Because Jollof rice is….

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What does Jollof rice mean to you?

A good plate of Jollof rice sends me down memory lane to the road trips through Benin with my family. We always had to stop for a plate of smoked Jollof rice with all the extras. Plantain off course.

For this recipe, I used Jamie Oliver’s version and tailored the recipe to suit my taste. My addition was a little paprika and cayenne pepper. Very little goes a long way.

Caramelised Banana in Peanut Custard Tart

IMG-20160808-WA0016For my take on an African inspired dessert, try this Peanut custard tart made using Uwa Earth peanut butter, a whole foods line out of Nigeria.

Using an organic or unrefined peanut butter, maintains the rich flavour of the peanuts and transforming this into a peanut custard is even more decadent.

It may seem time consuming to prepare,  but it’s well worth it in the end. It’s also an impressive dessert for summer entertaining too.

 

STEP ONE

Prepare the Tart Base

You’ll need: –

250g flour

125g butter

A pinch of salt

Ice cold water

  • Place flour and salt in bowl
  • Mix together sparingly aerating the flour in the process
  • Pinch butter into flour until you have coarse loose crumbs
  • Add some water to bind the dough together. Ensure the dough is not runny
  • Roll out the dough and cut out in a circle
  • Place in an oiled tart tin
  • To prevent dough from rising, place baking sheet on dough and pour pastry beans
  • Bake for 10mins at 180° until it turns golden brown

STEP TWO

Prepare Peanut Butter Custard

You’ll need: –

1tbsp Peanut butter 

4 Egg yolks

1/2 cup Caster Sugar

8oz milk

Honey

Condensed milk

  • Place peanut butter in a bowl
  • Whisk until it’s light, then add honey and condensed milk
  • Mix until you have a paste, then set aside
  • Place egg yolk in a bowl, pour in sugar, then whisk until it’s light and fluffy (or until the color changes to a lighter shade)
  • Pour milk in a pan and heat up to simmer
  • Pour in the egg yolk, mix and and stir until you have a paste. Do not boil
  • Stir in peanut butter mix and serve

FINAL STEP

You’ll need: –

Tart base

Peanut butter custard

Banana

Brown sugar

  • Pour 1tbsp of peanut butter custard in tart base and spread over the base
  • Slice banana and place over the custard
  • Sprinkle brown sugar over bananas
  • Using a blow torch, caramelise sugar on bananas then serve. In the absence of a blow torch, place in a hot oven to caramelise for a few minutes

Banana & Peanut Custard parfait

This layered dessert of peanut custard, a dollop of strawberry jam, banana slices is my take on a PB & J sandwich but a little more decadent. Add a scoop of ice cream which is optional but do try this because as the ice cream melts it lovingly combines all the flavours just a little more.

 

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What you need

Tart base (Shortcrust pastry)
Strawberry jam
Ice cream (optional)
Peanut custard
Banana

  • Toast tart base until it’s dry and crunchy
  • Break into tiny pieces and set aside.
  • Pour a spoonful of peanut custard at the base of your cup.
  • Add a layer (spoonful) of strawberry jam
  • Top it with crunchy tart pieces
  • Add a layer of banana slices.

Repeat the process (depending on the size of the cup)
And top with ice cream.

Serve chilled.

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Summer of cooking at Due

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Our summer of fun and creativity continues till August 31st 2016 with cookery classes for kids at Due by Chef Dish from 9am to 11am daily.
For kids who love creating and eating their own creations, we now organise cooking parties for kids aged 3 – 15.

Package Includes:

  • Cooking activities
  • Venue hire
  • A choice of what you can cook on the day
  • Party food and beverages

Cookery classes at Due by Chef Dish offers a cook & dine experience for foodies who want to try something new or simply to improve your culinary skills. Our hands-on, chef led classes range from 1 hour to 4 hour classes catering for kitchen novices to cooking enthusiasts.

Our themes include steak, burgers, pasta and street food influenced by Asian, Italian, French and British cuisine.

Burgers (1 hour)
Classic beef burger and spiced potato wedges
N5,000

Italian (2 hours)
Wild game ragu with pasta
Tiramisu Sundaes
N10,000

French (2 hours)
Braised chicken with mushrooms and onions
Spiced Pear tarte tatin
N12,000Classes run from 1st July to August 31st.  For more info, please email due@samanthalifestyle.com

Burger crush

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One of the best things about my job is creating new recipes and feeding my ever restless mind. It’s really one of those a-ha moments! This burger which has no name yet, focuses more on the beef and the tower of onion rings. Cooked to medium and simply seasoned with some good quality salt and black pepper.

