West Indian pepper pot with rice
Ingredients
Serves: 4
100g spicy sausage (such as chorizo or salami), diced and casing removed, if necessary
2 tbsp vegetable oil
4 skinless chicken thighs, about 500g in total
1 large onion, chopped
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
2 garlic cloves, crushed
1 green chilli, deseeded and finely chopped
½ tsp cayenne pepper, or to taste
200g long-grain rice
400g can kidney beans, drained and rinsed
500ml chicken or vegetable stock, hot
TO GARNISH
chopped fresh parsley
TO SERVE
hot pepper sauce
Method
Prep:35min › Cook:30min › Ready in:1hr5min
Preheat the oven to 200°C/ gas 6. Fry the sausage in a flameproof casserole over a moderately high heat for 5 minutes, stirring frequently. Remove, using a draining spoon and set aside on kitchen paper to drain.
Add 1 tbsp of the oil to the sausage fat remaining in the casserole. Add the chicken pieces and fry for about 3 minutes to colour, moving them around occasionally so they don't stick to the pan. Remove with tongs or a draining spoon and drain on kitchen paper with the sausage.
Add the onion, peppers, garlic and chilli to the casserole and stir for about 5 minutes, until the onions are tender, but not brown. Stir in the cayenne pepper, then add the rice and stir until the grains are lightly coated in oil. Stir in the kidney beans, then return the sausage and chicken to the casserole and give all the ingredients a good stir.
Add the stock and bring to the boil, then cover the casserole and transfer to the oven. Cook for 20 minutes. Turn the chicken pieces over and stir, then cover again and return to the oven to cook for a further 10 minutes until the chicken is cooked through, the stock is absorbed and the rice is tender.
Remove from the oven and leave to stand, covered, for 5 minutes, then fluff up the rice with a fork. Sprinkle with parsley and serve with hot pepper sauce, to be sprinkled over each individual serving.
variations
For a vegetarian option, omit the chicken and increase the total number of peppers to 4. Callaloo greens are often included in traditional Jamaican recipes, but finely chopped spinach makes a good substitute.
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Chicken shacuti
Ingredients
Serves: 4
1 medium sized chicken
3 tablespoons ghee or vegetable oil
6 dried red kashmiri chillies
1 tablespoon coriander seeds
1/2 teaspoon sesame seeds
2 teaspoons cloves
1 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
8 black peppercorns
1 tablespoon poppy seeds
1 teaspoon fennel seeds
1 teaspoon turmeric powder
8 tablespoons dessicated coconut
6 cloves garlic, minced
1 onion, sliced
2 tablespoons tamarind pulp
salt to taste
Method
Prep:20min › Cook:40min › Ready in:1hr
Cut chicken into serving pieces, I try to make them about 5cm square.
Heat 1 tablespoon ghee in a frying pan and fry the red chillies and all the dry spices until fragrant and then add the coconut, the garlic and the onions fry for a little bit longer, just enough to soften the onion. Grind all the ingredients in a blender, till they become a smooth paste. Add a bit of water, if necessary, to stop the paste from sticking to the sides of the processor.
In a thick bottomed pot heat the remaining 2 tablespoons ghee, add the spice paste and fry well. Add in the chicken, mix well with the paste and put in 250ml water or until chicken is just covered. Bring to a boil then cover and cook until chicken is fully cooked and the sauce is thick. Add more water if necessary during cooking. Lastly add the tamarind pulp, taste and adjust seasoning.
Serve hot with white rice.
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curried chicken salad wrap
Ingredients
Makes: 1 wrap
1 to 2 tablespoons low fat Greek yoghurt
1 to 2 teaspoons mango chutney
1/2 teaspoon curry powder (mild or medium)
salt and pepper to taste
1 cooked chicken breast - sliced or cubed into small pieces
1 pitta bread
a few red or green grapes (optional)
1 medium tomato, sliced thickly
2 to 3 leaves cos lettuce, or any other salad leaves
Method
Prep:5min › Cook:5min › Ready in:10min
Mix the yoghurt, chutney, curry powder, salt and pepper together in a bowl, or make a jar of this "fake mayo" and keep in fridge for up to 3 days if making for more than one serving. Add more or less ingredients to your personal taste.
