Recipes and daily menus from the CCGS Jean Goodwill
This a simple soup to make, but one that I find very enjoyable. It can be served alone, or the way I prefer, over a mound of rice. You can make it difficult by sourcing galangal, lime leaves, Thai chilis and all the other ingredients …
This version has a tomato based sauce, the main ingredients are much the same. It is relatively mild in regards to heat. It is easy to add more heat, not so easy to take it away. Chicken Curry 1 whole chicken 3 to 4 lbs …
Yvonne was not my aunt, I never met Aunt Yvonne, but according to my friend Gord, this tastes just like the curry that his Aunt Yvonne would make when he was young.
This is a mild curry, feel free to add more chilis to spice it up a bit. When making this, I like to use chicken with the bone in as it has more flavor. I usually remove most of the chicken shin as it will come off during cooking. I save the skin, wing tips and excess bones to make a stock at another time.
Chicken Curry
1 whole chicken 3 to 4 lbs
1 onion medium dice
1 bell pepper medium dice
2 carrots, split, sliced
1 stalk celery sliced
1/4 cup grated fresh ginger
3 cloves crushed garlic
2 tblsp curry powder (madras curry if possible)
1 tblsp cumin
1 tblsp garam masala
1 tsp turmeric
2 tblsp tamarind paste (substitute lemon juice if necessary)
1/2 cup water
2 tblsp flour
1 cup chicken stock
salt
optional crushed chili for additional heat
Directions
Cut the chicken into smaller pieces (12) (split wings(4), leg(2) thighs (2),
breast cut in 2(4), trim excess skin to discard or save for stock)
Rub the chicken pieces with a tsp of salt and the grated ginger. Set aside while prepping the vegetables.
Cover the bottom of a pan with a small amount of oil. Bring to a medium heat.
Place the chicken in the hot pan, cook until starting to brown, add in the garlic and curry powder, Stir until the chicken is coated, add the vegetables, then add the cumin, garam masala, and tumeric.
Once the spices are mixed in, add the tamarind paste and water, cover and simmer for 30 minutes.
When the chicken is cooked though, add the flour stir to coat the chicken, then add the chicken stock. Simmer at a low heat with the lid off until sauce thickens.
Check for salt
I once had a couple Trinidadian people on the ship. I was asked if I knew how to cook Stew Chicken. I did not, but, as is my wont, I did some research and ended up producing this. It passed inspection and received the approval …
Chicken with spaghetti.
I once worked with some Spanish cooks who did this dish a few times. They would use chicken wings as the chicken component. I don’t know if that is traditional, or just easier because they were already cut. I use whole chicken, but I sometime will use wings because they are quicker and easier. The pasta used can be any of the long thin pasta types.
Pollo con Fidio
1 chicken, 3 to 4 lbs
1 red pepper large dice
1 green pepper large dice
1 onion medium dice
2 stalks of celery sliced
4 cloves garlic, crushed
1 cup chopped parsley
2 liters chicken stock
12 oz spaghetti broken
6 or 7 strands of saffron OR 1 tsp tumeric and 1 tsp yellow food color.
Salt to taste
Directions
Cut the chicken in small piece. Trim excess skin, but leave any attached to the chicken. Leave the bone in.Salt lighty
With a small amount of oil, saute the chicken until lightly browned, then add the peppers, onion, celery,and garlic. When heated through, add the chicken stock, then the saffron.
Bring to a light boil then add the spaghetti.
When the spaghetti is cooked add the parsley and check for salt.
The dish should be somewhere between a sauced pasta dish and a soup. If too dry add a bit of liquid.
Chicken with Okra Having worked with people that use a lot of okra, I have learned to really appreciate it The biggest thing is to fully cook it. Once cooked the it changes the feel in the mouth. Don’t eat it uncooked, it has an …
This is a basic plain chicken and dumpling recipe. I like to roast my chicken first to add a little depth of flavor to the stock. Many of the southern chicken and dumpling recipes do not do this. They just put the chicken in the …
Another old school hit. Everything is better with butter. In this case it keep the chicken moist and carries the flavor of the garlic. Make sure the center of the chicken is cooked to at least 165 F . Don’t overcook or the chicken will be dry.
CHICKEN KIEV
4 Boneless Chicken Breast
1 clovesgarlic
2 oz butter
1 tsp pepper
1 tsp basil
1 tblsp bread crumbs
flour
2 eggs
2 oz milk
seasoned bread crumbs
Directions
Place chicken breasts on sheet of plastic wrap. Cover with a another sheet. Pound gently with a meat hammer until the chicken is 1/2 inch thick.
Peel and mince the garlic. Cream the butter , add pepper,garlic, basil and first amount of bread crumbs.
Place a portion of the garlic butter in the center of chicken, roll, try to tuck in the ends, do not leave any of the butter mixture exposed. Roll in flour
Mix egg and milk to make an egg wash.
Dip the floured chicken in the egg wash then the seasoned crumb
Put oil in a pan warmed to medium heat, brown the kiev then, place on a cooking sheet
Finish in the oven at 335 for 20 minutes. check for temperature (165F ) before serving
Cock-a-leekie soup is the proper name of this soup, it has very few ingredients, but is warm and satisfying. It is known as the Scottish National Soup. The recipe has been in existence for hundreds of years. This version is much lighter than was traditional. …
Butter chicken is made with a tomato cream sauce. It is mild and usually lightly spiced. I use Butter Chicken as a gateway dish for those who are afraid of Indian food or hot spices in general. My research tells me it was developed in …
The chicken should be seared at a high heat to give a slightly charred flavor. Cooking on the BBQ works well once the chicken has blackened slightly remove to lower heat to finish cooking more slowly. Slower cooking will give a moister product.
Chicken Shawarma
1 lb (1/2 kg) boneless skinless chicken (I prefer thighs, but breasts work just as well)
1/2 tsp salt
2 cloves crushed garlic
juice from 2 lemons ( 2 oz juice)
1 tbsp oregano
1 tbsp shawarma spice
2 oz olive oil
Rub the chicken with the salt
Mix the garlic, lemon juice, oregano, shawarma spice, and olive oil together and pour over the chicken. Massage it in to make sure the marinade reaches all the crevices. Let set for at least 2 hours.
Heat the frying pan to a high heat. Do not add oil. Sear the chicken a few pieces at a time. Just sear one side. If you overcrowd your pan the chicken will steam and not develop the extra flavor from the searing.
When all the chicken is seared place in a pan and bake at 350 for 15 minutes
Remove from oven and serve with pita and garlic yogurt sauce.
This is my version of the famous Jamaican chicken recipe. It uses spices that are usually used in sweet recipes. It has cinnamon, ginger, nutmeg, but the stronger flavor is allspice. The Jamaican version is very spicy, usually made with scotch bonnet peppers, this version …
