Chef's Original Recipes
Tips for Healthy Eating and Food Safety
      Coconut & Paprika Rice




1 Teaspoon of Butter
1 Onion (Medium)
3oz Coconut Cream
2 Tablespoon of Paprika
Pinch of Mixed Herbs
Pinch of Pepper (black)
1 Tablespoon of Salt
3.5 Cups of Water
2 Cups of Rice


Place saucepan on medium flame. Add butter, sauté chop onion in the heated butter, add coconut cream, add paprika, mixed herbs, stir thoroughly on low heat for 3 minutes. Add all other ingredients and bring to boil. Pick and wash rice in cold water, then drain rice thoroughly. Add rice into saucepan and stir thoroughly bringing to boil, then turn flame very low and cover saucepan with a tight lid. Rice should be cooked within 30 to 40 minutes.

Serving Suggestion: Serves 3 to 4 people with curry or vegetarian dish - excellent presentation, satisfaction guarantee

    Skibo Chicken


3.5 lbs Chicken cut into pieces
Half Teaspoon of Chopped Ginger
Half Teaspoon of Chopped Garlic
Half Teaspoon of Fresh Thyme
1.5 Teaspoons of All Purpose
1 Teaspoon of Black Pepper
2 Teaspoons of Curry Powder
A Pinch of Chilli
1 Teaspoon of Salt


Clean and wash Chicken with Lemon or Vinegar. Rub Ginger and Garlic into Chicken. Add all other ingredients in and mix thoroughly. Cover with cling film and place into refrigerator to marinate overnight. Turn on Oven Gas Mark 350o. Place chicken in grease baking sheet and place tray into oven. After 30 minutes base and turn over chicken. Cook for another 45 minutes, remove and drain off all fat.

    Skibo Chicken Sauce

4 Tablespoons of Butter
1 Carrot
1 Chopped Onion
2 Tablespoon of Curry
Half Teaspoon of Fresh Ginger
Half Teaspoon of All Purpose
Half Teaspoon of Mixed Herbs
3 Cups of Water
4 Tablespoons Plain Flour
1 Pinch of Salt to Taste


Place sauce pan on low flame with butter, add curry, garlic, onion and carrot. Sauté for 10 minutes, add flour and stir, pour water slowly and stir thoroughly. Add all other ingredients and cook for 45 minutes. Past sauce through strainer, then pour over chicken and place back in the oven to simmer for another 15 minutes.

Serving Suggestion: Serve with meal of your choice: An exotic taste return to last.

    Tips for Healthy Eating and Food Safety


Take chilled and frozen food home quickly. Put it in your fridge or freezer at once on arrival.  


Prepare and store raw and cooked food separately. Keep raw meat and fish at the bottom of your fridge.


Keep the coldest part of your fridge at 0.5°C. Get a fridge thermometer if your fridge doesn't have one.


Check Use-by Dates - Use food within the recommended period.


Keep pets away from food, dishes and work tops.
  06. Wash hands thoroughly before you prepare any food - especially after going to the toilet or after handling pets.
  07. Keep your kitchen clean - Wash work tops and utensils if handling food which is about to be cooked and food which has already been cooked.
  08. Do not eat food containing uncooked eggs. Always keep eggs in the fridge.      
  09. Cook food thoroughly. Follow any instructions on the pack. If you re-heat food make sure it is piping hot.
  10. Keep hot foods hot and cold foods cold - please don't just leave them standing around.  
  11. Eat five portions of fruits and vegetables every day.  
  12. After cooking, skim all fat from meat dishes.  
  13. Don't eat animal fat - in the long process this will produce high cholesterol.
  14. Eat less fried food; try to grill, bake or poach.  
  15. If possible, cook with olive oil.  
  16. Drink plenty of water and fresh fruit juices.
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