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Hemp Cuisine Recipes . FOUND ON WEB SITE (ARRAYED
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Gungo Peas Patty - Vegetarian
INGREDIENTS :
.5 pint green gungo peas
2 medium sized chopped onion
1 clove garlic
1 scotch bonnet hot pepper (for spice version)
1 tablespoon black pepper
Salt for taste
3 slices bread
2 teaspoons cooking oil
1 ounce margarine
1 cup water
METHOD:
Soak peas
Sauté chopped onion, pepper & garlic in oil
Soften bread with a little water & mash into soft pulp
Add peas bread, margarine & seasoning.
Cook for 20 minutes
When cool use as fill for patty pastry
Rice & Peas
INGREDIENTS :
1/4 cup gungo peas
1 clove of garlic
1 green pepper
escallion
black pepper
thyme, salt to taste
2 cups rice
coconut milk or coconut [to make coconut milk]. Cut coconut in small pieces
and blend in about 3 cups water in the blender, strain through a strainer
to seperate the milk.
METHOD:
Wash peas and soak in 2 cups of water.
Pour peas and water in a pot with coconut milk, garlic and put to boil.
Cook peas until tender adding more water if necessary.
When peas are cooked add salt, whole pepper, black pepper, thyme, & escallion.
Let season simmer.
Wash rice if necessary, then add to pot. Use a fork to mix everything together.
Cook on a low fire until d
Steamed Callaloo
INGREDIENTS :
1 lb. callaloo
1 tablespoon margarine
1 scotch bonnet pepper
1 medium chopped onion
black pepper
salt to taste
1/4 cup water
METHOD:
Wash callaloo leaves
Cut up callaloo leaves in pieces.
Sauté onion in margarine.
Add cut up callaloo leaves, water and stir.
Cover saucepan and cook callalloo are tender.
Add whole scotch bonnet pepper
Sprinkle with pepper and salt.
Simmer then serve with avocado pear.
one.
Hempseed Milk :
Ingredients: 4 oz clean seed, 1 oz almonds, 1 or 2 figs to taste. Method: Blend all ingredients in a food processor with 2 tablespoons of cold water. Add 1 pint of water and stir thouroughly. Chill for 1 hour.
Fresh Hemp Pasta:
Ingredients: 225 g hemp flour, 225 g plain flour or Italian pasta flour, a pinch of salt, 4 eggs, 1 tbs of cold pressed hemp oil. Method: Mix the two flours and salt, then shift onto a wooden board. Make a well in the center and drop in eggs and oil. Using the fingers of one hand, mix together the eggs and oil and gradually draw in the flour until the mixture is a very stiff dough. Knead for about 15 minutes. Wrap in polythene and leave to relax in a cool place for one hour. Roll one small piece of dough out at a time until paper thin. Cut into required shapes. Allow to dry. Hang noodles over the clean handle of a broom suspended between two chairs; lay small shapes on a wire rack or dry tea towel. Leave for at least 30 minutes before boiling.
Hemp Oil Mayonnaise:
Ingredients: 2 eggs yolks, salt and fresh ground pepper to taste, 1 teaspoon Dijon mustard, 290ml/10 fl oz cold pressed hemp oil, a squeeze of lemon juice, 1 tbs white wine vinegar. Method: Put yolks into a bowl with a pinch of salt and the mustard and beat well with a wooden spoon. Add the oil very slowly while continuing beating. The mixture should be very thick by the time half the oil has been added. Beat in the lemon juice. Continue pouring the remaining half of the oil, alternating the dribbles of oil with small quantity of vinegar. Add salt and pepper to taste.
Hempseed Pesto Sauce:
Ingredients: 2 cloves of garlic, 2 large cups of basil leaves, 2 oz toasted hemp seed, 2 oz vegetarian Parmesan cheese freshly grated, 150 ml cold pressed hemp oil, salt to taste. Method: Put the garlic and the basil into a blender and mix to a paste. Add the nuts and cheese, then whilst blending, slowly pour in the oil. Season to taste. Keep in a covered jar in a cool place.
