Ingredients
10 tbsp butter
40g sugar
1 tbsp lemon zest
1 tsp freshly-grated nutmeg
60ml honey
1 egg
180g finely-grated raw sweet potato
450g plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Lemon Glaze:
1 tsp butter
2 tsp lemon juice
280g icing sugar
1 tbsp water
Method:
In a bowl, cream together the butter and sugar until light and fluffy then blend in the lemon zest, nutmeg, honey and the egg before folding-in the sweet potato.
Sift together the flour, baking powder, baking soda and salt into a separate bowl then add to the butter mixture and mix thoroughly to combine. Drop rounded tablespoons of the mixture onto an ungreased baking tray then place in an oven pre-heated to 170°C and bake for 7 minutes.
As the biscuits are baking form the glaze by mixing all the ingredients together in a non-reactive bowl with a wooden spoon. Combine until smooth, adding just enough water so that the mix is easy to spread.
Take the biscuits out of the oven, allow to cool a little then spread the glaze over the top and allow to cool completely before serving.
Showing posts with label Zimbabwe. Show all posts
Showing posts with label Zimbabwe. Show all posts
Cornmeal Cake
Ingredients
•1 cup cornmeal
•4 cups milk
•2 eggs, beaten ¾ cup butter or margarine
•½ cup sugar
•1 Tablespoon vanilla extract
•½ cup sour cream
Procedure
1.Measure milk into a saucepan and bring just to a boil. Remove from heat and allow to cool for about 10 minutes.
2.Add eggs, ½ cup butter or margarine, and sugar to the in a saucepan. Bring to a boil and remove from heat.
3.Add cornmeal, stirring constantly to prevent lumps.
4.Return to low heat and continue cooking for 20 minutes, or until thickened, stirring constantly to prevent sticking. Add vanilla extract and stir well.
5.Preheat oven to 350°F.
6.Melt remaining ¼ cup butter and pour into 8-inch cake pan. Swirl pan to coat bottom and sides.
7.Pour cornmeal mixture into pan and bake for 30 minutes, or until cake is golden brown. Cake is done when a toothpick is inserted into the middle of the cake and it comes out clean.
8.Remove cake from oven and cover top with sour cream.
9.Return to oven for 15 minutes, or until top is bubbly and lightly browned.
10.Serve cake while still warm.
Serve 12 to 16.
For the goody bags.
•1 cup cornmeal
•4 cups milk
•2 eggs, beaten ¾ cup butter or margarine
•½ cup sugar
•1 Tablespoon vanilla extract
•½ cup sour cream
Procedure
1.Measure milk into a saucepan and bring just to a boil. Remove from heat and allow to cool for about 10 minutes.
2.Add eggs, ½ cup butter or margarine, and sugar to the in a saucepan. Bring to a boil and remove from heat.
3.Add cornmeal, stirring constantly to prevent lumps.
4.Return to low heat and continue cooking for 20 minutes, or until thickened, stirring constantly to prevent sticking. Add vanilla extract and stir well.
5.Preheat oven to 350°F.
6.Melt remaining ¼ cup butter and pour into 8-inch cake pan. Swirl pan to coat bottom and sides.
7.Pour cornmeal mixture into pan and bake for 30 minutes, or until cake is golden brown. Cake is done when a toothpick is inserted into the middle of the cake and it comes out clean.
8.Remove cake from oven and cover top with sour cream.
9.Return to oven for 15 minutes, or until top is bubbly and lightly browned.
10.Serve cake while still warm.
Serve 12 to 16.
For the goody bags.
Roasted Butternut Squash
Ingredients
•1 large butternut squash
•3 Tablespoons butter
•Cinnamon, to taste
Procedure
1.Preheat oven to 425°F.
2.Remove the skin of the squash with a vegetable peeler, and cut into large chunks, discarding the seeds.
3.Place the chunks onto a large piece of foil and place the butter on top.
4.Bring up the edges of the foil around the squash and seal tightly.
5.Place on cookie sheet and roast for 20 to 25 minutes, or until the squash is tender and lightly browned.
6.Sprinkle cinnamon on top to taste.
•1 large butternut squash
•3 Tablespoons butter
•Cinnamon, to taste
Procedure
1.Preheat oven to 425°F.
2.Remove the skin of the squash with a vegetable peeler, and cut into large chunks, discarding the seeds.
3.Place the chunks onto a large piece of foil and place the butter on top.
4.Bring up the edges of the foil around the squash and seal tightly.
5.Place on cookie sheet and roast for 20 to 25 minutes, or until the squash is tender and lightly browned.
6.Sprinkle cinnamon on top to taste.
Chicken Stew with Sadza Dumplings
Chicken Stew with Sadza Dumplings is a traditional Zimbabwean recipe for a classic dish of chicken with bell peppers in a tomato and chilli sauce thickened with peanut butter that's served with cornmeal balls. The full recipe is presented here and I hope you enjoy this classic Zimbabwean version of: Chicken Stew with Sadza Dumplings.
Ingredients:
(Serves 4, 1,099 kcals, 54.5g protein)
Stew
2 onions, finely chopped
50g butter
2 cloves garlic, crushed
1 finely chopped chilli pepper
8 pieces of chicken, approx 675g (4 thighs and 4 drumsticks) skin removed
2 red peppers, roughly chopped
2 x 400g cans of chopped tomatoes
200ml water
200g smooth peanut butter
Dumplings
1.25 litres water
500g white cornmeal (maize meal)
Method
- Fry onions in large sauté pan with butter, add garlic and chilli pepper.
- Add chicken pieces and brown, add red pepper.
- Combine tomatoes and chicken mixture with 125ml of cold water, simmer for 10mins.
- Add remaining hot water to peanut butter to thin and add to chicken. Simmer for 15 minutes.
