Caribbean Dinner
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Author: Denni Schnapp Status: published license cc-by-nc-sa tags: cooking, Food, curries, Curry Goat,
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Share on TwitterCurry Goat, Rice and Peas, Spinach (in lieu of callaloo), Fried Plantain.
(I miss New Cross...)
Curry Goat:
Allow a generous pound per 4 servings. Wash the meat, remove bone splinters, pat dry and lightly coat with vinegar.
Chop and bash 2 cloves garlic, peel and chop 2 tomatoes, finely chop 1 onion and 1 Scotch Bonnet Chilli (use a whole one if you dare, but discard the seeds!). Strip the leaves off a few sprigs of thyme and add, along with 1 tbsp curry powder. Coat the meat in this mix.
Marinade 1 hour.
Rub off the spice mix and brown the meat. Transfer to a casserole/pot, then add the spice and fry off, together with another tbsp curry powder.
Deglaze the pan and just cover the meat with water.
Simmer gently for at least 2 hours or until the meat is reasonably tender. If desired, add chunks of potato to the dish and simmer another 1/2 hour.
Rice & Peas:
'Peas' in this context are really beans. I like gungko peas.
Overall, use between 1.7-2 volumes liquid to rice. The exact measure depends on the speed of cooking (for instance, rice cookers--which are slow--often use 1:1 volumes liquid to rice). My rule-of thumb:
Measure out 200 ml Basmati rice and set aside.
Into the same jug, add the drained juice of 1 can of gungko peas, about 300 ml coconut milk (or use creamed coconut, dissolved in hot water) and water to 500 ml.
Chop and soften 1 onion, stir in rice and peas.
Add (to taste): cinnamon bark, allspice, thyme, bayleaves, crumbled veg/chicken stock cube.
Stir in the liquid and bury a whole Scotch Bonnet chilli in this mix.
Bring to the boil, simmer for 15 minutes and hope for the best before you open the lid.
Callaloo (spinach):
Actually, i think what they sold me were cabbage leaves but never mind--anything goes. Strip the leaves from the stalks and wash both thoroughly, leaving the leaves to soak first, then drain.
Chop and soften another onion. Add 2 cloves crushed garlic, about 1 tsp ginger (ditto) and 2 skinned and chopped tomatoes and some finely chopped Scotch Bonnet chilli. Thyme may also be added.
Stir in the chopped stalks, add a little water and leave to steam until tender-ish. Then add the leaves and steam another 10 minutes. the leaves should stay reasonably green.
Plantains:
Select yellow-black-ish fruit, chop lengthwise and fry in unrefined palm oil until browned. The palm oil is an African thing, but I like it.
