Category Archives: US/Caribbean

Rum glazed pork chops with sweet potato


This is a quick and easy recipe for pork chops with a Carribbean twist.  Place the sweet potato in a pan of boiling salted water and cook until tender, when ready drain, mash and add the peas and some butter.  Keep warm until the pork is ready to serve.

For the pork, season with salt and pepper.  Add some oil to a deep sided frying pan  and put on a high heat before adding the pork.  Depending on the thickness of the pork fry on each side for 3-5 mins until they are well browned and seared.  In the meantime add the sugar and allspice to the chicken stock and mix well, add the rum to the pan and allow the alcohol to burn off before adding the chicken stock.

Cook the pork in the sauce and let it reduce to a thick glaze, turning the chops regulary to coat them in the sauce and ensure they are cooked evenly.  When the sauce is reduced to the tickness of double cream serve with the sweet poatato.

Southern fried chicken burgers


Place the chicken in a large bowl and add all of the ingredients apart from the breadcrumbs.  Mix well and then remove a small portion and fry in olive oil to test for seasoning.  If the meat needs more seasoning or heat then add the appropriate ingredients and repeat the process.

When you are happy with the falvour of the meat add a good handful of breadcrumbs and mix well, you need to do this as the chicken tends to be quite a wet mixture.

Lay the remaining breadcrumbs on a large plate and shape the meat into burgers before generously coating them in breadcrumbs.  Place in the fridge and chill for at least 20 mins.

When ready to cook add enough olive oil to coat the bottom of a non-stick pan and heat until very hot. Add the burgers and fry antil golden brown on each side, this should only take about 4-5 mins each side.  Depending on the thickness of the burgers transfer them to an oven at 200c for about 20 mins to finish them off.

Serve on crusty bread with salsa and salad.

Aidan’s Rasta Reggae Pizza


Roll out the dough into the shape of a face

spead on the levi roots jerk sauce

use the peppers for eyebrows and dreads

chicken for eyes ears and mouth

cover in the cheese

bake in the hot oven for 8 mins

………….we jammin


Heat oil in ovenproof pan with a lid. Add sauasage and fry until browned and the oil has taken the colour of the sausage. Remove with a slotted spoon and set aside.

Add onion, green pepper, garlic and celery to the pan and fry for a few minutes on a high heat. Cover, turn down the heat and sweat for a few minutes. Add spices and mix well. Return the sausage to the pan.

Add rice and mix through. Add whatever stock and tomatoes and stir through. Bring to the boil and add herbs and season. Place chicken and prawns (if using) in a layer on top of the rice. Cover and cook on the hob on a low heat until the rice has absorbed all the liquid and the chicken is cooked through- about 20 mins.

Alternatively, cook in the oven at 180C for about the same time. Leave to stand with lid on for 5 minutes before serving.

Brown Stew Chicken

First off marinade the chicken in the onion, pepper, chilli and ginger ….for about an hour or longer.  Scrape off the marinade and fry off the chicken so it gets really brown.

Remove the chicken from the pan, drain off some of the fat, then add the onion, pepper, chilli, garlic & thyme and fry for a few mins.

Add some water or stock along with the soy and ketchup, stir up and then add the chicken back into the pot.  Simmer for 30 – 40 mins till the chicken comes away from the bone.  If you want add a little roux or cornflour mix to thicken.

Serve with rice and peas……

Arroz Con Gandule


  • 2 or 3 slices of bacon
  • 1/2 onion chopped
  • 1/2 green pepper
  • 1 clove of garlic
  • 1/2 cup tomato puree
  • 3 cups water 2 cups rice (american long grain)
  • 2 tbls Smoked paprika
  • Some hot pepper sauce – Miss Anna’s or similar


Here’s another offering from sunny St Croix. Now although it might look like a bowl of dog food, this dish is actually a Puerto Rican classic, “Arroz Con Gandules”. If your Spanish isnt too good, Gandules are Pigeon Peas. So rice and Pigeon Peas. I’m not too sure what a Pigeon pea is, kind of like a cross between a lentil and a pea, has a kind of nutty flavour

Simplicity itself : big pan – cook  bacon / onions / pepper, add the garlic, cook a bit more. Add the pigeon peas, tomato puree, water and Sazon – bring to the boil. Add rice and simmer 20 mins with the lid on. When rice is cooked add as much hot sauce as you can handle.

Black bean soup


  • 1 Onion
  • 1 Carrot
  • 2 Cloves of garlic, crushed
  • 1 Chilli, chopped
  • 2 Tsp Cumin powder
  • 1 Can Chopped tomatoes
  • 2 Cans Black beans
  • 500ml Chicken/vegetable stock
  • Olive oil (a few tablespoons)


Add the oil to a pan and set to a medium heat. Add the chopped onion and carrot and fry for about ten minutes until soft (not brown). Now add the garlic and cumin and gently fry for a minute before adding the rest of the ingredients. Allow to cook at a simmer for 20 mins or so to reduce the soup slightly.

Now remove around one third of the soup and put it through a blitzer before returning to the pan, this will give it a great texture. Cook for a further 10 mins and serve with some grated cheese on top.

Sweet soul pork


  • 1-2 tbsp olive oil
  • 1 red onion, finely chopped
  • 2.5cm root ginger, finely chopped
  • 2 pork steaks/chops
  • 1 garlic clove, crushed
  • 1 tbsp Tabasco
  • 2 tsp grain mustard
  • 150ml chicken stock
  • 1 tbsp maple syrup


Heat the oil in a frying pan and add the pork on a high heat to brown the steaks on both sides bfore transferring to a low oven to keep warm (about 100 degrees should do).  Add the onion to the pan and fry gently for 5 minutes or so until the onion is soft before adding the ginger and garlic and frying for a further 2 minutes.

Turn up the heat to medium high before adding the Tabasco, mustard and chicken stock and a little salt and pepper to the pan. Stir well, then return meat to pan. Bring to the boil, then reduce the heat and simmer for 10 mins until meat is cooked through and the sauce has reduced a little. Transfer the pork steaks to warmed serving plates. Stir the maple syrup into the sauce and season if necessary.