Ingredients
3-4 heads of pak choy, washed and choped into 1 inch pieces
tspn ginger chopped fine
tablespoon garlic chopped fine
tablespoon onion chopped fine
cup containing
half cup water
half cup light soy
tsp corn flour
tspn salt
tspn ground pepper
tsp oyster sauce
Method
Put wok or frying pan whith a cover available on high heat with tbspn of oil
when hot fry quickly the ginger, garlic and onions (1-2 minutes)
add pak choy, stir and cover, turn down heat a little and cook pak choy for about 3-5 minutes maximum shaking occasionally until the green leaves look a little wilted
turn heat low, push pak choy to one side and add liquid from cup let it wamr through and go transparent then mix into pak choy to coat and serve hot.
Sunday, September 27, 2009
Very Good Muffins
I have been trying different recipes to find the best and this one is pretty close. It makes a dozen large muffins.
2.5 cups flour
3 teaspoons baking soda (if you use self raising flour cut this to 1.5 tspns)
half a cup of sugar
1 tsp salt
just over half a cup of butter (about 3 oz)
2 eggs
cup of milk
1 tsp orange zest
1.5-2 cups of some filling, blueberries, raspberries chocolate chips etc
Topping
zess of one lemon (or orange or lime)
qtr cup sugar
mix until sugar turns the colour of the zest
Preparation
Heat oven to 400
Put flour, sugar, salt, baking powder into a bowl and cut in butter to crumb
Seperate eggs from white into two bowls.
Add milk to yolk and beat lightly
Beat whites until fluffy
Put berries on a flat plate and sprinkle icing sugar or sugar
put berries in flour micture and using wooden spoon gently mix
then add all liquid and mix very carefully, basically your folding it until its just moist (not stirring)
Grease your cups and divide mixture and add lemon topping and bake for 20 minutes until golden brown
remove from pans onto a rack if possible and let cool before moving to plate.
2.5 cups flour
3 teaspoons baking soda (if you use self raising flour cut this to 1.5 tspns)
half a cup of sugar
1 tsp salt
just over half a cup of butter (about 3 oz)
2 eggs
cup of milk
1 tsp orange zest
1.5-2 cups of some filling, blueberries, raspberries chocolate chips etc
Topping
zess of one lemon (or orange or lime)
qtr cup sugar
mix until sugar turns the colour of the zest
Preparation
Heat oven to 400
Put flour, sugar, salt, baking powder into a bowl and cut in butter to crumb
Seperate eggs from white into two bowls.
Add milk to yolk and beat lightly
Beat whites until fluffy
Put berries on a flat plate and sprinkle icing sugar or sugar
put berries in flour micture and using wooden spoon gently mix
then add all liquid and mix very carefully, basically your folding it until its just moist (not stirring)
Grease your cups and divide mixture and add lemon topping and bake for 20 minutes until golden brown
remove from pans onto a rack if possible and let cool before moving to plate.
Sunday, August 9, 2009
Buljol
Buljol is one of the best snacks, either for breakfast or in an evening as a late supper. You must have avocado.
Avocado
Tomato
Onion
Garlic
Olive oil
Peppers (WI)
Skin and finely chop 3-4 tomatoes and mix with finely choped onion garlic and hot peppers. Add avocado cut into cubes and salt and pepper, then mix with virgin olive oil. Let it sit for a while for the flavours to mix and then serve as is on fried bakes, toast frh rolls or even crackers.
Avocado
Tomato
Onion
Garlic
Olive oil
Peppers (WI)
Skin and finely chop 3-4 tomatoes and mix with finely choped onion garlic and hot peppers. Add avocado cut into cubes and salt and pepper, then mix with virgin olive oil. Let it sit for a while for the flavours to mix and then serve as is on fried bakes, toast frh rolls or even crackers.
Wednesday, June 17, 2009
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.
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.
Tuesday, June 2, 2009
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.
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
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
Wednesday, January 21, 2009
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.
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