Snack Archives | National Dish

Have an indoor fruit BBQ for the kids | National Dish Fun Recipe

Wayne @NationalDish — Wed, 17 Jan 2018 23:06:18 +0000

It’s a fruit frenzy when you make a fruit BBQ for the kids – they love it. All pictures copyright of nationaldish.co.uk

It’s getting cold, although you could be reading this when it’s warm, doesn’t matter, this recipe is well fun. The kids and their buddies will love you for this, plus it will get them eating more fruit. It’s really easy. By the way, you need to slice a watermelon so make sure you have a sharp knife – believe it or not, that’s dangerous – so don’t let the kids have it!

Have an indoor BBQ for the kids and get them to eat fruit at the same time | National Dish Fun Recipe

I have listed the fruit that I used, but you have probably worked it out by now, it can be anything that you can skewer...and the kids like. But, it's also an opportunity to try something new on them - they'll be distracted by having fun fun fun.

CourseDessert, Snack
CuisineBritish, English, Global

Servings6 Kids

Prep Time30 Minutes

Cook Time0 Minutes

Ingredients

1whole watermelonthe top will be sliced off and then ball out the flesh
1 orangecut it in half
1punnet blackberries
1punnet raspberries
1punnet strawberries
1punnet pineapple
1 mangoslice off the flash and cut in cubes
1 bananacut this up into small chunks
100grams chocolatethis will be melted for some dipping action (dark is best 70%)
30wooden skewersdo these count as an ingredient? Not sure, you'll need em though.
3 kiwipeel it or ball out with a spoon and...cut into chunks

Instructions

Grab your melon with a tea towel and with a sharp knife slice off the top - enough that there is plenty of red flesh exposed, but not too far down.
Hollow out the entire Watermelon, try not to mulch the flesh, turn as much of it as possible into chunks for them to eat. Once you're happy, just scrape out with a spoon, doesn't have to spotless, see the pics. This is your BBQ.
Take half of the orange and skewer on as a handle. Throw the blackberries into the hollowed watermelon - this is the charcoal.
Get your skewers to make the grill - get some scissors and cut them to size. There will be little hands flying all over the place so make sure none of the skewers protrudes from the melon.
Using a Bain Marie (saucepan on the heat with some water in the bottom and a glass heatproof bowl balancing atop it) slowly melt the chocolate. This will need to remain runny, I was fortunate to have a tealight heated fondant thingy.
Make a couple of fruit kebabs with a selection and place on the grill - so the kids get the gist. Make the other fruit available and some skewers, give them a quick safety briefing and then release them. Vultures!
Ruddy bloody fun and really healthy - two birds one stone!

The post Have an indoor fruit BBQ for the kids | National Dish Fun Recipe appeared first on National Dish.

Mexican Cauliflower Nacho Mountain | Coliflor Nacho Montaña | What is the national dish of Mexico?

Wayne @NationalDish — Mon, 17 Apr 2017 11:26:37 +0000

The original carb heavy dish originated in Mexico, but was cooked for Americans, who had visited a restaurant just across the border. The restaurant was closing and had few ingredients, so they made a nacho, cheese and jalapeño snack and the rest is history.

This version, with cauliflower, adds a few more flavours, is equally as social, tasty as hell and way healthier.

Coliflor Nacho Montaña | Mexican Cauliflower Nacho Mountain

You'll need guacamole, salsa and all that, you can buy it, but it's so much easier to make it and it tastes better. But if you must, don't beat yourself up, it'll do. Another thing to bear in mind, the

CourseSnack, Starter
CuisineMexican, Tex-Mex

Servings4 people

Prep Time20 minutes

Cook Time20 minutes

Ingredients

For the cauliflower nachos

1medium cauliflowercut into florets
1tsp cumin po
1tsp garlic powder
1tsp chilli powder
1tsp smoked paprika powder
2tbls olive oil
1pinch sea salt flakes

Salsa

1punnet cherry tomatoeschopped, a lot
1 fresh red chillifinely chopped
1pinch sea salt flakesseason to taste
1small red onionfinely chopped
1clove garlicfinely chopped
1tbls fresh corianderjust the stalks, finely copped - keep the leaves aside for later
2tbls olive oil

