Connect with us

Breakfast

Fish Roll Recipe – Nigerian deep fried fish snack

Published

on

Ingredients:::

For the dough
1 tbsp. sugar
3 tbsp. yeast
3 cups flour
1/2 cup magarine
1 cup water

For the Filling

1 fresh fish (i used mackerel a.k.a titus)
1 onion (pureed)
1/2 tsp. 2 curry powder
1 tbsp. chili powder
4 cups cooking oil (for deep frying)
Salt to taste
1 cup water
Instructions:
Calories per serving: 0
Fat per serving: 0
Directions:::

Step 1: To begin, you first proof the yeast. To do that, you add the sugar into a small bowl of water (1 cup) and add the yeast. This is done to check if the yeast is still alive and usable for the recipe. If the yeast begins to rise and froth, you’re good to go.

Step 2: In a mixing bowl, Add the flour, margarine and salt to taste. Mix to combine everything together then gently add the yeast liquid into the bowl. Mix to form a pliable dough then cover the bowl with the dough and leave to stand for 30 mins to rise. While the dough rises, lets make the fish roll filling.

Step 3: Place the rinsed fish in an empty pot. Add the onion (pureed), salt to taste, curry powder and chili powder. Add a little water and leave to steam to 5 minutes. Remove the fish from the fish stock and remove the bones within. Mash up the fish and set this aside.

Step 4: Pour about 2 tbsp. of cooking oil into an empty pot and add the mashed fish. Add extra pepper (optional) and mix. Stir fry for about 3-5 minutes on low heat. Set this aside.

Step 5: Flour your working surface, transfer the dough onto the working surface and then knead. Divide the dough into 10 and roll into small balls. take one ball of dough and roll out with a rolling pin. Add the fish filling and roll up. Seal the rolls by dipping the tip of your finger in water and rubbing at the edge of the roll. This would prevent it from opening once it gets into the hot oil

Step 6: In an empty pan, Heat up the cooking oil till it gets very hot then drop the fish rolls into the oil. Fry till golden brown, then remove from the oil and drain on a paper towel. Serve with a chilled drink as a snack.

Continue Reading
Advertisement
Click to comment

Leave a Reply

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *

Breakfast

Potato and Courgette Frittata

Published

on

By

  • 1 small russet potato, peeled and cut into 1/2-inch cubes
  • 4 large eggs
  • 2 egg whites
  • 2 tablespoons coarsely chopped fresh coriander leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon hot sauce
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 small onion, finely chopped
  • 1 small courgette, grated and squeezed dry in clean kitchen towel
  • 90g queso fresco or feta cheese
  • 2 strips cooked crumbled turkey bacon, optional

Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.

Whisk together the eggs, egg whites, coriander, salt, and hot sauce in a large bowl.

Preheat the grill to medium-high.

Heat the oil in a medium (10-inch) ovenproof nonstick pan over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add courgette and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.

Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the pan.

Source :

Continue Reading

Breakfast

Proper Scotch eggs

Published

on

By

Ingredients

  • 10 large free-range eggs
  • 8 higher-welfare sausages
  • ½ a bunch of fresh chives
  • ½ a bunch of fresh flat-leaf parsley
  • 1 whole nutmeg , for grating
  • 1 tablespoon English mustard
  • plain flour , for dusting
  • 150 g fresh white breadcrumbs
  • 2 litres vegetable oil

Method

  1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
  2. Squeeze the sausages out of their skins and into a bowl.
  3. Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
  4. Have 3 plates ready – one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
  5. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
  6. Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
  7. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
  8. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
  9. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
  10. Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.

Tips

It’s not always easy to tell if an egg is past its best. A quick way to test an egg’s freshness is to place it in a glass of cold water: if it sinks, it’s fresh; if it rises, it’s stale. And, the flatter the egg lies on the bottom of the glass, the fresher it is. Genius!

Source : www.jamieoliver.com

Continue Reading

Breakfast

Potato Love Island (Mashed Potato with Sauce)

Published

on

By

Ingredients for Potato Love Island

You can use any of your favourite sauces for this Potato Love Island. For the sauce in the video, I used:

  • 250g beef
  • Red wine
  • ½ onion
  • 1 big red bell pepper
  • 1 mushroom
  • Black pepper
  • 2 seasoning cubes
  • Vegetable oil
  • Ginger powder
  • Onion powder
  • Salt
  • Parsley

For the Potato Island:

  • 4 Irish potatoes (spuds)
  • ⅓ tin of Peak Milk
  • 50g (½ stick) Butter
  • 1 tablespoon soft cheese
  • Parsley

Notes on the ingredients

  1. Most of these ingredients can be added to your liking hence why most do not have a quantity associated with it. This meal is so easy to prepare, you can free-style it without getting into trouble.
  2. The combination of Peak Milk, butter and cheese give you the best tasting mashed potatoes ever!
  3. For the soft cheese, I used Philadelphia cheese.

Before you prepare Potato Love Island

  1. Peel, wash and cut the potato into small pieces (se video below).
  2. Slice the onion and the mushroom and cut up the red bell pepper into tiny pieces. I cut some into heart shapes for love effect.
  3. Cut the beef into thin strips.

Cooking Directions

  1. Season the strips of beef with some onion powder, ginger powder, black pepper, stock cubes and thyme. Cover and place in the fridge to marinate for 20 minutes.
  2. Place the potatoes in a pot, pour water to cover them add some salt and start cooking on medium heat.
  3. After 20 minutes, fry the strips with the onions on low heat till tender.
  4. Add the mushrooms and the red bell pepper and fry for a bit.
  5. Add some salt and the red wine and it’s done!
  6. Cook the potatoes for about 20 minutes or till you can easily drive a knife into it.
  7. Add the cheese, butter and Peak Milk.
  8. Mash with a potato masher till very smooth.

Serve with the sauce or enjoy the mashed potatoes on its own.

Source : www.allnigerianrecipes.com

 

Continue Reading

Most Popular