Chef's: Did You Know ...

Lemon Grass ~ A good source of antioxidants, and higher than some of many fruit and vegetables. High in Phytonutrients including Vitamins, Minerals and Bioactive components. Help support the immune system through their Phytonutrients. Aid digestion via speeding up food movement from the stomach (gastric emptying). Promotes heart health by enabling high flavour, low fat, low salt cooking. The natural antimicrobial properties of many herbs and spices reduce the risk of bacteria in food. Further benefits Lemon grass was shown to inhibit growth of human colon cancer cells and work in animal models has also shown inhibitory effects on cancer initiation and progression. Lemon Grass – Phytonutrient Rich Lemon Grass contains Phytonutrients with antioxidant activity including: Citral, Geranial, Myrcene, and Limonene

Chicken (Masala) Roast

Whole Chicken - 5lbs
Ginger (Fresh) – 3tbsp (Pureed)
Garlic (Fresh) – 1 ½ tbsp (Pureed)
Butter – 5tbsp
Cayenne pepper – ½ tsp
Salt - 1tsp
Lemon Juice– 4tbsp
Rice Vinegar – 1tsp (Optional)
Ajwain seeds – ½ tsp
Olive Oil – ½ cup
Method: Preheat oven to 375. In a large bowl mix all the ingredients and add oil and mix well into a paste. (Except Chicken & Butter)
Rinse chicken under cool water and pat dry. Place on roasting rack in pan. Rub paste in and under the chicken skin and inside the cavity. Bake for 1 hour then (carefully!) flip the chicken over on the rack. Return to the oven for approximately 1 additional hour or until juices run clear and leg moves freely when wiggled. Paste it with Butter and let it rest.
Chef’s Tip: When ready place on a bed of freshly baked Roast Potatoes or Veg of your Taste or cook a sauce.

Paime - Steamed Pudding

Coconut gated - 1
Cornmeal - 1lb
Black pepper - 1tsp
Salt - 2tsp
Dried Fruit - 4oz
Banana leaves (or Foil)
Pumpkin - 1lb
Butter - 2oz
Sugar - 1 1/2cups
water - ½pt
String for tying
Method: Grate Coconut and Pumpkin, Add all other ingredients, Stir in enough water to make a dough of dropping consistency (Approx 3 cups). Wipe banana leaves and heat them to make them pliable. Cut into Sq pieces about 6″ by 6″ and Place about 2 tbsp. mixture on each leaf and Roll up, fold over & tie.
Use a steamer or boiling water and boil for about 20-30 minutes. Test one to see if it has set, if not, cook for a longer period of time, depending on size of Paime. (Pai me)
Yield: 12 Paimes
Chef's Tip: Use Dried fruit of your choice, or rainins will do, add a pinch of Cinnamon powder if you like. Serve hot with Syrup or whipped Ice Cream .

X'mas with a difference

Raan Masale’dar ~ Whole Leg of Lamb in a Spicy Sauce
Lamb Leg, Cleaned of Fat - 8lbs

Sauce
Almonds, blanched – 2oz
Green chillies, chopped - 4
Yoghurt, plain – 20fl
Mint leaves – 4tbsp
Cayenne Pepper – ½tsp
Salt – 3 ½ tsp
Vegetable Oil – 10tbsp
Whole Cloves – ½tsp
Cardamom pods - 12
Cinnamon Stick, 2" long – 1pc
Peppercorns, Black - 10Garlic peeled & Pureed - 8Cloves
Onions, coarsely chopped - ½ lb
Ginger Peeled & Pureed – 4inch Pcs
Ginger – Finely cut in thin long slices – 1Pc
Cumin Seeds (ground) - 2tbsp
Coriander Seeds (ground) – 2tsp

