Posts Tagged ‘Sweet pepper’

COD PIE WITH AFRICAN EFFECT!

Thursday, August 23rd, 2012

 

Cod Pie with African effect

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!
Ingredients:
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.

 

 

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PLANTAIN SERVED WITH CHOW CHOW SALSA

Wednesday, August 1st, 2012

Plantain and chow chow/tomatoes salsa

Plantain and chow chow/tomatoes salsa

Chow Chow

Chow Chow

Ingredients:

1 Chow chow, peeled and cubed

2 garlic cloves crushed

3 large tomatoes, skinned and chopped

75 gr basil,chopped (divide into 2 portions – cooking and garnishing)

1 medium red onion peeled and chopped

½tsp crushed chilli (optional)

2tbsp olive or vegetable oil

2tbsp lime juice

Salt and crushed black pepper

Heat oil in saucepan and add the cubed chow chow for 5 mins. Now add the remainder of the ingredients, stirring intermitently until all the components have fused together for about 10mins. Season to taste. Garnish with the remainder of the basil. Serve in ramekins separately from the plantain.

Plantain:

2 Ripe but firm plantains. Peel and cut plantain into wedges. Heat oil in pan, add the wedges, turn down  heat to medium and cook until golden brown. Use cooking paper to absorb the oil and serve.

Happy eating!

PS: Don’t discard the seeds in the chow chow, use it as it gives it a crunchy texture!

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Posted in General, Main Courses - Vegetarian, Recipes, Vegetables | 1 Comment »

STUFFED RED PEPPERS & PLANTAIN WEDGES

Wednesday, April 18th, 2012

Sweet Pepper stuffed with sausages & plantain wedges

Sweet Pepper stuffed with sausages & plantain wedges

This is an economical way of using up cocktail sausages.  Who says you cannot devise and use ingredients in an unusual way and having you labelled a “genius”?. Well, this recipe is one of those and here is what you have to do.

(4)

2 ripe plantains, peeled and cut in half and cut into wedges

1 tin of baked beans ( seasoned with crushed black pepper, onion powder and paprika pepper to give it a little oomph)

8 cocktail sausages (in hot grill to rid them of extra fat for 5 mins). If you don’t like sausages, stuff it with something of your choice or, alternatively use the seasoned baked beans

50gr curry leaves

2 large sweet red pepper, cut in half lengthwise, deseed and rub vegetable oil all over

100gr grated Parmesan cheese or Cheddar

Vegetaable oil for frying

Set oven: 190c; Gas 4

Stuff the pepper with the sausages (2 in each) then the curry leaves (2 leaves) finally spoon over the seasoned baked beans and top with cheese. Bake in the oven for 30mins. Meanwhile, whilst the pepper is cooking, fry the plantain until golden brown. Serve with the stuffed pepper, together with a bowl of seasoned green salad.

Enjoy my fusion!

 

 

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SWEET PEPPER & COCONUT MILK SOUP

Sunday, February 5th, 2012

I use a lot of green and red peppers in my cooking and have been buying them at my local market for many many years. When I go to the market late on Saturday afternoons, my favourite stallholder often fills my bag up with freebies he does not want to take home with him. The moral is – cultivate a friendly rapport with your local greengrocer! This recipe came about when, on one occasion, he gave me a big bag of red peppers and I was wondering what to do with them. After much thought and a flash of inspiration, this recipe was born! My husband loves this soup and thinks it’s “smashing.” I hope you do too.

Sweet Red Pepper with Coconut milk

Sweet Red Pepper with Coconut milk

(Serves 4)
Ingredients:
8 medium sweet red peppers or 6 large ones, deseeded and chopped
into little pieces
2tbsp vegetable or olive oil
1 medium onion, peeled and chopped
1 chicken or vegetable stock dissolved in 500ml of warm water
2 garlic cloves, peeled and crushed
125ml coconut milk (reserve some for drizzling over soup)
50g basil chopped
Salt and coarse black pepper
Heat the oil and fry all ingredients, with the exception of milk, stock and basil on medium heat for a couple of minutes. Add the stock, milk and basil, bring to boil and simmer for another 15mins. Check seasoning. Cool and liquidise. Drizzle the remaining coconut milk over the soup in a circular swirl and serve with warm garlic bread.
Absolutely mouth-watering!

 

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