Sticky Jerk Wings with Sugared Oranges
For the jerk marinade
- 4 spring onions, green part only, chopped
- 1 Scotch bonnet chilli, chopped
- 3cm/1¼in piece root ginger, chopped
- 2 tbsp fresh thyme leaves
- 100ml/3½fl oz cider vinegar
- 3 tbsp clear honey
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 2 tbsp olive oil
- salt and freshly ground black pepper
For the chicken wings
- 12 chicken wings
- 4 long, mild red chillies, left whole
- For the sugared oranges
- 2 tbsp soft light brown sugar
- 2 seedless oranges, cut into quarters
- For the jerk marinade, blend all of the jerk marinade ingredients in a food processor until they form a smooth paste.
- For the chicken wings, place the chicken wings into an ovenproof dish and pour over the jerk marinade, turning the wings to coat them in the marinade. Cover the dish and chill in the fridge for at least four hours, or ideally overnight, turning the wings over every 2-3 hours.
- Meanwhile, place the whole chillies onto the grill. Barbecue for 3-4 minutes, turning occasionally, or until golden-brown grill marks appear on all sides. Remove from the grill and keep warm.
- Meanwhile, for the sugared oranges, sprinkle the sugar onto a plate. Dredge the cut sides of each orange quarter in the sugar, then place the orange quarters, cut-sides down, onto the grill. Grill for 3-4 minutes, or until the sugar melts and turns golden-brown.
- To serve, place three jerk chicken wings onto each of four serving plates. Place two sugared orange quarters and one grilled chilli alongside each serving of chicken wings.
Caribbean Chicken Curry
For the spice mix
- ¼ tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp yellow mustard seeds
- 3 garlic cloves, roughly chopped
- ½-1 Scotch bonnet chilli, seeds removed
- 1 tsp sea salt flakes
For the coconut chicken curry
- 12 chicken pieces (a mixture of thighs and drumsticks)
- salt and freshly ground black pepper
- 4 tbsp sunflower or groundnut oil
- 2 onions, roughly chopped
- 500g/1lb 2oz butternut squash, peeled, seeds removed, cut into 5cm/2in cubes
- 2 aubergines, cut into 4cm/1½in cubes
- 2-3 large waxy potatoes, peeled and cut into 4cm/1½in pieces
- 1 x 400ml/14fl oz can coconut milk
- 300ml/½ pint chicken stock
- 1 tbsp tamarind paste
- 3 small bay leaves
- 1 large ripe mango, peeled, core removed, chopped into 5cm/2in pieces
- 1 large ripe papaya, peeled, seeds removed, sliced
- ½ lime, juice only
- 1½ tbsp rum (optional)
- 330g/¾lb rice, cooked according to packet instructions, to serve
- For the spice mix, grind the spice mix ingredients to a paste using a mortar and pestle. Set aside.
- For the coconut chicken curry, season the chicken pieces, to taste, with salt and freshly ground black pepper.
- Heat two tablespoons of the oil in a large, heavy-based saucepan or deep-sided casserole over a medium heat. Add the seasoned chicken pieces and fry for 3-4 minutes, turning regularly, or until browned on all sides. Remove from the pan and set aside (keep warm).Heat the remaining two tablespoons of oil in the same pan, then add the onions, butternut squash, aubergines and potatoes, in batches if necessary, and fry for 4-5 minutes, stirring regularly, or until just softened and pale golden-brown.
- Add the spice mix to the pan and stir well to coat the vegetables. Continue to cook the mixture for 3-4 minutes, stirring well, or until the spices are fragrant.
- Return the browned chicken pieces to the pan and add the coconut milk, chicken stock, tamarind paste and bay leaves. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover the pan with a lid and continue to simmer for 35-40 minutes, or until the chicken pieces are tender and the sauce has thickened.
- Add the mango, papaya, lime juice and rum (if using), stir the mixture well, then cover and continue to simmer for 4-5 minutes, or until the fruit has warmed through.
- To serve, divide the rice equally among six serving plates. Spoon over the coconut chicken curry.
