dontmissmyplate 1/16/22 dontmissmyplate 1/16/22

Red Wine Cream Sauce with Rigatoni Pasta and Shiitake Mushrooms

Red wine is my favourite alcoholic beverage, hands down. How ideal that some studies show a glass a day is good for the heart! You can use cooking wine to mimic the taste as an alternative, but I would recommend going for high quality in both cases. It doesn't have to be vintage from the 18th century at $100 a bottle, but something with body and good flavour! I used a merlot from Bogle.

The great thing about pasta is that we can infuse it with many non-traditional ingredients, from greens to starchy fibres to herbs to, well, wine! I used some red wine rigatoni from the Pasta Palette. You should find something similar in a speciality store near you. If not, regular rigatoni will do!

As for the mushrooms, shiitake mushrooms are the way to go! Not only do they add a striking visual component, but the natural umami makes them perfectly balanced and an ideal meat substitute (although braised beef or short rib would compliment this dish just fine).

dontmissmyplate 1/4/22 dontmissmyplate 1/4/22

Oxtail and Butternut Stew

Oxtail. A delicacy set aside for special occasions (at least for me growing up in Zimbabwe). Whenever I saw my mother preparing the bones for the pressure cooker, I would get so excited. Nothing delighted me more than watching every part, from the chopping of the green onions to the constant check-ups and stirs. I've tried oxtail in various cuisines, from Vietnamese oxtail pho to Jamaican jerk oxtail with white beans. I appreciated both, but this simple version of slow cooking the bones with tomatoes and onions many Zimbabwes tend to go for is ideal, in my opinion!

Southern African potjiekos inspired this recipe. Potjiekos are stews left untouched in cast-iron three-legged pots over hot coals, often a mixture of meat, bones and vegetables. With this method in mind and to add some substance, I used butternut.

Oxtail is something to indulge in once in a while, but it's worth it every time. Check out this recipe if you need instructions for the sadza (traditional Zimbabwean starch made of mealie/cornmeal cooked into a soft, thick porridge), although in this case I used finger millet (zviyo).

dontmissmyplate 12/1/21 dontmissmyplate 12/1/21

Baked Pecan-Crusted Cod with Brussels Sprouts, Squash and Champagne Vinaigrette

Who doesn't love a juicy piece of crusted fish? Very few people, I would bet! More so when paired with the perfect vinaigrette or sauce. I'm a sucker for seafood, no matter the time of the year it is, and autumn is no exception. As I've done with fish and chips before, putting a seasonal spin on your fillets makes for a great addition to the table! Sitting some juicy fillets on a bed of vegetables makes for an easy and nutritious lunch or dinner solution. The pecan and parmesan crust in this recipe gives the fish some extra body and a nutty flair, and the complimentary champagne vinaigrette brings all the flavours together!

Cod Fish

Use boneless, thick white-fleshed fish fillets like cod. These will absorb flavour and can hold well when baked at high heat (or sauteed to crispen up the crust more). You also don't want fish too oily so that the crust remains a bit more intact!

Pecan Crust

Speaking of crust, what nut screams autumn or the impending holiday season more than pecans? Before or after pecan pie, this is always a great combo if you don't have a nut allergy! Particularly on fish and mingled with grated parmesan for some umami; this will add texture and some mouthwatering mildly sweet and nutty undertones.

Brussels Sprouts

Another seasonal vegetable towards the end of the year that is more versatile than people realize is Brussels sprouts! Typically roasted with bacon or garnished with candied pecans, simply tossing them in olive oil, salt, black pepper, and garlic powder on a baking sheet works just as well for a salad base. Peppered with a few pomegranate seeds, and you have your greens set. The shaved version will work the best in this case! You can get them store-bought or grate some whole ones yourself.

Delicata Squash

If anything screams autumn, it's squash. Roasted with a dusting of smoked paprika, ginger, basil and garlic, some delicata squash will complete the salad and add some substance and nutrients. What does it taste like? It's not called the 'sweet potato of the squash family' for nothing!

Dressing

Last but not least, to tie everything together, as with every good salad and quality piece of fish, I used a (champagne) dressing from Dress It Up. Champagne is not only compatible with fish when drinking, but it works well as a condiment or integrated into the recipe itself. Here, you can find out more about Dress It Up in another recipe I tried using their Sesame Tahini Dressing!

Ingredients

2 cod fillets

1 teaspoon salt

1 tablespoon black pepper

2 tablespoons seafood seasoning

1 egg

1 cup all-purpose flour

1 lemon (optional)

Crust:

1 cup pecans

1/2 cup grated parmesan cheese

2 tablespoons dried rosemary

1 tablespoon coarsely ground steak seasoning (equal parts salt and black pepper)

Salad:

12-ounces shaved Brussels sprouts

1/4 cup olive oil

1 teaspoon salt

1 tablespoon black pepper

1 tablespoon garlic powder

2 tablespoons pomegranate seeds

1 delicata squash, sliced into 1 inch half circles, then halved again

Delicata squash séeds (optional):

1 delicata squash’s worth of seeds

2 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon black pepper

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 tablespoon dried basil

1 teaspoon ginger powder

Instructions

In a large bowl, toss the Brussels sprouts with olive oil and seasoning. In another bowl, repeat the same with the cut-up, deseeded squash. Side by side, move both vegetables to a baking tray lined with parchment paper. Bake at 375F for 15 minutes until fragrant, softened and slightly crispy. You may cook the squash a bit longer than the sprouts if necessary.

While the sprouts and squash bake, prepare the seeds, wash and dry, the oil and season. Place them in the oven at 400F for 12-15 minutes until crispy. You can also use an air fryer and adjust the temperature and time accordingly!

In the meantime, take the fish out of the fridge to bring it closer to room temperature.

In a food processor, pulse the pecans, salt, pepper, and parmesan cheese until mostly fine (though you can leave it on the coarser side if you prefer). Set aside in a shallow container.

Season the fish with salt, pepper and seafood seasoning. Prepare two other shallow dishes with the egg (beaten) and the flour for dredging. Take turns and dip each fish in the egg, then the flour, then the pecan crust. You can coat the entire fillet or only the top and bottom of each piece.

In a skillet, melt the butter on medium-low heat. Cook the fillets on both sides until browned, about 4 minutes each. Carefully transfer with a spatula to the oven on a parchment-lined baking tray at 350F for 15-20 minutes, cooking until the fish's internal temperature is at least 180F. You can also skip to the baking once the fish is crusted.

In a large bowl, place the salad. Arrange the squash on top and sprinkle with pomegranate seeds and delicate seeds on top. Place the baked fish fillets on top and serve warm with the champagne vinaigrette.

dontmissmyplate 11/10/21 dontmissmyplate 11/10/21

Homemade Falafel Salad with Sesame Tahini Dressing

I love chickpeas in every shape and form, but falafel makes the top of the list! Most people wait to enjoy falafels at the store, but they are pretty simple to make in the comfort of your own home. All you need are dried chickpeas, fresh herbs and some spices. A food processor for appliances will make this a lot easier. I used this one from Hamilton Beach.

450-Watt 10-Cup Food Processor with Bowl Scraper Attachment

I'm not going to assume everyone reading this knows what falafel is or where it originated! As a Southern African, I was introduced as a young adult on the streets of New York, from one of the many mouthwatering Halal trucks parked on the side of the road or one of the shawarma stores littered throughout Lower Manhattan. Falafel balls are deep-fried fritters that came out of the Middle-East, and can also be made using fava or broad beans. They can be eaten as they are, on top of a salad or bed of vegetables, but typically stuffed in a pita or flatbread pocket.

Served with what you may ask? Tahini-based sauces, derived from sesame seeds.

This small women-owned business makes natural vinaigrettes and dressings. Their Sesame Tahini is not only one of my favourites but goes perfectly with my homemade version of falafel; I recommend giving it a try; it will give a lot of other dishes a toasty tang. It has two awards for a reason: a 2018 Good Food Award and a 2018 SOFI Award! No junk, just delicious flavour to compliment the food! This recipe calls for a condiment you can find at your local grocery store or online at dressitupdressing.com.

