Wednesday, December 27, 2006

Curry Chicken

Here's an excellent and entertaining little video recipe for Curry Chicken (Trini Style)

Via TriniGourmet

Sunday, December 24, 2006


There are a million recipes for the sorrel drink.
This is just one.
My mother in laws Sorrel.
Since The Mister and me married, she has been hurriedly trying to teach me all of her Guyanese cooking secrets before (as she says) "I get dotish, an kyan remember nuttin' no more ". She's still bugging me to learn Black Cake, but I must tell you that with all the hand stirring that goes into the making, it looks like a gigantic pain in the ass. Mummy in law says that the hand stirring is the love you put in the cake, and "a han mixxa kyan give yuh dat!".

For 2 litres of Sorrel, you will need:

Clean glass jars or glass juice containers.
1 oz (or 1/4 of a bag) Sorrel blossoms (dried or fresh..but if you get fresh, you'll just have to dry might as well buy the dried ones)
3 cut rinds of orange
3 whole cloves
1 small piece of ginger, peeled.
1 1/2 cups of sugar (or to your taste)
1 Cinnamon stick (about 3 inches in length)
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 cup of rum (optional, and not added until it's ready to drink anyway)
2 litres of boiling water

Put all the ingredients in the jar. I have two. One for alchoholic sorrel, the other for plain.

Warm the outside of the jar with hot water, and then slowly add the boiling water.
Stir the contents until the sugar disolves.
Leave on your counter to infuse for a couple of days...but a minimum of 4 hours.
Make sure your sorrel is sufficiently cooled before you put the lid on.

When you're ready to drink it, strain it through a sieve, and return it to the bottle.
This is the time to add the rum...and then refrigerate it until it's sufficiently chilled.

When I first tried sorrel, I expected a perfumy taste, which I don't mind since I'm a lover of Turkish Delight which is made with rosewater...but it doesn't. It has a citrus, spicey pleasant taste.
I quite like sorrel.

Maybe you will too.


This is a chewy cookie that (as far as I know) is a Guyanese recipe.
They are addictive and easy.

You'll need:
200 gr Shredded Coconut
1 cup of butter (room temp.)
2 cups of brown sugar (packed)
1 tsp nutmeg
2 cups of flour
6 tsp vanilla extract

Mix all the ingredients together with your hands, wetting them every so often until the pastry holds together. Form a ball.

Wrap the ball in clig film, and let it rest for about half an hour.
Then roll it out into a square.
While it's resting, pre heat the oven to 350F

I use a pizza cutter to cut it into small squares, but a knife works just as well.

Like so.

Place on baking sheets about an inch apart.

Bake until edges a re bubbling and crisp looking.
They will spread, but you can separate them while they're warm with the edge of knife.

Monday, December 18, 2006

Spaghetti Carbonara

Here's a nice video instructional on how to make Spaghetti Carbonara from VideoJug

Click the picture for the video.