Category: Cooking with kelly

Course: Meats,

Cuisine: Caribbean,

Prep Time, 20 minutes,

Cook Time, 35 minutes,

Total Time, 55 minutes,

Servings: 4,

Ingredients.

1 lb ox tail,

2 medium sized potatoes,

1 carrot,

1 small onion chopped,

2 cloves garlic chopped,

1 sprig thyme,

1 chive chopped,

2 tablespoon oil,

Salt to taste,

Water,

Instructions.

In the pressure cooker, saute onions garlic and seasonings. Then add the ox tail.

Add a little water to almost cover the meat and pressure cook for about 10 to 15 minutes.

Add the potatoes and carrots, a little water. Add salt and seasonings to taste. Pressure cook for about 7 to 10 minutes.

Serve with rice.

Prep Time, 1 hr 15 mins,

Cook Time, 40 mins,

Total Time, 1 hr 55 mins,

Course: Rice Dishes,

Cuisine: creole,

Ingredients.

TO SEASON CHICKEN:

2 lbs. chicken,

2 bundles chive chopped,

3 cloves garlic chopped,

1 onion chopped,

1 dash oregano,

1 dash parsley,

1 dash paprika,

1 tsp. salt,

4 tbsp. green seasoning,

2 big leaf thyme,

1 sprig spanish thyme,

5 sprigs fine leaf thyme,

1 pimento chopped,

1 celery chopped,

4 leaves chadon beni chopped,

4 leaves culantro, chopped,

1 lime, * 1 tbsp. sugar,

1 tin pigeon peas 440g,

2 tbsp. oil, * 2 ½ cups rice,

1 cup coconut milk,

½ cup pumpkin chopped,

3 tbsp. tomato paste,

2 tbsp. golden ray margarine or butter,

Water,

Instructions.

Wash the herbs and set aside. Cut up the chicken and wash with lime. Season with the herbs and green seasoning, oregano, paprika, parsley, green seasoning, big leaf thyme, Spanish thyme, fine leaf thyme, pimento, garlic, chive, onion, salt, celery and culantro (chadon beni). Marinate for at least 1 hour. Overnight is best!

Over a medium flame, caramelize the sugar. Add the chicken. Warning: Be careful when you do this part because caramelized sugar gives a nasty burn. Don’t drop the chicken into the pot – lay it gently. Probably this is another reason why I stopped caramelizing the sugar directly in the oil, since you are more susceptible to getting burned. Allow to coat evenly with the sugar and let it cook in its own juices for about 3 minutes.

Add about ½ cup water and the 2 tablespoon of oil. Simmer for about 4 minutes. Add the pigeon peas, pumpkin,and ½ cup of water. Allow to simmer for about 4 minutes. Add 1 cup of coconut milk and the rice. Stir the pot to mix the ingredients.

Add the golden ray margarine and tomato paste. Allow to simmer until the rice is cooked. Occasionally stir the pot. When the rice is cooked lower the flame very low and allow the excess water to evaporate. It is normal for some of the rice to stick at the bottom of the pot, so don’t be alarmed. The rice that sticks to the bottom is called “bun bun” . In fact most Trinis, even me, like to eat the “bun bun”. It is perhaps the best part of the pelau!

Serve hot with cole slaw.

Course: Desserts,

Cuisine: Caribbean,

Ingredients.

1 cup sifted flour,

½ tsp. baking soda,

½ tsp. cream of tartar,

2 tbsp. shortening,

1-2 tbsp. sugar,

pinch of salt,

1 cup grated coconut,

about ½ cup milk,

Instructions.

Measure and sift flour and salt into a mixing bowl. Stir in baking powder, baking soda and sugar.

Add shortening and using the tips of a fork, or hands, rub them together till they look like fine crumbs.

Add milk. Then add the cream of tartar and grated coconut.

Mix to a dough which is just stiff enough to roll out.

Bring the mixture to a ball.

Roll out ½ inch thick and cut into small rounds with a cutter. (Or you can use a glass like this).

Note: Dip the glass in a little flour before you cut the circles.

Place the cut biscuit circles on a greased tray.

Brush the top with milk and bake in a very hot oven for about 10 – 15 minutes.

Serve warm or cold.