A burger with no layers is a pretty boring burger.

 

 

April 8 is National Empanada Day — Foodimentary – National Food Holidays

Here are today’s five thing to know about Empanada: The Spanish word for bread is “pan”. “Empanar” is a verb form that means “to bread”. Emapanada is the past-participle, “breaded”. It’s basically a single-serving turnover. It can be filled with sweet foods like fruits, sugars, and syrups, or savory foods like meats, cheeses, and oils. […]

via April 8 is National Empanada Day — Foodimentary – National Food Holidays

Kali Burger at Samantha’s

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To make a great tasting burger or should I say great tasting food it’s about the attention put into the quality of ingredients. I don’t skimp on food. Even though running a food business/restaurant has high costs and low margins. It’s what makes customers come back. The attention paid to the food you are serving.

Live well, eat well and be happy!

Spicy egg and beans breakfast

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I am not a fan of an eggy breakfast with the exception of french toast. But this blew me away, just a tad bit. I think it comes down to the mist-mosh of flavours. I guess you could say Mexican flavours was the idea behind this with the addition of my Nigerian roots (gotta love chillies).

It’s a pretty simple recipe anyone and I mean anyone can put together.

All you need are eggs, a tin of red kidney beans, a handful of mushrooms, tortilla chips, mixed greens like spinach, siracha and creme fraiche.

The eggs are cooked in a frying pan, this forms the base of the dish. Saute the mushrooms, garlic, ginger and chillies for a couple of minutes. Toss this over the cooked eggs, add the greens. Meanwhile, slice up half a tortilla wrap, warm in a pan and then just throw it over your food in a very fancy chef way.

Use a teaspoon and create little smudges of siracha if you really feel like being chefy. Do the same with the creme fraiche.

Sit back and enjoy (do take a picture first and share with me here)

 

Braised short ribs in Plum Sauce

Braised short ribs in Plum Sauce

Braising makes everything delicious and comforting. This dish is best enjoyed with family on a Sunday with good conversation and a few drinks won’t be a bad idea too. Such simple pleasures of life! Braised beef paired with a rich plum sauce is one of my favourite meals. I could happily eat the ribs on its own and enjoy it with a nice lemongrass and ginger cocktail. Sadly, I don’t drink wine, otherwise I would have opted for the latter. Braised short ribs in Plum Sauce

Serves 4

Ingredients

  • 2 tbsp olive oil
  • 2kg beef short ribs

  • 2 carrots, peeled, cut into pieces

  • 1 large onion, peeled, thickly sliced

  • 4 garlic cloves, peeled

  • 1cm piece ginger, sliced

  • 1 tbsp rice vinegar

  • 1/2 tsp dried chilli flakes (optional)

  • 3 sprigs fresh lemon thyme

  • 4 tablespoons, store bought plum sauce

  • 250ml red wine

  • 200ml chicken or beef stock

  • salt and freshly ground black pepper

Instructions

  1. For the ribs, preheat the oven to 170C/325F/Gas 3.
  2. In a pan, brown the ribs on both sides.
  3. Add the carrots, ginger, onion and garlic.
  4. Now add the lemon thyme sprigs, plum sauce, rice vinegar, red wine, dried chilli flakes and stock. Mix well to combine. Bring the mixture to the boil, then transfer to the oven and cook, uncovered, for 2-2½ hours, or until the sauce has thickened and the meat is falling from the bones. Check seasoning and adjust accordingly.
  5. Serve with vegetables and rice or mash.

Stewed Black Eyed Beans with Plantain and Prawns

Stewed Black Eyed Beans with Plantain and Prawns

A rich stew with beans, prawns and plantain is a low fat option for the family to enjoy. This dish is a cross between a North African tagine and a Nigerian stew. To elevate this dish, I added warm comforting spices like cumin, cinnamon and ground ginger. This makes a nice family meal served with crusty bread or simply enjoyed on its own. The lovely people at UWA Earth foods sent me a beautiful red bottle filled with pure unbleached palm oil.

