Recipes

serves 4

Ingredients: 

8 Jerk chicken skewers

300g rice 

½ jar of Bold Bean co. Red Kidney beans

1 can coconut milk 

1 scotch bonnet chilli 

2g thyme 

1 clove garlic 

Salt and pepper 

Method:

Wash the rice under cold water at least two times or until the water is clear, then add to a saucepan.

Add the drained kidney beans, scotch bonnet pepper, garlic, thyme, ½ tsp salt and the coconut milk , then refill the empty can with water and add to the pan also.

Bring to a gentle boil, place a lid on top and reduce to a simmer.

Once all the liquid has been absorbed, turn off the heat and leave the lid closed and steam for 8-10 mins.

Meanwhile, cook the skewers your preferred way; BBQ, griddle or pan and cook for around 7-8 mins either side. Rest for 3-4 mins and serve.

To serve, remove the scotch bonnet, garlic and thyme from the pot and fluff up the rice and serve alongside the skewers.

This makes for an easy and colourful summer meal for the family. Take your favourite flavoured boneless chicken and roast in the oven or grill on the BBQ if you feel like cooking al fresco!

Serves 4

Ingredients: 

4 lamb Adana burgers 

4 brioche buns 

½ cucumber

1 clove of garlic (minced)

200g yoghurt

1 lemon

small bunch of parsley, mint and dill (chopped) 

¼ red cabbage 

¼ white cabbage 

½ red onion

50ml rice wine vinegar

salt & pepper 

Method:

Start by making the tzatziki. Take a small bowl and grate the cucumber on the large grating side. Add a small pinch of salt and leave to sit for one minute, after this time squeeze out any excess liquid that comes off and discard.

Then add the yoghurt, some lemon zest, juice of half a lemon, the garlic and ½ the herbs, mix well, check for seasoning and put in the fridge.

Next is the slaw, finely shred the cabbage, as fine as you can and add to a bowl. Do the same to the onion and add to the bowl also. Season well with salt and pepper and then add the vinegar and the rest of the herbs and mix thoroughly, leave to sit for about 20 mins before serving.

Now cook the Adana burgers either on a skillet, bbq or preferred method, I used a griddle and cooked it for around 3 mins each side.

Toast the buns and add a dollop of the tzatziki on each side. Add the cooked patty, add a handful of the slaw on top, add the top and enjoy.  

 

(serves 2)

Ingredients: 

1 whole rack of lamb 

½ a white or Hispi cabbage ( cut into 2 ¼ wedges)

1 small head of broccoli 

100g kale 

250 ml chicken stock 

50g butter

3 tinned anchovy fillets (drained)

10g rosemary leaves 

1 lemon 

100 ml of extra virgin olive oil 

Method:

Start by making the rosemary and anchovy dressing, this can be done in a coffee/ spice grinder or a pestle and mortar. Add the rosemary leaves to the grinder, the anchovy fillets, the oil, a small pinch of salt and the juice of half a lemon and blend until you get a nice smooth dressing. If doing in a pestle and mortar start by crushing the rosemary leaves bit by bit with a little salt and then add the rest gradually. 

Preheat the oven to 180deg C.

Next blanch the kale and broccoli in salted boiling water, cook for 1-2 mins , put into ice cold water drain - keep to one side.

Put a medium size pan on a medium high heat and season the lamb rack all over with salt and pepper. Sear, fat side down to render out some of the fat, keep searing for 2-3 mins on the fat side, then sear all round the rack to get colour before putting on a baking tray and transferring to the oven and cook for 20-25 mins or until the core temp is 58 degrees C.

While the lamb is cooking take the same pan you cooked the lamb in and place it back on a medium high heat, add the butter. When the butter is foaming add the  white cabbage. Once the cabbage is coloured on all sides and golden, pour in the chicken stock. Cover loosely with greaseproof paper and cook on a medium heat either in the oven or on the stove. 

When the cabbage is almost cooked (check by piercing the core with a knife, if it goes in easily,  then it’s done), add the kale and the broccoli and season with salt pepper and a little of the leftover lemon juice. The stock should be mostly reduce by now. Coat all the vegetables in the stock.

Once the lamb is cooked to your liking, remove from the oven and rest for 5-7 mins. 

To serve, slice the lamb into cutlets and add to the plate, add ¼ wedge of cabbage, some of the greens and then dress with the rosemary and anchovy dressing.