Recipes / Food - Drink

[Stitchawl]

And here is the second one... This time from the Caribbean.


Jamaican Jerk Chicken

Original Recipe Yield 6 servings

Ingredients

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 cloves garlic, chopped
1 habanero pepper, chopped (DANGER!!!! Use a bit of Cayenne if you can't handle ridiculously hot!)

1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero pepper until almost smooth.
3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
4. Preheat an outdoor grill for medium heat.
5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

This is great for a BBQ dinner too!

Stitchawl

[kindlekitten]

with Bilbo's permission I am posting this here;

Originally Posted by Bilbo1967

As requested by KK, a recipe for Cornish pasties that I have used in the past but which originally comes from somewhere on the web (luckily, I'd bookmarked it some time ago).

Makes four pasties

For the pastry

* 400g plain flour
* 100g chilled butter or margarine, cubed
* 100g chilled lard, cubed
* A pinch of salt.

For the filling

* 450g beef skirt or chuck steak
* 1 large onion, finely chopped
* 200g swede, peeled and sliced into small pieces
* 200g potatoes, peeled and sliced into small pieces
* Knob of butter
* Freshly ground black pepper

Method.

Preheat the oven to 180 degrees C. Make the pastry first, then while it is resting in the fridge, prepare the filling.

To make the pastry

Season the flour and sift into a large bowl. Add the lard, butter and margarine and using your fingers work into the flour until it forms the consistency of fine breadcrumbs. Sprinkle with cold water, a tablespoonful at a time, and mix until a stiff dough is formed. Gently knead the dough on a floured work surface, then wrap in clingfilm and leave to rest in the fridge for 30 minutes.

To make the filling

Peel and finely slice the potatoes, onion and swede. Slice the beef into small, thin pieces.

To assemble your pasty

Cut the pastry into four pieces and roll out each piece on a lightly floured surface. Each piece should be circular, 20 to 25 cm in diameter, and between 3 and 4 mm thick. Place a plate on the pastry and cut around for a neat circle, keeping the trimmings for your initials.

Layer equal amounts of the vegetables in the centre of each pastry circle, and then put the meat on top. Season with salt and pepper.

Brush the edges of the pastry with water, fold one sideover to make a half-moon or D shape, and crimp togetherbetween the forefinger and thumb of one hand and forefinger of the other to create a seal along the side of the pasty. Add your initials cut from the trimmings.

Place on a baking tray, brush with a milk or beaten egg glaze, and cook for an hour until the pastry is golden and the filling cooked through.

The finished article should look like:

and for anyone else who didn't know, a Swede, while certainly can possibly be a member of ABBA, for the purposes of this recipe should be a rutabaga.

thanks again BIlbo!

[bjones6416]

Originally Posted by kindlekitten

with Bilbo's permission I am posting this here;



and for anyone else who didn't know, a Swede, while certainly can possibly be a member of ABBA, for the purposes of this recipe should be a rutabaga.

thanks again BIlbo!

You anticipated my question -- a Swede?? Next question -- how much is a knob of butter?

[kindlekitten]

I'd go with a tablespoon?

[lilac_jive]

I was going to say, I don't think I'll be able to fit a Swede in my dutch oven :P

[Stitchawl]

For the pastry

* 400g plain flour
* 100g chilled butter or margarine, cubed
* 100g chilled lard, cubed
* A pinch of salt.

Is this really correct? About a pound of flour and almost half a pound of shortening? That would seem to be quite a lot, making me wonder if the dough would even hold together. Has anyone tried this? I would think half this amount would be correct, but then, I'm no baker.

Stitchawl

[beppe]

Originally Posted by Stitchawl

Is this really correct? About a pound of flour and almost half a pound of shortening? That would seem to be quite a lot, making me wonder if the dough would even hold together. Has anyone tried this? I would think half this amount would be correct, but then, I'm no baker.

Stitchawl

From my copy of the Purity Cooking Book . Standard Quebec families cook book.

Pate a Tarte Purity (Pie crust)
1 3/4 cup of flour
3/4 cup of shortening

+salt (3/4 teaspoon) and cold water (4 to 5 spoons)

1.75 to .75 is the ratio. If you understand better integers it is 7 to 3 which makes 2.3 (periodical) if one can manage floating point arithmetic. This confirms the original post and your mental calculation. I used this formula many times. Only caution is not to work it too much, to keep the texture light. I use two knifes or very little pulses of my kitchen robot. Stop tormenting it when all the flour has been caught by the shortening lumps. Then I make a rough ball and fridge it. Than I divide it in two and lay it out with a rolling pin. I keep it as cold as I can all the time. I use sparkling water (7Up actually was the tradition in my wife's family: she had a plastic rolling pin that could be frozen in advance, the smart one, she might still have that for what I know).

