Poaching is a great way of cooking foods that cuts fat, enhances flavor and keeps delicate foods from turning tough. This simple cooking method involves slow simmering eggs, meat, poultry, fish, seafood or fruit in a flavorful liquid just long enough to cook it through.
SHALLOW AND DEEP POACHING
There are two main types of poaching: shallow poaching and deep poaching. With shallow poaching, you add enough liquid to cover the item to be poached by about two-thirds. And don’t forget to cover the pan so that steam will cook the part of the item that isn’t covered.
The item to be shallow-poached should generally be portion-sized or smaller to make sure it cooks through quickly. Shallow poaching is especially good for fish fillets and boneless, skinless chicken breasts.
Sometimes the poaching liquid is cooked down to reduce it and then enriched with butter to make beurre blanc, a rich sauce used to coat the poached food.
With deep poaching, the food is completely immersed in barely simmering, well seasoned liquid. Use this method to poach eggs, fruits and even whole poultry.
THE POACHING LIQUID
The poaching liquid, known as a court bouillon, typically consists of three components: the base liquid, an acidic ingredient and flavorings.
Liquids used for poaching include plain water, chicken stock and red or white wine. Any mixture of these three can be used as well.
Adding an acidic ingredient to the poaching liquid helps the proteins in the poached food hold together. Acidity also enhances flavor. Lemon juice, lime juice, sour orange juice, red wine, white wine, vinegar and verjuice can all be used.
Flavorings are optional additions to your court bouillon, but they add a lot of flavor. Finely chop any vegetables to make sure they release all their flavor. Herbs and spices can usually be left whole. Try finely chopped onions, shallots, carrots and celery. And don’t forget to season the poaching liquid with salt.
Source : www.whats4eats.com
Basic Ghanaian Gravy
- 2medium onions, diced
- 8tomatoes, Romas preferred
- 1⁄2cup vegetable oil
- 1teaspoon cayenne pepper
- 1teaspoon seasoning salt
- 1⁄2teaspoon thyme
- 1green pepper, diced (optional)
- Heat oil in frying pan and saute onions until soft, but not brown.
- Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
- Fry for 30 minutes until tomatoes are soft and deep red in color.
Source : www.geniuskitchen.com
Domada (Gambian Peanut Stew)
- 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
- 1 large onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 Roma tomatoes, diced
- ½ can (3 oz) tomato paste
- ¾ cup natural, unsweetened peanut butter
- 4 Maggi or Knorr tomato bouillon cubes
- 3 cups water
- Scotch bonnet chilies, diced, according to heat preference
- 4 cups pumpkin or sweet potato, diced
- Salt and pepper to taste
- Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
- Serve hot with rice. This stew tastes even better the next day.
How to cook Nigerian Jollof Rice
Source : www.nigerianfoodchannel.com