Merry Turkey

Merry Christmas!! and shout out to all the turkeys and chickens..no worries baba God dey to jorge!!...
Please don't forget the reason for the season...for as many peeps understand it to mean a time of sharing and giving, it's the night divine when our Lord and Saviour Jesus Christ was born.#Shinning teeth.
In the midst of the eating and merrying remember me oh, still expecting my gifts please don't dull me as the Lord will not dull you this Christmas, Amen!!

Right, the Christmas Turkey! or more like the Christmas Chicken #Thinking...
Awon temi naija--the Christmas Goat, Cow, Ram, Fish,Snails, EVERY!!! lol. If you are in diaspora at this time of the year and not at home...its quite unfortunate. But alas, i am here to make your season jolly, elaborating wonderful meals to make you enjoy the season in the tradition of your location.*tongue out*

For the peeps that love to do Christmas the English way, its really easy! All you need is a tasty starter, Turkey & vegetables for your main course and a yummy dessert. For your starters, Prawn cocktail is highly recommended. 

The easiest way to prepare this is to have the following:
  •  Fresh mixed leaves( it could be rocket leaves and spinach mixed together) 
  •  Iceberg lettuce, 
  • Cucumber, 
  • Tomatoes, 
  • All nicely cut into any shape or size of your choice.
  • And also Fresh peeled prawns, (boiled and ready for consumption).


Simply mix prawns in mayonnaise, tomato ketchup and tabasco sauce 
add some quantity of cayenne pepper or dry chilli pepper and salt to taste,
then mix together.

Serve some portion of the freshly cut salad vegetables in a lovely looking cocktail glass, serving half way to the top, add few scopes of the prawn mixture filling to the top, then squeeze lemon juice on it and your starter is ready!!
Another method is to have freshly cut iceberg lettuce, filled half way through a cocktail glass, add some freshly cut tomatoes and cucumber, add some precooked prawns, and serve with any salad dressing of your choice. The Thousand Island Salad dressing is recommended.




Prawn Cocktail

For the main meal the basic vegetables could be sprouts, onions, carrots, swedes, broccoli, potatoes and as many vegetable combo you desire and not forgetting,gravy.  The turkey has to be a "roast turkey", if not, you are loosing the point! The perfect marinating and cooking technique for this is to use the basic aromatic, savory and flavoring spices like thyme leaves, basil leaves, mixed herbs,curry powder, white pepper powder, nut meg, salt, maggi, garlic, onions and as many more you can add or remove...most importantly let it suit your taste and supercede it for the sake of those who would share in the meal. The best coat for your turkey is honey, after marinating through any process you prefer, kindly "paint" your turkey with honey, bask the turkey in it till you are satisfied. After roasting, it comes out with a fresh golden brown color and an aroma that would blast through your senses and a luscious taste that gives you the confirmation its Christmas#happy face. An alternative to honey is sweet and sour sauce, chilli sauce, dry pepper lime and onion paste, or the regular barbecue and ketchup sauce which to me is boring#my opinion.


Roast Turkey

Cut your potatoes in to 4 portions, that way it has that lovely traditional Christmas cooking shape.
 You can either coat in butter and grill/roast, or you marinate with dry pepper, salt and mixed herbs, then deep fry in vegetable oil. It would cook having this yellowish glow with the dry pepper and mixed herbs giving it a stunning look. 
Roast the other vegetables as well, seasoning it to your taste. Alternatively, you could boil in water or steam up, you are still going to have a wonderful result. 
With the gravy, simply add any gravy powder of your choice in to a meat stock(the juice you get from pre- cooking or per boiling your turkey, chicken or beef) mix together perfectly, add seasoning to taste, allow to boil and gravy is ready. Be very careful and ensure gravy doesn't come out watery. In any event it becomes watery add more gravy powder and mix thoroughly*winks.

In serving, get more than a couple of slices of turkey on your plate,a flat plate! and place the turkey at the center, potatoes by the side, followed by the other varieties of vegetable you have till it goes round the turkey, then pour your gravy all over. Meal is Served...woohoo!




The roast turkey meal goes well with some cranberry sauce, chipolatas and stuffing made with a mixture of sausage (or any meat of your choice), sage and onions.


Chipolatas

The best drink?    Orange or cranberry juice
The best dessert? Chocolate pudding, Christmas sponge pudding or a strawberry trifle and this is available in any local store of your choice.


Christmas Pudding


This meal's budget is very reasonable and affordable and its ingredients are easy to find so no worries. For peeps who would like more explanations or ask questions, please leave a comment or send me an email > dolu_felo@yahoo.co.uk.  Cheers!! 