Garnish:
Sultana raisins – 4tbsp (Optional)
Almonds, blanched, slivered – ½ oz (Optional)
Coriander Fresh Leaves - 2 handfuls
Lemon Fresh Juice – 2 Lemons
Method: Make many slits in the leg and place the cleaned Leg of Lamb in a Oven proof dish. In a blender, add Yoghurt, Ginger, Garlic, Mint leaves, Green chillies, Salt and whiz to get a paste. Apply this paste generously on the leg, ensuring you fill the slits too. This Leg should be well coated on all sides. Cover with plastic cling film and refrigerate for 24 hours. Remove the Tray with the Lamb out of the refrigerator and let it rest in room temp. Preheat the Oven Gas mark 6 (400F), and in the meantime, heat some oil in a frying pan, add Coves, Cinnamon, Cardamoms Peppercorns in hot oil and cook for a minute or so, and pour over the lamb marinated leg and cover the leg in oven foil. Bake, covered, for 1hr 30mins. Remove the foil and and drench in sauces again and cook uncovered, for further 45mins. Baste 3-4 times with the sauce during this period. Scatter, or arrange in a pattern, with the Garnish, ie: Sultanas, etc, and bake for 5-6 mins. Remove the baking dish from the oven and let it rest in a warm place for 15 minutes. Take the leg out of the pan and set it on a warm platter, or a bed of Roast Potates, Shallots and roast tomatoes. Spoon off all the excess fat from the top of the sauce. Use a slotted spoon and fish out all the whole spice in the sauce. Discard the spices. Pour the sauce over and around the Leg.

Chef’s Tip: You could add some of this sauce to make gravy if you preferred.
Yield: 8-10 servings.

Shrimps in Garlic Butter

Shrimp (large raw), peeled and de-veined – 2lbs
Butter – 2/3 Cup
Shallots finely diced - 1 ½tsps
Chives finely diced 1 1/2tsps
Garlic finely diced - 2 cloves
Parsley – 2tbsp
Salt – ½tsp
Pepper (Fresh) - Several grinds
A dash of Lemon Juice
Wash & dry Shrimps. Combine remaining ingredients in a small saucepan; heat slowly until butter is melted. Place Shrimps in butter mixture and turn to coat well. Allow it to rest for 15-30 mins.
Thread shrimp on skewers or place in a fine wire grill basket. Cook over medium coals 8 to 10 minutes, turning and basting often with garlic butter sauce. Heat any remaining sauce and serve with shrimp. Serve over rice.

Chef’s Tip: You could add some Veg (Beans) if required.

Chef's: Did You Know ...

Tomatoes – Good source of Vitamins C, A & K and helps cut the risk of cancer. (In Salad)
Also, High in Antioxidants such as Lycopene.

Tofu Roll ~ Herb

Fresh Tofu – 800g
Sugar – 5g
Lemon Grass – 50g
Chilli Sauce – 10g (Optinal)
Oyster Sauce – 50g
Oil – For frying
Tempura Batter
Breadcrumbs – 150g
Coriander (Fresh) – 25g
Galangal (Fresh) – 30g
Coconut Milk Powder – 100g
Sweet Chilli Sauce – 1 Small Bottle
Garlic (Fresh) finely chopped – 5 cloves
Ginger (Fresh) finely chopped – 10g
Lime Leaf (Kaffir) finely chopped – 10g
Method: Squeeze out any water from the fresh Tofu, add Ginger, Garlic, Lemon Grass, Oyster Sauce, Chilli Sauce, Sugar & Coconut Milk Powder and mix well and refrigerate for one hour.
Meanwhile reduce the sweet sauce chilli sauce to a soft ball consistency and set aside. Divide the Tofu mixture into 20 pieces and stuff all the courgettes with the Sweet Chilli mixture. Dip in the Tempura Batter and roll in the bread crumbs and fry in hot Oil until Golden. Enjoy

Chef's Tip: You could use a sauce of your choice, instead of Sweet Chilli Sauce. Instead of Oyster sauce you could use Black Bean Sauce. You could make this Dish with Chicken breat too. (Like a Kiev)

Chef's: Did You Know ...

Casava: Also known as Yuca & Mogo, is High & Rich in Fibre, Protein, Potassium, Calcium & Phosphorous.

Kuldip's Ice Sorbet

Fruit (Fresh or Frozen) 450gm (ie: Strawberries / Cranberries / Etc)
Sugar - 260g
Water - 400ml
Juice – Same of the Fruit used 150ml
Method: Boil the Water, Sugar & Strawberries together until they reach a low boil. Cover and cook for 15 minutes. Remove from the heat. Blend until smooth. Pass through a fine sieve to remove the seeds and bits of skin, using a rubber spatula to press as much pulp through as possible. Cover and refrigerate until it is completely cool. Add Strawberry juice.
Freeze using a domestic ice cream maker until it has a semi-solid consistency. This could take up to 20 minutes. Transfer to a freezer-proof container and freeze until it is solid.
Remove from freezer and allow to thaw for about 15 minutes before serving. Enjoy!

