Candied Cashew nut with Shrimp and Veggies

Spaghetti is a versatile dish that pairs beautifully with many types of sauce. In Nigeria people are more familiar with tomato based sauces almost like Italian marinara sauce. As this blog points out cooking is a creatively outlet and our popular food can be tweaked to blend with other cuisine.

So I made a chinese inspired sauce, I couldn't find hoisin sauce in the stores I went to in Lagos. Being one of the ingredients called for in the recipe I substituted it with oyster sauce which is more commonly found here.

I ate this last nite and had it again this morning if I hadn't finished it off this morning I would probably eat it again for lunch and dinner and again tomorrow and again next tomorrow..... I guess you get the picture of how good this food is. Try this recipe out but don't be like me....... eat it for three days in a row!

 Ingredients

1 packet spaghetti ( the tiny ones)

1/2 cup Cashew nuts

1/2 tbsp sugar

500 g prawns

2 cups Shredded Cabbage

1 cup Julienne carrots

2 cups green beans

1 cup frozen mixed veggies ( corns, peas, carrots etc)

4 cloves garlic

1 ginger root, Julienne

1 tsp red pepper flakes

2 chicken flavour cubes

2 tbsp dark soy sauce

1 tbsp oyster sauce

1 cooking spoon peanut oil

salt

2 cups water ( get this from the water used to boil the spaghetti)

Break the cashew nut into pieces, soak them in water for 2 minutes. Drain the nuts and put it into a pot add the sugar and a pinch of salt and cook over medium to low heat. Cook until the cashew nut caramelizes transfer into a flat dish and allow to cool. Separate it when it cools completely.

Cook the spaghetti according to manufacturer's instruction reserve about 2 cups of the water used to boil the spaghetti. It would be used to make the sauce.

 

Making the sauce.

1.  Cut the green beans into big chunks put into a pot with the carrots add a pinch of salt and 1/2 teaspoon of sugar. Bring to a boil, cook for about 3 minutes
2. Add the frozen veggies during the last-minute of boiling the green beans and carrots.
3. Drain the veggies in a colander, use the drained water to blanch the cabbage for about two minutes and drain. Set aside all the veggies.
4. In a sauce pan heat the oil, add the ginger and garlic, fry for 1 minute.
5. Add the cleaned prawn into the ginger and garlic mixture, add the seasoning cubes and cook until it just starts to turn white.
6. Add all the veggies and cook for about 5 minutes, stirring occasionally
7. Mix the soy sauce, oyster sauce, seasoning cubes and the reserved water in a bowl. Sprinkle the corn starch into the mixture and stir very well to mix.
8. Pour the liquid into the prawn and veggies
9. Add salt and cook for another 5 minutes.

Nigerian Meat pie (deep dish version)

Meat pie is a popular Nigerian snack sold on street corners and even at fast food outlets. Meat pie is a savoury food because it doesn't have any added sugar. I don't like meat pie as a snack I think the crust engulfs the meat filling which I don't enjoy, eating short crust pastry is not my thing.


Recently I was looking through a cookbook that had lots of deep pie dishes made with short crust pastry. Immediately an idea struck me..... why don't I make our popular Nigerian snack into a deep dish pie.

I tied my apron string and went to work......... the outcome was phenomenal - oh yes it was now I can eat my pie and have it ( or not, dunno). I paired it with a side of salad and it made for a delicious dinner even my hubby enjoyed it and asked for seconds.

Try it at home you would see that it takes this simple snack and turns it into this beautiful meal!

Short Crust pastry

750g Flour

375g cold butter/margarine( I skipped salt because I was using margarine)

16 Tbsp cold water

1. Sieve the flour into a bowl add the margarine and mix by rubbing both ingredient together, it should resemble fine bread crumbs or garri when it mixes in well.
2. Create a well in the center of the flour add the water and combine. It should form a ball of dough refrigerate for about 30 minutes before you start to assemble the pie.

The rule to making a great crust is not to over mix you want the dough cold which will produce the crispest crust. So work quickly and only with your finger tips because your palms generates much heat and will warm the fat, so work with your finger tips.

Meat filling

500g minced beef

3 large carrots

4 large Irish potatoes

1 medium-sized onions

1 tsp dry pepper( optional)

2 Tbsp vegetable oil

1/4 cup of water

1 tsp thyme

2 Cube seasoning

Salt

1. Cube the carrots and potatoes and boil until tender.
2. Slice the onions and fry in the oil until translucent about 5 mins.
3. Add the meat and fry until it turns brown.
4. Add the pepper,thyme, seasoning and salt to taste.
5. Add the boiled veggies and the water stir together.

Grease a deep pie dish set aside. Take the crust out of the fridge, divide into two parts, roll one half into a round shape and place in the dish. The secret to getting a crisp deep dish meat pie is to bake blind. This means to bake the lower crust empty for about 15 minutes before filling it up.

I lay parchment paper over the crust and pour beans unto the paper then bake it. The weight of beans holds the crust down so it doesn't puff up.

Once it is out of the oven fill up the dish, roll out the remaining dough and cover the top of the pie you can get creative here and style and design the top as you would like. My kids designed the top of the pie I used here. Glaze with an egg yolk before putting it into to the oven, bake for about minute, I bake for about 30 minutes then change my oven setting to broil for about 10 minutes to give it a lovely golden brown colour.

 

Serve and enjoy!