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FRUNCH
1 8 ounce can Lemon Juice, frozen and canned
1 8 ounce can Pineapple Juice, frozen and canned
1 8 ounce can Orange Juice, frozen concentrate and canned
12 ounces Mango Juice
6 ounces Grenadine
This is easier for home use when frozen juice is used. Follow the package instructions on the frozen juice containers. Mix in a large bowl. Add the mango juice and grenadine. Mix well and server over ice in a tall glass.
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SUNDRIED TOMATO CHUTNEY
1 cup Granulated Sugar
1 cup Water, cool
½ cup Malt Vinegar
2 cups Sundried Tomatoes, diced and dehydrated
1 t. Jalapeno, minced and no seeds
1 t. Ginger, fresh, minced
1 t. Coriander, toasted, grind seeds
1 t. Cardamom Powder
1 T. Red Chili Flakes
1 t. Cilantro, chopped
Method:
In a non-reactive saucepot, combine sugar and water. Wipe down side of pot with water. Be careful to keep sugar mixture clean. Bring to a boil over high heat. Do not stir or move in any way! Cook until amber colored. Add malt vinegar. Stand back and beware of steam. Add all other ingredients except the tomatoes, cilantro, and jalapeno. Stir and bring to a simmer. Allow liquid to reduce and thicken to a thick syrup consistency. Add the tomatoes, cilantro, and jalapeno. Stir up really well. Remove from the heat and put right away in the refrigerator.
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HUMMUS
:
32 oz Chickpeas, canned, drained, and rinsed
5 T Tahini, mix well
2 T Garlic, roasted
10 each Lemons, juiced
1 t Garlic, fresh
Salt and Pepper
Place chickpeas in food processor. Puree. Add tahini, both garlics, and half the lemon juice. Mix. Adjust lemon juice and finish with salt and pepper.
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EGYPTIAN MELANGE SALAD
1 small Onion, diced
2 each Apples, diced
1 each Tomato, diced
1 small Green Bell Pepper, diced
1 small Cucumber, sliced
2 T. Olive Oil
2 each Fresh Mint Leaves, chopped fine
¼ cup Orange Juice
2 T. Lime Juice
1 t. Honey
To taste Salt and Pepper
Mix all the ingredients together and marinate for at least one hour.
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FUFU
1 pound Sweet Potatoes, peeled, medium dice
1 pound Potatoes, peeled, medium dice
To taste Salt and Pepper
2 T. Coriander, roasted
2 T. Cinnamon, toasted
¼ cup Sugar
¼ cup Butter
Steam all of the tubers until tender. In a mixer mash everything together. Check the seasoning, adjust if needed.
NOTE: Make sure the potatoes are cooked well.
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POTATOES WITH AFRITUDE
5 lbs. Red Skinned Potatoes (any variety of potato may be used)
2 ounces Olive Oil
3 T. Curry Powder
2 T. Turmeric
1 T. Garlic Powder
1 T. Paprika
To taste Salt and Pepper
Wash potatoes well, and cut into wedges. In a large bowl mix the spices and olive oil. Add the raw potatoes. Coat the potatoes with the spice mixture. Place the potatoes on a baking sheet, place in a preheated 350 degree oven and bake for 30 minutes.
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TOFU AND CURRIED GREEN BEANS
1 lb Fresh Green Beans, blanched
½ ld Firm Tofu, cut into 1 inch squares
1/16 pt Red Curry Paste
To taste Salt and Pepper
3/8 can Coconut Milk
Honey (add 1 to 2 T on the line)
Seasoned Flour
Blanch the green beans. Dredge the tofu in the seasoned flour. Fry off the tofu and season with salt and pepper. Sauté the green beans in the curry paste. Add the coconut milk and honey. Check the seasoning. Correct if necessary. Toss with the tofu and serve immediately.
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MOROCCAN (CURRIED) SEAFOOD STEW
1 pound Mussels
1 pound Shrimp
1 pound White Fish, cut chunky and sear
1 pound Scallops, seared
2 quarts Chicken Stock
2 T. Curry Powder, toasted
1 large Onion, diced chunky
1 small Red Bell Pepper, diced chunky
1 small Fennel bulb, diced chunky
2 each Jalapeno, sliced
2 each Carrots, diced chunky
2 each Potatoes, diced chunky
2 T. Parsley, chopped
2 T. Cilantro, chopped
2 T. Lemon Juice
2 each Lemon, zest and sliced
¼ cup Olive, sliced
1 ? 8 oz. can Chickpea/Garbanzo Beans
1 small Eggplant, roasted and diced
2 T. Ground Cumin, toasted
Sear the fish and scallops until golden brown (don?t overcook.) Heat chicken stock and add all vegetables and species (except parsley, cilantro, beans, roasted eggplant, and lemon zest.) Let simmer until vegetables are ¾ done. Add the seafood until shrimp and mussels are done. Adjust seasoning.
