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Green Curry Darado


Darado (Mahi-Mahi) a good stake
coconut oil, milk, and shavings
basmati rice
green chili paste (home made - see below) or green chillis
raw cashew nuts
raw almonds
lime
ginja
garlic
salt
corrianda (dhanya) leaves
Zucchinis (the little green things that look like mini cucumbers)


cook the basmati rice, put the cocnut shavings in the rice, and chop the nuts up and place in the rice too.

prep in a bowl for the frying pan, crushed garlic 2 cloves, crushed ginja, about the same, and squeeze half a lime.

chop up the squeezed lime into thin slices, as well as the not squeezed side and place it on an oven dish add a bit of salt, some chilli, smear some coconut oil over the top, and add some of the garlic and ginja not all of it. place the fish on top of the limes and garlic and ginja flesh down, skin up. grill for 5 minutes. and remove he skin.

while the fish is grilling add the rest of the garlic ginja, coconut oil to the frying pan, a minute later place the chopped zuccinis in the pan, and finely chopped green chillies, fry for about another minute or two, and add the coconut milk. as soon as you see it bubblng, reduce the temp.add the finely chopped corrianda and place the grilled fish in the sauce.lower the heat of the stove. and once the fish is easily seperated, it is done. remove from heat immidiatly, place on rice, and eat. (the nuts can be lightly fried in a thin spread of olive oil for a few minutes before being addd to the rice)



Salmon Cabanara


Smoked salmon, spinich, mushrooms, onion, almonds, spring onions, garlic, lime, white wine, rice cream. or real cream. and pasta with a drizzling of olive oil


Green curry


base - onions, garlic, ginja, mushrooms, bamboo shoots, coconut milk shavings and oil, green beens, green chilli, corrianda leaves, crushed seeds maybe, zucchini, pok choy, and maybe baby spinich leaves. cashews and almonds, basmiti. mahi mahi/ chicken can be used here.


Yellow Curry


My mix of curry power - tumeric, ground cummin, ground corrianda seeds, capsican powder, paprika, ginger  powder, 2 chopped dry birds eye chillies, I tried increasing it to three, but politics got involved.
I mix a bunch of this, so its a browny yellow, and then I use it at various stages during cooking - bust 1st I sprinkle it on my chicken/beef- add apricot jam, juice of 2 limes and lime zest and salt. and try to keep it for a while before frying it, an hour or two, but normally just 15 minutes. while I prep all the other veggies.

Base of Onions, freshly chopped garlic and ginger, cashews, as usual, more curry mix, on a hot pan , i pour my olive oil and add the mix of onions garlic and ginger to the oil, and allow it to take on the lovely flavours of the curry.
(mushroms could be added here, and diced carrots too)
I then dice my three peppers, red, green, yellow, and add them, with 2 tomotoes, diced up too. and add them, get it all looking pretty cooked, and add more curry powder, salt, and coconut milk.

I then have freshly chopped chillies, and green beans, which I add when it gets served. chillies and beans for me, and beans for politics.

Stove Top Pojtie

3 or 4 onions and just as many garlic cloves chopped and fried at bottom of big pot
potatoes cover the bottom
Chopped carrots
Barley (half a cup to a cup)
meat chopped into squares on top 600g if you are poor, 2 kg if you are rich
(goulash sucks too, its always too chewie)
chop up 4 or 5 tomatoes
and add a can of tomato
boil a cup of water and disolve a cube of beef stock and veggie stock and pour in
Add Chopped celery
half a cup of spinish
cup of green beans
and a quarter chabbage chopped

Leave on low for hours



CHICKEN WITH SPINACH AND FETA CHEESE


2 lbs. chicken breasts, pounded thin
10 oz. spinach, cooked in lemon and olive oil
8 oz. Feta cheese, crumbled
2 eggs, beaten
Seasoned bread crumbs
2 c. sliced mushrooms
1 tbsp. flour
1/2 c. dry white wine
2 c. chicken broth
Lemon juice, to taste
Place spinach and Feta cheese on thin chicken breasts. Roll and secure with toothpicks. Dredge in eggs and seasoned bread crumbs. Brown in frying pan. Remove chicken from pan and keep warm in a 200F oven.
Saute mushrooms in frying pan (2-3 minutes).
Add wine to deglaze pan. Stir in chicken broth. Whisk in flour and simmer for 10-15 minutes or until sauce is thickened; extra flour may be added to desired consistency. Simmer for at least 10 minutes after flour is added.
Bake at 350°F for 30 minutes.

http://www.cooks.com/rec/view/0,1639,147176-238197,00.html


Garam Masala Spice










http://allrecipes.com/recipe/easy-garam-masala/


African Fish


3 tablespoons oil
2 -2 1/2 lbs white fish fillets, cut into serving portions
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
6 garlic cloves, minced
1 cup tomato, seeded and chopped
1 1/2 cups coconut milk
2 -3 teaspoons garam masala or 2 -3 teaspoons curry powder
1 -2 tablespoon tamarind paste or 1 -2 tablespoon lemon juice
Directions:

1
Heat the oil over medium-high flame in a large skillet or pot. Season the fish with salt and pepper. Sear the fish fillets on both sides and remove to a plate. Do not cook through.
2
Reduce the heat to medium and add the onions and peppers. Sauté until the onion is translucent. Add the garlic and sauté 1-2 minutes more.
3
Add the tomatoes, coconut milk, garam masala or curry powder, tamarind paste or lemon juice, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 6-8 minutes.
4
Add the fish fillets, cover and continue to simmer until the fish is cooked through, 5-10 minutes. Serve with rice, ugali, boiled potatoes, boiled cassava or chapatti.
5
Variations: Mtuzi wa Kamba (Shrimp in coconut curry): substitute shrimp for the fish. There is no need to sear the shrimp initially.

Read more at: http://www.food.com/recipe/mtuzi-wa-samaki-east-african-fish-in-coconut-curry-456504?oc=linkback


Fish Chowder

Oil - warm, not hot
Onion
Carrots
Celary
Make them sweat
Add butter

Put potatoes in mixer and shred
Put chicken stock in mix
Add water to stock

Add stock potatoe mash to pot

Bring the stock to the boil
then Add the potatoes 
then bringing to the boil
Drop the heat

20 mins

Add fish