Part One – Vegetables
1 tsp oil
1/2 tsp garlic and ginger
chopped pepper and onion 1 cup
boneless chicken thighs 180 – 200 grams
diced tomato and red onion
cinnamon/cardomon spices or curry powder
2 tsp minced garlic
Heat 1 tsp oil in saucepan and add 1/2 tsp garlic and ginger. Saute briefly then add chopped pepper and onion. Add 1/2 tsp of spices, cook until slightly soft then set aside.
In fresh saucepan heat 1 tsp oil and add cardamom and cinnamon mixture (or curry powder). Add and onions and garlic and saute. Add chopped ginger. Cook briefly then add spices: 1 tsp paprika, coriander, cumin, fenugreek, tumeric, and salt. Cook briefly then add 200 grams chopped chicken thighs. Cook until nearly done then add chopped tomatoes.
Add 1-2 cups chopped tomatoes and boil gently for 8-10 minutes or until done. Adjust the seasonings.
Add vegetables that were cooked previously, simmer briefly, then serve hot with a side of basmati rice.
1 cup all purpose flour
1 cup cake flour
3/4 cup regular temp water
2 tbsp oil
1 tsp salt
half an egg (Mix in bowl first)
1 tsp dry yeast
1 cup of sliced green onions (white & green parts)
1 1/3 cup all purpose flour
1 1/3 cup of oil – heated
1/2 tsp salt
In mixing bowl, combine all Part One ingredients
Refrigerate dough at least 1 hour or overnight.
Combine green onions with all purpose flour and mix.
Add heated oil to onion mixture and stir. Set aside.
Roll out chilled dough into log shape.
Cut into 8 portions.
Roll out each portion fairly thin, and add 1/8 of green onion mixture.
Roll up into log then twist into round shape. Flatten with hand.
Preheat heavy-duty fry pan to medium. Coat pan with oil.
Add cakes to pan and cook, turning as required, until both sides are brown. Approx 2 – 3 minutes.
Repeat with remaining 7 cakes.
Serve immediately, or freeze.
(Warm up in microwave, toaster or oven)
2 plain thin roti cut into .25 inch pieces
1 red onion, diced
1 tomato, diced
2 spring onions, finely chopped
1 carrot, peeled and diced
1 green chili, deseeded and diced
1 tsp garlic and ginger paste
1 diced green cabbage
sprig of curry leaves
100 ml canola oil
salt and pepper
Add some oil into flat grill and start to sauté the onions, garlic, ginger, curry leaves, green chillies for few minutes.
Add the carrot, cabbage, leeks and cook till they sauté. Then add the two eggs and season the mix with salt and pepper.
Then add the Diced Roti pieces and Chicken Curry (recipe follows) on top of all ingredients.
Use the Special Koththu mixing blades and mix them.
Add Vegemite in thin layer.
Enjoy (perhaps with a Fosters Beer)
Other options are:
Vegemite and Avocado on Toast
Vegemite and Tomato on Toast
Vegemite and Grated Cheddar Cheese on Toast – grill till cheese melts
1 tsp jerk sauce
½ tsp dry jerk seasoning
1 tsp garlic Powder
1 tsp onion powder
1 tsp black pepper
4 cloves garlic
1 tsp allspice/crushed pimento
1 tsp thyme
2 green onions
1 tbsp soya sauce
1 tbsp browning
1 onion chopped
1 tsp salt
2 tbsp cooking oil
Add all ingredients in a food processor or blender, blend.
Put 4 chicken legs and thighs (bone-in) in a container, cut slits in chicken to allow spices to penetrate then add blended seasoning to chicken.
Wearing protective gloves, rub in spices, cover with plastic wrap and put in refrigerator overnight to marinate.
Grilling: Grill at medium heat for 45 minutes or until done.
Oven cooking: Pre heat oven to 325 F -cook for 45 minutes or until done.
3 cups onions, finely diced
1 head of garlic – peeled & chopped
5 tbsp – 1 cup Berbere (how spicy do you like it?)
2 cups red lentils
2 tsp salt
1 tbsp Mekelesha
oil as much as required or preferred
3 cups water
1 tsp Mekelesha
Sauté the onions with oil until very well carmalized.
Add Berbere and cook for 10 minutes.
Add garlic .
Wash and rinse red lentils until water runs clear.
Add lentils to mixture and sauté for about 10 minutes, stirring constantly.
Gradually add 3 cups of water.
Cover and simmer until lentils are well cooked.
Serve with Injera (flat bread made out of teff, or teff and barley)
100 grams rice N=noodles
100 grams canton Noodles
1/2 cup chopped onion
1 tbsp chopped garlic
2 tbsp soya sauce
3 tbsp Annatto powder
(mix 1 tsp with 3 tbsp water)
2 tbsp Magic Sarap
cala mansi or limes
2 cups water
Sauté chicken with garlic and onion and pepper until tender.
Add the veggies and soya sauce and half cook.
Put water in the pan, add sarap, and and boil.
Add Canton noodles and mix in.
Presoak Rice Noodles in hot water until softened, add to mixture.
Add chopped cabbage and Annatto mixture.
Stir – squeeze Cala Mansi juice or limes to finish.