Jamaican Rice and Peas

The essence of this dish is the heavy (and I mean heavy) use of fresh thyme in both the peas and the rice.
The Peas
Half a packet of dried red beans (or you can use blackeye peas for a different taste)
carrot, celery onion, lots of fresh thyme
Soak red bean overnight. Biol covered with water to cover plus vegetables for 1-1.5 hours until soft.
The rice and peas
Use longgrain rice about 2-3 cupfulls
Coconut milk, salt
Measure water cocunut water and bean water roughly to 3 cups water to one rice.

Add all ingendients and cook slowly monitoring the water for about 20 minuets until rice cooked. You may have to add some water towards the end.

When cool this will set and you will almost have to cut it with a knife to reheat but that normal. Keeps 4 days at least in the fridge. Heat either microwave or as my wife does in a steamer.

Thai Chicken Family style

Ingredients
2 Chicken breast fine chopped to be almost like ground
1 Onion (fine chop)
3 cloves garlic (fine chop)
3 hot thai peppers(left whole)
2 tspn ginger (fine chop)
whole packet of Basil (rough chop)
half packet of Coriander (fine chop)
1 tbspn fish sauce

Cook onion, garlic, pappers and ginger stirring constantly on high heat for 2 minutes
Add chicken and let cook stirring for a few minutes until cooked.
Add basil and coriander and fish sauce and stir and cover and let cook for 3-5 minutes until herbs cooked down. Serve with plain white Jasmine rice and if you wish some stir fried pak choy.

Bermuda Breakfast

This recipe is used by most families in Bermuda and is served as a brunch or late breakfast on Sundays. I used to go to my old friend Eugene Harvey (now in Washington) house where his mother cooked for about 20 children and aunts and uncles and cousins. Their house overlooked the Sound, clear blue waters. They were an interesting family, originating in Guyana but in Bermuda for years. All very bright children, a big old house with lots of land, kept bees and planted, nice old fashioned family with good values)
Ingredients
Salted Codfish (soaked overnight in water)
Whole potatoes
Eggs (1 each)
Bananas (1 each)
Avocado
Tomatoes (tinned quality plum)
Onions, garlic, peppers, salt and pepper
Optional Green peppers
Put the pototoes, codfish and eggs in a big pot and boil until potato done (about 15 minutes)
Drain and seperate
Take a frying pan and cook the onions and garlic slowly until soft and transparent. Add tinned tomatos chopped or rough blend and the sliced green pepper and cook covered on low heat for 15 minutes or so. Then add flaked fish and salt and pepper to taste.
To serve
Put potato, sliced banana, slice of avocado, and halved egg on plate and spoon fish and tomato mixture on side.
It is important to eat a little of each and you will be amazed how these flavour complement each other

Turkey Pilau

see http://trinidadrecipes.blogspot.com/2008/03/pelau.html for my chicken Pilau. Use leg and thigh parts rather than breast meat, and you will find the Turkey Pilau is actually nicer than Chicken. One thing to watch though is that turkey does not spring water like chicken so the meat gets browner quicker and takes on a lovely roasty flavour.

Oriental Salmon

We are now in the Scottish Borders and getting lovely salmon. This recipe worked a treat. I got a tail of Salmon and baked it in foil at 350F with just some butter, salt, pepper and parsley for 30 minutes. Then I skinned it and split off the four main fillets. I served it with a stir fry (pak choy, mushrooms carrots onions and baby corn) and plain Jasmine rice, and at the last minute fried some garlic and ginger and spring onions chopped and added that to a qtr cup of good soy and poured it over the fish fillets. Very nice

Curry Cabbage and Salmon

I suspect this would work extremely well with fresh salmon, although I have only used tinned. Chop a cabbage finely, open salmon and clean (pick out bones and skin). Heat a coverable pot with a little oil (frying pan, wok or Caribbean round bottomed pot). Take curry powder and mix with a little water to make a paste (2 tablespoons). Pour this in the hot oil and let cook for about 5 minutes. Throw in an onion chopped, 4 cloves of garlic chopped, a piece of WI pepper, let cook for 2 minutes then add cabbage stir cover and leave for 10-15 minutes until cabbage has fallen. Add tinned tomatoes, salt and pepper. stir and serve with white rice.

Fried Cabbage

SLice up a cabbage finely. Heat afrying pan (with lid) and oil. When oil hot add onions, garlic and pepper let cook a little and throw cabbage over top, stir and cover and leave for 10-20 minutes checking occasionally until cabbage has cooked down. Serve with Sada Roti as a breakfast or snack.