Home' Trinidad and Tobago Guardian : September 14th 2013 Contents A33
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There s something to be said
about delightfully delicious
and different meat prepa-
rations for dinner or lunch.
We tend to prepare all meat,
whether it is chicken, lamb, pork or
beef, in the same way. This is
because we are usually pressed for
time in the kitchen and can t find
time to prepare different recipes.
Trying a different recipe at least
once per month, can broaden your
repertoire and add some excitement
to your lunches and dinners. Little
things like adding a flavoured glaze
or sauce, and marinating meat will
indeed change the flavour and ten-
derise the meat.
1 4 1/2 lb chicken, split into two,
washed and cleaned
2 tbsp red wine vinegar
4 cloves garlic, minced
2 tbsps fresh oregano, chopped or
2 tbsps minced chives
1 tsp salt
1 tsp freshly ground black pepper
2 tbsps olive oil
Combine all the marinade
ingredients and rub onto the
chicken, taking care to get the
marinade under the skin as well.
Cover and refrigerate for about one
hour or overnight.
Preheat oven to 400F.
Place the chicken on a baking rack
and place in heated oven, cook for
about 40 minutes until browned on
Baste chicken with guava glaze,
turn and baste other side.
Do not leave too long in the oven
with the glaze it will burn easily.
Guava Rum Glaze
1 cup guava paste
2 tbsps ketchup
4 tbsps white vinegar
2 tsps yellow mustard
1 tbsp brown sugar
1 tbsp molasses
3/4 tsp cumin
1/4 tsp each, allspice and nutmeg
2 tsps grated onion
2 tsps minced garlic
4 tbsps rum
Salt to taste
2 tbsps vegetable oil
In a small saucepan, heat vegetable
oil, add onion and garlic, stir to
combine, add the rest of the
ingredients, cook slowly until well
combined and smooth.
Cook until bubbly.
Remove from heat and baste
Makes about 1 cup.
Refrigerate unused glaze, it would
keep for up to two weeks
You can use this recipe for grilled
Mahi Mahi or Kingfish fillets or
Grilled steak as well.
2 lbs lamb shoulder or loin chops,
sliced one inch thick
6 cloves garlic, minced
2 tbsps honey
2 tbsps soy sauce
2 tbsps minced
fresh herbs (thyme, basil. Chives
1 tbsps lemon juice or red wine
1 tsp freshly ground
Combine all ingredients for the
marinade and rub onto chops,
marinate for four hours or
Cook lamb on greased grill, over
medium hot setting turning once
for five to six minutes per side or
until desired doneness.
Baste with Zesty barbeque sauce
(recipe below) and turn once.
ZESTY BARBEQUE SAUCE
1 tbsp vegetable oil
3 cloves garlic, minced
1 onion, grated or minced
1 cup tomato ketchup
1/4 cup brown sugar
2 tbsps yellow mustard
2 tbsp Worcestershire sauce
1 tsp rum
1 tsp hot pepper sauce
Heat oil in a small saucepan, add
onion and garlic and sauté until
fragrant, add all other ingredients
and cook until mixture begins to
boil. Remove and cool.
HONEY BARBEQUED LAMB SHOULDER CHOPS
SPLIT ROASTED CHICKEN WITH GUAVA RUM GLAZE
A former Canadian prime minister said
Thursday the real story of how a former
Canadian ambassador protected
Americans during the 1979 Iran hostage
crisis is a "better story" than Ben Affleck's
Oscar-winning picture Argo.
Joe Clark, Canada's prime minister in
1979, made the remarks at a screening of
the documentary Our Man in Tehran at
the Toronto International Film Festival.
Argo came under criticism from some
Canadians, including former ambassador
Ken Taylor, who said he felt slighted by
Argo because it makes Canada look like a
meek observer to CIA heroics.
I think the truth is the better story, Clark
said to applause.
Taylor kept the Americans hidden at his
residence and at the home of his deputy,
John Sheardown, in Tehran for three
months and facilitated their escape by
arranging plane tickets and persuading the
Ottawa government to issue fake
passports. He also agreed to go along with
the CIA's film production cover story to
get the Americans out of Iran.
Taylor became a hero in Canada and in
the United States, where crowds
celebrated with banners that proclaimed,
"Thank you, Canada."
Former Canadian PM knocks Affleck's Agro
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