It is the best introduction to vegetables, the richness built by the variety of vegetables; juicy and light, thick textured and light to the tongue, bits and pieces to remind you of home. A bite at a time, cautiously, to identify the dislike and give up. Unfortunately, there isn’t any. You love them!
Apart from creating a colour pallet, the idea is to create perfectly tender beef, crispy edged potatoes and sweet crunchy carrots. One meal garnished with cilantro that is enough by itself, well balanced in nutrients and with a fork one bite of all will be simply fantastic.
The orange and its juices blend into the lettuce, complementing the sweetness of carrot slices that mixing with the coarsely crushed honey coated cashew nuts. Every bite is heavenly, you will love it, actually you will want more.
One of sheep’s best cuts, is the shank. I fell in love with it first because of how it looks; I mean, you can hold it like a chicken thigh and eat it with ease. Secondary to that, and probably what should hold water, it is how rich in flavour it is. The grains of the flesh are sealed with layers of fat that moisturises the meat as it cooks, almost never drying out.
An Italian dish, made from grilled or panfried boneless meat then cooked in butter or olive oil, and braised with wine or/and sauces. A filling of freshly grated cheese and sliced vegetables and sometimes breadcrumbs is secured with wooden toothpicks or butcher’s twine after rolling.
Due to Beef Tomato’s it its rich classic taste, often sweet, when cooked with beef they create a savoury taste that is so heavenly, it will frequent your Dinner Table and Sunday Lunch Menu for eternity.
Imagine dinning under the stars on a September night, the warm light alone will turn the dinner into an experience full of excitement and mystery. I bet this is what you hope to recreate at home. You can now find warm light LED candles in Nairobi. These will save you candle mess and give you more time to sit with your date without changing the candle.
Varieties of fish vary in texture and fishy flavour. Fish that is full in flavour is firm in texture and needs a stronger marinade i.e Sea Bass, Barracuda, Red Snapper . Fish that is mild in flavour is delicate in texture and needs a lighter marinade i.e. Tilapia, Salmon
The strength or lightness of marinade can be achieved by the choice of acid for the marinade. The firmer the fish in texture will take longer to absorb marinade in comparison to delicate fish in texture that will take a shorter time.
There is something in great in every piece of juicy grilled boneless chicken. It is just the incredible deep flavour, but the tender texture and also knowing that you are munching on a lean and low calorie dish. Yeah, you got me there, as low as 124 calories in one breast.
In so many words, marinating is soaking food in a seasoned, often acidic liquid before cooking; mainly to add further add flavour to meatwhile tenderising it. The end result after cooking, is a delicious and juicy piece of meat, the kind that can make a grown man cry 🤣🤣🤣!
The thought of grilling steak from scratch for a declared self taught cook, like me can be daunting. I embarked on this dismaying adventure, after several trial and errors, you can only imagine what they were like,I have tips that I am thrilled to share with you today that will be of help to you as you start grilling your steak at home.