Red onion jam is magically versatile in the kitchen. I use it as an accompaniment for burgers, pork chops or beef fillet tapas. Continue Reading
Restaurants mainly serve French fries with their steak. It seems to me that in the “old days” the choice was more varied in the potato accompaniment for a steak. So, to accompany my steak, I decided to cook my potatoes three ways – Fondant potato, cubed and sautéed in butter and croquettes.
I used 4 large Irish style potatoes, with no waste, to do all that. I have to say that many people avoid making potato fondant as they have no idea what to do with the off cuts. I use the off cuts to make potato cubes to eventually fry in butter and the rest to make a puree for my croquettes.
I top my grilled steak with a maître d’hôtel butter. Continue Reading
I decided to revisit the chicken lollipops which have been around for a long, long time. The good thing is that they are not messy to eat, wrap the protruding bone with a little foil and voila. Also, I am sure it is an illusion, they seem meatier to eat than regular chicken wings.
I will explain how to make them and add a sauce to make everyone happy. Continue Reading
A financier is a biscuits eaten with coffee or tea or just for the pleasure of it. Normally, a financier is made with ground almonds or hazelnuts. You can be creative and even add some small fruits too.
I had a small packet of sim-sim bites in my kitchen. They are roasted sesame seeds bonded with jaggery. Jagerry is unrefined sugar which can be bought in large cones and is dark brown in color. I pulverized the sim sim bites to a rough powder.
My quantity is for a silicone tray of 24 mini financiers. If you need more then multiply accordingly. Continue Reading
I should title this dish left-over jambalaya. Or left-over mid-week comfort meal. Actually that what it is, but it is so good that I had to post it. A jambalaya is a Cajun style rice dish. Full of flavors and usually made with or a combination of chicken, pork or shrimps. You can also make a vegetarian jambalaya.
My refrigerator had leftover roasted chicken and 1 cooked sausage. Also, chicken trimming from 2 chicken breast. I added two strips of streaky bacon and a very nice a slice of pork loin. Of course, you can do it from scratch since the most important is dredging the ingredients in the creole spice mix. Continue Reading
Panisse are fried chickpea flour sticks . I mention this recipe since you can make a similar recipe with polenta and I am sure you can do it with ugali.
Ugali is maize meal and is the staple food of East Africa and other countries on this continent. I have never tried but I am sure you can make panisse with ugali flour.
It does not matter where you look, the recipe for panisse is always the same.
Panisse, a dish of Provencal origin, is easy to make and is eaten as a snack with a nice sprinkle of salt. Also, it is very nice to serve as an accompaniment to a main meat dish.
It is a simple, delicious and pretty dessert. It requires making sweet pastry and a crème pâtissière. Both are easy to make and are explained in my previous posts. I wish to add that the technique of making the aforementioned open up avenues to many other desserts. Apricots in syrup can be found in any large supermarket in Nairobi. I used the Del Monte Brand. Yes, Del Monte, an international company, grows many fruits in Kenya for its canning industry.
A whisk, a rolling-pin and a wooden spoon are all the equipment needed. However, I still believe that food processors and hand blenders are kitchen saviors. Continue Reading