1 bunch of fresh spring onions
1 bunch of fresh flat leaf parsley
a few sprigs of fresh corriander
1 red or yellow scotch bonnet chilli pepper
1 whole lime,
½ lemon
pinch of sea salt and black pepper
teaspoon cajun seasoning and a pinch of mixed spice
2 tablespoons olive oil for blending
Method
Wash thoroughly the parsley, corriander and spring onions.
Discard any brown or rotten bits.
Roughly chop all the vegetables into a bowl.
Peel one lime and cut in half, get rid of seeds.
Place lime and one chilli in with vegetables. Depending on how hot or not, you can discard the seeds from the chill. At this stage add only ½ of the chilli .
Using a hand blender mix all of the above together, at this stage sqeeze the juice of the lemon and add the olive oil slowly so that it all blends together nicely. Add the salt, pepper, cajun seasoning, and mixed spice.
The mixture should be smooth but not pureed . Make sure you taste it. You can add the other half of chilli if you want it hotter.
I tend to place the mixture in the fridge, leaving it to chill. You can use it straight away but the flavours increase the longer it sits.
You are now ready to use it to stuff in your chicken, fish, or use as a spicy seasoning for vegetables and salads.
Wash chicken and season with the above.
Slice chicken close to the bone and stuff with Jerk seasoning, also place Jerk seasoning under the skin (do not over stuff, unless you like it realyl hot). The surprise is in the secret pocket of seasong found when bitten in to.
Toss chicken in flour mixture which has been seasoned with the above.
Place chicken in a frying pan of hot vegetable oil (skin side down).
Fry until golden brown, turn chicken and cover then cook for appox. 10 mins Uncover, turn again and continue cooking until done. Total cooking time depending on size of pieces, min. 20 minutes.
Gregg is an award-winning food broadcaster who coaches U-12 rugby in his spare time.
Charlie is a greengrocer extraordinaire bringing fruit and veg expertise to the masses.