Cook with Jamie
H i folks, folks this week we’ve got Fifteen graduate Lloyd Hayes spicing up your barbecue with big West Indies flavours to give you a wonderful, finger- lickin’ spread of grilled dishes. I love a bit of Lloyd — he graduated in 2005 and he has that unique perspective you can only get from having parents who’ve come from faraway lands; and as he happens to be a great chef, that translates into incredibly good West Indian-inspired recipes.
These dishes are all about making the most of cheaper cuts of meat and fish so you can barbecue on a budget without skimping on quality or flavour. To kick off the barbie, these ginger and honey chicken wings are brilliant — they’re a barbecue favourite and super-cheap too. Leave them overnight in the spicy sweet marinade and you’ll end up with deliciously sticky, juicy wings.
Pollock is a great, cheap fillet but you can easily use any other sustainable white fish. Simply wrap it in foil with coconut, dark rum and a fierce Scotch bonnet chilli, whack the lot on the barbecue and let it sizzle and soak up all those beautiful flavours for a real party in your mouth. Try serving it with this twist on classic coleslaw, which has added cayenne pepper and a Scotch bonnet for a real spicy kick. You can adjust the heat to how you like it but, in my book, the hotter the better.
To finish, these doughnut- like Festivals, rolled in sugar, ground cinnamon and ginger, are seriously moreish. Have them hot, just as they are, or serve them with chopped, grilled banana and dulce de leche for a real treat!
If you want to save some space in your fridge, marinate your meat and fish in sealable bags rather than in big bowls and trays.
Make sure your barbecue is really hot before you start cooking – once roughly 80 per cent of your coal is white, you’ll be good to go.