Jollof Rice with Haddock

Ingredients
-Rice
-Tomato Puree
-Species
- One whole chill
-Onions (red and white)
-Haddock fish
-Tomato
-Red pepper
-Salt to taste

Preparation

• Boil water in an electric kettle
• Pour the boiled water into a cooking pot and pour two cups of rice to par-boil for 5 mins
• Drain the par-boil rice and leave to one side.
• Blend half of the red pepper, half of the whole white onion and half of one tomato, together just to about smooth (not to smooth though)
• Pour the blended mixture into the cooking pot, add two tablespoon of butter, two tablespoon of tomato puree, about two tablespoon of cooking oil, the species and salt to taste.
• Bring the mixture to boil properly making sure the content is mixed properly, then pour the par-boiled rice and bring to boil again and reduce the heat, to allow the rice to simmer until dried up and soft enough. (remember that the liquid needs to be the same level with the rice in order to prevent the rice getting soggy)
• While the rice simmers, put a frying pan on the heat and pour a tablespoon of cooking oil into the pan. sprinkle the species, salt, paprika, and chill (optional) in the slightly hot oil.
• Fry the fish slightly on both sides and pour a little bit of water.
• Cut the remaining white onions and put it on the fish. Cover and reduce the heat, and simmer the fish for about 10 minutes.
• Back to the simmer rice, slice the red onion and tomato thinly and pour it, into the rice and stir. By this time the rice suppose to be cooked properly. Just stir the tomato and onion and leave for 1 minute.

The food is ready to eat together with the haddock fish. You can garnish with parsley leaf and cucumber if you want.

HOW TO COOK COUSCOUS Vegetatrian Recipe

Couscous with Delicious Deep Fried Haddock Fish ready in 10mins

Ingredients

Olive oil

Couscous

Mix veg (carrots, grean peas, sweet corn)

Species (mixed herbs, chilli powder and cummin powder)

A little bit of chilli powder

Haddock fish (or your choice of fish)

Salt to taste

How to prepare

• First season the fish with the "four seasons" (mixed herbs, chilli powder, cummin powder and salt).
• Boil water with the electric kettle (by doing this you save your save some bills on gas because I found out that boiling water with electric kettle is faster and save time).
• Then pour the water in a cooking pot.
• Pour in the mixed veg (although I prefer the ones from Iceland because it is diced properly but which ever you prefer, Asda walmart, etc it's up to you).
• Bring back to boil for 1mins.
• Add the couscous, and bring to boil, then leave for 5mins for the couscous to absorb the water.
• Remember that you only need 2cups of water to 1cup of couscous, to prevent the couscous getting soggy. You want it fluffy.
• Put a pan on the hob and pour oil. After the oil is heated up, fry the seasoned haddock fish in the very hot oil.

Serve the couscous together with the haddock and it's ready to eat.

Duck Recipe

Oven Cooked Duck with Sliced Red Potatoes

ingredients:
Duck leg/thigh (two portion)
Red Potatoes (or normal potatoes)
paprika powder
chili powder (optional)
fresh garlic (crushed)
onions (chopped)
ginger powder (optional)
mixed spices
coriander powder
olive oil
cucumber (to garnish)

How to prepare the meal

Give yourself about 1 hour for the total cooking time.

• Get the oven ready to preheat it
• Get the duck leg cleaned properly
• then place the duck leg into an oven tray pan and then add the seasonings, chopped onions, crushed garlic, coriander powder, paprika powder, chill powder and the ginger powder.
• drizzle the olive oil on the duck with some salt to taste and then rub in all the seasonings into the duck.
• pour a little amount of water to keep the duck properly cooked and moist inside.
• cover the pan with a foil, to keep the duck moist.
• place in the oven for about 35-40 minutes. When the duck is almost cooked.
• pill the red potatoes and rinse thoroughly with water.
• slice the red potatoes into rectangular shape while the duck is cooking in the oven.
• after 40 minutes remove the duck from the oven and gently put in the sliced potatoes into the pan with the duck mixing the potatoes with the juice from the duck.
• place the duck with the potatoes back into the oven still covered with the foil.
• after ten minutes remove the foil from the pan and place the duck and the potatoes back into the oven for a about five minutes turning off the oven. This gives the duck and the potatoes a little cripes on top but remains soft and succulent in the middle.
• slice a cucumber and place beside the served cooked duck with the slice potatoes.
• drizzle the juice on op of the served meal.
• ready to eat