Pulled lamb on turned cornmeal with jerk shepherd's pie, mint, raisin and bird pepper marmalade and green salad.
Here are some interesting Jamaican recipes I received via an email:
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News stories at the end!)
'The RADA/Ministry of Agriculture lunch held last month received rave reviews from the prime minister himself, Bruce Golding. We gave you a taste last week of the oxtail ravioli and bring you today the recipe for the pulled lamb on turned cornmeal porridge with jerked shepherd's pie mint, raisin and bird pepper marmalade and green salad courtesy of our friends at Round Hill Hotel & Villas. Enjoy!'
Pulled lamb on turned cornmeal with jerk shepherd's pie, mint, raisin and bird pepper marmalade and green salad.
Pulled Lamb on turned Cornmeal Porridge with Jerked Shepherd's Pie Mint, Raisin and Bird Pepper Marmalade and Green Salad
Preparing the Lamb
Ingredients:
2 ozs wet jerk seasoning
1 oz fresh rosemary on stems
1 oz thyme on stems
500 ml red wine
1 head of garlic - cleaned, pegged and crushed
1 local lamb shoulder (approx 4 kg) bone in kg Meirpoix (carrots, onions, celery and bouquet garni)
2 lt beef stock
Bacon fat
Method:
In a large bowl combine all the ingredients prior to the lamb shoulder to create a marinade.
Place the lamb in the marinade covering as much as possible. Cover and place in a refrigerated area for at least 24 hours, turning from time to time.
When ready to prepare, heat the bacon fat (vegetable oil can act as a substitute if desired) in large braising pan of just sufficient size to fit the lamb shoulder.
Remove the lamb from the marinade and dry thoroughly with a paper towel.
Strain the marinade through a fine strainer and bring to the boil in a separate sauce pan.
When the fat is hot seal the lamb quickly on all sides to give colour and seal in the juices.
When complete remove the lamb and place on a warm platter.
Add the meirpoix to the pan and sauté for colour and to soften the vegetables slightly.
Add the stock and reserved marinade and bring to the boil.
Add the lamb leg and bring back to a simmer; cover and place in the centre of an oven at 325 degrees Fahrenheit.
Allow to braise for approx 3 hours or until a needle can be sunk deep in the joint.
When cooked, remove the meat and allow to cool.
Strain the cooking liquid, bring back to the boil and reduce to a syrupy consistency. Strain again and set aside.
When cool pull the meat from the bone, dividing into two containers. The larger pieces of meat should be set aside in one bowl for the pulled lamb and the smaller pieces for the shepherd's pie. At the end clean the bone and add to the smaller pieces.
Take the larger pieces and pull or slice into longer strands of meat similar to thin rope of strings. Cover and set aside.
Take the smaller pieces of meat and grind or chop finely. Add to the reserved lamb braising sauce and cook down until all is thoroughly combined but still with some saucy element (not too dry). Add the season, adding salt and hot pepper as needed to enhance the flavour. Set aside in a cool place.
Tropical Fruit BBQ Sauce (makes 1 litre)
Ingredients:
1 large ripe mango, peel and deseed
6 guava, remove seeds and add to mango
1 small pineapple, peel, core and chop fruit, add to the above
1lb red onion, peel and chop
1 head garlic, peel
2oz fresh ginger, peel
1 Scotch bonnet pepper, deseed
8oz Orange juice
4oz Lime juice
4oz Grapefruit juice
8oz Sugar cane vinegar
Blend all of the above in a blender and place in a large thick bottom saucepan
8oz golden syrup
8oz tomato paste
1oz Dry English mustard
1/2oz ground black pepper
1/2oz cumin
1/2oz tumeric
Add the remaining ingredients and bring to the boil.
Simmer for 1 hour, re-blend and strain Arrow root (tumeric).
Season and thicken as needed.
Mint, Raisin and Bird Pepper Marmalade - 10 portions (Best made and reserved)
Ingredients:
4 oz raisins
2oz Appleton Extra Rum
Add 4oz water, heat the water and add the rum and raisin
Allow to soak for several hours
4oz brown sugar, melt the sugar in a thick bottom pan
4oz cane vinegar
4oz honey
2 limes
Combine all the above ingredients and allow to cook to a syrup.
1 bird pepper, chop finely and add.
1lb sugar loaf pineapple flesh, dice the flesh in brunoise, add and allow the mixture to cook down to a loose texture.
Add the soaked raisins and liquid.
1/2 oz fresh mint
Chop mint and mix in after removing from the heat
and cooling slightly. Season to taste.
Turned Cornmeal Porridge
Ingredients:
2 oz butter
2 oz onions
1/2 head garlic
1 tsp fresh thyme leaves
1 Bay leaf
1 whole Scotch bonnet - pricked
Coconut milk
Salt and pepper
Parsley - chopped
1 tablespoon olive oil for frying
Method:
Add butter to a thick bottom pan.
Sweat onions with the herbs and garlic.
Add coconut milk and and bring to a simmer.
Allow flavours to combine and remove Bay leaf and Scotch bonnet
Whisk in the cornmeal, cook until firm and add parsley.
Turn out in a shallow dish and cool.
When cool cut out into two-inch circles.
Heat the olive oil in a skillet and brown the cornmeal on both sides.
Set aside in a warm place until ready for service.
Finishing
Take 1lb of yellow yam, scrub and roast slowly over an open fire or in the oven.
When soft, peel and chop finely.
Blend with 4 oz of hard butter and season with salt pepper and ground nutmeg.
Take 4 X 4 oz Ramekins, small cups or serving bowls.
Heat the jerked lamb and divide into the bowls filling them 3/4 full.
Scoop some of the mashed yam and place on top to cover the meat and seal the bowl - don't overwork or smooth down too much.
Place the ramekins on tray and place in a hot oven to brown and heat through.
Heat a portion of the barbecue sauce and add the pulled lamb meat to it. Heat thoroughly and allow the lamb to become coated with the sauce.
Prepare the salad of your choice and dress as desired, place in the centre of the plate.
Place the cornmeal cake to the left of the salad and top with the pulled lamb, drizzle with a little extra sauce. Place a spoonful of the marmalade next to the cornmeal cake.
Place the heated pie to the right of the salad ensuring that the yam has browned sufficiently.
Serve and enjoy!
- Recipes courtesy of Round Hill
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I finally tried a pickle and peanut butter sandwich today. It wasn't half bad, I'd have it again.
