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In My Mother’s Kitchen – September

18 September 2012 in In My Kitchen, Sous Chef, Sous Chef South Africa

Well here I am in England, the weather is holding, sort of, the sun has shone but the wind has been very cold. I thought it would be fun to do an IMK entry from my mother’s kitchen.

In my mother’s kitchen is….

Now I’m a Bovril girl, on Facebook we have ongoing debates about the merits of both these institutions, I even saw in the supermarket that they have limited edition Gold Marmite and extra strong flavour versions. I would have bought me a limited edition had there been one by Bovril…Oi Bovril catch a wake up!

In my mother’s kitchen are…

Herbs,  British salad cress (one of my favourite things) and what is called living lettuce, you snip off the leaves and add to your more basic lettuce to pretty up your salad.

In my mother’s kitchen is….

I actually did a double-take when I opened the fridge door, who buys this stuff?….well, clearly my mother! After I’d sung a snatch of Monty Python’s Spam, Spam, Spam, Spam, Spam…Wonderful Spam song! I hurriedly closed the door and hoped I wouldn’t have to eat it. No such luck, it was served for lunch with salad the next day, I very gingerly tried a piece and it wasn’t bad…smeared with some Branston pickle! You can take the pom out of England…..

In my mother’s kitchen is…

This lovely old brass ships clock that my father poudly stole liberated from somewhere, it keeps very good time.

In my mother’s kitchen is…

My parents live in a rural environment and there are many immigrants from Poland who work the fields, hence the local supermarkets stock quite a lot of products from their country. No idea what mum is going to do with this shredded celeriac and she’s got 2 jars? Any suggestions are welcomed, just don’t tell me it goes well with Spam! :)

In my mother’s kitchen are….

Pears, lots of em, the tree in their garden is loaded and the branches are simply sagging with the abundance.

In my mother’s kitchen are…

These gorgeous olives, which I buy from Lidl every time I visit, 65p a jar is an absolute bargain, wish I could find them in South Africa. I’m on my second jar already!

In my mother’s kitchen is….

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My mum!

Now the final pic is nothing to do with my mother’s kitchen but we visited a little market at the weekend and I was very amused by the sign on the Norfolk Royals……..don’t mess with those spuds!

To view other blogger’s happening in their kitchens go to Celia at Fig Jam and Lime Cordial who started this fun initiative.

 

Mozambican Prawns with Fried Rice

22 April 2012 in Chinese, Easy to prepare, Sous Chef, Sous Chef South Africa

We don’t eat out very often, Himself maintains restaurant food upsets his stomach, I think it’s more the prices that upset him myself, that and the fact that he struggles to part with his dosh! *rolls eyes*

So I feel nothing about treating ourselves like we did today, to our credit we did invite our daughter Gilly to join us for lunch.

I was in Spar the other day and noticed this sauce/marinade that I hadn’t seen before and knowing I had some crustaceans languishing  in the freezer I decided to try it. I am so glad, because it was just the right amount of spice, it enhanced the flavour of the prawns without overpowering them. A lovely lunch washed down with a bottle of Sunday Sparkles on a sunny afternoon :)

The Prawns

1 kg headless cut and deveined prawns

1/2 bottle of Ruy’s Prawn and Crayfish Marinade

Butterfly the prawns and place flesh side down in the marinade and leave for a few hours.

Heat a thick based frying pan or use your  skottel, just get it to a really hot temperature. DO NOT ADD ANY OIL.

Add the prawns (straight from the marinade)  in a clockwise position so you know which to turn first, don’t try to cook all the prawns at once, do them in batches.  Make sure you have a warmed dish to put them into.

It does depend on size but I cooked these for a minute on each side.

Fried Rice

2 eggs beaten

2 cups cold cooked rice

1/2 onion thinly sliced

3 cups of various vegetables, I used red pepper, mushrooms, sliced green sprouts, carrots, cooked frozen peas and corn.

Chinese seasoning

2 TBS soy sauce

2 or 3 spring onion chopped

Oil

Fry the beaten eggs in a pan (like an omelette) and set aside, when cool cut into little squares.

Next stir fry the veggies that take the longest to cook, like the onions and pepper for a minute then add the remainder and the Chinese spice. don’t overcook them, another minute should be fine.

Add the rice and the egg and heat through, finally add the soy sauce.

Disclaimer: I have not been remunerated in any form by the manufacturers of Ruy’s Marinade, I simply saw it and bought it.

 

 

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