Chef’s Tip: Or like me if you don’t have a Ice Cream Maker, then, simply place in a covered, freezer-proof container and place in the freezer, stirring every two hours to break up the ice crystals.
Yield: 8 Servings

Chef's: Did You Know ...

Cauliflower – Good source for Folate, Vitamin C, & Glucosinolates, which helps fight Cancer.

Jam ~ Pili Pili (Chilli)

Red Chillies - 200g
Onions Red - 200g
Sugar granulated caster – 300g
Sugar grated palm – 200g
Water – 125ml
Tamarind Sauce – 2tbsp
Salt – 1tsp
Slice the chillies into discs and dice onions. Place all ingredients into a heavy based saucepan over medium to high heat. Boil mixture until the sugar becomes of a thick consistency. Unfortunately not many will get it right the 1st time. This requires an eye of experience. In time you master how to handle Jams & Pickles.

Chef’s Tip: Be attentive, do not burn the sugar, doing this will cause the jam to set to a toffee-like hardness. If this does occur, there is nothing much you can do to salvage the jam. Make sure if you do overcook the jam that you do not go ahead and place them into the jars. Just give up and try again as it will be very difficult to get the hard jam/toffee out of the jar once you have put it in.
A good way to test whether the jam is at setting consistency is to take a small dollop of jam and drop it on a clean plate. Place it in the refrigerator for a minute or two and see whether the mixture has set. If it has, then the jam is ready to be taken off the heat.
Sterilise bottles and lids in boiling water for 10 minutes. Air-dry the bottles and lids completely.
If you do not want seeds in your jam, an easy way to get rid off the seeds is to simply crush the fruit and put it through a sieve.

Chef’s Advice: Please do not cut corners when making any Jams, Marmalade or Preserve. Ignore the calorie factor and enjoy the dish to it’s best quality. Consume less, but cook to it’s full potential.

Some prefer to use Pectin, be very careful as not to burn the mixture. Use a thermometer to be exact as Pectin can be sensitive when exposed to excessive heat and stir continuously.

Chef's: Did You Know ...

Jackfruit (Ripe 100g edible portion): Good source of Vitamin A 66ug, Vitamin C 7.9 mg, Riboflavin 0.06 mg, Energy 301 kcal, Water 83%, Protein 1.6g, Fat 0.2 g, Carbohydrate 25.4g, Fiber 5.6g, Ash 2.2g, Calcium 37mg, Phosphorous 26 mg, Potassium 292 mg, Iron 1.7 mg & Sodium 48mg

Mchai Chai ~ Lemon grass Tea

It is an excellent palate cleanser after a meal. Bring water to the boil, add lemon grass and allow to brew for a while depending on how strong you like your tea. Add sugar to taste and serve hot in small cups.
Chef's Tip: Milk is not used in this Tea.

Chef's: Did You Know ...

Swede: Good source of Fibre, Vitamin C & Beta-Carotene

Lamb Tagine (North Kenyan Dish)

Lamb - 3kg (Lean leg)
Onion – 3 Large Red
Cumin Powder – 1 tbsp
Coriander Powder – 1 tbsp
Cinnamon Powder – 1 tsp
Turmeric Powder ½ tbsp
Bay leaves 3-4 Leaves
Demiglaze – 3ltrs
Honey – 200mls
Garlic finely chopped – 2 tbsp
Ginger finely chopped – 2 tbsp
Chilli Powder 1 ½ tbsp (Optional)
Tomato Puree – 2 tbsp (80gms)
Black Pepper (Corn) 1 ½ tsp (Coarsely crushed)
Green (Fresh) chillies – 3-4 as per Sharpness
Coriander (Dhania) Stalk chopped – 2 Bunches

Method: Season the meat with salt and pepper, dust with the Tagine spicy mixture, then sauté the meat with Oil, Onion, Garlic, Ginger, Chillies, Dhania, Bayleaf, until golden brown then add Tomato puree. Continue stirring until it becomes thick, then add the demiglaze, simmer for about 1:30hrs. Do not overcook the meat for the sauce. Blend half of the cooked marinade then sieve. Bring to boil, add 100ml Honey, and serve with boiled Potatoes and Almonds.

