Cornish Hens with Sage Stuffing

Level of difficulty: Medium

Thanksgiving is upon us, such a beautiful time of the year. Friends and family connect and food is abundant. This is my preference for the main course; Cornish hens or Poussins instead of turkey.

For those unfamiliar with these birds, they look like baby chickens and are found in the poultry section of your supermarket or should be readily available at your butchers if not, request it. They are succulent and full of flavor and a bit more realistic for intimate gatherings. You can also stuff each baby with a different stuffing for variation. delightful! Once stuffing is packed into bird place side by side in baking dish,sprinkle sparingly, olive oil or melted butter over hens (breast side up) then sprinkle a little rock salt on breasts and bake in hot oven (temp. stated below) AND BASTE A FEW TIMES WITH JUICES AND BAKE FOR 30 TO 40 MINS UNTIL GOLDEN BROWN. Before serving, you can split the tiny birds in half length wise or serve them whole,depending on appetites. here we go.....

serves: 15

The Stock

500 kilos of your choice of poultry, i use chicken ( loads of flavor in the back,neck and feet) you can use any part however as this is for making the stock for stuffing as well as the gravy. in large sauce pan add;

• 4 cups water
• 1 onion quartered
• 2 stalks celery roughly cut
• 2 teaspoons dry sage
• 2 roughly chopped garlic cloves
• 3 chicken stock cubes
• 2 teaspoons parsley
• 1/2 teaspoon thyme
• 2 bay leaves and add chicken pieces

Boil on low heat for an hour or so topping up with water as it evaporates.

TASTE AS YOU GO! If it's good, it's on!

• 10 to 12 Cornish Hens or Poussins
• 4 sprigs fresh sage or dried approx 2 tablespoons
• 1/2 cup olive oil
• 3 cloves garlic minced
• rock sea salt
• freshly ground black pepper

Rinse hens well inside and out and pat dry. In medium bowl incorporate oil,finely minced garlic, finely chopped fresh sage or the dried sage, generous sprinkle of salt and pepper. Mix ingredients in a bowl and rub the birds down inside and out(with love) coating well. Set aside in roasting tin.

Sage Stuffing

preheat oven 350 US 190 UK Gas Mark 5 or 6

For the dressing (as we from chi town call it) or stuffing, I use bread especially if you have bread getting a bit old, freeze it and use it on the day, wheat, rye, sourdough, whole meal, whole wheat, white..it doesn't matter. I find the combo quite delicious. In hot oven toast, a good 30 slices on both sides until crispy, set aside as they come out of oven and let cool. Cornbread! Gotta have cornbread.

I have a cornbread recipe already posted in my greens and buttermilk cornbread recipe although it's best to use whole milk for the cornbread and add a half cup of sugar as well. Prepare as posted and set aside and cool. Jiffy works beautifully as well.

Check Your Stock, after done (chicken should be tender) let cool.

Now back to the stuffing;

Dice

• 3 stalks celery
• 2 onions
• 1 clove garlic
• 2 tablespoons sage
• 1 shallot
• salt and pepper to taste
• 1/4 cup olive oil
• 3 sprigs finely chopped parsley
  

In skillet add oil, saute onions, garlic,celery and shallot add sage and parsley, salt and pepper saute on med heat until tender, set to the side. You will need a large roasting tin or bowl for the next step. Your toasted bread which should be crunchy and crumble it into little pieces, it's work but so worth it, and mix with your hands, next do the same with the cornbread, mix breads together well and add sauteed mixture (celery,onion,garlic etc.) toss well and taste along the way. It should already be delicious. Add a little at a time the stock, just enough to dampen the stuffing.

You should be able to form a ball, not too much stock or it will be soggy. Grab the hens and one at a time begin stuffing them, load them up one by one and place in roasting pan(s) breast side up into pre heated oven (temp posted). Any remaining stuffing can be baked in a casserole dish.
Bake for 1 to 1 1/2 hours whilst basting from time to time, until juices run clear and birds are golden brown. Let rest for 20 minutes. You can make the gravy now! Don't forget to chill the cranberry sauce!

Gravy:

With left over chicken stock and there should be a substantial amount left, strain through a sieve, into a sauce pan and reheat to the boil. Sprinkle 1/4 cup of flour gradually into stock whisking all the while until it thickens, too thick? add a bit of water. too thin? A bit more flour, no lumps please, whisk whisk whisk.

This is from my heart, no measuring cups or spoons just love, passion and the benefit of the first taka boom bite!
as usual any ???s
hit me up
ENJOY!

