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

  • 1 medium turkey

  • 1 Bunch of spring onions

  • 25g of fresh Chives

  • 1 teaspoon of ground ginger

  • 3 bonnet peppers

  • 1 1/2 tablespoons of Blackened Cajun Seasoning

  • 1/2 cup of brown sugar

  • 9 cloves of garlic

  • 2 tablespoons of fresh thyme leaves

  • 1 whole finely grated nutmeg

  • 1/2 teaspoon of cinnamon

  • 4 tablespoons of dark soy

 

Method (Rub)

  • Finely grate the nutmeg into a mixing bowl and roughly chop spring onions and bonnet peppers

  • Add all the remaining ingredients into the mixing bowl and give a quick stir and transfer to food mixer.

  • Blitz the ingredients until you achieve the consistency of a paste

  • Place the turkey into a dish and rub the marinade over the turkey (lift skin carefully and place Marinade under)

  • Cover turkey with cling film and leave to refrigerate overnight.

  • Or to cheat..order the marinade from our menu

 

Pomegranate Stuffing

 

Ingredients:

  • 2 pomegranates

  • 1 medium sized chopped onion

  • 300g of homemade bread crumbs

  • 2 cloves of garlic

  • 10g of fresh basil

  • 20g of fresh sage

  • 20g of fresh chives

  • 10g of fresh thyme leaves

  • 1 tablespoon of blackened Cajun seasoning

  • 50g of salted butter

  • 2 tablespoons of olive oil

 

Method:

  • Add olive oil and butter to a fry pan on a medium heat

  • Add chopped onions and garlic and sauté until translucent

  • Remove pan from heat and allow onions and garlic to cool

  • Add pomegranate seeds into food blender blitz for roughly 1 minute

  • Add the cooked onion and garlic and remainder of the ingredients into mixer and churn until an even mix had been achieved

  • Now either stuff the cavity of the turkey with mixture put into an oven proof bowl.

  • (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:

  • 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.

  • Cover turkey after 60 minutes with foil to ensure it does not become to dry

  • 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:

  • 200g of unsalted butter

  • 1 tablespoon of vanilla essence

  • 1 whole nut of nutmeg finely grated

  • 200g of brown sugar

  • 10 tablespoons of golden Caribbean rum

  • 1/2 tablespoon of almond essence

 

Method:

  • Beat the butter grated nutmeg almond and vanilla essence until smooth.

  • Gradually add rum continually mixing and you are satisfied with taste

  • Put mixture into a bowl and refrigerate for an hour