Cut pitta bread lengthways down the middle, making a pocket for the filling. Spread all around the inside with the curried mango yoghurt, usually around 2 tablespoons worth and press pitta together so it's evenly spread.
Peel back open, add cooked chicken making sure all the bread has filling in it, grapes (optional), all of the tomato slices (if it all fits) and top generously with layers of lettuce leaves.
Enclose the pitta bread and press together tightly before wrapping in parchment, cling film or foil, to keep everything held together. Alternatively, prepare the wrap in the same way and roll when ready before packing it the same way as the pitta so the wrap does not fall apart.
Tip
Use chicken tikka breast slices (available at most supermarkets) instead of plain chicken breast, or make your own the night before and cool before using.
If you have more time, adding toasted almonds, thinly sliced apple or finely sliced spring onions or chives adds delicious texture to the filling. Add raisins if you are a fan of those too.
The extra fibre in these breads slows down the digestion releasing sugars into the bloodstream at a slower rate, keeping you satisfied for longer.
This is best made on the same day as it is to be consumed as tomato produces a lot of juice and if left for too long or overnight, might make the bread slightly soggy.
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Chicken and rice and salad
Ingredients
Serves: 12
1 (2.7kg) whole chicken, skin removed and cut into pieces
1 medium onion, chopped
2 cinnamon sticks
4 carrots, peeled and cut into large chunks
300ml rapeseed oil
850g long grain rice, rinsed and drained
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
salt to taste
1.2 litres chicken stock
75g almonds, chopped
175ml rapeseed oil, divided
4 tablespoons pine nuts
Method
Prep:25min › Cook:55min › Ready in:1hr20min
Trim any fat off the chicken. Place the chicken, onion, cinnamon sticks and carrots in a large saucepan; fill with water and boil until the chicken and carrots are done. Reserve the stock, chicken and carrots.
Remove bones from chicken. Warm 300ml rapeseed oil in a large saucepan over medium-high heat. Place chicken and carrots in the pan; fry for 2 minutes.
In a bowl, stir together the rice, ground cinnamon, pepper and salt. Pour the rice mixture evenly across the top of the chicken without stirring into the chicken. Pour in the chicken stock. Bring to the boil. Cover, reduce heat to medium and simmer until rice is tender, 20 to 35 minutes.
Heat 125ml rapeseed oil in a frying pan over medium heat. Stir in chopped almonds and fry until golden. Remove almonds to kitchen towels and drain oil.
Heat 4 tablespoons rapeseed oil in a frying pan over medium heat. Stir in pine nuts and cook until golden. Drain oil and remove pine nuts to kitchen towels.
Over a large dish or tray, flip the rice pan upside down and release the contents onto the tray or dish. Arrange the almonds and pine nuts on top.
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Roast chicken and potatoes
Ingredients
Serves: 6
4 cloves garlic
1 whole chicken
salt and pepper, to taste
2 tablespoons mayonnaise
2 teaspoons dried mixed herbs
1kg potatoes
Method
Prep:10min › Cook:1hr30min › Ready in:1hr40min
Preheat the oven to 180 C / Gas 4.
Slice the garlic in two lengthways then make small cuts in the chicken and insert the garlic. Rub the chicken all over with salt, pepper and mayonnaise and sprinkle with herbs and place in a roasting tin.
Cut the potatoes into quarters and arrange around the chicken in the roasting tin, so they can bake in the chicken fat; season with salt.
Bake the chicken in the preheated oven for about 1 hour for a 1kg chicken or about 1 hour and 45 minutes for a 2kg chicken. The chicken is done when it is no longer pink and the juices from the thigh run clear. Remove from the oven and allow to rest for a few minutes before carving and serving with the potatoes.