Chefs Tip: This has to be one of the most favourite dish in Northern Kenya. Best eaten with freshly baked Naan / Bread, Rice & Fresh Yoghurt as a side dish. (This Dish is consumed In most North African Countries too (Algeria / Morocco / Tunisia / Egypt, Etc.)

Chef's: Did you Know ...

Leeks – Good source of vitamin C, Folic acid, Iron and Fibre. They contain beneficial compounds which protect against Stomach, Colon, Prostate and Ovarian Cancer and also help lower Cholesterol levels.

Coast "Kibokoni Mbuzi" Goat Curry

Goat / Lamb 1 ½kgs (Mbuzi) shoulder diced in small Pieces (Approx 5centimeter).
Corn Oil 4tbspn (Mafuta)
Red Onions 2 (Kitunguu Maji) coarsely chopped
Garlic 6 Cloves (Kitunguu Sumu) minced
Ginger 3tbspn fresh (Tangawizi) peeled and minced
Mangoes 2 Matosa semi-ripe (Maembe) Peeled and diced In small cubes
Raw Banana’s 2 (Ndizi Mbichi), sliced in thick rounds
Flour 5tbspn (Unga)
Curry Powder 4tbspn (Mchuzi Powder)
Nutmeg powder 2tsp (Pungu Manga)
Cardamom 2tsp (Iliki)
Salt 2tsp (Chumvi)
Cinnamom 2 Sticks (Dalasini) Approx 8centimeter long (each)
Chicken Broth (Stock) 5 Cups (Supu ya Kuku)
Plain Yoghurt ½ Cup (Maziwa Lala)
Coriander Leaves finely chopped (Dania Majani)
Method: Heat oil in a large, heavy pot over medium-high heat, Add meat in small batches to brown. Remove to a bowl and set aside. In the same pot, using the same oil, add some more corn oil (if necessary), add Onions, Garlic, Ginger, Cinnamon, Cardamom, Mangoes and Bananas. Sauté over medium heat until tender and lightly coloured, about 10 mins, stirring constantly. Sprinkle flour, curry powder, nutmeg and salt.
Cook five minutes, stirring constantly. Return Meat to the pot and add broth. Mix well.
Bring mixture to a boil over medium high heat; lower heat, cover and simmer for one hour, stirring occasionally.
Remove curry from heat and slowly stir in the yogurt and cook for a further ½ an hour.
When Meat is tender and cooked, remove from heat and add coriander.
Serve warm over rice (sometimes also cooked with coconut milk).
Serves 8 approx

Chef's Tip: For that authentic touch serve it in wooden bowls and eat with your fingers.
This dish is often served with Rice, Chappati's and at time Manadazi (Mahanri)
On completion of the meal provide finger bowls with warm water & sliced
Lime/Lemon to rinse hands.

Chef: Did you Know ...

Asparagus – Fat free, low in Calories and rich in Potassium, which makes it a natural Diuretic. Good source of vitamins A and C, Calcium and Iron. It is rich in Folic acid, which is essential for women trying for a Baby or is in early pregnancy.

Halva - Famous Dish of the Coast

Halva –Jackfruit
Jackfruit – 1 cup, cubed small pieces
Sugar – 1 ½ cups
Cashew nuts – ¼ cup, halved
Ghee – 2 tbsp
Saffron
Elaichi (Cardamom) – ½ tsp, powdered
Edible Camphor – A mustard seed size
Method: Mix Sugar and ¼ cup of Water and boil in bringing it to a one string Sugar syrup consistency. Add the Jackfruit pieces and stir until the fruit melts and blends with the sugar syrup.
Roast Cashew nuts in a tsp of ghee until golden brown, and add them to the Halva mixture and mix well, along with the rest of the Ghee and Saffron. Take the Halwa off the heat and mix Elaichi & Camphor.
Grease a ¼ tray with Ghee and pour the hot Halwa in. Cut them in shapes you like whilst it’s still warm.

Chef's Tip: The mixture should be thicker if you want to make fudge pieces.

I was taught this dish by my Mother in Mombasa. However, on my visits to Mombasa since, I’ve was quiet surprised to see, that Mogo (Casava) Flour is used more frequently instead of Jackfruit. However, the rest of the recipe remains the same.
Still very popular with Kahawa.

Chef: Did you know ...

Lettuce ~ provides Potassium, Carotene, Dietry fibre and small quantities of other Minerals and Vitamins. It has very few kilojoules. Low in Calories & Fat, making it very healthy “Wrap / Salad.”

