When Easter Sunday came round, I knew I had to prepare something nice for lunch not only because it was Easter but it also happened to be my mum’s birthday.
A rice based meal would have been very predictable and not to mention tedious; grilled chicken – been there, done that over and over. So after much deliberation with hubby and with Food Network providing bits of inspiration, I settled for a “meat platter” type meal. Of course this was music to hubby’s carnivorous taste buds.
The menu was partly inspired by Sunny Anderson of the Food Network’s “Cooking For Real” and some of my ideas. It consisted of Caribbean Jerk Chicken, Pan grilled Minute Steak on a bed of Mango Salsa, Spicy Meatballs, Potato Mash and a pallet cleansing cucumber and carrot salad all washed down with Sunny Anderson’s refreshing Mean Green Cucumber Juice.
It was sort of an ode to the Afro-Carribean diet with a twist.
I started by marinating the chicken over night, the only ingredient I left out of Sunny’s recipe was the fennel seed and I alternated dry ginger for fresh ginger (which I thought gave the marinade more of a kick). Following her recipe, I baked the chicken for 20 minutes skin-side down, and then made a glaze with some of the left over marinade and then finished it off for another 25 minutes in he oven at a higher temperature. My friend Uzo has a slightly different take on Jerk chicken. Check it out at Uzo’s Food Lab
To make the cucumber juice, I used two large English Cucumbers; available at my local Spar grocery store. I recommend the English Cucumbers over the locally grown ones because the local ones have seeds. It was very easy to make and the result was simply refreshing and delicious.
Making the mango salsa was a breeze and I made it extra spicy so that the chopped fresh peppers would counter balance the sweetness of the chopped mango flesh. I also threw in some chopped red onion, chopped spring onions, chopped parsley, salt and freshly ground black pepper and some lime juice. The salsa was accompanied with a simple pan seared minute steak which I drizzled with lime juice and set aside to rest.
The potato mash I made slight chunky to add some texture to the dish. I was fairly liberal with the butter and cream and with a sprinkling of sea salt and freshly ground black pepper it was ready in no time. It was the last dish I prepared so that it arrived at the table nice and hot.
The cucumber and carrot salad consisted of cucumber and carrot shavings and halved cherry tomatoes; it doesn’t get easier than that.
The meatballs were made from the classic meatball recipe which you will find in my “Anatomy of Feast” post and my “Back in the Saddle” post.
The dish came together nicely and each part complimented the other well. Not a single plate came back to the kitchen with any food on it. My mum was flattered that I made a special meal on her special day and my husband was pleased with the prominent helping of protein on his plate; all in all a winning menu.
For me, tucking into the meal transported me to a sunny beach side resort………
TIP OF THE DAY: To make sure that your meals arrive at the table nice and hot or at least warm, put the serving dish/plate in a hot oven minutes before you plate up. NOTE: Ensure that the dishware is oven safe. 🙂