You may also like
Categories:
onion chicken garlic Sachet creamed coconut thyme allspice bay leaves rice red kidney beans red chilli pepper spring onions cinnamon nutmeg sugar white wine vinegar lime plantains fresh chives Salt
Viewed: 47 - Published at: a year agoIngredients
- 1 x Onion Sunflower oil, for cooking
- 3 x Chicken stock cubes
- 3 x Garlic cloves, peeled
- 50 gm Sachet creamed coconut
- 3 x Fresh thyme sprigs
- 1 1/2 tsp Grnd allspice
- 2 x Bay leaves
- 1 x 450 gram lon grain rice
- 1 x 400 gram can red kidney beans, rinsed and liquid removed
- 1 x Red chilli pepper, (Scotch bonnet)
- 2 x Spring onions, trimmed
- 1 tsp Grnd cinnamon
- 1/4 tsp Grated nutmeg
- 2 tsp Demerara sugar
- 1 Tbsp. White wine vinegar
- 1 x Lime
- 4 x Lamb leg steaks, each about 200g/7oz
- 2 x Yellow plantains
- 1 sm Bunc fresh chives Salt and freshly grnd black pepper
Method
- 1 Heat a large pan.
- Finely chop the onion.
- Add in 2 tbsp oil to the pan and gently fry the onion for 2-3 min till softened.
- 2 Place three stock cubes in a large Pyrex jug and pour in 1.2 litres/2 pints of boiling water, stirring till dissolved.
- Crush one of the garlic cloves and chop up the coconut.
- 3 Add in the garlic, two thyme sprigs, 1/2 tsp allspice, bay leaves and rice to the pan and cook for a minute, stirring constantly till all the rice grains are well coated in the oil and slightly nutty.
- 4 Pour in the stock and add in the minced up coconut and kidney beans.
- Simmer the pan, stirring till the coconut dissolves.
- 5 Reduce the heat, cover and cook for 10-12 min till the rice is completely tender and all the liquid has evaporated.
- Chop up the chilli pepper, remaining two garlic cloves and spring onions and place in a blender.
- 6 Add in the remaining allspice, cinnamon, nutmeg, sugar, vinegar, juice of 1/2 lime and 2 tbsp oil.
- Rub in the leaves from the remaining thyme and blitz to a puree.
- Heat a griddle pan.
- 7 Put the lamb in a shallow non- metallic dish, pour over the chilli mix and rub in with your hands.
- Set aside for a few min if time allows.
- 8 Shake excess marinade off the lamb steaks, drizzle over some oil and add in to the heated griddle pan.
- Press down with a fish slice for a griddled effect and cook the steaks for 5-6 min on each side till tender and cooked.
- Snip the chives and set aside.
- 9 Top and tail the plantains and cut each one in half.
- Slit the skin along the natural ridges with a sharp knife and peel away.
- 10 Slice the plantainb lengthways.
- Heat a large frying pan with about 4 tbsp of the oil.
- 11 Add in the plantain chips to the heated oil and fry in batches for 2-3 min on each side till golden.
- 12 Drain on kitchen paper, season to taste and sprinkle over the chives.
- Take the rice off the heat and set aside for a minute.
- Cut the remaining half of lime into small wedges.
- 13 Arrange the rice and peas on a serving plate with a stack of plantain chips.
- Add in a griddled lamb steak, garnish with a couple of lime wedges and serve at once.
