Jerked Chicken4 portions of Chicken Make a marinade:4 tsp allspice6 garlic cloves, crushed2 tbsp fresh ginger2 tbsp dark brown sugar1 tsp cinnamon1 scotch bonnet pepper, chopped1/4 tsp black pepper1/2 tsp salt1/3 cup olive oil1/3 cup onions, finely chopped1/2 cup wine vinegar2 tbsp lime juice Mix all the ingredients. Marinade chicken for 2 hours or more.Cook under the grill basting frequently.

Recipes With Rosemary
Rosemary is one of my favourite herbs – its clean, spiky scent pervading my kitchen takes me to the South of France on a warm summer’s day. It is the hardiest plant in my herb garden, surviving our driest summers and putting out new growth as soon as the winter rains begin. You can pick from it all year round and it has useful medicinal properties too.I love Roast Lamb with generous amounts of rosemary and garlic tucked underneath as it cooks or else I take Nigella Lawson’s advice and mince the garlic and rosemary to a paste with some olive oil and tuck it into small incisions in the meat before cooking. After that the meat just cooks itself (as long as you remember to switch on the oven for it!) and you have a marvellous Sunday lunch for very little effort. A dash of red wine added to the juices from the roasting dish and warmed through gives you a ‘jus’ that any five star restaurant would be proud to own – do spoon off the excess fat first though. For a totally low effort lunch serve the roast lamb with a generous green salad and boiled new potatoes, or expend the effort you’ve saved with the meat on producing loads of crispy roast potatoes, baked butternut squash and tender green peas.The following pasta sauce recipe came from experimenting with a recipe from Marcella Hazan’s Marcella’s Kitchen. To her tomato and rosemary pasta sauce I added some tuna to create a nutritious and delicious meal for my kids – the balsamic vinegar gives a mellow, rounded note to the sauce and is not in the least overpowering as I thought it might be.Penne with Tuna, Tomato, Rosemary and Balsamic VinegarFor 450g/1lb pasta8 tablespoons olive oil3 or 4 cloves garlic2 sprigs rosemary450g/1lb tinned tomatoes, drained and chopped2 teaspoons balsamic vinegar1 tin of tuna drainedPut the olive oil, thinly sliced garlic and rosemary sprigs in a frying pan over a medium heat. When the garlic starts sizzling add the tomatoes, with salt and pepper and cook for 10-12 minutes.When the pasta is just cooked – really al dente – drain and put back in the pan and toss with the sauce over the heat for 1 minute. Add the tuna, stir, then off the heat stir in the balsamic vinegar and serve immediately.There is a wonderful recipe for a Rosemary Cake in Nigella Lawson’s book ‘Feast’. She allocates it to her Funeral Feast section. as rosemary has always been the herb of rememberance, but this cake is great for any occasion when a light, not too sweet, plain sponge is required. It has apple in it too and the combination of that and the rosemary, gives a moist but aromatic cake. A long sprig of rosemary adorns the top of the cake and as it cooks releases more aromatic oils into the cake. Try it.To make use of rosemary’s health boosting properties try a cup of rosemary herbal tea. One sprig with a cup of boiling water poured over it and left to stand for five to ten minutes, makes a revitalising and stress-relieving tea. It acts as an anti-inflammatory and aids circulation, helps with stress, anxiety and depression and improves memory and concentration. It also is a useful source of easily absorbed calcium, far more effective than taking pills.So plant a rosemary bush in your garden or in a pot on a balcony for your own free, energy-boosting calcium supplement!Copyright 2006 Kit Heathcock

We all know Gok Wan’s 2 major passions are fashion and the female form. But since losing that teen weight and wising up about what’s good for you, Gok now reveals his new passion – food! Gok has learned to cook ‘Hong Kong’ Chinese food from his father and confesses he can’t cook English food. It does sound like he eats out or gets takeaway lots though. But who can blame him? With his busy schedule it’s pretty impressive he finds time to eat at all.
So, in case you were wondering, here’s an average food diary for a day in the life of a Gok Wan:
Breakfast: Coffee and a muffin
Lunch: Sushi
Snacks: Fruit and nuts especially cashew nuts. More coffee.
Dinner: Noodles or dim sum from China town

Gok Wan's fave lunch - sushi! Mmmm.
And Gok’s favourite tipple? A glass of Cristal perhaps, or maybe a gorgeous ‘Goktail’?
Nope – a Stella top!
“Nothing beats a Stella top. I hate champagne. At the fashion parties I always manage to get a bottle of beer somehow. I drink vodka when I’m getting a beer belly, but I smoke, and beer and fags go hand in hand. Oh, how I love smoking. All I can do is regulate my diet so there’s room for my vices. I’m fairly straightforward about that.”
Well, you can take the boy out of Leicester but you can’t take the Leicester out of the boy!

