Fridays and Fish are celebratory moments that needs to be cherished and celebrated.
In the name of all things celebratory to the end of a working week, how about this simple, crunchy and aerated Cod Fish Goujons recipe.
A recipe which doesn’t require either sparkling water or beer for that aerated crunch. The recipe also includes an easy and tasty Lemon sauce which compliments the Cod Goujons perfectly.
To make these tasty Cod Goujons you’ll need the following;
INGREDIENTS
400g of Cod Loins
150g of Corn starch or Plain flour
1 levelled teaspoon of Sea Salt
1 levelled teaspoon of freshly milled Black Peppercorns
2 Egg Whites
1 Egg Yolk
3 zest and juice of large Organic and I waxed Lemons
1 levelled tablespoon of Sugar
150ml of Water
200ml of Vegetable oil for deep frying
MORE COD RECIPES TO TRY
METHOD
Watch how to prepare this crunchy and aerated battered Cod Goujons below;
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All photos, recipes and videos are by the owner of this blog.
Good evening creatives. Hope everyone is doing just great. Anyway I’ve got some good news for you in the form of achieving that crispy Fish skin using the Oven.
To make this you’ll need the following ingredients;
INGREDIENTS
2kg of Salmon Fillet
1 tablespoonful of Apple Cider Vinegar
1 teaspoon of Sea Salt
20g of Anchovies in Oil or Abobi (Keta School Boys)
1 teaspoon of Cumin seeds
3 mild Green Chillies
Half a teaspoon of Black Peppercorns
5 Cubeb spice (in the absence of this add the zest of 1 Lemon or a tablespoon of Lemon juice)
4 tablespoon of Olive Oil
TO SERVE
Serve the grilled Salmon with a portion of Rice and Peas and my Carrot & Orange salad
METHOD
Watch how to use your oven to achieve that crispy Fish skin below;
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All photos, recipes and videos are by the owner of this blog.
Let’s make this super refreshing and nutrient packed Carrot and Orange Salad.
For this recipe I used both the Carrot leaves (tops) and Carrot for the Salad. The flavour profile of Carrot tops is best described as a blend between Parsley and Rocket salad.
Carrot leaves are rich in Vitamin K and Potassium whilst the Carrot itself has a higher Vitamin A content making it a great choice for this nutrient packed Salad.
In the absence of Blood Orange you can use your normal Oranges.
To try this refreshing and detoxifying Salad you’ll need the following ingredients;
INGREDIENTS
500g of Organic Carrots with the tops (Carrot leaves)
250g of pre cooked Beetroot
1 medium sized sliced Red Onion
6 tablespoonful of Extra Virgin Olive Oil
1 large sliced Blood Orange or Orange segments
Half a teaspoon of freshly milled Black Peppercorns
3 tablespoonful of Organic Apple Cider Vinegar
1 tablespoonful of Orange Marmalade/Honey/Brown Sugar
Salt to taste
METHOD
Watch how to prepare this refreshing Carrot and Orange Salad below;
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ANOTHER WAY TO USE CARROT LEAVES
All photos, recipes and videos are by the owner of this blog.
Are you looking for a healthier porridge recipe? How about this creamy whole grain Brown Rice porridge?
The whole grain Brown Rice still has its bran and gem (which contains most Vitamins and minerals) in comparison to White Rice.
Brown rice controls your blood sugar levels as it has a low glycemic index and it does reduce your risk of developing type 2 diabetes.
The high dietary fibre of Brown Rice helps keep you fuller for longer; an essential ingredient if you’re embarking on a weight loss journey .
The high levels of magnesium and fibre also reduces your risk of any heart diseases.
The presence of phenols and flavonoids in Brown Rice means it contains antioxidant properties for a general great wellbeing.
To make this porridge you’ll need the following;
INGREDIENTS
100g of soaked Brown Rice in 400ml of water for at least an hour
3 tablespoonful of Brown Sugar
Salt to taste
100ml of Evaporated Milk
You can make your own Evaporated Milk using Whole/Full fat Organic Milk as shown below;
TO SERVE
You can serve this porridge with any fruit of your choosing like Black Berries, Strawberries, Apricot, Orange segments etc or enjoy it on its own.
