CHICKEN SOUP WITH GRAINY MUSTARD DUMPLINGS

A hearty at looking and light on eating recipe. I am sure on a chilly night a family would like to eat it. My family enjoyed. The dumplings are very easy to make and only 2 tbs of butter is used. For this recipe, leftover roasted chicken or turkey meat can also be used. 

Serves 4-5

Time: 30 minutes

Chicken soup

3 singles of chicken breasts cut into bite sizes

2 cups water

1 chicken stock cube

2 tbs butter

1 small white onion chopped

1 garlic clove chopped

salt and pepper

1 tbs parsley chopped 

1 cup plain flour

3 cups milk

1 cup frozen vegetables 

Dumplings

2 cups plain flour

1 tbs baking powder

1/2 tbs grainy mustard sauce

Salt 

1 cup cold milk

Method

For the soup, Heat the butter in a pot. Add the chicken, onions and garlic. Saute them till the chicken turns white in colour. Then add the water and the stock cube. Bring it to a boil.

Now mix the plain flour and the milk and pour the mixture into the boiling chicken. Stir continuously while pouring to avoid the lumps. Once stirred, bring it to a boil covered and let it thicken and in the meantime, prepare the dumplings.

To make the dumplings, add the plain flour, baking powder, mustard sauce, butter and salt in a bowl. Mix it with hand or a spoon. Pour in the milk and mix it to form a sticky batter. If it is thick add a splash of milk. Scoop out the batter with an ice cream scoop and drop them into the soup. 

Make sure to use a deep pot as the dumplings doubles in size when steams in the soup. Cover the pot and let it cook for 10 to 15 minutes. 

Remove from the heat. Garnish with chopped parsley, pepper, and a little bit of cayenne pepper if you want a slight kick. 

I don't serve any sides with soup as it has the dumplings.

CREAMY MUSTARD PORK ON A BAKED POTATO

Serves 2

Time: 30 minutes

2 tbs olive oil

2 cups pork meat sliced

1 big white onion sliced

2 garlic cloves chopped finely

1/4 cup cream

2 tbs plain flour

1 cup water

1 tbs grainy mustard sauce

1 tbs chopped parsley

salt and pepper

Method

Heat the olive oil in a pan. Add the pork slices and brown them slightly. Then remove them on a plate.

Add the onions and garlic to the same pan. Saute them for a few minutes.

Mix the plain flour and water in a bowl and pour it in the onion mixture. Add the mustard and pork. Stir them well.

Add the cream and the seasoning. If the sauce gets a bit thick just add a bit water. Let it bubble so that the flour is cooked. 

Serve it on a baked potato, with mashed potato or pasta on the side. Garnish with chopped parsley.

BEEF STEW IN PRESSURE COOKER

A very simple dish to cook in a pressure cooker when you have a lot of other things to do. It just took about 4 to 5 whistles and the stew was ready. I served the beef stew with creamy polenta.

Serves 4

Time: 30-35 minutes

500 to 700 grams beef cubes

3 tbs tomato paste

salt and pepper

1 bay leaf

2 to 3 sprigs of thyme

2 tbs paprika

A pinch or more of chilli flakes

2 big onions sliced

2 garlic cloves crushed

2 cups water

2 tbs oil

Method

Heat the oil in the pressure cooker. Add the onions and the garlic. Cook them till they change the colour. 

Add the beef cubes and cook it along the onions until the beef is all browned and sealed.

Add the tomato paste, bay leaf, salt, thyme, pepper, chilli flakes, paprika and water. Give it a stir and let it bubble up for few minutes.

Then close the lid and let it cook for 30-35 minutes. In case of using a slow cooker, let it cook for 2to 3 hours. When the beef has softened and the stew has thickened, remove from the heat.

I left the stew plain with only beef, but carrots, potatoes or other vegetables can also be added to make it hearty.

Serve it with polenta, crusty bread or rice on the side.

CHINESE CHICKEN AND SWEET CORN SOUP

My son loves Chinese chicken and sweet corn soup. It is a must for him to have when we go out to a Chinese restaurant or do a takeaway. since I started making it at home, he prefers the homemade soup. It hardly takes time to prepare the soup. This soup is comforting and light at the same time. 