IRISH MOSS JAMAICAN STYLE

This jelly is of vegetable substances, made from seaweed, Graciliaria vellucosa.

1/2 lb (250g) fresh or 2oz (50g) dried Irish moss 1 tablespoon Jamaica white rum 1 cup (8 fl oz, 250ml) milk 10 cups (4 pints, 2.5 litres) water 1/2 teaspoon grated nutmeg Sugar Strawberry syrup If dried Irish moss is to be used, soak it for a few hours in water. Otherwise, clean the fresh moss of all other bits of seaweed and wash thoroughly to remove any sand and grit.Simmer the moss in the water until tender, then top up the water to the original level and bring to the boil. Strain the liquid through a muslin cloth or fine sieve. Add sugar to taste, and then add milk, nutmeg, and enough strawberry syrup to make it pink in colour. Transfer the liquid to a glass bowl and refrigerate until it has set. This jelly has a very delicate and subtle flavour.Irish moss is also made into a more liquid form and used as a drink.

JAMAICA,S NATIONAL DISH

ACKEE AND SALT FISHThis is Jamaica’s National dish known as the Jamaican Coat of Arms. 2 dozen ackees in pods (or 1 tin of ackees) 1 sprig thyme½ lb (150 g) salt cod fish 1 hot pepper2 tablespoons (1oz, 25 g) butter 1 small tomato, chopped¼ cup (2. fl oz, 50 ml) oil 2 onions sliced, black pepperChoose ackees that are completely open, with the black seed and yellow fruit clearly visible in the scarlet pod.This is important, as unripe ackees contain a highly toxic substance.Remove the ackees from the pods. Discard the seeds and the pink membrane found in the cleft of each fruit. Wash them and put them to boil in a large pot of water with the salt fish. Or tie them in a muslin bag and drop the bag into the water with the fish.This prevents the ackees from disintegrating.) As soon as the ackees are tender, pour the contents of the pot into a large sieve, discarding the water. Separate the ackees from the fish. Run some cold water over the fish so that you can remove the bones and skin comfortably, then flake it and set it aside. (If using tinned ackees, empty them into a sieve then rinse under cold running water and set aside. Boil saltfish for 15-20 minutes). Put the butter and oil to heat in a frying pan. Add the onions, thyme and hot pepper slices, and the tomato if desired. Stir for a few minutes then add the flaked fish. Stir for a few more minutes then add the drained ackees, carefully stirring so as not to crush them this is a matter of taste, as some people do not like the ackees crushed. Add a little more oil if necessary, sprinkle with plenty of freshly ground black pepper, and the dish is ready. Serve it decorated with halved hard-boiled eggs. If the dish is a main course, avocado pear slices, fried plantains,bammies, yams, dumplings and roasted breadfruit all make fine accompaniments. Serves 4.Ackee and saltfish also makes a very good starter when served with thin slices of avocado, or as ackee pie: line a pie tin with pastry, fill it with ackee and saltfish, sprinkle with cheese, and bake for 45 minutes at 4000F, 200oC, gas 6. Serve hot.

HEREFORD CASSEROLE

Hereford casserole that's British through and through.
Serves 4
Ingredients
1lb best stewing beef
300g streaky bacon, chopped

1 onion

2 cooking apples
12 baby carrots
8 shallots, peeled and whole
1 sprig fresh thyme
1 bay leaf

2 tbsp olive oil
400ml cider
Salt and freshly ground pepper [black or norm]
Method: How to cook Hereford casserole with English cider
1. Heat a frying pan and add the olive oil. Add the bacon and sauté until golden and crisp. Remove the bacon to a casserole dish.
2. Add the stewing beef to the frying pan, sauté until golden and then place in the casserole dish.
3.chop carrots,cooking apples put in casserole dish.

4. Lastly, add the shallots,chopped onion to the pan and cook until caramelised. Transfer the mixture to the casserole dish, season with salt and pepper and pop in the thyme and bay leaf. Cover with the cider.
5. Cook in a preheated oven at 120°C for two hours.

