il, season well and griddle for 3 minutes on each side
I use 2 pans for the cooking 1 for each fish, I put
ling-film & allow to stand for 8-10 minutes.
Meanwhile
e water. Microwave the water for about 30 seconds. Next take
nd weigh down to press for 30 ins.
Cut into
br>Add potatoes and mix vegetables and a pinch of salt
o a boil and cook for 2 mins. Drain. When cool
n airtight container for 6 months.
To prepare vegetables, pour olive
Soak Basmati rice for 15 minutes and cook adding
entil mixture in the refrigerator for a couple of hours to
ake corn tortillas - see my recipe for tortillas de maiz here.
igh heat and cook lamb for 5 minutes, turning once, until
.
To prepare the vegetables, peel and trim the shallots
For the vegetables, cook potatoes in boiling salted water for 20 mins, drain and
Preheat grill for cooking with two zones: one for direct grilling over high heat
Thaw vegetables and cook in boiling water about 10 minutes; drain, in large bowl.
Combine all ingredients except crackers and oleo, put in baking dish, cover with crackers, cut up oleo on top of crackers.
Bake in 325\u00b0 oven for 30 minutes.
Will keep in refrigerator for several days.
Peel, chop and boil in the minimum water with salt any vegetables and use singly or in combination.
Fry the onion till transparent.
Add the ginger-garlic paste and fry.
Put in the masalas and curry leaves and fry till the seeds splutter.
Add in the cooked vegetables.
Blend.
Add tamarind/lime juice.
Garnish with fresh grated coconut.
Serve.
Heat oil in large nonstick skillet over medium-high heat and cook chicken and chorizo, stirring frequently, 8 minutes or until chicken is almost done.
Stir in Recipe Ready Mixed Vegetables and taco seasoning and cook, stirring occasionally, 5 minutes or until vegetables are tender.*
Stir in prepared rice and chicken broth; heat through. Season, if desired, with salt and pepper.
add the bacon and cook for about a minute, then add
he biscuit mix. Let stand for about 10 minutes.
Dip