Saha Green Soup with Coconut and Crab

23rdApril • 2015

This is our take on the classic Caribbean dish, Callaloo soup. This is traditionally made with Callaloo which is the leaf of the dasheen or taro root, but is commonly made with other local edible greens. We are substituting spinach and kale for these traditional ingredients, as they are much more common and easy to find in your local North American supermarket.

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Ingredients

1 medium onion, diced

10 oz (300 g) chopped frozen spinach

10 oz (300 g) chopped frozen kale

4 cups (1 L) water, vegetable or chicken stock

1 cup (250 ml) Saha Green Seasoning Marinade™

8 oz (240 g) crab meat, cooked

2 oz (60 g) salt pork or bacon, diced

2 tsp (10 g) salt

 

Method

In a large pot over medium heat, cook the diced salt pork for 4-5 minutes or until browned. remove the pork from the pot and add the diced onion. Cook this for a further 4-5 minutes, or until the onion is translucent and softened. Now, add the spinach, kale and water or stock to the pot and increase the heat to high. Bring this mixture to a boil and reduce heat to low and simmer for a further 10-15 minutes or until the kale stem have softened. Add the coconut milk and Green Seasoning marinade to the mixture, return to a boil, reduce heat to low and simmer for a further 3-5 minutes. Working in batches, puree the soup in a blender or food processor until smooth. Be sure not to overfill your blender! return the soup to the pot and put it over medium heat. Add the crab and the salt pork to the soup and simmer for a further 3-5 minutes. Ladle the soup into bowls and serve piping hot!

 

 

 


Curried Potato Salad with Almonds and Raisins

23rdApril • 2015

An interesting twist on a well worn theme. The almonds and raisins add sweetness and richness while the yogurt dressing keeps it light and ready for summer. Try this recipe for your next picnic or backyard barbecue.

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Ingredients

1 1/2 lbs (700 g) baby yukon gold potatoes

1 cup (250 ml) balkan style yogurt

1/2 cup (125 ml) Saha Caribbean Curry Base™

1/3 cup (80 ml) green onions, thinly sliced, divided

1/4 cup (60 ml) raisins

1/4 cup (60 ml) almonds, thinly sliced and lightly toasted

2 tbsp (30 ml) lime juice

1 tsp (5 ml) salt

More sliced green onion for garnish

Method

Cut the potatoes in half, place them and the tsp of salt in a medium sized pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 25-30 minutes, or until the potatoes are very tender. Transfer the potatoes to a sieve or colander to drain. In a large bowl, combine the remaining ingredients (use 1/2 cup of the green onions while reserving the rest for garnishing) and mix until well combined to make the dressing. When the potatoes and well strained but still warm, add them to the dressing and toss well. Transfer the potato salad to bowls and garnish with sliced green onions.

makes 4-6 servings


Grilled Green Seasoned Salmon with Radish and Arugula Couscous

23rdApril • 2015

Fresh and light, but full of flavour. The perfect summer lunch with a chilled glass of white wine.

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Ingredients

4 5 oz (150 g) salmon fillet portions

1/2 cup (125 ml) Saha Green Seasoning Marinade™, plus two tbsp (30 ml)

2 cups (500 ml) cooked couscous

2 cups (500 ml) baby arugula, loosely packed

4 small radishes, halved and sliced thinly

2 tbsp (30 ml) red onion, diced

2 tbsp (30 ml) olive oil

salt and pepper to taste

cilantro sprigs for garnishing

Method

Preheat a barbecue to 450°F. In a large bowl, gently toss the salmon fillets with the 1/2 cup of Green Seasoning marinade. Set aside. In another large bowl, combine the couscous, arugula, sliced radishes, diced onion, olive oil, the last two tbsp of marinade and mix until well combined. Add salt and pepper to taste. Make sure your grill is clean and oiled. Place the salmon fillets on the grill (skin side down if you’ve left it on), reduce the heat to medium and cover the grill. Cook for 5-7 minutes and then flip the fillets with a spatula. Cook for a further 5-7 minutes, or until the salmon flakes easily. Serve the salmon over the couscous and garnish with fresh cilantro.