Greens and Buttermilk Cornbread

This is a recipe to pass down to your youngins. An absolute must! I can't imagine not making a huge pot, as you can freeze some for later. The aroma of greens wafting through your house will draw folks from miles away. Close your windows please, and break out the holiday table cloth for this one! And remember FRESH ingredients always!

• 3 bunches mustard grns
• 3 bunches turnip grns
• 2 bunches collard grns
• 1 head cabbage
• 2 onions
• 2 bellpeppers
• 1 large SMOKED ham hock or 1pack SMOKED bacon or any smoked pork. must be smoked or cured
• 2 hot green chiles (optional, depending on level of hotness required)
• 2 medium turnips
• 2 cups chicken stock
• 1 jar jalapeno peppers including juice
  

Soak greens in warm salted water and wash the hell out of em, leave them soaking while prepping other ingredients. In large pot fill 3/4 w/water and add meat, boil to death, 3 to 4 hrs till tender, water should boil down to 1/4 amount in pot. Add chicken stock, diced bell pepper, onions and turnips. Add to pot cook on low flame with meat. After rinsing greens, cut up in bitesize pieces, cabbage as well, and put in pot w/stock and onions, peppers etc. It may seem like it's too much greens to fit, don't fret they quickly cook down, providing more room to put more in.

Add jar jalapenos (they are not as hot as you think) and be mindful of hot green chiles however(especially for the children). Cook on low heat until tender 1 hour to 1 1/2 hours.

Good luck!


Buttermilk Cornbread

My great grandma's recipe, but some of you will most likely break out the jiffy I understand.
Pre-heat oven 350

This cornbread is best when baked in cast iron skillet

• 2 cups yellow corn meal
• 2 cups flour
• 2 eggs
• 2 tsps baking powder
• 2 tsps baking soda
• 3 tablespoons sugar
• 2 tsps salt
• 1 cup or so of buttermilk (any milk will suffice, buttermilk is best!) the consistency should be similiar to jiffy a little thicker
• 1 tsp sunflower oil
• 1 tablespoon melted salted butter
  

Pour 2 tablespoons oil in skillet and coat with oil - be a bit generous with oil so bread won't stick.
Mix well with spoon and fold into skillet. Bake in pre-heated oven 30 min or so until golden brown (to check if done stick toothpick in middle of bread if comes out clean, it's done).

Now sit down
Say your grace
Close your eyes and
Feed your face

Any ? s
Hit me up

Good luck
Good eating
Taka

MASTERCLASS SEAFOOD GUMBO

OK - here we go, Gumbo! I don't know a soul who isn't passionate about this dish. There are many variations of this dish with various ingredients as well. This is how I roll with it. my mom makes gumbo that will absolutely send you! So needless to say I learned a lot from her, as I always add
my own spin on my recipes, it all boils down to personal tastes and preference. Get the big stew pot out. I need to tell you, I have a propensity to cook blind, (not using measuring cups, spoons etc) but I will do my best to ensure you get as close as possible to the correct measurements. If and when you TASTE as you go along, you'll know what's up. My version of this dish features seafood. Feel free to add sausage and whatever else suits you, as this is based on a stew that includes leftovers all chucked together to make a hearty Creole delight. Served over rice (brown preferably) it's absolutely delicious!. I don't use the traditional sausage in mine, don't fancy it, but do as you like, it will still be fabulous!

Ingredients:

• 1 pot of rice; 2 parts water, 1 part rice brown rice. Set aside, the gumbo is to be ladled over the rice.
• 4 to six med. crab legs (fresh) if not readily available get canned crab (white meat not dressed)
• 1 lb med. shrimp (fresh)
• 2 small fillets of you choice of white fish (bass, cod or halibut even catfish)
• 1 quarter chicken
• 1 diced med. onion
• 2 stalks celery diced
• 4 cloves garlic minced
• 1/2 pound okra (lady's fingers) prefer fresh and chopped (into the size of dice) frozen is available
• chopped herbs: basil, parsley and cilantro (coriander) 3 sprigs each
• 1/2 tsp thyme, 1/2 tsp oregano, 1/2 tsp sage
• 2 bay leaves
• 1 tsp paprika
  
• 1 tsp cayenne pepper
• 3 tablespoons gumbo file ( powered sassafras leaves, gives gumbo its unique flavor and also to thicken and flavor stews.
  
