Club sandwich

A club sandwich, also called a clubhouse sandwich, is a sandwich of toasted bread,usually 3 slices(I prefer using whole meal bread for more fiber)sliced cooked poultry or beef , fried bacon , lettuce,
tomato, cucumber, mustard and mayonnaise .I cut into quarters or halves and hold together by a toothpick .
You will need:
3 slices bread, toasted
1leaf lettuce
1 tomato, cut into slices/rings
1 beef or chicken slice
3  thinly sliced cucumber.
1tsp mayonnaise
1tsp mustard
Procedure :
~On one toast spread with  mayonnaise;put on the lettuce leaf beef or the chicken slice and the other one with mustard  top with the remaining vegetables i. e the cucumber and the tomato slices
~Top with the other remaining toast.
~Cut into half  diagonally or  you can as well  cut into quarters . Support each piece with a toothpick if necessary.
SERVE.

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Fried chicken gizzards

Ingredients :
1kg chicken gizzards
2tbsp dark soy sauce
2tbs of salt or to taste
1bunch of coriander leaves
1tsp garlic /Ginger paste
vegetable oil
Recipe instructions :
1.  Remove gizzards from container , Cut away excessive fat wash gizzards thoroughly under running cold water.
2.Parboil the gizzards before frying them. Place gizzards in a pot of cold water,add the salt, bring water to a rolling boil and continue to boil for about 15 minutes.
3. While the gizzards are boiling, prepare coating mixture for the gizzards.
4.Combine soy sauce, pepper, chopped onions, garlic/Ginger paste and  salt in a paper or plastic bag. Shake well and set  mixture aside.
4. Once finished boiling, pour gizzards into a strainer or clean sink
5. Preheat enough vegetable oil to cover gizzards in a medium hard bottom or cast iron skillet (with lid) over medium-high heat.
6. Thoroughly coat gizzards with onion mixture and place into hot vegetable oil. Add the chopped onions, Don’t overcrowd the skillet. Cook gizzards on both sides until brown.
7. Turn down the heat to medium, then cover skillet with lid and cook for an additional 10 minutes. Once done remove from skillet, sprinkle with the chopped coriander leaves.
SERVE as a bitting or accompanied by some fried rice.

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Boiled Goats meat

Delicious, healthy, and affordable addition to your pantry, but there is no denying that goat doesn’t cook up quite like chicken, pork, or beef. Done incorrectly, goat meat can be gamey, fatty, and tough. Done right, however, goat can be one of the most delicious meats on the planet.

As I read in one of the food write is that ‘you have to be Be smart with your butchering and purchases
Getting the right meat at the start will help you serve up a great meal. You want to aim for goat meat from young goats (six to twelve months old) whenever you can. As goats age, their meat becomes tougher. If you must use meat from older goats, watch out for butchering females in heat, as their meat became tough .’
Goat meat is more tender and flavorful if it is cooked slowly. Rushing to whip up a meal will leave you with a tougher end product, and it also increases the chances that you’ll dry out the meat. When it comes to goat, think slow roasts, long simmers, or a day stewing in the crockpot.

As a lean meat, goat can dry out quickly at high heat, stripping it of flavor and tenderness. Turn down the heat and cook it more slowly to lock in flavor and ensure a smooth, tender feel.
It’s almost instinctive to salt meat on its way into the pan, but you don’t want to do that with goat.
Last but not least, let your goat rest. Like all other meats, the proteins set during cooking and push moisture to the middle of the cut. Letting the meat set will help the juices redistribute themselves so that you have a moister and more tender cut, something especially important for meats that can dry out like goat. Thus, after cooking, place your goat on a warm plate, cover with alluminuim foil and let it rest before you serve to keep warm .
This is a simple, heathy and hearty way for those who would need to drink the broth and eat the flesh as well.
You will need:
1kg of Goats meat cut into sizeable chunks
2pcs carrots, peeled and roughly chopped
1bnch coriander leaves
2pcs new Potatoes, cleaned
Salt and whole crushed pepper corns
Lemon Juice from 2 lemons
Water
Directions :
*In a have Potatoes, Put the meat and water to boil
*After boiling for around 30 minutes add your vegetables, salt and pepper corns
*Keep boiling for another 1hr
At this stage the meat should be tender and ready to serve,Add the lemon Juice and Put off the stove. Let it rest as started above, SERVE.
This is a nourishing meal by itself accompanied by Garlic bread.

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Meatballs

A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter and seasonings. Meatballs are cooked by frying, baking, steaming, or braising in sauce.
Any Kindly of meat  will work, even fish or chicken can  be substituted with beef if you want to take it in that direction. Add  bread crumbs for lightness, a teaspoon of salt, and an eggs to bind it together. That’s all you need. Pepper and other spices, chopped herbs and minced garlic, onion, scallions or Fresh chopped coriander can be added to taste. Then broil or fry as you like.

Ingredients :
*1kg ground meat (pork, beef, veal, chicken, turkey or a combination)
*1 cup white bread crumbs
*4  eggs
*1 teaspoon  salt, more as needed *Black pepper and/or ground cumin, curry powder, Chillies, Garam masala to taste
*Minced garlic, onion, scallions or shallot
*1 bunch Chopped coriander leaves  or cilantro/chives
*Olive oil, for frying (optional)
preparation :
In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
Step 2
Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over.
Put the cooked ball in your Favourite gravy /tomato based sauce, simmer and sprinkle with more herbs before serving.
Please note that meat balls can be served with rice Potatoes or even spaghetti,.

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