Kezia Eniang

Food & Lifestyle Blog

Seriously good curry goat…

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Indulge in this utterly Chocolatey Pancake…

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Chilled Sunday Cooking | Seafood Pasta

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Absolut Juice Sprtiz coctails #SummerInABottle

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Summer Diary: Marrakesh

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One-Pan Baked Chicken & Potatoes.

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Summer Photo Diary: Magnum Pleasure Store

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Dinner

Sunday Dinner | Slow Cooked Lamb

By on November 14, 2017

Slow cook Sunday dinners are my favourite as they offer comforting, delicious meals with time to do things in between (just worth keeping an eye out on the food).

My slow cooked Lamb (also my first time cooking with lamb shanks) is incredibly easy to make. The secret is  all down to prepping the ingredients beforehand along with keeping an eye out for time..

For this recipe…

I’ve changed up a few ingredients. Firstly, I’m using beer as opposed to wine, one I discovered from one of my favourite cookbook authors Nigel Slater. I find the beer incredibly refreshing, sweet with a slight bitter after taste but whilst experimenting, I discovered using cream or milk in the gravy helped to balance out the flavour. I’ve listed below the recipe for my slow cook lamb and Mash with potatoes or plantains along with my cooking notes.

Ingredients for the Lamb:

2 Lamb shanks (1 lamb shank per person depending on how many you are cooking for)

Olive Oil

4 sprigs of Thyme

2 sprigs of fresh Rosemary

1 teaspoon Salt

1 teaspoon black ground pepper

1 whole scotch bonnet chilli, remove seeds if you don’t want it spicy.

1 Onion, chopped

1/4 teaspoon, crushed pimento seeds or allspice.

2 cloves of Garlic, crushed to release juice, then roughly chopped

750ml beef or chicken stock

500ml Beer

1 and 1/2 tablespoons flour

1 tablespoon Mustard (optional)

1 tablespoon Honey

150ml single cream or alternatively milk

Mint leaves, to garnish

Mash:

2 Ripe Plantains ( I work it out as 1 plantain per person)

1 tablespoon butter

150ml single cream, slightly warm you can so this in the microwave, (alternatively use milk)

Things to consider:

Wash and pat dry your lamb, create a few incisions to allow the marinade to seep through and flavour the inside of the meat. Mix your salt and black pepper together in a small bowl, I like doing this  and sprinkling all sides of the meat along with 1/4 teaspoon of allspice. Usually half a teaspoon of salt and pepper would work if you are seasoning in advance but because I didn’t marinate overnight or for a few hours I wanted to pack all the flavours in.

If you can, marinate the lamb overnight or for a few hours prior to cooking. Lamb or meat in general should be room temperature prior to cooking so remove from the fridge at least 30 mins before cooking. 

Total cooking time for this was 2 Hours and 30 minutes (cook for an extra hour if you like your meat very tender). I let the lamb cook in the beer and stock mixture for 1 Hour 30 minutes on medium to low heat. I then removed the lamb and drained the sauce through a sieve before putting both drained sauce along with a few additional ingredients like the mustard, honey, cream, flour & veg gravy granules (this is optional but taste before adding) some water then whisking well before adding the lamb back into the mixture to cook for a further 60 minutes (1 hour). Please make sure to keep an eye on it as this is where it can burn easily, best to cook on medium to low heat.

To make the mash potatoes or Plantain: Use 2 soft ripe plantains, you could even use 1 ripe plantain (yellow) and 1 (green) unripe plantain if you don’t want the mash too sweet.

Boil the plantain in salted water for 20-25 minutes until it very soft, best way to check if it’s cooked is to pierce the plantain with a fork or knife if it slides through very easily then its done, drain through a sieve or colander and leave to sit for a few minutes. Make sure the plantain is not wet as it’ll give you a wet watery mash and ensure it is cooked well so it’s not too clumpy when you’re making the mash.I find that green plantains will need to cook a little longer as they are slightly tough in texture as opposed to the soft and sweet plantains so you may want to consider this if you are cooking with one of each.

Once the plantains or potatoes are cooked, mash with a fork or potato masher. I like to melt the butter into the warm cream and the pour the mixture over the plantains or mash. I recommend adding the cream bit by bit until you get the desired consistency and try not to pour the cream and butter mixture in at once as it may be too watery or creamy for you.

For this recipe, I made two separate mash one potato and one with plantains but perhaps you can mix the two, I personally haven’t so that is something I may try next in the kitchen to see, if you do however, please do let me know.

