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Caribbean Chicken Fried Rice – Rich and Tasty

Fried rice and BBQ
caribbean chicken Fried rice and BBQ
Caribbean chicken Fried rice shown with lovely BBQ

Caribbean Chicken Fried Rice

This is a lovely tasty fried rice and goes well with BBQ, in the Caribbean they modified the Chinese influence with stronger tastier flavours and it shows. The addition of caramelised sugar stewed chicken deepens the taste and makes it more wholesome. This Caribbean chicken fried rice is substantial, you could eat it alone with a salad as a meal. But “down the islands” they go overboard and load plates with rice, BBQ, salad, macaroni pie, plantain and yam boiled and sliced, a BIG meal.

RECIPE – Caribbean Chicken Fried Rice

2 Breasts of Chicken cleaned and seasoned. (Chop small and stir in 1 tsp dark soy, 2 tsp light, 1 tbs chopped coriander, 4 cloves garlic chopped and salt and pepper. Leave for an hour or more )

1 cauliflower
1 green peppers
1 red pepper
2 large carrots
1 onion
8 oz rice (long grain is best)

This is  very good as a light diet meal, with a side salad or as a big meal with BBQ as shown above.

Cook rice as normal but drain while still a little undercooked. Leave to dry if possible for an hour or so

All vegetables must be sliced and chopped into small cubes.

Heat 3 tbpns oil in a wok on high heat. and add 1 teaspoon brown sugar. Wait until sugar melts and bubbles and turns dark.

Add seasoned chicken stir and cover. Leave on high heat for 5 minutes. Uncover, and add carrots and onions and covering let cook for further 5 minutes. Uncover and add cauliflower and a sprinkle of salt, and cover for another 3 minutes. Finally add peppers stir, and cover for two minutes. Uncover and add rice and stir vigorously. Add 1 teaspoon of dark soy if you want the rice darker and stir to mix and colour ingredients well. Add 3/4 oz butter and stir in gently. Remove from heat and mix again. This reheats well in the microwave and keeps well.

 

 

chicken fried rice

Caribbean Chicken Fried Rice

A richer heavier rice than Chinese style, works really well with BBQ or grilled meats
Prep Time 1 hr
Cook Time 30 mins
Course Side Dish
Cuisine Caribbean
Servings 4
Calories 400 kcal

Ingredients
  

Chicken

  • 2 2 Breasts of Chicken cleaned and seasoned. (Chop small and stir in 1 tsp dark soy, 2 tsp light, 1 tbs chopped coriander, 4 cloves garlic chopped and salt and pepper. Leave for an hour or more )

Rice

  • 1 cauliflower cut into 1/2 inches
  • 2 sweet peppers (red and green) chopped
  • 2 carrots chopped into small cubes
  • 1 onion chopped
  • 8 oz Long grain rice

Instructions
 

  • Cook rice as normal but drain while still a little undercooked. Leave to dry if possible for an hour or so
    Heat 3 tbpns oil in a wok on high heat. and add 1 teaspoon brown sugar. Wait until sugar melts and bubbles and turns dark.
    Add seasoned chicken stir and cover. Leave on high heat for 5 minutes.
    Uncover, and add carrots and onions and covering let cook for further 5 minutes.
    Uncover and add cauliflower and a sprinkle of salt, and cover for another 3 minutes.
    Finally add peppers stir, and cover for two minutes.
    Uncover and add rice and stir vigorously. Add 1 teaspoon of dark soy if you want the rice darker and stir to mix and colour ingredients well. Add 3/4 oz butter and stir in gently. Remove from heat and mix again. This reheats well in the microwave and keeps well.

