There’s something so comforting about oven roasted (or bake chicken as my mom say) chicken. From the wonderful scent of it in the oven, to the rich notes of herbs on the crispy skin and that warm juicy interior. Herb Roasted Chicken does not have to be complicated.. allow me to prove that to you in the following few simple steps.
You‘ll Need…
6-8 chicken legs 1 teaspoon salt 2 tablespoon olive oil 4 large cloves garlic 1/4 teaspoon black pepper 3/4 teaspoon dried thyme 3/4 teaspoon dried parsley 1/2 teaspoon coriander seeds 3/4 teaspoon rosemary 3/4 teaspoon dried pepper flakes 3/4 teaspoon oregano (optional – I forgot to add it in this recipe)
IMPORTANT! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.
Crush the garlic with the salt and coriander seeds, then add the rest of the spices, olive oil etc mentioned above.
Mix well, and coat the chicken pieces with this rub. I cleaned off as much of the fat off the chicken legs as I could, but I did leave the skin on. You’ll thank me later for that crispy skin. Be sure to massage both sides of the chicken with the herb marinade.
Place on a baking tray (line with foil or parchment paper to make cleaning easier after), I didn’t and it took a while to clean the tray after.
Into a preheated 400 F oven – middle rack (uncovered). 1 hour and 10 minutes later and you’re done. No need to baby sit this. Do adjust to cooking time according to the size of your chicken pieces.
As a kid growing up in the Caribbean one of my favorite preserves was anditcontinues to be Pineapple Jam. As a matter of fact, I’ll demolish anything made or which includes pineapple.. INCLUDING Pizza! We’ll chat about that pizza and upside down cake another day.. lets rock this jam!
You’ll Need…
1 large ripe pineapple (4 cups pineapple) 1/2 lemon (juice) 2 cups white sugar (adjust) 2 thick slices of ginger 2 cloves pinch salt (about 1/4 teaspoon)
Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements.
This is one of the easiest recipes I’ve had the pleasure of sharing with you. Get a large ripe pineapple, peel, core and wash, then dice. How To Peel And Core A Pineapple.
Put everything into a pot and stir well, turn on the heat to medium and bring to a boil (lid on).
As soon as you see tiny bubbles on the edges, turn the heat to as low as it will go and cook for 45-50 minutes. It will change color and thicken on you.
Tip. I diced the pineapple chunky so I get a bit of texture when the jam is cooked. I also left the ginger in thick pieces so it’s easier to remove at the end, along with the clove. You may need to adjust the amount of sugar to your liking
Turn off the stove, add the lemon juice (flavor and a stabilizer). Put into a clean jar.. enjoy!
This recipe is loosely based on a dish my great-grandmother would make for my dad. While I never had the chance to meet her, nor ‘taste her hand”, I feel I know her just from the stories my dad would tell us. From a baby to his teen years dad lived with my great grandparents in Tabaquite, Trinidad and Tobago. So his childhood (and the stories he tells us) are based on that carefree time in his life, living on a cocoa and coffee estate.
You’ll Need…
1/2 large cabbage (chopped) 1/2 – 3/4 lb salted pork (diced) 2 tablespoon olive oil 1 medium onion (diced) 3 cloves garlic (smashed) 1/4 teaspoon black pepper 1/4 scotch bonnet pepper (sliced thin) 3 sprigs thyme 1/4 bell pepper (diced)
Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Additionally you can use smoked turkey, bacon, pancetta etc if you cannot source salted pork. And remember to wash your hands with soap and water after handling hot peppers, such at the Scotch Bonnet.
Soak the pork for a few hours in cool water to remove the excess salt (try to drain and repeat if you remember), then dice into 1 cm cube pieces.
In a wide pot on a medium high heat, add the olive oil followed by the cubed salted pork and stir well. Cook on medium. Five minutes later (should have rendered and gained some color) add the onion, thyme, garlic and Scotch Bonnet pepper. Do not include any seeds of the pepper as that’s where most of the heat will be.
Note: If you wanted to add 1/2 teaspoon curry powder here, it will add another delicious layer of flavor. Dad mentioned that my great-grandfather didn’t like curry so it was never added. 3-4 Minutes later add the black pepper and the washed/chopped cabbage.
Stir well. It will wilt down so don’t fret when you see it piling up in the pot. Place the lid on the pan, to allow for some steam.