Hot and Fruity Caribbean Coleslaw
- 1/2 Savoy cabbage
- 1/2 white cabbage
- 1/2 red onion, peeled
- 1/2 small mango
- 3 tsp French mustard
- 100ml cider vinegar
- 8 tbsp soft light brown sugar
- 100ml olive oil
- Salt and pepper
- 1/2 tbsp X Hot Reggae Reggae Sauce or hot chilli sauce
- 2 red chillies, seeded and cut into fine slivers
- Remove and discard the cabbage cores and finely shred the leaves. Slice the onion wafer-thin using a mandolin if you have one. Peel the mango and cut the flesh into matchsticks.
- Put the mustard, vinegar and sugar in a jam jar. Screw on the lid and give it a good shake. Add the oil, salt, pepper and hot sauce. Shake again then poor into a large serving bowl. Toss in the cabbage, onion, mango and chillies and mix well. Taste for seasoning.
ROASTED NEW POTATOES WRAPPED IN PANCETTA WITH THYME DRESSING
Roasting this most delicate potato is a little unconventional, but it intensifies the buttery consistency. You can use Nicola, Elvira or Charlotte potatoes.
Serves 4 – 6
- 500g new white potatoes, lightly washed
- Sea salt and freshly ground black pepper
- 15-20 slices of pancetta, cut into strips
- 1 tsp fresh thyme leaves
- 1 tbsp olive oil
- 50ml creme fraiche or Sour cream
- ½ tbsp. white wine vinegar
- ½ tsp crushed dried pepperoncini chillies
- 1 tbsp. extra virgin olive oil
- Chopped fresh chervil, to garnish
Preheat the oven to 180°C.
Put the potatoes in a pan and cover with cold salted water. Bring to the boil and cook for 5 minutes, then refresh them under cold water until they have cooled down. They should be al dente. Drain and set aside.
Lay out a pancetta strip for each potato. Season with salt and pepper and half of the thyme. Roll each potato in a pancetta strip and place on a baking sheet lined with baking parchment. Drizzle over the olive oil.
Roast for 15 minutes, turning halfway during cooking. The pancetta should be crisp and golden.
For the dressing, whisk the crème fraiche or sour cream with the vinegar, pepperoncini chillies, extra virgin olive oil and remaining thyme until smooth, Season, then drizzle the dressing over the potatoes and scatter with chervil.
SKEWERED LAMB WITH BOCCONCINI CENTRES AND ORZO SALAD
The better the quality the Iamb, the tastier the dish will be. Serve with orzo or minted boiled potatoes.
- 450g minced lamb
- 80g sun-dried tomatoes in oil, drained and finely chopped
- 3 garlic cloves, finely chopped
- Lemon rind, finely chopped
- 1 tbsp Olive oil plus extra for shallow frying
- 3 tbsp. finely chopped fresh flat-leaf parsley
- 1½ tsp finely chopped fresh oregano leaves
- 75g bocconcini balls
- 24g cherry tomatoes
- 24g basil leaves
- Sea salt and freshly ground black pepper
Orzo pasta salad:
- 250g orzo pasta or new boiled potatoes
- A generous handful of fresh mint, coarsely chopped
- 1 small red onion, chopped
- 1 garlic clove, finely chopped
- 1 small courgette, coarsely grated
- Finely grated zest and juice of 1 unwaxed lemon
- 2 tbsp. fruity extra virgin olive oil
First, cook the pasta for the salad in a medium pan of salted, boiling water for about 12 minutes or as per the package instructions. Drain and let cool.
In a bowl, combine the minced lamb, sun-dried tomatoes, garlic, lemon rind, olive oil, parsley and oregano and season well with salt and pepper. Divide the lamb mixture into 24 even portions and cut the bocconcini into 24 equal pieces. Taking one portion of the lamb mixture, flatten it out and place one piece of bocconcini in the centre. Wrap the lamb around the cheese and roll into an even-shaped ball.
Using a heavy-based non-stick frying pan, heat enough oil for shallow frying. Fry the balls over Cl medium heat, rolling them around to ensure that they cook evenly. This will take about 5 minutes. Remove from the heat and place onto paper towels. Cover with a clean dish towel to keep warm.