Serves 4


Slow Roasted Jerk Pork with Curried Sweet Potato Puree and Mango Salsa

23rdApril • 2015

This plate has a little bit of everything. Savoury and spicy pork is paired with rich sweet potato puree and fresh, bright mango salsa for a meal that will impress and delight.

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Ingredients

4.5 lbs (2 kg) pork shoulder (We used the “Coppa” but any part of the shoulder will do)

1 cup (250 ml) Saha Jerk Marinade™, divided

2 lbs (900 g) sweet potatoes (approximately 3 large potatoes)

1/4 cup (120 ml) Saha Caribbean Curry Base™

4 tbsp (60 ml) unsalted butter

1 avocado, diced

1 large mango, diced

1/2 red onion, diced

2 tbsp (30 ml) cilantro, finely chopped

1 1/2 tbsp (22 ml) olive oil

1 tbsp (15 ml) lime juice

salt and pepper to taste

Method

Preheat an oven to 300°F. Combined the pork shoulder with 180 ml of the Jerk marinade in a large bowl and ensure that the pork is fully coated in the marinade. Set aside. Line a baking tray with foil, pierce the sweet potatoes all over with a fork and set the potatoes on the tray. Line a second tray with foil, set a rack into it and place the pork on the rack. Put the pork into the preheated oven and set a timer for an hour. Once the hour has passed, baste the pork with half of the remaining jerk marinade, add the tray with the sweet potatoes to the oven and return the pork to the oven. Set your timer for another 1 1/2 hours and in the meantime, prepare your salsa. In a medium sized bowl, mix the olive oil, lime juice and chopped cilantro. Add the diced mango, avocado and onion and toss until well coated. Once the 1 1/2 hours has passed, baste the pork with the remaining marinade, remove the sweet potatoes from the oven and set aside to cool. Return the pork to the oven for another 1/2 hour. When the potatoes have cooled enough to handle, peel them and place them in a large bowl. Add the butter and curry base to the potatoes and mix with a fork until well combined and smooth. Once the 1/2 hour has passed, remove the pork from the oven and let rest for at least 15 minutes. Cut the pork into thick slices and serve over the sweet potatoes with a generous portion of the mango salsa.

Serves 8


Curried Cauliflower Soup

23rdApril • 2015

Anyone who thinks vegetarian dishes can’t be rich and hearty needs to try this recipe! This is a warming and satisfying soup makes for a great meal all on it’s own, or scale down the portions for a terrific appetizer.

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Ingredients

8 cups (2 L) cauliflower florets

(approximately 1 large head)

1 1/2 cups (375 ml) potatoes, peel and chopped

(approximately two medium sized potatoes)

6 cups (1.5 L) water or stock

1/2 cup (120 ml) Saha Caribbean Curry Base™

2 tsp (10 ml) salt

1/4 cup (60 ml) balkan style yogurt

Fresh sprigs of cilantro for garnish

 

Method

Combine all of the ingredients except the salt in a medium sized pot over high heat. Bring to a boil and reduce heat to low and simmer for 30 to 35 minutes or until the vegetables are tender. Working in batches, transfer the mixture to a blender or food processor and blend until smooth. Be sure not to overfill your blender! Return the pureed soup to the pot and bring to a simmer. Season with the reserved salt to taste. Ladle the soup into bowls, garnish with a spoonful of yogurt and a sprig of cilantro.

Serves 8-10


Saha Spiced Potato Pancakes

3rdMarch • 2014

Just in time for Pancake Tuesday, here’s a great recipe for using up left over mashed potatoes and some kitchen staples that puts a Saha inspired twist on an old favourite.

Ingredients

  • 2 cups (500 ml) left over mashed potatoes (I used a country-style mash with the skins left on – more flavour!)
  • 1 cup (250 ml) 2% milk
  • 1 egg, beaten
  • 3/4 cup (180 ml) all purpose flour
  • 1/2 cup (120 ml) green onion, sliced
  • 1/4 cup (60 ml) Saha Shawarma Marinade™
  • 1/4 cup (60 ml) vegetable or canola oil for frying
  • 4 tsp (20 ml) baking powder
  • 1 tsp (5 ml) salt

Method

Combine all of the ingredients in a large bowl and mix until well combined. The batter should be an oatmeal like consistency, not too runny. In a large pan set to medium heat, add two tbsp of the oil. Working in batches, fry 1/4 cup of the batter per pancake over medium heat for two to three minutes per side, or until the pancakes are firm and golden brown, adding more oil when necessary. When done, set the pancakes on paper towel to remove the excess oil and then serve warm with strained yogurt.