Do have a wonderful and enjoyable Christmas.
Love Candee's!






Pull it off well....Bon Appetit!!

The effort put in to preparing a meal can sometimes be unappreciated, especially when its all being splattered on a plate. looking at the days before now, meals were served in fine dishes, it could be ceramic or wooden ones, but the essential thought towards such an action is to give a perfect presentation (or some peeps would say to keep the food warm...whichever one..lol). Having put so much effort into being creative in the kitchen and coming up with something delicious, it is necessary  to present your food in an attractive way. 

Imagine a plate of rice served with  stew made with a range of fresh red peppers, seasoned with the finest of herb ingredients with juice made out of marinated chicken stock, fried in hot sunflower seed oil or vegetable oil, with shredded beef, little bits of eja gbigbe (dry fish), fresh ring onions and a bit of locust bean,oh booy! the aroma is perfect!.........ok back to presentation!  yea,.. served on top, with plantain on the side, well stewed soaked, yummy,tasty, fried chicken (2 pieces) just across the food, accompanied with a malt drink or a chilled fizzy pop (Coke) to step it down...then that's a perfect presentation.

Presentation is key and knowing what accompanies the meal you want to cook is important, for the lovers of Okro, AMALA is key *shinning teeth*....me i love amala sowee...*covering face* and to get the best of your Okro you need to be creative. 
Before now i used to believe that making Okro cooked with potash (potassium / kauon) and served with stew (omiobe...the name sef is annoying..lol) was the best....but no....it aint! .."ILA ASEPO"  is the very best!....not just any kind of okro combo oooh, but with fresh well seasoned and boiled Titus fish shredded into the Okro (fresh fish is the best to use as the taste of dried fish is just too predictable). Use the fish stock to deliver greatness in to the Okro, with boiled shrimps, bits of pomo (cow leg), few spoons of palm oil and more than a couple of Atarodo (chilli pepper). While eating, your amala would go down instantly, u know that swallowing sound now..Tukum! and  the best drink to step it down  with is ice water, not cold oh..ice! In Nigeria pure water would have been the best, especially with the squeeze of the wrapper...only God knows what that thing does to people....the feeling is just great...however, you can take a glass of juice later if you wish..*wink*

                                                     ILA ASEPO (Okro Soup)

Now in serving this....some peeps spread the Amala on a plate and pour the Okro soup inside, personally i don't like it, in my opinion it's a very, very, very, poor presentation,.....but alas! the method actually works perfectly. Since the type of soup  is drawing, its better to have it all in one place....it makes life easy and your appetite gets the best quench till the very last morsel of Amala..... however, serve neatly in a bowl  and not on a plate especially not a flat one. Trying to use a fork and knife cannot pay you!.....truth!!.. using your hands makes it all worth it.*smiles*

 N.B Okro shouldn't be too watery, it should  have a considerable amount of thickness, not the type that would stream down your elbow line..like "pade mi ni igunpa kind of soup", NO...so be very careful when preparing....

Then dessert..... for my lovers of carrot cakes, you don't need too much, just pour the amount of creamy milk or custard you like on the cake (from Tesco or sainbury's  c'est tres bien!) and dessert is served. Any cake can do this magic but i don't advice you use muffins. Sponge cakes are mostly perfect!....and cheese cakes?????..not so keen on them....but everything has a first time so you can 
try......

Here is a video clip to see how so much attention and creativity is put into food presentation in some places.


Being Creative.(please ignore the giggles and watch the chef)
 sorry about the video quality when i have my own camera crew it would be perfect.lol


                                         
                                                      Now Plating up.

Some basic tips you should know!
  • Always serve grains with stew on top, meat across and every other additions on the side. 
  • Pasta is best eaten  made in sauce, not on top or by the side and when boiling pasta add a bit of oil, to stop it from sticking together. You can slice onions into the boiling pasta if you wish. 
  • Whilst boiling pepper its not wise to cover the pot as the bubbles from the pepper would spill on the cooker and in most cases the bubbles could be watery enough to put out the light from the cooker. This might leave your gas licking. For safety reasons if you must cover, add a couple of spoons of vegetable oil, stir and cover. If its burning reduce the heat.
  • To avoid boiling your pepper for hours and hours, simply blend pepper in little amount of water, at this rate the water from the pepper drys faster and cooks quicker.
  • For drawing soups like okro, ogbona, ewedu,etc...they go best served with grounded flour meals...Poundo yam is an exception, don't use coz its meant to be pounded not in grounded flour form.
  • For your eggs, poached egg is best when running away from loads of calories. With scrambled eggs, if you avoid using milk and butter, you would save some calories too, water and seasoning would do just fine. For an omelette,  you can either deep fry to get a well done egg that would be easy for you to flip, or you fry in less oil, and grill the top of your egg in an oven to get it well done.
Other tips would follow in consequent post....so be a regular visitor..


