INGREDIENTS :

• 2 – 3kg. Goat Meat
• 3-4 tablespoon Betapac Curry Powder
• 1 Large Onion,
• 4 Stalks Thyme
• 2 – 3 Stalks garlic
• 2 Whole Scotch Bonnet pepper
• Black pepper and Sea Salt
• Ground Pimento/ 3-4 Whole Berries

METHOD:

• Wash Goat Meat well with Lemon and Fine Salt to remove Rawness
• Season Meat with Curry, Thyme, Garlic, Black Pepper, Scotch Bonnet, Salt and Onions.
• Grind Pimento Berries and Sprinkle over Seasoned Meat (Optional: you can add whole if you prefer)
• Cover and let Meat sit overnight in refrigerator to soak in the Seasoning
• Pour a little vegetable oil in Medium Sized pot or Dutchie and heat
• Put meat into hot oil and let brown a little
• Add 1 cup hot water
• Add 1-2 Vegetable Stock Cubes (Optional)
• Cook Meat under gentle simmering heat, add additional water if meat is still not tender and repeat until it is succulent
• Make gravy by gentle cooking down until excess water has removed and sauce thickens
• Serve with White Rice and Mixed Vegetables of Carrots and Cabbage

Brown Stew Chicken with rice and peas/plain rice is a Jamaican favourite for Sunday dinner.  The Uncle Busta way is to have a little twist to make this delicious dish, even more wholesome!

Ingredients:

• Whole Chicken (Jointed, chopped and skinned);
• I large Onion coarsely chopped;
• 2 tablespoons coarse/fine Sea-Salt;
• 4 Pimento (allspice) berries/seeds finely ground;
• 1 tablespoon crack (coarse) black pepper;
• 4 cloves finely chopped Garlic;
• 3 thin slices of Scotch Bonnet;
• 125g/4oz finely chopped Ginger;
• Glass of Red Wine;
• 3/4 Tablespoons of Tomato Ketchup;
• 2 Chicken stock cubes;
• Leafy handful of Thyme;
• Whole lemon/lime to wash chicken;
• Kettle of boiled Hot Water;
• Vegetable oil for browning chicken;
• 500g/1Ib white Basmati Rice.

Preparing Chicken:

When preparing meat, always use a separate chopping board and separate seasoning bowl, to that used for preparing vegetables or fruits.

Remove all skin and fat from Chicken and wash using fine salt, lemon or lime, then thoroughly rinse under running water.  When meat has been washed and drained, place into a meat seasoning bowl/dish. Add the Sea Salt, Crack Pepper, Pimento, Scotch Bonnet, Onion, Ginger, Garlic and Thyme, stirring well to ensure even distribution of seasoning.  Cover and leave for a few hours before cooking.  Overnight seasoning for best results, if you have time.

Browing Chicken:

Using a Dutchpot (Dutchie), or large casserole saucepan, place on medium heat (Gas Mark 6/7) and add enough vegetable oil (~2 cm depth), for shallow browning (sealing). Taking each piece of Chicken in turn (you should be able to add 5/6 pieces of Chicken in one go), remove coarse seasoning (onion, garlic, ginger, thyme, etc), from each piece of chicken to prevent it from burning, then place each piece into saucepan to brown evenly on all sides.  When complete place in a separate bowl/dish until all have the chicken has been browned.

Pour off excess oil from Dutchie, then add all seasoning left in bowl and stir well to cook with caramelised bits in bottom of pan. When onions have softened and browned, add hot water (be careful of splashes!), a quarter to a third of way up side of saucepan, then crumble in chicken stock cubes continuing to stir well.  Add glass of red wine and tomato ketchup, bring to the boil and then thicken with stock granules/a little flour mixed in water.

Return browned Chicken to Dutchie/Saucepan, with all juices collected in the separate bowl/container. Reduce heat to a low setting and allow Chicken to slowly simmer with lid on for about 20 – 30 mins. Chicken should be soft, tender and juicy and ready to serve.

Steamed White Rice:

Wash thoroughly to remove starch and any bad (black grains).  Place rice in stainless steel saucepan, add water above level of rice to first line on index finger (3/4″ to 1″).  Add small knob of butter (optional) and boil rice to the point that water has also most completely evaporated, to point where it resembles a ‘dry’ bubbling volcano.  Turn heat to lowest setting, or place on smallest hob, cover and allow to gentle steam for 20 mins.  Rice grains should be shelly (not sticky like rice-pudding), and soft all way through when cooked.

Serve with home-made slaw or side salad.

Jus sho dem dat mon, jus sho dem dat!

