Chicken Curry

” I hope that’s my house.”

When my boyfriend came home I had prepared a beautiful chicken dinner which he had smelled from the hallway outside the house.  I was delighted that I got the aroma I wanted.  I had smelled this smell many times at my king cousin’s home.  Although it is a curry this food is influenced by East African and Caribbean flavours.  My partner really enjoyed his meal, served with well seasoned rice this is definitely a winner.  I used the leftover chicken from a chicken roast I cooked the night before.

This recipe was adapted from Levi Roots’ Reggae Reggae Cookbook, (Collins, 2008).

Ingredients:

Chicken meat (chopped), lemon juice, 1 tsp salt, 1 Maggie cube, 3 tbsps liquid Maggie seasoning, 1 tsp black pepper, 3 tbsps curry powder, 3 tsps hot pepper sauce, 1 onion (finely chopped), 2 spring onions (chopped), 1 scotch bonnet chilli (chopped and seeds included), 1 red and green pepper (chopped and deseeded), 1 tbsp dried thyme, 1 tbsp vegetable oil.

Method:

1. Mix all of the ingredients in a large bowl.
2. Cover and leave to marinate for a few hours, from morning until evening.
3. Heat the oil in a saucepan and add the marinated chicken and vegetables.
4. After 10 minutes add 300ml cold water.
5. Cover and cook for 30 minutes.
6. Season to taste and serve with some rice and salad.

Levi’s Rice

Fluffy White

I like my rice fluffy and well seasoned.  Levi’s rice is pretty much the instructions on how to cook basmati rice with his name on it.  It tastes good, it smells good and it tastes good with a variety of meaty dishes, curries and sauces.  Basmati rice is an great staple that everyone should learn how to cook.

This recipe was used from Levi Roots’ Reggae Reggae Cookbook (Collins, 2008).

Ingredients:

200g basmati rice, salt, a knob of butter.

Method:

1. Drain and rinse the rice several times.
2. Add water to the rice and inch above it.
3. Bring the rice to the boil and sprinkle a little of salt over the top to taste.
4. Let the rice simmer for 20 to 30 minutes.
5. Leave the rice to cool for 5 minutes.
6. Fluff up with a fork and serve.

Ginger Sponge Cream

I felt like making cake 

My day had gone from bad to worse.  The sun was shining, my hair looked great, my clothes looked lovely, but I could not bring myself to smile.  I was always told that when you are down making others happy should make you feel better. I decided to make a cake with lots of cream, something delightful to eat with tea.

This recipe was re designed from 101 Cheap Eats ( BBC Books, 2003).

Ingredients:

125g butter, 125g sugar, 2 eggs, 125g self raising flour, 1 tsp baking powder, 1/2 tsp baking soda, 2 tbsps ground ginger, 3 tbsps whole milk, 300ml double cream, 4 tbsps golden syrup.

Method:

1. Beat the sugar and butter together until creamy.
2. Beat in the eggs.
3. Add the flour, baking powder and soda.
4. Mix in the ginger.
5. Beat in the whole milk.
6. When mixed well prepare the cake tin.
7. Pre heat the oven to 180 degrees C.
8. Pour the mixture into the tin and bake.
9. After 20 minutes remove from the oven and leave to cool.
10. Whisk the cream and 1 tbsp golden syrup.
11. Cut up the cake and put different pieces in a dessert bowl.
12. Top with the flavoured cream.

Get Up Apricot and Banana Smoothie

Tinned Fruit

Tinned fruit is really fantastic! Sometimes I crave fruit and when some fresh fruit is too expensive having tinned fruit really cheers me up.  This fruit smoothie was the perfect drink to wake up to in the morning.  I felt refreshed and revitalized knowing I could really get through my day.  When you have been put in a tricky situation and you are feeling down it is important to keep the things which make you happy close to you so you do not totally break down.  Life can get rough sometimes but it truly is up to you to let it defeat you.

This recipe was adapted from Levi Roots’ Reggae Reggae Cookbook (Collins, 2008).

Ingredients:

Drained apricot halves, 1 banana (peeled and chopped), 4 tbsps plain yoghurt, 3 tsps tropical fruit juice.

