Mashed Potato with with Basil
Salt and cook the potatoes until very soft
and drain water. Blend a handful of basil with ½ cup of grated parmesan cheese
and a cup of milk. Blend until it forms a semi smooth mixture. Mash potatoes
and add liquid gradually while mixing the mash until it reaches the consistency
you like. Add a tablespoon of butter for taste.
Mashed Potato with Mushroom
Salt and cook the potatoes until very soft
and drain water. Chop a packet of brown mushroom (you can vary quantity) into
diced pieces. Lightly sautee the mushroom in some olive oil, garlic and black
pepper until brown, then add ¼ cup of
grated parmesan cheese and ¾ cup of milk. Mix well and leave to simmer for a
minute or so till cheese dissolves more or less. Mash potatoes and add mushroom
mixture gradually while mixing the mash until it reaches the consistency you
like. Add a tablespoon of butter for taste.
Easy Fried Rice
Cook a pot of rice, preferably basmati
because its light and doesn’t stick. You can either chop up your choice of
vegetables or make use of frozen veg- the diced ones. I prefer frozen veg when
I cook for many, even though ordinarily its bland, in my fried rice it is well
disguised. In a pan with olive oil, start by frying whatever meat element you
may want to use. If not, then proceed to lightly fry the frozen veg, making sure
it sizzles out the frozen element. If the oil is luke warm, the veg will boil-
not good! Keep mixing to avoid burning and add some parsley, garlic and ginger-
it’s a good idea to crush these ingredients. Add some barbecue spice and a bit
of cumin spice if you like Indian aromas. When the veg is cooked, gradually add
the rice and keep frying and mixing until it all blends.
Green Beans and Carrots
Chop off the ends of the green beans and
julienne the carrots. Heat up some olive oil, just enough to coat the veg
without dripping. Put heat at ¾ of the max and lightly fry the veg. Add some
pepper and salt for taste and serve when veg starts to brown. If you prefer
your veg softer than not, lightly steam the veg first.
Salsa- for stews and especially curries
Chop into small cubes the following
ingredients- 1 firm red tomato, ¾ onion, approx 10cm cucumber with the skin and
the soft inside removed, 1 yellow pepper-for colour really, though any pepper
will do. Add as much chilli as you like, if any. Mix the diced veg. For the
dressing mix the following: lemon juice, sugar, pepper, garlic, olive oil- add
small quantities and keep adding the various ingredients until you get your
taste. As a guideline, focus on perfecting the lemon-sugar ratio and then add
the other ingredients. Mix ingredients about 30 minutes before you serve, as
the salsa will adsorb the dressing without making it soggy during this time.
Pasta and Tuna Salad
Boil 1 packet of macaroni pasta and then
let it cool off- don’t forget to add salt for taste. Mix 2 cans of tuna (the
one preserved in oil) with finely chopped onion and green pepper- one of each.
Add 4 tablespoons mayonnaise and mix with 2 tablespoons of vinegar. Mix wet
ingredients with pasta. If it is dry, add a little more mayo and milk. Add
pepper for taste and garnish with parsley. Leave to chill in the fridge.
Prawn Stir Fry- see blog 22 January 2013
Grilled Fish in Foil
Season your fish fillets and leave
overnight. For the seasoning use lemon, vinegar, salt, garlic and fresh
coriander. The next day, place each fillet in its own foil pocket with shiny
part inside and seal, warm up oven at 180 degrees or 2/3 of the heat. Place
fish inside the oven for 20 minutes. Remove and allow to cool while still in
the foil- cooking will continue but this is fine if food cooks for 20 min
exactly. Garnish with lemon slices and coriander.
Peanut Butter Chicken- see blog Wednesday 28th November 2012
Whole
Chicken Grilled
Marinade the chicken with Portuguese spice, honey, olive oil, garlic,
salt and rosemary. Because the chicken will cook slowly, maximise on flavours
by slipping garlic and rosemary beneath the skin of the chicken. You can make
small incisions on the flesh of the chicken and insert small chunks of garlic.
Rub the spice mixture onto the chicken and leave to stand for as long as
possible(over a few hours, overnight or even just a few minutes). When ready, place
chicken on foil and cover completely. Heat up oven to 180 degrees or 2/3 of
heat. Cook slowly over 2 hours. Serve with grilled veg and rice.
Mint and Rosemary Lamb Chops- to be posted soon