Into the same hot frying pan place the cherry tomatoes and cook over a low heat until just warmed through. Carefully skewer a lamb ball, followed by a tomato and a basil leaf.
Repeat this sequence, finishing with a third tomato. Combine the pasta with the remaining pasta salad ingredients. Be sure the pasta Is cold as otherwise the mint will discolour. Mix well and season to taste.
To make the zucchini, cut the courgettes into long thin slices, brush with olive oil and cook in the same ridged stovetop grill pan for 2 – 3 minutes on each side. Transfer to a shallow dish.
Put the olive oil, lemon juice, Parmesan and anchovies in a bowl, beat with a fork, then pour over the courgettes. Cover and let marinate for at least 2 hours.
To make the involtini, chargrill the peppers until soft and black. You can do this by piercing them with a fork and holding over a gas flame, or under a preheated grill. Rinse off the charred skin, cut the peppers into quarters lengthwise, cut off the stalks and scrape out the seeds.
Cut the mozzarella into 8 thin slices. Put a slice inside each pepper strip, put a basil leaf on top and season well with salt and pepper. Roll up from one end and secure with a toothpick. Put the pesto in a bowl and beat in enough olive oil to thin it to pouring consistency. Add the pepper rolls and toss to coat. Cover and let marinate for at least 2 hours.
Crab Ravioli, Tomato Sauce Vierge
- 250g ’00’ pasta flour
- 10g table salt
- 1 whole egg
- 3 egg yolks
- Handful of soft herbs from your garden
- Rapeseed Oil
In a blender place all the eggs and the soft herbs and blend until a smooth puree. In a food
processor place the flour and salt and pulse slowly adding your egg mixture. Once all combined
you should end up with a soft green crumble add a few drops of rapeseed seed oil, transfer to a
bowl and knead for a couple of minutes until it comes together to form a smooth ball which should
feel moist but not wet. Wrap in cling and place in the fridge over night or for 30mins before use.
Rolling your pasta
On a well floured surface, roll out the dough to 1/8-inch thickness. Using a 3-inch round cutter cut
out dough rounds. Using a tablespoon, place mounds of crab filling in the middle of dough rounds.
Place an unfilled round on top of the filling and press the edges of the dough together firmly
between thumb and forefinger. Moisten edges with a little water if they are not sealing properly.
Place rounds on a surface that has been dusted with pasta flour. Cover with a tea towel until
needed. Once ready to cook place a large pot of water onto the stove top and bring to the boil,
once boiling add your Ravioli and simmer for about 3 mins or until the pasta is just cooked.
Remove from the water and lightly dry on kitchen towel before serving.
- 2 Dressed Cromer crabs
- 1 lime (juice and zest)
- sea salt & white pepper for seasoning
- 20g of chopped coriander
Remove the white meat from your dressed crabs and place onto a cold tray. Then using your finger
tips pick though the crab! A little as if you were writing a very quick letter on a type writer, to make
sure there are no shell pieces in your meat. Once finished place into a bowl and place in the fridge.
Now remove the brown meat from the shell and place into a blender, blend until a smooth puree,
remove from the blender. Add 2 tablespoons of the brown meat to the white meat, add the lime
zest, juice and salt and pepper to taste. Add coriander and place in the fridge until you are ready to
make the Raviolis.
Tomato Sauce Vierge
- 4 tomatoes, peeled, seeds removed and diced
- 100 ml olive oil
- juice 1/2 lemon
- 1 tbsp snipped basil leaves
- 1/2 tbsp snipped chervil
- 1/2 garlic clove, finely chopped
- 3 coriander seeds, crushed
- Salte and Pepper to taste
Place the tomatoes in a bowl with the olive oil, lemon juice, herbs, garlic and coriander seeds. Mix
gently and season with salt and pepper to taste. Just before serving, warm the sauce slightly in a
sauce pan on a low heat.
Spoon a little of the sauce in the bottom of a bowl and place the ravioli on top. Garnish with a few
garden herbs and salad leaves and serve warm.
