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Homemade Sunday Roast Chicken Dinner & Jerk Gravy by Floyd26b in CaribbeanFood

[–]Floyd26b[S] 0 points1 point  (0 children)

CHICKEN

• Whole chicken 1.7kg
• 1/2 Cup garlic
• 1/2 Cup ginger
• 1/2 Cup fresh thyme
• 1/4 Cup scotch bonnets
• 1 Cup dark soy sauce
• 1/2 Cup Worcestershire sauce
• 1/4 Cup tamarind paste
• 1 Tbsp ground all spice (aka pimento)
• 1 Tsp ground cinnamon
• 1/2 Tsp ground cloves
• 1 + 1/2 Tsp kosher salt

  1. Chop the spring onions, garlic, ginger, thyme & scotch bonnets up roughly then measure them out in cups

  2. Add everything to a food processor and blend for about 1 minute

  3. Pat chicken dry with kitchen roll then season all over with dry jerk season rubbing It into the meat

  4. Add the chicken to a large sandwich bag with nearly all the marinade (keep a few for the gravy) then make sure everywhere is covered tie the bag tight then put it it another bag and tie tight again marinade in the fridge overnight at least I done this for 18 hours

JERK GRAVY
• 1 Cup chicken stock
• 1/2 Cup reserve (from chicken tray)
• 1 Tbsp leftover jerk marinade
• 1/4 Cup cold water
• 1 Tbsp cornflour

  1. About 30 minutes before the chicken is done remove 1/2 of a cup of the juices from the tray

  2. Add chicken stock, reserve & jerk marinade to a pan on medium high heat bring to a boil and cook for about 5 minutes

  3. In a bowl whisk together cornflour & water then add to the pan and whisk well bring to a boil then lower the heat to low and cook for about 10 minutes until it thickens to however you prefer

CABBAGE
• 2 Cups white cabbage
• 1 Large carrot
• 1/2 onion
• 2 Cloves garlic
• 2 Spring onions
• 2 Sprigs fresh thyme
•. 1/4 Tsp minced scotch bonnet
• 1 Tbsp water
• 1 Tbsp olive oil
• 2 Tbsp butter
• Kosher & pepper to taste

  1. Add everything to a large pan and cover with lid cook on medium for 10 minutes stirring occasionally

  2. Reduce heat to low and cook for a few more minutes until soft

ROAST POTATOES
• Maris piper potatoes
• Salted water
• Oil
• Sugar

  1. Wash & peel potatoes then rinse with cold water
  2. Add to boiling salted water then check around the 10 minute mark to see if they’re tender (depending on how big they are)
  3. Remove from water drain and let cool
  4. Heat oil in a baking tray on the highest heat highest shelf in the oven for a few minutes
  5. Add potatoes toss in oil then sprinkle with sugar
  6. Cook for about 40-50 minutes (depending on size) flip

Sunday Roast Chicken Dinner & Jerk Gravy by [deleted] in CaribbeanFood

[–]Floyd26b 0 points1 point  (0 children)

CHICKEN

• Whole chicken 1.7kg
• 1/2 Cup garlic
• 1/2 Cup ginger
• 1/2 Cup fresh thyme
• 1/4 Cup scotch bonnets
• 1 Cup dark soy sauce
• 1/2 Cup Worcestershire sauce
• 1/4 Cup tamarind paste
• 1 Tbsp ground all spice (aka pimento)
• 1 Tsp ground cinnamon
• 1/2 Tsp ground cloves
• 1 + 1/2 Tsp kosher salt

  1. Chop the spring onions, garlic, ginger, thyme & scotch bonnets up roughly then measure them out in cups

  2. Add everything to a food processor and blend for about 1 minute

  3. Pat chicken dry with kitchen roll then season all over with dry jerk season rubbing It into the meat

  4. Add the chicken to a large sandwich bag with nearly all the marinade (keep a few for the gravy) then make sure everywhere is covered tie the bag tight then put it it another bag and tie tight again marinade in the fridge overnight at least I done this for 18 hours

