Ingredients:

• 4 broiler chickens
• ¼ hot green pepper
• 1 onion, sliced or 4 green onions, chopped
• 2 teaspoons salt and ½ teaspoon salt (for hot brine)
• 1 lime, sliced
• 2 tablespoons olive oil
• 1 tablespoon vinegar
• 1 tablespoon English mustard
• 2 cloves garlic, crushed
• ¼ teaspoon fresh chopped thyme

Cooking Instructions:

Cut chickens in half and put into large bowl for seasoning. Add salt garlic (one clove), thyme and half vinegar and one cup water. Allow marinating for several hours (approx. 4 or more). Then drain and place under broiler or over barbecue and cook until golden brown.

In the meantime, prepare hot brine. Pour two cups boiling water into a bowl; add garlic, ½ teaspoon salt, chopped onions, vinegar, green pepper and English mustard. Mix well and keep hot. When chicken is ready, put the halves into the brine as it comes off the fire. Following the last piece of chicken, add olive oil. Allow to stand for 5 minutes before serving, but keep hot. Pour on to a large platter and garnish with slices of lime.

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

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Fresh Tomato, Lentil and Onion Soup is a delicious wholesome soup, ideally served with thick slices of wholemeal or granary bread.

Ingredients:

• 2 tsp sunflower oil
• 1 large onion, chopped
• 2 sticks celery, chopped
• ¾ cup split red lentils
• 2 large tomatoes, skinned and roughly chopped
• 3 ¾ cups vegetable stock
• 2 tsp dried herbes de Provence
• salt and freshly ground black pepper chopped parsley, to garnish

Cooking Instructions:

Heat the oil in a large saucepan. Add the onion and celery and cook for 5 minutes, stirring occasionally. Add the lentils and cook for 1 minute. Stir in the tomatoes, stock, dried herbs, salt and pepper. Cover, bring to the boil and simmer for about 20 minutes, stirring occasionally. When the lentils are cooked and tender, set the soup aside to cool slightly. Puree in a blender or food processor until smooth. Season with salt and pepper, return to the saucepan and reheat gently until piping hot. Ladle into soup bowls to serve and garnish each with chopped parsley.

Serves 4.

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Loved this Jerk Chicken Curry with Kidney Beans Recipe, and I was amazed at how quick and easy it was. Definitely, a new found favorite. Try it out; add your personal spin, and tell us what happens in the comments.

Ingredients:

• 8 chicken drumsticks
• 4 tsp jerk seasoning
• 4 tsp olive oil
• 2 red onions , sliced
• small bunch coriander , stalks finely chopped, leaves reserved
• 2 x 400g cans chopped tomatoes
• 410g can kidney beans , drained

Cooking Instructions

Toss chicken in 1 tsp jerk seasoning and a little salt and pepper. Heat half the oil in a large frying pan, quickly brown the chicken, then remove. Tip in the remaining oil, onions and coriander stalks, then soften for 5 mins, stirring in the remaining jerk seasoning for the final min. Return the drumsticks to the pan, pour over the tomatoes, then bring to a simmer. Cover, then cook for 20 mins. Remove the lid, stir in the beans, then cook for 10 mins more. Scatter with coriander and serve with rice.

Recipe published in Good Food magazine, March 2009!

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