Wednesday, 18 July 2012

Caribbean pork chops and hot sweet potato wedges with jerk butter.

Apologies for my lack of posting but I have had a hectic last few weeks on my course, and although I have cooked a lot over the last month, I have not had the opportunity to blog. I have had the opportunity to purchase some new cookbooks with my most recent purchases including Weight Watchers Hot and Spicy, Cook step, by step and Levi Roots Caribbean Food Made Easy. I have also been given Delia Smiths How to Cheat at Cooking and a book titled Cake and Slices  as gifts from my friends which were a lovely surprise.
I have chosen to blog from my Levi Roots book, and have been craving to not only eat, but to make Caribbean food. In my opinion, my nan is the best Caribbean cook, however Levi roots recipes come a close second. I decided on making "Jamaican pork chops"(p86). This recipe was delicious, tasty and flavoursome and very easy to make. If you are a begginer on making Caribbean food this is an easy recipe to start with, Caribbean flavours that will be a crowd pleaser.
Here is how my dish turned out:
I also made the sweet potato wedges which was AMAZING and the jerk butter was even better, I think jerk butter is the perfect accompoinenet to all spicy food. I also added a summery salad of sweetcorn, cucumbers and grated carrots which balanced the spicyness of the pork chops, and the sweet potato. As you can see the pork chops is somewhat covered with the sauce that the chops is cooked with, but that is simply my preference as a sauce.
I also made some ginger, pecan and rum brownies. I must admit when I was in Jamaica I did not eat chocolate brownies, but I think Levi is clever using the Caribbean ingredients to make traditional desserts. I accomponied my brownies with rum and raisin ice cream.

Back to the pork chops.
Serves 4
2 tbsp sunflower oil
Salt and pepper
1 onion
1 red pepper - cut into cubes
1 yellow pepper - cut into cubes
2 sticks of celery - cut into chunks
2cm root ginger finely chopped (I used ground ginger)
2 garlic cloves, finely chopped
4 tbsp brown sugar
3 tsp dry mustard
juice of 1 lime
1/2 tbsp od West Indian hot sauce
3 tbsp tomato puree
400g can tomatoes
150ml water or chicken stock
boiled rice to serve.

1) Preheat the oven to 160C/325F/gas mark 3
2) Wash the meat and pat it dry with kitchen paper. Heat the oil in a frying pan, season the chops and brown them on both sides. Put them in an oven proof dish in which they can lie in a single layer.
3) In the fat left in the pan, cook the onion, peppers and celery until they are quite soft and onion is pale gold. Add the ginger and garlic and cook for another minute, then stir in the sugar, mustard, lime and hot sauce. Cook for another minute before adding the tomato puree and tomatoes. Season, add te water or stock and stir again.
4) Pour the sauce over the chops and cook in the preheat oven for 1 1/2 hours or until the pork is tender and cooked through, and the sauce has reduced. Cover with foil if needed towards the end of cooking if overbrowning. Serve with rice.

Recipe for sweet potato wedges with jerk butter.
1.4 kg sweet potatoes, peeled and sliced about the size of an orange segment.
5 tbsp sunflower oil
3 tbsp soft light brown sugar
Juice of 2 limes

For the jerk butter
50g butter, slightly softened.
1/2 tbsp ground all spice
1/2 tsp ground ginger
1/2 tsp cayene pepper
1/2 tbsp black peppercorns
1/2 tsp ground cinamon
2 garlic cloves
2 tsp brown sugar.

1) Preheat the oven to 200 C/400F/gas mark 6. Mix the sweet potato slices with olive oil, brown sugar and lim juice and season with pepper, turning them over in the flavourings of your hands. Lay them on a roasting tin in which the slices can lay over a single layer. Put into the oven and roast until tender- about 20 minutes turning them halfway through
2) Meanwhile, make the butter by mashing everything together. Either chill to let cold pats over the wedges, or use it already melted as a dip.

A must have book for those that like exotic spicy foods.


1 comment

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