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Juliana Dinnall

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Plantain Stuffing

Stuffing is a side dish to the “beloved” Sunday roast dinner. In England traditionally sage and onion stuffing was originally used. Today there are many variants of stuffing mixtures. Here is one using ripe plantain, a staple food which originates from south Asia and is used in many African and West Indian dishes.

Ingredients.

  • I packet of stuffing mixture. For this recipe a cranberry, chestnut and orange stuffing mixture was used but feel free to use a stuffing mixture of your choice.
  • 2 overripe plantains
  • Boiling water according to packet instructions. The packet instructions for this recipe were 180ml
  • The water is to combine the plantains and stuffing mixture

Method

  1. Pre heat oven at 200c Fan / 180c for gas oven
  2. Peel and cut the plantains. Place in a bowl and mash together.
  3. Add the stuffing contents from the packet to the mashed plantains and mix
  4. Boil water and add to the mix. Allow mixture to stand for 15 minutes
  5. Place in a rectangle cake tin and bake in oven according to the instructions on the packet (For this recipe the stuffing mixture was baked for 20min)

Alternative Options

  • Instead of placing the plantain mixture in a cake pan shape into small round balls and placed on a baking tray coated with oil. Bake in the oven according to the packet instructions.
  • If cooking chicken or turkey the stuffing mixture can be placed in the cavity of the bird to cook while the meat is cooking. NB: The amount of ingredients needed will depend on the size of the chicken or turkey. 

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England // Sunday Roast. Rosemary and Garlic Roast Chicken

A Sunday roast is eaten on a Sunday in many English households, it can however be eaten throughout the week. Traditionally it was eaten by families having a sit-down meal after church on a Sunday.  A roast consists of a roasted meat of choice e.g., chicken, beef or lamb accompanied by roast potatoes, Yorkshire pudding, stuffing, gravy, and condiments such as mint sauce, apple sauce or redcurrant sauce.

Ingredients

2 tablespoons of olive oil, 3 or 4 Sprigs of rosemary, plus sprigs for garnish, 8 cloves garlic finely chopped, 1 tsp salt, 1 medium roasting chicken (6-7 pounds), 1lemon. Optional 1tablespoon All purpose seasoning.

Method

  1. Heat oven to 400°F.
  2. Combine rosemary, garlic, olive oil and salt in a bowl. (Optional) add all-purpose seasoning)
  3. Remove giblets and neck from chicken and trim off all visible fat.
  4. “Wash” chicken in lemon, lime, or vinegar.
  5. Place chicken breast side up in a roasting pan.
  6. Rub the rosemary mixture over the chicken.
  7. Roast in the oven, basting the chicken with pan juices during the cooking process.
  8. Garnish with rosemary sprigs and lemon slices, if desired, and serve.

The chicken can be served with roast potatoes accompanied with a side of vegetables and gravy.

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Barbados / Caribbean Islands // Christmas Glazed Ham

Glazed ham is made across the Caribbean and served traditionally at Christmas. This is a Barbadian recipe.

Ingredients

½ cup brown sugar
1 cup pineapple juice
¼ cup whole cloves
1 tablespoon mustard
1 medium joint of smoked ham or unsmoked ham.
1 can of pineapple rings

Method

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Mix pineapple juice, brown sugar, and mustard in a bowl (pineapple juice glaze)
  3. Place ham in a baking dish with cut side down and arrange pineapple rings onto the ham; secure with toothpicks if needed. Push cloves into ham and baste ham and pineapple rings with pineapple juice glaze.
  4. Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours; baste with glaze every 30 minutes.
  5. Optional during the cooking process the ham can be covered in foil. This method will lock in moisture.
  6. Approximately 10 minutes before the end of the cooking process remove foil and allow ham to form a glaze before ending the cooking process.  

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The Healthy Eating Series. Part 3

Beloved, I pray that you may prosper in all things and be in health, just as your soul prospers.

3 John 1:2 NKJV

Hello Family,

Welcome back to our healthy eating series. So far, we have looked at recipes that have incorporated vegetables. As we continue with our healthy eating journey here are a few recipes that incorporate fruit. 

Bon Appetite. 

Disclaimer – There are a variety of ways that each of these dishes can be cooked. These recipes are intended as a guideline. Please feel free to add or take away ingredients in accordance with individual taste preference or dietary needs. 

