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Your girl is loading 😌To be honest I haven’t booked anything for April all my bookings are in May so I’m spending the rest of the month preparing 😅

I planned to cook these turkey wings 3 days ago an

I planned to cook these turkey wings 3 days ago and finally had to just go ahead and do it at 5am before going to work lol. Swipe right to hear my struggle voice when I thought I had energy to do step by step for you guys 😅I seasoned them with a Caribbean green seasoning inspired marinade. Needed to use up some stuff I had in the fridge6 turkey wing pieces (I taste tested one 🙂)80g spring onions or one large scallion
8 garlic cloves
6 mint leaves
~15g fresh coriander
~15g fresh parsley
~15g fresh thyme
1-2 scotch bonnet pepper
30g fresh ginger
1 preserved lemon
1 tbsp pimento seeds
Olive oil (didn’t measure. Enough for the marinade to form a paste)All blended in my mini food processor until smooth. If it’s not blending very well add a bit more olive oil but be careful!Put the marinade on my turkey wings and then added sea salt, black pepper and 1/2 tsp of smoked paprika.I chose not to add any salt to my marinade because I can do that during my cooking and it will allow me to use it with other seasonings if I want to.I browned the turkey wings first and then transferred to a baking tray, added in some chicken stock (I did 1L but that was OD. Probably only need about 500-700ml) & an additional 4 tbsps of the green seasoning. I did this because I just COULD NOT be bothered to chop any additional vegetables today!Baked in the oven at about 180°-200° covered with foil for 1 hour.After 1 hour I removed the foil, seasoned with smoked salt flakes & cracked black pepper to taste & added some cornflour to thicken the stock water. If you add less stock water to begin with you may be able to skip the corn flour. Put it back in the oven uncovered for 1 hour, basting the wings every 15-20 mins or so and then finished 🙂I didn’t even have time to garnish properly 🤣 but it is what it is spring onions taste good! Simple, minimal work and maximum flavour. Will be cooking it again this Sunday 😌#turkeywings #greenseasoning #easycooking

Hi 🙂 I haven’t posted on my feed in months. A

Hi 🙂 I haven’t posted on my feed in months. After a while it feels like nothing is good enough to go on the feed but I have to come back at some point lool 😞Shared my recent obsession with rose harissa paste & preserved lemons on my Insta story; I’ve been using the combo on roast chicken for the past few weeks & I really enjoy it.For one whole chicken I created a paste using
-approx 2 tbsp @belazu_co rose harissa paste
-4 @odysea_ltd small preserved lemons
-1 tbsp sumac
-1/2 tbsp pink peppercornsBlend until smooth.- @cornishsea_salt smoked salt flakes (added to chicken skin half way through cooking)I used @belazu_co Rose Harissa Paste. If you’ve never used Harissa paste before they describe it as “a cornerstone of North African and Persian cooking. Traditionally Harissa is most closely associated with The Mahgreb region, specifically Tunisia, the northern edge of Africa touching the Mediterranean Sea, made up of the modern countries Tunisia, Morocco, Algeria and Libya.The name Harissa comes from the Arabic verb harasa, meaning ‘to pound’, or ‘break into pieces’. The simplest versions are just the bare bones: chillies, salt and olive oil”The addition of Rose petals to the traditional harissa recipe “gives a subtle sweetness and takes the shock and awe out of the chilli kick. Harissa is about balance. It’s not about throwing as many Scovilles at it as you can, it’s about finding the perfect blend of ingredients that’s spicy but not overpowering.”(belazu.com, 2018)Pairing the rose harissa with preserved lemons, sumac & pink peppercorns makes for a flavoursome yet extremely fresh & fragrant roast chicken. The spices are not overwhelming, a nice change to the usual more conservative roast chicken.The recipe was inspired by @sabrinaghayour Persiana, a beautiful exploration into Middle Eastern cooking. I actually bought the book because I liked the front cover😅 but it’s a really nice book!