• 
  
• 
  
• salt and pepper to taste
• 2 cans stewed tomatoes (chopped)
• 2 small green chillies (de-seeded and finely chopped
  

In large stew pot (no aluminum) fill 3/4 water and add chicken with bay leaves, salt and pepper
and boil on medium heat until tender. When it's done, take it out and sit it to the side to cool. In
same pot, add onions, celery and okra. Add a chicken bouillon cube for extra flavor and simmer
for 30 minutes or so. Cut up chicken in bite size chunks and add to pot. Incorporate stewed tomatoes and fresh herbs long with peppers (black and cayenne) and chopped fresh green chillies.
Don't forget to taste your food as you proceed!

Part of the pleasure of this dish is the whole crab legs which have to be be cracked open while eating gumbo, so things can get a bit messy at best, unless you use the canned version. Rinse crab in cold water 3 times or more to ensure there is no sand lurking about, add to the pot first as it takes a bit longer to cook. Shell the shrimp and PLEASE de-vein (cut along outer edge of shrimp length wise and remove black string like stuff (the intestine) rinse them well and cut in half. Make sure your choice of fish is scaled and boned,rinse well and cut up in small chunks. Add seafood to pot and give a good stir. Add gumbo file. You can add anything else with in reason to this dish, depending on your palate. Turn the fire off now. Don't over cook the seafood! Seafood takes a very short time to cook and once it's added to to the gumbo, it's ready within 10 minutes. Taste it.

Delicious huh?

Get a ladle or a huge spoon and lavish over the steamed rice, some fresh granary bread on the side is a star player in sopping up the juices.

ENJOY! I DO EVERY TIME I MAKE IT!

any ?'s
You know what to do... Ask me
With love,
Taka

BLUEBERRY CRUMBLE

This is one of my favorite quickies to prepare for a delicious and moorish dessert. Blueberries and all purple fruit are loaded with vitamin C and anti-oxidants. I'ts easy to prepare and a joy to eat. All that's needed is spices, lemon, berries, butter and a store bought crumble. and music!

Preheat over 180 (fan) 200 US

Ingredients:

• 2 1/2 to 3 pounds fresh blueberries
• 1/2 cup light brn sugar
• 1/2 cup white sugar
• 1 tablespoon cinnamon
• 1/2 tablespoon nutmeg
• juice 1 lemon
• 1 teaspoon salt
• 6 pats butter
• 1 1/2 pound bag of crumble
• generous splash vanilla essence
  

In oblong casserole oven proof dish distribute rinsed berries.sprinkle lemon juice and vanilla, mix with hands, spread berries evenly once more and sprinkle sugars, salt, spices and add slices (pats)
of butter 6 should do. With crumble, empty into a bowl and just for good measure add a pinch of
allspice mix well and distribute evenly over the top of berries. You can use less or more crumble
according to your personal preference. Bake for 20 min. or untill crumble is golden brown and the juices are bubbling through. I let it rest for an hour or so (believe me it aint easy!) This is another juicy pie so take care blueberry juice is difficult to shift from clothing, carpets and can stain wood, who cares! It's so worth it. Serve with vanilla ice cream!

Get your bake on!
Love and good luck
Taka

BLACKBERRY PIE

Black berries are seasonal right now, I have a bumper crop of bushes with berries as big as your fist! Don't be fooled by the store bought blackberries even though they're fresh. Blackberries ripen on the vine, if picked unripe (which is usually the case) they are sour and remain so and then they rot, so I highly suggest you find someone with a blackberry grove or a number of bushes and pick only the ones which fall off easily. Blackberries should be treated with respect.They are delicate yet rich,subtle but full of flavor.This time of year, late summer, it's blackberry pie, waffle, pancakes, crumble, cobbler, juice etc. time.

Good Luck!

P.S. You Can Substitute Blackberries and Use Blueberries or Fresh Cherries.or mix 'em. YUMMY

This will be a DEEP DISH PIE!
Preheat oven 180 fan assisted
250 american ovens

Follow my recipe for crust in sweet potato pie post

Ingredients:

• 3 and 1/2 pounds fresh sweet juicy blackberries


• 1 cup light brown muscavado sugar


• 1 cup caster or plain sugar


• 1 tsp fresh grated nutmeg (if available) or plain ground nutmeg


• 1 tsp cinnamon


• a pinch of allspice


• juice 1 lemon


• 1 tsp salt


• 1 table spoon vanilla ESSENCE not flavoring


• 25 grams butter (salted)


• some choice music playin at all times ,oh and 1 egg for brushing pastry
  

You will need bottom and top crust so instead of freezing half of dough as I suggested in sweet potato pie recipe, you will need all of the dough.

