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Archive for December, 2006


Curried Chicken Recipe Ingredients:

  • 400 g (1 lb) chicken
  • salt and pepper to taste
  • 5 ml spoon (1 teasp.) lime juice
  • 2 x 15 ml spoon (2 tbsp.) oil or margarine
  • 2 cloves garlic, peeled and chopped
  • 1 onion, peeled and chopped
  • 1/2 christophene, peeled and chopped
  • 15 ml spoon (1 tbsp.) curry powder
  • 1 ml spoon (1/4 teasp.) geera
  • 250 ml (1/2 pt) stock
Curried Chicken Recipe Instruction:

Cut chicken into large pieces and season with salt, pepper and lime juice. Heat oil or margarine in a large frying pan. Add garlic, onion, christophene and powdered geera and curry powder. Fry gently until soft. Add chicken and brown on all sides. Add stock and bring to the boil. Simmer gently, covered, for 20-25 minutes. Place chicken in a warmed serving dish. Pour over cooking liquor. Serve with Fluffy Rice.Serves 4.

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Grilled Lamb Chops Recipe Ingredients:

  • 4 lamb chops
  • 5 ml spoon (1 teasp.) salt
  • 2 ml spoon (1/2 teasp.) pepper
  • 2 ml spoon (1/2 teasp.) paprika
  • 2 x 15 ml spoon (2 tbsp.) melted butter
  • 2 blades chives, chopped

For parsley butter:

  • 15 g (1/2 oz) butter
  • 2 x 15 ml (2 teasp.) parsley, chopped pepper, salt and few drops lemon juice.
Grilled Lamb Chops Recipe Instruction:

Wipe chops and season with salt, pepper, chives and paprika. Pre-heat grill and brush grill rack with a little melted butter. Brush chops with melted butter and remove chopped chives.Place chops under grill and cook quickly on one side. Then turn over chops, using tongs, fish slice or two spoons. Continue cooking, turning once or twice, for about 10-15 minutes.

To make parsley butter, cream or mash all the ingredients together. Shape into 4 neat rounds and keep cool. When ready to serve chops, place a round on top of each one.

Serves 4.

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Caribbean recipes blog
Braised Meat Ingredients:

  • 400 g (1 lb) meat (chuck, rump of veal, or chicken)
  • 2 ml spoon (1/2 teasp.) salt
  • 2 ml spoon (1/2 teasp.) pepper
  • 2 ml spoon (1/2 teasp.) paprika
  • 2 x 15 ml spoon (2 tbsp.) oil
  • 1 blade chives, chopped
  • 1 spring thyme, chopped
  • 1 onion, peeled and chopped
  • 2 small carrots, peeled and sliced
  • 1 turnip, peeled and sliced (optional)
  • 250 ml (1/2 pt) cold water.
Braised Meat Preparation:

Prepare meat and season with salt, pepper and paprika.Heat oil in a deep pot or frying pan. Add meat and brown on all sides. Remove meat from pot.
Add seasonings and vegetables and fry until soft.

Return meat to pot. Add water and bring to the boil. Simmer gently, covered, for 35-40 minutes, or until meat is tender. If necessary, about 5 minutes before completion of cooking, thicken gravy with a little flour.Serves 4.

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