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Jerk Chicken

Jerk Chicken recipe

I carted a discount isle Chicken back from Darlington with me the other day. It wasn’t actually any cheaper than the local discount isle Chickens – But it was exotic in it’s own way, in my strange mind!

We’re also at “J” in our Ingredients Alphabet and Jerk Chicken fits nicely!

Ingredients:-

Chicken, roughly cut into joints / portions
Spring Onions, chopped
Ginger, a thumb sized bit grated
2 cloves of Garlic, grated
1 medium Onion, sliced
3 small hot hot Chillies, sliced
Chilli flakes
Thyme
Juice of a Lemon
Soy Sauce
Oil
Sugar
All Spice
Salt & Pepper

Method:-

(1) In a blender blitz all the ingredients – Not the Chicken!
(2) Marinade the Chicken portions for 30 minutes or more.
(3) Roast at 180C for 40 minutes or into tender.

We served ours on a bed of Rice and Peas with a hot Chilli sauce on the top and the greens from the Spring Onions.

 

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Latvian Pork Chops (Karbonade)

Around the World for £4 or less took us to Latvia for “L” yesterday evening. The following is certainly not traditional, Sue though the recipe was a bit boring so she added her unique twist. We probably went over budget as well, but the Karbonade was a meal on its own without crispy frying the Pork and certainly without the giant Yorkshire pudding!
 
Ingredients:-
 
4 Pork Chops, cut into strips
Spring Cabbage, sliced
1 Carrot, cut into batons
2 Eggs
Oil for frying
Salt & Pepper to taste
2 tbsp of Butter / Margarine
1 Onion, chopped
Mushrooms, chopped
Single Cream
1 tbsp Lemon juice
2 tbsp Dill
 
Method:-
 
(1) Season the Pork with Salt & Pepper.
(2) Heat Oil on a medium heat.
(3) Put flour (We used Gluten Free) on a plate
(4) Beat the Eggs in a bowl.
(5) Dredge the Pork in flour and then Egg.
(6) Fly for 3 to 4 minutes until golden brown and set aside.
(7) Return the pan a medium heat, add Onions and cook until softened.
(8) Add chopped mushrooms, Carrot and Cabbage, stirring occasionally.
(9) Add Cream and cook for a further 2 minutes.
(10) Stir in the Lemon juice and Dill
(11) Season to taste with Salt and Pepper.
 
We served our Karbonade I a giant Yorkshire Pudding with the crispy fried Pork over the top. Traditional? I suspect not in the slightest!
 
 

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