Marga Heat A Recipes

MIAMI HEAT

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
• Combine the flour, sugar, baking powder, salt and eggs into the bowl of an electric stand mixer. Whip the ingredients for 8 minutes on high speed. Scrape down the bowl, and add the liquid shortening, milk and passion fruit paste. Mix 8 more minutes at medium speed. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes.
• For the vodka syrup: Bring the sugar and 1 ounce water to a gentle simmer. Remove from the heat and stir in the passion fruit vodka. Liberally douse the baked cupcakes with the syrup immediately upon removing the cupcakes from the oven. Cool the cupcakes completely.
• For the mango whipped cream: In the bowl of an electric stand mixer fitted with a whip attachment, combine the heavy whipping cream and sugar. Whip on high speed until medium peaks form. Add the mango puree, and continue whipping until stiff peaks form. Place in a pastry bag fitted with a large round tip.
• To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with raspberry marmalade. Pipe mango whipped cream generously on top of the cupcakes. Lightly sprinkle ghost chile salt evenly over the cupcakes. Place 2 pieces passion fruit crispies and a white chocolate wave on top of each cupcake.

MARGA-HEAT-A

Steps:

• Combine the chopped Fresnos, grenadine and 1/4 cup cold water in a blender and blend until smooth. Pour into 3/4 cup cold water and stir to combine. Pour into ice cubes trays and freeze until solid, about 2 hours.
• Combine the orange juice, tequila, triple sec, lime juice and agave in a pitcher and stir to combine. Add the halved Fresnos and muddle slightly with a wooden spoon. Chill at least 1 hour.
• When ready to serve, combine the sanding sugars and 1/4 cup salt in a small, shallow dish. Dip the rims of 4 rocks glasses in water, then into the sugar mixture to coat the rims. Fill the glasses with the Fresno ice cubes and strain the margarita over the top.

WEST AFRICAN PEANUT STEW

Steps:

• Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
• Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

TRADITIONAL ALGERIAN RECHTA (NOODLES) - FAMILY RECIPE!

Steps:

• For the Rechta (noodles):.
• On a large work surface or in a large bowl, sift the flour. Add the salt and make a well in the centre. Add a little water and mix to form a firm but slightly soft dough.
• Divide the dough into quarters and roll each quarter out to an approximately thickness of 1-2mm on a surface dusted lightly with cornflour.
• Dust dough sheets very lightly and put through the pasta machine on the lowest setting (to create thinnest pasta sheet). When all pieces have been put through the machine, put on the side to dry out a little - for 20-30 minutes.
• Change the setting or add the attachment on the pasta machine to the one that cuts fine ribbons. Pass the sheets through the machine. Dust each sheet with cornflour- this really helps the noodles not to stick together.
• Allow to rest for 10 minutes before steaming in a cousier or regular steamer. Take a tiny amount of oil on your hands and gently rub a little through the rechta to prevent it from sticking together whilst cooking.
• Once the steam rises from the rechta, cook for 5 minutes. Remove from couscousier and sprinkle a little water over it and seperate any noodles. Return to steaming for a further 5 minutes or until noodles are visibly cooked.
• Tip rechta into a gas'a or other large dish and gently mix the ghee (smen) through it. Taste and add extra salt if required.
• For the Marga (sauce):.
• In a pressure cooker, fry the onion, garlic and chicken in the oil with the spices, cook for further 10 minutes on medium heat. Add the vegetables and chick peas and pour on the water. Season and cook for 30 minutes or until chicken and vegetables are tender.
• Serve the rechta by placing the rechta noodles in gas'a or large dish (or individually if preferred) and pouring about 1/2 the marga (sauce) over the top. Arrange the vegetables and chicken so everyone gets a good selection.
• Note: (If you're not using a pressure cooker, please cook for approximately 1hr and add the chickpeas during the last 20 minutes of cooking time) Traditionally rechta usually only has turnip in it. My family prefers the above mix of vegetables and sometimes I even add carrots - you can use what you like!