Smoked Turkey and Pigeon Pea Rice/Pavo Ahumado, Gandules Y Arroz

Hi all! Getting into the spirit of Christmas and all, I’m finding all kinds of birds,berries,and beers to buy or inspire me to create new recipes. This time it’s smoked turkey wings from a specialist butcher, and fresh frozen pigeon peas(that I had never cooked with before) cooked in one pot with rice. Simple yet delicious!

.INGREDIENTS 

SERVES 4-6

1 Turkey Wing

2 Spring Onions,Red Pepper,Chilli, and Garlic cloves,blended.

SPICE MIX:

Pimento Berries, Coriander Seeds,Cinnamon powder,Annatto,Bay Leaf, and Mexican Oregano

1 1/2 Cups of Long Grain Rice,rinsed through.

Half a bag of Frozen Pigeon Peas-These peas are common in Caribbean,African, and South Asian.

Oil to sauté

Salt to taste

METHOD

Firstly, blend the spring onions, pepper,and garlic until it becomes a paste. Set aside.

Then in a dry frying pan, toast the whole spices, setting the powdered ones and nutmeg aside.

Grind in a spice grinder. Grate nutmeg,and set aside with other spices.

Slice the meat off the turkey wing and reserve the bones for the broth.Heat oil in a pot and sauté the onion-pepper paste. Add the spices and herbs after 5 minutes.

After around 10 minutes in total, add the meat, bones and peas. Then cover with water. 

Leave it to bubble for at least 45 minutes or until the turkey and peas have become tender. Take out the bones, from the pot, and rinse and add the rice,mixing the ingredients equally. 

Leave to simmer until all the liquid has dissolved and the rice has cooked.

Serve with a salad, or steamed vegetables. Disfrutalo!!

Spring Vegetable Rice- Arroz Con Vegetales de Primavera

Think you can’t make vegetable rice like the supermarket? Think again!!

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2 Spring Onions
Half a White Onion,
2 Carrots diced or 1 Large Carrot diced
5-6 leaves of Savoy Cabbage, chopped
1 Red Bell Pepper, diced
3-4 cloves of Garlic crushed and minced
3 Stalks of Celery, diced

1 Teaspoon each of Dried Thyme, Mint, Black Mustard Seeds, Pimento Powder and Coriander seeds-The seeds need to be ground in a coffee/spice grinder.
1 1/2 Cups Of Basmati Rice, rinsed at least 3 times.
Vegetable Oil to sauté the vegetables
Salt and Cracked Black Pepper to taste

METHOD

Peel, chop, wash and slice the vegetables to bitesize pieces. Fry the onions, garlic and vegetables on a medium heat for them to fry and soften, but not, darken in colour. Add the seasonings after grinding the coriander and black mustard seeds. In total, fry for around 10 minutes or until softening begins.

Rinse the rice in a sieve, and add to the pot. Stir, to coat in the seasonings and then add water to cover the contents. Turn the stove on a low heat, and leave for 20-30 minutes or until the rice is tender, and doubled in volume. Add extra drops of liquid if necessary, if the rice grains haven’t cooked yet. You are essentially looking to steam cook the rice. Serve with Barbecue Ribs, Chicken, Roast/Stewed Beef, or Quorn style Chicken pieces in Korma Sauce. Disfrutalo!!

Rice and Peas/Arroz Con Gandules

This dish makes up one of the best known dishes of Jamaica, Jerk Chicken,Rice and Peas.The traditional’peas’or beans to use is a type of beans called Gungo Peas/Pigeon Peas.
There are many variations of this dish in and around The Caribbean,and South America eg:Moros y Cristianos(Cuba),Diri et Pois Coles(Haiti),Cook Up Rice(Guyana). It is aromatic,flavoursome, and suprisingly, if done correctly, has complex flavours.

INGREDIENTS

500 grams of Gungo Peas/Pigeon Peas, soaked overnight for 8 hours OR 2 Cans of Gungo Peas/Pigeon Peas.

1 Tablespoon of Dried Thyme OR Mixed Herbs/Small Bunch of Thyme
1 Bell/Sweet Pepper(Optional)
Salt and Black Pepper to taste
Half a block of Coconut Cream/1 Can of Coconut Milk
100 grams-250 grams of Pigtails/Salted Pork(Optional)-Some specialist butchers will have these.

2 Bay Leaves
2 Clove of Crushed Garlic
1 Sliced Onion
1 Tablespoon of Crushed Pimento/Allspice Berries

500 grams of Long Grain Rice

METHOD

Put the peas into a pot of water, after draining them of the water that they were soaked in. Add a little salt and the pigtails/salted pork(Omit for those who cannot eat pork),and if using a pressure cooker, pressure them for around half an hour. If boiling, boil for 2-3 hours, of which during this time add the bay,onion, and other seasonings(Except coconut milk)including the pigtails(Omit for those who cannot eat pork.).

If cooking for those who eat pork,add them after 30 minutes of boiling the peas. Add the coconut milk during the last 30 minutes of cooking time.

If using a pressure cooker, check that the peas have cooked, and transfer the peas to a pot. Add the seasonings including the coconut milk, and cook for at least 30 minutes.

Prepare the rice(See the White Rice Recipe for how to prepare rice),and add to the pot. Mix the ingredients together,so that there is equal distribution of rice to the other ingredients. Make sure that the liquid covers the rice by at least one inch.

