Jerk Chicken

[saucisson]

Wow, they look great

I know what you mean about 2nd stomachs. I ask my son to help himself to a second portion of chicken, assuming there will be enough left to put into a curry the next day, turn around and it is gone

And he's only 13 and yet to hit the growth phase, god help me later

Dave

[johnfb]

He's only starting but they are all the same.
2 weeks ago I made a mountain of chicken wings, seriously... there was about 40 spicy glazed wings on a large plate. I asked him if he wanted some chicken and he said "yes".
I went into the kitchen and he had taken the whole plate up to his bedroom and scoffed the lot. Unbelievable!!!!

[saucisson]

I trustingly asked my four year old to share out (from a box of twelve) a few Jaffa cakes so that they had a couple each, so we could keep the rest of the box until later.

The six year old took three, the 13 year old had two.

Guess where the other seven went; before I found the empty box...



I blame myself A bit more supervision next time then

Dave

[Oddley]

I made your jerk chicken with rice and peas tonight Jenny, I've got to say it is a cracking recipe. Thanks for posting it.

[jenny_haddow]

Thanks Oddley, I take that as praise indeed, and a fair swap for your pie and mash recipe, my dad just loves it.

Cheers

Jen

[clivmar]

I also made jerk chicken last night and it was fantastic. Will try Jamaican patties next. Thanks for the recipe jenny.

Clive

[jenny_haddow]

Thanks Clive, enjoy.

My reference to the excellent pie and mash recipe has sparked a thought. In the original thread where the recipe was posted there was a reference to beef and oyster pies. Has anyone made these? I spend a fair bit of time in France where oysters are plentiful and, compared with here, inexpensive, I'm tempted to give it a go.

Cheers

Jen

[wheels]

They used to be a traditional ingredient in steak and kidney pie/pudding - still served at Rules.

How about in a sausage:

http://www.bbc.co.uk/dna/h2g2/A283105

It was not until the 17th Century that the rigid demarcation between the two foods began to break down, and oysters began to be cooked with roast capon or duck. Domestic fowl were stuffed with them, especially turkeys, which had oyster sauce poured over them for good measure, and sausages were made containing oysters and either pork or mutton.

I can't afford oysters but add anchovies to S & K, it makes the gravy taste superb.

Phil

[jenny_haddow]

I'm going to France on Saturday for a couple of weeks. I've got some recipes I shall try out and report back. I notice Rules do it as a steak, kidney and oyster pudding, which adds an interesting twist.