The Outlaw's Recipes

Beef Mishkaki

Sunday, September 17, 2006

NOTES:
'Mishkaki' is an East African food, meaning 'shish kebab', which is lamb, beef or mutton chunks, marinated and on a skewer, grilled over hoat coals. Usually served on a bed of rice pilaf, here is a variation - accompanied by green salad with Italian dressing, and corn on the cob. To keep the Italian feel, a bold red wine goes very well with it - I had a 2005 Bella Sera Pinot Noir.

INGREDIENTS:
1 lb. boneless red meat, cut into square chunks (1" size)
1 tsp. cummin powder
1 tsp. red chilli powder
1 tsp. salt
1 tsp. ground black pepper
1 tsp. garam masala
1 tsp. vegetable oil
1 tbsp. lemon juice
1 tbsp. cooking vinegar
1 green pepper, cut into 1" squares
1 onion, cut into 1" squares
4 skewers

STEPS:
Toss meat cubes with all the ingredients (except the green pepper and onion)
Leave overnight covered in the fridge to marinate
Preheat oven (at 425F), electric grill or barbecue
Put meat, peppers and onions on skewers, alternating them
Cook to required done-ness, turning to ensure all sides are evenly cooked
Serve hot, with relish.

TIPS:
This tastes awesome with hot sauce, mint and coriander chutneys

Chili, Indian Style

Wednesday, October 26, 2005

NOTES:
A very wholesome and filling meal, eat only when very hungry!

INGREDIENTS:
2 lbs. mincemeat (defrosted or fresh)
2 medium onions (diced)
2 medium tomatoes (diced)
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp garam masala powder (or any meat masala powder will do)
1 tbsp red chilli powder
1/2 tsp turmeric powder
1 tbsp salt (as per taste)
1 tsp coriander powder
1 tsp cummin seeds
1 tbsp assorted whole spices (cloves, black peppercorns, coriander seeds, cardamom)
2 sticks cinnamon
3 tbsp oil

STEPS:
Heat oil in a wok or a deep pan, and when oil is smoking add whole spices, cinnamon sticks and cummin seeds, tossing frequently to prevent them from burning. Add onions, ginger and garlic and fry until slightly browned.
When the onions are soft and brown, add the spice powders and salt and keep tossing the mix. After a few minutes, the paste will start losing the oil from the sides.
Add the meat and stir constantly, letting the meat fry slightly and get brown. Try to ensure the paste has evenly mixed in with the meat. Reduce the flame if the meat starts sticking to the sides.
Add the diced tomatoes, and just enough water to cover the meat and mix again. Cover the pan (not fully) with a lid and let the meat simmer. Depending on the meat used, this can take anywhere between 45-60 minutes to cook. Keep repleneshing the water as it evaporates, the final product should not be too dry nor have too much liquid.

TIPS:
Serve piping hot with rice and diced raw onions, and a squirt of lemon juice if you like it tangy.
Add a couple of soup cubes (or stock cubes) while simmering it if you feel it's not thick enough.

Apple Shrimp Pasta

Tuesday, October 25, 2005

NOTES:
If you're trying to eat healthy, then there's nothing like a light and healthy pasta.. enjoy! There is incredible variety in pasta, of all shapes and sizes, and so much that you can do with it too!

INGREDIENTS:
1 lb. farfalle pasta (bow-ties)
1/2 lb. fresh shrimp (deveined)
3 tbsp lemon juice
1/2 tsp salt
3 medium-sized apples (peeled, sliced thinly into 1/2 inch pieces)
3 tbsp apple sauce (optional, can be substituted with more lemon juice)
1 tsp black pepper
Fresh coriander to garnish

STEPS:
Marinate shrimp in salt and lemon juice for around half an hour. Cook quickly in simmering water. 5-7 minutes is ample time for shrimp, overcooking makes it tough and chewy.
Cook pasta separately, making sure to keep the pasta covered with water at all times while cooking. Remember, if the water is running low, never add cold water, always add warm water separately. This will keep the pasta from hardening and going al dente.
Mix sliced apples with the apple sauce (or lemon juice) and black pepper.
When all are done, toss together in a large salad bowl, garnish with chopped coriander and refrigerate for half an hour, as this pasta is best served cold!

TIPS:
Use a chunky pasta that will absorb the sauces and be full of flavor as you bit into the pasta.
Serve with potato pancakes and salsa.

Pork Chops and Sauteed Vegetables

Wednesday, September 28, 2005

NOTES:
Always strive to get a balanced meal, especially if you're like me and are not big on keeping fit, and drink a lot!

