SPICY JERK SHRIMP - JAMAICAN DELICIOUS FOOD

Jerk Shrimp-crazy delicious shrimp with all the deliciousness of                           jerk spice and lime. simple succulent and so good          

INGREDIENTS-

*1 kg large shrimp, deveined and peeled with tail left on.

*for the jerk marinade
(makes 1 1/2 cups)
*1 small onion
*3 cloves garlic
*1" piece ginger
*3 spring onion                                                             
* 3 scotch bonnet chilies                                                  * 2 1/2 tsp jerk seasoning                   
* 2 1/2 tsp thyme
* 1 1/2 tbs soy sauce 
* 1/2 tsp black pepper
* 2 tbs lime juice
* 1 1/2 tbs oil
*1 tsp salt

METHOD- 1. In a blender, add the ingredients for the jerk marinade and blend until smooth.
                    2. Pour the marinade over the shrimp and let marinate for 30 minutes.
                    3. Heat a large pan over medium high heat and add a thin coat of oil. Once the pan is hot,
                    sear the shrimp( 2-3 minutes each side depending on size) in batches. Do not overcrowd
                    or they"ll start steaming instead. If burnt bits start to accumulate on the pan, just scrape                        off and remove.
                   4. serve with lime wedges and rice.

COOK'S NOTE-                 
                   1. This jerk shrimp is spicy. Decrease or increase heat accordingly.
                   2. Jerk seasoning can come as a paste or a dry spice- either way, it should have all spice
                   (which is called " pimento" in jamaica- not to be confused with paprika) and scotch                             bonnet peppers- which are hot.cinnamon, nutmeg, thyme, garlic, ginger, brown suger, and
                   salt are also popular add-ins. You can also make your own.
 
YOU WILL NEED-
                  *1/4 cup whole coriander seeds.
                  * 2 tbsp whole cumin seeds.
                  * 2 tbsp whole mustard seeds.
                  * 2 tbsp whole anise seeds.
                  * 1 tbsp whole fenugreek seeds.
                  * 1/2 whole nutmeg( ground)
                  * 5 whole cloves.
                  * 1 1/2 piece cinnamon.
                  * 3 tsp ground turmeric

Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, and funugreek seeds in a skillet. Toast over medium heat until the color of the spices slightly darkens. and  the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the  nutmeg, cinnamon, cloves and turmeric in a spice grinder. store any unused spice powder in an air-tight container at room temperature.

         

                                                                  
                                                                 
                                                                       
                                                                     
                                                                       
                                                                       
                                                                 

RED VEGETABLES - FOOD SCIENCE

Red veggies can be considered as full of nutrition with  the Phytonutrients  their beautiful Colour as well as power full health benefits. The deeper the red, the richer
the phytonutrients the most important of which are the antioxidants being compounds that protect body cells from damaging effects of oxidation.
Red vegetables get their color and nutrition boost from anthocyanins, lycopene  and betacynine, all of which have antioxidant and anti-inflammatory properties. Anthocyanins are water soluble phytochemical pigments that may appear as red, purple or blue depending on acidity or alkalinity. Lycopene is the pigment principally responsible for the characteristic deep-red colour of ripe tomato Beetroot's deep purple color comes from plant
to chemicals called betalaies which contain the red pigment betacyanin.


Beets

Beets ( Beta uulagaries ) in  the family Amaranthaceae  are one of the richest sources of glutamine, an amino acid essential for the health and maintenance of the intestinal tract. Betacyanine that gives 
beetroot its color shows important antioxidant effects that are reported to help suppress the development of some type of cancers. Beets are also a great source of B vitamins, iron, manganese, copper,magnesium, and potassium. Studies have  indicated that beets may lower blood pressure,improve blood flow, and boost athletic endurance.

if you have a history of kidney stones avoid over consuming beet greens and beetroots as they have high level of oxlate. 

Red bell pepper

Red bell pepper is a cultivar of the species Capsicum annum in the Solanaceae family. Red bell peppers tend to be the sweetest amongst the peppers tend to be the sweetest amongst the peppers.They are a rich source of antioxidants that include carotenoids such as lycopene, beta carotene,lutein, and zeaxanthin. These carotenoids play an important role in eye health while also providing protection against certain cancers. Peppers are packed with also providing protection against certain  cancers. Peppers are packed with the antioxidant vita min C and also contain vitamin A and potassium. Red peppers are good in salads and sandwiches.