Hemp Croquettes:
Ingredients: 4 oz toasted hemp seed, 1 onion, 4 oz millet, 1 tbs soy sauce, 1 tbs cold pressed hemp oil, 1 oz hemp flour or wholemeal, 1 tbs vegetable oil for frying, 1 egg beaten, fresh breadcrumbs. Method: Peal and finely chop or grate the onion. Cook the millet in twice the quantity of water or water to cover. Crush the toasted hempseed with a pestle and mortar then mix this with millet, onion, soy sauce and hemp oil. Shape into small croquette shapes and coat in flour. Dip in beaten egg and then roll in breadcrumbs before frying in the vegetable oil until crispy and golden brown. Serve with a salad drizzled with a hemp oil salad dressing.
Crunchy Hemp Potato Salad with Yoghurt Dressing:
Ingredients: 1/2 lb (225g) potatoes, 1/4 pint (140 ml) yoghurt, 1 spring onion, 1/2 cup of toasted hemp seed, 1/4-1/2 garlic salt, 1/2 teaspoon of cold pressed hempseed oil, salt and pepper to taste. Method: Cook the potatoes until tender. Cool slightly. Put the yoghurt in a bowl. Mince the spring onions and toasted hempseeds, add them to the bowl along with the garlic salt, oregano and hemp oil. Mix well. Dice the potatoes and add them to the bowl. Mix them in. Cover bowl and chill thoroughly.
Mushroom-Hemp Paté:
Ingredients: 2 pounds fresh mushrooms, 1 cup Hempburger, 1 tbs Dijon mustard, horseradish to taste, 1/4 cup chopped fresh parsley, salt and pepper to taste. Method: Coarsely chop mushrooms. Saut over medium to high heat until mushrooms release and evaporate all moisture. Add an equal amount of hempburger and cook briefly. Remove from heat and cool, then add mustard and horseradish, fresh chopped parsley, and salt and pepper. This yields a flavorful mixture with a spread-able consistency for hors d'oeuvres or even sandwiches. Pair with Sauvignon Blanc or Champagne.
Hot and Spicy Hemp Oil:
Ingredients: 1 tbs brown rice vinegar or fresh lemon juice, 2 tsp Bragg's liquid aminos or tamari, 1 clove fresh garlic, 1 tsp cayenne powder, 1 tsp red dulse, nutritional yeast to taste, 1/4 cup hemp oil. Method: Mix ingredients in the order listed. Keep refrigerated.
Tomato Coulis: Ingredients: 3 fresh chopped tomatoes, 1 tbs honey, 2 tbs rice wine vinegar, 2 tbs each freshly chopped parsley, basil and oregano, 1/3 cup hemp oil. Method: Mix first four ingredients in blender, slowly drizzle in hemp oil, continue mixing until emulsified.
Jamaican Curried Chicken (From
cooksrecipes.com)
1 whole chicken, about 3 to 4 pounds
Juice of 2 fresh limes
3 large garlic cloves, finely minced
2 green onions, finely chopped
1/4 inch fresh ginger, peeled and finely minced
1 1/2 tablespoons curry powder
1/4 teaspoon allspice
1 teaspoon sugar
2 teaspoons salt
2 tablespoons vegetable oil
2 cups water
3 medium potatoes, washed and cubed
Cut chicken in 1 1/2 to 2-inch serving pieces. Squeeze the juice of the limes
into a large bowl of water; wash the chicken pieces in the water and drain.
In small bowl mix the garlic, green onions and ginger; allow flavors to blend
for 30 minutes.
Mix curry powder and allspice with sugar and salt. Rub spice mixture and the
garlic mixture onto the chicken. Place in a glass bowl; cover and allow to
"marinate" for 1 hour.
In large heavy skillet, brown chicken in hot oil over medium-high heat. Add
the water and potatoes. As soon as liquid starts to boil, reduce heat, cover
and simmer until chicken is cooked, approximately 20 to 30 minutes. Chicken
should be tender and juices run clear.
Serves 4.
Jamaican Jerk Chicken I
1 whole fryer chicken, cut into 8 pieces
Salt
Spices:
1/2 of one whole nutmeg
1 (3-inch) cinnamon stick
1 tablespoon coriander seeds
1 teaspoon cloves, whole
6 allspice seeds
1 teaspoon black peppercorns
Marinade:
1 bunch green onions, chopped
1 large onion, coarsely chopped
2 to 3 Scotch Bonnet peppers, seeded and membrane removed (see Cook's Note)
10 sprigs thyme, leaves only
10 garlic cloves
1/2 cup fresh lime juice or white vinegar
1 cup light soy sauce
1/2 cup raw (turbinado) sugar
Toast the spices in a dry skillet over medium-low heat, stirring constantly
until fragrant, about 1 to 2 minutes. Grind the spices using an electric spice/coffee
grinder or mortar and pestle. Set aside.
