Freestyle Friday – Page 2 – WITH LOVE FROM THE TWINS

Egusi Soup

June 24, 2019/in Freestyle Friday, Recipes /by The Twins

serves: 4-6
Prep time: 40-50 mins

Egusi Soup – The original Nigerian Egusi recipe is delicious but making this soup is not really an easy process (for us) so we decided to simplify it… A lot ! We will ease into the original recipe slowly. This version is good, think of it as; Egusi soup for beginners.

Ingredients:
1 Tbs Palm Oil
3 Spring Onions, thinly sliced
2 tsp Curry Powder
1 tsp Chili Flakes
350ml Sauce ????
2 Tbs Dried Ground Melon Seeds (Agushi)
4-6 Habenero Peppers, crushed
Juice of 1 Lime
200ml Vegetable Stock, if required
250g Baby Spinach
1 tsp Salt
1 tsp Ground Black Pepper

Method:
Heat a large heavy- based saucepan. Add coconut oil, sauté with onion over medium heat until softened. Add curry powder and chili flakes and stir well.
Stir in the sauce and simmer over heat for 15-20 mins.
Gently stir in the Agushi, break down any lumps using a wooden spoon – the space will be creamy and resemble scrambled eggs.
Add the Habenero peppers and the lime juice . Leave to simmer over a medium heat for another 10 mins.
Add a bit of stock if sauce becomes too think, add a little at a time.
Stir in spinach and seasoning, simmer gently till spinach is wilted.
Enjoy.

Spicy Grilled Chicken Feet

June 12, 2019/in Freestyle Friday, Recipes /by The Twins

“In Mamelodi we called grilled chicken feet ‘Chicken Kwasa’, we don’t know why, lol but it sounds cool. Chicken kwasa is normally sold to school kids as a break time snack by local vendors. This is such a big hit with the locals.”

Serves: 4-6

Prep time: 40 mins

Ingredients:

500g Chicken Feet, cleaned

2 tsp Smoked Paprika

2 tsp Curry Powder

1 tsp Salt

1 tsp Black pepper

3 tsp Thai Mixed Spice

2 tsp All Spice

1 tsp Cumin

1 tsp Coriander

1 tsp Chili Powder

1/4 C Sunflower Oil

1/4 C BBQ Sauce

Method:

Preheat oven to 200 degrees Celsius.

Line baking tray with foil.

Par-boil the chicken feet for about 18-20 mins. Drain and pat dry. Mix all the spices, oil and BBQ sauce together and coat the chicken feet.

Grill in the oven for 20-25 mins until cooked.

Serve warm with a starter.

SWEET & SMOKY ROOIBOS BBQ DRY RUB MIX

June 11, 2019/in Freestyle Friday, Laager Rooibos Partnership, Recipes /by The Twins

INGREDIENTS:
1/4 cup dark brown sugar
2 Tbls Smokey salt
11/2 Tbls smoked paprika
2 tsp chilli flakes
4 Tbls loose Rooibos leaves
2 tsp dried rosemary
1 tsp cumin seeds
1 1/2 tsp ground pepper
1 tsp mustard seeds
1/2 tsp dried thyme
1/2 tsp chilli powder
1/4!tsp ground all spice

METHOD:
Place all the ingredients into a pastel and mortar and grind the ingredients till smooth and well combined.
Store in an airtight container till ready to use.

You can use this mix as a dry rub on red meat, chicken, seafood , veggies, tofu, corn on the cob. Or just sprinkle on already grilled veggies.

APPLE AND ROOIBOS TARTE TATIN

May 2, 2019/in Freestyle Friday, Laager Rooibos Partnership, Recipes /by The Twins

INGREDIENTS:
100 g rooibos sugar
60 g butter
15 g cinnamon
4-5 apples, cored and sliced

ROOIBOS SUGAR:
Mix 1 cup dark brown sugar, 3 (loose) rooibos teabags, 3 Tbls grapefruit zest, blend till well combined.

METHOD:
Heat oven to 180 degrees C.
Melt sugar in an ovenproof frying pan. When completely melted to a golden caramel, take pan off heat and stir in butter. Mix thoroughly.
Return pan to stove, on low heat. Sprinkle cinnamon over apples. Mix till combined. Arrange apples into desired shape into the pan, cook for 5 minutes.
Roll out pastry, drape over the apples and neatly tuck the edges in.
Bake for 20-25 minutes or until pastry is cooked and golden brown.
Let it cool for 5 minutes before turning over onto a board or plate.
Eat immediately.
Serve with custard or ice cream.