HIBISCUS JUICE
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield approximately 7 cups
Number Of Ingredients 4
Steps:
- In a large saucepan combine the water, flowers, and ginger. Bring to a simmer and cook for 20 minutes. Add sugar and stir until dissolved then strain through a fine strainer. Let juice cool and then chill in refrigerator until needed.
- Serving Suggestions: This juice is great alone or mixed with other juices or cocktails.
- Copyright 2004 Television Food Network, G.P. All rights reserved.
PAN GRILLED SHRIMP WITH SUMAC SAUCE
Provided by Damaris Phillips
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle the shrimp with salt and pepper. Place a grill pan over medium heat and heat the oil. When the oil is hot, par cook the shrimp by placing them in a single layer across the grill slats and cook for 1 1/2 minutes. Flip and cook for 30 to 45 seconds. The shrimp will start to turn pinkish white. Take them out of the pan before the tails curls. Place them aside and cook the rest. Add more coconut oil as needed.
- In the same pan, add a little more coconut oil and grill the whites of the spring onions until golden brown on both sides, 1 to 2 minutes total. Remove from the pan and allow to cool prior to cutting into bite-size pieces. Deglaze the pan by adding the stock and stirring to pick up any browned bits in the pan. Whisk in the butter. Once completely melted, add the sumac and red pepper flakes, and simmer until it reduces by a third, about 3 minutes. Add the shrimp back into the pan along with the sliced spring onion greens and the grilled spring onion pieces. Toss to coat and allow the shrimp to warm through, but do not overcook!
PRAWNS SAMBUCA
Steps:
- In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the wine and liqueur. Return the pan to the heat and carefully flambee. Add the tomatoes and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter and reduce slightly. Add the cooked pasta and toss well. Garnish each serving with a tarragon leaf and chives.;
HIBISCUS & SUMAC PRAWNS FROM HIBISCUS
My friend, Tokunbo, makes the best suya prawns you could ever imagine, but not wanting to include too many suya recipes, I used hibiscus and sumac for my version. Sumac is used more in North Africa than West Africa but the flavour of it pairs so well with hibiscus as they both have zesty undertones. Text excerpted from HIBISCUS © 2017 by Lopè Ariyo Photo credit ©Ellis Parrinde
Provided by Food.com
Categories African
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix the melted coconut oil, lemon juice, chilli flakes, onion granules, ginger, coriander, hibiscus, sumac and tarragon to form a marinade for the prawns. Add salt and pepper to taste, then coat the prawns evenly with the hibiscus and sumac mix.
- Melt the extra coconut oil in a small frying pan over a medium heat and add the shallot. Fry for roughly 3 minutes until the shallot starts to soften. Shake any excess marinade from the prawns before adding to the pan. Cook for roughly 4 minutes, stirring constantly, until cooked through.
- Plate the prawns and serve immediately.
- Recipe courtesy of Hibiscus by Lopè Ariyo. Get the book here: https://www.amazon.com/Hibiscus-Discover-Flavours-Africa-Observer/dp/0008225389/.
Nutrition Facts : Calories 158.8, Fat 8.2, SaturatedFat 6.1, Cholesterol 157.5, Sodium 709.2, Carbohydrate 3.8, Fiber 0.4, Sugar 0.2, Protein 17.4
HIBISCUS SUGAR
Hibiscus-infused sugar is a treat for your drink recipes or even in baking. It is simple and beautiful, too.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes
Time P3DT10m
Yield 48
Number Of Ingredients 3
Steps:
- Mix red and white hibiscus flowers together, breaking them into slightly smaller pieces.
- Place 3/4 cup flowers and sugar in a mini food processor. Pulse until flowers are pulverized. Use the pulse method to ensure the sugar doesn't heat up and melt.
- Place remaining 1/4 cup flowers in an airtight container. Cover with sugar mixture. Let infuse for at least 3 days before using.
Nutrition Facts : Calories 16.1 calories, Carbohydrate 4.2 g, Sugar 4.2 g
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