1/4 cup of flour for rolling out half of the pastry. Refrigerate other half till later. A deep pie dish is ideal but i've been known to use cake pans (slightly fluted) roll out pastry so it hangs generously over edge of pan. Oil pan lightly if non stick and gently place pastry making sure it is snug and even in dish. Brush with beaten egg as this will prevent the dough becoming soggy. Rinse berries well in cold water,drain well and empty on top of pastry and distribute evenly.

Sprinkle lemon juice, vanilla, sugars, salt and spices and i always drizzle 2 teaspoons of honey on top. Place pats of butter on top 6 little slices(butter) should do. This is a very juicy pie, so be warned.

Retrieve the other half of pastry out of fridge and roll out. This is for the top of pie. Roll so it hangs over the sides of dish generously, fold bottom pastry over the top around the edge of pie and with a fork flute the edges all the way around so the pie is nice and tucked in, pierce top with fork (so steam can escape) and brush the top of pie with beaten egg.

Have a large baking tray in oven to catch escaping juices.
Bake for 45 mins or until it's bubbling juice and golden brown.

I let mine rest for an hour or so, and then i put small hole in edge of crust and pour excess juice in a container, and boy is it heaven!

Serve with champagne flavored whip cream or you fav ice cream but know boys and girls; it's the bomb by itself!

Happy baking!
Love
Taka

TAMALE PIE

Level of difficulty - Easy

Set oven to 250 (U S) 200 convection fan assisted (U K)

Ingredients

• 300 grams ground steak or beef (lean please)
• 1 large onion
• 2 stalks celery
• 4 cloves garlic
• 1 red bell pepper
• 2 vine ripe tomatoes
• 3 med. jalapeno peppers (optional)
• 1 bunch fresh cilantro or corriander
• 3 sprigs fresh basil and 3 sprigs fresh oregano (dried will suffice)
• 3 sprigs fresh parsley
• 2 small minced chiles (hot) (optional)
• 1 large jar favorite spaghetti sauce
• 3 tsp ground cumin
• 1 tsp mild chili powder
• 1 1/2 cups grated cheddar cheese
• 1/8 cup sugar
• approx. 400 grams canned chopped tomatoes
• 1/4 cup red wine (Italian)
  

For Topping

• 2 cups yellow corn meal
• 2 cups reg. flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1 table spoon ground cumin
• 1 table spoon salt
• 1 table spoons sugar
• 1 1/2 cups milk
• splash cooking oil 2 teaspoons
  

Dice vegetables and herbs, chiles, saute in large skillet with 2 tablespoons of olive oil, don't forget garlic! Saute untill tender, add spices, cumin salt,pepper. then add meat ( for vegans, Quorn makes a lovely soy based mince, a dead ringer for ground beef). Cook fo 20 min or so giving it a good stir (your kitchen should be smelling pretty good by now). Now dice those vine ripened tomatoes, add spaghetti sauce, add can tomatoes, sprinkle sugar (to cut the sharpness of the tomatoes) and a healthy splash of wine. Simmer for about 20 min, stirring occasionally and please TASTE as you go along, it makes perfect sense to me. Cover and set aside.

In separate large bowl, combine corn meal (polenta), plain flour, cumin, baking powder, baking soda, salt, sugar, eggs, milk and cooking oil. Give a good whisk, your batter should be of a thickish consistency.

In a deep casserole dish pour meat sauce evenly in the bottom, sprinkle cheese liberally over
meat sauce. Pour cornmeal batter over the top, spreading evenly. You should have 1 layer
of delicious Mexican meat sauce, a layer of cheese, and the cornmeal batter on top. For good measure (and I believe in good measure) sprinkle a handful of yellow cheddar cheese on top!

Pop in the oven and bake until golden brown and the meat sauce is bubbling around the edges.
Remove and let it sit for 15 to 20 min and serve with plain yogurt or sour cream. I find it works best when cut into chunky squares. As always serve with a green leafy salad and a nice glass of Cabernet or Kool Aid with ice! Can't top it people!

THIS DISH IS EASY TO MAKE, QUICK TO MAKE AND REALLY REALLY GOOD!
ENJOY!
any?s
hit me up
good eating
taka






.

