Recipe Squadron

Ingredients
For the marinade
large knob fresh ginger, peeled and roughly chopped
2-3 garlic cloves, peeled and finely chopped
2-4 green chillies, cut in half with the stalk, seeds and membranes removed
1 tsp salt, or to taste
1 tsp garam masala
1 tbsp lemon juice
2 tbsp oil
For the chicken
800g/1lb 12oz chicken pieces, skinned and pricked all over with a fork
3 tbsp vegetable oil
¼ tsp salt
¼ tsp freshly ground black pepper
½ tsp ground cumin
4 slices white bread, processed to crumbs in a food processor
1-2 large free-range eggs, beaten
1 lemon, to serve

Method
1. For the marinade, combine all the marinade ingredients in a bowl and mix well to make a paste. Add the chicken and coat each piece well in the paste. Cover with cling film and leave for a couple of hours or overnight in the fridge. Bring back to room temperature before continuing.
2. Preheat the oven to 225C/435F/Gas 7.
3. Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.
4. Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides.
5. Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them on the baking sheet and cook for 20 minutes. Then lower the oven to 200C/400F/Gas 6, turn the chicken and cook for another 15-25 minutes (depending on the size of the chicken pieces), or until cooked through.
6. Place on a serving dish, cut the lemon into wedges and serve.

For Bake:
2 cups plain flour (or 3/4 cups plain flour and 1/4 cup wholewheat flour)
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. butter or lard
water

For Saltfish:
1/2 lb. saltfish
3 cloves garlic, crushed and chopped
1 small onion, finely chopped
3/4 cups tomatoes, chopped
1/2 tsp. chive, chopped
1/2 tsp. thyme, chopped (spanish or fine leaf)
2 tbsp. olive or coconut oil (to fry the salt fish)
1 small hot pepper, finely chopped (optional)

Sift the flour and baking powder together. Then cut the lard or butter into the flour

Mix well to a fine meal.

Add the water, mix then form into a smooth batter after kneading. Leave to rest for about 30 to 40 minutes. Roll out to a desired thickness. You may spread a little oil on the rolled dough before placing it on the tawah to bake.

Bake on one side before flipping the rolled dough over to bake on the next side

When the other side is brown enough remove and place on a clean kitchen cloth.

Bake tastes best when served hot. I also like butter or cheese with bake.

Boil the salt fish until tender and the bones and skin is easily removed. Wash out the extra salt with water before cooking it with the the tomatoes, onion, etc.

Saute the onion, pimento, and tomato for about 2 minutes.

Add the salt fish. Cook for another 3-5 minutes. If the pot gets a little dry you can add a little bit of water so the ingredients do not stick to the pot. Season to taste. Remove and serve.

Saltfish ready to be served

½ cup rice
3 cloves garlic
2 potatoes
1 onion
1 tin corned beef
¼ tsp. saffron powder
¼ tsp. geera powder
2 tsp. curry powder
3 tsp. water (to mix curry)
salt to taste
pepper to taste
1 tbsp. green seasoning
2 tbsp. oil
1 bouillon cube (optional)

Boil and strain the rice. Set aside.

Chop the onion and garlic.

Dice the potatoes.

Remove the corned beef from the tin and set aside.

Mix the curry, saffron, geera and green seasoning in about 2 tablespoon of water.

Mix well.

Sauté the onion and garlic.

Add the curry mixture. Mix and allow to cook well

Add the potatoes and cook until soft.

When the potatoes are cooked add the bouillon cube and allow to simmer for about 2 minutes.

Add pepper to taste.

Add the corned beef.

Allow to simmer, until the most of the liquid is evaporated. Serve hot over rice.