No self-respecting West Indian will overlook the deliciousness of this fantastic dish, which takes its parentage from the Spanish “Pescado en Escabeche” - fried fish with pickled or Escovitch vinaigrette dressing!! Scott’s Cove or Howie’s bar YS Falls in Jamaica, provides the most amazing roadside fried fish, you could literally eat your fingers!! For the best ‘sharing’ results, you will need around 2 – 2kg (4/5Ib ) of fresh (salt-water) fish. Get your fishmonger to remove scales and fins, otherwise you will hear the voice of your good Lady when she sees fish scales on the sink tiles!! Freshwater fish does not work well as it is often quite delicate, so stick with continental Red Bream, Red Mullet (Goatfish), Red Snappers, Coley, Parrot Fish, Hake, Yellow Tail, etc.  I used Hake, Coley, Goatfish and Red Bream (Headless Red).  Your fishmonger should slice across the body of the larger fish in ½” slices. Smaller fish can be fried whole with heads on, though you can remove them if you prefer.

 Ingredients

• 4/5Ib of Fresh Fish;
• 5 Cloves Garlic;
• Coarse Black Pepper;
• 4  Allspice  Berries  (finely ground);
• Sea-salt;
• Bushy sprigs of Thyme;
• 2 whole Lime/lemons;
•  ½ to ¾ ltr of vegetable oil for deep frying.

Once fish has been prepared, slice lime/lemon and rub all over each piece of fish and wash in plenty of cold water, then drain well.  Season liberally with sea-salt, black pepper, finely chopped garlic, pimento and thyme. Ensure that seasoning goes inside the cavity of the fish.  You can use an all purpose (AP) seasoning if you like, but it can be high in salt, so use sparingly if you choose to do so and a little less sea-salt. Leave fish marinating in a large seasoning bowl for 2-3hrs before frying.

Escovitch Dressing 

• 3 Large Onions (sliced);
• 2 medium sized Scallion;
• 1 Red & 1 Green Sweet Pepper (de-seeded and julienned)
• 2 Whole Scotch Bonnet (thinly sliced);
• 8 fingers of Ockra (tail-ended and medium sliced);
• 6 Tablespoons of Red Wine Vinegar;
• Chow-Chow (Chayote), de-seed, skin and sliced;
• 4 Pimento Berries (leave whole).

Once fish has been marinated and soaked seasoning for the fullness of time, prepare a large frying pan (dutch pot or wok for best results), with sufficient vegetable oil for deep frying.  Heat oil until very hot! Drop a small piece of onion into oil to test temperature, onion will immediately rise to top when oil is at right temp. Carefully add each piece of fish (oil will immediately bubble up, so be prepared with lid to stop spattering hot oil. You should be able to fry 3-4 pieces at a time, turn fish when browned on one side to ensure even frying. Fry until crispy, then take out and place on kitchen towel to drain off excess-oil. When last piece of fish has been fried, place in roasting tin or large dish for attractive display.

For the dressing, place all ingredients in saucepan with vinegar, apart from Okra.  Okra contains large amount of pectin and can become slimy, so best to stir-fry in a little olive oil with coarse black pepper and garlic.  Bring vinegar to boil and steam under gentle heat about 5mins, or until onions, fruit and other vegetables wilt.  Once ready pour dressing all over fried fish and once cooled cover with Ockra.

If prepared for an Easter Good Friday, family and friends will aid its rapid disappearance!!  Serve every member of your family with hardough bread , if not, they will be very, very upset!  Comer bien!

Uncle Busta twist on the classic National Dish

Ingredients:

• 1 Tin 348g/12.5oz Ackee
• 250g/½lb Saithe Saltfish
• 125g/¼lb of Smoked Salted (Corned) Beef
• I Large Onion sliced
• 1 medium sized Scallion for final dressing
• ½ Red & ½ Green Sweet Pepper Sliced
• 2 Cloves Garlic finely chopped
• ½ teaspoon coarse crack Black Pepper
• 4 – 5 bushy sprigs of Thyme
• 3 – 4 thin slices of Scotch Bonnet
• 2 tablespoons Olive Oil
• Hardough Bread
• Avocado Pear and Salad Tomato for presentation (optional).

Preparing Saltfish:

Place Saltfish in large saucepan and cover near to top with water.  Place on fire and slowly bring to boil.  when boiled for 5mins pour off hot-water and repeat exercise a second time.  This will remove heavy salt from fish.  Pour off hot-water for the second time.  Once the Saltfish has cooled remove scales, skin and bones and place in a dish whilst preparing other ingredients.

