Category: Cooking with kelly

Ingredients.

One chicken.

Two eggs.

Two packs of chief eleven herbs and spices.

Two teaspoons of paprika.

Two teaspoons of cayenne pepper.

One teaspoon of lemon pepper.

Coconut for frying.

Directions.

Begin by washing the chicken properly with lime to remove the freshness and then cut it into suitable pieces.  Then season with one pack of eleven herbs and spices, one teaspoon of paprika, one teaspoon of cayenne pepper and leave to marinate for one hour.

Next in a large bowl, beat the eggs in a shallow dish or bowl.  In another bowl combine the half pack of eleven herbs and spices.  (store away the remaining half pack for another day).  Add the herbs and spices, one teaspoon of paprika, one teaspoon of cayenne pepper and one teaspoon of lemon pepper and then add the flour to the bowl of spices and combine well.

Dip each piece of chicken into the beaten egg and drag it through the flour mixture until well coated.  Repeat the action once more.

Fill a large pot or deep fryer half full with oil and heat to 350 degrees farenheit.  Cook in batches.  Gently place the chicken parts in and fry until dark and crisp.  Fry on one side is golden brown, then turn and brown the other side until the chicken is no longer pink inside and its juices run clear.

Note: the thighs and legs will take longer to cook.  About 15 minutes – than the breast and wings which will take about 10 minutes.

Remove from heat, drain on paper towels and serve!

We Trinis like our chicken HOT.  Serve with some crispy potato fries and your favourite dips like ketchup and mustard.

Ah gone!

Well that’s it for another simple but extraordinary recipe.

Ingredients.

1 pack of lasagne sheets.

1 pound of minced beef (seasoned).

2 cloves of garlic, finely chopped.

1 small finely chopped onion.

1 and a half pounds of cheddar cheese, grated.

2 tablespoons of butter.

2 tablespoons of all purpose flour.

1 cup of milk.

1 dash of black pepper.

2 tablespoons of tomato paste.

Directions.

Boil the lasagne sheets and set aside.

Heat pot over a medium flame and add the seasoned minced beef.  Make sure the beef is well done.

Note:  We did not add any oil to the pot.

Make the white sauce.  Over a low flame, melt the butter, stir in the flour and add the milk and black pepper.  Mix, preferabley with a fork to insure that the flour doesn’t lump together.  Continue to boil until the milk gets thick.  Remove immediately from the flame.

Put a layer of meat, then cheese, then add the lasagne.  Add a layer of white sauce and continue in the same manner for about three layers.

On the top layer, add some more grated cheese.  Bake for 40 minutes at 250 degrees farenheit.

Allow to cool before serving.

Ah gone!

Well that’s it for another simple yet extraordinary dish.  Enjoy!

Ingredients.

One coconut.

Ten leaves of chadon beni.

Twelves cloves of garlic.

Two hot peppers.

One tablespoon of salt.

Water.

Directions.

On a high flame put the coconut to roast.  Make sure to turn it on the other side as well.

Scrape the coconut under running water.

Grate the coconut using the large side of a grater.

Cut up the hot peppers.

In a separate bowl, peel the garlic and chop the chadon beni.  Add a few handfuls of the grated coconut and a little water and blend.  Then add the pepper, garlic and chadon beni.

Add the salt and the rest of the grated coconut.  Blend to a smooth paste and regrigerate.

Ah gone!

Ingredients.

4 to 5 medium green figs.

Water for boiling figs.

1 tin of condensed milk.

4 to 5 cups of water.

Nutmeg or Spice.

Angostura bitters.

Cinnamon Stick.

Directions.

Step 1. Place green fig in a deep pot with water and bring to the boil.

Step 2.  Remove from fire when the fig skin turns brown.  Drain and peel.

Step 3.  In a blender, puree ingredients (fig, milk, water, nutmeg or spice powder and bitters until smooth.)

Step 4.  Pour out in a drinking glass with ice cubes.  Garnish with bitters and cinnamon stick.

Note: first blend four figs in the mixture.  You may add the fifth if you desire a thicker punch.

Ah gone!  Well thats it for another simple yet extraordinary recipe.  Enjoy!

Course: Meats

Cuisine: Caribbean. Creole.

Prep time: 15 minutes.

Cook time: 40 minutes.

Total Time: 55 minutes.

Ingredients.

Chicken (2-3 pounds), cut up, seasoned and marinated overnight for at least 1 hour.

3 tablespoons of sugar

1 small onion, chopped

3 cloves of garlic, chopped.

1 sprig of chive, chopped.

2 sprigs of fine leaf thyme, chopped.

2 leaves of big leaf thyme, chopped.

2 sprigs of parsley, chopped.

1 teaspoon of tomato paste (optional.)

Salt to taste.

Pepper to taste.

Water.

Instructions.

Heat a deep heavy pot on a medium fire.

Add the sugar to the pot.

Allow it to simmer and melt until it looks golden brown.

Next add the marinated meat and one quarter of a cup of water.

Allow the browning to coat the meat evenly.

Lower the heat and allow to simmer for 2 minutes.

Add the chopped, fresh herbs.

Add one and a half cups of water to just about cover the chicken.

Add salt, pepper and chopped herbs.

Cook until the meat is tender (about 25-30 minutes).

You may add a teaspoon of tomato paste to taste.

Serve with rice.

Course: Rice Dishes,

Cuisine: Fusion,

Ingredients.

1 cup uncooked rice,

2 cups fresh or frozen green beans or pigeon peas,

1 cup pineapple chunks,

1 onion minced,

2 cloves garlic minced,

2 tbsp oil,

½ tsp each fine leaf thyme parsley, chadon beni,

¼ tsp red pepper flakes crushed,

1 ½ cup bacon or meat of choice chopped,

salt to taste,

Instructions.