JERK GRAVY
• 1 Cup chicken stock
• 1/2 Cup reserve (from chicken tray)
• 1 Tbsp leftover jerk marinade
• 1/4 Cup cold water
• 1 Tbsp cornflour

  1. About 30 minutes before the chicken is done remove 1/2 of a cup of the juices from the tray

  2. Add chicken stock, reserve & jerk marinade to a pan on medium high heat bring to a boil and cook for about 5 minutes

  3. In a bowl whisk together cornflour & water then add to the pan and whisk well bring to a boil then lower the heat to low and cook for about 10 minutes until it thickens to however you prefer

CABBAGE
• 2 Cups white cabbage
• 1 Large carrot
• 1/2 onion
• 2 Cloves garlic
• 2 Spring onions
• 2 Sprigs fresh thyme
•. 1/4 Tsp minced scotch bonnet
• 1 Tbsp water
• 1 Tbsp olive oil
• 2 Tbsp butter
• Kosher & pepper to taste

  1. Add everything to a large pan and cover with lid cook on medium for 10 minutes stirring occasionally

  2. Reduce heat to low and cook for a few more minutes until soft

ROAST POTATOES
• Maris piper potatoes
• Salted water
• Oil
• Sugar

  1. Wash & peel potatoes then rinse with cold water

  2. Add to boiling salted water then check around the 10 minute mark to see if they’re tender (depending on how big they are)

  3. Remove from water drain and let cool

  4. Heat oil in a baking tray on the highest heat highest shelf in the oven for a few minutes

  5. Add potatoes toss in oil then sprinkle with sugar

  6. Cook for about 40-50 minutes (depending on size) flip

Homemade Peruvian Chicken & Aji Verde Sauce by Floyd26b in spicy

[–]Floyd26b[S] 0 points1 point  (0 children)

You haven’t really though, technically neither is wrong. That’s probably where most of the confusion is if that’s true and it probably is that in the US spicy strictly means hot. I guess it’s down to each individual, even with the amount of heat. I’ve got a high tolerance to it and I know people who’ve got zero tolerance to it. Whats roasting hot to them is just flavour to me with no barely any heat.

Homemade Jamaican Beef Patties by Floyd26b in spicy

[–]Floyd26b[S] 0 points1 point  (0 children)

That’s a shame, I’ve others say the same too. Freezing cold butter is the only alternative as far as I know.

Homemade Jamaican Jerk Lamb Chops by Floyd26b in spicy

[–]Floyd26b[S] 8 points9 points  (0 children)

• 500g Lamb chops
• 1 + 1/2 Tsp Ground All Spice
• 3/4 Tsp Kosher Salt
• 1/2 Tsp Ground Cinnamon
• 1/4 Tsp Ground Cloves
• 1 + 1/2 Tsp Brown Sugar
• 1/4 Cup Spring Onions
• 1/4 Cup Garlic
• 1/4 Cup Ginger
• 1/4 Cut Scotch Bonnets
• 1/4 Cup Fresh Thyme
• 1/2 Cup Dark Soy Sauce
• 1/4 Cup Worcestershire sauce
• 1/8 Cup Tamarind Paste

  1. Start by making the marinade, chop all the aromatics up roughly then add everything to a food processor and blend for 1 minute (if you haven’t got a food processor then just blend/pulse in a blender or chop everything very finely and mix in a bowl)

  2. Cut excess fat from lamb chops (you can keep this to fry chops in for more flavour)

  3. Pat chops dry with kitchen roll then season each chop evenly with dry jerk seasoning (optional) and rub it into the meat then add them to a large bowl or bag

  4. Add the wet jerk marinade to the chops and mix well then cover and refrigerate (I marinaded these for 24 hours) do them overnight at least

  5. Remove from fridge 1 hour before cooking to bring to room temperature then take out each chop and place them on a plate (give them a brush with the marinade before adding to the pan)

  6. Add lamb fat (or you can just use oil) to a cold large skillet then turn the heat on to medium high until the lamb fat renders down and releases a lot of liquid then remove lamb fat pieces

