Poached Croaker fish on a bed of tomatoes and caper

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Poaching fish is a very simple technique to ensure a full flavoured and wholesome fish.

For the fish
1 medium sized croaker, cleaned and gutted, cut into pieces
Fish stock or bouillon cube
1, bay leaf
1 clove of garlic, minced
Teaspoon, dried thyme
Slice of lemon
Black peppercorns

For the tomato caper base
1 clove of garlic, minced
2 fresh tomatoes
1 small purple onion,  diced
1 tablespoon of capers
Pinch of paprika
Salt to taste

Method

In a pan,  combine the ingredients and bring to a boil. Reduce the heat so the water is just simmering. Add the fish and poach until it is cooked through, about 6 – 8 minutes.

When cooked,  transfer to a plate. Brown the skin of the fish lightly in a hot pan with a little olive oil.

For the tomato and caper base,  in a hot pan on medium heat, cook the minced garlic for less than a minute. Add the tomatoes and onions, soften slightly but not over cook. Now add the capers and paprika. Salt to taste.

Serve with steamed sweet potatoes and enjoy.

 

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Caramelised Banana in Peanut Custard Tart

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Try this African inspired dessert, using bananas which are available all year round. A very yummy peanut custard tart made using Uwa Earth peanut butter, a whole foods line out of Nigeria.

Using an organic or unrefined peanut butter, maintains the rich flavour of the peanuts and transforming this into a peanut custard is even more decadent.

It may seem time consuming to prepare,  but it’s well worth it in the end. It’s also an impressive dessert for summer entertaining too.

 

STEP ONE

Prepare the Tart Base

You’ll need: –

250g flour

125g butter

A pinch of salt

Ice cold water

  • Place flour and salt in bowl
  • Mix together sparingly aerating the flour in the process
  • Pinch butter into flour until you have coarse loose crumbs
  • Add some water to bind the dough together. Ensure the dough is not runny
  • Roll out the dough and cut out in a circle
  • Place in an oiled tart tin
  • To prevent dough from rising, place baking sheet on dough and pour pastry beans
  • Bake for 10mins at 180° until it turns golden brown

STEP TWO

Prepare Peanut Butter Custard

You’ll need: –

1tbsp Peanut butter

4 Egg yolks

1/2 cup Caster Sugar

8oz milk

Honey

Condensed milk

  • Place peanut butter in a bowl
  • Whisk until it’s light, then add honey and condensed milk
  • Mix until you have a paste, then set aside
  • Place egg yolk in a bowl, pour in sugar, then whisk until it’s light and fluffy (or until the color changes to a lighter shade)
  • Pour milk in a pan and heat up to simmer
  • Pour in the egg yolk, mix and and stir until you have a paste. Do not boil
  • Stir in peanut butter mix and serve

FINAL STEP

You’ll need: –

Tart base

Peanut butter custard

Banana

Brown sugar

  • Pour 1 tbsp of peanut butter custard in tart base and spread over the base
  • Slice banana and place over the custard
  • Sprinkle brown sugar over bananas
  • Using a blow torch, caramelise sugar on bananas then serve. In the absence of a blow torch, place in a hot oven to caramelise for a few minutes

3 Foodies 1 Night in Lagos hosted by Chef Dish

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3 FOODIES 1 NIGHT IN LAGOS

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1 Night in Lagos is fast becoming the go to monthly networking event organised by The View Lifestyle. This May, food is our focal point, led by Executive Chef, Dumebi Agbakoba, as she celebrates all things food with 3 food lovers.

“Food is a universal language, it’s brings people and different cultures together.  My fondest memories growing up and through my adult years all have one thing in common –  food.  I have a great love for food and it’s something I believe everyone should experience”. says Dumebi Agbakoba.

Let’s talk about food and the business of food with Chef Nylah, Fitness Trainer Rehia and Absolut Brand Ambassador Lola Marcus on the 15th of May at Samantha’s Bistro.

Proudly supported by Absolut, Zaron,  DRZPT TV, Spice Tv, Bella Najia, Kamdora, Pulse.NG, 360nobs, Seph Image, Supermart.ng, Jaguda.com, Exquisite Magazine, Hello Food, Day and Night, Boredingidi, Spice TV, Ebonylive TV, Lean kid, Afro cab and Unravel GFX.

THE 3 FOODIES

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With a Bachelors degree in Mass communication and a Masters in Communication. She has worked on integrated marketing campaigns for brands like Coca-Cola, UAC Foods. She currently works as the Brand Ambassador of Absolut Vodka and Olmeca Tequila.

She likes to take photographs and is a creative problem solver that loves travelling and discovering new cuisines.

2

Rehia Giwa- Osagie is the founder and owner of Secret Cinema Lagos and Elite box the first commercial boxing gym in Lagos.

Having had a few professional boxing fights in the UK and moved backto Nigeria 2 years ago, he currently coach boxing for all levels and educating people about the sweets science and how best to use this particular sport as an avenue to achieving various health and fitness.

The ultimate aim is to add value to Nigeria’s health and fitness industry by creating an active lifestyle culture through boxing.

4

Chef Nylah is an American trained chef from the International culinary school of The art institute of Washington.
After serving in the United States Air Force as a nuclear weapons security specialist, She opened up Nylah’s Catering. Her past clients include Samsung, Etisalat and Google.

5

They say when you realise what your vocation in life is, you never stray from it, no matter what age you were when you made the discovery.

This was very much the case for Dumebi Agbakoba, who had the vision to be a creator and entrepreneur from a young age. So, as she got older, the opportunity to chase the vision came into view, and she powered ahead to make it a reality.

Despite working as part of the media, she forever clung on to her first love; food. Now ready for a fresh challenge, she is transitioning into the role of restaurant chef, maximising on her
natural flair for cooking that she had from a young age, and her ability to cook dishes that don’t just tickle the taste buds, but absolutely ravish them. Bringing with her a wealth of disciplines that has been gained from years of professionalism in an industry that takes no prisoners, she combines a natural talent that is well trained in the kitchen, with methodical practice and a spark that stands out from everybody else.