In a blender or food processor puree the green onions, onion, peppers, thyme
and garlic to a smooth paste. Place mixture in a bowl and add the toasted/ground
spices, lime juice or vinegar, soy sauce and raw sugar; mix well.
With a sharp knife, score the chicken pieces in several places and season
with salt. Spoon desired amount of jerk marinade over chicken and rub into
scores. Marinate, covered, in the refrigerator for a minimum of 2 hour or
overnight.
Preheat the oven to 350*F (175*C).
Bake chicken for 35 minutes in the oven. Remove from the oven and finish the
chicken on a hot grill or under the broiler.
Makes 4 servings.
Cook's Note: Also called Habanero peppers,
it is one of the hottest chili peppers in existence. The Scotch Bonnet/Habanero
is rated at 100,000 to 300,000 Scoville Units (degree of hotness), whereas
the Jalapeno pepper is rated at 2,500 to 5,000 Scoville Units. Observe extreme
caution when preparing these peppers. We advise you to wear rubber gloves
during their preparation and to thoroughly wash your hands, cutting board
and utensils thoroughly after preparation...and above all please remember
NOT to rub your eyes or any other sensitive areas when working with these
peppers!
Caribbean Sweet Potatos
Ingredients:
3 large sweet potatos
1 tablespoon vegetable oil
2 tablespoons melted butter
1/2 teaspoon habanero powder
1/4 cup dark brown sugar
3 tablespoons ginger, freshly grated
2/3 cup fresh orange juice
2 tablespoons fresh Key lime juice
1 tablespoon Appleton's Jamaican dark rum
1/2 teaspoon Jamaican alspice
Preheat the oven to 350 degrees for 20 minutes.
Wrap the sweet potatos in foil and bake them for 30 minutes.
Remove the foil, wait until the potatos are cool enough to be handled, then
slice them into 1/2 inch slices.
Use the vegetable oil to coat a 9 by 13 inch ovenproof baking pan (preferably
glass).
Layer the potato slices in the pan.
Mix the remaining ingredients in a small bowl and drizzle over the potatoes.
Cover the potatos with foil and bake them in a 350 degree oven for 15 to 20
minutes, until they are barely tender.
Remove the foil and bake the potatos for an additional 10 to 15 minutes, until
the coating stars to crisp up.
Serves 4 to 6
Ackee and Saltfish
INGREDIENTS :
1/2 lb. Saltfish (codfish)
1 dozen
ackees
1 small onion
1 teaspoon black pepper
3 slices hot scotch bonnet pepper
1 small red sweet pepper
cooking oil
Shop Now for Jamaican recipe ingredients & seasoning in our online store.
METHOD:
Soak Saltfish in warm water to taste.
After soaking saltfish (codfish), place it in cold water and boil.
Clean the ackee. Remove the seeds and all traces of interior red pit from
the ackees.
Wash ackees five times
Cover and boil until moderately soft.
Drain, cover, and put aside.
Pick up (flake) the saltfish and remove all bones.
Sauté thinly sliced onions and sweet pepper rings.
Remove half of the fried onions and peppers
Add saltfish and the ackees, and turn the fire/stove up slightly.
Add black pepper
Pour in to serving plate and garnish with remaining onions and pepper slices
Beef Soup
INGREDIENTS :
2 qt. water
1 lb. soup bones or stewing steak
1/2 lb. carrots, cubed
1/4 lb. turnips, cubed
1 lb. pumpkin, cut up
1/2 lb. cho cho, cut up
1 lb. yellow yam, cut up
1 sprig thyme
2 stalks escallion
1 tablespoon salt
Shop Now for Jamaican recipe ingredients & seasoning in our online store.
METHOD:
Boil soup bones in 2 qts. water (about 30 minutes in
pressure cooker).
Cut up vegetables, yam and cho cho and add with seasonings to soup.
Dumplings may be added if desired.
Once it starts to boil, simmer uncovered until yam is cooked and soup is of
a medium consistency.
