Yellowtail Snapper with Spicy Peach Chutney
This yellowtail snapper recipe is a vibrant, restaurant-style fish dish built around bold contrast, fresh acidity, and layered texture. The snapper is roasted until the skin turns golden and the flesh remains tender and flaky, then served over a smooth cauliflower purée that provides a creamy, neutral base to balance the sharper, brighter elements on top.
The dish is finished with a peach habanero chutney inspired by the broader use of chutneys in Zimbabwean and Southern African cooking culture, where chutneys are commonly served alongside grilled meats to add sweetness, acidity, and spice. While chutney traditions vary across regions, the idea of pairing fruit-based relishes with savoury proteins is a familiar and widely appreciated technique. In this version, ripe summer peaches bring natural sweetness and seasonal freshness, while habanero adds heat and intensity. Together they create a balanced sweet-spicy glaze that enhances rather than overwhelms the delicate fish.
Peaches are especially effective in summer cooking because they are naturally juicy and aromatic, and they pair beautifully with chillies like habanero when reduced into a chutney. This creates a condiment that sits between sauce and relish — thick enough to coat, but bright enough to cut through richness.
The snapper itself is a lighter, more delicate white fish, often used as a more accessible and affordable alternative to red snapper, which is traditionally popular in West African and Caribbean households and cooking styles. Yellowtail snapper offers a similar structure and versatility, with slightly softer, more subtle flesh that works well with bold accompaniments like chutney, pickled vegetables, and creamy purées.
To complete the dish, pickled red onions add acidity and crunch, while fresh parsley brings herbal brightness. The result is a layered plate that balances creamy, sweet, spicy, tangy, and savoury elements in every bite, designed for both flavour and visual impact.
This dish is inspired by coastal and tropical cooking traditions where fish is paired with fruit-based condiments and acidic components to enhance natural flavour. It is ideal for elevated home cooking, dinner parties, or visually driven food content where colour, contrast, and plating composition are just as important as taste.
Yellowtail Snapper with Peach Chutney and Cauliflower Purée
Yellowtail snapper served on cauliflower purée with a peach habanero chutney inspired by Zimbabwean-style chutney traditions, where fruit-based relishes are commonly paired with grilled meats to add sweetness, acidity, and heat. This version uses seasonal peaches for natural summer sweetness and habanero for controlled spice, creating a balanced condiment that enhances the delicate fish.
Ingredients
- 2–3 yellowtail snapper fillets (skin-on if possible)
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp oil (for searing)
- Optional: squeeze of lime to finish
- 4 ripe peaches, peeled and diced
- 1 habanero (whole or minced, adjust to heat preference)
- 1 tbsp honey or sugar (adjust to taste)
- 2 tbsp lime juice
- 1 tbsp vinegar (apple cider or white)
- 1 tbsp water
- ¼ tsp salt
- 1 medium head cauliflower, cut into florets
- 2 tbsp butter
- 2–4 tbsp cream or milk (as needed)
- 1 garlic clove (optional)
- Salt to taste
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Passion Fruit-Glazed Chicken Wings
These passion fruit glazed chicken wings are crispy, sticky, and bursting with tropical flavour, made using an air fryer for convenience and finished with a glossy, caramelised glaze that clings to every bite. Passion fruit is widely used across East African cuisine and other tropical food cultures for its naturally sharp acidity, floral sweetness, and ability to cut through rich, fatty meats like chicken wings. When reduced into a glaze, it becomes intensely aromatic, balancing tartness with sweetness in a way that feels both refreshing and deeply savoury.
This recipe highlights how tropical fruit glazes can transform everyday chicken wings into something vibrant and elevated. Passion fruit is especially effective because of its high acidity and fragrant seed pulp, but it can also be interchanged with other tropical fruits like pineapple or mango for different sweetness profiles, or even adjusted with a touch of citrus such as lime to enhance brightness. The key is balance — the glaze should never be overly sharp or overly sweet, but reduced until it lightly coats the wings in a sticky, glossy layer.
The wings themselves are seasoned with a simple chicken spice blend and other seasonings and air fried for about 20 minutes until golden, crispy on the outside, and juicy inside. Unlike deep frying, the air fryer creates a clean crisp texture while still allowing the skin to render and caramelize when coated in glaze.
