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Jerk Chicken

Posted on: March 22nd, 2011 by Gladstone Lee No Comments

A Jamaican standard, fresh chicken marinated in traditional jerk sauce. Serve with a chilled drink to offset the spiciness of the marinade.

 

Ingredients:

If you want a quick version, buy ready-made jerk seasoning from the supermarket and rub it into the chicken before grilling or baking.

  • 1 whole chicken, halved1 lime, halved
  • 4-5tbsp of jerk rub seasoning (see below)
  • Pinch salt
  • Jerk rub
  • 1 red onion, chopped
  • 1 1/2 tsp dried thyme
  • 1tsp ground allspice
  • 1/2tsp ground cinnamon
  • 4tsp white pepper
  • 1/4 cup spring or salad onions, including the green bits
  • 1/4tsp ground nutmeg
  • 5 small jalapeno peppers
  • 2tbs cooking oil (olive or vegetable)
  • 2tsp salt
  • Splash of rum

 

To serve

  • Rice
  • Lime wedges

 

Method

  1. Put all the jerk ingredients into food processor or blender and blend to a smooth paste.
  2. Rub the chicken with the lime and salt, then rub the jerk paste into them. Marinate in the refrigerator overnight for the best results.
  3. Preheat a barbecue grill to medium high. Barbecue should be on medium-low heat. Grill the chicken for about 45 minutes, turning often to optimize cooking and browning. Or you can do it in the oven, heated to 190°C/425°F/gas 5.
  4. Let chicken sit for 10 minutes before cutting into quarters. Serve with rice and lime wedges.

Roast chicken risotto

Posted on: February 23rd, 2011 by Gladstone Lee No Comments

 

Ingredients

  • butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 350g risotto rice
  • 1 large glass white wine
  • 1½ l chicken stock , heated to simmering (vegetable stock can be substituted)
  • a large handful frozen peas , defrosted
  • cooked chicken, torn into strips, no skin
  • 50g Parmesan, grated

Use up left over roast chicken by adding it to a creamy, rich risotto

Method

  1. Melt a knob of butter in a large pan, add the onion and garlic and cook until soft and translucent. Stir in the rice until coated with butter.
  2. Add the wine and stir until evaporated. Add the stock a ladle at a time until the rice is cooked but still with a little bite (add the peas and chicken in the last 5 minutes of cooking to heat through). The rice should be creamy but firm to the bite.
  3. Stir in the Parmesan.

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