South African BBQ

20141206_112301This world has a lot for us to discover and experience when it comes to the food section. Bloggers are not those who have the entire luxury in food they just try to find some time to share with the world on what they experience.  I am one such blogger I would like to say as I believe that trying something and posting about it helps people who have never got the chance to try it an idea of what’s it all about.
So let me share with you’ll my new spice.
Last Saturday I was passing by the Dubai garden centre and saw the farmer’s market board. I got 5 minutes to run and a have peep. As I walked through and found many stalls with handmade stuff I was drawn in further for the aroma of BBQ. I was given a small piece of bread to try and I rushed towards the BBQ grill to find a sausage being grilled with a stall opposite that sold fresh vegetables and spice mixes.
They had a variety but I quickly surfed through and got myself a BBQ mix. I was so tempted to grab those green chillies which said a dirham for a kilogram but time didn’t permit. As my five minutes were coming to an end I took two photographs and rushed back to the car. The BBQ spice mix was just five dirhams from the African kitchen and the Lady who sold it mentioned it was from south Africa.
So I just sprinkled my beef with a tablespoon of the BBQ mix and marinated for 3-4 hours and grilled it on the pan over a medium heat. The BBQ mix has a sweet sour and spicy flavor to please my Asian taste bud. The color of the beef was satisfactory and I am glad it turned out well.
Now I am going to turn this African bbq beef into the Italian osso buco so here the Italian-African osso buco I may call it.
I prefer the beef in osso buco style than steak as it’s easier to eat. The Italian masterclass at the Italian cuisine world summit has taught me a great deal.

i tried combining a beef broth with the the south african BBQ meat and baked it for half an hour with mushrooms as the african BBQ meat dried out due to refrigeration. i do cooking for a couple of day in one day so this BBQ meat was done 2 days ago and served last night. the gravy which i got after the final baking process was super delicious. i served my african BBQ osso buco with some shredded cabbages.

since chef walter potenza taught me about osso buco i have turned out to be a fan of that dish which is why I try using all cuts of meat to make the osso buco.

 

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Mafaza’s Steamed Chicken Recipe

Ingredients

  • 2 chicken thighs
  • 4 cloves of garlic
  • 1 tablespoon madras curry powder
  • salt to taste
  • yogurt 2 teaspoon
  • 1 small potato cut into 4
  • 1 medium onion finely chopped
  • 4 green chillies
  • 4 teaspoon olive oil
  • 2 teaspoon chillie powder
  • a pinch of turmeric
  • 1/2 cup coconut thick milk
  • 1 medium tomato cut into 4
  • a handful of coriander leaves
  • 4 square shaped banana leaves
  • a few toothpicks

Instructions to prepare ;

  1. clean, wash and pat dry the  chicken thighs
  2. mix the yogurt, madras curry powder, salt, turmeric powder and chillie powder
  3. wash and dry the banana leaves
  4. marinate the chicken in the curry powder mixture for an hour
  5. place the chicken on the 4 banana leaves with a little bit of the curry powder marinate
  6. place a garlic clove, some chopped onions, 1 piece of tomato and some coriander leaves on top
  7. drizzle a bit of olive oil and thick coconut milk
  8. wrap the chicken in the banana leaf and stick with a toothpick
  9. steam for 20 minutes on a medium low heat
  10. after 20 minutes take off the steamer in 5 minutes so that they are cooled and easy to handle

Tips

  • serve these with rottis or rice
  • if you dont like it spicy adjust the chillie powder to suit your taste buds or substitute with pepper powder
  • if you cant find a banana leaf place them on ramekins and cover with a foil and steam for 25 minutes

PS ; I USED MINT LEAVES AS I DINT HAVE  CORIANDER LEAVES AND I RECCOMEND USING CORIANDER WHICH HAS A BETTER AROMA WHEN STEAMED

Mafaza’s Chocolate Cake

A sudden craving for chocolate cakes filled myself as the winter breeze entered the hallway through the open window.  Winder days are so refreshing and make you want hot chocolates and brownies fo dinner.

It was 8 pm when i was wondering if am gonna follow a recipe from a book and bake or use the usual recipe and add some cocoa to make it  a chocolate cake which is how i sometimes do when i think of the idea that the butter should be beaten so that the sugar is dissolved. I find it boring at times as the sugar crystals never dissolve easily. They are so coarse and using powdered sugar to bake a cake is not a good idea as it does not taste the same for me.

So here i decided to make it easy and experiment by creating my own instructions and ingredients.

I name it after myself as it’s my lazy day quick chocolate cake.

