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.

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

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.

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. 

INDIAN SPICED CAULIFLOWER RICE WITH PORK AND APPLE SAUSAGES WITH MANGO CHUTNEY

This is an absolutely delicious plate of food.  If you can find the best and the tasty pork and apple sausages here in Nairobi, then this is something to make. I got mine from Gillanis. It is not complicated at all. Mango chutneys are available in the supermarket in abundant. I like to get the local brands as they have fewer preservatives and are made with local mangoes available.

Serves 4

Time: 40 minutes

For the cauliflower rice

1 head cauliflower grated or processed

1/2 tsp turmeric

Salt and pepper

1/2 cup peas

3-4 tbs chopped spring onions

1/4 chopped coriander

1/2 tsp garlic minced

1/2 tsp ginger minced

1 tsp coriander powder

1 tsp cumin

2 tbs olive oil

1 cup water

4 pork and apple sausages

1/2 cup water

1 tbs olive oil

Method

In a pan heat the oil. Add the spring onions, garlic, ginger, coriander powder, cumin and turmeric. Cook it for 2-3 minutes until the spring onions have softened. 

 

To this add the riced cauliflower and mix it so that the cauliflower has coated with the turmeric mixture. Add 1/4 cup of water to the mixture and stir. The cauliflower should start getting tender in about 6-7 minutes.

 

Now add the peas to the rice along with 1/4 water. Let the water get absorbed so the peas get cooked.

 

Now add the chopped coriander to the cooked mixture with another 1/4 cup of water. At this stage, if the cauliflower is completely cooked then don't add the remaining 1/4 cup of water. But if you want the rice bit creamy texture then feel free to add the remaining water. Cover the cooked cauliflower and keep it warm. In the meantime cook the sausages.

 

To cook the sausages, heat the oil in a pan. Brown the sausages on all the sides then add the water. Cook them till the sausages have absorbed the water and cooked through.

To plate the dish, first, scoop the cauliflower rice on a plate then nestle 2 sausages on each plate with a tbs or 2 of mango chutney. The spiced cauliflower with apple sausages and mango chutney comes together very well.

TIP: In case you don't find the apple and pork sausages, normal sausages would as well.

CABBAGE ROLLS (BABY/SMALL CABBAGES)

Cabbage rolls are normally stuffed, cabbage leaves stuffed with the filling and rolled but in this recipe, I used the baby cabbages from the Mlango Farm basket to stuff with the filling. I used the microwave to wilt the cabbage but you can also steam it. The filling is quite simple of minced beef mince, rice and some herbs. The cabbage is then cooked in tomato sauce. The tomato sauce, I bought it from the supermarket. The best one to use is the one called "passata" as you just have to add seasoning to it.

Serves 2

Time: 30 minutes

Cabbage stuffing

2 baby cabbages

1 cup beef mince or other mince would do too

1/4 cup cooked rice

1 tsp fresh dill or thyme

Salt and pepper

2 tbs cooked white onions

2 tbs parmesan cheese

2 tbs passata tomato sauce

Tomato sauce

1 bottle or 2 cups passata tomato sauce

Salt and pepper

A pinch of sugar

1/2 cup stock

2-3 tbs sour cream 

2 tbs chopped parsley

1 tsp of paprika to sprinkle

Method

First, make a hollow in the cabbage (removing the core) as shown in the picture below. Then slice the other end so that it gets a base to stand in the sauce. Tie a twine or the meat string around the cabbage and microwave for 5 minutes or steam it for 10 minutes so the leaves are wilted. (tieing a string is important as when the leaves wilt, the cabbage can fall apart).

 

For the stuffing, mix all ingredients well and spoon the mixture into the cabbage cavity. Keep on pushing the stuffing in as when the minced meat is cooked shrinks.

 

 

 

In a pot add the ingredients of the tomato sauce. Bring it to a simmer then place the cabbage in it. Spoon the sauce over the stuffing and cover to cook on a low heat for 10 minutes. Keep on spooning the sauce over the cabbage as this will help the meat in it to absorb the flavours and stay moist.

 

Once the stuffing is cooked through and the cabbage leaves are tender, dish it out on a plate and spoon the tomato sauce over it. Serve with a dollop of sour cream, little parsley and a bit of paprika.

CHINESE BEEF STIR FRY

If you are into stir fry then this is the recipe.  It is simple and easy to make. You don't need many ingredients for this recipe. The beef stir fry goes well with rice or noodles or just plain if you are like me. More vegetables can be used but I used only green beans and broccoli. 

