Design | Code | Data

Jerk Chicken

admin — Sat, 12 May 2012 16:06:01 +0000

What I like about this stuff is it is so light and fresh you can have it with all sorts of things: Chicken, fish and pork probably make the best candidates but it goes well with anything, hell I had the leftover marinade with beans on toast for lunch today! Enough marinade for four people:

1/½ bunches of spring onions (scallions for Americans) roughly chopped, white and green parts

50 gm of ginger, peeled and roughly chopped

Fresh green chillies to taste roughly chopped. You can use red if you can’t get green but the green ones do keep the colour theme better. If you can’t stand chilli heat just use half a green bell pepper

The leaves from a small bunch of thyme

½ tsp of ground allspice

1 tsp of freshly ground black pepper

100 ml of Soy sauce

100 ml of white wine vinegar

Combine everything and blend until reasonably fine but not completely liquidised. You want some graininess left but not big lumps Pour over your chosen food, mix it well in by hand and stick it in the refrigerator for a couple of hours but not longer. Remove your chosen food from the fridge and let it come back up to room temperature for half an hour then remove it from the marinade and roast or grill until cooked. It would probably taste best done in a covered barbecue with a few sprigs of thyme thrown in for good measure but I did mine in a hot oven at 200 degrees C and it was just dandy. Boil up any leftover marinade and juices from your chosen food to serve as extra sauce. For full Caribbean effect you should probably serve it with rice and peas and some ackees but since ours was a bit of a last minute decision we made do with roasted new potatoes and beans. You should try it some fine summer day, I can guarantee you’ll like it.

Through the Window

admin — Wed, 12 Oct 2011 17:22:37 +0000

The mornings are darker now. The verdant green of spring has given way to to a yellower shade, as if the world has been filtered through a seventies lens. The lambs in the fields are gone, replaced with a chunkier version that gambols less, and the horses and cattle seem to move more slowly as if tired by the summers heat. Now there is a mist along the valley’s ridges instead of the crisper lines that were the mark of younger days. And as the days pass the fruits on the trees grow ripe.

This is how it always is, as the year turns on its heels and begins its decline. A journey of decay until finally in the depths of the darkness, when it seems that the flame must finally flicker out, new kindling is found and the fire increases; the cycle begins again.

In the I Ching, or Book of Changes, they speak of sǔn and yì, increase and decrease as metaphors for this never ending cycle. As children we experience these changes either in an instant or very slowly, only as adults coming to appreciate the slower regular rhythms of life. And so as the year begins to fall away, I prepare for the new challenges and opportunities that are just beginning to spark and glow in the depths of the coming days.

We’re Back

admin — Sat, 08 Oct 2011 15:47:09 +0000

Hopefully restoring all the old posts soon.