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Spiced Cherry Glazed Gammon
Gammom has earned its reputable position on the Festive dining table but making it can be intimidating. But with a Pressure cooker or Instant Pot that is a thing of the past.
Ingredients
1.5 - 2kg boneless smoked gammon, ( Gammon should not exceed 8cm's in height)
1,5l ginger beer (you can use water as well)
1 carrot, sliced
1 onion, quartered
3 bay leaves
Cherry Glaze
1 C cherries, halved and pitted
1 C rosé, use verjuice or pomegranate juice as a non alcoholic option
¼ C white sugar
3 star anise
1 cinnamon quill
3 Tbsp brown sugar
600g Brussel sprouts, halved
2 Tbsp olive oil
Zest and juice of 1 lemon
Salt & pepper
1,5l ginger beer (you can use water as well)
1 carrot, sliced
1 onion, quartered
3 bay leaves
Cherry Glaze
1 C cherries, halved and pitted
1 C rosé, use verjuice or pomegranate juice as a non alcoholic option
¼ C white sugar
3 star anise
1 cinnamon quill
3 Tbsp brown sugar
600g Brussel sprouts, halved
2 Tbsp olive oil
Zest and juice of 1 lemon
Salt & pepper
Directions
In your pressure cooker/Instant Pot place the gammonw with skin side up. Add ginger beer, carrots, onion and bay leaves. Close the lid and set to sealing.
Set the Pressure Cooker on High for 45 minutes. (15 minutes for every 500g).
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
Remove the gammon from the Instant Pot.
Combine all of the glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar has dissolved thickened slightly, about 5 minutes.
Remove from the heat and let cool slightly.
With a sharp knife, score the fat of the gammon, being careful not to cut the flesh. In a bowl combine olive oil, lemon juice and zest and toss Brussel Sprouts until coated. Glaze gammon with half the liquid, reserving some for glazing after cooking.
Place the gammon and Brussel Sprouts under grill in oven.
Enjoy the tasty, crispy gammon.
Prep Time: 14 minutesSet the Pressure Cooker on High for 45 minutes. (15 minutes for every 500g).
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
Remove the gammon from the Instant Pot.
Combine all of the glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar has dissolved thickened slightly, about 5 minutes.
Remove from the heat and let cool slightly.
With a sharp knife, score the fat of the gammon, being careful not to cut the flesh. In a bowl combine olive oil, lemon juice and zest and toss Brussel Sprouts until coated. Glaze gammon with half the liquid, reserving some for glazing after cooking.
Place the gammon and Brussel Sprouts under grill in oven.
Enjoy the tasty, crispy gammon.
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Number of Servings: 12
Yield:
Style: European, UK and Ireland
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Stove top Cake
The easy stovetop chocolate cake is an instant hit! Made with simple pantry ingredients and without an oven, this is the epitome of simple comfort baking.
Ingredients
1 cup cake flour (130 g)
? cup unsweetened cocoa powder (35 g)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar (150g)
2 large eggs
¼ cup vegetable oil (60ml)
½ cup milk (125 ml)
½ teaspoon vanilla extract
? cup unsweetened cocoa powder (35 g)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar (150g)
2 large eggs
¼ cup vegetable oil (60ml)
½ cup milk (125 ml)
½ teaspoon vanilla extract
Directions
In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda and salt until well mixed.
Add the sugar and whisk to combine.
Add eggs,milk vegetable oil and vanilla extract then whisk until smooth.
Spray or grease a cake pan and pour cake batter into the pan.
Cover with aluminum foil.
Bring water to a simmer in a deep skillet or large saucepan wide enough to hold the cake pan.
Oncesimmering, place a heat-proof plate into the water.
Set the cake pan on top of the plate so it hovers over the water but does not submerge.
Cover with a lid and cook for 30 to 35 minutes until the cake is done and an inserted toothpick comes out clean.
Remove the cake and set aside to cool.
Sprinkle it with powdered sugar.
Add the sugar and whisk to combine.
Add eggs,milk vegetable oil and vanilla extract then whisk until smooth.
Spray or grease a cake pan and pour cake batter into the pan.
Cover with aluminum foil.
Bring water to a simmer in a deep skillet or large saucepan wide enough to hold the cake pan.
Oncesimmering, place a heat-proof plate into the water.
Set the cake pan on top of the plate so it hovers over the water but does not submerge.