Method:

1. Blend everything together in a mixer and pour into a glass.

Salmon St Jago de la Vega

Spanish Town Salmon

Beautifully cooked salmon is heaven on a plate.  Despite the title the meal is actually very easy to make.  Levi Roots named this dish after Spanish Town which was the former capital of Jamaica from the 16th to 19th century.  He does not explain exactly why this meal was named after the town.  Salmon is a fish rarely used in the Caribbean (from what I know) and I am unsure that the accompaniments are very Jamaican.  Either way it is a lovely name and tastes just as beautiful as it sounds.  Served with perfectly cooked crunchy baby herbed roast potatoes this meal was extremely satisfying.

This recipe was adapted from Levi Roots’ Reggae Reggae Cookbook (Collins, 2008).

(Serves 2)

Ingredients:

2 Salmon fillets (or 4 thin salmon fillets), Reggae Reggae Sauce (Barbecue or a spicy version is fine), 2 tbsps vegetable oil, chopped red and green pepper, 1 onion (finely chopped), 3 spring onions (chopped), 1 garlic clove (finely chopped), 2 carrots (peeled and finely chopped), a few small cauliflower florets.

Method:

1. Lightly season the salmon fillets and place on cling film.
2. Pre heat the oven or grill and cook the salmon until done all the way through.
3. Meanwhile heat the oil in a saucepan.
4. Add the pepper, onion and spring onions, carrots and cauliflower florets.
5. Cook for 5 -7 minutes frying gently.
6. Pour a few tablespoons into the saucepan and coat the vegetables.
7. When the salmon is cooked divide onto plates.
8. Pour over the sauce and the vegetables and serve.

Mash Up Eggs

With a side of dumplings

I wanted to make a lovely breakfast which allowed me to use my lovely dumplings as a side.  Mash up eggs is pretty much scrambled eggs which loads of veggies and lovely flavours as opposed to a simple salt and pepper seasoning.  It hits the spot and is perfect for weekends.

This recipe was adapted from Levi Roots’ Reggae Reggae Cookbook (Collins, 2008).

Ingredients:

2 eggs, 3 tbsps milk, salt and pepper, 1 garlic clove (finely chopped), 2 spring onions (chopped), 1 medium tomato (chopped), vegetable oil.

Method:

1. Beat the eggs in the bowl.
2. Beat in the milk and season with salt and pepper.
3. Stir in the garlic, spring onion and tomato.
4. Pour the oil into a frying pan, tip the oil around the base.
5. Pour the egg mixture into the frying pan and when it begins to set remove the edges from the sides.
6. I cook my eggs like scrambled eggs, but do allow the mixture to set before flipping or gently mixing.
7.   When the egg is ready serve with my fried dumplings…horaaay!

Fried Dumplings

Fried Dumplings

I will never ever buy fried dumplings again unless I have too.  My fried dumplings with the help of Levi Roots are the best dumplings that I have ever had.  I love cooking foods of the Caribbean, especially when I can share my culture with others.  These dumplings are great as sides for mains and breakfasts.  They can be eaten at parties and filled with stuff for canapes and even eaten with other sweet things.  They are so good,  I could not get over how good they made me feel.

This recipe was taken from Levi Roots’ Reggae Reggae Cookbook (Collins, 2008).

Ingredients:

400g self-raising flour, 1 tsp salt, 50g butter 9cut into cubes), Oil (for frying).

Method:

1. Put the flour and butter into a bowl.  Rub the butter into the flour until it resembles fine breadcrumbs.
2. Gradually add water until the mixture forms into a soft dough ball.
3. Add a little at a time, if it is too sticky add more flour and it it is too dry and a little more water.
4.  Heat the oil in a deep large frying pan.
5. Divide the dough into small balls and knead to make sure they are smooth and stretchy.
6. Shape each ball into a flat cake.
7. Gradually add them in batches and keep the temperature low as you are frying them.
8. Cook for about 5 minutes.
9. Turn over for another 5 minutes.
10. Drain on kitchen paper and serve.
11. The dumplings should be crispy and hollow on the outside and soft on the inside.

Levi’s Hot Chicken Noodles

The Frugal Life

There have been so many occasions where I have just wanted to buy the best quality yoghurt and fancy cheese.  But on numerous occasions i have had to resist the temptation because of budgeting.  Winning the lottery would be incredible, however after being frugal for so long I have pretty much mastered the art of using up leftovers and creating fantastic meals on a budget.  My mother always said that you should make the most out of everything and this is something which every young person should learn how to do.  Not all of us have the privilege of dining out at 5 star restaurants regularly but that does not mean we cannot eat well.  No longer do us working class folks have to like like the proletariat in Charles Dickens novels.  Now we super chefs like Levi Roots and Jamie Oliver to help us manage our money and get the most out of good food.