Serves 4

Time: 20 minutes

1 cup chicken cubes or 1 single chicken breast or 1 chicken leg quarter

1 thumb size ginger

1 spring onion the white part 

1 tbs green part of the spring onion sliced

2 garlic cloves halved

salt and pepper

500 ml water

1 egg beaten well

1 tsp sesame oil

1 cup sweet corn 

1 tbs cornflour + 2 tbs water = mix

Method

Put all the ingredients in a soup pot and let it simmer. 

when the chicken is cooked through, take it out and using  2 forks shred the meat off the bone if using the quarters or shred by using fingers if using boneless. Return the shredded chicken into the soup pot. 

Now mix 1 tbsp corn flour with 2 tbs water. Pour this in the simmering soup. When thickened, slowly pour the beaten egg with one hand while whisking with the other. This helps to form threads as you would see in the restaurant made soup. 

Once the threads have formed, the soup is ready to be served. Garnish the soup with sliced spring onions before serving.

LAMB CUTLETS IN GARLIC PAPRIKA AND CHERRY TOMATOES

Quick meal fix on a weekday. Just throw in some chopped garlic, a couple of halved cherry tomatoes and little paprika in a pan with the lamb cutlets and cook for 10 minutes. The dinner is sorted. Serve it mashed potatoes as I did and to give the mash slight flavour I added 2 tbs of grated parmesan cheese. 

Serves 2

Time: 10-15 minutes

6 lamb cutlets

1 punnet cherry tomatoes, halved

2-3 garlic cloves finely chopped

1 tbs paprika

2 tbs olive oil

2 tbs Fresh parsley chopped

Salt and pepper

1 tbs lemon juice

Method

First, season the lamb cutlets well with salt and pepper. Heat the oil in a pan. Add the cutlets and cook each side for 3-4 minutes. Remove them in a plate. 

In the same pan, add the chopped garlic and halved tomatoes. Cook them on high heat so that the tomatoes are blistered and soft but not crushed. Add the paprika and give it a stir or shake the pan.

Return the lamb cutlets in the pan. Adjust the seasoning. Add the lemon juice. Cook for another 2-3 minutes. 

Remove from the heat, sprinkle the chopped parsley and serve with mashed potatoes or spaghetti on the side

RED HOT CHILLI CHUTNEY

This red chilli chutney is made from my homegrown chillies in the garden. It is hot but delicious. It has simple ingredients and very easy to make at home. I use this chilli chutney base for a number of other sauces like chilli mayo dip, yoghurt, cream cheese or sour cream. You can also use a few teaspoons for marinating also. It can stay in the fridge for up to a month or two if stored in a glass bottle.

Makes 250ml x 4 bottles

Time: 40 minutes

1 kg red chillies

2-3 medium size carrots peeled and sliced

2 whole bulbs of garlic

Salt

1/2 cup vinegar

1 tbs sugar

1 cup water

1 cup oil

Method

Add all the ingredients ( except oil ) to make the chutney in a pot and let it cook for 10 minutes, covered.

When the chillies have softened and most of the moisture has evaporated, turn off the heat and cool it down.

After cooling, using a hand blender, blend the chillies well. ( I first hand blend it and then pass it through Nutri bullet as it gives completely pureed texture and seeds are not visible)

Now heat the oil in the pot and pour the blended chillies in it and cook for 20 - 30 minutes on slow heat.

Remove from the heat and cool completely and bottle it. 

MINI MEATBALLS AND VEGETABLE SOUP

Easy throw in kind of soup. With this cold weather going on in Nairobi, this kind of comforting soup does make one warm and full. Try the recipe. I actually have cheated a bit on this one. I did not use fresh vegetables, I used frozen veggies instead. 

Serves 4

Time: 20 minutes

Soup base

1 small onion chopped

1 garlic clove minced

2 cups or 250 grms packed frozen veggies (peas, carrots, corn, french beans)

1 small potato cut into the same size as the veggies

2 cups water 

salt and pepper

1 tbs chopped fresh parsley

1 cup passata or 4-5 ground tomatoes

2 tbs grated cheddar cheese ( optional )

1 tbs olive oil

Mini Meatballs

2 cups any minced meat ( mine was lamb mince)

Salt and pepper

1  tbs chopped parsley

1 tsp oregano or mixed herbs

Method

First, start with the meatballs. Mix the ingredients of the meatballs and knead it well, Shape into small balls and keep them aside so that soup base can be prepared.

Now, to make the soup, heat the oil in a pot, add the onions and garlic and cook for 2 minutes on medium heat. It should just soften not change the colour.