These wings are perfect for game nights, casual weekend cooking, summer gatherings, or when you want a fast but flavour-packed meal with a tropical twist. Served with a coconut lime Greek yogurt dip, they deliver contrast: spicy, sweet, tangy wings paired with a cool, creamy finish.
Passion Fruit-Glazed Chicken Wings
Passion fruit glazed chicken wings cooked in the air fryer until crisp and golden, then coated in a glossy tropical glaze made from reduced passion fruit pulp, water, sugar, honey, and lime. These wings balance acidity and sweetness while keeping the wings juicy inside and crisp outside. Serve with a coconut lime yogurt dip for cooling contrast.
Ingredients
- 3 lbs chicken wings (drums and flats)
- 2 tbsp oil
- 2 tsp salt
- 1½ tsp black pepper
- 1½ tsp smoked paprika
- 1½ tsp onion powder
- 1½ tsp garlic powder
- ½ tsp ground ginger
- 1 tbsp chicken spice seasoning (I used Robertson's)
- ¾ cup frozen passion fruit pulp (thawed) - optional swaps: mango or pineapple can be used for a sweeter, less acidic glaze profile.
- ¼ cup water
- 2 tbsp honey
- Pinch of salt
- Lime juice (optional to balance)
- Chili flakes (optional)
- ¼ cup granulated sugar (start point, add more to balance)
- ½ cup Greek yogurt
- 1–2 tbsp coconut unsweetened flakes
- Zest of ½ lime
- Juice of ½ lime
- Pinch of salt
Instructions
- In a large bowl, add the oil and seasonings with the chicken and marinate for at least 30 minutes in the fridge.
- Preheat air fryer and cook at 200°C / 400°F for 18–20 minutes, and shake or flip halfway through. Wings should be crisp, golden, fully cooked, but still juicy inside. You may need to do this in batches of 2-3 depending on the side of your air fryer.
- To make the glaze while the chicken cooks, add the passion fruit pulp, water, sugar, honey and salt to a saucepan. Heat over medium-low heat until gently simmering. Stir occasionally and simmer 5–8 minutes.
- IMPORTANT: Watch the texture - you want it glossy, slightly thickened and still pourable (NOT jam). Then adjust - If it’s too tart / sharp → add 1 tbsp sugar, stir, simmer 1–2 min → repeat if needed (don’t jump big amounts). If it’s too sweet → add ½ tsp lime juice max.
- Toss wings in warm glaze in a large bowl and plate. You can also air fry 2–3 min after glazing to set coating.
- For the dip, mix yogurt, lime, and salt. Top with coconut flakes.
- Adjust seasoning and chill or serve immediately
Notes
- 18–20 minutes is ideal for juicy air fryer wings (20 min = best balance, longer if you want crispier, up to 25)
- Passion fruit glaze should be reduced but still pourable. not jam. Keep tasting and adjusting until you reach your desired balance and tossing with the wings. Glaze works best when balanced with sweetness and lime dilution.
- Wings do not need to be hot before glazing.
- Air fryer finish after glazing improves gloss and photo quality.
- 3 lbs serves 4–6 people depending on appetite
Nutrition Facts
Calories
490Fat (grams)
30 gCarbs (grams)
16 gProtein (grams)
32 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Pornstar Martini Ice Lollies (Mocktail Popsicles)
There are some flavours that do not just stay in your memory because of how they taste, but because of where they first come from. One of the earliest times I encountered a Pornstar Martini style cocktail was during a cocktail making experience in Zanzibar. It was not just the drink itself that stood out, but the entire setting. Warm coastal air, ocean in the background, and that feeling of being somewhere completely different from everyday life. What stayed with me was not only the flavour but the way it was served. Vibrant, layered, and visually split between a rich tropical base and a lighter sparkling finish. That contrast in flavour and presentation is what I have always associated with it.
In this version, I have leaned into those tropical notes in a more playful and accessible way for a frozen dessert. I used pineapple alongside passion fruit because it naturally softens the sharpness of passion fruit and adds a round, juicy sweetness that works especially well once frozen. Vanilla brings warmth and depth, tying everything together into a smooth and balanced flavour profile.
