Chef Andrew Ramsay
Appetiser: Chicken Foot Soup Ingredients:
1 lb chicken foot
½ lb pumpkin
1 lb yellow yam
½ lb flour
1 teaspoon salt
½ cup cornmeal
4 carrots
2 Irish potatoes
4 stalks scallion, chopped 3 pieces thyme, chopped 2 Scotch bonnet peppers, chopped
1 pack MAGGI Pumpkin Chicken Noodle Soup
10 g MAGGI Chicken Seasoning
2 MAGGI Chicken Bouillon cubes
3 cloves garlic, chopped
Method:
Cut chicken into small pieces and wash with vinegar.
Season chicken pieces with MAGGI Chicken Seasoning and bouillon cubes.
Add 5 cups of water to pot and put to boil over a heat of 350˚F.
Wash and peel pumpkin, cut into small cubed pieces; add half of this to the boiling pot.
Add cut chicken foot pieces to the pot.
Wash and cut yam and carrot and add to boiling pot along with the remaining pumpkin pieces.
Crush pumpkin in pot with a spoon.
For spinners (optional), knead flour and form ‘spinners’ dumplings then add to the pot.
Add chopped herbs and spices to pot.
Add MAGGI Soup It Up Chicken to the pot and stir.
Boil for 20 minutes then serve as desired.
Main Course: Jerk Chicken Back Ingredients:
2 lb chicken back
2-3 tablespoons MAGGI Wet Jerk Seasoning
2 teaspoons MAGGI All-purpose
2 teaspoons MAGGI Powdered Jerk seasoning
2 MAGGI Chicken Bouillon cubes
2 stalks scallion, chopped 1 Scotch bonnet pepper, chopped
Garlic
Method:
Wash and clean meat with vinegar then cut into halves.
Apply MAGGI powdered seasonings and boullions to chicken pieces.
Wash and cut chopped scallions, garlic, thyme and onion, then add to seasoned chicken.
Add MAGGI Wet Jerk seasoning to pan with chicken; rub in and leave to marinate for 30 minutes.
Let’s fire up the grill, then add marinated chicken to the grill on a medium heat, flipping/ turning chicken every 5 minutes for half-an hour or until desired colour is achieved.
Base/sprinkle with your choice of beer occasionally (optional).
When desired colour is achieved or after 30 minutes on grill, plate and serve.
Side: Ingredients:
2 lbs sweet potatoes ½ cup oil
Method:
Wash and peel potatoes, then cut into strips or cubes.
Add potatoes to salt water for 3 minutes then drain the water.
Place frying pan over medium heat with oil to heat.
Add potatoes to frying pan then fry until golden or desired colour is achieved.
Remove fried potatoes then drained oil with a napkin.
Serve glazed with honey (optional).