vasha foods
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Beer & Bacon Mussels
Ingredients: 4 – 5 thick slices of bacon, thinly chopped 1 large onion, thinly sliced 1 lb fresh, fresh mussels, rinsed well 1 tsp of your favourite hot sauce / pepper sauce 1 bottle (250 mL) of whatever beer you’re drinking, like Carib or Stag! 4 thinly sliced green onions Lots of crusty bread for dipping (Sourdough etc.) Method: Toss the bacon into your largest pot over medium-high heat. Be patient, stirring until every piece is evenly crisped, 5 minutes or so. Stir in the onions as they dissolve the flavourful crust on the bottom. Dramatically add the mussels and drizzle with your favourite pepper sauce, and rinse through the shells with freshly opened beer. Give the works a vigorous stir. Cover the pot with a tight-fitting lid. Lower the heat a bit and steam until a rich, tasty broth forms and all the mussel shells pop open, 10 minutes or so. Divide the hot, steaming mussels among bowls (discarding any mussels that didn’t open), pouring in the remaining broth. Sprinkle on the green onions, and serve with lots of crusty bread to soak up the delicious broth and lots of cold beer to keep the conversation flowing! MOST INGREDIENTS AVAILABLE ON OUR ONLINE STORE: http://www.vasha.store THIS RECIPE ALSO COMES AS A COMBO ONLINE, VIEW HERE. HURRY, OFFER VALID FOR A LIMITED TIME!
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Trini Curry Goat
Ingredients: 3 pounds goat (boned or boneless), cut into 2-inch cubes 2 tablespoons curry powder 1/2 teaspoon salt 4 leaves chadon beni, chopped (chopped cilantro can be substituted) 2 cloves garlic, crushed 1 medium onion, sliced Cooking oil Roti, for serving Hot pepper sauce, for serving Method: In a sealable container, combine the meat, 1 tablespoon curry powder, salt and chadon beni. Mix and let sit for an hour, or while you prepare the other ingredients. In a pressure cooker over medium heat, saute the garlic and onions in a little cooking oil until clear. Then stir in the remaining 1 tablespoon curry powder. Stir until the curry paste turns a little dark. Then add the seasoned meat and increase the heat, stirring until the meat is slightly browned. Add 3 cups water and simmer covered, stirring every 15 minutes, for about an hour. It’s finished when most of the water has cooked off and the meat is tender to your liking. Serve with roti and a hot pepper sauce on the side. MOST INGREDIENTS AVAILABLE ON OUR ONLINE STORE: http://www.vasha.store THIS RECIPE ALSO COMES AS A COMBO ONLINE, VIEW HERE. HURRY, OFFER VALID FOR A LIMITED TIME!
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Lamb Stew
Ingredients: 1 1/2 pounds thickly sliced bacon, diced 3 pounds boneless lamb shoulder, cut into 2 inch pieces 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup all-purpose flour 3 cloves garlic, minced 1/2 cup water 4 cups beef stock 2 teaspoons white sugar 4 cups diced carrots 2 large onions, cut into bite-size pieces 3 potatoes 1 teaspoon dried thyme 2 bay leaves 1 cup white wine Method: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender. MOST INGREDIENTS AVAILABLE ON OUR ONLINE STORE: http://www.vasha.store THIS RECIPE ALSO COMES AS A COMBO ONLINE, VIEW HERE. HURRY, OFFER VALID FOR A LIMITED TIME!
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Chicken Salad
Ingredients: FOR THE CHICKEN: 1lb chicken / chicken trimmings a few black peppercorns a few bay leaves 2 teaspoons ground cumin seeds 1 handful of almonds FOR THE DRESSING: 2 tablespoons fat-free natural yogurt 3 tablespoons low-fat mayonnaise 2 lemons , juice and zest 1 cucumber , peeled and diced 1 small bunch of fresh basil , leaves picked and torn TO SERVE: 4 big handfuls of mixed salad leaves Method: To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If using chicken trimmings, poach for 20-25 minutes, or until fully cooked. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool. To make the dressing, mix the yogurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil. Mix well and serve. ALL INGREDIENTS AVAILABLE ON OUR ONLINE STORE: http://www.vasha.store THIS RECIPE ALSO COMES AS A COMBO ONLINE, VIEW HERE. HURRY, OFFER VALID FOR A LIMITED TIME!