JSA Stew

Jul. 5th, 2012 04:10 pm
davegodfrey: South Park Me. (Default)
[personal profile] davegodfrey
Called this because its even less authentic than UB40.

Chop a bunch of spring onions and gently fry them, with Jerk seasoning, chillies, ginger, garlic, etc, etc.  When a little softened add slices of chicken breast, and brown, add mango slices and fry for another minute or so. Tip this into a casserole dish. Deglaze the pan with coconut cream and add this to the casserole too. Stir in a dollop of tomato puree, and place in the oven on a lowish heat for as long as it takes to drain, move, refill and replant a 60L fishtank. (About two and a half hours or so). Serve with rice and callalloo.
missdiane: (Smiling woman with hat)
[personal profile] missdiane
My roomie and I observed US Independence Day by eating...Cuban food. Heh. Cuban food always reminds me of one of the best meals I ever ate with a friend in Los Angeles at a place called Versailles (the one in Manhattan Beach, specifically). They're famous for their garlic chicken and WOW is it amazing. You can actually smell the roasted garlic when you walk in the front door and for garlic lovers, it's the most beautiful perfume. The garlic is so infused into the chicken that when we took home the well-wrapped leftovers, you could still smell the garlic when the refrigerator door was shut. GUH.

Anyway, here's what I made for the Caribbean food challenge:
Urp. )
gominokouhai: (Default)
[personal profile] gominokouhai

This started off Caribbean and then, as I did cooking things to it, gradually turned into a roast dinner. If I'm not paying attention, everything I cook turns into a roast dinner. This, then, is the chicken tikka masala of Caribbean cuisine. It's about as authentically Caribbean as Notting Hill Carnival. What it is, though, is bloody delicious.

I don't celebrate Christmas, but I do celebrate any opportunity to eat massive amounts of fabulous food. A couple of Decembers ago, then, I roasted myself a pheasant and just happened to be drinking a Dark ‘n’ Stormy® when I ate it. (Yes, I drink when I'm at home on my own. You would too if you made drinks as good as mine.) The flavours go marvellously together, the Delphic gaminess of the pheasant complimented by the sharp zing of the lime and the burnt caramel from a good rum. It's the same principle behind sticky bourbon chicken, but richer and deeper. Since then I've attempted a couple of variations on Dark ‘n’ Stormy® pheasant (stuffed and brined, both awesome, recipes available on request). This time I got hold of a pack of supremes so decided to try something different.

They're different from breasts, supremes, because of the spelling. The woman behind the butcher counter was unable to explain what the distinction was. I presume the word was invented by some euphemistic Victorians who didn't want to speak of the Devil's dumplings. I feel compelled to adopt this circumlocution as my own: Cor, that Kelly Macdonald has a fantastic set of supremes. Ah, la virage de la cuillère, la virage de ta suprème; j'ai voudrais prenez la cuillère.... The only downside is that I shall never be able to listen to Diana Ross without sniggering, but then that was pretty much the case already.

From breasts to cocks ‘n’ tails. The Dark ‘n’ Stormy® is a registered trademark of Goslings Brothers of Bermuda. It's not a proper Dark ‘n’ Stormy® unless it contains Gosling's Black Seal rum, lime, and ginger beer. The insistence on Black Seal is a shame, because I like my cocktails a bit lighter in tone, and the Brothers' golden rum (appropriately, if unimaginatively, named Gosling's Gold) is perfect for it. I keep trying to convince the guy in Lupe Pintos to stock it. For all I know he's listened to me, but he closes at 6pm and I got there at 6:04, so I bought from Drinkmonger instead. They had a dog in the shop and the guy waved at me in recognition and simply handed me a glass of some incredible American wheat whiskey without saying anything. I like Drinkmonger.

And in the end I used Ron Barceló Añejo for the pheasant (too much added caramel for my liking, but that makes it perfect for this recipe), because Goslings is for drinking.

Enough wittering. Maybe I should actually talk about the recipe now.