Prep time 30 mins,

Cook time 35 mins,

Total time 1 hour 5 mins,

Recipe type: Breads,

Cuisine: International, Caribbean,

Serves: 2 thin crust pizzas (16 slices)

Ingredients.

• PIZZA DOUGH,

1 pk (2 tbsp.) dry yeast,

¾ cup water,

1 cup of wholewheat flour,

1½ cups flour, • 1 egg,

3 tbsp. oil (olive or coconut),

Salt, • PIZZA SAUCE:,

¼ cup tomato paste (no salt added variety),

½ cup tomato ketchup,

1 tsp. of each thyme leaves,

1 grated garlic, • 1 tsp. grated onion,

1-3 tsp. of each: basil leaves, parsley leaves, celery leaves,

• SUGGESTED TOPPINGS FOR THIS VEGE PIZZA:,

1 cup yellow sweet corn whole kernel,

1 cup chopped sweet pepper (red and green),

1 cup grated carrots,

1 cup chopped tomatoes,

78 g mushrooms,

8 stuffed olives,

2 cups grated cheese,

Instructions.

1. Combine all the dry ingredients in a large mixing bowl. Make a well in the centre and pour the mixed liquids. Mix and gradually knead into a smooth ball. Rest the dough for about 15 minutes.

2. Roll the dough out. Spread your favorite tomato paste or pizza sauce onto the pizza sprinkle the basic ingredients mentioned above or ingredients of your choice over the pizza.

3. In the step by step recipe: We sprinkled corn, chopped sweet pepper, grated carrots, chopped tomatoes and avocado.

4. Sprinkle grated cheese over the ingredients. Bake for 25-35 minutes in a preheated oven 230 degrees or until golden brown. Remove from the pan, slice and serve. Pizza sauce: Mix the following ingredients together in a small bowl: 1/4 cup tomato paste, 1/2 cup tomato ketchup, 1/2 tsp. of each thyme leaves, basil leaves, parsley leaves, celery leaves, 1 grated garlic, and 1 tsp. grated onion.

Prep time 15 mins,

Total time 15 mins,

Recipe type: Drink,

Cuisine: Caribbean,

Serves: 8,

Ingredients.

1 lb. fresh ginger,

8 cups water,

1-1½ cups granulated sugar,

Lime peel,

Instructions.

1. Wash and remove the skin from the ginger. Chop the ginger and blend in a little water.

2. Pour into a large pot with the rest of water and leave to soak and ferment for about 24 hours or longer if you want it stronger tasting.

3. When fermented, strain the mixture. Add lime peel to the ginger beer and sweeten to taste. Remove the lime peel, bottle and refrigerate.

Serve chilled.

Prep time 180 mins,

Cook time 45 mins,

Total time 3 hours 45 mins, 

Recipe type: Meats, Cuisine: Fusion,

Serves: 4,

Ingredients.

2 chicken leg and thigh,

1½ cup Parmesan cheese, freshly grated,

1 tsp. oregano, * 3 leaves chadon beni, chopped,

2 tsp. garlic powder,

2 tsp. parsley,

2 tsp. thyme,

2 tsp. black pepper,

2 tsp. paprika,

2 tbsp oil,

Instructions.

1. Preheat oven to 425 degrees F.

2. Separate the legs from the thighs. Season and marinate chicken for at least 3 hours.

Note: I used our famous green seasoning along with some chadon beni, garlic, onion etc. to season the chicken. You can add your own blend of seasonings.

3. Place pot over medium flame and add oil Add chicken in hot oil and brown on both sides for about 4 minutes (i.e. 2 mins each side)

4. Place chicken in greased dish, cover with foil and bake for 30 – 45 minutes at 350 degrees F.

5. While your chicken is baking, mix all the seasonings with the cheese. Toss well and set aside.

6. After 30 minutes remove foil and sprinkle half of the cheese over the chicken. Cover back with the foil and bake for 10 minutes.

7. Afterward turn the chicken over and sprinkle the rest of Parmesan cheese. Cover with foil and bake for 10 more minutes or until cheese has melted.

8. Serve cool. 

Course: Seafood,

Cuisine: Caribbean,

Ingredients.

