about 15-20 g flour depending on the type of the potatoes
100 g coconut flakes
1 tablespoon salt
1 handful of cloves
dried herb sprigs for the brooms
Cook the potatoes with their skins on until cooked and soft.
Skin the potatoes and mash them using either a press, a masher or other device to your liking.
In a large bowl add the mashed potatoes, the egg, the flour and salt.
Mix together thoroughly until there are no more lumps and forms a dough.
Clean the oranges of their rind and cut the slices in two.
Remove the preserved sour cherries from the jar to drain their excess liquid.
With floury hands take a piece of the potato dough and form a round shape. For the orange slices, these rounds will be a bit larger than for the cherries.
Place one fruit piece in the centre of these rounds and carefully shape a ball of dough around the orange/sour cherry middle, covering them completely.
Bring salty water to boil and carefully place the dumplings in this pot.
Cook over medium heat for about 3-5 minutes until the dumplings are cooked and are floating on the surface. Turn off the heat and cover them with coconut:
Lay the coconut flakes in a larger saucer. A few dumplings at a time place them in this coconut flakes saucer and shaking gently try to move the balls around the plate to be covered completely by coconut.
Let them cool down for an hour or so.
When cooled assemble the snowmen: place two bigger balls with oranges for the bottom ones and a smaller – sour cherry one for the top.
Ornate with cloves for the eyes and buttons.
Cut some small pieces of the persimmon for the noses and attach them using toothpicks.
Add the herb sprigs as their brooms.
For their hats, I used some red caps of small rum essence bottles.
Make sure you stick the end of the skewers into something that can hold the snowmen in balance / upwards. I used a cardboard box.
1. In a bowl, mix together the orange, lemon and lime juices, onion, garlic, sauce /chilli powder, cumin, salt and sugar.
2. Pour half of this mixture into a large plastic resealable bag /box.
3. Cut chicken into slices of 1-centimetre thickness and add it into the citrus mixture. Leave it in the fridge to marinate for at least 2 hours.
4. Put the remaining sauce into a blender (optional) and place it in the refrigerator.
5. Heat a non-stick pan and fry the chicken. When almost done, add the marinade to the pan and simmer for a few minutes.
6. Remove the chicken and cut into thin strips.
7. Cut the salad, green onion, celery and oranges and mixed in a large bowl.
8. Mix the salad with the remaining sauce, and add the chicken slices on top.