To keep that original split personality feel of the cocktail, I also wanted a sparkling element when serving. Instead of champagne, I use ginger ale with a splash of pineapple juice. This is not a direct replacement but a non alcoholic way to recreate the same celebratory fizz and light golden colour in a glass.
In this recipe, those core flavour ideas are reimagined as frozen ice lollies. The result is a simple tropical dessert that still carries the identity of the original inspiration. Bright passion fruit, soft pineapple sweetness, and subtle vanilla warmth, frozen into a refreshing summer treat.
These ice lollies can be enjoyed on their own or paired with sparkling wine or a non alcoholic fizz for a more cocktail style serving. They can also be dipped into a glass for a playful frozen twist on the original presentation.
It is a frozen interpretation of a modern classic built from memory, shaped by travel, and designed for warm days and simple ingredients.
Pornstar Martini Ice Lollies (Mocktail Popsicles)
Tropical passion fruit and pineapple ice lollies with vanilla and lime, inspired by the vibrant flavours of a Pornstar Martini mocktail. These refreshing homemade frozen treats are perfect for hot summer days, garden parties, and tropical-themed gatherings.
Ingredients
- 1 cup passion fruit pulp (fresh or thawed frozen)
- 1 cup pineapple juice
- 2–3 tsp vanilla syrup
- 1–2 tsp honey (optional, adjust to taste)
- Juice of 1 lime
- Pinch of salt
Instructions
- If using frozen passion fruit pulp, allow it to thaw slightly, then blend until smooth.
- Add the passion fruit pulp, pineapple juice, vanilla syrup, honey (if using), lime juice, and a pinch of salt to a jug. Stir until fully combined.
- Taste the mixture and adjust if needed. Add a little extra honey or vanilla syrup if it's too tart, or more lime juice if it's too sweet.
- Pour the mixture into ice lolly moulds, leaving a small gap at the top for expansion as they freeze.
- Insert the sticks and freeze for 6–8 hours, or overnight, until completely solid.
- To release the lollies, run the moulds under warm water for a few seconds before gently pulling them out.
Notes
- Fresh passion fruit gives the best flavour and texture, but thawed frozen passion fruit pulp works just as well.
- The sweetness of pineapple juice can vary, so taste the mixture before freezing and adjust the honey or vanilla syrup as needed.
- A small pinch of salt enhances the tropical fruit flavours and helps balance the sweetness.
- For a smoother ice lolly, strain the passion fruit pulp before mixing. Leave the seeds in if you prefer added texture and a more rustic finish.
- Freezing naturally reduces perceived sweetness, so the mixture should taste slightly sweeter than you want the finished lollies to be.
- Store the ice lollies in the freezer for up to 2 months in an airtight container or wrapped individually to prevent freezer burn.
Nutrition Facts
Calories
120Fat (grams)
2 gCarbs (grams)
25 gFiber (grams)
2 gSugar (grams)
22 gProtein (grams)
1 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Mango Ginger Cream Ice Lollies (Popsicles)
Some recipe ideas come from childhood memories, others come from travel. This one started with a mango ginger milkshake at Nairobi Street Kitchen.
The combination immediately stood out to me. Mango and ginger aren't unusual ingredients on their own, but together they create something special: the sweetness of ripe mango balanced by the warmth and gentle bite of fresh ginger.
Across East Africa, ginger appears in drinks and desserts in ways that often differ from what many people are familiar with elsewhere. Seeing how ingredients are used differently from one country to another is one of my favorite parts of exploring food cultures.
After trying the milkshake, I couldn't stop thinking about how well those flavors would work as a frozen dessert. The creaminess of the drink already felt halfway between a milkshake and ice cream, making it a natural candidate for an ice lolly.
These Mango Ginger Ice Lollies transform that inspiration into a refreshing summer treat. Made with real mango, fresh ginger infusion, cream, and ice cream, they're fruity, creamy, and just spicy enough to keep you coming back for another bite.
