Misc. Recipes

This last week my son and grandson have been here for a visit and my son loves to cook as much as I do, so we have been trying out some new recipes. The following are a few we have tried - so far!

Orange-Baked Sweet Potatoes

Source: Hamlyn Essential Caribbean Step-by-step recipes with style

4-5 sweet potatoes
5 large oranges
4 T. cream
1 oz. butter
1 T. sugar
1 T. dark rum
salt
freshly grated black pepper
pinch ground cinnamon
Wash the potatoes and place in a saucepan of lightly salted water. Bring to the boil and then continue boiling for about 30 minutes, until the potatoes are tender. Drain and peel them, and then set aside.
Slice the tops off 4 of the oranges and scoop out the flesh without braking the shells. Cut the peel from the tops into thin strips for the garnish. Squeeze the juice form the pulp and grate the rind from the fifth orange.
Put the peeled sweet potatoes in a bowl and mash thoroughly. Add the cream, butter, sugar and rum and mix well together, beating until blended. Add 4 tablespoons of the squeezed orange juice and the grated rind. Season with salt and pepper and the cinnamon.
Spoon the mashed potato mixture into the 4 orange shells. Place on a baking tray and bake in a preheated oven at 350 F. for 15-20 minutes, until golden brown on top. Garnish with the reserved strips of orange peel and serve.

Rice and Peas (Beans)

Source: Hamlyn Essential Caribbean Step-by-step recipes with style

8 oz. dried red kidney beans
1 pint coconut milk
2 sprigs fresh thyme
2 spring onions - finely chopped
1 fresh green chili - seeded and finely chopped
salt
freshly ground black pepper
1 lb. long-grain rice
Put the dried red kidney beans in a large bowl and cover with cold water. Leave to soak overnight. The following day, rinse the kidney beans and drain well.
Put the kidney beans in a large saucepan and add 1 1/2 pints boiling water. Cook for about 30 minutes, until the kidney beans are almost tender. Add the coconut milk, thyme, spring onions & chili to the saucepan. Season with salt and pepper and bring back to boiling point. Boil rapidly for 5 minutes.
Add the rice and stir well. Cover and simmer gently over very low heat until the rice is tender and all the liquid has been absorbed. This will take about 20-25 minutes. If there is any remaining liquid, drain the rice and “peas” (kidney beans). Transfer to a serving dish and serve hot.

Chicken Curry

Source: Hamlyn Essential Caribbean Step-by-step recipes with style

5 T. peanut oil
4 lb. chicken - cut into serving pieces
1 onion - finely chopped
1 garlic clove, crushed
2 T. curry powder
8 oz. aubergine - peeled and cubed
1 christophene - peeled and cubed
1 unripe green papaya - peeled and sliced
2 tomatoes - skinned and chopped
1/2 c. chicken stock
1/2 c. coconut milk
2 T. lime juice
salt
freshly ground black pepper
1 T. rum
Heat the oil in a heavy frying pan and add the chicken pieces. Fry over moderate heat until golden brown all over, turning several times to cook both sides. Remove from the pan and place in a flameproof casserole dish.
Add the onions, garlic and chili to the frying pan and cook, stirring occasionally, over medium heat until the onions are softened and golden, about 5 minutes.
Add the curry powder to the onion mixture and stir well. Continue cooking for 3 minutes, stirring. Add the aubergine, christophene, papaya (we didn’t use these three things) and tomatoes, and cook for 2-3 minutes.
Put the curried mixture into the casserole with the chicken and add the chicken stock and coconut milk. Cover and simmer for about 30 minutes, until the chicken is cooked and the vegetables are tender. Stir in the lime juice, seasoning and rum.

Lemon Trout Almondine

6 tablespoons flour
4 trout fillets (fresh from the Big Horn!)
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon butter
6 tablespoons sliced almonds
1 tablespoon fresh lemon juice
Sprinkle trout with salt and pepper. Dust the fish filets in the flour.
Heat the olive oil and butter on medium high heat. Add fish filets and cook until light brown on both sides.
Remove from pan and cover to keep warm. Return pan to heat and add 1 T butter.
Add the almonds and saute, then add the fresh lemon juice. Heat it through, then spoon over the fish filets. Serve with additional lemon wedges.

Corn on the Cob

8 ears corn - husks and silks removed and cut in half (if desired)
1 cup milk
1 stick butter
Fill a large pot about halfway with water. Bring water to a boil.
Add milk and butter. Add corn and reduce heat. Simmer corn for 6 to 8 minutes Remove corn from cooking liquid and its ready to eat - maybe add a little salt and pepper.

Sweet and Sour Chicken

2 pound boneless skinless chicken breasts
2 tbsp + 2 tsp vegetable oil - divided
2 medium onion - sliced
4 cup snow peas - fresh or frozen
2 medium red bell pepper - cut into cubes
2 (20 ounce) can pineapple chunk - in juice (1 cup juice, reserved)
1 cup ketchup
1 cup brown sugar - packed
1/4 cup vinegar
1 tbsp + 1 tsp soy sauce
1 tsp ground ginger root
2 tsp garlic - minced
2 tsp cornstarch
Cut chicken breasts into cubes. In a large non-stick skillet, heat oil. Add onion and stir-fry until lightly brown. Add 4 cups snow peas and red pepper stir-fry until crisp-tender. Remove from pan and set aside. Add remaining oil to skillet. Add chicken and stir-fry until chicken is no longer pink when cut with a knife and juices run clear. Drain pineapple reserving 1 cup juice. Combine reserved pineapple juice, ketchup, brown sugar, vinegar, soy sauce, ginger, garlic and cornstarch. Add to chicken and cook until mixture thickens. Return vegetables to pan add pineapple chunks and stir-fry 2 minutes. Print this post