This recipe was adapted from Levi Roots’ Reggae Reggae Cookbook (Collins, 2008).

Ingredients:

1 tbsp olive oil, 2 cups of frozen mixed veg, 135g chicken tikka slices, 1 packet of egg noodles, 1 Maggie cube (dissolved in 100ml hot water), 2 tbsps Reggae Reggae Pasta Sauce, 3 tsps hot pepper sauce.

Method:

1. Heat the oil in a saucepan at a medium heat.
2. Add the mixed veg.
3. Stir for 5 minutes then add the chicken tikka slices.
4. Add the noodles and Maggie cube dissolved in hot water.
5. When all of the food has cooked through add the pasta sauce and hot pepper sauce then season to taste.

Cranberry and Chocolate Cheesecake

Dreaming of another place

I was in my own world when I was making this cheesecake.  I was having a seriously down moment and an urge to escape.  Making a cheesecake I guess can help you to beat out your frustration.  All the bashing of the digestives and beating the thick topping.  I did feel a little better after making the cake I suppose but in reality I still wanted to be somewhere else.  Cheesecakes can only make you feel better for so long.  But if you do need a quick escape then let the cheesecake be as big and beautiful as this one.

This recipe was adapted from Good Housekeeping Magazine (August 2013).

-Due to technological issues I am unable to upload a picture for this post. –

Ingredients:

180g digestive biscuits, 25g cocoa powder, 215g caster sugar, 60g butter, 400g full fat cream cheese, 1 tbsp cornflour, 4 eggs, 150ml single cream, 40g dried cranberries, 4 tbsps cranberry sauce.

Method:

1. Lightly grease and line a springform cake tin.
2. Bash up the biscuits.
3. Put them in a bowl and mix in 15g caster sugar and the cocoa powder.
4. Melt the butter and add to the biscuit base.
5. When mixed well pat down at the bottom of the tin.
6. Pre heat the oven to 180 degrees C.
7. Bake the base for 10 minutes.
8. In a large bowl beat the cream cheese with 200g of caster sugar.
9. Mix in the cornflour.
10. Beat in the eggs gradually.
11. Mix in the cream until smooth and thick.
12. Pour the cheesecake filling on top of the biscuit base.
13. Spoon in the cranberry sauce and swirl.
14. Scatter the cranberries over the top.
15. Bake for 1 hour and 15 minutes.
16.  When the cheese cake has cooked and only has a slight wobble in the centre remove from the oven.
17. Cool and then chill for at least 5 hours before serving.

Cranberry and Feta Puffs

Pythag Disaster

I was watching my favourite television show The Great British Bake Off and someone had the idea to make a Pythagoras inspired filo pie.  But rather than a interesting design of shapes the pie turned out to be badly inflated retarded shapes.  I felt so bad for the contestant because he had run out of time and the pastry shapes really were unappealing.  He would have been saved if the filling tasted nice, but this was also a fail.  Luckily if I was to have presented my pie with my filling I might have just got away with it.  My triangle puffs are not perfect but I really couldn’t care less.  One bite and out oozes sweet lovely flavours with a delicate crunch.  Cranberry goes so well with cheese, just try Wensleydale and you will know what I am talking about.

This recipe was adapted from Good Housekeeping Magazine (August 2013).

– Due to technological issues I am unable to post a picture for this post-

Ingredients:

320g ready- rolled puff pastry, 125g feta cheese, 100g cranberry sauce, dried basil and oregano, 1 egg (beaten), poppy seeds.

Method:

1. Roll out the pastry and cut into squares.
2. Divide the feta cheese and sauce in the squares.
3. Sprinkle over the mixed herbs.
4. Fold over the pastry and use fingertips to press down the edges to form triangle shapes.
5. Make a shallow cut at the top.
6. Brush a little of the egg over the pastry.
7. Sprinkle the poppy seeds over the top.
8. Preheat the oven to 180 degrees C.
9. Cook in the oven for 25 minutes.
10. When the pastry has puffed up and is golden leave to cool for 10 minutes before serving.