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.
  
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• 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