Thursday, August 23rd, 2012
- Cod Pie with African effect
Cod is the favourite fish in Nigeria. Whenever a recipe calls for fish, it’s bound to be cod. Typically, it is used in soups and broths, but with this recipe, I have tried to westernise things by making a pie with it.
Enjoy this hearty fish pie with an African twist!
500g salt cod
2 medium potatoes
500g pumpkin, peeled and cubes
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1tbsp palm oil
1tbsp vegetable oil
2 green chillies, deseeded and chopped
4 tomatoes, skinned and chopped
2tbsp white wine and cream sauce
Milk and butter
Pour boiling water over the cod and leave to defrost for a minimum of two hours, preferably longer, changing the water intermittently, or after 24hrs preferably. Take out of the water and remove the bones and skin, then cut the flesh into small pieces. Meanwhile, boil the potatoes and pumpkin until tender, drain and mash with milk and butter (to taste) and keep warm. Fry the garlic, onion, tomatoes and chillies for a couple of minutes then add the cod and remainder of the ingredients simmering for a further 5 minutes.
Check seasoning before emptying the contents into an ovenproof dish. Spread the mash evenly on top of the cod mixture, brush with a little melted butter and bake for 15mins until golden brown. Serve with a bowl of seasoned green salad.
Tags: Onions, Palm oil, potatoes, Sweet pepper, Sweet potato and blackeyed beans soup
Posted in Cod, Main Courses - Fish, Main Courses - Vegetarian, Recipes | No Comments »
Saturday, May 5th, 2012
Carrots & Kaffir leaves soup
This soup is one of the many ways of making sure that you’ve got a dose of vegetables. I’ve chosen carrots as one of my favourite vegetables, made it into a soup with a touch of Oriental. It is packed with nutrients and makes our bodies work more efficiently.
4 Medium-sized carrots, peeled and cubed
1 Medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
1thumb sized ginger, crushed
2tbsp vegetable oil
1 large tomoat, skinned, deseeded and chopped
1 large potato, peeled and cubed
3 Kafir leaves
1 stock cube (of your choice) dissolved in 700ml of warm water
1 small tub of creme fraiche for garnishing
Heat oil in pan and add onions, garlic, ginger, tomotoes, kaffir leaves and sautee for 5 mins on medium heat, stirring all the time. Now add carrots and potatoes, cook for another 5 mins and add the stock, bring to boil, reduce heat and simmer for 25mins until potatoes and carrots are cooked. Check seasoning and add crushed black pepper. Cool and put in a liquidiser for a smooth consistency. Serve in individual bowls with a dollop of creme fraiche with French garlicy bread.
Greetings and enjoy!!
Tags: Carrots, creme fraiche, kaffir leaves, potatoes, Sweet potato and blackeyed beans soup
Posted in General, Main Courses - Vegetarian, Recipes, Soups, Vegetables | 1 Comment »