Ingredients

2 cups dried and (soaked overnight) chickpeas--don't use canned!

1/2 teaspoon baking soda (to help soften the chickpeas)

1/2 cup fresh dill

1 cup fresh parsley

6 fresh garlic cloves

1/2 medium yellow onion

1 tablespoon salt

1 tablespoon black pepper

1 teaspoon cayenne

1/2 jalapeno

2 tablespoons toasted sriracha sesame seeds

1/2 teaspoon ground cardamom

1 tablespoon smoked paprika

1/2 teaspoon baking powder

1/2 teaspoon fenugreek powder

1 tablespoon cumin

1 tablespoon coriander

Peanut oil for frying

Salad:

1/2 bag arugula

1 cup purple cabbage, shredded

1/2 cup cherry tomatoes

1/2 large seedless cucumber

Sesame oil

2-4 scoops roasted red pepper hummus

1-2 avocadoes

Sriracha mayo

Wasabi sauce

Sesame tahini vinaigrette

Instructions

You'll need to start this recipe the day before to soften the pulses. Soak the dried chickpeas by submerging them in water with baking soda. Drain when ready to use.

Combine the chickpeas, dill, parsley, garlic, onion, sesame seeds, jalapeno, spices, salt, and pepper in a bowl. Transfer to a food processor, then pulse or blend ib high until thick paste forms.

Heat the oil in a frying pot—mix in the baking powder then cook the falafel in batches at 350F until brown and crunchy. Use a cookie dough scooper for uniform balls. To freeze the remaining dough, allow scoops to harden, then transfer to a zip lock bag for up to 3 months.

In a large serving bowl for the salad, combine the cabbage and arugula, drizzle lightly with sesame oil and toss. Slice and overlay the tomatoes, avocado, hummus, and falafel, then drizzle with the sesame tahini dressing and a bit of sriracha drizzle. Serve!

The recipe makes about 24 falafel balls; salad serves 3-4. Freeze the falafel dough once scooped into balls to fry another time.

dontmissmyplate 11/2/21 dontmissmyplate 11/2/21

Pumpkin Alfredo and Roasted Mushrooms with Sage Butter

Who doesn’t want a bowl of flavorful pasta swimming in a homemade sauce?

Depending on the season and the star ingredient, you can get quite experimental to make a rich alfredo to coat your pasta. The only thing you need to add is seasoning and parmesan cheese and adjust to your liking! This recipe uses pureed pumpkin, which lends itself well to the sauce, but you could also use sweet potato, squash, etc.

To enhance the flavour, lightly fry the sage leaves to extract the earthy, peppery taste in butter before combining with the cream, pumpkin and parmesan.

Ingredients

14-ounces pumpkin puree

3/4 cups heavy cream

1/2 cup parmesan cheese

1 teaspoon salt

1 tablespoon cracked black pepper

1 tablespoon garlic powder

1 stick butter

9-ounces tagliatelle pasta

Bunch of fresh sage leaves

Sundried tomatoes (optional)

4-ounces shiitake mushrooms

1/4 cup olive oil

1 teaspoon salt

1 tablespoon cracked black pepper

2 tablespoons olive oil

1 tablespoon minced garlic

1 tablespoon dried thyme

1 tablespoon onion powder

Instructions

Place the mushrooms on a baking tray with parchment paper after coating and seasoning with fresh garlic, olive oil, salt, pepper, thyme, and onion powder. Bake at 400F for 12-15 minutes until crispy; observe to ensure they don't burn, remove from heat.

Prepare the pasta as directed by the package instructions, drain and set aside.

Add the butter to a large nonstick and melt, then add several sage leaves.

Cook on medium heat until leaves are lightly fried, and the butter has turned a goldish colour, but don't burn, or else it will have a bitter taste!

Remove the leaves, add the cream and pumpkin, and reduce heat to simmer for about 1-2 minutes, mixing the sauce is combined. Add the parmesan and seasoning and stir until smooth, adjusting as needed, adding a bit more cream if desired.

