Food Recipes Guide

Posts Tagged ‘salt’

Recipe Name :Steamed Chicken

Preparation Time : Less then 20 mins

Cooking Time : 1 Hour and 20 mins

Ingredients:

• 1-1/2 kg chicken, cut into eight pieces
• 2 tsp red chilli powder
• ¼ cup dried plum
• 3 tbsp vinegar
• 1-1/2 tbsp lemon juice
• 2 cups yoghurt
• 3-4 green chillies chopped
• 2 tsp all spices
• Salt
• 1-1/2 tsp cumin seed ground and roasted
• Oil for frying

Method:

1. Make slits in chicken pieces and marinate them with salt and vinegar.
2. Set them aside for an hour.
3. Heat oil and deep-fry the chicken till golden brown.
4. Mix all the ingredients and rub it thoroughly all over the chicken pieces.
5. Steam them in a double boiler over medium heat for an hour.
6. Serve with tomato ketchup and French fries.

Recipe Name :Guyana

Preparation Time : Less then 15 mins

Cooking Time : 60 mins

Ingredients:

• 500 grams pork/beef/trotters
• 1 Tbs. grace white cane vinegar
• 1 Tbs. grace fish and meat sauce
• 1 Tbs. soy sauce
• 1 packet grace cock soup mix
• 1 medium onion
• 3 cloves garlic
• 1 stalk escallion
• 1 sprig thyme
• 1/4 tsp. salt
• 1 Tbs. grace frying oil
• 2 cups water
• 1 medium scotch bonnet pepper

Method:

1. Clean meat with vinegar.
2. Cut meat into small pieces. Season with Grace Fish and Meat Sauce, soy sauce and use seasoning from Grace Cock Soup Mix over meat.
3. Add chopped onion, garlic, escallion, thyme and salt.
4. Rub in ingredients well.
5. Heat Grace Frying Oil in a pan and fry meat. Add water, scotch bonnet pepper, with additional seasoning and allow meat to cook until tender.

Recipe Name :Vegetable Roti

Preparation Guide : Less then 10 mins

Cooking Time : 20 mins

Ingredients:

• 1/4 Cup peanut oil
• 2 Small zucchinis, cubed into 1/2 inch pieces
• 2 Peeled medium all purpose potatoes, cooked and cubed into 1/2 inch pieces
• 4 Scallions cut into  thin rings
• 1 Scotch Bonnet pepper minced finely
• 1/2 cup baby peas
• 1/2 cup baby sweet corn
• 1 1/2 tbp Madras curry powder
• 1 large tomato, coarsely chopped
• 4 Cups baby spinach
• 2 Tbp water
• 1/4 Cup plain yoghurt
• Zest of 1 lime
• Salt
• freshly ground pepper to taste
• 4 roti breads, warmed
• Cilantro sprigs
• Mango Chutney

Method:

1. In a large, deep skillet, heat the penaut oil. Add the zucchini,potatoes, scallions and pepper and season with salt and pepper.
2. Cook over high heat, stirring occasionally, until the vegetables are just tender and lightly browned, about 4 minutes.
4. Add the peas, sweetcorn and curry and cook over moderate heat, stirring, for 5 minutes.
5. Add the tomato and spinach and cook, stirring occasionally, until the spinach is wilted and the tomato is just beginning to soften, about 3 minutes.
6. Add the water and lime zest and scrape up any browned bits stuck to the skillet.
7. Season the vegetables with salt and pepper and stir in the yoghurt. Stuff the roti bread with the vegetables, garnish with the cilantro sprigs  or Mango Chutney and serve immediately.

Recipe Name:Bread

Preparation Time :Less then 10 mins

Cooking Time : 70 mins

Ingredients:

• 1½-cups flour
• 1½-tsp baking powder
• ½-tps salt
• 1½-tbp lard
• few tsp of water

Method:

1. Mix all the dry ingredients thoroughly, then work in lard and add enough water to make a soft non-sticky dough.
2. Cover and let the roti bread dough rise for an hour.
3. Divide dough into six pieces, then roll out to 8-inch circles and cook individually in a heavy ungreased cast iron or nonstick skillet for about until they get just the slightest brown color to them.

Recipe Name :Lancashire Hotpot

Preparation Time : Less then 20 mins

Cooking Time : 45 mins

Ingredients :

• 1 Sliced Large Parsnip
• 8 Sliced Large Chops
• 1 Ounce Butter
• 1/4 Cup Flour
• 2 Large Chopped Onion
• 2 Chopped Stalks Celery
• 2 Cups Chicken Stock
• 8 Sliced Ounces Mushroom
• 1/2 Tbp Pepper
• Salt
• 1 Tbp Oregano
• 1 Tps Basil
• 1 Tbp Rosemary
• 1 Tbp Worcestershire Sauce
• 4 Thinly Sliced Potato