Jerk Spiced Roast Chicken, Fer­mented For­bid­den Rice, Scal­lion Aioli

SERVES 5 PREP TIME 1 HOUR

F&B World - - SUPPLIER INFO -

Jerk Spiced Roasted Chicken

IN­GRE­DI­ENTS

1 whole or­ganic chicken from Pronic Foods, ap­prox­i­mately 1.3 kg 37 grams red onion 15 grams scal­lion 16 grams gar­lic 4 pieces red bird’s eye chili 1 tbsp fresh thyme 1 tbsp fresh oregano 1 tsp all­spice pow­der ¼ tsp sweet pa­prika ¼ tsp freshly ground black pep­per ¼ tsp onion pow­der ¼ tsp ground cumin ¼ tsp gar­lic pow­der 4 tb­sps canola oil

PRO­CE­DURE

1. Put herbs, aro­mat­ics, oil, and all the spices in a food pro­ces­sor and process un­til it turns into a paste. Rub paste on all parts of the chicken in­clud­ing cav­ity. Mar­i­nate for 2 days, 2. Truss chicken. 3. Roast in 120°C pre­heated oven for an hour. 4. Re­serve chicken drip­pings for the rice.

For­bid­den Rice

IN­GRE­DI­ENTS

240 grams for­bid­den rice 30 grams white onion 20 grams but­ter 3 Tb­sps spiced vine­gar Re­served chicken drip­pings Salt, to taste Black pep­per, to taste 1 tbsp oboro

PRO­CE­DURE

1. Soak rice in wa­ter for 6 hours. Strain. 2. Steam soaked rice us­ing a wooden steamer for 15 min­utes. Set aside. 3. In a large pan, sauté onion in but­ter. Add rice, spiced vine­gar, and chicken drip­pings. 4. Sea­son to taste. Add oboro.

Scal­lion Aioli

IN­GRE­DI­ENTS

120 grams Ja­panese may­on­naise 5 grams grated gar­lic 5 grams rice vine­gar 120 grams scal­lion Salt, to taste

PRO­CE­DURE

Place all in­gre­di­ents in spice grinder. Purée. Set aside.

Wilted Cab­bage, Sau­teed Car­rots

IN­GRE­DI­ENTS

100 grams red cab­bage 12 pieces baby car­rots, blanched 15 grams but­ter Salt, to taste Black pep­per, to taste

PRO­CE­DURE

1. Slice car­rots into half. 2. In a pan, add but­ter. 3. Add cab­bage. Sauté. Sea­son to taste. 4. Add car­rots.

ASSEM­BLY

Plate ac­cord­ing to photo.

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