Monthly Archives: January 2021

Pili Pili Chicken

Serves 4

Ingredients

  • 2          Cornish Hen
  • 1/2        tsp garlic paste
  • 1/2        tsp ginger paste
  • 1/2        tsp salt
  • 1/2        tsp coarsely crushed black pepper
  • 2           tsp all purpose flour(optional)
  • 1/4        cup butter
  • 1/4        cup Franks Red Hot sauce

Instructions

  1. Defrost the Cornish Hen In the refrigerator.  It will take 24 – 36 hours.
  2. Cut it in half and rinse it in cold water.  Dry it on paper towel.
  3. In a bowl mix garlic, ginger, salt, black pepper and all purpose flour.  Toss the cornish hen in this marinade and let it rest for at least an hour, or overnight.
  4. Preheat the oven to 400 degrees.
  5. Put the cornish hen on a baking tray and bake for about 45 minutes, or until done.  It should be crispy on top.
  6. In a wok or a fry pan, melt the butter, add the Louisiana sauce and cook for a couple of minutes.
  7. Coat the chicken in this sauce and serve.
  8. You can serve it with chips, rice or roast potatoes.
  9. You can buy the Cornish hen at a supermarket in the frozen meat area.

Cornish Hen

Franks RedHot Sauce

 

 

 

 

 

 

 

Roast Potatoes

4            medium potatoes, peeled and cut in thick slices.
1/2         tsp salt
1/2         tsp black pepper
1/4         cup Red Hot sauce(or to taste
2            tbsp bread crumbs
2            tbsp vegetable oil.

Instruction

  1. Mix everything together and bake at 400 degrees.
  2. You can bake it with the chicken.

 

 

 

 

 

 

 

 

 

Igloo

Igloo

 

 

 

 

 

 

 

10 servings

Ingredients

  • 1/2          cup butter, softened
  • 1             cup sugar
  • 1             can(20 oz) crushed pineapple, well drained
  • 1             cup raisins
  • 1             cup shelled pecans
  • 1             pkg(8oz) butter-flavoured cookies
  • 2             cups whipping cream
  • 1             tbsp icing sugar
  • 1/4          tsp vanilla essence
  • 1             cup unsweetened shredded coconu
  • 10           maraschino cherries

Instructions

  1. In a medium bowl cream butter and sugar, stir in pineapple until blended.
  2. In a food processor, blender or food grinder chop raisins and pecans until ground coarse.  
  3. Stir into pineapple mixture until well blended.
  4. Spread mixture on 3 cookies, stack and gently press together.  Top with a plain cookie.  repeat for 10 stacks, 4 cookies each.
  5. Place stacks on a tray or baking sheet.  Cover it with plastic and refrigerate 8 hrs or overnight, until cookies are very soft.
  6. In a large bowl beat cream with sugar and vanilla until stiff.
  7. With narrow metal spatula spread sides and tops of the stacked cookies with the cream mixture.
  8. Gently pat and sprinkle with coconut to coat.
  9. Top each igloo with a maraschino cherry.

Refrigerate up to 3 days.

You can use Tea biscuits, Arrow root biscuits, Digestive Cookies too.  I used Marie Biscuits and No Name brand because I like the size.                        

Maria Biscuit

 

 

 

 

 

 

 

Filling, ready

Igloo Filling

 Spreading the filling on the cookies                                                

Cookie Stack

 

 

 

 

 

 

 

 

 

 

 

 

Stacked cookies, ready to go in the fridge

Stacked Cookies