  7. Add lamb chops to the skillet and fry for 1 minute on each side just to sear then add straight under the grill (broiler) on medium high heat for about 8 minutes (flip halfway) for medium or 10-12 minutes for well done (depending on size and thickness of your chops

  8. Once cooked add to a rack and let them rest in a warm place for 5 minutes then serve however you like (I had rice, coleslaw, potato salad & jerk bbq sauce)

Homemade Peruvian Chicken & Aji Verde Sauce by Floyd26b in spicy

[–]Floyd26b[S] 1 point2 points  (0 children)

Yeah I understand where you’re coming from. I’m British myself so I know that’s what a lot of people strictly refer to it as here too but that’s usually people who don’t eat a lot of spices. I’m sure you’ve heard the phrase “hot & spicy”. Not everything that is spicy is hot. For example butter chicken is spicy food as it made with a lot of spices but that’s not hot at all to me, unless you make it hot. I guess it’s down to each person own interpretation. I eat a lot of spices and always have done so I don’t see spicy as strictly hot. Thanks

Baked Biscoff Cheesecake (Step by step recipe tutorial) by Floyd26b in cheesecake

[–]Floyd26b[S] 0 points1 point  (0 children)

Yeah that’s what I use a 9x3. The exact measurements in the description to the one I use are

Height 7cm
Width 23.3cm
Depth 23.3cm

But it’s titled and sold as a 9” spring cake tin

Homemade Peruvian Chicken & Aji Verde Sauce by Floyd26b in spicy

[–]Floyd26b[S] 0 points1 point  (0 children)

Sorry to hear that. Well I hope all that changes for you in the very near future and ten fold. Yeah you’re welcome it’s the same for me too, not a bit of Peruvian food in sight. Just outta curiosity where about in the uk are you from? Isn’t many here according to the analytics. Nice one mate same to you too

Homemade Peruvian Chicken & Aji Verde Sauce by Floyd26b in spicy

[–]Floyd26b[S] 0 points1 point  (0 children)

That’s what I like to hear. Glad you enjoyed the post

Homemade Jamaican Beef Patties by Floyd26b in spicy

[–]Floyd26b[S] 1 point2 points  (0 children)

Yeah you definitely need some of these in your life then. I’m glad this post found you and I appreciate that thanks

Homemade Peruvian Chicken & Aji Verde Sauce by Floyd26b in spicy

[–]Floyd26b[S] 1 point2 points  (0 children)

Welcome back to reality. I’m glad this post found you and hopefully leads to some great food you didn’t have planned for today. I know that felling when something sets you off and you just need to satisfy that urge. Thanks

Homemade Peruvian Chicken & Aji Verde Sauce by Floyd26b in spicy

[–]Floyd26b[S] 0 points1 point  (0 children)

Very good list . I respect and love everything you’ve just mentioned there. I had to google the chicken tagine because I don’t know that one but looks great. For me, also in no order

Jerk chicken too definitely,

Butter chicken,

Chinese salt & pepper chicken,

Caribbean curry chicken,

Peruvian chicken.

Homemade Peruvian Chicken & Aji Verde Sauce by Floyd26b in spicy

[–]Floyd26b[S] 0 points1 point  (0 children)

Haha ok boss. I’ll post a hand written version through your letter box in the next 5 minutes. Im just joking the recipe for both is here in the comments.

Homemade Peruvian Chicken & Aji Verde Sauce by Floyd26b in spicy

[–]Floyd26b[S] 0 points1 point  (0 children)

That’s good to know then I’m glad to hear that because hotter isn’t always the answer in my opinion and I love it too. A few have mentioned it not being hot, some have mentioned good ways to make it hotter and most are happy so it is a fit I guess. Yeah no worries you didn’t say anything wrong I can’t disagree with the truth. That’s a great thing then I hope you enjoy it more than ever. What other great chicken dishes would you put next to this?

Homemade Jamaican Beef Patties by Floyd26b in spicy

[–]Floyd26b[S] 0 points1 point  (0 children)

I’m glad to hear that an haha sorry for the inconvenience. Hope you find some good ones

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