Simmered Shrimp in pepper jelly

shrimp in pepper jelly

shrimp in pepper jelly

Ingredients:

3 tbsp Spur Tree pepper jelly
1lb medium shrimp, peeled and deveined

Directions:

Marinate shrimp with 3 tbsp Spur Tree pepper jelly for 30 minutes in refrigerator.
Heat oil in pan and add shrimp and cook on medium heat for 6 –8 minutes.
Continue to simmer, covered until tender.
Thicken the gravy, if required, by adding a tsp corn starch to remaining liquid.
Serve hot

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Tropical Curry Rice- One pot meal

 

curried rice

curried rice

Ingredients

1 cup parboiled rice
1 ½ cup water
½ cup coconut milk
3 tbsp Spur Tree Curry Seasoning
1 small onion, chopped
3 cubes of garlic
12 oz chicken breast diced
3 oz saltfish
8oz black bean (canned)
Directions:

Season chicken with curry season and marinate for 2 hrs . Place chicken in pot and cook for 7 minutes.

Add rice, water, and onion, garlic, saltfish, coconut milk , stir well and bring to the boil. Reduce heat to low, cover and simmer for 15 – 20 minutes until cooked. Remove from heat, add black bean, stir in and leave to rest for 10 minutes before serving.

 

 

Chicken Zuccini kebabs

zucchinin kebabs

zucchinin kebabs

 

Ingredients

2 CB chicken breasts
1 large zucchini
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1 tablespoon olive oil
4 skewers

Directions:

1. Thinly slice the chicken lengthwise so you end up with thin strips, about an inch wide and 5 inches long, depending on the size of the chicken breasts.

2. If the slices are more than a quarter-inch thick, lay out a piece of cling film (saran wrap), lay the slices of chicken on top and cover with another piece of cling film. Bash with a rolling pin until each slice is a quarter-inch thick.

3. Place the chicken in a bowl with the spices, stir and cover. Leave in the fridge for 30 minutes to marinate.

4. Meanwhile, prepare and preheat the grill.

5. Using a vegetable peeler, slice the zucchini into thin strips the length of the zucchini.

6. Thread alternate strips of chicken and zucchini onto the skewers in an “S” shape.

7. Drizzle with olive oil and grill for about 15 minutes, turning regularly, until the chicken is cooked through.

Chicken Skewerks

chicken skewers

chicken skewers

 

Ingredients
3 tablespoons soy sauce
1/4 cup plus 2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon lime zest, from one lime
3 tablespoons fresh lime juice, from 2 limes
4 garlic cloves, peeled and roughly chopped
1-1/2 square inch piece fresh ginger, peeled and roughly chopped
1-1/2 tablespoons hot sauce
1-1/4 teaspoon salt
2-1/2 pounds boneless skinless CB chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
2 tablespoons chopped cilantro, plus more for garnishing platter
Limes, sliced into wedges, for garnishing platter (optional)

Instructions

1.In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, hot sauce and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).

2.Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.

3.Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.

4.Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it — if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired

 

Apricot chutney Grill Chicken

Apricot chutney grill chicken

Apricot chutney grill chicken

Ingredients

For the Chicken
1-1/2 – 1-3/4 pounds boneless skinless CB chicken breasts pounded 1/2-inch thin, or chicken tenderloins
1/4 cup vegetable oil
4 cloves garlic, minced
1-1/2 tablespoons fresh grated ginger (you’ll need about a 2-inch knob)
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1-1/4 teaspoons salt
1/8 teaspoon cayenne pepper

 

For the Apricot Chutney
2 tablespoons vegetable oil
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1-1/2 tablespoons fresh grated ginger
20 dried apricots, coarsely chopped
1/2 red bell pepper, thinly sliced
Pinch cayenne pepper
1/4 cup honey
1/2 cup apple cider vinegar
1 cup water
Salt, to taste

Instructions

For the Chicken-

1.In a large ziplock freezer bag, combine the oil, garlic, ginger, cumin, coriander, salt and cayenne pepper. Seal the bag and use your hands to swish the mixture and combine. Add the chicken, then press the air out of the bag and seal tightly. Massage the marinade into chicken until evenly coated; place the bag in a bowl (in case of leakage) in the refrigerator for at least 5 hours or overnight.

2.Clean the grill and preheat to high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Place chicken on the grill and cook, covered, for 2-3 minutes per side. Be careful not to overcook.