Then add all the veggies to it. Stir-fry for 3 -4 minutes so that they are coated with the oil well. 

Then add the tomato passata or the ground tomatoes, water, salt and water. Let it simmer for 5 minutes.

Now add the meatballs to the soup and cover to cook for about 8-10 minutes. When the meatballs have turned to brown colour, add the chopped parsley and stir. 

Serve the soup in a bowl with grated cheddar cheese on top. An extra fresh pepper won't harm the taste. Enjoy and beat the cold weather.

CHICKEN SATAY WITH SATAY SAUCE

An easy and delicious way of making chicken skewers marinated in Thai ingredients served with homemade satay sauce. I like chicken satay with coconut rice. I find it complete the meal. But one can also have it with cucumbers and onions on the side with sambal oelek. I prefer the whole combination.

Serves 4-6

Time: 1 hour 

4 chicken breasts cut into bite-sized cubes

Onion and cucumber relish

1 cucumber cut into small chunks

A few onions quartered

1 tsp icing sugar

1 tbs rice wine vinegar

Marinade

2 tbs oil

2 white parts of lemongrass

5-7 garlic cloves

2 tsp turmeric

1 tsp coriander powder

1 1/2 tsp chilli powder

1 tsp salt

1-1 1/2 tbs sugar

Satay sauce

1 cup dry roasted peanuts without skin

1 cup water

1/4 cup coconut milk

1 stalk lemon grass

1-2 red chillies

1/8 cup oil

1 tbs tamarind pulp or 2-3 tbs tamarind sauce

1 tbs sweet soy sauce

1 tsp ginger chopped

1 tsp coriander powder

Salt 

Method

First, make a paste with all the marinade ingredients. Into this add the chicken cubes. Massage the marinade well and leave it aside for 20-30 minutes so the flavours can marry (overnight is ideal too). Then skewer them on bamboo skewers. Heat a grilling pan and grill the skewers for about 2-3 minutes on each side while brushing the oil. Remove them from the pan when grill marks are seen. Keep them warm and covered. 

 

To prepare the satay sauce, add all the ingredients into a blender and blend it (except oil) You can a bit of water to help it grind. Add the oil in a pan, and pour the grinder sauce into it. Cook for 5-8 minutes until the oil is mixed and the sauce is slightly glossy. If you find the sauce bit thick just add a splash of to thin it out. Remove from the heat and let it cool down to serve at room temperature.

To make the relish, mix the stuff in a bowl and refrigerate so it stays cool until serving time.

 

Serve the chicken satay skewers with the sauce and the cucumber and onion relish on the side. I had mine with coconut rice and sambal oelek. 

RED CHARD (CAHULI SAAG)

A great recipe to cook with Swiss chard/red or ruby chard. Personally, I am not a fan of chards. But the way I cooked this chard, I don't mind having it again and again. A few Indian spices tossed in with yoghurt just brought the whole dish together without leaving the woody taste in my mouth. If you do like chard, try this recipe. Goes well with chapati ( I had it with chapati).

Serves 2

Time: 30-35 minutes or less

1 bunch of red chard or any colour chard shredded very finely with the stems

1 tsp cumin

1 tsp mustard seeds

1 medium onion chopped

2-3 whole chillies halved or less (optional)

1 tsp ginger paste

1 tsp garlic paste

Salt

1/2 tsp turmeric

1 tsp coriander powder

2 tbs yoghurt

1/2 tsp chilli powder (optional)

2-3 tbs ghee/oil

Method

Heat the oil/ghee in a pan. Add the cumin and mustard seeds. when they start popping, add the chopped onions. Cook the onions until soft and changed colour.

 

Now, add the ginger and garlic paste with the halved chillies. Cook for a minute and then add the shredded chard along with the stems (stems should be finely shredded as it will cook along with the leaves. I don't boil the stems). Give it a stir and cover to cook for 5-7 minutes.

 

Remove the cover, add the salt, turmeric, coriander powder, red chilli powder and yoghurt. Mix it and let it cook for another 5-7 minutes on high heat so that all the spices are cooked in and the oil/ghee has separated from the chard.

 

Serve the chard/cahuli saag with chapati as I had mine. 

SPICY LAMB ON BRAISED SPINACH WITH ROASTED POTATOES AND BUTTERNUT

This was a quick meal that I prepared as I was held up somewhere. My initial plan was to make lamb leg roast with creamed spinach ( had got fresh spinach bunch mlango farm) and roasted potatoes and butternut but I omitted few ingredients and came up with this. Well, my boys' didn't have any complaint, they gulped it down happily. So give it a try.

