Recipe Corner
The judges weren’t the only persons able to enjoy the offerings at the Best Dressed Chicken/Spanish Court hotel Jamaica Culinary Federation Meeting and Junior Chef Competition recently. Members and guests enjoyed a delicious Sunday afternoon supper prepared by Spanish Court sous-chef George Matthews and his team.
# 2456
Japanese-style breaded Content meat pigtails in guava rum glaze.
# 2460
Blue Mountain Coffee-dusted pigtails
# 2465
Breaded chicken drumsticks
# 2468
Pineapple jerk chicken
Pineapple Jerk Chicken
Ingredients:
Onion, hot pepper, escallion, thyme, garlic, Best Dressed Chicken, Red Stripe Beer, soy sauce, Walkerswood Jerk seasoning, salt , oil and whole peppercorn.
Method
Combine onion, salt, hot pepper, garlic, soy sauce, peppercorn, escallion and thyme in a blender or food processor (Marination).
1. Cut Best Dressed Chicken in half and marinate overnight. While marinating, add Walkerswood Jerk seasoning.
2. Grill for 5-10 minutes on each side then splash with Red Stripe beer. Bake at 350oC for 45 minutes.
3. Add Hak Has Pineapple Jerk Sauce (Recommended Sauce).
Coffee-Glazed Pig’s tail
Ingredients:
Onion, hot pepper, escallion, thyme, garlic, Content Pig’s tail, soy sauce, salt and whole peppercorn.
Method
Combine onion, salt, hot pepper, garlic, peppercorn, escallion and thyme in a blender or food processor (Marination).
1. Boil pig’s tail until salt is removed and cooked
(Tip: change water 2-3 times using cold water)
2. Set boiled pig’s tail to cool
3. Add marination
4. Place on grill to smoke
5. Add Hak Has coffee-glazed sauce
6. Finish in the oven at 350oC until fork-tender
Japanese Style Breaded Pig’s Tail with Guava Rum Glaze
Ingredients:
Onion, hot pepper, escallion, thyme, garlic, Content Pig’s Tail, soy sauce, salt , oil and whole peppercorn, Japanese Bread Crumbs (Panko), Egg Wash and Flour.
Method
Combine onion, salt, hot pepper, garlic, peppercorn, escallion and thyme in a blender or food processor (Marination).
1. Boil pig’s tail until salt is removed and cooked.
(Tip: change water 2-3 times using cold water)
2. Set boiled pig’s tail to cool
3. Add marination. Allow to sit overnight in refrigerator to give maximum flavour.
4. Combine egg, milk, water for egg wash. In separate container season flour with salt and pepper.
Add Panko bread crumbs (Breading process)
5. Deep-fry in oil until golden brown and crispy. Drizzle with Hak Has Guava Rum Glaze
Fried Barbeque Wings
Ingredients:
Onion, hot pepper, escallion, thyme, garlic, Best Dressed Chicken wings, soy sauce, salt, whole peppercorn, oil egg wash and flour.
Method
Combine onion, salt, hot pepper, garlic, peppercorn, escallion and thyme in a blender or food processor (Marination).
1. Marinate wings then allow to sit overnight.
2. Combine egg, milk, water for egg wash. In separate container season flour with salt and pepper.
3. Fry until cooked and toss in Hak Has spicy BBQ sauce.
4. Place in oven for 15 mins.
