Recipes from Epicurean Escape
Jamaica's top chefs will once again put their best 'foods' forward at the three-day Jamaica Epicurean Escape to be held at Richmond Estate in Priory, St Ann.
Food got a sneak peep and some recipes so you can have your 'escape' prior to the event.
Jerk Gizzard in Five-spice
1lb chicken gizzards
4oz jerk seasoning
4oz carrot (julienne)
4oz green sweet pepper (julienne)
1 head garlic (minced)
Clean the gizzards thoroughly removing the coat of skin usually surrounding the back of the gizzard.
Massage the marinade into the meat and leave for two hours.
Heat a little oil in a saucepan and add the minced garlic and ginger and sweat for three to four minutes.
Bring to a boil then adjust the consistency with water and cornstarch. Cook for about 10 min.
For the dish:
In a medium sauté pot over high heat, add the Best-Dressed chicken gizzards and cook, continuously stirring for about four minutes.
Then add the sauce and bring to a simmer. Cook covered for about 10-15 minutes until the gizzards are tender. Add the julienne vegetable and cook for another five minutes.
Yield: Two persons
Prep time: 30 mins
Cook time: 20 mins
One pack Egg Noodles cooked (as instructed on the package)
Julienne all of the ingredients
above in step 1 and set aside.
4 cloves garlic
Half Scotch bonnet pepper
1 piece ginger
2 stalks scallion
Chop all the above ingredients in
step 2 and set aside
Heat two tablespoons of vegetable oil in a wok or saucepan.
Add all the ingredients from step 2 to the oil and stir.
Add the julienne ingredients from step 1 and stir.
Then add the boiled egg noodles to the mix, consistently stirring to cover noodles.
Serve immediately and enjoy!