J Countries – Recipes

###

Jordan
(recipe borrowed from the cooks at: http://khanapakana.com)

Jordanian Meat Balls

  • Lean Minced Lamb or Mutton 350 gm
  • Small Onion finely chopped 1
  • Garlic 1 clove
  • Fresh Thyme 1 tsp
  • Caraway Seeds 1/2 tsp
  • Paprika 1/2 tsp
  • Egg 1
  • Salt to taste
  • Black Pepper to taste
  • All Spice Powder 1/4 tsp
  • Carrot Grated 1/2
  • Oil as required for grilling

For the sauce:

  • Saffron Threads a few
  • Boiling Water 2 tsp
  • Fresh Parsley 2 tbsp
  • Lemon 1/2
  • Yogurt Unsweetened 1 cup
  • Salt to taste

Cooking Directions:      In a bowl mix the lamb mince, onion, garlic, thyme, caraway seeds, all spice powder, grated carrot, paprika, salt and black pepper along with the egg.    Mix well to combine.    Shape the mixture into approximately 16 balls and refrigerate for at least 20 minutes.    Soak the skewers in cold water.    Carefully thread the meatballs onto the skewers and grill on a well greased grill either charcoal or a grill pan and cook for about 10-15 minutes until meat is cooked through making sure to rotate the skewers whilst cooking.    For the sauce soak the saffron threads in the boiling water for about 10 minutes with a pinch of sugar, stirring occasionally.    Add 2 tbsp chopped parsley and the rind of 1/2 lemon along with the yogurt to the saffron and soaking water.    Transfer it all into a small bowl for serving.    Serve the ready meatballs with the sauce, lemon wedges and sprinkle with some more caraway seeds and fresh parsley.

###

Jersey
(recipes borrowed from the cooks at: www.ci-cooperative.com)

Albacore Tuna
This tuna is line caught by a Cornish boat off the coast of Spain. Apparently we have a quota there which is currently being fished. It is also known as longfin due to its long pectoral fins and it is tagged. It is a pinky grey colour with a flakier texture than yellow fin tuna. Cook as for yellow fin tuna, i.e. quickly in a hot pan. Do not poach.

Sauce:

  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 2 tbsp orange juice
  • 1 tbsp orange marmalade
  • 1 teaspoon dried mixed herbs
  • salt and black pepper
  • fresh orange rind to garnish (optional)

In a large frying pan or shallow pan mix all the sauce ingredients. Bring to the boil then reduce the heat and add the fish. Cook for 6-8 minutes (depending on the thickness of the fish) turning once. Serve with noodles or rice.

Barbecued Sweet Corn with a Chili and Honey Butter

  • 4 sweetcorn, preferably still in the husk
  • Sunflower oil

For the flavored butter:

  • 100g (4oz) butter
  • 1 red chili, finely chopped
  • 1 teaspoon freshly grated root ginger
  • 2 tablespoon finely chopped fresh coriander
  • 2 teaspoon honey
  • Grated zest and juice of 1 lemon or lime
  • Salt and freshly ground black pepper

Leave the sweetcorn whole and soak in water for one hour before use. Place all the ingredients for the flavored butter in a food processor and whiz until smooth. Then either spoon the butter onto a sheet of cling film and roll it up into a sausage shape and chill for two hours or simply pile into a bowl and chill. When you are ready to cook and have the barbecue ready, pat the sweetcorn dry and brush the husks with a little oil. Cook over a moderate heat turning until patched brown on all sides. Sweetcorn without husks can be cooked wrapped in buttered kitchen foil. It will take about 20 minutes. When cooked, remove the foil or peel back the husk and serve with thin slices of the chilled flavored butter on top of the hot corn.

###

Japan
(recipes borrowed from the cooks at: http://norecipes.com/blog/recipe/japanese and www.pbs.org)

Seaweed Salad

  • 30 grams (1 ounce) dry mixed seaweed
  • 1 tablespoon + 1 teaspoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar (you can substitute a 1/2 tablespoon agave)
  • 1/2 teaspoon salt (to taste)
  • 1/2 teaspoon ginger juice
  • 1 tablespoon toasted sesame seeds
  • 1 scallion, finely chopped

Directions:     Put the dry seaweed in a large bowl and fill it with cold water. If you like your seaweed crunchy, soak it for 5 minutes, if you like it more tender, soak it for 10 minutes.    To make the dressing, combine the rice vinegar, sesame oil, soy sauce, sugar, salt and ginger juice in a small bowl and whisk together.    Drain the seaweed and use your hands to squeeze out excess water. Wipe out any excess water in the bowl, and then return the seaweed along with the dressing and sesame seeds. Toss thoroughly to combine. Plate the salad and garnish with scallions.

Caterpillar Roll

  • 1 batch sushi rice
  • 1/4 cup soy sauce
  • 1/4 cup sake
  • 1/4 cup sugar
  • 2 packs unagi cut into 1/2 inch strips
  • 2 avocados halved, peeled, pitted and sliced
  • 1 hot house cucumber seeds removed with a spoon and julienned
  • 1 pack unseasoned nori

Instructions:     Make a batch of sushi rice.    Make the kabayaki sauce by adding the soy sauce, sake and sugar to a small pan and boiling until most of the liquid has evaporated and the mixture is thick and syrupy. You’re going to roll your Caterpillar Roll with the rice on the outside, so you need to cover your makisu (bamboo mat) with plastic wrap to keep the rice from sticking. Prepare a small bowl of water to dip your fingers in to keep the rice from sticking to them.

###

Jamaica
(recipes borrowed from the cooks at: www.jamaicans.com and www.bakersroyale.com)

Jerk Chicken Tacos with Mango Salsa

  • 4 skinless, boneless chicken breast halves
  • 4  tablespoons Jerk Seasoning/Sauce/Paste (We recommend Jamaican brands Jerk Seasoning, Sauces/paste – Walkerwood, Jamaica Country Style etc)
  • 3 shredded cups cheddar cheese,
  • 12 taco shells
  • 1 cup diced mango
  • 1 small red bell peppers (diced)
  • 1 small red onion diced red onion (diced)
  • 1 jalapeno pepper (de-seeded and  minced)
  • 3 tablespoons fresh cilantro leaves (chopped)
  • 1 tablespoon lime juice

METHOD:    Rub each breast half with jerk sauce/paste, and place in a shallow dish.    Cover, and refrigerate at least 1 hour.    Cook chicken on a low fire on the barbeque grill.    Mango Salsa Sauce: Combine mango, red bell peppers, onion, jalapeno pepper, cilantro leaves and lime juice. Put in the refrigerator and chill.    Warm up the shells.    Once the chicken is cooked dice them into thin slices.     Layer the 12 tacos in this order: cheese, Jerk chicken (Optional: Add more Jerk Sauce), Mango Salsa.    Optional: Garnish with shredded lettuce. Serving size 6-8

Slow Cooker Jerk Chicken

  •     8 scallions, chopped coarse
  •     1/4 cup vegetable oil
  •     2 habanero chilies, stemmed and seeded
  •     1 (1-inch) fresh ginger, peeled and sliced 1/4 inch thick
  •     2 tablespoons molasses
  •     3 garlic cloves, peeled
  •     1 tablespoon thyme
  •     2 teaspoons allspice
  •     1/4 teaspoon cardamom
  •     1 teaspoon coarse salt
  •     4 pounds bone-in, skin-on chicken pieces (split breasts, thighs)
  •     lime wedges for serving

Directions:
Place scallion, oil, habaneros, ginger, molasses, garlic, thyme, all spice, cardamom, and salt in a food processor or blender and puree. Transfer 1/2 cup mixture to slow cooker; reserve remaining mixture.
Add chicken to slow cooker and coat evenly with scallion mixture. cover and cook until chick is tender, about 4- 6 hours on low.
Position oven rack 10 inches from broiler element and start broiler. Place a wire rack in a foil lined bake sheet and coat with vegetable spray. Transfer chicken, skin side down onto rack. Brush chicken with half of reserved scallion mixture and broil until lightly charge and and crisp, about 10-15 minutes. Flip chicken over, brush with remaining scallion mixture and continue to broil until lightly charred and crisp on second side, about 5-10 minutes. Serve with lime wedges.

###


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: