Gumbo Chicken

Gumbo is a Cajun hot-pot. The derivation for the name “Gumbo” is gombo, n’gombo, and/or kin, all west African names for okra. Not all Gumbos include okra, but when used it thickens the sauce and adds a slightly gelatinous texture. Gumbo always includes Cajun vegetables (onion, capsicum, celery), Roux and hot pepper sauce. I don’t ...

Piquant Creole Chicken

Creole Chicken is, not surprisingly, chicken with Creole Sauce. You’ll have to make the sauce separately. I offer three variations: with chicken fillet, with chicken pieces on hob, with chicken pieces in oven. Serve with your choice of carbohydrate (crunchy bread, rice, pasta) and a green salad.   Piquant Creole Chicken using Chicken Pieces in ...

Roux – For Thickening Sauces with Flour and Oil

Roux is a mainstay of Cajun and Creole cooking being used to flavour, thicken and colour many sauces and dishes, e.g. Gumbo. Traditionally roux is cooked very slowly on low heat, sometimes for hours, but cooking times can be reduced by using higher temperatures. To achieve success you need a long handled wooden spoon, a ...

Hobz Malti (Maltese Bread) 36

I really love visiting Malta and eating in the restaurants that served local food. I particularly like the bread (Ħobż Malti), and the snack called Ħobż-bi-żejt (bread and oil), which I found remarkably like a Tunisian Sandwich. Maltese bread is a solid sourdough bread. It has a crisp crust and a light crumb with irregular ...

Corn Fritters

Corn Fritters
Galit wanted some creamed sweetcorn from a can. After half a can she had had enough … my challenge was to figure out what to do with the other half a can. Corn Fritters seemed a good solution. These come out nice and puffy and are perfect with either tomato sauce (ketchup), Greek Tzatziki, and/or ...

Sourdough Bread Starter

Sourdough breads need a starter. Starters are variously known as sponge, poolish, or biga in different countries/languages. The concept is the same even if the starters differ in texture. Basically it is a flour and water mix, with optional yeast added, which is allow to ferment for a time before being used to make bread. ...

Krantz – Plaited Yeast Cake

Krantz - Plaited Yeast Cake
Galit loves Krantz – a plaited a yeast cake with layers of chocolate or poppy seed spread. Apparently the chocolate variety is German in origin, but the poppy seed variation is middle eastern. I’ve tweaked my original recipe to use the proportions recommended by Yaffa Wainer in honour of the fact that Galit still remembers ...

Chicken liver choux buns with cider and mustard sauce

Alison Slade passed this recipe on to me. It came via her daughter Caitlin who was given it by a chef at her catering college. Caitlin used it as part of her entry for a competition where the students had to create a 3 course menu for 2 people for under £10.00. Caitlin won 2 ...

Honey Soy Beef with Sesame Seeds

I really like Chinese Honey Braised Soy Chicken and I seem to recall having a beef version in a restaurant sometime, with sesame seeds added. This is my version. You will need to prepare the Honey Soy Sauce / Marinade before hand. Serve on plain steamed rice.   Honey Soy Beef with Sesame Seeds Steven ...

Chicken in Bone Sucking Sauce

Yum. You’ll have had to prepare some Bone Sucking Sauce before starting. Chicken in Bone Sucking Sauce Steven Thomas An easy after work meal, assuming you've got the sauce preprepared. Print Recipe Ingredients  1 tablespoons paprika2 teaspoons white sugar1/2 teaspoon onion powder1/2 teaspoon garlic powder1 kg chicken drum sticks or similarOne serving of Bone Sucking Sauce ...