1 bell pepper, cut into 2 cm squares½ small onion, cut into 8 wedges4 wooden skewers, soaked
In a zip-seal bag, add the chicken and 1 cup (250ml) Cool Runnings Blackened Cajun Sauce.
Shake it well and place it on a plate. Let it sit for at least 1 hour in the fridge.Preheat the grill or barbecue to medium.Assemble the skewer with three pieces of chicken separated by one onion wedge and bell pepper slices.
Grill each side for 6-8 minutes, basting with the remaining Cool Runnings Blackened Cajun Sauce.
Tip Leave the onion root intact when you cut the wedges. That way the whole wedge will stay together until you put it in the skewer.
At Cool Runnings, we work hard to ensure that our products have the best quality when they reach our clients. We often are asked about best before and expiry dates. So here is a quick guide about all you need to know.
What's the difference between best before and expiry date? According to the Canadian Food Inspection Agency, an expiry date is found in only five product categories:
formulated liquid dietsfoods represented for use in a very low-energy dietmeal replacementsnutritional supplementshuman milk substitutes
These products are not safe to be consumed past their expiry date.
The best before date tells you how long a sealed product will retain its optimal taste, freshness and nutritional properties. After this period it's still safe to eat the product, however, it might lose some of its flavour and freshness.
It's important to emphasize that a best before date is only valid for sealed, unopened products that were stored according to the manufacturer's instructions. Once the product is opened and it comes into contact with air or is cross-contaminated, the best before date is voided.
How to tell if a product is still good after it's been opened? To extend your product shelf life, store them according to the packaging and do a quick look and smell test. Usually, if there is no mould or significant changes in the products' smell or appearance, it should be safe to be consumed.
Now you that you know the difference and these dates work, you can plan and optimize the food products you have at home to increase their durability and reduce waste.
In a medium pot, cook the bacon until crispy, about 5 minutes. Reserve the fat.Set bacon aside in a warm place.In the same pot, add the onion to the reserved bacon fat and cook until translucent, about 2 minutes. Add garlic and ginger and cook until fragrant, about 2 minutes.
Stir in Cool Runnings Jamaican Style Curry Powder, Cool Runnings Ground Allspice and Cool Runnings Cayenne Pepper.
Add sweet potatoes and stock and bring it to a boil. Bring it down to a simmer and cook until the potatoes are tender, about 15 minutes.
Remove from heat. Add lime juice and Cool Runnings Coconut Milk.
Puree the soup until smooth using a blender or an immersion blender.Adjust the seasoning.Crumble the bacon crisps and use it to garnish the soup.Enjoy!
Tip For a lighter version of the soup, omit the bacon and use 1 tablespoon of olive or coconut oil to cook the vegetables.
Curious to know where our spices come from? This post will give you some answers.
Cool Runnings Foods is a Canadian company that imports, blends and distributes Caribbean products. We are known for our jerk products, hot sauces and of course, our seasonings.
Cool Runnings Seasonings are made using the best spices available, and blended following recipes carefully crafted to deliver the best flavour to our clients. The spices are imported, mostly from India, and are blended and packaged in our facility in North York, ON.
But India is a very large country with different climates and regions that produce different groups of spices. If you ever wondered where in India each spice comes from, you're in luck. Here is a map with the spice growing states and the main spices produced by each one of them.
1 can (400 ml) Cool Runnings Coconut Milk, divided
2 teaspoons gelatin powder
⅓ cup Cool Runnings Sweetened Condensed Whitener
½ tsp Cool Runnings Vanilla Flavour Extract
In a small saucepan, stir the gelatin into 1 cup (250ml) of Cool Runnings Coconut Milk. Allow it to bloom for about 10 minutes.
On medium heat, heat the gelatin and coconut milk mixture until the gelatin dissolves completely, 5-8 minutes. Stir constantly and avoid boiling, reduce heat if required.
Once the gelatin is completely dissolved, turn the heat off and remove from stove. Stir in the remaining Cool Runnings Coconut Milk, Sweetened Condensed Whitener and Vanilla Flavour Extract.
Pour the mixture into mini dessert bowls or cocktail glasses. Allow the panna cotta to set for at least 4 hours in the fridge. Top with your favourite fruit, berries, chocolate or wafers and impress your guests for the holidays with this light, yet elegant dessert.
If using ramekins, the recipe will yield about 4 servings. If using mini shot glasses (30ml), then you will get about 15 servings.
1 cup hot water or 1 can (400ml) Cool Runnings Coconut Milk
In a bowl, toss all items in Ingredients #1 together and allow to marinate for 2 hours.
On medium heat, melt in a pot the British Class Coconut Oil and sauté Ingredients #1 until the goat meat is seared and browned (3-5 minutes).
Add the 4 cups of hot water and bring it to a boil, then reduce heat to low and allow to simmer with lid partially covering pot for 1½ hour or until goat meat is cooked to desired tenderness.Add items in Ingredients #3 and cook on medium-low heat for 20-30 minutes or until potatoes are done and until the curry sauce reduces to the desired thickness.Enjoy this savoury curry on a bed of your favourite rice or with some roti.
Preheat oven to 325°F.Place ham in a roasting pan with the thicker skin side up.Pour ½ cup of water in the roasting pan, cover with foil and bake for 1½ hours.Remove the pan from the oven, remove the foil and score the rind creating a diamond pattern on top.
Brush the ham thoroughly with half of Cool Runnings BBQ Honey Mustard Sauce and return to the oven for another 10 minutes.
Brush the ham with the remaining sauce and bake until the internal temperature reaches 145°F. Make sure the thermometer is in the meat and doesn't touch the bone.Remove from the oven and let it rest for at least 20 minutes before slicing.Enjoy!
Tip Do you have more or less ham? No problem! Use one bottle of Cool Runnings BBQ Honey Mustard Sauce per pound of ham.
¼ cup Cool Runnings Caribbean Spice & Roasted Garlic
3 tbsp olive oil1½ kg boneless pork belly
Brush the pork belly with olive oil.
Rub Cool Runnings Caribbean Spice & Roasted Garlic all over the pork belly.
Chill for a few hours or overnight in the fridge.When ready to roast, preheat the oven to 350°F.Place a rack inside a roasting pan, then add 1 cup of water to the pan. Lay the pork belly on the rack with the skin side up. Roast for 2 to 2.5 hours, adding more water to the roasting pan if necessary.Increase the oven temperature to 425°F and roast for another 20 minutes or until the skin is crispy.Remove from the oven and let it rest for 10 to 15 minutes before cutting.