Pour the alfredo sauce in with the drained pasta, followed by the roasted mushrooms, sun-dried tomatoes, and crispy sage leaves as garnish. Dust with extra parmesan cheese and serve hot.

Serves 2.

dontmissmyplate 10/28/21 dontmissmyplate 10/28/21

Spicy Roasted Butternut and Peanut Soup

When the weather gets chilly, all you need is a hot bowl of soup. This recipe will give you something rich, creamy, smooth, and flavorful, thanks to the spices and, of course, the texture of the peanut butter.

Yes, butternut (or pumpkin and other members of the squash family) goes well with the nutty condiment. In Zimbabwe, it's a common practice to combine the two, whether it's the flesh of the vegetable or the leaves (muboora or pumpkin leaves cooked with peanut butter and chilies, for instance, is quite popular--the peanut butter serving as a substitute protein from meat and well, to enjoy!).

The trick to get the silky texture if you desire is to use a good quality blender, and to be patient; you'll get there! This soups is super easy and will impress anyone you make it for.

Ingredients

Spicy Roasted Butternut:

48-ounces chopped butternut

1 tablespoon chili flakes

1 tablespoon garlic powder

1 tablespoon steak seasoning (mixture of ground salt and black pepper)

1 teaspoon dried rosemary

1 tablespoon cayenne powder

1 tablespoon smoked paprika

1/4 cup olive oil

8-ounces mirepoix (mix of 2 parts onion, 1 part carrots and 1 part celery)

1 red bell pepper, diced

1 jalapeno, diced

1 teaspoon salt

1 tablespoon black pepper

1 teaspoon cayenne powder

1 tablespoon curry powder

1 teaspoon Royco Usavi (optional)

1 teaspoon smoked paprika

1 tablespoon garlic powder

1 teaspoon ginger powder or fresh, grated ginger

2 1/2 cups broth (add more as needed)

1 2 tablespoons butter

12 tablespoons bacon fat (optional)

2 tablespoons tomato sauce

1/4 cup Worchester sauce

1/2 cup heavy cream

1/3 cup peanut butter

Cilantro

Peanuts

Instructions

Toss the diced butternut in the olive oil, spices and rosemary, and bake at 400F for 12-15 minutes on parchment paper and a baking tray. The butternut should be fully cooked and caramelized on the outside. Remove from oven and set aside, including a few pieces to garnish.

Heat the butter and bacon fat in a large pot, and bloom the spices (cook for about 1-2 minutes on medium-high heat to bring out the flavour).

Add the mirepoix and sauté for 3-4 minutes until fragrant, then add the Worchester sauce and tomato sauce, cook for another 1-2 minutes.

Add the broth and 1/2 of the heavy cream, stir and simmer on low heat for 10 minutes. Mix until peanut butter is fully incorporated. Stir in the butternut and cook for another 5 minutes, then remove from heat. Take out a 1/2 cup and use the hot broth to temper and smoothen the peanut butter before adding it to the pot.

Using a mesh spoon, remove the solids and add them to the blender. Cover the lid and blend the solids until smooth. Season to taste, mixing until you have your desired texture. Control this by using the remaining broth and cream to thin it out.

Return to heat and simmer for 1 minute, season to taste and ensure the cream is incorporated and there are no large chunks of butternut, then serve. Garnish with roasted butternut, peanuts and cilantro.

dontmissmyplate 10/7/21 dontmissmyplate 10/7/21

Burrata, Melon, and Prosciutto Galette

What's not to love about this combo? Fruit and cured meat is an ancient pairing meant to help boost the immune system. With the addition of burrata and arugula, melon and prosciutto are some of the most well-known Italian antipasti out there, and that's not a shock! I'm a sucker for the sweetness from the melon, saltiness from the prosciutto, creaminess from the burrata, freshness, and slightly bitter notes from the arugula put together.

How about baking all these ingredients together? Explore the website for sweet and savoury recipes, which use the galette, a perfect vehicle to combine what you love and experiment. All you need is some pastry dough, either store-bought or homemade and some egg wash. Save the arugula to top at the end; this changes the characteristics a bit but leaves what we love about the combo intact.