Cover with a lid and cook for 30 to 35 minutes until the cake is done and an inserted toothpick comes out clean.
Remove the cake and set aside to cool.
Sprinkle it with powdered sugar.
Notes
Monitor as it cooks as you may need to add additional hot water while it cooks.
Prep Time: 10 minutesCook Time: 35 minutes
Total Time: 45 minutes
Number of Servings: 8
Yield: One cake
Style: European, Dutch
food
5$
Ingredients
i don't know
Directions
find
Notes
e-mail me
Prep Time: 19 hours, 19 minutesCook Time: 19 hours, 19 minutes
Total Time: 18 hours, 18 minutes
Number of Servings: 19
Yield: i here all
Style: Australian and New Zealander
Braai Sauce
My cousin taught me this recipe :) i not only used it for braai purposes but also just for frying chicken or steak in the pan normally.
Ingredients
2 tablespoons of tomato sauce
2 tablespoons of mayonnaise
2 tablespoons of chutney
2 tablespoons of mayonnaise
2 tablespoons of chutney
Directions
Mix ingredients well together. Then add your meat or chicken, or patties to the sauce let it marinade for an 1 hour or 2 hours. Enjoy!
Notes
Depends on the amount you would to use for the marinade small, medium or large amounts.
Prep Time: 60 minutesCook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield:
Style: African
okra and molokhia
okra and molokhia in easy steps
Ingredients
1/4 k okra +2 cup meat soup
1/4 k molokhia+ 2 cup meat soup
three minced garlic
1 spoon of olive oil
pinch of salt
pinch of black pepper
1/4 k molokhia+ 2 cup meat soup
three minced garlic
1 spoon of olive oil
pinch of salt
pinch of black pepper
Directions
1-You buy a quarter kilo of and quarter kilo molokhia ready-made and refrigerated from the supermarket
2-you put cut okra in the boiling soup 2 cup
3-you put cut molokhia in another boiling soup 2 cup.
4-After cooking for twelve minutes for each of them in a separate bowl, they are ready at the last step
5-In a separate saucepan, put a spoonful of olive oil, then the three mashed garlic cloves, and stir until golden, and do not leave too much on the fire, only two and a half minutes on low heat.
6 -Divide the contents of the bowl of garlic equally over the molokhia and okra, and season with salt and black pepper, according to the taste of each individual.
2-you put cut okra in the boiling soup 2 cup
3-you put cut molokhia in another boiling soup 2 cup.
4-After cooking for twelve minutes for each of them in a separate bowl, they are ready at the last step
5-In a separate saucepan, put a spoonful of olive oil, then the three mashed garlic cloves, and stir until golden, and do not leave too much on the fire, only two and a half minutes on low heat.
6 -Divide the contents of the bowl of garlic equally over the molokhia and okra, and season with salt and black pepper, according to the taste of each individual.
Notes
-this okra and molokhia, and its method are very simple. Both are the same method.
-the okra or molokhia that is assigned to any type of bread, or with a spoon, like soup.
- You can buy a ready-made soup to save time, but it is better to buy half a kilo of meat and put it in five cups of boiling water in a pot, add peeled small onion that is boiled in water, salt and black pepper, and your favorite seasoning for the meat.
- It is preferable to serve it with meat, green salad, and some of your favorite pickles
-One of my mother's recipes
Bon appetite
Prep Time: 20 minutes-the okra or molokhia that is assigned to any type of bread, or with a spoon, like soup.
- You can buy a ready-made soup to save time, but it is better to buy half a kilo of meat and put it in five cups of boiling water in a pot, add peeled small onion that is boiled in water, salt and black pepper, and your favorite seasoning for the meat.
- It is preferable to serve it with meat, green salad, and some of your favorite pickles
-One of my mother's recipes
Bon appetite
Cook Time: 12 minutes
Total Time: 26 minutes
Number of Servings: 2
Yield: 2
Style: African
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Microwave Macaroni
This is a Microwave Masala Macaroni recipe and is vegetarian friendly. I am not a vegetarian but this is delicious tasting.
