Sweet Chilli Meat Loaves with Green Peas and Sweet peppers

 

DSC02105

1 Pound of ground beef
1 Pound of ground Pork
1 egg
1 Packet of Italian Coating Mix
6-8 Bulbs of Garlic
2 tsp. Apple Cider Vinegar
2 tsp. Balsamic Vinegar
1/4 Cup of Malt Vinegar

2 Tbsp. Light Soy Sauce
2 Tbsp. All Purpose Seasoning
1 tsp. Cayenne Pepper
2 Shallots
6 ozs. Freshly sliced Ginger
1/4 of Fresh Parsley chopped
2 Tbsp. Coconut Oil
2 tsp. Adobo Pepper
1 Packet of frozen Green Peas
3/4 Cup of Low sodium Vegetable Stock

COOKING INSTRUCTIONS:

In a medium bowl, combine your ground beef, pork, 1 egg, breadcrumbs, garlic, ginger, cayenne pepper, all purpose seasoning in a bowl. Shape and form your into long oval patties. Get a large Saucepan and heat on medium add your coconut oil and start browning your patties. Cook them on each side for about 2 minutes. Keeping doing that until all your patties are nice and golden brown. Place all your patties in a bowl for now. Then add your apple cider vinegar, balsamic vinegar, malted vinegar and light soy sauce, shallots and sweet pepper and frozen peas to pan and 1 Cup of Vegetable Stock cook for about 4-6 minutes. Your sauce should be nice and thick enough add about 1/4 Cup of your Favourite barbeque sauce or Ketchup. Take off stove and let cool for about 10 minutes and serve with your favourite salad, rice dish or baked potatoes.

 

ALICE’S CORN SOUFFLE

DSC02163

4 Eggs
1/2 Cup of Evaporated Milk
1/4 Cup of Whip Cream
1/2 Cup of Whole Wheat Flour
2 tsp. Dry Oregano
2 Can of Whole Corn
2 Can of Cream Style Corn
1/4 Cup of Butter
1 Tbsp. Organic Sugar

DSC02145

After I plated the dish, I realized that it had a Jamaican theme to it. The Habanero Pepper is what did it, along with the red sweet peppers and onions. The dish ended up having a Caribbean feel to it. Nothing wrong with that at all. Makes sense, I am from Jamaica and my Jamaican roots haven’t left me.

 

COOKING INSTRUCTIONS CORN SOUFFLE

In your stand mixer break your eggs and drop them in. Add your 1/2 Cup of Evaporated Milk, 1/4 Cup of Whip Cream and beat at medium high speed for about 3 minutes. Then add both your cream style corn first and beat for another minute. Then add your whole corn, butter Flour and sugar. Beat for less than a minute. Get a large baking pan 13 x 9  and make sure to baste the pan with butter and add a bit of flour to coat then pour your Corn Soufflé mix into the pan and bake in a 350 degree F. oven for 40-45 minutes. Remove pan from oven and let cool.

This last image seen below was created just to give a more “Adult Plating Style” Especially if you were planning on making this dish for company. Let’s say you had a Special Dinner Night for Family and Friends then this Plating Style would be more suited for Grown ups. Simple yet to the point.
 DSC02182

Alice Choo-Shee-Nam—Living In Durham Community Blog
Recipe Created September 21, 2016

facebook_button[3]

Advertisements