This week for my 52 week journey around the world I found myself on the beach in Jamaica. While I was sitting on the beach with my toes buried in the sand getting a horrible sunburn (because I don’t tan and I will burn regardless of how much sunscreen I have on) I began to feel a bit peckish. To fill my belly with the cuisine of Jamaica I decided I needed some jerk chicken. With my jerk chicken I made some vegetable patties to accompany. And every yummy meal needs a dessert. So banana fritters it was.
Of course this is all my fantasy. I wish I was on the beach of Jamaica and I wish I could walk into a restaurant on the Jamaican shore and be served some real jerk chicken and some real plantain fritters (instead of banana fritters.) Since this isn’t a possibility for me, I just started my first week of the spring semester and all, I had to transform my kitchen into a Jamaican kitchen and my dining room into a beach.
I have no idea if my jerk chicken tasted like jerk chicken at all, because I’ve never had Jamaican food. The vegetable patties were an excellent accompaniment to the chicken, though frying the vegetables definitely doesn’t make them all healthy and vegetableicious.
Now if only I could go to Jamaica for real.. Also, I didn’t have any travelers join me this week in the around the world challenge, but I hope maybe next week someone will come!
1 tbsp rum
1/2 tbsp water
2 tbsp malt vinegar
3 green onions, chopped
1 garlic clove, peeled and minced
1/2 tbsp dried thyme
1/2 tbsp vegetable oil
1 tsp ground allspice
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp brown sugar
1/4 cup ketchup
1 tbsp soy sauce
2 boneless skinless chicken breasts
2 tbsp lemon juice
1. Boil the rum and water in a small saucepan for 3 minutes. Transfer the rum mixture into a blender. Combine with the vinegar, green onions, garlic, thyme, vegetable oil, allspice, ginger, cinnamon, nutmeg, salt, black pepper, and brown sugar. Blend until smooth. Transfer 1/2 tbsp jerk seasoning to a small bowl and combine with soy sauce and ketchup. Cover the sauce and set aside.
2. Arrange the chicken in a roasting pan. Pour lemon juice over the chicken. Rub the remaining jerk seasoning over the chicken. Cover and place in the refrigerator for at least 4 hours.
3. Preheat the oven to 350. Bake for about 30 minutes, until juices run clear.
* serves 2
* 229 calories per serving
3 tbsp vegetable oil
1 1/2 cup chopped onion
3 cloves garlic, minced
2 tbsp jerk sauce from the jerk chicken
1/2 tsp kosher salt
4 cups carrots, grated
2 cup canned peas, drained
1 1/2 cups breadcrumbs
3 large eggs
1/2 cup milk
1. Heat 1 tbsp oil over medium-high heat in a skillet. Add the onion and saute for about 5 minutes, until translucent. Add the garlic, jerk sauce, and salt and cook for 1 minute. Stir in the carrots. Cover and reduce heat to medium and cook for about 5 minutes. Stir in the peas and remove from heat.
2. Mix the vegetables in a large bowl with the breadcrumbs, eggs, and milk.
3. Heat 1 tbsp oil in a large skillet. Form 1/3 cup mixture patties and place it into the skillet with the hot oil. Cook for 5 minutes. Flip and cook for 5 minutes on the other side. Set on a paper towel and let drain.
* serves 6
* 2 patties per serving
* 193 calories per serving
3 ripe bananas
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup sugar
2 cups flour
1 tbsp baking powder
1/4 cup milk
1. Peel and mash the bananas. In another bowl beat together the egg, vanilla, cinnamon, nutmeg, and flour. Stir together the egg mixture and the bananas. Sift in the baking powder and flour. Stir in the milk.
2. Heat vegetable oil in a skillet over high heat. Once the oil is hot drop spoonfuls of the banana batter into the oil. Once the fritters are golden brown, flip and cook the other side.
* makes 26 fritters
* 61 calories per fritter
NOW! Come travel the globe with me this year.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.
– You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
– In your post you must at least mention what cuisine the dish is.
– Email me your recipe at email@example.com. Make sure to include:
* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post
– Make sure to email me by Saturday at 12noon Pacific Standard Time