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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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Ximenia and Chilli Chutney

“X” in any of our Alphabet gigs is always a bit of a challenge. But with a good deal of artist license this is a good as it get for our Vegetarian Alphabet – Ximenia and Chilli Chutney.

Ximenia is an Indian fruiting bush which is distantly related to the Prunus tress. So a bit like a Plum. They are described as similar to a Greengage. Well clearly York is not the most likely place to find them and Greengages are out of season. So I just substituted Plums!!!! (Read as – I cheated considerably….)

Ingredients:-

1 Punnet of Plums. Or indeed Ximenia if you know where to get some!
3 Red Chillies
250g of Sugar
1 Tsp of Salt
300ml of Distilled Vinegar.

Method:-

(1) Cut the fruits and remove the stones.
(2) Pop everything in a large pan and bring to the boil.
(3) Reduce the heat and simmer until everything is well cooked and the volume has reduced by a half.
(4) Use a hand blender if you want a smooth Chutney.
(5) Allow to cool and then pour into a seal-able jar.

According to the recipe this improves with age, but it’s pretty powerful already.

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