Showing 109–120 of 175 results

  • PAN FRIED CHICKEN BREAST

    Not only is this a delicious chicken recipe, but it is also a great way to demonstrate the proper way to pan fry. And once you know how to saute a chicken breast properly, you can create dozens of other meals just by changing the ingredients for the pan sauce.

    Ingredients

    • 4 chicken breast halves boneless – skinless
    • 1½ tablespoons butter unsalted
    • 1½ tablespoons olive oil or vegetable oil
    • salt and ground pepper to taste
    • 3 shallots finely chopped
    • 2 cloves garlic finely chopped
    • ½ cup dry white wine
    • 1 cup chicken stock
    • ¾ cup heavy cream

    Instructions

    • Finely chop the shallots and garlic. Have the rest of the ingredients ready to go.
    • Season the chicken breasts with salt and pepper on both sides.
    • Pre-heat your saute pan (frying pan) until drops of water quickly evaporate. This means the pan is at least 212° F.
    • Heat butter and oil in a heavy bottomed pan over high heat until butter stops foaming and just starts to turn a light brown.
    • Sauté the breasts until they are lightly browned on one side, approx. 3 minutes.
    • Turn breasts over and sauté for another 3 minutes, again until lightly browned. (At this point the meat should be firm to the touch.)
    • Transfer the chicken breasts to a plate, cover with aluminum foil, and keep warm in the oven or toaster oven set at low.
    • Remove the pan from the head source, and add half of the wine to deglaze the pan, stirring to dissolve the flavorful brown particles stuck to the pan.
    • Return pan to the stove and add the shallots and cook until translucent, about 2 minutes.
    • Add the garlic and cook for 1 minute, making sure the garlic doesn’t burn. (It makes the dish bitter if it does)
    • Add the remaining wine and reduce (boil) until only a trace of wine is left in the pan.
    • Add the chicken stock and reduce to half the original amount, approx. 6-7 minutes.
    • Add the cream, and again reduce until the sauce is thick enough to coat a spoon.
    • Spoon sauce over cutlets and serve.
    KSh1,500.00 Add to cart

  • PAN ROASTED FILLET OR BEEF IN OLIVE OIL,BLACK PEPPER,ROSEMARY WITH BALSAMIC GLAZE

    This Pan-Roasted Beef recipe results in the perfect caveman-friendly meal.

    You’ve got a hunk of beef for protein, a side of nutrient-dense broccoli, and your greens, which you know we want to see piled on every plate.

    Ingredients

    4 ounces lean filet of beef

    to taste salt

    to taste freshly ground black pepper

    1 cup broccoli, steamed

    2 cups mixed greens

    1 tablespoon Lemon Dressing

    Directions

    1. Preheat the oven to 400 F.
    2. Season the filet with salt and pepper.
    3. Lightly spray an ovenproof skillet with cooking spray and heat over medium-high heat until nearly smoking.
    4. Add the filet; cook each side for approximately 5 minutes.
    5. Transfer the pan to the oven and roast 8 minutes more for medium-rare.
    6. Let filet rest at room temperature while steaming the broccoli and tossing the salad with dressing.
    KSh4,000.00 Add to cart

  • PAN ROASTED STRIPS OF CHICKEN BREAST

    INGREDIENTS

    FOR THE CHICKEN

    • 4 bone-in, skin-on chicken breasts
    •  Kosher salt to taste
    • 2 tablespoons Spanish paprika
    • 2 teaspoons ground cumin
    • 2 teaspoons ground mustard
    • 2 teaspoons ground fennel seed
    • 1 teaspoon freshly ground black pepper
    • 3 tablespoons extra-virgin olive oil

    FOR THE MINT SAUCE

    • 1 cup fresh mint leaves
    •  ½ cup fresh parsley leaves
    • 4 cloves garlic, peeled and roughlychopped
    • 1 serrano chile, seeds removed androughly chopped
    • 1 tablespoon honey
    • 1 tablespoon Dijon mustard
    •  ½ cup extra-virgin olive oil
    •  Kosher salt and freshly groundblack pepper.

    PREPARATION

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    KSh500.00 Add to cart

  • PASTA SALAD

    Fresh and easy pasta salad packed with crisp vegetables, fresh mozzarella, and tossed with a simple homemade dressing. This is the perfect side dish!

    Ingredients

    • 1 pound dried pasta like fusilli, penne, rotini or farfalle (bow tie)
    • 1 cup sliced bell pepper (1 medium)
    • 1 cup thinly sliced zucchini (1/2 medium)
    • 1 cup halved cherry tomatoes
    • 1/3 cup thinly sliced scallions (5 to 6)
    • 1/4 cup sliced pepperoncini or banana peppers, optional
    • 1 cup (4 ounces) halved mixed olives
    • 1 cup (2 ounces) grated parmesan cheese or hard cheese
    • 1 cup (6 ounces) fresh mozzarella balls, chopped
    • 1/3 cup fresh parsley or basil, optional

    DIRECTIONS

    Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.

    While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.

    Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.

    KSh1,500.00 Add to cart

  • PEPPER BEEF MEAT

    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

            

    • 1 lb flank steak or top sirloin steak thinly sliced (about 1/8 inch thick) against the grain
    • 1 tbsp cornstarch
    • 1 tbsp cooking oil like olive oil or canola oil
    • 2 bell peppers seeds remove and thinly sliced

    SAUCE

    • 2 garlic cloves minced
    • 1 tsp grated ginger
    • 3 tbsp low sodium soy sauce
    • 3 tbsp water
    • 1 tbsp rice vinegar
    • 1/2 tbsp brown sugar or sugar substitute
    • 1/4 tsp ground 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.
    KSh1,000.00 Add to cart

  • PEPPER CHICKEN

    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
    3
    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
    7
    Remove the pan from the heat, sprinkle with the crushed peppercorns and serve
    KSh1,000.00 Add to cart

  • PEPPER GOAT MEAT (Asun)

    This asun recipe is one delicacy that once you try it, you’ll find yourself making it over and over again and it will take all your willpower to stop eating it. It can be eaten as a side dish served with cauliflower rice or any low carb dish, or just eaten by itself.

    This dish is also so healthy! It has just 6 net carbs per serving, 30g of protein, and 183% of the daily recommended dose of Vitamin C!

    KSh1,000.00 Add to cart

  • PEPPER PONMO

    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.

     

    Ingredients:

    10 medium size Cow Skin(Kpomo/Kanda/Ponmo)

    5  medium sized Scotch Bonnet

    5 medium sized Chili pepper

    1 Onion Bulb

    2 seasoning cubes – Optional

    salt to taste

    1/2 cup cooking oil(vegetable or palm oil)

    KSh1,000.00 Add to cart

  • PEPPER SNAIL

    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)
    • 1 Small bell pepper
    • 3 Limes (may substitute with 2 lemons)
    • 2 tablespoons of Shrimp powder
    • 1 teaspoon of Seafood bouillon powder
    • 1 Bay leaf
    • A quarter cup of Oil
    KSh4,000.00 Add to cart

  • Pepper Soup

    Many times, people enjoy African pepper soup for its sweetness and its zesty outburst of flavors, without having half the knowledge about its numerous medicinal benefits derived from the spices, but with the full knowledge of the magical curativeness immersed in every simmer of the pepper soup, it could make for one of the best African dishes ever and possibly the most sought after.

    Ingredients

    • 2 pounds chicken / catfish / cow leg / offal
    • 4 seeds Calabash nutmeg (Ehiri/Ehuru) (ground)
    • 3 cubes Maggi seasoning
    • 2 cloves garlic (minced)
    • 2 medium onions
    • 2 tablespoons Scent leaves (dry uziza leaves)
    • Red chili pepper / habanero pepper (to taste)
    • Salt (to taste)
    • 1/2 gallon water (approximately)
    KSh2,500.00 Add to cart

  • PEPPERED CATFISH

    Ingredients

    1. Catfish
    2. Onion
    3. Pepper/chilly
    4. Seasoning
    5. Salt
    6. Oil

    Steps

    1. Wash your fish with salt and hot water marinate it wit salt and seasoning and fry

    2. In your pan add in your oil when hot add your sliced onion after some minute add ur pepper/chilly add your seasoning and salt and stir allow for some time add your already fried fish and stir allow for some minute to cook and serve hot

    KSh2,500.00 Add to cart

  • PEPPERED GIZZARD

    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.

    Ingredients:

    1. {Take 2 kg of gizzard.
    2. {Make ready 15 of pepper.
    3. {Take 2 of bulb onions.
    4. {Get 2 cups of veg oil.
    5. {Take to taste of salt.
    6. {Take 3 of knorr cube.
    KSh1,000.00 Add to cart