Recipe

INGREDIENTS

• 4 medium sized chicken breast
• 1/2 Teaspoon rosemary
• 1/2 Teaspoon coriander
• 1/2 Teaspoon curry powder
• 2 Cloves of garlic
• 3 scotch bonnets
• 1 Small onion
• 1 tomato
• 1 Tablespoon butter
• Salt

PASTRY 

• 150 Gram mozzarella cheese
• 50 Gram almond flour
• 35 Gram coconut flour
• 2  Tablespoon cream cheese
• 1 Egg
• 1/2 Teaspoon rosemary/ thyme (optional)

METHOD

1. Blend tomato. pepper and onion, set aside.
2. In a pot add chicken, spices,butter, salt and tomato/ pepper onions.
3. Slow cook for 3 hours using a slower cooker on high, cook for 2 1/2 hours if using the oven at 150 degree celsius.
4. Once meat is tender, shred into pieces and set aside.
5. In a microwavable bowl, Mix grated cheese, almond and coconut flour and cream cheese.
6. Microwave on high for 1 minute, stir then microwave for another 30 seconds.
7. Add egg, rosemary (optional), mix gently.
8. Place dough on parchment paper, place another parchment paper over dough and roll flat, if it hardens and becomes difficult to work with, put back in the microwave for 10 -15 seconds to soften again.
9. Add pulled chicken in the middle of dough and roll to seal.
10. Bake in oven for 15 – 20 minutes or until golden brown.

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 Cabbage Moin-Moin

• Half a cabbage (big size)
• 1 Tatashe or red bell pepper
• 2 Scotch bonnets (ata rodo)
• 1/2  Small onion
• 2 Tablespoon palm oil
• 2 raw eggs
• 150g minced chicken
• crayfish
• salt
• Boiled Quail eggs
• Dried shrimps
• 1 cup of water

1. Blend cabbage with 1 cup of water until completely smooth.
2. Use a cloth to squeeze out most of the water from cabbage blend.
3. Blend onion, scotch bonnets and tatashe or pound in a mortar.
4. Mix all ingredients ( pepper, palm oil, minced chicken, crayfish , salt and cabbage) together.
5. Add 2 raw eggs into cabbage mix and stir well.
6. Put cabbage mix in a tin or ramekins.
7. Add quail eggs and dried shrimps. (optional)
8. Fill the baking tray with one and a half cups of water.Place ramekin in the middle of baking tray and cover in tin foil.
9. Cook at 200 degree celsius for 1 hour 30 mins or until its firm.

Enjoy for breakfast, lunch or dinner.

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Palm oil Konjac rice

• 1 Tomato chopped
• Quarter of a small Onion
• 2 Chopped scotch bonnets
• Palm oil
• 3 Tablespoon Crayfish
• Smoked catfish
• Salt to taste
• 400g Konjac rice/slim rice

1. In a heated pan, add palm oil to heat slightly.
2. Add in chopped onions, tomatoes and pepper fry for 5 minutes.
3. Stir in smoked fish , crayfish cover with a lid and cook for 3 minutes.
4. reduce heat simmer for 3 minutes.
5. Add in Konjac rice cover with a lid cook for 10 minutes.
6. Add salt to taste.

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A Christmas Delight

• 750 ml Heavy whipping cream
• 1/4 cup sweetener
• 100g pack of flaked almonds
• 1 punnet of strawberries
• 1 punnet of raspberries
• 1 100g of dark chocolate 90% cocoa
• Low carb cake

1.  In a dry pan, add almond flakes keep shaking pan until it golden brown set aside to cool.
2. Mix cream, sweetener until cream is thick and forms peaks.
3. Slice off the top crust and cut cake horizontally into 3 round slices.
4. Wash and halve strawberries removing stalks.
5. Spoon a big dollop of cream on cake slice and smooth it out to the edges.
6. Lay halved strawberries and top with second slice of cake.
7. Repeat cream, strawberries steps until the top layer.
8. Pat down gently, top with cream smoothing it over the top and sides of the cake till its covered completely.
9. Crumble almond flakes with hands and pat round sides of the cake until all sides are covered.
10. Pile raspberries and sprinkle chocolate shavings ( use a knife, peeler or hand grater drag across chocolate).

Enjoy with friends and family.

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Almost Paella…

• 3 Boneless skinless chicken breast
• 300g Clams
• 10 Jumbo Prawns
• smoked Hotdog
• 2 cloves of Garlic
• 1 Medium Onion
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Coriander
• 1/2 Teaspoon Turmeric
• 500g Konjac rice/Zero carb rice
• 1 cup String beans chopped
• 1 Lemon
• Sea Salt
• Black Pepper/Chilli
• 1 Cup chicken stock
• Olive oil

1. In a heated pan, add olive oil, chicken, hotdog and coriander cook for 5 minutes until chicken turns golden.
2. Add onions and garlic to the pan cook for 5 minutes.
3. Add paprika and rice give it a good mix.
4. Pour in chicken stock and stir, bring to boil and put a lid on the pan.
5. Add in seafood and string beans and lemon juice, cook for a further 5 minutes
6. Add salt and pepper for taste
7. Open to let liquid dry up not completely stir in turmeric
8. When almost dry add olive oil and mix in

Enjoy with friends and family.

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