TUNA CASSEROLE

Level of difficulty - Easy

This recipe goes back generations in my family. It's yummy, filling, and a good way to get the three major food groups in one setting. Kids adore this dish as well as adults and served with warm bread and a light salad, there's nothing else like it. It's got delicate flavors of fresh herbs running through it and topped with with a crunchy cheesy breadcrumb mixture, it's absolutely delightful!

Pre-heat oven( 300 U.S ) (2oo convection fan U.K)

Ingredients

• 500 grams macaroni or pasta of your choice


• 2 small cans tuna approx 185 grams each


• 2 cans cream of mushroom and chicken (one of each) soup 400 grams each


• 250 grams med. cheddar cheese (grated)


• 500 grams frozen mixed vegetables


• 1 small can of sweet corn


• 3 sprigs fresh parsley


• 3 sprigs fresh basil


• 3 sprigs fresh corriander or cilantro


• 50 grams mozzarella cheese (grated)


• 1/2 tsp cayenne pepper
  

Boil pasta until tender and drain, set aside. Drain tuna, empty pasta into large bowl, add tuna, soup, grated cheeses, frozen vegetables ,corn and finely chopped herbs. Mix ingredients together and add pepper and salt to taste. Fold into large greased casserole dish. Sprinkle 1 cup of breadcrumbs mixed with 1/4 cup of grated parmesan cheese and sprinkle on top. Bake 25 to 30 min until bubbly and golden brown. Serve with warm granary bread and mixed salad.

ENJOY! THIS IS WHOLESOME EATING PEOPLE!
Any ?s Just ask.

Gorgeous Greek Salad

Level of difficulty-----easy
Everything about this salad shouts FRESH, HEALTHY and BEAUTIFUL! It's so good for you and the caloric count is low low low. Perfect for those hot summer nights when one's appetite is not so demanding. It's great as a partner with grilled fish or chicken or just on it's own. A real winner! Go on! TRY IT!

Ingredients

• 2 red bell peppers
• 2 green bell peppers
• 1 large cucumber
• 2 med. vine ripe tomatoes
• 1 large bermuda onion
• 100 grams greek feta cheese
• 150 grams of kalamata olives (pitted are better but non pitted are fine,look out for the stones!
• 3 sprigs fresh oregano
• 3 sprigs fresh parsley
• 2 fresh mint leaves
• 1/4 cup virgin olive oil
• juice of 1 lemon
• salt and pepper to taste

Cut vegetables up nice and chunky. Combine together in a salad bowl. Cut cheese in chunky squares and add to vegetables,drain olives and add.

Chop herbs up fine and incorporate, toss salad lightly until ingredients are evenly mixed.
Squeeze juice of lemon and mix with oil, salt and pepper. pour over salad and toss and serve.

Absolutely fabulous, this dish and so easy to make!

ENJOY !

Love, Taka

Sweet Potato Pie

Now people, I know how ya'll roll in america. If you need pie crust, you go to the store and buy the puppy ready made and in the pie dish already. Shame on you... the magic of any pie is the CRUST, and it's so easy to make and taste so much better. The holla days are quickly upon us, and you know how we love our sweet potato pies. I'll share with you my pastry which is so easy and can be used with any kind of pie, fruit, meat whatever.


Level of difficulty - Easy as pie

Pastry (shortcrust)

• 8 oz plain flour
• 1/2 teas salt
• 50 grams butter ( cold to room temp.)
• 50 grams lard (cold to room temp.)
• 1 egg
• flour for rolling out
  

PASTRY

• chilled large bowl
• sift flour (use strainer if you've not a sifter)
• add salt, slice butter into pats, slice lard as well
• now with clean fingers and nails rub, butter and lard into flour mash with fingers until it resembles bread crumbs. Add ice cold water a little at a time whilst mixing with a fork, it will start to form a dough ball. don't add too much water, you should be able to gather it together into a ball. the less you handle it the better. it needs to stay as chilled as possible place ball of dough in fridge.
• pre-heat oven 350

SWEET POTATO FILLING

• 6 med red sweet potatoes
• 1 tablespoon vanilla essence
• 1/2 stick butter
• 1 cup( or more if desired) light brown sugar
• grate fresh nutmeg 1/2 teasp
• 1 tablespoon cinnamon
• 2 shakes allspice
• 4 eggs
• 1 tsp salt
• boil potatoes with skin on easier to peel when done cooking. Peel, put into mixing bowl add butter and let cool for 20 min.

