85 ml (⅓ cup) of cream 15%
Approximately 60 g of Danish blue cheese
2 green onions, chiselled
6-8 chicken drumsticks
250 ml (1 cup) flour
1 pinch of sugar
Salt and pepper, to taste
1 cup Italian breadcrumbs
1 cup of panko
In a small cauldron over medium heat, remove the cream and blue cheese
Whisk warmly, until blue cheese is completely melted
Place the green onions in the bottom of a small bowl (or a ramekin) and pour the sauce over
In a small bowl, place flour, salt, sugar and pepper and mix
In a second small bowl, beat the eggs
In a third small bowl, place Italian breadcrumbs and panko breadcrumbs and mix
Pass each chicken pestle into the flour bowl, then into the egg bowl, then into the breadcrumbs bowl by tapping the pestles between each ingredient (to remove excess flour, egg or breadcrumbs)
Repeat last operation a second time for even more crispy frying
Immerse battered chicken drumsticks in fryer preheated to 350 ° F and cook for about 12 minutes (or until chicken is golden brown)
Serve immediately, accompanied by the blue sauce
Roughly cook the peppers and cook them on a low heat in a frying pan with a little oil. Meanwhile, cut into pieces the turkey and slice the onion and sauté with a little olive oil in another skillet. -During this time in a bowl, mix all the ingredients to make the sweet and sour sauce then pour it on the chicken once cooked and add the peppers. Let cook for a few minutes and serve
Shred your beef into thin strips and season with 1 chopped garlic, pepper, 1 tablespoon of oil, 1 seasoning cube and ¼ teaspoon of ginger powder. You can substitute the ginger powder for real ginger. Cover the bowl and place in the fridge for the beef to marinate for 1 hour.
Peel your tangerine, mash to get a bit of tangerine juice from it and set aside.
In a pan, heat up 2 tablespoons of oil on medium heat. Add the beef and its marinade juices and stir-fry for about 2 minutes. If it starts to smoke up, reduce the heat while frying.
Pour in your tangerine juice and pulp and reduce to low heat so the meat can cook in the juice. Season the beef with chopped garlic, seasoning cube and chilli powder and allow it to simmer for 8-10 minutes on very low heat.
Carefully sprinkle 1 tablespoon of flour so it does not form lumps in the sauce and stir in till the sauce is thick. If the sauce is too thick, add a few tablespoons of water to loosen it up and allow the sauce to simmer for 2 minutes.
Take out the tangerine pulp if you like to give a smoother sauce or you can leave it in for the bulk.
Add the chopped vegetables, stir and leave to simmer for an additional minute and serve with white rice.
2 cups panko bread crumbs (4 ounces; 115g), roughly crushed by hand if very large
2 ounces (60g) grated Parmigiano-Reggiano cheese
8 boneless, skinless chicken cutlets (3 or 4 ounces each), pounded to about 1/4 inch thick
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 cup dry white wine (120ml)
1 1/2 tablespoons drained capers (15g)
5 tablespoons unsalted butter (70g)
2 tablespoons fresh juice from 1 lemon (30ml)
1 1/2 tablespoons minced flat-leaf parsley
1. Set three wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.
2. Line a rimmed baking dish with parchment paper. Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to prepared baking sheet and repeat with remaining cutlets.
3. Fill a large skillet with 1/4 inch oil. Heat over high heat until shimmering and just shy of smoking, about 375°F on an instant-read thermometer.
4. Working in batches and using tongs or your fingers, gently lower cutlets into the pan, laying them down away from you to prevent hot fat from splashing toward you. Fry, gently swirling pan and rotating cutlets for even browning, and adjusting heat as necessary for a steady, vigorous bubble, until bottom side is browned and crisp, about three minutes. Flip cutlets and fry until other side is browned and crisp, about three minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets, topping up oil if necessary.
5. Drain all but one tablespoon oil from skillet. Add wine and bring to a boil over medium-high heat, cooking until raw alcohol smell has mostly cooked off, about two minutes. Add capers and butter, whisking constantly, until butter has melted. Lower heat to medium and continue whisking and reducing until a creamy, emulsified sauce forms (the time this takes will depend on your burner power and the size of your pan). If sauce over-reduces and breaks at any point, add one tablespoon cold water and whisk to emulsify it again. Whisk in lemon juice and parsley, season with salt and pepper, and remove from heat.
