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Some people hear Colonial Chicken, and they think KFC 🙂 – Colonial Chicken recipe is one of those recipes that every home cook should have in their collection. It uses a small amount of ingredients – chicken, onions, stock, green pepper, sour cream, paprika, and butter – and is especially useful on those busy days when you’re just too busy to get creative.

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Ingredients:

  • 1 chicken (cut into pieces)
  • 2 large onions, sliced
  • 1 tomato chopped
  • 1 cup stock
  • 1 clove garlic, crushed
  • ¼ cup butter
  • 1 green pepper, sliced
  • 1 tablespoon paprika (spice made from peppers)
  • 1 cup sour cream
  • 1 cup sour cream


Method:

Wash and drain chicken. Put into a bowl and sprinkle with salt, pepper, and garlic. Mix well and allow standing for 2-3 hours. In a large skillet, heat butter and brown chicken pieces – removing from pan as they are done. Then sauté onions, green pepper and tomato until wilted. Add paprika and stock. Bring to a boil point and add chicken pieces. Cover and simmer until tender (about 40 minutes). Remove chicken to platter and keep warm. Stir in sour cream, but do not allow it to boil. Spoon over chicken and serve hot.

Recipe by:Yolande Cools-Lartigue

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photo of pear topped with blue cheese salad

“Parmesan cheese, crumbled blue cheese, iceberg lettuce, egg, lemon juice and crushed garlic, combined with olive oil, to make this salad unforgettable. This blue cheese salad recipe is a sure hit worth trying!”

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Ingredients:

  • 1 clove garlic. Crushed
  • 2 cups ¼ fresh bread squares
  • ¼ cup grated parmesan cheese
  • ¾ cup olive oil
  • 1 teaspoon salt
  • 1 egg
  • ¼ cup crumbled blue cheese
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon pepper
  • ¼ cup lemon juice
  • 1 large head iceberg lettuce
  • 1 head leaf lettuce

Method:

About 4 hours before serving time, crush garlic and drop into ¼ cup oil and set aside. Toast bread squares in shallow pan at 300F for about 20 minutes until crisp and dry. Tear lettuce into bits and put into salad bowl and refrigerate. Just before serving, sprinkle lettuce with cheese and drizzle one mixture of ½ cup olive oil, Worcestershire sauce, salt and pepper. Toss gently break raw egg into salad, add lemon juice and toss until egg specks disappear. Now pour remaining ¼ cup oil over bread squares, toss and sprinkle over salad. Toss salad and serve immediately.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:bringonthesalads.com

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In most Caribbean Islands Breadfruit is considered to be the poor mans bread. Back in the when flour was a luxury idea, fried and roasted breadfruit was a great alternative to bread. There are different ways people are the Caribbean prepares breadfruit dishes – stuffed breadfruit is just one of the many ways.

I have to be honest – I’ve never tasted stuffed breadfruit. This is maybe the only recipe which involves breadfruit that I’ve yet to try in my lifetime. But I’ve heard great reviews about this recipe. I can’t wait to try this recipe in the near future.

Stuffed Breadfruit Recipe Ingredients:

  • 1 Whole breadfruit
  • 1 onion
  • 2 Clove garlic, crushed
  • 1 tablespoon butter
  • 1 lb. Salt beef, pork or pig-tail
  • 1 hot pepper
  • 2 teaspoon flour

Stuffed Breadfruit Recipe Instructions:

Boil breadfruit whole, covered with water in large, covered pan for 15 minutes. Remove from fire and place in greased pan in hot oven and bake for about ¾ hour or until cooked when pricked with a skewer. Remove for oven and dig out center or heart. While breadfruit is baking, make a stew with beef or pigtail.

First cut into pieces. Put butter into pan over heart and sauté garlic, and onion for 1 minute. Add pork or beef and hot pepper and about 2 cups water. Simmer slowly until tender. Then make a runny paste with flour and some warm water – thicken gravy and let simmer for another 5 minutes. Fill centre of breadfruit with mixture. Then cut into slice and serve, spooning balance of stew over breadfruit is serving plates.

Recipe by:Yolande Cools-Lartigue

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