Any questions please leave them down below.

xoxo

 

 

 

 

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Beef Dishes | Dinner | Soups/Stews

Seafood Okra | Autumn comforts

By on November 1, 2017

Okra soup is something that’s grown on me tremendously over the years, as a child I used to protest against it and opt for something else. Now I find it intensely satisfying, providing comfort when I‘m in need. My latest version of Okra soup may be displeasing to some as it shares a different take on how traditional Nigerian Okra soup is made and whilst this may be true, I see nothing wrong with providing a different take on this using ingredients that are easily accessible. As mentioned in my video (please see video below) I have adapted it to how I cook and sometimes like to eat.

The turning point…

for me was a seafood okra I sampled at a small local kitchen 20 minutes from our home in Lagos. The Okra had little to zero ounce of palm oil, but the fragrant scent and taste of scotch bonnets along with the perfect balance of salt, ground crayfish and stock was unbelievably delicious, so much so I often found myself craving and fantasising about it. Sadly, no matter how many attempts I tried to recreate it at home I still haven’t quite reached there yet. However, I’ve developed something that I’m equally happy with and that is the recipe I’ll be sharing with you, please see below for ingredients.

Okra 1kg

1 litre fish stock

2 cups of Chopped Kale

2 Scotch bonnets chillies

Palm oil

1 onion, chopped

2 x Knorr stock cube

Bay leaf, (optional)

1 teaspoon freshly crushed Ginger (optional)

1 teaspoon crayfish

1 teaspoon smoked ground prawns

Salt

Black pepper

Fish:

Red Seabream perfect for this as it’s meaty & can hold quite well.
Tiger prawns, quite expensive but are great. Alternatively use prawns or shrimps. My ideal pot of soup would include crabs and mussels but I wanted to start of small and whilst I build confidence in cooking with delicate Seafood items.

Important Prep and cooking notes


Chop the Okra into 1 cm chunks, I also like to use kale for this recipe as it provides great texture. Alternatively you can use spinach or pumpkin leaves. Roughly chop the kale too. If you want a more soupy consistency then blitz the okra in a food processor or blender prior to cooking.

Cooking the Fish: fish is very tender and cooks rather quickly, in the video I  cooked the prawns with the seabream but I would recommend cooking the prawns separately, for about 2-3 minutes both sides before adding to the soup. If you would like to cook the prawns with the fish like I did, then cook for no longer than 6 minutes. Grilling them can also provide great flavour but be careful not to overcook as it can provide a tough rubbery texture.

Recipe video:

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Lunch

48 Hours In Paris

By on October 18, 2017

Paris you really do hold my heart, I remember the first time I set foot in this magical city 12 years ago and although, quite shamefully, it’s been over a decade since I revisited I am thrilled to be back. Paris is truly a captivating city, perhaps it’s the size, the busy streets, cobbled stone floors, outdoor cafes, the people, the buzz – Whatever it is I feel the excitement bubbling within me as we circle around the Arc de Triomphe and towards our hotel.

We stay at the Hotel Mathis in Champs-Elysées right in the heart of Paris. A discreet, quirky, ‘romantic’ hotel that is a minutes walk from the shops and local restaurants. A 2 and half hour Eurostar train from Kings Cross to Gare du Norde followed by a 10 minute taxi drive we arrive at our destination. The whole journey seems a lot quicker than my usual  morning commute to central London for work.

We approach the lobby, dimly lit, floor to ceiling mirrors grace the left side of the lobby to give the illusion that it’s much bigger than it is, albeit quite small but intimate. I catch a glimpse of my reflection in the long mirror – my hair surprisingly intact, my embarrassingly large pink suitcase packed for a 2 week holiday, not a two day stay (I blame it on all the camera equipment) and the gym kit I wore earlier that morning whilst doing my usual routine – errands before a last minute decision to come to Paris.

The furnishing is dark with warm tones and in a kind of romantic way – bold leopard print carpet, gold leaf ceiling, mustard velvet armchairs on either side of the lobby right opposite the check-in desk with palm plants gracing both sides, charming. We do the formal proceedings of checking in and take the ‘match box lift’ the cutest and tiniest lift I’ve ever taken to the 5th floor where our bedrooms awaits. It’s cute, well lit compared to the dark furnishings of the lobby. Light teal walls with a large white double bed, and the most exciting aspect of the room, the pretty view of the neighbouring buildings and street below.

I grab a can of coke from the mini bar, unzip my suitcase and begin to unpack. At first I had a list of places I wanted to revisit whilst we were here however, we decided to just explore other parts of the city to have more of an experience.

Places we ate:

Domani Italian Restaurant. Photo by @LaFouchette

Photo by @LaFouchette

Domani in ChampsElysées

Best Pasta I’ve had to date at this beautiful and elegant Italian restaurant. It was 10pm once we left the hotel to find a place to eat and a few minutes walk down and across the street on the corner was this beautifully lit restaurant.