Serves 4

Time: 30 -35 minutes

600-700 grams of lamb meat from the bone or 6 lamb chops

3 medium potatoes quartered

1/2 butternut cubed

1 bunch spinach, stem discarded

1 small onion sliced

1 garlic clove crushed

1 tbs lemon juice

Salt and pepper

1/4 tsp cayenne pepper

1 tsp garlic powder

1 tsp mustard powder

1 tsp crushed rosemary

2 tbs olive oil

1 tbs butter

Method

Season the lamb chops well and keep them aside and in the meantime prepare the potatoes and butternut to roast. 

Tip the potatoes and butternut in a baking pan, season it well with salt and pepper, add rosemary and butter. Roast in preheated oven at 190'C for 25 minutes. As the veggies are being roasted, start with the spinach.

For the spinach, heat 1/2 tbs of oil in a pan, add the garlic and onion to it. Lightly saute it to soften. Then add the spinach in. Saute it well so its all wilted. Squeeze a tbs of lemon juice and season with salt.

Now, when your veggies have about 10 minutes left to finish cooking process, heat a skillet or a pan with a 1/2 tbs of oil ( or more if you want.) Rub the dry ingredients on the chops and add them to the pan to sear all the sides brown about 2 minutes on each side and then tip them in the oven to finish further cooking for about 7-8 minutes along with the veggies.

To serve, spoon the saucy spinach in the centre of the plate, top with the lamb chops then scatter the veggies on the sides. A sprinkling of extra fresh pepper gives a nice lift to the dish.

PESHAWARI LAMB CHOPS

If you ever want to try charcoal grilled lamb chops then these peshawari lambs chops are the ones. They are amazing just full of flavours  and tender in bite. These chops do take a little bit of time but its all worth it. The dish needs two marinations. They can be served with salad, naan or whatever you'd prefer. 

Serves 4

Time: 1 hour + 30 minutes (or overnight)

1st marinade

1 tbs fennel seeds

1-star anise

2nd marinade

8-10 lamb chops

2 tbs malt vinegar or apple cider

1 tsp chilli powder

1 tsp paprika or red Kashmiri chilli powder

Salt

1 green chilli 

5 garlic cloves

2 tbs oil

2 tbs cream

A few lime/lemon wedges

A few raw onion rings 

1 tbs chopped fresh coriander

Method

First, dry roast the fennel seeds and star anise in a small pan and then grind it into powder form.

Rub this spice thoroughly on the lamb chops and keep it aside and prepare the 2nd marinade.

 

Now, mix the malt vinegar, chilli powder, paprika and salt in a dish and rub it on the lamb chops well.

 

 

In the end, blend garlic, oil, cream and chilli until smooth paste and them toss the lamb chops in. Rub the chops very well till all the ingredients are coating the lamb chops well. Keep it aside for until the time of cooking or refrigerate for the overnight marination.

 

Remove the chops from the fridge and let it come to room temperature as you prepare your charcoal grill or jiko. Tip the chops on the grill and cook them for 3-4 minutes on each side or until your preference. I like mine medium rare. 

Serve the Peshawari chops with salad or naan on the side along with raw onion rings and lime/ lemon wedges. 

CHICKEN CAPRESE WITH CAPERS MASHED POTATOES

When you just want to make a quick meal for the dinner on a busy day. a few ingredients in a pan and you have a flavoursome dish on the table.

Time: 35-40 minutes

Serves 2

For the chicken

2 chicken breasts

4 slices mozzarella

1 big tomato

A few basil leaves

Salt and pepper

For the mashed potatoes

2 cups  mashed potatoes ( just the way the mashed potatoes are cooked)

3 tbs capers

2 tbs olive oil

Lettuce leaves for the side

Method

Season the chicken breasts well with salt and pepper and cook them on a grill pan for 4 minutes on each side. 

Remove the pan from the heat and then assemble the 2 mozzarella slices, basil and tomatoes on each chicken breasts and tip it under the grill/broiler for another 6-7 minutes until the chicken the cooked through. (In case not using the oven, then cook the chicken with topping on the gas top with a cover on top of the pan so the cheese melts slightly  and the tomatoes have softened a bit.)

In the meanwhile, cook the mash potatoes as we all normally do, then add 2 tbs of capers in it. Mix it well. 

