Chicken Recipe with Coconut Milk

 

Chicken Recipe with Coconut Milk

Ingredients

• 2 large chickens
• 1 coconut (for milk)
• 4 large (or 6 small) onions, cut small
• Green chilies, ginger, garlic
• Ground Spices: 1/2 tbsp Haldi (turmeric) powder, 1 tbsp Chili powder, 2 tbsp Dhania (coriander) powder, 1 tsp Pepper, 1 tsp Methi (fenugreek), 1 tbsp Garam Masala
• 1 tbsp Salt
• Whole Spices: 4 cardamoms, 2 cinnamon sticks, 6 cloves
• Potatoes and tomatoes

Instructions

1. Prep: Soak the dry powder masala in vinegar.
2. Sauté: Fry the onions, chilies, ginger, and garlic. First, fry the whole spices in oil, then add the aromatics.
3. Brown: Add the chicken and fry until brown.
4. Simmer: Add the "second milk" of the coconut (the thinner extraction). After some time, add potatoes and tomatoes (these can be fried first if preferred).
5. Finish: Finally, add the "first milk" (the thick coconut cream) and heat through.

Cod with Cream – Portuguese Style

 

Cod with Cream – Portuguese Style

Bacalhau com Natas (Cod with cream) is one of the most classic cod dishes in Portugal. 
A simple and delicious recipe, perfect for family lunch.

Prep Time 20 minutes mins
Cook Time 40 minutes mins
Baking 20 minutes mins
Total Time 1 hour 20 minutes mins

Servings 4 people  

 

Ingredients

500 g frozen cod,
500 g potatoes
2 onions, sliced
1 garlic clove, chopped
500 ml bechamel sauce (Make with 3 tbsp butter, 3 tbsp flour, milk)
250 ml cream
Breadcrumbs
1 egg
Olive oil extra virgin, to taste
Salt, to taste
Pepper, to taste
Ground nutmeg, to taste
Grated cheese
Vegetables (cauliflower, peas, carrots, peppers)

Instructions

1. Prepare the Béchamel Base

1. Roux: In a saucepan, melt 3 tbsp of butter over medium heat.
2. Incorporate: Add 3 tbsp of flour and stir constantly with a wooden spoon for 3 minutes.
3. Thicken: Whisk in cold milk and bring to a boil over high heat, stirring continuously with a fouet.
4. Simmer: Reduce heat and cook for 10 minutes until thickened.
5. Finish: Season with salt, nutmeg, and black pepper. Remove from heat and stir in the heavy cream until well combined.

2. Prepare the Components

1. The Cod: Cut the cod into bite-sized pieces. Season with lime and salt, let rest for 30 minutes, then cook on low heat until tender.
2. The Potatoes: Cube the potatoes and either boil or fry them until they are just cooked through.
3. The Sauté: Sauté onions and garlic in olive oil until translucent. Add your choice of vegetables and simmer until softened.

3. Assemble and Bake

1. The Mixture: Combine the cooked cod with the béchamel sauce and simmer briefly. Stir in the cream and adjust seasoning with salt, pepper, and nutmeg.
2. Layering: Grease a baking tray with butter. Place a layer of potatoes at the bottom, followed by the cod mixture.
3. Topping: Add the beaten egg. Ensure the final layer is the cod mixture, then generously sprinkle with shredded cheese and breadcrumbs.
4. Bake: Place in a preheated oven at 200°C for 20 minutes or until the top is golden brown. 

Roasted Stuffed Peppers Appetizer

Roasted Peppers Appetizer

 

Ingredients:

·         4 peppers

·         2 ounces feta cheese

·         4 ounces cream cheese, at room temperature

·         4 ounces shredded smoked pepper Jack cheese

·         A small handful fresh cilantro, finely chopped

·         2 tablespoons grated onion

Directions

1.   Preheat the oven to 425 degrees F.

2.   Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.

3.   Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.

Pepper Dip recipe

·        1/2 - 1 med. pepper with seeds in, chopped finely

·        1 cup cream cheese

·        1.5 cup Shredded Montery Jack Jalapeno Cheese & Sharp Cheddar Cheese combined

·        1 large Tablespoon hot sauce

·        1 cup sour cream

·        1/4 cup of minced fresh onion or onion powder

·        1 tsp. garlic salt

·        1 tsp. fresh garlic minced

·        small bunch of finely chopped cilantro w/ few stems

·        salt and pepper to taste

Directions:

 
Combine and mix well all ingredients in a midsized bowl then bake in a ceramic dish on about 400- 450 degree small oven until top is golden brown and bubbly.

Serve hot with Gourmet colored Tortilla chips as an appy Dip. 

Layered Chocolate Mousse

Ingredients

Milk – 4 cups
Sugar – 1 cup
White chocolate – 1/4 cup
Chocolate chips - 1/4 cup
Gelatin – 4 tsp
Custard powder – 5 tsp
Egg -2
cream

Method

Heat 3 cups of milk (keep 1 cup aside).  

Add gelatin (which has been dissolved in hot water). 

Mix custard into the 1 cup of cooked milk and add to mixture. 

Separate the egg. Mix yolk and add a  tablespoon custard mixture to the yolk. 

Pour the yolk into the custard mixture. Stir till thick. 

Beat egg white till stiff. Add sugar to it. 

Coffee solution is slowly added to egg white very gently fold in cream.
NB Do not moisten gelatin with milk. Dissolve in water first.

Layered Chocolate Mousse

1.    Halve mixture between 2 bowls. stir cooled chocolate into one half and a few drops of peppermint essence into other half.

2.  Spoon chocolate and peppermint mousse mixtures into 6 individual serving dishes, refrigerate until set.

3.  Decorate as desired with cream, strawberries and grated chocolate.

4.  To achieve the tilted layered look I used half-cylinder silicone moulds placing the moulds on a rimmed baking sheet and then placing one glass in each cavity on an angle. 

 

When using the tilted layered look do a trial run filling the glasses with water. 

This will help you judge how much mixture you will need for each glass.

I will also help you determine how best to fill the glasses for best presentation

 

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