Mango, Chilli and Lime Salsa

Mango Chilli Lime Salsa

Ingredients 

  • 1 x Mango
  • Handful of fresh coriander
  • 1 x lime 
  • One half of a red onion 
  • 2 x Spring Onions 
  • 1 x red bell pepper 
  • 1 x tsp of chilli flakes 
  • 1 x medium tomato 

Method 

  • Chop the mango, spring onion, red onion, pepper, tomato and place in a bowl 
  • Add the coriander 
  • Add the chilli flakes. The amount of chilli added can be increased or decreased according to taste. 
  • Cut the lime in half and squeeze the juice over the ingredients 
  • Mix all the ingredients together 

Salsa is ready to serve. This salsa goes nicely paired with oven roasted sea bass

Summer Strawberry and Feta Cheese Salad with a balsamic vinegar dressing

A salad with strawberries and cheese Description automatically generated

Ingredients 

  • 1 x packet pre prepared Italian mixed salad leaves 
  • 300g of Strawberry’s
  • 100g of Feta Cheese 
  • 1tlbs of Olive Oil 
  • 1tlbs Balsamic Vinegar 

Method 

Dressing 

  • Mix the olive oil and balsamic vinegar in a small bowl / cup. More oil or balsamic vinegar can be added according to your taste.

Salad 

  • Wash and pat dry your salad leaves 
  • Layer the salad leaves on a large plate or serving platter
  • Cut strawberries in half and place on top of the salad leaves 
  • Crumble feta cheese over the salad (if you wish you can cube the feta)
  • Drizzle the dressing over the salad and voilà it’s ready to serve. 

As an alternative fresh peach can be used instead of strawberries

Wholegrain rice with Pineapple and oven roasted BBQ Jerk chicken

Ingredients 

Rice 

  • 2 x cups of wholegrain rice 
  • 4 cups of water 
  • 1 x red bell pepper chopped (optional)
  • 1 x tin of pineapple chunks 
  • 1 x spring onion chopped
  • 1 x vegetable stock cube 
  • 1x tsp salt (optional)

Method 

  • Place rice in a medium saucepan. “Wash” the rice with cold water. This will wash away any starch.  
  • Cover with the rice with water. Add more water if needed. The water line should be slightly above the level of the rice. 
  • Add stock cube 
  • Place the saucepan on a medium heat. Boil the water and rice. 
  • Once the water is boiling reduce the heat, cover, and simmer for about 45 minutes, until the rice is tender and has absorbed the water.
  • Add the chopped onion and bell pepper 
  • Add the pineapple chunks. Feel free to add as much pineapple as you want
  • Stir and serve with your choice of protein 

Here the rice is served with BBQ Jerk chicken 

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The Healthy Eating Series. Part 2

“Beloved, I pray that you may prosper in all things and be in health, just as your soul prospers.” (3 John 1v2, New King James translation)  

Hello Family, 

As we continue to embark on our healthy eating series Chef Tony Crookendale demonstrates in the video above how we can incorporate vegetables into our meals, tweak some of our cooking methods and still create mouth-watering meals.  On the menu we have steamed snapper with sauté potatoes, stew chicken with rice and peas and a stir-fried medley of vegetables.

Bon Appetite

Disclaimer – There are a variety of ways that each of these dishes can be cooked. These recipes are intended as a guideline. Please feel free to add or take away ingredients in accordance with individual taste preference or dietary needs. 

Steamed Snapper with Sauté Potatoes

Ingredients 

Fish 

3 medium sized snappers scaled and gutted (you can ask the fishmongers do this) 

1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper (thinly sliced length ways)

2 white onions (thinly sliced)

2 tlbs fish seasoning 

1 tsp of sea salt 

1 tsp black pepper 

.2 carrots (cut into a round coin shaped and then cut in half)

3 spring onion stalks (cut into approx. 4 sections each stalk)

1 small finger root of ginger (thinly sliced, like matchsticks – Julienne style)

¼ scotch bonnet pepper. (Feel free to add more according to your taste

½ a cup of boiling water.

