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Steak and potato skillet

Steak and potato skillet

  • 0.5 kg beef (cubed)
  • 0.5 kg baby yellow potatoes, quartered
  • 5 garlic cloves, minced
  • 1 teaspoon ginger, grated
  • 2 tablespoon mustard
  • 1 teaspoon mustard seed
  • 4 tablespoons olive oil
  • Salt and fresh pepper

Preheat the oven at 350F

In a large bowl, combine the olive oil, garlic cloves, ginger, mustard, mustard seed, olive oil, Salt and fresh pepper. 

Mix half of the marinade with the potato and the other half with the beef

Bake at 350°F for 45-50 minutes until the potato is browned and tender. Serve warm

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Curry Goat

One-pot Curry Goat

Curry Goat is a combination of goat meat and spices mainly curry seasoning slow cooked until the goat is tender. The curry goat may have originated from the Caribbean or India. The Jamaican curry is marinated overnight and slowed cooked.

Goat is a popular meat of choice for Hindus because they do not eat beef and for Muslims because they do not eat pork, so it is a good medium. This seasoning can be used with beefs, chicken or shrimps. If you follow my blog, you know I love my goat meat because the flavor is quite appealing, cooked properly the meat is succulent tender and rich. I get my goat meat from Restaurant depot but you can purchase goat meat at most African or from Mexican markets and Latin American butchers.

Chunky pieces of goat are slowly simmered in aromatic blend garlic, onions, hot pepper and the start of the sow “curry”. Jamaican adds ginger, thyme and scallion. Indian adds ground cumin, ground turmeric, ground coriander, plain yogurt, fresh cilantro, garam masala, fresh cilantro, and fresh lemon juice. They are all succulent.

Curry Goat can be served with roti cane flatbread, steamed rice, fried plantain. There are many variations on the dish that include using mutton when goat is not available or bulking it out with potatoes, carrot or the vegetable of your choice.

I use my One-pot slow cooker because I was in a rush. I came back from work and my kids absolutely wanted Curry Goat. I worked out at the end and they love it.

  • 3- 3 1/2 pounds goat meat (cut in chunks)
  • 5 teaspoons minced garlic
  • 1 medium onion sliced
  • 5 Tablespoons Curry powder
  • 1- teaspoon pepper
  • 4 medium potatoes
  • 1 scotch bonnet pepper (optional)
  • 1 tablespoon Bouillon powder (optional)
  • Salt to taste

Mix all the ingredients together except for the potato and scotch bonnet pepper. Refrigerate for 24-48 hours.

Transfer to the one-pot and add 1 cup water and pressure cook for 30 mins.

Add potatoes and adjust seasoning to taste. Add the scotch bonnet pepper. 

Slow cook for 15 or until potatoes are tender.

You may adjust thickness of soup with water or stock.

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No Buttermilk Skillet-Fried Chicken

No Buttermilk Skillet-Fried Chicken

2 cup all-purpose flour

2 teaspoons plus 1 tablespoon freshly ground black pepper

1 1/2 teaspoons paprika

3/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 teaspoon salt

8 pieces chicken thigh

Wash and thoroughly dry chicken pieces and place in single layer in pan

Mix all the dry ingredients

Sprinkle flour over chicken in pan. Toss chicken to coat well in flour.

Heat up the oil in a cast iron pan and place chicken pieces, skin side down in hot oil.

Cook for approximately 10 minutes or until skin is pale golden brown. Turn chicken over and cook for 10 minutes on second side. Turn chicken pieces once more, reduce heat to medium low, cover and cook approximately 10-15 minutes or until chicken is cooked through.

Remove chicken to paper towel lined plate and allow to drain for about 5 minutes.

Crispy Roasted Potatoes

2 pounds (1 kilo) white potatoes, cut into 1-inch cubes

2 tablespoons good quality olive oil or canola oil

1 teaspoon sea salt

Preheat the oven to 200°C | 400°F. Lightly spray a baking sheet or tray with cooking oil spray.

Arrange the potatoes on the sheet in one layer, and add the oil and salt. Toss until the potatoes are well coated and seasoned.

Roast in the oven for 45 minutes to 1 hour, while flipping occasionally, until crisp and golden.

Remove the potatoes from the oven and season with a little extra salt and pepper to taste. Sprinkle over with parsley and serve immediately

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How to make Tuna potato salad?

Tuna potato salad


How to make Tuna potato salad?

  • 6 Potatoes (peeled and cubed)
  • 2 Natural tuna (5 oz)
  • 1/2 Onion
  • 1/2 cup Mayonnaise
  • 2 tablespoon Olive oil
  • 1/4 Cube (optional)
  • Fresh parsley
  • Salt (To taste)
  • Pepper (To taste)
  1. Cut the potatoes into cubes.
  2. Boil 2 litters of water and add some salt. Add the potatoes and cook until the potatoes are cooked. 
  3. Drain and set aside.
  4. In a bowl, mix tuna , onion, mayonnaise, olive oil, cube, vinegar, parsley and garlic. Add salt and pepper
  5. Pour the tuna over the potatoes


6 to 8 potatoes peeled and cubed
2 tin of natural tuna drained and crumbled
1/2 onion
1/2 cup mayonnaise
2 tablespoon olive oil
1/4 cube (optional)
1 teaspoon vinegar
1/2 teaspoon garlic
fresh parsley
Salt pepper
Cut the potatoes into cubes.

Boil 2 litters of water and add some salt. Add the potatoes and cook until the potatoes are cooked. Drain and set aside.

In a bowl, mix tuna , onion, mayonnaise, olive oil, cube, vinegar, parsley and garlic. Add salt and pepper

Pour the tuna overover the potatoes


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Tortilla Española (Potato Omelet – Spain)

Tortilla Española (Potato Omelet – Spain)
3 potatoes, peeled and sliced
¾ cup extra virgin olive oil
Add peeled and chopped potatoes and chopped 1 onion, sliced
Put a little of salt and let cook everything while stirring frequently with wood spoon about 15 minutes
Set aside until cool
5 eggs
Add mashed potatoes, onion and mix until obtaining a homogeneous mass
1 tsp parsley
Above put 1/3 of the potato and egg mixture
Place 3 slices of cheese, 6 slices of ham and finally 3 other slices of cheese
6 ham slices
8 cheese sandwich slices
Above, put the rest of potato and egg and with the spoon extend it so that the surface is very smooth.
With help of a dish, turn the omelette and introduce the other side in the pan. Pass the wooden spoon by the edges of the tortilla to compact it again that is with a more round and more showy form. Cook about 5 minutes more.