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