Cheers!!!












Mini Gallery (Food show)



Following the previous post on Ofoodi.....this is just a little something something of the varieties to expect.....many more to come.... stick around!!




(ici c'est une explication  les differents types de piments et il ya des noms)


This can be referred to as a Bell, Tatase(Native Name), Sweet pepper and the small one is called Chilli, Rodo (Native Name), Poblano , Cherry etc. It is as hot and spicy as Jalapenos, Chilaca, Ancho peppers, Cascabel, Hungarian wax, Hebanero pepper, Scotch bonnet, Serrano chilis, cubanelle and many more..All sha nah chilli!!.




                                                             (Les Oignons)

The one right in the middle of the Bell is called Onions!, alubosa (Native Name) It has varieties as well....(Baby onions,Brown Onions, Cipollini,Cocktail Onion,Spring and Summer Onions,Green Onions,Leeks,Maui Onion,Pickling Onion,Purple Onion,Red Onion, Sliverskin Onion, Super sweet Onion and many more...Phewwww!!!

 


 The green leaves are called Spinach and can be cooked by steaming, boiling; sometimes you can stir fry with  palm oil and pepper sauce and it can also be eaten raw. You can use this for your sandwiches as well, and mixed leaves salad. There are other ones like the Cress leaf (which is very common for an Egg Mayo sandwich which many vegetarians mostly like) Rockets, lettuce many more.....

                             
                      This is how the BOKOTO (cow leg) over here boils...ooooOOps!


Over here(jand) we have to differentiate between a hard chicken and a soft one which we also refer to as an African or  European chicken *winks*...anyways this one is soft....very good for  grilling..could be quiet bloody though, so rinse thoroughly in warm water.


 This is some marinating stunts...would be elaborating later....but the key ingredient in here is Gizzard and Minced meat...



                                                           (Still cooking)
Ok...so this is one of the Traditional dishes in West Africa from the Yoruba tribe and Western Region  of Nigeria. This is a combination of peppers, palm oil, vegetables, meat, fish and lots more..(would be elaborating more on this in consequent posts....so stick around)
                                                             

               
        Almighty AYAMASE......this is every womans catch for a man these days.....lol...
 A very scary process to make sometimes...Frying the oil for this meal requires confidence....dont mean to scare you...but i have burnt my fingers trying to get the most perfect oil texture and aroma.......This could be eaten with fried yam, boiled or fried plantain, mash potatoes and off course rice....The best kind of rice to use is OFADA (locally cultivated and hand picked from Nigeria)


                                                          Cooked (Efo riro )
This is an example of the stir fry Spinach in pepper sauce......most Europeans refer to this as                        "chunky stew".
                                                                   


Remember the soft chicken????.....this is how it ended... in a sweet pepper, chilli and tomato sauce....Yummmy!!!



Cheers!!!

OFooDi.....


The beginning of food is since creation, as God created a whole lot of variety in the Garden of Eden. The same way it's important for man to breathe, is the same way its important for man to eat *winks*. Its not a surprise that scriptures mention food from time to time, it only emphasizes how essential it is for man to feed well. Remember the "Manna" story that the scriptures describes as being like a coriander seed and taste like wafers made with honey..(Ex16:31)..uhmmm... Yummy! it was pounded, baked in pans and even cakes were made out of it..uhmmm!! and the taste? I can only imagine!!.

Dont forget how the children of Israel wept, threw tantrums, cried to Moses when they remembered the Fish, cucumbers, melons,leeks, onions and garlic they ate (while in captivity oh!!lol) in the land of Egypt. Or how Adam was so hungry that he collected the apple,( Dear Eve, you are my inspiration)!

Lets examine the parable of the yeast where the kingdom of heaven is likened to a yeast a woman uses in making bread.... or songs of solomon....where a man is being "strengthened with raisin cakes, refreshed with apples for he is weak with love".....lol (Oga...Just Wondering)....or in 2sam17:28, where cooking pots,serving bowls, wheat and barley, roasted grain (agbado), cheese, sheep, goats, butter and even Beans! were brought for David and his men, to help their hunger and quench their thirst after a long march through the wilderness. 

The irony of all is you eat with your eyes even before you get to taste, you swallow more than a couple of times just because you smell the aroma....

Watch out for this space, as we would be exploring food combos, twists, styles and traditions ........

Peace!!!