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Roast leg of lamb with garlic and rosemary
Ingredients
Serves: 12
4 cloves garlic, sliced
fresh rosemary sprigs
salt and freshly ground black pepper to taste
1 (2 to 3kg) whole leg of lamb
Method
Prep:10min › Cook:1hr20min › Ready in:1hr30min
Cut slits in the top of the leg of lamb every few inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb.
Roast at 180 C / Gas mark 4, until the lamb is cooked to medium well. Do not overcook; the flavour is best if meat is still slightly pink.
Tip:
As a rule, roast a leg of lamb for 15 minutes per 500g (1 1/4 lb), plus 10 minutes more. Allow it to rest for a good 15 minutes before serving to ensure the juices redistribute, making a perfect roast.
Shortcut
Pushing sliced garlic into a leg of lamb can be time consuming. Make this recipe even easier by chopping the garlic and sprinkling it over the lamb along with the rosemary leaves, salt and pepper.
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1 Yorkshire Puddings
Ingredients
Serves: 6
2 eggs
approx 2oz plain flour
approx 1/4 pint milk
pinch of salt and pepper
3 tbsps vegetable oil or lard
Method
Prep:4min › Cook:4min › Ready in:8min
Pre-heat oven to 200 degrees C (gas mark 6).
Ten minutes before serving, place oil in yorkshire pudding tin and place in oven.
Line up three identical glasses. Add eggs to first glass. Add flour to the second glass to the height of the eggs in the first glass. Add milk to the third glass to the height of the eggs and flour in the first two glasses.
Whisk eggs, flour, milk and salt and pepper in a mixing bowl.
When fat is hot, add mixture to the yorkshire pudding tin and place immediately in the oven. Yorkshire puddings will be well risen and ready within 4-5 minutes.
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2 Cold Noodles
soybean sprouts to taste, trimmed and rinsed
1kg bread flour
water as needed
oil as needed
cucumber to taste, julienned
salt to taste
vinegar to taste
hot chilli oil to taste
sugar to taste
Method
Prep:1hr10min › Cook:1hr › Extra time:2hr resting › Ready in:4hr10min
Blanch the soybean sprouts in boiling water for a few minutes until cooked, then drain.
Mix together the flour and just enough water to make a firm dough. Knead until smooth and elastic. Cover with cling film and let rest for at least 2 hours.
Transfer the dough into a large bowl and enough cold water to cover the dough. Knead the dough under the water for about 10 minutes or until the water clouds.
At this time, some of the starch will have dissolved in the water and the dough will be very sticky. This is the first stage of the gluten dough formation.
Transfer the dough into another big bowl with clear water. Reserve the starchy water.
Continue to knead the dough under the water until it becomes cloudy again. Pour all of the cloudy water into the first bowl.
Repeat the process until the water is clear or until the water no longer clouds. You are then left with a gluten dough.
Put the gluten dough into a heat-proof dish and steam for 30 minutes. Remove and cool. Cut into diamond-shaped thin slices and set aside.
Put the starchy water into a bowl and refrigerate for 3 hours or until the water and starch separates. Carefully scoop out of the water and discard. Reserve the starch and stir into a paste.
Grease a large plate and pour a large spoonful of the starch paste and spread to form a thin layer. Steam for 2 minutes.
Remove the plate and submerge in cold water for 15 seconds. Take the dish out of the water and peel off the starch sheet.
Repeat until you use up all of the starch paste. Brush each starch sheet with oil to stop them from sticking together. Stack.
Rinse a knife and cut the cold starch sheets into narrow sheets. Mix the gluten pieces, starch strips, soybean sprouts, cucumber, salt, vinegar, hot chilli oil and sugar in a bowl. Toss well and serve.
Ingredients
Soybean sprouts can be purchased in Chinese/Oriental speciality shops. If unavailable, use beansprouts instead.
