The cooking method I used ensured that the meat stayed nice and moist and retained the flavours of the jerk marinade (also help by leaving it to marinade for 48 hours).
The Festival is a deep fried sweet bread that went quite nicely with this dish, although I may have made it a bit 'heavy'.
Festival
Ingredients (makes about 8 rolls)
- 1 1/2 cups flour
- 3 tablespoons cornmeal (polenta)
- 1 cup water
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
Method
1. Sieve the flour in to a bowl and stir in the cornmeal, salt, sugar and baking powder
2. Add the teaspoon of vanilla to the cup of water
3. Add a small amount of water in to the mixture, work the water in to the mixture with your fingertips.
Keep adding small amounts of water to the mixture, when half of the cup has been added the mixture should resemble breadcrumbs.
4. Keep adding water until the mixture becomes a firm dough which is only slightly sticky (you should not need to add the whole cup)
If the mixture gets too sticky to work with, add more flour
5. Cover the mixture and leave to stand for half an hour
6. Divide the mixture in to eight portions. Knead each portion and roll it in to a small sausage shape
7. Cover each festival in a mixture of flour and cornmeal
8. Deep fry until golden brown - about 15 to 20 minutes. Don't get the fat too hot before putting the mixture in, as you will burn the outside.
Rice and Peas
Ingredients (serves 2)
- 2 cups of rice
- 1 can of tinned kidney beans
- 5 cloves of garlic, chopped
- 1 uncut
- scotch bonnet
- pepper
- 3 Spring onions
- 1 tin of
- coconut milk
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)
Method
1. Crush the garlic and add to four cups of boiling water, along with the coconut milk, rice, salt, black pepper and thyme.
2. Crush the spring onion (do not chop) and add this to the rice. Also add the uncut scotch bonnet pepper, (the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavour.)
3. The Rice and Peas should be ready after about 20 to 30 minutes (exact cooking time will depend on the brand of rice used).
Jerk Chicken
Ingredients (serves 2)
- 1 packet of chicken pieces (4 x thighs and drums still joined)
- 3 sliced
- scotch bonnet peppers (add more for hotter sauce - taste after blending marinade together)
- 1 Tbsp. thyme
- 1 Tbsp ground
- allspice
- 4 Cloves garlic, finely chopped
- 2 Medium onions, finely chopped
- 1 Tbsp. sugar
- 1 Tbsp. salt
- 1 Tsp. ground black pepper
- 1 Tsp ground cinnamon
- 1 Tsp nutmeg
- 1 Tsp ginger
- 1/2 cup olive oil
- 1/2 cup soy sauce
- Juice of one lime
- 1 cup orange juice
- 1/2 cup white vinegar
Method
1. Roughly chop the peppers, onions, garlic. Don't spend ages on this as they are only going to be thrown into the blender.
2. Put all the ingredients into a blender and blitz until liquidised. (it's at this point you can taste to see if you want more chilis).
3. Cover the chicken pieces with the sauce (saving some of the sauce for basting and dipping).
4. Cover the chicken and leave to marinade in the sauce over night (we left it 48 hours and the flavour had really penetrated the meat).
5. Warm an oven to gas mark 4. Add the chicken to a roasting tray, cover and seal with tin foil and put it on the middle shelf of the oven for 1 hour.
6. Remove the chicken from the oven and put it under a hot grill (or bbq) for 15 minutes continually turning - until the skin is blackened and crispy.
7. Serve immediately.
References
The recipes were adapted from original recipes found at jamaican travel and culture
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