Whether you're looking for a unique frozen dessert or simply want a new way to enjoy mango season, these ice lollies capture the flavor combination that inspired them in Nairobi.
Mango Ginger Ice Lollies
A creamy mango and ginger ice lolly inspired by a memorable milkshake in Nairobi. Sweet mango, fresh ginger, cream, and ice cream come together in this refreshing frozen dessert.
Ingredients
- 2 tbsp freshly grated ginger
- ¼ cup water
- 2½ cups frozen mango chunks
- 1 cup vanilla ice cream
- 3 tbsp heavy cream (for blending and added creaminess if needed)
- Juice of ½ lime
- Pinch of salt
- 2–4 tbsp ginger infusion, to taste
Instructions
- Step 1: Make the Ginger Infusion
- 1. Combine the grated ginger and water in a small bowl.
- 2. Let sit for 10–15 minutes.
- 3. Strain through a fine mesh sieve, pressing gently to extract as much liquid as possible.
- 4. Discard the solids and reserve the ginger liquid.
- Step 2: Blend the Ice Lolly Base
- 1. Add the frozen mango, vanilla ice cream, heavy cream, lime juice, salt, and 3 tablespoons of ginger infusion to a blender.
- 2. Blend until smooth.
- 3. If the mixture is too thick, add milk one tablespoon at a time until thick but pourable.
- 4. Taste and add additional ginger infusion if desired. The ginger flavour should be slightly stronger than you want in the finished ice lolly, as freezing will mellow it.
- Step 3: Fill the Moulds
- 1. Pour the mixture evenly into 6 ice lolly moulds.
- 2. Leave a little space at the top for expansion.
- 3. Insert sticks or lids.
- Step 4: Freeze
- 1. Freeze for 6–8 hours or overnight until completely solid.
- Step 5: Serve
- 1. Briefly run the outside of the moulds under warm water for 2–3 seconds.
- 2. Gently release the ice lollies.
- 3. Serve immediately.
Notes
- The sweetness of the final ice lollies will depend on the ripeness of the mango and the brand of ice cream used.
- Lime juice brightens the flavour and helps balance the richness of the cream and ice cream.
- The pinch of salt enhances both the mango and ginger flavours without making the ice lollies taste salty.
- For a stronger ginger kick, increase the ginger infusion gradually and taste as you go.
Nutrition Facts
Calories
120Fat (grams)
5 gCarbs (grams)
18 gFiber (grams)
1.5 gSugar (grams)
15 gProtein (grams)
2 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Malawi Shandy Ice Lollies (Popsicles)
Malawi Shandy is one of those drinks that instantly takes me back to Zimbabwe.
I remember drinking it on houseboat holidays in Kariba and during trips to Victoria Falls—two destinations known for sunshine, adventure, and escaping everyday life. In both places, an ice-cold Malawi Shandy always seemed to taste better in the heat. Bright, citrusy, and finished with a few dashes of bitters, it was the kind of drink that felt synonymous with holidays, road trips, and long afternoons spent outdoors.
For most of my life, I never questioned the name. It wasn't until recently that I learned the word "shandy" likely traces its roots to the British shandygaff, a drink traditionally made by mixing beer with lemonade or ginger beer. Over time, however, the drink evolved into something distinctly Southern African. Today, Malawi Shandy is enjoyed far beyond Malawi itself and can be found throughout the region, where it is typically served as a refreshing non-alcoholic drink, though some people add vodka or rum for a simple cocktail.
Part of what makes Malawi Shandy so memorable is its appearance. The combination of citrus and bitters creates a beautiful amber-red gradient that is instantly recognizable to many Southern Africans. For some, it's a nostalgic reminder of family gatherings, holidays, and summer afternoons. For me, it's one of those flavors that immediately transports me back to some of Zimbabwe's most memorable warm-weather destinations.
For this recipe, I wanted to preserve both the flavor and the visual identity of the original by transforming it into an ice lolly. The result captures everything I love about Malawi Shandy: bright citrus, gentle spice, bittersweet complexity, and the sunset-like gradient that made me fall in love with the drink in the first place.
More than just a frozen treat, these ice lollies are a tribute to one of Southern Africa's most beloved warm-weather drinks and the memories attached to it.