[Latinandgreek]

Originally Posted by beppe

From my copy of the Purity Cooking Book . Standard Quebec families cook book.

Pate a Tarte Purity (Pie crust)
1 3/4 cup of flour
3/4 cup of shortening

+salt (3/4 teaspoon) and cold water (4 to 5 spoons)

1.75 to .75 is the ratio. If you understand better integers it is 7 to 3 which makes 2.3 (periodical) if one can manage floating point arithmetic. This confirms the original post and your mental calculation. I used this formula many times. Only caution is not to work it too much, to keep the texture light. I use two knifes or very little pulses of my kitchen robot. Stop tormenting it when all the flour has been caught by the shortening lumps. Then I make a rough ball and fridge it. Than I divide it in two and lay it out with a rolling pin. I keep it as cold as I can all the time. I use sparkling water (7Up actually was the tradition in my wife's family: she had a plastic rolling pin that could be frozen in advance, the smart one, she might still have that for what I know).

That's pretty much the ratio I use when making a pie crust (but I use butter, not shortening). I like the 7up idea, I might give that a try! Sometimes, I add a bit of sugar to my crust dough.

[Stitchawl]

You guys are lucky to have ovens...
They aren't part of Japanese kitchens. I have a 'sort of' oven that I use, but it's really not ideal for baking breads or cakes, and the Japanese microwaves have a very small inside diameter too... bummer.

Stitchawl

[Latinandgreek]

Originally Posted by Stitchawl

You guys are lucky to have ovens...
They aren't part of Japanese kitchens. I have a 'sort of' oven that I use, but it's really not ideal for baking breads or cakes, and the Japanese microwaves have a very small inside diameter too... bummer.

Stitchawl

I never knew that ovens aren't part of Japanese kitchens, wow! I didn't have an oven, either, for a few years, I had a sort of mini-oven, which might be what you have. Good for half a chicken and a few potatoes

Here is a chocolate cake recipe for the microwave:

http://www.youtube.com/watch?v=Ow5n1...eature=related

I haven't tried it, but it looks good!

[kindlekitten]

Originally Posted by Stitchawl

You guys are lucky to have ovens...
They aren't part of Japanese kitchens. I have a 'sort of' oven that I use, but it's really not ideal for baking breads or cakes, and the Japanese microwaves have a very small inside diameter too... bummer.

Stitchawl

want to learn how to bake in a box?

[Stitchawl]

Originally Posted by Latinandgreek

I never knew that ovens aren't part of Japanese kitchens, wow! I didn't have an oven, either, for a few years, I had a sort of mini-oven, which might be what you have. Good for half a chicken and a few potatoes

I have an electric table-top oven that is the older version of this.



With the 'expander ring' added, it is twice as high so I can actually put in a whole chicken (if I could purchase a whole chicken in Japan without special ordering it...) if I needed to. I can bake a cake or a single loaf of bread, but it just isn't the same thing as using a good old 'under the range' oven. It just barely gets hot enough to make a pizza.


Stitchawl

[Stitchawl]

Originally Posted by kindlekitten

want to learn how to bake in a box?

Thanks, but in this cold weather, I prefer to bake in the kitchen...


Before I got the AirStream oven, I was using an old Coleman burner top oven to make biscuits and the occasional pan of Brownies.



Moving to the electric air model gave me some control of the heat.

Stitchawl

[Latinandgreek]

I had an Oster toaster oven:

http://www.shoposter.com/product_det...p?T1=OST+6297&.

an older model. Not too bad, but I haven't used it since I got my real oven a couple of years ago.

[Stitchawl]

Originally Posted by Latinandgreek

I had an Oster toaster oven:
http://www.shoposter.com/product_det...p?T1=OST+6297&.
an older model. Not too bad, but I haven't used it since I got my real oven a couple of years ago.

They sell toaster ovens here, but they are quite small. Most only hold two slices of bread. I did find a model that had two racks, one above the other, so it would hold four slices, and one that was just about large enough for three slices. But most are two-slice ovens... That Oster of yours holds six slices and would be delightful... if I had counter space for it. I have 22 inches of free space ( about 50cm) on my counter between the sink and the range. When I do prep work I have to put a rack support over the sink to give me a little more space to work. As it is, the microwave and the rice cooker are in the living room... And our condo is one of the larger ones...


Stitchawl