Tag: recipe

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Jerk Chicken

Feel the warmth with this delicious, authentic jerk chicken recipe!
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Course Main Course
Servings 4 People

Ingredients
  

  • 1 Small Onion Chopped
  • 2 Spring onions
  • 1 Scotch Bonnet
  • 2 Garlic Cloves
  • 1/2 tbsp Five Spice Powder
  • 1/2 tbsp All spice berries ground
  • 1/2 tbsp Black Pepper ground
  • 1/2 tsp Fresh Thyme
  • 1/2 tsp Nutmeg fresh ground
  • 1/2 tsp salt
  • 1/4 cup soy sauce
  • 1 Chicken (Jointed) Or 8 thighs
  • 1/2 tbsp Olive Oil

Instructions
 

  • In a food processor, add all ingridents (apart from the chicken, soy sauce and oil) process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight.
  • Light a grill or BBQ and grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.
  • Garnish with a squeeze of lime and some coriander
Keyword allspice, chicken, chilli, jerk, spring onions
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Wild Sage Madeira Cake

Wild Sage Madeira Cake

This delicious lemony cake with hints of sage will fill you with warmth on a wintery day!
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Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Servings 10 People

Ingredients
  

  • 200 g Plain Flour
  • 1 tsp Baking Powder Or use self raising flour instead.
  • 2 Lemons (unwaxed) zested with juice saved.
  • 150 g Butter Softened
  • 75 g Granulated Sugar
  • 75 g Granulated Golden Sugar
  • 4 Free Range Eggs
  • 150 g Icing Sugar
  • 1 Sprig Wild Sage Flowers you can use any flower you like, crystallized if you're going to serve the cake later or fresh if being served right away.

Instructions
 

  • Preheat the oven to 180°c/Gas Mark 4, Rack in the middle.
  • Mix the Flour and baking powder, if not using self raising, together and sift twice to mix well. Set aside.
  • Mix the butter with the lemon zest using a wooden spoon or mixer until creamy.
  • Add the sugar, continue to mix until extra creamy.
  • Now add one egg at a time continuing to whisk. Add a spoonful of the flour with each egg to stop the eggs curdling.
  • Fold in the remaining flour using a spoon and add some of the lemon juice (approximately 2 tbsp, but to taste)
  • Line a loaf tin with greased parchment and spoon in the mixture ensuring it is evenly spread out.
  • Put into the over for 50 minutes, or until it is cooked through. Test with a knife inserted to the middle. if it comes out clean it is ready. Do not open the door of the oven until at least half way through cooking or you'll have a very flat cake.
  • Remove from the oven and tin, place on a cooling rack until completely cooled.
  • Mix the Icing sugar and lemon juice to create a runny but not water like consistency and pour over the cake. It's ok to be messy…
  • Add sprigs of your favorite flower to decorate the cake. I like sage as it goes very well with lemon and actually adds flavour rather than just being pretty.
  • Serve your showstopper cake to your friends and delight in the little wild addition!
Keyword cake, forage, lemon, madeira, sage
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Chicken Rainbow Ramen

Rainbow Chicken Ramen

Forage for your autumnal ingredients with this quick & delicious ramen!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2 People

Ingredients
  

  • 1 L Chicken Stock made from a chicken carcass and veg peelings or chopped on the turn veg.
  • 1 Shallot Diced
  • 10 g Dried Ceps (Porcini, Bolete)
  • Bunch Rainbow Chard Spinach or pak choi is a good substitute
  • 2 Chicken Breasts Butterflied
  • 2 tbsp Soy Sauce
  • 1 tbsp Olive Oil
  • 2 Hard Boiled Eggs
  • 1 Sheet Nori Seaweed Diced and better if you can make your own!
  • Noodles As much as you like

Instructions
 

  • Butterfly and marinade your chicken breasts in the soy sauce and olive oil for up to an hour if you can, 10 mins will suffice.
  • Rehydrate your ceps by pouring boiling water over them so it just about covers them. Save the liquid!
  • While your chicken is marinating, In a pan of boiling water and cook your noodles until just about cooked, or slightly underdone, if you like. Then rinse under running cold water to refresh. Divide and add to your ramen bowls.
  • Heat up a frying pan and start cooking your chicken breasts. Once cooked through remove and let rest on a plate or chopping board.
  • Meanwhile, bring your chicken stock up to a boil and add the diced shallot, half of the nori (If you're using store bought nori, roll the sheet up and use scissors to cut it into long strips).some sat and pepper to taste.
  • Add your rehydrated ceps and the delicious mushroom liquor that they have created to the stock. Add the chard at this point too.
  • Bring to a simmer and let it simmer for 10 mins or so, until the ceps and chard have softened.
  • Slice your chicken breasts across the grain and divide between your bowls.
  • Pour over the stock with ceps and chard. Garnish with a boiled egg and the remaining nori.
  • Enjoy!
Keyword cep, chard, chicken, noodles, onion, rainbow, ramen
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Tom’s Roulette Tomato & Chilli Chutney

Tom’s Roulette Tomato & Chilli Chutney

Try your luck with this chilli chutney and use it to spice up any cheeseboard!
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Side Dish
Cuisine english

Ingredients
  

  • 500 g Onions Red or Mixed
  • 1 kg Tomatoes Mixed green & red
  • 4 Garlic Cloves To taste
  • 50 g Mixed Chillies A broad selection of whatever you have grown this year from the garden… Or a range of store bought.
  • Fresh Ginger 25g
  • 250 g Organic Brown Sugar
  • 150 ml Homemade red wine vinegar Or quality store bought
  • 1 tbsp Mild Paprika Smoked or hot, if you prefer
  • 5 Whole Cardamom Pods
  • 3 tbsp Olive Oil

Instructions
 

  • Roughly chop the onions and lightly brown in olive oil in a heavy based pot big enough for all your ingredients.
  • Chop your tomatoes into chunks, only so the liquid can be released (you'll wizz them up later)
  • Add ALL remaining ingredients into the pot and bring to a simmer.
  • Simmer for 1 hour stirring occasionally.
  • After simmering for 1 hour turn the heat up and bring everything to a boil for 10 minutes or until the mix becomes "jammy"
  • Turn the heat off, allow to cool slightly.
  • Using a hand blender/stick blender/or, if you have to, a food processor. Pulse the ingredients until you get the texture of chutney your after. Pulse and stir with a wooden spoon to bring the larger chunks to the top. The rougher the chutney the more "roulette" the chillies will be, the more blended the more distributed the heat will be.
  • Add to steralised jars and keep in the fridge for up to 6 weeks. Or add to jars and sterilize in your canning equipment (normally 90 mins at 110°c) if you have some.
    TIP: If you don't have equipment like this, you can put a tea towel in the bottom of a very large saucepan, put the filled and sealed jars on top with a brick to hold them down, cover with water and boil at 110°c for 90 mins being sure they remain covered in water. They will keep indefinitely in your larder.
  • Enjoy with a good knob of cheese or crusty home baked bread and butter!
Keyword chilli, chutney, preserve, tomato