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3 Vegetable Stir Fry Noodles
Ingredients
Serves: 4
2 1/2 tablespoons soy sauce
3 tablespoons sake
2 tablespoons balsamic vinegar
2 teaspoons caster sugar
3 tablespoons water
2 teaspoons cornflour
1 tablespoon rapeseed oil
2 tablespoons toasted sesame oil
2 cloves garlic, sliced
6 whole dried red chillis, seeded and diced or crushed chillies to taste
1 tablespoon finely chopped fresh root ginger
1 medium head pak choi, cut into 3.75cm strips
20 fresh shiitake mushrooms, stemmed and quartered
8 spring onions, halved lengthways
515g fresh rice noodles
2 tablespoons sesame seeds, toasted
Method
Prep:15min › Cook:10min › Ready in:25min
In a small bowl, whisk together the soy sauce, sake, vinegar, sugar, water and cornflour. In a large frying pan or wok, heat the oils over high heat. When the oil is nearly smoking, add the garlic and chillies. Take the frying pan or wok off the heat after 10 seconds.
Reduce the heat to medium-high and return the frying pan or wok to the heat. Add the ginger, pak choi, shiitakes and spring onions; cook for 3 minutes over high heat, stirring constantly. Add the fresh rice noodles and the soy sauce mixture; cook 2 minutes more or until the noodles are hot and tender. Serve the noodles immediately, topped with the toasted sesame seeds.
Ingredients
Rehydrated dry rice noodles and shiitakes can be used.
Sherry can be used instead of sake.
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4 Chicken and Sweetcorn Soup
Ingredients
Serves: 4
800ml chicken stock
420g tinned cream style corn
75g shredded, cooked chicken meat
1/4 teaspoon ground white pepper
salt to taste
2 tablespoons cornflour
125ml water
1 tablespoon sesame oil
1 egg white
spring onions, to garnish
Method
Prep:10min › Cook:15min › Ready in:25min
In a medium stock pot combine stock, cream style corn and chicken. Bring to the boil, reduce heat and add pepper and salt. Bring back to the boil.
In a separate bowl mix the cornflour with water. While the soup is boiling add this mixture and stir constantly until well mixed.
Season with sesame oil by adding a few drops at a time. Reduce heat and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
Add chopped spring onions to garnish and serve hot.
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hot and sour chicken soup
Ingredients
Serves: 4
750ml (1 1/4 pints) chicken stock
100ml (4 fl oz) water
200g (7 oz) sliced fresh mushrooms
50g (2 oz) bamboo shoots
3 slices fresh root ginger
2 cloves garlic, crushed
1 dessertspoon soy sauce
1/4 teaspoon dried crushed chillies
500g (1 1/4 lb) skinless, boneless chicken breast fillets - cut into strips
1 tablespoon sesame oil
2 spring onions, chopped
handful chopped fresh coriander (optional)
3 tablespoons white wine vinegar
2 tablespoons cornflour
1 egg, beaten
Method
Prep:10min › Cook:20min › Ready in:30min
In a saucepan, combine the chicken stock, water, mushrooms, bamboo shoots, root ginger, garlic, soy sauce and crushed chillies. Bring to the boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
Place the chicken strips into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornflour and vinegar, and set aside.
Increase the heat under the stock to medium-high, and return to a rolling boil. Add the chicken. Return to the boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornflour. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the stock has thickened slightly, about 3 minutes. Serve garnished with spring onions and coriander.
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6 Chinese Chicken Noodle Soup
2 tablespoons sesame oil
1/2 teaspoon ground turmeric
2 teaspoons chopped fresh root ginger
2 tablespoons chilli paste
450g cooked chicken breast, chopped
1 litre chicken stock
2 teaspoons sugar
4 tablespoons soy sauce
125g celery, chopped
1 (85g) packet instant noodles
55g lettuce, finely chopped
50g spring onions, chopped
Method
Prep:10min › Cook:7min › Ready in:17min
In a large pot, heat oil over medium heat. Cook turmeric, ginger and chilli paste in oil until fragrant, 1 to 2 minutes. Stir in chicken, stock, sugar, soy sauce and celery. Bring to the boil, then introduce noodles and cook 3 minutes. Stir in lettuce and remove from heat. Serve garnished with spring onions.
