Moin .... 952221320.jpg
Ich mach dann mal weiter
Die kleine ??? Einführungsrunde zu St. Helena, deren Land und Leute will ich euch doch nicht ersparen.
Die Insel ist sicherlich jedem ein geschichtlicher Begriff, war doch der Französiche Kaiser Napoleon dort von 1815 bis zu seinem Tode als "Gast" Zuhause.
Allerdings wurde die Insel bereits viel früher, nämlich am 15.Mai 1502, durch den Portugiesen Portugiese João da Nova entdeckt. Er gabe der Insel den Namen Helena, nach der Kaiser Mutter Konstantins. Sie hatte an diesem Tag Namenstag
Nun ging es ein wenig hin und her, einmal die Briten, dann die Franzsosen, die Spanier, aber auch die Nieederländer, (was wollen die mit ner Insel???) wechselten sich mit der "Herrschaft" auf der Insel ab. Gegen 1673 erst wurde die Insel
bis zum heutigen Tage durch die Briten besetzt und regiert.
Die Insel (d. h. das Verwaltungsgebiet St. Helena einschließlich der kleinen küstennahen Inseln und Felsen) gliedert sich in acht Distrikte, die jedoch keine Rechte als eigenständige Verwaltungseinheiten haben. Vor allem dienen die Distrikte als statistische Einheiten und bis 2013 auch als Wahlbezirke (englisch electoral areas). Die vier einwohnerstärksten Wahlbezirke entsenden jeweils zwei Vertreter in den Inselrat (englisch island council), die übrigen vier jeweils einen.
Seitens der Bevölkerung ist die Insel überschau bar, ein Großteil der Bewohner, etwa 4267, haben den St.-helenischen Status. Die restlichen paar Hundert sind eigentlich aus aller herren Länder. Viele Helenen zieht es in die Europäischen Länder oder nach Süd-Afrika, denn dort ist ihr Leben gesicherter und sicherer.
So ist auch die Küche St. Helenas eher Europäisch, obwohl neben den Briten ja auch andere Europäer dort Herrer waren.
Ich habe meine Kollegen, soweit ich Köche auf St. Helena erreichen konnte, um Rezepte gebeten. Was soll ich sagen, es gibt Fisch, Fisch und etwas Lamm.
N...E...I...N kein Lamm, denn das hatte ich letzte Woche schon. Fisch, ein wenig. Paplo, ein seit 40 Jahren auf Helena lebender Spanier hat mir einige Rezepte geschickt, Diese möchte ich euch nicht vorenthalten
Nun denn, viel Spaß beim Probieren
St Helena Curry & Rice Curry-Rice-thumbnail.jpg
Zutaten:
- 675 g Stewing/diced Beef (or Chicken/Goat/Lamb/Piece Bacon)
- 4 Potatoes (Chopped)
- 1 Onion (Chopped)
- 2 Carrots (Chopped)
- 2 tbsp Curry Powder (Medium)
- 1 Tomato (Chopped)
- 2 Rashers of Bacon (Finely Chopped)
- 1-2 tsp Cornflour
- 3 tbsp Cooking Oil
- Tomato Sauce (or Tomato Ketchup)
- Salt to Taste
- 1 cup Rice
Zubereitung:
- Heat the oil in a pan, and cook onion until translucent.
- Add in the curry powder and a pinch of sugar to stop the curry powder from burning. Fry for a couple of minutes, on a low/medium heat. Be sure to stir.
- Add in the chopped bacon and chopped tomatoes and stir for a couple of minutes.
- Add the meat. Brown for a couple of minutes before adding enough water to cover the meat.
- Add tomato sauce. Simmer for about 20 minutes until meat is half cooked. Be careful to adjust time depending on the amount of meat being used. Add more water if necessary.
- Bring a pot of water to the boil. Once boiling, add the rice and cook for 15-20 minutes until done. Tip: Wash the rice before adding to boiling water for a furrier rice.
- Add potatoes and carrots, simmer until both are cooked. Add more water if necessary.
- Strain the rice. Put aside until ready for serving.
- Using a cup, mix the cornflour with a little water to form a paste. Turn the curry down to a low heat and stir in the cornflour to thicken. Be sure to stir well, so cornflour doesn’t leave a floury taste. Season to taste with salt and pepper. And your curry is done!
- Enjoy the curry together with the rice! Both of us do!
St Helena Fishcakes fishcakes-thumbnail.jpg
Zutaten:
- 450 g Fish (Saints love Tuna, but works with any Fish)
- 450 g Potatoes
- 1 Onion (Large, Chopped)
- 2 Rashers of Bacon (Finely Chopped)
- 1 Chilli
- Salt and Pepper to taste
Zubereitung:
- Wash fish. Shred or mince fish with a knife until very fine.
- Peel, dice and boil potatoes. Then mash them.
