Who doesn't love comfort food? After a long and trying week, the best part of the weekend is the opportunity to relax and enjoy making some delicious, stick-to-your-ribs good food!!!
I promised I would share more of my favorite episodes from BBC's Nenah and Andi Dish It Up, so I figured why not share their take on Comfort Food, Caribbean-style!!! Barbados Stand Up!!! LOL
I have to admit the first time I saw this, I saw "CHOCOLATE?!?!? In Curry Goat?!?!?" But in watching this for the umpteenth time... I am a bit intrigued!!!
* 3.4kg/7lb 5oz mutton on the bone, chopped
For the first marinade
* 2 sprigs lemon thyme, chopped
* small handful coriander, chopped
* 2 pinches freshly ground black pepper
* 3 garlic cloves, crushed
* 1 onion, finely chopped
* 2 small chillies - 1 scotch bonnet, 1 green bird's-eye (or to taste), both chopped
* 400ml/14fl oz red wine
For the dry spice fry
* olive oil, for frying
* 3 cloves
* 1 piece cinnamon bark
* 4-5 cardamom pods, crushed
* 1 tsp ground cumin
* 1 tsp chopped thyme
* ½ red chilli, or to taste
* ½ green chilli, or to taste
* 1-2 bay leaves
* 1 tsp chilli powder
* 3-4 tsp mild curry powder
* 2 tbsp garam masala
* 1 litre/1¾ pints lamb or beef stock
* 40g/1½oz good-quality dark cooking chocolate (70% cocoa solids)
* 1½ tbsp pomegranate molasses (optional)
1. For the first marinade, combine all the ingredients for the marinade in a bowl. Add the chopped mutton. Cover with cling film and leave to sit in the fridge for about an hour or overnight if possible.
2. For the dry spice fry, heat a splash of olive oil in a very large deep saucepan.
3. Gradually add all the ingredients for the dry spice fry, except the chocolate, pomegranate molasses and the stock, to the olive oil.
4. Stir the ingredients in the oil for a few minutes until they release their aroma, then add the marinated mutton.
5. Allow the meat to sizzle in the saucepan (be careful, it may splatter) for a few minutes and then pour on the liquid from the marinade and the stock.
6. Grate the chocolate on top and add the pomegranate molasses (if using).
7. Cover the saucepan and leave it to cook on a very low heat for about 3-4 hours. The curry is cooked and ready to serve when the meat is soft and falls off the bone.
Rice and Peas
* 250g/9oz black-eyed beans, soaked
* sprig of thyme
* 1 litres/1¾ pints boiled water
* 250g/9oz desiccated coconut
* 500g/1lb 2oz American long-grain or easy-cook rice
1. Put the beans and thyme into a saucepan of lightly salted water and boil vigorously for about 45 minutes, until the peas are soft.
2. Allow the boiled kettle water to cool a little then pour over the desiccated coconut in a bowl to make coconut water.
3. Put the desiccated coconut and boiled water into a blender or food processor and blend, then strain. Discard the coconut.
4. Add the rice and coconut water to the soft peas in the saucepan.
5. Put a lid on the saucepan, turn the heat down very low and leave the rice to cook. It will take approximately 40 minutes.
Rum-flavoured Pineapple Upside-Down Cake
* 1 large can pineapple rings (8 rings), drained
* 2 free-range eggs
* 125g/4½oz caster sugar
* 150g/5¼oz plain flour
* 2 tsp baking powder
* 2 tsp vanilla sugar (make your own by placing a split vanilla pod in some caster sugar)
* 50g/1¾oz butter, melted
* ½ lemon, zest only
* 100ml/3½fl oz milk
* 3 tbsp good-quality dark rum
1. Preheat the oven to 175C/350F/Gas 3.
2. Line the bottom and the sides of a large ovenproof dish with the pineapple rings.
3. In a bowl, whisk together the eggs and sugar until frothy.
4. In another bowl, mix the flour, baking powder and vanilla sugar together until well combined.
5. Add the dry ingredients to the egg and sugar mixture and stir to combine.
6. Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine.
7. Pour the mixture into the ovenproof dish over the pineapples. Bake in the oven for 40-50 minutes until risen and golden brown and a skewer inserted comes out clean.
8. Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve.