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.