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SUPER CORN SOUP
In a 4-quart saucepan:
Saute:
1 cup Yellow Onions, finely chopped, in 2 oz. Butter until soft but not brown.
Add 1 cup Fresh Tomatoes, cut in 1/2-inch pieces. Simmer for about 3 minutes.
Add:
2 cups Canned Kernel Corn
2 cups Cream-style Canned Corn
1 can Evaporated Milk
3 cups Chicken Stock (or use water and 3 chicken-bouillon cubes)
1 Tbs. Salt
1 tsp. Coarse Black Pepper
Simmer gently covered for 15 minutes.
Serve piping hot with crackers.
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NUT CRUSTED MAHI-MAHI
½ cup Cashews, toasted and ground
½ cup Pistachio Nuts, toasted and ground
5/8 cup Pumpkin Seeds, toasted and ground
1/8 cup Honey-roasted Peanuts, ground
1/16 cup Cumin, toasted
1/16 cup Coriander, toasted
1/16 cup Curry Powder, toasted
1/8 cup Sugar
1/16 cup Cayenne Pepper
Mahi-Mahi steak or salmon, sea bass, etc. Mix all ingredients in a large bowl. Coat the mahi-mahi with olive oil. Then coat with the nut crust. Bake in 350 oven for 20 minutes.
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FLANK STEAK MARINADE
Ingredients:
¼ quart Ginger
¼ quart Garlic
¼ quart Sugar
1/8 cup Cardamom, ground
¼ cup Coriander, ground
1/8 cup Turmeric, ground
¼ cup Thyme
1/8 cup Crushed Pepper
¼ cup Worcestershire Sauce
1/8 gallon Soy Sauce, low sodium
Mix all ingredients in a large bowl. Add flank steak and marinate for 24 hours.
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Boma Chocolate Mousse Crunch
1 lb. semi-sweet chocolate
5 egg yolks
2 1/2 ozs. sugar
6 sheets gelatin
4 ozs. Frangelico
4 c. heavy cream
2 1/2 ozs. Feuilletine
3 1/2 ozs. semi-sweet chocolate for crunch
2 1/2 ozs. Praline Paste
8 ozs. semi-sweet chocolate for spraying
8 ozs. canola oil
4 ozs. Ganache (2 ozs. semi-sweet chocolate and 2 ozs. heavy cream)
4 ozs. semi-sweet chocolate for garnish
1. Prepare flexi pan mold, muffin shape.
2. Melt semi-sweet chocolate for mousse.
3. Whip heavy cream for mousse.
4. Mix yolks with sugar.
5. Soften gelatin in cold water, throw out excess. Mix with frangelico in a bowl and set
on hot water bath to dissolve gelatin.
6. Fold 1/3 of cream into melted chocolate. Add yolks, then gelatin mixture, and then
the rest of the cream.
7. Pour into the mold, leaving 1/4 inch space on the top.
8. Place in freezer to set.
9. Melt chocolate for crunchy, then add the feuilletine, and then the praline paste.
10. Once the mousses have hardened, spread the crunch mix over each mousse without
unmolding them. Put back in the freezer to set.
11. Once they have set, unmold the mousses and set them on sheet pans.
12. Melt the chocolate for spraying and mix with canola oil. Fill the spraying bottle.
13. Spray the mousses while frozen to create a rough velvety texture.
14. Pipe a dollop of ganache on each.
15. Put chocolate sticks on top to garnish. Makes 15.
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Butternut Squash Soup
Boma's Animal Kingdom Lodge .
...
Ingredients
2 tablespoons Butter
1 each Garlic Cloves
1 each Onion, chopped
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
1 pound Butternut Squash, cut in chunks
2 teaspoons Curry Paste, red
2 cups Vegetable Stock
2 cups Milk
4 tablespoons Sour Cream
2 each Fresh Lemons, juiced
To taste -- Black Pepper and Salt
To taste -- Cilantro Sprigs
Method
In a large pot, heat the butter. Add the onions and garlic and cook until soft. Add all the spices, lemon juice, and curry paste. Add squash and cover with the stock. Simmer until squash is cooked. Puree the soup until smooth and add the salt and pepper to tastes. Return to the heat and add the milk and sour cream. Do not boil.
Garnish with the cilantro sprigs.
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3/4 oz. Midori
3/4 oz. Banana Liqueur
1/4 oz. Van Der Hum African Tangerine Liqueur
2 oz. Sour Mix
A Splash of 7-UP
