RECIPE: REC: Jerk Chicken

RECIPE:
To go with your Jerk Chicken................ Rice and Peas

RICE AND PEAS

1 19 oz can of pigeon peas or red kidney beans (well drained and rinsed)
2 cups boiling salted water
1/3 of a block creamed coconut
1 cup rice
1 small onion, chopped
1 clove garlic, minced
1 rasher of bacon or 1 tbsp. butter
1/4 tsp. dried thyme
1/2 tsp. salt
Pinch freshly ground pepper

* In a pot cook rasher of bacon or melt the butter.
* Saute the onion and garlic.
* Add uncooked rice, thyme, salt and pepper; cook for 1 minute.
* Add drained beans.
* Add 2 cups boiling salted water.
* Add block of creamed coconut.
* Simmer covered for 30 minutes or until rice is tender (about 30 minutes).
* Remove from heat take cover off the pot. Let the rice dry out a little.

I prefer to cook the rice and peas ahead of time, allow it to dry out a bit and then reheat in the microwave just before serving.

 
Pineapple Upsidedown Cake

PINEAPPLE UPSIDEDOWN CAKE

4 tablespoons butter
1/2 cup light brown sugar
1/4 teaspoon grated nutmeg
2 cups pineapple, sliced thin
1 teaspoon fresh lemon juice
1 1/3 cups cake flour
3/4 cup sugar
1 3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter
1/2 cup milk
1 teaspoon vanilla extract
1 egg

Melt the butter in an 8-inch square pan. Add the brown sugar and nutmeg and blend well. Remove the pan from the heat and arrange the fruit slices, slightly overlapping them, on the brown-sugar mixture. Sprinkle the fruit slices with lemon juice. Sift the flour with the sugar, baking powder and salt. Stir the butter to soften it, then stir in the flour mixture, milk and vanilla extract. Mix until the flour is dampened. Beat the batter for two minutes with an electric mixer at medium speed or beat 300 strokes by hand. Add the egg, and beat for one minute longer with the mixer or 150 strokes by hand. Pour the batter over the fruit. Bake in a preheated 375F (190C) oven for 35 minutes. Cool the cake in the pan for five minutes and then invert it onto a serving plate; let stand for one minute more before removing the pan. Serve warm.

 
Here's another side dish...... Mashed Plantains T & T

Mashed Plantains Veg HT ACC West Indian 40mins

Serves 4

Ingredients

3 Green Plantains
Butter
Salt
3 tbsp Olive Oil
1 Onion, chopped
1 Green Capsicum (sweet pepper) chopped
2 Garlic Clove, finely minced
Salt and Pepper
3 tbsp Red Wine Vinegar


Instructions

1. Peel the plantains and cut crossways into 3 pieces. Place in a saucepan, cover with water and bring to a boil then reduce heat and simmer for 30 minutes until tender.

2. Meanwhile, heat the olive oil in a frying pan add the onions, green pepper, and garlic and sauté until soft and transparent. Season with salt and pepper to taste then remove from heat and stir in the red wine vinegar. Cover and keep warm.

3. Drain the cooked plantains over a large bowl reserving the cooking water, then return the plantains to the rinsed out pan and mash with a fork, adding butter to taste and add a little of the reserved cooking water to get a smooth but firm consistency. Season with salt and pepper.

4. To serve - place the mashed plantain on a warmed serving platter and top with the sautéed onion mixture. Serve immediately as a side dish to accompany meat or poultry.

 
For those that have access to PC (President's Choice) products - they made a fabulous Jerk marinade

I lived in Toronto for a few years and ever since I moved back to MI my friends from TO come to visit several times a year (sometimes 17 at a time!). Anyway...we always ask them to bring us PC products but most importantly - the PC Jerk Marinade. It is fabulous! and no work involved except opening a bottle. We always have at least 10 bottles on hand.

Deb

 
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