I tucked into Spaghetti à l’ail, tomate fraîche et basilic – Spaghetti with garlic, shrimps, fresh tomato and basil, to say it was heaven was an understatement. The flavours were bold, comforting and downright delicious washed down with wine recommended by our host, I adore red wine so I opted for something fruity and well rounded to accompany my meal.

My companion aka sisterkat @ShirleyBEniang tucked into creamy chicken and mushroom tagliatelle. For dessert we had Tiramasu the ‘Domani Way’ – rich and indulgent. It was actually my first time having Tiramsu as I tend to be quite picky when it comes to my dessert. This was incredulous, layered beautifully and sprinkled with wafers for that extra crunch. A must try.

4/5 for service and food.

 

Brasserie: Le Café De Monte Carlo


It reminded me of an upscale pub with plush furnishing and multi-colored chairs. We sat on the table overlooking the street, one of the things I love most about Paris is the openess, especially that of cafe’s with the overflow of tables out onto the street. I ordered classic steak frite, medium well with a Gin Fizz Cocktail whilst my sister ordered a cheese hamburger with fries. We took photos whilst we waited for our food (classic blogger thing to do) and tucked straight in before we headed back to the hotel to collect our suitcase and then to Gard du Norde for our train back to London.

Hotel Hidden – Breakfast and cocktails

We enjoyed breakfast at Hotel Hidden, a contemporary 5 star hotel just 5 minutes from Arc de Triomphe. Our host Tania, was spectacular. The staff were warm, welcoming and friendly.  The hotel differs from most Parisian hotels, it’s full of character and offers a unique experience, where you forget you are in Paris the moment you step in.

We ate in the second part of the hotel a dedicated space for hot breakfast with an in-house chef making fresh omelettes on request for guests. We helped ourselves to a buffet of viennoiseries – french pastries, croissaints, pain au chocolat, pain aux raisins, brioche. I was in pastry heaven.  The Charcuterie sat alongside savoury pastries like salmon tarts and quiche which I also helped myself too. One of the things I love about breakfast buffets is the option to sample foods you’ve never tried and so I did.

5/5 service and 4/5 food.

Our time in Paris was short but sweet and we’ve decided to visit again before the end of the year. Do you have any recommendations of were to visit? and places to eat on our next visit, please leave down below.

xoxo

 

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Lunch

Suprise Blind Lunch at Bourne and Hollingsworth

By on September 19, 2017

It was like something out straight out of pintrest.

As my friend Ren and I dashed out of the taxi and into the pouring rain, we had not prepared for what lay ahead on our blind lunch date organised by the London Food Guide. Pushing through the doors of Bourne and Hollingsworth – A large black building hidden in an off cut road in Clerkenwell,  I was instantly transported into Instagram and restaurant heaven. The sort of space i’d pin on my Pintrest board with the hopes of discovering one day.

It was all white with large window panes and natural light beaming through. The host, dressed smartly in a black suit greeted us with a warm welcome and guided my guest and I to the bar – a wide 1920’s inspired sweep bar that circled the centre of the room where we ordered elderflower and gin infused cocktails.

Next, we were heading through the restaurant to the back were our table awaited. Passing through, I scanned the scene before me and couldn’t help but notice the collection of vintage inspired mismatched upholstery dotted around the restaurant- the charm.

Finally we arrive at our table once we walk through a set of large white doors at the back and into our own private corner on the far left next to a large window. Before setting by bag down I whip out my phone as it’s on it’s last leg before it dies (my camera did too) so I try to make the most out of it incase I don’t document anything, as I know won’t forgive myself.

Ren and I finally take a seat and make ourselves comfortable on the plush vintage chairs, we scan the menu and our surroundings again- It’s like a dream garden, beautifully lit and adorned with green tropical leaves hanging from the ceiling and all the way down to the floor. The ceilings are high, very high, and softend natural light gushes in casting a soft hue. I then start to imagine how romantic it may be at night, dimly lit without the stream of natural light.

Wine arrives and then the food, I order Heritage tomato, lovage and Golden Cross salad for starters and my friend Ren orders the Caesar salad with baby gem lettuce, anchovies, croutons, and Parmesan cheese. I’ve always wondered what the intrigue of heritage tomatoes are so I knew this was my chance to try it – If you love goats cheese then this may be the one for you.

For mains, I order Slow cooked Suffolk pork and thick cut potato chips, the host tells me that they only use female pork as it’s more tender and succulent. It’s served alongside buttered greens, cauliflower purée and red wine jus.

