martha’s Place

A taste of Africa by Bunmi Fadare

classic Roast Turkey

The classic Roast Turkey

Ingredients: Prepare ahead

Make your chosen stuffing

To prepare your turkey

~ have your chosen stuffing ready ~ 4.5-6.5kg/10-12lb turkey, thawed if frozen, giblets removed ~ 1 lemon, quartered ~ 50g/2oz butter, at room temperature ~ 20 cocktail sausages ~ 10 rashers streaky bacon ~ Sage and parsley sprigs, tomatoes, bell pepper, onions to garnish

Method:

1. Preheat the oven to 190/375F/Gas 5. Wash the turkey inside and out and dry well with kitchen paper. 2. Put the lemon quarters into the cavity. If you are stuffing the turkey, put the stuffing in the neck end pushing it upwards towards the breast (dont pull the neck skin too tightly, as the stuffing will expand during cooking). Secure the skin with wooden or metal skewers crossways, then tie the turkey legs together at the top of the drumsticks for a good shape. Weigh the turkey and calculate the cooking time at 18 minutes per 450g/1lb. 3. Grease a large roasting tin with a little of the butter.

Smear the rest over the turkey skin and season well, then put in the tin. Loosley cover with foil and roast for the calculated time. Meanwhile, halve the bacon rashers, stretch slightly and wrap half around each sausage 4. Baste the turkey every hour. One hour before the end of cooking, remove the foil and drain off the excess fat. 30 minutes before the end of cooking, put the sausages around the turkey (if room) or in a separate lightly oiled tin. 5. To test whether the turkey is cooked, insert a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 minutes more, then test again. Transfer the turkey and sausages and sausages to a platter, tightly cover with foil and allow to rest for up to 30 minutes before carving.

Serve surrounded by vegetables and stuffing balls and garnished with sage and parsley.

Seafood Spaghetti

Ingredients:

~ 225g Spaghetti ~ Salt and pepper ~ 2 tbsp chopped spring onion ~ 2 tbsp olive oil ~ 1 small red onion, chopped ~ 1 tbsp lemon juice ~ 1 garlic clove crushed ~ 2 sticks celery, chopped ~ 150ml fresh fish stock ~ 225g fresh prawns (Shrimps) peeled and deveined ~ 8 small cooked crab claws cracked and peeled.

Method:

1. Heat the oil in a large pan and fry the onion with the lemon juice, garlic and celery for 3-4 minutes until just softened. 2. Pour in the stock and add prawns /Shrimps and crab claws to the pan mix and cook for 3- 4 minutes until the shrimps and prawns are pink. 3. Cook the spaghetti and add to the shellfish mixture, toss together.

Garnish and serve

Serves 4

Fat content per serving- 7g Calories per serving- 400

cook’s Tip:

Crab claws contain lean crab meat. Ask your fishmonger to crack the claws for you using the pincers intact, because the shell is very tough.

Barbeque beef with chili beans

Barbeque beef with chili beans

Barbeque Beef with chili Beans

Ingredients:

~ 450g/ 1 lb lean rump steak ~ 1 tbsp dry oregano ~ 2 tbsp paprika powder ~ Salt and milled black pepper ~ 1 medium onion, peeled and finely chopped ~ 2 tbsp olive oil ~ 4 medium tomatoes, roughly chopped ~ 2 tbsp tomato puree ~ 2 garlic cloves, peeled and crushed ~ ¼ pint water ~ 1 tin red kidney beans, drained Its Christmas time again Time to wine and dine. Let’s not forget to eat healthy and always ensure you have a balanced diet.

No single food contains all the nutrients that we need for good health, eating a wide variety of food groups will ensure you get all the nutrients required for a healthy balanced diet.

Method:

1. Place the steaks in a shallow bowl and add the dried oregano, paprika and seasoning. Rub into the steaks on both sides, cover and refrigerate for 3hrs. 2. Heat half the oil in a large frying pan and cook the onion and garlic for 2-3 minutes until soft. 3. Add the tomato puree, beans, tomatoes and water, bring to the boil, reduce the heat and simmer uncovered for 10 minutes or until the sauce thickens slightly. 4. Grill the steaks into slices and serve.

To garnish:

Shredded lettuce, red onions.

Serves 4

Rice Salad

Rice Salad

Ingredients:

~ 375g Basmati rice ~ ½ lemon grated zest ~ 1 small onion peeled and finely chopped ~ 1 small red pepper finely chopped ~ 25g green black olives roughly chopped ~ Large bunch parsley ~ 2 sticks celery chopped ~ 4 tbsp extra virgin olive oil

Method:

In a large bowl toss together basmati rice cooked and cooled, add the other ingredients; lemon zest, onion, parsley, red pepper, green or black olives, celery and olive oil together and stir fry Serve with beef or lamb

Serves 4

‘Body, Soul & Spirit’ organised by gem woman was held at the Balmoral on the 1st of October, 2007. It was a memorable day of pampering, fun and impartation for all who attended. Ministering the Word was Pastor (Mrs) Funke Adejumo.

Testimonies

What A Smile can Do

As I entered the balmoral, I was led into a world away from my world, carried away by the beauty of the scenery; I felt beautiful inside. It was a privilege to meet beautiful people and see beautiful faces. I beamed a smile; I was going to have a nice time for sure. Taking a glance at God’s people looking gorgeously dressed…I smiled again… I was glad to be part of God’s kingdom.

During the worship, my worries were forgotten as I lay them at his feet, the smile lingered, I couldn’t help but smile, everything is beautiful in his time. The spa was rejuvenating; I went around looking like a bride what a memorable transformation. The seminar was enlightening it left me a blessed woman, a better lady and a cheerful sister. It was obvious a change had occurred with the unending smile on my face later praises began it was thanksgiving all the way.

The days have been remarkable since October 1st. I was glad to be a part of body, soul and spirit it made me proud of my heritage as a Nigerian lady from a royal priesthood, a gem woman with a noble cause.

That is what a smile can do, a smile from the almighty God who loves you, He smiled and it radiated on the faces of His children, it spread across to the needy and we were all blessed.

Nnadi Sandra Ibadan, Oyo.

Never Forget

Body, Soul and Spirit: I PRAYED! PLANNED!! PREPARED!!! For this event. The facials, hand massage and the Word were simply complete. Thank you. Deadlines to meet! Appointments to keep but did not regret my decision to attend the very 1st edition. It was very revealing. The Spiritual impartation I will NEVER! EVER!! Forget. Do this more often.

Laura Suwa V.I., Lagos