Jamaican jerk chicken

I saw this on the telly ages ago and I have made it a few times since. I am not sure if this is 'truly' Jamaican - as with most shows, this was most probably the TV chef's version of it. This is best suited for a open grilling over a coal or gas barbecue, but grilling it in the oven and allowing it to char slightly on the edges works well too. There is a lot of heat that comes from the scotch bonnet (habanero) chili peppers, so adjust the amount wisely. You can also choose to leave the chicken skin on -  I usually remove it to keep it on the healthy side, but it does in fact, keep the chicken really moist. I would also recommend you use the thighs or legs to prepare this. The unusual ingredient for me was the soy sauce. I did some reading and found this is used to impart the dark colour to the meat and there are variations that use brown sugar or molasses as well.  

  

6 part boned chicken legs or thighs

Marinade
1 large onion, roughly chopped
3 tbsp fresh thyme leaves (or 1-2 tbsp dried)
2 tbsp barbeque sauce (any store bought kind)
1-2 scotch bonnet pepper (depending on their size and heat quotient!)
4 tbsp white wine vinegar
1 tbsp ground allspice powder
4 tbsp dark soy sauce
1 inch ginger, chopped
1 tsp freshly ground pepper
1 tsp cooking oil
Salt to taste

• Put all the ingredients listed under the marinade in a blender and blend to a smooth paste.
• Score the chicken pieces. Place them in a shallow dish and pour the marinade over them. Rub it in so that it gets into the scored areas and coats the chicken nicely. Cover and refrigerate overnight. 
• When you are ready to cook, crank up the grill to medium high. Place the chicken on a roasting rack so it does not sit in its own juices and end up steaming. 
• Grill on both sides for about 12-15 minutes or until the chicken is fully cooked. Baste with the left over sauce from time to time. 

Traditionally this is served with rice and peas - rice cooked with kidney beans, onion, garlic and thyme in coconut milk.

Scrambled eggs with spinach on an English muffin

For the spinach
1 large clove of garlic, chopped
4-5 handfuls of baby spinach
1 tsp olive oil
Small knob of butter
1/4 tsp freshly ground pepper.
Salt to taste

• Heat the oil and butter in a pan. When it is hot add the chopped garlic and saute for a minute.
• Add the spinach leaves, pepper and salt and cook for 3-4 minutes until the spinach has wilted nicely.

For the scrambled eggs
3 eggs
1 tbsp milk (or cream if you so choose)
1/4 tsp freshly ground pepper
1/4 tsp salt
2 tsp olive oil
Small knob of butter

• Whisk the eggs and milk with pepper and salt till it is well combined. 
• Place a non-stick skillet on the heat and add the oil and butter. Swirl the oil around so it coats the pan. When the oil is medium hot add the egg mixture. Keep moving the mixture around so that it starts to form curds and continue to cook on the low heat till it is almost done and very slightly runny. Turn off the heat at this stage as the eggs with continue to cook while it sits. Anymore heat and it will be overcooked.  

Assembly

2 English muffins

Butter to spread

• Slice the muffins in half, toast and butter them.
• Place a layer of spinach and then top them with the scrambled eggs.
• If you like, you can also sprinkle some paprika or cayenne pepper. Serve warm.

Serves 2.

Marrow and cannellini beans curry

This is a take on the traditional kerala erissery. I usually make this when I have to use up pieces of marror or bottle gourd (Dudhi) and I bulk it up with some form of beans. I have used cannellini or white beans here, but I do sometimes put in pinto or adzuki beans.

2 cups  marrow, chopped into chunks (remove the skin if you like)
1 cup cooked cannellini beans (tinned is fine)
6-8 curry leaves
1/4 tsp turmeric powder
Salt to taste

Grind into fine paste
1 tsp ground rice flour
2 tbsp desiccated coconut
1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp dry mango powder

Tempering
1 tsp mustard seeds
1-2 dry red chilli
3-4 curry leaves
11/2 tsp vegetable oil

• Grind all the items mentioned above into a fine paste and keep aside.
• Place the chopped marrow in a medium sauce pan. Add the turmeric and just enough water to come up about half an inch from the bottom of the pan (about 2 cups). Turn on the heat and allow the water to come to a boil. Lower the heat, cover and cook till the marrow is about half cooked . 
• At this stage, add the ground paste, curry leaves and salt. Simmer this on a low heat till the marrow is almost done.  Add little water if the curry is too thick.  Add the beans and continue to simmer for a few more minutes. Remove from heat when the marrow is fully cooked.
• Heat oil in a separate pan. Break the red chilies into small pieces and add to the hot oil. Next add the mustard seeds and allow them to splutter. Finally add the curry leaves. Add this tempering to the curry and mix well. 
• Serve with hot rice. 

Leek and potato soup

A lovely warm winter soup for a cold winter evening! This is absolutely lovely and you would be surprised at how little effort it requires. Google this and you'll find recipes that call for double cream. I like to make it using semi-skimmed (2%) milk and on the rare occasions when I buy it, maybe finish off with a table spoon of single cream. Served with bread it makes for a wholesome supper.

2 large leeks, chopped

4 medium potatoes
1 tbsp butter
1 tsp olive oil
1 litre vegetable stock (or dissolve a stock cube in 1 litre of water)
1/2 cup milk
Freshly ground pepper
Salt to taste

Make sure you clean the leeks very well as they can sometimes contain a lot of trapped dirt.