Chapel Down English Rose 2007, £8.99, waitrose.com fresh pink from Kent is Made from a lovely bunch of grapes light fresh, its crisp, fruit-scented style and flame tint.
Three Choirs Parson's Leap 2006, £6.49, morrisons.comA white with plenty of warm summer scent to it. With its flowery fragrance and perculier English name, this light, fresh white fits the bill perfectly.
Denbies Surrey Gold, £6.75, denbiesvineyard.co.uk an impeccably chilled, crisply refreshing white from, deapest Surrey. This home counties medium white has got everything a lemony sweet spice.
Sharpham Red 2006, £15.89, bestenglishwine.co.uk A classy, vibrant red is from the south of Devon with an oak smelling juicy blackberry fruit .
Bookers Vineyard Dark Harvest 2005, £7.95, bookersvineyard.co.ukThe best wine to drink with barbecue food is a ripe, fruity red. This medium bodied red has a hint of oak and a raspberry ripeness. Give it half an hour in the fridge!
English White 2007, £9.99, marksandspencer.comA dry and appetising, M&S dry white has a hint of elderflower that marks out many of our home-grown wines.
Chapel Down Bacchus 2006, £9.01, waitrose.comA clean, crisp, appley white has ripe fruit flavours.
Sainsbury's English Sparkling Rosé, £17.99, sainsburys.co.ukA sparkling pink is full of the charms of summer.
Duchy Originals English Sparkling Wine, £15.99, booths-wine.co.uk Made in Sussex, the estate's English sparkling wine.
Nyetimber Vintage 2001, £24.69, waitrosewine.comThis is a beautiful bottle of wine made the same way as champers from the same grape varieties,

VEGETARIAN RECIPES.

Becoming A Vegetarian - Great Recipes To Know
Vegetarian Recipes are flashed over the net, on the TV, and almost every magazine has one or two vegetarian recipes encouraging people to be vegetarian.Indeed, in the world over, people are becoming conscious of their eating habits and so turning into a vegetarian is the 'in thing' now. Vegetarian recipes are definitely not bland They are tastier and healthier. Another beauty of vegetarian recipes is that you could mix any number of vegetables to make one vegetarian recipe. This results in ensuring that one dish has all the required nutrients.It is essenial that as one advances in age they shift to eating vegetarian food as far as possible. My sincere advise is that you should not shift to vegetarian diet suddenly, but do so very gradually so that your digestive system will be tuned to eating only vegetarian food. Vegetarian food is very light on the digestive system. It keeps you alert all day unlike non vegetarin food that makes you feel lethargic. For more information on Vegetarian Recipes, and to get some ideas for your meals, visit such online sources as VideoJug.com, where they have a number of great recipe ideas.

TIPS FOR COOKING BEEF ROAST FOR SUNDAY.

Beef Roast Preparation Options
Beef roasts are an excellent way to cook beef for dinner. There are numerous tasty types of beef which are excellent for beef roasts. It should be noted that although large, tender cuts of beef such as the sirloin or rib taste great roasted, other types of beef that are a lower grade make fantastic roast alternatives. These types of beef include rump, eye of round and sirloin tip.Cooking a RoastCooking a roast is quite painless. You can place it in a pan in your oven or for those that truly want an exceptional roast, place your roast on wire rack with the fat of the roast (if there is any) resting on the top, and a shallow pan an inch or so below to catch any juices that fall. Cooking times will vary by size of the roast and your preference on cooking (rare, medium or well done). It is important to use a thermometer to ensure your roast is fully cooked in the center. You can save much time and make sure your roast is delicious with this easy-to-use accessory. For a rare roast, the temperature should be about 125 degrees F. For a medium roast you should aim for 140 degrees F and for a well done, anything over 155 degrees F is sufficient. Most roasts are cooked with low to medium heat at about 300 to 325 degrees F. For a 5 pound roast cooked at 300 degrees, expect it to cook for at least 90 to 105 minutes. Below you will find a couple of excellent beef roast recipes.Rump Roast with Home Fries-5 lb Rump Roast (remove layer of fat if desired)-1 package of French onion soup mix (dry)-2 pounds of whole potatoes-Olive oilIf your rump roast has been refrigerated or frozen, let it thaw and be at room temperature for at least 2 hours. Place rump roast on wire rack with a pan lined with aluminum foil right beneath it about an inch or so. Cook for about 90 to 110 minutes at about 300 degrees. Use a thermometer and the temperature listing previously mentioned to determine how well you like your beef cooked. About 30 minutes before done, pour 1 package of French onion soup mix contents on the meat. Yields about 4 servings.For Home fries, cut the fries into thick home style pieces. On a frying pan pour olive oil and place potatoes slices in the hot oil. Yields about 4 servings.Beef Roast on Toast Points-2 to 3 lb sirloin tip-1 clove garlic- Pepper and salt -4 garlic bread rolls-1 stick butter for use on garlic breadLet your roast thaw out and season to taste with garlic, pepper and salt or any of your favorite spices. Roast your sirloin tip in the oven at about 325 degrees for about 35 to 45 minutes, once complete slice in relatively thin strips setting them over sliced garlic bread toast points. This recipe yields about 4 servings.

