3 Recipes You Should Try From Acacia Premier's Chef Robert

Here are some great recipes to try from Chef Robert of Acacia Premier.

WET FRY LAKE VICTORIA TILAPIA.

Recipe

500g Whole Tilapia fish

50gs Sliced Onions

100gs Chopped Tomato

5g Chopped Garlic

300 ml cooking oil

20g coriander

100ml water

1 pinch of salt

1 pinch of black pepper

COOKING METHOD

Shallow fry the Tilapia until golden brown on both sides. Remove from the oil and drain well on the rack or use a paper towel to remove excess fats.

Meanwhile on a saucepan add oil, onions and garlic and fry until soft. Then add the chopped tomato and stir until it forms a thick sauce. Once the sauce is ready, add the fried Tilapia into the sauce and turn on both sides so that the whole fish is coated. Cover the pan and cook on low heat for ten more minutes.

You may serve the fish with ugali, chapatti or rice and vegetables of your choice.

ACACIA CARNIVORE (Serves one Person)

Ingredients

100g Lamb Chops

200g Beef Medallion

100g Chicken Breast

20g Chopped Garlic

3 tablespoons of cooking oil

2 Teaspoons of light soy sauce

20g Fresh Rosemary leaves

1 pinch of salt

Preparation Method

– Combine the garlic, cooking oil, soy sauce, rosemary leaves and salt in a bowl.

– In the stainless steel bowl, place all the meat and pour the above marinade over it. Cover and refrigerate for 1- 2days.

Cooking Method

– Preheat the char-grill pan or barbecue grill to medium/hot, and brush the beef with a little of the oil marinade.

-For a medium beef steak, cook until moisture appears on the surface, turn and cook the other side until moisture is visible on the other side.

– Transfer the steak to a plate, cover loosely with foil and set aside to rest for 2-4 minutes to allow the juice to re-absorb, making the steak juice and tender.

– Also, cook the chicken and lamb chops using the same method. Make sure the chicken is well cooked.

PEPPER SAUCE

Ingredients

2.5ml cooking oil
1 small onion, peeled and finely chopped
150ml white wine
150ml double cream
2 tablespoons of freshly ground black peppercorns
1 teaspoon chopped garlic

Method

Heat the oil in a small frying pan and gently cook the onions and garlic until soft.
Add in the crushed black peppercorn.
Add the wine and reduce the heat by half.
Stir in the cream.
Season and strain.

You may serve it with Chips, Ugali or Rice.

CHOCOLATE BOMB

SERVES 4 PERSONS

120g Dark Cooking Chocolate

2 Whole Eggs

1 Egg Yolk

75g Butter (Melted)

4g Cocoa powder

1 Teaspoon Vanilla essence

2g White Flour

3g Baking Powder

50g Sugar

PREPARATION METHOD

Method

Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf. Brush the inside of 5 pudding moulds with the melted butter, then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Repeat with the other moulds.
Put the butter and chocolate in a heatproof bowl, set over, but not touching, a pan of simmering water and stir occasionally until melted. Allow to cool slightly.
Using electric beaters whisk together the whole eggs, yolks, and sugar until pale and mousse-like (the mixture should almost double in volume), this will take 3-4 mins. Gently fold in the melted chocolate and butter, and then the flour, being careful not to knock out too much air. Spoon the mixture into the prepared moulds, stopping just shy of the top. Chill for at least 1 hr.
Put on a hot baking tray and cook for 9-10 mins until the tops are set and coming away from the sides of the moulds. Stand for 30 secs, then serve in the moulds or turn out onto plates. Serve with a scoop of vanilla ice cream.