Leave it to bubble until there is only a little liquid left in the pot and that the rice is starting to become tender. Then lower the heat, and leave it to steam for around 10-15 minutes, or until the rice is tender, and there is no liquid left. If some grains have not cooked yet, pour a little water over the pot and lift the grains using a fork to separate the grains, by gently making an upwards stirring motion.. Almost like raking grass. After this, simmer on a low heat until the liquid has been absorbed. Serve hot, and with roasted/jerk chicken, curried goat,or vegetarian dish of choice. Enjoy!!

Shrimp Rice/Arroz De Camarones

This is a rice dish that is a simple yet tasty recipe that goes very well with the Roast Chicken recipe,or with any other dishes..Even by itself!

INGREDIENTS

1 Packet of Dried Shrimp,Soaked overnight(At least 8 hours)in at least 2 changes of water
2 Tablespoons of Ground Crayfish/Smoked Prawns
1 Onion, chopped finely
1 Green Bell/Sweet Pepper
Around 500mls of Fish Stock
2 Cloves of Crushed Garlic
1 Tin of Anchovies
1 Bay Leaf
1 Cup of White Wine(Optional)-Such as Liebfremilch, or any acidic and sour wines.
A Few Sprigs of Finely Chopped Parsley
300 grams of Long Grain Rice
Salt and Black Pepper to taste, if needed
Vegetable Oil

METHOD

Chop and fry the onion,bay leaf,garlic,parsley,and bell pepper.
Fry them for 10 minutes or until softened but not caramelised.
Add the anchovies, and shrimp, which should have been drained of all water. Fry for a few minutes,and then add the wine.
Simmer for 5 minutes and then add the fish stock.

Let the pot bubble,for another 10 minutes,and then wash the rice(See the recipe for White Rice,for how to prepare rice!), and add it to the pot. leave it to bubble until there is only a little liquid left in the pot and then lower the heat. Leave it to steam for around 10-15 minutes, or until the rice is tender, and there is no liquid left.

If some grains have not cooked yet, pour a little water over the pot and lift the grains using a fork to separate the grains, by gently making an upwards stirring motion. Almost like raking grass. After this, simmer on a low heat until the liquid has been absorbed. Enjoy with a Roast Chicken, Fish or Vegetarian dish of your choice.

Seasoned Rice/Arroz Sazonado

I often make one pot dishes and this is just one of many dishes that I have.

INGREDIENTS

400 grams of Stewing Beef/Shin of Beef
Chicken Stock-Dissolve 2 stock cubes in 500mls of water..You may not need all of the stock, but use some and store the rest in the fridge. You can also make your own *stock.
Small Bunch of Parsley and Basil-About one handful of each
200-300 grams of Chicken Breast Pieces
1-2 Cans of Black Eyed Peas
2 Cloves of Garlic
1 Tablespoon of Pimentón Dulce(Sweet Smoked Paprika)
1 Onion/Half a Leek
1-2 Tablespoons of Annatto
Cayenne Pepper(Optional)
Cooking Oil

**Fried Green or Yellow Plantain to be fried and served with the finished dish.

METHOD

Firstly Wash and prepare the meats in lemon juice and water, removing excess slime or greasiness. Cut all meats into small cubes or ask your butcher to do it. Reserve the chicken as this will be added to the pot after the beef has cooked.

Heat the oil in a pot along with the annatto. Heat the oil until, the annatto has turned the oil a dark orange-red colour. Use a slotted spoon to take out the seeds. Season the beef with the paprika, and a little salt. place inb the oil to start browning, and slice the onion/leek-Taking care to rinse the dirt from it, and put in the pot alongside the beef. Fry the meat and onion/leek for about 10 minutes or until the meat has some colour and the onions have softened. Then add some of the stock, and cook the meat for 2 hours or until the meat is tender. Use a pressure cooker to lessen the time if you are short of time.

When the beef has cooked, add the chicken, and chop the basil and parsley, and the beans. Cook for about 10 minutes.Taste the cooking liquid, for enough salt. If not enough, then add the remaining stock. Wash rice, at least 3 times to eliminate starch, and add it to the pot.

Put the pot to rapidly boil,until the water starts to evaporate, and then turn down the heat and leave to cook for about 20 minutes to half an hour. Stir the ingredients once or twice, making sure that the rice and meats,are evenly distributed throughout the pot. Add more water if needed and adjust the heat as needed. If the water has evaporated too quickly and if any grains are uncooked add upto one cup of water to the pot and adjust the heat.When cooked, Serve with any vegetable of your choice. Enjoy!!

*Look on the sauces category/page.
**Look on the vegetarian category/page.

White Rice/Arroz Blanco

This is the basic side dish, to accompany any meal and is quite easy to do. Do not be daunted by any of it!

INGREDIENTS

250 grams of Long Grain/Basmati Rice-This should serve around 4 people, and is roughly 1/4 of a 1Kg bag of rice.
A Pinch Of Salt
Water to cover the pot
Small amount of Margarine/Butter

METHOD

In a bowl, pour out the rice, and wash the starch from the rice at least 3 times. Afterwards, put some water over the rice, enough to cover the rice in the bowl. Pour this into a pot, being sure not to spill the rice grains! Take a pinch of salt, and sprinkle into the pot. Put some margarine into the pot also. Cover the pot and leave to boil on a rapid heat, until the water starts to evaporate a little. When this happens, turn the heat down and leave the rice to steam-cook for at least 15 minutes. If some grains have not cooked yet, pour a little water over the pot and lift the grains using a fork to separate the grains, by gently making an upwards stirring motion.. Almost like raking grass. After this, simmer on a low heat until the liquid has been absorbed. Serve with a meat or vegetarian dish of you choice.