1 shoulder or leg of lamb 1.5 to 2 kg approximately
2 CAS of mustard
6 garlic cloves, chopped
1 gold cube
salt, pepper, pepper
2 olive oil casks
1 CAC of rosemary
1 vegetarian chilli
1/2 CASE of ginger
some lemongrass slices
The first step is important, the meat must cook in the marinade for at least 5h, so do the day before or the morning for the evening …
Cut the meat into small pieces not too small either, put in a salad bowl.
Salt, add all the ingredients except the onions and 1 CAS of mustard and reserve the other. Mix well, film and let stand in refrigerator for at least 5 hours.
My cooking is done in 2 steps, good one is in France eh, everyone knows that it is hot to have a real wood fire so I cheat a little … Those who have the opportunity to make a real fire, ignore step 1.
First cooking: plug your electric barbecue, let warm well …
Place the pieces of meat and cover with a sheet of aluminum foil, turn every 5 minutes and cover, when it cooks too quickly, do not hesitate to put out the barbecue and always cover the meat, as soon as it is cooked , remove grill from barbecue and place on a plate.
Step 2: Clean the barbecue bin and dry thoroughly, I have small pieces of wood but if you do not have this, small coals will do. Make a fire in the vat with the wood or small coals, as soon as it is hot (to put in the sink or on the balcony if you have and attention to the fingers !!!), drop the grill, put the onions cut and marinated in big slices and cover the meat and leave to smoke, turn once in 5 minutes …
It is ready, put the meat in a salad bowl, spread the remaining mustard, and keep warm, roll in parchment paper then aluminum and leave on the rack, if the charcoal is extinguished, put in the oven pending serving …
Plantain Scotch Eggs
Recipe for Plantain Scotch Eggs
1 finger of Ripe plantain
2 teaspoons of Suya powder
1/2 teaspoon of black pepper
1/2 seasoning cube
1/ teaspoon of grated ginger
1/2 cup of Bread crumbs
2 teaspoons of Couscous (optional)
Oil for frying
Boil 2 of your eggs for about 5-7 minutes.
Place in cold water for about 2 minutes and peel the egg and set aside.
Boil your plantain till soft and mash while hot.
Add your seasoning cube, ginger, black pepper and 1 teaspoon of suya powder to the plantain and combine thoroughly.
In a separate bowl, whisk the last egg and set aside.
Using a flat plate, mix the couscous with the breadcrumbs and 1 teaspoon of suya powder and set aside. (I mixed cous cous because I liked the extra crunch. You can use garri as well)
Take your egg and scoop a little of the plantain mash and mould the eggs lightly. Rub some vegetable oil on your hands so the plantain doesn’t stick to your hands as much.
When you have moulded lightly, dip the plantain egg ball in the whisked egg and then roll in the breadcrumbs and set aside.
Heat up your vegetable oil for deep frying and when it’s hot, place your plantain scotch eggs and fry till golden brown.
I find its best to consume this when its not straight from the pot. Allow it rest a bit but whilst staying warm serve with hot sauce.
Malawian recipes: grilled chambo fish
Add olive oil to a saucepan. Then add turmeric, ginger, sugar and raisins. Put on a low heat to dissolve the sugar and infuse the spices. Remove from the heat, add coconut milk and whisk rapidly. Add a tablespoon of soy sauce and a dash of lemon juice. If the sauce seems a little thin, thicken with a little roux.
Salad Muffins Recipe for Pizza
Muffin salty pizza way!
Ingredients for 11 pieces:
180 gr of flour
1 sachet of baking powder
150 gr of white ham
10 cl of olive oil
10 cl of milk
100 gr of shredded
3 eggs salt and pepper (is not that a spice ???)
2 fresh tomatoes cut into small herbs de provence
some black olives
Preheat the oven to 180 ° C In a dish mix the flour and the yeast then make a well. In another dish beat the eggs with milk, olive oil and then pour this mixture into the flour. Mix then add about 50 grams of grated, then cut the ham into small pieces. Season with salt and pepper. Pour the dough into muffin molds and place on top a few dices of fresh tomatoes, grated, a pinch of Provence herbs and a black olive in the center. Bake 25 minutes (heat ventilated fifteen minutes then normal heat)