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“Lunchtime Favourites” with Maria Felix Vas and guest on BBC radio Lancashire (Saturday’s from 11am -1pm) Maria’s Lunchtime Favourites guest on Saturday was Carol Harris from Farrington. Carol is born of Jamaican descent, and she is a full time carer for her Mother and Father. Her spare time however is taken up with cooking….a hobby which inspired her to enter and win a competition on the BBC ‘s “One Show” in Dec 2012. Her winning recipe is included in the Recipes below, as is Jamaican Chicken, Rice ‘n peas, and Key Lime pie! Hoping to inspire others with her love of food, she has recently got involved in making cooking videos for an internet TV station.

(pic….Carol cooking in her kitchen!)

Carol is also involved with “Jalgos”, a Caribbean club in Preston. For more information contact our BBC help desk on 0345 305 9000 For now, enjoy the four different recipes below…. You won’t be disappointed!

Lunchtime Favourite Recipe Jamaican Chicken with rice ‘n peas Ingredients: *One whole chicken skinned and cut into 10 pieces OR 10 ready bought chicken pieces . *1 large onion sliced or chopped *1 clove garlic finely chopped *Sprig of thyme *1 Tablespoon of Caribbean curry powder *1 Scotch bonnet pepper *Plenty of freshly ground black pepper (adjust the seasonings to your taste) *Salt *Vegetable oil *Stock or water

the bottom of the pan should be covered by the oil. Heat the oil. When the oil is very hot (almost smoking) start adding the chicken pieces. The idea is to brown the chicken very well prior to stewing. Add the chicken gradually so that the oil doesn't cool too much, ensure all pieces are well browned on all sides. *Add the onion, thyme and garlic, stir and fry for another couple of minutes. Pour in approx ½ pint of water or stock. *You can now also add the scotch bonnet...be careful! For a subtle heat but beautiful aroma, add a whole pepper and allow to simmer gently in the juices, taking care not to break it. For more heat chop approx half a pepper and add to the pan.(Start off using less of this ingredient as these peppers can be fierce!)

Method:

*Bring the pan to the boil then cover with a tight lid and leave to simmer for approx half an hour or until the chicken is cooked. Turn the chicken pieces half way through. If the pan gets too dry add more liquid but don't drown the chicken. *Whilst chicken simmering, cook your rice ‘n peas

*Place the chicken pieces in a bowl and season with the salt, pepper and curry powder, mix well so that all the pieces are coated. If necessary add more curry powder. *Pour a few very big glugs of oil into a large frying pan. This is an oily dish so be generous …

*When the chicken is cooked, if the liquid is too thin turn up the heat and boil down until you have a thick, oily gravy. You shouldn't have to add any thickening. Taste and add extra salt if needed. Ready to serve. (see next page for rice recipe)


Rice and Peas (not green ones though!) *1 ½ cups Basmati or long grain rice *A sachet of creamed coconut or can of coconut *Can of Red Kidney beans or a can of Pigeon (Gungo) peas *Stock or water *Sprig or Thyme *Scotch Bonnet pepper (optional) *Salt and Pepper

Method: *If using creamed coconut this will need to be dissolved in hot stock first. It’s a fat so it will melt in hot liquid, chop it up first to speed things up. *Drain the can of beans or peas, add to your rinsed rice. Add enough stock and coconut to cover the rice n peas by about an inch. * Add the Thyme, salt n pepper, and a whole Scotch Bonnet pepper. *Bring to the boil and stir well, boil rapidly until there is no liquid visible on top of the rice, turn the pan down very, very low and fit with a tight lid. Leave the rice to steam for about ten mins, turn off the heat, leave the lid on and allow to steam for a further five mins.

*When ready, serve with the Chicken, and a coleslaw or salad of choice.

Key lime pie (pudding!) *150g Digestive biscuits *150g Ginger nut biscuits *150g butter (melted) *1 x 397g tin condensed milk *3 medium egg YOLKS *Finely grated zest and juice of 4 limes *300ml double cream *extra lime zest to decorate.

Method

Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight. *When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip the cream. Dollop onto the top of the pie and finish with extra lime zest. Eat immediately, as soon goes!!

*Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool. *Put the egg yolks in a large bowl and whisk for a minute with an electric beater. *Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 (see next page for winning “One show recipe”) minutes.


Carol’s winning Turkey left overs Recipe (as Featured on the One Show in December 2012) Turkey Sunshine Patties *700g cooked Turkey, chopped. (veg can also substitute some of the Turkey, peas and carrots are good) *Large glug of oil for frying *1large clove of garlic, crushed *1" piece of root ginger, grated *1/2 of a bunch of spring onions, trimmed and chopped *1 small red onion chopped *Level dessertspoon of fresh Thyme leaves OR level teaspoon of dried Thyme *2 Dessertspoons of Caribbean or Jamaican Curry powder *400ml turkey gravy OR 400ml turkey or chicken stock with flour to thicken *200 ml or ½ a can of coconut milk, (you can freeze the rest for later use) *Salt and lots of freshly ground black pepper For the Pastry *450g Plain flour *300g chilled butter, chopped *2 eggs, beaten *Level teaspoon turmeric *Salt *Cold water to bind *1 beaten egg for glazing and sealing method Pre-heat the oven to 190 and make the pastry. *Sieve the flour, turmeric and salt together. Blitz the butter and flour in a food processor until they resemble bread crumbs, continue to mix whilst adding the eggs and enough water to form a firm dough. Wrap the pastry in cling film and rest in the fridge.

Make the patty filling. *In a wok or large frying pan gently fry the garlic, ginger and spring onion in oil, for approx 5 minutes. *Add the thyme and curry powder, mix well and continue to fry for a further 5 minutes. *Stir in the leftover turkey, (and veg if these are being used), coconut milk and gravy. Season with plenty of fresh, ground black pepper and salt if needed, simmer gently for approx 15 minutes. *The curry sauce should be thick, if it’s not thick enough add some flour and water to thicken. *At this stage, if desired you can remove some of the sauce with a small ladle to serve separately, place in a small saucepan on a low heat to keep warm. *Check the curry for taste, remove from the heat and set aside You don’t want to add boiling hot curry to your pastry as it will melt the fat in the pastry and make it difficult to work with. *Remove the pastry from the fridge. Using a side plate (I use a 19cm plate for 6 large individual patties or a smaller cutter to make up to 20 snack size patties), cut out the pastry circles. *Place them on a lined baking sheet, put a large spoonful of filling and sauce on half of each circle, fold over the pastry, seal the edges and crimp. *Brush with beaten egg and pierce the tops to let the steam escape. *Place in the pre-heated oven for 1/2 an hour or until crispy and golden. * Serve with pickle and coleslaw *Patties are traditionally a semi-circular shape or rectangular, you can also make them circular, as in Pithivier, by sandwiching two pastry circles around the filling.

Carol Harris on BBC Radio Lancashire  

Carol was Maria's Lunchtime Favourites guest Last Saturday, and cooked up some lovely dishes in her kitchen, to the chilled out tunes she'd...

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