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020 7613 2111
RICE&PEAS
Ingredients:
500gs Red kidney beans
1tsp cooking salt
Clove of garlic
Stork of spring onion
Margarine or coconut cream
1 jamaican hot pepper
1kg easy cook rice
thyme
PREPARATION:
1/Wash two handfuls of red kidney beans in cold water,then pour hot water onto
it in a sauce pan leave to soak for overnight.
2/Next day put to cook with enough water,keep adding water until half cook.
3/When half cook add salt,garlic(crushed 2 pieces),stork of spring onion,two
tablespoon of margarine and a slice of hot pepper.
4/After season to taste,add approximately four(4)cups of easy cook rice(after
washing in cold wter),stir in the uncooked rice to the red kidney peas,and cover for approximately 15-20 minutes.
5/Check with a fork if rice is tender.
serving suggestions:-
Eat as a main course meal,with your sunday roast eg:-(beef),jerk chicken in sauce
also fried fish or ackee and saltfish.
CHICKEN CASSEROLE
Ingredients:-
51bs(2kg) chicken legs
one lemon
one tsp of chicken or all purpose seasoning
1/2 tsp of black pepper
one stork of spring onion
one bundle of fresh thyme
one jamaican hot pepper
a clove of garlic
one tin of chopped tomato
one pack of sweet pepper(multi)
Bisto
chicken stock cubes
Grace-browning(caramel)
Preparation:-
1/ Strip and wash chicken in lemon juice
2/ Add the following to the chicken:-
1 tbsp of Grace browning
1 tsp all purpose seasoning
1/2 tsp black pepper
chop a medium size onion
2 slices of jamaican hot pepper
a peg of garlic(crushed)
then knead with hand in a pair of glove to blend in the seasoning onto the chicken then cover
securely in a container with lid until next day.
3/Put into the refridgator.
Cooking instructions:-
Preheat oven at 160 degrees for 10 (ten)minutes.
Use a large pryex dish,put a splash of vegetable oil into dish, then put into oven for anothe 5(five)minutes.
Put the chicken into the oven uncovered,turn oven to 200 degrees.
Check chicken to make sure that each piece is golden brown.
If chicken is golden brown add:-
onion-chopped
one stock cube -chicken
fresh thyme -a stork
jamaican hot pepper-two slices
chopped tomatoes or puree -1/2 tin
spring onion -one stork,with a little hot water from the kettle.
Cover and put back dish into the oven for a 5 (five) minutes.
Then and a tablespoon of biston to the chicken,leave to simmer for anothe 10 (ten) minutes,before
ready to serve.
Servings:-
Delicious with potatoes(baked or boiled) rice (boiled or with peas)
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