. Add efura/ehuru (if you have the whole efura seed, roast it a bit on an open flame, peel off the outer burnt shell and blend in a spice blender or pound in a mortar), ground crayfish, salt and pepper and mix up with a spoon. Add palm oil and then pour in the water/stock from the akanwu. Immediately the sauce will go from palm oil red/orange to a more pumpkin-like shade of orange and thicken up.</div>
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Add ugba to the paste and mix properly...<br />
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Toss in the cooked cow leg, mix properly and taste for seasoning.<br />
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If you want it hot you can put it back on the heat for 2 - 3 minutes. Take off and garnish with utazi and onion slices.<br />
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Serve with an ice cold Odeku!<br />
:pCrave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com4tag:blogger.com,1999:blog-7673112738119559030.post-30672731109339997572013-02-11T05:08:00.002-08:002013-02-11T07:15:57.154-08:00<div class="separator" style="clear: both; text-align: justify;">
<b><span style="color: #cc0000; font-size: large;">BROWN RICE SALAD, TERIYAKI CHICKEN AND SPICY SALSA...</span></b></div>
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Let me start out by saying brown rice isn't as nasty as people make it out to be, it isn't nasty at all. It just has an earthier flavour as it is whole grain and it works with whatever recipe. This is a super simple recipe and i loved it!</div>
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<span style="color: #cc0000;"><b>Salsa</b></span></div>
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Green Pepper</div>
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Red and Green Chili Peppers</div>
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1 Tomato</div>
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1/2 a Medium Cucumber</div>
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1/2 Small Red Onion</div>
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1 Teaspoon Chopped Parsley</div>
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2 Tablespoons Lime Juice</div>
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Chop and combine all the ingredients together with lime juice in a bowl, season with a pinch of salt and black pepper. Cover and place in fridge.</div>
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<span style="color: #cc0000;"><b>Teriyaki Chicken</b></span></div>
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You can buy your teriyaki sauce or you can make yours. I made mine... Way cheaper...fewer artificial preservatives and stuff i can't pronounce.</div>
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4 Drumsticks</div>
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3 Tablespoons Dark Soy Sauce</div>
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1 Teaspoon Sugar</div>
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1 Teaspoon Red Chili Flakes</div>
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2 Tablespoons Rice Wine</div>
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1 Teaspoon Vinegar</div>
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1 Teaspoon Olive Oil (the original recipe calls for Sesame Oil but i prefer the flavour of Olive Oil)</div>
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1 Teaspoon Grated Garlic</div>
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1/2 Teaspoon Grated Ginger</div>
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Place chicken on a board and with a sharp knife make slits on your drumsticks.</div>
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Transfer chicken to a freezer bag and pour in all the teriyaki marinade ingredients. Mix properly, seal and pop into the fridge for 1 - 6 hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrSM-8ZBViKv4YYrwHWHSNyl5sgnA3FAb_oOoYy-AmMrFhgz5jacWhyg8_3gXc5kGP4TYKCS47rTFFsE5bIw3Y5GR7SgJAr_LKmBkd0kWqiZvgld6_1reoAB49mpbHVRuEbA7qtr4KWg/s1600/photo+(15).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrSM-8ZBViKv4YYrwHWHSNyl5sgnA3FAb_oOoYy-AmMrFhgz5jacWhyg8_3gXc5kGP4TYKCS47rTFFsE5bIw3Y5GR7SgJAr_LKmBkd0kWqiZvgld6_1reoAB49mpbHVRuEbA7qtr4KWg/s400/photo+(15).JPG" width="360" /></a></div>
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Pre-heat oven.<br />
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Lightly grease an oven tray and place your chicken. Pop in the oven and allow to grill for 20 minutes. !0 minutes on each side.<br />
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If you must baste the chicken with the remaining marinade, please make sure you boil the marinade for at least 2 minutes first, or use at the beginning stage of the cooking in order to kill off bacteria. Ingesting uncooked/not properly cooked marinade is just as dangerous as ingesting the raw chicken or any other raw meat for that matter.<br />
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<b><span style="color: #cc0000;">Rice Salad</span></b><br />
1 Cup Brown Basmati Rice<br />
Carrots (Sliced)<br />
Green, Red and Yellow Bell Peppers (Sliced)<br />
1 Cup Fresh Spinach (Sliced)<br />
1 Spring Onion Stalk<br />
3 Tablespoons Olive Oil<br />
2 Tablespoons Red Wine Vinegar<br />
2 Tablespoons Chopped Parsley<br />
1 Tablespoon Fresh Thyme<br />
1 Shallot<br />
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Add 1 tablespoon olive oil into a hot pan and pour your rice and a little chopped onions (optional, i like onions a bit too much), mix properly until the rice is completely coated. Leave for about 30 seconds, add some salt and then a cup of water.<br />
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Allow rice to cook uncovered, adding a little water at a time as needed till your rice is cooked al dente (cooked but with a bit of a bite).<br />
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Take off the heat and allow to cool.<br />
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While it cools, blend shallot, parsley, thyme and red wine vinegar to make a dressing, adding the olive oil a little at a time until you have a smooth paste. Season with salt and a pinch of black pepper.<br />
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When rice is cool, combine with sliced vegetables and dressing and serve up.<br />
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Enjoy.Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com3tag:blogger.com,1999:blog-7673112738119559030.post-10934417735359826362013-01-31T08:05:00.000-08:002013-01-31T08:07:51.182-08:00<div class="separator" style="clear: both; text-align: justify;">
<span style="color: #cc0000; font-size: large;"><b>PHILLY CHEESE STEAK...</b></span></div>
