Cooking – Marbie's Kitchen

Irresistible Coconut Jollof Rice!

Michelle Davies — Tue, 04 Dec 2018 22:51:37 +0000

For those of you that have never heard of this combination, you’re probably thinking “whattttt?” – as in how on earth did you combine Coconut and Jollof together?

Well at least that’s what I thought when my aunt mentioned making this during a visit to America. I watched with fascination as she flipped a dish that was so mundane on its head. Yes, Jollof Rice is a dish loved amongst most countries in West Africa but sometimes a little twist to the dishes we love the most works wonders!

The prawns added are a nice treat but not a must so don’t feel obliged. However when I add them, they have to be Jumbo Prawns! I really dislike adding the smaller ones that disappear into the abyss of the dish. Splurge a little on the larger prawns and I promise it’ll be worth it!

You’ll also see in the recipe that I don’t use any tinned tomatoes. This is because I much prefer the taste of fresh tomatoes with the fresh peppers and find the dish doesn’t really need anything from a can!

Another thing to note is that the quality of the coconut milk and cream used matter. For the milk, I usually shake the can to make sure it has a thick enough consistency. With the coconut cream, I make sure I don’t select “creamed coconut” which is usually rock hard, but instead I go for “coconut cream” which is actually a thick creamy consistency. It’s usually in similar packaging, a small carton, but trust me – there’s a difference! I find focusing on these two really helps to elevate the flavour of the dish.

Finally, you’ll notice in the recipe that I ask you to use boiling hot water and not cold water. This is because when you add cold water to any dish that’s cooking, you actually slow down the cooking process and often if it’s meat, you can cause it to become tougher because of the change in temperature!

With all that said, enjoy the dish and if you’re willing – share it with some loved ones!

(But I won’t blame you if you decide to eat the whole thing yourself!)

Irresistible Coconut Jollof Rice

This dish brings together two magical things; Jollof Rice and Coconut. Once you taste it, it’ll be hard for you to go back to eating just the normal Jollof Rice. Thanks me later!

6 Cups Sella Rice ((Golden Sella Easy Cook Basmati))
6 Fresh Tomatoes
1 Large Spanish Onion
4 Red Romano/Bell Peppers
3 Scotch Bonnet
4 Cloves of Garlic
3 cans Coconut Milk
1 carton Coconut Cream
1 tbsp Mixed Herbs
1 tsp Curry Powder
3 tbsp Chicken Stock Granules (or sea salt alternatively)
3 tbsp Pure Coconut oil
1 kg Jumbo Prawns
1 Kettle of Boiling Hot Water

Blend peppers, onions, garlic, scotch bonnet and tomatoes. Add a cup of water to help it blend easily but no more than this amount as a thick consistency is needed.
Wash your rice with hot water, then rinse and repeat until it runs completely clear.
Place your pot on a high heat and once hot, add the Coconut oil. Let it heat for 2-3 minutes.
Once this is very hot, add the blended mixture and fry for 15 minutes till the sweetness you usually get from raw tomatoes is gone.
Season with spices, herbs and chicken stock granules then stir. (Be careful as some splashing may occur as the tomato mixture cooks)
After five minutes, add one can of coconut milk. Allow this to thicken up a little (three minutes should do the trick).
At this point, add the washed rice and stir until it is completely coated in the mixture. Then turn the heat down to medium.
Keep stirring to make sure the bottom doesn’t stick and after five minutes, add the second can of coconut milk. Repeat these steps and then add the third can. Once this thickens up a little, add the coconut cream and stir.
From this point on, keep adding the boiling hot water until the rice gets to the softness you require. However, it’s better to add too little than too much as you wouldn’t want soggy rice!
As you add the water bit by bit, let it boil and then stir and taste until it’s just right. If you need to add more salt/stock granules because the water has diluted it, then add some to taste.
All that’s left to do is enjoy the dish!

Elderflower & Apple Mocktail

Michelle Davies — Wed, 10 Oct 2018 12:30:08 +0000

Ever had a drink that reminds you of summer? Or had a craving for something that’s sweet but not too sweet? Well this is it…the one drink that’s fail-proof and when everyone tastes it, they seem to love it! It has provided relief on some incredibly hot days but guess what? It’s delicious all year round if I’m honest.

Before I share the recipe with you, can I let you in on a little secret? The magic is in the little details. Those little garnishes and ingredients that seem unnecessary will actually add a whole heap of flavour to the drink. Ok let’s get to it!

Elderflower & Apple Mocktail

Summery, Fruity and Fresh! The perfect mocktail!

1 Bottle Elderflower Cordial
1 Bottle Sparkling Water
1 Carton Apple Juice
1/2 Cup Blueberries
1 Cup Strawberries
1 Lemon
Mint leaves
Ice

Wash the lemon, strawberries, blueberries and mint.
Slice the lemon into rounds and cut the strawberries in half.
Combine all of these into a large jug.
Pour the elderflower cordial into the fruit mixture and stir. (try to squash some of the fruit to release its juices). Then pour half of the apple juice into the mix and then some sparkling water.
Add ice, stir and enjoy!

