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Mali – Poulet Yassa recipe

Mali – Poulet Yassa recipe

We're at “M” in our Around the World for £4 or less quest. This started out as a bit of fun “Let's find a recipe from every nation from A to Z with regional options for letters which don't have nations represented. “ You can see all the recipes we've tried so far here (Sorry they are not in Alphabetical order any more!)
 
So Poulet Yassa. It's a citrus Chicken dish which we served on a bed of fragrant rice.
 
Ingredients:-
 
1 small Chicken
1 large Onion, sliced
3 Chilli Peppers, minced
1 tbsp Dijon Mustard
½ the juice of a Lemon and a Lime
Cider Vinegar
Vegetables of choice sliced
Oil 
Salt & Pepper
 
Method:-
 
(1) Spatchcock the Chicken – (Details here) and marinade in all the ingredients except the sliced Onion for at least 4 hours.
(2) Cook the Chicken in the oven at 180c for 30 to 40 minutes until the thickest parts run clear which you pierce them.
(3) In a pan using the cooked marinade and mean juices fry the Onion for 10 minutes.
(4) Add your vegetables. We used Carrots cut into batons, sliced Red Pepper, sliced Mushrooms and Peas.
(5) Simmer until the vegetables are tender, but not too soft.
(6) Cut the Chicken into large pieces removing all the bones and add to the pan, stirring until heated through.
 
 

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Parsi Kheema Per Eeda recipe, eat well on universal credit

Apparently this is a favoured breakfast in some areas of India. Meat and Eggs, similar in a way to a traditional English breakfast I guess? We added boiled Rice to make a main meal out of it.

Ingredients:-

500g of Minced Lamb
1 Red Onion, finely diced
a Thumbnail of Ginger, grated
5 Cloves of Garlic, chopped
2 Green Chillies, deseeded
½ a Tsp of Turmeric
½ a Tsp of Chilli Powder
2 Tomatoes, chopped
1 Tbsp of Tomato puree
200ml of Water
1 Tbsp of Spirit Vinegar
1 Tbsp of Brown Sugar
Salt & Pepper to season
4 Eggs
Oil to fry
Chopped Coriander to garnish

Method:-

(1) Add the Ginger, Garlic and one Green Chilli to 3 Tbsp of water and wuzz in a blender.
(2) You are aiming for a smooth paste.
(3) Add the Mince to a bowl along with 1 tsp of the paste.
(4) Mix well and set aside.
(5) Heat the Oil in a heavy-bottomed sauce pan, or Dutch Oven.
(6) Add the Onion and fry until softened and light brown.
(7) Add the remaining paste and stir well.
(8) Add the Mince along with the Turmeric and Chilli Powder.
(9) Cook over a medium heat and 10minutes, stirring so that the meat is evenly browned.
(10) Add the chopped Tomatoes, Tomato Puree and the remaining Green Chillies (Slit lengthways).
(11) Allow to simmer for a further 4 minutes.
(12) Season with Salt & Pepper.
(13) Add the water and bring to the boil.
(14) Reduce the heat and simmer for 15 minutes with the lid on.
(15) Stir gently half way through cooking.
(16) Add the Vinegar and Sugar and continue to simmer for 2 minutes.
(17) Break one Egg at a time into the  Kheema and on a low heat cook the Eggs for 4 to 5 minutes.
(18) Cover with the lid so that the Whites set but you still have runny Yolks.
(19) Garnish with Coriander and serve.

The Vinegar and Sugar added an interesting flavour twist. Really enjoyable. Strangely we did end up eating left overs for breakfast, but that wasn’t really the plan…...

We don’t like the price of fresh minced Lamb in the local supermarkets. I ventured into the Iceland Food Warehouse and found a 1kg bag of frozen mince for £3.75. Which was much more realistic!

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