To serve, spoon the mashed potatoes on 2 plates, place the chicken breasts next to it and place the lettuce leaves on the side. Just before serving top the mashed potatoes with the remaining 1 tbs capers and the drizzle of olive oil. 

THYME ROAST CHICKEN WITH TOMATO GARLIC BASIL SAUCE WITH LEMON OLIVE OIL PARMESAN ORZO

A beautiful simple sauce made with fresh basil from Mlango Farm. I added tomatoes, garlic and butter to it. This sauce can be used for tossing pasta in it, as a side sauce (the way I used for my chicken).The flavours are so fresh. You can use olive oil to make it but I'll suggest opting for butter as it gives a taste.

Serves 2

Time: 40 minutes

Basil garlic tomato sauce

2 tomatoes chopped into chunks

3 garlic cloves minced

A handful of basil leaves

2 tbs butter

1-2 tbs lemon juice

1 tsp lemon zest

Salt and pepper

Chicken

2 chicken leg quarters or breasts

A few sprigs of thyme

1 tbs olive oil

Salt and pepper

Orzo

1 cup orzo/small pasta

2 tbs parmesan cheese grated

2 -3 tbs lemon olive oil or 1 tbs lemon juice

Salt

Method

First, prepare the chicken by seasoning it well with salt and pepper. Heat a pan with oil in it. Brown the skin of the chicken on both the sides. Then snuggle in the thyme sprigs and tip in the preheated oven at 200' C to cook further for 10-15 minutes. If not using the oven, just cook on the stove top on low heat after browning the sides. Keep the chicken warm.

Cook the orzo/ small pasta according to the packet instructions. Discard the water. Add the lemon olive oil and parmesan cheese. In case the lemon olive oil is not on hand, simply use the plain olive oil with a tbs of lemon juice. Mix well and keep it warm. 

Now for preparing the sauce, as it does not take too long. Heat the butter until just melted. To this add the tomatoes, garlic, zest and lemon juice. 

 

Cook on medium heat, until the tomatoes, have softened slightly but still has a bite to it. Then toss in the fresh basil leaves. Season the sauce at this point. I have not mentioned about chilli flakes but if one wants a slight kick to it, add a pinch or 2 of it. Bring the sauce to a quick boil. The sauce is ready.

 

The sauce is ready to serve, Spoon the orzo in the middle of the plate, place one piece of chicken on it and the spoon the tomato basil garlic sauce on top.

POTTED SHRIMPS WITH MELBA TOASTS AND PICKLED CUCUMBERS

A sophisticated and  British classic dish this is. The shrimps are literally boiled in butter with nutmeg and a bit of cayenne pepper. Some also use the mace for flavouring. They are eaten warm or at room temperature with thin toast called melba toast and sweety and sharp cucumber pickle. The pots are easily frozen up to a month. They are great to be served as an appetizer with melba toast soldiers or nice bread slices. 

Serves 2

Time: 10 minutes + 1-hour chilling time

For the shrimps

1 cup shrimps, cleaned, deveined

1 cup butter at room temperature

A pinch of nutmeg or mace

A pinch of cayenne pepper

A pinch of white pepper

1/2 tsp lemon zest

For the pickle

1 small cucumber sliced thinly using a mandoline or a peeler

2 tbs caster sugar

3 tbs vinegar

1/2 tsp salt

Melba toast

5 bread slices

Method

First, start with the toasts. Toast the bread slices until crisp. Cut the edges. And then slice each toast in between so you can get 2 thin slices. Cut them into triangles and put them under the broiler for 5 minutes until they are browned slightly and curled upwards. Remove them and keep them aside. ( the reason I do the toasts first is that cooking the shrimps needs time and love to perfect them)

 

Now with the shrimps, heat half a cup of butter on a very low heat (it should not bubble up but just melt) into this add the shrimps, mace or nutmeg, cayenne pepper, salt, white pepper and lemon zest. When the shrimps just change the colour, dish them into 2 small ramekins or small cups. 

Heat the remaining 1 cup of butter on slow heat and pour it on the shrimps in the ramekins. Let them cool slightly and then refrigerate them till set. 

As the ramekins are in the fridge, prepare the pickle by mixing cucumber slices, sugar, vinegar and salt in a bowl. Mix them very well. Squeeze the water out just before serving.

Remove the ramekins about 20 minutes before serving. Serve them with the toasts and pickled cucumbers on the side.