BRIDLINGTON BUZZ
THE PLACE TO BE SEEN

 

JAMACIAN JERK CHICKEN

1 whole chicken cut up into 4 1/4s

5  Chillies

1/2 cup of roughly chopped Escallion

2 tablespoons of pimento seeds

2 roughly chopped onions (medium sized)

Coarse Black Pepper

Salt to taste 1/2 cup of Soy Sauce

4 cloves of Garlic

Two sprigs of Fresh/ Dried Thyme

1 teaspoon Browning

2 tablespoons Olive/ Sunflower Oil

 

Blend all ingredients together in a food processer until you have a textured paste. Skin on the chicken is optional - however it aids the cooking process if placed on Barbeque. Wash chicken with lemon or vinegar. Season the chicken thoroughly with Jerk paste and add salt and Black pepper to taste. Leave to marinate for a few hours or overnight to ensure pepper and spices are absorbed. You may either cook your jerk chicken in an oven under the grill or barbeque, Jerk chicken is to be served roughly chopped up. This recipe serves up to 4 persons. Enjoy!!

 

ONION BHAJIS

Ingredients
For the bhaji:
1 onion, peeled
1.25g/¼tsp coriander seeds
1.25g/¼tsp cumin seeds
1.25g/¼tsp chilli flakes
50g/2oz plain flour
1 tbsp baking powder
vegetable oil, for deep frying
For the raita:
55g/2oz Greek yoghurt
1 tbsp chopped fresh mint

 

Method
1. Heat a deep-fat fryer to 190C/375F or fill a large pan one-third with vegetable oil. To test if oil is at the correct temperature, drop a small cube of bread in the oil. If it sizzles and turns golden the oil is ready to use. (CAUTION: hot oil is very dangerous. Do not leave unattended.)
2. Chop half the onion and slice the remaining half.
3. In a medium bowl mix all the ingredients together. Squeeze the onion to release the juice and bind the ingredients together.
4. Divide the mixture into four and deep-fry until crisp and golden.
5. To make the raita, mix the ingredients in a small bowl.
6. Serve the bhajis with the raita.

 

 

ROAST BEEF AND YORKSHIRE PUDDING

Ingredients
Fore rib beef (about 4 kgs/9 lbs), French trimmed, boned and rolled
olive oil
salt
freshly cracked black pepper
For the Yorkshire pudding
3 eggs
115g/4oz flour
275ml/½ pint milk
beef dripping
salt


 

Method
1. Preheat the oven to its highest setting.
2. Rub the beef with the olive oil, salt and pepper all over.
3. Put a heavy-based roasting tray on the hob and when hot, add the beef.
4. Sear the beef quickly on all sides to colour and crisp the outside.
5. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
6. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
7. Remove from the oven and place on a board or tray for resting.
8. Loosely cover with foil and rest the meat for a minimum of 40 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it becomes easier to carve.
9. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
10. Add the milk, stirring constantly, until you have a runny batter.
11. Leave this to rest, covered, in the refrigerator for up to 12 hours.
12. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom.
13. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
14. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
15. Serve immediately with the carved roast beef.

 

LAMB HOT POT WITH PICKLED RED CABBAGE

 

Ingredients
4 x 280g/10oz lamb chump chops
2 tbsp olive oil
4 onions, finely sliced
8 garlic cloves, finely chopped
1 tbsp fresh thyme leaves
750ml-1litre/1 pint 7fl oz-1 pint 15fl oz lamb stock
6-8 Maris Piper potatoes, finely sliced on a mandolin
1 litre/1 pint 15fl oz clarified butter or vegetable oil, for blanching
50g/1¾oz butter
Pickled red cabbage
1 large red cabbage, very finely sliced
100ml/3½fl oz malt vinegar
150g/6oz brown sugar


 

Method
1. Preheat the oven to 160C/320F/Gas 2.
2. Heat a large casserole dish until hot, then add the olive oil.
3. Add the onions, garlic and thyme and cook for 3-4 minutes.
4. Remove from the casserole dish and set to one side.
5. Place the chops into the casserole dish and seal on each side until golden brown.
6. Place the onion mixture on top of the browned chops.
7. Pour over the stock - just enough to cover the lamb and onions.
8. Meanwhile, heat the vegetable oil or clarified butter in a large pan. Add the potato slices and blanch for 30 seconds.
9. Drain and arrange the slices on top of the onions and lamb.
10. Dot the butter over the top of the potatoes.
11. Place in the oven for one and a half hours until golden and tender.
12. For the cabbage, place the vinegar and sugar into a saucepan and bring to the boil, stirring occasionally.
13. Reduce the heat and simmer for 5-10 minutes until reduced by a third.
14. Place the cabbage in a large bowl and pour over the vinegar and sugar.
15. Toss to coat and place in the fridge for 24 hours, stirring every couple of hours.
16. Serve with the lamb.


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