Ingredients
Macaroni pasta 1/2 cup (You may take any kind of macaroni I took elbow macaroni)
Water 1 Cup
Salt as per taste
Cooking oil 2 tablespoon
Onion 1 medium (finely chopped)
Tomato 1 medium (chopped)
Carrot 1 medium (chopped)
Capsicum 1/4 cup (chopped)
Ginger garlic paste 1/2 teaspoon
Red chili powder 1/2 teaspoon
Garam Masala 1/2 teaspoon
Salt as per taste
Tomato sauce 1-2 tablespoon
Milk 1/4 cup
Water 1 Cup
Salt as per taste
Cooking oil 2 tablespoon
Onion 1 medium (finely chopped)
Tomato 1 medium (chopped)
Carrot 1 medium (chopped)
Capsicum 1/4 cup (chopped)
Ginger garlic paste 1/2 teaspoon
Red chili powder 1/2 teaspoon
Garam Masala 1/2 teaspoon
Salt as per taste
Tomato sauce 1-2 tablespoon
Milk 1/4 cup
Directions
In a microwave safe bowl add macaroni along with water and salt and mix it.
Put the bowl in microwave for 7-8 minutes on high power. Stir for 2 times in between.
After the time you will see the macaroni is cooked well and water dried from it.
Now take another microwave safe bowl and add cooking oil in it.
Then add chopped onion, tomato, carrot, capsicum and give a mix to everything. Put the bowl in microwave and cook on high power for 4 minutes. After 4 minutes you will see all the vegetables are cooked well.
Add ginger garlic paste, red chili powder, garam Masala, salt, tomato sauce in the veggies. Give a good mix and put the bowl in microwave. Cook on high power for 3 minutes.
Take the bowl out of microwave and add milk in it, mix it as well.
Now add boiled macaroni in the veggies. Microwave on high for 1 more minute.
Prep Time: 10 minutesPut the bowl in microwave for 7-8 minutes on high power. Stir for 2 times in between.
After the time you will see the macaroni is cooked well and water dried from it.
Now take another microwave safe bowl and add cooking oil in it.
Then add chopped onion, tomato, carrot, capsicum and give a mix to everything. Put the bowl in microwave and cook on high power for 4 minutes. After 4 minutes you will see all the vegetables are cooked well.
Add ginger garlic paste, red chili powder, garam Masala, salt, tomato sauce in the veggies. Give a good mix and put the bowl in microwave. Cook on high power for 3 minutes.
Take the bowl out of microwave and add milk in it, mix it as well.
Now add boiled macaroni in the veggies. Microwave on high for 1 more minute.
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 2
Yield:
Style: Middle Eastern, Pakistani
Amazing Cornbread
I got this recipe from "Feast in the Middle East" YouTube channel. It is so yummy!! and you can substitute gluten free cup for cup flour, for the flour part.
Ingredients
https://www.youtube.com/watch?v=bt6LQCNGMQ0 Check out her channel!!
MEALIE BREAD RECIPE
1 cup (130g) all-purpose flour
¾ cup (95g) cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
¼ cup coconut sugar
¾ teaspoon salt
½ cup full fat sour cream
¼ milk plus ¼ half and half (or use all whole milk if you prefer)
2 large eggs
6 tablespoons unsalted butter, melted and room temperature
½ cup corn (can use frozen)
MEALIE BREAD RECIPE
1 cup (130g) all-purpose flour
¾ cup (95g) cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
¼ cup coconut sugar
¾ teaspoon salt
½ cup full fat sour cream
¼ milk plus ¼ half and half (or use all whole milk if you prefer)
2 large eggs
6 tablespoons unsalted butter, melted and room temperature
½ cup corn (can use frozen)
Directions
Instructions
Preheat the oven to 350 degrees F. Butter an-inch baking pan or dish and set aside. Whisk the eggs, then add in the sour cream, milk, half and half, and sugar until well combined. Add in the flour, cornmeal, baking powder, baking soda, sugar, corn and salt. Mix until just combined. Pour the batter into the prepared pan. Bake for about 30 minutes or until light golden brown and toothpick inserted in the center comes out clean.
Preheat the oven to 350 degrees F. Butter an-inch baking pan or dish and set aside. Whisk the eggs, then add in the sour cream, milk, half and half, and sugar until well combined. Add in the flour, cornmeal, baking powder, baking soda, sugar, corn and salt. Mix until just combined. Pour the batter into the prepared pan. Bake for about 30 minutes or until light golden brown and toothpick inserted in the center comes out clean.
