Home Made Jerk Seasoning

If you read my post on Saturday, you’ll see that we grew our own chillies this year, dried them and made them in to a hot & fiery chilli powder. Using a small amount of that powder, I made my own Jamaican/Cajun jerk seasoning.  WOW!!! what a difference to the shop bought, commercially available stuff.  It’s got punch and power and a lot of heat.  I’m glad I didn’t put loads of powder in to it!

  • 5ml Chilli powder
  • 3cm Fresh ginger
  • 4 Garlic cloves
  • 5ml Ground cinnamon
  • 5ml Ground coriander
  • 2.5ml Ground nutmeg
  • 15ml Soft brown sugar
  • 2.5ml Dried Thyme
  • 1 lime, zest and juice
  • 30ml Dark rum
  • 30ml Rapeseed oil
  1. Place all the ingredients above in a spice mill.

Del Monte canned fruit

  1. Blitz together until fully combined and smooth.

Del Monte canned fruit

  1. Pour this mixture into a medium sized bowl.
  2. Score your chicken breasts and toss them into the spice mixture, making sure that it penetrates the flesh to infuse the seasoning into the meat.

Del Monte canned fruit

  1. Cover the bowl with clingfilm and refrigerate for a couple of hours, until ready to cook.
  2. When ready to cook the chicken, place the breasts into a hot pan, with a little rapeseed oil and cook on both sides until the chicken is cooked.

Del Monte canned fruit

  1. Serve with my pineapple salsa for a tasty dinner.

 

Typically Tropical Bundt© Cake

img_4292

When you’ve been sent some bottles of refreshing Grace Foods Aloe Drink to try and you want explore what you can do with it, apart from enjoy drinking it, then what else can you do, except make a deliciously moist and tasty cake?

Grace Foods Aloe Refresh Aloe Vera Drink

Well, this is exactly what happened recently and exactly what I did. So, read on, get your apron on, your ingredients out and enjoy some time in the kitchen before tucking into a slice (or two) of this deliciously moist cake.

Typically Tropical Bundt© Cake

Cake:

Glaze:

Icing:

Typically Tropical Bundt© Cake

  1. Heat the oven to 160ºC (140º Fan).
  2. Butter and flour a 6 cup Bundt© tin.  I used the Nordicware Anniversary tin that you can find on Amazon.
  3. In a stand mixer, or using an electric whisk, cream the butter and sugar for 4-5 minutes until light and fluffy.
  4. Beat in the eggs, one at a time, until fully combined.
  5. Add the vanilla extract, coconut milk, rapeseed oil and 120ml of the mango purée and beat thoroughly for 4-5 minutes on a medium speed until it has increased in volume and is creamy.
  6. In a separate bowl, sieve together the flour, salt, bi-carbonate of soda and baking powder.
  7. Mix half of the flour into the wet mixture until just combined.
  8. Add the remaining 60ml of the mango purée and fold together.
  9. Fold in the final half of the flour gently.
  10. Pour the mixture into your Bundt© tin and smooth the surface level.
  11. Bake for 65-70 minutes until the cake has just started to shrink from the edges of the tin and a skewer comes out clean when inserted into the thickest part of the cake.
  12. Allow to cook in the tin for 5 minutes, whilst you make the glaze.

Typically Tropical Bundt© Cake

  1. In a small saucepan, heat the caster sugar and Aloe Vera Drink until boiling, then reduce the heat to a rolling boil and the syrup has reduced by half.
  2. Using your skewer, make a series of small holes in the flat surface of the cake and slowly spoon half of the glaze over the cake, allowing it to soak in fully.
  3. Invert the tin onto a wire cooking rack and prick the top with your skewer all over then, gently and slowly spoon the other half of your glaze over the top of the cake, again allowing it to soak in fully.

Typically Tropical Bundt© Cake

  1. Leave the cake to cool completely.
  2. Mix together the Aloe Vera Drink and mango purée, then sieve the the icing sugar into it, mixing thoroughly until you get a thickish icing.
  3. Gently pour the icing over the top of the cake, allowing it to drizzle down the outside edge and into the centre hollow.

Typically Tropical Bundt© Cake

You can find mango purée and coconut milk in the international food aisle of your local supermarket.  I tend to use my Kenwood Major Titanium stand mixer to make cakes in if it involves beating the mixture for several minutes as it leaves me to get on with setting up the next stage of my preparation.  If it’s something that only needs a very quick mix, then I use my Kenwood K-Mix hand mixer instead.

Grace Foods sent me some bottles of their Aloe Refresh Aloe Vera Drinks to sample.  I was under no obligation to develop any recipes or provide a review of their products in return for these drinks. 

Roasted tomato, pepper & garlic soup

image

It’s New Years Day 2016; the start of a new calander year for us all. Despite a very late night watching a film with my family into the ‘wee small hours’, the body clock kicked in and wouldn’t let me have a lay in, sadly, so it was time to get up, have breakfast and create my first dish of the new year then!

Roasted tomato, pepper & garlic soup

Having bought 3 nets of reduced tomatoes in Tesco a couple of days ago (29p/pack), as well as a pack of Romaro peppers (reduced to 39p), along with a couple of yellow peppers and garlic from my fridge, basil growing in a pot on my kitchen windowsill and some fabulous basil infused extra virgin olive oil from Pomora that I picked up at the BBC Good Food Winter show in November, I set about prepping and making a delicious soup for today’s lunch.  Measurements aren’t an exact science here; it’s more about the flavour and your own personal taste guiding you through to the finished product, but to give you an idea what I threw together to make my soup, here’s what I used:

25 salad tomatoes

2 Romaro red peppers

2 Yellow peppers

4 cloves of garlic

6 Stems of fresh basil (stalks and leaves)

15ml Pomora basil extra virgin olive oil

Pinch sea salt

15ml Tomato puree

15ml Sugar

5ml Turmeric powder

Black pepper

15ml Balsamic vinegar

 

1. Preheat your often to 180℃.

2. Halve the tomatoes. Remove the stalks, seeds and pith from the peppers. Peel the garlic and put all of these into a large, heavy based roasting dish (my Le Creuset roasting pan is ideal for this).

3. Throw in the basil, then sprinkle with sea salt and drizzle with oil.  Toss or stir together until all the vegetables are coated in the oil.

image

4. Roast for 30-40 minutes until the tomatoes are soft and pulpy and the peppers and garlic are cooked.

5. Remove the tomato skins into a sieve and squeeze the juices from them back into your roasting dish (no point in wasting that delicious, roasted flavour, eh?!)

image

6. Transfer the roasted tomatoes, peppers, garlic etc. from your roasting pan to a blender (I use a Kenwood blender jug attachment on my trusty Kenwood Major Titanium stand mixer).  Add the tomato purée, sugar, turmeric and a good grinding of black pepper, then blitz until smooth.

7. Pour the soup into a saucepan, add the balsamic vinegar and heat through, tasting and adjusting your seasoning if required.

image

8. Serve with a splash of double cream and some lovely, crunchy croutons.

image

The Pomora Extra Virgin Olive Oil was a free sample I picked up at the BBC Good Food Show.  It was not provided in order for me to develop or publish a recipe on behalf of Pomora.

Have a happy, tasty new year!