I made Momma Cherri’s Jerk Chicken last night. It was ok, not wow, but quite nice.
Momma Cherri’s Jerk Chicken (Serves 2):
1 bunch of fresh spring onions
1 bunch of fresh flat leaf parsley
a few sprigs of fresh coriander
1 red or yellow scotch bonnet chili pepper
1 whole lime
½ lemon
pinch of sea salt and black pepper
1 teaspoon cajun seasoning and a pinch of mixed spice
2 tablespoons olive oil for blending
2 chicken quarters
Method:
Wash thoroughly the parsley, coriander and spring onions, discarding any brown or rotten bits. Roughly chop all the vegetables into a bowl. Peel one lime and cut in half, get rid of seeds. Place lime and one chilli in with vegetables. Depending on how hot or not, you can discard the seeds from the chill. At this stage add only ½ of the chilli . Using a hand blender mix all of the above together, at this stage squeeze the juice of the lemon and add the olive oil slowly so that it all blends together nicely. The mixture should be smooth but not pureed . Make sure you taste it. You can add the other half of chilli if you want it hotter. Add the salt, pepper, cajun seasoning, and mixed spice. Place the mixture in the fridge, leaving it to chill. You can use it straight away but the flavours increase the longer it sits. Spread the marinade over the chicken pieces and sear on all sides in a hot pan. Place in a preheated oven at 180 ºc gas mark 4 for 50-60 minutes or until cooked through and the juices run clear.
http://www.bbc.co.uk/radio4/factual/veg ... rita.shtmlSo now, I have to use up the rest of the jam jar full of Momma Cherri’s Cajun seasoning. Although, it has inspired me to make some cajun boudins. I'm going to use a traditional recipe with liver, it seems a lot of Americans are a bit squeamish these days about eating offal, so they seem to slowly be taking it out of the original recipe.
Here's the recipe I will be using.Classic Cajun Boudins
Prep Time: 20 minutes
Cook Time: 2.5 hours
Yield: Approximately 16 links
Serves: Approximately 32 people as an appetizer, snack, or side dish.
Ingredients:
2 3/4 pounds pork butt, cut into chunks
1 pound pork liver, cut into pieces
2 quarts spring water
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
5 teaspoons Cajun seasoning
2 teaspoons cayenne
1 1/2 teaspoons black pepper
1 cup minced parsley
1 1/4 cup chopped green onions
6 cups medium-grain rice (cooked)
Method:
Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 2 cups of the broth. Grind the pork and liver together with 1/2 of the parsley and 1/2 of the green onions in a meat grinder fitted with a 1/4-inch die. Add the rice, and the remaining salt, cayenne, black pepper, parsley, and green onions and mix well. Add the broth, slowly, and mix. Stuff the mixture into sausage casings or otherwise utilize the mixture. If stuffed into casing it should be heated in a steamer or rice cooker. Heat in oven or on the grill for a crisp casing. Serve warm. Freeze leftovers.