Guacamole

1large ripe avocadouse two if you want more, halved and stone removed
1 fresh red chillifinely chopped, don't sorry about the seeds you wuss
2tbls olive oil

To dress it

1bunch fresh corianderjust the leaves from earlier, roughly chopped
1tub sour cream
350g mozzarellanot buffalo, grated. You can use Cheddar or Monterrey Jack if you like
1jar pickled jalapenogreen or red or both

Instructions

Prepping the cauliflower

Put the oven on 220. Whilst that is heating up, in a mixing bowl add all the cauliflower and oil and coat, then add all the spices and toss it around, gently, you just want to coat it, not mash it.
Get a serving platter or even baking tray (you'll serve it in this, so choose well and make it ovenproof, obvs) and spread the spiced cauliflower over it, not too crowded and bake in the oven for 10 minutes, until it starts to take on some charring - give it a little toss half way through. When done, remove and set aside - keep the oven on.

Make the salsa

In bowl, add the chopped tomatoes, red onion, garlic, chilli, coriander stalks and the olive oil and mix - carefully season with salt to your liking - set aside. See how easy that is?

Make the Guacamole

On a chopping board, place your de-stoned avocado halves and drizzle with the olive oil. Get a potato masher and mash. If you like it chunky then make it chunky, if you like it smooth...you get the picture.
When happy, carefully season with salt and mix in the chilli. Leave aside.

Finally

Arrange a layer of cauliflower on the serving platter, throw on a layer of cheese, dollop some teaspoons of salsa and sprinkle jalapeños. Add another layer of cauliflower on top and repeat until you've used it all up - try to pile it slightly, but you don't have to.
When ready, put back in the oven until the cheese has melted and is starting to take colour, don't burn it.
Remove from the oven and add teaspoon sized (or larger if you prefer) dollops of guacamole and sour cream - all over it. When you've run out, sprinkle another load of jalapeños and the coriander leaves (coriander leaves optional).
Serve it up, give everyone a gluten free beer, a fork and tuck in - in that order.
Thank you Mexico

Gracias

The post Mexican Cauliflower Nacho Mountain | Coliflor Nacho Montaña | What is the national dish of Mexico? appeared first on National Dish.

Côte d’Ivoirian fried plantain with roasted nuts | How do you make Alloco or Kelewele | What is the national dish of The Ivory Coast

Wayne @NationalDish — Thu, 13 Apr 2017 20:24:11 +0000

Street food that kids will love, this is finished in Ghanaian style but is the Côte d’Ivoire recipe
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

I’ve sort of done two recipes in one. Alloco, which is known as Kelewele in Ghana (also Dodo in Nigeria and Makemba in the Democratic Republic of Congo) is a common West African street food and side dish. So, how do you make Alloco?

I’ve added roasted nuts to this version, which would make it Ghanaian, but the base is the Ivory Coast recipe – you decide.

How do you make Alloco | Kelewele | Fried plantain with roasted nuts

If you think you can remember, get a wok or saucepan and heat enough vegetable oil for the plantain to float when cooking, heat it slowly whilst you do the prep.

CourseSide Dish, Snack, Starter
CuisineAfrican, Côte d'Ivoirian, Ghanaian

Servings2 people

Prep Time10 minutes

Cook Time15 minutes

Ingredients

Main stuff

1ripe plantainsliced at an angle slightly less than 1cm wide
200ml vegetable oilenough to stop the plantain touching the pan when cooking
1small handful salted peanuts
1small handful pistachio nutsshelled, obvs

Spice mix

1tsp cayenne pepper
1tsp garlic powder
1small chunk fresh gingerfinely grated
1tsp sea salt flakes

