INGREDIENTS Serves 4 1kg potatoes, peeled 1tbsp oil 2 large onions 2 large aubergines, sliced 225g cheese, grated Spicy Kasoundi Salt and pepper METHOD Preheat oven at 190°C. Cook the potato in boiling salted water for 10 minutes, then drain and slice. Heat the oil and fry the onion until soft but not brown....
Andrew's Essential Fiery Food Facts that a Pyro-Gourmaniac needs to Know Part 17 Fiery Cuisines Part 13 …… Ghana.. Situated on the southern coast of the West African bulge, Ghana has an area of 238,540 square kilometres extending 672 kilometres from north to south and 536 kilometres from...
Akudjera Harissa Ingredients 2 tbls Olive oil 200 Gm Red Capsicum 80 gm (7) Cayenne Chillies , seeded and chopped 20 gm Crushed garlic 2 tbls Gnd Coriander 2 tbls Gnd Caraway 6 tsp Bush tomato 4 tbls Tomato Paste Season Method Heat oil in Pan Add...
Fiery Goat soup INGREDIENTS 1 ½ kg Goat meat cut in pieces 1 Onion chopped 5 Garlic clove 2 tbls Ginger chopped 1 tbls Paprika 1 Bay leaf 1 Tbls Vegeta powder 2 shallots chopped whites and green parts ¼ cup Basil ¼ cup Parsley 1 Scotch bonnet 1 Habanero 1 Trinidad Scorpion 2 Trinidad Goat Chilli 3 green Bananas peeled...
Being a close neighbour to Australia, I have always been fascinated by the diversity of Malay food, by chance I happened to work with a great Malay Chef Latif, when I was running Functions at Twin Towns Resorts and Clubs. He taught me so much,...
Here is the recipe for lamb backstraps that we have had huge success with using your Chilli Wine Jelly Marinade for Lamb (serves 4) 2 tbsp Disaster Bay Chilli Wine Jelly 1/4 cup sherry vinegar 1 small red onion peeled and diced 1 clove garlic chopped finely 1/3 cup chopped mint 1 tbsp...
MUSHROOMS LOS MOCHIS (Heat rating – fairly hot 6/10) INGREDIENTS 1 BOWL FRESH MUSHROOMS 4 TABLESPOONS OLIVE OIL 2 TABLESPOONS DISASTER BAY CHIPOTLE SAUCE ¼ BUNCH FRESH CORIANDER (ROUGHLY CHOPPED) 2 TEASPOONS MINCED GARLIC PINCH OF SALT AND GROUND BLACK PEPPER Heat oil in a frying pan and add fresh mushrooms, fry for a few...
When I sampled your Kasoundi at Milawa the sales woman gave me the following recipe: Sauté chopped onions, garlic and ginger Brown diced lamb or chicken (I have also used pork) Add a can of diced tomatoes Add a can of coconut milk 2 generous tablespoons of fabulous Disaster Bay Kasoundi Serve over rice. Truly...
CHILLI RELLENOS (Heat rating - Hot 8/10) INGREDIENTS 4 LARGE JALAPENO CHILLIES ( Preferably Disaster Bay) OR 6 SMALLER JALAPENO CHILLIES VEGETABLE OIL FOR DEEP FRYING 2 CUPS PLAIN FLOUR 100g CREAM CHEESE (CHOPPED) 100g TASTY CHEDDAR CHEESE (CHOPPED) 4 EGGS 2 TEASPOONS SALT 2 TEASPOONS GROUND BLACK PEPPER Method Slice off and reserve the caps...
INGREDIENTS 1 DOUBLE BREAST OF CHICKEN 4-6 TABLESPOONS OLIVE OIL ½ CUP OF OLIVE OIL FOR MARINATING ¼ BUNCH FRESH CORIANDER (FINELY CHOPPED) 2 Lemons 1 TABLE SPOON MINCED GARLIC 3 TABLE SPOONS DISASTER BAY CHILLI WINE JELLY Add coriander to minced garlic and combine with olive oil and juice of 2 lemons...