MsPKCooks

Chicken pelau🇹🇹 Ingredients 1/2 whole chicken, clean, chopped into small pieces and seasoned with green seasoning, onion, garlic, scotch bonnet, spring onion, salt and pepper 450g rice, washed 2tbsp oil 50g brown sugar 2-4 seasoning peppers, chopped 3-5 garlic cloves, chopped 2 spring onions, sliced 1 small onion, diced 400g tin Pigeon peas 100g pumpkin, diced 400ml coconut milk 500ml chicken stock Small bunch of thyme 1 scotch bonnet 1 small carrot, diced Small handful of chopped coriande Method 1. In a large heated pan add the oil and brown sugar. Cook until the sugar melts and gets a good colour. Add the chicken, mix then cover and cook for 10 mins until the natural juices come out. After this time cook with the lid off until the chicken has soaked up all of the liquid. 2. Now add the onion, spring onions, garlic, seasoning peppers, chadon beni(sub coriander) then mix and allow to cook for a few minutes. 3. Then add the pumpkin, carrots, washed rice and pigeon peas. Mix again then finally add the coconut milk and chicken stock. Add the fresh thyme and scotch bonnet then cover and cook on low-medium heat for 10 minutes. 4. After this time remove the lid, give another mix carefully making sure you don’t burst the chilli and to make sure your rice isn’t sticking. If the liquid has dried up the heat is probably too high so turn down. Add a little more water or stock, mix and cook covered for another 10-15 minutes. 5. After this time try the rice to make sure it’s cooked and check for seasoning. It shouldn’t need salt due to the chicken stock but add if needed then finish with chadon beni (sub coriander) plate and enjoy #mspkcooks #trinidadandtobago #trinistyle #pelau #chickenpelau #platesfromaroundtheworld

@BAGGED SEAFOOD 🤤 new sauce pouches are the way forward. 10/10 from me 🤌🏽😍 Go follow guys #mspkcooks #seafoodboil #seafood #seafoodboilseasoning #bagged #CookingHacks #hacks

Brown stew mutton chops Ingredients For seasoning 750g mutton chops 1 1/2 tbsp veg stock powder 1 tsp black pepper 4-6 pimento berries, crushed 1 tbsp green seasoning 2 tbsp jerk marinade 1 tbsp gravy browning 1/4 Onion, 4-5 garlic cloves, some thyme & 1/2 a scotch bonnet, chopped finely For the stew 1-2 scallions, chopped 1/4 - 1/2 small onion, sliced 1/2 sweet pepper, sliced 1 small carrot, batons 200ml water 2 tbsp ketchup 1 tsp jerk marinade 1 whole scotch bonnet Method 1. Place the cleaned chops in a large bowl and season with veg stock powder, black pepper, pimento berries, green seasoning, jerk marinade, browning, onion, garlic, thyme & scotch bonnet. 2. Place in the fridge overnight or for at least 4 hours. 3. Place a pan over med-high heat, add a little oil and brown off the chops. 4. Once the chops have a good colour remove from the pan and add the onion, scallion, carrots and sweet peppers. 5. Then add the water to the dish the chops were in, mixing to make sure all of the seasoning has combined. Now add that to the pan. Mix, scraping all of the burnt bits at the bottom of the pan. 6. Add the ketchup and jerk marinade, mix again then add the chops back to the pan plus any juices left from the chops. 7. Turn the heat down,add the whole scotch bonnet, cover the chops and cook for 45 minutes - 1 hour or until the meat is tender. 8. At this stage the chops are cooked and you should have a lovely gravy but if liquid had reduced too much add a little more water. If you like a thicker gravy add and little corn flour slurry to thicken then enjoy with your sides of choice. #brownstew #brownstewchops #mutton #muttonchops #brownstewmutton #dinner #mspkcooks

Try rose buldak with me 🤩 #mspkcooks #eatwithme #buldak #mukbang #ramen #noodles

LAMB NECK Is my fav of all soups after fish tea of course 😬 Whats your fav Saturday soup? #soup #saturdaysoup #saturday #dinner #caribbeanfood #homecooked #comfortfood #mspkcooks

Travel with me to Bim 😬🇧🇧 Im at my happiness when im here, honestly smiling from ear to ear 🤩🤩🤩 #mspkcooks #barbados #bim #weoutsideeeeee #travelwithme #happyplace

Oxtail Ingredients 1-1.5k oxtail 2tbsp green seasoning 2tbsp crushed pimento 1tbsp veg stock powder 4-6 garlic cloves 1 scotch bonnet A small piece of ginger A few sprigs of thyme 1 spring onion 1/2 sweet pepper 1 medium onion 1/2tsp black pepper 2tbsp liquid Maggi seasoning 1tbsp browning 1tbsp sazón complete (linked in my Amazon store in my bio under - seasonings I use) 3tbsp brown sugar 2tbsp oil 1ltr beef stock 1 tin butter beans 3tbsp ketchup Dumplings (optional) Method Season the oxtail and leave in the fridge overnight. Add the oil and sugar to a large pan and allow to caramelise. Once the sugar has browned, add the oxtail pieces trying to scrape off most of the seasoning before adding to the pan. Leave for 3-5 mins to get a good colour before turning the oxtail. Once both sides are browned add the remaining seasoning into the pan along with the beef stock. Cover and cook on low for 2 hours. Once this time is up skim off as much oil from the pan as possible then add the ketchup, mix, add the lid and cook for another 30 mins. After this time add the butter beans and then the dumplings. Cook for another 30 mins covered removing the lid 5 mins before so the gravy can thicken. Serve and enjoy 😃 #oxtail #oxtailrecipe #sunday #sundaydinner #stewedoxtail #dinner #mspkcooks

Tobago🇹🇹 VLOG Day 4 The wedding 🥰🥰🥰 #trinidadandtobago #tobago #mspkcooks #wedding #weddingsetting #family