Simple Beef Curry Served with Boiled Rice

Simple Beef Curry Served with Boiled Rice

www.youtube.com/watch?v=ToZkdzsOfsU

Chef Oke (pronounced O-Kay) is a one of a kind Master Chef. When in the kitchen his charismatic and gentle character turns into an all conquering action hero without peer. His capacity to transform standard everyday items into an exquisite 5-star meal, is second to none. 

Based in Milton Keynes but formally trained throughout the African continent , he has spent the last 18 years mastering his craft incorporating Classical European & British cuisine to his growing arsenal of skills.

His Chef-on-Site service is now available to the general public as well as corporate events around the globe.

FREJON

Hi all,

Hope you all had a lovely Good Friday.

Prepared Frejon and I have to say, it brought so many good memories.

I couldnt resist sharing this picture.

Herby Honey Glazed Carrot

Hi everyone,

Trust you enjoyed the holidays thoroughly like I did.

As always, there was too much food and eating. It was great!

Not only did i enjoy the food, I really enjoyed my vegetables too.

One vegetable I couldn't get enough of was my Herby Honey Glazed Carrot.

Not only does it taste great, it does alot of good to your body, immune system etc.

I hope you love it as much as I do.

Have a great week.


Ingredients
500grms of carrot
.5 teaspoon of crack black pepper
.5 teaspoon mixed herbs
.5 teaspoon thyme
2 tbps of pure honey or brown sugar
1 tbp of lemon juice
.5 teaspoon of mixed spice
Pinch of salt
80grms of butter
1 medium onion sliced

Method
Peel, wash and drain carrot, then cut in baton or diagonally.
Pre heat oven at 180c°ready for the carrot.
Place the cut carrots in baking try line with grease proof paper, add all the herbs and spices and mix together.
Cut the butter into small pieces and place on top of the carrot and put right away into hot oven to cook for 15 minutes

Note-: Carrot helps your eyes sight, good source of carotene and also helps your immunity against smoking.

Jollof Rice

Someone popular said "smell good, taste good" which is usually true.

In this case, its the great tasting jollof rice I bring you today which when cooked right tastes amazing.

Have you ever thought about how much people love jollof rice?

I have only ever been to two parties organised by Africans where jollof rice haven't being on the menu.

Isn't it amazing that though jollof rice being so popular at meal times in so many homes, come party time, same people will still have the same jollof rice. Reason is simple! You just can't beat the taste of jollof.

Jollof rice, I believe originated from Nigeria but its popularity has soo grown throughout the African populace that there are so many versions now. Some west African countries even claim jollof rice was originally from their country which I believe is very incorrect!

To get the very authentic taste of jollof rice, it has to be cooked using firewood outdoors but as this is not usually possible, you settle for the next best thing using the right ingredients.

You don't want your jollof rice all mushy and sticky no way! This isn't sushi rice! The rice has to be loose and separate.

I have added the recipe below. I hope you try it and please leave me your comments.


Recipe2 Cup of easy cook rice (I personally use Tollyboy easycook rice)
2 Cup of ground pepper(2red sweet peppers, 1 medium onion, 1red hot pepper, 1tin plum tomato)
1 medium onion chopped
3 Table spoons of tomato paste
1 Table spoon of hot curry powder
1 Table spoon of dried thyme
1 litre of water
2 Tablets of chicken stock
2 Service spoon of vegetable oil
Salt

Method
Pot on stove, add oil and allow it get hot, add chopped onion and stir till lightly brown then add tomato paste stirring for 3 minutes.

Add the ground pepper, continue stirring adding the thyme, curry powder and stock. Cook for another 7-10 minutes and add 1 litre of water, cover it and allow to cook till boiling.

Meanwhile, wash the rice and add to the boiling pepper stock on stove.

Leave it to cook on medium heat for 15- 20 minutes and check the texture, adjust with water and salt if need be, if not, JOLLOF RICE is ready to be serve.

For vegetarians, use vegetable stock.


This can be served with Beef, Chicken and or plantain.


PS:
Where do think Jollof rice originated from? Let me know your thoughts.