For a lactose free creamy version, how about trying any of these Plant Based Milk recipes below;
METHOD
In a blender add the soaked Brown Rice and pulse it till you have a cracked Rice consistency
In a saucepan transfer the blended Rice and Salt and cook on a medium heat for 20 minutes. Ensure you stir the mixture at least every 5 minutes.
In terms of consistency you can add a little more water at a time to achieve your respective consistency.
You can also make this recipe using Wheat
15 minutes into your cooking time add the Sugar and cook for a further 5 minutes.
The Brown Rice will still have a little bite in its texture. If you prefer a mushy version then cook for a further 5 minutes.
Once cooked to your own personal preference add your preferred Milk and optional fruit and Enjoy!
If you do try the recipe please leave a feedback with your experience.
All photos, recipes and videos are by the owner of this blog.
RECIPE TO TRY
Have you tried baking your own Ghanaian Tea Bread which has a fluffy and slightly salty taste?
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Kontomire (Cocoyam leaves) stew is a popular Vegetable stew from Ghana where one can add any protein of their choice.
To learn more about the health benefits and possible side effects of Cocoyam and its leaves including how to cook it perfectly, please click the video link below
This is a pescatarian recipe where 4 different types of Fish were used. In the absence of Cocoyam leaves you can use Spinach.
INGREDIENTS
450g of pre cooked Cocoyam leaves or blanched Spinach
500g of smoked Mackerel
500g of grilled Salmon
2 tins of Tuna
40g of dried Anchovies (Abobi)
300g of (Egusi) Melon seeds mixed with 200ml of Water
3 large sliced Banana Shallots or any Onion of your choice
30ml of Zomi (spiced Palm Oil)
70g of Baby Plum Tomatoes or any Tomatoes
1 Habanero Chilli
20g of Ginger
4-5 mild Green Chillies
1 tablespoonful of an all natural All Purpose Spice
1 teaspoon of Chilli flakes
Salt and Pepper to taste
TO SERVE
You can enjoy the stew on its own or serve with boiled Rice, Yam, Plantain etc
METHOD
Watch how to prepare this popular Ghanaian Kontomire Stew below;
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Recently I challenged myself to a taste test of recreating a West African Red Curry inspired by the classic Thai Red Curry.
Why would I even think of such a thing? Honestly I’ve always wondered why the Ghanaian Groundnut soup isn’t as popular as the Thai Red Curry as they both share a similar flavour profile.
The main difference between the creamy Ghanaian Groundnut soup and the Thai Red Curry in terms of flavour is the absence of Coconut milk, which gives the Thai Red Curry somewhat a sweeter taste.
On the day in question (where I experimented by substituting West African spices for the Thai spices), I omitted the Coconut Milk as I had none at home. Instead I added a tablespoon of the Caramelised flavour of the Ghanaian Honey which did lend its sweetness to the dish.
To make this recipe you’ll require the following INGREDIENTS;
1.2kg of whole Organic Chicken
2 tablespoonful of Ghanaian Groundnut Purée or smooth roasted Peanut Butter
1 tablespoonful of Sukoni / Nkitinkiti (Aniseed)
1 teaspoonful of grated DawaDawa (fermented Locust Beans)
6 Cubeb spice or 3 Calabash Nutmeg, 2 Grains of Selim pods and a teaspoon of Black Peppercorns
3 cloves of Garlic
3 large Banana Shallots or any Onion of your choosing
3 Bay leaves
1 tablespoonful of Shrimp or Crayfish powder
2 tablespoonful of Peanut Oil
30g of Ginger
1 teaspoonful of Cumin seeds
Juice of 1 Lemon
1 tablespoonful of Tomato Paste/Purée
2 Habanero Chillies and 5 Pettie Belle Chilies (KpakpoShito)
250ml of Coconut milk or 1 tablespoonful of the organic Ghanaian Honey
1 litre of Water / Chicken stock (increase the liquid by 250ml if you’re omitting Coconut milk)