Thankfully this recipe can be easily adapted so feel free to add as much elderflower cordial as you’d like or to add more or less apple juice until it’s just right for you!

What’s your favourite mocktail recipe? Let me know below!

Must Haves for My Kitchen

Michelle Davies — Tue, 09 Oct 2018 22:33:49 +0000

The truth is, every kitchen is going to look and feel different for a number of reasons. What is crucial for the functionality of the kitchen depends on the owner, their needs, how frequently the kitchen is used and what resources are readily available.

For me, the kitchen has always been more than the space I cook in. It’s been like a safe space and a growth hub all in one. I think a whole lot in my kitchen, whilst cooking or washing up. I even learn life lessons whilst making the simplest of dishes. It’s like there’s room for the dots to connect in my mind whilst I’m putting a meal together.

There have been amazing soul-searching conversations, belly-aching laughter and some moments where I’ve simply had to be held whilst sobbing.

Aside from the life lessons there have also been many dance parties in my kitchen. I have held concerts in there with my trusted wooden spoon microphone as though I was Beyonce’s lost twin sister.

However there are some things that I need to have in my kitchen but without them it’s just not the same space.

MUSIC & GREAT SPEAKERS

Listen, if there isn’t good music in my kitchen then we’re basically not cooking. Usually my selection is dependent on my mood but for the most part I’m listening to something upbeat whilst I’m in there. If you’re up for a party then check out my playlist here. For speakers it has to be something with great sound quality and you can find my favourite so far here.

PODCASTS

If you can’t tell already, I’m stimulated by all things audio and this fuels my love for podcasts. I fell in love with them about two years ago after obsessively listening to episodes from Myleik Teele. They’re a great way to take in information on a wide range of topics (trust me there’s a podcast for everything) and it’s so easy to do whilst you’re cooking, meal prepping or cleaning up. I love them so much I created one of my own which you can listen to here.

THE CORRECT KNIVES

Originally I wanted to say ‘sharp knives’. But in hindsight I believe it’s more important to have the knives that are right for you. The grip, the weight, the style…these are all things that are important to me when selecting knives to work with. Also, understanding which knife works best for a particular ingredient is key, for example slicing your tomatoes with a serrated knife will leave you much less frustrated. I’d suggest going to a department store and seeing how a couple of knives feel to you and also checking out some reviews online.

FOOD PROCESSOR

For the yummiest (yes, it’s a word) marinades, a food processor comes in really handy. It makes things a whole lot easier and faster. I’ve had mine for quite a while actually and had no issues with it. Here’s a link to one that’s similar but also comes with a blender!

HONEY

Ok this sounds like a weird one, but I promise you it’s life changing. I don’t recall the first time I began experimenting with honey in the kitchen but it’s probably linked to my sweet tooth! I love mixing sweet and savoury, kind of like Thai food or BBQ sauces or maple syrup and bacon. Honey comes in really handy for a number of things and along the way you’ll see that from the recipes I share!

SPICES & HERBS

It’s the worst thing when you find that a recipe you’d love to make requires a spice or herb you don’t have. I like to stay stocked up and often look for deals on these to make it more affordable. Some of my favourite spices include smoked paprika, mixed spice and chinese five spice. As for herbs, my favourite dried herbs include Parsley and Thyme (probably as a result of being Nigerian) and generally I absolutely love fresh herbs. They can really elevate a dish! Favourites include Parsley, Thyme, Cilantro/Coriander and Mint.

ORGANISATION

Having an organised space makes a huge difference across many rooms in the home. However in the kitchen this is crucial for me. To help the flow when I’m cooking, I need to be able to access my tools and ingredients easily. The set up that will work best for you is based on your kitchen space and the way you prefer to cook. For example, I organise all my dry herbs together and my spices together. I also keep the spices & herbs I use most frequently closer to the front of the cupboard. But I’d recommend setting aside an hour to organizing your space and seeing what would work best for you.

MEASURING SPOONS AND CUPS

Did you know that when a recipe refers to ‘cups’ as a measurement, it doesn’t mean your favourite mug? Yes, shocker! To get the best results from recipes, it’s best to use proper measuring cups and spoons.These have changed the game for me when it comes to cooking and baking. They’re also super affordable from most local supermarkets.

GOOD BAKEWARE & COOKWARE

Stoneware baking dishes, cast iron pots, amazing woks and trusty sheet pans are among some of my favourite things to use when cooking. It’s best to aim for trustworthy brands like Le Creuset but if you don’t want to break the bank, you can always try TK Maxx and Sainsbury’s for some great options.

KUHN RIKON PEELER

I stumbled on this peeler whilst in Sur la Table in NJ and let me tell you it’s one of my best finds ever! This peeler is sturdy, sharp and will easily get through even the most stubborn butternut squash. Order it here and you won’t regret it.

There you have it! A list of the must haves for my kitchen. What are some of yours?

Let me know in the comments below!