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COOKING WITH BRADLEY K.KETER
Truly Gourmet
THE STORY OF #KUJATULE
The Secret Ingredient -DRIVEN BY PASSION
#KUJATULE is my brand name which means coming together as one through good food uniting us all. I specialize in creating dishes with fresh, quality ingredients. When am not whipping up fabulous recipes, i can be found exploring great ethnic neighborhoods especially the coastal cuisine, discovering new inspirations to share with you. So whether you’re looking for someone to help you plan an event or simply refresh your menu, reach out today.
SAMPLE RECIPES
The history of Bradley K.Keter as a self-taught chef and innovator can only be described through his signature style, soul, passion and unique techniques. Take a look at some of my most delicious and acclaimed recipes below.
COCONUT MBAAZI (RED LENTILS,KAMANDE)
Ingredients:
1 cup of red lentils- mbaazi/kamande , picked through for stones
2 diced onions (Julian style)
4 garlic cloves, minced
1 small ginger, minced
1 diced carrot
1 diced green pepper
3 blended tomatoes
2 tablespoon tomato paste
1/2 teaspoon ground garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon of chillie flakes* optional
1/4 cup chopped fresh basil
1 corriander (Dhania)
1 cup of coconut -Creme preferrably
1 cup of chicken broth*- or water
1 cup of milk
Salt to taste
Directions:
Boil the lentils in garlic & ginger paste for about 10 minutes or until the lentils are tender (This is optional)
Put oil or butter in a large pan over medium heat as you add onions, ginger and garlic, and sauté 5 minutes or until onion is tender.
It is now time to add the all the spices (Garam masala,black pepper,cumin,tumeric,basil,chilli flakes*) and gently mix while you add the green pepper and carrot. Cover and let it cook for about 5 minutes.
Add the red lentils in the same pan and let it mix well with all the other ingredients. If it is too dry, you can add either water, chicken broth or milk and let it cook for about 10 minutes.
Add the blended tomatoes and tomato paste and cover it for about 7 minutes.
Put the coconut milk and if it is too thick, add again the chicken broth,water or milk and let it cook for about 7 minutes on medium low heat.
Garnish with freshly cut corriander(Dhania
PAN GRILLED FISH FILLET IN LEMON BUTTER SAUCE
Ingredients:
Full Fish fillet
1 cup of all purpose flour
1 diced onions
3 garlic cloves, minced
1/4 teaspoon black pepper
1 fresh lemon
1 cup of unsalted butter
1/2 teaspoon of chillie flakes* optional
Fresh Parsely
Directions:
Season fish fillet with salt and pepper on both sides
Take a plate and spread all purpose flour and coat the fish fillet in it
Heat a pan, add some oil and add onions and garlic. Fry it until the flavors are well infused
Add the fish fillet and slowly fry it on both the sides
Once the fish fillet turns golden brown, add fresh lemon juice and a dash of water/ fish stock/chickem stock
Add butter and let it melt together with the fish fillet
Once the butter starts to melt, turn off the heat and add freshly chopped parsley which enhances flavor and adds freshness
Place the fish on a plate and pour the lemon butter sauce from the pan on top and garnish it with some more parsely!
VANILLA CUPCAKES
Ingredients:
1 and 1/2 cup all-purpose flour
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup of sugar
3 large eggs
2 teaspoons vanilla extract
1/4 cup of milk
1/2 cup of Raisins or your preffered filling and toppings (Optional)
Directions:
Preheat oven to 180 degree. Line a 12-count muffin tray with cupcake liners. Line a second muffin pan with 2 liners (this recipe will make 14 cupcakes). Set aside.
In a large bowl, sift flour as you add baking powder and salt (sift all the dry ingredients together). Whisk together the flour, baking powder, and salt. Set aside.
In another bowl , beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. You can mix it manually using a whisk, hand mixer or an electric mixer.
Slowly add the dry ingredients (Sifted flour,baking powder and salt) and milk to the wet ingredients (Step 3) alternatively like 3 or 4 batches and mix completely, making sure not to over mix the batter. At this step you can add your fillings such as raisins or nuts, optional
Scoop the batter into the cupcake liners in the cupcake tray, filling them a little over half way full. You should end up with exactly 14 cupcakes. You can also add your toppings on top of the ready batter, optional.
Bake in separate batches at180 degrees for 15-18 minutes or until a wooden toothpick inserted into the center of the cupcake comes out clean.
Remove from the oven and allow to cool for a couple of minutes.
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