Jehan can cook pot bake recipes - Main dishes

Author: Jacob Schultz  

HOW TO MAKE TENDER POT ROAST Juicy Baked Chicken Drumsticks, seasoned with herbs and spices are browned in garlic oil and baked to perfection. GUYANESE METEMGEE GARLIC PORK

HOW TO MAKE TENDER POT ROAST

HOW TO MAKE TENDER POT ROAST
HOW TO MAKE TENDER POT ROAST
Provided by: Jehan Powell
Yields: 0 servings
Number of ingredients: 15
Ingredients:
  • 2-3 lbs beef chuck roast
  • 1 ½ tsp black pepper
  • 1 ½ tsp salt
  • ¼ cup flour
  • 1 ½ tsp olive oil
  • 2 carrots cut into chunks
  • 2 celery stalks, chopped
  • 1 onion, cut into chunks
  • 4 cloves garlic, smashed
  • 1 ½ tbsp tomato paste
  • 2 cups beef broth
  • 1 tbsp Worcestershire
  • 1 lb baby Yukon gold potatoes or red potatoes, halved
  • 1 sprig rosemary
  • 5 sprigs thyme
How to cook:
  1. Preheat oven to 350 degrees.
  2. Season both is sides of beef roast with salt and pepper. Coat both side with flour.
  3. In a oven safe cast iron pan, add olive oil. When oil is hot, add beef roast and brown on both sides.
  4. Remove beef roast from the pan and place on a plate. Add carrots, celery, and onion and cook until charred, about 3-5 minutes. Add garlic and let cook for about 2 minutes.
  5. Remove vegetables from the pan. Add tomato paste, beef broth and Worcestershire and bring to a boil while scraping the bottom of the pan to remove the brown bits.
  6. Add beef back to the pan and place the vegetables, potatoes, rosemary and thyme around the beef then cover. Place into preheated oven and bake for 2 hours or until beef is easily shredded with a fork.
Notes: Guyanese pot bake Archives, Bake is a breakfast staple in Guyana and most of the Caribbean Islands. There are many versions that are both fried and baked or roasted and are known by

GUYANESE POT BAKE | Guyanese and Caribbean recipes

Hi Guys, this is a super easy but very tasty breakfast recipe! Here's the full recipe linked on my Duration: 2:37

THE ONLY BANANA BREAD RECIPE YOU WILL NEED

THE ONLY BANANA BREAD RECIPE YOU WILL NEED | Jehan Can Cook | Easy Dessert Pot
Duration: 4:43

CORN IN COCONUT MILK | Caribbean and Guyanese Recipes

CORN IN COCONUT MILK | Caribbean and Guyanese Recipes | Jehan Can Cook ; Corn in
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JUICY BAKED CHICKEN

JUICY BAKED CHICKEN
Juicy Baked Chicken Drumsticks, seasoned with herbs and spices are browned in garlic oil and baked to perfection.
Provided by: Jehan Powell
Yields: 8 servings
Number of ingredients: 8
Ingredients:
  • 8-10 chicken legs
  • 1 tbsp seasoning salt or use regular salt (adjust accordingly)
  • 1 tsp black pepper
  • 5 mashed garlic cloves
  • 2 tbsp oil
  • 2 tbsp Italian seasoning
  • 1 cup chicken broth
  • 4 red skin potatoes cut in wedges (quartered)
How to cook:
  1. In an oven safe pot, heat oil and brown garlic cloves thenremove and place in a plate.
  2. Season chicken with salt and black pepper then brown inoil. Remove chicken from oil then brown potatoes.
  3. Remove potatoes and place on a plate. Add chicken stock and stir to remove the bitsfrom the pan. Turn off heat and addItalian seasoning and stir. Add chicken,potatoes and garlic to the pot and stir to coat with sauce.
  4. Cover in lid and bake at 350 degrees for 1 hour. Remove lid, spoon sauce over chicken and bakefor additional 10 mins.
Notes: COCONUT BAKE - Jehan Can Cook, In a large bowl mix flour, baking powder, grated coconut, salt and sugar. Add melted butter and coconut milk and mix to form dough. Knead dough

GUYANESE METEMGEE

GUYANESE METEMGEE
GUYANESE METEMGEE
Provided by: JehanP
Yields: 0 servings
Number of ingredients: 19
Ingredients:
  • 1 tsp oil
  • 1 medium onion, chopped
  • 2 wiri wiri pepper
  • About 10 sprigs thyme
  • 4 cups homemade coconut milk
  • 4 cups water
  • ½ lb salt fish, soaked overnight
  • 2 tbsp green seasoning
  • about 1/2 lb cassava, cut into 3 inch pieces
  • 2 white sweet potato, boniato cut into 3 inch pieces
  • 2 plantains, cut into thirds
  • 2 eddoe cut into equal pieces
  • Duff:
  • 2 cups flour
  • 1 ½ tsp baking powder
  • 1 ½ tbsp sugar
  • ¼ tsp salt
  • 1 ½ tsp room temperature butter
  • ¾ cup water
How to cook:
  1. In a large stock pot, heat oil. Add onion, thyme and pepper and saute for 2-3 minutes, Add coconut milk, water, salt fish, green seasoning and bring to a boil. Break salt fish into chunks and add to pot. Add cassava, sweet potato, eddoe to the pot then add plantains on top and cook for 20 minutes.
  2. When plantains are tender, remove and continue to cook until the other vegetables are tender.
  3. While the vegetables cook, make the duff.
  4. Place all purpose flour, sugar, salt and baking powder in a bowl and mix to combine. Add room temperature butter to the flour mixture and rub in the butter.
  5. Add water and mix to form dough; let dough sit for about 10 minutes.
  6. Roll dough into logs about the size of a finger then press gently in the middle. Place duff into pot.
  7. Cover the pot and cook for at least 5 minutes. Do not open the pot or the dumplings will fall and become dense.
  8. Turn heat off, Remove duff from metemgee. Serve metemgee with duff.
Notes: Pot bake Archives, Bake is a breakfast staple in Guyana and most of the Caribbean Islands. There are many versions that are both fried and baked or roasted and are known by

GARLIC PORK

GARLIC PORK
GARLIC PORK
Provided by: JehanP
Yields: 2 servings
Number of ingredients: 9
Ingredients:
  • 3 lbs pork cut into 1 inch pieces
  • 1 bunch thyme
  • 2 head garlic, chopped
  • 1 wiri wiri pepper
  • 2 tsp salt
  • 1 tsp sugar
  • 1 tbsp water
  • enough white vinegar to cover meat
  • optional: oil to fry
How to cook:
  1. Finely chop garlic, thyme leaves and pepper. Add the pork, salt and seasonings to a bowl and mix.
  2. Place in a sterilized glass jar then top with vinegar, sugar and water.
  3. Place in a cool, dark place for at least four days to 1 week. You can also place it in the fridge.
  4. After pork has sat for at least four days, pour all ingredients in a strainer to drain the liquid.
  5. Pat meat dry and remove excess seasoning.
  6. Place the pork in a pan over medium heat and let it cook until all the liquid has evaporated. If the pork doesn't render any fat, add a tbsp of oil and fry until golden brown. Serve warm.
Notes: Meat Archives - Jehan Can Cook, I'm a food lover who lives to cook, bake, eat and explore new foods. This blog was born as a way to combat boredom and it has blossomed into more than I
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