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JAMAICAN
JERK CHICKEN
Happy
New Year to you one and all!
I
am now back on my veranda enjoying the summer sun of
New Zealand, after holidaying in the UK and USA, and
I am looking forward to getting into the summer asparagus,
Despite being laid up for 10 days with the flu, I had
a wonderful time, tasted some great foods and managed
to get conned into a doing some cooking demonstrations,
visiting a few kitchens and chefs and made many new
friends.
The
UK amazed me at the produce that is now readily available,
but also shocked me at the amount of pre-packaged meals
also available. It saddens me that people are loosing
the time or ability to cook home made meals; still I
guess it means its great business for us professional
chefs.
Sometimes
it's the simplest of foods that give the greatest pleasure;
for all the complex dishes I cooked or tried, there
is nothing like walking around New York in winter, chewing
on an oversized, fresh, delicately textured pretzel
that was generously sprinkled with rock salt, or trying
a kosher pickle straight from the barrel or dare I say
it a real hotdog with a lovingly smoked frankfurter
topped off with sauerkraut!
Though
I did enjoy the dinner party my brother and I cooked
for a group of non-meat eating friends, I would love
to share some photos with you but I left the cable to
my digital camera in the UK, so I am awaiting its arrival.
However the menu was:
Essence of fresh chanterelle
Cold
salmon supremes poached in a Chablis, served on
a rocket salad with a cashew nut dressing
Fresh
Thai crab cakes, nestled on a rosti potato, Asian salad
of carrot, courgette and onion julienne, finished with
a lime and sweet chilli sauce
Grand
Marnier flavoured crème brulée
Belgian
chocolate mousse encased in spun sugar
Ornately
carved fresh fruit platter
But
enough of my ravings, lets get cooking! This week I
thought a dish that would not only suit those in the
northern hemisphere winter but also here down under.
It is a favourite of mine from my time in Jamaica and
I will be preparing this dish on Saturday to take with
me to BBQ when I go to the big horse race meeting here.
While barbecuing is best, it can be equally successful
if you slowly grill it in your oven. Served with a crisp
salad and slices of fresh melon, this is simply one
of the greatest ways I have ever tasted chicken.
Ingredients
for Jamaican Jerk Chicken
| vegetable
oil |
300 |
ml |
| onion
- coarsely chopped |
1
|
pc |
| spring
onions - coarsely chopped |
3
|
pc |
| each
chillies Habanero |
2
|
pc |
| ginger
fresh - chopped |
1
|
tbs |
| each
garlic cloves - chopped |
4
|
pc |
| fresh
thyme |
1
|
tbs |
| balsamic
vinegar |
2
|
tbs |
| brown
sugar |
1
|
tbs |
| ground
cinnamon |
1/4
|
tsp |
| ground
nutmeg |
1/4
|
tsp |
| ground
cloves |
1/4
|
tsp |
| ground
allspice (Jamaican if possible) |
1
½ |
tsp |
| salt |
1/2
|
tsp |
| fresh
ground black pepper |
1/4
|
tsp |
| lime
juice |
2
|
tbs
|
| red
rum |
2
|
tbs |
| tamarind
(or the juice of ½ lemon) |
1
|
tbs |
| chicken
thighs without skin |
8
|
pc |
How
to make Jamaican Jerk Chicken
- Combine
all ingredients (except chicken) in a food processor
and puree until almost smooth
- Place
chicken in a glass casserole or similar and pierce
chicken with the tip of a small knife or skewer at
least 20 times
- Pour
marinade over chicken and rub into pieces
- Cover
and refrigerate 24 - 48 hours depending on intensity
required
- Prepare
a slow burning and smoky (this is important) charcoal
fire, remove chicken from marinade and grill over
low heat for about 30 minutes, or until done
Chef's
Tip
Go
on use your fingers!
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Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
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Enjoy
your Jamaican Jerk Chicken and bon appetit . . . . .
Recipe
from professional
Chef Tallyrand
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