1lb-1.5lb salmon fillets or another fish to your taste
2 onions
Portion of unsweetened yeast dough
Few bay leaves (optional)
Tablespoon of butter
Ground black pepper to taste
Salt to taste
Oil
Warm up skillet with a bit of oil, peel and slice onions into quarter circles
add them to the skillet, and fry until soft and fully cooked, stir from time to time. Once ready set it aside to cool down:
Remove skin from fish (and if it has bones, remove them too) and slice fish in pieces:
Warm up oven to 360F. Knead dough.
Arrange half of fried onions over it, leave sides free, even the fish layer up:
Cover with remaining onions in a layer:
Seal edges, pierce top sheet of dough in few places with fork or toothpick and put pie to the oven for about 50 mins:
4-5 cups shredded cabbage
3/4 cup purple cabbage
1 cup shredded carrot
3/4 cup diced pineapple
1 cup mango (sliced thin)
3 tablespoon diced red onion
1/4 scotch bonnet pepper diced finely (no seeds)
1/4 teaspoon sea salt
Dressing…
1 cup miracle whip (or mayo)
1 teaspoon dijon mustard
3/4 teaspoon dry mustard powder
3 tablespoon pineapple juice (or vinegar)
1 teaspoon white sugar
1/4 teaspoon black pepper
1/4 teaspoon celery salt
1/2 lemon (juice)
There are two steps to the recipe. Step 1 is to prepare the fruits and vegetables and Step 2 is basically making the dressing and mixing everything together.
For a bit of texture I grate 1/2 the amount of cabbage, then using my chefs knife I shred the rest of it. It’s also important to finely dice the onion so you never get a large piece of onion while dining.. can be a bit overpowering.
Mix all the ingredients mentioned above for the dressing in a bowl (I like using a whisk for this step) and set aside.
Then in a large bowl, place the shredded cabbage.. you’ll notice that I used a bit of purple cabbage as well. Don’t add too much of the purple cabbage as it will discolor the entire coleslaw as you mix everything together. Add all the other ingredients, top with the salt and mix in the dressing we made. Give everything a good mix and set in the fridge to chill a bit before serving.
Remember to store in a cool place (cooler with ice) if you’re taking this to a picnic this summer as the dressing can go bad with excessive heat. If you have it in the fridge for a few hours you will need to give it a good mix before serving as you’ll find what looks like water on the surface (that’s normal).
With the brilliant flavors of the diced mango and pineapple you’ll find that this is not your basic coleslaw and I encourage you to use other fruits you like… apple, peach.. be creative.
8 oz. Pappardelles Orange Szechuan Linguine or pasta of choice, prepared al dente according to package directions (or serve with rice if preferred)
8 oz. lean beef steak, cut into thin strips
1 tablespoon vegetable oil
1 large carrot, thinly sliced diagonally
3 green onions, sliced diagonally in 1 inch pieces, the whites separated from the greensFor the marinade/sauce:
3 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons fresh ginger, minced
2 teaspoons sesame oil
½ teaspoon ground sichuan peppercorns
Zest of one orange (about 1 tablespoon)
Juice of one orange (about ¼-1/3 cup)
Instructions
Combine all the marinade/sauce ingredients in a medium bowl. Add the beef and stir to combine. Set aside while preparing carrot and green onions.
Slice the beef.
Heat the oil in a wok or skillet over high heat. Add beef, reserving the marinade, and fry quickly until lightly browned. Add the carrot and the whites of the green onions and stir fry for 30 seconds.
Add the marinade/sauce and stir to coat. Simmer for 2 minutes. Add the remaining green onions and stir to combine.
500 grams of pork, 400 grams of potatoes, 3 medium sized onions, 2 tbs sour cream (or mayonnaise), 2 tbs white wine vinegar, 60 ml of white wine, 50 ml of oil, half tsp of powdered Berberis berries, 1 tbs tomato puree, quarter tsp of dried coriander, 4 dried bay leaves, a pinch of salt and a pinch of pepper.
Preparation:
Make a marinade: Do this at least 12 hours before cooking so that the meat becomes soft and full of flavor. Cut the pork into medium sized cubes – do not cut the fat off. Cut 2 onions into thin slices. Put the pork and onions into a bowl, thoroughly stir ingredients or use hands to mix. Add powdered Berberis, sour cream, tomato puree, coriander, bay leaves, 10 ml of white wine, 2 tbs white wine vinegar, salt and pepper. Mix thoroughly and place bowl (covered) in the refrigerator. Leave for at least 12 hours.
When the marinade is ready and you are ready to cook remove the marinade from the refrigerator and add to a pan. Do not remove bay leaves. There is no need to add oil as it will fry in its own fat. Fry at a low heat for 10 minutes then add 50 ml of white wine and 30 ml of water. Stir occasionally and then more frequently as the wine and water reduces.
Peel and cut potatoes into small pieces. Put oil into another pan and add potatoes when the oil is hot. Fry at a high temperature for 10 minutes until the potatoes become crispy.
When the meat looks like the meat in the picture above, fry for a final 3 minutes on a high heat and stir continuously.
This will make the outside of the meat crispy but the inside will remain soft.
Congratulations, you have made Ojakhuri. Remove bay leaves and serve with a garnish of one thinly sliced onion.
This recipe is a classic. It is savory and ridiculous and rich. You need time, but no special skill or equipment to achieve an impressive, delicious dinner, for a holiday or special occasion, or an unremarkable Thursday in May. To gild the lily, we served ours with creamed spinach and a dry vodka martini.
Ingredients:
2 lb beef tenderloin fillet
Vegetable oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter1 large shallot, minced
12 oz mixed mushrooms (shitakes and creminis), very finely diced
2 garlic cloves, minced
4 sprigs marjoram, leaves removed from stems
1/4 cup vermouth or dry white wine
2 tablespoons Dijon mustard
6-8 pieces of prosciutto
1 sheet puff pastry
Flour, for dusting work surface
2 egg yolks, beaten
In a large skillet over medium-high heat, get vegetable oil very hot. Season the beef with salt and pepper. Sear meat on all four sides until deep brown. Remove to a plate and allow it to rest, then rub with Dijon mustard.
For the mushroom duxelles:
In the same skillet used to sear the beef, melt butter over medium-low. Saute shallots and mushrooms, garlic and marjoram. Add the vermouth and cook down, until almost a paste. Season with salt and pepper.
For the Wellington:
Preheat oven to 400.
Lay 12 inches of plastic wrap on your work surface. Layer prosciutto in a shingled fashion in two columns, overlapping.
Spread mushroom duxelles evenly over prosciutto.
Center the beef fillet on the mushroom mixture. Fold the sides of plastic wrap up and secure tightly around fillet. Refrigerate while you prepare pastry.
On a lightly floured work surface, roll out one sheet of (thawed) puff pastry into a rectangle.
Paint the edges with beaten egg yolks. Unwrap the beef and center on puff pastry. Fold up sides and seal. Now, the other ends, making sure to remove any excess pastry, since more than two layers of pastry will not cook completely.
Place on a baking pan, seam side down; brush with egg yolks and score with the back of a knife, taking care not to go all the way through the pastry.
Cook 30 minutes, or until a meat thermometer inserted into the center of the roast reads 125-130 degrees. Allow the Wellington to rest for 10 minutes before slicing into one inch thick slices.
