31/03/2021
LESSON 101
Please RE-POST
Spicy chops platter for a birthday celebrant
Spicy Puff puff , samosa ,spring roll and peppered chicken
Pick ur fave
(1)PUFF PUFF RECIPE
Ingredients
2 cups flour
11/4 cups Water
2 Teaspoons Yeast
1 Teaspoon Nutmeg
1/2 Teaspoon Salt
1/4 Cup Sugar + 1 teaspoon sugar for proofing the yeast
Enough Oil for deep frying
Instructions
Mix half of a Cup of water, 1 teaspoon of Sugar and the Yeast in a Bowl. Cover with a lid and set aside for 4-6 minutes.
In another bowl, mix the dry ingredients - Flour, Sugar, Salt, and Nutmeg.
Combine the proofed yeast and one cup water together with the dry ingredients and mix until the batter is lump-free.
Cover the dough and allow it to rise for 1 hour. (The risen dough has a distinct sweet smell, which will make you know the dough is ready for frying)
Preheat the oil to about 360°F and scoop a little bit of dough just like the size of a table tennis ball. (You can make it bigger or smaller if you wish) and drop inside the oil.
Fry both sides until golden brown. If you are finding it hard to turn the puff puff while frying you can just press down the balls a little bit with your frying spoon before turning it.
Remove from heat and enjoy while still hot or warm
(2) PEPPERED CHICKEN
Directions for making Peppered Chicken
Season meat ,When the chicken has marinated for 1 hour, place in a pot, pour some water and start cooking. by the time it starts to boil, water will seep out from the chicken.
When the chicken is done, take them out and grill/broil or fry till golden all over. If you are preparing another meal on the same day (say Nigerian Jollof Rice), use the chicken stock (water from cooking the chicken), to prepare it. If you are just preparing Peppered Chicken to serve with a chilled drink, put the chicken stock in your freezer, chicken stock always comes in handy when you are preparing another meal.
Pour the vegetable oil in a dry pot and heat it up.
Add pepper blend and start frying on low to medium heat till all the water dries up.
Add the grilled/broiled or fried chicken and stir very well with a spatula till the popping red peppers have coated every inch of the chicken. Add salt at any time if necessary.
That's it
(3) Samosa /spring roll wraps
Ingredients
2 cups flour, extra for dusting and kneading
1 teaspoon salt
3/4 cup water, extra 2 tablespoons in case the dough is a bit dry
Juice of one lime
Method:
In a bowl mix the flour and salt.
Make a well, then pour in the water
Pour in the lime juice
Using a wooden spoon, mix the dough until it’s sticky.
On a floured surface, knead the dough until soft and no longer sticky. Lightly oil the dough and let it rest for about 10 minutes.
Once the dough is rested, divide it into quarters.
Roll out each quarter into a log and cut to form 3 equal balls.
Repeat the above procedure to yield a total of 12 small ball
Keep the small balls covered to keep them from drying out.
Take one of the small balls
Using a rolling pin,roll out the ball into a small disc.
Repeat the process to form 3 small discs.
Take one of the three small rolled out discs and brush with some vegetable oil.
Dust the oiled disc with some flour.
Take another rolled out disc and place on top of the oiled and floured one.
Repeat the procedure, brush some oil on the second disc.
Dust with some flour
Place the third disc on the two that have already been staked up.
Dust the three layers with some flour and prepare to roll them out.
Using a rolling pin, firmly roll out the stacked up discs.
Keep flipping over to ensure the discs roll out while still maintaining a circular shape. Heat up a heavy bottomed pan, or wide nonstick
No oil is needed.
On a heated pan, place the rolled out dough.
The idea is the dough to partially cook, flip after air pockets start to form on one side, then remove from the pan
Now the fun part, gently lift the top layer and gently pull away from the other two.
Pull away gently to keep the sheets from tearing.
Repeat for the second layer
sheets will be light and almost translucent
Once all the sheets have been precooked, stack them together.
Using a knife, cut the sheets in half
Samosa pockets ready for use.
the sheets are ready to use. Before using the sheets, prepare an edible glue using flour and water.
Take one of the sheets.
Bring the end furthest from you to form a triangle.
Using a brush or your finger, apply some of the edible glue of the piece that is left.
Fold over to seal the pocket.
will form a cone, with a cavity for the filling.
Fill the cone with your preferred filling, don’t stuff.
Using your thumbs close up the cone.
Apply more of the edible glue on the hanging flap.
Then fold over to seal the samosa.There you have it, a beautifully formed samosa that is the ready to be cooked.
And there you have it!
Check for picture guide below.. For spring roll too
Excellent doughnuts always at your service
Credits--- jamar's catering
