Soldato
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Never too hot for chilli.
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Show Off Your Dish (Picture Thread) (Rules added)
- Thread starter fiveub
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Never too hot for chilli.
Rhubarb Queen of Puddings using rhubarb from the garden. About the sweetest thing I've tasted in my entire life!
Associate
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A few simple ingredients (Plaice, chives, capers, butter);
Turn into an amazing fish supper;
With crushed new potatoes, flat beans & the buttery / chive / caper sauce all over.
Turn into an amazing fish supper;
With crushed new potatoes, flat beans & the buttery / chive / caper sauce all over.
Soldato
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Nice! 
Soldato
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I made a breadcrumbed (with basil, parsley, chilli, lemon juice/zest,parmesan, olive oil, salt & pepper) oven baked salmon, with ALL OF THE VEG. Healthy Ross.
Doesn't look like much, but I made my own taglierini. Far easier than my ravioli attempts 
Taglierini with a simple sweet tomato sauce & shrimps
Taglierini with a simple sweet tomato sauce & shrimps
A few simple ingredients (Plaice, chives, capers, butter);
Turn into an amazing fish supper;
With crushed new potatoes, flat beans & the buttery / chive / caper sauce all over.
I'm guessing the sauce you just melt the butter, chuck the capers and chives in and cook for abit?
Associate
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Yeah, but you cook the fish in the butter too.
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Bit of a pictorial walkthrough of the Jerk chicken I made tonight.
Mise en Place for the paste:
Finished paste (not very appetising looking, I'll admit):
Small (1kg) chicken spatchcocked and paste rubbed in:
On the BBQ:
In the meantime, rice & peas on the go:
And finally, the end product. I'm struggling to find words for how much I enjoyed this. Made all the better as I grew the Scotch Bonnets myself
Mise en Place for the paste:
Finished paste (not very appetising looking, I'll admit):
Small (1kg) chicken spatchcocked and paste rubbed in:
On the BBQ:
In the meantime, rice & peas on the go:
And finally, the end product. I'm struggling to find words for how much I enjoyed this. Made all the better as I grew the Scotch Bonnets myself
Soldato
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Wow. That looks bloody amazing!
Can you post up the recipe for the mix?
Can you post up the recipe for the mix?
Soldato
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No cloves? What are the balls?
Looks lush though. Sexy chicken and rice. Love it
Looks lush though. Sexy chicken and rice. Love it
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I use this recipe http://www.food.com/recipe/authentic-jamaican-jerk-sauce-124184. The only change I made was to add a tablespoon of good rum (as far as I'm concerned, if you're making something Jamaican, it needs to have rum in it
). I used 5 Scotch Bonnets and the heat was just right for me. I used about 1/4 of the mix on that small chicken.No cloves? What are the balls?
The balls are Pimento (allspice berries). With those, you don't need cloves
Man of Honour
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Looks absolutely awesome
Looks fantastic, if you want to do a jerk off (giggity) this one is also great.
http://jamaicatravelandculture.com/food_and_drink/jerk_chicken.htm
http://jamaicatravelandculture.com/food_and_drink/jerk_chicken.htm
Soldato
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Nice! Where did you get the berries? Never tried them but would love to. I want some jerk now.
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I ordered mine from Amazon. I've since found a place through in Newcastle that sells them. If you can't find them local to you, Amazon would be a good bet
Man of Honour
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I ordered mine from Amazon. I've since found a place through in Newcastle that sells them. If you can't find them local to you, Amazon would be a good bet
Are they just the dried version? If so I've managed to find them in asian supermarkets and the like before now.
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