Mango & Avacado Salad

3 tablespoons olive oil
1 teaspoon Dijon mustard
3 tablespoons minced Shallot
8 cups herb salad mix (about 4 ounces)
1 large ripe mango, halved, pitted, peeled, sliced
2 small avocados, halved, pitted, peeled, sliced
4 teaspoons Sherry wine vinegar (Non-Alcoholic)
1 teaspoon whole coriander seeds, coarsely cracked
3 tablespoons frozen passion fruit juice concentrate, thawed (If Fresh not Avaialable)

Method: Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper.
Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates.
Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado.
Chef's Tip: Very Freshing, with a drop of Fresh Lemon Juice and Passion Fruit.

Honey, Ginger & Lemon Almonds

2 cups whole almonds
¼ cup honey
2 tbs. butter
¼ tsp. fresh grated ginger
½ tsp grated lemon zest
¼ tsp. salt
½ tsp. vanilla (Optional)
½ cup Sugar (Raw brown Sugar)
Preheat the oven to 350 degrees. Spread the almonds onto an un-greased cookie sheet and bake for 12-15 minutes tossing occasionally until toasted and fragrant.
In a medium saucepan, combine the honey, butter ginger, lemon zest, salt and vanilla. Bring to a boil over medium heat. Reduce heat and simmer for 2 minutes. Add the almonds and simmer for 2 more minutes. Spread almonds onto a cookies sheet that has been lines with foil and sprayed with non-stick cooking spray. Separate any nuts that are stuck together. Cool slightly (do not cool too long or the sugar won't stick).
Place the sugar into a large bowl and toss with the warm almonds making sure that all of the nuts are evenly coated.

Chef’s Tip: You could do this with Peanuts, Cashew nuts, Pistachio’s nuts or Nuts of your choice.

Spiced Clementine's

Clementine’s 1Kg (Santra's)
Malt Vinegar 300ml
Bicarbonate of Soda ½tsp
Whole Cloves 12
Cinnamon sticks 3
Sugar 500g
Jars – (Air Tight) Sterilised
Place 1kg Clementine’s in a large pan and just cover with water.
Add ½tsp Bicarbonate of Soda, 300ml Malt Vinegar, 12 Whole Cloves and 3 Cinnamon sticks simmer uncovered for 25mins and add 500g Sugar at this stage, and simmer for further 15mins.
Remove the fruit and place in 3 sterilised jars. Boil the liquid for further 10-15mins, until the contents turn Syrupy and pour over the fruits, place equally the Cloves & Cinnamon in each jar. Shelf life: to be consumed within a Month.

Chef’s Tip: After they have marinated, these aromatic fruits can be eaten in the entirety. Try them with Ploughman’s or cold Meats.

Ps: (If Alcohol is not a problem, then add 3tspn Cointreau when adding Sugar.) Optional

Ginger, Lemon & Honey Cookies

Plain Flour 225g
Ground Ginger 1 ½tsp
Butter 125g
Caster Sugar 150g
Honey 1tbsp
Raisins 50g
Lemon Zest 1 (Lemon)
Mix together 225g Plain flour and 11/2tsp Ground ginger and stir into the butter mixture with 50g raisins zest of 1 Lemon to form a stiff dough. Roll out the dough. Roll out the dough on floured board to ½cm thickness and cut out 18-20 cookies using a 7cm round cutter/stencil.
Preheat oven to 1800C, 3500F gas mark 4. Grease 2 baking trays. Whisk 125g softened butter and 150g Caster Sugar and 1tbsp Honey.
Place on the baking trays and bake for 15-20mins or until golden, swapping the trays over halfway through cooking. Cool slightly before transferring to a wire rack to cool completely.
Ps: Remember to send some to the Chef too.

Ackee & Salt Fish

½ pound Saltfish
1 tablespoon oil
1 medium onion
black pepper taste
1 can Ackees (Or 1/2 a Pound Fresh)
Method: Soak Saltfish in cold water overnight. Pour off water, add fresh water and cook until tender or sufficient salt has been removed. Remove bones and flake Saltfish. Meanwhile, allow ackees to drain. In a frying pan, heat oil. Add onion, flaked Saltfish, and ackees. Simmer for 5-10 minutes and sprinkle with black pepper.

(Some prefer to Use Bacon in the recipe)