RECIPE: Jamitish Jerk Chicken, Rice & Beans

Jamitish Jerk Chicken, Rice & Beans:

400g diced chicken (1)

4g allspice (1)

70g salt (1)

20g garlic powder (1)

25g sugar (1)

2g chilli powder (1)

2g ground cloves (1)

4g thyme (1)

6g ground black pepper (1)

10g cayenne pepper (1)

3g ground cinnamon (1)

3 tbsps pineapple juice (1)

4 Aunt Bessie's frozen Yorkshire puddings

2 cups of long grain rice (2)

400g tin coconut milk (2)

400g tin black eye beans (2)

1 small onion, finely chopped (2)

3 cloves of garlic, crushed (2)

1 tbsp sunflower oil (2)

1 cup water (2)

4 scotch bonnet peppers (2)

¼ tsp thyme (2)

JERK CHICKEN (1):
Mix together the allspice, salt, garlic powder, sugar, chilli powder, ground cloves, thyme, ground black pepper, cayenne pepper and ground cinnamon in a large bowl until all combined.

Add the pineapple juice and mix to a thick, but workable paste.

Add the diced chicken to the bowl and mix it in to coat the chicken thoroughly.

Place on a baking tray in the middle of the oven at gas mark 6 for approx. 20-30 minutes until cooked thoroughly.

If the jerk chicken comes out to dry or the taste is too hot for your tastebuds, add a splash of extra pineapple juice as soon as you've put it on the plate.

Put the Aunt Bessie's Yorkshire puddings in for the last 4 minutes of cooking - they're so fast to cook!

RICE & BEANS (2):
Put the coconut milk and sunflower oil in a large pan and bring to the boil.

Add the chopped onion and crushed garlic, followed straight away by the thyme, tin of black eye beans (inc. juices) and cup of water and bring to the boil again.

Lower the heat to a low-medium heat and simmer. Rinse 2 cups of long grain rice (do not use easy cook rice), add to the pan and stir thoroughly. Place the Scotch Bonnet peppers on top (do not stir in) . If you like it as spicy as possible, do like me and add 5-6 Scotch Bonnet peppers instead of 4! Cover tightly and leave on a low light for approx. 30 minutes until all the liquid has evaporated. Try not to remove the pan lid unless necessary until at least 30 minutes have passed.

TO SERVE:
Place the Yorkshire pudding in the centre of the plate and add some jerk chicken. Next, put the rice out around the Yorkshire pudding. Serve with hot pepper sauce. Enjoy!

Read More

RECIPE: Minted Lamb Shepherd's Pie

I decided to make up my own Shepherd's Pie recipe and I'm really pleased with the result, so I thought I would share it with you all...

SERVES: 4
PREPARATION TIME: 15 mins
COOKING TIME: 2 hrs
DIFFICULTY: Easy

MAIN INGREDIENTS:
450g diced lamb (if it's in large chunks, chop it into smaller chunks)
2 large onions, chopped
2-3 large carrots, chopped small
100g swede, chopped small
¼ tsp dried thyme
½ tsp cinnamon powder
2 tsp dried mint
1½ tbsp Worcestershire sauce (I use Lea & Perrins)
2 garlic cloves, crushed or grated
1 tbsp tomato pureé
2 tbsp sunflower or vegetable oil (I prefer sunflower)
1 tbsp plain flour
300ml lamb stock (I use OXO)

CHEESE & POTATO TOPPING:
2kg white potatoes, chopped into small chunks
50g cheddar cheese, grated
50g butter
1 tsp salt
1 tsp black pepper

METHOD:
1. Boil the potatoes in salted water for 20-25 until soft enough to mash.
2. Add the oil to a large frying pan and fry the onions over a medium heat for around 15 mins until soft.
3. Add the carrot and swede and cook for a further 5-10 mins then remove from the pan and put to one side.
4. Return the pan to the heat and add the lamb, cook over a high heat until it is sealed and browned.
5. Now add the carrot, swede and onion to the lamb along with the garlic, thyme, cinnamon, mint, Worcestershire sauce and lamb stock and stir well before adding the plain flour and give a good stir until it is mixed thoroughly. Leave to cook on a low-medium heat for 30 mins, stirring occasionally.
6. In the meantime, remove the potatoes from the heat and drain thoroughly.
7. Mash the potatoes with the butter, cheese (if preferred, you can sprinkle the cheese on top of the mash before putting it in the oven), salt and pepper until smooth.
8. Now remove the sauce from the heat and add it to an ovenproof dish.
9. Add the mash to the top and spread out over the top and use a fork to create ripples on the top of the mash.
10. Put in the oven on gas mark 6 for approx. 30 mins until the mash is golden brown.
11. Serve with fresh vegetables (I like cauliflower, broccoli and savoy cabbage).

If you try out my recipe, please do leave a comment below and let me know what you thought of it!

Read More