PUMKIN PIE RECIPE

FRESH PUMPKIN PIE

2 eggs1 1/2 c. pumpkin3/4 c. white sugar1 tsp. salt1 tsp. cinnamon1/2 tsp. ginger1 1/4 c. milk
Mix together and pour in baked 9 inch pie shell. Bake at 425 degrees for 15 minutes then at 350 degrees for 45 minutes.

GASFOODNWINE

WELCOME TO GASFOODNWINE WEBSITE

[OR NOT GORDON RAMSEYS]

The Italians taught the English how to make wine.
You can’t eat them but you can make a lovely wine out of elderberries though, if you know how. You certainly would not fancy eating a raw English elderberry, sloe, quintz or indeed many of the other multifarious ingredients English wine makers transform into their “wine”. To be quite honest nor would I, but many people do drink the wine.Not even 20% of home made wines in England are even “just about drinkable” to someone who has grown up in the lands of the grapevines; some, around 10% don’t give you a massive chemical hangover; some are quite nice but too new; but around 5% are really very pleasantly wine-like. The Romans used to do the same.Many people nowadays get a taste for the chemicals (if they drink a lot of home-made wine) and so don’t notice them, whilst if one is not used to the taste it’s horrid. Some, but very few, wine-makers at home never use chemicals or clearing mediums. They just wait until it’s ready. The Romans used to do the same.The chemical user will go to the supermarket and get his Pack of “home made wine”, with all the instructions as to how to carry out this chemical process in the least possible time and to gain the maximum alcohol advantage out of the finished item (I hesitate to call it wine). It will taste disgusting but will certainly pack a punch. Many Romans used to do similar.Romans far from home in England had to improvise their wine. No grapes? We will have to make some wine out of local fruit, and at the same time plant some vineyards. So the noble art of wine-making was taken to England. Well, actually, that’s entirely wrong. The locals had been making wine for a few thousand years, although they, as today, were considered a Nation of beer drinkers, “wine” was made from berries.When you put a bit of honey or sugar into a pot of fruit it will ferment from the natural yeast in the fruit. If the fruit has a high sugar (fructose) content then it will ferment itself, but if like elderberries the fruit is bitter and with a low fructose content it will need a bit of a helping hand from sugar and yeast. The Romans, when they invaded Britain, brought with them the ability to make much better wine than the English. However, even the best Roman wine made without grapes was not as good as the “real thing”, so English vineyards were started and the Romans taught the English how to make wine properly. Decent grapes really don’t need sugar or yeast, as these are in the fruit itself. Of course English wine, even 2000years ago, was not as good as Italian wine, but it certainly cheered up many a Roman soldier consigned to the freezing wastes of Hadrian’s Wall. However, when they returned to Rome after a few years service they didn’t bother to take any elderberry wine with them. They were going home to the real thing.SEO Solutions and one way linkpublicity services provided by LinkAcquire.David C Skul - CEOLinkAcquire.com and Relativity, Inc. can provide global market exposure and solutions