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7 roast turkey
Ingredients
Makes: 1 5.5kg roast turkey
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon chicken seasoning
1 (5.5kg) whole turkey, defrosted with giblets removed and reserved
2 onions, coarsely chopped
3 sticks celery, coarsely chopped
2 carrots, coarsely chopped
3 sprigs fresh rosemary
1/2 bunch fresh sage
115g butter
1 bayleaf
1.4L water
30g turkey fat
15g butter
30g plain flour
710ml turkey drippings
1/4 teaspoon balsamic vinegar (optional)
1 tablespoon chopped fresh sage
salt and pepper, to taste
Method
Prep:40min › Cook:4hr › Extra time:15min resting › Ready in:4hr55min
Preheat the oven to 170 C / Gas 3.
Mix 2 tablespoons salt, and 1 tablespoon pepper, and chicken seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the seasoning mixture. Reserve remaining seasoning mix.
Toss the onion, celery, and carrots together in a bowl. Stuff about 100g of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining seasoning mix.
Spread the remaining onion, celery, and carrots into a large roasting tin. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Place a sheet of aluminium foil over the breast of the turkey.
Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. A cooking thermometer inserted into the thickest part of the thigh, near the bone should read 75 degrees C. Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
While the turkey is roasting, make stock: place giblets (neck, heart, and gizzards) in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 1L of stock.
Remove the turkey from the oven, cover with a doubled sheet of aluminium foil, and allow to rest in a warm area for 10 to 15 minutes before carving and serving. Pour the pan juices, about 750ml, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting tin into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 1L of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar (if using). Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.
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8 Christmas Pudding
Ingredients
Serves: 20
125g wholemeal flour
125g fresh breadcrumbs
125g shredded suet
3 eggs, beaten
1 small carrot, grated
1 apple - peeled, cored and grated
85g dark brown soft sugar
75g chopped blanched almonds
50g preserved stem ginger in syrup, chopped
2 tablespoons ground almonds
60g chopped walnuts
75g halved glace cherries
100g sultanas
50g dried currants
100g candied mixed fruit peel, chopped
4 plums, stones removed and chopped
1 lemon, juiced and zested
1 1/2 teaspoons mixed spice
3/4 teaspoon baking powder
125ml ale
Method
Prep:30min › Cook:5hr › Ready in:5hr30min
In a large bowl, combine flour, breadcrumbs, suet, eggs, carrot, apple, brown sugar, chopped almonds, stem ginger, ground almonds, cherries, sultanas, currants, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. If you have used more dried fruit than fresh, add a little extra ale to make the mixture less stiff.
Grease 2 large or 4 small pudding moulds. Fill with pudding mixture about 7/8 full. Cover tightly with greased greaseproof paper, then aluminium foil; secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding mould. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
If not serving immediately, let cool completely, then replace covers with fresh greaseproof paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.
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9 White bread
Ingredients
Serves: 24
475ml warm water (45 degrees C)
100g caster sugar
1 1/2 tablespoons dried active baking yeast
1 1/2 teaspoons salt
4 tablespoons vegetable oil
820g strong white bread flour
Method
Prep:20min › Cook:30min › Extra time:1hr30min rising › Ready in:2hr20min
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast mixture. Mix in flour about 125g at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 23x13cm (9x5 in) loaf tins. Allow to rise for 30 minutes, or until dough has risen 2.5cm (1 in) above tins.
Bake in a preheated 180 C / Gas 4 oven for 30 minutes.
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wholemeal seeded bread
Ingredients
Serves: 6
300ml water
2 tablespoons margarine, softened
250g white bread flour
125g wholemeal flour
3 tablespoons dried milk powder
2 tablespoons caster sugar
1 1/2 teaspoons salt
2 teaspoons bread machine yeast
5 tablespoons pumpkin and sunflower seed mix
Method
Prep:5min › Cook:3hr › Ready in:3hr5min
Put ingredients in bread machine in order shown. You can add the seeds from the start or add them at the beep to indicate the second kneading phase.
