Author: admin

Ingredients:

• 1 cup of fresh mint leaves
• 1/2 cup of fresh cilantro leaves
• 1/4 cup of water
• 1 tablespoon of lemon juice
• 1 tablespoon of sugar
• 1/2 teaspoon of salt
• 1/4 teaspoon of cumin seeds
• 1 small green chili pepper, chopped (optional)

Instructions:

1. In a food processor or blender, combine the mint, cilantro, water, lemon juice, sugar, salt, cumin seeds, and green chili pepper (if using).
2. Process the mixture until it is smooth and well combined.
3. Transfer the chutney to a small serving bowl and serve immediately, or store in the refrigerator until ready to use.
4. Serve the chutney with your favorite Indian dishes, or as a dip for snacks. Enjoy!

• 1 tablespoon of whole mustard seeds
• 1 tablespoon of whole coriander seeds
• 1 tablespoon of whole allspice berries
• 1 tablespoon of whole black peppercorns
• 1 tablespoon of whole cloves
• 1 tablespoon of ground ginger
• 2 teaspoons of ground cinnamon
• 1 teaspoon of ground nutmeg
• 1 (3-pound) corned beef brisket
• 1 onion, peeled and quartered
• 1 carrot, peeled and quartered
• 1 celery stalk, quartered
• 1 bay leaf
• 1/2 cup of water

Instructions:

1. In a small, dry skillet, toast the coriander seeds, mustard seeds, allspice berries, peppercorns, and cloves over medium-low heat until fragrant, about 2 minutes. Transfer the toasted spices to a spice grinder or mortar and pestle and grind them until they are finely ground.
2. In a small bowl, mix the ground spices together with the ginger, cinnamon, and nutmeg.
3. Rub the spice mixture all over the corned beef brisket, making sure to coat it evenly on all sides.
4. Place the corned beef in a large pot or Dutch oven, along with the onion, carrot, celery, bay leaf, and water.
5. Bring the pot to a boil over high heat, then reduce the heat to low and simmer the corned beef for about 3 hours, or until it is tender and cooked through.
6. Remove the pot from the heat and let the corned beef cool in the cooking liquid.
7. Once the corned beef is cool enough to handle, slice it thinly against the grain and serve it with your favorite sides. Enjoy!

Ingredients:

• 10 small limes, washed and dried
• 1/2 cup of salt
• 1 tablespoon of mustard seeds
• 1 tablespoon of fenugreek seeds
• 1 tablespoon of fennel seeds
• 1 tablespoon of cumin seeds
• 1 tablespoon of black peppercorns
• 2 teaspoons of ground turmeric
• 1/4 cup of vegetable oil
• 1/4 cup of white vinegar

Instructions:

1. Cut the limes into quarters and place them in a large, non-reactive bowl.
2. Add the salt to the bowl and mix well. Cover the bowl with plastic wrap and let it sit at room temperature for 2 days.
3. After 2 days, the limes should be soft and have released some of their juices. Drain the limes, reserving the liquid.
4. In a small, dry skillet, toast the mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, and black peppercorns over medium-low heat until fragrant, about 2 minutes.
5. In a food processor or blender, combine the toasted spices, turmeric, oil, vinegar, and reserved lime juice. Process until the mixture is well combined.
6. Transfer the pickling mixture to a large jar or container. Add the drained limes to the jar and mix well to coat them evenly.
7. Cover the jar and let it sit at room temperature for at least 2 weeks, or up to 1 month, before serving.
8. Serve the lime pickle as a condiment with your favorite Indian dishes. Enjoy!

This chutney (dip) is easy to make and has a fresh yummy taste.

Ingredients:

• 1 cup of unsweetened shredded coconut
• 1/2 cup of cilantro leaves
• 1/4 cup of mint leaves
• 1/4 cup of water
• 1 tablespoon of lemon juice
• 1 tablespoon of sugar
• 1/2 teaspoon of salt
• 1/4 teaspoon of cumin seeds
• 1 small green chili pepper, chopped (optional)

Instructions:

1. In a food processor or blender, combine the coconut, cilantro, mint, water, lemon juice, sugar, salt, cumin seeds, and green chili pepper (if using).
2. Process the mixture until it is smooth and well combined.
3. Transfer the chutney to a small serving bowl and serve immediately, or store in the refrigerator until ready to use.
4. Serve the chutney with your favorite Indian dishes, or as a dip for snacks. Enjoy!

Ingredients:

• 1 pound of beef, cut into bite-sized pieces
• 1 onion, diced
• 1 tablespoon of minced ginger
• 1 tablespoon of minced garlic
• 2 tablespoons of vegetable oil
• 2 tablespoons of curry powder
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of ground turmeric
• 1/4 teaspoon of cayenne pepper (optional)
• 1 can of coconut milk
• 1 cup of beef broth
• Salt and pepper to taste
• Chopped fresh cilantro for garnish (optional)

Instructions:

1. In a large, deep skillet or Dutch oven, heat the oil over medium-high heat.
2. Add the beef to the skillet and cook until browned on all sides.
3. Remove the beef from the skillet and set aside.
4. In the same skillet, add the onion, ginger, and garlic. Cook until the vegetables are softened, about 5 minutes.
5. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using) to the skillet. Stir to combine.
6. Add the beef back to the skillet, along with the coconut milk and beef broth. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the beef is tender and the sauce has thickened.
8. Season the curry with salt and pepper to taste.
9. Garnish the curry with fresh cilantro, if desired, and serve hot with rice or your favorite side dish. Enjoy!

