Quick & Easy Recipes

Ferrero Rocher Cookies

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 15 pieces Ferrero Rocher
  • 2 cups all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup softened butter
  • 1 cup sugar
  • 1/4 cup cooking oil
  • 2 tsp vanilla extract

Instructions

    1. In a mixing bowl, add al purpose flour, cornstarch, baking soda, and salt. In another bowl, cream the butter, and sugar until fluffy. Add vanilla extract and oil, mix until smooth. 
    2. Now add flour mixture to this in three parts, stirring well until just combined after each addition. Crush Ferrero Rocher chocolates in a grinder. Add this to the bowl. Mix and add some milk if required to get the desired cookie dough consistency. 
    3. Preheat the oven to 350° F. Line a baking sheet with parchment paper and place tablespoon-sized balls of dough onto the prepared baking sheet. Bake for 12-15 minutes. 
    4. Take it out from the oven and allow it to cool for a few minutes.



Notes

All ingredients are available in the STC retail outlets.

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Butter Chicken Masala

Ingredients

  • 4 tbsp (2oz) Kerrygold Salted Butter
  • 2 onions, minced
  • 2 tsp crushed garlic
  • 2 tsp minced root ginger
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 1 tsp chilli powder
  • ¼ tsp ground turmeric
  • 1 tbsp tomato purée
  • 1 large ripe tomato, peeled, seeded and diced
  • 1 cup (8 fl oz) milk
  • 4 skinless boneless local chicken breasts, cut into bite-sized pieces
  • 1 tsp masala
  • 3 tbsp cream
  • salt and freshly ground black pepper
  • fragrant basmati rice and fresh coriander leaves, to serve

Instructions

    1. Heat the butter in a large heavy-based pan
      with a lid. Add the onions and cook for 10 minutes until golden brown. Add the ginger, garlic, coriander, curry powder, chilli powder, turmeric and one teaspoon of salt. Sauté for 1 minute until fragrant.
    2. Stir the tomato purée into the onion mixture with the
      fresh tomato and cook for another 3-4 minutes until thickened and bubbling.
    3. Stir in the milk and then add the chicken. Cover, reduce the heat and simmer gently for 8-10 minutes until the chicken is almost cooked through but still soft.
    4. Remove the lid and reduce the liquid for a minute or
      two. Stir in the masala with the cream and season to taste. Bring to a simmer but do not allow to boil.
    5. To serve, arrange the butter chicken masala on warmed plates with the fragrant basmati rice and scatter over the coriander leaves.
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Creamy Chicken Soup

Ingredients

  • For the stock
  • 500 grams chicken bone
  • 2 liters water
  • 2 sticks Cinnamon
  • 2 bay leaves
  • 1 clove
  • 1 cardamom
  • 1 star anise
  • 1/2 onion
  • 1/2 carrot
  • 4 cloves garlic, with the skin
  • For the soup
  • 1 teaspoon vegetable oil
  • 1 teaspoon dried Italian herb mixture
  • 2 cloves minced garlic
  • 1/2 onion, finely chopped
  • 2 tablespoon all purpose flour
  • 1 cup water
  • 1 cup milk
  • 1 cup cream
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper

Instructions

    1. Add in all the ingredients listed under making stock to a
      pressure pan. Cover the pressure pan and cook for 20 minutes on low flame.
    2. Remove from heat and let the pressure from the cooker
      release naturally. Drain the stock to a bowl.
    3. Shred the chicken meat from the bones. Set aside.
    4. Heat a teaspoon of oil in a pan. Add in a teaspoon of
      dried Italian mixed herbs. Add in the minced garlic and finely chopped onion.
      Saute until the onions are soft.
    5. Take a cup and add in two tablespoons of all purpose
      flour.
    6. Add in a cup of water and make a slurry. Add it to the
      pan. Add in the chicken stock. Add a cup of milk and a cup of cream.
    7. Add in the shredded chicken pieces, salt and pepper. Let
      it come to a simmer. Check for seasoning and Serve hot.
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Spiced Job Steaks With Bigarades

Ingredients

  • 6 Job steak
  • 30g Crushed ginger
  • 30g Crushed garlic
  • 5g fresh ground chili
  • 5g coarsely ground black pepper
  • Juice of 3 lemon
  • 10g finely chopped parsley
  • 10g finely chopped thyme
  • 200g finely chopped onions
  • 500g tomato, peeled and seeded
  • 12 bigarades
  • 45ml vegetable oil
  • Salt and ground pepper

Instructions

    1. Mix garlic, ginger, chili, lemon juice, parsley, thyme, and marinate the fish for 3 hours
      in the refrigerator.
    2. Peel the bigarades. Remove segments, cut a little hole in segment and remove the seeds.
      Put into the refrigerator.
    3. Heat the oil and fry fish on both sides for 4 minutes. Add the onion, tomatoes, marinade
      from the fish seasoning and cook slowly for 10 minutes. Add bigarades and cook
      for a further 2 minutes only.
    4. Season with salt and pepper.

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Cuisine: Creole

Job Fish Head Coconut Curry

Ingredients

  • Salt
  • Pepper
  • Lemon juice
  • 1 Onion
  • 3 Bilimbi
  • 3 tbsp Turmeric powder
  • Cinnamon leaves/ bark
  • Chillies
  • 1 tbsp Oil
  • Garlic
  • Ginger
  • Parsley
  • Thyme
  • Coriander
  • 400 ml coconut milk

Instructions

    1. Marinate fish with lemon juice,  salt and pepper set
      aside
    2. Heat the oil in sauce pan and add the onions, ginger and
      garlic until soften
    3. Add the turmeric powder until it forms a paste
    4. Gradually add the coconut milk
    5. Place in sliced Bilimbi
    6. Crush the cinnamon leaves in the palm.of your hand and
      add to the pot
    7. Allow to boil and add in the marinated fish pieces
    8. Cook on low heat for 15 minutes
    9. Add the parsley, coriander,  thyme and Chillies.
      Season to taste with salt and pepper
    10. Continue cooking over low heat for another 15 minutes
    11. Allow to rest for 5 minutes
    12. Serve with steamed rice and papaya chutney




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Cuisine: Creole

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