I allowed it to cook for 4 minutes with the lid on, then I added the diced bell pepper and stirred. Now with the lid off, it took 2 minutes to get to the texture I like (slight crunch).
Taste for salt (the remaining salt in the pork should be enough) and cook to your liking.
Serve warm! Treat it a side dish… for me it’s either plain rice or hot roti.
YES! I’ll admit, there’s NOTHING better than a classic callaloo made with fresh ocean crabs (as mom makes). In some instances I even drool for Callaloo made with salted pigtails. However, when you’re based in Canada (away from the tropics) Smoked Turkey is a just-as-good replacement and dare I say, just as tasty? Here’s my take on this classic Caribbean soup, using ingredients I can source at my local shops.
Important. If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the coconut milk and stock you decide on using.
In a deep soup pot heat the oil on a low flame, then add the onion, scallions, garlic , thyme leaves, black pepper, Scotch Bonnet pepper (no seeds) and pimento peppers if you can source it. Cook on low heat to bring out the flavors and not burn anything. about 3-4 minutes.
Add the smoked Turkey Leg (wash first with cool water) and stir. Then add the chicken stock and bring up to a boil – so turn up the heat.
Add the salt as it comes to a boil, followed by the okra and the coconut milk. Stir well to combine everything.
Now add the washed spinach (rough chop), followed by the sweet potato and pumpkin (or squash). Bring back to a boil, then reduce to a simmer. Note! Traditionally, the baby leaves of the dasheen plant (taro) would be used instead of the spinach.
1 hour and 15 minutes later, remove the turkey drumstick and set aside to cool. Taste for salt, and once everything is soft and tender (cook a further 10-15 mins if needs be), it’s time to puree everything into a somewhat smooth (but thick) consistency. I used my traditional swizzle stick, but you can use a stick blender. May I recommend that you pulse it if using an electric blender so it does not produce a lot of foam/froth.
Now the turkey should be fully cool, stirp the meat off the bone and add it back to the pot.
Stir well, final taste for salt (adjust) and enjoy. This is an excellent stand-alone soup, or as a side dish to rice, ground provisions and stewed meats.
While this dish is not part of my childhood growing up on the islands, I did have something similar in the French Speaking Caribbean (don’t recall which island at the moment) and it’s something I try to make whenever I have fresh off the vine tomatoes from my garden. The sauce is something you need good bread for and to be honest, you can top pasta, rice or ground provisions with this. My fave? Cassava dumplings!
You’ll Need…
4-5 tomatoes (I used Roma) 3/4 lb shrimp (I used wild caught) 1/4 teaspoon Caribbean Green Seasoning 2 tablespoon parsley (chopped) 3/4 teaspoon salt 1 teaspoon brown sugar 5 cloves garlic (diced) 1/2 medium onion (diced) 4 peppers (birds eye) divided 3/4 teaspoon Paprika (hot) 1/4 cup water 2-3 tablespoon olive oil
Important! If doing this dish gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.
Clean and devein the shrimp. Season with the Caribbean Green Seasoning and set aside as we prep the tomatoes.
Blanch the tomato in boiling hot water. Give the tomatoes a cut X on the bottom and into boiling water for about 1 minute. Cool, then peel (use the little cuts we made to pull back on the skin- toss out the skin and stem/core) and dice finely.
Heat 2 tablespoon olive oil in a saucepan on medium heat, then add the seasoned shrimp to the pot. Stir well and cook for 1.5 to 2 minutes. Then remove and set aside.
In the same pot, with the heat on low add the onion, garlic, 2 peppers (chopped, with the seeds – remove the seeds if you want to cut back on the heat level) and parsley. Cook for 2 minutes, then add the smoked paprika and stir well. Add the salt and black pepper and continue cooking on low.
4 minutes later add the diced tomato, water, brown sugar and float 2 more of the peppers. Do NOT cut or break these 2 peppers.
Bring to a boil (medium heat) and cook for 5-6 minutes. Now tuck in the shrimp, stir well and take off the heat. Allow the residual heat to fully bring everything together.
The goal is to have a rich spicy tomato sauce , with plump shrimp. So please don’t overcook the shrimp.
Sorrel juice is a MUST around Christmas time (when the flowers are usually in season) and to be honest with you, while most people like it served with ice, I like it both warn (like a tea) and cold. This time however, we’ll use the same sort of process for making the juice, but we’ll go a step further and make a delightful jelly for our breakfast toast.
