All posts tagged: meat

Golden Patties: Can I take your order?

Is it too early to start talking about Christmas? It’s 6¬†weeks away…you can thank me later ūüėČ This might not come as a shock to many of you, but to those¬†planning on having a whole load¬†of hungry guests share their¬†personal space for at least 24¬†hours,¬†it might be a good idea to¬†start thinking about it¬†from now.   You might be wondering what Christmas has to do with the mouth-watering beef patties pictured above, well I won’t waste anymore of your time; I have been practising my hardest at making jamaican patties, (see my instagram page). Now I think I have mastered the taste and texture, for the first time ever…just in time for Christmas ūüėČ Could you see these golden patties on your buffet table or office party? Maybe you want a Christmas brunch without any hassle; I think these mini patties which fit neatly in the palm of your hand would do the trick. I’m working on some different flavours: pulled bbq chicken, feta and sun-dried tomato…what other combinations are there? I’d be interested to …

Perfect Fried Chicken: The Science bit

The days of munching on a bargain box of chicken and chips from KFC smothered in ketchup (I thought I was too sophisticated for the likes of Chicken Cottage or anything ‘cheaper’), are long behind me. But I still miss the crunchy coating and juicy chunks¬†of white meat from¬†that greasy cardboard box; I didn’t really care to know which 11 herbs and spices the Cornel¬†chose to dunk and fry my precious chicken thighs in, I was just happy they bothered to season it at all. All these years I have been satisfied with, well good fried chicken that tasted amazing, but never ¬†had¬†the KFC combination of crispy, juicy and finger lickin’ tasty…time and time again. Maybe that’ been your experience too:¬†just how do they do it? Well I think I have the answer. Here’s the breakdown: Stage 1 – The Chicken: For this type of recipe, it makes more sense to avoid the chicken breast and wings; chicken breast has too little flavour and takes way¬†too long to cook. While the wings have too little …

Guyanese: Pepperpot

If there was ever a dish which made me immensely proud of my Guyanese heritage, it would be this one. Pepperpot, the National dish of Guyana. Simply the bitter-sweetest, warmest, stickiest pot of stew you will ever taste. It has a taste like none other, and its all down to one main ingredient: Cassareep. Cassareep was not as accessible in the 80’s when I was growing up¬†as it is now; and even here, only certain West Indian shops sell it. I don’t know where we found the thick black molasses mixture when I was a child, but it was cherished like liquid black gold in our home: It would sit at the back of the cupboard, in a used Pepsi Bottle silently, waiting for the 25 December. I recall it being sealed with masking tape around its¬†mouth and neck, as if smuggled out of the¬†country, put on a boat destined for the Motherland…only to sit at the back of someone’s cupboard for 11 1/2 months of the year. “Cass-a-reep” I was told by my mother …