Apologies to all readers for bringing in the SupermartNG food recipes for the week. It was due to some logistic issues. We will keep you updated as the contents come in. Thanks.
These are the SupermartNG food recipes for the second week in June.
1 Spicy Baked Shrimp
These shrimps are beyond easy to prepare! These spicy baked shrimps are not only healthy but spicy. They could also pass for appetizers anywhere. To increase your snacks options, add this to your menu list. You can also enjoy this with lime dip.
450 g fresh shrimps
1 tsp garlic powder
1 tsp ground cumin
1 tsp onion powder
2 pinch ground pepper
1 tsp salt
2 tbsp olive oil
1 tsp chilli powder
1 pc lemon
3 pcs parsley
Preheat oven to 400 degree Fahrenheit.
Rinse and Drain the shrimps. Combine the olive oil, ½ teaspoon chilli powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, ¼ teaspoon onion powder, ¼ teaspoon salt and ground pepper as desired.
Toss the shrimps in the oil and spices. Transfer in a rimmed baking sheet and bake for about 10 minutes or until shrimps are pink and have a loose ‘C’ shape.
Serve with a slice of lemon and chopped parsley leaves.
Click here to get all the ingredients – https://goo.gl/k47vby
2 Fried Chicken With Cream Gravy
This is one chicken recipe that is worth the wait. The flour mixture coating gives it a very interesting texture. And you definitely can’t go wrong with fried marinated chicken. This time, it’s chicken-fried chicken with cream gravy. Yum!
4 pcs boneless chicken
2 tsp ginger powder
2 tbsp garlic powder
3 tbsp ground black pepper
2 tbsp paprika
2 cups full cream milk
1 tbsp vinegar
1 tbsp salt
3 cups plain flour
1 tsp baking powder
1 pc eggs
5 cups unsalted butter
2 pcs garlic
1 pc onions
1 cup whipping cream
1 tsp chilli powder
Firstly prepare the buttermilk by mixing 1 cup of milk and 1 tablespoon vinegar and allow to stand until the milk and cream separates.
While the buttermilk is left to stand, chop the onions and mince the fresh garlic. Ensure the chicken is boneless and skinless and each weighs about 230 g.
In a large bowl, combine the garlic powder, 2 tablespoons of black pepper, ginger, paprika and ½ tablespoon of chili, mix then set aside. Sandwich each of the chicken between two plastic wraps and pound with a meat pounder.
In another large bowl, mix the egg, buttermilk ,1 tablespoon of the spice mixture together. Add the chicken and mix to coat. Transfer the chicken mixture to a gallon-sized zipper-lock freezer bag and refrigerate for about 4 hours or overnight turning occasionally to ensure the content coats evenly.
To make the gravy, heat 2 tablespoons of butter in thick bottom non-stick frying pan over medium heat until foamy. Add the chopped onions and cook for about 4 minutes. Lower the heat and add the minced garlic and cook for about 30 seconds.
Add 2 tablespoons of flour and stir constantly for about a minute. Add 1 cup of milk and whisk constantly, add ¾ cup of whipping cream and continue to whisk for about 3 minutes until thickened. Season with salt and black pepper as desired. Keep warm.
Combine 2 cups of flour, baking powder, 2 tablespoons of salt and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade in the zipper-lock bag and mix thoroughly with fingertips. Remove the entire chicken from the bag and toss in the flour mixture. Ensure it is well coated then place on a large plate.
Heat about 4 cups of butter over medium heat in a non-stick frying pan, add the chicken and fry, flipping it over continuously. Continue this process until the chicken turns golden brown.
Transfer the chicken to towel-lined plate to drain for about 30 seconds.
Serve with the cream gravy. Yum!
Click here to get all the ingredients – https://goo.gl/tFv0Uq
This is one gluten-free breakfast that would have you bouncing out of bed in the morning to get a slice of the action. Every bite is sensational. On days when you want it meaty, this is the breakfast to choose. It is filling and yummy for a good start!
800 g minced meat
15 pcs smoked streaky bacon
3 pcs eggs
1 tbsp ground sage
1 tbsp coconut oil
1 pinch nutmeg powder
1 pc onions
1 pinch salt
Preheat the oven to 200 degree centigrade and line the baking tray with foil. Boil the eggs for about 10 minutes, remove shells. Set aside.
Heat the coconut oil in a frying pan. Add the onions (chopped) and fry for about 10 minutes or until translucent. Pour into a large mixing bowl and allow to cool.
Add the sage, nutmeg and salt to taste to the bowl of fried onions and mix. Add the minced meat and mix well with your hands.
Put half of the minced meat mixture on the foil-lined tray and pat into an oval shape. Place the eggs along the base of the meatloaf each one touching the one in front. Gently pat the rest of the meat mixture on top of the eggs to cover them.
Cover with the streaky bacon, overlapping each one as you go until the meatloaf is covered. Put in the oven and bake for 1 hour.
Click here to get all the ingredients – https://goo.gl/hhbJhc
4 Vesper Martini
No cocktail sums up James Bond better than the Vesper Martini. And of course it’s “shaken, not stirred”. This cocktail is a good way to show class and perfection. And with this drink, class and perfection doesn’t cost a thing! Mix and enjoy.
90 ml gin
30 ml vodka
15 ml martini extra dry
1 pc lemon
Using a sharp vegetable peeler, cut out a strand of lemon zest then set aside.
Pour the gin, vodka and martini into a cocktail shaker half-filled with ice. Shake and strain into a chilled cocktail glass.
Serve with a twist of lemon zest.
Click here to get all the ingredients – https://goo.gl/dV0Tl4