Enjoy a slice for lunch or dinner or as a warm, tasty appetizer before the main meal. Many restaurants have embraced the approach in the form of a pizza; why not create the experience in your own home?

Ingredients

1 pie pastry dough, thawed

4-5 slices of prosciutto

1/2 cup arugula

1 burrata

3/4 cup melon

1/4 teaspoon black pepper

1/8 teaspoon salt

1 teaspoon steak seasoning

1 teaspoon date syrup

1 teaspoon olive oil

1 egg (for egg wash)

Hot honey

Red chili flakes

Instructions

Roll out the thawed pastry dough.

Remove the melon flesh from the skin and slice it into thin, flat pieces. Toss in a bowl with salt, pepper, date syrup and olive oil.

Lay the melon pieces in the middle of the dough. Leave about an inch of the outside to fold over part of the filling.

Place the cured meat and cheese broken up evenly over the melon. For the prosciutto, you can bunch it up or lay the pieces flat.

Fold the pastry sides all the way around, tucking in or folding any corners that stick out.

Beat the egg, then use a basting brush to coat the edge of the galette, then garnish with steak seasoning.

Bake the galette for 20-2r minutes at 350F; the contents will be bubbling hot.

Remove from heat, then top with the arugula and a drizzle of hot honey and chili flakes. Serve warm.

dontmissmyplate 9/12/21 dontmissmyplate 9/12/21

Island Herb Coconut Pan-Seared Salmon

Whether it's for lunch or dinner, salmon works well for any time of the day or almost any occasion. It's also very versatile in regards to how one can prepare it. I typically bake my salmon, marinated and wrapped in foil for 36 minutes at 350F. That is a fail-safe way to get some juicy, flavourful fish. But what if you want it lightly seared? A thin coat of crispy crust fried in butter or olive oil? That's where this recipe comes in!

You cook the salmon in a nonstick pan, add some vegetables, and finish off in coconut milk and a sauce to add your desired flavour profile. In this case, I wanted a Caribbean flare. Or, more specifically, a herb blend with vinegar, onions, garlic, ginger from one of my favorite kitchen product lines Camella's Kitchen, a Trinidadian women-owned business that makes authentic sauces and blends with flavours from the islands. The Island Herb Blend makes for quite the melody with some help from the fish sauce, soy sauce, and Worcester to bring everything together. If still available, you can get the blend as part of the summer grilling kit; that includes the Spicy Mango Chutney, Trini Roasted Garlic, Hot Pepper Sauce, and Pineapple Chow Pepper sauces. I used two sauces to make this Pineapple Chow Black Seabass with Salsa and Goat Chorizo Samosas with Tomato Mango Chutney. Or, try the fall kit, which includes the Island Herb Blend plus some autumn flavours like pumpkin and apple spice, which I've also used to make this Spicy Pumpkin Mushroom Skillet Pot Pie and Spicy Apple Muffins with a Cider Glaze.

In a short space of time, you'll get some delicious flavours that can be absorbed with some rice/grain or enjoyed as is.

Ingredients

2 salmon filets with skin

1/2 cup cononut milk

1 tablespoon fish sauce

1 cup cherry tomatoes

1 teaspoon fresh ginger, grated

1 tablespoon Worchester sauce (optional)

2 tablespoons soy sauce

1/2 large red bell pepper

1/2 yellow onion

1/4 cup spring onion + extra tips for garnish

2 tablespoons butter

2 tablespoons seafood seasoning

1 tablespoon garlic powder

1 tablespoon salt and pepper (steak seasoning)

1 tablespoon dried basil

2 tablespoons fresh cilantro

2 tablespoons Island Herd Blend from Camella’s Kitchen

1 cup bok choy

3/4 cup brown mushrooms

Dried or fresh parsley

Lemon wedges

Add butter to a nonstick pan on medium-high heat and sear the salmon fillets skin side first for 4-5 minutes on each side. For thicker fillets, flip the fish on its sides and sear for about 2 minutes per side. Season the fish with one tablespoon seafood seasoning, salt and pepper, and garlic before flipping over.

