Braised oxtail and pork belly with red wine Ingredients

• 3 tbsp plain flour
• Sea salt and pepper
• 1.7kg oxtail, cut into sections
• 300g pork belly, cut into 3cm sections
• 2 tbsp olive oil
• 300ml red or white wine
• 2 tbsp tomato paste
• 500ml water or stock
• 10 small pickling onions, peeled
• 4 medium carrots, peeled, cut in 4cm lengths
• 4 garlic cloves, finely sliced
• 1 tsp dried oregano
• 2 bay leaves
• 2 tbsp chopped parsley

How to Prepare Braised oxtail and pork belly with red wine:

1. Mix flour, salt and pepper, add oxtail and pork and toss to coat. Heat oven to 160C. Heat oil in a deep, heavy-bottomed pan and fry meats on both sides until browned. Place in a large, lidded casserole dish.
2. Add red wine to the pan and bring to the boil, scraping the good bits off the base for extra flavour. Add tomato paste and water or stock, stirring. Add onions, carrots, garlic, oregano and bay leaves to the oxtail, then pour red wine mixture over the top.
3. Cover tightly and cook in oven for three hours. Skim off oil or, if you have time, refrigerate overnight, then remove top layer of fat. Reheat gently, stir in parsley and serve.

Chef: Chef: Jill Dupleix, Photo: Marina Oliphant, Source: The Sydney Morning Herald

If you enjoyed this Caribbean Recipe, make sure you Subscribe to Our RSS Feed

Or share the recipe with your friends:

This Oven-Glazed Caribbean Chicken recipe will take a little work, but your taste-buds will thank you with every bite of this juicy chicken, glazed with local dark rum and coffee.

Oven-Glazed Caribbean Chicken Ingredients

• 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
• 2 large cloves garlic, crushed
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 1/2 tablespoons brown sugar blend (such as Splenda)
• 2 tablespoons ketchup
• 2 tablespoons dark rum
• 1 lime, juiced
• 1 tablespoon butter
• 2 teaspoons finely chopped ginger
• 1 teaspoon Nescafe Taster Choice House Blend 100% Pure Instant Coffee Granules
• 1/8 teaspoon ground allspice

How to make Oven-Glazed Caribbean Chicken:

1. Combine sugar blend, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. Bring to a gentle boil; stir until coffee and sugar blend are dissolved. Remove from heat; set aside.
2. Trim chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
3. Combine garlic, oil, salt and pepper in small bowl. Rub mixture all over chicken. Arrange chicken slit-side-up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes.
4. Broil chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.

Recipe adapted from meals.com

If you enjoyed this Caribbean Recipe, make sure you Subscribe to Our RSS Feed

Or share the recipe with your friends:

Chicken and Noodle Bake Ingredients

• 1 onion, chopped
• 1 clove garlic, crushed
• 6 chicken legs
• 1 can cream of mushroom soup
• 1 tbsp chopped parley
• cup grated cheese
• 1/2 1lb noodles
• 2 tbps margarine
• 1/4 tsp pepper
• 1 cup milk

How to make Chicken and Noodle Bake:

1. Season chicken in a bowl, adding salt, pepper, and garlic. Allow to marinate for 3-4 hours. Then in a pan over heat, melt margarine and saute onions for one minute.
2. Add chicken (drained) and brown on both sides. Stir in mushroom soup, milk and allow to simmer for half an hour on low heat.
3. In meantime, cook noodles according to instructions on packet. Drain and then put into greased baking dish. Arrange chicken on top of noodles, pour sauce over and sprinkle with cheese and chopped parsley. Bake for 20 minutes at at 400F.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

If you enjoyed this Caribbean Recipe, make sure you Subscribe to Our RSS Feed

Or share the recipe with your friends: