SeaFood

HOW TO MAKE HOMEMADE BASIL INFUSED OLIVE OIL

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Italian, Mediterranean

Equipment

  • 1 pot with lid

Ingredients
  

  • 200 ml olive oil
  • 150 g fresh basil

Instructions
 

INSTRUCTION

  • Hi! in this video am going to show you Basil Infused Olive Oil
    It is super easy and quick to make basil infused olive oil.
    I will show you the whole process on how to make your own basil infused olive oil att home .
    First make sure that you use a clean dry pot.
    Pick the basil leaves with stems first
    Then empty 200ml olive oil in the pot and bring to heat to 175 ℉ or 80 ℃
    Then put the leaves in the hot oil and cover and move immidaitely the pot from the heat
    Then let the basil infuse the oil whiles cooling down
    Strain the oil after it has completely cooled down
    It is now ready to be bottled. Make sure the bottles are clean, dry and sterilized before filling them.
    Close tight and refridgerate for a month
    Basil infused oil can be added when cooking rice
    Can be added to seafood , salad or when grilling.
    It is also perfect for marinating salad, dressing or tossing with pasta or drizzle it
    on tomatoes, bruschette, steamed vegetables, soups and even on soft cheeses.
    Hope you will love this video
    GOOD LUCK WITH YOUR COOKING!
    on tomat
Keyword #healthyfood

HOMEMADE TERIYAKKI SAUCE

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Prep Time 8 minutes
Cook Time 6 minutes
Total Time 14 minutes
Course Appetizer, Side Dish
Cuisine Japanese
Servings 6

Equipment

  • BLENDER
  • medium cooking pot

Ingredients
  

  • 40 ml dark soy sauce
  • 5 tsp brown sugar
  • 60 gram fresh ginger ground
  • 2 tsp cornstarch
  • ¼ cup cold water
  • 150 ml pineappple juice
  • 1 tsp white pepper
  • 3 garlic cloves
  • 1½ tsp dried mustard ground

Instructions
 

  • Today am going to show you how to make homemade TERIYAKKI SAUCE
    This sauce is easy and quick to make
    It is a versatile ingredient that can be easily incorparated into various culinary creations, offering a range of flavors to enhance different recipes. It is a traditional soy sauce with added ingredients to spice it up .
    TERI means glitter of the sauce and
    YAKI means to fry or grill.
    This sweet and spicy sauce can be use to marinate, seafood, beef, pork or chicken about an hour or two before frying.
    This sauce play its role in giving its sweet and sour taste to many dishes
    TERIYAKI can be also used as deeping sauce.
    It flavors chicken wings, dumplings, shrimps, steak and even for additional flavors in stirfries, rice dishes and vegetables.

PREP

  • Peel garlic and fresh ginger root first
    Trensfer the ginger and the garlic into the blender and blend until smooth
    Then add in the soy sauce, sugar, white pepper and the ground mustard seeds and continue blending smooth, make sure the sugar melt.
    Then add in the pineapple juice and blend until everything is combine then trensfer the mixture in a cooking pot
    Then mix the corn flour with cold water and add together with the mixture in the pot
    Bring to cook on midium heat stirring for 6 mintues until you get a thick consistency then the TERIYAKI SAUCE is prepared and ready for consumption.
  • PRESERVATION
    For optimal preservation empty the TERIYAKI SAUCE in an airtight container and refridgerate for 2-7 days
    For ginger or soy sauce lovers i recomend TERIYAKI SAUCE
    GOOD LUCK with your cooking.
Keyword #FISHRECIPE, #healthyfood, jestinas kitchen

FISH YASSA

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Prep Time 25 minutes
Cook Time 45 minutes
15 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Gambian
Servings 4

Equipment

  • 1 cooking Pot
  • 1 frying pan

Ingredients
  

  • 2 whole fishes seabass or seabream
  • 2 onoins
  • 3 cloves garlic
  • 2 lemon/lime
  • 1 tesp all-purpose seasoning
  • 1 tesp salt
  • 1 maggi cube
  • 2 tesp mustard dijon
  • 1 tesp chile flakes
  • 1 cup oil vegetable oil
  • 150 g mushroom optional
  • 2 bay leaves
  • 150 g mix vegetale optional
  • 2 tesp black pepper for the whole cooking
  • 1 tesp paprika pwd optional

FOR GARNISHING

  • 6 green olives
  • 1 cocumber
  • 1 hard tomato
  • ½ lemon/lime

Instructions
 

  • PREPERATION
  • First get the skales of, the guts and gills then wash the fish with salt and lemon juice.
  • SEASONING
  • Make deep lines on the fish first
    then sprinkle just salt with 1/2 tesp of black pepper and season.

