Well, just like that, April is done. It was a wet and cold month that has everyone wondering when the rains would quit. I caught a cold and cough that would not stop and I had to take a break from blogging and focus on getting better first before creating new recipes to share with you guys. I am finally healthier and better and back to cooking.
One thing for sure is that I was craving a lot of spicy and deep fried foods when I was sick and it was during that time that I came up with this fish fingers recipe. With that said, let’s get cooking:
INGREDIENTS: (for marination)
- 3 medium sized fish fillet
- 2 cloves garlic
- Thumb size of ginger
- 2 tablespoons of dark soy sauce
- 1 tablespoon lemon zest
- Lemon juice from 1/2 lemon
(For the coating) :
- 1 cup flour
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon black pepper
- Oregano flakes (optional)
- In a shallow bowl, mix your marinade ingredients thoroughly then add in your fish fillet. Rub and massage the marinade in the fish and ensure that it’s evenly distributed. Cover your bowl and set aside, preferably in the refrigerator for not more than thirty minutes. This is because if you go for more than thirty minutes, the lemon will start to cook the fish.
- After the marination is done, take out your fish and cut them into strips lengthwise.
- Next up, dredge the fish in the flour mixture and coat them evenly. This will help in preserving the fish moisture.
- Meanwhile, beat your two eggs in a separate bowl and add lemon juice from half a lemon. This added the extra tanginess that I was going for.
- Dip your flour coated fish fillet in the egg mixture then proceed to coat them in your breadcrumbs. The eggs will act as glue and the breadcrumbs will add some extra crispiness. I added half a tablespoon of oregano flakes in my breadcrumb mixture and salt to give it that herby taste and season the breadcrumbs.
- Heat up vegetable oil in a deep frying pan and once it’s hot enough (not to hot to avoid burning) add your fish fingers and fry for three minutes or until golden brown. Fish tends to cook fast and you also want to avoid burning up the breadcrumbs coating the fish.
- Place your fried fish fillet on a kitchen towel or serviette then serve with your favorite dipping sauce. Enjoy!
Happy new year! I hope you all had a lovely holiday and are already back on the grind. I am very excited to start this new year because a new year brings a lot of new experiences, opportunities and recipes (hint hint)
For this year’s first blog post I went with one of my favorite snacks/ side dish from restaurants. I made these for the first time back in 2015 and this is the second time I made them tweaking my old recipe and I must say I’m sticking to this new recipe. With that said, let’s get cooking:
- All purpose flour
- Corn flour
- Oregano (optional)
- Baking powder
- Buttermilk (maziwa mala)
- Yellow onions
- Black pepper
- Chilli powder
- Garlic powder
- One egg
- Oil for frying.
For the dipping sauce:
- Chilli powder
- Garlic powder
(For the dipping sauce)
- In a bowl mix all the ingredients minus the coriander. Cover and put in the fridge to slightly chill it. Chop your coriander into small pieces lastly and add into the sauce just before serving.
(for the onion rings:)
- Slice your onions into rings and separate them.
- In bowl number 1, that has your all purpose flour, add your paprika, salt, chilli powder and paprika then mix. Coat your onion rings in this dry mixture then set aside. Save any flour that gets leftover because we are going to use it for the next step.
- Take your bowl number 2 that has the corn flour and add your baking powder, salt, egg, buttermilk and the left over flour mixture from bowl number 1, to make the onion rings batter. Don’t make the batter too runny for it will not stick on the onions. You want it just thick enough.
- Add a tablespoon of oregano to your breadcrumbs and mix thoroughly. Take your onion rings and dip it into the buttermilk batter then further coat them in the breadcrumbs. Do this for all your onion rings and make sure that they are all evenly coated.
- Heat your oil in a frying pan. Once hot enough, proceed to fry your onion rings in small batches. Overcrowding the pan will make the onions turn into a soggy mess instead of making them crunchy.
- Place your onion rings on a serviette or kitchen towel to drain the excess oil. Serve your onion rings while still hot and don’t forget your dipping sauce. Enjoy!
Being a person that takes their breakfast seriously, I wanted a homemade syrup that would go well with my pancakes and toast. I usually go for honey for pancakes but this mango syrup blew my mind. We are in the mango season here in Nairobi and this is one of the recipes I came up with using mangoes before they become scarce again.
Once you are done making this syrup, I kid you not you will want to grab a straw and drink it all at once because it’s just that good. Let’s get cooking:
- 1 large ripe mango
- 4 tablespoons of sugar/honey
- 1 teaspoon of salt
- Lemon juice from half a lemon
- Lemon zest from one lemon
- Clean and chop your mango then add in a sufuria/pot. Next add your sugar/honey .
- Add half a cup of water then proceed to put the sufuria on high heat. Once it starts simmering, add your lemon juice and lemon zest then turn your heat on completely low, cover it and let it come to a boil.
- Stir your mangoes occasionally or after every five minutes and mashing them using a fork or potato masher to release their juices. Cook the mangoes for a total of 20 minutes on low heat.
- After 20 minutes, turn off the heat and let it cool. Once it has cooled give it a quick blitz in your blender if you want a thicker syrup. This also helps blend all the extra pulp. You can also run it through a fine sieve to get rid of the pulp.
- Store any extra syrup in containers and feel free to add a generous amount of your mango syrup on everything you eat. Brb, I’ve got to make french toast that would go so well with this 😉 Enjoy!
I love snacking. I’m the type of person who always craves crisps or popcorn almost everyday. This is not a healthy habit and that is why I decided to replace these said snacks with healthier options such as these chicken lettuce wraps.
This is a really light snack that carries a lot of flavors from the chicken and the lettuce. Apart from being a snack, it is also serves as a good appetizer for your guests if you decide to have a party or gathering at your home. Let’s get cooking:
- Chicken breast
- One head of lettuce
- One red onion
- Three cloves of Garlic(finely chopped)
- Thumb size grated ginger
- Lemon juice
- Two tomatoes (for garnishing)
- Spring onions (for garnishing)
- Two carrots (finely diced)
For the seasoning:
- One tablespoon of garlic powder
- One tablespoon of soy sauce
- One tablespoon of honey
- one tablespoon of paprika
- salt and pepper to taste
- Clean and chop your chicken breast into bite size pieces.
- Heat your oil in a pan and cook the chicken on medium high heat until brown and tender.
- While the chicken is cooking, whisk your honey, lemon juice, soy sauce, grated ginger, paprika, garlic powder, pepper and salt in a bowl until all combined then set aside.
- Once the chicken is cooked, set it aside on a plate and on the same pan add about a tablespoon of oil and cook your garlic and carrots until the garlic is transparent or fragrant.
- Next add your cooked chicken followed by the seasoning we had made earlier and toss the chicken in the mixture. Let this cook on low heat for about four minutes to allow the chicken to absorb the flavors.
- Once the chicken is cooked and done, turn off the heat and prepare your lettuce leaves. I put two leaves on top of each other then served the chicken on top followed by a garnishing of carrots, onions and tomatoes. Enjoy!