Dinie’s Meatballs And Green Tomato Sauce/Albóndigas Dinie y Salsa De Tomates Verdes

Meatballs, when anyone thinks of this, its two ways: On top of spaghetti in tomato sauce; Or in a gloopy flavourless gravy with funny spongy balls of ‘meat’, made from dubious origins. These meatballs use a tangy and flavoursome green tomato sauce and spiced meatballs. Happy eating!

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For the meatballs:

750 grams of Pork Mince
Half a Bell Pepper and Large Red Onion blended or chopped if preferred,
Mace, a light sprinkling,
Garlic Powder, to taste
Chilli Powder to taste,
Yellow Mustard Seeds, and Fennel Seeds(1 teaspoon each) ground to a powder.

For the sauce:

500 Grams of Green Cherry Tomatoes(you could use fully grown tomatoes)

Half a Large Red Onion
Salt and Black pepper to taste
Sugar(optional)
Fresh Thyme and Basil-
Thyme: Pick leaves using thumb and forefinger; if soft and green, finely chop the whole herb. Chop basil.
Olive Oil
Chicken/Pork stock

Roast tomatoes(Green tomatoes, will taste better roasted, and it helps to take of the skin) and onions for about 40 minutes at 180° or until wrinkly and browned. If you prefer a lighter coloured sauce add the onions halfway through the roasting of the tomatoes, if you don’t want a deeply caramelised and darker sauce.

Separate the caramelised onions into a bowl first and then grab and squeeze the tomatoes-It’s messy work, but fun too! The flesh in the tomatoes should come away easily. Repeat until you have a bowl full of pulp and onions. For an easier way, place everything in a blender, then blend and sieve for a smoother sauce. Set aside.

Place the meat, the blended pepper and onion and spices together. Season with salt and pepper. Mix the meat mixture with hands. Fry a small patty first to test for seasoning. If it has enough, shape into the size of golf ball or thereabouts. Place balls in a baking tray,baking for around 20 minutes on 200°, or until browned and still juicy in the middle, with clear juices.

Pour the sieved tomato pulp, in a pot, with some stock as well. Add sugar if desired. Simmer on a slight boil, with the chopped herbs. After 10 minutes, add the meatballs to warm through and take the flavours of the sauce. Make the sauce thick enough for a pasta like spaghetti etc. Serve with pasta, rice or machuca, and grated smoked german or cheddar cheese. Disfrutalo!!

Turkey Gizzards With Greens/ Mollejas De Pavo Con Verduras

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Hi WordPress fans!! I promised you a recipe last week or so, and finally after all that wait, here it is! Its a typical fusion food mix, using offal and dried greens!

The meat in question, may be adventurous for some, but is a cheap,tasty and nutritious meat that can be prepared numerous ways. Dominicans and Puerto Ricans, serve Gizzards(innards of poultry like chicken and turkey! Don’t be put off by what cut of meat it is- they are delicious!), as part of a dish called Guineos con Mollejas en Escabeche(Green Bananas with Gizzards in Escabeche)! (http://sazonboricua.com/guineitos-en-escabeche/)

In Nigeria, they call them small chops(Snacks like Suya Barbecue) or it is stewed with other meats.. In The Deep South, and maybe parts of the Midwest, they are coated in fried chicken flour mix and deep fried!

This recipe uses this underused meat, and an unheard of ingredient.. DRIED PAK CHOI! In Chinese supermarkets, it may also be known as Dehydrated Coles, and they make a great addition to soups and stews like this one.

SERVES 4-6 PEOPLE

INGREDIENTS

**1kg of Turkey Gizzards, scraped of all fat and sinew. Cut into bitesize pieces.**
1 Onion, chopped
2 Stalks of Celery, chopped finely
2 Cloves of Garlic, crushed
2 Teaspoons of Dried Basil, and Oregano
3 Teaspoons of Coriander powder
1 Can of Chopped Tomatoes

2 Handfuls of Dehydrated Coles/Dried Pak Choi, rehydrated with hot water for 30 minutes or until pliable. Drain, rinse, and chop into bite size pieces.
Salt and Black pepper to taste
1 Teaspoon of Amchoor(Dried Mango Powder, used to tenderize meats.)
1 Tablespoon of Oil

METHOD

Firstly, clean and wash the gizzards, in lemon juice and water. Set aside to drain. Chop the onion, celery and crush garlic. Then fry them in a heated pan, on a moderate heat, adding the spices and then the cleaned gizzards.

Try to coat the meat in the spices and brown the pieces lightly. Add water or chicken stock, covering the meat. Also add the pak choi and tomatoes. Lower the heat, and leave it to cook for around one and a half hours, or until the meat and pak choi are not chewy. Check seasoning and reduce the sauce. Serve with rice, noodles, or whatever starch and vegetables you wish to enjoy with this meal. Disfruta!!

**HOW TO CLEAN GIZZARDS**:

Use a small knife and on the plump part of the gizzard, hold the meat and use the knife to scrape and pull the fat away. Use your thumb and forefinger to make a scraping and light tugging action.