- Heat oil and fry onion, bacon and chill until onion starts to brown. Remove from heat.
- Combine the onion, bacon and chill with the potatoes.
- Add the fish to the mixture while potatoes are still hot and mix it together. Then mix in the beaten egg, and season with Salt and Pepper.
- Form patties with your hands (about 5 cm in diameter), flatten slightly and dust with flour if necessary. Tip 1: Wash hands regularly to prevent the mixture from sticking to your hands when forming patties. Tip 2: Uncooked patties can be frozen for frying later. Defrost patties completely before frying.
- Fry patties in hot oil until both sides are golden brown.
- Serve as a main meal with rice and vegetables, or as a snack in a roll.
Notes
Serving suggestion: Saints like their Fishcakes with some Rice and Vegetables with some Onion gravy. Or in a nice crusty roll with some Onions and their favourite sauce.
St Helena Plo Plo-thumbnail.jpg
Zutaten:
- 450 g Beef (or Chicken/Piece Bacon/Fish (Saints use Tuna, but any meaty Fish works)
- 225 g Rice
- 4 Potatoes (Chopped)
- 1 Onion (Chopped)
- ½ Cabbage (Chopped) Optional
- 2 Carrots (Chopped) Optional
- 2 Pumpkin (Small slices chopped) Optional
- 1 Tomato (Chopped) Optional
- 1 tbsp Medium Curry Powder (Heaped)
- 3 tbsp Cooking Oil
- 1 tsp Sugar
- Pinch of Salt
- Tomato Sauce (or Tomato Ketchup)
- Worcestershire Sauce
Zubereitung:
- Heat oil and fry Onion until starting to brown.
- Add curry powder, sugar and a dash of tomato sauce. Cook for about a minute.
- Add your choice of Meat. Add enough water to cover the Meat. Simmer until Meat is half cooked and brown on all sides. If making a Fish Plo, it is added later – see step 8. If making a vegetable Plo, just ignore this step.
- Add chopped vegetables. Add sufficient water to cover all ingredients. Cook for about 10 minutes.
- Add the rice and season to taste with salt and a dash of Worcestershire sauce to taste.
- Cover and bring to the boil and simmer gently until the water has evaporated and the meat and vegetable are all cooked. Be sure to stir regularly to avoid sticking to bottom of the pot. Add more water if necessary.
- If make a Fish Plo, once Rice is about 5 mins from being cooked, stir in the chunks of Fish.
- Plo is done once the Rice is completely cooked. Enjoy while hot. Or its just as tasty the next day as well. Robin likes some mayo with his and Emma-Jane like her’s with Salad Cream.
Notes
You can also make a White Plo. Follow the same step for a Meat/Fish/Vegetable Plo, but just make it without the curry power – just as tasty!
Coconut Fingers Coconut-fingers-2-scaled.jpg
Zutaten:
- 283 g Plain Flour
- 225 g Granulated Sugar
- 225 g Butter or Margarine
- 4 Eggs
- Vanilla Essence
- 2 tsp Baking Powder
- 750 g Icing Sugar
- 1 kg Desiccated Coconut
- Pink or Red Food Colouring
Zubereitung:
Making the Cake Base
- Cream the sugar and butter/margarine in a bowl until soft and light in colour.
- Mix in the eggs one at a time, and one tablespoon of sifted flour to the mixture.
- Add a few drops of the vanilla essence to the mixture. Mix well.
- Add the remaining sifted flour and the baking powder. Mix well.
- Line the baking tray with bakery parchment.
- Place mixture into a flat cake tin and bake in a moderate oven at 350F / 180c / Gas 4 for 18-20 minutes.
Making the Coconut Fingers
- Make sure that the cake is completely cooled from baking. Otherwise the icing will melt during decoration.
- Cut the cake into fingers about 7-10 cm long by 2-3 cm wide.
- Using a medium/large bowl, mix some of the icing sugar with water to make the icing mixture. Start with a few drops of water, adding more as you mix, until it has the consistency of Tomato sauce. (Note: Depending on the amount of cake fingers you have, it is best to make make a small amount of icing and make more as required).
- Add a few drops of the food colouring to the icing sugar mixture. Mix it well.
- Add some of the Coconut to a medium/large bowl.
- Using a fork or your fingers dip the fingers into the icing sugar bowl, making sure to cover all the sides of the cake with icing.
- Then roll the fingers in the coconut bowl.
- Leave to set on a plate.
- Once set, enjoy with a hot beverage, or a glass of milk. Perfect for any occasion really. Robin likes to eat as many as he can just by themselves. Whereas Emma-Jane likes hers with a nice hot cuppa.
Ehe es gleich wieder ein großes Jammern gibt, JAAAAA ich habe an die Schnapsleichen gedacht
Eine kleine auswahl findet ihr hier.
Empfolen wurde mir der Tungi spirit tungi.jpg
habt einen schöne Abend
