It’s not a typographical error, I did call a part of my post Plean Soufflé; so now that I have cleared that up, I suppose it’s only fair to explain what a “Plean” really is or how it came about……..no it’s not an alien food item from planet Zörg……nice try though 😀😂

It all started when February 14 rolled round; after I groped my way from beneath tonnes of cake batter, whipped cream and moulded chocolate it dawned on me, tragically, that I had made no culinary plans ……or errrrrmmmmm any plans for that matter for this (in my opinion exaggerated) occassion.

Essentially I had to get creative and FAST!! There was a growling Papa bear wandering around in my house and my baby cubs were at risk!! Eeeeeeekkk!!

Ok drama over, a quick rummage through my fridge reveled that I had; whipped cream, tonnes of left over chocolate cake shavings, fresh strawberries and strawberry yoghurt. This was a no- brainer! Strawberry chocolate parfait!! I just layered the different ingredients and voila! And I didn’t even have to light an oven! So that was breakfast sorted.

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By the time lunch hour rolled round, I was in pseudo panic mode! As I cast my gaze around my kitchen my eyes fell on the following ingredients,

3 extremely ripe plantains
1/4 cup beans flour
3 ata rodo aka scotch bonnet peppers
1 tbs ground Cameroon pepper
1 medium onion
4 cloves garlic
1 tbs cray fish
1 tbs paprika
1 tbs powdered ginger
4 tbs vegetable oil (I used sunflower oil)
2 eggs
1/3 warm water (optional)
1 thinly sliced cucumber (garnish)

A light bulb went off in my head and I gathered them all up and this is what I did with them. I was completely winging this recipe and didn’t know what to expect……I was literally making it up as I went along.

I did know however that I wanted to achieve a beautiful union between moin-moin and Ukpo ogede: you read all about these here. And on what better day that February 14 to attempt such a pairing? Even food has a place in romantic entanglements, non?

The “How To”
Preheat the oven to 175 degrees Celcius. Carefully oil an oven proof rectangular Pyrex baking dish or any mould of your choice to be frank.
Wash and peel the plantains and chop them into medium chunks. Peel the onion and garlic and cut them up, set aside. You may opt to seed the peppers or leave the seeds in, it depends on if you can take the heat. Now this is where things get interesting; you’re probably braced for a laborious cooking process but not today – remember that I was tired. I pulled out my food processor with the blade attachment and tossed everything in except the eggs and water.

Blitz the ingredients until you have an even, lump free mixture then add the two eggs and blitz again until evenly mixed through (about 1 minute). Check the consistency, if it appears quite viscous and dense then you may want to thin it down a it with the warm water otherwise, carefully empty the contreras into your oiled receptacle (in my case my rectangular dish). And then place the dish in a Bain Marie (a water bath that can fit in your oven; it should just have about 1 inch of hot water in it). Cover your dish with foil, place it in the oven for about 35 minutes. Check for “doneness” by inserting a tooth pick in it if it comes out clean then it is ready, if it not give it a few more minutes (a lot will depend on the dimensions of your dish).

Voilà! You just made your very first Plean Souffleé! By now you must have figured that I invented that word by pairing Plantain + Bean…..The end result should be a fluffy sweet yet savory and very spicy “pudding”. To temper the spiciness, I added slices of cucumber on the plate to cool the palette and to anchor all the flavours I also incorporated pesto (this time from a jar not freshly made). All these elements came together magically and paired with the stuffed chicken it was magic on a plate!

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Here’s the recipe for the stuffed chicken.

Ingredients

2 medium sized chicken breasts
1 clove of garlic
150 grams of cheddar cheese
1 tsp ground black pepper
Salt to taste
1 tbs butter

The How To
Pre heat your oven to 200 degrees Celcius.
Trim away any sinew or silver skin on your chicken breasts, rinse and pat dry with a clean kitchen towel. Lay them on a clean, dry chopping board and carefully cover them with cling film. Now with a meat mallet or with a rolling pin beat the breasts until you have an even thickness across the surface and they are about 3/4 of an inch thick; set aside. Chop the garlic and slice up the cheese. Divide them unto the chicken; placing them carefully along one short end of the chicken, then carefully roll the chicken tightly and secure with a butcher’s string tied around it or use tooth picks to keep the seams closed.

Now place a thick bottomed pan (with an oven proof handle) on medium high heat an add the butter, once the butter starts to sizzle place both rolled up chicken pieces in the pan and sear on all sides until you get a lovely brown colour. Transfer the entire pan and it’s contents into the oven for 22 – 25 minutes. Press on it carefully to check if it’s cooked, the chicken flesh should be firm when you press it with your index finger and the juices in the pan should be clear. Cover with foil to rest for another 10 minutes or so. Remove strings or tooth picks, cut up and serve warm.