Notes

This is  very good as a light diet meal, with a side salad or as a big meal with BBQ as shown above.
Keyword Caribbean fried rice, chicken fried rice
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Kippers, Caribbean Style, with Ooft! Hot Sauce

Kippers and fry bakes
Fry bake and kippers

Kippers, Caribbean style.

kippers smoking

Scotland smokes some very tasty kippers. Our fishmonger Clarks in Musselburgh makes their own, but there are famous smokers at Craster down the Northumberland Coast and in Fife.   There is a lot going for kippers, they keep well as they are smoked and can quickly be cooked to provide a nutritious meal.  They are inexpensive in the UK and as an oily fish extremely nutritious. (Each ounce of kippers provide an average of 62 calories, 7 grams of protein, 3.5 grams of fat and no carbohydrate.).

Most people just grill or poach them and eat them with bread and butter. This Caribbean style known as stewing fries the fish up with sweet peppers onions, tomato and garlic and  is a tasty alternative and could even be used as a party snack. The Caribbean bread know as fried bake is much like a pita bread, it has a big pocket in the middle so its easy to stuff it with delicious filling. A lot of people worry about the bones in this fish, but my father used to say if you eat it with plenty bread all will be well!

They go very well with both our pure healthy hot sauces click the link below to buy

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So to the recipe.

INGREDIENTS

2 whole kippers for 4 people

1 onion and one sweet pepper sliced

1tbs oil and a garlic clove

2 chopped tomatoes (can use half a tin)

Bakes

300gm flour, 1 tsp salt, water

METHOD

Sliced onion and sweet pepper, slow cooked until soft with a little oil. Throw in 2 tomatoes chopped and cover to simmer down. Add shredded Kippers, cook for 2-3min. season to taste and serve with Ooft! on a soft roll or in this case fried bakes. Open the pocket and put in the mix and add lots of Ooft! ….a scrumptious new way to eat this healthy smoked fish.

Fried Bakes (The bakes are optional as pita bread or Indian naan obtainable from most supermarkets works well, we have even used Scottish breakfast rolls. But if you want the true Caribbean experience try these)

These are very simple to make. Flour salt and water mix to a soft consistency and leave for 20 minutes to settle. Heat a pan of oil to about 160 degrees. Take pieces of dough about the size of a lime and roll out not too thin to about 3 inches. Drop in hot fat and here is the secret. using a metal spoon constantly pour hot oil from the pan over the bake as it rises in the pan until to your surprise it will puff up and then start to brown. Remove with slotted spoon into a bowl with kitchen towel to absorb the oil.

 

kippers

Kippers – cooked the Caribbean way

Whether you have tried kippers and hated them or you love them, this Caribbean cooking method will make this a favourite meal
Prep Time 30 mins
Cook Time 30 mins
Course Breakfast
Cuisine Caribbean
Servings 4
Calories 350 kcal

Ingredients
  

Kippers

  • 2 2 whole kippers
  • 1 oinion sliced
  • 1 sweet pepper sliced
  • 1 clove garlic minced
  • 2 tomato Chopped or use 1/2 tin plum

Bakes

  • 300 gm plain flour
  • 1 tsp salt
  • water to mix

Instructions
 

Kippers

  • Sliced onion and sweet pepper, slow cooked until soft with a little oil.
    Throw in 2 tomatoes chopped and cover to simmer down.
    Add shredded Kippers, cook for 2-3min. season to taste
    and serve with Ooft! on a soft roll or in this case fried bakes. Open the pocket and put in the mix and add lots of Ooft! ….a scrumptious new way to eat this healthy smoked fish.

Bakes

  • Fried Bakes (The bakes are optional as pita bread or Indian naan obtainable from most supermarkets works well, we have even used Scottish breakfast rolls. But if you want the true Caribbean experience try these)
    These are very simple to make. Flour salt and water mix to a soft consistency and leave for 20 minutes to settle. Heat a pan of oil to about 160 degrees. Take pieces of dough about the size of a lime and roll out not too thin to about 3 inches. Drop in hot fat and here is the secret. using a metal spoon constantly pour hot oil from the pan over the bake as it rises in the pan until to your surprise it will puff up and then start to brown. Remove with slotted spoon into a bowl with kitchen towel to absorb the oil.
Keyword caribbean kippers, kippers, stewed kippers
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Caribbean Fish Stew – using tin or fresh Salmon

Caribbean stewed salmon

Caribbean fish stew

Caribbean Fish Stew.

