REGGAE CHEF

Cake

3 cups all purpose flour
1 cup butter
4 teaspoon baking powder
¼ teaspoon salt
2 cups granulated sugar
1 ¼ cup milk
4 eggs
1 ½ teaspoon vanilla

Frosting

4 cups icing sugar, sifted
1 cup butter, softened
2 teaspoon vanilla
4 tablespoons milk
Food colouring

Directions

For Cake:

• Preheat oven to 350 F and grease 2 baking tins.
• Put flour, baking powder and salt in a bowl, whisk ingredients.
• In another bowl cream butter and sugar.
• Add eggs to butter and sugar and beat until creamy.
• Add milk and vanilla in with the creamed butter and sugar mixture.
• Gradually add in the dry ingredients and combine.
• Pour batter into baking pans and bake for 40 – 50 minutes or until an inserted toothpick comes out clean.
• Let cake cool before icing, at least 2 hours or overnight.

For Icing:

• Add sifted sugar, butter, vanilla and milk to bowl and cream until light and fluffy.
• Add food colouring if using and beat ingredients.

To Assemble Cake

• Use a serrated edge knife to trim off the top of both layers to make the tops level.
• Place the first layer on a cake stand or plate and use a spatula to spread on the icing, then place the second layer on top with the top side facing down and spread on the remaining icing on the top and sides of the cake.

Directions

• Season meat with salt and black pepper.
• Heat pan and oil.
• Add chicken and brown on each side.
• Add carrots, onion and corn, stir for 1 minute.
• Add water and soy sauce, simmer for 10 minutes.
• Add Thai Chilli Sauce and stir for 1 minute, then remove from heat.
• Serve over rice or pasta.

Dough

3 ½ cups all purpose flour
2 teaspoon salt
2 ¼ teaspoon instant yeast
1 ¼ cup warm water
2 tablespoons olive oil
1 tablespoon brown sugar
Egg wash (1 egg beaten with 1 tablespoon water)

Filling

1 lb mince beef
1 tablespoon mince seasoning or (3/4 teaspoon salt)
1/2 cup diced onion
2 stalks scallions
1 teaspoon black pepper
2 teaspoon hot pepper sauce
1/4 cup bread crumbs
1 cup water

For Dough

• Dissolve yeast in warm water.
• Put flour, salt and sugar in a large bowl; whisk ingredients
• Add olive oil to yeast and pour it into bowl of flour mixture, mix using a spatula until dough forms.
• Turn dough out onto surface and knead for about 5 – 10 minutes until a smooth dough forms. If the dough becomes sticky just lightly flour surface.
• Form dough into a ball and coat with a little olive oil.
• Place dough into bowl and cover with plastic wrap.
• Leave dough to rise at room temperature for 1 hour, it should double in size.

For Filling:

• Season beef with mince spice (or salt) and black pepper and let it marinade for 1 hour or overnight.
• Heat skillet on medium heat and add oil.
• Sauté the onions and scallions for 2 minutes, constantly stirring.
• Add mince and stir for 3 minutes.
• Add water and hot pepper sauce, let meat simmer for 20 minutes, until water has nearly dried out.
• Add bread crumbs and combine ingredients, stir for 3 minutes.
• Remove skillet from heat and leave to cool.

For Meat Loaf:

• Preheat oven to 450°F for 30 minutes.
• Grease baking sheet.
• Remove plastic wrap and punch down dough once to deflate.
• Turn dough out on a flat surface and divide it into 8 parts. If dough is sticky lightly flour surface.
• Use a rolling pin to roll out each dough into a circle atleast 1/4 inch thick.
• Spoon filling onto half of the dough leaving 1/4 inch of the edge clear.
• Lightly brush edge with water.
• Fold the other half of the dough over the filling and crimp edges using a fork and brush top with egg wash.
• Repeat the process with the other dough pieces.
• Bake for 15- 20 minutes or until dough is puffed and golden brown.

Directions

• Add kidney beans, water, coconut milk, garlic, scallion and salt to pot.
• Place pot on medium heat.
• When pot boils add butter and allow ingredients to continue boiling for 5 minute.
• Wash rice and drain excess water, then add rice to pot, stir pot and cover.
• Rice is cooked when water is fully absorbed.
• Serve with your choice of meat.

My husband absolutely loves this latest creation, he is a fan of everything coconut so I came up with this sweet loaf with coconut filling and it turned out better than I planned. My husband said this loaf is better when it is served cold and I agree, because the filling stays in place when sliced. So go a head and have a slice.


3 ¾ cups all purpose flour
2 eggs
3 tablespoons butter

Directions

For Loaf

• Dissolve yeast in warm milk and set aside.
• Beat eggs and set aside.
• Melt butter and allow to cool.
• Add flour, salt and sugar to a large bowl and whisk.
• Add milk and yeast mixture to dry ingredients and mix.
• Add egg and melted butter to flour mixture and combine.
• Knead dough for 5 minutes until smooth and cover bowl with plastic wrap set aside to double in size for an hour.

For Filling

• Heat pan on medium heat
• Add butter and melt.
• Add sugar, coconut, nutmeg and water and stir ingredients constantly for 10 minutes, then remove from heat, allow to cool. Divide the filling into 2 parts to be shared between the 2 loaves.

For Pastry

• Divide dough into two parts.
• Place dough on a lightly floured surface.
• Roll out dough with a rolling pin until it’s a ¼ inch thick rectangle and trim edges to even up the sides.
• Add coconut filling along the length of the centre leaving the edges free.