Select basic or white cycle. Use medium crust colour. Makes 1 1/2 lb loaf. Remove from pan once done and cool on rack for 1 hr before slicing or bagging.
Substitution
You can use all white flour if wanting a white seeded bread. You can also substitute the seeds for the ones you prefer but beware of adding too many as this can make the bread not rise so well.
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Fruit Trifle
1 pack trifle sponges
1 (410g) tin fruit cocktail, drained
1 sachet fruit flavoured jelly
2 tablespoons custard powder
2 dessertspoons caster sugar
100ml (4 fl oz) semi skimmed milk
Method
Prep:2hr15min › Cook:5min › Ready in:2hr20min
Place the sponge in a glass serving bowl, cutting to fit if necessary, and cover with the tinned fruit. Prepare jelly according to package instructions and pour over fruit and sponge. Chill.
Once the jelly has set, combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Allow to cool slightly and then pour over sponge and jelly mixture. Chill until set.
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Chocolate coconut trifle
Ingredients
Serves: 6
1 (397g) tin condensed sweetened milk
400ml milk
200ml coconut milk
3 egg yolks
2 tablespoons cornflour
8 tablespoons cocoa powder
200g desiccated coconut
1 packet sponge fingers (about 15)
extra milk, for dipping
200ml whipping cream, whipped to stiff peaks
100g desiccated coconut, toasted
chocolate shavings, to decorate
Method
Prep:50min › Cook:10min › Extra time:4hr chilling › Ready in:5hr
Whisk together the condensed milk, milk, coconut milk, egg yolks and cornflour in a saucepan over low heat. Heat gently, stirring constantly till thickened to a custard.
Remove from the heat and divide the custard in half. Mix the cocoa powder into one half, and 200g coconut into the other. Set aside to cool.
Dip the sponge fingers briefly in milk, making a single layer of biscuits in the bottom of a trifle bowl. Top with either the coconut custard or chocolate custard, then another layer of biscuits. Continue to alternate layers till all ingredients are used, then top with the whipped cream. Sprinkle the top with the toasted coconut and chocolate shavings.
Chill the trifle in the fridge for 4 hours. Serve cold.
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Tuesday, February 28
Shrove Tuesday 2017 (also known in Commonwealth countries as Pancake Tuesday or Pancake day)
is a day in February or March preceding Ash Wednesday (the first day of Lent), which is celebrated in some countries by consuming pancakes. In others, especially those where it is called Mardi Gras or some translation thereof, this is a carnival day, and also the last day of "fat eating" or "gorging" before the fasting period of Lent.
Pancakes
Ingredients
Makes: 8 pancakes
150g plain flour
1 1/2 teaspoons baking powder
pinch of salt
1 large egg
240ml milk
2 tablespoons melted butter
Method
Prep:10min › Cook:10min › Ready in:20min
Sift the flour, baking powder and salt into a large bowl. Make a well in the centre and add the egg and a litle milk. Beat with a fork or a whisk, adding more milk until the batter is smooth. Whisk in the melted butter.
Heat a non-stick pan until it's hot. Use a ladle to pour in some batter; swirl it around to just about cover the base of the frying pan. Once it starts to firm up and begins to bubble, loosen the edges and flip it over to cook the other side. Repeat until you've used all of the mix.
Serve warm with syrup and fruit, or sprinkle over some lemon juice and caster sugar.
Tip:
You can use other types of flour, such as wholemeal or rice flour
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Makes: 8 to 10 pancakes
100g plain flour
2 eggs, beaten
300ml semi-skimmed milk
25g butter, melted
1 teaspoon caster sugar
sunflower oil for frying
Method
Prep:5min › Cook:15min › Ready in:20min
Sift the flour into a bowl. Make a well in the centre and whisk in the beaten eggs. Gradually whisk in milk, melted butter and sugar. For best results, set the pancake batter aside for 20 minutes to rest.