Serves 6
Citrus Curry Rice Salad
INGREDIENTS :
1 can mandarin oranges (10 oz)
1 cup water
1/4 cup raisins
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried tarragon
1.5 cup instant brown rice
1 cucumber, peeled, seeded & chopped
1/4 cup sliced celery
1/4 cup sliced green onion
1/4 cup chopped pecans (can be toasted)
1/4 cup plain non-fat yogurt
Shop Now for Jamaican recipe ingredients & seasoning in our online store.
METHOD:
Drain oranges, reserving juice.
Mix juice, water, raisins and spices in a saucepan. Bring to a boil. Stir
in rice.
Return to boil.
Reduce heat to low and cover and simmer for 5 minutes.
Remove from heat. Let stand for 5 minutes.
Spread in shallow pan. Freeze for 10 minutes (to quickly cool rice).
Toss with remaining ingredients. Serves 6-8.
Cocoa Bread 1
INGREDIENTS :
1/4 c. unsweetened cocoa powder
1/4 c. sugar
1/2 tsp. salt
1 c. milk
3 TBS shortening
1 yeast cake
1/4 c. lukewarm water
About 3-1/2 c. flour
METHOD:
Mix the cocoa, sugar, and salt.
Add the milk, which has been scalded, and the shortening.
Let stand until lukewarm and add the yeast, which has been softened in lukewarm
water.
Add enoughflour to make a dough which can be handled and knead until smooth
and elastic.
Let rise until doubled in bulk.
Cut down and knead again.
Shape into a loaf, place in a greased pan, and let rise until doubled in bulk.
Bake in a moderate (350 F) oven for about 1 hour.
Half a cup of walnut meats may be added to the dough at the second kneading.
Makes 1 loaf.
Cow Foot
INGREDIENTS :
2 lbs Cow Foot
1 Can butter beans
2 peg garlic crushed
8 pimentos
2 sprig of thyme
2 onions chopped
1 whole scotch bonnet pepper for taste (should have the stem)
Salt and Pepper
1 1/2 cup water
5 cup flour water to mix
METHOD:
Season Cow foot with pimento, onion, crushed garlic, pepper & salt
Cook cow foot in the 1 1/2 cup water till tender
Add butter beans, thyme, salt and pepper if necessary for taste
Cook for approx 8 mins then add whole Scotch bonnet
Cook for approx. 2 minutes
Serves 4
Curry Goat
INGREDIENTS :
3 lb. goat
3-4 tablespoon curry
2 onion,
4 stalks thyme
2 stalks garlic
2 Whole Scotch Bonnet pepper
black pepper and salt
2 Small carrots cut in slices (Optional)
METHOD:
Wash & season with curry, thyme, garlic, black peppers & salt, onions
For best results let seared meat sit overnight in refrigerator
Pour a little oil in pot and heat
Please meat in pot and let brown a little
Add 1 cup water and seasoning
Add Carrots (Optional)
Cook until tender
Add whole scotch bonnet pepper for flavor and simmer for minutes
Make gravy by adding a teaspoon corn starch
Serve with white rice
FRIED DUMPLING
Like other traditional recipes, each cook has her/his own preferences. Start with a small amount of flour - say one cup and experiment until you get the texture and flavour you like.
Ingredients
flour 1 cup
pinch of salt
baking powder (1/2tsp)
butter or margarine
oil to fry
water or milk
Method
sift together dry ingredients
Add water or milk a little at a time and stir until mixture gets doughy. If
too dry, add water; if too wet add flour
Mix in butter and knead
(Usually the mixing/kneading is done with the hands)
Take small pieces of the dough and form into balls, flatten and fry in skillet/frying
pan turning until cooked with a golden brown colour.
Hardough Bread
INGREDIENTS :
6 cups bread f lour
1 pack yeast (about 2 tablespoons)
1 teaspoon salt
1 pt warm water
1/4 cup sugar
4 ozs shortening
Milk or egg white for glazing
METHOD:
Pour flour in warm bowl.
Add shortening to flour & cut in with knife.
Add yeast, sugar, and salt
Add warm water
Knead until soft and roll out
Put in a warm place to rise approx. twice in size.
Glaze with milk or egg white.
Bake at 350F until done.
Jamaican Beef Patties
INGREDIENTS FOR BEEF FILLING:
2 lbs ground beef
1/2 teaspoon Accent
8 sprigs of thyme
2 ozs escallion
2 small hot peppers
1 teaspoon paprika
half a loaf french bread
1 teaspoon salt
METHOD:
Grind escallion and hot peppers in a mincing mill.
