KAFFIR LIME & CHICKEN BROTH

Inspired by the classic Nigerian Pepper soup, is this recipe made with Kaffir Lime and Chicken.

This recipe has a perfect sweet, sour and spicy broth with the Ndudu twist.

Don't hesitate to leave comments and  feedback about your experience.

Ingredients

3 finely chopped Kaffir Lime leaves

Diced Yam cubes

2 Chicken breast and Legs

1 large diced Onion

2 Green diced , Chillies

20g of blended Ginger

Salt and Pepper to taste

Zest and juice of 1 Lemon

10g sliced Ginger

1 litre of Ginger beer

Method

In a bowl add the Chicken, Ginger, Kaffir Lime, chopped Chillies, diced Onions and zest of the Lemon. 

Mix everything together and marinade the Chicken for at least an hour in the fridge

Pre-heat the oven to 180*c

Transfer the Chicken and marinade to a casserole pot , slow cooker or Clay pot. 

Add the ginger beer and place it in the oven and cook for about 30-40 minutes. 

Place the Yam cubes in a saucepan with enough water that covers the Yam (about 2 cm above the Yam). 

Place the Yam on a medium heat and cook for about 5-7 minutes. The Yam is cooked when it has a translucent  look and there isn't any resistance when you insert it with a fork. 

Remove the Chicken from the oven, add the Lemon juice, stir and leave to rest for about 5 minutes. 

To serve

Strain the broth , using a fine strainer, shred the moist chicken and add to the broth. Sprinkle with Greek basil , Coriander or Kaffir Lime.

Enjoy!

All photos and recipes are by the owner of this blog. 

KAFFIR LIME & LEMON POSSET

Lemon Posset

Serves 4

Ingredients; 

65ml of Lemon juice and zest of 2 lemons

600ml of double cream

120g of golden caster sugar

1 sliced Kaffir lime leaf

Decoration (Optional)

1 teaspoon of icing sugar

1 teaspoon of brandy

Zest of 1 lemon

1 finely sliced Kafir Lime leaf

Method;

Add the sugar and milk to a saucepan. 

Place the saucepan on a very low heat. 

Add 1 whole Kaffir lime and half the lemon zest. 

Mix till sugar has melted

This should take about 5-8 minutes.

Use a colander to strain the juice, whilst hot. 

Then add the lemon juice. Use a whisker and stir vigorously as the mixture thickens. 

Pour the mixture into serving glasses and leave it to cool. 

Cover the mixture and fridge it for at least 3 hrs or overnight. 

Optional

When you're ready to serve, 

Preheat the oven to 150*c. 

Mix the icing sugar, brandy, remaining lemon zest and kaffir lime leaves together. 

Spread on a baking sheet and bake for 4 minutes. 

Leave it to cool and add a few strands on top of the Lemon posset and serve. 

Be creative and serve with Ginger or short bread biscuits. 

All photos and recipes are by the owner of this blog.

KAFFIR LIME & LEMON POSSET

Lemon Posset

Serves 4

Ingredients; 

65ml of Lemon juice and zest of 2 lemons

600ml of double cream

120g of golden caster sugar

1 slices Kaffir lime leaf

Decoration (Optional)

1 teaspoon of icing sugar

1 teaspoon of brandy

Zest of 1 lemon

1 finely sliced Kafir Lime leaf

Method;

Add the sugar and milk to a saucepan. 

Place the saucepan on a very low heat. 

Add 1 whole Kaffir lime and half the lemon zest. 

Mix till sugar has melted

This should take about 5-8 minutes.

Use a colander to strain the juice, whilst hot. 

Then add the lemon juice. Use a whisker and stir vigorously as the mixture thickens. 

Pour the mixture into serving glasses and leave it to cool. 

Cover the mixture and fridge it for at least 3 hrs or overnight. 

Optional

When you're ready to serve, 

Preheat the oven to 150*c. 

Mix the icing sugar, brandy, remaining lemon zest and kaffir lime leaves together. 

Spread on a baking sheet and bake for 4 minutes. 

Leave it to cool and add a few strands on top of the Lemon posset and serve. 

Be creative and serve with Ginger or short bread biscuits. 

All photos and recipes are by the owner of this blog.