Heat a heavy-based non-stick frying pan (about 20-22cm in diameter) over moderate heat. Use a piece of kitchen paper to grease the pan with a little sunflower oil.
Use a soup ladle to pour some batter into the middle of the pan, just enough to create a thin pancake when you tilt the pan and let the batter cover the base. Cook for a minute or so until the pancake edges start to crisp up and the underside starts to turn golden brown. Use a palette knife to flip the pancake and cook the other side until golden brown, about 1 minute. Turn out of the pan and repeat with remaining batter, greasing the pan between pancakes if necessary.
Stack the pancakes on top of each other to keep warm.
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Chocolate pancakes
chocolate pancakes are made by adding cocoa powder to the flour. The batter is quite runny so make them a little thicker
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American Pancakes
Ingredients
Serves: 6
450ml (16 fl oz) semi skimmed milk
150g (5 oz) caster sugar
2 eggs
1 teaspoon vegetable oil
1 teaspoon vanilla extract
250g (9 oz) plain flour
1 1/2 tablespoons baking powder
Method
Prep:5min › Cook:15min › Ready in:20min
Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.
Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 4 tablespoons for each pancake. Brown on both sides and serve hot.
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American Blueberry pancakes
Ingredients
Serves: 12
2 large eggs, separated
5 tablespoons milk
100g (4 oz) self raising flour
4 tablespoons caster sugar
pinch salt
100g (4 oz) blueberries
1 tablespoon vegetable oil
Method
Prep:10min › Cook:10min › Ready in:20min
Place the egg yolks and milk in a medium bowl and mix thoroughly. Sift over the flour, caster sugar and salt and combine well.
Whisk the egg whites in a glass or metallic bowl until they form soft peaks, then fold into the flour mixture gently. Carefully fold in the blueberries.
Heat the oil in a frying pan over medium high heat. Drop 2 tablespoons of the mixture into the pan for each pancake, and cook for 2 minutes or until golden brown. Flip and cook for a further minute on the other side.
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American buttermilk pancakes
Ingredients
Serves: 4
150g plain flour
1 teaspoon baking powder
1 pinch bicarbonate of soda
1 egg
3 tablespoons melted butter
200ml buttermilk
3 tablespoons sugar
1 pinch salt
3 tablespoons butter for frying
Method
Prep:10min › Cook:20min › Ready in:30min
Mix plain flour, baking powder and bicarbonate of soda and then mix in the egg, butter, buttermilk, sugar and salt to a smooth batter.
Heat the butter in a large nonstick frying pan over medium high heat, ladling in approximately 60ml of batter for 4 small pancakes. Reduce heat to medium and fry for a couple of minutes until you notice bubbles on the surface and the edges are cooked. Flip pancakes over to cook on the other side for another couple of minutes.
Serve with maple syrup and butter if desired.
corned beef hash
Ingredients
Serves: 6
6 large potatoes, peeled and diced
1 (200g) tin of corned beef, diced into chunks
1 onion, chopped
300ml (1/2 pint) of beef stock or gravy
Method
Prep:10min › Cook:30min › Ready in:40min
In a large deep pan, over medium heat, combine the potatoes, corned beef, onion and stock or gravy.
Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone.
Mix well, or as I say up here in Scotland, "baet well" and serve.
Corned beef hash with baked beans
Ingredients
Serves: 6
4 large King Edward potatoes, peeled and cubed
1 (420g) tin baked beans
1 (340g) tin corned-beef, broken into pieces
1 dash Worcestershire sauce
75g (3 oz) grated Cheddar cheese
Method
Prep:30min › Cook:40min › Ready in:1hr10min
Preheat the oven to 200 C / Gas mark 6.
Place the potatoes in a large pot with just enough water to cover. Bring to the boil and simmer until tender, about 10 minutes. Drain and mash, flavouring with milk, butter, salt or however you normally like to make them.
Pour the baked beans into the bottom of a 1.5 litre casserole dish. Place the corned beef on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with the mash.