Red chili pepper

Red chili pepper,capsicum annum in the family solanaceae is high in beta-carotene,which is converted into vitamin A in the body. It also contains vitamin C, potassium and copper. How ever as chilies are eaten in small amounts they do not significantly contribute to the micronutrient intake. Capsaicin Which  is responsible for the unique pungent taste has the ability to provide pain relief, manage diabetes and help you lose weight. Chili peppers are primarily used as a spice.

Tomatoes

Tomatoes, solanum lycopersicum, in the family Solanaceae are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. Lycopene is fat soluble, so cook tomatoes with a little bit of oil to make absorption easier. They are also a great source of vitamin C, potassium, folate and vitamin K and also contain vitamin A and iron. Eating tomatoes daily can keep your digestive system healthy as it prevents both constipation and diarrhoea. It also prevents jaundice and effectively removes toxins the body.

RED ONION

Red onion, Allium cepa in the family Amaryllidaceae is rich source of quercetin and anthocyanin both of  which are antioxidants. Quercetin is extremely rich in the outer layer of the onion, so utilize the outer, fleshy edible portions as much as possible. These antioxidants are very potent free radical scavengers that neutralize cancer cell growth and dramatically reduce whole body inflammation. The biggest health benefit of red onion comes from its organosulfur compounds that are powerful antioxidants. Red onions are also an excelent source of chromium that lowers blood suger and enhances cellular insulin sensitive. 

 

SOME OF THE  RED VEGITABLE  FOOD 

TOMATO AND TAMARIND CHICKEN CURRY- FOOD SCIENCE

Ghee adds great flavour and doesn't burn when frying off the spices of this hearty chicken curry

INGREDIENTS

*2 tablespoons ghee
*1 large brown onion,coarsely chopped
*4 medium tomatoes, quartered
*5 whole garlic cloves,peeled
*2 long fresh red chili, chopped
*3 cm piece fresh ginger, peeled, finely grated
*2 tablespoons tamarind puree
*2 teaspoons chili powder
*3 teaspoons chili powder
*1 teaspoon brown suger
*1 teaspoons mustard seeds
*2-3 sprigs fresh curry fresh curry leaves
*1 kg chicken thigh fillets, trimmed , quartered
* 125 ml (1/2 CUP) thick coconut milk
* fried curry leaves, extra,to serve ( optional)


METHOD

1. Heat 1 tbs ghee in a heavy-based shallow casserole dish over medium-high heat. Add the onion, tomato, garlic and chili season cook, stirring occasionally, for 10 minutes or until caramelised Transfer to a blender. Add ginger, tamarind, chili powder, curry powder and sugar Blend until smooth.

2 Heat remaining ghee in dish over medium- low heat. Add cumin and curry leaves. Cook, stirring, for 1 minute or until aromatic. Add tomato mixture. Cook, stirring, for 4 minutes or until aromatic. Add chicken Cook, stirring occasionally, for 5 minutes. stir in coconut milk Reduce heat to low. Cook , covered stirring occasionally, for 15 minutes or until chicken is cooked through season.

3 Serve the curry topped with curry leaves, if using.

Hello this is my first post about delicious food in israel

shakshuka

Eggs poached in spicy  tomato sauce Biblically described milk as flowing with milk and honey,Israel's food has its roots in both jewish and Arab cuisine.However,there is much 
more to this cuisine than where it began.The impact of Jewish immigration is paramount,
and is a reflection of the money different countries where the Jews have lived and the recipes they have developed during their wandering. Influences from the Mediterranean,
Germany,Spain, and the Middle East all form part of the cuisine. 

       
INGREDIENTS

* 2 tbsp olive oil,plus extra, to drizzle
*1 onion, chopped
*5 garlic cloves, finely chopped
*1 long red Chilli, finely chopped
*1 large red capsicum, finely chopped
* 800g  ( about 10 ) ripe tomatoes, chopped
* 1 tsp ground sweet paprika (1 used 1/2 tsp Chille powder)
*1 tsp ground cumin
*6 eggs
*char  grilled crusty bread, to serve


INSTRUCTIONS

1  Heat oil in a large frying pan over medium heat. Add onion, garlic ,Chilli and capsicum,
    and cook, stirring , for 6 minutes or until onions are golden
2 stir in  tomatoes and spices, for a further 25 minutes or until thickened. season with salt 
   and pepper.
3 Make 8 small indentations in tomato mixture and crack an egg into each one.
4 cover and cook for a further 8 minutes or until eggs are cooked to your liking.
5 drizzle with olive oil and serve with bread.