FISH CAKES

Hey people!! :-)

Ever had fishcakes? I have, once or twice. I had always wanted to try and make them and Sunday was the perfect day!

I bought two nile perch fillets, some potatoes and mixed a few other ingredients and made some tasty fish cakes. I especially loved how they tasted way after I cooked them.

Ingredients:-
5 medium sized potatoes
2 nile perch fillets or tilapia
Dhania/coriander
1/2 onion
4 cloves garlic
2 eggs
1/2 cup breadcrumbs
2 slices bread
1/2 cup milk
Butter/vegetable oil

Peel potatoes and clean fish and put to boil. Cut potatoes in half and fish in big chunks to boil/cook faster.

Do this separately.

Cut up onions and garlic and put to cook with butter/ vegetable oil. 

In a small bowl cut two slices of bread [remove the crust] in shreds and soak in 1/2 cup milk.

Clean and cut the dhania/coriander. Once potatoes and fish are ready, leave to cool. After that  mash potatoes in large bowl. Tear the fish and add to the mash, plus the soaked bread, dhania, cooked onions and garlic, a dash of Worcestershire sauce, salt, black pepper and cayenne pepper.

Mix everything together. 

If by any chance your mixture is very runny cause of the eggs, add some more breadcrumbs.

 

Heat a pan with some oil, preferably olive oil.

Form little flat cakes with your hands out of the mix and put to cook in pan for a few minutes making sure to turn until they are golden brown.

Serve with salad or as a snack with mayo and ketchup on the side.

Also you should know: 

1. You can like my facebook page for all the latest insights. The page is "cooking with Jaz"

2. I'm also on twitter. Follow me on "cookingwithjaz"

3. If you've tried any one of my recipes feel free to send/tag me on pictures or you can email me on "cookingwithjaz@yahoo.com" if you would like to be featured on my blog. 

4. I made this gorgeous dessert on Sunday night, stay tuned for the easy recipe made by yours truly.

Do have a fabulous day!

Sweet and sour pineapple and pork with white rice

Hey lovely people!

So I had an experimental type of weekend. Wanted to try making new meals and I believe that they were succesful, this one especially. 

I was craving chinese food and since I didn't want to spend much I opted to make some.

I bought a juicy pineapple and some pork meat, some peppers, used some leftover sweet and sour sauce and vuala AWESOMENESS!!!

Ingredients:- [serves 3-4]

Pork chunks [about  600gr]

1 Green pepper/hoho

1 Red pepper/hoho

1/4 pineapple

1 onion 

4 cloves garlic

sweet and sour cooking sauce

Soy sauce

Black pepper

1 tablespoon royco to thicken soup/ you can also use corn flour instead

I started off buy cooking my rice. Remember to always put double the cups water per cup rice. Once it was done, I put it aside and covered to keep it steamy.

I then proceeded to chopping some onions and garlic, the pineapple in chunks, and the peppers in long strands.

 I then cooked the onions and garlic and added the peppers/hohos there after.

Once they had cooked for about a minute I added the pork chunks since I wanted the peppers to keep their crunch instead of overcooking them.

 

I added some salt, 1 teaspoon black pepper, a dash of soy sauce to add flavor and color, and about 4 tablespoons sweet and sour sauce [REAL THAI sweet & sour]. I then covered everything and allowed to cook for a good 5- 8 minutes.

After that I stirred in the pineapple chunks. In a cup with 3/4 water I mixed in 1 tablespoon royco/ corn flour, added to the meat and covered yet again.

Within a few minutes the pork was cooked and the stew was good and thick. White meat doesn't take too long to cook so if you're in the mood for a quick meal, say 10-15 minutes, try making this using pork or chicken chunks. Make sure to add pineapple chunks two-five minutes before putting the meal off to avoid overcooking.

There you have it. 

Simple, fast and sooooo tasty.

Serve with white rice and enjoy.

Stuffed chicken Breast with spinach served with baked veggies

Wassup my good people!

Hope you had an awesome weekend! Im excited about this recipe. Its funny cause I was abit worried it wouldn't turn out as good as I had envisioned it in my head, I sure thank God it did. Working to step out from my cooking comfort zone so that I may be able to make fascinating and fab meals that I can teach you all to make easily.

I made stuffed chicken breasts with spinach and mozzarella and served them with a mixture of my fav mixed veggies, courgettes, eggplant and red peppers. I love these three because of their natural sweetness. I didn't want to tamper with their taste so I knew that baking them would do the trick.

Ingredients:- Serves 4
3 -4 chicken Breasts [depending on number of people, serve 1 breast per person]
Mozarella Cheese
Fresh spinach
Toothpicks
6 cloves garlic
2 Courgettes
2 Eggplants
2 red peppers/hoho
1 white onion
Black pepper
Oregano
Tomato paste
 Olive oil
Beef cube

So I started of by washing all my vegetables and chopping them up.

Heat oven to 180 degrees. I then cooked the garlic and half the onion with some olive oil and added the chopped eggplant, courgettes and red pepper. I allowed to cook for about 5 minutes just to absorb the flavor of the garlic and I then put them in a baking dish. garnished with some oregano and black pepper and popped them to bake covered with foil for about 15 minutes.

 

I then put another sufuria on the stove with olive oil and the chopped onions and garlic to cook. I then added the tomato paste, approx 4 tablespoons and beef cube. To keep the paste from burning on the bottom of the sufuria I added a few tablespoons water. I then added the chopped spinach and cooked for 3 minutes.

Once the spinach was done, I put it aside and took my chicken breasts, washed and cut them in the middle. Make sure to use a sharp knife. Do not cut completely to the end since we need one closed side. 

I greased the oven tray with olive or vegetable oil and placed the open chicken fillets.

I then added a few spoonfuls of spinach in each open chicken fillet topped with a few slices of mozarella.

After that I used toothpicks to close the fillets. Be careful to close them well so that the filling doesn't all fall out. I garnished with salt, black pepper and chopped garlic. 

 

I put the chicken in the oven to bake for about 15 minutes or until you can see that the chicken is cooked. You can always cut one of the fillets in the middle to check.

 After that I removed it from the oven, removed toothpicks and sliced them in a few pieces and baked for another 2 minutes. 

And vuala! The chicken was ready. Perfectly moist, healthy and full of flavor. The baked veggies were the perfect compliment aswell since they were juicy and sweet. You can also compliment this meal with additional rice or a baguette. 

All in all this is a perfect meal for the evening when you're looking to have something light. 

ENJOY!

More recipes coming up this week!

Tomorrow I post about my spicy scotch eggs recipe!

Sincerely, 

Jaz.