Nile Perch Burgers with Sliced Jack Cheese + Video

February 29, 2016June 14, 2022 ~ Sophie ~ 11 Comments

Juicy Nile Perch Burgers with sliced Jack cheese, pickled onions and herbed yoghurt.

Two Nile perch recipes in one month? Well, it is because I cannot get over the fleshy and goodness of the fish. There is comfort food and then there is ‘crave-food’ (I just made that up). Although these foods can be interchangeable, I personally think burgers fall in the ‘crave-food category. In the ideal world, burgers would be served for every meal. Sadly that does not happen . That is why this once in a while burger is the BURGER that you should absolutely try out. With my friends over at Paramount Dairies, I bring you this juicy fully flavored Nile perch burger with Sliced Jack Cheese which adds a rich savory cheesy taste to the whole combo. To fully comprehend the flavors that are at work here, I will explain each layer one by one.

First there are these patties that have fleshy Nile perch as the foundation, a mix of grated vegetables and spices, and some plain yoghurt to enhance the flavor and keep them moist.

Onions pickled in vinegar add a sour sweet taste and crunchy feel to the burger and some red juicy tomatoes.

Then there is the herbed yoghurt that has smokey coriander and thyme. Best part is you can flavor it anyway you want. I find coriander to go well with fish.

Buttered whole wheat buns that a toasted to add a crunch to the burger. And of course the cheese. Jack cheese is awesome because not only is it delicious (you can eat it as is) but it melts well and it is already pre-sliced which is so convenient.

Observations:

Use plain yoghurt as it is easy to flavor however you want
To pickle the onions, you will need to thinly slice then and soak them in vinegar for about 20-30 minute or until they turn a bright purple color and are softened through.
To make herbed yoghurt, thinly chop all the herbs and add them to the yoghurt. Add salt and pepper to taste. Since the plain yoghurt is a bit sour, salt it generously to reduce the sourness.
To get the Nile perch fillet, boil fresh Nile perch with garlic and ginger(for flavor) for about 10 minutes or until the flesh is soft to the touch.

Watch the video for a tutorial on how to make the Nile perch patties and how to assemble the burger.

What you will need:

Burger

Whole wheat buns

Butter/Margarine

Nile Perch fillet

Sliced Jack cheese

Fully ripe and juicy tomatoes

Pickled Onions

Herbed yoghurt

Nile Perch Patties

2 C. Boiled Nile perch fillet

½ C. Grated Carrot

1Tsp. Grated Ginger

1Tsp. Garlic, finely chopped/Garlic powder

¼ C. Green pepper, finely chopped

2 Large Eggs

2 Tbsp. Plain yoghurt

¼ Tsp Black pepper, ground

¼ C. Wheat flour

¼ C Dehydrated Soy meat, ground/Breadcrumbs

Salt to taste

Cooking oil

Method

Nile Perch Patties

In a bowl, combine all ingredinets starting form the first to the last while mixing well. Once all the ingredients are incoporated, Uusing your hands, for the patties according to your desired thicknes and the size of the buns. Place on a plastic surface. This prevents them from sticking. Cling film will work well. Heat a not stick pan and a dd alittle oil. Place the patties in the pan and let them cook for 3-5 minutes on each side. Once they have turned golden brown, Remove from fire. Repeat the same till the mixture is done. Makes about 8 patties.

Assembling

Cut the buns into two horizontally. Spread a generous amount of butter/margarine. Toast the buns till moist inside and crispy on the sides. Spread the herbed yoghurt on the bottom part of the bun. Next place the tomatoes, the Nile perch patties, the pickled onions and finally top with sliced jack. Top with the other piece of the bun(the top part should be hot enough to melt the cheese a little). Serve with your favorite drink.

🙂

Sophie

This post is made possible by Paramount Dairies. You can find Paramount Sliced Jack and other cheese products in major supermarkets in Kampala.

Colorful Tender Pumpkin Stir-fry

February 17, 2016February 17, 2016 ~ Sophie ~ 6 Comments

This is what happens when you end up harvesting a young pumpkin. In life there are times when we totally do insane things which in turn end up being masterpieces. I keep saying I have had my fair share of failed recipes in the kitchen. But see, the thing with failure is that it pushes—forces even— you to keep trying till you get a better outcome. I believe failure is necessary for success. But words are easier said than done. Having to create and develop recipes in the past couple of years has taught me to take failure as a part of the natural human process because without failure, we really would not know what success is. Now this pumpkin stir fry first fell into my category of failed recipes but over time with constant trying and recreation, it is what it is now. Because now I realize, similar to this amazing stir fry, harvesting a baby tender pumpkin is not a waste after all.

What you will need:

1 C. Young tender pumpkin, thinly sliced

1 C. Carrots, julienned

1/2 C. Green pepper, julienned

1/2 C. Green beans, julienned

1 Large onion, thinly sliced

2 Garlic cloves finely chopped

1/2 Tsp. Ginger, finely chopped

1 Tbsp. Dark Soy sauce diluted with 2 Tbsp. water

Black pepper

A pinch of sugar

Salt

Oil

Method

Place a pan on high heat. Add oil. Add the pinch of sugar and let it melt and turn slightly brown(but not burnt). Add garlic and ginger. Let it brown a little and then add the pumpkin. Keep stirring. After 3 minutes, add the green beans and keep stirring. Add the onions and carrots. Next add the green pepper. Keep stirring so they don’t burn since the heat is high. Pour in the soy sauce little by little while continuing to stir till the vegetables are slightly tender but still with a bite. Sprinkle salt and pepper and give one last stir before removing from fire. Serve hot.

