THE FOOD DISCIPLE

Hello Everyone!

I hope you are having a great week! Today’s recipe is perfect for a nice Sunday lunch or dinner with your friends and family. I had this deliciousness on Sunday for lunch with my friends. They came over for the weekend and I just had to treat them right😃. I know this recipe is a bit late on the blog but definitely worth it. It is super easy to prepare and quick, that is how I like my meals to be. I am always busy and also like to eat good, so I am always into recipes that will not keep me in the kitchen for more than 2 hours tops;😏 okay an 1 hour 30 mins during the week, I can spend my entire day in the kitchen during the weekend💃. As a lover of food, I appreciate the intricacy when it comes to food preparation and I know good quality food takes time and patience. Zinny Factor I am sure this is a recipe your readers will love, I can not keep this deliciousness away from your readers 😁

Now let’s get to it.

Enjoy!

Spicy Red Thai Curry

July 23, 2017

Servings: 4

Prep: 20 min

Cook: 30 min

Total: 50 min

Difficulty: Easy

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By: admin

Ingredients

• 2 lbs of Cervettes (cleaned with head on)
• 2-3 tbsp of Thai Red Curry Paste
• Coconut milk (750 ml)
• 1 Lemon Grass
• 1 Red Bell Pepper (sliced)
• 1 Cup of Baby Corn
• 6-7 Dry Chili Pepper
• 1 tbsp of Palm Sugar (or Regular Sugar)
• Basil Leaves
• 1 tbsp of Fish Sauce
• 1 tsp of Sesame Oil
• 1 tbsp of Soy Sauce
• 1 Lime
• 3 tbsp of Vegetable Oil

Directions

• Step 1 Clean and prepare Cervettes and Vegetables. Cut baby corn in half or leave as a whole. Slice bell pepper and lemon grass. Cut Chili Pepper in half or leave as a whole.
• Step 2 Heat pan on medium heat. Add vegetable oil and when it is hot, add red curry paste and stir fry for 1-2 minutes. I used store bought red curry paste, it is so much easier and less stressful.
• Step 3 Gradually add your coconut milk and stir until both ingredients marry together. Allow to cook for 1-2 minutes and add your vegetables.including dry chili pepper.Simmer for 8-10 minutes. Add your sugar, fish sauce, sesame oil, soy sauce and corvettes
• Step 4 properly stir and leave to simmer for an additional 5-7 minutes. Stir carefully to avoid shrimps from breaking apart.
• Step 5 Garnish with Basil leaves and about 1 tbsp of freshly squeezed lime juice and simmer for an additional 1-2 minutes.
• Step 6 Your food is ready!!!
• Step 7 Serve with Rice or Pasta
• Step 8

Hello Everyone!

I hope you had a great week. Today’s recipe is my own style of Jamaican Curry Goat, I am really proud and confident about this recipe because it has been a long time coming. I love Caribbean food so much!😋😍 So I am happy that I was able to achieve this about 95% close. I love a good Netflix & Chill with some comfort food by the side and curry goat and rice is the perfect meal for this! My friends enjoyed this to the bone, the meat was so soft, juicy and oh don’t get me started on the sauce, let’s just say we were licking our hands all the way to our wrist. This meal is worth the time it takes to prepare, however I used a pressure pot to help cut the cooking time. I also used the remaining sauce with pasta and it paired really well. I think I’ll just go straight to it before I end up rambling about this food.

Now let’s get to it.

Enjoy!

Jamaican Curry Goat

July 23, 2017

Servings: 4

Prep: 25 min

Cook: 7 hr 35 min

Total: 8 hr

Difficulty: Difficult

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By: admin

Ingredients

• 2 lbs of Goat meat
• 1 Large Onion (sliced)
• 4-5 sprigs of Fresh thyme
• 1-2 Scotch Bonnet pepper (sliced)
• 5 tbsp of Jamaican Style Curry powder
• 5 Cloves of Garlic (minced)
• 1 tsp of Black Pepper
• 1 small onion (finely chopped)
• 4-5 Cups of Hot Water
• 1 and ½ tbsp of Ketchup
• 2 Potatoes (peeled and cut into small chunks)
• 3-4 tbsp of Vegetable Oil
• 3 tbsp of Oilve Oil
• Salt