Hmmm Hmmmmm Hmmmmmmmmm !
Betty in the Hen House
- 4x poussin (deboned from the bottom up and trimmed of any excess fat)
- Stuffing for poussin
- 1kg sausage meat
- 150g diced back fat
- 75g chicken liver (trimmed, cleaned and diced)
- Small chopped shallot & 1clove of garlic sweated down
- 1 recipe of apple chutney half Apple half pear
- 1 tsp French mustard
- 5g sea salt
- 2g White pepper
- 25g chervil
- 25g parsley
- 25g tarragon (all herbs to be finely chopped)
Place all INGREDIENTS for the stuffing into a large bowl and mix well (fry a little burger off to
check for seasoning)
Place the bird on to the table with the front of the bird looking at you, lay a layer of spinach all over
the inside of the bird, place a small amount of the stuffing into the legs and a small sausage in the
middle of the bird, using a trusting needle sew the bird back up, using more string tie the bird back
up so it looks like an oven ready bird. Place a pan onto a high heat, season the bird with salt and
seal all over until golden, place in the oven at 180c for 10-12mins. Remove from oven and let rest
for 20-30mins. Remove string before serving.
- 4 chopped shallots
- 2 chopped carrots
- 3 sticks of celery
- 3 garlic cloves
- Spring of thyme
- 2 bay leaves
- 1 litre of white wine
- 2 litres true food reduced rose veal stock
- 2 litres true food dark chicken stock
- 1 kg of chicken bones
- 50g salted butter
- 10g chopped flat leaf parsley
- 10g chopped chervil
- 10g chopped chives
Place a Medium sized pot on a high heat, add the chicken bones and fry off until golden brown
remove from pot and do the same with the chopped vegetables. Place the roasted chicken bones
back to the pot with the vegetables and add the White wine, bring to the boil and reduce by 3/4,
then add the two different stocks, garlic and herbs, bring to the boil. Once boiling, turn down to a
simmer and skim. Cook the sauce out for about 45mins. Pass through muslin into a clean pot and
return to a high heat and reduce to the consistency you want.
To finish the sauce add a little white wine and a small knob of butter and add the chopped herbs.
10 large spinach leaves ( blanched in hot water and refreshed on ice water)
80g podded and peeled Broad beans
Blanch broad beans into boiling salted water just before serving, place a small pan on the stove
with a little salted butter in, once the beans are cooked remove from the boiling water and place
into the warm butter season with salt and pepper.
4 organic norfolk carrots
250g salted butter
Place butter into a pot big enough for the carrots to sit happily in and place on the stove top. Once
the butter has started to foam add the carrots and continue to roast slowly for 1hrs. Season with
salt and pepper.
4 young parsnips
250g salted butter
Water to cover
Neatly peel the parsnip making sure it still looks like a parsnip!!, place in pot and add butter, cover
with cold water and a little table salt. Place on a high and and bring to the boil, once boiling turn
down the heat and simmer with a lid on until tender.
4 small onions ( skinned and blanched in water, butter, thyme and bay leaf until just tender)
Remove the onions from cooking juices, slice in half. Place a frying place on a high heat, when hot
add a little Rapeseed oil and add onions get a lovely colour season and serve.
200g Samphire (picked and washed)
Blanch the samphire in boiling unsalted water for 30secs and coat with unsalted butter serve.
200g pearl barley (soaked over night in water)
1 leek (thinly sliced)
250mls White wine
2 litres of true foods chicken stock (needs to be boiling)
1/2 bunch of flat leaf parsley finely chopped
1 bunch of chervil finely chopped
75g parmesan cheese (grated)
250g salted butter
Place a large pot onto a medium heat, add 50g of butter, add the leeks and slowly start to sweat
off. Once fully cooked add the pearl barley and white wine. Let the white wine reduce by 3/4. Add
enough chicken stock to cover and stir well, let the barley cook a little like risotto so after 5mins you
will have to add more stock and more until the barley is soft and tender. To finish the barley add the
butter and cheese stir well and at the last moment add herbs. Check seasoning. Serve.