For the Apricot Chutney-

1.Heat the oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, about 6 minutes.

2. Add the ginger and garlic and cook a minute more. Add the apricots, red bell peppers, cayenne pepper, honey, apple cider vinegar and water and bring to a boil.
3.Turn the heat down to low and simmer until the apricots are tender and most of the liquid is gone, 45 minutes – 1 hour. The mixture should look “jammy.” If the chutney looks dry before it’s done, add a few tablespoons more water and continue cooking. Season with salt and more cayenne pepper if desired. Refrigerate until ready to serve. Serve at room temperature

Herb Roasted Chicken

 

herb roasted chicken

herb roasted chicken

Ingredients

For the Herb Butter-

5 3-inch sprigs of thyme
1 3-inch sprig rosemary
5 fresh sage leaves
1 shallot, peeled and finely chopped
Zest of 1 lemon
1 teaspoon honey
3 tablespoons room temperature unsalted butter

For the Chicken-

6 shallots, peeled and halved
1 whole head garlic, clean, unpeeled and cut in half horizontally
1 tablespoon olive oil
1 whole CB Chicken, 4 – 4 ½ pounds, cut into pieces (preferably organic)*
Herb butter
2 teaspoons kosher salt
Freshly ground black pepper

For the Sauce
2 cups low-sodium chicken stock
1½ tablespoons Dijon mustard
1 tablespoon butter

*You can use 4 bone-in CB Chicken breasts instead of a whole chicken if you prefer

Directions

1. Preheat oven to 450 degrees.

2. Make the herb butter: Pull herbs from stems and chop finely. Combine chopped herbs, shallots, lemon zest, honey and butter in small bowl and blend well. Set aside.

3. Place shallots and garlic in roasting pan and toss with olive oil (it’s okay if the garlic breaks apart a bit). Pat chicken VERY dry with paper towels (this will help the skin to crisp) and place in roasting pan. Do not crowd. Use a soup spoon to rub herb butter all over chicken and under the skin too (if you don’t eat the skin, rub a lot of it underneath!). Sprinkle kosher salt evenly all over chicken and season with fresh pepper to your liking . Place chicken in oven and roast for 35-40 minutes, or until skin is golden brown. Turn heat down to 375 degrees; continue to roast for 15-20 minutes more, or until done. Chicken should be done in less than an hour; do not overcook.

4. Transfer chicken and shallots to serving platter to rest and cover with foil. Discard garlic. Pour off all the fat, leaving the brown baked-on bits in the bottom of the roasting pan. Add chicken stock and place on the stove over high heat; bring to a boil and whisk in Dijon mustard. Using whisk or wooden spoon, stir up and combine the brown bits with the stock and continue to cook until liquid is reduced by half, about 5-8 minutes. Turn off heat and stir in butter. Pour sauce into gravy boat and serve alongside chicken.

Jamaican empanadas

empanadas

empanadas

Ingredients:

Filling

1 1/2 lb boneless CB Chicken breast, cut into cubes
1 piece medium-sized onion, minced
1 tbsp garlic, minced
1 cup potato, diced
1 cup carrot, diced
1 cup green peas
1/4 cup raisins
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp honey
2 tbsp cooking oil

Crust

3 cups flour
4 tbsp honey
6 tbsp cold water
1 egg
1/2 cup olive oil
1/2 tsp baking powder
1/2 tsp salt

Cooking Procedure

1. Cook the Filing

1.1 In a heated pan, pour the cooking oil and allow to heat-up
1.2 Saute the garlic and onions
1.3 Add the chicken breast then cook until color turns light brown (about 5 minutes)
1.4 Add water and chicken cube then simmer for 10 minutes
1.5 Put-in carrots and potatoes and simmer for 5 minutes
1.6 Add the green peas, raisins, and sugar then simmer for another 5 minutes
1.7 Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.

2. Make the dough

2.1 In a mixing bowl, combine the dry ingredients starting from the flour, honey, baking powder, and salt then mix well.
2.2 Mix olive oil in bowl with the dry ingredients
2.3 Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to easen the process.
2.4 Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes
2.5 Flatten the spherical dough by pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.

3. Place some filling at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal.

4. After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water.Glaze the crust by brushing the egg wash.

5. Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs.

6. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature.

7. Remove from the oven.