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Tuesday, 22 February 2011 14:34

Antiguan beef stew with coconut rice

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  • 750g rump steaks , cut into chunks
  • oil
  • 6 cloves
  • 1 onion , diced
  • 1 large carrot , diced
  • 2 celery sticks, diced
  • 1 tbsp thyme leaves , chopped
  • 1/2 garlic clove , finely chopped
  • 3 tbsp tomato purée
  • beef stock cubes , powder or fresh, made up to 750ml
  • 1 large potato , diced
  • 100g kidney beans (tinned), drained and rinsed
  • 300g basmati rice
  • 2 tbsp coconut milk
  • 1 red chilli , sliced (optional)


1. Season the beef, then brown all over in a casserole in a little oil. Add the cloves and onions and cook for 2-3 minutes, then throw in the carrots, celery, thyme and garlic. Cook for a further 2 minutes, then add the tomato purée and pour in the beef stock to just cover the meat. Stir well, then add the potato and kidney beans and bring the stew to a gentle boil. Simmer until the beef is tender, about 20 minutes.

2. Cook the rice according to packet instructions, adding the coconut milk to the cooking water. Lightly oil 4 small teacups, then pack the rice into them. Invert each teacup on to a plate, to give a moulded mound of rice. Spoon some stew around each mound. Finish with a sprinkle of red chilli if you like things hot and serve with steamed, buttered pumpkin and green beans.

Tuesday, 22 February 2011 14:27

Caribbean chicken with spring onion sauce

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  • 4 skinless chicken thigh fillets, trimmed of all fat
  • 1 tbsp curry powder
  • 100g basmati rice
  • 200g tin black or kidney beans , rinsed and drained


  • 1 tbsp olive oil
  • 1 lime , juiced and zested
  • small bunch chives , chopped
  • 6 spring onions , finely chopped
  • 1 green chilli , seeded and finely chopped
  • 1 garlic clove , finely chopped



1. Rub the chicken with the curry powder and season. Grill for 5 minutes each side. Cook the rice and warm the beans.


2. Combine the sauce ingredients (except the lime zest), season and mix in 2 tbsp of boiling water. Leave for 5 minutes and mix.


3. Mix the rice and beans together, top with chicken and pour over sauce. Sprinkle with lime zest to serve.


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