6. Arrange cutlets on a platter and drizzle warm butter sauce all over. Serve right away.
1/4 cup coarsely chopped fresh Italian parsley leaves
1. Trim and cut the eggplant into medium dice; place in a colander in the sink. Generously salt the eggplant and toss to coat. Weight it down with a bowl (the bowl should be pressing on the diced eggplant without crushing it) and let drain for 20 minutes.
2. Meanwhile, cut the remaining vegetables: Core and seed the bell peppers, then cut them into medium dice. Place in a large bowl. Cut the onion into medium dice and add it to the bowl. Finely chop the garlic cloves and add them to the bowl. Set the bowl aside.
3. When the eggplant is ready, lightly blot it with paper towels to remove any excess moisture. Heat 6 tablespoons of the olive oil in a large straight-sided skillet or frying pan over medium heat until shimmering. Add the eggplant in an even layer and let it sit, undisturbed, until it begins to soften, about 5 minutes. Stir and continue cooking, stirring occasionally, until the eggplant begins to brown, about 8 minutes more. Remove the eggplant to a medium bowl and set aside.
4. Add the remaining 2 tablespoons of olive oil to the pan and heat until shimmering. Add the reserved bell peppers, onion, and garlic and season generously with salt and pepper. Cook, stirring occasionally, until softened, about 8 to 10 minutes.
5. Add the browned eggplant, canned tomatoes, vegetable broth or water, and oregano and stir to combine. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly and the vegetables are very soft, about 30 minutes.
6. Stir in the basil and parsley. Taste and season with additional salt and pepper as needed.
2. Place all ingredients in food processor, except for chickpeas. Process until everything is finely chopped and add the chickpeas until you have a smooth but chunky mixture. If it looks a little dry, add 1-2 tablespoons of water, as needed.
3. Shape the dough with your hands making small balls and bake in a pan with waxed paper or silicone mat for 20 minutes. Turn it over and continue baking 10-15 minutes, until golden.
To Make the Tahini-Cashew Sauce:
4. Mix all tahini sauce ingredients except cilantro on a high-speed blender until smooth, adding water as needed until smooth and creamy. Mix by hand with cilantro and serve.
5. Serve falafels over pita bread, lettuce, veggies of choice, and sweet potato fries. Top with tahini sauce.
you can increase or decrease depending on the number of persons you are looking to serve.
Yam (2 kg)
Ten balls of tomatoes (for the sauce)
Fresh pepper to taste (for the sauce)
1 cup of sliced onions.
1 cube of knorr or maggi
You probably know how to fry the yam, but I am just going to go over it in a rush before we talk about how to make tomato sauce.
Peel off the back of the yam, slice to any size of your choice and deep fry. It is necessary to add a little bit of salt before frying, some people add salt to the oil but that is not adviceable.
Fry for few minutes always turning up and down to avoid burning.
Here is how we make tomato sauce for the recipe above.
You can use a frying pan or a cooking pot to make the sauce.
Set the pot on fire, add about 20cl of groundnut/vegetable oil, allow to heat then pour in the chopped or blended tomatoes/pepper.
Fry for about ten minutes and add the onions. Fry (while stirring occasionally for another ten to fifteen minutes to lose the lousy sour taste, add a cube of maggi, salt, you can also add fluted pumpkin
(although it wasn’t used in the recipe above).
Taste for salt and pepper.
You can serve with the fried yam, potatoes, plantain and of course a cup tea.
Place potatoes onto a baking tray lined with baking paper. Pierce several holes into each potato using a skewer. Season with salt and pepper and bake in the oven until soft, about 45 minutes.
Meanwhile, mix coconut yoghurt and chopped coriander together in a bowl until combined. Season with salt, to taste, cover with cling film and set aside in the fridge.