For dessert we had the infamous triple chocolate mousse cake. The recipe is right here. I didn’t make it on that day. I had prepped it a few days earlier when prepping client’s order.

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I hope you enjoyed my culinary journey of discovery and indeed invention. 😀

It is amazing how being knocked sideways by an ailment forces you to literally sit still. Well knocked sideways by malaria I am but the whole sitting still business….sigh…..is driving me a little coocoo.

Granted I am relieved not to be a human jungle gym for a day; the boys are making do with their father and I am not complaining……

So I figured that I could write a post from my sideways position.
FFF has grown in the last 6 months and I must say that I am very very proud. In addition to our baked goods, we now offer a range of meals for small events and our clients are always pleased with us.

Below is a list of FFF’s party favorites. I promise that any of these dishes will bring an amazing dimension to your party. Enjoy!

Our spicy meatballs are now almost legendary 🙂 . You can try it yourself using this recipe or contact us to place an order

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Another firm favourite is our pan roasted potatoes. They are just simply delicious

20140524-153125-55885266.jpg

FFF’s whole chicken roasts are perfect for family gatherings especially for Sunday lunches. We have two delicious options; pesto roast chicken and lemon roast.

20140524-153408-56048483.jpgRamon

20140524-153409-56049345.jpg

When it comes to canapes, well, let’s just say people swoon. And we are happy to watch them swoon too because a lot of love goes into each and every canapé on the platter. Be inspired and try a canapé recipe here or simply order 🙂

20140524-153716-56236786.jpg

20140524-153716-56236123.jpg

Our lasagna brings out the closet Garfield in all of us. Here at FFF we don’t discriminate. Even Garfield must eat. Try the recipe here. Of course we will be more than happy to take your order.

20140524-154111-56471315.jpg

20140524-154110-56470548.jpg

In our journey as caterers we have discovered Garfields as well as cookie monsters. Our cookies are yum and make for great party favors! Who knew?!

20140524-154507-56707732.jpg

20140524-154508-56708642.jpg

20140524-154511-56711769.jpg

Brownies! What can we say? We make the fudgiest, chocolatiest ones around. Just ask anyone who has tried them.

20140524-155420-57260558.jpg

20140524-155421-57261486.jpg

I defy any Nigerian party to not include rice on the menu. We have great unexpected options too. Our Thai Style Spicy Jollof rice has been pleasing palettes for over 5 years. Our Dafaduka is also a crowd pleaser.

20140524-160140-57700885.jpg

20140524-160143-57703744.jpg

A great pairing with rice is fried plantain popularly known as dodo. So why not? We offer that too.

20140524-160424-57864467.jpg

We love rosemary and our rosemary baked chicken is loved by all who have tried it.

20140524-161027-58227551.jpg

A crisp fresh salad will add color and vitality to any table. We make some of the freshest around.

20140524-161340-58420516.jpg

20140524-161339-58419994.jpg

20140524-161339-58419184.jpg

We would like to thank our clients for choosing FFF. We looking forward to gaining new ones.

Go ahead and add a uniquely delicious dimension to your party. To ensure that you make the right meal choices, we will have a consultation and design the perfect menu for your party.

Contact us at nkem.o@foodfashionfusion.com

We can’t wait to hear from you.