Bake uncovered for 25 minutes in the preheated oven. The mash should start to crisp, but not yet brown. Top with the cheese and return to the oven. Bake for another 15 to 20 minutes or until cheese is browned.
Oven-baked corned beef hash
Ingredients
Serves: 4
700g (1lb 9oz) waxy potatoes, scrubbed
Olive oil for brushing
1 onion, finely chopped
salt
225g (8oz) mushrooms, chopped
350g (12oz) canned corned beef, diced
1½ tablespoons Worcestershire sauce
2 tablespoons chopped parsley
Method
Prep:10min › Cook:45min › Ready in:55min
Cook the potatoes in boiling, salted water for 20-25 minutes until tender, then drain and chop. Meanwhile, heat the oven to 200°C (400°F, gas mark 6).
Lightly oil a large, nonstick frying pan, add the onion and sprinkle with salt. Cover and cook gently, stirring occasionally, until golden. Increase the heat, add the mushrooms and cook, uncovered, for 2-3 minutes, stirring often.
Stir in the corned beef, potatoes and Worcestershire sauce. Transfer to an ovenproof dish and bake for about 25 minutes, until browned. Sprinkle with parsley and serve.
Caribbean chicken stew
Ingredients
Serves: 4
1 whole chicken, cut into pieces
For seasoning the chicken
1 teaspoon curry powder
1 teaspoon all purpose seasoning
1 teaspoon dried thyme (could you fresh if you want)
1 teaspoon dried parsley (optional)
1 teaspoon chicken seasoning
1 teaspoon allspice or mixed spice
1 teaspoon paprika (optional)
1 pinch of nutmeg
salt and coarse black pepper to season
juice of 1 lemon
2 teaspoons soy sauce (optional)
3 cloves garlic, chopped or minced
1 large onion, chopped
1 small piece of ginger, peeled and minced
1 red pepper, cut into small pieces
For the stew
2 teaspoons oil
2 teaspoons sugar
2 to 3 tomatoes, cut into small pieces
1 to 2 teaspoons tomato puree
800ml to 1 litre of water
1 piece of coconut creme block (approx 1/6 of the whole block)
1 stock cube (I prefer oxo)
1 Scotch bonnet chilli
Method
Prep:15min › Cook:1hr30min › Ready in:1hr45min
First, cut the chicken into pieces and pierce the meat so that the seasoning can penetrate the meat.
Season the chicken with the ingredients mentioned in a bowl and leave over night in the fridge.
Now heat about 2 teaspoons of oil and add 2 teaspoons of sugar and let it brown. This is called the browning which gives the chicken a nice colour and flavour. Add the chicken only (do not add the seasoning from the bowl) and allow to brown for about 3-4 minutes on each side.
Now add the seasoning from the bowl and cook for a further 3 minutes.
Add the tomatoes and tomato puree and cook for about 3-5 minutes until the tomatoes soften.
Add water, coconut block, stock cube and whole Scotch bonnet chilli.
Bring to the boil and then simmer on low to medium heat for approximately 1 hour.
Keep tasting the stew and adjust seasoning with salt and black pepper if needed.
Chicken Stew
Ingredients
Serves: 8
1 (1.8kg) whole chicken, cut into pieces
3 tablespoons finely chopped spring onion
3 tablespoons chopped fresh coriander
1 teaspoon finely chopped garlic
1 teaspoon chopped onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
4 tablespoons dark brown soft sugar
250ml water
125ml coconut milk
1 teaspoon crushed chillies
2 tablespoons ketchup
15g butter
Method
Prep:15min › Cook:30min › Extra time:30min marinating › Ready in:1hr15min
Place chicken on a plate. Sprinkle on the spring onion, coriander, garlic, onion, salt and pepper. Cover and marinate for 30 minutes.
Heat the vegetable oil in a deep pan over medium heat. Stir in the sugar and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces and brown quickly while turning continuously. Cover the pan and let it cook for 2 minutes.
Pour in 250ml water, coconut milk and crushed chillies. Replace the lid and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pan as a gravy.