Add to ground beef with salt.
Place meat in a saucepan making a well in the center into which place 4 sprigs
of thyme.
Cook without adding any water or fat until meat has lost its broth and only
certain amount of oil remains.
Pour off excess oil and add this to the paprika to be used later on, strained
for coloring meat.
While meat is being cooked, pour sufficient cold water over bread in a saucepan
to cover and soak for a few minutes, then squeeze dry, saving water.
Pass bread through mincing mill and return the ground bread water with 4 sprigs
of thyme and cook until bread is dry.
Combine meat and cooked bread.
Add color, paprika in sufficient quantity to color the meat to taste.
Cook together for a further 20 mins.
Add Accent . Remove from fire. Cool for filling pastry circles.
INGREDIENTS FOR PASTRY:
11 ozs suet (beef fat or shortening)
4 cups flour
1 level teaspoon salt
2/3 cup iced water
METHOD:
Trim all skin and fatty membrane from suet and set overnight in freezer.
Next day, with a very sharp knife shave suet as finely as possible.
Combine salt and flour, then work in suet as you would shortening in plain
pastry, cutting it in with two knives.
Add iced water in sufficient amount to have a dough which can be rolled out.
Form into a ball and with a rolling pin, pat gently, turning the dough over
once or twice in order to have it all properly held together.
Set overnight wrapped in wax paper in freezer.
Next day, pull off enough dough (after defrosting) to roll into a circle the
size of a breakfast saucer.
Dip dough in flour before rolling.
Roll quite thin and cut in a circle. (use saucer for help) In the center of
each circle place a spoonful of meat, fold dough over to form a crescent shape
seal edges with egg white or by crimping the edge and folding dough slightly
under.
Do not prick the pastry.
Bake on ungreased tin sheet in a hot oven for about 35 mins.
This recipe will make about 3 dozen regular patties. if cocktail patties are
needed, use a smaller cutter than a saucer.
Serving 3 dozen regular size patties.Try different fillings for experiment.
Jamaican Potato Salad
By G2
INGREDIENTS:
4 cups potatoes diced
2 large eggs
2 stalk escallion chopped
2 tablespoon margarine
1 clove garlic
1/2 teaspoon garlic powder
1 cup miracle whip
1/4 tsp. black pepper
1/2 stalk celery (optional)
1/4 cup corn
1/4 cup baby peas (blanched)
1/4 cup carrot (optional)
1/4 tsp. salt
METHOD:
Wash, peel, dice and cook potatoes with eggs, about 10 mins.
Dice celery, slice escallion and finely chopped garlic.
When potatoes are boiled, drain instantly.
Place in a large bowl, toss with margarine.
Add corn, peas, escallion, garlic and celery.
Stir in miracle whip with pepper and salt.
Add chopped eggs and stir lightly, serve warm or cold.
Jamaican Stew Peas
By Grandma2
INGREDIENTS :
2 cups red peas
½ lb salt beef
1 lb stew beef (you also can use pigstail if you like)
1 scotch bonnet pepper
2 stalk escallion
3 sprig thyme
2 cups coconut milk(or 1/4 box)
6 pimento seed
3 cloves garlic
salt and pepper to taste
spinners (See Recipe Below)
METHOD:
Boil and drain salt beef twice, in a medium size pan.
Place peas, meat and garlic together in the pan, boil until peas are tender,
about 1 ½ hour.
Add coconut cream, spinners, and seasoning, cook for about an hour.
Season to taste.
Thicken the mix with 3 tablespoons of flour combined with 1/4 cup water. Strain
the mixture into the stew.
Boil until it thickens. Serve with rice.
SPINNERS
INGREDIENTS :
1 cup flour
½ teaspoon salt
Enough water to bind
METHOD:
Place flour and salt in a medium bowl.
Work mixture with hands while adding enough water to bind, making a stiff
dough.
Roll into 1 inch long pieces, drop into boiling stew peas or soup.
Boil until they float or add them during the last 20mins of the cooking process.
Enjoy
Jamaican Stewed Chicken
5 to 6 pounds chicken pieces (your choice)
1 litre bottle catsup
2 to 3 large onions
2 to 3 medium tomatoes diced (optional)
Black pepper, to taste
Oil (for frying)
Clean chicken and place in a large bowl.
Slice the onions into thick slices and separate into rings; add to the chicken.