FRYING OF THE FISH

  • Use a frying pan to fry the fish
    Heat the oil on medium heat and fry the fish until golden brown on both sides

COOKING THE YASSA

  • Peel the onions and the garlic
    Cut the onions into wedges not not very thick
    Now fry the onions in the same oil in a deep and wide saucepan for about 2 minutes then crush in the garlic together.
    Add in the mustard, the blackpepper, paprika pwd, chile flakes the bay leaves with the all-purpose seasoning.
    Keep on stiring on low heat until the everything is incoperated.
    Now add in the mushrooms with mix vegetables then last press in the lemon or lime its upp to you. I prefer lemon but if you want it very sour then lime is the best.
    Keep on stiring until the vegetables and onoins is done or wither.
    Give it a taste, add more if necessary for more seasoning
    Last lay in the fried fish in the saucepan together with onions and reduce the heat and let it cook on slow heat for about 6 to 8 minutes so the sauce would infuse into the fish.
    After that then the FISH YASSA is done and ready to be served
    It can be served with rice or with lettuce or even with cooked potatoes.
    It is a very easy and quick meal
    Healthy and delicious for lunch or dinner
    Garnish with olives, tomato, cocumber with slices of lemon
    BON APPRTIT!!!!!

Notes

Keyword #FISHRECIPE, #FRIEDFISH, #healthyfood

HOW TO PRESERVE HERBS & VEGETABLES WITH SALT

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Prep Time 1 minute
Total Time 1 day
Course Appetizer
Cuisine American, Gambian

Equipment

  • 1 DEHYDRATOR
  • OVEN
  • BLENDER

Ingredients
  

  • 1 whole onion
  • 1 whole red onion
  • 1 whole leeks
  • 1 bunch springs onions (bunch)
  • 200 g red bell pepper
  • 200 g yellow bell pepper
  • 100 g curly leaf parsley
  • 100 g basil
  • 100 g rosemarie
  • 100 g mint leaves
  • 75 g fresh ginger
  • 100 g orange bell pepper
  • 1 whole carrot raw

SEASONING

  • 2 tbsp sea salt
  • 2 tbsp himalayan pink salt
  • 2 tbsp salt flake

Notes

First wash and dry  the herbs and vegetables
Pluck the leaves, chop and blend all the herbs.
Cut all the vegetables into long thin stripes for the all-purpose seasonings. 
So they would dehydrate fast.
Pack all the vegetables on the rak from the dehydrator or use the tray from the oven if  you going to dry the vegetables in oven.
Blend the wet herbs, onions  coarse with 1 tbsp  each from the salts or goodly portion of salt it is up to you .
Transfer the blended herbs on a patchment papper before laying it on tray to avoid water droping from the herbs .
Now  step by step you can easily dehydrate by air or sun dry, even oven dry or use a dehydrator to dry the herbs and vegetables.  It would take 9 hrs to dehydrate with my dehydrtor or days if its sun dry.
When the vegetables are completely dehydrated, then they can be blended  with salt.  Smooth or rough then preserve in a dry sterilzed  air tight jar as long as you wish.
It can be used for soups, stews, ect! etc!
For the herbs you dont need to do anything extra because it has already been blended before dehydrating .  The salt has already cured and infused the herbs  So it is ready for preservation in a clean sterilized air tight  jar.
My flavouful salted herbs  can be added into fish, chicken, meat, salads and in different recipes as well.
My all- purpose seasoning can be used everyday, anytime in all your recipes.
For long time preservation make sure to use clean dry spoon

ELEVATED STREET PANCAKE

Popular Gambian Street Snack
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert, Side Dish, Snack
Cuisine Gambian
Servings 10
Calories 211.6 kcal