6 to 8 tbsp of spoons of olive oil.

half of a lemon or lime

Potatoes 

X 4 Maris Piper Potatoes 

2 sprigs of thyme 

6-8 tbsp olive Oil 

¼ tsp salt

Method 

Fish 

  1. Rinse the fish in cold water. Do open the cavity and ensure it’s clean.
  1. Take the lime / lemon and rub over the fish including the cavity. Squeeze the lemon or lime juice over the fish and rub all over.
  2. Rinse again with water.
  3. (Optional) Score fish on either side with two diagonal lines (doing this will allow the seasoning to get into the flesh of the fish during the seasoning process.)
  4. Sprinkle seasoning all over the fish and gently rub. 
  5. Heat olive oil in a frying pan.
  6. Place fish in the pan and gently fry on either side until golden on both sides. Approx. 5 minutes each side.
  7. Once the fish is fried take them out of the pan and place on a side dish.
  8. Add a splash white wine vinegar scrap out any residue from the pan and pour over the fish. 
  9.  Add 3 tlbs olive oil to pan 
  10. Add scotch bonnet, thyme and half of the onions, bell peppers, carrots, and ginger. 
  11. Gently sauté on a medium heat for 3 minutes. 
  12. Add the fish back into the pan. Add the rest of the rest of the of onions, bell peppers and ginger.
  13. Add ½ cup of water. 
  14. On a low heat steam the fish for 10 minutes. 

Potatoes 

  1. Peel potatoes and cut into cubes. 
  2. Bring a pan of water to the boil, once boiled place the potatoes the water, cover with and lid.  Cook the potatoes for approx. 5 mins. Drain and leave to cool. 

Chef’s tip.  “It’s important not to over boil the potatoes or else they will fall apart” 

  1. Heat 6-8 tbsp olive oil in a frying pan. 
  2. Add potatoes. 
  3. Turn the heat to medium-high, allow the potatoes to sizzle until golden brown. 
  4. Turn potatoes evenly 2 or 3 times until nicely browned all over – this can take approx. 7 mins.
  5. Once all the potatoes are golden take off the heat and place on a plate 

Plate and serve with your fish.  

 Stew Chicken and Rice and Peas

Ingredients 

Chicken

4 boneless chicken thighs (chicken with bone can also be used. with or without skin the choice is yours)

3 tbsp all-purpose seasoning (Add according to your taste)

1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper (thinly sliced length ways)

2 white onions, thinly sliced

2 to 3 tbsp of chicken seasoning (Add according to your taste)

1 tsp of sea salt 

1 tsp black pepper 

2 carrots (cut into a round coin shaped and then cut in half)

3 spring onion stalks (cut each stalk into approx. 3 to 4 sections)

1 small finger root of ginger (thinly sliced, like matchsticks – Julienne style)

¼ scotch bonnet pepper. (Feel free to add more according to your taste)

½ a cup of boiling water

6 to 8 tbsp of spoons of olive oil

1 cup of plain flour 

Rice and Peas

1 cup of rice 

2 cups of water

I can gungo peas

half a can of coconut milk, 

1 tbsp gravy browning 

Sprig of Thyme 

Chef’s tip “As a rule of thumb for cooking rice, it’s one cup of rice to two cups of water “

Method 

Chicken 

  1. Wash and season chicken. Coat with plain flour and set aside. 
  2. In a pan add olive oil (coat the pan) and gently heat
  3. Once heated add the coated chicken and gently fry on both sides for approx. 5 minutes or until it’s golden brown on both sides. Remove and set aside. 

Chef’s note “the flour from coated chicken will help with thickening the water making a gravy”

  1. Add white Onions, bell peppers to the pan sauté for approx. 3 minutes. 
  2. Add the chicken back to the pan. 
  3. Add the water. Add gravy browning
  4. Cover and steam down on a low heat for 25minutes.    

Rice and Peas

  1. Place rice in a small to medium size pan.
  2. “Wash” the rice. Washing the rice will help get rid of excess starch. 
  3. Add half a can of coconut milk.
  4. Add gungo peas. 
  5. Add salt.
  6. Add t sprig of Thyme
  7. Add gravy browning 
  8. Add water.
  9. Add spring onion stalks.
  10. Stir everything together 
  11. Place on cooker on a high heat bring to boil. Turn heat down to a low heat. Cover and cook for approx. 20minutes.  

Plate and serve with the chicken.

Vegetable Medley

Ingredients

2 white onions thinly sliced.

6-8 tbsp olive oil. 

½ root of ginger thinly sliced. 

1 packet of chestnut mushrooms, 

3 carrots (cut into a round coin shape and then cut in half) bunches of cut broccoli

Method

  1. Add olive oil to pan and gently heat 
  2. Add onions and gently sauté for 1 minute
  3. Add, carrots, broccoli, mushrooms, ginger
  4. Stir together and cook for 10 minutes 

Plate and serve