Add remainder of ingredients. and beat with electric beaters or mash forever until smooth no lumps. Taste, add more of sugar, salt or spices according to how you like it. Always taste your creations as you go, so you know what you got going on. Clear surface for rolling out pastry (marble surface is best) Sprinkle liberally with flour, dust surface well. Retrieve dough from fridge, divide in two and put half back in fridge to stay chilled. Have pie dish ready (pyrex or non-stick) if neither lightly grease dish lay half ball dough onto floured surface. Rub flour over rolling pin and begin rolling out dough. Do not flip dough over and roll it, just turn it as you roll to get it round as possible and not to thin or too thick ya'll know what I mean. The best way to pick dough up to place in dish is to wind it onto rolling pin and unwind it onto pie dish. Make sure your dough is bigger than dish and hanging over the sides. Gently press dough into dish
snuggly. Beat egg and brush over pastry (this keeps it from becoming soggy). Pour in potato mixture and curl overhanging pastry around the rim of dish. with fork mash pastry around edges so that it's fluted.
. brush edges with egg and put in oven. to bake until crust is golden brown, 30 to 45 mins.

As for the other half of pastry waiting in fridge, pop into freezer, for next pie (and there will be a next one). When done, let it rest for 30 min and a dollop of fresh whipped cream will seal the deal.

DO NOT CONFUSE WITH PUMPKIN PIE. THAT'S ANOTHER TALK SHOW!

Any ?'s
Hit me up

Oh the joys!
Love Taka
Good luck

Cheesy Mac 'n' Cheese

It's classic time! Want to fill up a room quickly? Spread the word there's mac and cheese in the oven. This recipe is a true crowd pleaser in the circles I travel in. There are many ready made brands available on the grocery store shelves, but with a little kitchen commitment, a few ingredients and undying passion for this classic, you can unveil the REAL deal in 45 minutes!

Level of difficulty - easy

Preheat oven to 350 or 175 (convection fan)

Ingredients

• 1 bag macaroni 500 grams


• mild white cheddar approx 250 grams


• sharp yellow cheddar approx 250 grams


• salted butter 25 grams


• 4 large eggs


• milk 1 &1 /2 pints


• salt 1tsp


• cayenne pepper 1/2 tsp


• olive oil 1tsp

In large sauce pan, fill and boil water with oil and salt, add pasta boil for 12 minutes or until tender. Drain pasta, empty into large bowl and splash a bit of olive oil and toss to keep pasta from sticking together. Set aside. (for gluten free pasta I highly recommend Quinoa pasta (pronounced keen-wa) as a wonderful alternative, which you can find at your local health food store)

In separate large bowl whisk eggs and add milk. Whisk together and you can include 1 more tsp
of salt and add cayenne pepper.

Grate cheese and mix with pasta (i usually use the end of a wooden spoon to stir pasta and cheese (it makes it easier to manage the cheese sticking to utensil) slowly add milk and egg mixture and mix well.

Empty into large oven proof casserole dish. Slice pats of butter and arrange on top and lightly sprinkle with cayenne pepper or black pepper if you choose. For a twist if you like, chop a couple of sprigs of fresh parsley, combine with breadcrumbs and sprinkle on top, melt butter sparingly pour on top and bake! Yummy!

Bake for 45 min to an hour, checking from time to time, as oven temperatures may vary.
Check for doneness by sticking knife through middle, if milk and egg are solid, it is done.

I must warn you: this dish is high in fat and calories, but oh my GOD there's nothing like it!
Allow 50-75 grams of pasta per person for a starter.
75-100 grams of pasta for a main course.

Get back with me if you've any ??s
I wish you LOVE!

Wicket Double Fried Chicken

I absolutely adore chicken, especially mine! Fried! Twice! This recipe came about through trial and error, don't get me wrong i've been frying chicken forever but this method ensures tender, moist chicken extra crispy on the outside. Any part(s) of the chicken will do just fine,(my all time favorite is wings). listen ya'll, i'm trying to be healthy here, but i gotta tell you, this is FRIED! fattening at best, but you only live once, right? so prepare yourselves for a truly orgasmic delight!

