Food

Top 3 recipes to try for BHM

By BaxterStorey 26 Oct 2023

Amazing black dishes to keep the celebrations going 🎉

Black History Month is almost over but that doesn't mean the flavours should be! Keep the love and support for the black community going through food. There are so many delicious dishes you can recreate at home (like the recipes used in our canteen this month) including these three we recommend you give a go.

Classic Southern fried chicken🍗

INGREDIENTS

4-6 chicken pieces (thighs, drumsticks, or wings)
240 ml buttermilk
120g all-purpose flour
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil for frying

METHOD

In a large bowl, soak the chicken pieces in buttermilk for at least 30 minutes.
In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.
Heat vegetable oil in a deep skillet or pan to 175°C.
Remove each chicken piece from the buttermilk, allowing the excess to drip off.
Coat the chicken generously with the seasoned flour mixture.
Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry for about 15-20 minutes, turning occasionally, until the chicken is golden brown and cooked through.
Remove the fried chicken from the oil and place it on paper towels to drain any excess oil.

Vegetarian jambalaya

INGREDIENTS

1 lb (450g) vegetarian sausage, sliced (such as plant-based sausages)
2 cups (400g) diced bell peppers (a mix of green, red, and yellow)
1 onion, diced
2 celery stalks, diced
3 cloves garlic, minced
2 cups (400g) long-grain rice
475ml vegetable broth
1 can (400g) diced tomatoes
1 tablespoon Cajun seasoning
1 bay leaf
Salt and pepper to taste
Vegetable oil for sautéing

METHOD

In a large pot, heat a bit of vegetable oil over medium heat.
Add the vegetarian sausage and sauté until it's browned. Remove it from the pot and set it aside.
In the same pot, add a little more oil if needed, then add the onions, bell peppers, celery, and garlic. Sauté until the vegetables become tender.
Stir in the rice, diced tomatoes, vegetable broth, Cajun seasoning, bay leaf, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the rice is tender and the liquid is absorbed.
Towards the end, add the sautéed vegetarian sausage back into the pot, and let it heat through.

Sweet potato pie

INGREDIENTS

450g mashed sweet potatoes (about 2 large sweet potatoes)
115g butter, melted
200g granulated sugar
2 eggs, beaten
120ml milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pie crust (store-bought or homemade)

METHOD

Preheat your oven to 175°C.
In a large bowl, combine the mashed sweet potatoes, melted butter, sugar, beaten eggs, milk, vanilla extract, cinnamon, and nutmeg. Mix until smooth.
Pour the sweet potato mixture into the pie crust.
Bake for 55-60 minutes or until a knife inserted into the centre comes out clean.
Let the pie cool before serving.

Alongside these recipes, our amazing chefs were hard at work making special dishes cooked with traditional methods, including the one featured above - Brown stewed chicken paired with rice ‘n’ beans & plantains. Easy to make and easy to eat (because they are just so tasty!).

Contact:
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