Delroy Dixon, Founder of Rhythm Kitchen, shares some recipes with Caribbean spice for you to enjoy during the festive season
Christmas at home is always a special occasion. You can’t beat good food, created to be eaten and enjoyed by much-loved friends and family!
I love festive food favourites at Christmas; however, I tend to spice them up or add that special touch to give them that mouth-watering delicious taste.
ROAST TURKEY CROWN
1 bunch of thyme
Coarse black pepper
1 jar of jerk seasoning
1 bunch spring onion
100g coconut oil
1 large onion
2 large carrots
1 head of celery
1 chicken stock cube of your choice
- Remove the turkey crown from packaging, rub lime all over the turkey, and pat the turkey crown to remove excess moisture.
- Melt the coconut oil in the microwave for 30 seconds or until melted.
- Add the chopped thyme, spring onion, jerk seasoning, garlic powder, and coarse black pepper into the mixing bowl containing the melted coconut oil. Mix all ingredients together to make a loose paste.
- Rub a liberal amount of salt into the turkey crown, and then rub the paste mixture all over the turkey and under the skin. Leave the turkey in the fridge overnight if possible to marinate.
- Remove the turkey from the fridge. Leave out (at room temperature) for approx 20mins and heat the oven to 190C/170C fan/gas mark 5.
- Roughly chop the onions, carrots and celery; place them into the roasting tray, and lay the turkey crown on top of the chopped veg.
- Rub additional olive oil over the turkey crown.
- Wrap the turkey crown in foil and place into oven. Allow 20mins per kilo plus 70mins if under 4kg (add 90mns if over 4kg).
- Whilst in the oven, check every 45mins and baste to keep it moist.
- After the allotted time check that the turkey juices are running clear, or use a kitchen thermometer. The internal temperature of the turkey crown should be between 68–70º.
- Remove the foil from the turkey crown after 80mins to allow it to brown.
- Remove the turkey crown from the roasting tray and leave it to rest.
- Make the gravy using the items left in roasting tray. Add chicken stock to the pan and bring to the boil. Mix the corn flour with a small amount of water to make a watery paste. Add a small amount of browning to the corn flour mixture; it should be a light brown colour.
- Add the corn flour mixture to the roasting pan and leave to simmer. Drain the gravy through a sieve and check for consistency and taste.
- Carve and serve.
RICE AND PEAS
1 block of coconut cream or 1 tin of coconut milk
3 cups of rice
1 spring onion
1 sprig of Thyme
2 gloves of garlic
300g kidney beans
54ml vegetable oil
Soak the kidney beans in water overnight.
Drain the kidney beans and wash with fresh water.
Place the kidney beans into a saucepan, cover with water and bring to boil.
Turn down the heat and cook for approx 90mins.
Check the kidney beans are soft and cooked. If so, add coconut milk or cream, vegetable oil, finely chopped onion and spring onion. Also add the scotch bonnet and sprig of thyme.
Wash the basmati rice under cold water – until the water is clear – to remove as much starch as possible.
Drain the rice and add to the pot with the kidney beans. (The water should be an inch above the rice.)
Add salt and pepper to taste, and stir to distribute the kidney beans evenly.
Bring the water to the boil, then turn down the flame to a low setting.
Leave to cook for approx 25mins.
Fluff the rice and serve.
3 gloves of garlic
Peel and wash the potatoes.
Cut the potatoes into approx 4/6 pieces, depending on size.
Place the potatoes into a pot and add water and salt.
Bring the pot to the boil and drain.
Pre-heat the oven to 180º or gas mark 7, and place the roasting pan with the vegetable oil and garlic inside the oven.
Drain the potatoes and place into the pan, giving it a good shake. (Be careful of the hot oil.)
Season with black pepper and dried oregano.
Cook until golden brown and crisp around the edges.
1 white cabbage
3 medium carrots
1 spring onion
Coarse black pepper
1 small onion
Finely chop up the cabbage and place into a bowl.
Peel and grater the carrots, then add to cabbage.
Use a fine grater to grate the peeled onion, then put into the bowl with the cabbage and carrot.
Wash and finely chop the spring onion and add to the bowl.
Mix all the ingredients together.
Add approx 50g of the sugar and 20ml of the vinegar and mix together.
Add approx 150ml mayonnaise.
Add a dusting of coarse black pepper.
Check for taste and add more sugar if required.
Rhythm Kitchen Caribbean restaurants are based in Westfield Stratford, London E20 and 257 Hoe Street, Walthamstow, London E17 9PT. Visit www.rhythmkitchen.co