You’ll Need…
100 g dried sorrel petals 10 cups water 3-5 thick slices ginger 1 stick cinnamon 1 orange (cut into segments) 6 cloves 1/2 teaspoon nutmeg (freshly grated is best) 5-6 cups granulated sugar 1 package of (pectin) powder gelatin (57 g) 1/2 lemon
Important. May I recommend that you get organic ginger and oranges for this recipe as the flavor will be better IMHO and the skin of the orange will not have any wax or other substance that’s usually put on fruit to give them a longer shelf life.
In a big pot place the dried sorrel, stick of cinnamon, orange segments (with skin), ginger, nutmeg, cloves and top with water. Bring to a boil and reduce to a simmer.
Cook for 30 minutes to intensify the flavor and to reduce.
Turn the stove off the stove and allow it to steep for 30 minutes or until completely cool
Strain and discard the solids – you’ll end up with about 4 cups of sorrel liquid. I’d recommend straining a couple times to make sure you don’t get any small pieces in the finished jelly.
Back into a sauce pan with the sorrel liquid, heat back to medium. Pour in the sugar and whisk to melt the sugar crystals. Simmer for 20 minutes, so to reduce and pack that Spicy Sorrel flavor.
Now add the lemon juice and stir. This will help to balance the PH of the finished jelly.
Whisk in the pectin and thicken. Add more if you want it more of a jam consistency. 2-3 minutes later and you’re done. As it cools it will thicken further.
Place hot (be VERY careful) in sterilized glass containers and seal.
Store in a cool dry place, but once open it must go into the fridge. Opened, it will last for a couple of months in the fridge – easily.
Here’s another one of those insanely good comforting dishes we enjoy across the Caribbean. Each island and household will have it’s own take on this classic Caribbean recipe and that’s what gives us that uniqueness as you work your way up and down the island chain. This is a massive one pot dish meant to be enjoyed as a family or.. freeze the rest for those cold winter nights you want a piece of Caribbean warmth.
You’ll Need…
3-5 lbs smoked pigtails 1 large onion (diced) 3 scallions (chopped) 1 and 1/2 scotch bonnet (divided) 5 large cloves garlic (smashed) 6 sprigs thyme 5 leaves of Shado Beni (Chadon beni or Culantro) chopped 3/4 tablespoon salt 1 stick cinnamon 1/3 teaspoon black pepper 2 cups diced pumpkin 12-15 okra (cut 1 cm wheels) 2 stalks celery (diced) 1 1/2 cup coconut milk 8-10 cups of water (divided) 1/4 cup roocoo 1/2 lb spinach 3 cups long grain parboiled brown rice
Notes: If you can’t source the smoked pigtails (or maybe you don’t mess with pork) you can always use smoked turkey. Additionally you can try European supermarkets for the smoked pigtails (in my case I got mine at a Polish market) if you’re finding it difficult to source. If you’re doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.
Using a very large chefs knife or clever, cut the pigtails into 1 1/2 inch pieces. Then into a pot covered with cool water on a medium flame. Bring to a boil and simmer for 10 minutes. Enough time to remove some of the smoke and salt it’s cured in and to start getting them tender.
Drain and set aside.
In a deep heavy pot (it’s a one pot dish) on a medium flame, add the olive oil, then add the onion, scallions, thyme, Scotch Bonnet pepper (no seeds), garlic and shando beni. Turn the heat down to low and cook for 3-5 minutes.
Add salt, black pepper and the cinnamon stick. Stir well and add the pre-cooked smoked pigtails.
3 minutes later we’ll add the pumpkin, okra and celery. Stir well to coat everything with all those flavors. Add the coconut milk, turn the heat to medium/high and bring to a boil. As it comes to a boil, add 3 cups water and Roocoo and mix well. (for the roocoo I basically soaked Annatto seeds in hot water)
After it comes to a boil, reduce to a simmer and cook for 10 minutes. Since I’m not a huge fan of cinnamon, this is where I removed the cinnamon stick (it’s done it’s work). Wash the rice and spinach and get ready to add them both to the pot. Typically we’d use dasheen bush (dasheen or taro leaves), but baby spinach is an excellent replacement.
Add the washed rice and go in with another 5 cups of water (you may need to adjust later). Stir well and put the heat up so we can bring this to a boil.