Preparing Ackee:

Open lid of Ackee (if using tinned), being careful not to fully remove lid. Drain off excess water, then using boiled hot water, fill tin to cover contents, then invert against partially opened lid on sink side to fully drain.  When completed, set to one side as you prepare the other ingredients.

Preparing Smoked Corned Beef: 

Cut ¼lb of smoked corned beef into thin strips.  Place Dutch Pot (Dutchie traditional, see below) or deep sided frying under medium heat.  When hot add the two tablespoon of olive oil.  Heat until smoking hot and then add strips of smoked corned beef until fat has rendered out and beef is crispy.  Remove from Dutchie and place in small bowl/side dish.

Dutchie!

Add scotch bonnet, garlic and onions to hot smoked flavored oil and cook onions until softened and golden brown.  Then stir in prepared saltfish, stir continually to cook evenly.  Add tin of Ackee and using kitchen cloth or oven glove, toss Ackee taking care to keep whole and not crush (mash-up!).  Return crispy beef to the dutchie and add 2-3 twits of crack black pepper, thyme, sweet pepper, scallion garnish and toss through for a further 2- 3mins.

Serving Suggestion:

Serve with 2 slices of hardough bread and fan shaped avocado and thinly sliced salad tomatoes.

Pass the Dutchie…!

6-8 Draft Belly Pork/ Large Pork Chops (use Chicken if preferred)

Ingredients: 

• 1 Fresh Lime;
•  500g/1lb Basmati White Rice; 
• 1 Avocado;
• 1 Mango; 
• 1 Papaya;
• ½ tsp coarse/cracked black pepper;
• 4  Large Tomatoes;
• ½ Scotch Bonnet Pepper finely sliced; 
• 1 Red Onion finely diced;
• 2 Teaspoons of Red Wine Vinegar;
• 3 Tablespoons Uncle Busta’s Original® – Jerk Seasoning;
• 2 Teaspoons Uncle Busta’s Original® – Hot Pepper Sauce;
• Hand sized bunch of Rocket or Fresh Coriander.

Preparing Jerk Pork:

Use 3 full tablespoons of lemon juice on belly draft/pork chops and wash gently using cold water to rinse then drain thoroughly and place in raw meat seasoning bowl.

Add 3 large tablespoons of Uncle Busta’s Jerk Seasoning to belly draft/pork chops, mix thoroughly, cover with cling film and place in fridge for 2-3hrs.  If prepared night before even better.  Uncle Busta’s Jerk Seasoning is a ‘one stop flavour shop’ (including salt), no need to add anything else!

Cooking Pork:

Prepare BBQ/Jerk Pan (you can use conventional oven).  When flame has died and only golden glow remains place belly draft/pork chops over hot coals. Cover BBQ/Jerk pan and slowly roast meat, taking care to turn regularly to prevent burning.  Cook thoroughly, until golden brown and all fat has rendered to leave crispy skin.  If using oven, place on oven rack.  Juices can be used to make a peppery Busta gravy (fiery, but delicious!).

 Preparing Rice:

Wash thoroughly to remove starch and any bad (black grains).  Place rice in stainless steel saucepan, add water above level of rice to first line on index finger (¾” to 1″).  Add small knob of butter and boil rice to the point that water has also most completely evaporated, to that which resembles a ‘dry’ bubbling volcano.  Turn heat to lowest setting, or place on smallest hob, cover and allow to gentle steam for 20 mins.  Rice grains should be ‘shelly’ not sticky like rice pudding and soft all way through when cooked.

Salsa Side Salad:

Prepare salad by slicing tomatoes, skinning and de-seeding, avocado, papaya and mango and cutting into attractive cubes.  Place all in same bowl/container with finely chopped red onion, 2-3 tsp of Uncle Busta’s Original® – Hot Pepper Sauce, red wine vinegar and mix well, being careful not to damage the fruit.  Cover well and keep refrigerated until ready to serve.

Serving: 

Use small cup/bowl, fill with rice and invert on plate to present attractive dome of rice.  Accompany with belly draft/pork chops and side salad.  Add gravy made from de-glazing juices if using oven, or add 1 Tablespoon of Uncle Busta’s Original® – Jerk Seasoning to 4/5 Tablespoons of red wine vinegar, and spoon as desired over Jerk Pork. Serve with ice-cold Shloer white Grape/Blackcurrant, or fruity White Wine if you prefer!

Serves as many as you are willing to share with!

Uncle Busta is now available in Guernsey, Channel Islands at the local Chillin’ and Grillin’ food store: http://www.chillinandgrillin.co.uk/