When I win the lottery, I am off to the Caribbean for sure, until that day I will make do with the taste of the American tropics in my own back garden. So why not treat family or friends and join me by making this spicy yet flavoursome feast. Note to self – need to plant some palm trees.

Serves 4-6

Jerk Chicken

Ingredients

4 chicken thighs and 4 chicken drumsticks both with skin

Marinade:

2 medium onions, peeled and roughly chopped

3 cloves of garlic, crushed

2 scotch bonnet chillies, halved and deseeded

1 x 2 inch (5cm) fresh root ginger, peeled and roughly chopped

2.5ml (½ tsp) salt

5ml (1 tsp) ground allspice

5ml (1 tsp) dried thyme

15ml (1 Tbsp) fresh thyme, chopped

10ml (2 tsp) ground black pepper

50ml white wine vinegar

50ml soya sauce

 

Method

1. Place the marinade ingredients into a food processor and blend until smooth.
2. Score the chicken skin with a knife making small cuts for the marinade to penetrate.
3. Place the chicken into a large plastic bag and add the marinade. Seal the bag and massage the chicken pieces to ensure coverage. Leave to marinade in the fridge for a minimum of 2 hours maximum of 24 hours.
4. Preheat the oven to 200˚C fan.
5. Roast the chicken for an initial 20 minutes.
6. To complete either grill or barbecue the chicken over a medium to high heat for 15 minutes, basting now and then with the left-over marinade.

Note: Check to see the chicken is cooked by inserting a knife to check the meat is no longer pink and the juices are clear. Return to oven if necessary.

 

Caribbean Veggie Stew

Ingredients

60ml (4 Tbsp) sunflower oil

500g sweet potato, peeled cut into 2cm dice

1 aubergine, cubed into 2 cm dice

1 onion, peeled and thinly sliced

2 cloves garlic, crushed

1 fresh red chilli, deseeded and finely chopped

2.5ml (½ tsp) turmeric

2.5ml (½ tsp) ground black pepper

10ml (2 tsp) mild curry powder

5ml (1 tsp) ground cumin

10ml (2 tsp) black mustard seeds

2.5ml (½ tsp) garam masala

5ml (1 tsp) smoked hot paprika

1 x 2 inch (5cm) piece root ginger, peeled and grated

2 x 400g tinned chopped tomatoes

100g creamed coconut block, chopped

1 x 400g tin black beans

1 red pepper, sliced

125g young spinach, washed

Salt & black pepper

30ml (2 Tbsp) fresh coriander, chopped

 

Method

1. Preheat the oven to 200˚C fan.
2. Place 30ml (2Tbsp) of the oil in a roasting tin and add the sweet potato and aubergine. Roast in the oven for 15 – 20 minutes until tender, stirring halfway through.
3. Heat the remaining oil in a large saucepan and add the onion and cook until soft, add the garlic, chilli and all the spices and ginger and cook for two minutes.
4. Add the tomatoes and creamed coconut and continue to cook on a low heat until the sauce has thickened. Add the red pepper and black beans, continue to cook for 5 minutes.
5. Then stir the sweet potato and aubergine into the sauce and season with salt and pepper.
6. Finally, stir in the spinach, cook for 2 more minutes.
7. Serve garnished with coriander.

 

Rice & Peas

Ingredients

15ml (1 Tbsp) sunflower oil

2 red onions, sliced

1 garlic clove, crushed

250g basmati rice, rinsed

400g can red kidney beans, drained and rinsed

500ml vegetable stock

200g frozen peas, defrosted

1 bunch of fresh parsley, finely chopped

Salt & black pepper

Method

1. Heat the oil in a saucepan, add the onion, garlic and turmeric and cook gently until the onion is soft.
2. Add the rice, red kidney beans and stock, bring up to the boil and then simmer for approximately 15-20 minutes until the rice is tender. Remove from heat.
3. Stir in the peas and parsley and season with salt and pepper to taste. Cover and leave to steam for 2 minutes.