Caribbean fish stew and rice is a wonderful recipe that uses an every day stand by  (tinned salmon) in a unique way, and is so delicious my sons want it served every week. It is also a 30 minute meal, i.e. the whole meal takes about 30 minutes from start to finish. Tinned salmon will suddenly assume a role of much greater importance once you have tried this delicious stewed salmon recipe. This dish is known in different forms throughout the Caribbean in sometimes called stewed salmon Jamaica style, or brown stew salmon. It is very healthy, you could use brown rice or couscous. Stewing in the Caribbean context means one of two styles. The first is using melted and caramelised sugar first in the pot ( a good example of this is in our recipe Trinidad Pelau SEE LINK ), the other is just cooking with onions and sweet peppers and tomatoes and of course hot sauce such as Ooft! scotch bonnet.  This recipe could also be served with mashed potato or pasta.

INGREDIENTS TO SERVE 4

1 large tin pink or red salmon 450g or two smaller
2 fresh tomatoes cut up
half a 400gm tin of tomatoes
1 medium onion chopped
1 sweet pepper sliced
1 garlic clove chopped
1 tablespoon chopped parsley
¼ cup water
1 tsp. tomato paste

2 tsps. salt and 1tspn ground black pepper and1 tsp. sugar

METHOD – Caribbean Fish Stew

Put your rice on to boil. Meanwhile
1. Heat one tablespoon of oil in a wok or pan until hot and add the onion, garlic and peppers and sauté on medium heat until soft. Stir and add fresh chopped tomatoes and cook slow for a minute or two until these soften.
2. Meanwhile open salmon into a bowl and clean off the skin and bones keeping the liquid.
3. Add tinned tomatoes, pepper, salt, sugar, tomato paste,  salmon liquid, and water, then cook covered for 10 minutes.
4. Add salmon and parsley not stirring to much at this point to keep the salmon pieces whole. Taste and adjust seasoning if required. Continue to cook for another 5 minutes for flavours to meld.

Serve Caribbean Fish Stew with white basmati or jasmine rice, accompanied by
Cucumber sliced and seasoned with salt pepper and lemon juice, plus if you have any some coriander chopped…and of course Ooft! Hot Pepper Sauce. You can buy Ooft! Scotch Bonnet by clicking the button below

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Caribbean Salmon and Rice

Caribbean Fish Stew

Tinned salmon cooked in the Caribbean way a transformational dish that will become a family favourite
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Caribbean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 large tin pink or red salmon 450g plus one smaller tin, drained (keep liquid for sauce) remove bones and most skin
  • 2 tomato chopped
  • 1/2 400g tin tomato
  • 1 Onion sliced
  • 1 clove garlic minced
  • 1/2 cup parsley chopped
  • 1 tsp tomato paste
  • 1 tsp salt, sugar and 1.2 tsp black pepper

Instructions
 

  • Put your rice on to boil.
    Meanwhile
    1. Heat one tablespoon of oil in a wok or pan until hot and add the onion, garlic and peppers and sauté on medium heat until soft. Stir and add fresh chopped tomatoes and cook slow for a minute or two until these soften.
    2. Meanwhile open salmon into a bowl and clean off the skin and bones keeping the liquid.
    3. Add tinned tomatoes, pepper, salt, sugar, tomato paste,  salmon liquid, and water, then cook covered for 10 minutes.
    4. Add salmon and parsley not stirring to much at this point to keep the salmon pieces whole. Taste and adjust seasoning if required. Continue to cook for another 5 minutes for flavours to meld.

Notes

Serve Caribbean Fish Stew with white basmati or jasmine rice, accompanied by
Cucumber sliced and seasoned with salt pepper and lemon juice, plus if you have any some coriander chopped…and of course Ooft! Hot Pepper Sauce. 
Keyword brown cooked salmon, caribbean fish stew, stewed salmon