Curried Goat
Products stocked for this recipe:
Grace Curry, All Purpose Seasoning
Ingredients
3 lbs goat meat cut up in small pieces
4 tbsp salt ( adjust to taste)
8 tbsp Curry Powder
2 tsp All Purpose Seasoning
1 clove garlic crushed
1 small onion sliced
5 pimento berries crushed or 1 tsp pimento powder
1 tsp Tumeric
1 tsp Ginger Powder
1 Scotch Bonnet Pepper (whole)
1 stalk escallion
1 sprig thyme
3 tbsp oil for browning meat
3 cups water
Method:
Season Meat with spices and seasonings.
Heat oil in a hot dutch pot, and add meat, turning to prevent burning.
When meat has browned add water and cover pot tightly over a medium flame.
Check pot periodically to ensure sufficent liquid is in the pot. Cook for 1 1/2 hours or until meat is tender. If necessary, use a pressure cooker and reduce time by half. Reduce liquid in pot and if necessary use a mixture of 1 tbsp cornstarch to 1/4 cup water to thicken.
Check taste and adjust seasonings as required along with whole pepper(be careful not to burst pepper). Serve with fluffy white rice and boiled green bananas. Serves 4
Products stocked for this recipe:
Grace Curry, All Purpose Seasoning, Chicken Seasoning
Ingredients
2 lbs chicken cut up
4 tbsp salt ( adjust to taste)
8 tbsp Curry Powder
1 tbsp tumeric
1/2 tsp ginger powder
1 tbsp All Purpose Seasoning
1 tbsp Chicken Seasoning
1 clove garlic crushed
1/2 small onion sliced
3 pimento berries crushed or 1 tsp pimento powder
1 Scotch Bonnet Pepper (whole)
1 stalk escallion
1 sprig thyme
2 1/2 cups water
3 tbsp oil for browning meat
Method:
Season Meat with spices and seasonings and cover.
Heat oil in a hot dutch pot, and add meat, turning to prevent burning.
When meat has browned add water and cover pot tightly over a medium flame.
Check pot periodically to ensure sufficent liquid is in the pot. Cook for 25 minutes or until meat is tender. Reduce liquid in pot and if necessary use a mixture of 1 tbsp cornstarch to 1/4 cup water to thicken.
Check taste and adjust seasonings as required. Serve with fluffy white rice and boiled green bananas or roti. Serves 4
Products stocked for this recipe:
Browning, Jek Seasoning Mild,All Purpose Seasoning, Chicken Seasoning
Ingredients
1 4 lb large chicken jointed
4 tbsp salt ( adjust to taste)
3 tbsp Wet Jek Seasoning mild (hot)
2 tbsp browning (for colour)
1/2 tsp ginger powder
1 tbsp All Purpose Seasoning
1 tbsp Chicken Seasoning
1 clove garlic crushed
1/2 small onion sliced
1 stalk escallion
1 sprig thyme
3 tbsp oil for browning meat
Method:
Season Meat with spices and seasonings and cover.
Oven Jerked:
Heat Oven to 350 degrees. Lay Foil paper with thyme,crushed pimento berries,and dried herbs on the bottom rack of oven and the meat in a baking pan on the top rack. (the baked seasonings will give aroma that helps to give jerk chicken distinct aroma.)
After 30 minutes,reduce temperature to 250 degrees, remove foil, and cover chicken loosely with foil. Bake for a further 30 minutes. Jerk Chicken should be tender. Remove from oven.
Serve Jerk Chicken with rice and peas and vegetables.
3 green sweet (bell) pepper seeded & sliced
2 med onions sliced
3 carrot scraped & julliened
6 pimento berries
1 tsp salt
1 pint water
2 tbsp olive oil
6 tbsp vinegar
1 scotch bonnet pepper
1/4 cup oil for frying
Fish for Frying
(parrot,jack,snapper,goat fish)
Method:
Make sauce by combining all the ingrdients except the fish & oil for frying. Cover and simmer for about 30 minutes. Strain.
Fry fish by patting them dry and seasoning with salt and black pepper into its underside, then place in very hot oil to which 1 scotch bonnet pepper has been added. Brown on both sides. Lift out and drain.
Drizzle the hot sauce over fish and serve. Garnishes with blanched onions and pimentos. Serve with bammies, festival or hot white fluffy rice.
1 lb beef corned
3 cups red kidney beans
2 cloves garlic
1/2 small onion
6 pimento berries
1 stalk escallion
1 sprig thyme
1 quart water
Method:
Presoak corned beef ovenight to remove excess salt. Also presoak peas overnight in water to soften(do not cover). Put water on to boil add corned beef and boil for 1 1/2 hours until tender.Throw water off peas and add peas to the pot. Add garlic and boil until peas are almost tender.
When the liquid has boiled down keep adding liquid until peas are almost softened. Simmer until liquid has been reduced. Add seasonings and spinners and continue to simmer. Serve with fluffy white rice and bolied green banana.
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