Www.facebook.com/foodfashionfusion

#foodfashionfusion

It is amazing how being knocked sideways by an ailment forces you to literally sit still. Well knocked sideways by malaria I am but the whole sitting still business….sigh…..is driving me a little coocoo.
Granted I am relieved not to be a human jungle gym for a day; the boys are making do with their father and I am not complaining……
So I figured that I could write a post from my sideways position.
FFF has grown in the last 6 months and I must say that I am very very proud. In addition to our baked goods, we now offer a range of meals for small events and our clients are always pleased with us.
Below is a list of FFF’s party favorites. I promise that any of these dishes will bring an amazing dimension to your party. Enjoy!
Our spicy meatballs are now almost legendary 🙂 . You can try it yourself using this recipe or contact us to place an order
20140524-152602-55562191.jpg
Another firm favourite is our pan roasted potatoes. They are just simply delicious
20140524-153125-55885266.jpg
FFF’s whole chicken roasts are perfect for family gatherings especially for Sunday lunches. We have two delicious options; pesto roast chicken and lemon roast.
20140524-153408-56048483.jpgRamon
20140524-153409-56049345.jpg
When it comes to canapes, well, let’s just say people swoon. And we are happy to watch them swoon too because a lot of love goes into each and every canapé on the platter. Be inspired and try a canapé recipe here or simply order 🙂
20140524-153716-56236786.jpg
20140524-153716-56236123.jpg
Our lasagna brings out the closet Garfield in all of us. Here at FFF we don’t discriminate. Even Garfield must eat. Try the recipe here. Of course we will be more than happy to take your order.
20140524-154111-56471315.jpg
20140524-154110-56470548.jpg
In our journey as caterers we have discovered Garfields as well as cookie monsters. Our cookies are yum and make for great party favors! Who knew?!
20140524-154507-56707732.jpg
20140524-154508-56708642.jpg
20140524-154511-56711769.jpg
Brownies! What can we say? We make the fudgiest, chocolatiest ones around. Just ask anyone who has tried them.
20140524-155420-57260558.jpg
20140524-155421-57261486.jpg
I defy any Nigerian party to not include rice on the menu. We have great unexpected options too. Our Thai Style Spicy Jollof rice has been pleasing palettes for over 5 years. Our Dafaduka is also a crowd pleaser.
20140524-160140-57700885.jpg
20140524-160143-57703744.jpg
A great pairing with rice is fried plantain popularly known as dodo. So why not? We offer that too.
20140524-160424-57864467.jpg
We love rosemary and our rosemary baked chicken is loved by all who have tried it.
20140524-161027-58227551.jpg
A crisp fresh salad will add color and vitality to any table. We make some of the freshest around.
20140524-161340-58420516.jpg
20140524-161339-58419994.jpg
20140524-161339-58419184.jpg
We would like to thank our clients for choosing FFF. We looking forward to gaining new ones.
Go ahead and add a uniquely delicious dimension to your party. To ensure that you make the right meal choices, we will have a consultation and design the perfect menu for your party.
Contact us at nkem.o@foodfashionfusion.com
We can’t wait to hear from you.
Www.facebook.com/foodfashionfusion
#foodfashionfusion

Banquet tables filled with various dishes and meats and all sorts of things to eat and drink come to mind when you think of a feast, and that is not too far from the truth. But I make bold to state that it is not enough for the table to be laden with assorted platters; each dish in itself ought to be well prepared and beautifully presented so as to ensure a memorable gastronomic experience.

In my quest to create a gastronomic experience for Femi’s birthday get-together this past Saturday, I planned to make 8 dishes and I was very excited about the prospect; until the heat (literally) was on – but I am getting ahead of myself. So I decided to make a “mediterrasian” spread; I knew that mixing Mediterranean and asian menus would appeal to the Nigerian palette as well as offer something interesting as far as regular “party food” in Nigeria goes. So I pulled up some of Femi’s favourite dishes and threw in a few new ones and the menu was set! I decided to make chicken curry and steamed rice, Thai Style Spicy Jollof Rice, Chicken Piglets, Spaghetti and Meat Balls (with pesto on the side), Braciole, Summer “Floral” Salad, Beef Chowmein, Plantain Batonettes and Potato Casserole.

The Feast


With my menu in hand, I set about purchasing the ingredients I would need for my feast; for the Braciole and Beef Chowmein, I headed to our neighbourhood Spar Super market where Stephen the Butcher gave me the nicest cuts of Sirloin and Rump steak  (a handy tip; it helps to talk to your butcher about the cuts of meat you need, he could help you tenderize, slice and dice them to your requirements too!). Between Shoprite and Spar, I was able to buy most of what I needed – bell peppers, tomatoes, potatoes, bacon, chicken thighs and drummettes, spring onions, cucumbers, carrots, basil, parsely, lemons, egg noodles, basmati rice, Coconut milk and parmesan cheese. The local open market provided items like Plaintains, red onions, ginger etc.
The night before the feast, I decided to make the chicken curry so that the flavours would have settled and be well infused by the next day. I also marinated the chicken for the Chicken Piglets and the Casserole.

Prepping the chicken piglets


Braciole in the Making

Given the amount of food I intended to roll out I had to order my activities like an assembly line to ensure that everything turned out well. It got very hot in the kitchen with all the burners and the oven going and at some point I was convinced that I had over reached myself but I pressed on and in the end, with the help my ever supportive hubby and my friends Joke, Morenike and Debola who were so gracious and helped with setting the table and washing up, the feast was set up!

The feast also consisted of delish cup cakes by Cup Cake Couture (run by Uzo Orimalade) and Hans & Rene (run by Tayo Bolodeoku). If you noticed that there was no pesto in the spread pictured above and below, your observation would be accurate 🙂 ; I decided to leave it out….The chicken curry is also not easly discernable in the pictures because it was served in the white coverd dishes (I promise it was 🙂 )
There you have it; a veritabel feast!

Braciole (stuffed beef sirloin)


Summer "Floral" Salad


Beef Chowmein


Thai Style Spicy Jollof Rice


Chicken Piglets


Plantain Batonettes with sweet chili dip


Cup cake Tower


All Spread out


Feasting