Dessert is placed before us, Ren & I ordered the same Chocolate tart with Strawberry sorbet. The sorbet is a deep pink colour, and sits on a bed of sliced strawberries after a few seconds of  eyeing our prize, we take a bite at the same time, Ren’s eyes go wide and I know we both agree on the flavour – it’s amazing. And one I’ve never tasted before, the sharpness of the starwberries cuts through the dark rich chocolate that is balanced by the sweetness of the biscuit base of the tart.

Tea and coffee is served last. We sit for a few minutes sipping our hot drinks and planning our next move. Home is were we decide to go, we believe a great meal often consists of a great nap afterwards. But really the plans change easily as London weather, we’re heading to back to Ren’s home to make dinner for our friends who were sad that they couldn’t join our amazing lunch experience.

I’d like to thank the Food Guide app for this recommendation, If you’d like to know where to find these little gems then perhaps download the app.

And of-course a big thank you to Bourne and Hollingsworth  for the fantastic food and service.

 

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Lunch

Mini Summer Picnic | Bank Holiday Weekend

By on September 9, 2017

 

Enjoying the Bank Holiday the Al fresco way with @cidrerie_stassen_uk

To mark the last Bank holiday weekend of the year I thought I’d celebrate with friends by having a nice picnic overlooking Regents park. We enjoyed the pretty views whilst nibbling on crackers cheese, grapes and raspberries (after a heavy meal of jollof earlier on in the day) and  sipped on cold glasses of Stassen Rose Cider which was literally the most perfect thing.

As for my love of cider and prosecco goes, it was a match made in heaven when I came across the newly released Stassen cider (now available in the UK). A premium collection of artisanal ciders made from quality fruits like apples and pears sourced from Liege Region in Belgium.

 

The Cidrerie Stassen Range

 

  • Stassen Cidre Brut: is made by combining bittersweet apples sourced from the Aubel and Liege regions of Belgium, with a touch of aromatic pear juice. It has a pale golden colour, green fruity aroma a refreshingly taste.

          Pair well with salted nuts, olives and fresh cheeses.

  • Stassen Cidre Cuvée Roséis made with rare red-flesh apples to impart it’s distinctive, natural pink hue. Sometimes it’s hard to imagine when drinking this that it’s cider as it has a delicious fruity taste

          I paired it with Pair cheese, rasberries and grapes however, it’s perfect with a board of cured meats and medium or try with confit duck. 

  • Stassen Cidre Grand Cru: is also an exquisite medium-dry sparkling cider made using fresh juice from a combination of hand-picked bittersweet and dessert apples from the family orchards in the Aubel region of Belgium. It has a delicate flavour with notes of ripe fruits, vanilla and long fruity finish. 

Enjoyed with a light seafood or white meat dish, baked camembert, brie soufflé, roasted peppers and goat’s cheese, or   simply savour on its own. 

 

Follow the brand on Instagram for more updates: @cidrerie_stassen_uk

Now that summer is over and we begin to settle into autumn I will now be heading back to the kitchen to whip up more recipes.

Let me know down below what you got up to this summer and what your favourite moments were to win a bottle of your choice. xoxox

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Drinks

Freixenet Ice | 5 Reasons Why It’s On My Summer Wine List

By on August 7, 2017

It’s like drinking sparkling fruit juice with a refreshing kick…
Freixenet Ice is the kind of sparkling wine that can be enjoyed easily with it’s intensely fruity finish, served over ice with mint and fresh fruit.
It’s the sort I’ll pop open when I have the girls round for a catch up or at picnics and dinner parties. It’s been one of my go to bubbly’s this summer since attending the launch a few weeks ago.

At the Freixenet Ice Launch

5 Reasons it’s worth adding to the summer wine list:

  1. Perfect for hosting – Serve with ice and fresh fruits and you have a sparkly cocktail that is delicious and fuss free! I did it the other day and my friends were super impressed.
  2. One that everyone can enjoy (over 18 of-course) – Prosecco is usually known for it’s subtle taste and dry finish – this however, is fruity and sweet with a refreshing finish.
  3.  Price friendly – For the quality of cava that it is, it’s incredibly price friendly around £8 a bottle – available in most UK supermarkets.
  4.  It’s a summer drink all round – Fruity, light, crisp and good enough to get you in that summer feeling.
  5. Perfect addition to cocktails  – If you’re all about experimenting when it get’s to cocktails like me, then this may just be the perfect addition! I’m thinking pimms or even Bellini.. but we’ll see!

 

What’s your perfect summer drink? 

A. Cocktails
B. Wine/Rose
C. Champagne
D. Non alcoholic drink

Let me know down below! xoxo

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