What to do with meats this Easter

Easter is here again! No doubt, mouths are already watering at the thought of an Easter feast with friends and family members. If you intend to host some guests or to give your family a special Easter treat,  there are so many dishes to pick from, however, Xquisite Food has picked three mouth-watery dishes you can make with meats that would turn your family members to “Oliver Twists” and have them licking their hands, and craving for more!

Shredded smoked chicken in pepper sauce: Rinse the smoked chicken with clean water and shred with your fingers. Chop onion, chili pepper, green pepper and mince the garlic cloves and set this aside. In a small pot, heat up half cup of vegetable oil for about one minute. Once it’s hot, add the chopped onion, stir fry for 30 seconds, followed by the chopped chili pepper, green pepper and minced garlic. Stir-fry for about two minutes. Add the shredded chicken, curry powder, thyme, crushed seasoning and add salt to taste.

Beef roll ups with ugwu filling: Place the beef slices on a chopping board. In a bowl, mix the chili powder, garlic powder, vegetable oil and salt to taste. Brush this over the top of the beef slices and leave the beef to sit while you prepare the filling. To prepare the filling, chop the ugwu leaves, yellow pepper, red pepper and small red onion.  Place an empty pan on the burner, add the vegetable oil and heat it  for 30 seconds. Add the onion, yellow and red pepper and stir fry for one minute. Add the chopped vegetable and salt to taste then stir-fry. On the center of each flattened beef, divide the vegetable stir-fry between the five beef slices. Once done, roll up each beef and secure with a string or toothpicks so the content doesn’t fall off.

Peppered snail kebab: Wash and place the snails in a medium sized pot. Add half tablespoon full of salt with one cup of water and steam on medium heat for ten minutes. Drain the water and set aside. In a frying pan, heat the vegetable oil till hot. Add the red onions and stir-fry for one minute. Add the tomato puree, crushed seasoning, pinch of salt and stir-fry for two minutes. Add the snails and stir to incorporate. Leave to simmer for five minutes. Garnish with green and red bell pepper. Serve hot.