If using tomatoes, dice them and add to chicken.
Add the bottle of catsup and the black pepper (at least 1 teaspoon is recommended).
This dish should be spicy, but you can use less without affecting the taste.
Marinate in the refrigerator for a minimum of 4 hours or overnight.
Heat oil; brown chicken on all sides, then place in
a covered oven dish.
Add about 1/2 litre of water to the catsup mixture, until you have a smooth,
but not thick,
consistency. Pour over the chicken.
Bake at 325 degrees F for about 2 hours or until the chicken just falls off
the bones.
This is good served with steamed rice.
Pepperpot Soup
INGREDIENTS :
6 Stalks of calaloo
1 a small head of cabbage
½ okra
½ lb. pig's tail and/or ½ lb. salt beef
flour dumplings
½ yam and dasheen
1 scallion and thyme
1 Scotch bonnet pepper
Black Pepper
2 qts. water
METHOD:
Boil meat and vegetables.
Puree vegetables and return to the pot adding dumpling.
Then add the sliced yam, coconut, sliced pepper, and other seasoning to taste.
Simmer for approximately one hour.
Add black pepper
Red Snapper
Ingredients
1 lb. fillet of fresh red snapper
2 green peppers, chopped
3 cloves garlic, minced
2 tbsps. olive oil
1 onion, chopped
1 scotch bonnet pepper
Salt and pepper to taste
Directions
1.Cut red snapper fillets into 1 inch cubes.
2. In a large frying pan, combine olive oil, garlic,
green pepper, and onion. Sauté for 5-8 minutes over
a medium hot flame.
3. Add scotch bonnet into sizzling pan then add red
snapper to mixture, and stir until coated well.
4. Sprinkle salt and pepper, cover and cook for
approximately 5 minutes. Stir and cook for another
5 minutes.
Cooking time: 20 minutes
Serves: 6
Submitted by: Racquelle
Saltfish Fritters
Ingredients
¼ lb. Salted Codfish
¼ lb. flour
1 medium sized onion
2 medium sized tomatoes
1 small clove garlic
½ teaspoon paprika
2 stalks scallion
¼ teaspoon hot pepper
Directions
1. Soak codfish in water overnight to remove excess
salt
2. Use a sharp knife to dice, shred finely, and set aside
3. Chop and combine onions, garlic, scallion, hot pepper and tomatoes
4. In a skillet using a small amount of oil, fry the chopped seasoning
5. Place the codfish in a mixing bowl and add flour and cold water to make
a thin batter
6. Add the fried seasoning and the paprika
7. Spoon the batter in the an oil heated skillet or deep fryer
8. Fry until golden brown and crisp on both sides
9. Drain on paper towels and keep in a dish in a warm oven until ready to
serve
Cooking time: 40 minutes
Serves: 6
STEWED BEEF
2 lbs. Stewing beef (I like to use marbled chuck), cubed
2 tbsp. Oil
4 tbsp. Sugar
2 large onions, sliced
1 bottle beer (12 oz)
1 tbsp. Worcestershire sauce
2 bay leaves
1 tbsp. Soy sauce
1 tsp. Basil
salt & pepper (and optional hot pepper, of course) to taste
1. In a heavy frying pan or skillet, heat oil, add sugar and allow to burn until dark brown.
2. Add seasoned beef and stir well to coat pieces of meat; cook for 6-8 mins., stirring constantly.
3. Add onion and cook for 5 mins more
4. Stir in beer, soy sauce, worcestershire sauce, bay leaves, hot pepper and basil.
5. Bring to the boil. Cover, reduce heat and simmer until meat is tender.
If potatoes or taro root are desired, cut them into small pieces and add them just before beef is tender.
This same recipe can be used for any other meat.
Serve with white rice or dumplings.
Tropical Coconut Chicken
INGREDIENTS :
4 boneless, skinless chicken breast halves
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 large egg -- slightly beaten
1 teaspoon water
1 teaspoon salt
1/2 teaspoon pepper
1 cup firmly packed, flaked coconut
METHOD:
Place chicken between two pieces of wax paper and gently pound to 1/4-inch
thickness.
In small bowl, place egg, water, salt and pepper; stir to mix well.
In shallow dish, place coconut.
Dredge chicken, first in egg mixture, then in coconut, pressing to coat well.
In large non-stick frypan, place olive oil and butter over medium heat.
Add chicken and cook