Malawi Shandy Ice Lollies (Popsicles)
These Malawi Shandy Ice Lollies transform one of Southern Africa's most beloved citrus drinks into a refreshing frozen treat. Made with fresh orange juice, lemon, ginger ale, Sprite, and Angostura bitters, they capture the bright, bittersweet flavor and signature amber-red gradient of the original drink.
Ingredients
- 1 cup (240ml) freshly squeezed orange juice (about 4 oranges)
- 1 cup (240ml) Sprite
- ½ cup (120ml) ginger ale
- Juice of ½ lemon
- 2 tsp Angostura bitters
- 2 tsp prepared citrus base mixture
Instructions
- In a jug or bowl, combine the orange juice, Sprite, ginger ale, and lemon juice. Stir gently to combine, taking care not to remove too much carbonation.
- Pour the mixture into six ice lolly moulds, filling each mould approximately 90% full.
- Transfer the moulds to the freezer and chill for 35–45 minutes, or until the edges begin to freeze while the centre remains slushy.
- In a small bowl, combine the Angostura bitters with 2 teaspoons of the citrus base. Stir until evenly mixed.
- Remove the moulds from the freezer. Carefully pour approximately 1 teaspoon of the bitters mixture into each mould over the semi-frozen base. Do not stir or swirl! Allow the bitters mixture to settle naturally.
- Gently insert the mould lids or sticks without pressing down aggressively.
- Return the moulds to the freezer and freeze for 6–8 hours or overnight.
- To release the ice lollies, briefly run the outside of the mould under warm water for 2–3 seconds before gently pulling.
Notes
- Freshly squeezed orange juice produces the brightest flavour and colour.
- Do not over-stir after adding the bitters mixture, as this will disrupt the natural gradient effect.
- Each ice lolly will develop a slightly different pattern, making every one unique.
- For an adult version, serve alongside a Malawi Shandy spiked with vodka or rum.
- If using larger moulds, freezing times may increase.
- Store in an airtight container or in the moulds for up to 2 months. For best flavour and texture, enjoy within 3 weeks.
Serving Suggestion:
<span>• Garnish with orange slices and maraschino cherries.</span><br><span>• Serve alongside a chilled Malawi Shandy.</span><br><span>• Perfect for summer gatherings, braais, picnics, and poolside entertaining.</span><br><span>• Pair with tropical fruit platters or citrus-forward desserts.</span>
Nutrition Facts
Calories
45Carbs (grams)
11 gFiber (grams)
.2 gSugar (grams)
9 gProtein (grams)
.3 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Peri-Peri Chicken Braai Plate with Cream Soda
This peri-peri chicken braai plate is Part 1 of a three-part series exploring Southern African braai culture, flavour traditions, and modern drink pairings inspired by audience voting.
At the centre of Southern African cooking is the braai, a social and culinary tradition built around fire, gathering, and shared meals. It is not just a cooking method, but a cultural experience where food, conversation, and community come together.
In this first part of the series, peri-peri marinated chicken is paired with a classic cream soda, a nostalgic Southern African soft drink known for its bright green colour and vanilla-like sweetness. The pairing reflects a common regional flavour principle: balancing heat and smoke with sweetness and carbonation to soften spice while enhancing grilled depth.
The plate is completed with turmeric yellow rice, grilled corn, and fresh coleslaw, forming a balanced, vibrant summer braai-style meal designed for both flavour and visual storytelling.
This recipe is intended not only as a step-by-step guide, but also as an introduction to how braai culture translates into home kitchens using accessible equipment like ovens and indoor grills.
Continue the series: Braai-Style Spiced Lamb Chops with Pine Nut
Peri Peri Chicken with Yellow Rice, Corn and Coleslaw
A bold and flavorful peri-peri chicken braai plate inspired by Southern African cookout culture. Smoky, spicy chicken is served with yellow rice, grilled corn, fresh coleslaw, and paired with cream soda for a nostalgic summer braai experience. Perfect for gatherings, weekend grilling, or an easy indoor braai-style meal.
