Home' Advocate Communications : Fiordland Advocate 4 December 2009 Contents WHAT’S COOKING
Page 16 | 4 December, 2009
Florida is home to numerous
Jamaican eateries. The
preparation of Jerk – meat
marinated in hot spices, dark
rum and onions then grilled
or barbecued – supposedly
originated with runaway slaves
who used the mixture to preserve
wild meats without refrigeration.
Trim the racks of lamb, if
necessary. Using the tip of a sharp
knife, make small slits in the lamb.
To prepare the jerk mixture, heat
the oil in a saucepan over medium
Chop the spring onions, crush
the garlic and add to the pan
with the bay leaves, onion,
chillies, thyme and spices.
Sauté, stirring often, until the
mixture turns golden, about 5
minutes. Add the rum and lime
juice. Simmer until the liquid
Rub the marinade over the
lamb. Place in a plastic bag.
Refrigerate for at least 4 hours
or overnight, turning the meat
occasionally. Grill or barbecue
(preferably over mesquite
chips) for about 4 minutes
each side for medium rare.
Rest for 3-4 minutes before
Rum Jerk Lamb
Jamie Oliver – what you see is what
you get when you interview him.
Down-to-earth, friendly, helpful.
Home cooks and chefs worldwide
have embraced his simple, delicious recipes that he presents with flair.
His promotion of healthy cooking has changed many cooks’ perceptions
of ‘good food’.
Jamie’s career has blossomed since I first interviewed him nine years
ago. His 100-plus staff in his building complex in London’s Islington
area are involved in recipe testing, food styling, the ‘Jamie Magazine’
design and production and public relations. Jamie’s homeware
collection is growing and there are over 980 ladies party-selling the
On the home front, he and wife Jools have recently added the third
flower to their collection of little girls – Poppy (seven years), Daisy (six)
and Petal (seven months). “Daisy,” he says, “loves to cook. She tries
to copy everything I do and wants to be a chef. Cooking for kids is so
Over 380 students have graduated from ‘15’, the restaurant school
Jamie established in London to help students from disadvantaged
backgrounds train to become chefs. “Not all are chefs,” he says. “One
has ended up running a chain of delicatessens. However, one I rescued
from a jail term, is now working in a top restaurant in New York.”
His latest venture showcases American food in his new TV series
‘Jamie’s American Road Trip’ and ‘Jamie’s America’ cookbook.
“One of the best ways to get to know people when travelling is to get
under the skin of new wave immigrants and experience their real food.”
The six, one-hour episodes cover food in 10 American states and will
show in 140 countries in the near future. The accompanying book is a
collection of some epic dishes, “some of which,” says Jamie “needed
to be tweaked slightly to not only make them easier to prepare, but
healthier to suit today’s lifestyle.”
‘Jamie’s America’ cookbook is different. It’s not just the diverse
recipes (there’s no junk or super-sized portions), it’s the quirky design,
photography and background information that combines to make this
an inspiring book for the home cook.
“I feel this book is turbo-charged,” says Jamie.
I’ll leave you to discover Jamie’s recipes. Here are some my own
Check out next week’s Fiordland Advocate to find out how you could
win a copy of Jamie Oliver’s new book “Jamie’s America”.
3 mild chorizo sausages
3 tablespoons canola oil
1kg skinned and boned chicken
4 cups chicken stock or water
1⁄4 cup flour
1 cup each: chopped onion, celery,
green pepper (capsicum)
2 each: cloves garlic, crushed; bay
1 teaspoon each: thyme leaves,
salt and pepper to taste
Cut the sausages into 1cm
rounds. Heat 1 tablespoon of the
oil in a large, heavy saucepan.
Sauté the sausages until lightly
coloured. Remove to one side with
a slotted spoon. Add the chicken
and cook until lightly golden,
turning occasionally. Add the
stock and cook until the chicken
is tender, about 30 minutes.
Remove and cool the chicken
slightly, leaving the liquid in the
pan. Chop the chicken into 3cm
Pour the remaining oil into a
frying pan. Mix in the flour, stirring
constantly, until the ‘roux’ turns
dark brown. Add the onion,
celery, green pepper and garlic.
Cook for about 10 minutes, until
the vegetables are tender. Add
to the liquid in the saucepan
together with the bay leaves,
thyme, Tabasco and salt and
pepper. Bring to the boil. Simmer
uncovered for about 45 minutes.
Add the chicken and the sausage
and simmer for 10 minutes.
Serve on cooked rice. Great
topped with chopped spring
Chicken and sausage gumbo
250g peeled and seeded pumpkin
2 cups cream, lightly whipped
1⁄2 cup brown sugar
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon each: salt, ground
3 tablespoons coffee liqueur,
Bake or steam the pumpkin, then
purée or mash.
Lightly whip the cream. Fold the
cold pumpkin into the cream with
all the other ingredients.
Place in an ice cream maker and
freeze as per the directions.
Alternatively, pour into a suitable
container for freezing and deep
freeze until almost solid.
Beat well then freeze, until solid.
Hold at room temperature for 10
minutes before serving.
Great served with pears roasted
in a little butter, vanilla paste and
Serves about 6
Pumpkin pie ice cream
750g chicken portions
1⁄4 cup flour
salt and pepper to taste
1 tablespoon canola oil
Sauce: 3⁄4 cup orange juice
2 tablespoons lemon juice
4 tablespoons brown sugar
1 tablespoon each: cornflour, soy
1-2 cups fresh pineapple or papaya
Preheat the oven to 200°C.
Cut the chicken into serving-sized
portions, if necessary. Place in a
plastic bag with the flour and salt
and pepper. Shake to coat the
Brush a baking pan with oil.
Place the chicken in the pan
leaving plenty of space between
Bake for about 40 minutes or until
cooked and golden and crisp on
Meanwhile, combine the fruit
juices, brown sugar, cornflour and
soy sauce in a saucepan. Bring
to the boil, stirring constantly.
Remove from the heat when clear
and thick and add the fruit. Serve
over the chicken. Serves 4-6.
Hawaiian baked chicken
2 racks lamb, about 8 cutlets
Jerk mixture: 2 tablespoons olive
4 each: spring onions, garlic
cloves, small bay leaves
1 large onion, diced
1-4 small chillies, seeded and
1⁄2 teaspoon each: dried
thyme, ground allspice pinch
ground cloves freshly ground
salt and pepper to taste
1⁄4 cup each: dark rum, lime
Adapted from the filling of a traditional American Pumpkin Pie.
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