Mafaza’s Chocolate Cake Recipe

Ingredients

3 full eggs

3 egg yolks

4 tablespoon sugar

10 teaspoons drinking chocolate

2 teaspoons baking powder

2 teaspoons cream of tar tar

A pinch of Salt

1 cup wheat flour

2 teaspoons vanilla essence

100 grams cooking chocolate

3 tablespoons butter

1/4 cup water

Strawberry chocolate shavings (optional)

Instructions

Melt butter and cooking chocolate

Boil the water and dissolve the sugar

Combine what flour, drinking chocolate, salt, baking powder and cream of tar tar

Beat the 3 eggs with the 3 egg yolks and vanilla essence

Pour in the melted butter and chocolate mixture with the dissolved sugar onto the eggs and continue beating

Incorporate the dry ingredients withthe wet ingredients

Line a baking pan with butter and flour

Spread the batter and sprinkle the strawberry chocolate shavings on top

bake in  a moderate oven until golden brown on top for 20 minutes

Take off the oven once done and cook complete

Serve with some chocolate ganach and whipped cream or ice cream

Tips

For a gluten free options substitute  the wheat flour with any ideal gluten free flour .

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Colored Stringhopper Biriyani a feast In Lankan Style

a long awaited short post.

we make string hopper buriyani in sri lanka for most of our dinners and even here in Dubai I find it easier to make a string hopper buriyani than rice buriyani as it’s easy and tasty.

i just cook the chicken following the instructions like a normal hydrabadi buriyani and later mix the string hoppers.
to color the string hoppers use any prefered food coloring and mix with milk.
break the stringhoppers into 4 and pour the colored milk over. mix to incorporate and layer with the chicken curry. warm over a low heat and serve.

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Salmon 6 ways : In My Kitchen

as a food blogger am still an amateur, I’ve got many ingredients that I haven’t tried my hands. this time it was salmon, yes we did get a large salmon and trust me it was worth it. I never expected this fish to be so delicious.

I was wondering what to do with this much of fish and started browsing the internet for recipes to cook the salmon. I am an experimental cook rather than a cook the book person so finally I ended up choosing my very own tradional method of cooking and decided to make the salmon in 6 traditional ways.

  1.  salmon milky gravy
  2. spicy salmon gravy
  3. salmon devil
  4. salmon cured
  5. salmon and potato filling for pie
  6. salmon stock

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three ways

three ways

salmon 4 ways

salmon 4 ways

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salmon kabsa rice

salmon kabsa rice

 

to make the salmon stock for kabsa i used

  • 2 long sticks of cinnamon
  • 6 cardamons
  • 8 cloves
  • 8 pods of pepper
  • 4 garlic cloves
  • salt to taste
  • a pinch of mixed masala powder
  • a good few pieces of salmon with bones

to prepare the stock

  • clean and wash fish
  • combine all ingredients in a pot
  • add 3 cups of water and boil for 10 minutes
  • strain and store in a plastic container on the fridge use when cooking
  • keeps for 4 days very well in fridge
  • drain the liquid and add in place of water for rice

 

The salmon milk gravy recipe

lets collect the Ingredients

  • 1 medium size salmon head
  • 1 cup thick coconut milk
  • 1 cup thin coconut milk
  • salt and crushed pepper to taste
  • 1 medium size onion chopped
  • 2 green chillies split into 2
  • 1 teaspoon mustard seed
  • 2 cloves of garlic
  • 2 tablespoon oil
  • 1 medium size tomato chopped
  • 1 handful of curry leaves
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chillie powder
  • a pinch of garam masala
  • 1 1/2 teaspoon fenugreek

let cook the gravy

  • clean and wash the fish head, you can use any parts of the fish
  • temper the onions and curry leaves in the oil over a medium heat until golden brown
  • add the green chillies, mustard seeds and garlic
  • in a minute add the fenugreek and give it a quick stir
  • season the onions with the chillie powder, turmeric powder, garam masala and crushed pepper.
  • quickly pour the light coconut milk and add the fish
  • give it a quick stir and salt the mixture
  • let the mixture boil and pour the thick coconut milk
  • you might want to add some extra crushed pepper if you don’t get the peppery taste
  • we usually have it very spicy with extra pepper and this goes well with a good crust bread (am drooling and craving)
  • take the mixture off heat as son as the gravy has formed a creamy texture which wont take less than 6 minutes
  • serve hot with string hoppers or crust bread and some dhal or potato devil
  • squeeze in 1/4 lime or lemon to balance the extra spiciness from the crushed pepper

 

 

Cheese-ride : In My Kitchen

I am typing on my mobile while my son is having a nap on my legs. I cant move but i can munch with one hand.  These cheeses have driven me crazy ever since I first saw them at carrefour. I have herd my mum say how cheese is displayed in jeddah but never have i seen them in person.  The first time i saw the cheese section i had a plan in my head that is one day i should try as many as I can afford. Cheeses are very expensive and i believe one of the most admirable food stuff which goes with anything.  I bet the long process used to make these cheeses have taught them patients cos they are all in some way faint hearted which is why some melt and some get stale very fast. They sure are fragile.

