Recipes
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Baked Salmon with Aubergine & Mushroom Pate
INGREDIENTS:
4 Salmon Portions
Olive Oil
‘Aubergine & Mushroom Pate’
METHOD:
Heat oven to moderate level - gas mark 7
Oil a roasting/baking dish
Place salmon portions in a dish
Spread ‘Aubergine & Mushroom Pate’ on salmon
Place in oven and bake for 10 minutes or until fish is cooked
Serve with a mixed salad and baked potato or a serving of cous cous
Curry Chicken
INGREDIENTS:
500gm Boned Chicken Thighs (Cubed).
50gm ‘Caribbean Style Curry Powder’
1 tbsp Vegetable Oil
1 Scotch Bonnet Pepper
1 medium Potato (Cubed)
200ml Coconut Milk
1 Large Onion (Minced)
2 Garlic Cloves (Minced)
1 tsp Salt & Black Pepper
100 ml Water
METHOD:
Cut boned chicken thigh into cubes
Massage curry powder into chicken & leave overnight
Heat oil in a pan, then add onions & sauté for 5 mins until golden brown
Add minced garlic & sauté for 1 minute
Add seasoned chicken and fry until brown
Add coconut milk, water, potato, salt, pepper & scotch bonnet pepper
Cover pot and bring to boil & simmer for 40 mins
Remove cover and reduce liquid until thickened
Remove scotch bonnet pepper and serve with rice and salad
Tan Rosie's Baked Garlic & Pepper Chicken
INGREDIENTS:
4 Chicken portions
1 tbsp Olive oil
1 tbsp Soya sauce
1 tbsp Tan Rosie's Garlic & Pepper Sauce
Pinch of salt and pepper
1 Garlic clove finely chopped
1 Shallot finely chopped
METHOD:
Make a couple of slashes on each chicken portion
Place chicken in a bowl
Next massage the mixture into the chicken pieces
Leave for a couple of hours or overnight preferably
Place in a baking tray and cook for 40 minutes or until cooked on gas mark 7
Serve with basmati rice and a green salad
Sweet Tamarind Chicken Wings
INGREDIENTS:
1kg Chicken wings
1 tsp Salt
1 tsp Black pepper
4/5 tbsp Sweet Tamarind Sauce (mild)
METHOD:
Place all ingredients in a bowl and mix together.
Leave for 2 hours or preferably over night
Place in a pre heated oven on gas mark 7 until cooked
Serve with baked potato, chips or pasta.
Mango Spatchcock Chicken
INGREDIENTS:
1 Whole Chicken
1 tsp Salt
1 tsp Black Pepper
5/6 tbsp Spicy Mango Sauce (medium)
2 Garlic clove finely chopped
METHOD:
Cut the whole chicken from the back bone to the front to fully open out the chicken which should lay flat on a baking dish.
Rub all other ingredients into the openout chicken (skin side and underside).
Place in a pre heated oven and cook for 45 minutes or until when pierced juice runs clear, on gas mark 7.
Serve with white rice and mixed salad.
BBQ Caribbean Pork Chops
INGREDIENTS:
1kg Pork Loin Chops
1 packet (40gm) Caribbean Rub (medium)
METHOD:
Place all ingredients into a bowl, mix well and leave for 2 hours or preferably overnight in the fridge.
Place pork chops on a BBQ and cook for 20-30 minutes or until cooked on a moderate heat (basting regularly) and serve with rice and peas/chips/jacket potato.
TIP: Instead of using a BBQ you can cook in a pre heated oven (Gas mark 7) and cook for 30-35 mins (depending on thickness of the meat) and baste regularly.
Tan Rosie's Jerk Chicken
INGREDIENTS:
4 Portions Chicken
Olive Oil
1 packet (40g) Tan Rosie's Jerk Rub (medium)
METHOD:
Massage 2 tbsp olive oil into chicken portions
Rub Tan Rosie's Jerk Rub into the chicken portions thoroughly and leave for 2 hours or preferably overnight in the fridge.
Place chicken in a pre heated oven for 40 minutes on gaas mark 7, the chicken is cooked when pierced juice runs clear.
Serve with rice and green salad.
TIP: For extra heat, try Tan Rosie's Garlic & Pepper Sauce (HOT) as a dip!
Aubergine & Mushroom Pizza
INGREDIENTS:
Ready-made Pizza bases
3/4 tbsp Aubergine & Mushroom Pate
Your choice of pizza toppings
Grated mozarella cheese or any chees of your choice
METHOD:
On a ready made pizza base, spread the Aubergine & Mushroom pate to cover the whole base.
Place your choice of pizza toppings such as salami, sweet peppers, onions and cheeses.
Cook in a pre heated oven on gas mark 7 for 10-15min until cheese has melted.
Serve with a green salad
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