- Bring 750ml of water to the boil.
- Mix the remaining 500ml of cold water with 250g of the cornmeal.
- Add cornmeal paste to the boiling water and stir constantly to avoid lumps. Cook for 3 minutes.
- Stir in remaining 250g of dry cornmeal, a little at a time, over heat.
Allow the mixture to cool slightly, from into balls with wet hands.
Place the stew in a serving bowl and serve garnished with the cornmeal balls.
Ingredients:
(Serves 4, 1,099 kcals, 54.5g protein)
Stew
2 onions, finely chopped
50g butter
2 cloves garlic, crushed
1 finely chopped chilli pepper
8 pieces of chicken, approx 675g (4 thighs and 4 drumsticks) skin removed
2 red peppers, roughly chopped
2 x 400g cans of chopped tomatoes
200ml water
200g smooth peanut butter
Dumplings
1.25 litres water
500g white cornmeal (maize meal)
Method
- Fry onions in large sauté pan with butter, add garlic and chilli pepper.
- Add chicken pieces and brown, add red pepper.
- Combine tomatoes and chicken mixture with 125ml of cold water, simmer for 10mins.
- Add remaining hot water to peanut butter to thin and add to chicken. Simmer for 15 minutes.
- Bring 750ml of water to the boil.
- Mix the remaining 500ml of cold water with 250g of the cornmeal.
- Add cornmeal paste to the boiling water and stir constantly to avoid lumps. Cook for 3 minutes.
- Stir in remaining 250g of dry cornmeal, a little at a time, over heat.
Allow the mixture to cool slightly, from into balls with wet hands.
Place the stew in a serving bowl and serve garnished with the cornmeal balls.
Chicken Chaat
In Zimbabwe everyone eats chicken and everyone loves curry! This is not really a curry but a good spiced chicken that can be used as a main meal served with rice and chapatis or roti - serve as a starter, garnished with crisp lettuce leaves, sliced cucumber, raw sliced onion and wedges of lemon or with a selection of chutneys or as a snack to have with drinks - serve on cocktails sticks with a dipping sauce of your choice - or just plain - serve hot or cold!
700 grams chicken breast -- skinned and deboned
1 teaspoon salt or to taste -- (5 g)
3 garlic cloves, coarsely chopped
2 tablespoons oil -- (30 ml)
1 1/2 teaspoons coriander powder -- (7 g)
1/4 teaspoon turmeric powder -- (1 g)
3/4 teaspoon chili powder -- (4 g)
4 teaspoons lemon juice -- (20 ml)
30 grams coriander leaves -- chopped fine
WASH the chicken and dry on absorbent paper. Cut into 2.5 cm. cubes.
Add salt to the garlic and crush to a smooth pulp.
Heat the oil in a frying pan, preferably a non stick or cast iron, over medium heat.
Add the garlic and fry until it is lightly browned.
Add the chicken and fry for about seven minutes stirring constantly - don't let the garlic burn.
Add coriander powder, turmeric powder and chili powder. Fry for four minutes, stirring frequently. Remove from heat and stir in the lemon juice and chopped coriander leaves.
700 grams chicken breast -- skinned and deboned
1 teaspoon salt or to taste -- (5 g)
3 garlic cloves, coarsely chopped
2 tablespoons oil -- (30 ml)
1 1/2 teaspoons coriander powder -- (7 g)
1/4 teaspoon turmeric powder -- (1 g)
3/4 teaspoon chili powder -- (4 g)
4 teaspoons lemon juice -- (20 ml)
30 grams coriander leaves -- chopped fine
WASH the chicken and dry on absorbent paper. Cut into 2.5 cm. cubes.
Add salt to the garlic and crush to a smooth pulp.
Heat the oil in a frying pan, preferably a non stick or cast iron, over medium heat.
Add the garlic and fry until it is lightly browned.
Add the chicken and fry for about seven minutes stirring constantly - don't let the garlic burn.
Add coriander powder, turmeric powder and chili powder. Fry for four minutes, stirring frequently. Remove from heat and stir in the lemon juice and chopped coriander leaves.
Avocado Mousse
275 Milliliters Chicken Stock Or Dry White Wine
20 Grams Gelatin
2 Large Avocados, ripe
150 Milliliters Mayonnaise
10 Milligrams Spring Onions, chopped
Salt And Pepper, to taste
12 1/2 Milliliters Worcestershire Sauce
1 Dash Tabasco Sauce
150 Milliliters Cream, lightly beaten
Dissolve gelatin in chicken stock or wine.
Place remaining ingredients except cream in a food processor and process until smooth.
Add gelatin mixture.
Fold in cream and pour into a greased mould.
refrigerate until set. - turn out onto a plate for serving garnished with green pepper strips or black olives.
20 Grams Gelatin
2 Large Avocados, ripe
150 Milliliters Mayonnaise
10 Milligrams Spring Onions, chopped
Salt And Pepper, to taste
12 1/2 Milliliters Worcestershire Sauce
1 Dash Tabasco Sauce
150 Milliliters Cream, lightly beaten
Dissolve gelatin in chicken stock or wine.
Place remaining ingredients except cream in a food processor and process until smooth.
Add gelatin mixture.
Fold in cream and pour into a greased mould.
refrigerate until set. - turn out onto a plate for serving garnished with green pepper strips or black olives.
Bacon-Wrapped Dried Fruit
Dried fruits
Toothpick
Bacon
Wrap dried fruit in a 3-inch length of bacon. Spear with a toothpick and broil until bacon is crisp (2 to 3 minutes).
Toothpick
Bacon
Wrap dried fruit in a 3-inch length of bacon. Spear with a toothpick and broil until bacon is crisp (2 to 3 minutes).
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