Barbecued Chicken  

Ingredients

1 x 2 to 3 lb chicken
1 cup water
½ cup vinegar
1½ cups ketchup
½ cup lemon juice
½ tsp allspice
4 tsp piquanté sauce
1 - 2 tsp wirri-wirri peppers, chopped
¼ lb margarine
1 onion, chopped
4 tbsp brown sugar
1 tsp black or white pepper
1 tsp garlic, chopped
1/8 cup vinegar

Preparation

·        Wash and trim away any extra fat from the chicken, then wipe over with vinegar and water.

·        Mix all the other ingredients together in a pan.

·        Heat to boiling point, then reduce to simmer for 10 minutes. Remove from the heat and set aside.

·        Barbecue the chicken, or bake in an oven at 400°F for about 1 hour.

·        After about 20 minutes, and before it is done, baste both sides of the meat with the sauce.

·        Continue cooking at a low heat, turning the meat regularly to prevent it from burning.

Stuffed Chicken Legs

Ingredients

4 chicken legs and thighs, unjointed and deboned
2 tbsp dark soy sauce
1 tbsp sherry
½ tsp salt
½ tsp black pepper
2 tbsp cornstarch
1 medium-size fresh ginger, cut into thin strips
1 cup chicken stock
1 carrot cleaned and cut into long strips
4 stalks chive or scallions
4 long strips ripe plantain
4 cabbage leaves

Preparation

·        In a bowl, mix the soy sauce, sherry, salt and pepper, and cornstarch into a thin paste.

·        Spoon the paste into the cavities of the deboned parts of the chicken.

·        On each cabbage leaf, place 2 to 3 strips of carrot, one stalk of chive, and strip of plantain.

·        Fold the cabbage leaf to enclose them and form a roll.

·        Fill each cavity of the deboned chicken parts with a stuffed cabbage roll. Fold over the exposed portion of the thigh with the loose chicken skin. Tie the leg at intervals with kitchen thread so it appears elongated as a sausage.

·        Heat oil in pot and saute the onions and ginger for a minute.

·        Put in the chicken portions and brown. Add stock. Cover and cook on low heat for 35 minutes.

·        Remove legs from pot on to a platter. Remove strings from legs and cut diagonally in one-inch cross-sectional pieces.

·        Arrange pieces on a serving dish, pour sauce over them and serve hot

Stuffed Cabbage Leaves

Ingredients

8 large green cabbage leaves
1 lb minced beef
4 - 5 slices of fresh bread, ripped up
2 tbsp finely chopped onion
Salt and pepper
1 tsp vetsin
2 tbsp tomato ketchup
Chopped eschallot and celery
¼ pt well seasoned stock
Sliced carrots, onions, and bacon, if desired
¼ pt stock, or water in which 2 beef bouillon cubes have been dissolved

Preparation

·        Mix the mince, bread, onion, salt, pepper, vetsin, ketchup, eschallot, celery and stock together.

·        Trim the cabbage leaves, and blanch for 2 - 3 minutes in boiling water.

·        Drain well, then remove any hard stalks.

·        Divide the mixture into 8 equal portions.

·        Place a portion onto each leaf, and roll up, ensuring that the sides of each roll are tucked in and closed.

·        Arrange in a fireproof dish, over vegetables, and bacon if used, and pour stock around.

·        Simmer for 20 - 30 minutes then serve hot.

Custard blocks (great for the kids)

Ingredients

4 cans evaporated milk
1 cup regular milk
3 eggs
2 envelopes of custard mix
Sugar (added to desired taste)
1/2 teaspoon nutmeg (optional)

Preparation

·        Mix the 2 envelopes of custard with one cup of regular milk.

·        Whisk the three eggs into the mixture, set aside.

·        Pour the four cans of evaporated milk into a pot to heat under a low fire, but do not boil.

·        Once warm, add the custard mix into the pot and mix, do not boil.

·        Add sugar till the sweetness is as desired.

·        Pour the mixture into the pan to cool, and once cooled, put it into the freezer.

·        When ready to serve cut into blocks.

Curried Hassars

Ingredients

6 hassars
1 or 2 onions
1 oz curry powder (or massala)
4 - 6 wirri-wirri peppers
2 cloves garlic
2 tbsp cooking oil
Salt
Lime juice or vinegar
½ oz margarine
1 cup coconut milk

Preparation

·        Wash, clean and salt the hassars, and set aside for about one hour. Do not remove the shells. Afterwards, rinse and dry the hassars.

·        Prepare the curry sauce as follows: heat 2 teaspoons of oil, and cook the onion and garlic lightly (do not brown). Add curry powder blended with 3 - 4 tablespoons of water. Add 1 cup water or coconut milk and stir.

·        Put the hassars into the curry sauce.

·        Add the lime juice and leave to cook for 15 - 20 minutes until the sauce is thick, adding more water if necessary.

·        When finished, put the hassars onto a dish and pour the curry sauce over.

·        The shells may be removed before serving.

Note: Yams may be added to curry if desired.

Curried Fish  

Ingredients

1 lb fish, sliced and de-boned (any type)
1 tsp salt
½ tsp pepper
1 or 2 blades eschallot

1 small onion, chopped
2 tbsp oil or ghee
1 tbsp curry powder
1/3 pint coconut milk

Preparation

·        Season the fish with salt, pepper and eschallot and set aside for about 20 minutes.

·        Fry the fish on both sides until light brown in colour.

·        In a separate pan, heat the oil or ghee and fry the onion lightly for a few minutes.

·        Mix the curry powder to a paste with a little water and stir in.

·        Add the fish and cook for a few minutes.

·        Add the coconut milk and simmer gently for about 20 minutes. Do not allow the fish to break up.

·        Remove the fish and place on a hot dish. Pour the curry sauce all around. Decorate with lemon and sourie rings.

Curried Beef  

Ingredients

1 lb stewing beef
1 onion
2 cloves garlic
1 tbsp oil
1 oz curry powder
½ lb yams or eddoes
Stock
Pepper and salt

Preparation

·        Wipe the meat and cut into large pieces.

·        Chop up the onion and garlic. Separately, mix the curry powder into a paste using a little water.

·        Season the meat.

·        Fry the onion, garlic and curry lightly, then add meat and fry, stirring constantly.

·        Add the stock, and bring to a boil. Reduce the heat and simmer until the meat is tender, then add the yams and eddoes. Cook until vegetables are done.

·        Place the meat and vegetables in the centre of a serving dish, and pour curry gravy over. Serves 6.

Crab Meat Salad

Ingredients

¼ cup grapefruit juice
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp mayonnaise
Salt and hot pepper to taste
8 oz crab meat, flaked
2 small avocados, cut in half
Lettuce leaves for serving
½ cup grapefruit slices

Preparation

·        Mix juices, oil, mayonnaise, and seasonings to taste.

·        Reserve 2 tablespoons of the above mixture and mix the rest with the crab meat.

·        Fill the cavities of the avocados with the salad and serve on a bed of lettuce garnished with grapefruit slices.

·        Drizzle with the remaining mixture.