Category Archives: Dinner/Lunch

Fish Fingers

Sometime back during my monthly grocery shopping as I visited my vendor in search of some chicken legs, I noticed they had some fish fillet. Unfortunately they were out of chicken legs so I decided to try the fish instead. The fillets were quite large so I just got two.

One of the fillets I cut up into big chunks coated them with  some dried herbs and pan fried  them. The other one  I prepared a week later in form of fish fingers.

Ingredients:

1 large fish fillet

1/2 cup flour

4 slices of bread/ 1 cup bread crumbs

2 eggs

A handful of dhania chopped

Some lemon zest

1 tsp salt

 1 tbsp black pepper

Dried herbs, sage, rosemary and oregano

3 tablespoons of water

Oil for frying

Same trick as with the beef stir fry, thaw the fillet then cut it lengthwise into strips.

don’t make them too thin

 Now to coat the fish fingers, I prepared 3 dipping bowls.

First coat them with flour. Make sure to season the flour with some bit of salt, black pepper and the dried herbs.

1. Coating with the flour

Next dip them into the egg wash.

Making an egg wash is pretty easy beat eggs with some little water. Once more remember to season the egg wash as you did the flour. This is to ensure that there’s seasoning all through. Use a fork to avoid getting your hands too messed up.

2. Egg wash 

Now onto the final coat. At this point I put the oil in a pan so as it can start getting hot.

You can get ready to use breadcrumbs from your local supermarket or if you are DIY kind of person you can just do what I did.

I toasted 4 slices of bread with a sandwich maker, yep a sandwich maker, I really need to invest in a toaster.

Voila, crusty

Then using my blender’s mill, I crushed the chunks of toasted bread and voila breadcrumbs pap. In a bowl/plate mix the chopped dhania and the breadcrumbs, again remember to add the dried herbs, salt and black pepper. At this point also add in the lemon zest.

3. The breadcrumbs mixture

Then fry your fingers (no pun intended :-))

I later filled the pan with the fish fingers

Fry both sides till they are golden in colour. Drain over a plate covered with some paper towel.

I served this with plain steamed rice and a vegetable sauce.

steamed rice and vegetable sauce

Verdict:

Hubby loved them. Seasoning was on point. Yippee

If I could do it over again:

I’d let them cook longer, they still had that fishy taste that I don’t really like.

 I re-fried the the leftover the following night and they were much better and crunchier :-), so cook them a bit longer till they are really golden brown.

Did someone say Chinese?

I’ve never been to a Chinese restaurant (hubby, hint ,hint) but I know they are big on rice, Egg fried rice to be specific. this is something I like preparing when I have leftover rice. It’s normally a pleasant way to eat it other than just warming it up.

Let me first warn you that this recipe is my own creation meaning it could well not be Chinese rice :-). According to me what makes it Chinese is the soy sauce and eggs, which I think  are a staple in the Chinese rice.

What you’ll need:

2 cups of steamed rice (preferably cold)

3 sausages

2 eggs

1/2 white onion chopped

5 cloves of garlic chopped

1 teaspoon of ginger chopped

3 small carrots diced

1 hoho (bell pepper) cut into strips

1 eggplant (aubergine) cubed

Salt

Black pepper

Dried herbs

3 drops of soy sauce

Oil for frying

rice,soy sauce,carrots, eggplant,hoho,onions,ginger and garlic

This dish is best prepared with a wok and in the case you don’t have one like me, you can use a pan.

First the sausages, I removed them from their casing then I broke down the sausage meat.

Heat some oil in the pan, then add in the sausages.

The sausage meat

Let them cook for about 5 minutes then set aside.

In the same pan using the add some little oil.

Scramble the two eggs.

Scrambled eggs

Then set aside.

Now for the complete dish.

In the same part toss in your onions,garlic and ginger. Remember to season with salt and black pepper.

Onions frying

Let the onions cook till golden then add in the veggies (carrots,hoho and eggplant).

Colour!!

Keep stirring the mixtures to avoid them sticking onto the pan. Once they are tender but carrots still crunchy add in the sausages and scrambled eggs.

add the sausages and eggs

Stir the mixture, then add the rice . Drizzle with soy sauce and add the dried herbs, I used sage (still out of parsley) O-o.

In goes the rice

Since the rice is already cooked you just want it to get hot.

Dinner is served. Bon Appetit!

In the event you are allergic or don’t like eggs you  can eliminate them from the recipe. You can easily make it vegetarian by eliminating both the eggs and sausages.

What do you do with your leftover food?

Verdict:

The veggies added the crunch in the rice and the alternating tastes of sausages and eggs was very pleasing.

If I could do it over again:

Probably add more seasoning, especially the black pepper

Herbalicious Potatoes

Potatoes, roasted, fried or baked , who doesn’t love them?

This past weekend I debated whether to prepare chapatis or potatoes. Well potatoes won, and that is because hubby wasn’t around to influence the voting otherwise chapatis would have won pants down hi hi hi.

Since, we love potatoes that much, I try to prepare them in the most healthy way possible, so I normally bake them.

