A Merry Calypso Xmas..by Big Mike
Calypso Jurk Marinade
A delicious fiery hot sticky Marinade/Dip with a sweet after taste. Ideal as a marinade to spice up your turkey or any other poultry or meats. A great fiery dip for every day usage.
Ingredients
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1 medium turkey
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1 Bunch of spring onions
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25g of fresh Chives
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1 teaspoon of ground ginger
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3 bonnet peppers
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1 1/2 tablespoons of Blackened Cajun Seasoning
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1/2 cup of brown sugar
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9 cloves of garlic
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2 tablespoons of fresh thyme leaves
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1 whole finely grated nutmeg
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1/2 teaspoon of cinnamon
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4 tablespoons of dark soy
Method (Rub)
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Finely grate the nutmeg into a mixing bowl and roughly chop spring onions and bonnet peppers
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Add all the remaining ingredients into the mixing bowl and give a quick stir and transfer to food mixer.
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Blitz the ingredients until you achieve the consistency of a paste
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Place the turkey into a dish and rub the marinade over the turkey (lift skin carefully and place Marinade under)
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Cover turkey with cling film and leave to refrigerate overnight.
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Or to cheat..order the marinade from our menu
Pomegranate Stuffing
Ingredients:
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2 pomegranates
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1 medium sized chopped onion
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300g of homemade bread crumbs
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2 cloves of garlic
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10g of fresh basil
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20g of fresh sage
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20g of fresh chives
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10g of fresh thyme leaves
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1 tablespoon of blackened Cajun seasoning
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50g of salted butter
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2 tablespoons of olive oil
Method:
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Add olive oil and butter to a fry pan on a medium heat
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Add chopped onions and garlic and sauté until translucent
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Remove pan from heat and allow onions and garlic to cool
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Add pomegranate seeds into food blender blitz for roughly 1 minute
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Add the cooked onion and garlic and remainder of the ingredients into mixer and churn until an even mix had been achieved
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Now either stuff the cavity of the turkey with mixture put into an oven proof bowl.
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(If you prefer to bake Stuffing separately bake for approximately 35 minutes uncovered in a 250-degree oven. Allow to sit for 10 minutes before serving).
‘Jurkey’ ready to cook:
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Put the stuffed Jurky into a preheated oven at 180/gas and roast for 35/40 mins per kilo. I suggest you baste the turkey every 30 minutes.
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Cover turkey after 60 minutes with foil to ensure it does not become to dry
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Remove foil with about 30 mins cooking time to allow skin to crisp.
Helpful hints:
Allow ‘Jurkey’ to rest 30 minutes before serving
Marinade heat and spice: I would suggest using one bonnet pepper for warm, two bonnet peppers for hot and three bonnet peppers for fiery
Marinade is great in gravies and savoury sauces and to add a zing to veg
Rum butter
Ingredients:
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200g of unsalted butter
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1 tablespoon of vanilla essence
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1 whole nut of nutmeg finely grated
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200g of brown sugar
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10 tablespoons of golden Caribbean rum
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1/2 tablespoon of almond essence
Method:
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Beat the butter grated nutmeg almond and vanilla essence until smooth.
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Gradually add rum continually mixing and you are satisfied with taste
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Put mixture into a bowl and refrigerate for an hour