Ingredients:

• chicken (your favorite cuts)
• 1 to 2 cups flour
• garlic salt or powder
• cayenne pepper
• seasoning salt (lawry's or aromat or your favorite)
• paprika
• 1/2 to 3/4 liter of oil for frying (sunflower or canola)
  

Pre-heat oil on moderate setting, season chicken with garlic,cayenne, seasoning salt and paprika liberally on both sides.In a large plastic or paper bag, add flour, make sure oil is hot (not smoking!) and add 4 or 5 pieces of chicken at a time and shake until chicken is well coated. Gently place chicken in oil and cover. Cook for 3 minutes on BOTH sides. Remove chicken and set aside to REST. (this is what makes the difference, the chicken is still cooking while it is resting!) add the next batch and so on until all chicken is par-fried. pour yourself a glass of wine or iced tea and turn the fire way down. wait about 5 minutes, turn the fire back up to medium and re-fry chicken until golden brown. check for doneness by piercing with a fork, if juices run clear, it is done. You may need to leave some pieces to cook a bit longer, depending on the piece .i.e. thighs need a bit longer than wings. this method works for me the chicken comes out crunchy on the outside and moist on the inside! p.s. for extra spicy,use extra cayenne!

Yum! Yum!
GETTING HUNGRY?
GO FOR IT!

Any queries???
you know what to do....
good cooking!

Salmon Croquettes

Level of difficulty: Easy

• One large can or 2 fillets of salmon (pink or red) fresh is best, canned is acceptable as well


• 1/2 onion diced


• 1 stalk celery diced


• 2 cloves garlic minced


• 1/2 handful fresh cilantro or coriander cut finely


• 1/4 handful fresh parsley cut finely


• 1/4 handful fresh basil cut finely


• 2 eggs


• 1/4 cup flour


• 1/4 cup yellow corn meal


• tsp salt


• 1/2 tsp pepper (cayenne is best, can be hot if you like a kick. use it. black pepper will work as well


• lemon or lime zest small amount (finely grated lemon or lime peel)


• 1 mild red chille diced finely (de-seeded)


• if using fresh salmon lightly fry on both sides in 2 tsp olive oil with dab butter until slightly underdone.


• incorporate into mixture.

Mix ingredients in bowl, and form into patties. Carefully coat both sides of patty in corn meal and fry (not DEEP FRY) till golden brown. Serve with lemon and lime and sprinkle lightly with dill. I suggest fresh dill if available but dried will do. Should be crispy on outside moist on inside.
Hit me back, and let me know how things went. Any ?'s I'll be honoured to assist you.


This recipe is off da chain..
Good luck

Taka

Easy Peasy Creamed Broccoli with Salmon

This is a big hit among fussy little eaters... Tried, tested and true!!

• 1 large fresh filet of salmon
• 1 container fresh cheese sauce (4 cheese is best) 500 grams
• 1 pot brown rice (2 cups rice to 4 cups of water)
• fresh broccoli (1 med bunch)

Make pot of brown rice. Cook fish in 3 tsp butter, 1/2 cup water, salt and pepper to taste in skillet. Don't overcook! 2 minutes on both sides, done when flesh is easily flaked with a fork. Boil broccoli until tender, drain and mash it up. Heat cheese sauce in sauce pan (not microwave.. it kills all the vitamins, if you can find any in cheese sauce). Crumble fish and mix with sauce and broccoli till nice and creamy. Spoon over rice and serve with warm bread. Kids will love it! Good way to get 3 food groups inside of them!

Tell me what you think! Eash fresh and live long!

Peace out.. Taka

Lasagna a la Taka

Level of difficulty: Medium

Caloric Count: High

Ok people, we're talking WOW factor stuff here. explosions of different flavours hitting your palate at different intervals yet all in one beautiful mouthful! Fresh pasta and herbs are key to this dish and I use minced lamb, instead of minced steak , but there are many variations to this dish. Me, I have to go over the top. Only the best! I use 6 cheeses in my lasagne, and it makes the flavor amazing. You will need quite a few ingredients.

Let's get started. I will also include a vegetarian version.

For meat sauce:

• 2 pks fresh minced lamb or mince steak appox.400 grms
• 5 cloves minced garlic
• 1/4 cp virgin olive oil
• 2 med yellow onions
• 1 red 1green and1 yellow bell pepper(s)
• 3 stalks celery
• 3 fresh vine ripened tomatoes
• handful each of the following fresh herbs! (if available, if not, dry wiil suiffice
• basil
• parsley
• oregano
• salt and pepper to taste.

Pasta:

2 boxes fresh lasagne pasta sheets can be found at your major supermarket in fresh pasta section. Dried lasagne pasta is fine (but must be cooked first).