Ten days ago we had our grocery day and we happened to pause at the cheese section amidst our no carb low fat diet plans. It’s usually the hubby who has to make a move in choosing cheese apart from cheddar but this time i took the honour in introducing 3 new types of cheese in to my kitchen.

We were on a test mission so smaller portions suit best. I have always loved cheddar and who doesn’t, I can eat cheddar by itself with no bread and am ready to call it a no carb diet.  I use cheddar on most of my baking and it’s the substitute for mozzarella cheese mostly on pizza. this was all before I tried these three cheeses.

This tostino cheese melts like cheddar and is less salty. It goes well in pastas and yea as the name tostino you can toast this cheese but better be on bread or you will have to scrape your pan 🙂
Hadju I have seen shelves at Carrefour stacked with this cheese and never ever thought of buying but these television shows have spoilt me so badly that made me buy this cheese. Yes they do grill the cheese on a griddle so I decided to try grilling this cheese. You don’t need to oil your pan because this cheese releases a lot of fat. It’s a bit sour taste but goes well on salads when toasted. Add it to your Caesar salad and enjoy
Roomy cheese has holes in it to give room for some fresh air I guess. It’s too young which is why I guess the stale taste but its quiet tasty on omelets goes well with a toast too.

try toasting  the tostino or roomy cheese on a slice of bread sandwiched with some fresh chopped parsley and its so simple and delicious.

you can use the same way and replace with your favourite greens and fresh grated vegetables.

trust me this is the ideal way to serve some greens for the kids who are to picky about eating greens by themselves cos cheese and greens taste good while the toasting part helps them eat without even wondering whats inside the toast.

so this week I conclude my post with a quick and simple cheese ride but before I go I’d like to say all cheeses taste good in their own way but cheddar is what I like to eat when am bored hungry and lazy to make anything even a simple toast. whatever cheese you buy try in different recipes and trust me they all work together fine.

have a cheesy weekend

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Cheese-Ride ; In My Kitchen

I am typing on my mobile while my son is having a nap on my legs. I cant move but i can munch with one hand. These cheeses have driven me crazy ever since I first saw them at carrefour. I have herd my mum say how cheese is displayed in jeddah but never have i seen them in person. The first time i saw the cheese section i had a plan in my head that is one day i should try as many as I can afford. Cheeses are very expensive and i believe one of the most admirable food stuff which goes with anything. I bet the long process used to make these cheeses have taught them patients cos they are all in some way faint hearted which is why some melt and some get stale very fast. They sure are fragile.
Ten days ago we had our grocery day and we happened to pause at the cheese section amidst our no carb low fat diet plans. It’s usually the hubby who has to make a move in choosing cheese apart from cheddar but this time i took the honour in introducing 3 new types of cheese in to my kitchen.
We were on a test mission so smaller portions suit best. I have always loved cheddar and who doesn’t, I can eat cheddar by itself with no bread and am ready to call it a no carb diet. I use cheddar on most of my baking and it’s the substitute for mozzarella cheese mostly on pizza. this was all before I tried these three cheeses.

This tostino cheese melts like cheddar and is less salty. It goes well in pastas and yea as the name tostino you can toast this cheese but better be on bread or you will have to scrape your pan 🙂
Hadju I have seen shelves at Carrefour stacked with this cheese and never ever thought of buying but these television shows have spoilt me so badly that made me buy this cheese. Yes they do grill the cheese on a griddle so I decided to try grilling this cheese. You don’t need to oil your pan because this cheese releases a lot of fat. It’s a bit sour taste but goes well on salads when toasted. Add it to your Caesar salad and enjoy
Roomy cheese has holes in it to give room for some fresh air I guess. It’s too young which is why I guess the stale taste but its quiet tasty on omelets goes well with a toast too.
try toasting the tostino or roomy cheese on a slice of bread sandwiched with some fresh chopped parsley and its so simple and delicious.
you can use the same way and replace with your favorite greens and fresh grated vegetables.
trust me this is the ideal way to serve some greens for the kids who are to picky about eating greens by themselves because cheese and greens taste good while the toasting part helps them eat without even wondering what’s inside the toast.
so this week I conclude my post with a quick and simple cheese ride but before I go I’d like to say all cheeses taste good in their own way but cheddar is what I like to eat when am bored hungry and lazy to make anything even a simple toast. whatever cheese you buy try in different recipes and trust me they all work together fine.


have a cheesy weekend