Recipes
Oven Baked Antiguan Chicken
02/08/2017
Ingredients
- 6-8 Chicken Pieces
- 1 bottle of Black Pineapple's Antiguan Marinade
Instructions
- Clean chicken, score chicken (this is to allow the marinade to really get into the meat)
- Place in a large bowl and cover in the Antiguan marinade. Turn the chicken around to make sure that all the pieces are coated. Cover the bowl place in the fridge for a minimum of 2 hours.
- Preheat oven to 375F and place chicken pieces on a baking rack on a baking tray.
- Bake in the oven for 1 hour or until the chicken is cooked through
- You can also make a little gravy with any of the marinade that is in the tray, just transfer to a shallow pan of sauted onions and garlic and little chicken stock reduce until desired thickness
- Serve with rice n peas fried plantain and a fresh salad
Oven-Baked Cod with Green Seasoned Crumble.
Ingredients
- 2 Medium potatoes, parboiled drained and sliced
- 1 Red onion cut into large slices
- 3-4 Garlic cloves
- 1 tbsp oil
- A drizzle (about 1 tbsp) balsamic vinegar
- A pinch salt
- 3-4 Cod fillets
- For the topping:
- 2-3 tbsp Black Pineapples Green Seasoning ()
- 1 tsp Salt
- 2 tsp Garlic chopped
- 60g Panko breadcrumbs
Instructions
- Preheat the oven to 220°C/fan 200°C.
- Put the par-boiled potatoes into a large roasting dish, along with the chopped Red Onions and garlic, oil, balsamic and salt, and give it all a really good stir. Place in the oven for 10–15 minutes to warm the potatoes through and have a slight colour.
- To make the topping, lightly mix the breadcrumbs green seasoning garlic and salt.
- Take the mixture and spread it all over the fish. If you have some of the topping leftover you can put it into a freezer bag and freeze, ready for the next time you need breadcrumbs for fish or chicken or bake it in a separate baking tray for an extras
- Take the tray of potatoes out of the oven and place the fish on top. Put back into the oven and bake for 15 - 20 minutes, until the fish is cooked and the topping is crunchy.
- Serve as is or with some steam vegetables or with a fresh salad.
Paprika Pepper Glazed Roast Potatoes
Ingredients
- 250 g potatoes, quartered and parboiled
- 2 tbs Black Pineapple's Paprika pepper jam
- 2 tbs Butter, melted
- 1 tsp English mustard
- 1 pinch salt
- 1 tbs oil
Instructions
- Preheat oven to 375 degF (190 degC).
- Lay potatoes in a single layer in baking dish.
- In a small bowl combine melted butter, oil, mustard, salt and pepper jam, drizzle over potatoes.
- Lightly mix to coat the potatoes ( you can also do this in a bowl if it makes it easier for you)
- Bake in the oven for 35 minutes or until tender and crisp on the outside.
- Service with your favourite meal
Ultimate Mango Prosecco and Lemon Meringue Pie
Ingredients
- For the pastry
- 175g plain flour
- 100g cold butter, cut in small pieces
- 1 tbsp icing sugar
- 1 egg yolk
- For the filling
- 3 tbsp Lemon Curd (homemade or store-bought)
- 200ml Black Pineapple's Mango Prosecco Jam
- 1 tbsp Lemon Juice
- For the meringue
- 4 egg whites, room temperature
- 200g golden caster sugar
- 2 level tsp cornflour
Instructions
- For the pastry, put 175g plain flour, 100g cold butter, cut into small pieces, 1 tbsp icing sugar, 1 egg yolk (save the whites for the meringue) and 1 tbsp cold water into a food processor.
- Using the pulse button so the mix is not overworked, process until the mix starts to bind.
- Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin.
- Trim and neaten the edges. Press pastry into flutes. The pastry is quite rich, so don’t worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 1⁄2-1 hour (or overnight).
- Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Bake the pastry case ‘blind’ (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked.
- Set aside. Can be done a day ahead if you want to get ahead. Lower the oven to 180C/fan 160C/gas 4.
- While the pastry bakes, put 4 egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating.
- Whisk in 2 level tsp cornflour, then add the remaining 100g of the golden caster sugar as before until smooth and thick.
- Prepare the filling: mix 3 tbsp Lemon curd, lemon juice with the Mango prosecco jam in a saucepan on a low to medium heat, once it is heated through and somewhat loosen, do not allow the mixture to bubble too much or boil, take off the heat and pour it into the pastry case.
- Immediately put spoon or pipe the meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread or pipe the meringue so it just touches the pastry (this will anchor it and help stop it sliding).
- Pipe the rest into the centre, as you are piping and the meringue touches the surface of the hot filling (and starts to cook)
- Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1⁄2-1 hr before slicing. Eat the same day.
New Black Pineapple's Paprika pepper, Mozzarella & Bacon Pastry
Ingredients
- 100g Mozzarella cheese
- 100g Bacon (or your favourite Ham) (optional)
- 2-3 tbsp Black Pineapple's Paprika Pepper Jam
- 320g sheet puff pastry
- a little flour, for dusting
- 1 egg, beaten
Instructions
- Heat oven to 200C/180C fan/gas 6.
- Unroll the pastry on a lightly floured surface and cut in pieces of 5cm by 15cm. Spread the Paprika Pepper Jam over the pastry leaving a slight edge.
- Cut or tear the Mozzarella and place in the middle of the pastry and lay the Bacon or ham on top
- Fold over and twist the pastry and form a circle, place on a baking tray lined with parchment.
- Brush with egg and bake for 20-25 mins until risen and golden brown.
- Garnish with a little parsley