Cheeses:

• 2 tubs fresh riccotta cheese 500 grams
• 2 bags grated mozzarella 500 grams
• 2 bags grated yellow cheddar 500 grams
• 1 tub cottage cheese 250 grams
• 1 block feta cheese 200 grams
• fresh grated parmesan

Sauce:

• 2 jars of favorite spaghetti sauce 1000 grams
• 1 small can chopped italian tomatoes 400 grams
• generous splash of italian wine (I use merlot, full rich deep nutty flavor) have a glass while preparing if over 12 yrs old. Merlot is French but what the hell!

• Chop onions peppers celery and herbs along with garlic.
• In large skillet,add 1/4 cup olive oil, add garlic, then add the above and saute until tender
• Add 1tsp of dried oregano .
• Add meat and cook till done stirring throughout.
• Add fresh tomatoes (diced) and simmer 10 min.
• Add canned tomatoes and tomato sauce stir and add wine. I find 1 tablespoon of sugar will cut sharpness of tomato ingredients. You can also add 2 tsps of tomato paste or purree.
• Simmer and stir occasionally for 20min.
• Set to the side to cool a bit.

You need rectangular deep dish casserole pan, rub with tsp olive oil. If pasta is fresh or boiled, layer with pasta until bottom is covered. Spoon over sauce mixture liberally on top of pasta. Now it gets a bit messy. Dip with your clean hand into cottage cheese and sprinkle lightly on top of sauce. Then sprinkle liberal amount of mozzarella. Next, crumble feta light amount, next the riccotta liberally. Add another layer pasta, then sprinkle cheddar, mozzarella and riccotta. If pan is deep enough, build another layer of pasta, sauce and cheese making sure the top ends with sauce and copious amounts of mozzarella cheese and sprinkle with fresh grated parmesan on top.

Bake in pre-heated oven on 375 degrees for 45 mins to 1 hour. You'll know it's ready when the cheese is golden and it's bubbling and smelling up the neighborhood.

For vegetarians:

Follow recipe substituting meat for 2 eggplants & zucchini, and 200 grams fresh mushrooms thinly sliced and layered on top of sauce, followed by cheeses.

There is also a soy mince called quorn which is a dead ringer for beef mince only it's soybean. It's hard to tell the difference between it and beef. 2 packs of quorn needed.

I get fresh baguettes or long thin loaves of bread slice mix fresh garlic parsley and butter spread and toast in hot oven.

Serve with mixed salad and some red wine!

Yum yum!!
Hit me back with feedback. Any?'s just ask!

Enjoy! Taka

Chicken & Dumplings

Level of Difficulty: Easy

Caloric Evaluation: High carbs

Ok, the season is changing. The hunters and gatherers are getting busy, it's time for wholesome food with substance that sticks to the ribs..to warm you from the inside-out. This is a old classic soul dish very easy to prepare ,and you can freeze leftovers for a chilly night.perfect served with a green salad as a starter.

i have a tendency to make copious amounts when it comes to soups and stews of this sort. if you find the
amounts a bit too much for you, just use half of listed ingredients. I would also like to add that my mom showed me recipe when I was a child, and I put my spin on it over the years.... so props to my mama!

Chicken & Dumplings

• 1 large chicken
• 4 chicken stock cubes
• 4 carrots
• 2 large onions
• 3 stalks celery
• 4 cloves garlic
• basil (fresh 4 large leaves) dried 2 tsps
• parsley( 1 bunch fresh)dried 2 tsps
• cilantro or corriander (1/4 bunch fresh)dried 2tsps
• 2 large bay leaves
• 1 tsp blk pepper
• salt to taste

(with all recipes it is essential to taste as you go along, so you can adjust dish according to your palate)
(add stock cubes as you go as they contain salt, you made need more or less)

The best dumplings for this dish are ready made bisquits in refrigerated section i.e. pillsbury or hungry jack
2 cans, 1/4 cup flour( for rolling out)

• In large stew pot fill 3/4 full with water
• Quarter chicken, rinse and put in pot to boil with chicken stock cubes
• Dice onions, carrots, celery, herbs, mince garlic and add bay leaves
• Boil 1 1/2 to 2 hours until chicken falls apart easily
• When done turn off stove.

• Prepare clean surface for rolling out bisquits
• Sprinkle some flour 1 tablespoon or so onto surface and roll bisquit one at a time with rolling pin
• Into saucer size circles. slice into strips and add one at a time to pot STIRRING all the while (make sure
• Dumplings don't stick together)the amount of dumplings you want is up to how many you roll out and add
• Simmer fo 10 minutes and BAM. all ready to dish up and chow down

Enjoy
any ?s
I'm here for you..
Love Taka