Instructions

Place a heavy bottomed frying pan on a medium high heat and add the nuts, move them around from time to time, don't let them burn. At the same time, on a low heat, place a wok and slowly heat enough vegetable oil to fry the plantain (they will float) - keep an eye on this too. Peel and slice the plantain, at an angle.
In a bowl add all the spice mix and then the sliced plantain - be gentle, don't mash em.
When done, the plantain should be a lovely golden brown, covered in the spice dust.
Give the nuts another wiggle, if you think they're done, turn the heat off and let them sit in the pan.
Get the oil in the wok hot enough to fry, using a slotted spoon, dip one of the plantain slices, if you get an instant reaction, it's ready. In batches, lower in enough plantain so they're not overcrowded and cook for about 4-5 minutes - don't burn them, if they look too dark, it's been too long.
On a plate, place a few layers of kitchen towel and using a slotted spoon, fish out the plantain and place on the plate to drain - note the colour, that's done.
Once all cooked, pile high on a serving plate and sprinkle over the nuts.
Thank you Côte d'Ivoire

Merci

The post Côte d’Ivoirian fried plantain with roasted nuts | How do you make Alloco or Kelewele | What is the national dish of The Ivory Coast appeared first on National Dish.

How do you make Nigerian lamb Suya? | Rago Suya | What is the national dish of Nigeria?

Wayne @NationalDish — Thu, 06 Apr 2017 20:43:24 +0000

Nigerian lamb Suya, a seriously cool street food kebab, great served with Ghanaian Jollof cauliflower rice
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Africa is a amazing place, with food all to often hard to come by for far too many people. That said, amazing things happen when they cook. Nigerian Lamb Suya is rather unique, a West African dish that is great fun to cook and far more than just a kebab.

Paired this one up with a cauliflower Jollof rice dish from Ghana.

Rago Suya | Nigerian lamb Suya a West African street food shish kebab

This requires some grinding and marinating after which it's rather straight forward. You will need skewers, if using wood it help to soak them in water for an hour first, prevents them from burning when you cook them. I have cooked this using a griddle pan on the hob, but a BBQ would be even better.

Servings2 people

Prep Time25 minutes

Cook Time25 minutes

Ingredients

The marinade - KuliKuli

5tbsp roasted peanutsnot dry roasted, salted is fine
1tsp cayenne pepper
1tsp dried chilli flakes
1tsp chilli powder
1tsp smoked paprika powder
1tsp sea salt flakes
1tsp ground ginger
1tsp garlic powder

For the kebabs

2leg steaks lambcut in to large chunks
1medium white onionchopped in to large chunks, not stupid little things, go CHUNKY
1medium red onionchopped in to chunks, same size as the white onion
1large tomatochopped in to chunks, similar size to the onions
1 red pepperchopped in to chunks, you can guess what size
1bunch fresh corianderleaves roughly chopped for garnish

Instructions

Marinade

Add all the marinade ingredients to a Magimix or spice grinder and blitz until as powdery as you can without turning the peanuts in to a paste - this is called KuliKuli.
Once you're happy, remove a third and leave aside. Place the remainder into a mixing bowl along with all the lamb and make sure it gets fully coated and leave it for 30 minutes and heat up the griddle or BBQ - very hot.

Kebabs

Get the, hopefully wet, skewers and start loading them up - you want to aim for 4. I prefer to start with onion, as a stopper, then pepper and then a chunk of lamb. Continue filling the kebab, alternating between red and white onion - again, best to finish with a chunk of onion.
When done you'll have a beautifully colourful quartet of kebabs. Drizzle a little oil over them and feel free to throw a pinch of salt at them too - uhhhhhh
Griddle should be very hot by now - whip em on. Trick here is to keep them turning, about every minute or so, building up the colour.
Because kebabs won't sit particularly flat to the griddle, you can take a heavy pan and sit it on top of them - this will bring more of the kebab in to contact with the heat. Still got to keep turning them to prevent burning.
When they're done, either serve up on the skewer or remove and serve with some Jollof Rice, a handful of roughly chopped coriander leaves and then, either on the side or sprinkled over the top, the remaining KuliKuli.
Removed makes it much easier to eat though.
Thank you Nigeria

Na gode

The post How do you make Nigerian lamb Suya? | Rago Suya | What is the national dish of Nigeria? appeared first on National Dish.