On 23rd & 24th February 2015, This was Dinner…
It’s great to see the days getting a bit longer. I’m sure it would make the fact that I have to get up for mid sleep puppy toilet breaks worse if I had to leave the house in the dark on a morning! The temperature has dropped again though and I needed my gloves.
Sometimes it’s just nice to have a bit of easy food (these are on ‘the list’), we had our hot dogs with mustard, ketchup and caramelised onions. They remind me of holidays.
Tuesday’s meal is a roll-over from last week.
- trim & chop some dry cure streaky bacon
- Chop a couple of sticks of celery
- Chop some red cabbage
- Finely chop a couple of garlic cloves
- Chop a chilli
- Chop an onion
- Pick a couple of bay leaves
- Drain & rinse some black eyed beans
- Chop some coriander
- Get brown rice, jerk seasoning, a veg stock pot, thyme sprigs, tomato purée, olive oil & seasoning ready
A missed communication meant we did ours a little differently, Mr S got the rice going whilst I cooked the bacon so instead of flapping I chucked the veg stock pot into the rice and let it cook until I needed it. Brown rice takes longer than white anyway.
Fry the bacon until starting to crisp then remove from the pan and set aside.
Pop a little oil in the pan and add the celery, onion, chilli and garlic. Cook until starting to soften then stir in the jerk seasoning and a little salt and stir for a couple of minutes.
Add the thyme, bay leaves and tomato purée and stir for another couple of minutes then add the rice (including the liquid) and stir well, add a little more water if required.
Give it a stir then bring to the boil. Add the cabbage, bacon and the beans then pop the lid on then simmer until the rice is cooked. Keep a check that it’s not drying out.
Remove the thyme and bay, check for seasoning and serve with a sprinkle of coriander.
I usually make a different version but found this one on The Food Network website and wanted to give my version of it a try.
It’s clearly not an authentic Caribbean Rice & Peas, Where’s my scotch bonnet! This did have quite a kick as we used a full chilli and I went a little hard with the jerk seasoning. Good job we love it spicy!