Find a recipe
See the Neelam

1 whole chicken, halved
1 lime, halved
4-5tbsp of jerk rub seasoning (see below)
Pinch salt

Jerk rub
1 red onion, chopped
1 1/2 tsp dried thyme
1tsp ground allspice
1/2tsp ground cinnamon
4tsp white pepper
1/4 cup spring or salad onions, including the green bits
1/4tsp ground nutmeg
5 small jalapeno peppers
2tbs cooking oil (olive or vegetable)
2tsp salt
Splash of rum

To serve

Rice
Lime wedges

1. Put all the jerk ingredients into food processor or blender and blend to a smooth paste.
2. Rub the chicken with the lime and salt, then rub the jerk paste into them. Marinate in the refrigerator overnight for the best results.
3. Preheat a barbecue grill to medium high. Barbecue should be on medium-low heat. Grill the chicken for about 45 minutes, turning often to optimize cooking and browning. Or you can do it in the oven, heated to 190°C/425°F/gas 5.
4. Let chicken sit for 10 minutes before cutting into quarters. Serve with rice and lime wedges.

Morrocan - check recipe on morrocan chicken

Herbs & Spice - mixed herbs and chilli

Corriander, chilli, salt, pepper

Peri - Chilli, tomato paste

Indian 3 - Jeera, yoghurt, chilli, garlic

- tandoori paste/powder, yoghurt, chilli, garlic

Indian - chilli, garlic, ginger

Indian - chilli, garlic, ginger

Lemon and mixed herb

Corrander and chill marinade and lemon and salt
See the Neelam for more details

Marinade
Tomato paste, yoghurt, oregano, chilli, basil,

Marinade
Yoghurt, mint, salt, pepper, corriander

Yoghurt, onions, garlic, african chilli, lenon soy sauce,

Marinade
Jeera, yoghurt, salt, pepper,

Marinade
Garlic, Chilli, Corriander and Yogurt

 

2 TB. chili powder

1/2 TB. salt

1 TB. paprika

1 TB. sugar

2 tsp. chicken boullion (crushed cubes or powder from a jar)

1 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. cayenne pepper

1/2 tsp. (or more!) or crushed red pepper flakes

1 tsp. ground cumin

Mix together in a bowl.

 

Onions

Peppers

Chicken

Spring Onion

 

Dry Fry Strips of Onions, Peppersm Chicken, Spring Onion

Add Mix at same time

Add Water if required

 

1.5 Tablespoons of Oat Bran

1.5 Tablespoons non-fat Fromage Frais

1 egg white (or 1 whole egg if you dont have cholesterol problems)

1 tablespoon apartame sweetner OR Little Salt and other seasoning

 

Mix all together

Grease pan with few drops of Oil and wipe with kitchen paper

Cook 2-3 Mins boths sides

 

Refridgerate for upto 1 week, wrap in foild or clingfilm

Suitable for freezing

 

 

Vegetable crisps - (Cruise, PV days only)
-slice any veg you fancy (parboiled if hard veg like carrots), slice finely, and bake in oven

Crisps (OK Attack, Cruise PP, PV)
Whisk egg whites firmly. Spoon blobs onto a piece of waxed paper on a baking sheet. Sprinkle with curry powder or paprika. Bake in oven. (never tried and, from my experience with meringues, to be eaten soon after making