Notes
Please support her channel! Her recipe's are wonderful! Cooking for her is a "love language" I have lived in the MIddle East and the food is lovely!
https://www.youtube.com/watch?v=bt6LQCNGMQ0
Prep Time: 10 minuteshttps://www.youtube.com/watch?v=bt6LQCNGMQ0
Cook Time: 35 minutes
Total Time: 45 minutes
Number of Servings: 9
Yield: 9
Style: Middle Eastern
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Date Squares
Delicious date squares with a chewy oatmeal crust.
Ingredients
1 ½ cups rolled oats
1 ½ cups sifted pastry flour
1 ? cups packed brown sugar, divided
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, softened
¾ pound pitted dates, diced
1 cup water
1 teaspoon lemon juice
1 ½ cups sifted pastry flour
1 ? cups packed brown sugar, divided
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, softened
¾ pound pitted dates, diced
1 cup water
1 teaspoon lemon juice
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Combine oats, pastry flour, 1 cup brown sugar, baking soda, and salt in a large bowl. Mix in butter until crumbly. Press half of the mixture into the bottom of a 9-inch square baking pan.
Combine dates, water, and remaining 1/3 cup brown sugar in a small saucepan over medium heat. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Spread the filling over the base, and spread the remaining crumb mixture on top.
Bake in the preheated oven until the top is lightly toasted, 20 to 25 minutes. Cool before cutting into 12 squares.
Prep Time: 25 minutesCombine oats, pastry flour, 1 cup brown sugar, baking soda, and salt in a large bowl. Mix in butter until crumbly. Press half of the mixture into the bottom of a 9-inch square baking pan.
Combine dates, water, and remaining 1/3 cup brown sugar in a small saucepan over medium heat. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Spread the filling over the base, and spread the remaining crumb mixture on top.
Bake in the preheated oven until the top is lightly toasted, 20 to 25 minutes. Cool before cutting into 12 squares.
Cook Time: 25 minutes
Total Time: 50 minutes
Number of Servings: 12
Yield: 12 Squares
Style: Australian and New Zealander
Pad thai noodle
Noodle poodle stroodle
Ingredients
2 tblspns tamarind paste in 1/2 cup hot water
3 tblspn sugar
3 tblspn fish sauce
1 tblspn rice vinegar
1 tblspn chilli powder
8 ounces rice noodles soaked in boiling water for 20 minutes .
3 tblspn oil
3 minced garlic cloves
8 ounces shelled and deveined shrimps
8 ounces cubed firm tofu
2 beaten eggs
1.5 cups bean sprouts
1/2 cup chopped green onions
1/3 cup chopped peanuts
3 tblspn sugar
3 tblspn fish sauce
1 tblspn rice vinegar
1 tblspn chilli powder
8 ounces rice noodles soaked in boiling water for 20 minutes .
3 tblspn oil
3 minced garlic cloves
8 ounces shelled and deveined shrimps
8 ounces cubed firm tofu
2 beaten eggs
1.5 cups bean sprouts
1/2 cup chopped green onions
1/3 cup chopped peanuts
Directions
- Stir fry the beaten eggs, tofu and shrimps in high heat .
- add the other ingredients
- Cook in high heat for about 5 minutes , stir it constantly
- Serve hot
Prep Time: 10 minutes- add the other ingredients
- Cook in high heat for about 5 minutes , stir it constantly
- Serve hot
Cook Time: 7 minutes
Total Time: 17 minutes
Number of Servings: 4
Yield:
Style: Asian, Thai
Braised Pork Belly
I got the recipe from my neighbour when i was in Shanghai . This recipe is the authentic one .
You will be addicted with this yummy in your tummy meal .
Have a nice try
Ingredients
340 gr lean , skin on pork belly
2 tablespoons oil
1 tablespoon rock sugar
3 tablespoons shao xing wine
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
2 cups water
1 head of crushed garlic
2 tablespoons oil
1 tablespoon rock sugar
3 tablespoons shao xing wine
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
2 cups water
1 head of crushed garlic
Directions
- Cut the pork meat into chunks
- Sautê the crushed garlic with the oil
- Add the other ingredients
- Simmer until the gravy thickens
- serve it with steamed rice
Prep Time: 15 minutes- Sautê the crushed garlic with the oil
- Add the other ingredients
- Simmer until the gravy thickens
- serve it with steamed rice
Cook Time: 60 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 4
Yield:
Style: Asian, Chinese
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