Receta Bbq Jerk Lamb With Rice And Peas

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Raciónes: 4

Ingredientes

Cost per serving $0.63 view details

Direcciones

  1. 1 Heat a large pan. Finely chop the onion. Add in 2 tbsp oil to the pan and gently fry the onion for 2-3 min till softened.
  2. 2 Place three stock cubes in a large Pyrex jug and pour in 1.2 litres/2 pints of boiling water, stirring till dissolved. Crush one of the garlic cloves and chop up the coconut.
  3. 3 Add in the garlic, two thyme sprigs, 1/2 tsp allspice, bay leaves and rice to the pan and cook for a minute, stirring constantly till all the rice grains are well coated in the oil and slightly nutty.
  4. 4 Pour in the stock and add in the minced up coconut and kidney beans.
  5. Simmer the pan, stirring till the coconut dissolves.
  6. 5 Reduce the heat, cover and cook for 10-12 min till the rice is completely tender and all the liquid has evaporated. Chop up the chilli pepper, remaining two garlic cloves and spring onions and place in a blender.
  7. 6 Add in the remaining allspice, cinnamon, nutmeg, sugar, vinegar, juice of 1/2 lime and 2 tbsp oil. Rub in the leaves from the remaining thyme and blitz to a puree. Heat a griddle pan.
  8. 7 Put the lamb in a shallow non- metallic dish, pour over the chilli mix and rub in with your hands. Set aside for a few min if time allows.
  9. 8 Shake excess marinade off the lamb steaks, drizzle over some oil and add in to the heated griddle pan. Press down with a fish slice for a griddled effect and cook the steaks for 5-6 min on each side till tender and cooked. Snip the chives and set aside.
  10. 9 Top and tail the plantains and cut each one in half. Slit the skin along the natural ridges with a sharp knife and peel away.
  11. 10 Slice the plantainb lengthways. Heat a large frying pan with about 4 tbsp of the oil.
  12. 11 Add in the plantain chips to the heated oil and fry in batches for 2-3 min on each side till golden.
  13. 12 Drain on kitchen paper, season to taste and sprinkle over the chives. Take the rice off the heat and set aside for a minute. Cut the remaining half of lime into small wedges.
  14. 13 Arrange the rice and peas on a serving plate with a stack of plantain chips. Add in a griddled lamb steak, garnish with a couple of lime wedges and serve at once.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 96g
Recipe makes 4 servings
Calories 96  
Calories from Fat 6 6%
Total Fat 0.66g 1%
Saturated Fat 0.37g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 6mg 0%
Potassium 373mg 11%
Total Carbs 24.55g 7%
Dietary Fiber 2.6g 9%
Sugars 11.15g 7%
Protein 1.34g 2%
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