To remove the thick skin(it may look yellow to light brown in colour.) on the flat side of the gizzard, make a steady pulling action to gently peel the skin away. When done cut(Especially turkey gizzards, as they’re quite big) and wash the meat.

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Kekefia (Plantain Porridge)

Originally posted on African Food Joint:

A delicasy from Southern Nigeria, Kekefia is very nutritious and is a meal for celebration.

Ingredients

  • Plantains [4 fingers] (Preferably unripe but slightly ripe acceptable too)
  • Palm Oil
  • Fish
  • Onions
  • Dried / Fresh pepper (4)
  • Tomatoes (4 whole)
  • 2TBs Crayfish (Blended)
  • Maggi
  • Salt

Steps

  1. Wash and peel plantains.
  2. Dice plantains and put in a clean dry pot. Pour water over plantain till it is on the same level as the plantain. Then boil over mid heat for about 15mins. Don’t allow the plantain to fully cook.
  3. Steam the fish in the meantime.
    1. To steam fish, wash and clean the fish
    2. Put into a clean dry pot and add 1 cup of water. Add salt, maggi, 1/4 sliced onion and thyme.
    3. Cook till inside of white is white and flaky.
  4. Blend tomatoes, pepper and onions.
  5. In the boiled plantains, add blended tomatoes, pepper and onions. Stir properly.
  6. Add 2 maggi cubes…

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Avocado salad for fish or sea food.

Originally posted on missmevius:

Miss Mevi recomends this avocado salad for fish or sea foodHello again!

Spring is almost here and many of us start eating fish and sea food more often. Sometimes we are trying to look for a very fancy recipe, but most of the times the most simple is the most delightful.

Today’s recipe is a side dish special for any fish or sea food dish. No matter what is the main dish, this salad goes well with almost every sea food plate.

INGREDIENTS

  • 1 sliced avocado
  • 3-4 fresh large tomatoes, sliced
  • 1/2 red onion, sliced
  • 2 avocados, sliced
  • 1/4 cup chopped fresh parsley
  • 1 garlic clove, minced
  • 2 teaspoons dried oregano
  • Red wine vinegar (a good, strong red wine vinegar)
  • Extra virgin olive oil (the best quality)
  • Salt
  • Freshly ground black pepper

DIRECTIONS
Place a layer of sliced tomatoes on a large serving platter. Arrange the slivers of red onions and the avocado slices over the tomatoes. Sprinkle with parsley…

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Have You Missed Me?

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Hello loyal visitors, it’s been quite a while since I last uploaded any posts.. I had severe cookery block amongst other things, like having to move, and then ill health(You’ll be glad to know that I’m alright and not at deaths door!!)… I’ve now got over these things, and finally 7 months later, here I am, and ready to cook new and tasty, not to mention healthier(trying out gluten free flours, and perhaps cookies with less sugar!), recipes, with the same amount of mariposaoro flair and adventurous spices! So everyone, a very belated happy new year, and see you soon!

Spiced Ribs/Costillas Especiadas

Do you love ribs, but hate the sickly sweet and jammy sauces to go with them? If you do, I have just the recipe for you! These ribs are savoury rather than sweet and have a complex mixture of spices..  Without being spicy!! You can always add chilli if you wish! I know I did!

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INGREDIENTS

Around 1kg of Pork/Lamb/Beef Ribs
Salt and Black Pepper to taste
2 Teaspoons of Smoked Paprika,Garlic Powder/Crushed,  Cumin, Dried Oregano, Pimento Seeds, and *Ajwain Seeds.
Quarter Cup of Rice Wine
Vinegar to clean meat
Bicarbonate of Soda for extra tender meat-I’m not sure what it does, but it really does help to tenderize meat.. Don’t add too much though otherwise the meat may be bitter and taste like soap!

METHOD

Firstly, clean the ribs in vinegar and water,removing any extra fat with a knife. Leave to drain then lay them out in the baking dish and sprinkle on the seasonings, except the pimento and ajwain seeds. Get a dry pan and place the pimento and ajwain seeds in the pan. Toast the spices until they pop or for 2-3 minutes. Grind(coarsely grind) and sprinkle the mixture and 1 teaspoon of bicarbonate of soda over the meat. You could just leave the bicarbonate of soda on the meat overnight and wash the meat thoroughly. Follow the same steps to season the meat. And oven roast as stated below.

Pour rice wine and rub seasonings into meat. Place ribs in a roasting tin and add one cup of water, covering with foil cook on 180° heat;turning after 30 minutes… You can take the foil off if the ribs are becoming tender during this period. If not,leave for 20 minutes more. Turn up the heat to 210° and spoon the broth over the meat to keep moist. Keep doing this every now and then. When the broth has reduced and the ribs have become tender, it is ready to serve. Serve with a variety of side dishes,including coleslaw. Disfrutalo!!

*Ajwain Seeds are from the lovage plant and are used in many Indian dishes.. It tastes like thyme in raw form, but nutty when toasted.