For the Tequila and Lime Chicken, place chicken pieces into a large zip lock bag. Add remaining ingredients and seal bag, pushing out air first. Place onto a tray and into the fridge for 45 minutes. Note: If time permits, leave chicken bag in the fridge to marinate overnight to maximise flavour.
Meanwhile, for the Chilli, Ginger and Garlic sauce, place all ingredients into a bowl and blitz to a puree with a stick blender. Set aside to rest for at least 15 minutes before serving.
Once chicken has marinated, remove chicken pieces from the bag, reserving marinating liquid in the bag. Pour about half of the marinade over the chicken pieces. Place chicken pieces onto a shallow baking tray and place into the oven for 25 minutes.
Remove chicken from oven and pour the remaining marinade over the chicken pieces. Continue to bake until golden brown, about 25-30 minutes. Check that chicken is cooked through and remove from oven. Remove chicken pieces from the baking tray and set aside, keeping warm. Add some boiling water to the baking dish to loosen the pan juices and stir to create a slightly thick sauce. Set aside until required.
To serve, place some torn cos lettuce leaves and a dollop of mashed avocado on the plate. Place two Tequila and Lime Chicken pieces onto a plate and sprinkle with chilli flakes. Place a Baked Potato onto the plate, slice potato open and fill with some of the coriander coconut yoghurt dressing. Dollop some of the Chilli Ginger and Garlic sauce to the side. Drizzle some of the reserved pan juices over the chicken and sprinkle with chopped coriander. Serve with a wedge of lime.
4 tbsp oil (vegetable or groundnut)
2 large onions, chopped
3 garlic cloves, crushed
12 ripe tomatoes, crushed
3 hot (eg Scotch Bonnet) chillies, crushed
1 Maggi or bouillon, cube
Black pepper, to taste Cooking Instructions:
Heat the oil in a pan, add the onions and fry for a minute then add the tomatoes, garlic and chillies.
Fry for 5 minutes then top-up with 750 ml water and add the Maggi cube.
Cover and allow to boil for about 20 minutes until all the ingredients have blended together and the tomatoes have broken down.
Season with black pepper and serve. In addition to the basic sauce given above you can also add 3 more Scotch Bonnet chillies to make it hotter.
You can also add 500 g cubed meat or 4 whole fish cut into steaks.
For the Korean Potato Pancake with Onion soy Sauce:
Prep Time: About 20 minutes.
Cook Time: About 15 minutes.
Serves: About one extremely hungry person.
For the Onion Soy Sauce
2 tablespoons Soy Sauce
1 tablespoon Vinegar (I used white wine vinegar)
1/2 teaspoon Sugar
1/4 small Onion, peeled and thinly sliced
1 Spring Onion, thinly sliced
1 Jalapeno Chilli, thinly sliced
For the Korean Potato Pancake
1 large Potato (about 9oz/255g)
1/4 small Onion (about 2oz/60g)
1/4 teaspoon Salt
40g (1/4 cup) Cornflour
Vegetable Oil, as needed to fry
To make the onion soy sauce: The easiest one-bowl recipe! Place all the ingredients into a small bowl and stir together. Set aside whilst you make the pancake.
To make the Korean potato pancake: Peel and grate! Peel and grate both the potato and onion. I like to use a food processor fitted with a grater attachment but you can also use a normal grater.
Mix it up! Place the grated potato, grated onion, salt and cornflour. Mix everything until really well combined.
Cook! Place a large frying pan over a medium heat. My pan is on the bigger side – around 8 inches / 20cm wide. A bigger pan makes a crispier pancake. Once the pan is hot, add in at least 4 tablespoons of vegetable oil.
Once the oil is hot, add in all the pancake mixture and press out evenly with a spatula. Cook the pancake for 3 minutes, flip, 3 minutes, flip, 3 minutes, flip, 3 minutes. I cooked mine for a total of 12 minutes until it was crispy and golden. I drizzled in extra vegetable oil, if needed.
Serve! Slice with a pizza cutter and eat straight away with the onion soy sauce. Enjoy!
6tomatoes, blanched, peeled, de-seeded and chopped
1cup red palm oil
salt & freshly ground black pepper
Take about half of the peanut butter and mix it with a little bit of hot water. It should still be a paste, but it should be just thin enough so you can stir it. Set aside.