Float the Scotch Bonnet pepper (Do NOT BREAK) as we want the flavors off the oil on the skin of the pepper. This step is optional as we already added a piece of pepper at the start.
20-25 minutes later the rice should be fully cooked, taste for salt and adjust. Remove the scotch bonnet pepper, turn off the heat and place the lid back on and leave on the same burner where you cooked it. 10 minutes later the cook up rice should be done. Now if you like your rice more grainy, you will need to adjust the cooking time of the rice or use less liquid. Speaking about liquid, you may need to add more water (In the ingredient list I said 8-10 cups as depending on the rice you use, it may need more water). Feel free to adjust.
I guarantee you that if this is the first time you’re having this dish, it won’t be the last. You can always use some stock in place of some of the water we used, for additional flavor or depth to this dish.
Cabbage with saltfish.. such a common and classic Caribbean dish, loved across the region. Bits of Salted Cod added to any dish is what most Caribbean folks would consider our ‘Umami’, so it’s common to elevate things like the simple Cabbage to new tasty heights. The beauty of this dish is that you can any vegetable you have on hand or enjoy as other cultures do stir fry. Days when I have mushrooms or fresh green peas from the garden.. yea they find their way into the pot.
You’ll Need…
2 tablespoon olive oil 1 medium onion (diced) 1/2 scotch bonnet pepper (sliced) 1 large tomato (seeded / diced) 1/2 large cabbage (shredded/chopped) 1/3 lb salted cod (prepared) 1 medium carrot (grated) 1/2 teaspoon black pepper (divided) 2 scallions (chopped) salt (adjust)
Important. If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements.
Heat oil on a medium flame in a wide saucepan, then go in with the onion and stir. Turn the heat down to low and cook slowly to bring out the natural sweetness of the onion without burning it.
Add the scotch bonnet pepper, 1/2 the black pepper and the prepared salted cod (saltfish). Cook on low for 3 minutes. Heat up to medium, add the tomato and stir. A minute later add the crushed garlic and cook for 3 minutes.
Note! Wash your hands with soap and water immediately after handling such hot peppers and don’t include any seeds or the white membrane surrounding the seeds as that’s where the scorching heat lives. Unless you want the raw fire.
Add the chopped/shredded cabbage and stir well to bring all the flavors together. It will seem like a lot of cabbage, but it will wilt as it cooks. Place the lid on and cook for about 3 minutes. Remove the lid at this point and stir well.
Add the grated carrot and combine. (heat still on medium/high) Put the lid back on and cook for 3-4 minutes to sort of steam the cabbage and carrot.
Taste for salt and adjust as the salted cod may have enough remaining salt (as in my case) to season this dish for you. Hit it with the remaining black pepper, toss in the scallions and mix well. Turn off your heat.
Serve as a side dish and any remaining can be used to make the perfect filling for sandwiches.. my fav actually. Quick, simple and tasty, no need to fuss around in the kitchen when you got saltfish and cabbage yea. Enjoy!
Fig or green cooking bananas is one of those go-to ingredients we love to incorporate in soups, stews and many times, simply boiled on it own (treated like most cultures would potatoes). Growing up on the islands, most homes had a banana tree in their backyard, so both ripe and green bananas were always plentiful. Today I’ll show you how you can take the same green cooking bananas and make a pie (casserole) as we did with Macaroni and Breadfruit a while back.
You’ll Need…
11-12 green cooking bananas 3 tablespoon olive oil 2 medium tomato (diced) 1 1/2 cup prepared salted cod (salt fish) 1 teaspoon black pepper (divided) 6 cloves garlic (crushed or diced fine) 5 scallions (divided) 3-4 tablespoon chopped parsley (divided) 6-8 sprigs thyme 1 scotch bonnet pepper (no seeds | diced fine) 1 bell pepper (sweet pepper – diced) 3/4 cup Jarlsberg Cheese (grated) 1 1/2 cup aged cheddar (grated) 2 tablespoon butter 1/4 teaspoon salt cooking spray to grease the baking dish
Note: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.
Trim the stems off the green bananas, then cut a shallow line (the thickness of the skin) along the lenght of each banana. Rinse with cool water, place in a deep pot with water and bring to a boil. reduce to a rolling boil and cook for 15-18 minutes or until they float or you see the cuts we made open up wide. Don’t salt the water – as the remaining salt from the salted cod (later) should be enough to season the dish.
