Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Sunday, December 16, 2012

Five-Spice Roasted Chicken

It's the holiday season and we are all busy, busy, busy. I know I am not the only one rushing about with last minute preparations. It's all kinds of chaotic around here.  Always at this time of the year it's easy to fall into the trap of eating fast food at every turn. It's easier to avoid the grab and go junk food if I know that I have lunch or dinner at home which just needs to be warmed in the microwave. This Asian style roasted chicken is one of my go-to dishes which can be done the day before. It makes for a lovely, quick, meal served with fried rice or even plain jasmine rice and some steamed vegetables. I used to make this using a whole chicken but I find using the drumsticks makes it even simpler to serve.

Five-Spice Roasted Chicken


For the Marinade
2 tsp sesame oil
3 cloves garlic, minced
2 tbsp freshly grated ginger
1/3 cup soy sauce
2 tsp five-spice powder
1 tbs honey

8 chicken drumsticks


Mix together all marinade ingredients and pour over chicken. Put chicken and marinade in a zip-lock bag and place in the fridge to marinate for at least 30 minutes or overnight, turning occasionally.

Preheat oven to 350F

Place drumsticks on a roasting tray. Pour marinade over drumsticks and bake for 30 minutes.  After 30 minutes turn chicken over and baste with gravy that is in the tray. Cook for 30 minutes more, basting and turning until drumsticks are cooked through and juices run clear when chicken is pieced with a knife.

Saturday, October 13, 2012

Ginger Chicken and Noodle Stir Fry.

Just popping in with this stir fry that comes with a huge disclaimer since it is one of those meals that I do on the fly. I don't measure anything, just chop some vegetables, make a sauce, boil noodles. Stir fries are not something I make often because of all the prep involved with chopping the vegetables. I hate soggy, next day, veggies.  I just make sufficient so that it is all consumed in one sitting with no leftovers. This is not so much a recipe but more of a suggestion or rough guide. I can't guarantee the precision of the amounts as I usually just eyeball the ingredients on this one. The sauce is basically a sweet/sour sauce so taste as you make it and adjust to your preference.

Ginger Chicken and Noodle Stir Fry

Servings (4-5) 
3 teaspoons vinegar
3 tablespoons soy sauce
3 tablespoons ketchup
6 tablespoons orange juice
3 tablespoons honey
3 teaspoons cornflour
3 tablespoons vegetable oil
10 oz boneless skinless chicken breasts 
6 ounces baby corn ( halved length ways
3 carrots (julienned)
2 red bell peppers
1 or two small zucchini (julienned)
chow mien noodles
6 teaspoons sesame seeds


Prepare the noodles according to the packet instructions. Drain and set aside.

For the sauce: Mix vinegar, soy sauce, ketchup, orange juice and honey together. Add the cornflour and stir until well combined. 

Heat the oil in a medium non-stick frying pan or wok and fry chicken for 3-4 minutes. The chicken will stick to the pan if you do not use a non stick for this.

Add the vegetables and stir fry for 4-5 mins.

Add the sauce and cook for a few minutes. 

Remove frying pan from the heat. Add the noddles to the chicken and vegetables along with the sesame seeds. Mix well and serve.

Sunday, January 23, 2011

Nifty Nutmeg Chicken-From Grenada with love

nutmeg chicken wings 1

Most people think of the seed when they think of nutmeg but did you know that lots can be done with the yellow, fleshy, outer fruit that covers the 'nut' of the nutmeg?

Image used with with kind permission of Jon Clarke

De La Granade Industries is a company in Grenada that uses the fruit of this famous seed to make Morne Délice syrup, jams, jellies and even a liqueur. In 2009, guess which product won Grand Gold medal?  That's right the Caribbean's very own Morne Délice syrup.

Image used under Creative Commons from Teesha Dunn

The Monde Selection institute was established by the government of Belgium in 1961 and it's goal is to help encourage and maintain high standards of beverages and foods. Each year experts subject products to rigorous laboratory tests in order to choose quality products of the highest standard. Monde Selection awards three categories of medals, Gold, Silver, and Bronze. Above this, products of absolutely superior quality receive the Grand Gold Medal.


Frankly, given the proximity of the island of Grenada to Trinidad, I'm surprised that I'm could not find this readily available locally. However, it was absolute good fortune that Tracey, a friend returning home from Grenada for the holidays was able to bring me a bottle of Morne Délice syrup and jelly.

To my surprise neither product had that characteristic spicy nutmeg warmth. I was expecting a strong punch of nutmeg but instead found the flavour to be more of barely there perfume and quite delicate. Think crushed orange blossoms and rose peals that have been steeped in honey.

Were it possible I would mail a bottle of this ambrosia to all of you my loyal blog readers. Sadly, the best that I can do is assure you that it was divine on my morning oatmeal, yoghurt, pancakes, toast, and fruit. My one tiny complaint was that I found the syrup to be a bit on the thin side. I would prefer it to be thicker - a little less runny.

