Christmas recipes
Dec 11, 2009
PLANNING to prepare fish this festive season? Why not try sweet and sour fish? Interested? Below is how to make it
Tantalise your family’s taste buds
SWEET AND SOUR FISH
By A. KYOTALENGERIRE
PLANNING to prepare fish this festive season? Why not try sweet and sour fish? Interested? Below is how to make it
Ingredients (1 serving)
500g fish fillet
200g diced pineapple
1 spring onion
2 tablespoons sugar
4 tablespoons vinegar
3 teaspoons Tomato ketchup
1 teaspoon starch
1 Green pepper, diced
A pinch white pepper
Wheat flour
Vegetable oil
Salt to taste
Lime juice
Method
Slice the fish fillet into fingers and sprinkle salt.
Coat with flour
Heat the oil and deep-fry the fillet to golden brown
Sprinkle with white pepper and set aside.
To make sauce, heat about three tablespoons of oil in the pan, add the green pepper and stir for one minute. Add lime juice, vinegar, sugar and tomato ketchup, cook until thickened and set aside.
Heat one tablespoon of oil, add sauce and starch and stir.
Add two tablespoons of fresh oil, add the pineapple chunks and stir for 1 minute.
Pour sauce on the deep-fried fillet.
Serve.
KABAB JEERA
BY AGNES KYOTALENGERIRE
WANT to give your family a treat, without overspending? Then the Kabab Jeera is just the snack for you. It is an Indian snack that is quick and easy to prepare.
Ingredients (serves 4)
500g Mutton
10g Cumin
5g chilli powder
115g onion chopped
30g Fat
1/2 teaspoon Red chilli powder
1 teaspoon Shik kabab masala
1 teaspoon Gara masala powder
Coriander leaves chopped
Salt to taste
Method
Clean the mutton and mince it
Roast the mince on low fire
Add onions, cumin, chilli powder, coriander leaves and salt
Stir to mix ingredients evenly
Shape like sausages
Fix on skewers and roast in a clay oven (tandoori) or charcoal stove. Roast until golden brown.
Remove from skewers, chop to small pieces and serve with vegetable salad
SWEET AND SOUR FISH
By A. KYOTALENGERIRE
PLANNING to prepare fish this festive season? Why not try sweet and sour fish? Interested? Below is how to make it
Ingredients (1 serving)
500g fish fillet
200g diced pineapple
1 spring onion
2 tablespoons sugar
4 tablespoons vinegar
3 teaspoons Tomato ketchup
1 teaspoon starch
1 Green pepper, diced
A pinch white pepper
Wheat flour
Vegetable oil
Salt to taste
Lime juice
Method
Slice the fish fillet into fingers and sprinkle salt.
Coat with flour
Heat the oil and deep-fry the fillet to golden brown
Sprinkle with white pepper and set aside.
To make sauce, heat about three tablespoons of oil in the pan, add the green pepper and stir for one minute. Add lime juice, vinegar, sugar and tomato ketchup, cook until thickened and set aside.
Heat one tablespoon of oil, add sauce and starch and stir.
Add two tablespoons of fresh oil, add the pineapple chunks and stir for 1 minute.
Pour sauce on the deep-fried fillet.
Serve.
KABAB JEERA
BY AGNES KYOTALENGERIRE
WANT to give your family a treat, without overspending? Then the Kabab Jeera is just the snack for you. It is an Indian snack that is quick and easy to prepare.
Ingredients (serves 4)
500g Mutton
10g Cumin
5g chilli powder
115g onion chopped
30g Fat
1/2 teaspoon Red chilli powder
1 teaspoon Shik kabab masala
1 teaspoon Gara masala powder
Coriander leaves chopped
Salt to taste
Method
Clean the mutton and mince it
Roast the mince on low fire
Add onions, cumin, chilli powder, coriander leaves and salt
Stir to mix ingredients evenly
Shape like sausages
Fix on skewers and roast in a clay oven (tandoori) or charcoal stove. Roast until golden brown.
Remove from skewers, chop to small pieces and serve with vegetable salad