1 tablespoon flour, mixed with 1 tablespoon of water
3 cups canola oil(720 mL)
lime wedge, for serving
Preparation
In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don’t dry out.
In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.
Pepper Steak is an easy stir-fry dish. Tender slices of beef are cooked with bell peppers in a thick savory sauce. This popular Chinese American dish can be made in less than 30 minutes and tastes better than take-out.
INGREDIENTS
1lbflank steak or top sirloin steakthinly sliced (about 1/8 inch thick) against the grain
1tbspcornstarch
1tbspcooking oillike olive oil or canola oil
2bell peppersseeds remove and thinly sliced
SAUCE
2garlic clovesminced
1tspgrated ginger
3tbsplow sodium soy sauce
3 tbspwater
1 tbsprice vinegar
1/2tbspbrown sugaror sugar substitute
1/4tspground black pepper
INSTRUCTIONS
Add all sauce ingredients to a small bowl. Whisk to evenly mix and set aside.
Sprinkle cornstarch over beef. Toss beef until evenly coated.
Add cooking oil to a large skillet or wok and bring to medium-high heat. When oil is hot, add in the beef, spreading the slices out so that none of the pieces overlap. Sear a few minutes on one side before flipping and searing the other side. Beef should not be fully cooked, only seared on both sides.
Add in the bell pepper strips. Cook about 1 minute. Pour in the sauce. Stir beef and peppers in the sauce. Taste and adjust sauce as needed. Cook until sauce is thickened, and beef and peppers are fully cooked. Serve immediately with rice or rice substitute.
It is a superb one-pot chicken recipe, uniquely flavoured by a sprinkling of crushed peppercorns, cardamom pods and a ginger and garlic paste. If you don’t want to use chicken on the bone, use skinned pieces of chicken breast, which will also speed up this recipe considerably. Fabulous served right away, this Indian pepper chicken also keeps wonderfully for the next day.
PEPPER CHICKEN INGREDIENTS
1 chicken, skinned
2 tsp garlic purée
2 tsp ginger, finely grated
4 cinnamon sticks
4 cardamom pods
4 cloves
2 red onions, finely sliced
1 tsp ground turmeric
1 tsp red chilli powder
1 tsp ground cumin
2 tsp ground coriander
3 curry leaves
3 green chillies, cut lengthways
2 tomatoes, finely chopped
1 tsp peppercorns, crushed
vegetable oil
salt
1
First, prepare the skinned chicken by cutting each breast into 3 pieces and each leg into 2 pieces (thigh and leg). Set aside until required
1 chicken
2
Make a paste by mixing together the garlic purée and the finely grated ginger
Heat oil in a thick-bottomed saucepan over a medium heat. Add the cinnamon sticks, cardamom pods and cloves and sauté for 30 seconds. Add the sliced onions, stirring occasionally until nicely coloured
4 cinnamon sticks
4 cardamom pods
4 cloves
2 red onions
vegetable oil
4
Add the pieces of bone-on chicken, add the ginger-garlic paste, turmeric powder, chilli powder, ground cumin, ground coriander and salt and cook for 10 minutes
1 tsp ground turmeric
1 tsp red chilli powder
1 tsp ground cumin
2 tsp ground coriander
salt
5
Add 1/2 a cup of hot water, stir well, cover with a lid and simmer for a further 15 minutes
6
Now add the green chillies, curry leaves and chopped tomatoes. Turn up the heat and cook for 5 minutes or until the chicken is cooked through – prod the thighs and drumsticks with a fork to judge whether they are cooked through or not
Peppered Ponmo a.k.a Kpomo Alata Sue Sue is a delicacy which is bound to set the mood right any day. it’s a dish made with cow skin, locally known as Kpomo, Ponmo or Kanda, mixed with hot and spicy peppers.
Usually eaten as an appetizer, something to chew on while you sip your chilled drink at the spot. Believe me when i say, this has the ability to set both the front and back door on fire so eat sparingly.
The spicy, chewy goodness of peppered snail consists of boiled snails sautéed in onions, peppers and spice. This spicy Nigerian snail dish is quite easy to prepare and is a guilty pleasure of a lot of Nigerian homes
Main Ingredients
2 lbs (about 0.907 kg) Shelled jumbo snails – Jumbo snails or apples snails found in the frozen isle of local Asian markets are great alternatives to the African giant snail. Though smaller, they will provide a close substitute to the original experience.
2 large Onions
2 Scotch bonnet peppers (you may use less depending on your spice tolerance)
Nigerian Peppered Gizzards is the “Nigerian-style stewed gizzards”. It is popularly known as a ” small chop ” (finger food) and served as an appetizer at parties and other festive events. Making the Peppered Gizzards Add the stock cube, the thyme and big chunks of onions into the gizzards. If you marinated them, just add the onions.