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Brandied Fruitcake

I love fruit cakes in Christmas times, you get to taste wonderful combination of nuts and dried fruits with a subtle brandy flavor .If you have ever made a Fruit Cake you know that what really sets this cake apart is how we repeatedly feed the cake, over time, with alcohol (usually brandy, sometimes rum), This gives the Fruit Cake a full of flavor and a extremely moist texture, plus it also allows the cake to be stored for ages and ages. This fruit cake is jammed with raisins, currants, dates, dried cranberries, dried figs and prunes, dried apricots , dried mangoes and candied fruits and of course fresh nuts: cashews, almonds and pecans. It's dense, moist, spicy, nutty and PERFECT! Ingredients: 1 cup (227 grams) unsalted butter 1/2 cup (110 grams) light brown sugar 2 Large eggs 1/2 cup brandy, for soaking fruit Juice and zest (outer orange skin) of one orange 1/2 cups chopped p...

Jamaican Jerk Chicken Curry with Red kidney beans

The Island of Jamaica is famous for it's Fiery Jerk chicken, This unique dish is prepared by jerking or poking of the meat with a sharp object, producing holes which were then filled with the spice mixture and then grilling it. Today I am going to make a jerk chicken curry with Kidney beans, a little variation from the traditional dry jerk chicken. Marinade recipe is still the same as traditional jerk chicken; I am adding tomatoes and kidney beans to make delicious gravy. You can still stick to the traditional jerk chicken recipe by grilling the marinade chicken and leave out the gravy part. (steps 1-2).This well balanced flavor of sweet, hot, herbal and spicy chicken can be served with rice, green beans or pasta. Ingredients: Chicken Marinade 3 1/2 lb chicken (3lb of chicken leg qtr or drumsticks) 6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable) 2 Tbsp. thyme 2 Tbsp. ...

Coconut Roti with Onion & Chili Chutney - (Coconut Flat Bread)

Coconut Roti (Pol Roti) is the most famous breakfast recipe in Sri Lanka . It’s easy to make and delicious when serve with Onion and Chili chutney. Sri Lankans do like their dishes very spicy, whether it’s for breakfast, lunch or dinner. However I do like to make this for dinner and enjoy the combination of exotic flavors unique to the dish. (Tender sweetness from freshly grated coconuts and hot & sour flavor from chili and onion chutney). Ingredients: Coconut Roti 100 g Coconut flakes (grated or desiccated/dry coconut). 50 g Onion 1 Chile, fresh 225 g Flour 1 ts Salt 25 ml OliveOil 1 cup water( lukwarm) Directions: 1.Mix together the flour, coconut, and salt. 2. Add water. Depending on how wet or dry your coconut is, you may need to adjust the water. You’re going for a stiff dough that isn’t too tacky. (Add little olive oil, if dough become too stick...

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