Ghanaian Jollof cauliflower rice with crayfish tails | Jollof Shinkafa | What is the national dish of Ghana?

Wayne @NationalDish — Thu, 06 Apr 2017 20:42:03 +0000

Ghanaian Jollof cauliflower rice with crayfish tails
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Jollof Rice is a dish that features in may West African countries, Ghana being one of the foremost.

The beautiful red colour that this dish carries is all down to the palm oil, the oil of choice for the region.

It is often cooked with various meat, such as chicken and/or beer, this version contains crayfish tails and cauliflower rice. That makes this a side dish version, in this case, served with Nigerian Lamb Suya.

Jollof Shinkafa | Ghanaian Jollof cauliflower rice with crayfish tails

Take a look at the cauliflower rice recipe first, cook it for three minutes and then come back here - you'll be gone 5 minutes.

If you were to cook Jollof Rice with actual rice, you would follow the same method here but use more liquid as the rice would absorb it. In this case, we still use a good volume of liquid but let it reduce and concentrate to build the flavour and then mix the rice through it and logically thinking, this version should have a deeper flavour and it's totally healthier.

CourseMain Dish, Side Dish
CuisineAfrican, Ghanaian, West African

Servings2 people

Prep Time20 minutes

Cook Time45 minutes

Ingredients

For the cauliflower rice

1medium cauliflowergrated in to a microwaveable bowl mixed with a handful of finely chopped coriander stalks
1bunch fresh corianderstalks finely chopped and added to cauliflower rice and leaves roughly chopped for garnish

For the sauce

1tin chopped tomatoesor 6 large tomatoes chopped
1large white onionchopped
200g tomato puree
4tbls red palm oil
1tsp sea salt flakesseason carefully to taste
150g crayfish tailspre-cooked is fine.
150g okra
500ml fish stock
1/2 red pepperchopped in to bite sized chunks

All the spices (for the sauce)

1 scotch bonnet chillifinely chopped, deseed if it bothers you
1pinch cumin powder
1/2 nutmegfinely grated
2cloves garlicfinely chooped
1tsp cinnamon powder
1tsp chilli powder

Instructions

Heat a chef's pan or wok over a medium heat and add all the Palm Oil, don't let it burn. Once it's hot enough, add the onion and enjoy the colour transformation, this should get you in the mood.
When the onion has softened add all the spices and stir. Next add the tomato puree, stir and then add the tinned chopped tomatoes - stir, you should then have a good base.
Pour in 200ml of the fish stock and you'll have a rather wet mixture. You need to make 500ml (or the maximum that the stock cube states, unless you make it yourself) but only use 200ml of it for the two people portion - you don't want it over concentrated. If you were cooking rice you would use more as the rice would absorb the stock, not so when using cauliflower, and do not worry about loss of flavour, we're about to go to town on flavour.
Leave this mixture to simmer and reduce, halfway through (see pic) add the red peppers and okra and then reduce further until you get a wet paste - this process will concentrate the flavour. Now is the time to taste and season with salt, carefully!
When happy, add your cauliflower rice, which should have been pre-made and cooked for 3 minutes, stir and then add the crayfish.
From here, it's just a case of mixing everything together and heating it through - a few mins tops.
Grab a warm serving plate, big pile in the middle and garnish with roughly chopped coriander leaves. If you can get it, serve with Hot Shito Sauce.
Thank you Ghana

Na gode

The post Ghanaian Jollof cauliflower rice with crayfish tails | Jollof Shinkafa | What is the national dish of Ghana? appeared first on National Dish.

How do you make Swedish Meatballs in a Cream Sauce? | Köttbullar | What is the national dish of Sweden?

Wayne @NationalDish — Thu, 02 Mar 2017 16:01:06 +0000

The national dish of Sweden is meatballs in a cream sauce
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Thanks to IKEA, Swedish Meatballs is probably the most likely National Dish to spring to mind. The local name for it, Köttbullar, quite literally translates as meatballs – and it really is that simple. How do you make Swedish Meatballs?

The recipe here, köttbullar med gräddsås, meatballs with cream sauce, is wintry, rich and comforting, best served in a bowl and eaten with a spoon, they are that soft.

Often it is served with mashed or boiled potatoes and pickled vegetables – I’ve opted for the latter, to try to keep it light – plus the sweet vegetable vinegar helps to cut through the richness of the sauce.

Köttbullar med gräddsås | Swedish meatballs with a cream sauce

This is a pretty straight forward recipe for Swedish Meatballs, not quite fast food, but easy enough you don't have to fuss too much.

CourseMain Dish
CuisineSwedish

Servings2

Prep Time15 Mins

Cook Time40 Mins

Ingredients

Main stuff

150g beef mince
150g pork mince
1whole white onionfinely diced

For the sauce

150ml double creamyou can substitute this with sour cream
2tbls plain flourhave a sieve handy? Grab that.
25g buttersalted is best
Fistful parsleyas much or little as you like - chuck half in the sauce and the rest over the finished dish
300ml beef stockget this ready in advance

Spices and stuff

1tsp allspice
1tsp ground black pepper
1tsp nutmeggrated
1clove garliccrushed, don't bother to peel, just use a garlic crusher

Instructions

For the meatballs

Put both the beef and pork mince in to a mixing bowl.
Add the butter, half the egg, pepper, salt, garlic, allspice, nutmeg and onion. Basically, lob it all in.
Get in there with your hands, it's the only way, and mix it up good.
If you feel it's not wet enough to mould into balls that will stay formed, add a little more egg - just don't make it too wet, otherwise - well, just don't, the sound alone will put you off.
Roll the mixture into evenly sized balls, just smaller than a squash ball.
Heat a pan, medium high heat and brown them off on all over and then set aside.

For the sauce

Get some beef stock on the go, about 300ml.
Using the same pan that you browned the meatballs in, add the butter. As it melts, add the flour - sieving it prevents lumps and make it slightly easier. Mix the flour and butter with a whisk to form a roux.
Once smooth, add the cream with a few twists of pepper.
Mix together and add half the parsley.

Pull it together

There are two ways you can do this. Either, add the meatballs to the sauce in the pan, cover and cook over a low heat for 10 minutes (don't let it catch).
Or the way I've done it here, pre-heat the oven to 180 degrees (360 farrenhiet).
Pour the sauce into an oven dish (big enough to accommodate all the balls with overcrowding) and place the meatballs in with their top surface uncovered.
Put in the oven for 15 mins and you get a slightly crunchier top on the meatballs whilst they've poached in the sauce.
Take out, throw the rest of the parsley over the top and serve with some pickled vegetable and a few dollops of Dijon - I added a little raw red cabbage on the side.
Thank you Sweden

Tack

The post How do you make Swedish Meatballs in a Cream Sauce? | Köttbullar | What is the national dish of Sweden? appeared first on National Dish.

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Ghanaian Jollof cauliflower rice with crayfish tails | Jollof Shinkafa | What is the national dish of Ghana?

How do you make Swedish Meatballs in a Cream Sauce? | Köttbullar | What is the national dish of Sweden?