Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
Prepare grill.
Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
To make the Peanut Sauce: Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter ...
Place coriander, anise or fennel, black mustard seeds, cumin seeds and Jamaican allspice in a dry skillet over medium heat. Stir seeds together until mixture smells fragrant. Remove from heat and grind in a spice grinder. Stir in turmeric and cinnamon.
Dredge meat with 1 tbsp (15 mL) curry mixture, reserving remainder. Season with salt.
Heat oil in a saute pan or deep skillet over high heat. Add meat in batches and sear until well browned on all sides, about 4 minutes. Remove from skillet and reserve. The meat should be rare.
Add ...
BIDGETOWN POTATOES.
Boil potatoes with skin on.
After potatoes are cooked and cool enough to handle, peel and dice.
Melt butter in heavy skillet.
Add potatoes, onion, poultry seasoning, salt and pepper to taste.
Saute over very low flame until brown.
Serve with Shrimp Scampi.
SHRIMP SCAMPI.
Cook the shrimp in boiling water with lemon half.
After the shrimp is cooked and cool enough to handle, shell and devein.
Mix together the pepper, garlic powder, Tobasco sauce, poultry seasoning, thyme and curry powder.
...
Peel and seed the avocado-- this would use up one regular-sized avocado but only half of a West Indian one. Scoop out the \"meat\", making sure to leave behind any browned or blackened parts.
Put the ice and milk in the blender first, followed by the avocado meat and sugar.
Roughly chop and blend until it reaches a nice milkshake consistency.
Squirt some chocolate syrup inside the serving glass up the sides and leave some in the bottom.
Pour the mixture into the glass and garnish with a cherry if you like.
ust for reference, made using Indian raw mangoes, in India).
he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
ngredients into your blender or food processor and process dry or
ut onion mixture in a food processor and mix (not steadily
Saute celery, carrot and onion in a little vegetable oil until reasonably soft.
Then add curry paste, chillies, garlic, sweet potatoes, bay leaves, thyme and parsley. Mix really well to coat with oil and add stock to cover. Bring to the boil and cook until vegies are tender.
Remove bay leaves and blend, adding a little cream. Taste for seasoning.
In a 1 gallon plastic food bag mix all of the
sing a coffee grinder or food processor, grind toasted mixture. Add
nto the bowl of your food processor, place 4 1/2
lso buy this in the Indian market, but it is much
nd smooth.
Tint with food coloring until desired shade is
ell. Stir together buttermilk and food color. Mix flour, cocoa and
he pot and cook the food on medium-high or high
om For more indonesian cuisine recipes.
om/ For more indonesian cuisine recipes.
Heat butter and oil in a large saucepan.
Add onion and cook over low heat until soft.
Add garlic and cook for a further 30 seconds.
Add curry paste cook for 30 seconds.
Add cauliflower and stir to coat with the curry paste.
Add stock (If the stock doesn't cover the cauliflower add more water).
Simmer for 15 minutes.
Cool slightly before pureeing.
(Use a hand held blender, or you can use a food processor).
Return to the heat and stir in the yoghurt.
Serve drizzled with cream and with pappadums.
Beat the egg yolks until light and lemon colored.
Add 1/2 cup Key lime juice.
Beat in the contents of the can of sweetened condensed milk and green food coloring to attain a natural lime tint.
Pour the custard into a baked pie crust.