Bourbon Pork!

Adapted from: Chinese Food Eye


  • 4-6 skinless, boneless chicken breasts
  • 2 tablespoons dried minced onion
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1 tablespoons soy sauce
  • 1/2 cup packed brown sugar
  • 5 tablespoons Orange Juice (Instead of 3 tablespoons bourbon whiskey and 2 tablespoon(s) ,white wine)
  • 2 cups Long Grain Rice


  1. Combine soy sauce, brown sugar, finely chopped garlic, ginger, onion and orange juice (or whiskey and white wine) in a large bowl.

  2. Cook pork until browned. Add marinade and simmer on a low heat.

  3. Wash rice in a bowl. Then transfer to a pot and cook for 25 minutes or until soft. Add salt to rice whilst cooking if needed.

  4. Stir pork and use a fork to check if the pork is soft. Then taste to see if any extra seasoning needs to be added. Add a few drops of browning liquid and stir.

  5.  Serve the rice and pork on a plate and enjoy.

I used orange juice instead of whiskey and wine because I had no whiskey. It tasted really good though and would recommend the orange juice.


Just in time for Dessert!

Gu Chocolate Souffle(£3.29-Most leading supermarkets) and Asda Strawberry Cheesecake Ice cream(£2).

I was feeling a bit hungry and so decided to have a souffle that was in my fridge and since my favourite ice cream is strawberry cheesecake I decided to have the two together and it was delicious. Would definitely recommend it. I normally have haagen dazs strawberry cheesecake ice cream, but the Asda brand was ok.

Adeola x

Caribbean Coleslaw

Recipe from Levi Roots Reggae Reggae Cookbook


  • 1/4 white cabbage, finely sliced
  • 1 red pepper, cored, deseeded and chopped
  • 1 green pepper cored, deseeded and chopped
  • 3 large carrots, peeled and grated
  • 298g/10oz can sweetcorn, drained
  • 200ml7fl oz mayonnaise
  • 100ml/3 1/2 fl oz salad cream
  • 2tsp coarse ground black pepper


  1. Put the cabbage into a bowl, add the red and green pepper and mix together.
  2. Stir in the Carrots and Sweetcorn. Add the Mayonnaise, Salad ream and Black Pepper and stir together well.

Adeola x


Quiche Lorraine

Recipe from: Here

Shortcrust pastry:

  • 200g plain flour
  • 50g margarine or butter
  • 50g lard
  • 1 egg
  • Milk, as needed


  • 4 rashers of bacon
  • sweetcorn
  • grated cheese
  • 2 eggs
  • 25ml milk


1.Preheat the oven to 180 degrees C (Gas Mark 4).
2.Put the flour, margarine and lard in a mixing bowl and use your fingers to blend together into breadcrumbs.
3.Whisk egg, then add to the flour/fat mixture to make into a stiff dough. Add milk, if necessary and then roll out to fit a 7” (18cm) quiche dish. Gently place the pastry in the dish.
4.For the filling, cut up 4 rashes of bacon and cook. While the bacon is cooking grate the cheese.
5.In a separate bowl, whisk 2 eggs. Add the milk to the eggs and mix.
6.When bacon is cooked, mix with sweetcorn and put in the quiche base. Then add the grated cheese on top. Finally pour the egg mix evenly over the quiche.
7.Bake in the oven for 30 – 40 minutes at 180 degrees C.

Mango Meringue Pie

Adapted from BBC Recipe- Lemon Meringue Pie

Warning: It is Incredibly SWEET!

For the sweet shortcrust pastry

  • 225g/8oz plain white flour
  • pinch salt
  • 110g/4oz cold unsalted butter, cubed
  • 2 tsp caster sugar
  • 1 medium free-range egg yolk

For the Mango curd- (From Meanderings through my cookbook)

  • 1 large or 2 small mangoes, peeled, pitted & chopped
  • 115g/4ozs sugar
  • Juice of 1 lime (extra lime if solids not sieved)
  • Pinch of salt (or leave this out and use salted butter)
  • 4 large egg yolks (or 2 whole eggs)
  • 30g/2ozs unsalted butter, cut into small pieces

For the meringue-

  • 6 medium free-range egg whites
  • 300g/10½oz caster sugar


  1. Sift the flour and salt into a mixing bowl.
  2. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.
  3. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
  4. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
  5. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.
  6. Roll out the pastry until it’s big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin – don’t trim at this stage.
  7. Line the pastry with greaseproof paper and fill with baking beans (I had no Baking beans so I used kidney beans). Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out – remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.
  8. For the Mango Curd, Remove the large stone from the mango, cut into small pieces and purée, preferably in a food processor.
  9. Combine with the sugar, lime juice and salt (if using). Add egg yolks or lightly beaten whole eggs. Purée for a little longer to thoroughly combine.
  10. Push through a sieve into a large metal bowl with a large spatula or wooden spoon, pressing down well to obtain as much puree as possible. Discard the solids that remain in sieve.
  11. Place the metal bowl over saucepan of simmering water (but do not allow the base of bowl to come into contact with the water). Add the butter and continue to simmer the mixture gently, stirring regularly, until it has thickened enough to coat the back of a wooden spoon. Beat the curd until it is creamy.
  12. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. (If Piping) Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.
  13. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
  14. Serve warm or cold in slices.

Adeola x