Ingredients:

Lots of patatoes peeled and washed

Dried herbs: sage, rosemary, thyme or whatever you have on hand

Salt

Black pepper

4 teaspoons of oil

When baking potatoes, I prefer boiling them first so as to give them a head start when it gets to baking.

Cut the potatoes into wedges like so;

the wedges look more like chips, but they are wedged

Place the potatoes in a sufuria, add water upto the level of the potatoes. Season generously with salt, black pepper and some of the dried herbs.

Let the water come to a boil or till the potatoes are almost done.

Drain the potatoes.

Remember to  pre-heat your oven at 350 degrees C

Take your oven tray, line it with some aluminium foil, this is to prevent sticking onto the baking tray and also makes clean even faster.

Grease the foiled tray with the oil the sprinkle some of the herbs. Place the potatoes in the foiled tray. Ensure they are on a single layer then sprinkle the remaining herbs and pop it into the oven.

in the oven

I let my potatoes bake, till the outside was golden and all crispy.

The herbalicious baked potatoes

                 Note:

Currently I’m out of parsley and hence the use of other herbs, but on normal occasions I’d prepare this with parsley instead of sage.

Verdict:

Delicious, the potatoes were not only crispy but full of herb goodness. They have to be the best baked potatoes I’ve made thus far “yippee” .

If I could it do over again:

Increase the quantity of the potatoes 😀 . We just couldn’t get enough of them.

Beef Stir Fry with Matoke

The same day I made matoke I decided to make some beef stir fry to serve as an accompaniment.

Ingredients:

1/4 kg beef cut into strips

4 carrots cut lengthwise into thin strips

1 bell pepper cut lengthwise

1 onion sliced

Salt

Black pepper

½ teaspoon of dried rosemary leaves

2 teaspoons of vegetable oil for frying

The trick in getting the perfect strips with the beef is to cut it while it’s still a bit cold. I had removed my meat like 20 minutes prior and I’d left it to thaw slowly on the kitchen table.

the beef strips

Heat the oil in a pan then toss in your onions, then add your salt and black pepper.

I normally don’t fry beef, since I find it to be pretty fatty by itself but since I was stir frying, I thought why not.

 Once the onions are tender, throw in the strips of beef and stir (yep stir fry) to mix it with the onion yumminess.

on to the pan

Let the strips cook for about 20 minutes stirring every 5 minutes to avoid them sticking onto the pan.The beef cooks even faster than normal since

the strips are thin.

Once it’s almost done add the remaining ingredients not forgetting the dried rosemary leaves. Stir once more then let them cook for about 5

minutes. I like when my carrots are crunchy but in case you like them tender you can cook for longer.

don’t you just love it when the food has such rich colours, yum yum

And just like that you have a scrumptious meal

Delicious!!

Verdict:

I’m known to go a bit crazy when it comes to spicing the food and fortunately or unfortunately the black pepper was a bit too much in the matoke. Still loved it though. Hubby had been hesitant to eat the matoke, so he served a small portion at first (test run I guess).

He later heaped his plate (happy wife).

 The carrots were crunchy and the beef was full rosemary and black pepper goodness :-).

If I could do it over again:

 Reduce the amount of salt in the beef (told you, I go a bit crazy when seasoning is involved) O-o.

How do you cook your bananas?

From Mother in Law with Love

Some Saturdays ago we had dinner over at my other family. We usually have a great time and never leave till it’s like pretty late.

As is my mother in law’s tradition, she gave us some goodies to carry with us once we were about to head for home. This time round she gave us some unripe bananas. I saw it as a challenge since I don’t think I’d have ever thought of cooking matoke.

As I was thinking of how I’d prepare them then ‘eureka’ I remembered that my mother had prepared matoke occasionally and I think I could remember just how she used to do it.

The ingredients

Ingredients:

A bunch of unripe bananas, around 8

Potatoes let’s say 10

A handful of carrots wedged

1 onion sliced

I whole garlic chopped

2 teaspoons of chopped ginger

1/2 bell pepper sliced lengthwise

400ml of water or stock (beef, chicken or vegetable)

Salt

Black pepper

2 tablespoons of cooking oil

First things first, peeling the bananas and potatoes. I recall that unripe bananas has some stuff which I only know their name in my mother tongue:-) that sticks on ones hands. I used to see my mum apply some cooking oil on her hands so as not to get the ‘whatchamacallit’ on her hands I faithfully did like her and peeled the bananas without a hitch “yippee”. Once everything is peeled and washed set aside and start on frying the onions.

The fried onions,garlic, ginger mixed with the salt and black pepper

Then add the carrots and bell pepper

The colours look yummy, don’t they?

I didn’t put tomatoes in this recipe since I wasn’t quite sure if they were necessary, are they?

Then add the bananas and potatoes and stir till everything is combined and cover for about 5 minutes to let the spices soak in.

You can see the black pepper on the bananas and potatoes

Then finally add in your water or stock (beef, chicken or vegetable), I used water. As for the amount, I normally measure with my eyes and I remembered that my mother used to put the water almost till the level of the bananas. Cover and let them cook over medium to low heat for about 40 minutes or until the potatoes are done.

Check the water level

You’ll wait to see the end result on my next post.

Curious Question:

Does anyone else experience the sticky stuff when peeling unripe bananas?