Jamaican Jerk Marinade

Makes enough marinade for 4 kgs of meat with bones

5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger


Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with these hot peppers to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. So to control the heat, discard those. However, for that true authentic Jamaican feel.. keep the entire peppers.
Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.

For best results use this sauce immediately, but marinate your pork, chicken or fish (haven’t tried beef yet) for at least 2 hours before grilling or roasting in the oven. The next recipe I post I’ll show you how simple it is to use this marinade/sauce to make the Ultimate Oven Jerk Chicken. Stay tuned.



Trim off the excess skin and fat off the chicken (but leave most of the skin – you can remove it later before eating), then pour the lime or lemon juice (or vinegar) over the trimmed chicken. Then rinse off with cool water and drain. Now take a pairing knife or fork and pierce the chicken pieces. This will allow the marinade to penetrate the meat and really “juice” it up. Now you’re set for marinating the chicken. In a zip lock bag or bowl with a lid, pour the jerk marinade and mix everything well. Now seal and place in the fridge for at least 2 hours. I used a large baking dish, which I sealed with plastic wrap. This way when I’m ready, it can go directly into the oven.

After 2 hours take it out of the fridge and pour everything (including all the marinade) into a baking dish and let it come up to room temperature while you oven heats up. I had mine marinating in the baking dish already, so I was good to go.
Preheat your oven at 190C.
Place the baking dish with the chicken on the middle rack and allow this to cook for about 1 hour and 20 minutes. The chicken should be cooked after that, so if you want to add some rich colour to the finished dish, you may need to turn on your broiler for a few minutes.

If you want you can place some aluminum foil over the dish the first 30 minutes of cooking, but I find that leaving it exposed (open) works great. While this cooks in the oven your home will be blanketed with the lovely scent of rich Caribbean spices and herbs and you’ll be counting down the minutes until you can devour a succulent piece of the Ultimate Oven Jerk Chicken. Here I have it served with some rice and creamy coleslaw. BTW, the sort of sweet and creamy flavours of the coleslaw complements this jerk chicken wonderfully.

Copied from Caribianpot for personal use only!!!

Pav Bhaji Masala Powder

Ingredients:

• 7 whole red dry chili

• 4 tbsp coriander seeds

• 2 tbsp cumin seeds

• 1/4 tbsp black pepper

• 1/2 inch cinnamon sticks

• 3 cloves

• 4-5 black cardamom

• 2 tbsp dry mango powder

• 1 tbsp fennel seeds

• Method:
  1.Dry roast all the ingredients till golden brown(except dry mango powder) in low medium heat. Roast it till nice aroma is released. Then add mango powder and roast for a minute.

    

  2.Then cool down completely and then grind it to a fine powder. Cool down and store in a clean dry container.

Palak Murgh (Chicken in spinach gravy)

Ingredients:

Chicken - 1/2 kg (cut into bite size)

Spinach - 1 small bunch

Onion - 1 cup (chopped)

Tomato - 1 (pureed)

Coriander powder - 2 tsp.

Bay leaves - 2

Cream - 1/4 cup

Oil

Salt - as required

Coriander leaves - 1 small bunch

Dry Red chilies  - 1

Kasoori methi - 1 pinch

(A)Marinating chicken:

 

Ginger garlic paste - 1 1/2 tsp.

Yogurt - 1 tbsp.

Chili powder - 1/2 tsp.

Salt - 2 pinch

(B)To Grind: 

 

Green chilies - 2

Ginger - 1 inch

Garlic - 2 big cloves 

Cinnamon - 1 inch

Green cardamom - 2

Black cardamom - 1 (small)

Nutmeg powder - 1 pinch

Cloves - 2

Method:

Marinate the chicken from list (A). Keep aside and do the chopping.

Heat oil in a kadai. Add onions and fry till they turn golden color.

Add the ground paste (B), bay leaves and fry till raw smell fades.

Add the half broken red chilies and tomato puree. Fry till it thickens.

Add the chicken and sauté for 4 minutes.

Add the coriander powder, salt and kasoori methi. Cook till the chicken becomes tender.

Meanwhile blanch the spinach and puree them with coriander leaves.

Once the chicken is tender, add the spinach and coriander leaves puree and cook for 2-4 minutes.

Add the cream and remove from heat.

Serve with naan or roti.

Adding cream is optional.