BREAKFAST TORTILLAS WITH SMOKED SALMON & GOATS CHEESE
Overseas goats cheese is available through imported shops, but you can substitute with your favorite cheese in this early morning dish that is food for the brain. This recipe has been adapted and reprinted with permission from Tasia Malakasis’ cookbook, “Tasia’s Table”.
1 small red onion, thinly sliced
300 grams goats cheese, room temperature
2 teaspoons fresh chives, freshly chopped
1/2 teaspoon fresh lemon zest, finely grated
1/4 teaspoon black pepper
12 x 8″ flour tortillas or roti
450 gram smoked salmon or tuna
1 firm ripe Fijian avocado
2 teaspoons fresh lime juice
3 tablespoon extra virgin olive or coconut oil
2 cups of fresh tomatoes, halved lengthways
SOUTHERN FRIED CHICKEN
This recipe for fried chicken Alabama style has been adapted from Alabama’s best known chef, Paula Dean.
3 eggs
1/3 cup water
1/4 cup Tabasco sauce
2 cups self-rising flour
1 teaspoon pepper
1 whole no. 12 chicken, cut into pieces
Oil, for frying
Chicken Seasoning
1 cup salt
1/4 cup black pepper;
1/4 cup garlic powder
1. In a medium size bowl, beat the eggs with the water. Add enough Tabasco sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper.
2. Mix the chicken seasoning and store in airtight container. Season the chicken with a sprinkling of the seasoning mix for at least 1 hour. Dip the seasoned chicken in the egg mixture, and then coat well in the flour mixture.
3. Heat the oil to 175 Celsius in a deep pot. Do not fill the pot more than 1/2 full with oil.
4. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
5. Serve with a coleslaw or green salad
OKRA, TOMATO & BEAN STEW
This delicious and hearty Southern dish is perfect on colder nights, served with steamed rice, roti or root crops, and is full of nutrition and vitamins.
4 cups water
4 cups diced tomatoes, undrained
1-1/2 cups chopped capsicum
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon Dried Italian seasoning
1 teaspoon chilli powder
1 teaspoon Tabasco sauce
3/4 teaspoon salt
1 bay leaf
4 cups cooked brown rice
2 cups kidney beans, rinsed and drained
3 cups tomato sauce
2 cups okra, chopped in chunks
In a large pot, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for 8-10 minutes or until the vegetables are tender. Discard bay leaf.