• Melt the butter along with the olive oil in a pan. Add the chopped leeks and allow it soften over a low flame.
• Meanwhile peel and roughly chop the potatoes. When the leeks have softened nicely, add the potatoes and saute for a minute. 
• Add the vegetable stock, cover and simmer over a slow flame until the potatoes are tender and fully cooked.
• Remove from heat and blend to a smooth puree.
• Pour it back into the pan, add the milk, season with salt and pepper and simmer for further 10 minutes or till it starts to bubble slightly. 
• Finish off with a touch of cream before serving.

Serves 3-4

Burrito wrap

2-3 large tortilla wraps
1 cup refried beans
1/2 cup cooked rice
1/4 cup guacamole
2 tbsp sour cream
1/2 cup chopped onion
1 large tomato, de-seeded and chopped
1/4 cup chopped coriander leaves
1/2 tsp cumin powder
1/2 tsp garlic powder
1/4 tsp ginger powder
1/4 tsp chili powder
1/2 tsp dried oregano
1/4 tsp ground pepper
1 tsp vegetable oil
Salt to taste
Salad leaves

Preparing the refried beans

• Heat oil in a pan. Saute the chopped onion till they turn translucent.
• Add the refried beans and mix for a minute. You can add little water to loosen it into a thick paste consistency.
• Add cumin, garlic, chili and ginger powders, oregano pepper and salt and cook for a few minutes.
• Lastly add the chopped tomato and coriander leaves and continue to cook for a minute.
• Take it off the heat and allow to cool. 

To prepare the wraps

• Heat the tortilla on a griddle to make it flexible enough to fold without tearing.
• Build up layers with rice, refried beans, guacamole, sour cream and salad leaves.
• Fold the tortilla into a wrap. There are a number of videos on YouTube that explain this.

The burrito I made here is vegetarian. You can always add some shredded chicken or add some minced meat to the refried beans to satisfy a non-vegetarian palate.

Guacamole

I am not usually very fond of avocados. I am always hard pressed to find a use for it whenever I buy one. More often than not I simply use it as a filling in wrap, but sometimes I end up making guacamole. What it is about this simple dish that completely transforms the taste of an avocado?!

Oh! I read or saw somewhere once that a ripe avocado can be used in place of butter or spread on toast. Tried it. Hated it. But if you are one that 'loves' the unspoiled taste of an avocado, why not give this a go? 

2 ripe avocados

1/2 cup chopped onion (about 1/2 a large onion)

1-2 tomato, de-seeded and chopped finely (optional)

1/4 cup chopped coriander

1-2 green chili, chopped finely 

Juice of a large lime

Salt to taste

• Cut the avocados in half and scoop out the fleshy bit into a bowl. Mash it using a fork. I like to leave it slightly chunky to add texture.
• Add all the remaining ingredients except for the chopped tomato and mix well. You can adjust the heat by adding or reducing the number of chilies. De-seed them to remove some heat. I sometimes use pickled chilies when I don't have fresh ones handy. 
• Cover and refrigerate for at least an hour to allow the flavors to combine.
• Add the chopped tomato when you are ready to serve. If you add them before, it will release some water and make it slightly runny.  

Serves 3-4

Tip: If you prepare the avocados first and don't have the rest ready, remember to mix in the lime juice to prevent the avocados from oxidizing and changing colour.

Soba noodle salad

Well suited for a packed lunch to take to work.

2 servings of Soba noodles

2 tbsp toasted sesame seeds

2 tbsp chopped coriander leaves

1 1/2 cups chopped mixed vegetables (carrot, broccoli, bell pepper or any combination you like)

Microwave broccoli (covered) for a couple of minutes to soften them or blanch for a few minutes in boiling water and then shock it in cold water to stop it from over cooking.  

Dressing

2 tbsp rice wine vinegar

1 tbsp soy sauce

1 tbsp hot chilli sauce (if you up to it, add Maggi masala chilli sauce)

2 tsp lemon juice

1 tbsp toasted sesame oil

1/2 tsp sugar (can substitute with honey instead)

Salt to taste

Mix all of these together to form the dressing. 

Cook the noodles in salted water according to the pack instructions. Drain the noodles really well. Toss the noodles, vegetables and coriander with the enough dressing to coat everything nicely. Let it sit for some time to absorb all the flavours. It tastes best when served cold. 

Sprinkle the sesame seeds before serving.

Grilled vegetable quesadilla

This is a quick, easy and healthy option for a satisfying breakfast or lunch. Although this does contain cheese - you do need it, otherwise the veggies would just fall out - I try to limit it to the minimum without skimping on taste. I saved a lot of time using frozen grilled vegetables. A nice flavour comes through with the addition of a home made blend of seasoning.

Seasoning
1/2 tsp chilli powder
1/4 tsp garlic powder
1/4 tsp ginger powder
1/4 tsp onion powder
1/2 tsp dried oregano
3/4 tsp cumin powder
1/4 tsp ground pepper
1/2 tsp salt

Filling
2 cups grilled vegetables (bring to room temperature if using frozen)
1 tsp olive oil
1 cup grated cheese (mature chedder or red leicester preferable)
3 medium corn or wholemeal tortillas
Cooking spray
Salt to taste

• Heat the oil in a pan and add the grilled veggies along with 1 tbsp of the seasoning blend.  Add salt to taste (remember there is salt in the seasoning as well). Sauté till all the moisture has evaporated and keep aside.
• Heat a griddle pan and spray it with some cooking spray.
• Place a tortilla on the griddle and allow it to warm up.
• Place a thin layer of grated cheese on one half of the tortilla. Add a layer of the filling over the cheese, followed by another thin layer of grated cheese over the veggies. Fold over the other half and press down. Allow it to toast slightly on one side, then flip it carefully and toast the other side. 
• Remove from the pan and can cut it in half to form triangles. I find a pizza cutter works best for this. Serve warm.

This makes 2 servings.