Independence Cookbook

THURSDAY, JULY 28, 2022 20 FAMILY TIME: Main Course Dishes jamaica AT INGREDIENTS 8oz boiled penne pasta 1 cup goat mince 1/2 oil 3 tsp curry powder 1/4 onion 1/4 thyme 1/4 Scotch bonnet pepper 1/4 sweet pepper Maggi Coconut Milk METHOD Add oil to pot on medium heat when hot, then add curry powder, onion, thyme, sweet pepper and Scotch bonnet and sauteed for about a minute, then add the mince and cook for about 4mins. Next, add milk, salt and black pepper to taste, then add pasta and allow the sauce to coat the pasta. Serve with garlic bread. – Damar Coombs Curry Goat Pasta INGREDIENTS For chicken wings: 2 pounds chicken wings bone-in 3 egg whites ¼ tsp salt ½ tsp paprika ½ tsp black pepper 1 onion scallion 3 cloves garlic thyme For Magnum Glaze: 2 bottles of MagnumTonic Wine cup white sugar inch knob fresh ginger grated 1 tsp red pepper flakes 2 tbsp dried parsley METHOD Wash/clean chicken wings, then pat dry with paper towel. Blend onion, scallion , thyme and garlic, rub blended seasoning on to wings in a bowl, cover and leave to marinate for 2-3 hrs. In a bowl, whisk the egg whites with the salt, black pepper and paprika until frothy. Line a baking sheet with aluminium foil or baking paper and spray it with non-stick cooking spray. Add chicken wings on the baking sheet. Brush egg white mixture on chicken wings on both sides. Bake for 35-40 minutes but flip them halfway through so they bake evenly. While they’re baking, prep the Magnum Glaze. In a saucepan add 2 bottles of Magnum Tonic Wine, 1 cup white sugar, ginger, juice, ground coriander, red pepper flake. Bring to boil, then simmer until sauce is reduced and becomes sticky. Once chicken wings are cooked let them cool for 5 minutes. Add them in a bowl, then coat with the Magnum Glaze. Sprinkle some dried parsley and enjoy! – Fabulous Bites Sweet Magnum Wings