Elections are tomorrow and I hope and pray you all have a smooth voting session.

🙂

Sophie

Coconut Cinnamon Sour Cream Three Layer Cake With Fresh Mango Syrup

January 28, 2016January 28, 2016 ~ Sophie ~ 14 Comments

Growing up, I was always fascinated by the magic of cake. I was one of those kids who only anticipated cake at weddings (oh and the bride and her entourage’s outfits…but mostly cake). I could never fathom how cake was made. The first cake I learned to make, or rather watched being made, was a banana cake on a charcoal stove. I was amazed by the whole process. Fast forward to about a decade later and I am taking a course unit where we had to cook.

We had one session for baking and I remember my lecturer telling us the different kinds of cakes, how they are made and their distinct tastes. I heard about chiffon, fruit, sponge and marble cakes but one that caught my attention the most was the pound cake because it sounded like it was the easiest to make. A ratio of 1:1:1 does not sound too intimidating. No? Ever since then I set out to perfect my version of a pound cake. As much as the ratio is basically equal parts of flour, butter, sugar and eggs, there are different versions.

IMG_4756e

It is one thing baking and another baking in a charcoal oven. You have to use your instincts and try multiple times (with twice as much fails thrown in there too) to regulate the temperature and make sure the cake (a very sensitive desert) comes out in complete perfection…or something like it. I have had my fair share of fails (I think) and you can imagine how much I squealed in delight when this cake became perfection. It is a rich, moist and well spiced cake thanks to Paramount Dairies for providing me with this Thick Sour Cream. The sour cream adds a richness and moist interior while at the same time enhancing the flavor. And the exciting part is how easy this cake is to pull off. Once you master the basics of a pound cake, you will be able to whip up one (or three in this case) without any problem at all.

cake2

Observations:

This cake requires three layers. The recipe below is for one layer. Just repeat the process if you want to bake more layers.
To get a perfectly moist cake that rises evenly (so you don’t have to cut off the bulging part on top) I used Paramount Dairies Thick Sour Cream which you can find in major Supermarkets in Kampala.
For a perfectly well risen cake (without the sinking middle or hardened parts, make sure the sugar-butter-egg mixture does not curdle (separate) thus whisking must be continuous and a little bit faster when adding the eggs.
I omitted adding salt to my flour since the margarine (blue band) I am using is already generously salted. If you use non-salted butter or margarine, add a pinch of salt to your flour.
I used two large eggs which, combined, were almost 100 grams. If you have smaller eggs, 3 will work.
For a thicker layer of icing, double the recipe for the buttercream.
Since the season for mangoes is still lingering around, I used mango syrup. If you do not fancy mangoes on top of your cake (which you should because they balance the sweetness of the cake and icing with a mild tanginess), you can substitute the fruit with one of your preference.

What you will need:

Cake

1C. Baking flour, sifted

100gm. Sugar

100gm. Butter/Margarine

2 Large eggs

½ C. Thick Sour Cream

¼ C. Milk

¼ C. Desiccated coconut

1 Tbsp. Ground Cinnamon

1 Tsp. Vanilla

½ Tsp. Baking powder

Icing/ Buttercream

500gm. Icing Sugar

250gm. Butter/ Margarine

1 Tsp. Sour Cream

½ Tsp Vanilla extract

Mango syrup

3 Ripe Mangoes

½ C. Milk

Method

Cake

In a mixing bowl, add the butter/margarine and sugar and cream till creamy and light. Add the vanilla extract and continue whisking. Crack one egg in the creamed butter and sugar and whisk. Avoid curdling. Keep whisking. Combine the baking flour with the baking powder and mix well. Add half of the flour and whisk. Add the cinnamon and keep whisking. Add the thick sour cream in the mixture and keep whisking. Add the remaining flour and mix. Add the milk and coconut and whisk well. Set aside. Grease a baking pan (preferably round) and coat it with a little flour. Pour in the cake batter and set aside for five minutes. Add ash in a larger pan ‘the oven’ about an inch and a half in thickness. This will even out the distribution of heat and prevent burning. Cover the oven with a metallic cover (or a second pan that fits well— Aluminium if possible) put the oven on fire— the charcoal stove and let it warm up for about five minutes. Insert the baking pan in the oven and cover well. Let the cake bake for 1 hour. Half way through baking, get half of the coals on the charcoal stove and put them on the covering/lid. This will bake the top part of the cake that has not been reached by the bottom heat and also create a browning effect. Once an hour is over, insert a paring knife, fork or toothpick in the cake. When it comes out completely clean without any cake batter, it is done and can be removed from fire. Keep the cake in an open space so it can cool down. Repeat the same process for the second and third layers.

Icing/Buttercream Frosting

In a clean large bowl, whisk the butter/margarine. Sift the icing sugar and add half of it in the creamed butter. Add the vanilla extract and sour cream and keep whisking (or beating with a wooden spoon if you don’t have a whisk-mine broke during this part). Add the rest of the sugar and whisk till the buttercream becomes light airy and soft peaks start to form. Keep refrigerated till it is time to use.

Mango syrup

Peel the mangoes and slice them thinly. In a blender, combine the mangoes and the milk and blend till thick and smooth. Chill.

Assembling the cake

Once all the three cake layers have cooled down, start assembling them on top of your desired platform. Put a layer of buttercream on the surface of the platform before placing the first layer so that it can keep them firm. Spread buttercream over the first layer and place the second then on the second layer and finally place the third. Cover the whole cake in buttercream and, using a the blunt and straight side of a knife (if you don’t have a spatula), smooth out the buttercream till it becomes even on all sides. Pour the mango syrup on top. Refrigerate the cake for about 30 minutes before serving.