Boil rice, drain and set aside.

Boil the peas until tender. Drain and set aside.

Chop the pineapple,

Chop the meat and set aside.

Note: You can use any meat of choice like ham, bacon, turkey or even leftovers.

Saute the onion and garlic.

Then add the meat of choice and the peas. Stir for 1 minute.

Add the pineapple. Stir.

Add the rice and seasonings (fine leaf thyme, parsley, chadon beni,

red pepper flakes) mix well. Adjust salt to taste.

Serve hot with a side of fresh green salad if you like.

Prep Time, 5 mins,

Cook Time, 25 mins,

Total Time, 30 mins

Course: Seafood,

Cuisine: Caribbean,

Servings: 4,

Ingredients.

½ cup coconut milk,

2 lbs fish washed with lime,

3 tbsp green seasoning,

1 lg sweet pepper, yellow, red, or green, or a combination,

half of a small onion,

2 cloves garlic chopped,

1 bay leaf, * Salt to taste,

2 tbsp coconut oil,

Instructions.

Season fish with green seasoning and let marinate for 25 – 30 minutes.

Chop the sweet pepper into chunks and slice the onion lengthways.

Heat the oil and saute the garlic for about 1 minute.

Add the fish and cook for 2 minutes, add the coconut milk. Then the sweet peppers and onion.

Finally add the bay leaf and salt to taste.

Cover, reduce heat and let simmer for 30 minutes.

Serve with your favourite rice dish.

Ingredients.

1 red, green and yellow bell pepper.

1 to 2 fish fillets.

1 minced garlic clove.

2 teaspoons of minced ginger.

1 pimeto pepper, finely chopped.

2 tablespoons of green seasoning.

3 tablespoons of cherry brandy.

1 teaspoon of soya sauce.

1 teaspoon of worcestershire sauce.

1 teaspoon fo chinese five spice powder.

1 tablespoon of brown sugar.

1 tablesoppon of oil.

2 tablespoons of butter.

To cook the shrimp.

1 clove of garlic, chopped.

1 pimeto pepper, finely chopped.

1 teaspoon of pepper flakes.

half an onion, chopped.

4 ounces of oyster mushrooms (optional).

30 peeled and deveined medium sized shrimp, seasoned.

Instructions.

Step 1. Remove the seeds from the sweet peppers and cut into julienne sized strips.

Step 2. Slice the fish and season with the green seasoning, pimeto pepper, garlic, five spice and ginger.

Step 3. Add the cherry brandy, soya sauce and Worcestershire sauce. Set aside to marinate for 30 minutes.

Step 4. Remove the fish from the marinade and add the sugar and cornstarch. Mix well.

Step 5. Heat the oil in a deep saucepan or wok. add the marinade and simmer for 1 minute.

Step 6. Add the fish, allow to simmer on a low flame. Turn the fish so it can cook on both sides.

Step 7. While the fish is cooking it is now time to cook the shrimp. Melt the butter into a medium sized pot or skillet. Saute the garlic, onion and pepper. Add the shrimp the optional mushrooms and the pepper flakes. Cook for about 3 minutes. Stir in the sweet pepper for about 1 minute. Remove the shrimp and sweet pepper and pour over the fish. Stir briefly until the sauce covers all the ingredients.

Simmer for about 2 minutes.

Serve hot and enjoy!

Prep Time, 10 mins,

Cook Time, 20 mins,

Total Time, 30 mins,

Course: Desserts,

Cuisine: Caribbean, Fusion,

Servings: 18,

Ingredients.

1 ⅓ c rolled oats,

1 c chopped dates,

¾ c enriched flour,

¼ c wheat flour,

½ c unsalted butter,

½ c walnuts or almonds or peanuts,

½ c chopped dried apricots sunsweet california sun dried,

¼ c. coconut oil,

2 eggs beaten,

1 ½ tsp baking powder or 1 tsp. baking soda,

1 tsp. vanilla,

¾ tsp. cinnamon,

¼ tsp. nutmeg,

Instructions.

In saucepan, melt butter and add the oil. Add dates and apricots. Stir then remove from heat and set aside to cool.

In the mean time, combine dry ingredients. Beat the egg and vanilla together.

Add to the fruit mixture, then pour over the dry ingredients. Mix well.

Pour in a greased baking dish (9×13 inch pan). Bake in an oven for 20 min at 350 degrees F. Cool and cut.

Serve cool.

Course: Pasta,

Cuisine: Chinese, Chinese /Caribbean,

Keyword noodles, soy sauce noodles, stir fry noodles,

Prep Time, 5 minutes,

Cook Time, 8 minutes,

Total Time, 13 minutes,

Servings: 6 servings,

Ingredients.

368 grams 1 pack egg noodles,

water to boil,

1 tbsp. oil for sautéing,

1 medium onion sliced,

1 medium sweet pepper chopped,

1 tbsp. oyster sauce,

1 tbsp. soy sauce,

1 tsp. white sugar,

¼ tsp. sesame oil,

fresh chopped chives for garnish optional,

Note: other veggies can be used as well.

Instructions.

First, boil the noodles in unsalted water according to package instructions. Drain and set aside.

Place sauté pan over medium heat and heat oil for 1 minute. Add onion and sauté for 1 minute, followed by optional veggies. Cook until wilted (about 2 minutes). Then add noodles, Soy sauce, oyster sauce, white sugar and lastly add sesame oil. Turn off stove and toss.

Garnish with chopped chives (optional).

Serve warm.