1 large Plantain
3 cups of flour
1/3 cup of butter (75 grams)
1/2 teaspoon of baking powder
1/2 cup of milk
1/4 cup of sugar
A pinch of Salt
1 large chicken breast
1 cup of chopped cabbage and carrot mix
2 scotch bonnet peppers
1/4 bulb of onion
1 tablespoon of vegetable oil
1 egg for coating
Peel your plantain and chop into small pieces.
In a blender, blend your plantain with your milk, butter and egg.
Mix your dry ingredients in a bowl.
Pour in your plantain mix into the dry ingredients bowl a little at a time and work the mix into the dry ingredients bowl till all is thoroughly combined.
Transfer the dough to a floured board and knead till the dough is not sticky. (Sprinkle more flour onto the dough as necessary)
In a pan, heat up your oil and fry your onion for a minute.
Stir in your chopped chicken breast, seasoning and reduce the heat to allow the chicken cook.
Once the chicken is cooked, stir in the cabbage, carrots and pepper allow to cook till the sauce is dry and take off the heat.
Roll out your dough and cut into little squares or circles.
Scoop some of the chicken mix onto the cut out pieces.
Fold over and with a fork, press on the edges to seal it.
Using the egg white, coat the top of the pies with the egg white.
Heat your oven to 350F and place your pies in a greased pan in the oven.
Allow to bake for 20-25 minutes checking to see if the pies are brown and take out to cool.
Serve your plantain chicken pies warm.
Engagement Roast Chicken
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Smoky Black Bean Burgers
Prep 10 m
Cook 10 m
Ready In 55 m
- Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
- Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
- Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.
Source : allrecipes.com
Curry Beef Soup
- Melt the butter in a large saucepan. Cook onions and beef cubes until beef is browned and onions are tender.
- Add the beef stock, curry and bay leaves. Cook over low heat for 30 minutes.
- Add the potatoes, vinegar and salt. Simmer for 45 minutes to 1 hour until all is tender. Remove bay leaves, and serve hot.