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dirtydog

Ingredients:

• a whole chicken
• 1 onion
• 2 green peppers
• 3 dried red peppers
• 2 tsp. crushed ginger
• 4 tblsp. soy sauce
• 10g pine nuts
• 1 tblsp. red wine
• 3 tblsp. starch powder - noke-mal karoo
• a dash of salt, pepper and sugar
• vegetable oil
• 10 peanuts

Directions:

1. Cut the whole chicken into pieces. Rinse off in clean water and dry off with a cotton cloth.
2. Thoroughly mix salt, ginger and black pepper with chicken, leave for an half-hour.
3. Cut onion, green peppers and red peppers into 1-inch pieces.
4. Sprinkle starch powder over chicken.
5. Deep-fry chicken in oil at 338 degrees F (170 C) for 3 or 4 minutes.
6. Deep-fry again in oil at 392 degrees F (200 C) for another 3 or 4 minutes.
7. Pour a few drops of oil on another pan and quickly fry the red peppers.
8. After frying the red peppers, add onions and green peppers and fry them as well.
9. Add soy sauce, sugar, some water and vegetable oil into #8 and cook a little longer.
10. Put peanuts and the pieces of chicken into pan and cook until you see juice coming from the chicken.
11. Sprinkle the pine nuts over hot cooked chicken.
12. Serve on a hot plate.

__________________

dirtydog

Making Moroccan Ras el Hanout

Ingredients:

1/4 cup cumin seeds
3/4 teaspoon saffron
1-1/2 teaspoons ground cinnamon
1 tablespoon turmeric
1 teaspoon ground ginger
1 tablespoon freshly ground black pepper
1/2 cup paprika

Method:

1. In a small skillet over medium low heat, toast the cumin seeds for 2 minutes, until fragrant. Place the seeds in a spice grinder and cool completely. Add the saffron to the spice grinder and grind with the cumin seed.
2. Remove the saffron and cumin mixture to a small mixing bowl and combine with the remaining spices.



Making Making Moroccan Ras el Hanout

Ingredients

1 frying chicken (cut up)
1/4 cup vegetable oil
2 large onions, julienned
2 tbsp. flour
1/2 cup white vinegar
2 cups tomato sauce
1 cup water
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
1/2 tsp. cinnamon

Directions

Fry chicken pieces in oil until golden brown (partially cook only). Remove chicken from skillet and place in a baking pan. Add onions to the oil and sauté until onions are barely limp. Remove onions from oil and spread on top of chicken pieces. Sprinkle flour on the frying oil and blend. Add vinegar, tomato sauce, and water. Pour mixture over chicken. Sprinkle seasonings over top of the mixture. Cover and bake in 400°F oven for 1 hour or until chicken is tender.

dirtydog

dirtydog

dirtydog

Ingredients

1 (2 1/2 to 3 pound) fryer
40 unpeeled garlic cloves
1/2 cup dry white wine
Pan Sauce (optional)

Directions

Preheat oven to 350 degrees F.

Remove fat from rear cavity of chicken. Rinse chicken under cold running water and pat dry with paper towels inside and out. Sprinkle chicken with salt and pepper, and place breast side down in shallow roasting pan. Arrange unpeeled garlic cloves around chicken in roasting pan. Bake for 20 minutes.

Pour wine over chicken and continue baking, basting every 20 minutes with pan juices, until done. Remove chicken to heated platter, reserving pan juices.

Serve with garlic or use garlic in sauce.

Pan Sauce

1/2 cup chicken stock
1/2 cup whipping cream
40 reserved unpeeled garlic cloves
Salt and freshly ground pepper

Skim fat from roasting pan and discard. Place pan on burner over high heat and add stock and cream. Boil 2 to 3 minutes, stirring occasionally.

Meanwhile, pop cooked garlic out of peels and puree in blender or food processor fitted with steel knife. Stir garlic into sauce and cook another minute. Season with salt and pepper and serve.