Directions

• Step 1 Clean and dry goat meat. Place in a bowl and season with 3 tbsp of curry, sliced onion, scotch bonnet pepper, 3 sprigs of thyme, garlic, black pepper, olive oil and salt. Add salt according to preference. Properly mix, tightly cover with plastic wrap and refrigerate for at least 6 hours, overnight more preferable.
• Step 2 Remove only the goat meat from the bowl, heat your cooking pot with oil on medium heat and brown meat when oil is hot.
• Step 3 Once meat is browned, add 3-4 cups of hot water, and the remaining marinade from the bowl, cover, place heat on medium low and cook for about an hour. If you want to speed things up, transfer goat meat, water and marinade into a pressure pot and cook for 20-25 mins. Your goat meat will be very soft in a short amount of time.
• Step 4 If you used your pressure pot, transfer goat meat back into your cooking pot, and season with 2 tbsp of curry powder, 2 sprigs of thyme, finely chopped onion, 1 cup of hot water and salt. Add salt according to preference. Cover, place heat on medium heat and cook for 15-20 minutes..
• Step 5 Add potatoes and ketchup, stir and simmer on low heat for 25-30 minutes, cook until the meat falls off the bone.
• Step 6 Your food is ready!!
• Step 7 Serve with Steamed Rice, Rice and Peas or Pasta.
• Step 8 FOR PASTA: Boil pasta until Al dente, pasta water should be as salty as seawater. Sieve and reserve ¼ cup of pasta water. Transfer pasta to pot, add 2 tbsp of butter, pasta water and curry goat sauce and properly mix. Taste for more seasoning and only season with salt if needed.

Chicken Wings with Spicy Honey Butter Sauce

July 23, 2017

Servings: 4

Prep: 15 min

Cook: 7 hr

Total: 7 hr 15 min

Difficulty: Medium

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By: admin

Ingredients

• Marinade:
• 2 lbs of Chicken Wings
• 5-6 cups of Water
• 3 tbsp of Seasoned Salt
• 1 tbsp of Garlic Powder
• 1 tsp of Cayenne Pepper
• 1 tbsp of Spanish Paprika
• ½ tsp of Cameroon Pepper (optional)
• 1 tsp of Black Pepper
• 1 tsp of White Pepper
• 1 tbsp of Granulated Onion
• Breading/Coating:
• 2 and ½ cups of all purpose flour
• 2 tbsp of Seasoned salt
• 1 tsp of Spanish Paprika
• ½ tsp of Cameroon Pepper (optional)
• 1 tsp of Black Pepper
• 1 tsp of White Pepper
• 1 tsp of Garlic Powder
• Salt (add according to preference)
• Vegetable Oil for Frying
• Spicy Honey Butter Sauce:
• 2 tbsp of Honey
• 1 and ½ tbsp of Soy Sauce
• 2 tbsp of Hot Sauce or Sriracha
• ½ tsp of Black Pepper
• ½ tsp of White Pepper
• Minced or Powder Garlic (2 cloves)
• 1 tsp of Grated or Powder Ginger
• 1 tsp of Chinese Five Spice
• 4 tbsp of unsalted butter
• 1 tbsp of Red pepper flakes
• Salt

Directions

• Step 1 In a bowl or large zip lock bag, add your water and seasonings, mix and place chicken wings. Cover with plastic wrap and place in the refrigerator and marinate overnight or at least 6 hours.
• Step 2 Mix your flour and seasonings to create breading or coating and set aside. In a deep pot or pan heat up 6- 7 inches of vegetable oil on medium heat. Oil is ready to fry when you add a little flour in the oil and it starts to bubble.
• Step 3 Remove wings from brine and properly coat one at a time in seasoned flour and set aside. Place breaded wings into oil in batches and fry until golden brown and crispy. This should take at least 12- 15 minutes, remove on place on a lined plate with paper towel.
• Step 4 In a small pot, add butter on low heat. When butter has completely melted, add hot sauce, honey, soy sauce, garlic, ginger, chinese five spice, red pepper flakes, black and white pepper and a pinch of salt. Stir and let simmer for 2-4 minutes. Set sauce aside to cool and coat with chicken wings.
• Step 5 Your food is ready!!

Recipe inspired and adopted from Chrissy Teigen’s cooking book Cravings! but has been revamped with a little Food Disciple twist to it. Great cooking book, grab yourself a copy!