While the fish cooks, remove the stems from the bok choy, roll, and chop the leaves into shreds. Chop the green onion, setting aside some tips for garnish.

Remove the fish and set it aside. Add the onion and pepper and sweat for about 2 minutes. Add one tablespoon seafood seasoning, basil, ginger, mushrooms, green onion, tomatoes, and cook for an additional 2 minutes.

Chop the cilantro and add to the pan and cook for another minute, mix well.

Nestle in the salmon, add the bok choy and coconut milk, mix everything around the fish, add the Island Herb Blend, soy sauce, and fish sauce, and make sure all the pan's contents are well combined.

Reduce heat and simmer for 15 minutes, stirring at regular intervals to ensure the sauce doesn't stick to the pan and cooks evenly. You can also check the temperature of the fish (salmon should be 145F to be safe to eat in the thickest part and firm when done).

Season to taste with extra salt, pepper and Worchester sauce if more umami is needed and cook for the appropriate additional time.

Garnish with green onion tips, parsley and lemon. Serve hot with rice or grain of choice.

dontmissmyplate 8/13/21 dontmissmyplate 8/13/21

Matapa (Shrimp and Kale in Coconut Milk and Peanut Butter)

Peanut butter and greens are not an unusual pairing in many parts of Southern Africa and should be embraced everywhere! They are just as delicious as greens with cream, a more widely known dream team when balanced right.

The Mozambican dish Matapa inspired this recipe: cassava leaves cooked in coconut milk with peanuts or cashews and shrimp or crab. I used Tuscan kale, but you can use anything from pumpkin leaves to collard greens and adjust the cooking time.

Coconuts are plentiful in Mozambique, which borders the Indian ocean, and coconut milk, a staple in my pantry, is creamy but not overwhelming. It lends a unique flavour, and in this case, blends well with the sweet and salty peanut butter and the subtle sweetness and texture from the chopped shrimp.

The light and hearty soup stew gets even more delicious overnight, and you can serve it with brown rice, farro, couscous or any other starch or side that will help absorb the tasty juices!

Ingredients

2 pounds cooked shrimp (thaw according to package)

1 large bunch Tuscan kale

Olive oil

1 red onion

4 large garlic cloves

1/4 jalapeno

1/4 cup fresh parsley

1 tablespoon Royco Usavi mix (or you favourite all purpose seasoning)

2 tablespoons peri-peri seasoning

1 cup peanut butter (tempered with 1 cup hot water)

1 packet chicken bouillon powder

2 tablespoons from 1/2 a fresh lemon

1 tablespoon cayenne powder

1 tablespoon black pepper

1 teaspoon salt

1 cup coconut milk

Pepper flakes

Instructions

Remove the stems and chop the kale. Place in boiling water until softened, then remove most of the water. Place in a blender and pulse to shred the greens until they are tiny pieces but not liquid (you can also do it while the leaves are uncooked).

Finely dice and chop the onion, garlic, jalapeno, and parsley and sauté in olive oil until softened for about 3 minutes. Add the Royco Usavi and peri-peri.

In a separate bowl, mix the peanut butter with the boiling water and chicken bouillon. Pour the tempered mixture into the pot, then add the kale. simmer for 5 minutes and mix well.

Add the shrimp, cook for 2-3 minutes, then follow with a squeeze of lemon. Season with salt and pepper to taste, adding extra peanut butter and cayenne if necessary.

Serve hot with brown rice, lemon, chili flakes, and parsley.

dontmissmyplate 7/27/21 dontmissmyplate 7/27/21

Goat Chorizo Samosas with Tomato Mango Chutney

I love goat meat and grew up eating it frequently. I consider it a somewhat neglected meat, but it is delicious and quite versatile! For those of you who appreciate goat meat or love chorizo, this will be quite a treat. I discovered the chorizo as a local farmers market to my delight and imagined this pairing.

