Delicious Jerk Chicken

I recently made a delicious Jerk chicken meal which my family loved…


1 kilogram Chicken cut into chunks

1 red onion

2 dessert spoons of Jerk spices

1 dessert spoon of  each Thyme and Rosemary

1 teaspoon of Basil

4 mushrooms

1 can of red kidney beans

1 tablespoon oil

1/2 pint or 250ml hot water

2 tablespoons of tomato puree or ketchup

100 grams or 4 ounces of rice per person


  1. Cut chicken into chunks.
  2. Heat oil.
  3. Boil kettle.
  4. Add spices to oil.
  5. Put rice in pan cover with boiling water place ring on a low simmer, stir and cover.
  6. Add chicken to pan turning to seal and brown the meat.
  7. Chop onion finely add to pan, once chicken is browned
  8. Stir and cook for one minute.
  9. Drain, add and stir in the red kidney beans.
  10. Add tomato puree or ketchup to the hot water to cook.
  11. Sprinkle on the herbs stirring well.
  12. Cook for ten minutes until beans and chicken are thoroughly cooked.
  13. Serve with rice and salad.

Enjoy! My family loved it!



Irresistable seductive molten chocolate – explodes for fun!

My children love this as I added too much baking soda and they became mini molten chocolate volcanoes which now if I do not do the same I disappoint them!

Chocolate Fondant Pudding

Preparation time: 25 minutes
Cooking time: 14 minutes to 16 minutes
Makes: approx. 6

150g butter,or margarine chopped into cubes, extra for greasing
25g cocoa powder, plus extra for dusting
200g dark chocolate (70 per cent cocoa solids), broken into pieces
2 eggs, plus 2 egg yolks
125g golden caster sugar
25g plain flour

1. Preheat the oven to 180°C/gas 4.
2. Butter six 175ml pudding moulds or ramekins and dust with 10g cocoa.
3. Place on a baking sheet.
4. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, stirring occasionally till smooth. Set aside.
5. Using an electric whisk, beat the eggs, yolks and sugar in a bowl for 5 minutes until thick and foamy.
6. Whisk in the cooled chocolate mixture.
7.Sieve in the flour and remaining cocoa and fold in.
8. Divide the mixture between the moulds.
9. Bake for 14–16 minutes, or until the outsides are set but the insides are soft.

Ramekins, serve as they are.
Moulds, ease a knife round the edges and turn onto a warm plate.

To serve:
Dust with cocoa.
Serve with crème fraîche or double cream and/or vanilla ice-cream is my children’s favourite

Favourite drinks
Personally, for me it has to be a strong black coffee – the darker, the better.
However for my children it has to be cold milk!

How do you season, prepare, de-bone, gut, marinate, clean meat or fish?


How to season and prepare meats whether poultry, beef, lamb, veal, goat, mutton,

Meat defrosted, if required
De-bone the meat.
Clean and wash the meat thoroughly
Always use key seasoning such as salt and pepper
Use a meat tenderiser – lime or lemon juice is a natural tenderiser
Allow the seasoned meat to marinate overnight to develop tenderness and flavour
Storing in an air-tight container or thoroughly covered with cling-film in the refrigerator.

<strong>How to season and prepare fish

Cleaning the fish

To clean and scale the fish means that you must use:

a fish scalar or substitute with a sharp knife or potato peeler,
a table,
a cutting board and
a few sheets of old newspaper.

<strong>Next –

Hold the fish by the tail and with the blade
Scrape off the scales working towards the head.

How to gut fish

Make an incision through the belly of the fish
Grasp the end of the intestine near the head
Pull it away along the length of the slit
Cut the intestine at the tail end
Trim the fins on the fish, starting with the back fin, the tail fin and totally remove the gill fins.

How to de-bone the fish.

After gutting and trimming the fish:

Insert a de-boning knife close to the backbone at the tail end
Cut the flesh from the bone, working towards the head and keeping the knife as close as possible to the bone.
Small bones that stick to the flesh or are embedded in it, must be removed with tweezers or fingers.

To fillet the fish

Splitting the fish on both sides once de-boned
Carve the fish into fillets that you require.

Always season the fish with garlic, black pepper and salt

Chicken, Fish and Meat (Pork, Beef, Veal & Mutton) Tips and Hints

For fish firm while cooking add lime juice to mixture.
Reduce raw fish smells by using browned butter or lemon juice.
Remove fish odours from utensils wash in lemon juice or white vinegar and water for a few minutes then rinse well.
Steam fish in foil to prevent fish from breaking apart when steaming.
Flouring meats is easiest by placing flour in a plastic bag and shaking well.
Cook bacon on racks or cut the ends with scissors to prevent curling bacon.
Fully immerse pork in marinade.
Use the crown part of the roast bones to make a stock or for soup recipes as this gives depth and added flavour.

Chocolate brownie cake

Chocolate brownie cake

Scrummy Chocolate brownie – to make it gooey don’t let it cool too much but add warm melted butter to the egg mixture in recipe! My children adore it with vanilla ice-cream!!!