Ingredients
- 10 chicken pieces (mix of thighs and drumsticks)
- 2 tbsp Portuguese or chicken seasoning (I used Robertson’s)
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp chili flakes (optional)
- 1 tbsp olive oil
- 4–5 garlic cloves, unpeeled
- 3–4 bird’s eye or Thai chili peppers
- 1 red bell pepper, core removed and halved
- ½ large onion, cut into wedges
- 1 tsp salt
- 2 tsp smoked paprika
- 2 bay leaves
- 1 tsp dried oregano
- ¼ cup olive oil
- Juice of 1 lemon
- 2 tsp lemon zest
- 1–1½ tsp red wine vinegar
- 1 tsp chili flakes
- 2–3 tbsp fresh parsley, for garnish
- 1½ cups basmati rice
- 3 cups water
- 1 tsp curry powder
- 1 tsp rice seasoning
- 1 tbsp butter or oil
- 2–3 star anise
- 2 bay leaves
- 1 tsp salt
- ¼ cup raisins (optional)
- 4 corn cobs, in husks
- Butter
- Salt, to taste
- Peri-peri or Old Bay seasoning
- 4 cups pre-shredded slaw mix (cabbage and carrot)
- ⅓ cup mayonnaise
- 1 tbsp vinegar
- 1 tsp sugar
- Salt and black pepper, to taste
Instructions
- Season the chicken with Portuguese seasoning, salt, black pepper, chili flakes, and olive oil.
- Roast the bell pepper, chili peppers, onion, and garlic cloves at 400°F (200°C) for 15–20 minutes. Remove the chili peppers and garlic after 15 minutes to prevent burning and bitterness.
- Add the roasted vegetables to a food processor along with the remaining marinade ingredients. Blend until mostly smooth. Reserve ½ cup of the marinade and refrigerate for later.
- Coat the chicken thoroughly with the remaining marinade and marinate for at least 2 hours, preferably overnight.
- Preheat the oven to 400–425°F (200–220°C).
- Pat the chicken pieces lightly dry with a paper towel, then place them on a wire rack over a baking tray or grill pan. Roast for about 35 minutes, flipping halfway through cooking.
- Brush the chicken with some of the reserved peri-peri sauce near the end of cooking. Broil for 3–5 minutes for a lightly charred finish, if desired.
- Rinse the rice until the water runs mostly clear.
- Add the rice, water, curry powder, rice seasoning, butter, star anise, bay leaves, salt, and raisins (if using) to a pot. Bring to a boil uncovered, then reduce heat, cover, and simmer until tender and fluffy.
- Steam or grill the corn until tender. Remove the husks and lightly char if desired. Finish with butter, salt, and peri-peri or Old Bay seasoning.
- Combine the slaw mix in a bowl. In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt, and black pepper. Toss with the vegetables until evenly coated.
- Serve the peri-peri chicken with yellow rice, corn, and coleslaw. Pair with a chilled cream soda for the full braai-inspired experience.
Notes
- Traditionally, braai food is cooked over an open flame or braai stand, but oven roasting and indoor grilling work well for home kitchens.
- Cream soda is a nostalgic and widely recognized pairing in Southern Africa, especially during braais and summer gatherings.
- Leftover peri-peri chicken works well in wraps, sandwiches, or rice bowls.
Nutrition Facts
Calories
720Fat (grams)
32 gCarbs (grams)
58 gFiber (grams)
5 gSugar (grams)
12 gProtein (grams)
45 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Pork Chops, Purple Peppers, and Peaches with Wine Sauce
John Harris' Peter Piper picked a peck of pickled peppers came to mind when I began writing out this recipe!
After a trip to the farmer's market, I left with some fresh purple peppers, which taste mostly like their green, orange and red cousins; subtle, but a little bitter, which can be a nice contrast in the suitable dish. Given the colour, they could be a great addition to a salad. I also happened to have some peaches from a previous recipe.
To keep pork chops juicy and prevent them from drying out, you want to sear both sides on high heat in a cast iron or non-stick pan to give them a nice colour and crisp, then poach in the wine with the lid to finish. To avoid overcooking the peaches and peppers, you can sauté separately in the same pan the chops are prepared once the remaining poaching liquid is moved to a saucepot to reduce.