Samosas are curried and/or spiced meat or vegetable-filled pastries wrapped in a thin dough and fried, attributed to South Asia but enjoyed worldwide, including East Africa. A condiment often accompanies them for dipping. In this case, a mango chutney will do the trick, a it is a great balance of sweet and spicy and complements the goat, which is not inherently sweet compared to other meats. The sour cream helps to cool the spiciness. To enhance the mango chutney, I used a spicy mango chutney sauce from Camella’s Kitchen. To view other recipes using their products that boast Caribbean flavours, check out Plantain Stew with Black Beans, Spicy Apple Muffins with a Cider Glaze, and Pineapple Chow Black Seabass Salsa.

Ingredients

Chutney:

1 large mango, diced

1 tablespoon spicy mango chutney sauce (I used Camella’s Kitchen)

1/3 cup roasted tomatoes

1 tablespoon jalapeno, diced with rib and seeds removed

2 tablespoons smoked paprika

1 tablespoon garlic minced

1/2 shallot minced

1 tablespoon tomato paste

1/4 cup carrots, diced

1 tablespoon parsley, chopped

1 tablespoon Royco Usavi mix (or your favourite all-purpose seasoning)

1 tablespoon Worchester sauce

1 tablespoon mirin or cooking wine

1 teaspoon salt

1 tablespoon black pepper

Anise and bay leaves (optional aromatics)

1 cup water

Samosas:

10 samosa sheets. cut into rectangles

1 tablespoon butter

4 sausages goat chorizo, casings removed (or regular chorizo)

1/4 cup white onion, diced

1/8 cup carrots, diced

1/8 cup green bell pepper, diced

1 tablespoon Spice for Rice (optional)

1 teaspoon garlic powder

1 tablespoon Royco Usavi mix (or your favourite all-purpose seasoning)

1 teaspoon tumeric

1 cup broth

1/4 cup water and 2 tablespoons flour (sealing paste)

Vegetable oil

Sour cream

Instructions

Prepare the chutney. Add all the ingredients except the water and aromatics and bring to a boil. Then add the water and aromatics and reduce the heat to simmer for 15 minutes, stirring frequently and seasoning with additional salt and pepper to taste. Remove the bay leaves and anise after 5-7 minutes to avoid overpowering the other flavours. Add more water if necessary but allow the chutney to thicken. Once it's to your liking, remove the chutney from the heat.

For the samosa filling, add the butter to a pan on medium-low heat. Sweat out the onion, carrots and bell pepper for 2 minutes. Add the seasonings and cook for an additional minute.

Mix in the chorizo and cook until browned. Pour in the broth and reduce heat to simmer to finish cooking the goat. Season to taste then remove from the heat to cool.

Prepare the samosa sheets according to the package instructions, and ensure they don't dry out. To fill them, fold a bottom corner into a triangle of each samosa sheet, then another triangle to make it a double pocket. Add the filling, sealing the sides with the flour and water mix as needed. Check this video out for clear steps!

Fry the samosas in vegetable oil for one minute per side, then place on paper towels to drain the extra fat. Don't overcrowd the pot to help them cook evenly.

Serve with the mango chutney (cold or room temperature) and sour cream.

dontmissmyplate 7/14/21 dontmissmyplate 7/14/21

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.

Yield: 2

Author: Dontmissmyplate

Pork Chops, Purple Peppers, and Peaches with Wine Sauce

Pork chops are inherently sweet and go quite well with peaches, which offer both a subtle sweetness and tartness. The white wine for poaching at the final stage and the resultant sauce to drizzle over your chops will complete the meal.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

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

Wine sauce:

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.

To make the wine sauce:

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

749

Fat (grams)

57.7

Carbs (grams)

34.4

Sugar (grams)

24.4

Protein (grams)

21.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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dontmissmyplate 7/12/21 dontmissmyplate 7/12/21

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.

Yield: 4 blossoms (3 per person)

Author: Dontmissmyplate

Fried Pumpkin Flowers

Edible flowers you can enjoy outside of cocktails and desserts? This unlikely treat provides the perfect bite and an effortlessly fancy appetizer that uses an underutilized part of the pumpkin - it's blossom! More commonly devoured are the lovely petals of its cousin, the zucchini, and they look pretty similar.

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min