Cooking Recipes

Vegetarian Jallof Rice Vegetarian Jallof Rice

Prep time: 15 min. / Cook time: 30 min. / Servings: 6

1) Blend the tomatoes, 2 onions and scotch bonnet pepper in a blender until smooth 2) Thinly slice the remaining onion and finely chop the garlic 3) Heat the vegetable oil in a large pan and fry the onion and garlic on a medium heat for 2-3 minutes or until the onions are translucent 4) Add the blended tomato mix, tomato puree, curry powder, thyme amd crumble in the stock cubes, cook for a further 5-6 minutes, stir regularly 5) Add water Stir well, season

Grandmas Homemade Biscuits Grandmas Homemade Biscuits

Prep time: 45 min. / Cook time: 12 min. / Servings: 100

1) Preheat the oven to 190C/375F/Gas 5 2) Cream Butter and sugar until light and fluffy 3) Warm milk in a saucepan 4) Gradually add the warmed milk to the butter and sugar mix 5) Sift the dry ingredients and in stages add to the mix 6) Knead into a soft dough and let the mixture rest for 1/2 hour 7) Divide the dough into 5 equal portions 8) Place one portion of dough onto a lighly floured work surface and roll out to a 0.3mm thickness (approx) 9) Using a

Paprika Grilled Chicken Paprika Grilled Chicken

Prep time: 20 min. / Cook time: 25 min. / Servings: 4

1) In a food processor blend ingredients for the marinade together to make a smooth paste and set aside. 2) Make 3 or 4 slits on the chicken pieces and sprinkle generously with salt. 3) Rub the marinade all over the chicken pieces and leave to marinate in the fridge for a minimum of 30 minutes, or if time permits leave to marinate over night. 4) Pre heat the grill on a medium heat. 5) Place the chicken pieces in the grill and cook for around 25-30 minutes turning occassionally

Aubergine Dip Aubergine Dip

Prep time: 30 min. / Cook time: 15 min. / Servings: 6

1) Wash and cut aubergines into slices about 1cm thick. 2) Drizzle aubergines with olive oil then sprinkle with cumin powder and salt. 3) Place into a suitable dish and place under the grill for about 10-15 minutes turning occasionally. 4) Once cooked leave the aubergines to cool then roughly chop. 5) Place the cooked aubergines in a bowl, add Greek yoghurt, crushed garlic, lemon juice, coriander (leave some aside to sprinkle on top) and salt to taste. Mix well. 6) Transfer

Fuzzyless Jerk Chicken Fuzzyless Jerk Chicken

Prep time: 20 min. / Cook time: 25 min. / Servings: 6

1. Put all the ingredients for the jerked sauce into a food processor and whizz until smooth. 2. Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge for 24 hours, turning the chicken every now and then. 3. Barbecue the chicken breasts over medium-hot coals for 25-30 minutes and the wings for 20-25 minutes, basting now and then with the leftover sauce. As it cooks the thick sauce will go quite black in places, but as it falls off it

Mushroom, Bacon & Walnut Risotto Mushroom, Bacon & Walnut Risotto

Prep time: 20 min. / Cook time: 30 min. / Servings: 4

HEAT 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 3 minutes, stirring occasionally. ADD the bacon and cook for 2 minutes, stirring regularly. ADD the mushrooms, garlic, walnuts and rice and cook for a minute, stirring to coat the rice with oil. ADD the wine, stock, salt and pepper, bring to the boil then cover with a lid and reduce the heat to low. SIMMER gently for 20 minutes without lifting the lid. STIR the reserved tablespoon of olive oil, parsley

Greek salad Greek salad

Prep time: 5 min. / Cook time: 10 min. / Servings: 1

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. Garnish the Greek salad with a little freshly ground black pepper.