(Mango Ice Cream with zing!)
Ingredients:
4 to 5 ripe Mangos
1 cup heavy cream
½ cup sugar
2 tablespoon lemon peel, cut in tiny ribbons
½ cup condensed milk
½ teaspoon salt
Peel, pit and mash the mangos. You should end up with about 2 cups.
Whip the heavy cream with the sugar until stiff.
In a 2-quart bowl combine the 2 cups of mashed mangos, the lemon peel ribbons, condensed milk and salt. Fold in the whipped cream.
Pour into freezer trays or a 6-cup mold and freeze.
Pineapple Rum Sauce
(the zing!)
Ingredients:
1 cup pineapple juice, canned
1 cup sugar
½ cup cooled white rum
3 cups fresh pineapple, cut in ½ inch dices
1 tablespoon pistachio nuts
In a 1-quart sauce pan simmer the pineapple juice and the sugar, until it dissolves and forms into a syrup.
Add the white rum and cool.
Place the cut fresh pineapple pieces in a 2-quart bowl and pour the pineapple rum sauce over them. Marinate for several hours.
Place 1 scoop Mango Ice Cream in a 6 oz wine glass. Top with 3 to 4 oz of Pineapple Rum Mixture.
Garnish with pistachio nuts, coarsely chopped.
Note: Any fruit ice cream will serve for the Coupe Mount Kenya, especially peach ice cream. Fruit sherbet may also be used. Canned pineapple may be substituted for the fresh, but it is just not quiet the same.
Showing posts with label Kenya. Show all posts
Showing posts with label Kenya. Show all posts
Plantains in Coconut Milk
4 sliced plantains
1 teaspoon curry powder
1 1/2 cups coconut milk
1/8 teaspoon cloves
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon curry powder
1 1/2 cups coconut milk
1/8 teaspoon cloves
1/2 teaspoon cinnamon
1/4 teaspoon salt
Mix plantains, curry powder, cloves, cinnamon and salt in a saucepan. Pour in 3/4 cup of coconut milk and simmer over low heat until milk is absorbed and plantain is tender. Add more milk when necessary
Chapati
Ingredients:
2 cups flour
1 teaspoon salt
Oil (or butter)
Cooking Recipes Directions
Sift flour and salt into a bowl. Add enough water to make a fairly stiff dough. Knead well. Roll out on a floured board into a fairly thick circle. Brush with oil. From the centre of the circle, make a cut to one edge. Roll up dough into a cone, press both ends in, and make a ball again. Repeat that process 2-3 more times. Divide dough into 4 or 5 balls, and roll each out into a thin circle. Heat a frying pan over moderate heat and dry out each chapati in the pan quickly. Brush pan with oil and fry chapati slowly until golden brown on each side. Serve hot or cold with stew or sauce.
2 cups flour
1 teaspoon salt
Oil (or butter)
Cooking Recipes Directions
Sift flour and salt into a bowl. Add enough water to make a fairly stiff dough. Knead well. Roll out on a floured board into a fairly thick circle. Brush with oil. From the centre of the circle, make a cut to one edge. Roll up dough into a cone, press both ends in, and make a ball again. Repeat that process 2-3 more times. Divide dough into 4 or 5 balls, and roll each out into a thin circle. Heat a frying pan over moderate heat and dry out each chapati in the pan quickly. Brush pan with oil and fry chapati slowly until golden brown on each side. Serve hot or cold with stew or sauce.
Collard Greens with Bacon
5 pound collard greens
2 gloves garlic
6 rashers bacon
2 tablespoons cider vinegar
2 cups water
2 teaspoons olive oil
Salt & pepper
Heat the olive oil in a large pot then fry the bacon until cooked. Put the bacon on a dish and set to the side. Also reserve 2 tablespoons of the dripping.
Put the pot back to medium heat and add the garlic, and salt and pepper and sauté for 1 minute. Mix the vinegar in 2 cups of water and pour this mixture into the pot. Return the bacon to the pot and boil for 2 minutes.
Reduce the heat to low and add the collards. Cover and simmer for 1 1/2 hours, stirring occasionally.
2 gloves garlic
6 rashers bacon
2 tablespoons cider vinegar
2 cups water
2 teaspoons olive oil
Salt & pepper
Heat the olive oil in a large pot then fry the bacon until cooked. Put the bacon on a dish and set to the side. Also reserve 2 tablespoons of the dripping.
Put the pot back to medium heat and add the garlic, and salt and pepper and sauté for 1 minute. Mix the vinegar in 2 cups of water and pour this mixture into the pot. Return the bacon to the pot and boil for 2 minutes.
Reduce the heat to low and add the collards. Cover and simmer for 1 1/2 hours, stirring occasionally.
Steak and Irio (Nyama na Irio)
Yield: 8 portions
Irio:
Drain 1 16-oz. can peas and measure the liquid.
Put the peas through a vegetable mill or sieve to make a puree.
Drain 1 16-oz. can kernel corn and add the liquid to that of the peas.
In a 2-quart saucepan:
Prepare 4 cups instant mashed potatoes following package directions and using the vegetable liquors as part of the required liquid.
Irio:
Drain 1 16-oz. can peas and measure the liquid.
Put the peas through a vegetable mill or sieve to make a puree.
Drain 1 16-oz. can kernel corn and add the liquid to that of the peas.
In a 2-quart saucepan:
Prepare 4 cups instant mashed potatoes following package directions and using the vegetable liquors as part of the required liquid.
Add:
3 Tbs. butter
1 tsp. salt
1/4 tsp. pepper.
Blend the puree of peas into the mashed potatoes until a smooth green color results.
Fold in the drained kernel corn.
The consistency should be that of firm mashed potatoes.
Steak:
In a large skillet:
Cut 3 Ibs. filet mignon (or any steak) in a 2 x 1/2 x 1/2-inch strips.
Saute in 4 oz. margarine or oil, until lightly browned.
Remove the steak from the skillet.
Blend in 6 tbs. flour to make a roux.
Add 2 cups onion soup made from a packaged mix and cook to medium-sauce consistency.
Correct the seasoning with salt, pepper, and a little Tabasco.
Return the steak to the sauce.
Put it together:
Make a large mound (about 1 cup) of Irio in center of dinner plate.
Form a hole in the center about 2 inches in diameter.
Fill the hole with 1/2 cup of the sauteed steak and gravy.
Smooth around edges of the Irio so it looks like a volcano.
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