COCONUT CURRIED CHICKEN
Yield: 4 serving
Ingredients:
1 each Chicken, Whole - cut in eight
8 ounces Onions, diced chunky
8 ounces Red Bell Peppers, diced chunky
2 each Jalapeno, sliced
8 ounces Potatoes, diced chunky
8 ounce Diced Tomatoes, drained
8 ounces Coconut Milk
3 tablespoons Curry Powder, toasted
1 quart Chicken Stock
5 ounces Honey
½ cup Cilantro, chopped
4 ounces Oil
½ cup Cilantro, chopped
To taste Cayenne Pepper (adjust/add slowly)
To taste Salt and Pepper
Roux (3 ounces butter and 3 ounces flour)
Method:
Sprinkle chicken with salt, pepper, and 1 tablespoon curry powder. Sear chicken in the skillet until golden brown and ¾ done. Set aside.
Melt butter and stir in flour to make a roux and set aside.
Heat chicken stock, curry powder, coconut milk and roux. Let simmer until thicken.
Add the vegetables (except the cilantro) and seared chicken. Cook until chicken is done.
Add honey and cayenne pepper. Adjust seasoning.
VEGETABLE NUT LENTIL KOFTA
Yield: 8 servings
Ingredients:
1 each Onion, diced fine
1 each Carrot, diced fine
3 stalks Celery, diced fine
2 T. Garlic Cloves, chopped fine
½ cup Pablano Peppers, chopped fine
2 t. Curry Powder, toasted
1 cup Lentils, cooked
1 cup Vegetable Stock (tomato juice with water)
½ cup Tomato Paste
1 cup Bread Crumbs
½ cup Roasted Peanuts, chopped fine
2 each Eggs, beaten
Dressing
½ cup Plain Yogurt
1 t. Cilantro, chopped
1 t. Chutney (whichever flavor you choose)
Method:
Make the dressing and set aside.
Heat oil in sauté pan and stir fry vegetables, garlic, and spices for 3 minutes.
Add lentisl and tomato vegetable stock. Let simmer until lentils are done.
Drain and let cool. Combine bread crumbs, eggs, and peanuts. Coat in bread crumbs.
Shape like a small golf ball and bake in the oven at 375o until done.
PLANTAIN & CORN SALAD
Yield: 4 servings
Ingredients:
1 pound Plantain, fried, cut at angle
1 pound Corn Kernels, roasted
1 small Onion, diced
1 small Red Bell Pepper, diced
1 small Jalapeno, diced
1 t. Cilantro, chopped
Dressing
2 T. Lime Juice
2 T. Lemon Juice
2 T. Rice Vinegar
1 t. Ground Coriander, toasted
1 t. Ground Cinnamon, toasted
1 t. Red Crushed Pepper
2 T. Sugar
Method:
Make the dressing and set aside.
Cut the plantain and deep fry until ¾ done and set aside.
Mix plantains, dressing, and the rest of the vegetables together. Let marinate for at least one hour.
PAP SQUARES
Yield: 4 servings
Ingredients:
2 cups Water, hot boiling
1 cup White Corn Flour
2 t. Butter
To taste Salt and Pepper
Method:
In a pot heat ¾ of the water. Make a slurry with the corn flour and the rest of the water. Temper the slurry mixture with the boiling water and return everything to the stove. Add the butter and the seasonings. Check flavors and adjust if needed. Pour onto paper lined sheet trays and chill. Cut into squares.
Top with chutney.
This is a basic staple of African cuisine.
PINEAPPLE SPICE CAKE
Yield: 15 servings
Ingredients:
1 cup Brazil Nuts
1 cup Butter
1 T. Honey
1 cup Sugar
6 each Egg Yolks
½ t. Ground Cinnamon
½ t. Ground Nutmeg
½ t. Ground Ginger
½ t. Ground Allspice
½ t. Salt
½ t. Baking Soda
1 cup All-Purpose Flour
½ each Pineapple, diced and sautéed
8 ounces Water
4 ounces Rum
4 ounces Sugar for syrup
8 ounces Fondant
8 ounces Heavy Cream
2 each Vanilla Beans
Method:
Toast Brazil nuts, cool, then grind. Set aside. Make brown butter with vanilla beans. Remove from heat, add honey, and then set aside to cool. Whip egg yolks with half the sugar. Combine all the dry ingredients, and then stir in brown butter. Add the yolks. Whip the egg yolks with the rest of the sugar to stiff peaks, and then fold into above. Fold the diced, sautéed, and cooled pineapple into the batter. Pour batter into dome molds. Bake in a 340o oven for about 25 minutes. When they come out, set on a rack for glazing. Make a syrup with the rum, sugar, and water. Brush on the cakes while still hot. Heat up the fondant and pipe frosting on each dome. Set aside to cool. Whip the heavy cream to stiff peaks. Pipe a dollop on top of each dome.
