Jerk Lamb Chops

Jerk Lamb Chops

A month to go for Notting Hill Carnival and I'm thinking of something spicy and meaty for lunch today! Love jerk chicken and at the butchers decided to go for lamb front chops, to marinate in my favourite jerk seasoning from Grace. This marinade sure does pack a punch and the goodness of Jamaica, tastes unbelievable.

Jerk Lamb Chops - In a large mixing bowl add 2 tablespoons of Grace Jerk Seasoning paste and squeeze a whole fresh medium yellow lemon into the paste and mix well. Take 1kg of lamb front chops, 15mm thick cut, place in the bowl and mix well. Leave to marinate for an hour minimum.
Cook on a barbecue or place in a roasting tray and into a pre-heated oven at 200°C for 45 minutes turning once, remove and serve hot.

Quite a surprising marinade

The Patak's Tikka Masala Curry Paste is quite often used to make the sauce for such dishes as the Chicken Tikka Masala, though I have found it to be quite a marinade by adding a few extras.

In a bowl add 2 tbsp natural plain yogurt, pour in 100ml single cream, 1 tbsp of each crushed garlic, ginger and chillies, 1 tbsp of fresh lemon juice, 1 tsp ground black pepper and 2 tbsp of Patak's Tikka Masala Paste. Whisk to form a paste and marinate 1kg of your choice of meats or vegetables.

It has too melt in you're mouth.......

Most of my friends will agree, we grew up with Lamb Curry's that melted in the mouth. We saw our dad's brewing up a lamb for hours, because he wasn't happy if it was slightly tough on the teeth, only when it was right, it was brought out to the table. That's how I still like it.

I often hear people complaining about tough meats like lamb, mutton and how long it took to cook. The answer lies in raw papaya, which is a natural tenderiser and believe me, works wonders. 

Papaya & Papaya Paste

Take a raw papaya, like the one above, peel the skin, remove the seeds, liquidise to form a paste and marinate in 1 kilogram of meat with spices for up to 3hours or overnight for best results. If you can't get hold of raw papaya's, you can purchase To-Op Papaya Paste, at specialist Indian grocer's.

If you can't get hold of either, sprinkle a tiny amount of ground nutmeg and rub into the meat, which also does the trick.

The Bombay Sandwich

The Bombay Sandwich stand in Vile Parle West (Mumbai), no doubt this guy holds the record, for making the most sandwiches everyday.

Now to try this recipe at home, all you need is a few ingredients, a Brev and the Natco Bombay Sandwich spread.

Ingredients

Natco Bombay Sandwich Spread

Slices of white bread

Medium white washed potatoes, boiled, peeled and sliced

Thinly sliced tomatoes

Peeled cucumber thinly sliced

Thinly sliced red onions

Thinly sliced beetroot

Butter & Margarine

Salt & Pepper

Preparation

Spread margarine on one side of the slices of bread, followed by the Natco Bombay Sandwich Spread.

First place the finely sliced cucumber, then the potatoes, tomatoes, onions and beetroot, as seen in the pictures to one side of the bread.

Sprinkle salt and pepper before placing another slice of bread on top.

Place in the Brev which should be well buttered. Wait for the light to turn red, before carefully removing!

Serve hot.

The Perfect Barbeque Tandoori Chicken

Ingredients
8 medium chicken legs, de-skinned, with several slits
2tbsp Rajah Tandoori Paste
2tbsp natural plain yogurt
1tbsp garlic paste
1tbsp ginger paste
1tsp Deggi Mirch Powder
1tsp ground black pepper
2tbsp sunflower oil
2tsp salt
½ juice of a large squeezed lemon
1tsp Colman’s Garden Mint Sauce

Preparation

In a large bowl whip the yogurt until smooth. Add in all the ingredients and mix well.

Add in the chicken wings and stir in well, using you’re hands if you prefer. Cover with cling film and marinate for 3 hours or for best results left over night.

Barbeque

Or

Oven Cook

Place the chicken wings in a roasting tin and then into a pre-heated oven at 200°C degrees for around 50 minutes turning once, until cooked.

Served with Salad & Mint Chutney

Enjoy!

Pani Puri Paste

Pani Puri is a famous Mumbai street snack consisting of small puff crispy Puri's made from semolina. Which are firstly stabbed one side by the thumb to make a hole. A few boiled Chick Peas and small lightly spiced cubed boiled potatoes are added. Finally the whole thing is dumped into pani puri water and consumed straightaway. Heaven.....

Our own Fasal Pani Puri Paste is a MUST when it comes to making your own home-made Pani Puri Water, consisting of Fresh Mint, Coriander, Green Chilli, Tamarind, Date & Spices.

Ready made Pani Puri's can be purchased from specialist Indian grocers, for more information contact Chandra's on 0208 453 1990