Category Archives: Food Blog

Jamaican Jerk Chicken Kebabs, Coconut brown rice and roast Broccoli

Jamaican Jerk kebabs are so delicious and easy!

The great thing with this recipe is that you just blitz the marinade in the blender, pour it over the cubed chicken and let the magic begin. They end up being so juicy and tender and flavourful, that I honestly don’t know why I don’t make every week.
As for the coconut rice……mmmmmh. I love brown rice because of the bite it has but if you prefer white rice go right ahead, adjust the cooking time accordingly because this brown rice I have from my health food store takes about 40 minutes because it is completely raw and hasn’t been pre cooked. So check the package before you start with whichever rice you choose, you don’t want to end up with rice pudding. You may have to adjust the cooking liquid accordingly.
The roast Broccoli is actually one of my favourite cooking methods for cauliflower and broccoli and I rarely eat it any other way. I always make twice as much for my Buddha Bowl or salad the next day. I pre steam the Broccoli in the microwave for two to three minutes with just the water that’s attached from rinsing. Then throw it into a hot frying pan with a drizzle of olive oil and salt. Simple can be soooo good.

Serves 4

INGREDIENTS:

For the Jamaican Jerk kebabs:
• 1 lb. Chicken breast, cubed
• 4 spring onions
• 2 garlic cloves
• 1 red chili
• 1 piece of fresh ginger, peeled
• 1 tsp. Cumin
• 1 tsp. Smoked paprika
• 1 tsp. dry thyme
• Juice of one orange
• 2 tbsp. honey
• 1 tsp. allspice
• 3/4 tsp. Salt
• 1/2 tsp. cinnamon
• freshly ground pepper

For the Broccoli:
• 1 lb. Broccoli florets
• 2 -3 tsp. Olive oil
• Salt to taste
For the Coconut rice:
• 1 1/2 C. brown or whole grain rice rinsed
• 2 C. Coconut milk
• 2 – 3 C. water
• 1 small onion chopped fine
• 1 clove garlic peeled and grated
• 1/2 tsp. Salt

INSTRUCTIONS:

For the coconut rice:
1. Put the coconut milk and 2 cups of water in a large pot with the onion garlic and salt.
2. Bring to a simmer.
3. Wash the rice thoroughly until water runs clear.
4. Add to the pot.
5. Bring to a simmer again and cook for about 40 minutes depending on which rice you use.
6. Add more water if necessary.
7. When the rice is done, drain.
8. Turn off the heat, but leave the pot on the burner, covered. Allow the rice to sit for another 5 to 10 minutes, or until you’re ready to eat. Your coconut rice will stay warm this way.
9. Fluff the rice with a fork, and serve

For the chicken:
1. Place all the ingredients for the marinade in a food processor.
2. Blend until it is pureed.
3. Place the chicken cubes in a glass bowl and pour over the marinade.
4. Leave to marinate for a few hours or overnight.
5. Take out of the marinade and pat dry the chicken dry with kitchen paper.
6. Thread on to wooden skewers.
7. Heat griddle pan to medium.
8. Brush kebabs with a little oil.
9. Cook for about 5 – 7 minutes depending on size, turning frequently.
For the Broccoli :
1. Rinse the Broccoli florets thoroughly.
2. Place in a microwave safe bowl and cover partially or use a special steamer.
3. Microwave for 3 minutes.
4. Remove from microwave and let the steam evaporate.
5. Heat a large frying pan and add the oil.
6. Add the Broccoli and fry until golden and crispy on medium high heat. About 5 minutes.
To put the bowl together:
Place some rice in a bowl, Add the roast broccoli. Place the Jamaican Jerk Chicken kebabs on top and serve with mango, radishes, lime wedges and mango chutney.

Enjoy!
Myra. XO

Gluten Free Bread Loaf

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I’ve been testing some gluten free flour mixes and this is the best one so far, I can use it in any recipe requiring regular flour, in a one to one ratio, so no further calculating is necessary.
I have been using it for my quick gluten free bread loaf, pancakes and even pizza bases.

GLUTEN FREE ALL PURPOSE FLOUR MIX;
In a large bowl mix;
150 gr. potato starch (or corn starch)
150 gr. tapioca flour
200 gr. brown rice flour
200 gr. oat flour
300 gr. white rice flour
1 tsp xanthan gum

Stir until everything is mixed very well and store in an airtight container.

Prep time : 30 minutes (this includes making the flour mix)
Cooking time: 60 minutes
Makes : 1 loaf
INGREDIENTS;
• 3 1/2 – 3 3/4 cups gluten free all purpose flour mix
• 2 tsp. instant yeast
• 1 tsp himalayan salt
• 2 1/2 cups plus 1 or 2 tablespoon warm water
• 1 tbsp. honey or agave syrup
• 1 tsp. (apple cider) vinegar
• 2 tbsp. melted coconut oil or olive oil

INSTRUCTIONS;
1. Combine 3 1/2 cups of flour mix, the instant yeast and salt in mixer bowl and whisk until thoroughly combined.
2. In a jug measure out the warm water and add the agave or honey, the apple cider vinegar and coconut oil.
3. Add to flour mixture.
4. Mix on medium speed for 5 minutes. It should be the consistency of a thick batter which is too thick to pour but not thick enough to form a ball. Add additional water or flour 1 tablespoon at a time as needed to get this consistency.
5. Generously grease bottom and sides of 1 loaf pan. I find cooking spray works best, but you can use butter or oil.
6. Spread batter in loaf pan, slice down the middle with a very sharp knife. (see photo)
7. Let rise in warm place for about an hour. Covered loosely with cling film that has been sprayed with a little oil.
8. Preheat oven to 190°C / 375°F
9. Bake for 40-50 minutes, until bread looks firm and is fairly brown on top. Knock on it and if it sounds hollow it’s done.
10. Let cool for 20-30 minutes in pan before removing to wire rack.
11. Let cool completely before slicing.
12. I like to brush the loaf with a little olive oil for shine
13. It will keep for only three days tops, so I slice it and freeze it and take out as needed.
NOTE: You can add things like sesame seeds, or sunflower seeds to the dough if you like, not more than a 1/4 cup. Sprinkle some on the top too!