Take the remaining peanut butter, the chicken, the habanero, the green onions and salt and put them in a food processor. Pulse until smooth.
Shape the mixture into meatballs.
Chop the blanched tomatoes and the onions and toss them with the peanut butter/water paste.
Melt the palm oil in a pan and fry the meatballs in the palm oil until they are nicely golden all over.
Add the onion, tomato and peanut butter mixture. Cover the pan and reduce the temperature to low. Simmer for 15 minutes or so, then remove the lid and check the internal temperature of the meatballs (they should be at 165 degrees or higher)
1. Place the chicken pieces in a pot; add your chopped onions, minced garlic, scotch bonnet pepper, Seasoning cubes, Thyme & Curry powder.
2. Pour enough water to cover the content of the pot and start cooking.
3. About 25minutes into cooking the chicken, add the salt (Adding the salt at the beginning toughens the chicken thereby increasing the cooking period)
4. The whole process usually takes about 30minutes on medium heat with a normal cooking pot to cook my chicken the way I like it. Just make sure you keep an eye on it so that it does not get too soft.
5. When the chicken is done, remove the cooked chicken in a separate bowl leaving the stock
6. In a separate bowl, add a little water into your wheat flour or cornstarch/cornflour and stir quickly making sure it doesn’t form clumps. its ready when it is of dropping consistency (like melted ice cream)
7. On low heat, add the starch gradually to the chicken stock, while continually stirring to ensure it mixes properly and does not clump.
8. Leave it for about 3mins till it thickens a little.
9. Add your chopped vegetables and chicken then cover and leave to boil for another 5mins
10. Remove from the burner and serve with Boiled rice or spaghetti
•Crayfish: 3 tbsp. Ground (+ A handful Whole- Optional)
•1 Red Onion, diced
•2 Seasoning cubes
•500g Ofada Rice a.k.a Abakiliki rice
•Salt to taste
Preparation of the assorted meat and beef stock:
Step 1: When using assorted beef, it’s best to take out time to wash properly. If you intend using Pomo, scrape out the dirty inner part (which is usually Sandy & dirty) including the outer skin thoroughly. If you intend using intestines, turn inside out and remove the saturated fats there (most people keep it in though). If using tripe a.k.a Towel or sharki in the Nigerian local market, wash thoroughly.
Step 2: Rinse the Beef and Assorted meat with clean water and dice into small bits, place in a medium sized pot. Add the seasoning cubes, Salt to taste, diced onion and 2-3 cups of water. Leave to cook till tender for about 30 mins. Set aside.
Preparation of the pepper puree:
Step 1: Remove the seeds from the Red bell pepper. Wash the Red bell pepper thoroughly with clean water including the Red Scotch bonnet (Ata Rodo) and chili, place in a blender. Puree till smooth.
Step 2: Pour the pepper puree in an empty pot and cook till all the liquid evaporates leaving the puree concentrated puree. Set aside.
Step 1: One major problem with ofada rice is the presence of stones. This is the major reason why people are put off by the local rice. Once the stones are taken out, you’d have no more issues with the tasty local rice. So before cooking Ofada rice, take out time to remove the stones.
Step 2:Wash the sorted rice severally with clean water and place in a small pot. Add some water just enough to cover the rice. Parboil for 10 mins and turn out into a clean bowl.
Step 3: Wash the parboiled rice with clean water and turn back into the pot. Add some salt and clean water- Boil till the rice softens.
Turn off the Burner and set aside.
Preparation of the Ofada Sauce
Step 1: In an empty medium sized pot, Heat the palmoil for about 10-13minutes. This process is known as bleaching. Bleaching is best done in a ventilated kitchen to avoid being choked by the smoke so ensure you open all the windows if you have to. Once the bleaching is done, the palmoil would look more like vegetable oil.
Step 2: Add the diced onion, pepper puree and Iru and stir fry for 5 minutes
Step 3: Add the assorted meat stock including the Assorted meat and beef, Crayfish (Whole and ground). Taste to see if you need some more salt, Stir and cover the pot. Turn down the heat and leave to simmer for about 15 minutes.