UWA Palm oil

Ingredients

  • 1 tin of black eyed beans in brine
  • 2 tbsp olive oil
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 1 large onion, diced
  • 1 tsp ground ginger
  • 1 tsp ground mixed spice
  • 1 tsp ground yellow mustard seeds
  • 2 small carrots, diced
  • 1 large plantain, cut into chunky pieces
  • 1 celery, diced
  • 1 bell pepper, diced
  • 400g can chopped tomatoes
  • 2 tablespoons, palm oil
  • 200ml vegetable stock
  • ½ scotch bonnet pepper (add as little or as much as you can handle)
  • A squeeze of lemon
  • Handful of parsley leaves, to garnish
  • Toasted bread or rice to serve
INSTRUCTIONS
  1. Heat the olive oil in a casserole pan. Add the onions and fry for a few minutes. Then add the garlic and ginger.
  2. Now add the powdered spices, stir.
  3. Add the carrots, bell peppers, tomatoes, plantain and celery. Cook for 3 minutes and then add in the black eyed beans, scotch bonnet pepper, 2 tablespoons palm oil and stock.
  4. Bring the stew to a boil, cover and then simmer on a low heat for about an hour or till the liquid has reduced.
  5. Add the prawns at the last 5 minutes of cooking. Cook for about 5 minutes or until the prawns turn pink and are just cooked. Squeeze some lemon juice and garnish with parsley.
  6. Serve hot with a bowl of rice or bread.

Stewed Black Eyed Beans with Plantain and Prawns

Easy Chocolate Chip Cookies

Easy Chocolate Chip Cookies

These easy-bake chocolate chip cookies are perfect for a mid-day pick me up, after school treat or a fuss free yet delicious dessert at the weekend. But it’s perfectly acceptable to bake a batch mid-week like I did. Once baked and out of the oven try and resist the temptation of eating while hot. Yes, if you are reading this thinking ‘how does she know not to do that?’ Well, I did and scalded my tongue. But it was so hard to resist. These cookies have a lovely crisp outer layer, soft squidgy interior and little chocolate chips oozing out in the middle. Yum!

Easy Chocolate Chip Cookies

Makes 12 – 15

Here’s what you need

  • 350g unsifted self-raising flour

  • 1 tsp bicarbonate of soda

  • 1 tsp salt

  • 225g butter

  • 175g caster sugar

  • 175g soft brown sugar

  • 1 tsp vanilla extract

  • 2 eggs

  • 350g of any type of chocolate, crumbled

Preparation

  1. Preheat the oven to 190C/375F/Gas 5.
  2. In a bowl, combine the dry ingredients first- flour, baking soda and salt.
  3. In another bowl, cream the butter, sugar and vanilla extract.  Beat in the eggs and gradually add the flour mixture. Now stir in the chocolate.
  4. On a clean surface, split the dough in half. Roll each piece into a sausage shape. Wrap in cling film, twist both ends and refrigerate until ready to use.
  5. To bake the cookies, simply cut the log into slices about 2cm thick, lay on a baking tray with greaseproof paper. Space evenly and bake for 9-11 minutes.
  6. Serve.

Poached Egg, Salmon and Wilted Spinach

Poached Egg

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Serves 2

Ingredients

  • 2 (100g) salmon steaks, with skin
  • 1 teaspoon lemon juice
  • 300g bag young spinach leaves
  • Knob of butter
  • Pinch of nutmeg
  • 2 large eggs
  • A tablespoon of chopped spring onions
  • Salt and black pepper
 Instructions

1. Prep your salmon by seasoning both sides with salt and black pepper. In a skillet, using greaseproof paper, place the salmon fillets on top the paper which will make the skin crispy but not stick to the pan.  Cook for 2 – 3 minutes, then turn the salmon over and fry for a further 1 – 2 minutes or until cooked and flaky.
2. In a skillet, melt butter then add spinach and cook for 2 – 3 minutes or until the leaves are wilted and tender. Drain in a sieve before setting aside.
3. Using an egg poacher, fill with water and bring to the boil. Crack the eggs into the poaching egg cups, turn down the heat and cook for 2-3 mins depending on how soft you like your eggs. Use a spoon to remove the eggs from the cups and drain on kitchen paper.
5. Divide the spinach between two serving plates, top with the salmon steaks. Place a poached egg on top of each salmon. Squeeze a little lemon juice over, garnish with spring onions and season to taste.

Smoked Mackerel, Pea and Spinach Omelette

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Here’s what you need

Large handful frozen peas

A handful of spinach or more if you like

Herb de provence, a little pinch

Smoked mackerel, torn in to smallish pieces (no skin)

3 eggs, lightly beaten with a little milk and pepper

 

Start by heating up the pan with a little oil, add the peas, until they are cooked. Followed by the spinach, mackerel pieces and stir for a couple of minutes till everything is mixed. Move the ingredients around the pan. Pour the eggs in and around the plan so the ingredients are covered with a thin layer of egg. Cook for about 5 minutes till the egg is set in the middle. Cook till your liking. When cooked, serve and enjoy with a side of grilled tomatoes.