I  decided to test a recipe from  De La Granade Company's website. I have adapted it here because  I found that the quantity of syrup called for in the original recipe was too much. These wings are the perfect bite for family and friends at a party or in my case those of us who gather around the Wii on family game night.


Nifty Nutmeg Chicken
8 Chicken wings
1 Teaspoon salt 1/2 teaspoon pepper sauce ( I added 1 tsp but it depends on your taste really)
1/4 cup grated onions
2 cloves garlic (crushed) 2 tablespoons cup soy sauce
1/4 cup Morne Délice Nutmeg Syrup
1/2 teaspoon freshly grated ginger
1 tablespoon toasted sesame seeds

Season chicken with salt, pepper, crushed garlic and onions.
Bake for 15 minutes at 400 F. In a small bowl mix the soy sauce, nutmeg syrup and ground ginger. Remove the chicken from the oven from oven, baste with Morne Délice soy syrup , ginger mixture. Lower oven temp to 350 F and continue baking for one hour basting frequently. Serve very hot.


Monday, January 17, 2011

An aside and lots of dots


Over the last two months this blog has been on a mini hiatus of sorts. Do not worry, I've been busy in the kitchen as always but life at times spills over and overwhelms. Something had to give and that something was this blog.

So here it is already the 3rd week of the new year. It's a bit late to be dusting off the cobwebs, looking back and reflecting on the past year. Still I can't help it. I find myself fascinated by a Facebook application called, A Year in Status which pulls together all posts to your status from the past year.

I have always wanted to journal yet over the years my efforts in this regard have been haphazard. With all that I do it has been difficult to stay committed to journalling. That's why I love this app. I shows that you don't have to write reams and reams. A collection of one liner's and simple jottings can be an effective way to record your thoughts and various goings on.

Here is a glimpse of my past year in one line snippets,  superfluous exclamation marks, serious grammatical errors, occasional dialect and many dots....

...going crazy trying to remember a password-let me in. It's me goddammit......... lols, people need to stop talking in this meeting. Matthew that's u. Good, matthew done talk. loooooooooooooong weekend here I come......... sis just cuss off d airline for losin' she chile. Yuh done know  a West Indian real vex when all pretence of standard English done gorne. Is rank dialect in dey tail now. Pappayo. Duck and run for cover airline peeps......... dear manager  you advertised blueberries on sale at $38.00 with a huge sign that clearly says blueberries $38.00. I waited while the 10 other customers behind me rolled their eyes while you did a price check to tell me that the sale was over. Blueberries now $48.00. WTH. Steups take West Indian cuss and keep yuh stinking blueberries..........  From my first born before leaving for school. " Mom, I'm giving you this kiss now for you to remember that when I come home I will give you a hug"........ Same 5 yr old on another day. "Boy do I miss the good old days".......... rabbit rabbit....... DS MRI moved to 5:00pm....... PTA meeting-son's teacher told us that parents shouldn't let children look at shows that present gays and their lifestyle as normal. Using the same logic I guess he shouldn't be allowed to be an alter boy or go to church for fear that he might think that being a paedophile is okay. Hmm, I wonder does this mean that Uncle Ray can no longer visit? Uncle Steve, you  Uncle Scott and the kids can no longer visit cause apparently I missed the memo that said I need to first clear these things with son's First Year Infant teacher. Wow Catholic school! .............Drove home to the tune of screaming 2 yr old and a 5 yr old singing (full shriek) to comfort his baby brother. Sweet right? Why yes, of course there was traffic and two year olds can scream for a really, really, loooooong time ya'll.......... Now accepting condolences for the untimely demise of Sharktooth the Siamese fighting fish who will be buried (not flushed) latter this pm............ "Be kinder than necessary because everyone you meet is fighting some kind of battle." thanks Carissa by way of Lisa.......... Sharktooth's funeral was 'officiated' by Canon Knolly Clarke. RIP Shrktooth. God I hope the cat doesn't did him up................ "Teachers do real work for little money. Famous people do little work for lots of money." My five year old is a sage........... Looking for my courage. Have you seen it?.............2nd night in tooth fairy saga. Tooth put in envelope and placed under pillow. Envelope still there but no tooth. Listen bub if ya don't want the money just say. This tooth fairy needs her beauty sleep. Stop hiding de damn teeth!.............arrrgh socks!........... According to Wikepedia,"residual graphite from a pencil is not poisonous and graphite is harmless if consumed." The last part of that sentence is so comforting................. So what happen to your belly are you having another baby? This from a woman 300lbs heavier than myself. No! Are you?!!!..............My son (yes the sage again) explaining a game of tag. "You have to run. You know the thing that adults do for exercise but children do for fun?"..................... This is a moment this is not the rest of your life...

So much for my trip down memory lane. Next post a nifty recipe for a family game night. Stay tuned.