Heat a saucepan on a med flame, add the olive oil followed by the prepared salted cod. (basically you soak the salted cod in water over night, then drain, rinse and shred or in my case, I poured boiling water over it in a bowl, when it cooled, I rinsed it in cool water, drain and shredded)
As soon as it starts frying, turn the heat to low, add 1/2 the black pepper and stir. Then add garlic, scotch bonnet pepper and turn the heat to med/low and add the 2/3 of the scallions, 1/2 of the parsley, thyme, bell pepper and tomato Stir well and cook for 3-5 minutes then turn off the heat.
The green bananas should be cooked now, drain and allow to cool before removing the skin (discard), then slice into 1/4 inch pieces.
As the banana cools, grate your cheese. TIP! Place the cheese in the freezer for 5-8 minutes and it will firm up nicely to grate easier. To this cheese add the remaining black pepper, scallions, parsley and thyme. Mix to combine.
Pre-heat your oven to 375 F. Add the melted butter and 2/3 the cheese mixture to the sliced cooked banana and mix well to combine.
Spray or grease your oven proof dish, then add a layer (1/2) of the banana/cheese, followed by the tomato/saltfish (place down the center, then spread evenly across), the final layer of green fig (banana) and top with the cheese we reserved.
Into the oven on the middle shelf (uncovered) for 40 minutes. Then hit the broil setting (about 550 F) for 2-3 minutes for a bit more color on the top.
I’m sure you can recognize that Uncle Chris brought his A Game with this recipe, as most Fig Pie don’t include the stewed Salted Cod (saltfish). I also opted for slicing the cooked green bananas and not smashing or mash them as others do. Sadly I’m no longer in the Caribbean where I can get ‘choice’ green fig (banana), but so it goes I guess. Remember to look for Green COOKING Bananas if you’re outside the Caribbean. Asian, Latin and Caribbean markets will usually stock it.
When one think Caribbean Culinary Culture, burgers DON’T usually come to mind .. immediately. However, that is changing rapidly as more and more street food vendors are following on the footsteps of popular North American fast food outlets which now populate the Caribbean horizon. These are not ‘fast food’ but good street food. Seasoned, grilled over local wood (coals) fire and topped with an assortment of condiments. Including a variety of HOT pepper and garlic sauces. That said.. lamb burgers are not that common yet.
You’ll Need…
2 lbs ground lamb 3/4 cup olive oil 2 tablespoon Caribbean Green Seasoning 1 teaspoon black pepper 1 tablespoon sea salt (divided) 1-2 lemons (divided) 1 cup yogurt (plain) 1-2 tablespoon honey 1 bird’s eye pepper 1/2 cup goats cheese 2 cloves garlic 1 shallot
Note! Keep the seeds of the bird’s eye pepper if you want the sauce to have a bit of a kick. If you cannot source the bird’s eye pepper, use any you like or can source (in the amount that you can handle). I found the ground lamb (New Zealand) in the freezer section of my grocery store as it’s not easily sourced. Beef, Chicken, Pork or Turkey will work just as well.
Whisk the olive oil, Green Seasoning , juice of 1 1/2 lemons, black pepper and 3/4 tablespoon salt in a bowl, then pour 4 tablespoon of it over the thawed ground lamb. Mix.. BUT try to NOT over work in doing so.
Divide the seasoned lamb into 6 balls and shape into burgers onto parchment paper (on a baking tray). For best results I’d recommending chilling them as they will hold their shape better once we get on the grill. You can also pan fry or broil these in your oven.
Let’s quickly make the sauce for the topping so it can chill in the fridge while we grill the burgers shortly. In a blender (I used my lil magic bullet) put the yogurt, juice of 1 lemon, the remaining salt, bird’s eye pepper, honey, garlic, shallot and goat cheese and blend until smooth. You can give the garlic, bird’s eye and shallot a rough chop to make it easier to puree. Place in a bowl, cover with cling wrap and chill.
It’s now time to grill.. you may use a propane grill, but the flavor from a charcoal grill will excite your taste buds. Clean your grill and spray some cooking spray (or brush on some veg oil) to prevent any sticking. Place the burgers directly over the heat source. Brush on some of the remaining seasoned oil on each burger and place the lid over the grill.
I had a 400 F + heat, so 2-3 minutes later I flipped them, brushed on more of the seasoned oil and lid back on for another 1-2 minutes.