Pork Chops, Purple Peppers, and Peaches with Wine Sauce
Ingredients
- 2 large pork chops
- 2 peaches, sliced into segments
- 1 tablespoon steak and chops seasoning (I used Roberston’s)
- 1/3 cup white wine (real wine preferred)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 bell peppers, sliced into strips (I used purple, you can also use green)
- Rosemary sprigs
- 4 garlic cloves
- 2 tablespoons butter
- 1 tablespoon shallots, finely chopped (optional)
- 2 tablespoons mirin
- 1 teaspoon red wine vinegar
- 1 teaspoon Worchester sauce
- Salt and pepper to taste
Instructions
- Pat the pork chops dry. Make small lengthwise slices in the fat to prevent shrinkage—season. Lay them in a cast iron pan once the olive oil and 1 tablespoon of butter are heated. Sear on each side for about 4 minutes until golden brown and crispy. Once flipped to the other side, add the garlic, rosemary and remaining butter.
- Pour in the wine, then cover with a lid on low heat and poach until the thickest parts are 165F. Remove the pork chops from the pan and allow to rest for 10 minutes.
- While the sauce is simmering, saute the peach segments and bell pepper slices, season to taste for about 3 minutes until slightly softened.
- Pour the sauce into a serving cup, return all the ingredients to the skillet, and serve with sides of your choice.
- Remove the rosemary and garlic.
- Transfer the liquid to a small saucepot, and bring the liquid to a boil.
- Add the butter, mirin, vinegar, and Worchester—adjust and season to taste.
- Lower the heat to simmer and reduce the liquid until thickened, and stir occasionally.
- You can also add some shallots with the butter first for additional flavour, but don't burn it to avoid bitter taste.
Nutrition Facts
Calories
749Fat (grams)
57.7Carbs (grams)
34.4Sugar (grams)
24.4Protein (grams)
21.4I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Fried Pumpkin Flowers
In Zimbabwean cuisine, the pumpkin leaves (nhanga) known as muboora are commonly consumed as a relish or dried first, often stewed with peanut butter. They can be bitter similar to mustard greens, and a little tough - but nothing a little bicarbonate soda can't fix. Neighbouring countries like Mozambique like to add shrimp and coconut milk to the mix.
This recipe is super easy and makes for a light and fluffy batter, thanks to carbonated tonic water and egg white.
You'll need to be gentle with them, not overly dredge in batter and shake the excess off, not wash them roughly, and try to keep them as dry as possible before frying. Inspect the flowers for pollen and anything else.
How do they taste? Next time you see the flowers at the farmer's market, give them a try! In this case, sweet and subtle, a floral taste, not like a pumpkin, but delicious and melts in your mouth. Not only can you fry them in a light batter, but you can also stuff the flowers with a filling of your choice and bake or fold them into tortillas.
Fried Pumpkin Flowers
Ingredients
- 12 clean pumpkin flowers
- 1/2 cup + 2 tablespoons flour
- 1 egg white
- 3/4 cups tonic water
- 1 teaspoon sugar
- 1/2 teaspoon table salt
- Sea salt crystals
Instructions
- In a shallow bowl, add the flour, table salt and sugar, set aside.
- Heat your oil in a pan; it should be about 300F+ at the time of frying - you can use a thermometer to check. Make sure the panhandle is turned away from you/not easy to knock over.
- Beat the egg white until stiff peaks form.
- Whisk the tonic water into the bowl into large lumps are gone, and flour is mostly dissolved - don't over mix to keep the batter airy and light from the carbonation. Gently fold in the egg whites.
- Dip each flower carefully into the batter, shaking off excess before placing it in the hot oil )(away from you to avoid the splatters). Keep a close eye; they fry quickly! Flip over after about 20 seconds (30 seconds if you want the batter a bit brown more, though it lightens up a bit after cooling).
- Remove from the pan with a draining spoon and place on paper towels to absorb extra fat. Sprinkle with sea salt crystals and enjoy hot.
Nutrition Facts
Calories
72Fat (grams)
3.5Carbs (grams)
8.7Sugar (grams)
5.1Protein (grams)
1.4