Serves 2

Time: 30 minutes

500 grams beef strips thinly sliced

1 cup broccoli florets

1 cup green beans cut into 5cm

3 tsp grated ginger

2 tsp garlic crushed

1 jalapeno pepper or green chilli sliced

1 tsp red chilli flakes or fresh red chillies sliced

3 tbs soy sauce

1/2 cup sliced spring onions, the green part only

3 tsp corn flour

2 tsp rice wine vinegar

1/2 tsp salt

2 tsp sesame oil

1/8 cup oil

Method

First, marinate the beef with 2 tbs soy sauce, cornflour, salt and vinegar. |Keep it aside for few minutes and in the meantime, prep the other ingredients.

Now heat the oil in a wok or an open pan. Brown the beef strips in batches and keep it side. 

In the same pan, add the garlic, ginger and chillies and stir-fry it until fragrant. Then toss in the vegetables and the half of spring onions. Add a splash of water to tenderize the broccoli but it still retains a bite.

As soon as the broccoli is tender, tip in the beef strips with 1 tbs of soy sauce and on high heat, stir fry the dish. This will take about 3-4 minutes only. 

Dish out the stir-fry onto a plate and garnish with the remaining spring onions and sesame oil on top.

Serve with rice or noodles. 

SPICED PORK CHOPS WITH SWEET POTATO MASH

Sweet potatoes and pork chops are always a winning combination. All you need to do is to balance the flavours so the ingredients compliment each other. I saw this recipe on a food channel and of course, it was cooked by my Favourite Chef, Gordon Ramsay. I could not resist making it as I had all the ingredients needed. It is quite simple to put the whole dish together. If you are not a pork meat eater, the marinade can be used for lamb chops or duck meat.

Serves 2

Time: 30 minutes

Pork Chops

2 pork chops

1 tsp chilli powder

1 tsp crushed coriander powder

1 tsp paprika

1 crushed star anise

1 garlic clove crushed

1 tsp thyme

2 tbs olive oil

Salt and pepper

Sweet potato mash

2 medium-sized sweet potato

2 cups chicken stock

Salt and pepper

2 tbs chopped fresh coriander

1 tbs milk/cream

1 tbs olive oil

2 tbs chopped onions

1 garlic clove chopped

Method

First, mix the ingredients for the marination and then rub the marinade all over the pork chops and keep aside for 10 minutes. 

 

In the meantime, boil the sweet potatoes in the chicken stock till fork tender. Drain the water. 

Heat the oil in a pan, add the chopped onions and the garlic and saute it until slightly golden.

 

Add the sweet potatoes, salt and pepper, coriander and milk to the onion mixture. Mash it well until all the flavours are combined. If the texture is too thick add a splash of milk. Dish it out on the plate and keep it warm.

 

Heat a skillet pan with olive oil. Sear the pork chops well and cook each side about 2-3 minutes depending on the thickness of the cut. Then tip the skillet with rest of the marinade into the oven at 180'C for 8 to 10 minutes until the meat is cooked through.

 

Once out of the oven, place one pork chop on each plate and serve at once.

 

HAM CROQUETTES

Making croquettes is easy, it's not difficult as it sounds. These Spanish snacks made with ham. If one does not eat ham, cooked shredded chicken, minced lamb, beef or seafood can be used instead. I used ham as my neighbour had sent me a couple of slices of smoked ham which they brought from France. I used a few in sandwiches and the remaining in this recipe. 

Ham croquettes 

Makes 12

Time: 30-40 minutes

Roux

3 tbs plain flour

2 tbs butter

1 cup milk

Salt and pepper

Ham mix

200-250 grams cooked ham chopped 

1 tsp Spanish smoked paprika

1 tbs chopped parsley

A good amount of black pepper

2 tbs parmesan cheese

Oil for frying

Sauce

1/2 cup mayonnaise

1/2 tsp paprika

1/2 tsp cayenne pepper

Salt and pepper

1 tsp hot mustard

Method

To make the roux, for the croquettes, cook the plain flour with butter for 2 minutes o medium heat.Then add the milk and stir into a thick gloopy paste. This will be used to bind the ham mixture.

 

In a food processor, add the ingredients for the ham mix and process it until it forms a crumbled or minced meat texture. Season it well.

 

Add the gloopy roux mix into the ham mixture and mix it well. 

Take the ham mixture and roll into small cylinders or balls. Toss them into the breadcrumbs and refrigerate for few minutes.

 

In the meanwhile, beat an egg with mustard sauce and dip the breaded croquettes into it and then again into the bread crumbs. ( the final time)

 

 

Heat the oil, and slowly add the croquettes into it and fry them until golden brown and crisp. Slot them out on to a kitchen paper.

 

Serve these with sauce on the side. To make the sauce mix its ingredients. They served best when hot and fresh. I do sometimes use the leftovers in my crusty baguettes as a sandwich.