THE DELECTABLE HISTORY OF CHEESECAKE

A Delectable History of Cheesecake
Originated in the ancient country of Greece, the first cheesecakes were invented for use as food for the Olympic athletes of the time. Now, the modern iteration of the cheesecake is a scrumptious dessert loved by all, unlike the days of the ancient Greece when it was simply as an energy food.Ingredients of the first cheesecakes was basically cow or goat cheese; mashed into a pulp, honey for sweetness, wheat flour for the volume and texture and some water to make the resulting goop soft. All the ingredients were combined together then shaped into patties or cakes. They were then baked, cooled and served to the athletes. It wasn’t long enough until these cakes were popular as they tasted good. Soon, cheesecakes became a notable feature in Greek cuisine. These cakes were then used in weddings as it became customary for a bride-to-be to make and serve mini cheesecakes to the groom’s friends. This tradition gradually evolved into the modern wedding cake.When the Roman Empire came and occupied the defeated Greeks, they lived amongst the Greeks adopting a lot of Greek food as well as traditions. When the Roman army swept into other parts of the world they brought along with them the cheesecake particularly in Europe and Britain. Therefore, many different local versions of the cheesecake were created as the cake was commonly loved by the occupied nations. The cheesecakes had since spread from the ancient world into the new world and soon USA too became the new center of the cheesecake.The modern cheesecake is comprised mainly of a mixture of a variety of cheese including cottage cheese, cream cheese, or ricotta. Different varieties of cheese add different flavors to a cheesecake. There are two major cheesecakes varieties famous in the USA. The more common of the two is the Jewish cheesecake or otherwise known as New York Style cheesecake which is basically a cream cheese based cake on a cracker crust. From this basic recipe many variations of this dessert have evolved over time just by adding different flavors and toppings, these include such flavors as Key Lime, Tiramisu cheesecake, chocolate, and many fruit flavors such as mango and strawberries.The Italian cheesecake is another popular variety. The recipe for this cheesecake has been passed down for many centuries by expert chefs to their next generation. The Italian cheesecake is made with ricotta cheese and bits of candied fruit and has pastry crust. A custom cheesecake is high in calories and fat due to the nature of the ingredients. However, with developments of artificial sweeteners and low fat ingredients, today one can find cheesecakes no fat and sugar added cheesecakes or even sugar free cheesecakes. Although this desert is much healthier now, thankfully, it still managed to retain its flavor.So if you are looking for a dessert that will leave a lasting and pleasant impression on your taste buds you can’t go wrong with a cheesecake. So why not try a simple-to-make cheesecake recipe to surprise your friends and family. When preparing the cake the most difficult part in preparing a cheesecake is deciding when it's done as the cheesecake differs from a traditional cake as it is semi solid and therefore collapses easily. To make sure your cheesecake is properly cooked you should time the baking time to be just as the recipe. You can re-bake an undercooked cake but you can’t undo an over baked cake. There are many cheesecake recipes for you to try that are easy to make, tastes great and are cheap.Craving for a more exotic gourmet cheesecake? There are many recipes of cheesecakes that are difficult to make but are appealing to the diner. You can find the recipes online or in bookstores. Nevertheless, fastest and easiest way to have a slice of your favorite cheesecake is head down to the nearest bakery or cake house and orders a portion of cheesecake in whatever flavor you desire. So go ahead and treat yourself to piece of your favorite cheesecake.

SMOKED FOODS IN RECIPES

Using Smoked Food in Recipes
Tired of the same old meal? Try using smoked food in recipes! Imagine sitting down to dinner and having a delicious smell waft through the air. More importantly, imagine the succulent taste of that delicious meal! If you are wondering how you can spice up your next meal by using smoked food in recipes, read on….Using smoke food in recipes will add exceptional flavor to your ordinary dish. The unique blend of natural wood smoke, seasonings and brines compliment fish, fowl, or meat. You can use smoked food in recipes as appetizers or entrees. Either way, you will enjoy a more savory version of many meats. Smoked fish, especially trout or salmon is very flavorful and moist. There is a variety of smoked fish to suit everyone’s taste. Try something like hickory smoked or lemon peppered smoke trout and experience the flavor and tenderness this fish has to offer. You may also want to try the buttery and moist taste of Chilean sea bass or naturally sweet and tender diver scallops. To really enjoy smoked food in recipes, serve the ultimate smoked trout you and your guests will ever try, the natural smoked Tasmanian trout! If fowl is more your style, try juicy boneless duck breast or chicken in your next recipe. Serve it along with long grain wild rice and fresh green bean accompaniments for a complete meal. Pheasant, the king of all game birds, will be sure to impress your guests, as this plump, moist and meaty bird is truly a meal fit for a king!For the true meat eater, you may want to start off with a mouth watering serving of smoked pork tenderloin, boneless port loin or pork ribs smoked to the peak of flavor. Add a twist to your next meal by serving a tantalizing gourmet feast when you use smoked food in recipes. You can serve smoked food in salads, on crackers, or as a main course and be pleasantly surprised at the unique taste and flavor these smoked foods have to offer.These exceptional smoked foods can be ordered from a variety of websites on the internet. An exceptional line of smoked foods is offered by Sugartown Smoked Specialties. You can view their products and wonderful recipes at www.SmokedFoods.com. Surprise your family or guests and spice up your next meal by using smoked food in your recipe.