IMG_3573.JPG

Hi.

Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

RICE & PEAS

RICE & PEAS

P1014684.JPG

When I was growing up there was always something that got me excited when visiting my grandparents. That is rice and peas, a traditional caribbean dish served with a variety of different meals, but my memories of rice and peas are with a sunday roast. It may seem odd to have rice with a sunday dinner, but it's a firm favourite and superb for soaking up any excess gravy.

Not only used for a sunday lunch, it's superb to have with a caribbean curry. Recipe coming soon.

Ingredients: (Serves 8)

  • 1x 400g Tin Kidney Beans, Including Liquid (Or 400g Dried Kidney Beans)
  • 400ml Coconut Milk
  • 500ml Water
  • 2 Garlic Cloves (Finely Chopped)
  • 1 Onion (Finely Chopped)
  • 2 Tbsp Fresh Thyme
  • 2Tsp Salt
  • 400g Long Grain Rice (Rinsed & Drained)

Method:

  1. If using dried kidney beans, these will need to be soaked overnight in cold water and then drained. Reserve 100ml of the soaking liquid for step 2. 
  2. Drain the liquid from the can of kidney beans into a measuring cup. Add the coconut milk & enough water to make 1 litre of liquid.
  3. Add the liquid, kidney beans, garlic, onion & thyme to a large pot. Season with salt and pepper and bring to the boil.
  4. Add the rice to the pan and boil for 2 minutes.
  5. Reduce the heat to a simmer and cook covered for 15-20 minutes or until all the water has been absorbed. Fluff with a fork before serving.

 

 

 

GRANDAD V's CHICKEN CURRY

GRANDAD V's CHICKEN CURRY

POACHED CHICKEN & SWEETCORN CHOWDER

POACHED CHICKEN & SWEETCORN CHOWDER