Makes 12 pancakes

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Saha Red Curry Mussels

20thNovember • 2012

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Yields approx. 4 servings

Ingredients

    • 3 lbs live mussels, scrubbed
    • 1/2 cup (125 ml) Saha Red Curry Base™
    • 1 can (400 ml) coconut milk
    • 1/2 cup (125 ml ml) seafood or vegetable stock, or water
    • 1 cup bean sprouts
    • 1/2 cup snap peas, sliced
    • 1/2 green onion, sliced

Method

In a medium sized dutch oven over high heat, combine the mussels, the coconut milk and the Saha Red Curry Base™ and bring to a boil. Reduce heat to low and cover the pot. Let this simmer for four to five minute, or until the mussels have opened (discard any which remain closed). Stir in the sprouts, snap peas and green onions, divide the contents evenly over four shallow bowls and serve with rice or some crusty bread.


Saha Green Curry Mussels

20thNovember • 2012

Yields approx. 4 servings

Ingredients

    • 3 lbs live mussels, scrubbed
    • 1/2 cup (125 ml) Saha Green Curry Base™
    • 1 can (400 ml) coconut milk
    • 1/2 cup (125 ml ml) seafood or vegetable stock, or water
    • 1/2 small red onion, sliced
    • 1/2 medium red pepper, sliced
    • 1/2 cup of juliened fresh basil, lightly packed

Method

in a medium sized dutch oven over high heat, combine the mussels, the coconut milk and the Saha Green Curry Base™ and bring to a boil. Reduce heat to low and cover the pot. Let this simmer for four to five minute, or until the mussels have opened (discard any which remain closed). Add the onions and peppers to the pot and let cook for a Stir in the tomatoes and cilantro, divide the contents evenly over four shallow bowls and serve with rice or some crusty bread.


Saha Massman Curry Mussels

20thNovember • 2012

Mussels are amongst the easiest things to cook out there and they’re a perfect fit with coconut milk and the delicate flavours of Thai-style curries. Here are some ideas to use our Thai curry bases to create some simple but delicious meals that will impress and delight everyone at your table!


Yields approx. 4 servings

Ingredients

    • 3 lbs live mussels, scrubbed
    • 1/2 cup (125 ml) Saha Massaman Curry Base™
    • 1 can (400 ml) coconut milk
    • 1/2 cup (125 ml ml) seafood or vegetable stock, or water
    • 1 medium potato, diced (approx. 1 cm dice)
    • 1 medium tomato, diced (approx. 1 cm dice)
    • 1/2 cup of coarsely chopped fresh cilantro, lightly packed

Method

in a medium sized dutch oven over high heat, combine the potatoes, the coconut milk and the Saha Massaman Curry Base™ and bring to a boil. Reduce heat to low and cover the pot. Let this simmer for four to five minute, or until the potatoes have softened. Add the mussels to the pot and continue to cook for a further four or five minutes, or until the mussels have opened (discard any which remain closed). Stir in the tomatoes and cilantro, divide the contents evenly over four shallow bowls and serve with rice or some crusty bread.

 


Mezze – Ful Medames

1stMarch • 2012

A staple of Egyptian cuisine for centuries. Try it for breakfast alongside some fried eggs, sunny side up!

Ingredients

  • 1 19 oz (540 ml) can of Fava beans, drained and rinsed
  • 1/4 cup (60 ml) Saha Shawarma Marinade™, divided
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1/4 cup (60 ml) flat leaf parsley, coarsely chopped

Method

In a large pan set to medium-high heat, combine two tbsp of both the oil and the shawarma marinade and heat for one to two minutes, or until fragrant. Add the Fava beans and sautée for five to seven minutes, or until the beans are thoroughly coated and heated through. Take the pan off the heat and mash the beans coarsely with a fork or the back of a spoon. Add the parsley, the remaining oil and marinade, and mix until well combined. Transfer the beans to small bowls serve with extra olive oil to taste.