Tuesday, November 10, 2009

It's-Too-Damn-Hot- to- BBQ- Chicken Recipe

It's true. I love food. I love to eat. But I do not love the daily chore that is cooking. (Gasp!) But wait, you have a food blog, you say. To which I reply, yes the occasional foray into food preparation and creating a healthy, satisfying or at times an extravagant, feast pleases me. Having to do it everyday - does not. The duty bound, run of the mill, everydayness of cooking can be exhausting and as dull as dirt. So like many home cooks, I have developed routines and quickie cheating versions of kitchen tasks that help me cope.


Let's examine a hugely popular cooking method the world over. Some people think that barbecue was transported from the Caribbean to the rest of the world when Europeans observed the manner in which Amerindians smoked and prepared their meats on a grill called a buccan. Wild game was cured with salt and spices, then covered with wet leaves and cooked on a grill of local wood over an open fire pit. This early method of barbecue was called boucan by the by the French and the word boucaniers (buccaneer)was used to describe persons who prepared their meats this way. The term eventually came to describe pirates who I can only surmise found this a convenient cooking method that served their swashbuckling, beach lifestyle.


Convenient though it may have been for early colonial settlers it's a pain in the steer butt or chicken carcass for a working mom of three - maybe four (counting the days when DH might be acting like a kid himself). Here is my big tip for preparing this popular meal: get your significant other to do it for you:-) Easy enough since the modern day grill seems to draw out a man's primal need to rustle with coals and giant slabs of raw meat which must be tamed with secret marinades, spice rubs, slapped with special sauces and then charred, uhmm I mean grilled. Even if the self same guy doesn't know where to locate a fork in his own kitchen (yes M, I am talking about you), he will no doubt be the owner of the Mercedes Benz of outdoor backyard grills(J this is you). What's more he will be more than willing to show you how to use it with swashbuckling flair. "Gas grills are for sissies," he'll declare through a cloud of smoke thick enough to keep all but the dragonfly sized mosquitoes away.

I love BBQ. DH and I tend to get all dewy eyed when we taste meat that has been smoked to a sweet, smoky, succulent, sticky perfection. Spare ribs at Pussers Marina Cay in the British Virgin Islands - we'll be back. Unfortunately, the chances of me hauling out a grill, fanning hot coals under an already sweltering Caribbean sun, getting smoke in my eyes and my hair are really - NEVER! Instead, when friends invite me to a barbecue, I will ask if it's okay to bring extra meat and whatever extra ingredients the cook might need. These extras are grilled and I take them home for later on in the week. Roll your eyes all you want doyenne of etiquette Marguerite Gorden. If you ever taste my friend J's barbecue you would do the same.


Finally, as I say in the title to this post, If I'm the one cooking, I prefer a method that does not sacrifice flavour but at the same time gets lunch or dinner on the table in quick time. Oven BBQ chicken is a very popular cheat version that appears often on the table for Sunday Lunch in many homes. There are many variations to suit personal preferences. The only must here is that your herbs should be fresh. Okay so the purists out there are probably firing up their own grills now to roast me for daring to call my baked chicken, barbecue. All I can say is, so long as you have that grill lit, may I come over with a few extra pieces of meat ;-)?

So here it is my quickie version of BBQ chicken done in the oven, better known as It's too damned hot to BBQ Chicken recipe! Or for those of you approaching winter in your country feel free to swap out the word hot for cold.)

3 1/2 - 4lbs chicken, cut up
1 lime
1 tsp salt
1 tsp minced garlic
6 tbs spoons green seasoning (use more or less to your taste)
2 cups Hunts bold (or your favourite babbecue sauce
1/2 cup ketchup (optional)
a generous splash Lea and Perrin's Worcestershire sauce (or Angostura Bitters or both)
1 tsp ( or more) Caribbean pepper sauce.

1) Wash chicken with lime. Squeeze one lime in 3/4 cup of water. Add to bowl of cut up raw chicken and mix. Pour off the lime water.

2) Season chicken with salt, garlic, green seasoning bitters and or Worcestershire sauce. Leave in the fridge overnight or at least 1/2 hour

3) Place skin side up on a foil-lined, baking dish. Discard marinade. Sprinkle some additional green seasoning over chicken. Mix the ketchup, barbecue sauce and the pepper. Cover chicken with this sauce and bake for 35 - 40 mins at 325 degrees F.

4) Remove from the oven. Coat chicken with additional barbecue sauce and return to the oven.

5) Cook until done about 15 mins more, turning chicken and basting occasionally until chicken has a nice colour and the sauce is a thick gravy. You could always add a little water to it for a thinner sauce. We like a cooked sauce and this saves us the extra step of cooking one on the stove.

Okay lets talk green seasoning.


This is the key to this dish.  Click on here to read more about it. I make my seasoning using chives, celery, Spanish, French and Portuguese thyme, Trinidad seasoning peppers, chadon beni and garlic.

I know my amateur photography doesn't do this justice and there are some of you still doubting that the deliciousness factor of BBQ done in an oven. Well for you doubting Thomas' head over to The Hungry Mouse her technique is slightly different but the result is the same BBQ with less work! Her photos will surely tempt you.