Oven braised spicy pork ribs

Oven braised spicy pork ribs

These oven braised spicy pork ribs are slowly cooked on a low heat in the oven giving you an amazing spicy and sticky, spicy pork rib which is ideal for 4 as a starter. Continue reading “Oven braised spicy pork ribs”

Cajun turkey burgers

cajun turkey burgers

This recipe for Cajun turkey burgers will work just as well with chicken or beef.  I like using turkey because it’s low in fat and tends to have more flavour than chcken (in my opinion!) Continue reading “Cajun turkey burgers”

Rum glazed pork chops with sweet potato

rum glazed chops

You can use pork chops for this but I find that steaks are better if you can get them.  This is a Caribbean style of recipe hence the addition of rum and allspice Continue reading “Rum glazed pork chops with sweet potato”

Southern fried chicken burgers

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

Ellens best 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.

Cuban style pork with rice


  • 2 Pork chops
  • Juice of one lime
  • 1 cup of fresh orange
  • 2 crushed garlic cloves
  • 1 tsp dried oregano
  • Half tsp cumin powder
  • Juice of half a lemon
  • 2 diced tomatoes
  • Salt and pepper to season
  • Rice and peas to serve


This is such a simple recipe, the flavour of orange doesn’t really shine through but all of the citrus juice results in a really tender piece of pork.

Mix all of the ingredients apart from the rice and peas together and marinade the pork in the mixture for about an hour.

In the meantime cook the rice and peas, the peas are simply mixed through the rice>

When the marinade is ready pan fry the pork steaks for about 7 mins each side depending on the thickness, make sure you add all the juice from the marinade so the meat has a sauce.  Once ready serve with the rice and pea, simple!

Coconut prawns


  • ¾ cup panko breadcrumbs
  • ½ cup unsweetened desiccated coconut
  • Grated zest of 1 lime
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 2 eggs
  • 18 large raw prawns, peeled, deveined with tails left intact
  • Groundnut oil for frying


Line a baking sheet with baking parchment.

Mix panko, coconut, lime zest, salt and pepper in a large bowl. Whisk eggs in another bowl. Add the prawns to the beaten egg and toss to coat. Remove one prawn at a time and coat in panko mixture. Place each prawn on the baking sheet. You can do this up to 4 hours ahead and keep in the fridge until needed.

Pour about a quarter of an inch of oil in a large frying pan and bring to a medium high heat. Fry the prawns for about two minutes each side until golden brown and cooked through. Drain on kitchen paper. You may have to do this in batches, depending on the size of the pan.

Serve warm with mango salsa (mix 1 chopped ripe mango, 1 chopped red chilli, a little chopped red onion, juice of a lime, salt and pepper).


Caribbean goat curry


  • 1kg goat or lamb (see Cook’s tip)
  • 1 x 400g tin of chopped tomatoes
  • 2 cloves garlic, crushed
  • 1 large onion, finely chopped
  • 1 red chilli, de-seeded and finely chopped
  • A few sprigs of fresh thyme
  • Bunch of coriander, leaves and roots
  • 1 tbsp tomato ketchup
  • 1 tsp Worcestershire sauce
  • Groundnut oil for frying
  • Salt
  • Curry blend:
  • 1 tbsp coriander seeds
  • 1 tbsp black peppercorns
  • 12 cardamom pods
  • 1 tbsp fenugreek seeds
  • 1 cinnamon stick
  • 1 tbsp ground ginger
  • 1 tbsp turmeric


First make the spice blend. Roast the coriander seeds, peppercorns, cardamom pods, fenugreek and cinnamon in a dry frying pan for a few minutes. Then grind to a fine powder using a pestle and mortar or coffee grinder. Mix with the ground ginger and turmeric. You only need 2 tbsp of the spice blend for this recipe so keep the rest in an airtight container for another time.

Cut the meat into large chunks. Trim off excess fat but don’t be too fastidious as the fat gives the dish flavour and keeps the meat succulent. You can always skim off excess fat at the end of cooking.

Place the meat in a large bowl and add the 2 tbsp of spice mix along with the tomatoes, garlic, onion, chilli, thyme leaves, ketchup and Worcestershire sauce. Mix everything well together using your hands, massaging the mixture well into the meat. Separate the coriander leaves from the stalks. Finely chop the stalks and add to the meat mixture: keep the leaves for garnishing the finished dish. Cover and leave in the fridge for at least an hour or two or preferably overnight.

When ready to cook, heat the oven to 120C.

Remove the meat from the marinade, knocking off any bits of onion or tomato. Reserve the marinade – this will be cooked later. Heat a large frying pan and add a good splash of oil. Over a high heat, fry the meat in batches until it is very well browned. Transfer to a large casserole. Add a little more oil and add the reserved marinade to the pan. Turn the heat down to medium anf fry the marinade, stirring, for a few minutes until the onions have softened. Add this to the meat in the casserole. Deglaze the pan with a little water and add this to the casserole. Pour in enough water to just cover the meat and add a good pich of salt.

On the hob, bring the casserole to the boil, stir, cover and transfer to the oven. Cook for at least 2 hours, preferably 3 or until the meat is very tender. Skim off excess fat if you wish and check the seasoning. Sprinkle with the chopped coriander leaves and serve with rice.