I flipped them again, gave another layer of the seasoned oil and 30 seconds later I removed them off the grill. Lamb (most burgers) is easy to over-cook and go very dry. So timing is important, plus by basting them with the seasoned oil, you’ll add back moisture to them as they grill.
Luckily I had just visited my friend Richard who gave me crispy lettuce from his garden so with a tablespoon of the sauce we made earlier… I was in burger bliss. Juicy, creamy and with a slight kick from the bird’s eye pepper. That addition of the goat’s cheese in the sauce, complimented the lamb beautifully.
The biggest PUNCH of flavor you can do to any dish, is to rock it Masala style! We’ve done fiery geera shrimp, curry shrimp with potato and curry shrimp in the past, however this version is my ultimate favorite. Quick seasoning, develop that rich masala base and quickly cook the shrimp in the deliciousness.
You’ll Need…
2 lbs medium shrimp (cleaned) 2 tablespoon Caribbean Green Seasoning 3/4 teaspoon salt 3 tablespoon olive oil (divided) 1 medium onion (diced) 2 medium tomatoes (chopped fine) 2 scallions (chopped) 6-8 cloves garlic (diced fine) 1 1/2 cups water 1 1/2 tablespoon curry powder 3/4 tablespoon cumin seeds (geera) 1 tablespoon Anchar masala 4-6 wiri wiri peppers 2 tablespoon chopped Shado beni (culantro)
Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.. Especially the curry powder you use. The Anchar masala can be found at your local West Indian market or feel free to use roasted cumin powder if you cannot source it. The Wiri Wiri peppers came from my garden via my freezer. Use as much of any spicy pepper you like or can source.
Season cleaned shrimp (shell removed, deveined and washed with the juice of a lemon or lime and cool water – drained) with black pepper, salt, Caribbean green seasoning and 1 tablespoon olive oil. Stir well.
I enjoy cooking curry type dishes outdoors, so I employed the use of my propane stove in the back yard. However, on a wood fire you’ll get exceptional flavors (or you can certainly cook on your stove-top indoors). In a heavy pan on a medium heat, add the remaining oil, then the onion and garlic and set you heat on low for 1-2 minutes. Then add the geera seeds (cumin) and stir well (heat still on low), followed by your fav curry powder. Cook for a further 2-3 minutes, then add the water and bring to a boil on a high flame.
Add the finely diced tomato and scallion. Two minutes later add the Anchar Masala and stir it well. Now and add the Wiri Wiri peppers (whole). And allow this masala gravy to cook down.
After all the liquid is burned off and you start seeing the oil we started with as you stir (it will be thick), it’s then time to add the seasoned shrimp to the pot and stir well to coat.
Remember that you are to avoid breaking the peppers or you will release the beast (heat).
On the high heat the shrimp will fully cook in 3-4 minutes. Top with the chopped Shado beni aka culantro (or use chopped cilantro if you cannot get Shadon Beni) and enjoy.
An incredible way to prepare and cook shrimp packed with bold flavors. Break a couple of the peppers and make this spicy. Sanctification on a different level for pepper heads.
Every wanted to make Crispy Wings without the hot oil bath? What about fresh cut fries, which are a little kinder to your waist and heart? Gone are the days when you require liters of oil and fat to get the color, flavor and texture of fried foods.
I’ll be honest and say that I never had faith in Air Fryer’s (I have 3 of them still in the box down in my basement – sent by manufacturers) until about 6 months ago, when I decided to see what all the hype was about. Further Honesty – while Air Fryers will come close to deep frying, it still isn’t. However keeping in mind that you can cut back on most of the fat, is well worth the slight compromise IMHO.
Bagotte Air Fryer Giveaway Rules…
Open to everyone globally
Entries close Midnight September 28, 2020
All you have to do is leave a comment below, saying how you would use this Air Fryer down below
Should you not mention the way you’ll use it, your name will be discarded
You WILL be required to enter your name and email address (only way for us to contact the winners)
1 winner will be chosen randomly
We will contact the eventual winner starting September 29th. Should you be the winner, you MUST respond within 48 hrs of receiving our email or we will select another person
All members of your household can enter their name/comment below
The Bagotte Air Fryer will be shipped via Canada Post Ground, we cannot provide tracking information (unless you’re based in Canada) and cannot guarantee shipping times due to COVID
