Tuesday, May 15, 2012

Jamaican Jerk BBQ by Executive Chef Indika to heat up MLH

“If you cannot travel to the Caribbean, we can bring the island flavours to you,” states Chef Indika who will heat up MLH 25th to 27th May 2012 at the Governor Restaurant for Dinner.

There are any number of recipes for jerk seasoning, and many have an ingredient list a mile long. But MLH agrees that there are three jerk spice ingredients that are key: allspice, Scotch bonnet peppers, and thyme.
The allspice berry, also known as "Jamaica pepper," is native to the island and has a rich, spicy flavor reminiscent of a mingling of cloves, cinnamon, and nutmeg.
Scotch bonnet peppers are small, orange, and extremely hot--they are among the hottest chillies available.
Thyme is widely used in Caribbean cooking and adds complexity to the flavor of the meat. Additional ingredients that are often added to jerk seasoning include garlic, brown sugar, green onions, soy sauce, lime juice, orange juice, rum, bay leaves, ginger, cloves, nutmeg, cinnamon, and black pepper. So Chef Indika will surface the real Jamaica jerk complemented by over twelve recipes including, spiced Jerk, Curry Goat, ackee with salted fish, peas and rice, Chicken Stew are a few to mention. “In olden days the meat was wrapped in pimento leaves and placed over live coals in the pit on a stick then covered until done, well we will do just the same,” Yes that is exactly how it will be done at MLH, states Chef Indika.

Price - Rs 3000/-nett
Entertainment - Shaman and the Reggae colors at the Terrace from 7.00-10.30pm

Call 2711 430 for further details.

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