Who doesn’t love a good one-pot? It’s quick, convenient and shares well for large groups. Though our most famous one-pot (Pelau in case you weren’t sure) usually features meat, there are other ways to get that one-pot goodness in a lent-friendly manner. Take this CUISINE Seafood Cook Up for example.
To a hot pot on medium heat, add some Olive Oil.
Add Onions and Garlic and sauté until they become slightly translucent. About two minutes.
Next, add some fresh, diced tomato.
Season with a little Salt and Black Pepper
And let it all reduce into a paste that will be the base of the dish. About 15 minutes will do.
Here’s where you can start adding more flavor. Try some Paprika, but don’t be afraid to put your own twist on it.
You can add some Saffron for flavor and color too.
Time to get the CUISINE Rice in.
Followed by some Green Peas.
And some Chadon Beni for another layer of seasoning.
Then distribute this batch of ingredients evenly to make room for the others.
Bell Peppers. Try both red and green varieties for more color in the final presentation.
And round it off with some CUISINE Corn.
Add enough hot water to cover the ingredients. Make sure it’s hot water so you don’t slow down the cooking process. At this stage, you want to cook the Rice until it is al dente, so it doesn’t overcook when you add the seafood.
Now is the time to add your Fish. Any meaty, boneless pieces will do.
Check your seasoning and add more Salt and Black Pepper to taste.
Top up with hot water if needed as well. And put in a hot pepper for a little kick.
Put a layer of CUISINE Shrimp and some fresh Chive for a final layer of seasoning. Then cover and simmer until the liquid reduces.
And that’s it. A lent approved one-pot that can supply miles of smiles for lent and beyond.
Lent doesn’t mean you can’t get in on some serious one-pot action in your next lime or home cooked meal. Here’s a simple Seafood Cook Up using CUISINE ingredients that is sure to be a hit inside or outside of Lent.
3 lbs boneless skinless chicken thighs (cut into 1” pieces)
½ cup honey
6 tablespoons soy sauce
4 tablespoons rice wine
4 tablespoons fresh ginger (minced)
4 tablespoons fresh garlic (minced)
1 teaspoon sesame oil
2 pinch ground black pepper
4 tablespoons vegetable oil
4 tablespoons oyster sauce
Step 1: In a large bowl (or sealable plastic bag) combine honey, soy sauce, rice wine, garlic, ginger, sesame oil and black pepper. Add chicken and toss with the marinade to coat. Cover and refrigerate for at least 3 hours to overnight.
Step 2: Heat vegetable oil in the wok over high heat. Add chicken with the marinade and stir-fry until the chicken pieces are fully cooked (about 7-8 minutes).
Step 3: Reduce heat, add the oyster sauce and stir in until the chicken pieces are coated with it.
(Makes 4 Servings)
- 1 lb goat meat, cubed
- 1 lime
- 1 onion, chopped
- 2 tbsp green seasoning
- 4 tsp masala
- 2 tbsp curry
- 1/2 tsp saffron
- 4 cloves garlic
- 7 leaves cilantro, chopped
- 4 sprigs chive, chopped
- 1 tbsp soy sauce (optional)
- 1 tbsp coconut powder
- Salt to taste
- Pepper to taste
- Wash the meat with the lime and drain. Add salt to taste
- Add the green seasoning, 2 tsp masala, saffron powder, 1 tbsp curry powder, onion, two cloves of chopped garlic, cilantro and chive. Mix well. Leave to marinate for at least one hour.
- Heat the oil and sauté the other 2 cloves of chopped garlic
- In about 1/2 cup of water, mix 2 tsp of masala and 1 tbsp of curry powder. Add to the sautéed garlic and allow to cook for about one minute.
- Add the marinated goat and mix in the curry thoroughly.
Then add the soy sauce (optional)
- Allow to cook for about 5 minutes or when you see the water is drying down.
- Add the coconut powder. Then add enough water to cover the meat and pressure cook for 15 minutes.
After about 15 minutes check the meat for tenderness. By this time it should be about half done. Top up with water and pressure cook for another 15 minutes or until the water has evaporated
Time taken to prepare: 55 minutes
- 1 ¾ cups rice
- 600g lamb, diced
- 4 Table spoon vegetable oil
- 4 table spoon ginger, crushed
- 4 table spoon garlic, crushed
- 4 table spoon coriander, ground
- 2 cinnamon sticks
- 1 table spoon tomato paste
- 2 medium onions, diced
- 2 cups water
- 4 table spoon raisins
- 4 table almonds, toasted slivered
- Salt and pepper to taste
- Cook Rice as per pack instructions.
- Heat oil in a saucepan, add lamb and fry until lamb is browned.
- Add ginger, garlic, coriander, cinnamon and onions, stir fry for 2 minutes.
- Add tomato paste and fry for 2 minutes.
- Add water, cover and simmer on medium heat until lamb is soft (add more water if it boils dry).
- Add raisins and simmer for 2 minutes.
- Stir in the cooked rice, add salt and pepper to taste.
- Serve and sprinkle with toasted almonds.