Yields 2 to 4 servings.

dirtydog

Serving Size : 4

Ingredients

1 10 ounce package frozen chopped spinach -- thawed
1/2 cup ricotta cheese
2 cloves garlic -- finely minced
coarse salt -- to taste
pepper -- to taste
4 12 ounce chicken breast halves

ROASTED PLUM TOMATOES:

1 1/2 pounds plum tomatoes
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/2 teaspoon coarse salt
1/4 teaspoon pepper

Directions

Preheat oven to 425F. Drain thawed spinach; transfer to a large
bowl. Add ricotta cheese, garlic, 1 teaspoon salt and 1/4 teaspoon
pepper; stir well to combine.

Place chicken on a clean work surface. With your fingers, loosen the
skin; place a quarter of the filling underneath the skin of each
breast. With one hand on top of chicken breast and the other keeping
opening closed, press filling evenly to edges; season generously with
salt and pepper.

Prepare the tomatoes: Core tomatoes; halve each lengthwise; toss with
oil, thyme, salt, and pepper until coated. Place chicken on a rimmed
baking sheet; surround chicken with tomatoes arranged in a single
layer, cut sides up. Roast 25-30 minutes or until chicken is cooked
through and tomatoes are soft.

dirtydog

Ingredients:
For the Ras-el-Hanout Spice Mix:

• 1 tbsp caraway seeds
• 1 tbsp cumin seeds
• 1 tbsp cardamom pods
• 3 tbsp cinnamon
• Pinch of cayenne pepper

For the Tagine:

• 4 x chicken legs, thighs and drumsticks separated
• 8 cloves of garlic
• 1/2 cup of olive oil
• 1 cup dried apricots
• 1 cup dates, pitted
• 3 x onions, sliced
• 3 tbsp almond butter
• pinch of saffron threads
• 1 tsp turmeric
• Salt and pepper
• 1/4 cup cilantro leaves

Directions:
For the Ras-el-Hanout Spice Mix:

1. Grind together in a spice grinder or mortar and pestle, and store in an airtight container. You may also mix the same spices pre-ground.

For the Tagine:

1. Put 3 tbsp of ras-el-hanout in a food processor with garlic cloves and olive oil and puree to a smooth paste.
2. Place chicken thighs and drumsticks in a freezer bag with the paste, mix well and place in the refrigerator to marinate for a minimum of 1 hour.
3. Place the marinated chicken into a large pot along with dried apricots, dates, onions, almond butter, saffron, turmeric, salt and pepper. Pour in enough water to just cover everything, put a tight fitting lid on the pot and place over medium-high heat. Simmer for 2 hours, until the chicken legs are tender and the liquid has thickened. Adjust seasoning and add cilantro leaves just before serving.

dirtydog

One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
2 Tbsp. thyme
2 Tbsp. ground allspice
8 Cloves garlic, finely chopped
3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar

Preparation

Jerk Chicken - Chopping the onion, garlic and peppers Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender.

Jerk Chicken - Making the marinade Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.

Jerk Chicken - Cutting the raw chicken Cut the chicken up in to 4 pieces.

Jerk Chicken - Preparing the meat Rub the sauce in to the meat, saving some for basting and dipping later.
Leave the chicken in the fridge to marinade overnight.

Cooking

Jerk Chicken - Cooking the chicken Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes.
or Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).

Serving

Jerk Chicken - Cutting the raw chicken Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.
Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!!!)

Jerk Chicken - serving Serve with festival and salad or rice and peas or hardo bread and the jerk sauce left over for dipping.

good2bhappy

had it in the windies nice one DD

blackgang

What is the diff between a Jerked chicken and a Choked chicken?

I knew a guy who used to choke his chicken a lot but don't know if he ever jerked it tho.

dirtydog

dirtydog

Ingredients

4 Chicken Thigh Fillets (excess fat trimmed)
1 can of Cream of Chicken soup
1 Tablespoon - 1/4 Cup Mustard (Depending on personal taste)
2 Tablespoons of Honey
Small portion of Rehydrated Onion Flakes (or 1 small fresh onion)
Salt and Pepper
Dried Mixed Italian Herbs
Small amount of Milk
1-2 Cups of Mixed Frozen Vegetables
Cooked Rice (To Serve)


Preperation Time: 10 minutes
Cooking Time: 20 minutes (including rice)
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC

Jet Gorgon

Fun chef, but I dunno about the canned soup and the hot dog mustard...

dirtydog

Hootad Binky

I had no breakfast and it's 11:03am...

peterpan

yea, I THink I would shag her as long as she kept her mouth shut

dirtydog