Equipment

  • 1 Deep Bowl
  • 1 Wooden Skewer
  • 1 Deep pot

Ingredients
  

  • 500 g All-purpose flour
  • 2 Eggs
  • 100 g Cooked prawn
  • 50 g Raw gratered carrot
  • 1 l Oil frying oil
  • ½ l Water
  • ½ Onion
  • 1 tesp Baking powder
  • ¼ tesp Bikarbonat soda
  • ½ tesp Kardemumma grounded
  • ½ tesp Garlic powder
  • ¼ tesp Onion powder
  • ½ tesp White pepper
  • ¼ tesp Nutmeg grounded
  • ½ tesp Dried Parsly grounded
  • ½ tesp Salt
  • ½ tesp Dried Parsly grounded

Instructions
 

  • Hi guys! Do you love street food? If you do then this recipe is for you.
    Gambian pancake elevated with prawn with onoins etc ect.
    It can also be served as snack, side food, finger food or serve as dessert if its done with sugar.
    First sift 500g of all-purpose flour in a deep wide bowl, then add in all the dry ingredients mix until everything is incoprated.
    Second prepare the wet ingredients
    Then beat lightly the eggs and add in the flour.
    Finely chop the cooked prawn and add in the flour
    Grater the raw carrot and add in the flour then mix all the ingredients together until combine then start by adding cold water bit by bit until you get a beautiful and light consistency then cover tight with film put it aside for 30 minutes for the mixture to rise.
    Add in the finely chopped onions if you want it in just before frying it makes your pancake very crispy and crunchy.
    If you dont eat seafood you dont need to add in prawn it goes perfectly well without.
    If you not sure with the consistency go to Jestinas Kitchen in (YOUTUBE) you can see the video on how the consistency should look like
    before you start to fry your pancakes.
    Empty 1 liter of oil in a deep pot and heat but not very hot ortherwise your pancake would burn without getting cook inside.
    Keep on turning with a skewer until golden brown then remove. Make a test first to see that its cooked inside. Place papper towel on a plate then transfer the pancakes on top for it to absorb any excess oil from the pancakes.
    Then serve you crispy, crunchy pancakes with sweet and sour sauce or hot chili pepper sauce or without. With a cup of te or coffee
    BON APETI!

OVEN-STEAMED SHRIMP

These babies are mouth watering if you try them you will never stop doing them so watch out try it and you will never regret it.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish, Snack
Cuisine Gambian
Servings 4
Calories 371 kcal

Equipment

  • 1 Oven pan
  • 1 Oven Pirex Bowl

Ingredients
  

  • 1500 g Jumbo kingsize Prawn
  • 1 Whole Garlic
  • 2 White Onions
  • 1 Whole Lime

SEASONINGS

  • ½ tesp Grinded Habanero Pepper (optional)
  • 1 tesp Chili Flakes
  • 1 tesp Black pepper
  • 1 tesp Garlic Powder
  • 1 tesp Salt
  • 2 tesp Mustard
  • 1 Whole Lime
  • 1 tesp Dried Parsly
  • 4 tbsp Vegetable Oil
  • 3 tesp Senap

Instructions
 

  • Preheat oven to 250 ℃ then rinse the unpeeled or peeled shrimp and leave it to drain completly before seasoning.
    Buy the time the shrimp is draining peel the garlic and onions cut them into thick wedges or round transfer in a bowl.
    Blend the habanero and garlic coarse then empty the content in a wide bowl then add in 3 tesp of senap, 1 tesp black pepper, 1 tesp paprika powder, 1 tesp garlic powder and 1 tesp dried parsly then press in the lime, lemon and the oil then mix properly. Last add in salt with all-purpose seaoning or any of your choice to taste.
    After all that then mix empty the mixed seasoning with shrimp and onoins together until everything is incoprated then empty in your oven pirex bowl or deep oven baking tray
    Then into a 250 ℃ preheated oven for 5 minutes bring it out empty nearly all the excess water from the shrimp and then put it back until all the shrimp turn pink then it is ready to served
    These shrimp are mouth watering with the crunchy onoins can be served with salad, potato salad or coleslaw is something else

Notes

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