Dark ‘n’ Stormy® pheasant supremes

  1. In a deep baking dish, drizzle some honey, sprinkle some brown sugar, slosh in some rum. Enough rum to cover the bottom of the dish.
    • Top Tip! Set the dish on the most uneven part of your worktop, then it will take more rum to cover the bottom of it. Jommetry is your friend.
  2. Zest and juice two limes into your dish. Grate a big chunk of ginger in: make sure you squeeze out all the delicious ginger juice. Slosh some more rum in, just to make sure.
  3. Mix the lot up with a fork.
  4. Arrange the pheasant supremes in the bottom of the dish. Turn them over so they've been covered. Cover with clinging film and leave to marinade overnight.
  5. Spend enough time wondering whether the verb is ‘marinade’ or ‘marinate’ that the word ‘marinade’ starts to look like it describes a sticky, honey-and-raw-poultry flavoured fizzy pop.
  6. Next day, replace the clinging film with foil and bake for a while. I did 200°C for forty minutes, turning half way through, and it was far too hot and far too long. Next time I'm going to turn it down to 175° and check it after twenty minutes. Of course, by the next time I do this I'll have an oven that wasn't carved by stone tools.
  7. Fish out the cooked supremes and set aside. Drain the marina[dt]ing liquid into a pan, mix in some cornflour and reduce to a sauce over a high heat.
  8. I tried searing the pheasant boobs inna hot pan to get some caramelization going (Maillard reactions are our friends). It didn't work very well, but you can try it if you like.
  9. Plate each, boob each, some veg. Eclipse the boob artfully with the sauce.
  10. Nom like a motherfucker.
Dark ‘n’ Stormy® pheasant supreme

Holy crap this is delicious

Pheasant supremes come in packs of ten. Admittedly, that works out at 90p per breast or £1.80 per decolletage (I wonder what they do with the rest of the bird?), but it does mean that I have eight more servings of this to get through. I regret nothing. It is delicious.

miss_s_b: (Mood: In Need of Gin)
[personal profile] miss_s_b
Sorry if any of you are tee-total...

Rum was invented in the Caribbean, and thus a huge number of Caribbean cocktails are rum-based. I'm not going to rehash all those; we all know them. What I have discovered from actually knowing some people of Caribbean extraction is that most of them are inordinately fond of gin. Therefore here are two (count 'em) Caribbean drink recipes for your delectation:

1, Gully Wash

This is not a drink for the lactose intolerant, and I find it a bit sickly, but it IS very traditionally Caribbean
  • Take a tall glass

  • quarter fill the glass with gin, top it to half full with coconut juice, and stir

  • fill to the top with chilled condensed milk, stir again

  • sprinkle some fresh finely ground nutmeg on the top
You can kind of approximate the effect of this by drinking Malibu and milk mixed together - which is something that I really love, IF I am in the mood for it. But it's not quite the same as the slightly gloopy ginnyness of a proper Gully Wash.

2, Juice and Gin

Juice and Gin is a staple drink for Jamaicans in particular. This is how I make it; your actual Caribbean folks might differ. I like it VERY sharp; wussier people than me might want to add some sugar syrup to the juice mix
  • Obtain a litre carton of pink grapefruit juice, some limes, and a good gin

  • Juice and zest several (but not all) of the limes and mix the juice and zest with the pink grapefruit juice in a jug. For a 1 litre carton of juice you want at least 6 limes.

  • Add gin to the jug - you want about one third gin to two thirds juice

  • Get a tall glass and fill it with chunky ice cubes. Add a wedge of lime

  • pour your juice and gin cocktail into the glass and drink slowly, especially if you've used Blackwood's Special Reserve 60% gin as I tend to
I've kind of cheated a little bit because I haven't actually made either of these yet today; however, I promise I shall have some juice and gin tonight to make up for it.
miss_s_b: (Fangirling: not doctor)
[personal profile] miss_s_b
Theoretically it's summer, so I figured we should do something from a warm place; therefore this week's challenge is to cook something Caribbean :)

If you need some inspiration, this might help


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