For a Pacific island-style pasta salad, you will need the following ingredients:

• 1 pound of small pasta shapes, such as rotini or fusilli
• 1 can of tuna, drained
• 1 cup of frozen peas, thawed
• 1/2 cup of diced red bell pepper
• 1/2 cup of chopped fresh cilantro
• 1/4 cup of diced red onion
• 1/4 cup of diced fresh pineapple
• 1/4 cup of sliced black olives
• 1/2 cup of mayonnaise
• 2 tablespoons of lemon juice
• Salt and pepper to taste

To make the pasta salad, start by cooking the pasta according to the package instructions. Once it is cooked, drain the pasta and let it cool completely.

In a large bowl, combine the cooled pasta, tuna, peas, red bell pepper, cilantro, red onion, pineapple, and black olives.

In a separate small bowl, whisk together the mayonnaise, lemon juice, salt, and pepper. Pour the mayonnaise mixture over the pasta salad and stir to coat all of the ingredients evenly.

Cover the bowl with plastic wrap and refrigerate the pasta salad for at least one hour to allow the flavors to meld. Serve the pasta salad chilled, garnished with additional chopped cilantro if desired.

A very special and exciting way to cook lamb.

Ingredients:

• 1 pound of lamb, cut into bite-sized pieces
• 1 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cloves of garlic, minced
• 1 cup of beef broth
• 1 cup of red wine
• 1 can of diced tomatoes
• 1 tablespoon of tomato paste
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a large, deep skillet or Dutch oven, heat some oil over medium-high heat.
3. Add the lamb to the skillet and cook until browned on all sides.
4. Remove the lamb from the skillet and set aside.
5. In the same skillet, add the onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
6. Add the beef broth, red wine, diced tomatoes, tomato paste, and thyme to the skillet. Stir to combine.
7. Add the lamb back to the skillet. Season with salt and pepper to taste.
8. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
9. Bake for about 1 hour, or until the lamb is tender and the sauce has thickened.
10. Serve the lamb casserole hot, with mashed potatoes or your favorite side dish. Enjoy!

Ingredients: 1 pound goat meat, cut into small cubes 1 onion, finely chopped 1 tablespoon ginger paste 1 tablespoon garlic paste 1 tablespoon cumin powder 1 tablespoon coriander powder 1 tablespoon garam masala 1/2 teaspoon turmeric powder 1/2 teaspoon cayenne pepper (optional) 1 cup tomatoes, chopped 1/2 cup water 1 tablespoon vegetable oil 1 tablespoon ghee or butter 1/2 cup heavy cream 1/2 cup fresh cilantro leaves, chopped

Instructions:

1. Heat the oil and ghee in a large saucepan over medium heat.
2. Add the onions and cook until they are softened and lightly browned, about 5 minutes.
3. Add the ginger and garlic paste and cook for an additional minute.
4. Stir in the cumin, coriander, garam masala, turmeric, and cayenne (if using) and cook for another minute.
5. Add the goat meat and cook until it is browned on all sides, about 5 minutes.
6. Stir in the tomatoes and water, bring to a simmer, and cook for about 20 minutes, or until the goat is tender.
7. Stir in the heavy cream and cook for an additional 5 minutes.
8. Serve the goat curry hot, garnished with fresh cilantro leaves.

Ingredients:

• 1 pork roast (3-4 pounds)
• 1/4 cup honey
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon dried thyme
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F.
2. In a small bowl, whisk together the honey, olive oil, Dijon mustard, thyme, garlic powder, salt, and black pepper to create a marinade.
3. Place the pork roast in a roasting pan and brush the marinade evenly over the top and sides of the pork.
4. Place the roasting pan in the oven and roast the pork for about 1 hour, or until the internal temperature reaches 145°F.
5. Let the pork roast rest for 10 minutes before slicing and serving.

Enjoy your roast honeyed pork!

Fijian Manioc Pudding is a delicious and unique dessert that is easy to make. Here is a simple recipe for you to try at home:

Ingredients:

• 1 cup grated manioc (also known as cassava)
• 1 cup coconut milk
• 1/2 cup sugar
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions:

1. In a large mixing bowl, combine the grated manioc, coconut milk, sugar, water, vanilla extract, and salt. Mix well to combine.
2. Transfer the mixture to a greased baking dish and smooth the top with a spatula.
3. Bake in a preheated oven at 350 degrees Fahrenheit for 45 minutes, or until the pudding is golden brown and set in the center.
4. Allow the pudding to cool slightly before serving. Serve warm, garnished with additional coconut milk and a sprinkle of sugar, if desired.
5. Enjoy your delicious Fijian Manioc Pudding!