![Taste The Caribbean label](images/recipes2Label.jpg)
Recipe
Keshi Yena
![Roasted chicken marinated with ‘Cultural All Spices’](images/aruba_LG.jpg)
Ingredients
- 4 medium diced onions
- 1 large clove garlic
- 1 large green pepper, chopped
- 1 tbs. parsley, ripped
- A few drops Tabasco sauce
- 2 tbs. ketchup
- 1/4 cup pimento olives, sliced
- 1 tbs. capers
- 1/4 cup raisins
- 2 tbs. Piccalilli pickle
- 3 egg yolks
- salt and pepper to season
- 1 large Gouda or Edam cheese shell, with the majority of the cheese scooped out and the wax removed (soak the shell in hot water and the wax should peel away)
- 1 lb cooked chicken meat.
- 1 tbs. salted butter
- 2 tbs. olive oil
- 3 large tomatoes, peeled and diced
Method
- Sautée the onions and garlic in the oil and butter over a low heat until the onions become translucent.
- Add the meat and allow to brown.
- Add the pepper, tomato, parsley and Tabasco, season to taste.
- Add and stir in well the ketchup, pimento olives, capers, raisins and Piccalilli and allow to cook over a low heat until the tomatoes have reduced (approx 20 minutes).
- Stir in the egg yolks, reserving about 6 tbs
- Allow mixture to cool and preheat oven to 350°
- 7. Generously butter the bottom of a heat proof casserole and place the cheese shell in
- Spoon in 3 tbs of the egg yolk and then add the meat mixture
- Cover the top of the whole cheese with the original top or a few slices of cheese, brushing over the remaining egg yolks to seal
- Set the casserole in a pan of hot water and allow to bake in the oven for 1 1/4 hours.