✨June’s Themed meal~Caribbean✨

Flag of Jamaica 🇯🇲

If you are a regular reader you know the crack by now, new month, new country lots of food! So we are 6 months in and as it’s June and getting warmer here in the uk, I wanted to choose a county known for its sunshine. I picked the Caribbean as a whole for its amazing food, fantastic drinks and feel good music. This dinner was a great success with each mouthful taking me right to the heart of the Caribbean, especially with the reggae music I had flowing from Alexa. So much intense flavour you won’t be able to resist recreating this I’m sure. If you have any BBQs planned over the coming months or garden parties this is the perfect theme for you👌🏼

Let’s get straight into it…

Starter

Jerk Chicken Drumsticks On A Bed Of Caribbean Slaw

I couldn’t do a Caribbean night and not include jerk chicken now could I? I spent my teenage years growing up in the West Midlands where Caribbean shops were a plenty, the diverse range of food choices were incredible and my next door neighbour happened to be from Jamaica. He gave my mum a traditional jerk recipe which I based this on, adding extra ingredients I’ve found through my research of this amazing marinade.

Ingredients

(For The Jerk Chicken)

5 spring onions (scallions)

5 springs of thyme

2 teaspoons of salt

1/2 teaspoon of black pepper

1 tablespoon of brown sugar

2 teaspoons of allspice

1 teaspoon of cinnamon

1/3 cup of soy sauce

2 tablespoons olive oil

1/4 cup of vinegar

1 onion

1/2 cup of orange juice

2 cloves of garlic

2 packs of chicken drumsticks, wings or thighs (this marinade covers a good amount of chicken so good for left overs the next day like we did for our BBQ)

What I Did

Roughly chop all of the ingredients add to a bowl with all the spices & wet ingredients

• Once everything is in a bowl blend with a hand blender or transfer to a bender & pulse until you get a fairly smooth texture

• In a large casserole dish place your chicken drumsticks, thighs or wings whichever you choose inside then thoroughly coat the chicken with all of the marinade

• Pop into a pre heated oven at 200•c for approx 1 hour or until the meat is cooked through

(For The Caribbean Slaw)

Ingredients

Half a white cabbage

3 carrots

1 red onion

1 white onion

1/2 bottle of Levi Roots Reggae Reggae Sauce

300ml creme fresh

Salt & pepper to taste

What I Did

• Finely chop all of the ingredients & Ross in a bowl

• Add the Reggae Reggae sauce & creme fresh & mix thoroughly~ Season with salt & pepper to your taste

• Serve some on a plate with a couple of drumsticks & a wedge of lime

Main

Curried Lamb With Traditional Rice & Peas

I’ve had rice and peas a few times before the first time at a Caribbean themed festival as a teen where I was cheerleading (that’s a story for another day🤣) and I remember wondering where my peas were?! I learned that what we call ‘beans’ in this country, Caribbean people call peas. This rice has the most fantastic flavour and such great texture, it really compliments the curry.

Ingredients

(For the curry)

600g diced lamb

3/4 large potatoes (mine were small so that’s why there’s more)

1 large garlic clove

2 spring onions (scallions)

2 white onions

1 tablespoon of tomato purée

1 teaspoon black pepper

2 tablespoons of olive oil for frying

3 sprigs of thyme finely chopped

800ml of lamb or beef stock

1 scotch bonnet pepper

1/4 teaspoon of cinnamon

2 teaspoons of all spice

1 teaspoon of coriander

1 teaspoon of cumin

3 teaspoons turmeric

What I Did

• Brown the diced lamb in the olive oil then add the garlic, onions & spices & fry for a further minute or so

• Pour over the stock, add the tomato purée, thyme & Scotch bonnet pepper then bring to the boil (try not to pop the pepper you want the flavour from the pepper not the heat)

• Once boiling keeping the pan covered reduce to a simmer & cook for approx 2 – 2 & 1/2 hrs add the diced potatoes after the 1st hour of cooking so they don’t go to mush

• Serve over rice & peas with either chapatti, naan or dumplings

(For The Rice & Peas)

400g brown rice

1 tin of coconut milk

1 tin kidney beans

2 sprigs of thyme finely chopped

1 clove of garlic

1 white onion

1/4 teaspoon allspice

Salt & pepper to taste

2 tablespoons olive oil

What I Did

• Fry the onions, garlic & all spice in the oil for a minute or so then add the kidney beans, thyme, coconut milk & 400ml of water

• Bring to the boil then reduce to a simmer, cover & cook for approx 30 mins stir at regular intervals & add a little extra water if needed

• Season well with salt & pepper then serve with the curried lamb & naan

Dessert

Jamaican Rum Truffles

I don’t know about you but I really have to end a meal on something really sweet and you can’t get any more sweet than these. I have never made such a tasty but really simple dessert, these were exactly like a Lindt Chocolate Ball inside. Absolutely Devine and truly irresistible, I have to make these again really soon.

Ingredients

25g butter

3 tablespoons dark rum

200g dark chocolate

100g milk chocolate

250ml whipping cream

Cocoa powder for dusting

What I Did

• Finely chop all of the chocolate & pop into a bowl

• Heat the whipping cream in a pan, just before it starts to boil pour over the chocolate & stir thoroughly until the chocolate melts

• Whilst the chocolate is still warm add the butter & the rum stir thoroughly, set aside to cool then transfer to the fridge for at least 4 hrs or until set firm

• Pour out some cocoa powder onto a plate then using a spoon, spoon out ping pong ball sized amounts of chocolate & mould into balls then roll them in the cocoa powder

• You should get approx 20 truffles out of the mixture then pop them back into the fridge for a further 30 mins before serving with a drizzle of cream

Drink

Rum Punch Cocktail

Rum is one of my favourite alcoholic drinks but I don’t often go for the dark variety, I’m usually a Malibu kinda gal. Well now I am a convert thanks to this beauty and I will be enjoying this cocktail over the coming summer evenings. Highly recommend you 100% need to give this a try!

Ingredients

4oz pineapple juice

3oz orange juice

2oz rum

Good splash of grenadine

Fruit for decoration

What are your thoughts on this months theme?

Is there anything that stands out that you’d give a go yourself?

Don’t forget to leave a county idea for me in the comments section 😉

I really appreciate you reading my blog today~thank you so much & take care until next time💞✨

🌸🌸FIND ME ON INSTAGRAM @livepositivelychic 🌸🌸

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