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| Recipes |
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| Reggae Reggae Cottage Bake |
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Method of Cooking
Turn on the oven and heat to 200°C. Heat the oil in a saucepan and carefully add the minced meat along with the carrots. Fry lightly taking care to break up any lumps of meat.
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| Akee and Saltfish |
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Method of Cooking
Soak the fish overnight or for at least two to three hours to remove saltiness. Drain and put into a saucepan covered with water and lemon juice.
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| Creamy Coconut and Mango Chicken |
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Method of Cooking
Turn on the oven and heat to 220°C. Place the potato wedges on a greased tray and season. Place in the oven Heat the oil in a saucepan and add the chicken breasts.
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| Meatballs in Tomato Sauce |
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Method of Cooking
Put the milk in a bowl, soak the bread in it, then mash together with a fork. In another bowl mix together the beef, onion, parsley and Parmesan. Season well.
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| Rigatoni with Tomato and Pancetta |
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Method of Cooking
Bring a large pan of salted water to the boil and add the rigatoni. Reduce the heat and simmer for 10 minutes, or according to packet instructions, until al dente.
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| Eastern Aromatic Stir Fried Chicken |
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Method of Cooking
Allow to cook for 2 minutes before adding the chilli, garlic and Patak's Mild Curry Paste. Stir fry for 2 minutes before adding the water. Cover and leave to cook for
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| Chickpea Curry |
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Method of Cooking
Heat the oil in a pan and add the cumin seeds, when they crackle add the diced onions and fry on a medium heat for 3-5 minutes.
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| Chettinad Chicken Bites with Red Pepper Salsa |
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Method of Cooking
In a bowl marinate the chicken with the Patak's Madras Curry Paste and yogurt. Cover and refrigerate for 2 hours, or overnight if possible. Remove the chicken
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| Haozhan Black Pepper Beef Sirloin with Red Wine Sauce |
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Method of Cooking
Mix together 1/2 tsp of soya sauce, 1 tsp of fruit sauce, 1 egg yolk, 1/2 tsp potato starch, 1/4 tsp coarse ground black pepper in a container suitable for all the diced beef chunks.
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| Haozhan Wasabi Prawn Baguette |
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Method of Cooking
Cut baguette into 1.5" slice. With a sharp knife slit prawns along curve of back but do not cut right through. Open up prawns and flatten. Mix 2 tsp of potato starch with 1 tsp of water,
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| Chicken Dhansak |
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Method of Cooking
Using a blender, make a fine purée of the ingredients for the paste, adding a little water. Heat the oil in a non-stick saucepan and fry the onion until well browned, around 8 minutes.
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| Goan Fish Curry |
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Method of Cooking
Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and, once they are popping, turn the heat down and add the onion and the cinnamon. Cook until golden,
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| Copyright © 2010 World Foods Association. All rights reserved. |
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