Quick and Easy Sweet and Sour Chicken

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 skinless, boneless chicken breast halves
• 3 tablespoons ketchup
  
  
  1. 1. Saute onion in oil until translucent.
  2. Add chicken, and brown lightly.
  3. Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.
  For such a simple dish I didn't expect it to taste so good. I added 3 cloves of garlic and 1 sliced red pepper to the sauce before simmering.
  Serve with rice and green stir fried vegetables would go well.

• 2 tablespoons soy sauce
• 3 tablespoons white sugar
• 2 tablespoons lemon juice
  tea spoon of freshly ground black pepper
  
  
  
  
  
  
  
  

Louis's Garifuna's rice and beans

cook one pound of red beans
cook the rice in the coconut water or coconut milk or a mixture (keep stirring and make sure it doesn't burn)
mix beans and rice together
add tsp of cumin, salt, thyme
mix and cook a little longer
and serve with chicken and tomato recaudo. Also fried pineapple with chilli also goes really well!!

:-)

Pea, feta and mint toasts

Ingredients

• 
  
• 300 g frozen peas
• 3 tbsp extra virgin olive oil
• 100 g feta cheese, crumbled
• ½ lemons, juiced
• a bunch of fresh mint, finely chopped
• 1 baguette

Method

1. Bring a pan of water to the boil, and tip in the peas. Allow them to sit and defrost for a couple of minutes, then drain.

2. Put the peas, reserving a teaspoonful as a garnish, into a food processor with 1 tablespoon of the oil, and pulse until you have a chunky purée – it shouldn’t be smooth. Add the crumbled cheese and the zest of the lemon and pulse briefly to combine.

3. Squeeze in lemon juice to taste, and stir in the chopped mint, reserving a teaspoonful as a garnish. Add a little black pepper, and refrigerate until you’re ready to serve.

4. Heat the grill and cut the baguette into slices. Arrange on a grill pan and drizzle with 1 tablespoon of oil. Season and grill until golden, then turn over and grill the other side.

5. Garnish the dip with the reserved peas and mint, then spoon on to the toasts and drizzle the remaining oil on top before serving. 

Chorizo pasta bake

Ingredients

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 2 red pepper, roughly chopped
• 120 g chorizo, chopped
• 2 tbsp balsamic vinegar
• 2 tsp smoked paprika
• pinch dried red chilli flakes
• 2 x 400g tins plum tomatoes (or I used tomate paste and 5 chopped tomatoes)
• 1 tsp sugar
• 300 g penne pasta
• 200 g mozzarella

Method

1. Heat the olive oil in a large pan and then gently cook the onion for 5 minutes until soft, add the garlic and cook for a further minute.

2. Add the peppers and chorizo and cook until the meat starts to crisp up. Stir in the balsamic vinegar, paprika, chilli if you want an extra kick, and the plum tomatoes.

3. Mix it well, breaking up the tomatoes then season with a teaspoon of sugar and salt and fresh black pepper to taste. Allow to simmer for 10-15 minutes.

4. Preheat the oven to 200C/180C fan/gas 6. Cook the pasta according to packet instructions, drain and then add to the pan of simmering sauce.

5. Tear the mozzarella into small pieces and stir half into the pasta mixture. Turn out into a large oven proof dish, and then dot the remaining chunks of mozzarella and then bake in the oven for 10 minutes until the cheese has melted.

6. Serve with a large green salad and garlic bread.