Killer Bee Cocktail with Black Pepper & Nutmeg
Serves 2
Ingredients
2 tbsp honey
1/4 cup orange juice
1/4 tsp cracked black pepper
1/4 cup club soda
1/2 cup golden rum
1/2 cup passion fruit puree
Whole nutmeg, freshly grated (to taste)
2 slices lime
Directions
Warm up the honey with a bit of water until dissolved. You
can do this on the stovetop or in a microwave. Stir everything together in a
pitcher, adding in the dissolved honey. Garnish with freshly grated nutmeg and
lime slices.
Source: Global Table Adventure, by Sasha Martin, http://globaltableadventure.com/recipe/killer-bee-cocktail-with-black-pepper-nutmeg/
Chicken Roti
Ingredients
Marinade
2 -3 pounds chicken skinned thighs cut in bite-sized pieces
1 teaspoon black pepper
1 teaspoon minced garlic
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon Lemon Juice
2 -3 pounds chicken skinned thighs cut in bite-sized pieces
1 teaspoon black pepper
1 teaspoon minced garlic
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon Lemon Juice
Chicken Filling
1 cup vegetable oil
2-3 tablespoon curry powder
1 large onion diced
1 teaspoon ground allspice
1-teaspoon ground nutmeg spice
1 teaspoon smoked paprika
1 fresh or dried thyme
1 teaspoon smoked paprika
1-teaspoon cumin spice
1-teaspoon black pepper.
1 can of chickpeas, drained
2 cups of cubed potatoes
3-4 cups chicken broth/water
1 teaspoon cayenne pepper(optional)
Salt to taste
1 cup vegetable oil
2-3 tablespoon curry powder
1 large onion diced
1 teaspoon ground allspice
1-teaspoon ground nutmeg spice
1 teaspoon smoked paprika
1 fresh or dried thyme
1 teaspoon smoked paprika
1-teaspoon cumin spice
1-teaspoon black pepper.
1 can of chickpeas, drained
2 cups of cubed potatoes
3-4 cups chicken broth/water
1 teaspoon cayenne pepper(optional)
Salt to taste
Roti
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup oil
1 cup water
1 tablespoon butter, melted
Directions
Marinade & Chicken Filling
Place chicken in a large bowl or sauce pan then add salt, garlic, thyme, white pepper and curry powder.
Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight.
Heat a large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
Add chicken, stir and sauté for about 2-3 more minutes.
Add chicken stock if necessary to prevent any burns next add chickpeas, chicken bouillon, potatoes and chicken broth.
Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes.
Adjust for salt, pepper and stew consistency.
Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight.
Heat a large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
Add chicken, stir and sauté for about 2-3 more minutes.
Add chicken stock if necessary to prevent any burns next add chickpeas, chicken bouillon, potatoes and chicken broth.
Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes.
Adjust for salt, pepper and stew consistency.
Roti
Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough.
Set the dough aside for 15 minutes.
Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out with a rolling pin into 8 inch squares.
To cook the roti, place butter on a skillet over high heat until it sizzles.
Reduce the heat to medium and place the roti on to the pan.
Cook for 2-3 minutes, until the crust is light brown.
Turn with a wide spatula and continue cooking.
Repeat the process with the remaining roti.
Fill the middle of each cooked Roti with about 1/2 cup of Chicken filling mixture.
Wrap the dough around the mixture to seal the filling inside.
Serve Hot.
Set the dough aside for 15 minutes.
Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out with a rolling pin into 8 inch squares.
To cook the roti, place butter on a skillet over high heat until it sizzles.
Reduce the heat to medium and place the roti on to the pan.
Cook for 2-3 minutes, until the crust is light brown.
Turn with a wide spatula and continue cooking.
Repeat the process with the remaining roti.
Fill the middle of each cooked Roti with about 1/2 cup of Chicken filling mixture.
Wrap the dough around the mixture to seal the filling inside.
Serve Hot.
Source: St. Kitts Gazette, by Minna LaFortune, http://www.stkittsgazette.com/caribbean-recipes-chicken-roti-trinidad-style/
Peas n' Rice
Serves 6-8
Ingredients
3 bell peppers, any color
1 large onion
5 cloves garlic
1 large stalk celery
Vegetable oil
15oz canned pigeon peas
3 cups white rice
6 cups water or vegetable broth
3 sprigs thyme, optional
Salt
Pepper
Directions
1. Chop up your peppers, onion, garlic, and celery. Cook
them in oil until softened and beginning to brown.
2. Add on the pigeon peas, rice, broth, thyme, and
seasoning. Cover and simmer gently for 15 minutes.
3. Let sit one minute uncovered, then place the rice onto a
large serving platter. Fluff and toss to get everything distributed evenly.
4. Pick out the thyme.
Source: Global Table Adventure, by Sasha Martin, http://globaltableadventure.com/recipe/peas-and-rice/
Oven Baked Sweet Plantains
Ingredients
2 very ripe plantains
1 tablespoon of oil (vegetable oil, coconut oil, etc.)
Directions
1. Preheat your oven to 400º Fahrenheit.
2. Cut your plantains on the diagonal, as shown above, into
slices about ½" thick.
3. Place the plantain slices in a bowl, add the oil, and
toss them gently to coat them.
4. Arrange the plantain slices on a baking sheet and place
on the middle rack of the oven once it's heated.
5. Cook for 15 minutes then carefully flip the plantains
with a pair of tongs.
6. Cook for an additional 10 minutes, or until you're happy
with the level of caramelization on both sides. Turn on the broiler when the plantains
have about 5 more minutes of baking left. Keep a careful eye on them and remove
them from the oven when the tops are looking nice and caramelized, even if the
5 minutes isn't quite up.
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