Food and Drink

Jollof Rice recipe

Published

2 years ago

December 10, 2022

Jollof rice, a seasoned tomatoey rice dish, is eaten at every party, Sunday lunch, and everything in between.

Spiced and stewed in a flavorful tomato broth, it is everything from “every day” to a celebration. The classic version is cooked with long-grain rice (Uncle Ben’s/Carolina’s) and seasoned with Nigerian-style curry powder and dried thyme. Served with fried, ripe plantains which we call dodo and coleslaw, it is everything. Note that the world might consider this a side but in Nigeria, it is the main.

Prep: 15 mins
Cook: 75 mins
Total: 90 mins
Serves: 4 to 6 servings

Ingredients:

For the Stew Base:

* 1 pound (475g) plum tomatoes (about 3 medium tomatoes), cored and roughly chopped
* 2 medium (7-ounce; 200g) red bell peppers or 2 red shepherd peppers (see note), stemmed, seeded, and roughly chopped
* 1 medium (8-ounce; 225g) red onion, roughly chopped*
* 1/4 of a Scotch bonnet or habanero pepper, stemmed and seeded
* 1 1/2 cups (355ml) Nigerian stock

For the Jollof Rice:

* 1/4 cup (60ml) peanut, vegetable, or other neutral oil, divided
* 1 medium (8-ounce; 225g) red onion, thinly sliced, divided
* 3 dried bay leaves
* 2 teaspoons Caribbean/Jamaican-style curry powder (see note), plus more if needed
* 2 teaspoons dried thyme
* Kosher or sea salt and freshly ground black or white pepper
* 2 tablespoons (30g) tomato paste
* 3 teaspoons (12g) unsalted butter, divided (see note)
* 1 1/2 cups (355ml) Nigerian stock
* 2 cups (400g) converted long-grain rice or Golden Sella basmati, rinsed
* 1 plum tomato (4 ounces; 120g), halved then sliced thinly crosswise into half-moons

Directions:

1. For the Stew Base: In a blender jar, combine tomatoes, red pepper, onion, Scotch bonnet or habanero, and stock. Blend until a smooth puree form, about 2 minutes. This will yield just shy of 5 cups (1.18L).

2. Transfer the stew base to a 3-quart saucier or saucepan, cover partially with a lid to contain splatter, and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, stirring and scraping the bottom occasionally, until reduced by half (roughly about 2 1/2 cups; 590ml), about 30 minutes. Remove from heat and set aside.

3. For the Jollof Rice: In a 4- or 5-quart pot or Dutch oven, heat 2 tablespoons (30ml) oil over medium heat until shimmering. Add half the sliced onion along with the bay leaves, curry powder, dried thyme, a large pinch of salt, and a large pinch of black or white pepper. Cook, stirring, until the mixture is fragrant and the onions soften slightly about 3 minutes.

4. Stir in tomato paste and 2 teaspoons (8g) butter. Cook, stirring continuously, until the tomato paste darkens, about 3 minutes. Stir in reserved stew base, cover partially with the lid to prevent splattering, and cook at a gentle simmer over medium-low heat until reduced by half, about 15 minutes.

5. Stir in stock and bring to a boil over high heat. Season with salt and pepper; if the curry flavour is lacking, you can add more to taste (the curry powder should come through pleasantly but not be overpowering, though this is a question of personal taste).

6. Stir in rice until evenly coated in sauce. Cover the pot with a double piece of foil or parchment paper, crimped down around the edges to seal, then top with a lid (this will trap steam to lock in the flavour and aid cooking). Reduce the heat to the lowest possible and cook for 20 minutes, then uncover the pot and gently stir the rice to redistribute. Cover again and continue to cook until rice is just cooked through but still retains a firm bite and the liquid is mostly absorbed, about 15 minutes longer. If rice is undercooked and/or still wet, cover and cook for 5 minutes longer.

7. Stir in sliced tomato along with the remaining sliced onion and the remaining 1 teaspoon (4g) butter until butter is fully melted.

Notes

Red shepherd peppers are sweet, long, thin-skinned Italian peppers, similar to Nigerian tatashe peppers. They have great flavour and bring a deep red colour to Jollof rice. If you can’t find them, red bell peppers can be used instead.

source – cooking365coza

Food and Drink

Roast chicken noodle soup recipe

Published

3 months ago

May 12, 2024

Addie K

Roast chicken noodle soup recipe. Have dinner on the table in a flash with this 5-ingredient chicken and noodle soup.

Ingredients (6)

– 1 tbsp olive oil
– 1kg Soup Starter Pack, cut into 2cm pieces
– 2 Massel 7’s Stock Cubes Chicken Style
– 250g Coles Australian Spaghetti No.1, broken into 5cm pieces
– 1/2 (about 500g) Hot Roast Chicken, skin and bones removed, meat shredded
– 6 cups (1.5L) water

Method

Step 1

Heat the oil in a large saucepan over medium heat. Add vegetables and cook for 2-3 mins until lightly browned.

Step 2

Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.

Step 3

Simmer for 10 mins or until vegetables are tender and pasta is al dente. Add the chicken. Simmer until the chicken is heated through. Season.

source – BBC

Food and Drink

20-minute healthy bolognese recipe

Published

3 months ago

May 12, 2024

Addie K

20-minute healthy bolognese recipe. Lentils, cherry tomatoes and basil provide a rich colour and flavour for this bright, modern take on beef bolognese that the family will love. The best part is that it’ll be ready in just 20 minutes.

Ingredients (12)

– 2 tbsp extra virgin olive oil
– 500g beef mince
– 1/3 cup (95g) tomato paste
– 4 garlic cloves, finely grated
– 1/4 cup (75g) caramelised onion jam
– 2 tbsp soy sauce
– 400g can lentils, rinsed, drained
– 375g instant lasagne sheets
– 500g mixed cherry tomatoes, halved
– Pinch of Oregano Leaves
– Basil leaves, to serve
– Grated parmesan, to serve

Method

Step 1

Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.

Step 2

Meanwhile, cook 375g instant lasagne sheets in a pan of boiling salted water according to packet instructions until al dente. Drain.

Step 3

Top lasagne sheets with bolognese, 500g mixed cherry tomatoes, halved, Pinch of Oregano Leaves, Basil leaves, to serve and Grated parmesan, to serve to serve.

source – tastecom

Food and Drink

Lemon meringue scones recipe

Published

3 months ago

May 12, 2024

Addie K

Lemon meringue scones recipe. Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.

Ingredients (10)

– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 100g (1/2 cup) caster sugar
– 60g butter, chilled, chopped
– 1 tbsp finely grated lemon rind
– 250ml (1 cup) lemonade
– 80ml (1/3 cup) fresh lemon juice
– 25g bought mini meringues, finely crushed
– 160ml (2/3 cup) thickened cream, whipped
– 130g (1/2 cup) bought lemon curd
– Icing sugar, to dust

Method

Step 1

Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.

Step 2

Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.

Step 3

Meanwhile, place the 80ml (1/3 cup) fresh lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.

Step 4

Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with 25g bought mini meringues, finely crushed. Top the scone bases with 160ml (2/3 cup) thickened cream, whipped and 130g (1/2 cup) bought lemon curd then sandwich with the scone tops. Serve dusted with Icing sugar, to dust.

source – tastecom