INGREDIENTS:
for chops
Ready cut and thawed pork chops (1 per person)
1 tsp salt
1 tbsp black pepper (ground)
Dried red chilli flakes (1 tsp)
Lemon juice (5 tbsp per pork chop)
for veggies
Spinach boiled with a pinch of salt (approx 250 g)
Mixed precooked vegetables (approx 1 lb)
1 onion (diced)
2 cloves garlic (diced)
1 tbsp olive oil
Soya sauce to taste

STEPS:
Sprinkle lemon juice, salt, pepper and chilli flakes on the pork chops and leave in the refrigerator for at least one hour. Apply to both sides.
Preheat oven to 450 F (230C), and place chops on a flat tray covered with aluminum foil. Loosely cover the cops with the foil, like a 'tent'.
Bake for 30-45 minutes, making sure the chops don't dry out too much.
Heat oil in wok and fry onions and garlic till they turn 'glassy' to look at.
Toss in veggies and spinach, stirring frequently at high flame. Add a dash of soya sauce or teriyaki sauce for some taste.

TIPS:
Garnish with slices of cherry tomatoes, the flavor goes well.

Baked Potatoes & Lemon Pepper Fish

Saturday, July 09, 2005

NOTES:
Next time you get the grill going, this is a nice, tangy starter.

INGREDIENTS:
Small to medium sized potatoes
Aluminum foil
Fish fillets (approx. 6)
Salt (1 tsp)
Black Pepper (ground, 1 tbsp)
Lemon juice (5 tbsp)

STEPS:
Cut potatoes in half to reduce cooking time, and wrap well with aluminum foil.
Marinate fish slices in mixture of lemon juice, salt and pepper for half an hour.
When the coals on the grill are red hot and glowing, evenly distribute the potatoes directly on the coals.
Cover the grill with a sheet of aluminum foil and place grill on the coals.
Brush the foil surface lightly with oil and when oil starts frothing, place fish slices on the sheet.
Cover the grill with the lid for a few minutes.
When the top of the fish starts drying out, use the marinade to baste. Flip the fish pieces gently to prevent them from breaking.
The fish is done when it browns slightly and starts to flake. Potatoes should be done atthe same time too.
Lift grill and pull out potatoes. Unwrap them from the foil, cut in the center, drop in a wedge of butter, sprinkle some salt, and eat with the fish!

TIPS:
I apologise for the poor photo.. i was too busy eating and couldn't take a good pic!
Potatoes are definitely done when you run a knife through them and it goes in easy. The foil slightly blackens on the outside too.

Fish Fry

Wednesday, June 29, 2005

NOTES:
A tasty appetiser, and goes well as an accompaniment to some good scotch too.

INGREDIENTS:
Fish fillets (approx 6)
Salt (1 tsp)
Turmeric powder (1/2 tsp)
Red chilli powder (1/2 tsp)
Lemon juice (1 tbsp)

STEPS:
Mix the lemon juice with the salt, turmeric and red chilli in a shallow glass (or plastic) dish.
Wash fish (defrost fully if frozen) and lay slices in the marinade, turning over to let all sides absorb spice.
Leave for half an hour or so to marinate.
Heat approx. 1/2 an inch of oil in a deep pan or wok.
The oil has to be very hot (evaporating) or else the fish will stick.
Place slices carefully in the oil, as they will spatter.
Leave for at least five minutes before trying to lift the edges of the fish or else the pieces will start to break.
When edges start turning brown, flip over and follow same procedure.
Place on kitchen napkins to blot the oil and serve with finely sliced white onion.

TIPS:
Don't drop the pieces in the hot oil! That's a severe burning risk! Slide the pieces into the oil gently down the sides of the pan. Oil burns should be blotted of extra oil immediately and an ice cube placed on the spot to prevent blistering.

Hawaiian Omelette

Monday, June 06, 2005

NOTES:
A kingsize breakfast that'll really fill you up.

INGREDIENTS:
3 eggs (per omelette)
diced onions
sliced pineapple
sliced ham
sliced mushrooms
grated cheese
salt & pepper

STEPS:
Beat the eggs, onions and mushrooms in a bowl, along with salt and pepper. Whisk well.
Heat skillet well, and pour in batter when hot.
Keep sliding the spatula under the omelette once the egg starts to set to prevent it from sticking or burning.
When the bottom is slightly browned, sprinkle cheese, and lay pineapple and ham slices along the center.
Carefully fold the edges over the centre to make a roll, and cover skillet to cook the insides.

TIPS:
Serve with toast and coffee, and you're set for the day, or until lunchtime at least!