Enjoy!
Myra

Chocolate Truffle Salted Caramel Pie

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Melt in your mouth, salty, caramel chocolate heaven

If you’re looking for an impressive dessert that has a wonderful balance of sweet and salty, then this is your recipe. Each component is relatively easy and it’s also a perfect recipe for assembling ahead of time.

Serves: 8
Prep Time: 15 minutes
Cooking Time: ca. 20-30 minutes
_______________________________________

INGREDIENTS:

Crust;
• 1 C. whole oats, ground to flour
• 10 medium dates, stone removed
• 1 1/2 tbsp cocoa
• 1 tbsp coconut oil
Dark Caramel;
• 4 tbsp butter, or vegan butter
• 1/4 cup regular cream or coconut cream
• 1 cup packed coconut sugar
• 1/2 tsp. vanilla extract
Truffle Fudge filling
• 7 oz. / 200 gr. chopped dark chocolate
• 1 C. regular cream or coconut cream
• 1/2 C. Agave syrup (or more to taste)
• 1 tsp. vanilla extract
Extra
• Flaky sea salt

INSTRUCTIONS:

For the crust, place the oats in a food processor and grind to flour then add in the dates, cocoa and coconut oil. Pulse until you have a finely ground sticky mass.
Line a 8″/ 20 cm tart tin with a removable bottom, with parchment paper.
Press the crust filling into the tart tin, pressing firmly to get a solid crust. Place in the freezer while you prepare the rest.
For the caramel, In a sauce pan with a thick bottom, melt the butter and let it cook until it browns slightly and starts to smell like hazelnuts. Carefully add the cream, sugar and vanilla and bring to a boil. Cook over medium heat until thickened. Remove from the heat.
Let the dark caramel cool for 15 minutes before spreading out over the crust. Return to the freezer.
For the Chocolate Truffle filling, Place chocolate in a glass bowl. In a saucepan, bring the cream to a simmer over medium-high heat. Add the agave syrup. Pour the cream over the chocolate and let sit for 5 minutes, then whisk until completely smooth. Taste for sweetness, add more agave syrup if you like it sweeter.
Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with Fleur De Sel or other flaky sea salt.

Enjoy!
Myra XO

Po’ Boy Shrimp Burger with Creole Remoulade

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Po’ Boy Shrimp Burger with Creole Remoulade

THE BEST WEEKEND FOOD EVER!!!

This juicy Hamburger is a combo of a Po’ boy Sandwich and a Burger, so basically the best of both worlds.

A Po’ boy is a traditional sandwich from Louisiana almost always made with some kind of meat or fried seafood, my version features shrimp and I serve them on my Brioche Hamburger Buns which have a tiny sweetness to them.

Also with a traditional Po Boy, you loose a shrimp at every bite, and it’s so annoying. So I have decided to turn the “Po’ Boy” into a burger. I mean it really makes sense to me. All the deliciousness of a Po’ Boy, but in a patty that holds together all the way until the last bite.
And as with all crazy good sandwiches, there’s the sauce. And what a sauce it is…an incredible Creole Remoulade that will blow your socks off. Good with anything from fish to steak, but incredible on this burger. The ingredient list may seem long but once you’ve tried it, you’ll make it time and time again.

Serves: 4

INGREDIENTS

Shrimp Burgers:
• 1 pound medium shrimp, shelled and deveined
• 1 egg
• 2 tbsp. chopped cilantro
• 1 garlic clove, peeled and grated
• 1/2 red chili, de-seeded and chopped fine
• 1/2 cup Panko Bread Crumbs or Gluten Free Panko Crumbs
• 1 medium shallot, peeled and minced
• 1 tsp. Pink Himalayan Salt
• a few twists with the pepper mill
• 3 tbsp. Canola Oil

Cajun Remoulade:
• 1 cup mayonnaise (or vegan mayo)
• 1/3 c. Ketchup
• 1 tbsp. (Creole) Mustard
• 1 tbsp. Cajun or Creole Seasoning
• 1 tbsp. Prepared Horseradish
• 1 tbsp. sweet pickle juice
• 2 tbsp. finely chopped Dill Pickles
• 1-2 fresh green onions, finely chopped
• 1/2 teaspoon Tabasco Sauce
• 1/2 – 1 clove garlic, minced and grated
• 1 tsp. Worcestershire Sauce
• ½ teaspoon each sea salt and freshly ground black pepper

METHOD:
• Let’s start with the sauce…
• Just mix all the ingredients in a bowl and set aside so the flavours can develope.
• For the Burgers;
• Pat shrimp dry with kitchen paper towels and place in a food processor . Pulse once or twice so the shrimp is roughly chopped with still enough texture. Add the egg, chopped cilantro, garlic , chili, Panko breadcrumbs, shallot, sea salt and a few twists with the pepper mill.
• Pulse a few times but leave chunky.
• Form burgers and chill for 1 hour (covered).
• Heat oil in a heavy skillet.
• When very hot, fry the shrimp burgers until golden and crispy , about 3 minutes per side, depending on thickness. Drain on paper towels.
• To assemble, Spread bottom with remoulade, add some arugula or shredded cabbage and sliced onion, pickles and place a burger on top or two. Top with some more sauce. Put the top of the bun on and devour.

Enjoy!

Myra. XO