A wise man once said “Love is sweet oh, when mon

A wise man once said “Love is sweet oh, when money enter, love is sweeter”“Love’s Honey” is one of my favourite pictures from my new book SEVEN 🥰 I want to hang it on my wall!My e-book is available to download now from my website - 68 pages, 22 plant based & gluten free recipes, 7 short poems, 38 beautiful images📸 @rukizaaaClick the link in my bio x#ebookstagram #foodphotography #ebooks #plantbased #glutenfreerecipes #juicesforlife #juicecleanse #soupseason #veganuary

SEVEN: Juices & Soup To FeelMy new e-book is mo

SEVEN: Juices & Soup To FeelMy new e-book is more available to buy on my website7 Juices, 7 Soups, 7 garnishes & 7 small poemsAll the recipes are plant based & gluten free because sometimes that’s what I need!I explore some of the pros and cons to juicing, a seasonality calendar for better buying habits, why I like eating soups sometimes, what is stock & why is it the best base for your soup, how to garnish your meals, my favourite ingredients to use & what are some of the health benefits to your body.38 beautiful photographs taken by @rukizaaa + styled by me 😃Please check it out if you are interested & I hope it inspires you to research more, make informed choices and seek balance in all aspects of your life, including your relationship with food 🧘🏾‍♀️🥰www.satiated.co.uk/shop#foodphotography #ebook #ebookstagram #ebookpdf #veganuary #plantbased #plantbasedrecipes #glutenfreerecipes #glutenfree #glutenfreevegan

Tostones, Patacones or simply Fried Green Plantain

Tostones, Patacones or simply Fried Green Plantains ❤️Commonly eaten in Latin America & the Caribbean they are slices of unripe plantains, fried, flattened, then fried again.One of my favourite things to eat growing up that my dad would make on weekends for breakfast 🥰They are eaten as a snack or side dish and I love to eat them lightly seasoned with sea salt and smoked paprika or cayenne pepper. The taste is more savoury than sweet and they have a beautiful crunchy texture that makes for a great alternative to fries or eaten with a rich gravy.I saw a similar combo somewhere and wanted to try it; a tostone with guacamole, lightly seasoned crab meat and some @pimentohill scotch bonnet chilli jam that I picked up on my Borough Market adventure. I had it for lunch though it would make for a great party snack or appetiser.Yum 😌

Borough Market ❤️Here is a picture of me and

Borough Market ❤️Here is a picture of me and my £15 pineapple baby that I’ll probably never have the heart to cut 😭Borough Market is open throughout lockdown for essential purchases 😶. Wear your mask and don’t hang about too long. If you’ve never been before I would suggest waiting until all the traders are back for the full experience but in the mean time you can purchase hot food to take away and some artisan goodies to try out at home xWould you buy a £15 pineapple or do you think I’ve lost the plot? 🤣

Oxtail in Red Label Wine❤️Followed my recipe

Oxtail in Red Label Wine❤️Followed my recipe on my YouTube & blog but used 1.5L of the wine & 500ml of beef stock instead of water.Wray & Nephew Red Label Aperitif is a ready to serve wine extremely popular in Jamaica. Apparently it’s the number one selling wine in the country. Sweet and fruity, best enjoyed chilled or over ice. A lot of Jamaicans like to add it to their black/Christmas cakes for a deeper more fragrant flavourSimilar but different flavour. I really enjoyed it; richer, sweeter & slightly spiced.I think it’s a nice change from the usual way of enjoying Oxtail would be great for special occasions but I wouldn’t want it all the time.Had it with some pumpkin rice which I shared the recipe for on my story x

Me drinking a PLANTAIN cocktail at @chishuru 😌🤯Uploaded a new post on my blog sharing 5 ‘unusual’ ways to experience plantain at home or when dining out (we soon land road, lockdown soon over!)Also uploaded a full review of my meal at @chishuru eating contemporary West African Cuisine 🤤1. Plantain Crumble with @angryblackkitchen2. The ‘Banana’ One Plantain Cocktail at @chishuru3. Attasi Rice, Fried Plantain, Chargrilled Cauliflower, Bavette Suya, Salad, Goat Ayamase, Sea Bass at @chishuru3. Plantain Waffle at @chukusldn4. Plantain Burger with @_tattedchef5. Plantain Stuffing (recipe on my YouTube & blog)What’s the most unusual way that you’ve ever enjoyed some plantain?

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