Nutrition

Roast turkey with cranberry sauce

Ingredients

1 whole turkey
100 grammes of butter
100 grammes of onion, chopped
100 grammes of celery, chopped
10 grammes of crumbled sage and thyme

Salt and pepper to taste

10 grammes of garlic minced
Balsamic vinegar
20 grammes of sugar

.150 grammes of cranberry

Preparation

– Melt butter over medium heat. Stir in onions, celery, sage, thyme and pepper; cook, stirring occasionally, for 10 minutes or until browned.

-Remove giblets and neck from the turkey cavity, keep for gravy. Rinse turkey inside and out with running water.

– Stir together butter, sage, salt and pepper; rub over turkey, inside and out. Loosely pack stuffing into neck and body cavities, fold over and skewer neck flap closed over stuffing. Tie legs together.

– Place turkey, breast side up on rack in roasting pan.

– Cover with foil and roast in 325°F oven for about 1.5 hours, basting with pan juices every 30 minutes.

– Remove foil and continue to roast or 1 3/4 hours, basting every half hour, or until instant-meat thermometer inserted into thickest part of thigh reads 185°F. Keep it under lamp for carving

-Meanwhile, in saucepan, bring chicken stock turkey neck, giblets, onion and bay leaf to boil, reduce heat and simmer.

– While cooked turkey rests, skim excess fat from roasting pan whisk in flour until well combined.

-Gradually whisk in reserved giblet stock; Bring to boil and cook, Season to taste with salt and pepper. Strain and serve alongside turkey.

-For cranberry sauce in small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally, for five minutes or until softened.

– Put balsamic vinegar; boil for five minutes or until reduced. Mix together cranberries, sugar, salt and pepper.

– Mix into onion mixture; bring to boil and cook, until cranberries are tender and sauce is thick.

Source; foodndtv.com

Nutrition

Benefits of velvet tamarind

Velvet Tamarid

VELVET tamarind (dialium guineense) commonly known as ‘icheku’ in igbo, ‘awin’ in yoruba and ‘tsamiyar- kurm’ in hausa, and ‘Yooyi’ in Ghana.

-High Antioxidant Power: The fruit is a good source of vitamin C and its consumption can contribute to satisfying the journal requirement that is 90 to 110 mg.

-Treats Scurvy and Infections: The fruit pulp has high ascorbic acid content vitamin hence used as a food supplement. The high vitamin C content boosts the immune system and helps the body against infections.

-Healing Wounds: The velvet fruit pulp has interesting content in calcium and magnesium. Calcium participates in ossification, to the muscular contraction, and to the blood clotting.

-Repairs blood vessel and fights Anemia: The velvet tamarind fruit pulp is rich in iron. It is indispensable for iron absorption; cloves repair and blood vessel formation via collagen synthesis. The pulp’s iron absorption is more efficient because of the presence of vitamin C.

-Prevention of Hypertension: The values obtained for sodium and potassium of the velvet tamarind fruit pulp were respectively Preliminary studies indicate that short-term potassium depletion also elevates bloodpressure in hypertensive patients. Potassium supplementation lowers blood pressure in hypertensive patients ingesting normal amounts of sodium.

-Reliefs Menstrual Cramp and stops Diarrhoea: The stem bark extract has significant analgesic property hence, can be used to reduce menstrual pain. You can take it along with papaya leaf, salt, and water to work effectively. It can also stop diarrhea.

-Hemorrhoids (pile): Piles are swollen veins in the anal canal caused by too much pressure in the pelvic and rectal areas and while not life-threatening, these veins can be very painful. A study performed on ethanolic leaves extract of velvet tamarind showed it to be beneficial for pile treatment.

Source: eprojectlibrary.com

Nutrition

Pinkaso

Pinkaso is a savory snack made from flour, onions, and pepper.

It is usually paired with Hausa koko (millet porridge) but can be equally enjoyed with any other breakfast cereal or beverage of choice.

Ingredients

-100 grams of all-purpose flour

-1 tablespoonful of salt

-2 grams of dry active yeast

-2 grams of baking soda

-10 grams of chopped onion

-5 grams of fresh pepper

-One bottle of 5 litres oil

Preparation

-Place all the dry ingredients into a bowl and mix and wash under running water

– Blend or grind the onion and pepper

-Add the blended mixture to the flour

-Pour flour in a big bowl and add yeast, salt and baking soda

-Mix into a dough and knead to activate the gluten in the dough

-When the gluten has activated, the dough will look stretchy

– Cover the bowl with cling film and place it in a warm place for the dough to rise

-Deep fry by heating the oil until very hot, then reduce heat to medium

-Fry on medium heat. To take portions of the dough, dip your hands in water, and take a small ball of the dough

-Using your thumb and middle finger, create a hole in the ball of dough and gently drop in the oil and fry on medium heat until golden brown and crunchy

-Remove the pinkaso and place it on kitchen towels to absorb some of the oil. Serve pinkaso with your favourite beverage