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Here we are at the end of Healthy January and we can indulge, yes sirreee Bob! Not saying we should become total slobs for the rest of the year but one "cheat" can't kill...</div>
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I love bread in all its forms and when that bread comes stuffed with meaty goodness and doesn't need a lot of ingredients... sigh*</div>
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Baguette/French Roll/French Stick...</div>
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250 Grms Beef Sliced Thinly</div>
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1/4 Cup Grated Mix of Cheddar & Mozzarella Cheese</div>
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1/2 Cup Sliced Red and Green Chili Peppers</div>
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1/4 Cup Sliced Green Pepper</div>
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1/2 Cup Sliced Red Onions</div>
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1 Tablespoon Butter</div>
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1 Tablespoon Garlic Sauce (Optional)</div>
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1 Teaspoon Hot Sauce (Optional)</div>
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Salt & Pepper</div>
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Add half of your butter into a dry sautee pan and sweat down your onions until they are translucent but not brown, we still want it to have a wee bit of crunch. 4 minutes.<br />
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Take out of pan and set aside.<br />
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Add your peppers and soften for about 2 -3 minutes (with no extra butter) until you can just begin to smell them.<br />
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Take out and set aside.<br />
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Now the best way to get proper thin slices out of your meat is this. Pop it into the freezer for about 30 minutes to firm up then go at it with a sharp knife. Simple!<br />
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Add remaining butter to pan and pop in your meat. Season with salt and pepper and allow to brown. it will let out its juices and as the cooking goes on re-absorb them then begin to fry a bit with the butter. 5 minutes.<br />
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Re-introduce peppers and onions and let them hang out for another 30 seconds.<br />
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As that cooks, cut out length of bread you want and rub garlic sauce on both sides and add hot sauce. Now, before i would rub on some butter and toast up that bad boy but my ways have changed and we are going for a hot summer bod... :p<br />
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Pile on meat and pepper combo<br />
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Pile on your cheese...<br />
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...pop in into the microwave for a minute to get all melty...<br />
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Indulge and pass out for 2 hours like someone, who isn't me by the way, did.<br />
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;)Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com4tag:blogger.com,1999:blog-7673112738119559030.post-51510215911296244972013-01-24T08:47:00.000-08:002013-01-24T08:50:50.967-08:00<span style="color: #cc0000; font-size: large;"><b>EFO RIRO...</b></span><br />
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So, its still Eat Healthy January and i don't know if there's a Nigerian soup healthier than Efo Riro... its also easy to make, really.<br />
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1Kg Cowleg<br />
500Grms Offals<br />
Stock Fish<br />
1 Onion<br />
11/2 Cup palm Oil<br />
Dried/Smoked Fish (De-Boned)<br />
1 Cup Dried Prawns (Oporo)<br />
4 Cups Chopped & Washed Waterleaf of Spinach<br />
6 Cups Chopped & Washed Green (Efo) Leaves (Anyone know another name for the vegetable? Growing up i just knew it as "Green")<br />
1 Cup Crayfish<br />
1/4 Cup Tomato Puree<br />
1 Tablespoon Iru/Dawadawa/Locust Beans (Rinsed)<br />
3 Ripe Tomatoes<br />
2 Tatashe<br />
2 Seasoning Cubes<br />
Salt and Pepper<br />
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Season your meat with salt, pepper and 1 chopped onion, add washed stock fish and cook until tender. Please bear in mind that if shaki (tripe) is one of your offals, you will have to pre-cook it first before it joins the rest of the party for a proper long cook as it tends to be tough. Careful about how much water you cook your meat with or you'll end up with either an efo swimming pool or you won't be able to use all your meat stock thereby missing out on some flavour as waterleaf/spinach and green tend to release a lot of water during the cooking process...<br />
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When meat is cooked, pour meat and stock in a different pot or container and set aside.<br />
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Blend fresh tomato and tatashe together with as little water as possible and set aside.<br />
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Rinse and dry pot then add palm oil and allow to heat up but not get smokey, add ground tomatoes and tatashe and allow to fry for about 5 minutes.<br />
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While that is going on, take the head and tail off your dried prawns and add to your crayfish and blend, i like to do this cos i don't want any sharp bits poking me in the mouth or tongue. Rinse the rest of the prawns and set aside.<br />
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Add tomato puree and stir in properly, by now you should have a nice tight mix with almost no liquid.<br />
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Add iru, crayfish, and dried fish. Season and allow to cook together for another 2 minutes, keep watch so that it doesn't begin to burn.<br />
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Now add your meat, pouring your stock in a little at a time till you have a thick soup. Allow to cook for another 5 minutes.<br />
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Add waterleaf/spinach. Mix properly and after 2 minutes add your green/efo leaves.<br />
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Mix again, taste for seasoning and take off the heat immediately. We want a bright green soup with all the vitamins and minerals in the vegetables still alive. If your vegetables turn brown, you've over cooked it.<br />
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Serve with amala, rice, boiled yam or just by itself.<br />
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<span style="color: #cc0000; font-size: large;"><b><br /></b></span>Crave's Cornerhttp://www.blogger.com/profile/08112890660489962320noreply@blogger.com5