Jamie Oliver’s Ja­maican sen­sa­tions

The Irish Mail on Sunday - TV Week - - FRONT PAGE -

West In­dian and Ja­maican food is full of won­der­ful in­gre­di­ents and uses spice, in par­tic­u­lar, in an in­cred­i­ble way. As it’s that time of year when we’re all out­doors mak­ing the most of the last of the sun­shine and stretch­ing our bar­be­cues to the limit, it seems like the per­fect time to cel­e­brate the so­cial, out­door liv­ing of Ja­maica too — the bright­ness of colours and brave flavours of jerk sea­son­ing; the dark and stormy cock­tails; and lit­tle quick pick­les that can be used on meat, fish and veg­eta­bles to liven ev­ery­thing up.

The recipes here em­brace all of th­ese things and more, like my slow-cooked beef stew, with melt-in-your-mouth, ten­der brisket and a freaky Scotch bon­net chilli thrown in to make it proper rasta. I love serv­ing mine with th­ese jalapeño flat­breads to mop up all those lovely juices and to re­ally crank up the heat.

We’ve also got this jerk fish which, cooked whole, gives you su­per fra­grant, gar­licky, crisp skin, and is a great way to make the most of ev­ery last bit. With a charred corn salsa on the side and lots of lime wedges ready to bring out all those flavours, this is a knock­out sum­mer dish.

So please give th­ese bright, bold Ja­maicanstyle recipes a go — they’re the per­fect dishes for be­ing out­side, and hav­ing fun with friends and fam­ily. You might be in­tro­duc­ing them to some­thing new, flavour-wise, but this is food that’s full of colour, taste and ex­cite­ment so it’s guar­an­teed to im­press. There’s a lot to be cel­e­brated when it comes to Ja­maican food and this is re­ally just the tip of the ice­berg. En­joy!

For a su­per sim­ple Ja­maican-style pud­ding, just bake some re­ally ripe sliced plan­tain in a but­tered dish with a scat­ter­ing of or­ange zest, or­ange juice and a lit­tle sprin­kling of cin­na­mon un­til sticky and de­li­cious.

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