3 slices swai fillets or any other sliced fish of choice,

1 tbsp geera powder divided,

1 cup panko bread crumbs,

½ cup onion minced,

½ tbsp duck and goat curry powder,

¼ tsp oregano, * ½ tsp paprika,

4 cloves garlic minced,

2 pimento peppers minced,

1 chive chopped, * 1 lime,

2 tbsp olive oil,

10 leaves chadon beni minced,

Salt to taste,

Pepper to taste,

Instructions.

Wash fish with lime. Cut each slice in two. Season with 7 leaves chadon beni, ½ tsp salt or to taste, pepper to taste, onion, garlic, pimento, chive, curry powder and ½ tbsp geera powder . * Set aside and let marinate at least 1 hour.

* Note: The pepper will be for you to choose. It could either be raw pepper, pepper sauce or just simply, cayenne pepper.

Pour breadcrumbs into a bowl large enough for the slices.

Season with ½ tbsp geera, oregano, paprika and 3 leaves chadon beni and ¼ tsp salt. Mix well. * Pour olive oil in a small bowl.

Brush one side of the fish slice with the olive oil then press down the fillet in the seasoned breadcrumb mixture.

Place wax paper on baking sheet or flat baking pan.

Brush oil on the wax paper then place fish crust side up.

Preheat oven at 400 degrees F then lower to 350 degrees F and bake for 15 mins. Serve warm.

Course: Soups,

Cuisine: Caribbean,

Prep Time, 10 minutes,

Cook Time, 20 minutes,

Total Time, 30 minutes,

Servings, 4,

Ingredients.

1 lb oxtail,

1 sprig fine leaf thyme,

1 chive chopped,

1 sprig parsley chopped,

1 carrot chopped,

1 bouillon cube optional,

½ lb pumpkin chopped,

½ cup split peas,

1 small onion chopped,

2 pimento peppers chopped,

3 cloves garlic crushed,

Salt to taste,

Water,

Instructions.

Wash the ox tail and pressure cook for 15 minutes.

In the mean time chop the herbs and set aside. Add the split peas to the ox tail and add a little water if necessary. Pressure cook for about 10 mins.

Chop the carrot and pumpkin.

Add the carrot, pumpkin and chopped herbs to the split peas nd oxtail and pressure cook for about 5 to 7 mins. Add bouillon cube and salt to taste.

Serve hot.

Course: Rice Dishes,

Cuisine: Caribbean,

Ingredients.

3 cups cooked rice,

1 large red pimento pepper,

2 leaves big leaf thyme,

1 small onion finely chopped (about ½ cup),

1 large carrot peeled and grated (about 1 ½ cups),

2 tbsp. coconut oil,

1 tbsp. saffron mixed in 2 tbsp. water,

2 tablespoon chopped celery or chadon beni optional,

salt to taste,

Instructions.

Prepare the ingredients.

Heat oil in a deep pot.

Saute the onion until translucent.

Add the saffron and water mixture.

Stir and cook the saffron until it forms a paste. Then add the pimento.

Add the carrots. Stir to mix the ingredients evenly.

Note: Make sure the flame is low, so you don’t overcook or burn the carrots.

Next, add the rice and salt to taste. Stir until the carrot is evenly distributed.

Optionally, add chopped celery or chadon beni and mix thoroughly.

Note: I did this to push the flavour a bit.

Serve hot.

Prep time, 10 mins,

Cook time, 30 mins,

Total time, 40 mins,

Recipe type: Breads,

Cuisine: International,

Serves: 8,

Ingredients.

2 cups pre-sifted flour or cake flour,

4 tsp. baking powder,

2 tsp. cinnamon (optional),

1 tbsp. salted butter, softened,

1 tbsp. shortening,

1 cup evaporated milk, low fat,

1 cup grated Cheddar cheese,

Instructions.

1. Preheat the oven to 375 degrees F.

2. In a large bowl, sift the flour, baking powder and salt twice. Note: If you do decide to use the cinnamon, sift it with the other ingredients here.

3. In another bowl, cream the butter and shortening.

4. Add it to the flour. Add the milk, in thirds. Fold into the flour and make a smooth soft dough.

5. Flatten the dough (1 cm thick) with a rolling pin. Sprinkle cheese over the flattened dough.

6. Roll…. Cut into 1-inch thick rounds. Place on a greased baking sheet, and bake for about 30 minutes at 350 degrees F, or until golden brown.

7. Serve warm.